CN103284091A - Production method of black garlic - Google Patents

Abstract

The invention relates to the technical field of food processing and particularly relates to a production method of black garlic. The production method comprises the following steps of: carrying out pretreatment on fresh garlic by a way of low-temperature freezing, ultrasonic treatment or respiratory depression treatment; carrying out aging treatment on the pretreated garlic to obtain the black garlic; low-temperature freezing: putting the garlic at -18 DEG C for freezing for 12-24 hours; carrying out ultrasonic treatment: specifically, carrying out the ultrasonic treatment on the garlic under the strength being 80-100Hz for 2-4 hours; carrying out respiratory depression: putting the garlic into a sealed bag, vacuum pumping and sealing. The production method can play an effective role in promoting the reducing sugar content, the amino nitrogen content, the HMF (Hydroxymethylfurfural) content and the total phenol content in the black garlic, and can be used for greatly shortening the processing flow of the black garlic, greatly reducing the energy consumption, and saving the cost. The taste, the color and luster, and the flavor do not have difference, and functional components are slightly increased.

Description

A kind of production method of black garlic

Technical field

The present invention relates to food processing technology field, particularly a kind of production method of black garlic.

Background technology

Black garlic is that a kind of bright garlic passes through the control temperature and humidity, and the process high-temperature maturing has formed, removed the garlic stink and strengthened the garlic deep processed product of its anti-oxidant physiologically active.Aspect product sensory, black garlic garlic clove is dark brown, and softness and high resilience are soft mashed fragrant and sweet and do not have pungent sense and a unhappy smell of eating fresh garlic raw after the entrance.Aspect non-oxidizability and physiologically active, the bright garlic of black garlic SOD specific activity exceeds more than 10 times, and the content of polyphenols also exceeds more than 5 times.Contain tetrahydro-β-carboline analog derivative in the black garlic, they also have obvious antioxidation activity.Can make multiple β-carboline Alkaloid with antiviral, antibiotic and antitumor activity by them.In addition, black garlic also contains various active composition and trace elements of selenium, germanium etc. such as polypeptide, glycoprotein.As a kind of novel garlic products, the nutritional labeling that it contains and effect thereof are that products such as garlic powder and garlic oil are irreplaceable.At present, the black garlic product quality on the market is very different, and the high temperature process time is long, the energy consumption height.How effectively process time is shortened in the black change of the black garlic of control, and cutting down the consumption of energy is present urgent problem.

Carry out pretreated record before also having occurred in the prior art much garlic being fermented, as immersion treatment and far infrared preliminary treatment, also have some one-tenth of interpolation to assign to promote that the technology of fermenting occurs.

Summary of the invention

Need to add some composition promotion fermentation in the above prior art in order to solve, production time is long, the shortcoming that energy consumption is high, the present invention passes through the research to the ripe mechanism of black garlic, a kind of production method of black garlic is provided, use the pre-treatment means to handle garlic, and the process of alternating temperature processing, accelerate the black change process of black garlic, effectively control is black becomes, and the production cycle of black garlic was shortened to about 25 days by original 60 days, and mouthfeel, color and luster, various functional components are suitable, and production cost significantly reduces.

The present invention is achieved by the following measures:

A kind of production method of black garlic may further comprise the steps:

(1) fresh garlic is carried out preliminary treatment, pretreatment mode is cryogenic freezing, and ultrasonic wave is handled or respiration inhibition is handled;

(2) to carrying out maturation process through pretreated garlic, obtain black garlic;

Described cryogenic freezing for garlic is placed-18 ℃ freezing 12-24 hour;

It is with individual hour of garlic ultrasonic processings 2-4 under the intensity of 80-100Hz that described ultrasonic wave is handled;

Described respiration inhibition is that garlic is placed sealing bag, and vacuumizing and being sealed to the absolute vacuum degree is 0-1000Pa.

Described production method, the maturation process in the step (2) may further comprise the steps:

1. will place climatic chamber through pretreated garlic, temperature 70-90 ℃, humidity 60-80% continues 12-20 days time, up to the blackening of garlic color;

2. adjust the temperature of climatic chamber to 90-100 ℃, continue 4-9 days time,

3. adjust the temperature of climatic chamber to 50-60 ℃, continue 4-9 days time.

Beneficial effect of the present invention:

1, pretreated technology of the present invention, content of reducing sugar, amino nitrogen content, HMF content, total phenol content in the black garlic there is effective facilitation, and shortened the machine process of black garlic greatly, shorten to about 25 days by original 60-90 days, greatly reduce energy consumption, saved cost, mouthfeel, color and luster, local flavor does not have difference, and functional component slightly improves;

2, method of the present invention is not added any additives, regulates and control black change and the functional component of garlic after the preliminary treatment by the control temperature and humidity, and the black garlic sweet mouthfeel of making does not have penetrating odor, and the mouthfeel of chewing of preserved fruit is arranged;

3, preprocess method provided by the present invention and curing process are simple to operate, are easy to grasp.

Description of drawings

Fig. 1 be in the black garlic of different pretreatments among the embodiment 1 content of reducing sugar with the change curve of slaking fate;

Fig. 2 be in the black garlic of different pretreatments among the embodiment 1 amino nitrogen content with the change curve of slaking fate;

Fig. 3 be in the black garlic of different pretreatments among the embodiment 1 HMF content with the change curve of slaking fate;

Fig. 4 be in the black garlic of different pretreatments among the embodiment 1 the brown stain degree with the change curve of slaking fate;

Fig. 5 be in the black garlic of different pretreatments among the embodiment 1 total phenol content with the change curve of slaking fate;

Among the figure, curve 1 is that curve 4 is the control group change curve through respiration inhibition preliminary treatment change curve for process cryogenic freezing preliminary treatment change curve, curve 2 for process ultrasonic pretreatment change curve, curve 3.

The specific embodiment

For a better understanding of the present invention, further specify below in conjunction with specific embodiment.

Embodiment 1:

Fresh garlic is carried out different preliminary treatment respectively, then at temperature 60-90 ℃, slaking under the humidity 60-80% condition, along with the increase of slaking fate, content of reducing sugar, amino nitrogen content, HMF content, brown stain degree, total phenol content are seen accompanying drawing 1,2,3,4,5 respectively in the garlic.

Different pretreatment operation are:

1. cryogenic freezing preliminary treatment: garlic is placed-18 ℃ freezing 24 hours;

2. ultrasonic pretreatment: with garlic ultrasonic processing 4 hours under the intensity of 100Hz;

3. respiration inhibition preliminary treatment: garlic is placed sealing bag, vacuumizes sealing, to the absolute vacuum degree be 0-1000Pa;

4. control group pretreatment mode: control group does not have any pre-treatment, directly pack sealing.

As can be seen from Figure 1, cryogenic freezing preliminary treatment, ultrasonic pretreatment, respiration inhibition preliminary treatment have very big facilitation to the raising of content of reducing sugar, than control group content height, wherein cryogenic freezing preliminary treatment and respiration inhibition preliminary treatment are the most obvious to content of reducing sugar raising effect.The respiration inhibition preliminary treatment is to the whole value effect maximum of amino nitrogen content as seen from Figure 2.As seen from Figure 3, secondly the respiration inhibition preliminary treatment is the cryogenic freezing preliminary treatment to HMF content influence maximum.Show different preliminary treatment among Fig. 4, influence is not very big to the brown stain degree.As can be seen from Figure 5, it is obvious that respiration inhibition preliminary treatment and cryogenic freezing preliminary treatment improve effect to the total phenol content in the black garlic that obtains, and wherein respiration inhibition preliminary treatment raising degree is the highest.

By this experiment contrast, as can be seen, for the control group pretreatment mode, respiration inhibition preliminary treatment, cryogenic freezing preliminary treatment and ultrasonic pretreatment are relatively given prominence to the influence of the good aspect of black garlic quality, wherein respiration inhibition preliminary treatment, cryogenic freezing preliminary treatment influence bigger than ultrasonic pretreatment, wherein the respiration inhibition preliminary treatment is the best pretreatment mode of effect in 4 kinds of pretreatment modes.And when reaching identical index content, the used time of respiration inhibition preliminary treatment lacks most, can shorten the production cycle of whole black garlic, reduces cost, and enhances competitiveness.

To the slaking condition in above-described embodiment 2, can adopt slaking condition well known in the prior art, also can adopt following slaking condition, adopt which kind of slaking condition no matter be, 3 kinds of pretreatment modes of the present invention, all the quality to the black garlic that obtains at last has good facilitation.

The slaking condition:

(1) will place climatic chamber through pretreated garlic, at temperature 60-90 ℃, under the humidity 60-80% condition, continue 12-20 days time, up to the blackening of garlic color;

(2) temperature of adjusting climatic chamber volatilizees its moisture to 80-100 ℃ as early as possible, continues 4-9 days time, garlic blackening and certain elasticity is arranged;

(3) temperature of adjusting climatic chamber continues 4-9 days time to 50-60 ℃, finishes the accumulation of black garlic functional mass.

Claims (2)

1. the production method of a black garlic is characterized in that may further comprise the steps:

(1) fresh garlic is carried out preliminary treatment, pretreatment mode is cryogenic freezing, and ultrasonic wave is handled or respiration inhibition is handled;

(2) to carrying out slaking, evaporating water through pretreated garlic, obtain black garlic;

Described cryogenic freezing for garlic is placed-18 ℃ freezing 12-24 hour;

It is with individual hour of garlic ultrasonic processings 2-4 under the intensity of 80-100Hz that described ultrasonic wave is handled;

Described respiration inhibition is that garlic is placed sealing bag, and vacuumizing and being sealed to the absolute vacuum degree is 0-1000Pa.

2. production method according to claim 1 is characterized in that the maturation process in the step (2) may further comprise the steps:

1. will place climatic chamber through pretreated garlic, temperature 70-90 ℃, humidity 60-80% continues 12-20 days time, up to the blackening of garlic color;

2. adjust the temperature of climatic chamber to 90-100 ℃, continue 4-9 days time,

3. adjust the temperature of climatic chamber to 50-60 ℃, continue 4-9 days time.

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