CN103284091B - Production method of black garlic - Google Patents

Production method of black garlic Download PDF

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Publication number
CN103284091B
CN103284091B CN201310222958.0A CN201310222958A CN103284091B CN 103284091 B CN103284091 B CN 103284091B CN 201310222958 A CN201310222958 A CN 201310222958A CN 103284091 B CN103284091 B CN 103284091B
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China
Prior art keywords
garlic
pretreatment
black garlic
black
production
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CN201310222958.0A
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Chinese (zh)
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CN103284091A (en
Inventor
乔旭光
李宁阳
安东
裴厚宝
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山东农业大学
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Publication of CN103284091A publication Critical patent/CN103284091A/en
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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 fresh garlic passes through to control temperature and humidity, and process high-temperature maturing has formed, removed 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 rotten fragrant and sweet and without pungent sense and the unhappy smell of eating fresh garlic raw after entrance.Aspect non-oxidizability and physiologically active, the fresh garlic of black garlic SOD specific activity exceeds more than 10 times, and the content of polyphenols also exceeds more than 5 times.In black garlic, contain tetrahydro-β-carboline analog derivative, they also have significant antioxidation activity.Can make multiple β-carboline Alkaloid with antiviral, antibacterial and antitumor activity by them.In addition, black garlic also contains the various active such as polypeptide, glycoprotein composition and trace elements of selenium, germanium etc.As a kind of novel garlic products, the nutritional labeling that it is contained and effect thereof are that the products such as garlic powder and garlic oil are irreplaceable.At present, the black garlic product quality on market is very different, and the high temperature process time is long, and energy consumption is high.How effectively to control the black change of black garlic, shorten process time, reducing energy consumption is current urgent problem.
Also before having occurred in prior art much garlic being fermented, carry out pretreated record, as immersion treatment and far infrared pretreatment, also have some one-tenth of interpolation to assign to promote that the technology of fermentation occurs.
summary of the invention
In above prior art, to need to add some composition and promote fermentation in order to solve, production time is long, the shortcoming that energy consumption is high, the present invention is by the research of the maturation mechanism to black garlic, a kind of production method of black garlic is provided, use pre-treatment means to process garlic, and the process of alternating temperature processing, accelerate the black change process of black garlic, effectively control black change, 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 greatly reduces.
The present invention is achieved by the following measures:
A production method for black garlic, comprises the following steps:
(1) fresh garlic is carried out to pretreatment, pretreatment mode is cryogenic freezing, and ultrasonic wave is processed or respiration inhibition processing;
(2) to carrying out maturation process through pretreated garlic, obtain black garlic;
Described cryogenic freezing is for being placed in garlic-18 DEG C of freezing 12-24 hour;
Described ultrasonic wave processing is by garlic under the intensity of 80-100Hz ultrasonic processing 2-4 hour;
Described respiration inhibition is that garlic is placed in to sealing bag, vacuumize seal to Absolute truth reciprocal of duty cycle be 0-1000Pa.
Described production method, the maturation process in step (2) comprises the following steps:
1. will be placed in climatic chamber through pretreated garlic, temperature 70-90 DEG C, humidity 60-80%, continues the time of 12-20 days, until the blackening of garlic color;
2. adjust the temperature of climatic chamber to 90-100 DEG C, continue 4-9 days time,
3. adjust the temperature of climatic chamber to 50-60 DEG C, continue 4-9 days time.
Beneficial effect of the present invention:
1, pretreated technique of the present invention, content of reducing sugar, amino-acid nitrogen content, HMF content, total phenol content in black garlic are had to effective facilitation, and greatly shorten the machine process of black garlic, shortened 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 is slightly improved;
2, method of the present invention is not added any additive, regulates and controls black change and the functional component of garlic after pretreatment by controlling temperature and humidity, and the black garlic sweet mouthfeel of making, does not have penetrating odor, has the mouthfeel of chewing of preserved fruit;
3, preprocess method provided by the present invention and curing process are simple to operate, are easy to grasp.
Brief description of the drawings
Fig. 1 be in the black garlic of different pretreatments in embodiment 1 content of reducing sugar with the change curve of slaking number of days;
Fig. 2 be in the black garlic of different pretreatments in embodiment 1 amino-acid nitrogen content with the change curve of slaking number of days;
Fig. 3 be in the black garlic of different pretreatments in embodiment 1 HMF content with the change curve of slaking number of days;
Fig. 4 be in the black garlic of different pretreatments in embodiment 1 brown stain degree with the change curve of slaking number of days;
Fig. 5 be in the black garlic of different pretreatments in embodiment 1 total phenol content with the change curve of slaking number of days;
In figure, curve 1 is process cryogenic freezing pretreatment change curve, and curve 2 is through ultrasonic pretreatment change curve, and curve 3 is that curve 4 is control group change curve through respiration inhibition pretreatment change curve.
Detailed description of the invention
For a better understanding of the present invention, further illustrate below in conjunction with specific embodiment.
embodiment 1:
Fresh garlic is carried out respectively to different pretreatment, then at temperature 60-90 DEG C, slaking under humidity 60-80% condition, along with the increase of slaking number of days, in garlic, content of reducing sugar, amino-acid nitrogen content, HMF content, brown stain degree, total phenol content are shown in respectively accompanying drawing 1,2,3,4,5.
Different pretreatments is operating as:
1. cryogenic freezing pretreatment: garlic is placed in-18 DEG C freezing 24 hours;
2. ultrasonic pretreatment: by garlic ultrasonic processing 4 hours under the intensity of 100Hz;
3. respiration inhibition pretreatment: garlic is placed in to sealing bag, vacuumizes sealing, to Absolute truth reciprocal of duty cycle be 0-1000Pa;
4. control group pretreatment mode: control group is without any pre-treatment, and directly pack seals.
As can be seen from Figure 1, cryogenic freezing pretreatment, ultrasonic pretreatment, respiration inhibition pretreatment have very large facilitation to the raising of content of reducing sugar, higher than control group content, wherein cryogenic freezing pretreatment and respiration inhibition pretreatment are the most obvious to content of reducing sugar raising effect.The whole value effect maximum of respiration inhibition pretreatment to amino-acid nitrogen content as seen from Figure 2.As seen from Figure 3, respiration inhibition pretreatment, to HMF content influence maximum, is secondly cryogenic freezing pretreatment.In Fig. 4, show different pretreatment, on brown stain degree, impact is not very large.As can be seen from Figure 5, respiration inhibition pretreatment and cryogenic freezing pretreatment improve successful to the total phenol content in the black garlic obtaining, and wherein respiration inhibition pretreatment raising degree is the highest.
By this experiment contrast, can find out, for control group pretreatment mode, the impact of respiration inhibition pretreatment, cryogenic freezing pretreatment and the ultrasonic pretreatment good aspect on black garlic quality is relatively given prominence to, wherein respiration inhibition pretreatment, cryogenic freezing pretreatment affect larger than ultrasonic pretreatment, wherein respiration inhibition pretreatment is the best pretreatment mode of effect in 4 kinds of pretreatment modes.And in the time reaching identical index content, the respiration inhibition pretreatment time used is the shortest, can shorten the production cycle of whole black garlic, reduces costs, 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 have good facilitation to the quality of the black garlic finally obtaining.
Slaking condition:
(1) will be placed in climatic chamber through pretreated garlic, at temperature 60-90 DEG C, under humidity 60-80% condition, continue the time of 12-20 days, until the blackening of garlic color;
(2) temperature of adjusting climatic chamber to 80-100 DEG C, volatilizees its moisture as early as possible, continues 4-9 days time, garlic blackening and have certain elasticity;
(3) temperature of adjusting climatic chamber, to 50-60 DEG C, continues 4-9 days time, completes the accumulation of black garlic functional mass.

Claims (1)

1. a production method for black garlic, is characterized in that comprising the following steps:
(1) fresh garlic is carried out to pretreatment, pretreatment mode is that ultrasonic wave is processed or respiration inhibition processing;
(2) to carrying out slaking, evaporating water through pretreated garlic, obtain black garlic;
Described ultrasonic wave processing is by garlic under the intensity of 80-100Hz ultrasonic processing 2-4 hour;
Described respiration inhibition is that garlic is placed in to sealing bag, vacuumize seal to Absolute truth reciprocal of duty cycle be 0-1000Pa;
Maturation process in step (2) comprises the following steps:
1. will be placed in climatic chamber through pretreated garlic, temperature 70-90 DEG C, humidity 60-80%, continues the time of 12-20 days, until the blackening of garlic color;
2. adjust the temperature of climatic chamber to 90-100 DEG C, continue 4-9 days time,
3. adjust the temperature of climatic chamber to 50-60 DEG C, continue 4-9 days time.
CN201310222958.0A 2013-06-06 2013-06-06 Production method of black garlic CN103284091B (en)

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CN103564374B (en) * 2013-10-28 2015-06-17 青岛农业大学 Black garlic as well as fermentation process thereof
CN103621935B (en) * 2013-12-24 2015-04-22 山东农业大学 Preparation method of black garlic concentrated solution
CN103783425B (en) * 2014-02-22 2015-06-17 吉林农业大学 Non-fermented black garlic and preparation technology thereof
JP2016021925A (en) * 2014-07-22 2016-02-08 有限会社柏崎青果 Vegetable processed product and production method thereof
CN104839585A (en) * 2015-05-20 2015-08-19 新疆玉维鲜农业科技中心 Black garlic processing method
CN105166866A (en) * 2015-07-17 2015-12-23 徐州黎明食品有限公司 Black garlic and Mythic Fungus composition
CN106539002A (en) * 2016-11-30 2017-03-29 盐城师范学院 Beer black garlic manufacture craft

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KR100866481B1 (en) * 2007-10-15 2008-11-03 김신규 Method for producing a black garlic
CN101731605A (en) * 2008-11-18 2010-06-16 杨侠 Method for producing and processing black garlic
CN101518319B (en) * 2009-04-09 2011-10-05 大连华谷蒜业有限公司 Black garlic, process and device for fermenting same
CN102048129A (en) * 2009-10-30 2011-05-11 河南牟山黑蒜生物工程有限公司 Manufacturing method of fermented black garlic
CN101940293B (en) * 2010-07-28 2012-05-23 连云港口福食品有限公司 Production technology of black garlic foods
CN102450618B (en) * 2011-09-30 2013-10-09 赵铁林 Manufacture method for black garlic

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