CN103584006B - 一种黑大蒜的生物发酵法制备 - Google Patents
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Abstract
本发明公开了一种黑大蒜的制备方法。本发明采用出芽短梗霉发酵大蒜生产黑大蒜,其基本工艺是选择新鲜整颗大蒜清洗晾干后,加入到30~50g/L的灭过菌的麦麸液中,接种一定浓度的出芽短梗霉细胞液,于pH5.0~6.0,调控温度25~35℃进行发酵3~6天,再升温到70~80℃进行发酵4~7天,干燥后,筛分出发酵后麦麸得到黑大蒜,黑大蒜作为保健即食型食品或配用佐料使用,发酵后麦麸可作为膳食纤维的补充剂使用;或干燥后连同麦麸、黑大蒜一起粉碎,一起作为营养补充剂或配用佐料使用。本发明黑大蒜的制备,不仅缩短了制作周期,还通过与麦麸混合后一起经出芽短梗霉发酵,增加了黑大蒜的营养,同时还联产了麦麸膳食纤维。
Description
技术领域
本发明涉及食品加工的技术领域,具体涉及一种黑大蒜的制备方法。
背景技术
大蒜,别称胡蒜或蒜,属百合科葱属两年生植物,香辛类蔬菜作物。在世界各地均有种植,大蒜的化学成分十分复杂,不仅风味独特而且营养价值高。目前,大蒜作为一种功能性食品普遍被人们所利用。传统中医很早就利用大蒜来消谷化食、抗菌杀虫。现代药理和分析化学研究表明,大蒜富含大蒜辣素即二烯丙基二硫化物、蒜氨酸、大蒜新素即二烯丙基三硫化物、阿霍烯等多种有机硫化物,有清除自由基、杀菌等功能,有预防和治疗疾病的功效。但是大蒜的蒜臭味一直不能被大家所接受。目前,发酵成的黑大蒜就是脱臭后的产品之一。
目前,市场中黑大蒜的制备方法是传统发酵,这种方法耗时比较长,生产效率比较低。所以就有考虑,是否可以通过对大蒜本身成分的研究,结合出芽短梗霉的发酵条件,调节pH、温度、接种量以及发酵时间,从而研究出一种更好地制备黑大蒜的工艺,提高发酵效率,以此大大的提高黑大蒜的产率。
发明内容
为了解决上述现有技术中存在的不足之处,本发明的目的之一是提供一种黑大蒜的生产方法。本发明进一步的目的是提供一种“一线多品”的工艺,采用出芽短梗霉发酵大蒜和麦麸液的混合物,不仅解决了传统黑大蒜制备生产周期长的问题,而且能强化黑大蒜的营养素和增加黑大蒜原本没有的营养素,在制备黑大蒜的同时联产了麦麸膳食纤维,可用于食品加工的辅料或保健食品的原料。
为了实现上述目的,本发明提出的技术方案是:
一种黑大蒜的制备方法,具体步骤如下:
(1)选料、清洗、晾干
选取新鲜的大蒜,要求原料的组织紧密,无腐烂,流水清洗干净后晾干水分;
(2)麦麸液的配制、灭菌
将麦麸于70℃烘干粉碎过40目筛子筛分后,添加营养水调配成30~50g/L的麦麸液,并于121℃灭菌20min;
(3)大蒜、麦麸液的混合
将清洗干净晾干水分后的大蒜投放到灭菌后的麦麸液中,以20~60Kg/100L的大蒜和麦麸液的质量、体积比例进行混合,备用;
(4)发酵
将接种量为5~15%的出芽短梗霉种子液接种到大蒜和麦麸液的混合物中,并调控pH为5.0~6.0,温度为25~35℃,发酵3~6天,再升温到70~80℃进行发酵4~7天;
(5)干燥、包装
将发酵好的黑大蒜、麦麸混合物置于阴凉、通风处自然干燥,或采用30~50℃热风干燥;干燥后的黑大蒜、麦麸混合物可经筛分分离出麦麸和黑大蒜,各自包装,作为食品、保健品或调配辅料使用;或将干燥的黑大蒜、麦麸混合物一起粉碎后,作为食品、保健品调配辅料包装、使用。
所述的黑大蒜的制备方法,其特征在于:将清洗干净晾干水分后的大蒜连续或分批的投放发酵罐中进行发酵。
所述的黑大蒜的制备方法,其特征在于:通过将大蒜与麦麸液混合后一起经出芽短梗霉发酵,增加了黑大蒜的营养,缩短了黑大蒜的制备周期,同时还联产了麦麸膳食纤维。
所述的黑大蒜的制备方法,其特征在于:营养水的组成为:
维生素B1:0.05~0.15g/L;
硫酸镁:1~3g/L;
葡萄糖:5~15g/L。
与现有技术相比,本发明的优点和有益效果在于:
传统的黑大蒜制备周期较长,而且是“一线单品”的生产工艺。本发明将大蒜和麦麸液混合后,采用食安性微生物出芽短梗霉发酵,不仅缩短了黑大蒜的制备周期,同时强化了黑大蒜的营养,在制备黑大蒜的同时还联产了麦麸膳食纤维,实现了“一线多品”的加工工艺。
具体实施方式
下面结合具体实施例对本发明进行进一步说明,但这只是为了便于理解而举的实例,不应被视为是对本发明范围的限制。同样,任何所属技术领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述,做出各种可能的等同改变或替换,但所有这些改变或替换都应属于本发明的权利要求的保护范围。
实施例1黑大蒜的制备
黑大蒜的制备工艺如下:
(1)选料、清洗、晾干
选取新鲜的大蒜,要求原料的组织紧密,无腐烂,流水清洗干净后晾干水分;
(2)麦麸液的配制、灭菌
将麦麸于70℃烘干粉碎过40目筛子筛分后,采用含0.10g/L的维生素B1、2g/L的硫酸镁、10g/L的葡萄糖调配营养水,采用此营养水调配麦麸制成40g/L的麦麸液,并于121℃灭菌20min;
(3)大蒜、麦麸液的混合
将清洗干净晾干水分后的大蒜投放到灭菌后的麦麸液中,以大蒜和麦麸液的质量、体积为60Kg∶100L的比例进行混合,备用;
(4)发酵
将接种量为10%的出芽短梗霉种子液接种到大蒜和麦麸液的混合物中,并调控pH为5.5,温度为30℃,发酵5天,再升温到75℃进行发酵6天;
(5)干燥、包装
将发酵好的黑大蒜、麦麸混合物采用40℃热风干燥;干燥后的黑大蒜、麦麸混合物可经筛分分离出麦麸和黑大蒜,各自包装,作为食品、保健品或调配辅料使用;或将干燥的黑大蒜、麦麸混合物一起粉碎后,作为食品、保健品调配辅料包装、使用。
发酵而成的黑大蒜无臭味、无刺激性气味、散发着酸甜香味,口感酸甜、类似于果脯。
分离出的发酵麦麸具有一股类似于茶叶的清香,可作为膳食纤维的补充剂使用于食品加工或保健食品加工中。
实施例2黑大蒜的制备
黑大蒜的制备工艺如下:
(1)选料、清洗、晾干
选取新鲜的大蒜,要求原料的组织紧密,无腐烂,流水清洗干净后晾干水分;
(2)麦麸液的配制、灭菌
将麦麸于70℃烘干粉碎过40目筛子筛分后,采用含0.15g/L的维生素B1、2.5g/L的硫酸镁、15g/L的葡萄糖调配营养水,采用此营养水调配麦麸制成50g/L的麦麸液,并于121℃灭菌20min;
(3)大蒜、麦麸液的混合
将清洗干净晾干水分后的大蒜投放到灭菌后的麦麸液中,以大蒜和麦麸液的质量、体积为50Kg∶100L的比例进行混合,备用;
(4)发酵
将接种量为10%的出芽短梗霉种子液接种到大蒜和麦麸液的混合物中,并调控pH为5.0,温度为28℃,发酵6天,再升温到80℃进行发酵4天;
(5)干燥、包装
将发酵好的黑大蒜、麦麸混合物置于阴凉、通风处自然干燥;干燥后的黑大蒜、麦麸混合物可经筛分分离出麦麸和黑大蒜,各自包装,作为食品、保健品或调配辅料使用;或将干燥的黑大蒜、麦麸混合物一起粉碎后,作为食品、保健品调配辅料包装、使用。
发酵而成的黑大蒜无臭味、无刺激性气味、散发着酸甜香味,口感酸甜、类似于果脯。
分离出的发酵麦麸具有一股类似于茶叶的清香,可作为膳食纤维的补充剂使用于食品加工或保健食品加工中。
Claims (2)
1.一种黑大蒜的制备方法,具体步骤如下:
(1)选料、清洗、晾干
选取新鲜的大蒜,要求原料的组织紧密,无腐烂,流水清洗干净后晾干水分;
(2)麦麸液的配制、灭菌
将麦麸于70℃烘干粉碎过40目筛子筛分后,添加营养水调配成30~50g/L的麦麸液,并于121℃灭菌20min;所述营养水的组成为:
维生素B1:0.05~0.15g/L;
硫酸镁:1~3g/L;
葡萄糖:5~15g/L;
(3)大蒜、麦麸液的混合
将清洗干净晾干水分后的大蒜投放到灭菌后的麦麸液中,以20~60Kg/100L的大蒜和麦麸液的质量、体积比例进行混合,备用;
(4)发酵
将接种量为5~15%的出芽短梗霉种子液接种到大蒜和麦麸液的混合物中,并调控pH为5.0~6.0,温度为25~35℃,发酵3~6天,再升温到70~80℃进行发酵4~7天;
(5)干燥、包装
将发酵好的黑大蒜、麦麸混合物置于阴凉、通风处自然干燥,或采用30~50℃热风干燥;干燥后的黑大蒜、麦麸混合物经筛分分离出麦麸和黑大蒜,各自包装,作为食品、保健品或调配辅料使用;或将干燥的黑大蒜、麦麸混合物一起粉碎后,作为食品、保健品调配辅料包装、使用。
2.根据权利要求1所述黑大蒜的制备方法,其特征在于:将清洗干净晾干水分后的大蒜连续或分批的投放发酵罐中进行发酵。
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