CN103892220A - Preparation technology of black garlic - Google Patents
Preparation technology of black garlic Download PDFInfo
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- CN103892220A CN103892220A CN201410103156.2A CN201410103156A CN103892220A CN 103892220 A CN103892220 A CN 103892220A CN 201410103156 A CN201410103156 A CN 201410103156A CN 103892220 A CN103892220 A CN 103892220A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
Abstract
The invention relates to a preparation technology of black garlic. The preparation technology comprises the steps of a. raw material treatment: sorting the garlic, and removing peel and stem; b. classified selection: transporting the garlic into a traying workshop, and carefully selecting again in a classified way during traying; c. raw material traying: putting the garlic with good quality into a fermentation tray, and carrying out fermentation; d. fermentation: dividing the fermentation period (18-22 days) of the black garlic into seven stages. The fermented black garlic is put into inner bags, the inner bags are sealed and transmitted into an external packing workshop, and then the products are transmitted into a storage. The preparation technology has the advantages that the time used for the fermentation process is about 20 days, so that the problem that the black garlic fermentation time is long, a special fermentation apparatus is needed to be used by the black garlic fermentation method consuming short fermentation time, or the nutritional ingredient content is low can be solved; furthermore, the physiological activity of the garlic is maintained and improved to the utmost extent, and the black garlic prepared by the preparation technology is good in mouth feel and free from irritant biting taste.
Description
Technical field
The present invention relates to the production technology of black garlic.
Background technology
Fermenting black garlic is to use fresh uncooked garlic, the food that belt leather is made after fermenting in fermenting case, and the micronutrient levels in black garlic is higher, and taste is sour-sweet, without garlicky, has effect anti-oxidant, antiacidization, is particularly suitable for three high crowds, and cancer patient.Due to technique is prepared at present the every 100g moisture content of black garlic 43.6g, heat 1100KJ, sugared 41.4g, protein 10.4g, fatty 5.1g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg, vitamin B6 10.726mg, vitamin B2 0.126mg, nicotinic acid 10.048mg, moisture, fat etc. are significantly lower than fresh uncooked garlic, and trace element, protein, sugar part, vitamin etc. significantly improve, so be considered to a kind of health food of excellence.
Fermenting black garlic fermentation at present generally needs 60～90 days, and long because of fermentation time, energy consumption is high, causes its cost high, is difficult to universal and promotes.Although through researcher's unremitting effort, adopt specific method the fermentation time of fermenting black garlic can be shortened to 6 days, the method need to be used specific installation for fermenting.And all there is nutrient composition content problem on the low side in the fermenting black garlic method of existing short fermentation time (sending out about about 10 days).
Garlic is Liliaceae allium, and its property and flavor of peppery and warm is returned spleen, stomach, lung, large intestine channel, has in lower hot air heating, paddy helping digestion disappears.Effect of removing toxic substances evil removing, clear ruffian desinsection.Think at present in garlic that main bioactivator is the peculiar sulfur-containing compound of garlic.Modern Pharmaceutical Chemistry studies have shown that in garlic, sulfur-bearing composition nearly more than 30 is planted, and mainly contains Diallytrisin, i.e. allicin, diallyl disulphide, allyl sulfide, allicin and alliin.Except above sulfur-containing compound, the trace element such as selenium, germanium in garlic, and vitamin B1, vitamin A, the natural components such as vitamin C also have obvious pharmacological activity.Wherein selenium, germanium, garlic alkene are in anti-oxidant, anticoagulation, removing toxic substances, anticancer anti-aging in organic cell-mediated immunity, and humoral immunity adjustment process is all being brought into play very important effect.The complex chemical composition of garlic, the trace element that contains the nutritional labelings such as abundant vitamin, amino acid, protein, carbohydrate, inorganic salts, garlic, take phosphorus as high, is secondly magnesium, iron, silicon, aluminium, zinc etc.The favourable function of garlic comprises:
1, garlic has broad-spectrum bactericidal action, is a kind of natural broad-spectrum sterilization element.
2, garlic has health-care effect to cardiovascular system.
3, the antitumaous effect of garlic.
4, the non-oxidizability of garlic.According to U.S. LA medical center UCLA, garlic can effectively be removed free radical, angiocardiopathy is had to preventive and therapeutic effect, allicin also stops the lipid peroxidation in liver pulp by removing hydroxy radical two simultaneously, and effectively remove ultra-oxygen anion free radical and hydroxy radical, and improve the activity of catalase and gst enzyme, thereby reduce MDA; The non-oxidizability of garlic is that garlic is important and have one of function of Research Significance, and for the SOD existing in garlic, and SOD is a kind of metal enzyme that can catalysis superoxide anion generation disproportionated reaction.Effectively remove superoxide radical in body, thus the toxic action of prophylactic activity oxygen to article effectively, thereby there is radioresistance, antitumor and delay the functions such as body aging.Superoxide dismutase (SOD) plays vital effect to the oxidative and anti-oxidative balance of body; this enzyme can be removed superoxide anion; Cell protection is avoided damage, thereby the height of SOD vigor has this close relationship with aging, tumour, inflammation, autoimmunity disease, blood, cardiovascular disease, kidney trouble, disease of digestive system, radiation, drug effect etc.Much research shows, SOD can generate H2O2 and water by catalytic disproportionation ultra-oxygen anion free radical O2, makes cell avoid the oxidative damage of O2-, and the disequilibrium of oxidation and antioxidation of body is played to vital effect; And the various extracts of garlic can improve the each autonomous organ SOD level of body effectively, in the toxicity, Antiradiation injury of defence oxygen, pre-anti-aging and prevent that the aspect such as tumour and inflammation from playing an important role.SOD has the MN2SOD performance anti-inflammatory factor and cytokine mediated oxidative stress; And garlic can be improved the activity of body MN2SOD, the oxidative damage that effectively prevents superoxide anion to cause.
The height of SOD vigor has directly reacted the ability of body removing oxygen radical, the amount of MDA usually can reflect the order of severity that body cell is attacked by free radical, the level that in body, the level of MDA can directly be shown LPO, shows the extent of damage that body lipid receptor 1 activity free radical is attacked.
Due to China's planting garlic area and output rapid growth, the sale of garlic and processing have become the problem of needing solution badly.The garlic health-care product of exploitation storage tolerance, not brown stain, odorless, high nutrition, high curative effect, instant, delicious flavour, has become the emphasis that garlic resource develops.
As everyone knows, garlic has the function of a lot of useful healths, but owing to itself existing tool shortcoming frowzy, thereby can not be accepted extensively by people.At present garlic deodorizing technology comprise vegetable oil deodorized method, sour deodorization method, amino acid with reduced sugar projection product deodorization method, battery ripple deodorization method, boil deodorization method, freezing deodorization method, pepper powder deodorization method etc., but the problem such as these processing methods exist that processing cost is high, the physiological function of garlic destruction, garlic can not be used at any time.
At present, the method for development garlic product also has a lot, as pickle, sugar system etc., but wherein exist a lot of defects, cannot remove or be added with as stink and be unfavorable for that human body is by destroyed etc. to anti-reagent or physiological function.
Summary of the invention
The object of the invention is to solve black garlic fermentation time long, and the shorter black garlic fermentation process of fermentation time need adopt specifically fermentation device, or there is the nutrient composition content physiologically active of preserving to greatest extent and increasing garlic on the low side, and make its good mouthfeel, the production technology of the black garlic of non-irritating acid.
For achieving the above object, the technical solution adopted in the present invention is:
1, a production technology for black garlic, its feature is that fermenting black garlic carries out according to the following steps:
A, raw material processing: garlic sorting, remove the peel, go bar, garlic is selected satisfactory enriching, and can not have breakage and scar.Color and luster and smell are normal, without going mouldy.Little stature is rejected away, and large stature is waited until processing;
B, classification are selected: the garlic crossing through a step, primary treatment is transported to sabot workshop, and in the time of sabot, careful classification is selected one time again, thin skin and stature is little, damaged and have the garlic of scar to select away;
C, raw material sabot: garlic good quality is installed in fermentation dish, and when sabot, garlic will be put neatly, a fermentation dish can only be put one deck garlic, can not press and pile up, after garlic is put neatly, cover the lid of fermentation dish, deliver to enzymatic fermenting cellar and ferment;
D, fermentation: black garlic fermentation period is about 20 days, be divided into seven stages:
The first step, temperature are 50 ℃-70 ℃, and humidity is 70%-90%, and the time is 25h-45h; Wherein preferably 60 ℃-70 ℃ of temperature, the preferred 80%-90% of humidity, preferred 30h-45h of time;
Second step, temperature are 45 ℃-65 ℃, and humidity is 65%-85%, and the time is 25h-45h; Wherein preferably 53 ℃-65 ℃ of temperature, the preferred 70%-85% of humidity, preferred 30h-45h of time;
The 3rd step, temperature are 40 ℃-70 ℃, and humidity is 70%-85%, and the time is 20h-45h; Wherein preferably 40 ℃-55 ℃ of temperature, the preferred 70%-80% of humidity, preferred 25h-35h of time;
The 4th step, temperature are 70 ℃-90 ℃, and humidity is 70%-100%, and the time is 25h-45h; Wherein preferably 75 ℃-85 ℃ of temperature, the preferred 80%-95% of humidity, preferred 30h-45h of time;
The 5th step, temperature are 60 ℃-85 ℃, and humidity is 70%-100%, and the time is 30h-60h; Wherein preferably 65 ℃-70 ℃ of temperature, the preferred 80%-98% of humidity, preferred 40h-55h of time;
The 6th step, temperature are 50 ℃-70 ℃, and humidity is 70%-90%, and the time is 200h-300h; Wherein preferably 60 ℃-70 ℃ of temperature, the preferred 80%-90% of humidity, preferred 220h-260h of time;
The 7th step, temperature are 60 ℃-90 ℃, and humidity is 30%-60%, and the time is 30h-70h; Wherein preferably 70 ℃-85 ℃ of temperature, the preferred 40%-55% of humidity, preferred 45h-60h of time;
According to the production technology of above-mentioned black garlic, its feature is: the black garlic fermenting is delivered to inner packing workshop by pass-through, packing personnel change one's clothes and enter packing shop through handwashing disinfection, packing shop ozone generator is opened at every turn for 45-60 minute before starting to pack, open 20-30 minute, stop packing again after 10-20 minute, the black garlic fermenting is packed in inner bag and easy open cover bottle, then seal capping with sealing machine and capsuling machine, the black garlic that packages inner packing is delivered to external packing workshop by pass-through.
According to the production technology of above-mentioned black garlic, its feature is: the product passing between interior hired car, put into respectively in the external packing box of Different Package, then be placed on region to be packaged, after external packing box, add a cover after the assay was approved then overlay film of date of manufacture through quality inspection personnel, packaged box is contained in 10 box-packed big packing boxs, after joint sealing, is delivered to warehouse;
According to the production technology of above-mentioned black garlic, its feature is: finished product is behind warehouse, specification and identical product placement of date of manufacture together.
Advantage of the present invention is: the fermentation process entirety used time of the present invention is about 20 days, solve black garlic fermentation time long, and the shorter black garlic fermentation process of fermentation time need adopt specifically fermentation device, or there is the nutrient composition content physiologically active of preserving to greatest extent and increasing garlic on the low side, and make its good mouthfeel, the production technology of the black garlic of non-irritating acid.
The specific embodiment
With specific embodiment, the invention will be further described below:
A production technology for black garlic, fermenting black garlic carries out according to the following steps:
A, raw material processing: garlic sorting, remove the peel, go bar, garlic is selected satisfactory enriching, and can not have breakage and scar, and color and luster and smell are normal, without going mouldy, little stature are rejected away, and stature is waited until processing greatly;
B, classification are selected: the garlic crossing through a step, primary treatment is transported to sabot workshop, and in the time of sabot, careful classification is selected one time again, thin skin and stature is little, damaged and have the garlic of scar to select away;
C, raw material sabot: garlic good quality is installed in fermentation dish, and when sabot, garlic will be put neatly, a fermentation dish can only be put one deck garlic, can not press and pile up, after garlic is put neatly, cover the lid of fermentation dish, deliver to enzymatic fermenting cellar and ferment;
D, fermentation: black garlic fermentation period is about 20 days, be divided into seven stages:
First stage, temperature are 50 ℃-70 ℃, and humidity is 70%-90%, and the time is 25h-45h; Wherein preferably 60 ℃-70 ℃ of temperature, the preferred 80%-90% of humidity, preferred 30h-45h of time;
Second stage, temperature are 45 ℃-65 ℃, and humidity is 65%-85%, and the time is 25h-45h; Wherein preferably 53 ℃-65 ℃ of temperature, the preferred 70%-85% of humidity, preferred 30h-45h of time;
Phase III, temperature are 40 ℃-70 ℃, and humidity is 70%-85%, and the time is 20h-45h; Wherein preferably 40 ℃-55 ℃ of temperature, the preferred 70%-80% of humidity, preferred 25h-35h of time;
Fourth stage, temperature are 70 ℃-90 ℃, and humidity is 70%-100%, and the time is 25h-45h; Wherein preferably 75 ℃-85 ℃ of temperature, the preferred 80%-95% of humidity, preferred 30h-45h of time;
Five-stage, temperature are 60 ℃-85 ℃, and humidity is 70%-100%, and the time is 30h-60h; Wherein preferably 65 ℃-70 ℃ of temperature, the preferred 80%-98% of humidity, preferred 40h-55h of time;
The 6th stage, temperature are 50 ℃-70 ℃, and humidity is 70%-90%, and the time is 200h-300h; Wherein preferably 60 ℃-70 ℃ of temperature, the preferred 80%-90% of humidity, preferred 220h-260h of time;
The 7th stage, temperature are 60 ℃-90 ℃, and humidity is 30%-60%, and the time is 30h-70h; Wherein preferably 70 ℃-85 ℃ of temperature, the preferred 40%-55% of humidity, preferred 45h-60h of time.
E, inner packing: the black garlic fermenting is delivered to inner packing workshop by pass-through, packing personnel change one's clothes and enter packing shop through handwashing disinfection, packing shop ozone generator is opened at every turn and (is opened 20-30 minute for 45-60 minute before starting to pack, stop 10-20 minute) after pack again, the black garlic fermenting is packed in inner bag and easy open cover bottle, then seal capping with sealing machine and capsuling machine, the black garlic that packages inner packing is delivered to external packing workshop by pass-through.
F: external packing: the product passing between interior hired car, put into respectively in the external packing box of Different Package, then be placed on region to be packaged, after external packing box, add a cover after the assay was approved then overlay film of date of manufacture through quality inspection personnel, packaged box is contained in 10 box-packed big packing boxs, after joint sealing, is delivered to warehouse.
G: warehouse finished product is put: finished product is behind warehouse, specification and identical product placement of date of manufacture together.
The fermentation process entirety used time of the present invention is about 20 days, solve black garlic fermentation time long, and the shorter black garlic fermentation process of fermentation time need adopt specifically fermentation device, or there is the nutrient composition content physiologically active of preserving to greatest extent and increasing garlic on the low side, and make its good mouthfeel, the production technology of the black garlic of non-irritating acid.
Embodiment recited above is described the preferred embodiment of the present invention; not design of the present invention and protection domain are limited; do not departing under the prerequisite of design concept of the present invention; various modification and improvement that in this area, common engineers and technicians make technical scheme of the present invention, all should fall into protection scope of the present invention.
Claims (6)
1. a production technology for black garlic, is characterized in that fermenting black garlic carries out according to the following steps:
A, raw material processing: garlic sorting, remove the peel, go bar;
B, classification are selected: the garlic of processing through a step raw material is transported to sabot workshop, and in the time of sabot, careful classification is selected one time again, thin skin and stature is little, breakage with have the garlic of scar to select away;
C, raw material sabot: garlic good quality is installed in fermentation dish, cover the lid of fermentation dish, deliver to enzymatic fermenting cellar and ferment;
D, fermentation: black garlic fermentation period is 18-22 days, be divided into seven stages:
The first step, temperature are 50 ℃-70 ℃, and humidity is 70%-90%, and the time is 25h-45h;
Second step, temperature are 45 ℃-65 ℃, and humidity is 65%-85%, and the time is 25h-45h;
The 3rd step, temperature are 40 ℃-70 ℃, and humidity is 70%-85%, and the time is 20h-45h;
The 4th step, temperature are 70 ℃-90 ℃, and humidity is 70%-100%, and the time is 25h-45h;
The 5th step, temperature are 60 ℃-85 ℃, and humidity is 70%-100%, and the time is 30h-60h;
The 6th step, temperature are 50 ℃-70 ℃, and humidity is 70%-90%, and the time is 200h-300h;
The 7th step, temperature are 60 ℃-90 ℃, and humidity is 30%-60%, and the time is 30h-70h.
2. the production technology of black garlic according to claim 1, it is characterized in that: the black garlic after fermentation is delivered to inner packing workshop, packing personnel change one's clothes and enter packing shop through handwashing disinfection, packing shop ozone generator is opened at every turn for 45-60 minute before starting to pack, open 20-30 minute, stop packing again after 10-20 minute, the black garlic fermenting is packed in inner bag and easy open cover bottle, then seal capping with sealing machine and capsuling machine, the black garlic that packages inner packing is delivered to external packing workshop by pass-through.
3. the production technology of black garlic according to claim 2, it is characterized in that: the product passing between interior hired car, put into respectively in the external packing box of Different Package, then be placed on region to be packaged, after external packing box, add a cover after the assay was approved then overlay film of date of manufacture through quality inspection personnel, packaged box is contained in big packing box, after joint sealing, is delivered to warehouse.
4. the production technology of black garlic according to claim 3, is characterized in that: finished product is behind warehouse, specification and identical product placement of date of manufacture together.
5. the production technology of black garlic according to claim 1, is characterized in that: in step a raw material is processed, garlic is selected satisfactory enriching, without breakage and scar.Color and luster and smell are normal, without going mouldy; Little stature is rejected away, and large stature is waited until processing.
6. the production technology of black garlic according to claim 1, is characterized in that: in the time of the sabot of step c raw material, garlic will be put neatly, and a fermentation dish can only be put one deck garlic, can not press and pile up, after garlic is put neatly.
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| CN104585661A (en) * | 2015-01-22 | 2015-05-06 | 菏泽天鸿果蔬有限公司 | Black garlic production technology |
| CN104757479A (en) * | 2015-03-19 | 2015-07-08 | 黑龙江金都绿色食品有限公司 | Method for producing black garlic through music fermentation |
| CN104770687A (en) * | 2015-04-27 | 2015-07-15 | 天津商业大学 | Processing method for preparing black garlic at ultrahigh pressure |
| CN104799208A (en) * | 2015-04-21 | 2015-07-29 | 黑龙江金都绿色食品有限公司 | Black garlic fermentation device |
| CN104939006A (en) * | 2015-06-30 | 2015-09-30 | 徐州黎明食品有限公司 | Black garlic and preparation method thereof |
| CN105011054A (en) * | 2015-08-26 | 2015-11-04 | 李焱军 | Black garlic production technology |
| CN105166799A (en) * | 2015-09-23 | 2015-12-23 | 蒋科 | Production technology for black garlic |
| CN105639231A (en) * | 2014-10-10 | 2016-06-08 | 李达 | Process for preparing black garlics |
| CN105688007A (en) * | 2016-03-18 | 2016-06-22 | 东莞市东卓中天生物科技有限公司 | Preparation method of ferment capable of maintaining and repairing liver function |
| CN105725205A (en) * | 2016-03-18 | 2016-07-06 | 东莞市东卓中天生物科技有限公司 | Liver function nourishing, protecting and repairing ferment nutrition |
| CN106465868A (en) * | 2015-08-18 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | A kind of rapid processing technique of black Bulbus Allii |
| CN106901170A (en) * | 2017-02-28 | 2017-06-30 | 李国旗 | A kind of black garlic vermicelli and preparation method thereof |
| CN108783333A (en) * | 2018-06-21 | 2018-11-13 | 临泉县恒达食品有限公司 | A kind of energy-efficient black garlic fermentation production technology |
| CN108783332A (en) * | 2018-06-21 | 2018-11-13 | 临泉县恒达食品有限公司 | A kind of processing technology of black garlic |
| CN110214884A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | Application of the black ginger as preservative |
| CN110214952A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | A kind of black ginger powder and preparation method thereof |
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| CN105639231A (en) * | 2014-10-10 | 2016-06-08 | 李达 | Process for preparing black garlics |
| CN104585661A (en) * | 2015-01-22 | 2015-05-06 | 菏泽天鸿果蔬有限公司 | Black garlic production technology |
| CN104757479A (en) * | 2015-03-19 | 2015-07-08 | 黑龙江金都绿色食品有限公司 | Method for producing black garlic through music fermentation |
| CN104799208A (en) * | 2015-04-21 | 2015-07-29 | 黑龙江金都绿色食品有限公司 | Black garlic fermentation device |
| CN104770687A (en) * | 2015-04-27 | 2015-07-15 | 天津商业大学 | Processing method for preparing black garlic at ultrahigh pressure |
| CN104939006A (en) * | 2015-06-30 | 2015-09-30 | 徐州黎明食品有限公司 | Black garlic and preparation method thereof |
| CN106465868A (en) * | 2015-08-18 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | A kind of rapid processing technique of black Bulbus Allii |
| CN105011054A (en) * | 2015-08-26 | 2015-11-04 | 李焱军 | Black garlic production technology |
| CN105166799A (en) * | 2015-09-23 | 2015-12-23 | 蒋科 | Production technology for black garlic |
| CN105688007A (en) * | 2016-03-18 | 2016-06-22 | 东莞市东卓中天生物科技有限公司 | Preparation method of ferment capable of maintaining and repairing liver function |
| CN105725205A (en) * | 2016-03-18 | 2016-07-06 | 东莞市东卓中天生物科技有限公司 | Liver function nourishing, protecting and repairing ferment nutrition |
| CN106901170A (en) * | 2017-02-28 | 2017-06-30 | 李国旗 | A kind of black garlic vermicelli and preparation method thereof |
| CN108783333A (en) * | 2018-06-21 | 2018-11-13 | 临泉县恒达食品有限公司 | A kind of energy-efficient black garlic fermentation production technology |
| CN108783332A (en) * | 2018-06-21 | 2018-11-13 | 临泉县恒达食品有限公司 | A kind of processing technology of black garlic |
| CN110214884A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | Application of the black ginger as preservative |
| CN110214952A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | A kind of black ginger powder and preparation method thereof |
| CN110934278A (en) * | 2019-12-27 | 2020-03-31 | 山西紫林醋业股份有限公司 | Device and method for smoking black garlic by utilizing Shanxi vinegar smoking process |
| CN110934278B (en) * | 2019-12-27 | 2024-04-30 | 山西紫林醋业股份有限公司 | Device and method for smoking black garlic by using Shanxi vinegar smoking process |
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