CN104232418A

CN104232418A - Method for preparing black garlic brewed wine

Info

Publication number: CN104232418A
Application number: CN201410525040.8A
Authority: CN
Inventors: 赵云财
Original assignee: Harbin Aikeer Food Technology Co Ltd
Current assignee: Harbin Aikeer Food Technology Co Ltd
Priority date: 2014-10-09
Filing date: 2014-10-09
Publication date: 2014-12-24

Abstract

The invention discloses a method for preparing black garlic brewed wine. The method specifically comprises the following steps of: peeling purple garlic, cutting into uniform 5mm sheets, adding 50% of water, naturally fermenting for 7d, 15d and 8d at the corresponding temperature of 83-85, 70-75 and 63-65 degrees centigrade, adding 100% of water, pulping, grinding by a colloid grinder, adjusting the PH value in the range of 4.5-5.0 with 50% of citric acid solution, adding 15g of white granulated sugar, 0.1g of activated dry yeast (fruit wine) and 0.15g of edible cellulase into each 100g of serous fluid, uniformly mixing them, keeping warm at 23-25 degrees centigrade and fermenting for 4d, standing and fermenting for 6d, filtering, clarifying, filling, disinfecting for 15min at 75 degrees centigrade, cooling and preparing into the black garlic brewed wine. In the black garlic brewed wine, the black garlic is retained in specific nutrition and functionality.

Description

A kind of making method of black garlic fermentation wine

Technical field

The invention belongs to food processing field, relate to a kind of making method of black garlic fermentation wine.

Background technology

Garlic has higher nutritive value, containing 17 seed amino acids, abundant VITAMIN and various trace element, and 35 kinds of sulfurous organic compounds, and there is the effect such as stronger anti-oxidant activity and atherosclerosis, prevention coronary heart disease, antitumor and cancer, antithrombotic, prevention oxidative damage.But the irritating smell existed by garlic itself and sharp flavor, limit its range of application.Black garlic is a kind of stink in order to remove garlic and the garlic deep processed product strengthening original physiologically active and develop, and is more suitable for the various food of processing and fabricating than garlic.

Summary of the invention

The invention provides a kind of making method of black garlic fermentation wine.

The object of the invention is to realize in the following manner: purple garlic, peeling, be cut into uniform 5 mm thin slices, add water 50%, 83-85 DEG C of spontaneous fermentation 7d, 70-75 DEG C of spontaneous fermentation 15d, 63-65 DEG C of spontaneous fermentation 8d, add water 100%, making beating, colloidal mill defibrination, with 50% citric acid solution adjust pH to 4.5-5.0, white sugar 15g is added by every 100g slurries, fruit wine active dry yeast 0.1g, edible fibre enzyme 0.15g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, ferment 6d after leaving standstill, again after filtration, clarification, filling, 75 DEG C of sterilization 15min, cooling, namely black garlic fermentation wine is made.

The enzyme activity of described edible fibre enzyme is 50000u/ gram.

Black garlic fermentation wine of the present invention is the brown of clear, and color and luster is homogeneous, sweet mouthfeel, almost without garlic odour taste, and remains trophicity specific to black garlic and functional.

Four, specific embodiment

Embodiment one

Take the purple garlic 1000g of peeling, be cut into even 5 mm thin slices, add water 500mL, 85 DEG C of spontaneous fermentation 7d, 75 DEG C of spontaneous fermentation 15d, 65 DEG C of spontaneous fermentation 8d, add water 1000mL, making beating, colloidal mill defibrination, with 50% citric acid solution adjust pH to 4.5-5.0, adds white sugar 375g, fruit wine active dry yeast 2.5g, edible fibre enzyme 3.75g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, ferment 6d after leaving standstill, again after filtration, clarification, filling, 75 DEG C of sterilization 15min, cooling, namely make black garlic fermentation wine.

Embodiment two

Take the purple garlic 400g of peeling, be cut into even 5 mm thin slices, add water 200mL, 84 DEG C of spontaneous fermentation 7d, 73 DEG C of spontaneous fermentation 15d, 64 DEG C of spontaneous fermentation 8d, add water 400, making beating, colloidal mill defibrination, by 50% citric acid solution adjusting slurry pH value to 4.5-5.0, adds white sugar 150g, fruit wine active dry yeast 1g, edible fibre enzyme 1.5g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, ferment 6d after leaving standstill, again after filtration, clarification, filling, 75 DEG C of sterilization 15min, cooling, namely make black garlic fermentation wine.

Claims

1. the making method of a black garlic fermentation wine, it is characterized in that: purple garlic, peeling, be cut into uniform 5 mm thin slices, add water 50%, 83-85 DEG C of spontaneous fermentation 7d, 70-75 DEG C of spontaneous fermentation 15d, 63-65 DEG C of spontaneous fermentation 8d, add water 100%, making beating, colloidal mill defibrination, with 50% citric acid solution adjust pH to 4.5-5.0, white sugar 15g is added by every 100g slurries, fruit wine active dry yeast 0.1g, edible fibre enzyme 0.15g, mix, 23 DEG C-25 DEG C heat-preservation fermentation 4d, ferment 6d after leaving standstill, again after filtration, clarification, filling, 75 DEG C of sterilization 15min, cooling.