CN104351683A - Liquid black garlic fermentation method - Google Patents
Liquid black garlic fermentation method Download PDFInfo
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- CN104351683A CN104351683A CN201410708373.4A CN201410708373A CN104351683A CN 104351683 A CN104351683 A CN 104351683A CN 201410708373 A CN201410708373 A CN 201410708373A CN 104351683 A CN104351683 A CN 104351683A
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- Prior art keywords
- garlic
- fermentation
- black garlic
- liquid black
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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
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
Abstract
The invention discloses a liquid black garlic fermentation method. The method comprises the following steps: bagging and sealing mashed garlic, naturally fermenting the mashed garlic in a temperature-controlled fermentation box at 45-75 DEG C for 21 days, removing the bag after fermentation is ended, and drying until the water content is 47%. The liquid black garlic disclosed by the invention, which is fermented by virtue of staged variable temperature fermentation, is uniform in black brown, sour and sweet, and nearly free from acid smell; compared with unfermented garlic, the liquid black garlic has the advantages that the total phenols content is improved by 5.5 times, the superoxide dismutase (SOD) activity is improved by 14 times and the content of soluble sugar is reduced by 32%.
Description
Technical field
The invention belongs to field of food, relate to a kind of liquid black garlic fermentation method.
Background technology
The bulb of garlic Shi Cong section allium garlic (Allium Sativum L.).It is a kind of effective functional food ingredient, and it, with abundant nutritional labeling, excellent health-care effect, significant curative effect, cheap price, abundant natural resources, the huge market demand, causes the extensive concern of people.But the penetrating odor existed due to garlic itself and acid, and excessively edible meeting cause damage to the gastrointestinal mucosa cell of people, makes it the bottleneck becoming garlic industry development.
Current domestic consumption, mainly based on garlic raw material and primary processed items, causes the added value of garlic and goods thereof not high, also have impact on the development of garlic industry.
Black garlic has another name called black garlic, fermenting black garlic, is with fresh raw garlic, is placed on the food allowing in hot and humid fermenting case and make after its spontaneous fermentation regular hour after pretreatment of raw material.It is not utilize fermentable to form at sweat, and refer under hot and humid condition, after autologous tissue is destroyed, the physics that Self substances occurs, chemical reaction, what wherein black garlic mainly occurred in black change process is Maillard reaction, its black source is mainly Maillard and reacts end product-melanoidin, and the fermentation later stage is with Partial enzymatic brown stain.It not only remains the original composition of uncooked garlic, function, and in black garlic product sense organ, in pitchy, and soft and high resilience, after entrance, soft rotten fragrant and sweet, and without eating acid and the pungent odour of garlic raw; In non-oxidizability and physiologically active, the content of polyphenols also exceeds more than 5 times; The fresh garlic of its superoxide dismutase (SOD) specific activity exceeds more than 10 times.The result of study of Japan shows, black garlic has anti-curing cancers, promotes that diabetes patient physique is recovered, prevents and treats influenza, antifatigue, hypotensive, reducing blood lipid, hypoglycemic, preventing thrombosis, norcholesterol, anti-ageing, develop immunitypty, improve the obviously effect such as constipation and insomnia.Japanese researchers, through groping for many years, have developed black garlic product, and develops black garlic series deep processed product, has started one upsurge, make garlic secondary industry have more wide prospect in garlic converted products field.And the technology of China Dark garlic processing is mainly introduced from Japan and Korea S, on technological layer, not there is right of use patent like this, the difference of Chinese garlic cultivar is also different in concrete processing simultaneously, thus causing economic benefit not high, the development for black garlic processing technology and processed goods thereof is that Chinese garlic resource opens up new field.
Summary of the invention
Given this, the object of the invention is to provide one to be applicable to the black garlic product zymotechnique of China's garlic cultivar.
For solving above technical problem, technical scheme provided by the invention is, provides a kind of liquid black garlic fermentation method, step is as follows: by mashed garlic pack sealing, spontaneous fermentation 21 days in loading temperature controlled fermentation case, fermentation temperature 45-75 DEG C, after having fermented, bag is gone to be dried to moisture content 47%.
Preferably, described mashed garlic granularity is 2-3mm.
Further, described fermentation temperature is divided into three phases, and cycle first stage is 3 days, and fermentation temperature is 36 DEG C, and second stage is 11 days, and fermentation temperature is 75-70 DEG C, and the phase III is 7 days, and fermentation temperature is 65-60 DEG C.
Compared with prior art, technique scheme tool has the following advantages:
The liquid black garlic fermentation of the present invention adopts segmentation temperature-variable fermentation, and gained black garlic product color and luster is homogeneous, in pitchy, sweet mouthfeel, almost without acid smell, non-fermented garlic of comparing, wherein total phenol content improves 5.5 times, and SOD activity improves 14 times, and soluble sugar content decreases 32%.
Detailed description of the invention
Embodiment 1
Choose fresh garlic, garlic clove is removed the peel, and by clean water, garlic clove is crushed to granularity 2-3mm, and pack vacuum seal, is positioned in fermenting case and utilizes natural microorganisms to ferment, go bag to be dried to 47%, the black garlic finished product of final acquisition.
Mashed garlic fermentation time in temperature controlled fermentation case is 21 days, is divided into 3 stages, and cycle first stage is 3 days, and fermentation temperature is 36 DEG C, and second stage is 11 days, and fermentation temperature is 75-70 DEG C, and the phase III is 7 days, and fermentation temperature is 65-60 DEG C.
Assay NBT photoreduction is adopted to measure superoxide dismutase (SOD) in black garlic active.The mensuration of aberration adopts CM-5 spectral photometric colour measuring meter; The mensuration of water content is with reference to GB/T5009.3; Soluble sugar content is pressed phenol-sulfuric acid and colorimetric method and is measured; Total phenol content presses Folin-Phenol colorimetric method for determining.
After testing, gained black garlic product color and luster is homogeneous, and in pitchy, sweet mouthfeel, almost without acid smell, non-fermented garlic of comparing, wherein total phenol content improves 5.5 times, and black garlic antioxidation activity SOD activity improves 14 times, and soluble sugar content decreases 32%.
Claims (3)
1. a liquid black garlic fermentation method, it is characterized in that, step is as follows: by mashed garlic pack sealing, and spontaneous fermentation 21 days in loading temperature controlled fermentation case, fermentation temperature 45-75 DEG C, after having fermented, goes bag to be dried to moisture content 47%.
2. liquid black garlic fermentation method according to claim 1, is characterized in that, described mashed garlic granularity is 2-3mm.
3. liquid black garlic fermentation method according to claim 1, it is characterized in that, described fermentation temperature is divided into three phases, cycle first stage is 3 days, and fermentation temperature is 36 DEG C, and second stage is 11 days, fermentation temperature is 75-70 DEG C, and the phase III is 7 days, and fermentation temperature is 65-60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410708373.4A CN104351683A (en) | 2014-11-27 | 2014-11-27 | Liquid black garlic fermentation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410708373.4A CN104351683A (en) | 2014-11-27 | 2014-11-27 | Liquid black garlic fermentation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351683A true CN104351683A (en) | 2015-02-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410708373.4A Pending CN104351683A (en) | 2014-11-27 | 2014-11-27 | Liquid black garlic fermentation method |
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| CN (1) | CN104351683A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738751A (en) * | 2015-04-16 | 2015-07-01 | 浙江小二黑食品有限公司 | Novel black garlic and apricot drink and processing method thereof |
| CN104814413A (en) * | 2015-05-27 | 2015-08-05 | 山东宏大食品股份有限公司 | Method for producing black garlic |
| CN108936204A (en) * | 2018-06-12 | 2018-12-07 | 徐州工程学院 | A kind of processing method of amber garlic |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884413A (en) * | 2010-07-19 | 2010-11-17 | 江苏丘陵地区镇江农业科学研究所 | Fermentation technology for high-activity black garlic |
| CN102273631A (en) * | 2011-08-23 | 2011-12-14 | 张汉权 | Garlic nutrient solution and production process |
| CN103169041A (en) * | 2011-12-21 | 2013-06-26 | 郑州固元堂医药科技有限公司 | Fermented black garlic powder production method |
| CN103849468A (en) * | 2014-03-12 | 2014-06-11 | 青海清华博众生物技术有限公司 | Garlic essential oil extraction method |
-
2014
- 2014-11-27 CN CN201410708373.4A patent/CN104351683A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884413A (en) * | 2010-07-19 | 2010-11-17 | 江苏丘陵地区镇江农业科学研究所 | Fermentation technology for high-activity black garlic |
| CN102273631A (en) * | 2011-08-23 | 2011-12-14 | 张汉权 | Garlic nutrient solution and production process |
| CN103169041A (en) * | 2011-12-21 | 2013-06-26 | 郑州固元堂医药科技有限公司 | Fermented black garlic powder production method |
| CN103849468A (en) * | 2014-03-12 | 2014-06-11 | 青海清华博众生物技术有限公司 | Garlic essential oil extraction method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738751A (en) * | 2015-04-16 | 2015-07-01 | 浙江小二黑食品有限公司 | Novel black garlic and apricot drink and processing method thereof |
| CN104814413A (en) * | 2015-05-27 | 2015-08-05 | 山东宏大食品股份有限公司 | Method for producing black garlic |
| CN108936204A (en) * | 2018-06-12 | 2018-12-07 | 徐州工程学院 | A kind of processing method of amber garlic |
| CN108936204B (en) * | 2018-06-12 | 2021-12-28 | 徐州工程学院 | Processing method of amber garlic |
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Application publication date: 20150218 |
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