CN104783096A - Quick fermentation method of black garlic by enzymatic reaction - Google Patents
Quick fermentation method of black garlic by enzymatic reaction Download PDFInfo
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- CN104783096A CN104783096A CN201410021451.3A CN201410021451A CN104783096A CN 104783096 A CN104783096 A CN 104783096A CN 201410021451 A CN201410021451 A CN 201410021451A CN 104783096 A CN104783096 A CN 104783096A
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Abstract
A quick fermentation method of black garlic by an enzymatic reaction is disclosed. Black garlic is prepared through steps of material selection, enzyme activation, fermentation, after-ripening fermentation and the like. The black garlic fermentation technology provided by the invention is simple and has short period. It only takes 10-19 days to obtain high-quality black garlic. In addition, the method has high efficiency, is low-cost and is suitable for industrial production.
Description
Technical field
The invention belongs to the processing method of agricultural byproducts, specifically the method for the black garlic of a kind of enzymatic reaction Rapid Fermentation.
Background technology
Fermenting black garlic is with fresh raw garlic, is placed in hot and humid fermenting case and ferments, and ferment the food allowing its spontaneous fermentation make for 60 ~ 90 days, because rear whole garlic clove all presents black by fermentation, is therefore called as black garlic.Modern study shows that black garlic has high nutritive value, mainly contains amino acid, peptide class, protein, enzyme, glycoside, vitamin, inorganic matter, carbohydrate and sulfur-containing compound etc.Black garlic is compared with Common garlic, and its moisture, fat content etc. have significant reduction, and trace element increases significantly, and the trace element that in black garlic, content is the highest is potassium, is secondly magnesium, sodium, calcium, iron and zinc, and to maintenance, human life activity is significant.These are all the indispensable nutritional labelings of human body, and protein, sugar, vitamin etc. are then at least more than 2 times of Common garlic.As the amino acid whose content of delicious composition, black garlic adds 2.5 times than Common garlic.It is on the basis retaining the original composition of uncooked garlic, function, anti-oxidant, anti-acid effect of uncooked garlic is made to improve decades of times, again the protein of uncooked garlic itself is transformed into human body necessary 18 seed amino acids every day in a large number, and then absorbed rapidly by human body, to enhancing body immunity, recover human-body fatigue, keep health to play huge positive role, and taste is sour-sweet, without garlicky after food, not getting angry, is the health food of quick-acting.
Current domestic existing many enterprises are engaged in the R & D and manufacture about black garlic, and have relevant patented technology.Publication number is the production method that the patent of invention of CN 102224917 B discloses fermenting black garlic, the continuous alternating temperature mode of round is adopted to implement the fermentation of black garlic, to the reasonability of equipment and accuracy requirement higher, suitability for industrialized production is limited, increase production cost, due to the problem that the time period of fermentation is shorter, the reaction time of enzyme is restricted, and the utilization of nutritional labeling can be caused lower.Publication number is the preparation method that the patent of invention of CN103169042A discloses a kind of fermenting black garlic, the techniques such as this inventive method need soak garlic, drain pretreatment, fermentation, and fermentation time reaches 20-40 days, and energy consumption is high, reasonable not to the control of cost.
Summary of the invention
The suitability for industrialized production that the object of the invention is for prior art is limited, the problem that production cost is high, provides one can suitability for industrialized production, the method for the black garlic of enzymatic reaction Rapid Fermentation that production cost is low.
To achieve these goals, the technical solution used in the present invention is: the method for the black garlic of a kind of enzymatic reaction Rapid Fermentation, and step is as follows:
1) select materials: choose do not germinate, garlic that outward appearance is good, and remove tongue base and foundation;
2) enzyme element activates: placed 1 ~ 3 day under the environment of temperature 35 ~ 55 DEG C, relative humidity 60% ~ 85% by garlic;
3) ferment: the garlic after step (2) being processed is placed in the yeasting bottom fermentation 7 ~ 12 days of temperature 60 ~ 80 DEG C, relative humidity 75% ~ 95%;
4) afterripening fermentation: garlic after step (3) fermentation is placed in 30 ~ 50 DEG C, the yeasting bottom fermentation of relative humidity 60% ~ 75% 2 ~ 4 days.
The method of the described black garlic of enzymatic reaction Rapid Fermentation, step is as follows:
1) select materials: choose do not germinate, garlic that outward appearance is good, and remove tongue base and foundation;
2) enzyme element activates: placed 2 days under the yeasting of temperature 45 C, relative humidity 80% by garlic;
3) ferment: the garlic after step (2) being processed is placed in the yeasting bottom fermentation 10 days of temperature 75 DEG C, relative humidity 75%;
4) afterripening fermentation: garlic after step (3) fermentation is placed in the yeasting bottom fermentation 2 days of temperature 50 C, relative humidity 60%.
Described yeasting provides relevant temperature and humidity by climatic chamber.
Beneficial effect of the present invention:
(1) black garlic fermentation technique provided by the present invention is simple, and the cycle is short, and only need can obtain high-quality black garlic in 10 ~ 19 days, and efficiency is high, cost is low, is applicable to suitability for industrialized production.
The present invention makes enzyme activition by infiltration early stage, the optimum temperature of the allinnase that research shows in garlic is 35-40 DEG C, in this temperature range, the activity of allinase is maximum, can be converted into allicin by alliin in the garlic of catalysis efficiently, allicin is most important in garlic is also topmost active material; Found by comparative study, go out the fermenting black garlic after reason through pre-place process, its color, smell and taste feature is all significantly better than without the fermenting black garlic after the process process of pre-place, and its antioxidation activity is also starkly lower than the former.
Mid-term, by hot and humid fermentation, utilizes and hot and humidly makes Garlic cell film rupture, and then the allinnase in cell liquid and the alliin in cytoplasm are met, and make alliin be converted into allicin under the effect of allinnase.Hot and humid environment can impel reduced sugar in garlic and amino acid generation Maillard reaction, generates pitchy material, makes garlic blackening.Found by comparative study, when temperature is higher than 80 DEG C, fermentation black garlic out just has a kind of burning, and mouthfeel quality is all very poor.
The afterripening fermentation in later stage: this process is conducive to black garlic and forms more unique local flavor and mouthfeel, indispensable.
(2) the present invention utilizes the distinctive enzymatic reaction of garlic self, the active material alliin in garlic is made to be converted into the functional materials such as allicin, 4,5,9-trithiadodeca-1,6,11-triene 9-oxide, Polyphenols, flavonoids under the effect of allinnase, protein simultaneously in garlic, carbohydrate-modifying be the nutriment such as amino acid, fructose, the active component content of black garlic and nutritive value are significantly improved.
(3) oxidation resistance of black garlic is about 20 times of garlic, after utilizing the technology of the present invention to be fermented into black garlic, DPPH method is adopted to measure the oxidation resistance of garlic, its oxidation resistance is 141 ~ 156 g-Trolox/Kg dries, and the oxidation resistance of fresh garlic raw material is 6.3 ~ 7.2 g-Trolox/Kg dries.
(4) the total phenol in black garlic and general flavone content also significantly increase, gallic acid calibration curve method and catechin calibration curve method is adopted to measure total phenol in black garlic and general flavone content respectively, detect total phenol and general flavone content in the black garlic finding to be fermented into by the technology of the present invention and reach 6.8 ~ 8.1 g/Kg and 4.6 ~ 5.3 g/Kg respectively, the Maillard reaction of prior art obtains black garlic, total phenol content is 5.4g/Kg, total phenol content 1.7g/Kg in existing research display garlic.
(5) the present invention does not add any additive, and obtained product stability is good, and mouthfeel is good, compared with the prior art, instant invention overcomes product dehydrate serious, color and luster sepia, the problem of mouthfeel difference.It is shiny black that product of the present invention has color and luster, and tangent plane is smooth, and color and luster is homogeneous, sweet mouthfeel, pliable and tough high resilience, and in black garlic, beneficiating ingredient content is high, nutritious, can long term storage.
Detailed description of the invention
embodiment 1
A method for the black garlic of enzymatic reaction Rapid Fermentation, step is as follows:
1) select materials: choose do not germinate, garlic that outward appearance is good, and remove tongue base and foundation;
2) enzyme element activates: placed 1 ~ 3 day under the environment of temperature 35 ~ 55 DEG C, relative humidity 60% ~ 85% by garlic;
3) ferment: the garlic after step (2) being processed is placed in the yeasting bottom fermentation 7 ~ 12 days of temperature 60 ~ 80 DEG C, relative humidity 75% ~ 95%;
4) afterripening fermentation: garlic after step (3) fermentation is placed in the yeasting bottom fermentation 2 ~ 4 days of temperature 30 ~ 50 DEG C, relative humidity 60% ~ 75%.
Yeasting provides relevant temperature and humidity by climatic chamber.
embodiment 2
The garlic chosen is placed 2 days in the climatic chamber of temperature 45 C, relative humidity 80%; Then the temperature 75 DEG C of regulating constant incubator, relative humidity 75% are fermented 10 days, and after fermentation in 10 days, the temperature 50 C of regulating thermostatic constant humidity cabinet, relative humidity 60% carry out afterripening fermentation 2 days, obtain black garlic.This black garlic fermentation technique is simple, and the cycle is short, only needs can obtain high-quality black garlic in 14 days.
DPPH method is adopted to measure the oxidation resistance of garlic, its oxidation resistance is 154g-Trolox/Kg dry, detect total phenol and general flavone content in the black garlic that is fermented into and reach 7.9 g/Kg and 5.3 g/Kg respectively, and obtained fermenting black garlic to have color and luster shiny black, tangent plane is smooth, color and luster is homogeneous, sweet mouthfeel, pliable and tough high resilience, after packing, easy to carry, can long term storage.
embodiment 3
In the present embodiment, the garlic chosen is placed 1 day in the climatic chamber of temperature 35 DEG C, relative humidity 85%; Then the temperature 60 C of regulating constant incubator, relative humidity 75% are fermented 12 days, and after fermentation in 12 days, the temperature 30 DEG C of regulating thermostatic constant humidity cabinet, relative humidity 75% carry out afterripening fermentation 2 days, and other steps are as embodiment 1.
DPPH method is adopted to measure the oxidation resistance of garlic, its oxidation resistance is 145g-Trolox/Kg dry, detect total phenol and general flavone content in the black garlic that is fermented into and reach 6.9 g/Kg and 4.8g/Kg respectively, and obtained fermenting black garlic to have color and luster shiny black, tangent plane is smooth, color and luster is homogeneous, sweet mouthfeel, pliable and tough high resilience, after packing, easy to carry, can long term storage.
embodiment 4
The garlic chosen is placed 2 days in the climatic chamber of temperature 35 DEG C, relative humidity 80%; Then the temperature 65 DEG C of regulating constant incubator, relative humidity 80% are fermented 11 days, and after fermentation in 11 days, the temperature 35 DEG C of regulating thermostatic constant humidity cabinet, relative humidity 70% carry out afterripening fermentation 3 days, and other steps are as embodiment 1.
Adopt DPPH method to measure the oxidation resistance of garlic, its oxidation resistance is 150g-Trolox/Kg dry, detects total phenol and general flavone content in the black garlic be fermented into and reaches 6.8 g/Kg and 4.6g/Kg respectively.
embodiment 5
The garlic chosen is placed 3 days in the climatic chamber of temperature 40 DEG C, relative humidity 75%; Then the temperature 70 C of regulating constant incubator, relative humidity 85% are fermented 9 days, and after fermentation in 9 days, the temperature 40 DEG C of regulating thermostatic constant humidity cabinet, relative humidity 65% carry out afterripening fermentation 4 days, and other steps are as embodiment 1.
Measure the oxidation resistance of garlic by DPPH method, its oxidation resistance is 145g-Trolox/Kg dry, detects total phenol and general flavone content in the black garlic be fermented into and reaches 6.9 g/Kg and 4.8g/Kg respectively.
embodiment 6: the garlic chosen is placed 1 day in the climatic chamber of temperature 45 C, relative humidity 70%; Then the temperature 75 DEG C of regulating constant incubator, relative humidity 90% are fermented 8 days, and after fermentation in 8 days, the temperature 45 C of regulating thermostatic constant humidity cabinet, relative humidity 60% carry out afterripening fermentation 4 days, and other steps are as embodiment 1.
Measure the oxidation resistance of garlic by DPPH method, its oxidation resistance is 156g-Trolox/Kg dry, detects total phenol and general flavone content in the black garlic be fermented into and reaches 8.0g/Kg and 5.2g/Kg respectively.
embodiment 7:the garlic chosen is placed 2 days in the climatic chamber of temperature 50 C, relative humidity 65%; Then the temperature 80 DEG C of regulating constant incubator, relative humidity 95% are fermented 7 days, and after fermentation in 7 days, the temperature 50 C of regulating thermostatic constant humidity cabinet, relative humidity 65% carry out afterripening fermentation 3 days.
embodiment 8:the garlic chosen is placed 3 days in the climatic chamber of temperature 55 DEG C, relative humidity 60%; Then the temperature 75 DEG C of regulating constant incubator, relative humidity 75% are fermented 11 days, and after fermentation in 11 days, the temperature 50 C of regulating thermostatic constant humidity cabinet, relative humidity 60% carry out afterripening fermentation 2 days.
Claims (3)
1. a method for the black garlic of enzymatic reaction Rapid Fermentation, is characterized in that: step is as follows:
1) select materials: choose do not germinate, garlic that outward appearance is good, and remove tongue base and foundation;
2) enzyme element activates: placed 1 ~ 3 day under the environment of temperature 35 ~ 55 DEG C, relative humidity 60% ~ 85% by garlic;
3) ferment: the garlic after step (2) being processed is placed in the yeasting bottom fermentation 7 ~ 12 days of temperature 60 ~ 80 DEG C, relative humidity 75% ~ 95%;
4) afterripening fermentation: garlic after step (3) fermentation is placed in 30 ~ 50 DEG C, the yeasting bottom fermentation of relative humidity 60% ~ 75% 2 ~ 4 days.
2. the method for the black garlic of enzymatic reaction Rapid Fermentation according to claim 1, is characterized in that: step is as follows:
1) select materials: choose do not germinate, garlic that outward appearance is good, and remove tongue base and foundation;
2) enzyme element activates: placed 2 days under the yeasting of temperature 45 C, relative humidity 80% by garlic;
3) ferment: the garlic after step (2) being processed is placed in the yeasting bottom fermentation 10 days of temperature 75 DEG C, relative humidity 75%;
4) afterripening fermentation: garlic after step (3) fermentation is placed in the yeasting bottom fermentation 2 days of temperature 50 C, relative humidity 60%.
3. the method for the black garlic of enzymatic reaction Rapid Fermentation according to claim 1 and 2, is characterized in that: described yeasting provides relevant temperature and humidity by climatic chamber.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594424A (en) * | 2017-09-22 | 2018-01-19 | 太仓市林港农场专业合作社 | A kind of environmental protection and energy saving black garlic 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 |
| CN108783308A (en) * | 2018-07-03 | 2018-11-13 | 仲恺农业工程学院 | A kind of enzymatic browning prepares method and the application 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 |
| CN113115925A (en) * | 2019-12-30 | 2021-07-16 | 嘏农食品株式会社 | Novel black garlic extract from isolated garlic bulbs and process for preparing same |
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| CN101507484A (en) * | 2009-03-11 | 2009-08-19 | 赵阳洙 | Enzymatic reaction black garlic fermentation method and special device |
| CN102224917A (en) * | 2011-04-29 | 2011-10-26 | 黑龙江省科学院大庆分院 | Production methods of fermented black garlic |
| CN102599453A (en) * | 2012-04-18 | 2012-07-25 | 潘敏 | Production method for simply and quickly fermenting black garlic |
| CN102919747A (en) * | 2012-11-05 | 2013-02-13 | 陕西科技大学 | Method for preparing black garlic by liquid state fermentation |
| JP2013085499A (en) * | 2011-10-15 | 2013-05-13 | Nagamine:Kk | Method and apparatus for manufacturing black garlic |
| CN103169042A (en) * | 2011-12-21 | 2013-06-26 | 郑州固元堂医药科技有限公司 | Fermented black garlic production method |
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Patent Citations (6)
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| CN101507484A (en) * | 2009-03-11 | 2009-08-19 | 赵阳洙 | Enzymatic reaction black garlic fermentation method and special device |
| CN102224917A (en) * | 2011-04-29 | 2011-10-26 | 黑龙江省科学院大庆分院 | Production methods of fermented black garlic |
| JP2013085499A (en) * | 2011-10-15 | 2013-05-13 | Nagamine:Kk | Method and apparatus for manufacturing black garlic |
| CN103169042A (en) * | 2011-12-21 | 2013-06-26 | 郑州固元堂医药科技有限公司 | Fermented black garlic production method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594424A (en) * | 2017-09-22 | 2018-01-19 | 太仓市林港农场专业合作社 | A kind of environmental protection and energy saving black garlic 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 |
| CN108783308A (en) * | 2018-07-03 | 2018-11-13 | 仲恺农业工程学院 | A kind of enzymatic browning prepares method and the application of black garlic |
| CN108783308B (en) * | 2018-07-03 | 2021-10-08 | 仲恺农业工程学院 | Method for preparing black garlic by enzymatic browning and application |
| 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 |
| CN113115925A (en) * | 2019-12-30 | 2021-07-16 | 嘏农食品株式会社 | Novel black garlic extract from isolated garlic bulbs and process for preparing same |
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Application publication date: 20150722 |