CN104814413A - Method for producing black garlic - Google Patents
Method for producing black garlic Download PDFInfo
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- CN104814413A CN104814413A CN201510276908.XA CN201510276908A CN104814413A CN 104814413 A CN104814413 A CN 104814413A CN 201510276908 A CN201510276908 A CN 201510276908A CN 104814413 A CN104814413 A CN 104814413A
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Abstract
The invention discloses a method for producing black garlic. The method for producing the black garlic comprises the following steps: step (1), removing impurities of fresh garlic, washing, drying, and immersing the garlic into hot water at the temperature of 30-80 DEG C to preprocess the garlic for 30-120 minutes; and step (2), rapidly putting the garlic preprocessed in the hot water into a fermenting container with the humidity of 65%-80%, and performing variable temperature curing on the garlic in three stages to obtain the black garlic product. Compared with the prior art, the method for producing the black garlic has the advantages that the fermentation time of the black garlic is greatly shortened, the efficiency is high, the energy consumption is greatly reduced and the cost is saved; the technique design is simple without special equipment, the production cost is low and the method is suitable for industrial production; any additive is not added in the production period and the method is safe without pollution.
Description
Technical field
The present invention relates to food processing field, specifically a kind of production method of black garlic.
Background technology
Black garlic is with fresh raw garlic, under hot and humid condition, the food made after fermenting 30 ~ 90 days in fermenting case, without garlic odour after black garlic food, the nutritive value of its superelevation and the mouthfeel of " sweet, soft, glutinous " are familiar with by people just gradually and approve, become current more fashionable a kind of health food.In black garlic by fermentation, polyphenols improves more than 5 times (EMIKO SATO et al, 2006) than Common garlic.Not only containing amino acid all in fresh garlic in black garlic, and after processing, the content of free amino acid is significantly improved (Duk Ju Choi et al, 2008).Polysaccharide in garlic is decomposed into monose gradually, disaccharide, and the sugariness of black garlic is increased gradually.Content of reducing sugar in the black garlic of finished product accounts for more than 60% of its dry weight, has exceeded tens times than content of reducing sugar in fresh garlic.
The formation of black garlic mainly there occurs enzymatic reaction and non-enzymatic browning in process, by regulating adapt circumstance, accelerate the reaction of different kind organism enzyme, the proteolysis in garlic is made to be amino acids, then react with carbonyls, i.e. Mei Lade (Maillard) reaction, also referred to as carbonyl ammonia react, alditol condensation and polymerization form melanin, the black garlic of final formation.
At present, traditional black garlic fermentation technique fermentation time is long, and in fermenting case, need fermentation 30 ~ 90 days, sweat not only energy consumption is high, and cost is high, causes selling price to remain high, is difficult to move towards the lives of the people, allows the product that more people enjoy.Therefore, the method for seeking the black garlic of a kind of speed production is extremely urgent.
Summary of the invention
Technical assignment of the present invention is to provide a kind of production method of black garlic.
Technical assignment of the present invention realizes in the following manner, and the production method step of this black garlic is as follows:
Step 1) is carried out impurity elimination to fresh garlic, clean, is drained, and afterwards garlic being immersed temperature is carry out pretreatment in the hot water of 30 ~ 80 DEG C 30 ~ 120 minutes;
Step 2) garlic after hot-water pretreatment is put into rapidly the round that humidity is 65% ~ 80%, a point three phases carries out alternating temperature maturation process to garlic, finally black garlic finished product.
Described step 2) in, three phases garlic being carried out to alternating temperature maturation process is:
One-phase: temperature 50 ~ 65 DEG C, 30 ~ 60 hours time;
Two-stage: temperature 80 ~ 95 DEG C, 80 ~ 150 hours time;
Three stages: temperature 25 ~ 40 DEG C, 30 ~ 70 hours time.
Compared to the prior art the production method of black garlic of the present invention, can promote the Maillard reaction of black garlic, and the fermentation time of black garlic is shortened greatly, only need within about 12 days, black garlic product can be produced, effectively raise production efficiency, greatly reduce energy consumption, save cost; The manufacturing technique method simplicity of design of this black garlic, do not need to add special installation, production cost is low, is applicable to suitability for industrialized production; Production period without any need for additive, safety non-pollution.
Detailed description of the invention
Embodiment 1:
The production method step of this black garlic is as follows:
Step 1) is carried out impurity elimination to fresh garlic, clean, is drained, and afterwards garlic being immersed temperature is carry out pretreatment in the hot water of 30 DEG C 120 minutes;
Step 2) garlic after hot-water pretreatment is put into rapidly the round that humidity is 65%, garlic is carried out to the alternating temperature maturation process of three phases, one-phase: temperature 65 DEG C, 30 hours time; Two-stage: temperature 95 DEG C, 80 hours time; Three stages: temperature 40 DEG C, 30 hours time; Finally black garlic finished product.
Embodiment 2:
The production method step of this black garlic is as follows:
Step 1) is carried out impurity elimination to fresh garlic, clean, is drained, and afterwards garlic being immersed temperature is carry out pretreatment in the hot water of 80 DEG C 30 minutes;
Step 2) garlic after hot-water pretreatment is put into rapidly the round that humidity is 80%, garlic is carried out to the alternating temperature maturation process of three phases, one-phase: temperature 50 C, 60 hours time; Two-stage: temperature 80 DEG C, 150 hours time; Three stages: temperature 25 DEG C, 70 hours time; Finally black garlic finished product.
Embodiment 3:
The production method step of this black garlic is as follows:
Step 1) is carried out impurity elimination to fresh garlic, clean, is drained, and afterwards garlic being immersed temperature is carry out pretreatment in the hot water of 55 DEG C 75 minutes;
Step 2) garlic after hot-water pretreatment is put into rapidly the round that humidity is 75%, garlic is carried out to the alternating temperature maturation process of three phases, one-phase: temperature 58 DEG C, 45 hours time; Two-stage: temperature 87 DEG C, 115 hours time; Three stages: temperature 33 DEG C, 50 hours time; Finally black garlic finished product.
By detailed description of the invention above, described those skilled in the art can be easy to realize the present invention.But should be appreciated that the present invention is not limited to above-mentioned several detailed description of the invention.On the basis of disclosed embodiment, described those skilled in the art can be combined different technical characteristics, thus realize different technical schemes.
Claims (2)
1. the production method of black garlic, is characterized in that, the production method step of this black garlic is as follows:
Step 1) is carried out impurity elimination to fresh garlic, clean, is drained, and afterwards garlic being immersed temperature is carry out pretreatment in the hot water of 30 ~ 80 DEG C 30 ~ 120 minutes;
Step 2) garlic after hot-water pretreatment is put into rapidly the round that humidity is 65% ~ 80%, a point three phases carries out alternating temperature maturation process to garlic, finally black garlic finished product.
2. the production method of black garlic according to claim 1, is characterized in that, described step 2) in, three phases garlic being carried out to alternating temperature maturation process is:
One-phase: temperature 50 ~ 65 DEG C, 30 ~ 60 hours time;
Two-stage: temperature 80 ~ 95 DEG C, 80 ~ 150 hours time;
Three stages: temperature 25 ~ 40 DEG C, 30 ~ 70 hours time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510276908.XA CN104814413A (en) | 2015-05-27 | 2015-05-27 | Method for producing black garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510276908.XA CN104814413A (en) | 2015-05-27 | 2015-05-27 | Method for producing black garlic |
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| CN104814413A true CN104814413A (en) | 2015-08-05 |
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| CN201510276908.XA Pending CN104814413A (en) | 2015-05-27 | 2015-05-27 | Method for producing black garlic |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360591A (en) * | 2016-09-25 | 2017-02-01 | 安徽旺润生物科技有限公司 | Production method for jointly producing black peanuts and black garlic through fermentation |
| CN106635620A (en) * | 2016-11-16 | 2017-05-10 | 河南省傅潭酒业有限公司 | Black garlic and red jujube red koji wine and preparation method thereof |
| CN109007697A (en) * | 2018-06-12 | 2018-12-18 | 徐州工程学院 | A kind of method of Rapid Fermentation production black garlic |
| CN112674197A (en) * | 2020-12-16 | 2021-04-20 | 哈尔滨天一生态农副产品有限公司 | Preparation method of preserved plum-leaf crab with function of dispelling effects of alcohol |
Citations (4)
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| CN102578507A (en) * | 2012-02-29 | 2012-07-18 | 浙江中医药大学 | Method for producing black garlic through jointly adopting microwaves and fermentation |
| CN102919747A (en) * | 2012-11-05 | 2013-02-13 | 陕西科技大学 | Method for preparing black garlic by liquid state fermentation |
| CN103053960A (en) * | 2013-01-23 | 2013-04-24 | 金乡县宏泰冷藏加工有限责任公司 | Production method for black garlic with high amino acid content |
| CN104351683A (en) * | 2014-11-27 | 2015-02-18 | 苏州嘉禧萝生物科技有限公司 | Liquid black garlic fermentation method |
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2015
- 2015-05-27 CN CN201510276908.XA patent/CN104814413A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578507A (en) * | 2012-02-29 | 2012-07-18 | 浙江中医药大学 | Method for producing black garlic through jointly adopting microwaves and fermentation |
| CN102919747A (en) * | 2012-11-05 | 2013-02-13 | 陕西科技大学 | Method for preparing black garlic by liquid state fermentation |
| CN103053960A (en) * | 2013-01-23 | 2013-04-24 | 金乡县宏泰冷藏加工有限责任公司 | Production method for black garlic with high amino acid content |
| CN104351683A (en) * | 2014-11-27 | 2015-02-18 | 苏州嘉禧萝生物科技有限公司 | Liquid black garlic fermentation method |
Non-Patent Citations (1)
| Title |
|---|
| 熊新建等: "黑蒜加工工艺及其应用", 《农产品加工（学刊）》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360591A (en) * | 2016-09-25 | 2017-02-01 | 安徽旺润生物科技有限公司 | Production method for jointly producing black peanuts and black garlic through fermentation |
| CN106635620A (en) * | 2016-11-16 | 2017-05-10 | 河南省傅潭酒业有限公司 | Black garlic and red jujube red koji wine and preparation method thereof |
| CN109007697A (en) * | 2018-06-12 | 2018-12-18 | 徐州工程学院 | A kind of method of Rapid Fermentation production black garlic |
| CN112674197A (en) * | 2020-12-16 | 2021-04-20 | 哈尔滨天一生态农副产品有限公司 | Preparation method of preserved plum-leaf crab with function of dispelling effects of alcohol |
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Application publication date: 20150805 |
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| RJ01 | Rejection of invention patent application after publication |