CN104905188A - A production method of black garlic - Google Patents

Abstract

The present invention discloses a production method of black garlic, and relates to the technical field of garlic food processing. The production method includes the following steps: 1) screening healthy garlic, washing the healthy garlic in clean water, and air drying the healthy garlic naturally; (2) putting dried garlic into a high-pressure pulsed electric field for pretreatment; and 3) quickly putting pretreated garlic into a fermentation vessel with a humidity of 60%-80%, and conducting intermittent warming and curing treatment divided into four stages on fermented garlic, thereby obtaining the end products of black garlic. Compared with the prior art, the production method has the following characteristics: 1) greatly shortened fermentation time and high efficiency are realized by using the high-pressure pulsed electric field assisted biological fermentation to prepare the black garlic so that the production of black garlic products just needs 8-12 days, greatly reducing the energy consumption and saving the cost; 2) there is no need to add any additives in the production of the black garlic so that the black garlic is safe without polluting; and the black garlic is simple in process design method, low in cost and suitable for industrial production.

Description

A kind of production method of black garlic

Technical field

The present invention relates to garlic food processing technique field, specifically a kind of production method of black garlic.

Background technology

Black garlic is with fresh raw garlic, is placed in hot and humid fermenting case the food allowing and make after its spontaneous fermentation regular hour after pretreatment.It is not utilize fermentable to form at sweat, and refer under hot and humid condition, 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 (EMIKO SATO et al, 2006).Domestic and international result of study 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.

At present, traditional black garlic fermentation technique generally needs 30 ~ 90 days, because fermentation time is long, energy consumption is high, causes its cost to remain high, is difficult to universal and promotes, let alone with black garlic for the new black garlic product of Raw material processing and promoted.Therefore, the method for seeking the black garlic of a kind of quick production is extremely urgent.

High-pressure pulse electric (pulsed electric field; be called for short PEF) by one of more popular, the more advanced non-thermal technology technology of generally acknowledging in the world; be widely used in the sterilization of food, thawed, natural active matter assisted extraction and promote the aspect such as Maillard reaction; have that the processing time is short, simple to operate, energy resource consumption is extremely low, good characteristics such as the protection original local flavor of food and nutrition etc. can be maintained well, attracted attention widely.Maillard reaction is a kind of non-enzymatic browning being extensively present in food industry, it is the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), finally generate the macromolecular substances melanoidin of brown or even black through complicated course or claim to intend melanocyte, so also known as carbonyl ammonia react.At present, also high-pressure pulse electric is not used for the correlation technique introduction that black garlic is produced.

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:

1) garlic that screening is healthy, then after clean water, dries naturally;

2) garlic after drying is sent into high-pressure pulse electric and carry out pretreatment;

3) garlic after process puts into rapidly the round that humidity is 60% ~ 80%, and a point four-stage carries out alternating temperature maturation process to garlic, obtains black garlic finished product.

Described step 2) the pretreated parameter of mesohigh impulse electric field is: umber of pulse 6 ~ 16, electric-field intensity 15 ~ 35kv/cm, processing time 30 ~ 90 minutes.

In described step 3), the four-stage that garlic carries out alternating temperature maturation process is respectively:

One-phase: temperature 45 ~ 65 DEG C, 28 ~ 48 hours time;

Two-stage: temperature 80 ~ 95 DEG C, 96 ~ 132 hours time;

Three stages: temperature 50 ~ 65 DEG C, 36 ~ 60 hours time;

Four stages: temperature 30 ~ 45 DEG C, the ripe process of ferment 24 ~ 36 hours.

Compared to the prior art the production method of a kind of black garlic of the present invention, has following characteristics:

1) adopt high-pressure pulse electric to assist biofermentation to prepare black garlic, fermentation time shortens greatly, and efficiency is high, only needs within 8 ~ 12 days, can produce black garlic product, greatly reduces energy consumption, saved cost;

2) do not need during production to add any additive, safety non-pollution; Process simplicity of design, cost is low, is applicable to suitability for industrialized production.

Detailed description of the invention

Embodiment 1:

The production method step of this black garlic is as follows:

1) garlic that screening is healthy, then after clean water, dries naturally;

2) garlic after drying is sent into high-pressure pulse electric and carry out pretreatment; The pretreated parameter of high-pressure pulse electric is: umber of pulse 6, electric-field intensity 15kv/cm, processing time 30 minutes;

3) garlic after process puts into rapidly the round that humidity is 60%, and a point four-stage carries out alternating temperature maturation process to garlic:

One-phase: temperature 65 DEG C, 28 hours time;

Two-stage: temperature 95 DEG C, 96 hours time;

Three stages: temperature 65 DEG C, 60 hours time;

Four stages: temperature 45 C, the ripe process of ferment 36 hours;

Take out garlic afterwards, obtain black garlic finished product.

Embodiment 2:

The production method step of this black garlic is as follows:

1) garlic that screening is healthy, then after clean water, dries naturally;

2) garlic after drying is sent into high-pressure pulse electric and carry out pretreatment; The pretreated parameter of high-pressure pulse electric is: umber of pulse 16, electric-field intensity 35kv/cm, processing time 90 minutes;

3) garlic after process puts into rapidly the round that humidity is 80%, and a point four-stage carries out alternating temperature maturation process to garlic:

One-phase: temperature 45 C, 48 hours time;

Two-stage: temperature 80 DEG C, 132 hours time;

Three stages: temperature 50 C, 36 hours time;

Four stages: temperature 30 DEG C, the ripe process of ferment 24 hours;

Take out garlic afterwards, obtain black garlic finished product.

Embodiment 3:

The production method step of this black garlic is as follows:

1) garlic that screening is healthy, then after clean water, dries naturally;

2) garlic after drying is sent into high-pressure pulse electric and carry out pretreatment; The pretreated parameter of high-pressure pulse electric is: umber of pulse 11, electric-field intensity 25kv/cm, processing time 60 minutes;

3) garlic after process puts into rapidly the round that humidity is 70%, and a point four-stage carries out alternating temperature maturation process to garlic:

One-phase: temperature 55 DEG C, 38 hours time;

Two-stage: temperature 90 DEG C, 114 hours time;

Three stages: temperature 60 C, 48 hours time;

Four stages: temperature 40 DEG C, the ripe process of ferment 30 hours;

Take out garlic afterwards, obtain 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 (3)

1. a production method for black garlic, is characterized in that, the production method step of this black garlic is as follows:

1) garlic that screening is healthy, then after clean water, dries naturally;

2) garlic after drying is sent into high-pressure pulse electric and carry out pretreatment;

3) garlic after process puts into rapidly the round that humidity is 60% ~ 80%, and a point four-stage carries out alternating temperature maturation process to garlic, obtains black garlic finished product.

2. the production method of a kind of black garlic according to claim 1, is characterized in that, described step 2) the pretreated parameter of mesohigh impulse electric field is: umber of pulse 6 ~ 16, electric-field intensity 15 ~ 35kv/cm, processing time 30 ~ 90 minutes.

3. the production method of a kind of black garlic according to claim 1, is characterized in that, is respectively in described step 3) to the four-stage that garlic carries out alternating temperature maturation process:

One-phase: temperature 45 ~ 65 DEG C, 28 ~ 48 hours time;

Two-stage: temperature 80 ~ 95 DEG C, 96 ~ 132 hours time;

Three stages: temperature 50 ~ 65 DEG C, 36 ~ 60 hours time;

Four stages: temperature 30 ~ 45 DEG C, the ripe process of ferment 24 ~ 36 hours.