CN105166762A - Garlic product and production method thereof - Google Patents
Garlic product and production method thereof Download PDFInfo
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- CN105166762A CN105166762A CN201510690922.4A CN201510690922A CN105166762A CN 105166762 A CN105166762 A CN 105166762A CN 201510690922 A CN201510690922 A CN 201510690922A CN 105166762 A CN105166762 A CN 105166762A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a garlic product and a production method thereof and belongs to the technical field of foods. The garlic product is mainly prepared from the following components in parts by weight: 80-85 parts of black garlic, 8-12 parts of honey, 3-6 parts of green tea powder, 1-2 parts of mint powder and 1-2 parts of horseradish tree powder. According to the garlic product, the black garlic is used as a raw material, and the honey, mint powder, green tea powder and horseradish tree powder are added and are used as auxiliary materials; and the garlic flavor is alleviated and the spicy taste of the garlic also can be alleviated, so that the garlic product becomes a food which has abundant nutrients and has health and nourishing effects.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of garlic products and preparation method thereof.
Background technology
Garlic is a kind of flavoring and food, has and use widely in each style of cooking of China.Due to garlic spicy, comparatively large to the stimulation of human stomach, therefore, generally how to be fermented by garlic now, to make its pungent alleviate, hot property relaxes.Although its excitant reduces to a certain extent by fermentation, still exist stronger garlicky after edible.
Summary of the invention
The first object of the present invention is to provide a kind of garlic products, and described garlic products has garlicky lighter, the advantage such as mouthfeel is better.
The second object of the present invention is the preparation method providing a kind of described garlic products, and garlic fermentation is concocted by the method again together with auxiliary material, make garlic garlicky light, do not injure one's stomach, the advantage such as mouthfeel is better.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of garlic products, by weight, comprises following component:
Black garlic has another name called black garlic, fermenting black garlic, the black head of garlic, be the food be made up by fermentation of garlic, it to enhancing body immunity, recovers human-body fatigue at the original composition of reservation uncooked garlic, keeping health to play huge positive role, is the health food of quick-acting.Green tea powder has clearing heat and detoxicating, the effect of inducing diuresis for removing edema, Tea Polyphenols in green tea has oxidation resistant effect, and can promote that the poisonous substance in human body is drained, green tea coordinates with garlic, the oxidation of garlic can be alleviated to a certain extent, thus the situation causing the active ingredient in garlic destroyed due to oxidation can be reduced.
Tealeaves has stronger suction-operated, the garlic absorption that can residue in oral cavity, thus can reduce garlic and be attached in human oral cavity, prevents garlic from remaining in the oral cavity, is converted into smelly material.Peppermint has refrigerant aromatic odor, and taste is pungent cool, makes garlic flavour in oral cavity lighter.Moringa powder often edible can develop immunitypty, toxin expelling, weight reducing, anti-aging, three high effects are fallen, and can to play except halitosis effect.
Containing abundant mineral matter and sugar in honey, combine with the nutritional labeling of garlic and be conducive to strengthening function of human body.Honey has the effect of invigorating the spleen and stomach, yin-nourishing, utilizes soaking in Mel garlic, can make up the shortcoming that garlic is pungent, stimulate stomach lining, impairment of yin, protect stomach lining better.In addition, because honey has certain viscosity, honey enables green tea powder, Herba Menthae powder, moringa powder be attached to garlic securely, avoids being separated between garlic.Green tea can kill oral bacteria, prevents peculiar smell, utilizes honey to coordinate with green tea powder simultaneously, can in and the bitter taste of tea, the alkaline matter in green tea can neutralize the problem being caused hyperhydrochloria by honey, makes to use garlic products not injure one's stomach.
For making a preparation method for above-mentioned garlic products, comprise the following steps:
1) black garlic is soaked in honey, wraps up in sweet garlic with obtained;
2) auxiliary material mixed by moringa powder, green tea powder and Herba Menthae powder is scattered in described in wrap up in the surface of sweet garlic;
3) freeze-day with constant temperature 3 ~ 9 hours under 40 ~ 90 DEG C of conditions, is cooled to room temperature and namely obtains garlic products.
This method flow process is simple, the fabrication cycle of garlic products is short, can realize the quick volume production of garlic products.Adopt black garlic to be raw material, the nutritional labeling in garlic is fully discharged, and its medical value also improves greatly.Due to adding of honey, moringa powder and Herba Menthae powder, the garlicky of black garlic reduces greatly, has the fresh scent of peppermint, green tea.Honey is in harmonious proportion the acid of black garlic, protection gastric mucosa.Moringa powder has abundant nutriment, as amino acid, vitamin, can enrich the nutritional labeling of black garlic, makes the nutritive value of black garlic higher, balanced.Dry under constant temperature, in honey, black garlic, moisture volatilizees naturally, moringa powder, green tea powder and Herba Menthae powder secure adhesion in black garlic outer surface, and due to moisture be that continuity is volatilized, the garlic products profile therefore obtained is more regular complete.
Preferably, the soak time of described black garlic in honey is 12 ~ 36 hours.Black garlic soaks in honey, makes honey be attached to black garlic surface, prevents it from dropping so that moringa powder, green tea powder and Herba Menthae powder are attached to honey surface.
Preferably, before being soaked in honey by described black garlic, described black garlic carries out acanthopore.After black garlic perforation, honey soaks into black garlic, enters black garlic inside and contacts with various black garlic tissue, cell liquid, thus honey and black garlic can be interacted fully, be conducive to alleviating garlic flavour.
Preferably, before wrapping up in sweet garlic described in being scattered in by described auxiliary material, the honey on sweet garlic surface described in draining, is wrapped up in.By draining honey, make black garlic surface attachment one deck evenly honey, moringa powder, green tea powder and Herba Menthae powder are more easily attached to black garlic.
Preferably, also comprise after described freeze-day with constant temperature He before described cooling: utilize ultraviolet to the semi-finished product sterilizing after freeze-day with constant temperature 1 ~ 4 hour while hot, be cooled to room temperature, obtain garlic products.By drying, it is more firm that moringa powder, green tea powder and Herba Menthae powder can adhere to by honey, forms stable clad outside black garlic.The dry interaction that also can promote between various active ingredient material, subtracts light garlic flavour.While hot, under sterilizing makes bacterium be in high temperature and ultraviolet double action, improve the killing action to bacterium, the breeding of anti-bacteria, processing and the fabrication cycle of garlic products can also be shortened simultaneously.
Preferably, described black garlic is fermented by garlic and is made for 30 ~ 100 days.
Preferably, the fermentation humidity of garlic is 60 ~ 85%, temperature is 55 ~ 90 DEG C.
Preferably, described garlic utilizes ozone sterilization after having fermented.Ozone has good oxidisability, can destroy bacteria cell wall, kill bacteria.
Preferably, described garlic remains with garlic skin.Because fresh garlic is with garlic skin, can prevent in sweat, keep the cleannes of garlic, prevent contaminated.
Compared with prior art, beneficial effect of the present invention is:
1, garlic acanthopore bubble honey makes the biocidal efficacies that garlicky lighter mouthfeel is better, strengthen garlic.
2, the fermented garlic energy yin-nourishing after soaking in Mel and stomach compensate for be eaten garlic and to injure one's stomach the shortcoming of impairment of yin.
3, moringa powder, green tea and Herba Menthae powder eliminate garlic flavour remaining in oral cavity and body, do not have halitosis after edible.
4, the mineral matter in honey and sugar have enriched the nutrition of garlic, improve nutritive value.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below.
Fig. 1 is the Making programme figure of the garlic products provided in the embodiment of the present invention 1;
Fig. 2 is the Making programme figure of black garlic in the garlic products that provides in the embodiment of the present invention 5.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
A kind of garlic products, comprises following component:
Consult Fig. 1, this garlic products makes by the following method:
Step one, according to each raw material of above-mentioned weight weighing, is soaked in honey by black garlic, is fully soaked in after in honey, is taken out by black garlic until black garlic.Step 2, then will be mixed into auxiliary material powder by green tea powder, Herba Menthae powder, moringa powder, this auxiliary material powder will be scattered in equably the surface of black garlic.Step 3, by the black garlic that the wrapped powder insulating box inner drying 3 hours at 45 DEG C, then naturally cool to room temperature and namely obtain garlic products.Herba Menthae powder is preferably pulverized by dried peppermint leaf and is made, and improves quality and the mouthfeel of Herba Menthae powder; Green tea powder is preferably green tea pulverizing and is made.Black garlic is directly bought in market, select wherein quality upper strata as the black garlic raw material in the present embodiment, black garlic is preferably the quality requirement of table 1.
The black garlic mouthfeel that garlic is formed by fermentation is afterwards better, the nutritive value in black garlic also abundanter, be also more easily absorbed by the body.Reduce or inhibit the enzyme of nutriment activity in fresh garlic, at black garlic manufacturing process inactivation, nutritional labeling is retained.But, after edible black garlic, still can exist heavier garlicky, can not popularize better in office and business people.
Containing abundant amino acid, minerals and vitamins in honey, can be absorbed preferably by human body.In addition, honey has effect of invigorating the spleen, nourishing the stomach, after black garlic soaks in honey, will alleviate its acid, effectively can alleviate the injury of garlic to human body mucous membrane.Peppermint, green tea have natural inirritative taste, garlic flavour can be neutralized effectively, thus produce the situation of dense implication after alleviating use garlic.Moringa is a kind of plant with abundant nutrition composition, it contains several amino acids, antioxidant, trace element etc., the use of moringa powder can make the harmony that the nutritional labeling of garlic products is more abundant, improve nutritional labeling, makes up the problem that its nutritional labeling is single.Moringa also has certain bactericidal action, can suppress to grow harmful bacteria in garlic, improves security.
The black garlic quality requirement of table 1
| Project | Black garlic |
| Structural state | Complete single clove garlic, |
| Color and luster | Black, pitch black brown |
| Smell | Sour, sweet garlic taste |
| Impurity | Without obvious naked eyes visible foreign |
Embodiment 2
A kind of garlic products, comprises following component:
This garlic products makes by the following method:
Step one, according to each raw material of above-mentioned weight weighing, to be soaked in honey 22 hours, to be fully soaked in after in honey, to be taken out by black garlic until black garlic by black garlic.Step 2, then will be mixed into auxiliary material powder by green tea powder, Herba Menthae powder, moringa powder, this auxiliary material powder will be scattered in equably the surface of black garlic.Step 3, by the black garlic that the wrapped powder insulating box inner drying 33 hours at 40 DEG C, then naturally cool to room temperature and namely obtain garlic products.
Embodiment 3
A kind of garlic products, comprises following component:
This garlic products makes by the following method:
Step one, according to each raw material of above-mentioned weight weighing, to be soaked in honey 12 hours, to be fully soaked in after in honey, to be taken out by black garlic until black garlic by black garlic.Step 2, then will be mixed into auxiliary material powder by green tea powder, Herba Menthae powder, moringa powder, this auxiliary material powder will be scattered in equably the surface of black garlic.Step 3, by the black garlic that the wrapped powder insulating box inner drying 5 hours at 45 DEG C, then naturally cool to room temperature and namely obtain garlic products.
Black garlic, before immersion honey, first carries out acanthopore to black garlic, and in the present embodiment, utilize nail bed to black garlic acanthopore, black garlic is on average containing hole count 10 ~ 20.Because black garlic is by acanthopore, black garlic is soaked in after in honey, and it is inner that honey can enter black garlic fully.Extending soak time can make honey be combined with black garlic more closely, and the nutritional labeling of nutritional labeling in black garlic be conducive in honey is combined, interacts, and in the present embodiment, soak time is 20 hours.
Preferably, before the garlic dispersion auxiliary material powder immersed with honey, be that honey does not drip state naturally by the honey wrapping up in sweet garlic surface described in draining, and then green tea powder, Herba Menthae powder, moringa powder are spread on black garlic surface, or black garlic is mixed with auxiliary material powder, carry out Vibratory Mixing, or auxiliary material powder is attached to black garlic surface with the form of spraying.By draining the honey on black garlic surface, being conducive to the adhesion of auxiliary material powder, making the bonding between auxiliary material powder and black garlic more firm.
Embodiment 4
A kind of garlic products, comprises following component:
Take each raw material, and make garlic products in accordance with the following methods:
Step one, by black garlic acanthopore, to be then soaked in honey 36 hours, to take out and drain honey.Step 2, then will be mixed into auxiliary material powder by green tea powder, Herba Menthae powder, moringa powder, and be scattered in the surface of black garlic.Step 3, by the black garlic that the wrapped powder insulating box inner drying 9 hours at 45 DEG C.Step 4, dried black garlic is positioned under ultraviolet illumination condition and irradiates 1 hour while hot, take out black garlic and naturally cool to room temperature and namely obtain garlic products.Obtained garlic products packs in packaging bag, and in packaging bag, gas is nitrogen, prevents black garlic from growing of rotten, corrupt and bacterium occurring, suppresses oxidation simultaneously, thus improve the holding time of the goods that turn sour, retain its original local flavor.
Embodiment 5
A kind of garlic products, comprises following component:
Take each raw material, and make garlic products in accordance with the following methods:
Step one, homemade black garlic is removed garlic skin, then acanthopore, Xiang Kongzhong is dispensed into moringa powder, green tea powder and Herba Menthae powder, to be then soaked in honey 20 hours, to take out and drain honey.Step 2, then will be mixed into auxiliary material powder by green tea powder, Herba Menthae powder, moringa powder, and be scattered in the surface of black garlic.Step 3, by the black garlic that the wrapped powder insulating box inner drying 6 hours at 90 DEG C.Step 4, dried black garlic is positioned under ultraviolet illumination condition and irradiates 4 hours while hot, take out black garlic and naturally cool to room temperature and namely obtain garlic products.
Containing abundant sulphur volatile matter, sulfuration sulfinic acid ester class, amino acid etc. in garlic.Alliin exclusive in garlic, allinnase catalysis acid propylhomoserin forms allicin, and it has stronger bactericidal action, such as, have stronger deactivation to typhoid bacillus, shigella dysenteriae, influenza virus etc.In addition, garlic can also enhance metabolism, and reduces the content of cholesterol, and has hypotensive, hypoglycemic effect.In addition, containing a certain amount of alkaloid in garlic, blood glucose constituents can be reduced.Black garlic through being made by fermentation, remains the most nutritional labeling of garlic by garlic, again some protein that garlic contains is transformed the amino acid that can absorb for human body simultaneously.Black garlic has edible and medical value preferably, is a kind of cheap and good-quality health food.
Consult Fig. 2, in the present embodiment, black garlic is prepared from by the following method:
The first step, selection fresh garlic are raw material, are then positioned in water and soak 1 minute, cleaning.Flood 30 minutes by edible salt water after cleaning, and then rinse well with clear water.Garlic utilizes centrifuge under 4000 revs/min of conditions, centrifugal 10 minutes, dries the moisture on general election surface.Garlic is preferably only head, without obvious scar or the garlic that goes mouldy, its fruit is full, not contaminated.
Second step, the garlic belt leather cleaned up are positioned over fermentation in fermenting cellar, and fermenting cellar is preferably wood materials, and such as, Moringa, so that the plant scent of Moringa and the smell of garlic are in harmonious proportion during the fermentation.
First stage: fill in fermenting cellar with nitrogen or carbon dioxide, be beneficial to the growth of anaerobic bacteria.Humid control in fermenting cellar 80%, temperature is controlled in 80 DEG C of condition bottom fermentations 2 days; Then 70 DEG C of condition bottom fermentations 4 days; Under 40 ~ 57 DEG C of conditions 2 days.
Second stage: the humid control in fermenting cellar is 60 ~ 80%, and fermentation indoor natural ventilating, constant temperature was in 55 ~ 60 DEG C of fermentations 50 days.Temperature and humidity in fermenting cellar reduces, and passes into natural wind, can prevent the situation that garlic goes mouldy.
Namely obtain black garlic after garlic fermentation, owing to containing certain bacterium, therefore, may carry out sterilization treatment to improve the quality of black garlic to it in sweat, the black garlic after fermentation is with Ultraviolet radiation sterilization or use ozone sterilization.
Embodiment 6
Present embodiments provide a kind of black garlic fermentation method, comprise the steps:
The first step, selection fresh garlic are raw material, and remove garlic skin that is corrupt, that go mouldy, then cleaning, cleaning, drain away the water.
Second step, the garlic belt leather cleaned up are positioned in fermenting cellar, and humidity 60%, 55 DEG C of condition bottom fermentations 100 days, obtain black garlic.
Embodiment 7
Present embodiments provide a kind of black garlic fermentation method, comprise the steps:
Selection fresh garlic is raw material, and then cleaning, cleaning, drain away the water.Garlic is fermented in fermenting cellar.
Humid control in fermenting cellar is 85%, and 90 DEG C of condition bottom fermentations, ferment 30 days, obtain black garlic.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a garlic products, is characterized in that, makes: by weight primarily of following composition,
2. the preparation method of garlic products according to claim 1, is characterized in that, comprises the following steps:
1) black garlic is soaked in honey, wraps up in sweet garlic with obtained;
2) auxiliary material mixed by moringa powder, green tea powder and Herba Menthae powder is scattered in described in wrap up in the surface of sweet garlic, obtain semi-finished product;
3) by described semi-finished product freeze-day with constant temperature 3 ~ 9 hours under 40 ~ 90 DEG C of conditions, be cooled to room temperature and namely obtain garlic products.
3. the preparation method of garlic products according to claim 2, is characterized in that, the soak time of described black garlic in honey is 12 ~ 36 hours.
4. the preparation method of the garlic products according to Claims 2 or 3, is characterized in that, before being soaked in honey, carries out acanthopore to described black garlic by described black garlic.
5. the preparation method of garlic products according to claim 2, is characterized in that, before wrapping up in sweet garlic, wraps up in the honey on sweet garlic surface described in draining described in being scattered in by described auxiliary material.
6. the preparation method of garlic products according to claim 2, it is characterized in that, also comprise after described freeze-day with constant temperature He before described cooling: utilize ultraviolet to the semi-finished product sterilizing after freeze-day with constant temperature 1 ~ 4 hour while hot, be cooled to room temperature, obtain garlic products.
7. the preparation method of garlic products according to claim 2, is characterized in that, described black garlic is fermented by garlic and is made for 30 ~ 100 days.
8. the preparation method of garlic products according to claim 7, is characterized in that, the humidity of described fermentation is 60 ~ 85%, temperature is 55 ~ 90 DEG C.
9. the preparation method of the garlic products according to claim 7 or 8, is characterized in that, described garlic utilizes ozone sterilization after having fermented.
10. the preparation method of the garlic products according to claim 7 or 8, is characterized in that, described garlic remains with garlic skin.
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| CN110074414A (en) * | 2019-04-30 | 2019-08-02 | 陕西科技大学 | A kind of black garlic oral solution and preparation method thereof containing raisin tree seed extract |
| CN114223866A (en) * | 2021-12-10 | 2022-03-25 | 徐州工程学院 | Method for preparing fermented black garlic oral liquid in filler type auxiliary mode |
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