CN105166762B - Garlic products and preparation method thereof - Google Patents
Garlic products and preparation method thereof Download PDFInfo
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- CN105166762B CN105166762B CN201510690922.4A CN201510690922A CN105166762B CN 105166762 B CN105166762 B CN 105166762B CN 201510690922 A CN201510690922 A CN 201510690922A CN 105166762 B CN105166762 B CN 105166762B
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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 present invention provides a kind of garlic products and preparation method thereof, belong to food technology field.The garlic products are mainly made of following component: by weight, 80~85 parts of black garlic, 8~12 parts of honey, 3~6 parts of green tea powder, 1~2 part of Herba Menthae powder, 1~2 part of moringa powder.The garlic products are using black garlic as raw material, it is added again using honey, Herba Menthae powder, green tea powder and moringa powder as auxiliary material, the acid that garlic can also be mitigated while mitigation garlic is garlicky makes garlic products become a kind of food full of nutrition, with health care nourishing effect.
Description
Technical field
The present invention relates to food technology fields, in particular to a kind of garlic products and preparation method thereof.
Background technique
Garlic is a kind of seasoning and food, has extensive use in each style of cooking in China.Since garlic taste is pungent
It is peppery, it is larger to the stimulation of human stomach, therefore, typically now mostly garlic is fermented, so as to make its pungent mitigate, it is hot it
Property mitigate.Although its irritation reduces to a certain extent through everfermentation, there are still stronger garlicky after eating.
Summary of the invention
The first object of the present invention is to provide a kind of garlic products, and the garlic products have garlicky lighter, mouthfeel
The advantages that more preferable.
The second object of the present invention is to provide a kind of preparation method of garlic products, and this method ferments garlic again
Concocted together with auxiliary material so that garlic it is garlicky it is light, do not injure one's stomach, the advantages that mouthfeel is more preferable.
In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:
A kind of garlic products, by weight, including following components:
Black garlic also known as black garlic, fermenting black garlic, black garlic head are garlic through food made of everfermentation, it is retaining life
The original composition of garlic keeps human health to play huge positive effect to enhancing human immunity, restoring human-body fatigue, is speed
The health food of effect property.Green tea powder has clearing heat and detoxicating, the effect of inducing diuresis for removing edema, and the tea polyphenols in green tea have oxidation resistant work
With, and the intracorporal poisonous substance excretion of people can be promoted, and green tea and garlic cooperate, the oxidation of garlic can be alleviated to a certain extent, from
And the case where causing the effective component in garlic to be destroyed due to oxidation can be reduced.
Tealeaves has stronger suction-operated, the garlic remained in oral cavity can be adsorbed, attached so as to reduce garlic
In in human oral cavity, preventing garlic from remaining in the oral cavity, be converted into smelly substance.Peppermint has refrigerant aromatic odor, taste
Xin Liang, so that garlic flavour is lighter in oral cavity.Moringa powder is often eaten can strengthen immunity, toxin expelling, weight reducing, anti-aging, lower hyperlipidemia, hypertension, hyperglycemia
And other effects, and can play and eliminate bad breath effect.
Minerals and sugar rich in honey combine with the nutritional ingredient of garlic and are conducive to enhance human body machine
Energy.Honey has the function of invigorating the spleen, stomach function regulating, yin-nourishing, using soaking in Mel garlic, can overcome the disadvantages that garlic is pungent, stimulation stomach lining, hurts
The disadvantage of yin, preferably protection stomach lining.Further, since honey has certain viscosity, honey makes green tea powder, Herba Menthae powder, peppery
Wood powder can be firmly adhered to garlic, avoid separating between garlic.Green tea can kill oral bacteria, prevent different
Taste, while being cooperated using honey and green tea powder, the bitter taste of tea can be neutralized, the alkaline matter in green tea can be neutralized to be drawn by honey
The problem of playing hyperhydrochloria, so that not injured one's stomach using garlic products.
A kind of production method for making above-mentioned garlic products, comprising the following steps:
1) black garlic is soaked in honey, wraps up in sweet garlic to be made；
2) surface for wrapping up in sweet garlic is dispersed by the auxiliary material mixed by moringa powder, green tea powder and Herba Menthae powder；
3) it freeze-day with constant temperature 3~9 hours under the conditions of 40~90 DEG C, is cooled to room temperature up to garlic products.
This method process is simple, the fabrication cycle of garlic products is short, and the quick volume production of garlic products may be implemented.Using black
Garlic is raw material, and the nutritional ingredient in garlic is sufficiently discharged, and medical value also greatly improves.Due to honey, moringa powder and
The addition of Herba Menthae powder, the garlicky of black garlic substantially reduce, the fresh scent with peppermint, green tea.The acid of honey reconciliation black garlic,
Protect gastric mucosa.There is moringa powder nutriment abundant can enrich the nutritional ingredient of black garlic such as amino acid, vitamin, make
The nutritive value for obtaining black garlic is higher, balanced.Dry under constant temperature, moisture volatilizees naturally in honey, black garlic, moringa powder, green tea
Powder and Herba Menthae powder secure adhesion in black garlic outer surface, and due to moisture for continuity volatilization, obtained garlic products
Shape is more regular complete.
Preferably, soaking time of the black garlic in honey is 12~36 hours.Black garlic is impregnated in honey, makes honey
It is attached to black garlic surface, prevents it from falling in order to which moringa powder, green tea powder and Herba Menthae powder are attached to honey surface.
Preferably, before the black garlic being soaked in honey, the black garlic carries out acanthopore.After black garlic perforation, honey leaching
Saturating black garlic is contacted into black garlic inside with various black garlic tissues, cell liquid, so that honey and black garlic can fully mutually
Effect is conducive to alleviate garlic flavour.
Preferably, by the auxiliary material be scattered in it is described wrap up in sweet garlic before, drain the honey for wrapping up in sweet garlic surface.It is logical
It crosses and drains honey, more evenly honey, moringa powder, green tea powder and Herba Menthae powder are easier to be attached to so that black garlic surface adheres to one layer
Black garlic.
Preferably, after the freeze-day with constant temperature and before the cooling further include: dry to constant temperature using ultraviolet light while hot
Semi-finished product after dry sterilize 1~4 hour, are cooled to room temperature, obtain garlic products.By drying, honey can be by moringa powder, green tea
Powder and Herba Menthae powder adherency it is stronger, form stable clad in outside black garlic.It is dry can also promote it is various effectively at
Divide the interaction between substance, subtracts light garlic flavour.While hot, sterilizing is so that bacterium is in the double action of high temperature and ultraviolet light
Under, the killing effect to bacterium is improved, the breeding of bacterium is inhibited, while processing and the production week of garlic products can also be shortened
Phase.
Preferably, the black garlic is fermented 30~100 days by garlic and is made.
Preferably, the fermentation humidity of garlic is 60~85%, temperature is 55~90 DEG C.
Preferably, the garlic after fermentation, utilizes ozone sterilization.Ozone has preferable oxidisability, can destroy
Bacteria cell wall kills bacterium.
Preferably, the garlic remains with garlic skin.It since fresh garlic has garlic skin, can prevent in fermentation process, protect
The cleannes for holding garlic prevent from being contaminated.
Compared with prior art, the invention has the benefit that
1, garlic acanthopore bubble honey makes that garlicky more thin mouthfeel is more preferable, reinforces the biocidal efficacies of garlic.
2, the fermented garlic energy yin-nourishing and stomach after soaking in Mel compensate for eat garlic injure one's stomach impairment of yin the shortcomings that.
3, moringa powder, green tea and Herba Menthae powder eliminate garlic flavour in oral cavity and intracorporal residual, do not have halitosis after edible.
4, the minerals in honey and sugar enrich the nutrition of garlic, improve nutritive value.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described.
Fig. 1 is the production flow diagram of the garlic products provided in the embodiment of the present invention 1；
Fig. 2 is the production flow diagram of black garlic in the garlic products provided in the embodiment of the present invention 5.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
Embodiment 1
A kind of garlic products, including following components:
Refering to fig. 1, which is made by the following method:
Black garlic is soaked in honey by step 1 according to each raw material of above-mentioned weight weighing, is sufficiently soaked in honey to black garlic
In after, black garlic is taken out.Then green tea powder, Herba Menthae powder, moringa powder will be mixed into auxiliary material powder, by the ingredient powder by step 2
End is homogeneously dispersed in the surface of black garlic.Step 3: the black garlic for having wrapped powder is 3 hours dry in 45 DEG C of insulating box,
Then cooled to room temperature is up to garlic products.Herba Menthae powder is preferably made by dried peppermint leaf crushing, improves the product of Herba Menthae powder
Matter and mouthfeel；Green tea powder is preferably that green tea crushing is made.Black garlic is directly bought in market, selection wherein quality upper layer
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 after everfermentation is more preferable, the nutritive value in black garlic is also richer, be also easier to by
Absorption of human body.The active enzyme of nutriment is reduced or inhibited in fresh garlic, is inactivated in black garlic manufacturing process, so that nutrition
Ingredient is retained.But after edible black garlic, still can exist heavier garlicky, cannot preferably be popularized in office and quotient
Be engaged in personage.
Amino acid rich in, minerals and vitamins, can preferably be absorbed by human body in honey.In addition, honey
After having effects that invigorating the spleen, nourishing the stomach, black garlic are impregnated in honey, its acid will be mitigated, can effectively mitigate garlic to people
The injury of body mucous membrane.Peppermint, green tea have natural inirritative taste, garlic flavour can effectively be neutralized, so that mitigating makes
The case where with dense implication is generated after garlic.Moringa is a kind of plant with rich in nutrients, containing there are many amino acid,
Antioxidant, microelement etc., the use of moringa powder can make the nutritional ingredient of garlic products more enrich, improve nutritional ingredient
Harmony, make up its problem with single nutrient component.Moringa also has certain bactericidal effect, can inhibit the taste in garlic
Raw harmful bacteria, improves safety.
1 black garlic quality requirement of table
| Project | Black garlic |
| Structural state | Complete single clove garlic, |
| Color | Black, pitch black brown |
| Smell | Acid, sweet tea garlic taste |
| Impurity | Without obvious naked eyes visible foreign |
Embodiment 2
A kind of garlic products, including following components:
The garlic products are made by the following method:
Black garlic is soaked in honey 22 hours by step 1 according to each raw material of above-mentioned weight weighing, is sufficiently impregnated to black garlic
After in honey, black garlic is taken out.Then green tea powder, Herba Menthae powder, moringa powder will be mixed into auxiliary material powder, by this by step 2
Auxiliary material powder is homogeneously dispersed in the surface of black garlic.Step 3: the black garlic for having wrapped powder is dry in 40 DEG C of insulating box
33 hours, then cooled to room temperature was up to garlic products.
Embodiment 3
A kind of garlic products, including following components:
The garlic products are made by the following method:
Black garlic is soaked in honey 12 hours by step 1 according to each raw material of above-mentioned weight weighing, is sufficiently impregnated to black garlic
After in honey, black garlic is taken out.Then green tea powder, Herba Menthae powder, moringa powder will be mixed into auxiliary material powder, by this by step 2
Auxiliary material powder is homogeneously dispersed in the surface of black garlic.Step 3: the black garlic of powder will have been wrapped dry 5 in 45 DEG C of insulating box
Hour, then cooled to room temperature is up to garlic products.
Black garlic first carries out acanthopore to black garlic before impregnating honey, black using nail bed to black garlic acanthopore in the present embodiment
Garlic averagely contains hole count 10~20.Since black garlic is by acanthopore, after black garlic is soaked in honey, honey can be entered sufficiently into black garlic
Portion.Extending soaking time can make honey even closer in conjunction with black garlic, be conducive to the battalion in the nutritional ingredient and black garlic in honey
It forms a point combination, interact, in the present embodiment, soaking time is 20 hours.
Preferably, by before dispersing auxiliary material powder immersed with the garlic of honey, the bee for wrapping up in sweet garlic surface will be drained
Honey is in the unnatural drippage state of honey, and green tea powder, Herba Menthae powder, moringa powder are then spread on black garlic surface again, or by black garlic with
The mixing of auxiliary material powder, carries out Vibratory Mixing, or auxiliary material powder is attached to black garlic surface in the form sprayed.It is black by draining
The honey on garlic surface is conducive to the adherency of auxiliary material powder, so that the bonding between auxiliary material powder and black garlic is stronger.
Embodiment 4
A kind of garlic products, including following components:
Each raw material is weighed, and makes garlic products in accordance with the following methods:
Step 1: then black garlic acanthopore is soaked in honey 36 hours, taking-up drains honey.Step 2, will then by
Green tea powder, Herba Menthae powder, moringa powder are mixed into auxiliary material powder, and are scattered in the surface of black garlic.Step 3: the black of powder will have been wrapped
Garlic is 9 hours dry in 45 DEG C of insulating box.It is shone Step 4: the black garlic after drying is placed under the conditions of ultraviolet illumination while hot
It penetrates 1 hour, takes out black garlic cooled to room temperature up to garlic products.Garlic products sealed package obtained in packaging bag,
Gas is nitrogen in packaging bag, prevents black garlic from the growth of rotten, corruption and bacterium occurs, while inhibiting oxidation, thus
The holding time for improving the product that turns sour, retain its original flavor.
Embodiment 5
A kind of garlic products, including following components:
Each raw material is weighed, and makes garlic products in accordance with the following methods:
Step 1: homemade black garlic is removed garlic skin, then acanthopore, moringa powder, green tea powder and Herba Menthae powder are dispensed into hole,
Then it is soaked in honey 20 hours, taking-up drains honey.Then green tea powder, Herba Menthae powder, moringa powder will be mixed by step 2
Auxiliary material powder, and it is scattered in the surface of black garlic.Step 3: it is small that the black garlic for having wrapped powder is dried 6 in 90 DEG C of insulating box
When.It is irradiated 4 hours Step 4: the black garlic after drying is placed under the conditions of ultraviolet illumination while hot, takes out black garlic natural cooling
To room temperature up to garlic products.
Containing sulphur volatile matter abundant, vulcanization sulfinic acid esters, amino acid etc. in garlic.Exclusive alliin in garlic,
Allinnase is catalyzed sour propylhomoserin and forms allicin, with stronger bactericidal effect, such as to typhoid bacillus, shigella dysenteriae, influenza
Virus etc. has stronger deactivation.In addition, garlic can also boost metabolism, reduce the content of cholesterol, and have blood pressure lowering,
Hypoglycemic effect.In addition, containing a certain amount of alkaloid in garlic, it can reduce blood glucose constituents.Black garlic is by garlic through passing through
Ferment making forms, and remains the most nutritional ingredient of garlic, while some protein conversion that garlic is contained again can
The amino acid absorbed by human body.Black garlic has preferable edible and medical value, is a kind of cheap and good-quality health food.
Referring to Fig.2, black garlic is prepared by the following method in the present embodiment:
The first step selects fresh garlic for raw material, is then placed into water and impregnates 1 minute, cleaning.It is used after cleaning
Edible salt water impregnates 30 minutes, is then rinsed well again with clear water.Garlic utilizes centrifuge under the conditions of 4000 revs/min, from
The heart 10 minutes, dry the moisture on general election surface.Garlic is preferably only head, the garlic without obvious scar or mildew, and fruit is satisfied, do not had
Have contaminated.
Second step, the garlic belt leather cleaned up are placed in fermentation in fermenting cellar, and fermenting cellar is preferably wood materials, example
Such as, Moringa, so that the plant scent of Moringa and the smell of garlic reconcile during the fermentation.
First stage: being filled with nitrogen or carbon dioxide in fermenting cellar, in favor of the growth of anaerobic bacteria.It ferments indoor humidity
Control is fermented 2 days under the conditions of 80%, temperature is controlled in 80 DEG C；Then it ferments 4 days under the conditions of 70 DEG C；In 40~57 DEG C of conditions
Lower 2 days.
Second stage: the indoor humid control that ferments is 60~80%, and ferment indoor natural ventilating, and constant temperature is in 55~60 DEG C
Fermentation 50 days.Indoor temperature and humidity of fermenting reduces, and is passed through natural wind, and can preventing garlic, there is a situation where go mouldy.
Up to black garlic after garlic fermentation, since certain bacterium may be contained in fermentation process, go out to it
Bacterium handles the black garlic to improve the quality of black garlic, after fermentation with ultraviolet light irradiation-sterilize or uses ozone sterilization.
Embodiment 6
A kind of black garlic fermentation method is present embodiments provided, is included the following steps:
The first step selects fresh garlic for raw material, and the garlic skin of removal corruption, mildew, then cleaning, cleaning, drain away the water.
Second step, the garlic belt leather cleaned up are placed in fermenting cellar, are fermented 100 days under the conditions of 60%, 55 DEG C of humidity,
Up to black garlic.
Embodiment 7
A kind of black garlic fermentation method is present embodiments provided, is included the following steps:
Select fresh garlic for raw material, then cleaning, cleaning, drain away the water.By garlic in fermenting in fermenting cellar.
The indoor humid control that ferments ferments under the conditions of 85%, 90 DEG C, ferments 30 days to get black garlic.
Although illustrate and describing the present invention with specific embodiment, it will be appreciated that without departing substantially from of the invention
Many other change and modification can be made in the case where spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (8)
1. a kind of garlic products, which is characterized in that be made of following component: by weight,
The production methods of the garlic products the following steps are included:
1) black garlic is soaked in honey, wraps up in sweet garlic to be made, wherein before the black garlic is soaked in honey, to institute
It states black garlic and carries out acanthopore；
2) surface for wrapping up in sweet garlic is dispersed by the auxiliary material mixed by moringa powder, green tea powder and Herba Menthae powder, obtained
Semi-finished product；
3) it by the semi-finished product freeze-day with constant temperature 3~9 hours under the conditions of 40~90 DEG C, is cooled to room temperature up to garlic products.
2. the production method of garlic products according to claim 1, which is characterized in that immersion of the black garlic in honey
Time is 12~36 hours.
3. the production method of garlic products according to claim 1, which is characterized in that disperse described wrap up in for the auxiliary material
Before sweet garlic, the honey for wrapping up in sweet garlic surface is drained.
4. the production method of garlic products according to claim 1, which is characterized in that after the freeze-day with constant temperature and institute
It states before cooling down further include: sterilized 1~4 hour using ultraviolet light to the semi-finished product after freeze-day with constant temperature while hot, be cooled to room temperature, obtain
Garlic products.
5. the production method of garlic products according to claim 1, which is characterized in that the black garlic by garlic fermentation 30~
It is made within 100 days.
6. the production method of garlic products according to claim 5, which is characterized in that the humidity of the fermentation be 60~
85%, temperature is 55~90 DEG C.
7. the production method of garlic products according to claim 5 or 6, which is characterized in that the garlic after fermentation,
Utilize ozone sterilization.
8. the production method of garlic products according to claim 5 or 6, which is characterized in that the garlic remains with garlic skin.
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| CN105918746B (en) * | 2016-05-12 | 2019-02-26 | 青岛明眸健康科技有限公司 | A kind of processing method containing garlic drink |
| CN109393401A (en) * | 2018-11-21 | 2019-03-01 | 贵州旭阳食品（集团）有限公司 | A kind of bubble garlic fast preparation method |
| CN109430757A (en) * | 2018-12-13 | 2019-03-08 | 张春旺 | A kind of honey garlic and preparation method thereof |
| 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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| CN1056042A (en) * | 1991-04-29 | 1991-11-13 | 刘波涛 | Processing method of honey-processed garlic slices |
| CN102283304A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Method for producing garlic foods |
| KR20130020132A (en) * | 2011-08-19 | 2013-02-27 | 칠곡양봉영농조합법인 | Honey with black garlic and manufacturing method thereof |
| CN103404576A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Black garlic green tea biscuit and preparation method thereof |
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| CN1056042A (en) * | 1991-04-29 | 1991-11-13 | 刘波涛 | Processing method of honey-processed garlic slices |
| CN102283304A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Method for producing garlic foods |
| KR20130020132A (en) * | 2011-08-19 | 2013-02-27 | 칠곡양봉영농조합법인 | Honey with black garlic and manufacturing method thereof |
| CN103404576A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Black garlic green tea biscuit and preparation method thereof |
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