CN105495481A - Manufacturing method of fermented black garlic - Google Patents
Manufacturing method of fermented black garlic Download PDFInfo
- Publication number
- CN105495481A CN105495481A CN201510959860.2A CN201510959860A CN105495481A CN 105495481 A CN105495481 A CN 105495481A CN 201510959860 A CN201510959860 A CN 201510959860A CN 105495481 A CN105495481 A CN 105495481A
- Authority
- CN
- China
- Prior art keywords
- garlic
- black garlic
- fermentation
- hours
- section
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a manufacturing method of fermented black garlic. The method comprises the steps that garlic is placed into a high-temperature and high-humidity sealed black garlic fermentation tank for sectionally-continuous heating fermentation treatment; after fermentation is finished, the garlic is placed into a greenhouse for later-period yeast cooking treatment, and the black garlic is obtained. The finished black garlic obtained through the method is high in beneficial element and stable in product performance, no any addition agent is added, and the fermented black garlic has the advantages of being small in simulation, good in taste and easy to store. According to the technology, the soaking technology in the traditional black garlic fermentation technology is omitted, the black garlic fermentation time is greatly shortened, the processing technology is simple, and the production cost is lowered; in addition, the enzyme principle of the garlic is utilized, active ingredients of the garlic are converted into SOD, polyphenols and other functional ingredients, and the antioxidant activity and nutritive index of the garlic are greatly improved; no sulfide or other odor gases are emitted in the fermentation process, and the working environment is greatly improved.
Description
Technical field
The present invention relates to a kind of preparation method of fermenting black garlic, belong to food and health product technology field thereof.
Background technology
Black garlic is again fermentation black garlic, is under fresh uncooked garlic belt leather is put into the specific environments such as certain temperature, humidity, through the novel garlic products of one that the processes such as cleaning, enzyme, slaking, drying process.Black garlic not only remains the original nutritional labeling of garlic, improves its anti-oxidant, anti-acid effect.Black garlic turns to 18 seed amino acids of needed by human body the protein transduction in fresh garlic, and active component is more easily absorbed by the body.The nutritional labeling that black garlic produces to human body anti-ageing, improve immunity, keep fit and play huge effect.Black garlicky road sweet and sour taste, does not have acid and penetrating odor, instant edible and storage, is excellent health food.There is good effect biological active matter that black garlic produces aspects such as hypotensive, reducing blood lipid, antibacterial, antitumor and immunological regulation of verifying.
Traditional black garlic production method is put into by fresh garlic belt leather in hot and humid fermenting case to ferment 60 ~ 90 days, and its spontaneous fermentation is formed, and this technique fermentation time is long, causes production cost high, and fermentation quality is poor and attenuation degree is not easily controlled.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of fermenting black garlic, the method not only fermentation time is short, and fermentation whole process can control, and production cost is low, and can ensure the quality of black garlic, improves the economic worth that black garlic is produced.
Technical scheme of the present invention: a kind of preparation method of fermenting black garlic, comprises the following steps:
(1) garlic is removed de-epithelization 1 ~ 2 layer after mud, under normal temperature, soak 30 minutes with the physiological saline of 0.2%, then use centrifuge dry or naturally dry and load in fermentation tank for subsequent use;
(2) during fermentation process, adopt zonal cooling heating fermentation process: the 1st section is that the 2nd section was 70 ~ 80 DEG C bottom fermentation 160 ~ 180 time 85 ~ 95 DEG C of bottom fermentations 80 ~ 100 hours, the 3rd section is 60 ~ 70 DEG C of bottom fermentations 20 ~ 30 hours;
(3) carry out the ripe process of later stage ferment 60 ~ 90 hours in the thermostatic chamber that the garlic after step (2) being processed is placed on 25 ~ 35 DEG C, obtain black garlic food.
In said method, ambient humidity when described zonal cooling heating fermentation process and the ripe process of later stage ferment is 70 ~ 90%.
Preferably, ambient humidity when described zonal cooling heating fermentation process and the ripe process of later stage ferment is 85%
In said method, described zonal cooling heating fermentation process: the 1st section is 90 DEG C of bottom fermentations 72 hours, the 2nd section is 75 DEG C of bottom fermentations 168 hours, and the 3rd section is 65 DEG C of bottom fermentations 24 hours.
Owing to adopting technique scheme, the invention has the advantages that: compared with traditional black garlic fermentation technique, the present invention adopts heat stepwise zymotechnique to substantially reduce the fabrication cycle of black garlic, and it is about 15% that this technique saves energy consumption than existing technique, improves black garlic production efficiency.And clean garlic is placed in contiguous segmentation in sealing device to ferment by the present invention, by different temperatures change, the carbohydrate of garlic is fully decomposed, promote that fructose and Amino acid produce the condensation of carbonyl amine, effectively complete the browning reaction of head of garlic ferment.In addition, the proenzyme reason that the present invention utilizes garlic itself to have, the active component that garlic itself has is converted into the functional components such as SOD, Polyphenols, the antioxidation activity of black garlic and nutritive index are increased substantially, and sweat sheds without odorous gas such as sulfide, substantially improve working environment.Therefore, technique of the present invention is black garlic zymotechnique continuously and automatically, and process is simple to operation, and can remain the effective ingredient of black garlic to greatest extent, improves its nutritive value and economic worth.
Detailed description of the invention
In order to make the object of the invention, technical scheme and advantage clearly, below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1:
The preparation method of fermenting black garlic, comprises the following steps:
(1) garlic is removed de-epithelization 1 ~ 2 layer after mud, under normal temperature, soak 30 minutes with the physiological saline of 0.2%, then use centrifuge dry or naturally dry and load in fermentation tank for subsequent use;
(2) during fermentation process, adopt zonal cooling heating fermentation process: the 1st section is that the 2nd section was when 70 DEG C of bottom fermentations 160 85 DEG C of bottom fermentations 80 hours, the 3rd section is 60 DEG C of bottom fermentations 20 hours;
(3) carry out the ripe process of later stage ferment 60 hours in the thermostatic chamber that the garlic after step (2) being processed is placed on 25 DEG C, obtain black garlic food.
In said method, ambient humidity when described zonal cooling heating fermentation process and the ripe process of later stage ferment is 70%.
Embodiment 2:
The preparation method of fermenting black garlic, comprises the following steps:
(1) garlic is removed de-epithelization 1 ~ 2 layer after mud, under normal temperature, soak 30 minutes with the physiological saline of 0.2%, then use centrifuge dry or naturally dry and load in fermentation tank for subsequent use;
(2) during fermentation process, adopt zonal cooling heating fermentation process: the 1st section is 90 DEG C of bottom fermentations 72 hours, the 2nd section is 75 DEG C of bottom fermentations 168 hours, and the 3rd section is 65 DEG C of bottom fermentations 24 hours;
(3) carry out the ripe process of later stage ferment 80 hours in the thermostatic chamber that the garlic after step (2) being processed is placed on 30 DEG C, obtain black garlic food.
In said method, ambient humidity when described zonal cooling heating fermentation process and the ripe process of later stage ferment is 85%.
Embodiment 3:
The preparation method of fermenting black garlic, comprises the following steps:
(1) garlic is removed de-epithelization 1 ~ 2 layer after mud, under normal temperature, soak 30 minutes with the physiological saline of 0.2%, then use centrifuge dry or naturally dry and load in fermentation tank for subsequent use;
(2) during fermentation process, adopt zonal cooling heating fermentation process: the 1st section is that the 2nd section was when 80 DEG C of bottom fermentations 180 95 DEG C of bottom fermentations 100 hours, the 3rd section is 70 DEG C of bottom fermentations 30 hours;
(3) carry out the ripe process of later stage ferment 90 hours in the thermostatic chamber that the garlic after step (2) being processed is placed on 35 DEG C, obtain black garlic food.
In said method, ambient humidity when described zonal cooling heating fermentation process and the ripe process of later stage ferment is 90%.
Claims (3)
1. a preparation method for fermenting black garlic, is characterized in that comprising the following steps:
(1) garlic is removed de-epithelization 1 ~ 2 layer after mud, under normal temperature, soak 30 minutes with the physiological saline of 0.2%, then use centrifuge dry or naturally dry and load in fermentation tank for subsequent use;
(2) during fermentation process, adopt zonal cooling heating fermentation process: the 1st section is that the 2nd section was 70 ~ 80 DEG C bottom fermentation 160 ~ 180 time 85 ~ 95 DEG C of bottom fermentations 80 ~ 100 hours, the 3rd section is 60 ~ 70 DEG C of bottom fermentations 20 ~ 30 hours;
(3) carry out the ripe process of later stage ferment 60 ~ 90 hours in the thermostatic chamber that the garlic after step (2) being processed is placed on 25 ~ 35 DEG C, obtain black garlic food.
2. the preparation method of fermenting black garlic according to claim 1, is characterized in that: ambient humidity when described zonal cooling heating fermentation process and the ripe process of later stage ferment is 70 ~ 90%.
3. the preparation method of fermenting black garlic according to claim 2, is characterized in that: ambient humidity when described zonal cooling heating fermentation process and the ripe process of later stage ferment is 85%
The preparation method of fermenting black garlic according to claim 1, is characterized in that: described zonal cooling heating fermentation process: the 1st section is 90 DEG C of bottom fermentations 72 hours, and the 2nd section is 75 DEG C of bottom fermentations 168 hours, and the 3rd section is 65 DEG C of bottom fermentations 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510959860.2A CN105495481A (en) | 2015-12-21 | 2015-12-21 | Manufacturing method of fermented black garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510959860.2A CN105495481A (en) | 2015-12-21 | 2015-12-21 | Manufacturing method of fermented black garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495481A true CN105495481A (en) | 2016-04-20 |
Family
ID=55704087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510959860.2A Pending CN105495481A (en) | 2015-12-21 | 2015-12-21 | Manufacturing method of fermented black garlic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495481A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074370A (en) * | 2019-05-24 | 2019-08-02 | 辽宁大学 | A kind of preparation process of black garlic and its preparation method of inspissated juice |
| CN111838386A (en) * | 2020-07-24 | 2020-10-30 | 河南省科学院 | Method for preparing preserved multivitamin black garlic |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100797915B1 (en) * | 2007-10-22 | 2008-01-24 | 김학민 | Method for producing black garlic by rapid maturing |
| WO2009011521A1 (en) * | 2007-07-13 | 2009-01-22 | Gi-Pyo Kang | A method for manufacturing aged garlic using garlic aging room |
| CN101507484A (en) * | 2009-03-11 | 2009-08-19 | 赵阳洙 | Enzymatic reaction black garlic fermentation method and special device |
| CN101940293A (en) * | 2010-07-28 | 2011-01-12 | 连云港口福食品有限公司 | Production technology of black garlic foods |
| 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 |
| CN102450618A (en) * | 2011-09-30 | 2012-05-16 | 赵铁林 | Manufacture method for black garlic |
-
2015
- 2015-12-21 CN CN201510959860.2A patent/CN105495481A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009011521A1 (en) * | 2007-07-13 | 2009-01-22 | Gi-Pyo Kang | A method for manufacturing aged garlic using garlic aging room |
| KR100797915B1 (en) * | 2007-10-22 | 2008-01-24 | 김학민 | Method for producing black garlic by rapid maturing |
| CN101507484A (en) * | 2009-03-11 | 2009-08-19 | 赵阳洙 | Enzymatic reaction black garlic fermentation method and special device |
| CN101940293A (en) * | 2010-07-28 | 2011-01-12 | 连云港口福食品有限公司 | Production technology of black garlic foods |
| 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 |
| CN102450618A (en) * | 2011-09-30 | 2012-05-16 | 赵铁林 | Manufacture method for black garlic |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074370A (en) * | 2019-05-24 | 2019-08-02 | 辽宁大学 | A kind of preparation process of black garlic and its preparation method of inspissated juice |
| CN111838386A (en) * | 2020-07-24 | 2020-10-30 | 河南省科学院 | Method for preparing preserved multivitamin black garlic |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101940293B (en) | Production technology of black garlic foods | |
| CN103564374B (en) | Black garlic as well as fermentation process thereof | |
| CN101744316B (en) | Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof | |
| CN103230022B (en) | Technique for producing fermented spareribs by using compound leavening agent | |
| CN104939073A (en) | Waxberry ferment stock solution and preparation method thereof | |
| CN105795240A (en) | Production method of high-quality instant lentinus edodes crisp chips | |
| CN104982623B (en) | The production method of preserved fruit containing no sugar in blueberry | |
| CN102450629B (en) | Preparation method for bean sauce | |
| CN103392861A (en) | Production method of selenium-rich germinated tartary buckwheat tea | |
| CN104293640A (en) | Method for making black garlic vinegar | |
| KR20130143410A (en) | Manufacturing method of fermentation garlic using animal protein | |
| CN105533566A (en) | Manufacturing method of sauerkraut | |
| CN104489529A (en) | Black soybean natto production technology | |
| CN104939006A (en) | Black garlic and preparation method thereof | |
| CN103719299A (en) | Edible fungus fermented bean curd and production process thereof | |
| CN102366085A (en) | Preparation technology of soybean paste | |
| CN105495481A (en) | Manufacturing method of fermented black garlic | |
| CN104726263A (en) | Production method of black glutinous rice fermented wine | |
| CN107950903A (en) | A kind of production method of dried pork | |
| CN103156136A (en) | Manufacturing method of lily powder | |
| CN103393028A (en) | Novel processing method of dried longan | |
| CN102669255B (en) | Quick drying processing method of raisin | |
| CN106797878A (en) | One cultivates peanut crisp bud production technology | |
| CN102048125A (en) | Broad bean paste | |
| KR100697816B1 (en) | Dried Radish leaves Preparing Method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |
|
| RJ01 | Rejection of invention patent application after publication |