CN105495580A - Health-care black garlic powder and preparation method thereof - Google Patents
Health-care black garlic powder and preparation method thereof Download PDFInfo
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- CN105495580A CN105495580A CN201510904442.3A CN201510904442A CN105495580A CN 105495580 A CN105495580 A CN 105495580A CN 201510904442 A CN201510904442 A CN 201510904442A CN 105495580 A CN105495580 A CN 105495580A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 53
- 240000002234 Allium sativum Species 0.000 claims abstract description 37
- 235000004611 garlic Nutrition 0.000 claims abstract description 37
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- 239000004471 Glycine Substances 0.000 claims abstract description 16
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- 239000002994 raw material Substances 0.000 claims abstract description 8
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- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
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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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/161—Mesenteroides
Landscapes
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses health-care black garlic powder, which is prepared by the following raw materials in parts by weight: 100 to 200 parts of black garlic powder, 10 to 15 parts of L-threonine, 5 to 10 parts of proline, 5 to 10 parts of nicotinamide, 8 to 10 parts of leucine, and 3 to 5 parts of glycine. The invention also discloses a preparation method of the health-care black garlic powder. The health-care black garlic powder is prepared by adopting a fermentation mode combined bycombining garlic clove natural fermentation, natural fermentation after smashing and compound bacteria fermentation, so that the fermentation time is short, the product can be fully fermented, a large amount of fermentation time is saved, and the fermentation quality is improved; the L-threonine, the proline, the nicotinamide, the leucine and the glycine are added in the black garlic powder, so that the dissolution rate of allicin is improved, and the nutritive value and the health-care function of the black garlic powder are remarkably enhanced.
Description
Technical field
The present invention relates to black garlic powder of a kind of health care and preparation method thereof, belong to biological food processing technique field.
Background technology
Black garlic is under hot and humid condition, autologous tissue suffers to destroy the physical and chemical reaction that rear Self substances occurs, what wherein black garlic mainly occurred in black change process is Maillard reaction, its black source is mainly Maillard and reacts end product melanoidin, later stage is with Partial enzymatic brown stain, eliminate the unpleasant taste of garlic and a kind of garlic deep processed product strengthening original physiologically active and develop, the nutritional labeling contained by it and effect thereof are that the product such as garlic powder and garlic oil is irreplaceable.
Existing fermenting black garlic generally needs raw garlic to ferment in fermenting case just can make for 60-90 days, and the production cycle is long, costly, wastes a large amount of manpower and materials, and there is the incomplete phenomenon of fermentation, has a strong impact on the development & application of black garlic.Meanwhile, along with the raising of people's living standard, the demand that consumer is worth the nutrition and health care of black garlic is also increasing, and current black garlic product nutrition is more single, can not meet the needs of people.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide a kind of nutritious, the black garlic powder of the health care that mouthfeel is good.
Present invention also offers the preparation method of the black garlic powder of this health care.
The object of the invention is to be achieved through the following technical solutions:
The black garlic powder of a kind of health care, is made up of the raw material of following weight portion: black garlic powder 100-200 weight portion, L-threonine 10-15 weight portion, proline 5-10 weight portion, niacinamide 5-10 weight portion, leucine 8-10 weight portion, glycine 3-5 weight portion;
Described black garlic powder is prepared by following steps:
1) select without the fresh garlic rice of insect pest, temperature 65-70 DEG C, under humidity 70-72%RH condition, ferment 20-25d, obtains fermentation garlic;
2) garlic that will just ferment is pulverized, and crosses 10 mesh sieves, by the first fermentation garlic after sieving temperature 70-75 DEG C, under humidity 65-68%RH condition, fermentation 5-7d, obtains just fermentation garlic powder;
3) by the anticaking agent of the compound agglomeration of the garlic grain weight amount 2-3% that just ferments, just fermentation garlic grain weight amount 0.2-0.5% and fermentation garlic powder at the beginning of adding to, mix, at 30 DEG C of condition bottom fermentation 2-3d, obtain black garlic powder;
Described compound agglomeration is that Leuconostoc mesenteroides and Lactobacillus brevis are mixed to get according to the weight ratio of 1:1-2.
Inventor finds in an experiment, uses the compound agglomeration of Leuconostoc mesenteroides and Lactobacillus brevis, can reduce leavening consumption, shortens fermentation time, improves fermented quality, the mouthfeel of improving product.
Preferably, a kind of black garlic powder that keeps healthy is made up of the raw material of following weight portion: black garlic powder 150 weight portion, L-threonine 12 weight portion, proline 7 weight portion, niacinamide 8 weight portion, leucine 9 weight portion, glycine 4 weight portion.
Described, anticaking agent is that tricalcium phosphate and microcrystalline cellulose are mixed to get according to the weight ratio of 1:1.
Keep healthy the preparation method of black garlic powder, prepared by following methods:
1) take the L-threonine of formula ratio, proline, niacinamide, leucine and glycine, with the deionized water dissolving of 8 times of weight, obtain lysate;
2) be sprayed onto by lysate in black garlic powder, mix, under 90-105 DEG C of condition, be dried to water content is 5-8%, pulverizes, and cross 100 mesh sieves, must keep healthy black garlic powder.
Beneficial effect of the present invention:
1. the black garlic powder of health care of the present invention by the spontaneous fermentation of garlic rice, pulverize after the fermentation mode that combines of spontaneous fermentation and compound bacteria-fermented, fermentation time is short, and product fermentation completely, saves a large amount of fermentation times, promotes fermented quality; Organic principle in garlic is fully converted into amino acid and reduced sugar simultaneously, makes a large amount of aminoacid ingredient form micromolecular peptide, significantly the nutritive value of deduction product, mouthfeel is better.
2. the present invention adds L-threonine, proline, niacinamide, leucine and glycine in black garlic powder, improves the dissolution rate of allicin, significantly strengthens nutritive value and the health care of black garlic powder; Add anticaking agent, significantly improve mobility and the dispersiveness of finished product, prevented from caking, can be made into multiple formulation, be easy to be esthetically acceptable to the consumers.
3. the black garlic powder, preparation method thereof of health care prepared of the present invention is simple, is easy to operation, with short production cycle, can save a large amount of manpower and materials, reduces production cost.
Detailed description of the invention
embodiment 1
The black garlic powder of a kind of health care, is made up of the raw material of following weight portion: black garlic powder 200 weight portion, L-threonine 10 weight portion, proline 5 weight portion, niacinamide 5 weight portion, leucine 8 weight portion, glycine 3 weight portion;
Described black garlic powder is prepared by following steps:
1) select the fresh garlic rice without insect pest, under temperature 70 C, humidity 70%RH condition, fermentation 20d, obtains fermentation garlic;
2) garlic that will just ferment is pulverized, and crosses 10 mesh sieves, and by the first fermentation garlic after sieving under temperature 70 C, humidity 68%RH condition, fermentation 5d, obtains just fermentation garlic powder;
3) by the anticaking agent of the compound agglomeration of garlic grain weight amount 2% of just fermenting, just fermentation garlic grain weight amount 0.5% and fermentation garlic powder at the beginning of adding to, mix, at 30 DEG C of condition bottom fermentation 2d, obtain black garlic powder;
Described compound agglomeration is that Leuconostoc mesenteroides and Lactobacillus brevis are mixed to get according to the weight ratio of 1:1.
Described anticaking agent is that tricalcium phosphate and microcrystalline cellulose are mixed to get according to the weight ratio of 1:1.
Keep healthy the preparation method of black garlic powder, prepared by following methods:
1) take the L-threonine of formula ratio, proline, niacinamide, leucine and glycine, with the deionized water dissolving of 8 times of weight, obtain lysate;
2) be sprayed onto by lysate in black garlic powder, mix, under 105 DEG C of conditions, be dried to water content is 5%, pulverizes, and cross 100 mesh sieves, must keep healthy black garlic powder.
embodiment 2
The black garlic powder that keeps healthy is made up of the raw material of following weight portion: black garlic powder 150 weight portion, L-threonine 12 weight portion, proline 7 weight portion, niacinamide 8 weight portion, leucine 9 weight portion, glycine 4 weight portion;
Described black garlic powder is prepared by following steps:
1) select the fresh garlic rice without insect pest, under temperature 68 DEG C, humidity 71%RH condition, fermentation 23d, obtains fermentation garlic;
2) garlic that will just ferment is pulverized, and crosses 10 mesh sieves, and by the first fermentation garlic after sieving under temperature 72 DEG C, humidity 66%RH condition, fermentation 6d, obtains just fermentation garlic powder;
3) by the anticaking agent of the compound agglomeration of garlic grain weight amount 2.5% of just fermenting, just fermentation garlic grain weight amount 0.4% and fermentation garlic powder at the beginning of adding to, mix, at 30 DEG C of condition bottom fermentation 2d, obtain black garlic powder;
Described compound agglomeration is that Leuconostoc mesenteroides and Lactobacillus brevis are mixed to get according to the weight ratio of 1:1.5.
Described anticaking agent is that tricalcium phosphate and microcrystalline cellulose are mixed to get according to the weight ratio of 1:1.
Keep healthy the preparation method of black garlic powder, prepared by following methods:
1) take the L-threonine of formula ratio, proline, niacinamide, leucine and glycine, with the deionized water dissolving of 8 times of weight, obtain lysate;
2) be sprayed onto by lysate in black garlic powder, mix, under 98 DEG C of conditions, be dried to water content is 6%, pulverizes, and cross 100 mesh sieves, must keep healthy black garlic powder.
embodiment 3
The black garlic powder of a kind of health care, is made up of the raw material of following weight portion: black garlic powder 100 weight portion, L-threonine 15 weight portion, proline 10 weight portion, niacinamide 10 weight portion, leucine 10 weight portion, glycine 5 weight portion;
Described black garlic powder is prepared by following steps:
1) select the fresh garlic rice without insect pest, under temperature 65 DEG C, humidity 72%RH condition, fermentation 25d, obtains fermentation garlic;
2) garlic that will just ferment is pulverized, and crosses 10 mesh sieves, and by the first fermentation garlic after sieving under temperature 75 DEG C, humidity 65%RH condition, fermentation 7d, obtains just fermentation garlic powder;
3) by the anticaking agent of the compound agglomeration of garlic grain weight amount 3% of just fermenting, just fermentation garlic grain weight amount 0.2% and fermentation garlic powder at the beginning of adding to, mix, at 30 DEG C of condition bottom fermentation 3d, obtain black garlic powder;
Described compound agglomeration is that Leuconostoc mesenteroides and Lactobacillus brevis are mixed to get according to the weight ratio of 1:2.
Described anticaking agent is that tricalcium phosphate and microcrystalline cellulose are mixed to get according to the weight ratio of 1:1.
Keep healthy the preparation method of black garlic powder, prepared by following methods:
1) take the L-threonine of formula ratio, proline, niacinamide, leucine and glycine, with the deionized water dissolving of 8 times of weight, obtain lysate;
2) be sprayed onto by lysate in black garlic powder, mix, under 90 DEG C of conditions, be dried to water content is 8%, pulverizes, and cross 100 mesh sieves, must keep healthy black garlic powder.
comparative example 1
Market being purchased available garlic, under 98 DEG C of conditions, be dried to water content be 6%, crosses 100 mesh sieves, obtain garlic powder.
comparative example 2
Market being purchased available black garlic, under 98 DEG C of conditions, be dried to water content be 6%, crosses 100 mesh sieves, obtain black garlic powder.
sensory evaluation
The product of embodiment 1-3, comparative example 1-2 is carried out sensory evaluation, and result is as shown in table 1.
Table 1 Analyses Methods for Sensory Evaluation Results
As shown in Table 1, health care of the present invention black garlic powder is better than the sense organ of garlic powder and black garlic powder.
amino acid content
The product of embodiment 1-3, comparative example 1-2 is carried out amino acid content evaluation, and result is as shown in table 2.
Table 2 amino acid content (mg/100g) evaluation result
| Amino acid classes | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 |
| Aspartic acid | 132.8 | 138.5 | 135.4 | —— | 73.5 |
| Glutamic acid | 116.5 | 121.0 | 113.4 | 25.4 | 51.1 |
| Asparagine | 533.2 | 541.5 | 535.2 | 195.6 | 220.1 |
| Serine | 408.5 | 412.8 | 410.1 | —— | 155.8 |
| Glycine | 168.7 | 173.5 | 169.9 | 58.5 | 71.6 |
| Glutamine | 168.1 | 170.2 | 169.5 | 3.8 | 42.6 |
| Histidine | 106.9 | 108.9 | 106.5 | 26.7 | 46.8 |
| Threonine, proline, alanine | 385.4 | 388.9 | 386.3 | 192.5 | 292.1 |
| Arginine | 1522.1 | 1528.9 | 1525.2 | 662.5 | 965.2 |
| Tyrosine | 432.5 | 442.1 | 435.9 | 14.9 | 68.8 |
| Valine | 426.8 | 429.8 | 427.6 | 40.7 | 98.5 |
| Cystine | 43.2 | 44.9 | 44.1 | 12.8 | 22.0 |
| Methionine | 256.5 | 259.8 | 257.6 | 43.8 | 76.9 |
| Cysteine, leucine, isoleucine | 86.9 | 90.2 | 87.2 | 37.3 | 48.9 |
| Phenylalanine | 1025.6 | 1031.5 | 1028.7 | 24.1 | 228.9 |
| Tryptophan | 162.9 | 165.1 | 163.2 | 25.2 | 68.8 |
| Lysine | 424.5 | 428.2 | 425.1 | 335.6 | 384.9 |
From table 2 data, each single amino acid content of embodiment 1-3 is more equal than comparative example 1-2 high a lot, illustrates that health care of the present invention black garlic powder has higher nutritive value.
total phenol content and antioxidation activity
The product of embodiment 1-3, comparative example 1-2 is carried out total phenol content and antioxidation activity is evaluated, result is as shown in table 3.
Table 3 total phenol content and antioxidation activity evaluation result
| Classification | Total phenol/% | DPPH clearance rate |
| Embodiment 1 | 1.10 | 90.5 |
| Embodiment 2 | 1.15 | 91.8 |
| Embodiment 3 | 1.11 | 91.0 |
| Comparative example 1 | 0.21 | 29.0 |
| Comparative example 2 | 0.49 | 51.1 |
As shown in Table 3, the total phenol content of the black garlic powder of the health care of embodiment 1-3, DPPH clearance rate are all far away higher than comparative example 1 and 2.
In sum, the black garlic powder, preparation method thereof of health care of the present invention is simple, and with short production cycle, cost is low, nutritive value and mouthfeel good, oxidation resistance is strong.
The above embodiment only have expressed several embodiment of the present invention, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (4)
1. keep healthy a black garlic powder, it is characterized in that, be made up of the raw material of following weight portion: black garlic powder 100-200 weight portion, L-threonine 10-15 weight portion, proline 5-10 weight portion, niacinamide 5-10 weight portion, leucine 8-10 weight portion, glycine 3-5 weight portion;
Described black garlic powder is prepared by following steps:
1) select without the fresh garlic rice of insect pest, temperature 65-70 DEG C, under humidity 70-72%RH condition, ferment 20-25d, obtains fermentation garlic;
2) garlic that will just ferment is pulverized, and crosses 10 mesh sieves, by the first fermentation garlic after sieving temperature 70-75 DEG C, under humidity 65-68%RH condition, fermentation 5-7d, obtains just fermentation garlic powder;
3) by the anticaking agent of the compound agglomeration of the garlic grain weight amount 2-3% that just ferments, just fermentation garlic grain weight amount 0.2-0.5% and fermentation garlic powder at the beginning of adding to, mix, at 30 DEG C of condition bottom fermentation 2-3d, obtain black garlic powder;
Described compound agglomeration is that Leuconostoc mesenteroides and Lactobacillus brevis are mixed to get according to the weight ratio of 1:1-2.
2. the black garlic powder of health care according to claim 1, is characterized in that, be made up of the raw material of following weight portion: black garlic powder 150 weight portion, L-threonine 12 weight portion, proline 7 weight portion, niacinamide 8 weight portion, leucine 9 weight portion, glycine 4 weight portion.
3. the black garlic powder of health care according to claim 1, is characterized in that, described anticaking agent is that tricalcium phosphate and microcrystalline cellulose are mixed to get according to the weight ratio of 1:1.
4. a preparation method for the black garlic powder of the health care described in claim 1 or 2, is characterized in that, prepared by following methods:
1) take the L-threonine of formula ratio, proline, niacinamide, leucine and glycine, with the deionized water dissolving of 8 times of weight, obtain lysate;
2) be sprayed onto by lysate in black garlic powder, mix, under 90-105 DEG C of condition, be dried to water content is 5-8%, pulverizes, and cross 100 mesh sieves, must keep healthy black garlic powder.
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| CN111202202A (en) * | 2020-03-11 | 2020-05-29 | 中国农业科学院农产品加工研究所 | Instant black garlic solid beverage and preparation method thereof |
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