CN105520114B - A kind of production method of purple skin black garlic - Google Patents
A kind of production method of purple skin black garlic Download PDFInfo
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- CN105520114B CN105520114B CN201510997190.3A CN201510997190A CN105520114B CN 105520114 B CN105520114 B CN 105520114B CN 201510997190 A CN201510997190 A CN 201510997190A CN 105520114 B CN105520114 B CN 105520114B
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Abstract
The invention discloses a kind of production method of purple skin black garlic, the mechanism reacted according to Maillard, a series of processing fermentations are carried out using purple garlic, the purple skin black garlic with effect unique is produced, the black garlic of whiter skin garlic production has the characteristics that bacteriostatic activity is high, anti-aging effects are obvious, nutritional ingredient is high.The microwave deactivating enzyme processing of the present invention preferably remains alliin component, further enhancing the health-care effect of black garlic.And purple garlic production black garlic is utilized, the local raw material resources advantage such as Shaanxi, Gansu is made full use of, producing has more high value-added product, the direct marketing of local garlic is changed into deep processing and sells again, to promoting local economic development to be of great significance；In addition, the production of purple skin black garlic adds the kind of black garlic series, it has more the nutritive effect of advantage, is also of great significance in green health care food field.
Description
Technical field
The present invention relates to health food production field, is a kind of method using purple garlic production black garlic.
Background technology
Garlic is the bulb of Liliaceae allium garlic (Allium sativum L.), is common meals seasoning,
It is one of important.Garlic contains a variety of amino acid and galic essential oil, and 4,5,9-trithiadodeca-1,6,11-triene 9-oxide therein has very strong medical effect, no
Only there is the effects such as antibacterial, antimycotic, immunological stress, also have reducing blood lipid, expand the effect such as blood vessel.Research shows also have in garlic
More than 100 kinds of compound, wherein sulfur-bearing volatile matter kind more than 40, vulcanization sulfinic acid (such as allicin) esters kind more than 10, amino acid
Kind more than 10,8 kinds of peptides, 12 kinds of glucoside, 11 kinds of enzyme, alliin are the unique components of garlic, generate allicin into human body, are
A kind of has a broad antifungal spectrum, the low natural antibiotics of toxicity, other multiple compounds also have very high health care, medical value.
Black garlic was invented by Japanese in 1997, is fermented and formed in hot and humid environment by garlic, is a kind of high-tech
Skill new product.Garlic under conditions of hot and humid, occur non-enzymatic browning namely Maillard reaction, the primary stage part sugar with
Amino acid reaction generation osamine, changes the taste of garlic, makes it suitable for many people；Reductone is generated in intermediate stage, is recognized
To be inoxidizability, eliminating the main reason for free radical；Complete Maillard reactions ultimately generate melanoid, make garlic color by
Leucismus is black, namely the origin of black garlic.Black garlic retains and enhances the edible and medical value of garlic.Contain in black garlic after fermentation
MRPs (Maillard reaction products) has the hydroxy radical and superoxide radical isoreactivity oxygen radical that are produced in human body stronger
Scavenging activity, it is edible to improve body immunity with the health-care effect far above Common garlic, delay cell to decline
Always.Fermenting and producing black garlic nearly 20 years, but its chemical reaction mechanism is complicated, still there is very big research and development space.China is the world
The production district of upper garlic maximum, research and development garlic class health food mean a great.
Country garlic major production areas is the ground such as Shandong, Jiangxi, Henan, Anhui at present, is mostly white skin garlic, however, Shaanxi, sweet
The whiter skin garlic nutritive value higher of purple garlic that the ground such as respectful produces, single clove garlic is more preferably.But due to alliin content in purple garlic
Whiter skin garlic is high, thus it is edible when acid it is serious, it is domestic also more to eat white skin garlic.In addition, the white skin garlic yield in domestic market
Far above purple garlic, therefore the production of black garlic is also more using white skin garlic as raw material.
The content of the invention
In view of the deficiencies of the prior art, the present invention is intended to provide a kind of production method of purple skin black garlic, using purple garlic
As raw material, cleaned by sodium pyrophosphate cleaning solution, carried out after ultraviolet disinfection sterilization and the pretreatment of low power density microwave deactivating enzyme
Ferment in three stages, so as to produce, nutritive value is higher, the more preferably purple skin black garlic of mouthfeel, and can eliminate purple after being fabricated to black garlic
The acid and garlic odour of skin garlic, are allowed to be more suitable for many people to eat.
To achieve these goals, the present invention adopts the following technical scheme that：
A kind of production method of purple skin black garlic, includes the following steps：
S1 is selected by the purple garlic newly harvested progress, removes and rots, falls the garlic that must, crack, then classifies, point
Go out single clove garlic and more valve garlics, two species separately carry out subsequent operation；
S2 will be selected after purple garlic cleaned in cleaning solution, drained after washing；The cleaning solution is concentration 1%
Sodium pyrophosphate solution；
Purple garlic after cleaning is carried out ultraviolet disinfection sterilization treatment by S3；
Purple garlic after sterilization is carried out low power density microwave deactivating enzyme pretreatment by S4；
Pretreated purple garlic is put into fermenting case by S5 to ferment in three stages, is reacted by Maillard
To purple skin black garlic product.
Further, in step S1, the purple garlic newly harvested is using the purple garlic for originating from Minle in Gansn.
Further, in step S2, purple garlic scavenging period is 10-20min.
Further, in step S3, disinfection, sterilizing use ultraviolet, the radiation intensity 28- that wave-length coverage is 200-300nm
32mW/cm2, processing time 30-50s.
Further, in step S4, the Microwave Power Density used in microwave deactivating enzyme pretreatment is 0.2-0.5mW/cm2,
Microwave deactivating enzyme pretreatment time 5-10min.
Further, in three stage fermentations of step S5,40-50 DEG C of Preliminary fermentation phase temperature, relative humidity 50-
55%, fermentation time 48-52h；Middle 80-85 DEG C of fermentation stage temperature, relative humidity 75-80%, time 72-80h；Final period hair
30-35 DEG C of ferment phase temperature, relative humidity 35-45%, time 66-72h.
The beneficial effects of the present invention are：
1st, using making raw material of the purple garlic as black garlic, there is higher as raw material compared to using white skin garlic
Nutritive value；
2nd, purple garlic is fabricated to the heavier acid and garlic odour that purple garlic is eliminated after black garlic, is more suitable for numerous people
Group is edible, so that purple garlic is widely eaten, is conducive to drive local economy；
3rd, sodium pyrophosphate (Na4P2O7·10H2O) there is the phosphatic general character of General polymeric, that is, have emulsibility, dispersiveness,
Prevent fat oxidation, improve the being knotted property of protein, also there is the oxidation and fermentation that suppress food at a high ph.It is real
Testing research has shown that, garlic is cleaned using 1% sodium pyrophosphate solution, there is the effect of black garlic mouthfeel for improving and fermenting and obtaining,
It is embodied in：The black garlic obtained after undressed garlic fermentation is smooth in taste, the black garlic mouthfeel fermented after processing
More preferably, crisp sense is carried in smooth, toughness is stronger；
4th, microwave refers to the electromagnetic wave that frequency is 300MHz-300GHz, has the effect such as heating, sterilization.Long-term low-power
Density microwave radiation mainly causes non-thermal effect.Low power density microwave radiation is to promoting alliin reaction to produce garlic in garlic
Element enzyme there is good insect killing effect, using low power density microwave carry out enzyme deactivation pretreatment may be such that reservation alliin into
While dividing, the generation of nature and flavor is stimulated when eliminating edible；
5th, the purple garlic further preferably produced using Minle in Gansn so that the purple skin black garlic produced has higher
Nutritive value, this is because Minyue County of Gansu Province height above sea level, temperature in four seasons difference is obvious, and exclusive planting conditions make the purple of locality
The nutritive value higher of skin garlic；
6th, ultraviolet refers to the general name that wavelength is radiated from 10-400nm, absorbs ultraviolet DNA chain can be caused to break and kill nucleic acid
Bioactivity, causes bacterial death, therefore ultraviolet can be used for sterilizing.And DNA, RNA and protein adsorption are ultraviolet in bacterium
The highest peak of line further preferably uses the ultraviolet sterilization that carries out disinfection between 250-260nm, to killing with obvious for bacterium
Effect, it is fast to kill speed, non-secondary pollution.
Embodiment
The invention will be further described below, it is necessary to explanation, the present embodiment premised on the technical program,
Detailed embodiment and specific operating process are given, but protection scope of the present invention is not limited to the present embodiment.
A kind of production method of purple skin black garlic, includes the following steps：
S1 is selected by the purple garlic newly harvested progress, removes and rots, falls the garlic that must, crack, then classifies, point
Go out single clove garlic and more valve garlics, two species separately carry out subsequent operation；
S2 will be selected after purple garlic cleaned in cleaning solution, drained after washing；The cleaning solution is concentration 1%
Sodium pyrophosphate solution；
Purple garlic after cleaning is carried out ultraviolet disinfection sterilization treatment by S3；
Purple garlic after sterilization is carried out low power density microwave deactivating enzyme pretreatment by S4；
Pretreated purple garlic is put into fermenting case by S5 to ferment in three stages, is reacted by Maillard
To purple skin black garlic product.
Further, in step S1, the purple garlic newly harvested is using the purple garlic for originating from Minle in Gansn.
Further, in step S2, purple garlic scavenging period is 10-20min.
Further, in step S3, disinfection, sterilizing use ultraviolet, the radiation intensity 28- that wave-length coverage is 200-300nm
32mW/cm2, processing time 30-50s.
Further, in step S4, the Microwave Power Density used in microwave deactivating enzyme pretreatment is 0.2-0.5mW/cm2,
Microwave deactivating enzyme pretreatment time 5-10min.
Further, in three stage fermentations of step S5,40-50 DEG C of Preliminary fermentation phase temperature, relative humidity 50-
55%, fermentation time 48-52h；Middle 80-85 DEG C of fermentation stage temperature, relative humidity 75-80%, time 72-80h；Final period hair
30-35 DEG C of ferment phase temperature, relative humidity 35-45%, time 66-72h.
Embodiment 1
The purple garlic progress that S1 produces the Minle in Gansn newly harvested is selected, removes and rots, falls the garlic that must, crack,
Then classify, separate single clove garlic and more valve garlics, single clove garlic and more valve garlics are separately handled in subsequent operation.
S2 will be selected after purple garlic cleaned in cleaning solution, drained after washing；The cleaning solution is concentration 1%
Sodium pyrophosphate solution；Purple garlic scavenging period is 10min.
Purple garlic after cleaning is carried out ultraviolet disinfection, sterilization treatment by S3；Disinfection, sterilizing are 200- using wave-length coverage
300nm's is ultraviolet, radiation intensity 28mW/cm2, processing time 30s.
Purple garlic after sterilization is carried out low power density microwave deactivating enzyme pretreatment by S4.In microwave deactivating enzyme pretreatment
The use of Microwave Power Density is 0.2mW/cm2, pretreatment time 5min.
Pretreated purple garlic is put into fermenting case and carries out three stage fermentations by S5, reacts to obtain by Maillard
Purple skin black garlic product.40 DEG C of Preliminary fermentation phase temperature, relative humidity 50%, fermentation time 48h；Middle fermentation stage temperature 80
DEG C, relative humidity 75%, time 72h；Final 30 DEG C of fermentation stage temperature, relative humidity 35%, time 66h.
Embodiment 2
The purple garlic progress that S1 produces the Minle in Gansn newly harvested is selected, removes and rots, falls the garlic that must, crack,
Then classify, separate single clove garlic and more valve garlics, single clove garlic and more valve garlics are separately handled in subsequent operation；
S2 will be selected after purple garlic cleaned in cleaning solution, drained after washing；The cleaning solution is 1% Jiao
Sodium radio-phosphate,P-32 solution；Scavenging period is 15min.
Purple garlic after cleaning is carried out ultraviolet disinfection, sterilization treatment by S3；, disinfection, sterilizing using wave-length coverage is
200-300nm's is ultraviolet, radiation intensity 30mW/cm2, processing time 40s.
Purple garlic after sterilization is carried out low power density microwave deactivating enzyme pretreatment by S4.In microwave deactivating enzyme pretreatment
The use of Microwave Power Density is 0.3mW/cm2, pretreatment time 8min.
Pretreated purple garlic is put into fermenting case and carries out three stage fermentations by S5, reacts to obtain by Maillard
Purple skin black garlic product.45 DEG C of Preliminary fermentation phase temperature, relative humidity 53%, fermentation time 50h；Middle fermentation stage temperature 82
DEG C, relative humidity 78%, time 76h；Final 33 DEG C of fermentation stage temperature, relative humidity 40%, time 69h.
Embodiment 3
The purple garlic progress that S1 produces the Minle in Gansn newly harvested is selected, removes and rots, falls the garlic that must, crack,
Then classify, separate single clove garlic and more valve garlics, single clove garlic and more valve garlics are separately handled in subsequent operation；
S2 will be selected after purple garlic cleaned in cleaning solution, drained after washing；The cleaning solution is 1% Jiao
Sodium radio-phosphate,P-32 solution；Purple garlic scavenging period is 20min.
Purple garlic after cleaning is carried out ultraviolet disinfection, sterilization treatment by S3；Disinfection, sterilizing are 200- using wave-length coverage
300nm's is ultraviolet, radiation intensity 32mW/cm2, processing time 50s.
Purple garlic after sterilization is carried out low power density microwave deactivating enzyme pretreatment by S4.In microwave deactivating enzyme pretreatment
The use of Microwave Power Density is 0.5mW/cm2, pretreatment time 10min.
Pretreated purple garlic is put into fermenting case and carries out three stage fermentations by S5, reacts to obtain by Maillard
Purple skin black garlic product.50 DEG C of Preliminary fermentation phase temperature, relative humidity 55%, fermentation time 52h；Middle fermentation stage temperature 85
DEG C, relative humidity 80%, time 80h；Final 35 DEG C of fermentation stage temperature, relative humidity 45%, time 72h.
Influence of the microwave deactivating enzyme processing to the effectiveness of purple skin black garlic will be verified by contrast experiment below：
Experiment 1：
After fresh purple garlic is cleaned, progress power density is 0.3mW/cm2Microwave treatment 8min, then carry out three ranks
Section fermentation, fermentation parameter is identical, measures alliin content, total amino acid content and active oxygen radical elimination factor in black garlic, garlic ammonia
Acid content is 0.82%, total amino acid content 5.46%, active oxygen radical elimination factor 66.5%.
Contrast 1：
Directly take three stages for carrying out the same terms after identical cleaning step with experiment 1 with the fresh purple garlic criticized
Fermentation, alliin (s-allyl-L-cysteine sulfoxide) content, total amino acid content and active oxygen are carried out by the black garlic of acquisition
Free radical elimination factor is measured, alliin content 0.14%, total amino acid content 4.24%, active oxygen radical elimination factor
55.8%.
Above contrast experiment shows that microwave deactivating enzyme processing can destroy the activity of allinnase, and alliin component is retained
Come, improve amino acid content, improve the elimination factor of active oxygen radical.
The effectiveness of the black garlic obtained by being made of purple garlic and Bai Pi garlics will be compared as contrast experiment below.
Experiment 2
After taking fresh purple garlic to use featured the method for the present invention, cleaning, disinfection, carrying out power density is
0.3mW/cm2Microwave treatment 8min, then carry out three stage fermentations, the black garlic of acquisition be subjected to alliin content, amino acid
Total amount and active oxygen radical elimination factor are measured, alliin content 0.79%, total amino acid content 5.38%, and active oxygen is certainly
By base elimination factor 67.4%.
Contrast 2
Purple garlic in embodiment 2 is replaced with into white skin garlic, then makes to obtain using identical method and condition black
Garlic.Alliin content, total amino acid content and active oxygen radical elimination factor are carried out to gained black garlic to be measured, alliin contains
Amount 0.48%, total amino acid content 4.83%, active oxygen radical elimination factor 62.8%.
Above comparative example shows the whiter skin garlic amino acid content higher of purple garlic, and obtained black garlic effectiveness is more preferably.
For those skilled in the art, technical solution that can be more than and design, make various corresponding
Change and deform, and all these change and deformation should be construed as being included within the protection domain of the claims in the present invention.
Claims (5)
1. a kind of production method of purple skin black garlic, it is characterised in that include the following steps：
S1 is selected by the purple garlic newly harvested progress, removes and rots, falls the garlic that must, crack, then classifies, separate solely
Head garlic and more valve garlics, two species separately carry out subsequent operation；
S2 will be selected after purple garlic cleaned in cleaning solution, drained after washing；The cleaning solution is Jiao of concentration 1%
Sodium radio-phosphate,P-32 solution；
Purple garlic after cleaning is carried out ultraviolet disinfection sterilization treatment by S3；
Purple garlic after sterilization is carried out low power density microwave deactivating enzyme pretreatment by S4；Used in microwave deactivating enzyme pretreatment
Microwave Power Density be 0.2-0.5mW/cm2, microwave deactivating enzyme pretreatment time 5-10mi；
Pretreated purple garlic is put into fermenting case by S5 to ferment in three stages, reacts to obtain purple by Maillard
Skin black garlic product.
2. the production method of a kind of purple skin black garlic according to claim 1, it is characterised in that in step S1, newly harvest
Purple garlic is using the purple garlic for originating from Minle in Gansn.
A kind of 3. production method of purple skin black garlic according to claim 1, it is characterised in that in step S2, purple garlic
Scavenging period is 10-20min.
A kind of 4. production method of purple skin black garlic according to claim 1, it is characterised in that in step S3, disinfection, sterilizing
Use ultraviolet, the radiation intensity 28-32mW/cm that wave-length coverage is 200-300nm2, processing time 30-50s.
A kind of 5. production method of purple skin black garlic according to claim 1, it is characterised in that：Three stage fermentations of step S5
In, 40-50 DEG C of Preliminary fermentation phase temperature, relative humidity 50-55%, fermentation time 48-52h；Middle fermentation stage temperature 80-
85 DEG C, relative humidity 75-80%, time 72-80h；Final 30-35 DEG C of fermentation stage temperature, relative humidity 35-45%, time
66-72h。
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| CN106360591A (en) * | 2016-09-25 | 2017-02-01 | 安徽旺润生物科技有限公司 | Production method for jointly producing black peanuts and black garlic through fermentation |
| CN106360362A (en) * | 2016-09-25 | 2017-02-01 | 安徽旺润生物科技有限公司 | Production method for co-producing black soybeans and black garlic by fermentation |
| CN108293787A (en) * | 2018-03-29 | 2018-07-20 | 科瑾岚 | A kind of preparation method of implantation methods of garlic, melanocyte and black garlic |
| CN115381082A (en) * | 2022-09-30 | 2022-11-25 | 河南省万源蒜业食品有限公司 | Processing method for preparing fructose-flavored black garlic sauce by adopting low-temperature fermentation technology |
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| KR20080074473A (en) * | 2007-02-09 | 2008-08-13 | 노석범 | The ferment ripened black garlic manufacturing method where the function characteristic is strengthened |
| CN101518319A (en) * | 2009-04-09 | 2009-09-02 | 大连华谷蒜业有限公司 | Black garlic, process and device for fermenting same |
| CN102578507A (en) * | 2012-02-29 | 2012-07-18 | 浙江中医药大学 | Method for producing black garlic through jointly adopting microwaves and fermentation |
| CN105166799A (en) * | 2015-09-23 | 2015-12-23 | 蒋科 | Production technology for black garlic |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080074473A (en) * | 2007-02-09 | 2008-08-13 | 노석범 | The ferment ripened black garlic manufacturing method where the function characteristic is strengthened |
| CN101518319A (en) * | 2009-04-09 | 2009-09-02 | 大连华谷蒜业有限公司 | Black garlic, process and device for fermenting same |
| CN102578507A (en) * | 2012-02-29 | 2012-07-18 | 浙江中医药大学 | Method for producing black garlic through jointly adopting microwaves and fermentation |
| CN105166799A (en) * | 2015-09-23 | 2015-12-23 | 蒋科 | Production technology for black garlic |
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Inventor after: Xie Xizhi Inventor after: Lv Yu Inventor after: Wang Xuwu Inventor after: Xie Xidong Inventor before: Xie Xizhi Inventor before: Lv Yu |
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Effective date of registration: 20180305 Address after: 734500 western medicine capital of Minle County eco industrial park in Zhangye, Gansu Applicant after: MINLE AOXING AGRICULTURAL TECHNOLOGY CO.,LTD. Address before: No. 2 building of Le Minxi District, Minle County, Zhangye, Gansu Province Applicant before: Xie Xizhi |
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Effective date of registration: 20230629 Address after: 734502 eco industrial park, Minle County, Zhangye, Gansu Patentee after: ZHANGYE YUANDA FOOD CO.,LTD. Address before: 734500 Western Medicine Capital, Minle County Ecological Industrial Park, Zhangye City, Gansu Province Patentee before: MINLE AOXING AGRICULTURAL TECHNOLOGY CO.,LTD. |