CN105614830B - A kind of agaric fungus black garlic sauce - Google Patents
A kind of agaric fungus black garlic sauce Download PDFInfo
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- CN105614830B CN105614830B CN201610084291.6A CN201610084291A CN105614830B CN 105614830 B CN105614830 B CN 105614830B CN 201610084291 A CN201610084291 A CN 201610084291A CN 105614830 B CN105614830 B CN 105614830B
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Abstract
The present invention relates to a kind of agaric fungus black garlic sauce, are prepared with following methods, and garlic belt leather is put into incubator, and fermenting under high temperature is made black garlic；Black garlic peeling, after cleaning plus water breaks into black garlic slurries with colloid mill；The agaric bacterium solution after activation is inoculated into black garlic slurries after pasteurize, potassium dihydrogen phosphate is added, is cultivated in fermentation tank；After growing fungus mycelium in black garlic slurries, add salt, inoculating lactic acid bacterium and saccharomycete Mixed Microbes aerobic fermentation, anaerobic fermentation, zymotic fluid addition residue of soya is puddled, 42 45 DEG C of high-temperature anaerobic fermentations, pasteurize, and sterile pack obtains agaric fungus black garlic sauce.The present invention is both containing the functional component in black garlic, possess higher antioxidant activity ability, also containing the functional component in agaric fungus, nutritive value more horn of plenty, the flavor of black garlic sauce is also improved, black garlic sauce is made to disclosure satisfy that dual requirements of the today's society to nutritive value and flavor.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of agaric fungus black garlic sauce.
Background technology
Sauce is a kind of fermented seasonings by Chinese invention, the history being born thousands of so far years.Sauce is in Chinese family
Diet in usually use, add sauce class flavouring after food it is tasty, be improved to the color, smell and taste of food, and due to
Sauce is by fermenting, and nutritive value enriches.The market value of sauce class flavouring is huge at present, and the kind of sauce class flavouring at present
Class is various, but functional sauce is less.
Black garlic also known as fermenting black garlic, be with fresh raw garlic, belt leather after fermenting in fermenting case manufactured food, black garlic it is effective
The peculiar smell and stink that solve garlic, and soft and high resilience.Black garlic has significant drop than moisture, fat of garlic etc.
Low, nutritive value has obtained great promotion, and SOD activity is higher by 10 times or more than fresh garlic, and the content of polyphenols is also higher by 5
Times or more, vitamin is at least 2 times of garlic；Also containing a variety of active ingredients and trace elements of selenium, germanium such as polypeptide, glycoprotein
Deng；With abundant nutritional ingredient needed by human while that function can be improved, there is enhancing body immunity, antiallergy, anti-ageing
Always, anticancer, inhibition artery sclerosis, steady blood pressure, reducing blood lipid, hypoglycemic, reduction cholesterol, treatment constipation, beauty and other effects.
Black fungus is full of nutrition, is known as " hat in bacterium ".Containing protein, fat, polysaccharide and calcium,Phosphorus, the elements such as iron with
And carrotene, vitamin B1, vitamin B2, niacin etc., also containing nutrients such as phosphatide, sterol.Energy QI invigorating salubrity, has promoting blood circulation to imitate
Can, and hypoferric anemia etc. can be prevented；Can blood-nourishing preserve youthful looks, it is ruddy to make us skin, radiant, can dredge stomach, lubricates intestines
Road, while also have certain help to hypertensive patient.
Find there is A black garlic vinegar and a method for preparing the same at present, as CN 104643026 discloses a kind of black garlic by retrieving the domestic and international prior art
The preparation method of sauce：Soya bean flour and wheat flour are prepared into sauce song；Garlic is obtained into black garlic by processing；By black garlic
It is mixed with sauce song, sauce song covers black garlic, is put into climatic chamber, and fermentation obtains fermentate；After fermentate is taken out
Puree is pounded, adds in salt, is uniformly mixed, 45 DEG C ferment 5 days to get black garlic sauce.The taste of sauce is more single, and sauce taste is not dense enough
It is thick, it is impossible to meet requirement of the present people to nutrient and flavour.A kind of pertinent literature of agaric fungus black garlic sauce is not seen also.
Invention content
The purpose of the present invention is be directed to above-mentioned present situation, it is desirable to provide a kind of sauce taste is dense, smooth mouth feel, and nutritive value is rich
Richness, the agaric fungus black garlic sauce also with healthcare function.
The realization method of the object of the invention is that a kind of agaric fungus black garlic sauce, is prepared with following methods, preparation it is specific
Step is as follows：
1) garlic belt leather is taken to be put into incubator, is fermented 15-18 days under 60-65 DEG C of high temperature, black garlic is made；
2) black garlic peeling is taken, the water of 5-8 times of peeling black garlic quality is added after cleaning, black garlic slurries are broken into colloid mill；
3) by black garlic slurries obtained by step 2), after 90 DEG C of pasteurizes, the agaric bacterium solution after activation is inoculated into black garlic slurry
In liquid, the potassium dihydrogen phosphate of addition black garlic grind slurries quality 0.1-0.3% cultivates 8-12d in fermentation tank；
The agaric bacterium solution inoculum concentration is the 5-10% of black garlic slurry volume；
Condition of culture in fermentation tank：25-27 DEG C, 160r/min；
4) after fungus mycelium is grown in the black garlic slurries of step 3), addition grows the black garlic grind slurries quality 4- of fungus mycelium
8% salt, inoculating lactic acid bacterium and saccharomycete, the Mixed Microbes aerobic fermentation 8-12h at 30-33 DEG C, 20-25 DEG C of anaerobic fermentation 15-
20d；
The lactic acid bacteria and the 2-5% that saccharomycete inoculum concentration is the black garlic slurry volume for growing fungus mycelium；
Lactic acid bacteria is 1 with acetobacter volume ratio:1；
5) residue of soya that zymotic fluid obtained by step 4) is added to its quality 10-13% is puddled uniformly, in 42-45 DEG C of high temperature anaerobic
Fermentation 5-7 days；
6) the sauce liquid through step 5) anaerobic fermentation obtains agaric fungus black garlic sauce through 90 DEG C of pasteurizes, sterile pack.
Compared with prior art, the present invention has the following advantages and marked improvement:
1st, it is rich in after adding agaric fungus culture in black garlic slurries, in black garlic slurries special there are many micro- and agaric
Some active materials improve the nutritive value of sauce, and the flavor for making black garlic sauce is more strong mellow；
2nd, after admixing residue of soya progress secondary fermentation so that sauce taste is denseer, and mouthfeel is more soft and smooth, and flavor is further carried
It rises.
Specific embodiment
The present invention is that the garlic belt leather prepared with following methods is put into incubator, and fermenting under high temperature is made black garlic；Black garlic
Peeling, after cleaning plus water breaks into black garlic slurries with colloid mill；The agaric bacterium solution after activation is inoculated into black garlic slurry after high-temperature sterilization
In liquid, potassium dihydrogen phosphate is added, is cultivated in fermentation tank；After growing fungus mycelium in black garlic slurries, add salt, inoculating lactic acid bacterium with
Saccharomycete Mixed Microbes aerobic fermentation, anaerobic fermentation, zymotic fluid addition residue of soya are puddled, and 42-45 DEG C of high-temperature anaerobic fermentation, Pasteur kills
Bacterium, sterile pack obtain a kind of agaric fungus black garlic sauce.
Agaric bacterium solution described in step 2) be Uricularia polytricha (Chinese industrial Organism Depositary, preserving number 50026) liquid, hair
Effective total viable count is 4.0 × 10 in agaric bacterium solution9~5.0 × 1012A/g.
Lactic acid bacteria described in step 4) be lactobacillus plantarum (Chinese industrial Organism Depositary, preserving number 20039), ferment
Female bacterium be Pichia yeast (Chinese industrial Organism Depositary, preserving number Pichia pastoris), the lactic acid bacteria and yeast liquid
In effectively total viable count be 7.7 × 109~9.5 × 1011A/g.
Saccharomycete and effective total viable count of lactic acid bacteria are 5.0 × 10 in residue of soya described in step 5)9~6.0 × 1011A/
g
Specific embodiment will be used below, to being clearly and completely described in the present invention.
Embodiment 1
1) 50KG garlic belt leathers is taken to be put into incubator, are fermented 18 days under 60 DEG C of high temperature, black garlic is made；
2) black garlic peeling is taken, after cleaning plus 8 times of water break into black garlic slurries with colloid mill；
3) by black garlic slurries obtained by step 2), after 90 DEG C of pasteurizations, after activation, the wood of black garlic slurry volume 5%
Ear bacterium solution is inoculated into black garlic slurries, adds 0.3% potassium dihydrogen phosphate, 12d is cultivated in fermentation tank；
Condition of culture in fermentation tank：25-27 DEG C, 160r/min；
4) after fungus mycelium is grown in the black garlic slurries of step 3), addition grows the black garlic grind slurries quality of fungus mycelium
4% salt, the lactic acid bacteria of inoculation black garlic slurry volume 2 ‰ and saccharomycete, the Mixed Microbes aerobic fermentation 8h at 30 DEG C, 25 DEG C are detested
Aerobe fermentation 20d；
Lactic acid bacteria is 1 with acetobacter volume ratio:1；
5) residue of soya that zymotic fluid obtained by step 4) is added to its quality 13% is puddled uniformly, in 42 DEG C of high-temperature anaerobic fermentations 7
My god；
6) the sauce liquid through step 5) anaerobic fermentation obtains agaric fungus black garlic sauce through 90 DEG C of pasteurizes, sterile pack.
Comparison example 1, with embodiment 1, unlike,
3) the agaric bacterium solution not being inoculated with after activation, does not add potassium dihydrogen phosphate, is not cultivated in fermentation tank；
Embodiment 2, with embodiment 1, unlike,
1) 50KG garlic belt leathers is taken to be put into incubator, are fermented 15 days under 65 DEG C of high temperature, black garlic is made；
2) black garlic peeling is taken, after cleaning plus 5 times of water break into black garlic slurries with colloid mill；
3) by black garlic slurries obtained by step 2), after 90 DEG C of pasteurizes, after activation, the wood of black garlic slurry volume 10%
Ear bacterium solution is inoculated into black garlic slurries, adds 0.2% potassium dihydrogen phosphate, 12d is cultivated in fermentation tank；
4) after fungus mycelium is grown in the black garlic slurries of step 3), addition grows the black garlic grind slurries quality of fungus mycelium
8% salt, the lactic acid bacteria of inoculation black garlic slurry volume 5 ‰ and saccharomycete, the Mixed Microbes aerobic fermentation 12h at 33 DEG C, 20 DEG C are detested
Aerobe fermentation 15d；
Lactic acid bacteria is 1 with acetobacter volume ratio:1；
5) residue of soya that zymotic fluid obtained by step 4) is added to its quality 10% is puddled uniformly, in 45 DEG C of high-temperature anaerobic fermentations 5
My god；
6) the sauce liquid through step 5) anaerobic fermentation obtains agaric fungus black garlic sauce through 90 DEG C of pasteurizes, sterile pack.
Comparison example 2, with embodiment 2, unlike,
3) the agaric bacterium solution not being inoculated with after activation, does not add potassium dihydrogen phosphate, is not cultivated in fermentation tank；
5) residue of soya that zymotic fluid obtained by step 4) is added to its quality 13% is puddled uniformly, in 45 DEG C of high-temperature anaerobic fermentations 5
My god.
Embodiment 3, with embodiment 1, unlike,
1) 50KG garlic belt leathers is taken to be put into incubator, are fermented 13 days under 63 DEG C of high temperature, black garlic is made；
2) black garlic peeling is taken, after cleaning plus 5 times of water break into black garlic slurries with colloid mill；
3) by black garlic slurries obtained by step 2), after 90 DEG C of pasteurizes, after activation, the wood of black garlic slurry volume 8%
Ear bacterium solution is inoculated into black garlic slurries, adds 0.2% potassium dihydrogen phosphate, 10d is cultivated in fermentation tank；
4) after fungus mycelium is grown in the black garlic slurries of step 3), addition grows the black garlic grind slurries quality of fungus mycelium
6% salt, the lactic acid bacteria of inoculation black garlic slurry volume 3 ‰ and saccharomycete, the Mixed Microbes aerobic fermentation 12h at 33 DEG C, 20 DEG C are detested
Aerobe fermentation 15d；
Lactic acid bacteria is 1 with acetobacter volume ratio:1；
5) residue of soya that zymotic fluid obtained by step 4) is added to its quality 12% is puddled uniformly, in 45 DEG C of high-temperature anaerobic fermentations 5
My god；
6) the sauce liquid through step 5) anaerobic fermentation obtains agaric fungus black garlic sauce through 90 DEG C of pasteurizes, sterile pack.
The color and luster of 1 product of table, fragrance, mouth feel score standard
The organoleptic indicator of 2 each embodiment and comparative example products made thereby of table compares
As seen from Table 2, the agaric bacterium solution not being inoculated in black garlic slurries after activation, does not add magnesium sulfate, not in fermentation tank
Agaric fungus black garlic sauce obtained by middle culture, color and luster, fragrance, mouthfeel are not as good as the agaric fungus after the inoculation activation in black garlic slurries
Liquid adds magnesium sulfate, obtains agaric fungus black garlic sauce obtained by culture in fermentation tank.Illustrate to add agaric fungus culture in black garlic slurries
Afterwards, it is rich in black garlic slurries there are many trace element and the distinctive active material of agaric, improves the nutritive value of sauce, make black
The flavor of garlic sauce is more strong mellow, has certain health-care efficacy.
Claims (4)
1. a kind of agaric fungus black garlic sauce, it is characterised in that：It is to be prepared with following methods, preparation is as follows：
1) garlic belt leather is taken to be put into incubator, is fermented 15-18 days under 60-65 DEG C of high temperature, black garlic is made；
2) black garlic peeling is taken, the water of 5-8 times of peeling black garlic quality is added after cleaning, black garlic slurries are broken into colloid mill；
3) by black garlic slurries obtained by step 2), after 90 DEG C of pasteurizes, the agaric bacterium solution after activation is inoculated into black garlic slurries,
The potassium dihydrogen phosphate of black garlic grind slurries quality 0.1-0.3% is added, 8-12d is cultivated in fermentation tank；
The agaric bacterium solution inoculum concentration is the 5-10% of black garlic slurry volume；
Condition of culture in fermentation tank：25-27 DEG C, 160r/min；
4) after fungus mycelium is grown in the black garlic slurries of step 3), addition grows the black garlic grind slurries quality 4-8% of fungus mycelium
Salt, inoculating lactic acid bacterium and saccharomycete, the Mixed Microbes aerobic fermentation 8-12h at 30-33 DEG C, 20-25 DEG C of anaerobic fermentation 15-20d；
The lactic acid bacteria and the 2-5% that saccharomycete inoculum concentration is the black garlic slurry volume for growing fungus mycelium；
Lactic acid bacteria is 1 with saccharomycete volume ratio:1；
5) residue of soya that zymotic fluid obtained by step 4) is added to its quality 10-13% is puddled uniformly, in 42-45 DEG C of high-temperature anaerobic fermentation
5-7 days；
6) the sauce liquid through step 5) anaerobic fermentation obtains agaric fungus black garlic sauce through 90 DEG C of pasteurizes, sterile pack.
2. a kind of agaric fungus black garlic sauce according to claim 1, it is characterised in that:During agaric bacterium solution described in step 2) is
State's industrial microorganism collection, the Uricularia polytricha bacterium bacterium solution of preserving number 50026, effectively total viable count is 4.0 in Uricularia polytricha bacterium solution
×109~5.0 × 1012A/g.
3. a kind of agaric fungus black garlic sauce according to claim 1, it is characterised in that:Lactic acid bacteria described in step 4) is China
Industrial microorganism collection, the lactobacillus plantarum of preserving number 20039, saccharomycete are Chinese industrial Organism Depositary, are protected
The Pichia yeast of Tibetan Pichia pastoris, the lactic acid bacteria are 7.7 × 10 with total viable count effective in yeast liquid9~9.5 ×
1011A/g.
4. a kind of agaric fungus black garlic sauce according to claim 1, it is characterised in that:Saccharomycete in residue of soya described in step 5)
Effective total viable count with lactic acid bacteria is 5.0 × 109~6.0 × 1011A/g.
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| CN107594480A (en) * | 2017-10-09 | 2018-01-19 | 江苏沙明生物科技有限公司 | A kind of preparation method of the strong type black garlic sauce of paste flavor |
| CN109549169A (en) * | 2018-12-26 | 2019-04-02 | 徐州黎明食品有限公司 | A kind of black garlic spiced hot beef sauce and preparation method thereof |
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| CN101253970A (en) * | 2008-04-11 | 2008-09-03 | 贵州大学 | Black edible fungus health care oral liquid and method of preparing the same |
| CN103731688A (en) * | 2012-10-16 | 2014-04-16 | 联想(北京)有限公司 | Information push method and electronic device |
| CN103750272A (en) * | 2013-12-23 | 2014-04-30 | 天津市傲绿农副产品集团股份有限公司 | Processing method of black garlic sauce |
| CN104643026B (en) * | 2015-03-10 | 2017-07-07 | 山东农业大学 | A kind of preparation method of black garlic fermentation sauce |
| CN105011096A (en) * | 2015-06-30 | 2015-11-04 | 徐州黎明食品有限公司 | Black garlic sauce and preparation method thereof |
| CN105285916B (en) * | 2015-09-23 | 2020-02-07 | 黑龙江省科学院 | Black garlic sauce and preparation method thereof |
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