CN105725163B - A kind of Lenlinus edodes black garlic sauce - Google Patents
A kind of Lenlinus edodes black garlic sauce Download PDFInfo
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- CN105725163B CN105725163B CN201610084262.XA CN201610084262A CN105725163B CN 105725163 B CN105725163 B CN 105725163B CN 201610084262 A CN201610084262 A CN 201610084262A CN 105725163 B CN105725163 B CN 105725163B
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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
Abstract
The present invention relates to a kind of Lenlinus edodes 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 mushroom bacterium solution after activation is inoculated into black garlic slurries after pasteurize, potassium dihydrogen phosphate is added, is cultivated in fermentation tank；After growing mushroom mycelium in black garlic slurries, add salt, access lactic acid bacteria and saccharomycete aerobic fermentation, anaerobic fermentation, zymotic fluid addition residue of soya is puddled uniformly, and high-temperature anaerobic fermentation, pasteurize, sterile pack obtain Lenlinus edodes black garlic sauce.The present invention contains the functional component in black garlic, has higher antioxidant activity ability to have certain anti-cancer and cancer-preventing effect also containing the functional component in Lenlinus edodes；Containing the exclusive strong fragrant taste of mushroom, nutritive value is high, can meet the dual requirements to nutritive value and flavor.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of Lenlinus edodes 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 palatable, be improved to the color, smell and taste of food, and due to
Sauce is by fermenting, and nutritive value is abundant.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 for solving garlic, and soft and high resilience.Black garlic has significant drop than the moisture of garlic, fat 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 contain a variety of active ingredients and trace elements of selenium, the germanium such as polypeptide, glycoprotein
Deng；With abundant nutritional ingredient needed by human while that function can be improved, enhances human immunity, is antiallergy, anti-ageing
Always, anticancer, inhibition artery sclerosis, steady blood pressure, reducing blood lipid, hypoglycemic, reduction cholesterol, treatment constipation, beauty and other effects.
Mushroom is a kind of famous edible and medicinal fungi, its not only delicious flavour, the strongly fragrant people of fragrance, and rich in needed by human body
Protein and essential amino acid.It is deepened continuously research by modern medicine and nutrition, the medical value of mushroom is also constantly sent out
Pick.Quantitative Determination of Ergosterol is very high in mushroom, effective to prevention rickets；Lentinan (β -1,3 glucans) can enhance cell and exempt from
Epidemic disease ability, to inhibit cancerCellGrowth；Mushroom contains more than 40 kinds of enzyme of six big enzymes, can correct human chitinase deficiency disease；
It is beneficial to reduce blood fat to human body for fatty institute's fatty acids in mushroom.It is with short production cycle using liquid fermentation technology in the present invention,
Cell age is consistent, and yield is high, is suitable for mass producing.
Find there is black garlic sauce 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
It is pounded puree, salt is added, 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
Thickness cannot meet requirement of the present people to nutrient and flavour.
Invention content
The purpose of the present invention is be directed to above-mentioned present situation, it is desirable to provide a kind of flavor substance is abundant, and mouthfeel acid is slided, heavy flavour of vinegar fragrance
It is mellow, and nutritive value is abundant, also has the Lenlinus edodes black garlic sauce of healthcare function.
The realization method of the object of the invention is that a kind of Lenlinus edodes black garlic sauce, is prepared with following methods, preparation it is specific
Steps are as follows：
1) it takes garlic belt leather to be put into incubator, ferments 15-19 days under 60-70 DEG C of high temperature, black garlic is made；
2) black garlic peeling is taken, after cleaning plus the water of 5-8 times of peeling black garlic quality breaks into black garlic slurries with colloid mill；
3) by black garlic slurries obtained by step 2), after 90 DEG C of pasteurizations, the mushroom bacterium solution after activation is inoculated into black garlic slurry
In liquid, the potassium dihydrogen phosphate of addition black garlic grind slurries quality 0.2-0.7% cultivates 12-15d in fermentation tank；
The mushroom bacterium solution inoculum concentration is the 5-10% of black garlic slurry volume；
Condition of culture in the fermentation tank：25-27 DEG C, 160r/min；
4) after growing mushroom mycelium in the black garlic slurries of step 3), after colloid mill homogeneous, black garlic grind slurries quality is added
The salt of 4-8% enters in fermentation tank, and accesses the mixed bacteria liquid of 2-5 ‰ lactic acid bacteria and saccharomycete, 30-33 DEG C of aerobic fermentation 8-12h,
20-25 DEG C of anaerobic fermentation 15-20d；
The 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 zymotic fluid pasteurize fermented through step 5), sterile pack obtain Lenlinus edodes black garlic sauce.
Compared with prior art, the present invention has the following advantages and marked improvement:
1, peculiar rich in lentinan and a variety of mushrooms in black garlic slurries after adding Lenlinus edodes culture in black garlic slurries
Active material, have certain cancer-resisting effect, the nutritive value of sauce improved after fermentation, improve the antioxidant activity of sauce
Ability keeps the flavor of black garlic sauce more strong mellow；
2, 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 implementation mode
The present invention is 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 mushroom 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 mushroom mycelium in black garlic slurries, add salt, access lactic acid bacteria and
Saccharomycete aerobic fermentation, anaerobic fermentation, zymotic fluid addition residue of soya are puddled uniformly, high-temperature anaerobic fermentation, pasteurize, sterile dress
Bag, obtains Lenlinus edodes black garlic sauce.
Lenlinus edodes described in step 3) are Chinese industrial Organism Depositary mushroom CICC 14019, in the bacterium solution
Effective total viable count is 4.0 × 109~5.0 × 1012A/g.
Lactic acid bacteria described in step 4) is lactobacillus plantarum (Chinese industrial Organism Depositary, preserving number 21794), ferment
Female bacterium is Torulopsis candida (Chinese industrial Organism Depositary, preserving number 1019), the bacterium solution of the lactic acid bacteria and saccharomycete
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 is used below, to being clearly and completely described in the present invention.
Embodiment 1,
1) it takes garlic belt leather to be put into incubator, ferments 19 days under 60 DEG C of high temperature, black garlic is made；
2) black garlic peeling is taken, after cleaning plus the water of 5 times of peeling black garlic quality breaks into black garlic slurries with colloid mill；
3) by black garlic slurries obtained by step 2), after 90 DEG C of pasteurizations, the mushroom bacterium solution after activation is inoculated into black garlic slurry
In liquid, the potassium dihydrogen phosphate of addition black garlic grind slurries quality 0.7% cultivates 12d in fermentation tank；
The mushroom bacterium solution inoculum concentration is the 5% of black garlic slurry volume；
Condition of culture in the fermentation tank：27 DEG C, 160r/min；
4) after growing mushroom mycelium in the black garlic slurries of step 3), black garlic grind slurries quality is added using colloid mill homogeneous
4% salt enters in fermentation tank, and accesses the mixed bacteria liquid of 5 ‰ lactic acid bacterias and saccharomycete, 30 DEG C of aerobic fermentation 12h, 20 DEG C of anaerobism
Ferment 20d；
The 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% is puddled uniformly, in 42 DEG C of high-temperature anaerobic fermentations 7
It；
6) the zymotic fluid pasteurize fermented through step 5), sterile pack obtain Lenlinus edodes black garlic sauce.
Comparison example 1, with embodiment 1, unlike,
3) the mushroom bacterium solution not being inoculated in black garlic slurries after activation, does not add potassium dihydrogen phosphate, is not cultivated in fermentation tank；
4) salt that black garlic grind slurries quality 4% is added in the black garlic slurries of step 2 enters in fermentation tank, and accesses 5% lactic acid bacteria
With the mixed bacteria liquid of saccharomycete, 30 DEG C of aerobic fermentations 12h, 20 DEG C of anaerobic fermentation 20d；
5) residue of soya that zymotic fluid obtained by step 4) is added to its quality 10% is puddled uniformly, in 42 DEG C of high-temperature anaerobic fermentations 7
It；
6) the zymotic fluid pasteurize fermented through step 5), sterile pack obtain black garlic sauce.
Embodiment 2, with embodiment 1, unlike,
1) it takes garlic belt leather to be put into incubator, ferments 15 days under 70 DEG C of high temperature, black garlic is made；
2) black garlic peeling is taken, after cleaning plus the water of peeling black garlic quality 8 breaks into black garlic slurries with colloid mill；
3) by black garlic slurries obtained by step 2), after 90 DEG C of pasteurizes, the mushroom bacterium solution after activation is inoculated into black garlic slurry
In liquid, the potassium dihydrogen phosphate of addition black garlic grind slurries quality 0.2% cultivates 15d in fermentation tank；
The mushroom bacterium solution inoculum concentration is the 10% of black garlic slurry volume；
4) after growing mushroom mycelium in the black garlic slurries of step 3), black garlic grind slurries quality is added using colloid mill homogeneous
8% salt enters in fermentation tank, and accesses the mixed bacteria liquid of 2 ‰ lactic acid bacterias and saccharomycete, 33 DEG C of aerobic fermentation 8h, 25 DEG C of anaerobism hairs
Ferment 15d；
The 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 13% is puddled uniformly, in 45 DEG C of high-temperature anaerobic fermentations 5
It；
6) the zymotic fluid pasteurize fermented through step 5), sterile pack obtain Lenlinus edodes black garlic sauce.
Comparison example 2, with embodiment 2, unlike,
3) the mushroom bacterium solution not being inoculated in black garlic slurries after activation, does not add potassium dihydrogen phosphate, is not cultivated in fermentation tank；
4) salt that black garlic grind slurries quality 8% is added in the black garlic slurries of step 2 enters in fermentation tank, and accesses 2% lactic acid bacteria
With the mixed bacteria liquid of saccharomycete, 33 DEG C of aerobic fermentations 8h, 25 DEG C of anaerobic fermentation 15d；
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
It；
6) the zymotic fluid pasteurize fermented through step 5), sterile pack obtain black garlic sauce.
Embodiment 3, with embodiment 1, unlike,
1) it takes garlic belt leather to be put into incubator, ferments 17 days under 65 DEG C of high temperature, black garlic is made；
2) black garlic peeling is taken, after cleaning plus the water of 5 times of peeling black garlic quality breaks into black garlic slurries with colloid mill；
3) by black garlic slurries obtained by step 2), after 90 DEG C of pasteurizations, the mushroom bacterium solution after activation is inoculated into black garlic slurry
In liquid, the potassium dihydrogen phosphate of addition black garlic grind slurries quality 0.5% cultivates 10d in fermentation tank；
The mushroom bacterium solution inoculum concentration is the 5% of black garlic slurry volume；
Condition of culture in the fermentation tank：27 DEG C, 160r/min；
4) after growing mushroom mycelium in the black garlic slurries of step 3), black garlic grind slurries quality is added using colloid mill homogeneous
6% salt enters in fermentation tank, and accesses the mixed bacteria liquid of 3% lactic acid bacteria and saccharomycete, 32 DEG C of aerobic fermentation 10h, 22 DEG C of anaerobism
Ferment 18d；
The 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 11% is puddled uniformly, in 43 DEG C of high-temperature anaerobic fermentations 6
It；
6) the zymotic fluid pasteurize fermented through step 5), sterile pack obtain Lenlinus edodes black garlic sauce.
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
The nutrient content of 3 each embodiment and comparative example products made thereby of table compares
As seen from Table 2, the mushroom bacterium solution not being inoculated in black garlic slurries after activation, does not add potassium dihydrogen phosphate, is not sending out
Its color and luster of culture gained black garlic sauce, fragrance, mouthfeel bacterium add not as good as the mushroom bacterium solution after the inoculation activation in black garlic slurries in fermentation tank
Add potassium dihydrogen phosphate, obtain Lenlinus edodes black garlic sauce obtained by culture in fermentation tank, illustrates to add Lenlinus edodes culture in black garlic slurries
Afterwards, make in black garlic slurries rich in there are many trace element and a variety of distinctive active materials of mushroom；Fermentation improves black simultaneously
The nutritive value of garlic sauce improves the antioxidant activity ability of black garlic sauce.
Claims (4)
1. a kind of Lenlinus edodes black garlic sauce, it is characterised in that：It is to be prepared with following methods, preparation is as follows：
1) it takes garlic belt leather to be put into incubator, ferments 15-19 days under 60-70 DEG C of high temperature, black garlic is made；
2) black garlic peeling is taken, after cleaning plus the water of 5-8 times of peeling black garlic quality breaks into black garlic slurries with colloid mill；
3) by black garlic slurries obtained by step 2), after 90 DEG C of pasteurizes, the mushroom bacterium solution after activation is inoculated into black garlic slurries,
The potassium dihydrogen phosphate for adding black garlic grind slurries quality 0.2-0.7%, cultivates 12-15d in fermentation tank；
The mushroom bacterium solution inoculum concentration is the 5-10% of black garlic slurry volume；
Condition of culture in the fermentation tank：25-27 DEG C, 160r/min；
4) after growing mushroom mycelium in the black garlic slurries of step 3), after colloid mill homogeneous, black garlic grind slurries quality 4-8% is added
Salt enter in fermentation tank, and access the mixed bacteria liquid of 2-5 ‰ lactic acid bacteria and saccharomycete, 30-33 DEG C of aerobic fermentation 8-12h, 20-25
DEG C anaerobic fermentation 15-20d；
The 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 zymotic fluid pasteurize fermented through step 5), sterile pack obtain Lenlinus edodes black garlic sauce.
2. a kind of Lenlinus edodes black garlic sauce according to claim 1, it is characterised in that:Lenlinus edodes described in step 3) are China
Industrial microorganism collection mushroom CICC 14019, effectively total viable count is 4.0 × 10 in the bacterium solution9~5.0 × 1012
A/g.
3. a kind of Lenlinus edodes 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 21794, saccharomycete are Chinese industrial Organism Depositary, are protected
Effectively total viable count is 7.7 × 10 in the bacterium solution of the Torulopsis candida of Tibetan number 1019, the lactic acid bacteria and saccharomycete9~9.5 ×
1011A/g.
4. a kind of Lenlinus edodes 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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| CN105725163B true CN105725163B (en) | 2018-10-16 |
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| CN109349344A (en) * | 2018-12-04 | 2019-02-19 | 佛山科学技术学院 | A kind of manufacture craft of black garlic Yoghourt |
| CN112167532A (en) * | 2020-11-20 | 2021-01-05 | 清原田润华农业科技有限公司 | Preparation method of high-nutrition mushroom sauce |
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| CN102475322A (en) * | 2010-11-21 | 2012-05-30 | 周双勇 | Deodorized allicin mushroom beverage |
| CN104172071A (en) * | 2014-07-31 | 2014-12-03 | 合肥迈可罗生物工程有限公司 | Edible mushroom seasoner as well as preparation method and application thereof |
| CN104643026A (en) * | 2015-03-10 | 2015-05-27 | 山东农业大学 | Preparation method of fermented black garlic paste |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475322A (en) * | 2010-11-21 | 2012-05-30 | 周双勇 | Deodorized allicin mushroom beverage |
| CN104172071A (en) * | 2014-07-31 | 2014-12-03 | 合肥迈可罗生物工程有限公司 | Edible mushroom seasoner as well as preparation method and application thereof |
| CN104643026A (en) * | 2015-03-10 | 2015-05-27 | 山东农业大学 | Preparation method of fermented black garlic paste |
| 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 |
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| Title |
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| 模糊数学综合评判法在黑蒜酱研制中的应用;张民等;《食品工业》;20130320(第3期);第40-42页 * |
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