CN106360362A - Production method for co-producing black soybeans and black garlic by fermentation - Google Patents
Production method for co-producing black soybeans and black garlic by fermentation Download PDFInfo
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- CN106360362A CN106360362A CN201610845584.1A CN201610845584A CN106360362A CN 106360362 A CN106360362 A CN 106360362A CN 201610845584 A CN201610845584 A CN 201610845584A CN 106360362 A CN106360362 A CN 106360362A
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- bulbus allii
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 title claims abstract description 22
- 230000004151 fermentation Effects 0.000 title claims abstract description 22
- 244000068988 Glycine max Species 0.000 title abstract description 12
- 235000010469 Glycine max Nutrition 0.000 title abstract description 12
- 241000383638 Allium nigrum Species 0.000 title abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 22
- 230000008569 process Effects 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 230000005684 electric field Effects 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims description 45
- 150000002333 glycines Chemical class 0.000 claims description 23
- 235000021251 pulses Nutrition 0.000 claims description 16
- 239000000047 product Substances 0.000 claims description 9
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- 239000012467 final product Substances 0.000 claims description 6
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 238000013461 design Methods 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 241000208340 Araliaceae Species 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 230000009471 action Effects 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- -1 Heterocyclic amine Chemical class 0.000 description 1
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
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- 235000008429 bread Nutrition 0.000 description 1
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- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 244000144992 flock Species 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000002752 melanocyte Anatomy 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
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- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a production method for co-producing black soybeans and black garlic by fermentation, and relates to the technical field of food processing. The production method includes the steps: 1) screening high-quality soybeans and peeled garlic, mixing materials, cleaning the materials with clear water and naturally drying the materials; 2) feeding the dried garlic and the dried soybeans into a high-voltage pulse electric field for pretreatment; 3) rapidly placing the treated soybeans and the treated garlic into a fermentation vessel with the humidity of 60%-80%, curing the garlic and the soybeans at variable temperature at four stages to obtain finished black soybeans and finished black garlic. Compared with the prior art, the production method for co-producing the black soybeans and the black garlic by fermentation, the production method has the advantages that co-production of the black soybeans and the black garlic by biological fermentation is assisted by the high-voltage pulse electric field, fermentation time is greatly shortened, efficiency is high, the black soybeans and the black garlic can be produced only in 8-12 days, energy consumption is greatly reduced, cost is saved, any additives are omitted during production of products, the products are safe and free from pollution, and the process method is simple in design, low in cost and suitable for industrial production.
Description
Technical field
The present invention relates to food processing technology field, the producer of specifically a kind of fermentation coproduction Semen Glycines and black Bulbus Allii
Method.
Background technology
Melanoidin is the end-product of Maillard reaction, and a kind of brown material is made up of random macromolecule, and exists
Mode is different, also referred to as melanoidin, is distributed widely in the middle of diet, such as coffee, cocoa, bread, Fructus Hordei Germinatus, Mel etc., closes with the mankind
System is closely.The important end-product that melanoidin is formed as Maillard reaction in food processing and storage, not only peculiar
Outward appearance brown determine the acceptable degree to product for the consumer, and stronger physiologically active and health care work(also result in the world
The great attention of various countries, " food system melanoidin anti-oxidation characteristics " have been put into European Union cost action 919 and have taken action
In five large-scale cooperation research special topic.Melanoidin is the right high molecular polymer not waited of birdsing of the same feather flock together, and existence form is that albumen is multiple
Compound and small peptide, hydrophilic is extremely strong, has the function of similar food fiber, so that the activity of ace and tryptic activity is subject to
To suppression, it is possible to decrease the blood sugar concentration of human body, so that the synthesis of nitrosamine is blocked, can effectively combine closing metal ion, resist
Heterocyclic amine mutation, have very strong radical scavenging activity and non-oxidizability (Cui Chang, Zhang Yongzhong, Li Wenbin. the grinding of melanoidin
Study carefully progress [j]. Food Science, 2007,28(08): 517-520.).
Semen Glycines and black Bulbus Allii are with fresh raw soya bean and raw garlic, are placed on after pretreatment in hot and humid fermenting case and allow
The food made after its natural fermentation regular hour.It is not to be formed using fermentable in sweat, and refers to
Under the conditions of hot and humid, the physics that Self substances are occurred, chemical reaction, wherein Semen Glycines and black Bulbus Allii are main during blacking
Happens is that maillard reacts, its black source is mainly maillard reaction final product melanoidin, fermentation
Later stage is with Partial enzymatic brown stain.It not only remains raw soya bean and the original composition of uncooked garlic, function, and in Semen Glycines and
Black Bulbus Allii product sensory aspect, in pitchy, soft and high resilience, after entrance, soft rotten fragrant and sweet, and no eat Semen Glyciness and Bulbus Allii raw
Acid and pungent odour；In terms of non-oxidizability and physiologically active, the content of polyphenols also exceed 5 times with
On；Result of study shows both at home and abroad, and melanoidin has anti-curing cancers, promotes diabetes patient's body constitution to recover, prevent and treat influenza, resist
Fatigue, lowering blood pressure and blood fat, blood sugar lowering, preventing thrombosis, cholesterol reducing, defying age, enhancing immunity, improve constipation and insomnia
The substantially effect such as shape.
At present, traditional melanoidin fermentation technology generally requires 30～90 days, because of fermentation time length, high energy consumption, leads to
Its cost remains high it is difficult to popularization and popularization, therefore, seeks a kind of method of quick production melanoidin extremely urgent.
High-pressure pulse electric (pulsed electric field, abbreviation pef) be the comparison generally acknowledged in the world popular,
One of more advanced non-thermal technology technology, has been widely used for the sterilization of food, defrosting, natural active matter auxiliary carry
Take and promote the aspects such as Maillard reaction, have that process time is short, simple to operate, energy resource consumption is extremely low, can maintain well
The protection good characteristics such as the original local flavor of food and nutrition, are widely attracted attention.Maillard reaction is to be widely present in food
A kind of non-enzymatic browning of industry, is anti-between carbonyl compound (recuding sugars) and amino-compound (amino acid and protein)
Should, ultimately generate the macromolecular substances melanoidin of brown even black through complicated course or claim to intend melanocyte, so also known as
Carbonyl ammonia reacts.At present, also high-pressure pulse electric is not used for the correlation technique introduction of melanoidin production.
Black garlic fermentation technique report is more, but the manufacturing technique method of fermentation coproduction Semen Glycines and black Bulbus Allii there is no report.
Content of the invention
The technical assignment of the present invention is the production method providing a kind of fermentation coproduction Semen Glycines and black Bulbus Allii.
The technical assignment of the present invention is realized in the following manner, and this production method step is as follows:
1) Semen Glyciness of screening high-quality and peeling garlic, through clean water after batch mixing, dries naturally；
2) Semen Glyciness after drying and Bulbus Allii are sent into high-pressure pulse electric and carry out pretreatment；
3) Semen Glyciness after processing and Bulbus Allii are put into rapidly in the round that humidity is 60%～80%, and point four-stage is to Huang
Bean and Bulbus Allii carry out alternating temperature maturation process, obtain final product Semen Glycines and black Bulbus Allii finished product.
In described step 1), batch mixing weight is than for Semen Glyciness: peeling garlic=1:1-3.
Described step 2) parameter of mesohigh impulse electric field pretreatment is: umber of pulse 6～16, electric field intensity 15
～35kv/cm, process time 30～90 minutes.
The four-stage carrying out alternating temperature maturation process to Bulbus Allii in described step 3) is respectively as follows:
One stage: 45～65 DEG C of temperature, 28～48 hours time；
Two-stage: 80～95 DEG C of temperature, 96～132 hours time；
Three stages: 50～65 DEG C of temperature, 36～60 hours time；
Four stages: 30～45 DEG C of temperature, ferment is ripe to be processed 24～36 hours.
Compared to the prior art the production method of a kind of fermentation coproduction Semen Glycines of the present invention and black Bulbus Allii, has the characteristics that
:
1) high-pressure pulse electric auxiliary biofermentation preparation Semen Glycines and black Bulbus Allii are adopted, fermentation time greatly shortens, efficiency high, only
Need to produce within 8～12 days Semen Glycines and black Bulbus Allii product, greatly reduce energy consumption, saved cost；
2) one time fermentation produces Semen Glycines and two kinds of products of black Bulbus Allii, and a fado is used, and the equipment manpower of making is fully utilized；
3) do not need during production to add any additive, safety non-pollution；Process design is simple, and low cost is fitted
For industrialized production.
Specific embodiment
Embodiment 1:
The production method step of this Semen Glycines and black Bulbus Allii is as follows:
1) Semen Glyciness of screening high-quality and peeling garlic (weight is than 1:1), through clean water after batch mixing, dry naturally；
2) Semen Glyciness after drying and Bulbus Allii are sent into high-pressure pulse electric and carry out pretreatment；The ginseng of high-pressure pulse electric pretreatment
Number is: umber of pulse 6, electric field intensity 15kv/cm, process time 30 minutes；
3) Semen Glyciness after processing and Bulbus Allii are put into rapidly in the round that humidity is 60%, and a point four-stage is carried out to Bulbus Allii
Alternating temperature maturation process:
One stage: 65 DEG C of temperature, 28 hours time；
Two-stage: 95 DEG C of temperature, 96 hours time；
Three stages: 65 DEG C of temperature, 60 hours time；
Four stages: temperature 45 C, ferment is ripe to be processed 36 hours；
Take out Semen Glyciness and Bulbus Allii afterwards, obtain final product Semen Glycines and black Bulbus Allii finished product.
Embodiment 2:
The production method step of this Semen Glycines and black Bulbus Allii is as follows:
1) Semen Glyciness of screening high-quality and peeling garlic (weight is than 1:2), through clean water after batch mixing, dry naturally；
2) Semen Glyciness after drying and Bulbus Allii are sent into high-pressure pulse electric and carry out pretreatment；The ginseng of high-pressure pulse electric pretreatment
Number is: umber of pulse 16, electric field intensity 35kv/cm, process time 90 minutes；
3) Semen Glyciness after processing and Bulbus Allii are put into rapidly in the round that humidity is 80%, and a point four-stage is carried out to Bulbus Allii
Alternating temperature maturation process:
One stage: temperature 45 C, 48 hours time；
Two-stage: 80 DEG C of temperature, 132 hours time；
Three stages: temperature 50 C, 36 hours time；
Four stages: 30 DEG C of temperature, ferment is ripe to be processed 24 hours；
Take out Semen Glyciness and Bulbus Allii afterwards, obtain final product Semen Glycines and black Bulbus Allii finished product.
Embodiment 3:
The production method step of this Semen Glycines and black Bulbus Allii is as follows:
1) Semen Glyciness of screening high-quality and peeling garlic (weight is than 1:3), through clean water after batch mixing, dry naturally；
2) Semen Glyciness after drying and Bulbus Allii are sent into high-pressure pulse electric and carry out pretreatment；The ginseng of high-pressure pulse electric pretreatment
Number is: umber of pulse 11, electric field intensity 25kv/cm, process time 60 minutes；
3) Semen Glyciness after processing and Bulbus Allii are put into rapidly in the round that humidity is 70%, and a point four-stage is carried out to Bulbus Allii
Alternating temperature maturation process:
One stage: 55 DEG C of temperature, 38 hours time；
Two-stage: 90 DEG C of temperature, 114 hours time；
Three stages: temperature 60 C, 48 hours time；
Four stages: 40 DEG C of temperature, ferment is ripe to be processed 30 hours；
Take out Semen Glyciness and Bulbus Allii afterwards, obtain final product Semen Glycines and black Bulbus Allii finished product.
By specific embodiment above, described those skilled in the art can readily realize the present invention.But should
Work as understanding, the present invention is not limited to above-mentioned several specific embodiments.On the basis of disclosed embodiment, described technology
The technical staff in field can the different technical characteristic of combination in any, thus realizing different technical schemes.
Claims (4)
1. the production method of a kind of fermentation coproduction Semen Glycines and black Bulbus Allii is it is characterised in that this production method step is as follows:
1) Semen Glyciness of screening high-quality and peeling garlic, through clean water after batch mixing, dries naturally；
2) Semen Glyciness after drying and Bulbus Allii are sent into high-pressure pulse electric and carry out pretreatment；
3) Semen Glyciness after processing and Bulbus Allii are put into rapidly in the round that humidity is 60%～80%, and point four-stage is to Huang
Bean and Bulbus Allii carry out alternating temperature maturation process, obtain final product Semen Glycines and black Bulbus Allii finished product.
2. the production method of a kind of fermentation coproduction Semen Glycines according to claim 1 and black Bulbus Allii is it is characterised in that described
Step 1) in batch mixing weight than for Semen Glyciness: peeling garlic=1:1-3.
3. the production method of a kind of fermentation coproduction Semen Glycines according to claim 1 and black Bulbus Allii is it is characterised in that described
Step 2) parameter of mesohigh impulse electric field pretreatment is: umber of pulse 6～16, electric field intensity 15～35kv/cm,
Process time 30～90 minutes.
4. the production method of a kind of fermentation coproduction Semen Glycines according to claim 1 and black Bulbus Allii is it is characterised in that described
Step 3) in alternating temperature maturation process is carried out to Semen Glyciness and Bulbus Allii four-stage be respectively as follows:
One stage: 45～65 DEG C of temperature, 28～48 hours time；
Two-stage: 80～95 DEG C of temperature, 96～132 hours time；
Three stages: 50～65 DEG C of temperature, 36～60 hours time；
Four stages: 30～45 DEG C of temperature, ferment is ripe to be processed 24～36 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610845584.1A CN106360362A (en) | 2016-09-25 | 2016-09-25 | Production method for co-producing black soybeans and black garlic by fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610845584.1A CN106360362A (en) | 2016-09-25 | 2016-09-25 | Production method for co-producing black soybeans and black garlic by fermentation |
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| Publication Number | Publication Date |
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| CN106360362A true CN106360362A (en) | 2017-02-01 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738751A (en) * | 2015-04-16 | 2015-07-01 | 浙江小二黑食品有限公司 | Novel black garlic and apricot drink and processing method thereof |
| CN104839817A (en) * | 2015-04-16 | 2015-08-19 | 浙江小二黑食品有限公司 | Novel black garlic-hawthorn beverage and processing method thereof |
| CN104905188A (en) * | 2015-05-19 | 2015-09-16 | 金乡县大蒜研究所 | A production method of black garlic |
| CN105520114A (en) * | 2015-12-28 | 2016-04-27 | 谢希智 | Production method of purple skin black garlic |
| CN105685870A (en) * | 2016-01-27 | 2016-06-22 | 青海宏恩科技有限公司 | Selenium-rich black garlic and preparation method thereof |
-
2016
- 2016-09-25 CN CN201610845584.1A patent/CN106360362A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738751A (en) * | 2015-04-16 | 2015-07-01 | 浙江小二黑食品有限公司 | Novel black garlic and apricot drink and processing method thereof |
| CN104839817A (en) * | 2015-04-16 | 2015-08-19 | 浙江小二黑食品有限公司 | Novel black garlic-hawthorn beverage and processing method thereof |
| CN104905188A (en) * | 2015-05-19 | 2015-09-16 | 金乡县大蒜研究所 | A production method of black garlic |
| CN105520114A (en) * | 2015-12-28 | 2016-04-27 | 谢希智 | Production method of purple skin black garlic |
| CN105685870A (en) * | 2016-01-27 | 2016-06-22 | 青海宏恩科技有限公司 | Selenium-rich black garlic and preparation method thereof |
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Application publication date: 20170201 |