CN106901170A - A kind of black garlic vermicelli and preparation method thereof - Google Patents
A kind of black garlic vermicelli and preparation method thereof Download PDFInfo
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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
Abstract
The present invention relates to food processing field, a kind of black garlic vermicelli and preparation method thereof are particularly disclosed.The black garlic vermicelli, are prepared from the following raw materials in parts by weight：100 parts of wheat flour, black garlic starch 1 50 parts, 1 20 parts of pure water.The black garlic vermicelli, it is in good taste, keep the serviceability rate of Natural Garlic nutritional ingredient high, the nutrition of garlic is farthest remained, it is easy to absorption of human body；And the black garlic vermicelli can effectively suppress the growth of cancer cell, there is lethal effect to cancer cell, there is the effects such as prevention blood vessel aging, immunity decline simultaneously, energy preventing cold and various bacterium infections after people are edible, strengthen the immunocompetence and metabolic capabilities of body, health-care efficacy is good, is that more people bring health.Black garlic vermicelli of the present invention make full use of the moisture in black garlic slurry to be mixed with wheat flour and face, only add appropriate water, so can fully ensure that nutrition and the mouthfeel of black garlic vermicelli, change the single eating method of garlic tradition.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of black garlic vermicelli and preparation method thereof.
Background technology
Noodles are common food in people's daily life, and its instant is all loved by people all the time, existing
Most of noodles be all that the single raw material based on flour is fabricated by, nutrition is single.However, with people's living standard
Continuous improvement, the nutrition of conventional noodles far can not meet the demand of people, and people prepare for addition pure plant
Nutrition and the noodles with health-care efficacy expectation also more and more higher.
Black garlic is the high-end product of Common garlic intensive processing, and Common garlic can make uncooked garlic by the black garlic for processing
The head protein of itself is converted to 18 kinds of amino acid that human body is had to daily, and then can rapidly be absorbed by human body, and do not have
Any side effect, free from extraneous odour after food.Substantial amounts of research finds the main component allicin of black garlic, makees with strong sterilized, antibacterial
With, it is excellent natural strength antiseptic, long-term taking energy preventing cold and various bacterium infections, strengthen the immunity energy of body
Power.
Existing garlic eating method is usually directly to eat raw or used as flavouring during cooking, does not have other more preferable
Eating method.
The content of the invention
The present invention is in order to make up the deficiencies in the prior art, there is provided one kind is of high nutritive value, it is convenient and swift, delicious and tasty,
Black garlic vermicelli that black garlic nutritional ingredient serviceability rate is high, health-care efficacy is good and preparation method thereof.
The present invention is achieved through the following technical solutions：
A kind of black garlic vermicelli, are prepared from the following raw materials in parts by weight：100 parts of wheat flour, black garlic starch 1-50 parts, pure water
1-20 parts.
The preparation method of the black garlic slurry, comprises the following steps：
1. garlic pretreatment
Uniform garlic of the same size is screened, is cleaned up, be placed in packing box, be put into fermenting cellar；
2. enzymatic fermentation
Carbon dioxide is filled with toward step fermenting cellar 1., until oxygen content is reduced to less than 3%, the temperature of fermenting cellar is adjusted
Save as 80 DEG C -90 DEG C, humidity regulation are 75%-85%, temperature is reduced to 55 DEG C -65 DEG C, humidity by isothermal holding after 2-4 days
It is constant, isothermal holding 5-7 days；
3. mesophilic digestion
By step 2. fermenting cellar temperature adjustment be 50 DEG C -60 DEG C, relative humidity 80%-90%, keep 10-20 days, oneself
So ventilation；
4. maturation phase
The humidity of step 3. fermenting cellar is down to 60%-70%, temperature and is down to 35 DEG C -40 DEG C, kept for 50-70 days, obtain black
Garlic；
5. black garlic slurry is prepared
By step 4. gained black garlic stalk, select, clean, dry, obtain black garlic garlic tablet；Gained is placed in converter, is adjusted
The temperature for saving converter is 4 DEG C -7 DEG C, is fermented 10-18 days, is placed in beater, is crushed, filtering, and black garlic slurry is obtained.
5. obtained black garlic slurry standing after 1-2 hours, is down to normal temperature to step naturally.
Step 5. crush after black garlic particle granularity be 60-100 mesh.
The preparation method of the black garlic vermicelli, comprises the following steps：
(1) obtained black garlic slurry is placed in non iron container, adds 3-5 times of black garlic to starch the ionized water of quality, be heated to
60 DEG C -65 DEG C, extract 30-40 minutes, temperature is reduced to 55 DEG C -60 DEG C, continue to extract 20-30 minutes, be placed in Buchner funnel,
Filtering, is down to room temperature, obtains leaching liquor；
(2) toward the 0.3-0.5 times of fining agent of leaching liquor quality of addition in step (1) gained leaching liquor, glass bar up time is used
Pin is stirred 3-5 minutes, is heated to 55 DEG C -60 DEG C, after standing 2-3 hours, under conditions of 2500 revs/min -4000 revs/min
Centrifugation 5-10 minutes, centrifugation, takes supernatant；
(3) at 45 DEG C -50 DEG C by step (2) gained supernatant concentration to the original volume of original volume half, it is standby；
(4) wheat flour is placed in dough mixing machine, is slowly added to step (3) products therefrom, side edged is slowly stirred clockwise,
Continue to stir 5-8 minutes after adding step (3) products therefrom；
(5) toward adding pure water in step (4) products therefrom, high-speed stirred 10-15 minutes, rotating speed is 500 revs/min-
600 revs/min, formation dry and wet is uniform, hold pockets of particle dough, is cured 2-3 hours at a temperature of 35 DEG C -40 DEG C, obtains
Dough；
(6) step (5) gained dough is placed in cooler bin, regulation temperature is 15 DEG C -18 DEG C, is cooled down 10-15 minutes, is obtained
Cooling dough；
(7) step (6) gained cooling dough is placed in continuous calendar, after required thickness is calendered to step by step, slitting is obtained
Initial noodles；
(8) the initial noodles of step (7) gained are cut as desired, the noodles after slitting are placed in baking room,
Regulation temperature is 85 DEG C -90 DEG C, relative humidity is 30%-35%, is dried 4-6 hour, turn-over, continues drying aqueous to noodles
It is 8%-10% to measure, and obtains final product the black garlic vermicelli.
Fining agent described in step (2) is shitosan.
Beneficial effects of the present invention：The black garlic vermicelli are in good taste, instant, make simple, using fermentation technique, keep
The serviceability rate of Natural Garlic nutritional ingredient is high, farthest remains the nutrition of garlic, is easy to absorption of human body；What is fermented is black
Garlic slurry improves the stability of black garlic vermicelli, so as to effectively increase product quality, improves added value of product；Wheat flour can rise
To nourishing heart benefit lung, invigorating the spleen thickness intestines, diuresis and blood, effect of heat extraction quench the thirst, the allicin contained in black garlic has broad-spectrum antimicrobial effect,
The synthesis of carcinogen nitrosamine can be blocked, suppresses growth of cancer cells, have lethal effect to cancer cell；Liposoluble in black garlic slurry
Property volatile oil can significantly improve chewing gulping down for cell chew function, play the role of strengthen immune system.Black garlic slurry contain protein,
Allicin, biological polyphenol, free amino acid, soluble fructose, vitamin and mineral matter have prevention blood vessel aging, immunity decline
Deng effect；Strengthen carbohydrate oxidative function, for brain cell provides enough energy, make it is resourceful, meanwhile, black garlic
Contained nutritive value is very high in slurry, makes full use of the broad-spectrum antimicrobial effect of garlic, can preventing cold and various after people are edible
Bacterium infection, anti-aging also strengthens the immunocompetence and metabolic capabilities of body, substantially increases the edible range of garlic,
For more people bring health.The present invention makes full use of the moisture in black garlic slurry to be mixed with wheat flour and face, and only adds
Plus appropriate water, nutrition and the mouthfeel of black garlic vermicelli are so can fully ensure that, the single eating method of garlic tradition is changed, be
More people bring health.
Specific embodiment
With reference to embodiment, the invention will be further described, but the invention is not limited in this.
Embodiment 1：The black garlic vermicelli, are prepared from the following raw materials in parts by weight (every part takes 3kg)：It is 100 parts of wheat flour, black
Garlic starches 1 part, 1 part of pure water.
The preparation method of the black garlic slurry, comprises the following steps：
1. garlic pretreatment
Uniform garlic of the same size is screened, is cleaned up, be placed in packing box, be put into fermenting cellar；
2. enzymatic fermentation
Carbon dioxide is filled with toward step fermenting cellar 1., until oxygen content is reduced to less than 3%, the temperature of fermenting cellar is adjusted
Save for 80 DEG C, humidity regulation be 75%, isothermal holding is after 2 days, by temperature be reduced to 55 DEG C, humidity it is constant, isothermal holding 5 days；
3. mesophilic digestion
By step 2. fermenting cellar temperature adjustment be 50 DEG C, relative humidity 80%, keep 10 days, gravity-flow ventilation；
4. maturation phase
The humidity of step 3. fermenting cellar is down to 60%, temperature and is down to 35 DEG C, kept for 50 days, obtain black garlic；
5. black garlic slurry is prepared
By step 4. gained black garlic stalk, select, clean, dry, obtain black garlic garlic tablet；Gained is placed in converter, is adjusted
The temperature for saving converter is 4 DEG C, is fermented 10 days, is placed in beater, is crushed, filtering, and black garlic slurry is obtained.
5. obtained black garlic slurry standing after 1 hour, is down to normal temperature to step naturally.
Step 5. crush after black garlic particle granularity be 60 mesh.
The preparation method of the black garlic vermicelli, comprises the following steps：
(1) obtained black garlic slurry is placed in non iron container, adds 3 times of black garlics to starch the ionized water of quality, be heated to 60
DEG C, extracting 30 minutes, temperature is reduced to 55 DEG C, continues to extract 20 minutes, is placed in Buchner funnel, filters, and is down to room temperature, must soak
Extract；
(2) toward 0.3 times of fining agent of leaching liquor quality of addition in step (1) gained leaching liquor, stirred clockwise with glass bar
Mix 3 minutes, be heated to 55 DEG C, after standing 2 hours, be centrifuged 5 minutes under conditions of 2500 revs/min, centrifugation takes supernatant；
(3) at 45 DEG C by step (2) gained supernatant concentration to the original volume of original volume half, it is standby；
(4) wheat flour is placed in dough mixing machine, is slowly added to step (3) products therefrom, side edged is slowly stirred clockwise,
Continue to stir 5 minutes after adding step (3) products therefrom；
(5) toward pure water, high-speed stirred 10 minutes is added in step (4) products therefrom, rotating speed is 500 revs/min, is formed
Dry and wet is uniform, hold pockets of particle dough, is cured 2 hours at a temperature of 35 DEG C, obtains dough；
(6) step (5) gained dough is placed in cooler bin, regulation temperature is 15 DEG C, is cooled down 10 minutes, obtains cooling surface
Group；
(7) step (6) gained cooling dough is placed in continuous calendar, after required thickness is calendered to step by step, slitting is obtained
Initial noodles；
(8) the initial noodles of step (7) gained are cut as desired, the noodles after slitting are placed in baking room,
Temperature is adjusted for 85 DEG C, relative humidity are 30%, is dried 4 hours, turn-over, the water content for continuing drying to noodles is 8%, is obtained final product
The black garlic vermicelli.
Fining agent described in step (2) is shitosan.
Embodiment 2：The black garlic vermicelli, are prepared from the following raw materials in parts by weight (every part takes 3kg)：It is 100 parts of wheat flour, black
Garlic starches 50 parts, 20 parts of pure water；
The preparation method of the black garlic slurry, comprises the following steps：
1. garlic pretreatment
Uniform garlic of the same size is screened, is cleaned up, be placed in packing box, be put into fermenting cellar；
2. enzymatic fermentation
Carbon dioxide is filled with toward step fermenting cellar 1., until oxygen content is reduced to less than 3%, the temperature of fermenting cellar is adjusted
Save for 90 DEG C, humidity regulation be 85%, isothermal holding is after 4 days, by temperature be reduced to 65 DEG C, humidity it is constant, isothermal holding 7 days；
3. mesophilic digestion
By step 2. fermenting cellar temperature adjustment be 60 DEG C, relative humidity 90%, keep 20 days, gravity-flow ventilation；
4. maturation phase
The humidity of step 3. fermenting cellar is down to 70%, temperature and is down to 40 DEG C, kept for 70 days, obtain black garlic；
5. black garlic slurry is prepared
By step 4. gained black garlic stalk, select, clean, dry, obtain black garlic garlic tablet；Gained is placed in converter, is adjusted
The temperature for saving converter is 7 DEG C, is fermented 18 days, is placed in beater, is crushed, filtering, and black garlic slurry is obtained.
5. obtained black garlic slurry standing after 2 hours, is down to normal temperature to step naturally.
Step 5. crush after black garlic particle granularity be 100 mesh.
The preparation method of the black garlic vermicelli, comprises the following steps：
(1) obtained black garlic slurry is placed in non iron container, adds 5 times of black garlics to starch the ionized water of quality, be heated to 65
DEG C, extracting 40 minutes, temperature is reduced to 60 DEG C, continues to extract 30 minutes, is placed in Buchner funnel, filters, and is down to room temperature, must soak
Extract；
(2) toward 0.5 times of fining agent of leaching liquor quality of addition in step (1) gained leaching liquor, stirred clockwise with glass bar
Mix 5 minutes, be heated to 60 DEG C, after standing 3 hours, be centrifuged 10 minutes under conditions of 4000 revs/min, centrifugation takes supernatant；
(3) at 50 DEG C by step (2) gained supernatant concentration to the original volume of original volume half, it is standby；
(4) wheat flour is placed in dough mixing machine, is slowly added to step (3) products therefrom, side edged is slowly stirred clockwise,
Continue to stir 8 minutes after adding step (3) products therefrom；
(5) toward pure water, high-speed stirred 15 minutes is added in step (4) products therefrom, rotating speed is 600 revs/min, is formed
Dry and wet is uniform, hold pockets of particle dough, is cured 3 hours at a temperature of 40 DEG C, obtains dough；
(6) step (5) gained dough is placed in cooler bin, regulation temperature is 18 DEG C, is cooled down 15 minutes, obtains cooling surface
Group；
(7) step (6) gained cooling dough is placed in continuous calendar, after required thickness is calendered to step by step, slitting is obtained
Initial noodles；
(8) the initial noodles of step (7) gained are cut as desired, the noodles after slitting are placed in baking room,
Regulation temperature is 90 DEG C, relative humidity is 35%, is dried 6 hours, turn-over, and it is 10% to continue to dry to the water content of noodles, i.e.,
Obtain the black garlic vermicelli.
Fining agent described in step (2) is shitosan.
Embodiment 3：The black garlic vermicelli, are prepared from the following raw materials in parts by weight (every part takes 5kg)：It is 100 parts of wheat flour, black
Garlic starches 20 parts, 10 parts of pure water.
The preparation method of the black garlic slurry, using following steps：
1. garlic pretreatment
Uniform garlic of the same size is screened, is cleaned up, be placed in packing box, be put into fermenting cellar；
2. enzymatic fermentation
Carbon dioxide is filled with toward step fermenting cellar 1., until oxygen content is reduced to less than 3%, the temperature of fermenting cellar is adjusted
Save for 83 DEG C, humidity regulation be 78%, isothermal holding is after 2.5 days, by temperature be reduced to 58 DEG C, humidity it is constant, isothermal holding 5.5
My god；
3. mesophilic digestion
By step 2. fermenting cellar temperature adjustment be 53 DEG C, relative humidity 83%, keep 13 days, gravity-flow ventilation；
4. maturation phase
The humidity of step 3. fermenting cellar is down to 63%, temperature and is down to 37 DEG C, kept for 55 days, obtain black garlic；
5. black garlic slurry is prepared
By step 4. gained black garlic stalk, select, clean, dry, obtain black garlic garlic tablet；Gained is placed in converter, is adjusted
The temperature for saving converter is 5 DEG C, is fermented 12 days, is placed in beater, is crushed, filtering, and black garlic slurry is obtained.
5. obtained black garlic slurry standing after 1 hour, is down to normal temperature to step naturally.
Step 5. crush after black garlic particle granularity be 70 mesh.
The preparation method of the black garlic vermicelli, comprises the following steps：
(1) obtained black garlic slurry is placed in non iron container, adds 3.5 times of black garlics to starch the ionized water of quality, be heated to
62 DEG C, extract 33 minutes, temperature is reduced to 58 DEG C, continue to extract 23 minutes, be placed in Buchner funnel, filter, be down to room temperature, obtain
Leaching liquor；
(2) toward 0.35 times of fining agent of leaching liquor quality of addition in step (1) gained leaching liquor, stirred clockwise with glass bar
Mix 3.5 minutes, be heated to 57 DEG C, after standing 2.3 hours, be centrifuged 7 minutes under conditions of 3000 revs/min, centrifugation takes supernatant
Liquid；
(3) at 47 DEG C by step (2) gained supernatant concentration to the original volume of original volume half, it is standby；
(4) wheat flour is placed in dough mixing machine, is slowly added to step (3) products therefrom, side edged is slowly stirred clockwise,
Continue to stir 6 minutes after adding step (3) products therefrom；
(5) toward pure water, high-speed stirred 12 minutes is added in step (4) products therefrom, rotating speed is 530 revs/min, is formed
Dry and wet is uniform, hold pockets of particle dough, is cured 2.3 hours at a temperature of 37 DEG C, obtains dough；
(6) step (5) gained dough is placed in cooler bin, regulation temperature is 16 DEG C, is cooled down 12 minutes, obtains cooling surface
Group；
(7) step (6) gained cooling dough is placed in continuous calendar, after required thickness is calendered to step by step, slitting is obtained
Initial noodles；
(8) the initial noodles of step (7) gained are cut as desired, the noodles after slitting are placed in baking room,
Regulation temperature is 87 DEG C, relative humidity is 32%, is dried 4.5 hours, turn-over, and it is 8.5% to continue to dry to the water content of noodles,
Obtain final product the black garlic vermicelli.
Fining agent described in step (2) is shitosan.
Embodiment 4：The black garlic vermicelli, are prepared from the following raw materials in parts by weight (every part takes 5kg)：It is 100 parts of wheat flour, black
Garlic starches 40 parts, 16 parts of pure water.
The preparation method of the black garlic slurry, using following steps：
1. garlic pretreatment
Uniform garlic of the same size is screened, is cleaned up, be placed in packing box, be put into fermenting cellar；
2. enzymatic fermentation
Carbon dioxide is filled with toward step fermenting cellar 1., until oxygen content is reduced to less than 3%, the temperature of fermenting cellar is adjusted
Save for 88 DEG C, humidity regulation be 82%, isothermal holding is after 3.5 days, by temperature be reduced to 62 DEG C, humidity it is constant, isothermal holding 6
My god；
3. mesophilic digestion
By step 2. fermenting cellar temperature adjustment be 57 DEG C, relative humidity 87%, keep 17 days, gravity-flow ventilation；
4. maturation phase
The humidity of step 3. fermenting cellar is down to 67%, temperature and is down to 39 DEG C, kept for 65 days, obtain black garlic；
5. black garlic slurry is prepared
By step 4. gained black garlic stalk, select, clean, dry, obtain black garlic garlic tablet；Gained is placed in converter, is adjusted
The temperature for saving converter is 6 DEG C, is fermented 16 days, is placed in beater, is crushed, filtering, and black garlic slurry is obtained.
5. obtained black garlic slurry standing after 2 hours, is down to normal temperature to step naturally.
Step 5. crush after black garlic particle granularity be 90 mesh.
The preparation method of the black garlic vermicelli, comprises the following steps：
(1) obtained black garlic slurry is placed in non iron container, adds 4.5 times of black garlics to starch the ionized water of quality, be heated to
64 DEG C, extract 37 minutes, temperature is reduced to 59 DEG C, continue to extract 27 minutes, be placed in Buchner funnel, filter, be down to room temperature, obtain
Leaching liquor；
(2) toward 0.45 times of fining agent of leaching liquor quality of addition in step (1) gained leaching liquor, stirred clockwise with glass bar
Mix 4.5 minutes, be heated to 59 DEG C, after standing 2.7 hours, be centrifuged 8 minutes under conditions of 3500 revs/min, centrifugation takes supernatant
Liquid；
(3) at 49 DEG C by step (2) gained supernatant concentration to the original volume of original volume half, it is standby；
(4) wheat flour is placed in dough mixing machine, is slowly added to step (3) products therefrom, side edged is slowly stirred clockwise,
Continue to stir 7 minutes after adding step (3) products therefrom；
(5) toward pure water, high-speed stirred 14 minutes is added in step (4) products therefrom, rotating speed is 570 revs/min, is formed
Dry and wet is uniform, hold pockets of particle dough, is cured 2.7 hours at a temperature of 38 DEG C, obtains dough；
(6) step (5) gained dough is placed in cooler bin, regulation temperature is 17 DEG C, is cooled down 14 minutes, obtains cooling surface
Group；
(7) step (6) gained cooling dough is placed in continuous calendar, after required thickness is calendered to step by step, slitting is obtained
Initial noodles；
(8) the initial noodles of step (7) gained are cut as desired, the noodles after slitting are placed in baking room,
Regulation temperature is 88 DEG C, relative humidity is 34%, is dried 5.5 hours, turn-over, and it is 9.5% to continue to dry to the water content of noodles,
Obtain final product the black garlic vermicelli.
Fining agent described in step (2) is shitosan.
Embodiment 5：The black garlic vermicelli, are prepared from the following raw materials in parts by weight (every part takes 5kg)：It is 100 parts of wheat flour, black
Garlic starches 30 parts, 12 parts of pure water.
The preparation method of the black garlic slurry, using following steps：
1. garlic pretreatment
Uniform garlic of the same size is screened, is cleaned up, be placed in packing box, be put into fermenting cellar；
2. enzymatic fermentation
Carbon dioxide is filled with toward step fermenting cellar 1., until oxygen content is reduced to less than 3%, the temperature of fermenting cellar is adjusted
Save for 85 DEG C, humidity regulation be 80%, isothermal holding is after 3 days, by temperature be reduced to 60 DEG C, humidity it is constant, isothermal holding 6 days；
3. mesophilic digestion
By step 2. fermenting cellar temperature adjustment be 55 DEG C, relative humidity 85%, keep 15 days, gravity-flow ventilation；
4. maturation phase
The humidity of step 3. fermenting cellar is down to 65%, temperature and is down to 38 DEG C, kept for 60 days, obtain black garlic；
5. black garlic slurry is prepared
By step 4. gained black garlic stalk, select, clean, dry, obtain black garlic garlic tablet；Gained is placed in converter, is adjusted
The temperature for saving converter is 6 DEG C, is fermented 15 days, is placed in beater, is crushed, filtering, and black garlic slurry is obtained.
5. obtained black garlic slurry standing after 2 hours, is down to normal temperature to step naturally.
Step 5. crush after black garlic particle granularity be 80 mesh.
The preparation method of the black garlic vermicelli, comprises the following steps：
(1) obtained black garlic slurry is placed in non iron container, adds 4 times of black garlics to starch the ionized water of quality, be heated to 63
DEG C, extracting 35 minutes, temperature is reduced to 58 DEG C, continues to extract 25 minutes, is placed in Buchner funnel, filters, and is down to room temperature, must soak
Extract；
(2) toward 0.4 times of fining agent of leaching liquor quality of addition in step (1) gained leaching liquor, stirred clockwise with glass bar
Mix 4 minutes, be heated to 58 DEG C, after standing 3 hours, be centrifuged 8 minutes under conditions of 3000 revs/min, centrifugation takes supernatant；
(3) at 49 DEG C by step (2) gained supernatant concentration to the original volume of original volume half, it is standby；
(4) wheat flour is placed in dough mixing machine, is slowly added to step (3) products therefrom, side edged is slowly stirred clockwise,
Continue to stir 7 minutes after adding step (3) products therefrom；
(5) toward pure water, high-speed stirred 13 minutes is added in step (4) products therefrom, rotating speed is 550 revs/min, is formed
Dry and wet is uniform, hold pockets of particle dough, is cured 3 hours at a temperature of 38 DEG C, obtains dough；
(6) step (5) gained dough is placed in cooler bin, regulation temperature is 17 DEG C, is cooled down 13 minutes, obtains cooling surface
Group；
(7) step (6) gained cooling dough is placed in continuous calendar, after required thickness is calendered to step by step, slitting is obtained
Initial noodles；
(8) the initial noodles of step (7) gained are cut as desired, the noodles after slitting are placed in baking room,
Temperature is adjusted for 88 DEG C, relative humidity are 33%, is dried 5 hours, turn-over, the water content for continuing drying to noodles is 9%, is obtained final product
The black garlic vermicelli.
Fining agent described in step (2) is shitosan.
Test example：For present invention gained black garlic vermicelli, inventor has done nutrient component determining experiment and health care curative effect pair
Than experiment.
Experiment one：Nutrient component determining is tested
In order to determine the nutritional ingredient of present invention gained black garlic vermicelli, inventor has done nutrient component determining experiment, tests
It is divided into experimental group and control group, wherein, experimental group is to randomly select to carry out from present invention gained black garlic vermicelli (embodiment 1-5)
The measure of main nutrient composition, control group is divided into condition control and blank, and its conditional control group is other black garlic vermicelli
(such as purchased from Jining gold Fragrant food Co., Ltd), blank is the common liner for being not added with black garlic (such as purchased from Dezhou gold
Wheat Zhi Fen Co., Ltds).
Determine respectively allicin in vermicelli, biological polyphenol, protein, free amino acid, soluble fructose, crude fibre, ash content,
The content (per 100g) of niacin, and vitamin, calcium, phosphorus, iron, magnesium, sodium, potassium, zinc content (per 100g), concrete condition is shown in
Tables 1 and 2.
The content concrete condition (per 100g) of the part nutritional ingredient of table 1
The content concrete condition (per 100g) of the part nutritional ingredient of table 2
The nutritional ingredient of present invention gained black garlic vermicelli is can be seen that by table 1-2, either allicin, biological polyphenol, albumen
Matter, free amino acid, soluble fructose, crude fibre, ash content, the content of niacin, or vitamin, calcium, phosphorus, iron, magnesium, sodium,
The content of potassium, zinc, the common liner and black garlic vermicelli for being not added with black garlic than other is high, and all nutritional ingredient serviceability rates are high.Than
Such as the content of biological polyphenol, the content of present invention gained black garlic vermicelli is above 36.9mg/g, and the content of other black garlic vermicelli
Only 21.3mg/g, other are not added with the content only 8.36mg/g of the common liner of black garlic.
Experiment two：Health care Comparison of therapeutic is tested
2.1 enhance immunities
In order to verify effect of present invention gained black garlic vermicelli enhance immunity, inventor is in October, 2013-2014 year 9
The moon has done contrast test, and immunity evaluation is carried out by determining the phagocytic function of macrophage.
2.11 test materials
The laboratory mouse 100 of health is screened, its body size, age and feeding and management are close or identical, classical prescription
Difference analysis difference is not notable (p ＞ 0.05).
2.12 test methods
The small white mouse of 100 health screened is randomly divided into two groups of experimental group and control group, the wherein little Bai of experimental group
The edible present invention gained black garlic vermicelli of mouse, black garlic vermicelli are ground into after powder to be used to feed；Control group eats other black garlics extension
Face (such as purchased from Jining gold Fragrant food Co., Ltd), other black garlic vermicelli are ground into after powder to be used to feed.Each group is by rule
Fixed immune programme for children is immunized, experimental group and the equal free choice feeding of control group, and feeding and management condition is identical.Each group small white mouse is fed
Off-test when observing 6 months.
Peritoneal Macrophage Phagocytosis are determined：Two groups respectively at 1 month, 2 months, 3 months, 4 months, 5 months, 6
The peptone of intraperitoneal injection 5% is carried out to experiment small white mouse during the moon, the 1mL/ intraperitoneal injection of inactivated vaccine after 24h to dilute,
Peritoneal fluid is extracted after 0.5h, is coated in rapidly on the slide of clean sterilizing, after 1.0h is incubated in wet box, gently rushed with physiological saline
Wash, remove not adherent cell, dry, methyl alcohol is fixed, 300 macrophages are counted after acid-fast stain under oil mirror, with following two
Individual index represents phagocytic activity：Phagocytic percentage：(the peritoneal macrophage number of phagocytosis tubercle bacillus/huge by the abdominal cavity of radix
Phagocyte number) × 100%.Phagocytic index：I.e. the average of the tubercle bacillus of each macrophage phagocytic is (by phagocytosis tubercle bacillus
Number/by numeration peritoneal macrophage number).
Using Excel2003 and the software kits of SPASS 13.0, counted with the univariate analysis of variance and Chi-square Test, number
Average and standard deviation (X ± SD) represent that P ＜ 0.05 are significant difference according to this, and P ＜ 0.01 are that difference is extremely notable, concrete condition
It is shown in Table 3
Influence of the table 3 to intraperitoneal mouse macrophage phagocytic function
It is statistically analyzed, two groups of weak curative effect heteropoles significantly (p ＜ 0.01), illustrate that the efficacy result of experimental group is significantly better than
Control group.And as can be seen from Table 3, the experimental group of edible present invention gained black garlic vermicelli is gulped down to intraperitoneal mouse macrophage
The function effect of increasing significantly is bitten, and eats the control group of other black garlic vermicelli to intraperitoneal mouse macrophage phagocytic function
Far away from experimental group.From the point of view of whole process of the test, edible present invention gained black garlic vermicelli are gulped down to intraperitoneal mouse macrophage
Function is bitten much than eating the high of other black garlic vermicelli.This shows that present invention gained black garlic vermicelli can preferably strengthen body
Nonspecific mental retardation, so as to further significantly improve the resistance of body.
2.2 cancer-resistings
In order to verify effect of present invention gained black garlic vermicelli cancer-resisting, inventor is in October, 2013 in September, -2014
Contrast test is done.
2.21 determine the proliferation inhibition rate to tumour cell
Random screening health kunming mice 120,4-6 weeks age, body weight 18-22g, male and female half and half, purchased from Shandong Province's reality
Animal center is tested, experimental group and control group is randomly divided into, wherein experimental group there are 100, and 5 groups are randomly divided into again, and each is small
Group has 20, and its body size, age and feeding and management are close or identical, and Analysis of variance difference is not notable (p ＞ 0.05).
Take the logarithm growth period tumour cell, adjustment concentration of cell suspension 1*106/ ml, per hole 100uL cell suspension inoculations in
In porous cell culture plate, inoculation is administered (100uL/ holes) after 24 hours, is respectively provided with control group and experimental group, continues to cultivate 72
100uLMTT (1mg/mL is dissolved with DMEM nutrient solutions) is added after hour per hole, is cultivated 2 hours at 37 DEG C, discarded in each hole
150uL is added to be acidified isopropanol (HCl containing 0.04mol/L) after liquid, avoid light place 30 minutes determines absorbance OD at 570nm
Value, calculates the proliferation inhibition rate to tumour cell, inhibiting rate (%)=(1- experimental groups OD values/control group OD values) * 100%.
Averaged after repeatedly determining, it is 68% to obtain inhibiting rate, and the proliferation inhibiting effect to tumour cell is notable.
2.22 determine tumour inhibiting rate
Random screening health kunming mice 120,4-6 weeks age, body weight 18-22g, male and female half and half, purchased from Shandong Province's reality
Animal center is tested, experimental group and control group is randomly divided into, wherein experimental group there are 100, and 5 groups are randomly divided into again, and each is small
Group has 20, and control group has 20, and its body size, age and feeding and management are close or identical, and Analysis of variance difference is not
Significantly (p ＞ 0.05).
Aseptic aspiration liver cancer H22Mouse ascites, counted under microscope, adjustment cell number is 4*107/mL.Every mouse is in the right side
The above-mentioned liver cancer H of the subcutaneous aseptic inoculation of side armpit22(every mouse inoculation cell number is 8*10 to ascitic tumor fluid 0.2mL6It is individual), the 1st day
The interior pure water for feeding equivalent.2nd day starts, and experimental group starts to feed present invention gained black garlic vermicelli (embodiment 1-5), will
Gained black garlic vermicelli are fed after being respectively crushed into powder；Control group starts to feed other black garlic vermicelli (such as purchased from Jining gold perfume
Food Co., Ltd), fed after gained black garlic vermicelli are respectively crushed into powder.After continuously feeding 15 days, 2 small white mouses are put to death,
Weigh, dissect tumor mass and weigh, calculate tumour inhibiting rate, tumour inhibiting rate (%)=(the average average knurl weight of knurl weight-experimental group of control group)/right
According to average knurl weight * 100% is organized, concrete condition is shown in Table 4.
The tumour inhibiting rate of table 4 (%)
As can be seen from Table 4, the tumour inhibiting rate for feeding present invention gained black garlic vermicelli is higher, is above 65%, and feeds it
The tumour inhibiting rate of his black garlic vermicelli (such as purchased from Jining gold Fragrant food Co., Ltd) only 38%, it is seen then that present invention gained black garlic
The tumor killing effect of vermicelli is good more than the tumor killing effect of other black garlic vermicelli, i.e. the anti-cancer effect of present invention gained black garlic vermicelli
It is more significantly.
Finally it should be noted that embodiment is the optimal specific embodiment of the present invention, this is not limited to
Invention, although being described in detail to the present invention with reference to the foregoing embodiments, for a person skilled in the art, its according to
The technical scheme described in foregoing embodiments can so be modified, or which part technical characteristic is equally replaced
Change.All any modification, equivalent substitution and improvements within the spirit and principles in the present invention, made etc., should be included in the present invention
Protection domain within.
Claims (5)
1. a kind of black garlic vermicelli, it is characterized in that：It is prepared from the following raw materials in parts by weight：100 parts of wheat flour, black garlic slurry 1-50
Part, pure water 1-20 parts；
The preparation method of black garlic slurry, comprises the following steps：
1. garlic pretreatment
Uniform garlic of the same size is screened, is cleaned up, be placed in packing box, be put into fermenting cellar；
2. enzymatic fermentation
Carbon dioxide is filled with toward step fermenting cellar 1., until oxygen content is reduced to less than 3%, is by the temperature adjustment of fermenting cellar
80 DEG C -90 DEG C, humidity regulation be 75%-85%, isothermal holding is after 2-4 days, by temperature be reduced to 55 DEG C -65 DEG C, humidity it is constant,
Isothermal holding 5-7 days；
3. mesophilic digestion
Temperature adjustment by step 2. fermenting cellar is 50 DEG C -60 DEG C, relative humidity 80%-90%, is kept for 10-20 days, naturally logical
Wind；
4. maturation phase
The humidity of step 3. fermenting cellar is down to 60%-70%, temperature and is down to 35 DEG C -40 DEG C, kept for 50-70 days, obtain black garlic；
5. black garlic slurry is prepared
By step 4. gained black garlic stalk, select, clean, dry, obtain black garlic garlic tablet；Gained is placed in converter, regulation turns
The temperature of parallel operation is 4 DEG C -7 DEG C, is fermented 10-18 days, is placed in beater, is crushed, filtering, and black garlic slurry is obtained.
2. a kind of black garlic vermicelli according to claim 1, it is characterized in that：5. obtained black garlic slurry stands 1-2 hours to step
Afterwards, normal temperature is down to naturally.
3. a kind of black garlic vermicelli according to claim 1, it is characterized in that：The granularity of black garlic particle after 5. step crushes is
60-100 mesh.
4. the preparation method of a kind of black garlic vermicelli according to claim 1, it is characterized in that：Comprise the following steps：
(1) obtained black garlic slurry is placed in non iron container, adds 3-5 times of black garlic to starch the ionized water of quality, be heated to 60 DEG C-
65 DEG C, extract 30-40 minutes, temperature is reduced to 55 DEG C -60 DEG C, continue to extract 20-30 minutes, be placed in Buchner funnel, filter,
Room temperature is down to, leaching liquor is obtained；
(2) toward the 0.3-0.5 times of fining agent of leaching liquor quality of addition in step (1) gained leaching liquor, stirred clockwise with glass bar
Mix 3-5 minutes, be heated to 55 DEG C -60 DEG C, after standing 2-3 hours, be centrifuged under conditions of 2500 revs/min -4000 revs/min
5-10 minutes, centrifugation took supernatant；
(3) at 45 DEG C -50 DEG C by step (2) gained supernatant concentration to the original volume of original volume half, it is standby；
(4) wheat flour is placed in dough mixing machine, is slowly added to step (3) products therefrom, side edged is slowly stirred, added clockwise
Continue to stir 5-8 minutes after step (3) products therefrom；
(5) toward pure water is added in step (4) products therefrom, high-speed stirred 10-15 minutes, rotating speed was 500 rev/min -600
Rev/min, formation dry and wet is uniform, hold pockets of particle dough, is cured 2-3 hours at a temperature of 35 DEG C -40 DEG C, obtains face
Group；
(6) step (5) gained dough is placed in cooler bin, regulation temperature is 15 DEG C -18 DEG C, is cooled down 10-15 minutes, must be cooled down
Dough；
(7) step (6) gained cooling dough is placed in continuous calendar, after required thickness is calendered to step by step, slitting is obtained initially
Noodles；
(8) the initial noodles of step (7) gained are cut as desired, the noodles after slitting is placed in baking room, adjusted
Temperature is 85 DEG C -90 DEG C, relative humidity is 30%-35%, is dried 4-6 hours, turn-over, continues drying to the water content of noodles and is
8%-10%, obtains final product the black garlic vermicelli.
5. the preparation method of a kind of black garlic vermicelli according to claim 4, it is characterized in that：Fining agent described in step (2)
It is shitosan.
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| CN107647276A (en) * | 2017-08-31 | 2018-02-02 | 天津科技大学 | A kind of black garlic slurry stone mill vermicelli and preparation method thereof |
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