CN106962850A - A kind of preparation method of two-part black garlic - Google Patents
A kind of preparation method of two-part black garlic Download PDFInfo
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- CN106962850A CN106962850A CN201710195549.4A CN201710195549A CN106962850A CN 106962850 A CN106962850 A CN 106962850A CN 201710195549 A CN201710195549 A CN 201710195549A CN 106962850 A CN106962850 A CN 106962850A
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Abstract
The invention discloses a kind of preparation method of two-part black garlic, in preparation technology of the present invention, the processing temperature of black garlic is no more than 70 DEG C, and no added preservative, short preparation period, it is not necessary to add special installation, production cost is low, it is adaptable to industrialized production；Production period does not need any additive, safety non-pollution.
Description
Technical field
The present invention relates to a kind of preparation method of two-part black garlic, belong to processing of agriculture product technical field.
Background technology
Garlic is Liliaceae allium garlic, is the agricultural product and Tradition condiment of China's characteristic, and cultivation history is long, cultivation face
Product is big, yield is high.The intense irritation smell and acid that fresh garlic has become the bottleneck of garlic industry development, together
When also promote garlic processing industry flourish.At present the country garlic converted products mainly have dehydrated garlic product, fresh products,
Quick frozen product, pickled product, black garlic etc..Wherein, black garlic starts from Japan, and one upsurge has been started in garlic converted products field,
Garlic secondary industry is set to have more wide prospect.Relative to garlic, black garlic is in dark brown, with more preferable sense organ, its
Entrance is soft rotten fragrant and sweet, high resilience；Its polyphenol content improves more than 5 times, its superoxide dismutase compared with Common garlic
(SOD) activity improves more than 10 times, the effects such as black garlic also has anticancer, anti-inflammation, anti-aging, hypoglycemic, strengthen immunity.
At present, the production technology of domestic and international black garlic uses fermentation process, but needs multisection type alternating temperature simultaneously these techniques more
And the damp condition of control fermentation, complex process, to equipment requirement height；Or need by immersion, addition lactic acid or garlic essence
The techniques such as oil, operating process is complicated, and product cost is high；And fermentation period is long, low production efficiency, power consumption cost is high.
The content of the invention
The present invention is intended to provide a kind of preparation method of two-part black garlic, technical problem to be solved is simplified black garlic work
Skill condition, reduction black garlic processing cost, shortens black garlic process time, improves black garlic product quality.
In preparation technology of the present invention, the processing temperature of black garlic is no more than 70 DEG C, and no added preservative, short preparation period,
Special installation need not be added, production cost is low, it is adaptable to industrialized production；Production period does not need any additive, safety
It is pollution-free.
The preparation method of two-part black garlic of the present invention, comprises the following steps：
1st, pre-process：Impurity elimination is carried out to fresh garlic, cleans and drains；
2nd, cryogenic freezing：Pretreated garlic is placed at -15 DEG C to -25 DEG C and freezed 4-6 days；Cryogenic freezing processing can
To be destroyed to Garlic cell wall, increase Garlic cell membrane permeability, make its Dissolve things inside flow out, broken enzyme, browning substrates and
The compartmentalization distribution of oxygen, makes it fully contact, causes enzymatic browning to be accelerated, and lay in substantial amounts of brown stain bottom for non-enzymatic browning
Thing, accelerates the nonenzymatic browning reaction process after heating, shortens the reaction time.
3rd, two sections it is incubated：Garlic after cryogenic freezing is handled puts into fermentation bag sealing, is placed in constant incubator,
It is incubated 5-7 days in 35-40 DEG C first, then raise temperature to 65-70 DEG C and continue to cultivate 10-13 days, obtain black garlic finished product.
The fermentation bag is food-grade refractory polyethylene bag.Load the processing of fermentation bag interior sealing, on the one hand can control to add
The moisture content change of garlic during work, makes the soft texture of black garlic, and on the other hand mouthfeel can make because of U.S. rad such as preserved fruit
The aromatic substance that reaction is produced is retained, and improves the local flavor of black garlic.
The present invention is incubated using two sections, and the Low- temperature culture at 35-40 DEG C can be such that enzyme-to-substrate fully reacts, and be non-
Enzymatic browning lays in browning substrates, while making the garlic by cryogenic freezing keep complete form, improves product appearance；Low temperature is trained
It is warming up to 65-70 DEG C after supporting to continue to cultivate, now enzymatic reaction is fully carried out, promotes Maillard reaction under hot conditions, greatly
Sugar inside garlic fully reacts with amino acid, garlic meat is occurred brown stain, accelerates the brown stain of garlic, after 10-13 days, has taken out
Whole black garlic finished product.
Not more than 70 DEG C of temperature in process of the present invention, safe, the process-cycle is short；It is not required in process
Special installation is wanted, common insulating box can be processed, without controlling humidity, and production cost is low, be highly suitable for industrialization
Production.
The black garlic obtained by processing technology of the present invention greatly reduces penetrating odor, and fragrance component content rise makes
The flavour and smell of black garlic have obtained significantly improving；The content of reduced sugar and total phenol is largely accumulated, and is made it have fresh and sweet
Mouthfeel, and greatly improve the health value of black garlic.The inventive method is simple to operation, consumes energy low, it is not necessary to any
Additive, safety non-pollution.
Brief description of the drawings
Fig. 1 is black garlic finished product appearance.From figure 1 it appears that the outward appearance of finished product black garlic and fresh garlic are basically identical, garlic
Skin keeps complete, with good outward appearance.
Fig. 2 is inside black garlic finished product.From figure 2 it can be seen that completely, good product matter is presented in black garlic g
Amount.
Fig. 3 is the GC-MS collection of illustrative plates of fresh garlic.From figure 3, it can be seen that volatile materials is more in fresh garlic, up to 5 more than peak value ×
107MAU, mostly sulfur-containing compound, with stronger penetrating odor.
Fig. 4 is the GC-MS collection of illustrative plates of black garlic.Figure 4, it is seen that volatile materials is significantly reduced in black garlic, peak value reaches
To 2.76 × 107MAU, aromatic substance is dramatically increased, and taste is better.
Fig. 5 is the hardness of black garlic in process with the change curve of curing number of days.From figure 5 it can be seen that with
The change of number of days is cured, black garlic hardness is tapered into, quality becomes soft, mouthfeel likeness in form preserved fruit, mouthfeel is more preferably.
Fig. 6 is the polyphenol content of black garlic in process with the change curve of curing number of days.From fig. 6 it can be seen that
With the change of curing number of days, the polyphenol content in black garlic increases, with certain health value.
Embodiment
The preparation method of two-part black garlic is as follows in the embodiment of the present invention：
1st, pre-process：Impurity elimination is carried out to fresh garlic, cleans and drains；
2nd, cryogenic freezing：Pretreated garlic is placed at -21 DEG C and freezed 5 days；Cryogenic freezing processing can be to garlic
Cell membrane is destroyed, and increases Garlic cell membrane permeability, is flowed out its Dissolve things inside, has been broken the area of enzyme, browning substrates and oxygen
Domainization is distributed, and it is fully contacted, causes enzymatic browning to be accelerated, and lays in substantial amounts of browning substrates for non-enzymatic browning, accelerates to rise
Nonenzymatic browning reaction process after temperature, shortens the reaction time.
3rd, two sections it is incubated：Garlic after cryogenic freezing is handled puts into fermentation bag sealing, is placed in constant incubator,
It is incubated 6 days in 35 DEG C first, then raise temperature to 65 DEG C and continue to cultivate 12 days, obtain black garlic finished product.
The fermentation bag is food-grade refractory polyethylene bag.Load the processing of fermentation bag interior sealing, on the one hand can control to add
The moisture content change of garlic during work, makes the soft texture of black garlic, and on the other hand mouthfeel can make because of U.S. rad such as preserved fruit
The aromatic substance that reaction is produced is retained, and improves the local flavor of black garlic.
The present invention is incubated using two sections, and the Low- temperature culture at 35 DEG C can be such that enzyme-to-substrate fully reacts, and be non-enzymatic
Browning substrates are laid in brown stain, while making the garlic by cryogenic freezing keep complete form, improve product appearance；Low- temperature culture
After be warming up to 65 DEG C and continue to cultivate, now enzymatic reaction fully carries out, promotes under hot conditions inside Maillard reaction, garlic
Sugar fully reacted with amino acid, garlic meat is occurred brown stain, accelerate the brown stain of garlic, after 12 days, the complete black garlic of taking-up
Finished product.
Claims (3)
1. a kind of preparation method of two-part black garlic, it is characterised in that comprise the following steps：
(1) pre-process：Impurity elimination is carried out to fresh garlic, cleans and drains；
(2) cryogenic freezing：Pretreated garlic is placed at -15 DEG C to -25 DEG C and freezed 4-6 days；
(3) two sections incubated：Garlic after cryogenic freezing is handled puts into fermentation bag sealing, is placed in constant incubator, first
5-7 days incubated prior to 35-40 DEG C, then raise temperature to 65-70 DEG C and continue to cultivate 10-13 days, obtain black garlic finished product.
2. preparation method according to claim 1, it is characterised in that：
The temperature of cryogenic freezing processing is -21 DEG C, and the time is 5 days.
3. preparation method according to claim 1, it is characterised in that：
The fermentation bag is food-grade refractory polyethylene bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710195549.4A CN106962850A (en) | 2017-03-29 | 2017-03-29 | A kind of preparation method of two-part black garlic |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710195549.4A CN106962850A (en) | 2017-03-29 | 2017-03-29 | A kind of preparation method of two-part black garlic |
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| CN201710195549.4A Pending CN106962850A (en) | 2017-03-29 | 2017-03-29 | A kind of preparation method of two-part black garlic |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783333A (en) * | 2018-06-21 | 2018-11-13 | 临泉县恒达食品有限公司 | A kind of energy-efficient black garlic fermentation production technology |
| CN109206530A (en) * | 2018-08-21 | 2019-01-15 | 育生（厦门）生物科技有限公司 | The preparation method of black garlic levulan |
| CN110214884A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | Application of the black ginger as preservative |
| CN110214952A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | A kind of black ginger powder and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564374A (en) * | 2013-10-28 | 2014-02-12 | 青岛农业大学 | Black garlic as well as fermentation process thereof |
| CN105592718A (en) * | 2014-09-05 | 2016-05-18 | 营农组合法人泰营农水产 | Method for making black garlic |
| CN106072544A (en) * | 2016-06-27 | 2016-11-09 | 山东晨农生物科技有限公司 | A kind of black Bulbus Allii processing method |
| CN106465868A (en) * | 2015-08-18 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | A kind of rapid processing technique of black Bulbus Allii |
-
2017
- 2017-03-29 CN CN201710195549.4A patent/CN106962850A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564374A (en) * | 2013-10-28 | 2014-02-12 | 青岛农业大学 | Black garlic as well as fermentation process thereof |
| CN105592718A (en) * | 2014-09-05 | 2016-05-18 | 营农组合法人泰营农水产 | Method for making black garlic |
| CN106465868A (en) * | 2015-08-18 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | A kind of rapid processing technique of black Bulbus Allii |
| CN106072544A (en) * | 2016-06-27 | 2016-11-09 | 山东晨农生物科技有限公司 | A kind of black Bulbus Allii processing method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783333A (en) * | 2018-06-21 | 2018-11-13 | 临泉县恒达食品有限公司 | A kind of energy-efficient black garlic fermentation production technology |
| CN109206530A (en) * | 2018-08-21 | 2019-01-15 | 育生（厦门）生物科技有限公司 | The preparation method of black garlic levulan |
| CN110214884A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | Application of the black ginger as preservative |
| CN110214952A (en) * | 2019-06-19 | 2019-09-10 | 河南省科学院 | A kind of black ginger powder and preparation method thereof |
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Application publication date: 20170721 |