CN107594480A - A kind of preparation method of the strong type black garlic sauce of paste flavor - Google Patents
A kind of preparation method of the strong type black garlic sauce of paste flavor Download PDFInfo
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- CN107594480A CN107594480A CN201710930394.4A CN201710930394A CN107594480A CN 107594480 A CN107594480 A CN 107594480A CN 201710930394 A CN201710930394 A CN 201710930394A CN 107594480 A CN107594480 A CN 107594480A
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Abstract
The invention discloses a kind of preparation method of the strong type black garlic sauce of paste flavor, it is prepared by following steps：Black bean powder and black rice flour are prepared into sauce song；Garlic fermentation prepares black garlic；By black garlic and sauce song mixed fermentation, just fermentate is obtained；By first fermentate and γ polyglutamic acid solution mixed fermentations, whole fermentate is obtained；Whole fermentate is broken into mud, adds salt, is well mixed, produces the strong type black garlic sauce of paste flavor.The preparation method of the present invention is simple for process, it is with short production cycle, energy consumption is low, efficiency high, it is adapted to large-scale industrial production, the black garlic sauce nutritional ingredient absorption of preparation is easier, comprehensive, instant, can not only meet daily the needs of directly using, and is also used as flavouring and is cooked for food.Black garlic sauce sauce body prepared by the present invention is purple bright glossy, and delicate mouthfeel is smooth, unique flavor, nutritious, is fermented by first fermentate and γ polyglutamic acids, can be obviously improved the mouthfeel of sauce body, and delicate flavour protrudes.
Description
Technical field
The present invention relates to edible paste technical field, the preparation method of more particularly to a kind of strong type black garlic sauce of paste flavor.
Background technology
Inherently a kind of food of medicine-food two-purpose of garlic, it is chosen as " autonomic drug most ".In National Cancer research
Heart nineteen ninety result of study shows that the anti-cancer ability height of garlic ranks first in common 48 kinds of anticancer foods.But universal garlic
It is directly edible, still prepared food is either eaten it raw, can not all play the superior efficacy of garlic completely.Moreover, edible life excessive daily
Garlic can cause excitant to damage the oral cavity of people, throat, gastrointestinal mucosa, trigger inflammation, can also damage stomach, liver function.
Garlic contains the bioactive substances such as a large amount of levulan, sulfur-containing amino acid, agglutinin, sterol, has raising immune
The characteristics of bioactivity such as power, antitumor, anti-oxidant, propagation probiotics, unique flavor and improvement flavour of food products, be well-known
Health food.Black garlic be a kind of fresh garlic by controlling temperature and humidity, formed, eliminated big by high-temperature maturing
Garlic odour taste and the garlic deep processed product for enhancing its oxidize-resistant physiology activity.Retaining fresh garlic original composition, function
On the basis of, superoxide dismutase in black garlic finished product（SOD）Active, hydrogen peroxide activated Scavenging activity, polyphenol content is than big
Garlic extract at least improves 13 times, 10 times, 7 times respectively, has very strong physiological function activity.Compared to garlic, black garlic resists
Oxidability improves decades of times, and 18 kinds of amino necessary to the protein of garlic in itself is largely transformed into human body
Acid, be advantageous to the rapid absorption of human body, to enhancing body immunity, alleviation human-body fatigue, keep health to serve very well
Effect, and taste is sour-sweet, no acid, is a kind of preferable health food.
Determined from all kinds of research institutions on garlic component content（Measured in 100g edible parts) data understand, greatly
Water content in garlic is typically 63%~70%, and protein content is 4.4%~7.7%, and fat content is 0.2%~0.4%, carbon aquation
Compound content is 23.6%~28.3%；In addition, also containing abundant vitamin in garlic, such as vitamin A, vitamin B1, dimension life
Plain B2Deng；The rare element germanium and selenium beneficial to human body etc. in garlic also be present；There occurs obvious for nutrient composition content in black garlic
Change.Wherein, per 100g black garlics contain heat 1100KJ, moisture 43.6g, sugared 41.4g, protein 10.4g, fatty 5.1g,
Potassium 930mg, calcium 13mg, magnesium 52mg, sodium 36mg, iron 2.1mg, zinc 1.4mg, vitamin B20.126mg, vitamin B610.726mg、
Nicotinic acid 10.048mg etc..
The content of the invention
The present invention is for the problem of existing black garlic eating method is single, nutritional ingredient possibly can not be completely absorbed, there is provided
A kind of nutritional ingredient absorb be easier, comprehensively, the preparation method of the strong type black garlic sauce of the paste flavor of instant.
The purpose of the present invention is achieved by the following technical solution：
A kind of preparation method of the strong type black garlic sauce of paste flavor, is prepared by following steps：
1）By black bean powder and black rice flour by weight being well mixed, powder is obtained；Yeast and water are added in powder and are well mixed, 20
DEG C fermentation 1h, access complex enzyme, inoculum concentration 3lgCFU/g, under conditions of 30-35 DEG C of temperature, humidity 60-70% breathe freely culture
It is 7-7.2lgCFU/g to total plate count, obtains sauce song；
2）Garlic is placed in climatic chamber, 70-80 DEG C of temperature, humidity 60-70%, fermented 5-10 days；81-90 is warming up to again
DEG C, humidity 71-80%, continue fermentation 7-10 days, obtain black garlic；
3）By black garlic and sauce song according to weight than 1:1-1.4 is well mixed, and is put into climatic chamber, design temperature 90-100
DEG C, ferment 10-12 days；Temperature is adjusted to 50-60 DEG C, continues fermentation 5-7 days, obtains just fermentate；
4）First fermentate is well mixed with gamma-polyglutamic acid solution, adjustment temperature is fermented 5-10 days to 50 ± 2 DEG C, obtains whole hair
Ferment thing；
5）Whole fermentate is broken into mud, adds salt, is well mixed, produces the strong type black garlic sauce of paste flavor.
Described, the weight ratio of black bean powder and black rice flour is 1：0.5-1.5.
Described, the weight ratio of powder, yeast and water is 1：0.01-0.02：0.5-0.8.
Described, the weight ratio of first fermentate and gamma-polyglutamic acid solution is 1:0.8-1.
Described, the concentration of gamma-polyglutamic acid solution is 4g/L.
Described, the addition of salt is the 10-15% of whole fermentate weight.
Beneficial effects of the present invention：
1. the preparation method of the strong type black garlic sauce of paste flavor of the present invention is simple for process, with short production cycle, energy consumption is low, efficiency
Height, is adapted to large-scale industrial production, the black garlic sauce nutritional ingredient of preparation absorb be easier, comprehensively, instant, not only can be with
Meet daily the needs of directly using, be also used as flavouring and cooked for food.
2. black garlic sauce sauce body prepared by the present invention is purple bright glossy, delicate mouthfeel is smooth, unique flavor, nutritious, leads to
Cross just fermentate to ferment with gamma-polyglutamic acid, the mouthfeel of sauce body can be obviously improved, delicate flavour protrudes.
Embodiment
To make those skilled in the art understand the production technology and technique effect of the present invention in detail, below specifically to implement
Example come be further described the present invention application and technique effect.
Embodiment 1
A kind of preparation method of the strong type black garlic sauce of paste flavor, is prepared by following steps：
1）By black bean powder and black rice flour by weight being well mixed, powder is obtained；Yeast and water are added in powder and are well mixed, 20
DEG C fermentation 1h, accesses complex enzyme, inoculum concentration 3lgCFU/g, culture of being breathed freely under conditions of 30 DEG C of temperature, humidity 70% is to bacterium colony
Sum is 7lgCFU/g, obtains sauce song；
2）Garlic is placed in climatic chamber, 80 DEG C of temperature, humidity 60%, fermented 5 days；It is warming up to 90 DEG C again, humidity 71%, after
Supervention ferment 7 days, obtains black garlic；
3）By black garlic and sauce song according to weight than 1:1.4 is well mixed, is put into climatic chamber, and design temperature is 90 DEG C, fermentation
12 days；Temperature is adjusted to 50 DEG C, continues fermentation 7 days, obtains just fermentate；
4）First fermentate is well mixed with gamma-polyglutamic acid solution, adjustment temperature is fermented 5 days to 50 ± 2 DEG C, obtains whole fermentation
Thing；
5）Whole fermentate is broken into mud, adds salt, is well mixed, produces the strong type black garlic sauce of paste flavor.
Described, the weight ratio of black bean powder and black rice flour is 1：1.5.
Described, the weight ratio of powder, yeast and water is 1：0.01：0.8.
Described, the weight ratio of first fermentate and gamma-polyglutamic acid solution is 1:0.8.
Described, the concentration of gamma-polyglutamic acid solution is 4g/L.
Described, the addition of salt is the 15% of whole fermentate weight.
Embodiment 2
A kind of preparation method of the strong type black garlic sauce of paste flavor, is prepared by following steps：
1）By black bean powder and black rice flour by weight being well mixed, powder is obtained；Yeast and water are added in powder and are well mixed, 20
DEG C fermentation 1h, accesses complex enzyme, inoculum concentration 3lgCFU/g, culture of being breathed freely under conditions of 33 DEG C of temperature, humidity 65% is to bacterium colony
Sum is 7.1lgCFU/g, obtains sauce song；
2）Garlic is placed in climatic chamber, 75 DEG C of temperature, humidity 65%, fermented 8 days；It is warming up to 85 DEG C again, humidity 75%, after
Supervention ferment 9 days, obtains black garlic；
3）By black garlic and sauce song according to weight than 1:1.2 is well mixed, is put into climatic chamber, and design temperature is 95 DEG C, fermentation
11 days；Temperature is adjusted to 55 DEG C, continues fermentation 6 days, obtains just fermentate；
4）First fermentate is well mixed with gamma-polyglutamic acid solution, adjustment temperature is fermented 8 days to 50 ± 2 DEG C, obtains whole fermentation
Thing；
5）Whole fermentate is broken into mud, adds salt, is well mixed, produces the strong type black garlic sauce of paste flavor.
Described, the weight ratio of black bean powder and black rice flour is 1：1.0.
Described, the weight ratio of powder, yeast and water is 1：0.02：0.7.
Described, the weight ratio of first fermentate and gamma-polyglutamic acid solution is 1:0.9.
Described, the concentration of gamma-polyglutamic acid solution is 4g/L.
Described, the addition of salt is the 13% of whole fermentate weight.
Embodiment 3
A kind of preparation method of the strong type black garlic sauce of paste flavor, is prepared by following steps：
1）By black bean powder and black rice flour by weight being well mixed, powder is obtained；Yeast and water are added in powder and are well mixed, 20
DEG C fermentation 1h, accesses complex enzyme, inoculum concentration 3lgCFU/g, culture of being breathed freely under conditions of 35 DEG C of temperature, humidity 60% is to bacterium colony
Sum is 7.2lgCFU/g, obtains sauce song；
2）Garlic is placed in climatic chamber, temperature 70 C, humidity 70%, fermented 10 days；It is warming up to 81 DEG C again, humidity 80%,
Continue fermentation 10 days, obtain black garlic；
3）By black garlic and sauce song according to weight than 1:1 is well mixed, is put into climatic chamber, and design temperature is 100 DEG C, fermentation 10
My god；Temperature is adjusted to 60 DEG C, continues fermentation 5 days, obtains just fermentate；
4）First fermentate is well mixed with gamma-polyglutamic acid solution, adjustment temperature is fermented 10 days to 50 ± 2 DEG C, obtains whole fermentation
Thing；
5）Whole fermentate is broken into mud, adds salt, is well mixed, produces the strong type black garlic sauce of paste flavor.
Described, the weight ratio of black bean powder and black rice flour is 1：0.5.
Described, the weight ratio of powder, yeast and water is 1：0.02：0.5.
Described, the weight ratio of first fermentate and gamma-polyglutamic acid solution is 1:1.
Described, the concentration of gamma-polyglutamic acid solution is 4g/L.
Described, the addition of salt is the 10% of whole fermentate weight.
Comparative example 1
Black garlic sauce is prepared according to method disclosed in patent CN104643026A.
Effect assessment
Embodiment 1-3 and comparative example the black garlic sauce prepared are subjected to effect assessment from mouthfeel, color and luster and smell, concrete outcome is shown in Table
1。
The effect assessment of the black garlic sauce of table 1
| Packet | Mouthfeel | Color and luster | Smell |
| Embodiment 1 | Exquisiteness, smooth, delicate flavour protrudes | It is purple bright glossy | There is garlic taste, have no irritating odor |
| Embodiment 2 | Exquisiteness, smooth, delicate flavour protrudes | It is purple bright glossy | There is garlic taste, have no irritating odor |
| Embodiment 3 | Exquisiteness, smooth, delicate flavour protrudes | It is purple bright glossy | There is garlic taste, have no irritating odor |
| Comparative example | Exquisiteness, more smooth, no delicate flavour | Purple, dull | Without garlic taste, have no irritating odor |
Without departing from the idea case in the present invention described above, made according to ordinary skill knowledge and customary means each
Kind is replaced or change, is included within the scope of the present invention.
Claims (6)
1. a kind of preparation method of the strong type black garlic sauce of paste flavor, it is characterised in that be prepared by following steps：
1）By black bean powder and black rice flour by weight being well mixed, powder is obtained；Yeast and water are added in powder and are well mixed, 20
DEG C fermentation 1h, access complex enzyme, inoculum concentration 3lgCFU/g, under conditions of 30-35 DEG C of temperature, humidity 60-70% breathe freely culture
It is 7-7.2lgCFU/g to total plate count, obtains sauce song；
2）Garlic is placed in climatic chamber, 70-80 DEG C of temperature, humidity 60-70%, fermented 5-10 days；81-90 is warming up to again
DEG C, humidity 71-80%, continue fermentation 7-10 days, obtain black garlic；
3）By black garlic and sauce song according to weight than 1:1-1.4 is well mixed, and is put into climatic chamber, design temperature 90-100
DEG C, ferment 10-12 days；Temperature is adjusted to 50-60 DEG C, continues fermentation 5-7 days, obtains just fermentate；
4）First fermentate is well mixed with gamma-polyglutamic acid solution, adjustment temperature is fermented 5-10 days to 50 ± 2 DEG C, obtains whole hair
Ferment thing；
5）Whole fermentate is broken into mud, adds salt, is well mixed, produces the strong type black garlic sauce of paste flavor.
2. the preparation method of the strong type black garlic sauce of paste flavor according to claim 1, it is characterised in that the black bean powder and black rice
The weight ratio of powder is 1：0.5-1.5.
3. the preparation method of the strong type black garlic sauce of paste flavor according to claim 1, it is characterised in that the powder, yeast and
The weight ratio of water is 1：0.01-0.02：0.5-0.8.
4. the preparation method of the strong type black garlic sauce of paste flavor according to claim 1, it is characterised in that it is described just fermentate with
The weight ratio of gamma-polyglutamic acid solution is 1:0.8-1.
5. the preparation method of the strong type black garlic sauce of paste flavor according to claim 4, it is characterised in that the gamma-polyglutamic acid
The concentration of solution is 4g/L.
6. the preparation method of the strong type black garlic sauce of paste flavor according to claim 1, it is characterised in that the addition of the salt is
The 10-15% of whole fermentate weight.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113243517A (en) * | 2021-06-04 | 2021-08-13 | 苏州市平望调料酱品有限公司 | Multi-batch continuous microbial fermentation production process for chili sauce production |
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|---|---|---|---|---|
| CN104256528A (en) * | 2014-09-30 | 2015-01-07 | 暨南大学 | Black garlic sauce and black garlic moon cake stuffing containing same |
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2017
- 2017-10-09 CN CN201710930394.4A patent/CN107594480A/en active Pending
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|---|---|---|---|---|
| CN104256528A (en) * | 2014-09-30 | 2015-01-07 | 暨南大学 | Black garlic sauce and black garlic moon cake stuffing containing same |
| 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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| CN105725163A (en) * | 2016-02-06 | 2016-07-06 | 湖北工业大学 | Lentinus edodes and black garlic source |
| CN106376911A (en) * | 2016-09-07 | 2017-02-08 | 南阳农业职业学院 | Deodorized fermentation black garlic sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113243517A (en) * | 2021-06-04 | 2021-08-13 | 苏州市平望调料酱品有限公司 | Multi-batch continuous microbial fermentation production process for chili sauce production |
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Application publication date: 20180119 |