CN108293787A - A kind of preparation method of implantation methods of garlic, melanocyte and black garlic - Google Patents
A kind of preparation method of implantation methods of garlic, melanocyte and black garlic Download PDFInfo
- Publication number
- CN108293787A CN108293787A CN201810274963.9A CN201810274963A CN108293787A CN 108293787 A CN108293787 A CN 108293787A CN 201810274963 A CN201810274963 A CN 201810274963A CN 108293787 A CN108293787 A CN 108293787A
- Authority
- CN
- China
- Prior art keywords
- garlic
- black garlic
- black
- fermentation
- implantation methods
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000002234 Allium sativum Species 0.000 title claims abstract description 82
- 235000004611 garlic Nutrition 0.000 title claims abstract description 82
- 241000383638 Allium nigrum Species 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000002513 implantation Methods 0.000 title claims abstract description 15
- 210000002752 melanocyte Anatomy 0.000 title description 2
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000003337 fertilizer Substances 0.000 claims description 8
- 238000001704 evaporation Methods 0.000 claims description 7
- 230000008020 evaporation Effects 0.000 claims description 7
- 238000001556 precipitation Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 5
- 239000004202 carbamide Substances 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 5
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 5
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 5
- 239000000618 nitrogen fertilizer Substances 0.000 claims description 5
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 5
- 239000002344 surface layer Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 231100000614 poison Toxicity 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 2
- 239000002574 poison Substances 0.000 claims 1
- 239000002253 acid Substances 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 10
- 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 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 241000607479 Yersinia pestis Species 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 230000001681 protective effect Effects 0.000 abstract description 3
- 208000035150 Hypercholesterolemia Diseases 0.000 abstract description 2
- 208000034189 Sclerosis Diseases 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000001741 anti-phlogistic effect Effects 0.000 abstract description 2
- 230000000259 anti-tumor effect Effects 0.000 abstract description 2
- 210000001367 artery Anatomy 0.000 abstract description 2
- 239000013522 chelant Substances 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000009965 odorless effect Effects 0.000 abstract description 2
- 230000002490 cerebral effect Effects 0.000 abstract 1
- 208000019553 vascular disease Diseases 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 210000003491 skin Anatomy 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000011593 sulfur Substances 0.000 description 3
- 229910052717 sulfur Inorganic materials 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- 229910052732 germanium Inorganic materials 0.000 description 2
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- VNFYMAPAENTMMO-UHFFFAOYSA-N 5-chloro-2-methylquinoline Chemical compound ClC1=CC=CC2=NC(C)=CC=C21 VNFYMAPAENTMMO-UHFFFAOYSA-N 0.000 description 1
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 230000024932 T cell mediated immunity Effects 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- 229940008075 allyl sulfide Drugs 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000001458 anti-acid effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940014062 garlic preparation Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003832 immune regulation Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000003699 striated muscle Anatomy 0.000 description 1
- -1 sugared part Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of implantation methods of garlic, the preparation methods of black garlic and black garlic, the present invention is by planting garlic in highlands, it is big using highlands day and night temperature, be not easy it is sick, it is environmentally safe, it is environmentally protective, pest can be prevented from the root cause, improves the nutritive value of garlic, and the garlic meat produced is full, and garlic grows fine, yield is high；Black garlic prepared by method using the present invention, need not add any chemical substance, fermentation time is short, and can prepare the higher black garlic of nutritional ingredient, and black garlic does not have acid, odorless to have no irritating odor, and distributes sour-sweet fragrance；Black garlic prepared by the present invention has stronger bactericidal antiphlogistic effect, antitumor action prevents Cardial or cerebral vascular diseases, and food fiber can chelate cholesterol in the nutritional ingredient in black garlic, to inhibit absorption of the human body to cholesterol, the angiocardiopathies such as hypercholesterolemia and artery sclerosis can be prevented.
Description
Technical field
The invention belongs to food processing technology fields, specifically, being related to a kind of implantation methods of garlic, black garlic and black garlic
Preparation method.
Background technology
Garlic is Liliaceae allium, and property and flavor of peppery and warm, returns spleen, stomach, lung, large intestine channel have in lower hot air heating, disappear paddyization
Food.The effect of removing toxic substances evil removing, clear ruffian desinsection.It is now recognized that main bioactive substance is sulfur-bearing specific to garlic in garlic
Compound.Modern Pharmaceutical Chemistry research has shown that greatly sulfur-bearing ingredient up to more than 30 is planted in garlic, mainly has Diallytrisin, i.e.,
Allicin, diallyl disulphide, allyl sulfide, allicin and alliin.In addition to the above sulfur-containing compound, in garlic
The trace elements such as selenium, germanium and vitamin B1, vitamin A, the natural components such as vitamin C also have apparent pharmacological activity.Its
Middle selenium, germanium, garlic alkene are anti-aging in the cell-mediated immunity of organism, body fluid in anti-oxidant, anticoagulation, removing toxic substances, anticancer
Process of immune regulation all plays highly important effect.The complex chemical composition of garlic contains abundant vitamin, amino
The nutritional ingredients such as acid, protein, carbohydrate, inorganic salts, garlic trace element with phosphorus be height, secondly for magnesium, iron, silicon, aluminium, zinc
Deng.
The advantageous function of garlic includes：1, garlic has broad-spectrum bactericidal action, is a kind of natural broad-spectrum sterilization element.2, garlic
There is health-care effect to cardiovascular system.3, the antitumaous effect of garlic.4, the inoxidizability of garlic.
Black garlic be with fresh raw garlic, under the conditions of high temperature and humidity, manufactured food after fermenting 30-90 days in fermenting case,
Without garlic odour after black garlic food, the mouthfeel of the nutritive value of superelevation and " sweet tea, soft, glutinous " is just gradually recognized and approves, at
For a kind of currently more fashionable health food.Micronutrient levels is higher in black garlic, and taste is sour-sweet, without garlicky, has antioxygen
Change, anti-acid effect, be particularly suitable for three high crowds and cancer patient, because the black garlic that technique is prepared at present contains per 100g
Moisture 43.6, heat 1100KJ, sugar 41.4g, protein 10.4g, fat 5.1g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium
36mg, potassium 930mg, zinc 1.4mg, vitamin B2 0.126mg, niacin 10.048mg, it is big that moisture, fat etc. are substantially less than fresh life
Garlic, and trace element, protein, sugared part, vitamin etc. significantly improve, so being considered as a kind of excellent health food.
Black garlic production method in the prior art needs addition chemical substance to be handled, and preparation time is longer, and high
The warm working time is long, high energy consumption, and nutritional ingredient is low.
For these reasons, special to propose the present invention.
Invention content
In order to solve problem above of the existing technology, the present invention provides a kind of implantation methods of garlic, black garlic and
The preparation method of black garlic, planting garlic of the invention pass through off-season cultivation, highlands height above sea level high-temperature in highlands
Low, day and night temperature is big, and the garlic meat produced is full, and the black garlic mouthfeel prepared using the garlic of this method production is excellent,
Quality is soft, and nutritional ingredient is significantly improved, and black garlic production method of the invention does not add any additive, reduces into
This, and the time fermented is short.
The first object of the present invention provides a kind of implantation methods of garlic, includes the following steps：
(1) selection of land is planted：The highlands for choosing pollution-free, continental plateau monsoon weather is ploughed, is applied fertilizer, standby
With；
(2) in annual mid-September, garlic clove full, that meat is pure white is selected to be impregnated in water 3.5-4 hours as garlic kind
Afterwards, it is planted on the soil of fertilising, through overwintering off-season cultivation, month next year 6-7 harvests garlic.
Further, the height above sea level on the plateau chosen in step (1) is 2000 or more, 120-130 DEG C of average temperature of the whole year, Nian Ping
Equal sunshine 2100-2200 hours, 180-190 days frost-free period, 600-650 millimeters of mean annual precipitation, evaporation capacity 1400-1600 millis
Rice.
Further, 127 DEG C of average temperature of the whole year, annual sunshine 2129.7 hours, 184 days frost-free periods, mean annual precipitation
616.2 millimeters of amount, 1500 millimeters of evaporation capacity.
Further, fertilising is 50-55kg/ mus of nitrogen fertilizer application, 65-70kg/ mus of potassium dihydrogen phosphate and urea in step (2)
15-20kg/ mus.
The present invention garlic selection highlands plant, the day and night temperature of highlands is larger, be not easy it is sick, to environment
Pollution-free, environmentally protective can prevent pest from the root cause, improve the nutritive value of garlic, and the garlic meat produced is full
It is full, and garlic grows fine, yield is high.
The second object of the present invention provides black garlic made of a kind of garlic planted using above-mentioned implantation methods.
The third object of the present invention provides a kind of preparation method of black garlic, includes the following steps：
(1) the not damaged garlic surface layer skin of full, appearance is removed and is fermented；
(2) garlic after fermenting is placed 2-5 days at room temperature, is sterilized, and sterilizing obtains the black garlic.
Further, the fermentation in step (1) is divided into two stages.
Further, the fermentation temperature of first stage is 85-95 DEG C, fermentation time 30-50h, the fermentation of second stage
Temperature is 65-75 DEG C, fermentation time 60-110h.
Further, the relative humidity of fermentation air is more than 70%.
Further, disinfection is disinfection by ultraviolet light in step (2), and disinfecting time is 45-50 hours.
Disinfection by ultraviolet light refers to the general name that wavelength is radiated from 10-400nm, because ultraviolet light can cause DNA chain is disconnected to kill core
The bioactivity of acid causes bacterial death, the present invention to use ultraviolet sterilization, has obvious effect to the killing of bacterium,
It is fast to kill speed, non-secondary pollution.
Through the invention black garlic made from the preparation method of black garlic from the appearance from the point of view of, garlic skin and garlic meat are partially separated, garlic
Meat becomes sepia, and hardness reduces, and becomes softer, and from interior quality, the moisture of Garlic meat reduces, quality
It lightens, garlic meat is without the pungent taste of uncooked garlic, the taste with sweet tea acid.
Compared with prior art, beneficial effects of the present invention are as follows：
(1) present invention by planting garlic in highlands, it is big using highlands day and night temperature, be not easy it is sick, to environment
Pollution-free, environmentally protective can prevent pest from the root cause, improve the nutritive value of garlic, and the garlic meat produced is full
It is full, and garlic grows fine, yield is high；
(2) using the present invention planting garlic method plantation garlic made of black garlic, the delicious meat of black garlic, mouthfeel compared with
Good, nutritional ingredient is higher, wherein moisture, amino nitrogen, reduced sugar, total acid, the content of total phenol and HMF are moderate；
(3) black garlic prepared by method using the present invention, need not add any chemical substance, fermentation time is short, and energy
The higher black garlic of nutritional ingredient is prepared, black garlic does not have acid, odorless to have no irritating odor, and distributes sour-sweet fragrance, and this
Black garlic cost prepared by inventive method is relatively low, and the production time is short, can mass produce；
(4) there is black garlic prepared by the present invention stronger bactericidal antiphlogistic effect, antitumor action to prevent the heart, cerebrovascular disease
Disease, food fiber can chelate cholesterol in the nutritional ingredient in black garlic, to inhibit absorption of the human body to cholesterol, can prevent
The angiocardiopathies such as hypercholesterolemia and artery sclerosis.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, technical scheme of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
This implements a kind of implantation methods of garlic, includes the following steps：
(1) selection of land is planted：The highlands for choosing pollution-free, continental plateau monsoon weather is ploughed, is applied fertilizer, standby
With, wherein the height above sea level on plateau is 2000 or more, 120 DEG C of average temperature of the whole year, annual sunshine 2100 hours, 180 days frost-free periods,
600 millimeters of mean annual precipitation, 1400 millimeters of evaporation capacity；
(2) in annual mid-September, after selecting garlic clove full, that meat is pure white to impregnate 3.5 hours in water as garlic kind,
It is planted on the soil of fertilising, wherein apply fertilizer as 15kg/ mus of 50kg/ mus of nitrogen fertilizer application, 65kg/ mus of potassium dihydrogen phosphate and urea, warp
Overwintering off-season cultivation, June next year harvest garlic.
Embodiment 2
This implements a kind of implantation methods of garlic, includes the following steps：
(1) selection of land is planted：The highlands for choosing pollution-free, continental plateau monsoon weather is ploughed, is applied fertilizer, standby
With, wherein the height above sea level on plateau is 2000 or more, 127 DEG C of average temperature of the whole year, annual sunshine 2129.7 hours, frost-free period 184
It, 616.2 millimeters of mean annual precipitation, 1500 millimeters of evaporation capacity；
(2) in annual mid-September, after selecting garlic clove full, that meat is pure white to impregnate 3.7 hours in water as garlic kind,
It is planted on the soil of fertilising, wherein apply fertilizer as 17kg/ mus of 53kg/ mus of nitrogen fertilizer application, 67kg/ mus of potassium dihydrogen phosphate and urea, warp
Overwintering off-season cultivation, July next year harvest garlic.
Embodiment 3
This implements a kind of implantation methods of garlic, includes the following steps：
(1) selection of land is planted：The highlands for choosing pollution-free, continental plateau monsoon weather is ploughed, is applied fertilizer, standby
With, wherein the height above sea level on plateau is 2000 or more, 130 DEG C of average temperature of the whole year, annual sunshine 2200 hours, 190 days frost-free periods,
650 millimeters of mean annual precipitation, 1600 millimeters of evaporation capacity；
(2) in annual mid-September, after selecting garlic clove full, that meat is pure white to impregnate 4 hours in water as garlic kind, kind
It is implanted on the soil of fertilising, wherein it applies fertilizer as 55kg/ mus of nitrogen fertilizer application, 20kg/ mu of 70kg/ mus of potassium dihydrogen phosphate and urea, through getting over
Winter off-season cultivation, July next year harvest garlic.
Embodiment 4
The black garlic produced using the garlic of a kind of plant of embodiment, the preparation method of black garlic are included the following steps：
(1) the not damaged garlic surface layer skin of full, appearance to be removed and is fermented, fermentation is divided into two stages, the
The fermentation temperature in one stage is 85 DEG C, fermentation time 30h, and the fermentation temperature of second stage is 65 DEG C, fermentation time 60h,
The relative humidity of fermentation air is more than 70%；
(2) garlic after fermenting is placed 2 days at room temperature, and using disinfection by ultraviolet light 45 hours, sterilizing obtained described black
Garlic.
Embodiment 5
The black garlic produced using the garlic of 2 kinds of plants of embodiment, the preparation method of black garlic are included the following steps：
(1) the not damaged garlic surface layer skin of full, appearance to be removed and is fermented, fermentation is divided into two stages, the
The fermentation temperature in one stage is 90 DEG C, fermentation time 40h, and the fermentation temperature of second stage is 70 DEG C, fermentation time 85h,
The relative humidity of fermentation air is more than 70%；
(2) garlic after fermenting is placed 3 days at room temperature, and using disinfection by ultraviolet light 47 hours, sterilizing obtained described black
Garlic.
Embodiment 6
The black garlic produced using the garlic of 3 kinds of plants of embodiment, the preparation method of black garlic are included the following steps：
(1) the not damaged garlic surface layer skin of full, appearance to be removed and is fermented, fermentation is divided into two stages, the
The fermentation temperature in one stage is 95 DEG C, fermentation time 50h, and the fermentation temperature of second stage is 75 DEG C, fermentation time 110h,
The relative humidity of fermentation air is more than 70%；
(2) garlic after fermenting is placed 3 days at room temperature, and using disinfection by ultraviolet light 50 hours, sterilizing obtained described black
Garlic.
Test example 1
Respectively to the embodiment 4-6 black garlic prepared carried out moisture, amino nitrogen, reduced sugar, total acid, total phenol and HMF into
It has gone measurement, the results are shown in Table 1.
Table 1
Black garlic prepared by the method for the present invention, moisture concentrates between 50-51%, this ensure that black garlic moisture contains
That measures is moderate, product will not be kept dry, hard because of moisture is too low, cause mouthfeel bad, it is difficult to it chews, and excess moisture meeting
Cause wet, glutinous, not only leads to taste bad, the inconvenience of peeling when also resulting in edible but will influence the storage of product；Amino
State nitrogen participates in the synthesis of human body multiple proteins as black garlic functional components, is the important of evaluation black garlic product nutritive value
Index, the very few reduction that will lead to black garlic product nutritive value；Reduced sugar can cover bitter taste, astringent taste, the acid of black garlic product
Taste increases the mouthfeel of product sweetness；The mouthfeel of the excessively high black garlic product of total acid content is sour and astringent, reduces the quality of black garlic product, this hair
Bright total acid content is relatively low, black garlic it is good in taste；Aldehydes matter is the critical function ingredient of black garlic product, to the antioxygen of black garlic
Change effect and play key effect, black garlic aldehydes matter content of the invention is higher, relatively stablizes, and plays preferable oxidation resistant work
With；HMF has that anti-oxidant, the function beneficial to human body such as resist myocardial ischemia, and can improve the nutritive value of black garlic product, still
HMF too high levels can generate harm to human body viscera and striated muscle, and black garlic HMF of the invention is harmless, and content is moderate.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of implantation methods of garlic, which is characterized in that include the following steps：
(1) selection of land is planted：The highlands for choosing pollution-free, continental plateau monsoon weather is ploughed, is applied fertilizer, spare；
(2) in annual mid-September, after selecting garlic clove full, that meat is pure white to impregnate 3.5-4 hours in water as garlic kind, kind
It is implanted on the soil of fertilising, through overwintering off-season cultivation, month next year 6-7 harvests garlic.
2. the implantation methods of garlic according to claim 1, which is characterized in that the height above sea level on the plateau chosen in step (1)
It is 2000 or more, 120-130 DEG C of average temperature of the whole year, annual sunshine 2100-2200 hours, 180-190 days frost-free period, annual
600-650 millimeters of precipitation, 1400-1600 millimeters of evaporation capacity.
3. the implantation methods of garlic according to claim 2, which is characterized in that 127 DEG C of average temperature of the whole year, annual sunshine
2129.7 hours, 184 days frost-free periods, 616.2 millimeters of mean annual precipitation, 1500 millimeters of evaporation capacity.
4. the implantation methods of garlic according to claim 1, which is characterized in that fertilising is nitrogen fertilizer application 50- in step (2)
55kg/ mus, 15-20kg/ mus of 65-70kg/ mus of potassium dihydrogen phosphate and urea.
5. black garlic made of the garlic that a kind of implantation methods using described in claim 1-4 any one are planted.
6. a kind of preparation method of the black garlic described in claim 5, which is characterized in that include the following steps：
(1) the not damaged garlic surface layer skin of full, appearance is removed and is fermented；
(2) garlic after fermenting is placed 2-5 days at room temperature, is sterilized, and sterilizing obtains the black garlic.
7. the preparation method of black garlic according to claim 6, which is characterized in that the fermentation in step (1) is divided into two ranks
Section.
8. the preparation method of black garlic according to claim 7, which is characterized in that the fermentation temperature of first stage is 85-95
DEG C, the fermentation temperature of fermentation time 30-50h, second stage are 65-75 DEG C, fermentation time 60-110h.
9. the preparation method of black garlic according to claim 6, which is characterized in that the relative humidity of fermentation air is more than
70%.
10. the preparation method of black garlic according to claim 6, which is characterized in that disinfection disappears for ultraviolet light in step (2)
Poison, disinfecting time are 45-50 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810274963.9A CN108293787A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of implantation methods of garlic, melanocyte and black garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810274963.9A CN108293787A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of implantation methods of garlic, melanocyte and black garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108293787A true CN108293787A (en) | 2018-07-20 |
Family
ID=62848105
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810274963.9A Pending CN108293787A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of implantation methods of garlic, melanocyte and black garlic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108293787A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN107667813A (en) * | 2017-09-30 | 2018-02-09 | 洱源县无咎农副产品贸易有限责任公司 | The implantation methods of garlic |
-
2018
- 2018-03-29 CN CN201810274963.9A patent/CN108293787A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN107667813A (en) * | 2017-09-30 | 2018-02-09 | 洱源县无咎农副产品贸易有限责任公司 | The implantation methods of garlic |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103535818B (en) | Selenium-enriched wheat bud seedling beverage and preparation method thereof | |
| CN105557427A (en) | Planting method of selenium-rich passiflora edulis | |
| CN106518425A (en) | Method for planting selenium-enriched grapes | |
| CN106258373A (en) | A kind of implantation methods of selenium-rich Passifolra edulis | |
| CN107041271A (en) | A kind of implantation methods of walnut | |
| CN103444479A (en) | Cultivation method for Mopan persimmon trees | |
| CN103371043A (en) | Greenhouse planting method for ginseng fruit | |
| CN102498857A (en) | Okra planting method for improving active polysaccharide content though induction | |
| CN105993601A (en) | Method for cultivating polyporus frondosus by means of hazelnut byproducts | |
| CN106358926A (en) | Planting method of moringa oleifera | |
| CN108934708A (en) | Improve the implantation methods of citrus sugar content | |
| CN108094077A (en) | A kind of method of green cucumber | |
| CN107637434A (en) | A kind of implantation methods of selenium-rich passion fruit | |
| CN107484522A (en) | A kind of implantation methods of Silicon-rich strawberry | |
| CN101744070B (en) | Slender acanthopanax boschniakia rossica black tea | |
| CN105993511A (en) | Zinc-rich wax gourd planting method | |
| CN103222527B (en) | A kind of preparation method of jerusalem artichoke burdock tea | |
| CN108293787A (en) | A kind of preparation method of implantation methods of garlic, melanocyte and black garlic | |
| CN105993486B (en) | Semen viciae fabae-large-leaf fructus lycii healthcare Qi-tender tea leaves lotus-sponge gourd-tomato diversification implantation methods in a kind of greenhouse | |
| Nair | A compendium of unique and rare spices: Global economic potential | |
| KR100900988B1 (en) | Preparation method for aged black garlic enriched selenium and zinc and extract using its | |
| CN106171795A (en) | A kind of implantation methods of gold Passifolra edulis | |
| Vani et al. | Moringa: A tree with benefits beyond vegetable | |
| CN101584374A (en) | Method for preparing tea with cowpea leaf | |
| CN108739028A (en) | A kind of tea oil tree engrafting and cultivating method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180720 |
|
| RJ01 | Rejection of invention patent application after publication |