CN109315735A - A kind of preparation method of black garlic - Google Patents
A kind of preparation method of black garlic Download PDFInfo
- Publication number
- CN109315735A CN109315735A CN201811357322.6A CN201811357322A CN109315735A CN 109315735 A CN109315735 A CN 109315735A CN 201811357322 A CN201811357322 A CN 201811357322A CN 109315735 A CN109315735 A CN 109315735A
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- garlic
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- fermentation liquid
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- 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
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- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to a kind of preparation methods of black garlic, belong to food processing technology field；Preparation method includes: that (1) sorts: with complete garlic, cleaning up, and subtracts Tai Ji and foundation；(2) fermentation liquid configures: sterile water being added in closed container, and the strain of 3-5% is added, wherein strain is saccharomycete, Bifidobacterium and the lactobacillus plantarum of mass ratio 1:1:1；(3) ferment: by garlic put into fermentation liquid in, 37-40 DEG C sealed fermenting 10-15 days；(4) it dries: the garlic through everfermentation, naturally dry；The inventive method saves to greatest extent and increases the physiological activity of garlic, improves mouthfeel, eliminates its irritating acid, and simple process and low cost, is suitble to industrialization promotion.
Description
Technical field
The present invention relates to a kind of preparation methods of black garlic, belong to food processing technology field.
Background technique
Garlic has unique healthcare function, to body there are many benefit, all such drug effects to be derived from it rich
The garlic of rich chemical component, different sources has same drug effect and chemical component, but due to geographical difference, chemical component
Content it is different, protein, amino acid, vitamin, sulfide for playing a role in health care in garlic etc..
People just know the medical value of garlic since ancient times.Garlic is introduced in Compendium of Material Medica and leads to five keys with ＂, is reached all
Key goes cold-dampness, evil of avoiding evil spirits, and the knee that disappears is swollen, changes the functions (1998 Li Shizhen (1518-1593 A.D.)) such as having indigestion ＂.Garlic is with ＂ plant broad-spectrum antibiotic ＂'s
Laudatory title is verified by domestic and international multidigit scientist, with extremely strong antibiotic and sterilizing effect, also can effectively inhibit microorganism
And helminth.Garlic and its extract can effectively slow down the development of the artery sclerosis state of an illness, be because garlic and its extract can
Reduce cholesterol and triglycerides, anti-lipid raising can also be such that blood viscosity reduces.Contain saponins and sulfur-bearing in garlic
Compound, wherein saponin component can reducing blood lipid, and sulfur-containing compound can enhance the effect of fibrinolysin in blood, prevent
The aggregation of bolt block, causes blood vessel blockage in blood.Daily more edible garlics can anti-tampon formation, prevent hyperlipidemia and dynamic
Pulse atherosclerosis, and reduce cholesterol, triglycerides and low-density lipoprotein.
In addition to this, flavonoid substance also rich in garlic, flavone compound have pharmacological activity, can be effective
The disease of also dirty aspect, such as myocardial ischemia, arrhythmia cordis are treated, also has good help in terms of angiocarpy, can expand
Blood vessel.The probability that flavone compound can protect cardiovascular system, reduce coronary heart disease disease hair.Flavone compound has good
Anticoagulant effect because it can effectively inhibit coagulation factor.
Thus, it could be seen that garlic has the function of that many beneficial human healths, northern China have the habit for eating it raw garlic, but due to it
There is distinctive acid and stinks for itself, thus cannot be accepted extensively by people.Garlic deodorizing technology includes planting at present
Object oil deodorization method, sour deodorization method, amino acid and reduced sugar projection product deodorization method, battery wave deodorization method boil deodorization method, freezing
Deodorization method, pepper powder deodorization method etc., but there is the physiological functions of processing cost height, garlic to destroy, garlic for these processing methods
The problems such as can not using at any time.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of black garlic, save to greatest extent and the physiology for increasing garlic is living
Property, improve mouthfeel, eliminates its irritating acid.
For realize foregoing invention purpose, the technical solution adopted by the present invention is as follows:
A kind of preparation method of black garlic, includes the following steps:
(1) it sorts: with complete garlic, cleaning up, and subtract Tai Ji and foundation；
(2) fermentation liquid configures: sterile water is added in closed container, and the strain of 3-5% is added, wherein strain is mass ratio 1:
Saccharomycete, Bifidobacterium and the lactobacillus plantarum of 1:1；
(3) ferment: by garlic put into fermentation liquid in, 37-40 DEG C sealed fermenting 10-15 days；
(4) it dries: the garlic through everfermentation, naturally dry.
The beneficial effects of the present invention are:
The inventive method saves to greatest extent and increases the physiological activity of garlic, improves mouthfeel, it is irritating pungent to eliminate its
Taste；And simple process and low cost, it is suitble to industrialization promotion.
Specific embodiment
The present invention is described in further details below by example, these examples are only used to illustrate the present invention, and unlimited
The scope of the present invention processed.
Embodiment 1
A kind of preparation method of black garlic, includes the following steps:
(1) it sorts: with complete garlic, cleaning up, and subtract Tai Ji and foundation；
(2) fermentation liquid configures: sterile water being added in closed container, and 3% strain is added, wherein strain is mass ratio 1:1:1
Saccharomycete, Bifidobacterium and lactobacillus plantarum；
(3) ferment: by garlic put into fermentation liquid in, 37 DEG C sealed fermenting 15 days；
(4) it dries: the garlic through everfermentation, naturally dry.
Embodiment 2
A kind of preparation method of black garlic, includes the following steps:
(1) it sorts: with complete garlic, cleaning up, and subtract Tai Ji and foundation；
(2) fermentation liquid configures: sterile water being added in closed container, and 5% strain is added, wherein strain is mass ratio 1:1:1
Saccharomycete, Bifidobacterium and lactobacillus plantarum；
(3) ferment: by garlic put into fermentation liquid in, 40 DEG C sealed fermenting 10 days；
(4) it dries: the garlic through everfermentation, naturally dry.
Embodiment 3
A kind of preparation method of black garlic, includes the following steps:
(1) it sorts: with complete garlic, cleaning up, and subtract Tai Ji and foundation；
(2) fermentation liquid configures: sterile water being added in closed container, and 4% strain is added, wherein strain is mass ratio 1:1:1
Saccharomycete, Bifidobacterium and lactobacillus plantarum；
(3) ferment: by garlic put into fermentation liquid in, 38 DEG C sealed fermenting 13 days；
(4) it dries: the garlic through everfermentation, naturally dry.
Claims (5)
1. a kind of preparation method of black garlic, characterized by the following steps:
(1) it sorts: with complete garlic, cleaning up, and subtract Tai Ji and foundation；
(2) fermentation liquid configures: sterile water being added in closed container, and the strain of 3-5% is added；
(3) it ferments: garlic being put into fermentation liquid, sealed fermenting 10-15 days；
(4) it dries: the garlic through everfermentation, naturally dry.
2. a kind of preparation method of black garlic according to claim 1, it is characterised in that: garlic described in step (1) it is straight
Diameter is 6-7cm.
3. a kind of preparation method of black garlic according to claim 1, it is characterised in that: strain described in step (2) is matter
Measure saccharomycete, Bifidobacterium and the lactobacillus plantarum than 1:1:1.
4. a kind of preparation method of black garlic according to claim 1, it is characterised in that: fermentation temperature described in step (3)
It is 37-40 DEG C.
5. a kind of preparation method of black garlic according to claim 1, it is characterised in that: step dries finger table described in (4)
Face is without obvious water stain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811357322.6A CN109315735A (en) | 2018-11-15 | 2018-11-15 | A kind of preparation method of black garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811357322.6A CN109315735A (en) | 2018-11-15 | 2018-11-15 | A kind of preparation method of black garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109315735A true CN109315735A (en) | 2019-02-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811357322.6A Pending CN109315735A (en) | 2018-11-15 | 2018-11-15 | A kind of preparation method of black garlic |
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| CN (1) | CN109315735A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110638037A (en) * | 2019-08-14 | 2020-01-03 | 浙江黑金生物科技有限公司 | Application of lactobacillus plantarum X7022, black garlic enzyme and preparation method and application of black garlic enzyme |
| CN111202239A (en) * | 2020-01-19 | 2020-05-29 | 徐州工业职业技术学院 | Black garlic enzyme and preparation method thereof |
| CN113812599A (en) * | 2021-08-09 | 2021-12-21 | 柳州市乐哈哈食品科技有限公司 | Healthy and delicious food seasoning packet and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048129A (en) * | 2009-10-30 | 2011-05-11 | 河南牟山黑蒜生物工程有限公司 | Manufacturing method of fermented black garlic |
| CN102919747A (en) * | 2012-11-05 | 2013-02-13 | 陕西科技大学 | Method for preparing black garlic by liquid state fermentation |
| CN105639231A (en) * | 2014-10-10 | 2016-06-08 | 李达 | Process for preparing black garlics |
-
2018
- 2018-11-15 CN CN201811357322.6A patent/CN109315735A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048129A (en) * | 2009-10-30 | 2011-05-11 | 河南牟山黑蒜生物工程有限公司 | Manufacturing method of fermented black garlic |
| CN102919747A (en) * | 2012-11-05 | 2013-02-13 | 陕西科技大学 | Method for preparing black garlic by liquid state fermentation |
| CN105639231A (en) * | 2014-10-10 | 2016-06-08 | 李达 | Process for preparing black garlics |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110638037A (en) * | 2019-08-14 | 2020-01-03 | 浙江黑金生物科技有限公司 | Application of lactobacillus plantarum X7022, black garlic enzyme and preparation method and application of black garlic enzyme |
| CN110638037B (en) * | 2019-08-14 | 2021-06-29 | 浙江黑金生物科技有限公司 | Application of lactobacillus plantarum X7022, black garlic enzyme and preparation method and application of black garlic enzyme |
| CN111202239A (en) * | 2020-01-19 | 2020-05-29 | 徐州工业职业技术学院 | Black garlic enzyme and preparation method thereof |
| CN113812599A (en) * | 2021-08-09 | 2021-12-21 | 柳州市乐哈哈食品科技有限公司 | Healthy and delicious food seasoning packet and preparation method thereof |
| CN113812599B (en) * | 2021-08-09 | 2023-08-08 | 柳州市乐哈哈食品科技有限公司 | Healthy and delicious food seasoning packet and preparation method thereof |
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Application publication date: 20190212 |