CN109875005A - A kind of fermenting black garlic - Google Patents
A kind of fermenting black garlic Download PDFInfo
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- CN109875005A CN109875005A CN201910116043.9A CN201910116043A CN109875005A CN 109875005 A CN109875005 A CN 109875005A CN 201910116043 A CN201910116043 A CN 201910116043A CN 109875005 A CN109875005 A CN 109875005A
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Abstract
The invention discloses a kind of fermenting black garlics to be removed the peel by taking full, unabroken garlic；Then garlic is placed in the soak for be used for fermenting black garlic in shading environment, is impregnated 24-36 hours at room temperature；The garlic after immersion is dried by centrifuge again, garlic is taken out, uniformly sprays polyphenol oxidase；It is then placed in refrigerating chamber and refrigerates 12-18 hours, for refrigerated storage temperature at -2 DEG C to -4 DEG C, relative humidity is 50% to 65%；Again by previous step treated garlic is placed on fermentation disk, neatly set；Then it is sealed alternating temperature anaerobic fermentation 25 days, fermenting black garlic is made.Fermenting black garlic fabrication cycle of the invention greatly shortens, and nutritive value is higher, has entrance soft, and elasticity is more preferable, and the tasty and refreshing sense of mellow and full sweetness eliminates the stink of garlic.
Description
Technical field
The present invention relates to food technology field, specifically a kind of fermenting black garlic.
Background technique
Garlic is the common food materials in people's daily life, not only full of nutrition, also has the function such as health care, disease-resistant, sterilization
Effect.But garlic, when condition is suitable for, can sprout rapidly after certain dormant period and consume stored nutrients
Matter, quality sharply deteriorate and cannot eat.In addition, oral cavity gives out one niff for a long time after edible garlic, to food
Daily life, work are made troubles.
Black garlic also known as black garlic, fermenting black garlic are with fresh raw garlic, and general belt leather is placed in the fermenting case of high temperature and humidity
Fermentation 60-90 days, allows food made of its spontaneous fermentation, it in the reservation original composition of uncooked garlic, to enhance human immunity,
Restore human-body fatigue, human health is kept to play positive effect, and taste is sour-sweet, without garlicky after food, does not get angry.Inspection body
Examining report is shown: the every 100g moisture content 63.8g of fresh garlic, sugar 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus
12.5mg, iron 1.3mg, vitaminB10 29mg, niacin 0.8mg, vitamin C 7mg additionally contain magnesium and other are micro
Element etc., these are all the indispensable nutrition of human body.And the every 100g moisture content 53.6g of black garlic, heat 1100KJ, carbon water
Compound 41.4g, protein 10.4g, fat 5.1g, calcium 13mg, iron 2.1mg, magnesium 52mg, sodium 36mg, potassium 930mg, zinc
1.4mg, vitamin B6 10.726mg, vitamin B2 0.126mg, niacin 10.048mg etc., thus, it could be seen that black garlic is with higher
Nutritive value and marketing potentiality.
Research and development and production that the country has had many enterprises to be engaged in the food at present, and have relevant patented technology.
But the zymotechnique of the prior art, the period is long, and sugar increases excessively in fermentation process, and nutriment keeps not complete enough
Face.These can seriously affect the quality and popularization of black garlic.
Summary of the invention
The purpose of the present invention is to provide a kind of fermenting black garlics, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of soak for fermenting black garlic, the soak are made of following parts by weight: 5-10 parts of allicin, inositol six
- 3 parts of phosphatase 11,5-10 parts of arabinose, 20-30 parts of maltose, 0.03-0.08 parts of saccharomycete, 0.07-0.1 parts of bacillus,
1-5 parts of cellulase, -5 parts of amylase 2,5-10 parts of light-coloured vinegar and 100-300 parts of distilled water.
Further, a kind of soak for fermenting black garlic, the soak are made of following parts by weight: allicin
7-9 parts, 2-3 parts of phytic acid, 6-8 parts of arabinose, 23-27 parts of maltose, 0.04-0.07 parts of saccharomycete, bacillus
0.08-0.1 parts, 2-4 parts of cellulase, 3-4 parts of amylase, 7-9 parts of light-coloured vinegar and 150-250 parts of distilled water.
Further, a kind of soak for fermenting black garlic, the soak are made of following parts by weight: allicin
8 parts, 2 parts of phytic acid, 7 parts of arabinose, 25 parts of maltose, 0.06 part of saccharomycete, 0.09 part of bacillus, cellulase
3 parts, 4 parts of amylase, 8 parts of light-coloured vinegar and 220 parts of distilled water.Since Maillard reaction influence factor is numerous, but arabinose and
Maltose carries out immersion treatment to garlic together, and the speed of garlic brown stain can preferably be promoted to accelerate really, inhibits disaccharide water
The blood sugar reducing function of solution combines protein with sugar, is not easy to be utilized by enzyme in conjunction with product, nutritional ingredient is not digested, to guarantee
The nutritive value of black garlic after the fermentation black garlic more common than market is higher.
The present invention also invented a kind of preparation method of soak for fermenting black garlic, the specific steps are as follows: by garlic
5-10 parts plain, 0.03-0.08 parts of saccharomycete, -5 parts of 0.07-0.1 parts of bacillus, 1-5 parts of cellulase and amylase 2 are with beating
Scattered machine carries out breaing up mixing, then phytic acid 1-3 parts of addition, and 5-10 parts of arabinose, 20-30 parts of maltose, light-coloured vinegar 5-
10 parts and distilled water 100-300 parts, then by ultrasonic stirrer mixing 3-5 minutes, can be prepared by the leaching for fermenting black garlic
Steep liquid, instant system.
The present invention also invented a kind of fermenting black garlic, include the following steps: that (1) takes full, unabroken garlic, peeling；
(2) garlic is placed in the soak for be used for fermenting black garlic in shading environment, is impregnated 24-36 hours at room temperature；
(3) garlic after immersion is dried by centrifuge, takes out garlic, uniformly sprays polyphenol oxidase；It is then placed within cold
Hiding refrigerates 12-18 hours in room, and for refrigerated storage temperature at -2 DEG C to -4 DEG C, relative humidity is 50% to 65%；(4) step (3) are handled
Garlic afterwards is placed in fermentation disk, neatly sets；Then it is sealed alternating temperature anaerobic fermentation 25 days, fermenting black garlic is made.
Further, a kind of fermenting black garlic, the sealing alternating temperature anaerobic fermentation process in the step (4) include the activation of enzyme element
Phase and mesophilic digestion phase specifically comprise the following steps: that a, enzyme element activation phase include three phases, and relative humidity is controlled in 80%-
85%；First stage ferments -80 hours 70 hours at 80 DEG C -85 DEG C；Second stage, at 75 DEG C -80 DEG C, fermentation 125 is small
When -145 hours；Phase III ferments -155 hours 135 hours at 65 DEG C -75 DEG C；B, the mesophilic digestion phase includes two ranks
Section, the first stage: control temperature at 50 DEG C -60 DEG C, ferment -200 hours 160 hours in 75%-80% by relative humidity control；The
Two-stage, at 20 DEG C -25 DEG C, relative humidity is controlled at 10%-15% for temperature control, is fermented 40-60 hours.
Further, a kind of fermenting black garlic further includes refrigerating after fermenting black garlic sealed package obtained after fermenting
The step of storage.
Compared with prior art, the beneficial effects of the present invention are:
A kind of fermenting black garlic production cycle of the invention only needs 25 days, the period much higher than 60-90 days currently on the market, and
Nutrition is richer, will not breed harmful bacteria or microorganism, ensure that the safety of food；The soak of fermenting black garlic can be maximum
It activates to limit the enzyme in garlic, and by carrying out immersion treatment before fermentation, promotes the process schedule of Maillard reaction,
So as to shorten the period, optimal ferment effect is obtained, is conducive to the conversion and utilization of benefit materials in garlic；The product nutriture value
Value is higher, has entrance soft, and elasticity is more preferable, and the tasty and refreshing sense of mellow and full sweetness eliminates the stink of garlic.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of soak for fermenting black garlic, the soak are made of following parts by weight: 5 parts of allicin, six phosphorus of inositol
1 part of acid, 5 parts of arabinose, 20 parts of maltose, 0.03 part of saccharomycete, 0.07 part of bacillus, 1 part of cellulase, amylase 2
Part, 5 parts of light-coloured vinegar and 100 parts of distilled water.
Embodiment 2
A kind of soak for fermenting black garlic, the soak are made of following parts by weight: 10 parts of allicin, six phosphorus of inositol
3 parts of acid, 10 parts of arabinose, 30 parts of maltose, 0.08 part of saccharomycete, 0.1 part of bacillus, 5 parts of cellulase, amylase 5
Part, 10 parts of light-coloured vinegar and 300 parts of distilled water.
Embodiment 3
A kind of soak for fermenting black garlic, the soak are made of following parts by weight: 7 parts of allicin, six phosphorus of inositol
2 parts of acid, 6 parts of arabinose, 23 parts of maltose, 0.04 part of saccharomycete, 0.08 part of bacillus, 2 parts of cellulase, amylase 3
Part, 7 parts of light-coloured vinegar and 150 parts of distilled water.
Embodiment 4
A kind of soak for fermenting black garlic, the soak are made of following parts by weight: 9 parts of allicin, six phosphorus of inositol
3 parts of acid, 8 parts of arabinose, 27 parts of maltose, 0.07 part of saccharomycete, 0.1 part of bacillus, 4 parts of cellulase, amylase 4
Part, 9 parts of light-coloured vinegar and 250 parts of distilled water.
Embodiment 5
A kind of soak for fermenting black garlic, the soak are made of following parts by weight: 8 parts of allicin, six phosphorus of inositol
2 parts of acid, 7 parts of arabinose, 25 parts of maltose, 0.06 part of saccharomycete, 0.09 part of bacillus, 3 parts of cellulase, amylase 4
Part, 8 parts of light-coloured vinegar and 220 parts of distilled water.
Embodiment 6
A kind of preparation method of the soak for fermenting black garlic, the specific steps are as follows: by 5-10 parts of allicin, saccharomycete
0.03-0.08 parts, 0.07-0.1 parts of bacillus, 1-5 parts of cellulase and -5 parts of amylase 2 break up with beater mixed
It closes, then phytic acid 1-3 parts of addition, 5-10 parts of arabinose, 20-30 parts of maltose, 5-10 parts of light-coloured vinegar and distilled water
100-300 parts, then by ultrasonic stirrer mixing 3-5 minutes, can be prepared by the soak for fermenting black garlic, it is instant
System.
Embodiment 7
A kind of fermenting black garlic includes the following steps: that (1) takes full, unabroken garlic, peeling；(2) garlic is placed in and is used for
In shading environment in the soak of the fermenting black garlic of embodiment 1, impregnate 24-36 hours at room temperature；(3) garlic after immersion is led to
Centrifuge drying is crossed, garlic is taken out, uniformly sprays polyphenol oxidase；It is then placed in refrigerating chamber and refrigerates 12-18 hours, refrigerate
For temperature at -2 DEG C to -4 DEG C, relative humidity is 50% to 65%；(4) whole by step (3) treated garlic is placed on fermentation disk
It sets together；Then it is sealed alternating temperature anaerobic fermentation 25 days, fermenting black garlic, the sealing alternating temperature anaerobism in the step (4) is made
Fermentation process includes enzyme element activation phase and mesophilic digestion phase, specifically comprises the following steps: that a, enzyme element activation phase include three phases,
Relative humidity is controlled in 80%-85%；First stage ferments -80 hours 70 hours at 80 DEG C -85 DEG C；Second stage, 75
At DEG C -80 DEG C, ferment -145 hours 125 hours；Phase III ferments -155 hours 135 hours at 65 DEG C -75 DEG C；B, in
The warm fermentation phase includes two stages, and the first stage: control temperature is at 50 DEG C -60 DEG C, and relative humidity control is in 75%-80%, fermentation
- 200 hours 160 hours；Second stage, at 20 DEG C -25 DEG C, relative humidity is controlled at 10%-15% for temperature control, and ferment 40-
60 hours.
Embodiment 8
A kind of fermenting black garlic includes the following steps: that (1) takes full, unabroken garlic, peeling；(2) garlic is placed in and is used for
In shading environment in the soak of the fermenting black garlic of embodiment 3, impregnate 24-36 hours at room temperature；(3) garlic after immersion is led to
Centrifuge drying is crossed, garlic is taken out, uniformly sprays polyphenol oxidase；It is then placed in refrigerating chamber and refrigerates 12-18 hours, refrigerate
For temperature at -2 DEG C to -4 DEG C, relative humidity is 50% to 65%；(4) whole by step (3) treated garlic is placed on fermentation disk
It sets together；Then it is sealed alternating temperature anaerobic fermentation 25 days, fermenting black garlic, the sealing alternating temperature anaerobism in the step (4) is made
Fermentation process includes enzyme element activation phase and mesophilic digestion phase, specifically comprises the following steps: that a, enzyme element activation phase include three phases,
Relative humidity is controlled in 80%-85%；First stage ferments -80 hours 70 hours at 80 DEG C -85 DEG C；Second stage, 75
At DEG C -80 DEG C, ferment -145 hours 125 hours；Phase III ferments -155 hours 135 hours at 65 DEG C -75 DEG C；B, in
The warm fermentation phase includes two stages, and the first stage: control temperature is at 50 DEG C -60 DEG C, and relative humidity control is in 75%-80%, fermentation
- 200 hours 160 hours；Second stage, at 20 DEG C -25 DEG C, relative humidity is controlled at 10%-15% for temperature control, and ferment 40-
60 hours.
Embodiment 9
A kind of fermenting black garlic includes the following steps: that (1) takes full, unabroken garlic, peeling；(2) garlic is placed in and is used for
In shading environment in the soak of the fermenting black garlic of embodiment 5, impregnate 24-36 hours at room temperature；(3) garlic after immersion is led to
Centrifuge drying is crossed, garlic is taken out, uniformly sprays polyphenol oxidase；It is then placed in refrigerating chamber and refrigerates 12-18 hours, refrigerate
For temperature at -2 DEG C to -4 DEG C, relative humidity is 50% to 65%；(4) whole by step (3) treated garlic is placed on fermentation disk
It sets together；Then it is sealed alternating temperature anaerobic fermentation 25 days, fermenting black garlic, the sealing alternating temperature anaerobism in the step (4) is made
Fermentation process includes enzyme element activation phase and mesophilic digestion phase, specifically comprises the following steps: that a, enzyme element activation phase include three phases,
Relative humidity is controlled in 80%-85%；First stage ferments -80 hours 70 hours at 80 DEG C -85 DEG C；Second stage, 75
At DEG C -80 DEG C, ferment -145 hours 125 hours；Phase III ferments -155 hours 135 hours at 65 DEG C -75 DEG C；B, in
The warm fermentation phase includes two stages, and the first stage: control temperature is at 50 DEG C -60 DEG C, and relative humidity control is in 75%-80%, fermentation
- 200 hours 160 hours；Second stage, at 20 DEG C -25 DEG C, relative humidity is controlled at 10%-15% for temperature control, and ferment 40-
60 hours.
Comparative example 1
Fresh garlic.
Comparative example 2
Fermenting black garlic on the market.
Embodiment 7 to embodiment 9 is compared with the production cycle that fermenting black garlic is made in the product of comparative example 2, embodiment 7 to
Embodiment 9 is 25 days, and the period of comparative example 2 is 60-90 days, and the production and processing period of the invention is shorter.
Fermenting black garlic is made in the product of embodiment 7 to embodiment 9 and comparative example 1 to comparative example 2, is tested, is detected
Data such as the following table 1 of Major Nutrient value, specific value are that the substance in every 100 grams of fresh garlics and every 100 grams of fermenting black garlics contains
Amount:
Table 1
As shown in Table 1, the nutritive value of fermenting black garlic of the invention is higher, and sugar and fat do not change significantly,
Has the characteristics that health care, sugar is mainly reduced sugar, and as the reactant for participating in Maillard reaction, therefore its soluble sugar contains
Amount reduces, but has reached fresh and sweet mouthfeel.In addition unlisted polyphenols increases 2 to 3 times or so, the content of allicin
It is higher, have the function of fat removing and decompression, hypoglycemic, adjusting stomach, fermenting black garlic oxidation resistance of the invention is stronger, has and increases
In addition the effect of strong human immunity has white mass formed by blood stasis and the bad symptom of related blood coagulation, it is not recommended that eat fermented black of the invention
Garlic.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (7)
1. a kind of soak for fermenting black garlic, which is characterized in that the soak is made of following parts by weight: allicin
5-10 parts, 1-3 parts of phytic acid, 5-10 parts of arabinose, 20-30 parts of maltose, 0.03-0.08 parts of saccharomycete, gemma bar
0.07-0.1 parts of bacterium, 1-5 parts of cellulase, -5 parts of amylase 2,5-10 parts of light-coloured vinegar and 100-300 parts of distilled water.
2. a kind of soak for fermenting black garlic according to claim 1, which is characterized in that the soak is by following
Parts by weight composition: 7-9 parts of allicin, 2-3 parts of phytic acid, 6-8 parts of arabinose, 23-27 parts of maltose, saccharomycete
0.04-0.07 parts, 0.08-0.1 parts of bacillus, 2-4 parts of cellulase, 3-4 parts of amylase, 7-9 parts of light-coloured vinegar and distilled water
150-250 parts.
3. a kind of soak for fermenting black garlic according to claim 1, which is characterized in that the soak is by following
Parts by weight composition: 8 parts of allicin, 2 parts of phytic acid, 7 parts of arabinose, 25 parts of maltose, 0.06 part of saccharomycete, gemma
0.09 part of bacillus, 3 parts of cellulase, 4 parts of amylase, 8 parts of light-coloured vinegar and 220 parts of distilled water.
4. the preparation method of any soak for fermenting black garlic as described in claims 1 to 3, which is characterized in that step
It is rapid as follows: by 5-10 parts of allicin, 0.03-0.08 parts of saccharomycete, 0.07-0.1 parts of bacillus, 1-5 parts of cellulase and shallow lake
2-5 parts of powder enzyme are carried out breaing up mixing with beater, then phytic acid 1-3 parts of addition, and 5-10 parts of arabinose, maltose
20-30 parts, 5-10 parts and distilled water 100-300 parts of light-coloured vinegar, then by ultrasonic stirrer mixing 3-5 minutes, can be prepared by using
In the soak of fermenting black garlic, instant system.
5. a kind of fermenting black garlic, which comprises the steps of:
(1) full, unabroken garlic is taken, is removed the peel；
(2) garlic is placed in the soak for be used for fermenting black garlic in shading environment, is impregnated 24-36 hours at room temperature；
(3) garlic after immersion is dried by centrifuge, takes out garlic, uniformly sprays polyphenol oxidase；It is then placed within cold
Hiding refrigerates 12-18 hours in room, and for refrigerated storage temperature at -2 DEG C to -4 DEG C, relative humidity is 50% to 65%；
(4) it by step (3) treated garlic is placed on fermentation disk, neatly sets；Then it is sealed alternating temperature anaerobic fermentation
25 days, fermenting black garlic is made.
6. a kind of fermenting black garlic according to claim 5, which is characterized in that the sealing alternating temperature anaerobism in the step (4)
Fermentation process includes enzyme element activation phase and mesophilic digestion phase, is specifically comprised the following steps:
A, the enzyme element activation phase includes three phases, and relative humidity is controlled in 80%-85%；First stage, at 80 DEG C -85 DEG C, hair
Ferment -80 hours 70 hours；Second stage is fermented -145 hours 125 hours at 75 DEG C -80 DEG C；Phase III, at 65 DEG C -75
At DEG C, ferment -155 hours 135 hours；
B, the mesophilic digestion phase includes two stages, and the first stage: at 50 DEG C -60 DEG C, relative humidity is controlled in 75%- control temperature
80%, it ferments -200 hours 160 hours；Second stage, at 20 DEG C -25 DEG C, relative humidity is controlled at 10%-15% for temperature control,
Fermentation 40-60 hours.
7. claim 5 or 6 it is any as described in a kind of fermenting black garlic, which is characterized in that further include obtained after fermenting
The step of stored under refrigeration is carried out after fermenting black garlic sealed package.
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| 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 |
| CN109007697A (en) * | 2018-06-12 | 2018-12-18 | 徐州工程学院 | A kind of method of Rapid Fermentation production black garlic |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084716A (en) * | 1992-09-02 | 1994-04-06 | 境功 | food preservative and production method thereof |
| CN101120783A (en) * | 2007-09-10 | 2008-02-13 | 北村清彦 | Ferment making black garlic method |
| KR20100019143A (en) * | 2008-08-08 | 2010-02-18 | 동의대학교 산학협력단 | The ferment ripened black garlic manufacturing method where the function characteristic is strengthened |
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