CN112335862A - Method for fermenting black garlic through enzymatic reaction - Google Patents
Method for fermenting black garlic through enzymatic reaction Download PDFInfo
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- CN112335862A CN112335862A CN202011269826.XA CN202011269826A CN112335862A CN 112335862 A CN112335862 A CN 112335862A CN 202011269826 A CN202011269826 A CN 202011269826A CN 112335862 A CN112335862 A CN 112335862A
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- 241000383638 Allium nigrum Species 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000006911 enzymatic reaction Methods 0.000 title claims abstract description 21
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- 235000004611 garlic Nutrition 0.000 claims description 122
- 238000000855 fermentation Methods 0.000 claims description 37
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 9
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- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims description 3
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- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 1
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- 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
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- C12M21/00—Bioreactors or fermenters specially adapted for specific uses
- C12M21/16—Solid state fermenters, e.g. for koji production
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Abstract
The invention belongs to the field of food processing, and discloses a method for fermenting black garlic through enzymatic reaction. The processed black garlic has longer quality guarantee period and is more fresh, and the production device has simple structure and reduces the cost.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for fermenting black garlic through enzymatic reaction.
Background
The black garlic is also called fermented black garlic, and is a food made up by using fresh raw garlic and placing the fresh raw garlic with skin in high-temp. high-humidity fermentation box and making natural fermentation. On the basis of keeping the original components and functions of the raw garlic, the anti-oxidation and anti-acidification effects of the raw garlic are improved by tens of times, and the garlic is easier to absorb by a human body and has great effects on enhancing the immunity of the human body, recovering fatigue and keeping the health of the human body. The black garlic contains a large amount of water, sugar, fat, polyphenol, 5-HMF, protein, vitamin and other nutrient components, the content of the water and the fat is obviously lower than that of the garlic, the content of the sugar, the protein, the vitamin and other components is higher than that of the garlic by 2 times, and the black garlic is more easily polluted by bacteria, rotten and mildewed due to a large amount of nutrient substances. The preservation of the black garlic is generally carried out in a vacuum packaging mode, however, the flavor of the black garlic after vacuum packaging is far inferior to that of the fresh black garlic, and how to improve the storage time of the fresh black garlic without reducing the taste of the fresh black garlic is an important research direction of the black garlic industry. In addition, the taste of the outer skin of the black garlic with skin also permeates into the garlic flesh in the fermentation process, so that the taste of the black garlic is influenced, and the innermost skin of the garlic clove is tightly attached to the garlic flesh before the black garlic with skin is fermented, so that a large amount of manpower is needed to remove the inner skin.
Disclosure of Invention
The invention mainly provides a method for fermenting black garlic by enzymatic reaction, which is easier for storing processed black garlic, and a fermentation machine used by the method. The technical scheme is as follows:
a method for fermenting black garlic by enzymatic reaction comprises placing the remaining innermost layer of garlic skin in a fermentation machine for enzymatic fermentation, soaking in antibacterial antistaling agent after fermentation, and drying to complete antibacterial antistaling treatment; the antibacterial preservative is 2% konjac glucomannan solution or 2% chitosan oligosaccharide solution.
Further, the method comprises the following steps:
the method comprises the following steps: the selected garlic is kept with the innermost garlic skin, and the rest garlic skins and garlic stems are removed, and then cleaning and flotation are carried out to remove the residual garlic skins, debris and other impurities on the surfaces of the garlic cloves;
step two: freezing the garlic until the central temperature of the garlic clove is-12 to-15 ℃, and taking out;
step three: uniformly spraying polyphenol oxidase on the frozen garlic, and placing the garlic in a fermentation machine for enzymatic fermentation;
step four: and (3) after the enzymatic reaction is finished, immersing the garlic into the antibacterial preservative for antibacterial preservation treatment, and taking out the garlic after the treatment is finished to obtain the finished product of the black garlic.
Further, the fourth step of the antibacterial fresh-keeping treatment specifically comprises the following steps: and (3) immersing the garlic into the antibacterial preservative, taking out the garlic from the antibacterial preservative, standing, and standing and drying until the surface of the garlic skin is dried after no liquid drops are formed and dripping.
Furthermore, in the fourth step, after the garlic after the antibacterial and fresh-keeping treatment is taken out, the garlic is required to be subjected to vacuum packaging.
Furthermore, the fermentation machine used in the method for fermenting the black garlic comprises a shell and a lifting basket which is arranged in an inner cavity of the shell in a vertically movable manner, wherein the upper ends of two sides of the lifting basket are provided with limit blocks, the positions of the limit blocks and the inner wall of the shell are respectively provided with a sliding chute for the limit blocks to extend into and vertically move, a screw rod is arranged in the sliding chute at one side, and the top of the screw rod is provided with a first motor for driving the screw rod to rotate; a limiting block at the position of the screw rod is provided with a threaded through hole for the screw rod to pass through; the outer side of the sliding chute and the inner wall of the shell are provided with electric heating wires; an immersion liquid disk is arranged at the position below the sliding chute and in the inner cavity of the shell, grooves for accommodating the side walls of the immersion liquid disk are arranged at the position of the immersion liquid disk and on the inner wall of the shell, and an opening for the immersion liquid disk to enter and exit is formed in the side wall of the shell at the position of the immersion liquid disk; an opening is formed in the side wall of one side, away from the sliding groove, of the lifting basket, and an inner door plate capable of completely covering the opening is arranged on the opening in a manner of outwards rotating through a rotating shaft; the lifting basket is positioned at the position of the inner door plate at the top, the side wall of the shell is provided with an opening, the size of the opening is larger than that of the opening on the lifting basket, and the opening on the side wall of the shell is provided with an outer door plate which can completely cover the opening in an outward rotating way through a rotating shaft.
Furthermore, a plurality of fan-shaped spacers which can be turned over downwards are horizontally arranged at the position above the immersion plate and on the inner wall of the shell concentrically, and the spacers together form a circle; the spacer at the position of the sliding groove is provided with a notch for accommodating each sliding groove.
Furthermore, a plurality of arc-shaped supporting rods concentric with the spacers are rotatably arranged at the lower position of the spacers, one end of each supporting rod is arranged on the inner wall of the shell, and the end of each supporting rod is provided with a second motor for driving the supporting rod to rotate; grooves for accommodating the support rods are respectively arranged at the positions of the support rods and on the inner wall of the shell; the sliding groove is arranged at the interval position of the supporting rod.
Furthermore, sealing strips are respectively fixed below the inner door panel and the outer door panel; the outer wall of the outer door plate is provided with a groove into which fingers can extend.
Furthermore, the inner wall of the top of the shell is provided with a humidity sensor and a temperature sensor.
By adopting the scheme, the method has the following advantages:
1. the method for fermenting the black garlic uses the konjac glucomannan or chitosan oligosaccharide which is easy to form a film and edible, to cover and keep the black garlic fresh, prolongs the quality guarantee period of the fresh black garlic and does not influence the taste of the fresh black garlic.
2. The method for fermenting the black garlic reserves the innermost garlic skin which hardly influences the taste of the black garlic, improves the fresh-keeping antibacterial performance of the fermented black garlic by utilizing the characteristics of the garlic skin, naturally separates the fermented black garlic skin from the garlic flesh, and ensures that the clearance between the garlic skin and the garlic flesh is more favorable for the retention of the antibacterial preservative, so that the antibacterial preservative is more uniformly distributed on the surface of the garlic flesh.
3. According to the method for fermenting the black garlic, the garlic is frozen, the cell tissue is fully crushed, then fermentation is carried out, the tissue fluid in the cell flows out due to the increase of the temperature, the substances in the cell are fully contacted with the enzyme and hydrolyzed, the Maillard reaction can be accelerated, the processing time is shortened, and the quality of the finished product of the black garlic is improved.
4. The preparation process of the invention has simple steps, can complete fermentation and fresh-keeping in the same device, reduces the contact of the black garlic with the outside and prevents the black garlic from being polluted by the outside.
5. According to the fermentation machine disclosed by the invention, the coating of the antibacterial preservative of the black garlic can be completed through the lifting of the simple lifting basket, no additional step is required, no manual participation is required, and the production efficiency is higher.
6. According to the fermentation machine, the spacer and the support rod separate the lower immersion liquid disc from the upper shell inner cavity, so that the influence of liquid in the lower immersion liquid disc on the humidity of the inner cavity is reduced, and the influence of the taking-out and setting of the lower immersion liquid disc on the upper part is reduced.
Drawings
FIG. 1: the main view of the black garlic fermentation machine of the invention is schematic
FIG. 2: the left view of the black garlic fermentation machine of the invention is schematic
FIG. 3: the invention discloses a top view schematic diagram of a spacer and a support rod of a black garlic fermentation machine
1-a shell; 11-a chute; 12-a rotating shaft; 13-outer door panel; 14-a groove; 15-sealing strips; 2-lifting basket; 21-a limiting block; 22-a first motor; 23-a screw rod; 24-inner door panel; 3-a spacer; 31-a support bar; 32-a second motor; 33-immersion pan
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example of black garlic fermentation machine
The black garlic fermentation machine comprises a shell 1 and a lifting basket 2 which can be arranged in an inner cavity of the shell 1 in an up-and-down motion mode, wherein limiting blocks 21 are arranged at the upper ends of two sides of the lifting basket 2, sliding grooves 11 which are used for the limiting blocks 21 to stretch into and move up and down are respectively arranged at the positions of the limiting blocks 21 and the inner wall of the shell 1, a screw rod 23 is arranged in the sliding groove 11 on one side, and a first motor 22 which drives the screw rod 23 to rotate is arranged at the top of the screw rod. The limiting block 21 at the position of the screw rod 23 is provided with a threaded through hole for the screw rod 23 to pass through. The outer side of the chute 11 and the inner wall of the shell 1 are provided with electric heating wires. An immersion liquid disk 33 is arranged in the inner cavity of the shell 1 at the position below the sliding chute 11, a groove for accommodating the side wall of the immersion liquid disk 33 is arranged on the inner wall of the shell 1 at the position of the immersion liquid disk 33, and an opening for the immersion liquid disk 33 to enter and exit is arranged on the side wall of the shell 1 at the position of the immersion liquid disk 33. The side wall of the lifting basket 2 far away from the chute 11 is provided with an opening, and the opening is provided with an inner door plate 24 which can completely cover the opening and can rotate outwards through a rotating shaft. The side wall of the shell 1 at the position of the inner door panel 24 when the lifting basket 2 is positioned at the top is provided with an opening, the size of the opening is larger than that of the opening on the lifting basket 2, and the opening on the side wall of the shell 1 is provided with an outer door panel 13 which can completely cover the opening and can be outwards rotated through a rotating shaft 12. Preferably, the inner wall of the top of the shell 1 is provided with a humidity sensor and a temperature sensor. Preferably, a sealing strip 15 is fixed below the inner door panel 24 and the outer door panel 13 respectively. The outer wall of the outer door panel 13 is provided with a groove 14 into which fingers can extend.
Preferably, a plurality of fan-shaped spacers 3 which can be turned over downwards are concentrically and horizontally arranged on the inner wall of the shell 1 at a position above the immersion plate 33, and the spacers 3 form a circle together. The spacer 3 at the position of the sliding groove 11 is provided with a notch for accommodating each sliding groove 11. Preferably, a plurality of arc-shaped support rods 31 concentric with the spacer 3 are rotatably arranged at positions below the spacer 3, one end of each support rod 31 is arranged on the inner wall of the shell 1, and the end is provided with a second motor 32 for driving the support rods 31 to rotate; grooves for accommodating the support rods 31 are respectively arranged at the positions of the support rods 31 and on the inner wall of the shell 1. The slide grooves 11 are provided at spaced positions of the support rods 31.
Based on the structure, the black garlic fermentation machine of the invention places garlic to be fermented on the lifting basket 2 through opening the outer door plate 13 and the inner door plate 24, heats the garlic through the electric heating wire on the inner wall, and senses the temperature and the humidity of the inner cavity of the shell 1 through the temperature sensor and the humidity sensor. When fermentation of garlic is completed, the first motor 22 is started to rotate the screw rod 23, thereby moving the lifting basket 2 downward. Meanwhile, the second motor 32 is started, and the support rods 31 rotate towards the side wall of the shell 1 until the support rods 31 enter the grooves in which the support rods are located. When the lifting basket 2 reaches the position of the spacer 3, the spacer 3 without the support of the support rod 31 is pushed downwards and then passes through the spacer 3 to move downwards until the limiting block 21 on the lifting basket 2 reaches the lowest end of the sliding groove 11. At the moment, the lifting basket 2 is nested in the liquid immersion disc 33, so that the fermented black garlic is immersed in the antibacterial preservative in the liquid immersion disc 33, then the first motor 22 rotates reversely, the lifting basket 2 moves upwards and leaves the range of the liquid immersion disc 33, when liquid drops are not formed and drips, the second motor 32 rotates reversely, the support rod 31 supports the separation piece 3 again, then the lifting basket 2 is kept still and dried until the surfaces of the black garlic skins are dried, and the black garlic skins can be taken out from the outer door plate 13 and the inner door plate 24. The fresh black garlic stored for a short time can be directly distributed and transported; if long shelf life or long storage is required, the black garlic needs to be vacuum-packaged.
Example 1
The method comprises the following steps: the selected garlic is kept with the innermost garlic skin, and the rest garlic skins and garlic stems are removed, and then cleaning and flotation are carried out to remove the residual garlic skins, debris and other impurities on the surfaces of the garlic cloves;
step two: freezing garlic at-25 ℃ for 4-6 h until the central temperature of garlic cloves is-12 to-15 ℃, and taking out;
step three: uniformly spraying polyphenol oxidase on the frozen garlic, and placing the garlic in a fermentation machine for enzymatic fermentation;
step four: and (3) after the enzymatic reaction is finished, immersing the garlic into the konjac glucomannan solution completely, taking out the garlic from the konjac glucomannan solution, standing, drying the garlic until the surface of the garlic skin is dried after no liquid drop is formed, and taking out the garlic to obtain the black garlic finished product.
Comparative example 1
The method comprises the following steps: peeling the selected garlic cloves, removing stems, cleaning, and performing flotation to remove residual garlic skins, debris and other impurities on the surfaces of the garlic cloves;
step two: freezing garlic at-25 ℃ for 4-6 h until the central temperature of garlic cloves is-12 to-15 ℃, and taking out;
step three: uniformly spraying polyphenol oxidase on the frozen garlic, and placing the garlic in a fermentation machine for enzymatic fermentation;
step four: and (3) after the enzymatic reaction is finished, immersing the garlic into the konjac glucomannan solution completely, taking out the garlic from the konjac glucomannan solution, standing, drying the garlic until the surface of the garlic skin is dried after no liquid drop is formed, and taking out the garlic to obtain the black garlic finished product.
Comparative example 2
The method comprises the following steps: the selected garlic is kept with the innermost garlic skin, and the rest garlic skins and garlic stems are removed, and then cleaning and flotation are carried out to remove the residual garlic skins, debris and other impurities on the surfaces of the garlic cloves;
step two: freezing garlic at-25 ℃ for 4-6 h until the central temperature of garlic cloves is-12 to-15 ℃, and taking out;
step three: uniformly spraying polyphenol oxidase on the frozen garlic, and placing the garlic in a fermentation machine for enzymatic fermentation;
step four: and (4) taking out the garlic after the enzymatic reaction is finished to obtain the finished product of the black garlic.
Comparative example 3
The method comprises the following steps: peeling the selected garlic cloves, removing stems, cleaning, and performing flotation to remove residual garlic skins, debris and other impurities on the surfaces of the garlic cloves;
step two: freezing garlic at-25 ℃ for 4-6 h until the central temperature of garlic cloves is-12 to-15 ℃, and taking out;
step three: uniformly spraying polyphenol oxidase on the frozen garlic, and placing the garlic in a fermentation machine for enzymatic fermentation;
step four: and (4) taking out the garlic after the enzymatic reaction is finished to obtain the finished product of the black garlic.
Comparative example 4
The method comprises the following steps: the selected garlic is kept with the innermost garlic skin, and the rest garlic skins and garlic stems are removed, and then cleaning and flotation are carried out to remove the residual garlic skins, debris and other impurities on the surfaces of the garlic cloves;
step two: uniformly spraying polyphenol oxidase on garlic, and placing the garlic in a fermentation machine for enzymatic fermentation;
step three: and (3) after the enzymatic reaction is finished, immersing the garlic into the konjac glucomannan solution completely, taking out the garlic from the konjac glucomannan solution, standing, drying the garlic until the surface of the garlic skin is dried after no liquid drop is formed, and taking out the garlic to obtain the black garlic finished product.
Index detection of Black Garlic of comparative examples of examples
60 garlic cloves are respectively processed according to each example and comparative example, and the prepared black garlic is placed at normal temperature for 30 days under 70% of humidity to be subjected to rotting rate and weight loss rate measurement of each example and comparative example and calculation of the average value of the total number of colonies of each garlic clove.
And (3) weight loss rate measurement: carrying out statistics by a weighing method:
weight loss (%) of [ (% weight of black garlic before storage-weight of fruit measured before storage)/weight of fruit before storage ]. times.100%
The rotting rate of the black garlic processed by the embodiment of the invention is only 3.3% after being placed for 30 days, and the total number of colonies is only 4.8Log10(CFU/g), the black garlic produced by the method for fermenting the black garlic has better antibacterial performance, and the weight loss rate is only 3.5 percent, so that the method for fermenting the black garlic can improve the fresh-keeping capacity of the black garlic. The gradual increase of the decay rate, the weight loss rate and the total number of colonies of the comparative examples 1-3 reflects the importance of the garlic skins and the antibacterial preservative, and particularly, the great increase of the numerical value of the comparative example 3 relative to the comparative examples 2 and 1 shows the importance of the antibacterial preservativeIn particular to the importance of the combination of the antibacterial preservative and the garlic skin on the prolonging of the shelf life of the black garlic. Example 4 no freezing treatment was performed on garlic, and the decay rate, the weight loss rate and the total number of colonies were smaller than those of example 1, and probably the damage to cells due to freezing was not performed, so that the integrity of cells was better and the resistance to the cells itself was stronger, but in actual production, the garlic processed in comparative example 4 was not completely reacted under the same enzymatic reaction conditions, and the black garlic was not completely blackened compared with the black garlic of example 1, and did not reach the standard of sale on the market.
Various other modifications and changes may be made by those skilled in the art based on the above-described technical solutions and concepts, and all such modifications and changes should fall within the scope of the claims of the present invention.
Claims (9)
1. A method for fermenting black garlic by enzymatic reaction is characterized by comprising the steps of placing the remaining garlic with the innermost garlic skin in a fermentation machine for enzymatic fermentation, soaking the garlic in an antibacterial preservative after fermentation is finished, and drying to finish antibacterial preservative treatment; the antibacterial preservative is 2% konjac glucomannan solution or 2% chitosan oligosaccharide solution.
2. The method for fermenting black garlic according to claim 1, comprising the steps of:
the method comprises the following steps: the selected garlic is kept with the innermost garlic skin, and the rest garlic skins and garlic stems are removed, and then cleaning and flotation are carried out to remove the residual garlic skins, debris and other impurities on the surfaces of the garlic cloves;
step two: freezing the garlic until the central temperature of the garlic clove is-12 to-15 ℃, and taking out;
step three: uniformly spraying polyphenol oxidase on the frozen garlic, and placing the garlic in a fermentation machine for enzymatic fermentation;
step four: and (3) after the enzymatic reaction is finished, immersing the garlic into the antibacterial preservative for antibacterial preservation treatment, and taking out the garlic after the treatment is finished to obtain the finished product of the black garlic.
3. The method for fermenting black garlic through enzymatic reaction according to claim 2, wherein the specific steps of the antibacterial refreshing treatment in the fourth step are as follows: and (3) immersing the garlic into the antibacterial preservative, taking out the garlic from the antibacterial preservative, standing, and standing and drying until the surface of the garlic skin is dried after no liquid drops are formed and dripping.
4. The method for fermenting black garlic through enzymatic reaction according to claim 2, wherein the garlic after the antibacterial and refreshing treatment is taken out in the fourth step and then is subjected to vacuum packaging.
5. The method for fermenting the black garlic through the enzymatic reaction according to claim 1, wherein the fermentation machine comprises a shell (1) and a lifting basket (2) which is arranged in an inner cavity of the shell (1) in a vertically movable manner, the upper ends of two sides of the lifting basket (2) are provided with limit blocks (21), the inner wall of the shell (1) at the positions of the limit blocks (21) is respectively provided with a sliding chute (11) for the limit blocks (21) to extend into and move vertically, a screw rod (23) is arranged in the sliding chute (11) at one side, and the top of the screw rod (23) is provided with a first motor (22) for driving the screw rod (23) to rotate; a limiting block (21) at the position of the screw rod (23) is provided with a threaded through hole for the screw rod (23) to pass through; the outer side of the sliding chute (11) and the inner wall of the shell (1) are provided with electric heating wires; an immersion liquid tray (33) storing an antibacterial preservative is arranged at the position below the sliding chute (11) and in the inner cavity of the shell (1), a groove for accommodating the side wall of the immersion liquid tray (33) is arranged at the position of the immersion liquid tray (33) and on the inner wall of the shell (1), and an opening for the immersion liquid tray (33) to enter and exit is formed in the side wall of the shell (1) at the position of the immersion liquid tray (33); an opening is formed in the side wall of one side, away from the sliding chute (11), of the lifting basket (2), and an inner door panel (24) capable of completely covering the opening is arranged on the opening in a manner of rotating outwards through a rotating shaft; an opening is arranged on the position of the inner door plate (24) of the lifting basket (2) when the lifting basket is positioned at the top and the side wall of the shell (1), the size of the opening is larger than that of the opening on the lifting basket (2), and an outer door plate (13) capable of completely covering the opening is arranged on the opening on the side wall of the shell (1) in a manner of rotating outwards through a rotating shaft (12).
6. The method for fermenting black garlic through enzymatic reaction according to claim 5, wherein a plurality of fan-shaped spacers (3) capable of being turned downwards are concentrically and horizontally arranged on the inner wall of the shell (1) above the immersion liquid disc (33), and the spacers (3) form a circle together; the spacer (3) at the position of the sliding groove (11) is provided with a notch for accommodating each sliding groove (11).
7. The method for fermenting black garlic according to claim 6, wherein a plurality of arc-shaped support rods (31) concentric with the spacer (3) are rotatably provided at a position below the spacer (3), one end of each support rod (31) is provided on the inner wall of the housing (1), and the end is provided with a second motor (32) for driving the support rods (31) to rotate; grooves for accommodating the support rods (31) are respectively arranged at the positions of the support rods (31) and on the inner wall of the shell (1); the sliding grooves (11) are arranged at the intervals of the supporting rods (31).
8. The method for fermenting black garlic through enzymatic reaction according to claim 5, wherein sealing strips (15) are fixed below the inner door panel (24) and the outer door panel (13), respectively; the outer wall of the outer door panel (13) is provided with a groove (14) into which fingers can extend.
9. The method for fermenting black garlic through enzymatic reaction according to claim 5, wherein the inner wall of the top of the casing (1) is provided with a humidity sensor and a temperature sensor.
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