CN114223866A - Method for preparing fermented black garlic oral liquid in filler type auxiliary mode - Google Patents

Method for preparing fermented black garlic oral liquid in filler type auxiliary mode Download PDF

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Publication number
CN114223866A
CN114223866A CN202111507126.4A CN202111507126A CN114223866A CN 114223866 A CN114223866 A CN 114223866A CN 202111507126 A CN202111507126 A CN 202111507126A CN 114223866 A CN114223866 A CN 114223866A
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black garlic
oral liquid
garlic
filling
preparing
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赵节昌
时培宁
杨旭
王颖
李勇
贺羽
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Xuzhou University of Technology
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Xuzhou University of Technology
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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
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

A method for preparing fermented black garlic oral liquid in a filling type auxiliary manner comprises the following steps: preparing black garlic by adopting filler type assistance; crushing the black garlic into fine black garlic granules, and adding the fine black garlic granules into the fine black garlic granules according to a material-liquid ratio of 1: (1-10) adding purified water, performing ultrasonic-assisted extraction in a vacuum state, and filtering to obtain a black garlic extract; adding apple enzyme powder, trehalose, high maltose syrup, citric acid, spice essential oil, pectin and chrysanthemum extract into the black garlic extract, stirring and filtering to prepare fermented black garlic oral liquid slurry; and sterilizing the fermented black garlic oral liquid slurry at 90-100 ℃ for 8-12 min, filling in an aseptic manner, and sealing to obtain the fermented black garlic oral liquid. The method has simple process, more uniform humidity and low power consumption in the black garlic fermentation process, uses low filler cost, can reduce production cost, and can reduce garlic flavor in the prepared black garlic oral liquid, so that the black garlic oral liquid has richer nutrition and smoother taste.

Description

Method for preparing fermented black garlic oral liquid in filler type auxiliary mode
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a filler-type auxiliary preparation method of fermented black garlic oral liquid.
Background
The black garlic is a garlic deep-processing product obtained by fermenting fresh raw garlic under the condition of controlling temperature and humidity. Compared with fresh raw garlic, the black garlic has obvious advantages in the aspects of sense, smell, nutritive value and the like, and the contents of components such as protein, amino acid, polyphenol substances and the like in the black garlic are obviously improved. The black garlic has the effects of resisting oxidation, maintaining beauty, keeping young, regulating blood sugar and the like, is popular with more and more consumers and has wide market prospect.
The method for preparing the black garlic in the prior art is mainly realized by controlling the temperature and the humidity of a fermentation box, and has the defects of uneven humidity and low humidity, so that the surface of the garlic without skin is dry, and the quality of the black garlic is reduced; in addition, in order to make the temperature distribution uniform, a ventilator is used for circulating ventilation, and the power consumption in the fermentation process is increased.
At present, the research reports of further deep processing by taking black garlic as a raw material are more, such as (1) taking black garlic as a raw material, and obtaining black garlic concentrated juice through leaching, clarification and concentration; (2) black garlic is used as a raw material, black garlic pulp is prepared by the processes of crushing, extracting, filtering, concentrating and the like, and black garlic soft sweets are further prepared by using the black garlic pulp, sugar and compound edible gum as raw materials; (3) taking black garlic as a raw material, adding acetic acid and water, and extracting and concentrating at a certain temperature to obtain black garlic concentrated sauce; (4) the nutritional chewable tablet is prepared from black garlic, black bean curd and black onion; (5) the low-sugar preserved black garlic is prepared by taking black garlic cloves as raw materials and adopting ultrasonic wave to strengthen mass transfer. But the research report of the relevant products of the fermented black garlic oral liquid is not found.
Disclosure of Invention
The invention aims to provide a method for preparing fermented black garlic oral liquid in a filling-type auxiliary manner, which has simple process, shortens the fermentation period of black garlic, reduces the power consumption in the fermentation process and ensures that the humidity in the fermentation process of black garlic is more uniform; the method has the advantages of low cost of filler, reduced production cost, reduced garlic smell, and abundant nutrition and smooth taste.
In order to realize the purpose, the invention provides a method for preparing fermented black garlic oral liquid in a filling type auxiliary manner, which comprises the following steps:
(1) preparing black garlic: manually selecting raw material garlic bulbs, putting the selected raw material garlic bulbs into a container with a sieve plate inside, adding a filler into the container, mixing the filler with the garlic bulbs, paving a layer of filler on the garlic bulbs, filling nitrogen into the container, sealing the container, finally putting the container into a constant temperature box, fermenting at the temperature of 50-70 ℃ for 20-30 days in a heat preservation way, and simultaneously irradiating the garlic in the filler by electromagnetic waves generated by a high-frequency induction generator to prepare black garlic;
(2) preparing a black garlic extracting solution: and (2) sequentially carrying out artificial coarse crushing and fine crushing treatment on the black garlic prepared in the step (1) by using a crusher to prepare a black garlic fine granule with the granularity of less than 230 mu m, and adding the black garlic fine granule into the black garlic fine granule according to a material-liquid ratio of 1: (1-10) adding purified water, performing ultrasonic-assisted extraction in a vacuum state, and filtering to obtain a black garlic extract;
(3) blending: adding apple enzyme powder, trehalose, high maltose syrup, citric acid, spice essential oil, pectin and chrysanthemum extract into the black garlic extract, stirring and filtering to prepare fermented black garlic oral liquid slurry; the fermented black garlic oral liquid slurry consists of the following raw materials in percentage by mass: 60-90% of black garlic extract, 0.1-30% of apple enzyme powder, 0.1-30% of trehalose, 0.1-10% of high maltose syrup, 0.1-1% of citric acid, 0.1-5% of spice essential oil, 0.1-5% of pectin and 0.1-1% of chrysanthemum extract;
(4) and (4) sterilizing and aseptic packaging, namely sterilizing the fermented black garlic oral liquid slurry obtained in the step (3) for 8-12 min at 90-100 ℃, and carrying out aseptic filling and sealing to obtain the fermented black garlic oral liquid.
Preferably, in the step (1), the filler is a wet filler, the filler covers the garlic in a thickness of 4-6 cm, and the filler is one or more of rice hulls, wood chips and weeds.
Preferably, in step (1), the nitrogen content in the vessel is up to 90% or more.
Preferably, in the step (1), the mesh number of the sieve plate is 10-30 meshes, and the container is made of plastic or metal materials.
Preferably, in the step (1), the frequency of the electromagnetic wave is 12-30 MHz.
Preferably, in the step (2), the ultrasonic process parameters are as follows: the temperature is 50-80 ℃, the time is 15-30min, and the power is 900-1100W; the vacuum degree is 0.06-0.08 MPa.
Further, in the step (3), the preparation method of the chrysanthemum extract comprises the following steps: adding water with the mass being 40-60 times of that of the dried chrysanthemum, heating to 75-85 ℃, leaching for 12-18 min, and filtering to obtain the chrysanthemum extract.
Compared with the prior art, the invention has the following advantages:
(1) the invention uses the processing method combining auxiliary filling type fermentation and sterile filling, nitrogen is filled to reduce oxidative deterioration, the activity of the filling type fermented black garlic oral liquid is kept, the garlic odor of the garlic product is reduced, the active polyphenol content of the black garlic product is improved, the nutrition in the black garlic oral liquid is richer, the health care effect of the product is greatly improved, the taste of the product is prominent, the mouthfeel is smoother, and the obtained fermented black garlic oral liquid has good sterilization, bowel clearing and heart health care effects.
(2) The invention optimizes the product formula in the preparation, so that the auxiliary filler type fermented black garlic oral liquid product has uniform and consistent black appearance; the black garlic has smooth and delicious taste, has light and special fragrance, is easy to be accepted by consumers, is beneficial to promoting appetite of people and improving the eating quantity of the black garlic.
(3) The method has simple process, shortens the fermentation period of the black garlic, reduces the power consumption in the fermentation process, and ensures that the humidity in the fermentation process of the black garlic is more uniform; the method has the advantages of low cost of the used filler and reduced production cost.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example one
A method for preparing fermented black garlic oral liquid in a filling type auxiliary manner comprises the following steps:
(1) preparing black garlic: selecting raw material garlic bulbs manually, putting the garlic bulbs into a container with a sieve plate inside, wherein the sieve plate has the mesh number of 10 meshes, adding a filler into a plastic container, mixing the filler with the garlic bulbs, paving a layer of filler on the garlic bulbs, filling nitrogen into the container, sealing the container, finally putting the container into a constant temperature box, fermenting at the temperature of 50 ℃ for 30 days in a heat preservation way, and simultaneously irradiating the garlic in the filler by electromagnetic waves generated by a high-frequency induction generator to prepare black garlic; the content of nitrogen in the container reaches more than 90 percent; the stuffing is wet stuffing, the stuffing covers the garlic by 4cm, and the stuffing is one or more of rice hulls, sawdust and weeds; the frequency of the electromagnetic wave is 12 MHz;
(2) preparing a black garlic extracting solution: and (2) sequentially carrying out artificial coarse crushing and fine crushing treatment on the black garlic prepared in the step (1) by using a crusher to prepare a black garlic fine granule with the granularity of less than 230 mu m, and adding the black garlic fine granule into the black garlic fine granule according to a material-liquid ratio of 1: 1, adding purified water, and performing ultrasonic wave assisted extraction in a vacuum state, wherein the ultrasonic technological parameters are as follows: filtering at 50 deg.C for 30min with power of 900W and vacuum degree of 0.06Mpa to obtain black Bulbus Allii extract;
(3) blending: adding apple enzyme powder, trehalose, high maltose syrup, citric acid, spice essential oil, pectin and chrysanthemum extract into the black garlic extract, stirring and filtering to prepare fermented black garlic oral liquid slurry; the fermented black garlic oral liquid slurry consists of the following raw materials in percentage by mass: 60% of black garlic extract, 30% of apple enzyme powder, 2% of trehalose, 0.9% of high maltose syrup, 1% of citric acid, 5% of spice essential oil, 0.1% of pectin and 1% of chrysanthemum extract; the preparation method of the chrysanthemum extract comprises the following steps: adding water 40 times the weight of the dried chrysanthemum, heating to 75 ℃, leaching for 12min, and filtering to obtain a chrysanthemum extract;
(4) and (4) sterilizing and aseptic packaging, namely sterilizing the fermented black garlic oral liquid slurry obtained in the step (3) for 12min at 90 ℃, and carrying out aseptic filling and sealing to obtain the fermented black garlic oral liquid.
Example two
A method for preparing fermented black garlic oral liquid in a filling type auxiliary manner comprises the following steps:
(1) preparing black garlic: manually selecting raw material garlic bulbs, putting the garlic bulbs into a container with a sieve plate inside, wherein the sieve plate has 20 meshes, adding a filler into a plastic container, mixing the filler with the garlic bulbs, paving a layer of filler on the garlic bulbs, filling nitrogen into the container, sealing, putting the container into a constant temperature box, fermenting at 60 ℃ for 25 days under heat preservation, and irradiating the garlic in the filler by electromagnetic waves generated by a high-frequency induction generator to prepare black garlic; the content of nitrogen in the container reaches more than 90 percent; the stuffing is wet stuffing, the stuffing covers the garlic by 5cm, and the stuffing is one or more of rice hull, wood dust and weed; the frequency of the electromagnetic wave is 21 MHz;
(2) preparing a black garlic extracting solution: and (2) sequentially carrying out artificial coarse crushing and fine crushing treatment on the black garlic prepared in the step (1) by using a crusher to prepare a black garlic fine granule with the granularity of less than 230 mu m, and adding the black garlic fine granule into the black garlic fine granule according to a material-liquid ratio of 1: 5, adding purified water, and performing ultrasonic wave assisted extraction in a vacuum state, wherein the ultrasonic technological parameters are as follows: filtering at 65 deg.C for 22min under 1000W and 0.07Mpa vacuum degree to obtain black Bulbus Allii extractive solution;
(3) blending: adding apple enzyme powder, trehalose, high maltose syrup, citric acid, spice essential oil, pectin and chrysanthemum extract into the black garlic extract, stirring and filtering to prepare fermented black garlic oral liquid slurry; the fermented black garlic oral liquid slurry consists of the following raw materials in percentage by mass: 65% of black garlic extract, 0.1% of apple enzyme powder, 30% of trehalose, 4% of high maltose syrup, 0.2% of citric acid, 0.3% of spice essential oil, 0.3% of pectin and 0.1% of chrysanthemum extract; the preparation method of the chrysanthemum extract comprises the following steps: adding 50 times of water into dried flos Chrysanthemi, heating to 80 deg.C, leaching for 15min, and filtering to obtain flos Chrysanthemi extract;
(4) and (4) sterilizing and aseptic packaging, namely sterilizing the fermented black garlic oral liquid slurry obtained in the step (3) for 10min at 95 ℃, and carrying out aseptic filling and sealing to obtain the fermented black garlic oral liquid.
EXAMPLE III
A method for preparing fermented black garlic oral liquid in a filling type auxiliary manner comprises the following steps:
(1) preparing black garlic: manually selecting raw material garlic bulbs, putting the garlic bulbs into a container with a sieve plate inside, wherein the sieve plate has 30 meshes, adding a filler into a metal container, mixing the filler with the garlic bulbs, paving a layer of filler on the garlic bulbs, filling nitrogen into the container, sealing, putting the container into a constant temperature box, fermenting at 70 ℃ for 20 days under heat preservation, and irradiating the garlic in the filler by electromagnetic waves generated by a high-frequency induction generator to prepare black garlic; the content of nitrogen in the container reaches more than 90 percent; the stuffing is wet stuffing, the stuffing covers the garlic by 6cm, and the stuffing is one or more of rice hull, wood dust and weed; the frequency of the electromagnetic wave is 30 MHz;
(2) preparing a black garlic extracting solution: and (2) sequentially carrying out artificial coarse crushing and fine crushing treatment on the black garlic prepared in the step (1) by using a crusher to prepare a black garlic fine granule with the granularity of less than 230 mu m, and adding the black garlic fine granule into the black garlic fine granule according to a material-liquid ratio of 1: 10, adding purified water, and performing ultrasonic wave assisted extraction in a vacuum state, wherein the ultrasonic technological parameters are as follows: filtering at 80 deg.C for 15min with power of 1100W and vacuum degree of 0.08Mpa to obtain black Bulbus Allii extractive solution;
(3) blending: adding apple enzyme powder, trehalose, high maltose syrup, citric acid, spice essential oil, pectin and chrysanthemum extract into the black garlic extract, stirring and filtering to prepare fermented black garlic oral liquid slurry; the fermented black garlic oral liquid slurry consists of the following raw materials in percentage by mass: 90% of black garlic extract, 4% of apple enzyme powder, 0.1% of trehalose, 0.1% of high maltose syrup, 0.1% of citric acid, 0.1% of spice essential oil, 5% of pectin and 0.5% of chrysanthemum extract; the preparation method of the chrysanthemum extract comprises the following steps: adding water 60 times the weight of the dried chrysanthemum, heating to 85 ℃, leaching for 18min, and filtering to obtain a chrysanthemum extract;
(4) and (4) sterilizing and aseptic packaging, namely sterilizing the fermented black garlic oral liquid slurry obtained in the step (3) for 8min at 100 ℃, and carrying out aseptic filling and sealing to obtain the fermented black garlic oral liquid.

Claims (7)

1. A method for preparing fermented black garlic oral liquid in a filling type auxiliary manner is characterized by comprising the following steps:
(1) preparing black garlic: manually selecting raw material garlic bulbs, putting the selected raw material garlic bulbs into a container with a sieve plate inside, adding a filler into the container, mixing the filler with the garlic bulbs, paving a layer of filler on the garlic bulbs, filling nitrogen into the container, sealing the container, finally putting the container into a constant temperature box, fermenting at the temperature of 50-70 ℃ for 20-30 days in a heat preservation way, and simultaneously irradiating the garlic in the filler by electromagnetic waves generated by a high-frequency induction generator to prepare black garlic;
(2) preparing a black garlic extracting solution: and (2) sequentially carrying out artificial coarse crushing and fine crushing treatment on the black garlic prepared in the step (1) by using a crusher to prepare a black garlic fine granule with the granularity of less than 230 mu m, and adding the black garlic fine granule into the black garlic fine granule according to a material-liquid ratio of 1: (1-10) adding purified water, performing ultrasonic-assisted extraction in a vacuum state, and filtering to obtain a black garlic extract;
(3) blending: adding apple enzyme powder, trehalose, high maltose syrup, citric acid, spice essential oil, pectin and chrysanthemum extract into the black garlic extract, stirring and filtering to prepare fermented black garlic oral liquid slurry; the fermented black garlic oral liquid slurry consists of the following raw materials in percentage by mass: 60-90% of black garlic extract, 0.1-30% of apple enzyme powder, 0.1-30% of trehalose, 0.1-10% of high maltose syrup, 0.1-1% of citric acid, 0.1-5% of spice essential oil, 0.1-5% of pectin and 0.1-1% of chrysanthemum extract;
(4) and (4) sterilizing and aseptic packaging, namely sterilizing the fermented black garlic oral liquid slurry obtained in the step (3) for 8-12 min at 90-100 ℃, and carrying out aseptic filling and sealing to obtain the fermented black garlic oral liquid.
2. The method for preparing fermented black garlic oral liquid in a filling-type auxiliary manner according to claim 1, wherein in the step (1), the filling is wet filling, the filling covers 4-6 cm of the thickness of the garlic, and the filling is one or more of rice hulls, wood chips and weeds.
3. The method for preparing fermented black garlic oral liquid with the assistance of the filling type according to claim 1 or 2, wherein in the step (1), the content of nitrogen in the container is more than 90%.
4. The method for preparing fermented black garlic oral liquid with the assistance of the filler according to claim 1 or 2, wherein in the step (1), the mesh number of the sieve plate is 10-30 meshes, and the container is made of plastic or metal materials.
5. The method for preparing fermented black garlic oral liquid with the assistance of the filling material according to claim 1 or 2, wherein in the step (1), the frequency of the electromagnetic wave is 12-30 MHz.
6. The method for preparing the fermented black garlic oral liquid with the assistance of the filling material according to claim 1 or 2, wherein in the step (2), the ultrasonic process parameters are as follows: the temperature is 50-80 ℃, the time is 15-30min, and the power is 900-1100W; the vacuum degree is 0.06-0.08 MPa.
7. The method for preparing fermented black garlic oral liquid with the assistance of the filling type according to claim 1 or 2, wherein in the step (3), the preparation method of the chrysanthemum extract comprises the following steps: adding water with the mass being 40-60 times of that of the dried chrysanthemum, heating to 75-85 ℃, leaching for 12-18 min, and filtering to obtain the chrysanthemum extract.
CN202111507126.4A 2021-12-10 2021-12-10 Method for preparing fermented black garlic oral liquid in filler type auxiliary mode Pending CN114223866A (en)

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Application publication date: 20220325