CN204733870U - Black garlic fermenting installation - Google Patents
Black garlic fermenting installation Download PDFInfo
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- CN204733870U CN204733870U CN201520241507.6U CN201520241507U CN204733870U CN 204733870 U CN204733870 U CN 204733870U CN 201520241507 U CN201520241507 U CN 201520241507U CN 204733870 U CN204733870 U CN 204733870U
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- black garlic
- fermenting case
- garlic
- fermentation device
- humidity
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Abstract
The utility model provides a black garlic fermenting installation, includes: the fermenting case, its characterized in that, be provided with audio player in the fermenting case, audio player is connected with stereo set power amplification machine and speaker through sound line, far infrared heating device for garlic to placing in the fermenting case adds thermal treatment, humidity control device, humidity control device includes spraying humidification device and hydrofuge circulating device, wind accuse device, wind accuse device includes hot blast blowpipe apparatus and airs exhaust circulating device. Beneficial effect: make the production efficiency of the black garlic of fermentation high, degree of automation is high, furthest's the active ingredient who remains the raw materials, improves the quality and the black garlic output of fermentation of black garlic.
Description
Technical field
The utility model relates to a kind of Zymolysis Equipment, is specifically related to a kind of black garlic fermentation device.
Background technology
Black garlic is fresh uncooked garlic, through the novel garlic products of one that the processes such as cleaning, enzyme, slaking, drying process.In product sensory, black garlic garlic clove is dark brown, soft and high resilience, soft rotten fragrant and sweet and without eating the pungent sense of fresh garlic and unhappy smell raw after entrance.In non-oxidizability and physiologically active, the fresh garlic of black garlic SOD specific activity exceeds more than 10 times, and the content of polyphenols also exceeds more than 5 times.Containing tetrahydro-β-carboline analog derivative in black garlic, they also have significant antioxidation activity.Can be obtained by them and multiple there is β-carboline Alkaloid that is antiviral, antibacterial and antitumor activity.In addition, black garlic is also containing the various active such as polypeptide, glycoprotein composition and trace elements of selenium, germanium etc.As a kind of novel garlic products, the nutritional labeling contained by it and effect thereof are that the product such as garlic powder and garlic oil is irreplaceable.
Black garlic is through process such as enzyme, slaking, dryings, and the chemical composition of itself there occurs great changes, and self original content of material existing improves, simultaneously also along with the generation of some new functional materials.
Current fermenting black garlic has been considered to a kind of health care food materials of excellence.But fermenting black garlic produced by domestic black garlic production equipment generally needs about 60 to 90 days, and the long power consumption of fermentation time is many, and cost is high, and production efficiency is low, affect the universal of black garlic product and promote.
Garlic is black garlic through fermentation processing, and garlic nutrient factor effect is significantly improved.Black garlic, as a kind of raw material with better nutritivity value and medical value, is obtained for utilization in a lot of field.But black garlic is as the emerging product of one, its production cycle longer, product quality is difficult to control, and therefore, needs a kind of method preparing black garlic badly, and it is long to solve its production cycle, the unmanageable problem of product quality.
Utility model content
The utility model provides a kind of black garlic fermentation device, has that the black garlic fermentation time is long, quality is low and produce black garlic equipment price is expensive, the problem of rapid wear to solve in prior art.
For achieving the above object, by the following technical solutions:
A kind of black garlic fermentation device, comprise: fermenting case, music player is provided with in described fermenting case, described music player is connected with loudspeaker with sound equipment power amplifier by sound line, infrared heating device, for heating the garlic be placed in fermenting case, comprise infrared heater, temperature sensor; Humidity conditioner, described humidity conditioner comprises spraying humidifier, hydrofuge EGR, warm and humid sensor; Wind-controlling device, described wind-controlling device comprises air-intake device and air draft EGR.
Preferably, be provided with truck in described fermenting case, the bottom of described truck is provided with castor.
Preferably, described truck is two rows, often to arrange the mode of 6 trucks, is arranged in fermenting case.
Preferably, described truck is provided with 15 layered material dishes, described charging tray is the rectangle charging tray of 80cm × 60cm.
Preferably, described fermenting case is connected with the main control computer of its outer setting, and described main control computer is connected with warm and humid sensor with temperature sensor, automatically regulates the temperature and humidity in fermenting case.
Preferably, the casing of described fermenting case is provided with air inlet and air outlet.
1, preferably, discharge outlet is provided with in described fermenting case.
The beneficial effects of the utility model: owing to being provided with music player and carrying out music by stereo set to the black garlic in case in fermenting case, make saccharomycete under the sound stimulation effect of melody, accelerate fermenting speed, shorten the fermentation time of black garlic, improve the Quality and yield of black garlic.Retain the active ingredient of raw material to greatest extent, improve quality and the fermenting black garlic output of black garlic.Have as follows a little with the black garlic that the utility model is produced: (1) mouthfeel is better, and taste is sour-sweet; (2) nutrition is higher; Multiple nutritional components and content promote, wherein protein content >=6%; (3) fermentation time shortens, and fermentation time shortened to 30 days by 60 days; (4) better quality, inside and outside consistent with hard-core; (5) power saving, save time, cost-saving, output increased one times.
Accompanying drawing explanation
According to embodiment and accompanying drawing, the utility model is described in further detail below.
Fig. 1 is a kind of overall structure schematic diagram described in the utility model.
In figure:
1, hopper sound system; 2, return fan; 3, wet-emitting blower; 4, outlet temperature sensor; 5, new wind blower fan; 6, damper; 7, blower fan; 8, the warm and humid sensor of import; 9, atomizing humidifier; 10, infrared heater.
Detailed description of the invention
As shown in Figure 1, a kind of black garlic fermentation device, comprise the rectangle fermenting case of 2m × 2m × 4m, hopper sound system 1 is provided with in fermenting case, hopper sound system 1 comprises music player, described music player is connected with loudspeaker with sound equipment power amplifier by sound line, owing to being provided with music player and carrying out music by stereo set to the black garlic in case in fermenting case, its music decibel play is that 35-50 decibel makes saccharomycete under the sound stimulation effect of melody, accelerate fermenting speed, shorten the fermentation time of black garlic, improve the Quality and yield of black garlic.
Infrared heating device is provided with in fermenting case, for heating the garlic be placed in fermenting case, as the infrared heater 10 in Fig. 1, different processing temperature has a great impact garlic component content tool, therefore the utility model adopts infrared heater 10 pairs of garlics to heat, and the temperature data in fermenting case passes to main control computer by outlet temperature sensor 4;
Humidity conditioner, described humidity conditioner comprises spraying humidifier, hydrofuge EGR, the warm and humid sensor 8 of import, spraying humidifier is as the atomizing humidifier 9 in Fig. 1, hydrofuge EGR is as the wet-emitting blower 3 in Fig. 1, the warm and humid sensor 8 of import is connected with main control computer by data wire, and the temperature and humidity numerical value in the fermenting case detected is passed to main control computer;
Wind-controlling device, described wind-controlling device comprises air-intake device and air draft EGR, and air-intake device is as the blower fan 7 in Fig. 1, and air exhausting device is as the new wind blower fan 5. in Fig. 1
Fermentation box body is provided with air outlet and air inlet, fermenting case is outside equipped with exhaust passage and air inlet duct, air-out passage is disposed with return air inlet 2, wet-emitting blower 3, outlet temperature sensor 4, new wind blower fan 5, the intersection of exhaust passage and air inlet duct is provided with damper 6, air inlet duct is disposed with blower fan 7, infrared heater 10, atomizing humidifier 9, the warm and humid sensor 8 of import.
The utility model operationally, the temperature and humidity in main control computer adjustment fermenting case is furnished with outside fermenting case, and in fermenting case, install 4 combination loudspeakers be connected with the DVD player be arranged on outside fermenting case, make saccharomycete under the spread effect of the sound wave of melody, accelerate fermenting speed, shorten the fermentation time of black garlic, improve the Quality and yield of black garlic.Built with two rows, the truck etc. of castor is housed at fermenting case, often arranges 6, totally 12 trucks.Every platform truck fills 15 layered material dishes, each charging tray 80cm × 60cm can splendid attire 9 kilograms of garlics.Every batch can fill 1.6 tons, garlic.Every batch of 12 trucks, with entering with going out, adopting echelon alternating temperature to become wet method by the production technology process of black garlic fermentation and making garlic be fermented into black garlic, and every batch of 12 trucks are with entering with going out.
Black garlic is in maturing process, and maintaining certain moisture is the precondition ensureing its quality.Water content is too high, easily causes the quality of garlic meat too soft rotten, and reduces the accumulation of some functional components, reduces product quality; Water content is too low, can make garlic meat dry, hard and lose edibility.So the garlic be provided with in the utility model in the warm and humid sensor 8 of import, wet-emitting blower 3, outlet temperature sensor 4 pairs of fermenting cases carries out the detection of temperature and humidity, hydrofuge management is carried out in timing, therefore, fermenting case is also provided with discharge outlet.
In garlic maturing process, along with the hyther continued, the complete tissue of garlic is destroyed, and greatly increases with the permeability in the external world, and quality becomes soft and high resilience gradually.
The relative humidity of temperature, environment is two principal elements had an impact to hardness, and when envionmental humidity is consistent, temperature is higher, and the time reaching hardness minimum is shorter, and hardness number is lower.Black garlic eliminates the original penetrating odor of fresh garlic and acid, and simultaneously due to hyther, a large amount of polysaccharide resolves into monose, disaccharide, has composed the sugariness of black garlic; Organic acid increases, and has composed the acidity of black garlic; The accumulation of a large amount of coloring matters, imparts the distinctive pitchy of black garlic; Protein resolve into polypeptide, the increase of free amino acid and total phenol content, impart the higher nutritive value of black garlic and stronger anti-oxidation efficacy.
The method utilizing the utility model to prepare black garlic is: be placed on by garlic in fermenting case, and then infrared heater 10 and atomizing humidifier 9 carry out intensification cooling and humidification according to specific temperature control curve, ferment to garlic; Wherein, described specific temperature control curve is as follows:
1) temperature rises to 50-55 DEG C by 20-22 DEG C, humidity 20-25%, temperature retention time 1-3 hour;
2) 60-65 DEG C is risen to by 50-55 DEG C, humidity 80-85%, temperature retention time 48-52 hour;
3) 71-73 DEG C is risen to by 60-65 DEG C, humidity 86-90%, temperature retention time 75-80 hour;
4) 74-75 DEG C is risen to by 71-73 DEG C, humidity 91-95%, temperature retention time 75-80 hour;
5) at 74-75 DEG C, humidity 88-90%, time 85-90 hour;
6) temperature is down to 65-70 DEG C by 74-75 DEG C, temperature 88-90%, time 70-75 hour;
7) 50-55 DEG C is down to by 65-70 DEG C, humidity 75-80%, time 48-52 hour;
8) 20-22 DEG C is down to by 50-55 DEG C, humidity 50-60%, time 22-24 hour.
Preferably, the best step utilizing black garlic fermentation device to prepare black garlic is as follows:
1) before fermenting, garlic (only head Huo Duo Office) is needed through selecting, the garlic get rid of disease and pest, going mouldy, then carries out disinfection, cleans, draining process.
2) temperature rises to 55 DEG C by 22 DEG C, humidity 25%, temperature retention time 2 hours;
3) 65 DEG C are risen to by 55 DEG C, humidity 85%, temperature retention time 50 hours;
4) 73 DEG C are risen to by 65 DEG C, humidity 90%, temperature retention time 80 hours;
5) 75 DEG C are risen to by 73 DEG C, humidity 95%, temperature retention time 80 hours;
6) 75 DEG C, humidity 90%, 90 hours time;
7) temperature is down to 70 DEG C by 75 DEG C, temperature 90%, 70 hours time;
8) 55 DEG C are down to by 70 DEG C, humidity 80%, 48 hours time;
9) 22 DEG C are down to by 55 DEG C, humidity 60%, 24 hours time;
10) environment black garlic being put into 0 DEG C to 2 DEG C carries out after-ripening, ripening time 5-10 days;
Step 1)-10) process in, all play music, music decibel is 35 decibels.
In above-mentioned step, main control computer regulates heating-up temperature and the spray concentration of infrared heater 10, atomizing humidifier 9 automatically according to the data that the warm and humid sensor 8 of import, outlet temperature sensor 4 spread out of, and regulates the turnover wind speed of damper 6.
In above-mentioned sweat, with music player be garlic play music, make saccharomycete under the spread effect of the sound wave of melody, accelerate fermenting speed, shorten the fermentation time of black garlic, improve the Quality and yield of black garlic, external expert finds, hydrone, under different acoustic environments, can present different crystallizations, when water hears excellent melody, fairly regular, beautiful crystallization can be presented.Different crystallization effects produces different impacts to human body, and the water of rule crystallization is more useful to human body.The environment that black garlic puts into 0 DEG C to 2 DEG C is carried out after-ripening, ripening time at least 5 days, best ripening time is 5-10 days.The examination criteria of black garlic product adopts Q/HJD0001S-2014 professional standard.
With the black garlic of the utility model output, detect according to Q/HJD0001S-2014, detect 7 altogether, all meet standard-required, specific as follows:
Adopt the black garlic of the utility model output, fermentation time is short, and the black garlic solid colour fermented, without the raw heart, the soft cunning of mouthfeel, sour-sweet, best in quality.
Specifically there is following quality: (1) mouthfeel is better, and taste is sour-sweet; (2) nutrition is higher; Multiple nutritional components and content promote, wherein protein content >=6%; (3) fermentation time shortens, and fermentation time shortened to 30 days by 60 days; (4) better quality, inside and outside consistent with hard-core; (5) power saving, save time, cost-saving, output increased one times.
The foregoing is only preferred embodiment of the present utility model, be not limited to the utility model, for a person skilled in the art, the utility model can have various modifications and variations.All within spirit of the present utility model and principle, any amendment done, equivalent replacement, improvement etc., all should be included within protection domain of the present utility model.
Claims (7)
1. a black garlic fermentation device, comprising: fermenting case, it is characterized in that, is provided with music player in described fermenting case, and described music player is connected with loudspeaker with sound equipment power amplifier by sound line; Infrared heating device, for heating the garlic be placed in fermenting case, comprises infrared heater, temperature sensor;
Humidity conditioner, described humidity conditioner comprises spraying humidifier, hydrofuge EGR, warm and humid sensor;
Wind-controlling device, described wind-controlling device comprises air-intake device and air draft EGR.
2. a kind of black garlic fermentation device as claimed in claim 1, is characterized in that, be provided with truck in described fermenting case, the bottom of described truck is provided with castor.
3. a kind of black garlic fermentation device as claimed in claim 3, is characterized in that, described truck is two rows, often to arrange the mode of 6 trucks, is arranged in fermenting case.
4. a kind of black garlic fermentation device as claimed in claim 3, is characterized in that, described truck is provided with 15 layered material dishes, and described charging tray is the rectangle charging tray of 80cm × 60cm.
5. a kind of black garlic fermentation device as claimed in claim 1, it is characterized in that, described fermenting case is connected with the main control computer of its outer setting, and described main control computer is connected with warm and humid sensor with temperature sensor, automatically regulates the temperature and humidity in fermenting case.
6. a kind of black garlic fermentation device as claimed in claim 1, is characterized in that, the casing of described fermenting case is provided with air inlet and air outlet.
7. a kind of black garlic fermentation device as claimed in claim 1, is characterized in that, be provided with discharge outlet in described fermenting case.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520241507.6U CN204733870U (en) | 2015-04-21 | 2015-04-21 | Black garlic fermenting installation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520241507.6U CN204733870U (en) | 2015-04-21 | 2015-04-21 | Black garlic fermenting installation |
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| Publication Number | Publication Date |
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| CN204733870U true CN204733870U (en) | 2015-11-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201520241507.6U Expired - Fee Related CN204733870U (en) | 2015-04-21 | 2015-04-21 | Black garlic fermenting installation |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799208A (en) * | 2015-04-21 | 2015-07-29 | 黑龙江金都绿色食品有限公司 | Black garlic fermentation device |
| TWI584814B (en) * | 2016-03-23 | 2017-06-01 | Ren-Hao Liu | Extraction Methods and Extracts of Canna Plants and Their Uses |
-
2015
- 2015-04-21 CN CN201520241507.6U patent/CN204733870U/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799208A (en) * | 2015-04-21 | 2015-07-29 | 黑龙江金都绿色食品有限公司 | Black garlic fermentation device |
| TWI584814B (en) * | 2016-03-23 | 2017-06-01 | Ren-Hao Liu | Extraction Methods and Extracts of Canna Plants and Their Uses |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20151104 Termination date: 20180421 |
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| CF01 | Termination of patent right due to non-payment of annual fee |