CN102423054A

CN102423054A - Manufacturing method of deep-processed garlic high-quality product

Info

Publication number: CN102423054A
Application number: CN2011103160390A
Authority: CN
Inventors: 王翠英
Original assignee: JINXIANG CHENGGONG FRUIT & VEGETABLE PRODUCTS Co Ltd
Current assignee: JINXIANG CHENGGONG FRUIT & VEGETABLE PRODUCTS Co Ltd
Priority date: 2011-10-18
Filing date: 2011-10-18
Publication date: 2012-04-25

Abstract

The invention relates to a manufacturing method of a deep-processed garlic high-quality product. According to the invention, garlic is first soaked by using normal-temperature water with a temperature below 30 DEG C; the garlic is placed in a paulownia or a poplar box, and a functional lactic acid bacteria fermentation agent is added to the box for fermenting; the temperature of the mixture is cooled to a room temperature below 25 DEG C, such that edible high-nutrition black garlic which can be stored is manufactured. According to the invention, a functional lactic acid bacteria fermentation agent is adopted, such that the fermentation time and the fermentation quality are improved, and the processing efficiency is improved. Fermentation is carried out by using the paulownia or poplar box, such that functions of decay resisting and taste improving are provided. With the high-quality garlic deep-processed product manufactured by using the method, beneficial components of common garlic are improved, and irritating allicin of common garlic can be greatly reduced. S-allylcysteine with low irritation is produced, and the product has no garlic odor. The polyphenol content of the product is several times that of original garlic, and the antioxidant activity of the product is more than 10 times that of common garlic.

Description

A kind of method for production of garlic deep processing quality product

Technical field

The present invention relates to deep processed product and the method thereof of a kind of garlic.

Background technology

Garlic is the common food during people live, and not only can be used as the usefulness of vegetables seasoning, also has the effect of illness prevention and fitness, is described as the laudatory title of " natural antibiotics ".Garlic is used to keep healthy, the wonderful recipe of diseases prevention is a lot of, as, squeeze the juice with fresh garlic, add water or milk is mixed into garlic juice, not only can refresh oneself after drinking, also effectively relieving asthma outbreak; Zwieback is cooperated a garlic bulblet, add tomato sheet or fresh radish, long-term edible, be the medicine that a kind of fabulous prevention of arterial hardens; If cholesterol is higher, can the garlic of two lobes chopping be put into and boil in the white wine, early have a drink after the meal every day; Suffer bite by mosquitos, the garlic juice that is coated in swollen place can also reduce the pain of itching; Cut into slices garlic or smash into mud, apply, can treat pertussis and nosebleed at arch of the foot; Ripe the single clove garlic stewing, take advantage of heat posted to press sore spot, can treat toothache, eat and can also treat dysentery, chordapsus.In addition, garlic even all right prophylaxis of hypertension, diabetes, myocardial infarction, treatment varication, digestive functional disturbance and dysmenorrhoea etc.Report is closely arranged: U.S. scientist discovers, effective health food that garlic still gives protection against cancer.

But because garlic has bigger excitant and garlic odour flavor etc. is arranged digestive system, much human can only " be kept someone at a respectful distance " to it.

Summary of the invention

The objective of the invention is to, it is higher to provide a kind of more common garlic to contain effective ingredient, the deep processing garlic food of little, the no garlic odour flavor of excitant---be commonly called as " black garlic ".

" black garlic " is the deep processed product of common garlic; It has improved the beneficiating ingredient of common garlic; Become the S one pi-allyl half Guang nitronic acid of low irritant, the excitant allicin of common garlic is significantly reduced, no garlic odour flavor; Polyphenol content be the several times of original garlic above (the Polyphenols goods and materials be one type effective anti-oxidant, have protection cell membrane and DNA and avoid oxidative damage, anti-mutagenesis, anticancer, inhibition platelet aggregation anti-inflammatory, antiallergy, the anti-ageing effect of waiting for a long time); Resistance to oxidation is more than 10 times of common garlic.

The present invention adopts following method to manufacture " black garlic ":

1, after whole the garlic cleaning of doing, in the normal-temperature water below 30 ℃, soaked 30～60 minutes, moistening to garlic skin;

2, the garlic after will soaking is placed in the fermentation box that paulownia wood or poplar process; Add the functional lactobacillus leavening, soaking the two weight ratio of garlic and functional lactobacillus leavening is 100: 2～3; Sealing and fermenting;

3, in environment temperature 65--85 degree humidity under 65-85 degree condition, fermented 15～18 days;

4, the laggard wind that works of fermentation is reduced to 10～20 ℃ of room temperatures, can preserve edible.

The present invention adopts the functional lactobacillus leavening, has accelerated fermentation time and fermented quality, has improved preparation efficiency; Adopt the box-packed fermentation of paulownia wood or poplar quality, anticorrosion, as to improve sense of taste effect is arranged.

The specific embodiment

Introduce several embodiment below, the present invention is further specified.

Embodiment 1

1, after whole the garlic cleaning of doing, it is moistening in 30 ℃ normal-temperature water, to be dipped to garlic skin;

2, the garlic after will soaking is placed in the fermentation box of the wooden one-tenth of paulownia; Add the functional lactobacillus leavening, the two weight ratio of garlic behind the bubble and functional lactobacillus leavening is 100: 2; Sealing and fermenting;

3, in 65～75 ℃ of humidity of environment temperature under the condition of 80-85 degree, fermented 18 days;

4, the laggard wind that works of fermentation is reduced to 10 ℃ of chambers, i.e. edible, storage.

Embodiment 2

1, after whole the garlic cleaning of doing, it is moistening in 10 ℃ normal-temperature water, to be dipped to garlic skin;

2, the garlic after will soaking is placed in the fermentation box that poplar processes; Add the functional lactobacillus leavening, the two weight ratio of garlic behind the bubble and functional lactobacillus leavening is 100: 3; Sealing and fermenting;

3, in 80～85 ℃ of environment temperatures, humidity under the condition of 65～70 degree, fermented 15 days;

4, the laggard wind that works of fermentation is reduced to 20 ℃, gets final product.

Claims

1. the method for production of a garlic deep processing quality product is characterized in that, accomplishes with following method step:

1) after whole the garlic cleaning of doing, in the normal-temperature water below 30 ℃, soaked 30～60 minutes, moistening to garlic skin;

2) garlic after will soaking is placed in the fermentation box of paulownia wood or poplar quality, adds the functional lactobacillus leavening: soaking the two weight ratio of garlic and functional lactobacillus leavening is 100: 2～3;

3) sealing and fermenting under the condition of 65～85 ℃ of environment temperatures, humidity 65～85 degree, was fermented 15～18 days;

4) after the fermentation, the cooling of ventilating is reduced to room temperature below 25 ℃, processes black garlic, preserves, eats.