CN103798702A - Method for processing selenium-rich black garlic product - Google Patents
Method for processing selenium-rich black garlic product Download PDFInfo
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- CN103798702A CN103798702A CN201310466702.4A CN201310466702A CN103798702A CN 103798702 A CN103798702 A CN 103798702A CN 201310466702 A CN201310466702 A CN 201310466702A CN 103798702 A CN103798702 A CN 103798702A
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 46
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 46
- 239000011669 selenium Substances 0.000 title claims abstract description 46
- 241000383638 Allium nigrum Species 0.000 title claims abstract description 39
- 238000012545 processing Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title abstract description 22
- 240000002234 Allium sativum Species 0.000 claims abstract description 80
- 235000004611 garlic Nutrition 0.000 claims abstract description 79
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 241000894006 Bacteria Species 0.000 claims abstract description 24
- 239000004310 lactic acid Substances 0.000 claims abstract description 22
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 22
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000003672 processing method Methods 0.000 claims description 15
- 241000186000 Bifidobacterium Species 0.000 claims description 11
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 10
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 239000011521 glass Substances 0.000 claims description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 9
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 235000010855 food raising agent Nutrition 0.000 claims description 4
- 239000006041 probiotic Substances 0.000 claims description 4
- 230000000529 probiotic effect Effects 0.000 claims description 4
- 235000018291 probiotics Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 150000003254 radicals Chemical class 0.000 abstract description 6
- 238000011161 development Methods 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000008569 process Effects 0.000 description 14
- 239000003795 chemical substances by application Substances 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 244000223014 Syzygium aromaticum Species 0.000 description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000951471 Citrus junos Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- ZGXJTSGNIOSYLO-UHFFFAOYSA-N 88755TAZ87 Chemical compound NCC(=O)CCC(O)=O ZGXJTSGNIOSYLO-UHFFFAOYSA-N 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 206010031009 Oral pain Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000013016 damping Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 229940118199 levulan Drugs 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011049 pearl Substances 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
Classifications
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for processing a selenium-rich black garlic product. The method comprises the following steps: removing pedicles of fresh selenium-rich garlic or dry garlic as a raw material, and washing; soaking by using salt water, and draining; pre-freezing at low temperature; carrying out early fermentation on inoculated lactic acid bacteria; regulating the temperature and the humidity for main fermentation; carrying out after-ripening, and drying; and carrying out vacuum packaging. The selenium-rich black garlic finally obtained by adopting the method not only retains the original nutritional components and effective components of the raw garlic, but also removes the original biting taste and garlic odour of the raw garlic, a the content of organic selenium is increased, the total content of phenol is increased to about 5-8 times of the original total content of the phenol, the oxidation resisting capacity and the free radical removing capacity are greatly enhanced. The method disclosed by the invention has the advantages of being simple, high in operability, low in cost, easy to control, high in nutrition value, high in health-care efficacy and very high in development and application value and economic value.
Description
Technical field
The present invention relates to the processing method of the black garlic products of a kind of rich selenium.
Background technology
The nutritive value of garlic (Allium sativum L.) and health-care efficacy generally obtain common people generally acknowledges, its process requirements amount increases day by day, and product application is increasingly extensive.At present, garlic products is mainly take pickled product as main, in addition also have garlic powder, garlic pearls, garlic rice, garlic soy sauce, Garlic beverage, garlic sausage etc., and above product has acid and stink that uncooked garlic stimulates, restrict to a certain extent the development of social demand and process technology, therefore prepare new type functional garlic products most important to maintenance China garlic industry leading position in the international market with its process technology of development, be also the current problem in the urgent need to address of garlic industry simultaneously.Adopt the black garlic of rich selenium of High biotechnology processing, not only removed the peculiar smell of garlic, strengthened taste, and as a kind of novel selenium-rich function garlic product, nutrition is abundanter, biologically active strengthens, and has more application prospect and economic worth.
In Chinese patent CN101731605A, report a kind of production and processing method of black garlic, take selected high-quality garlic as raw material, adopt fermentation box in fermenting cellar, to carry out stepwise fermentation, temperature is 50～80 ℃, humidity is 50%～80%, fermentation time is 30 d, and water-soluble in product, lipid fractions matter, all higher than Common garlic, has strengthened the health-care efficacy of garlic.But in this process, adopt the zymotechnique of multiple stage temperature adjustments and damping, and raw material adopts Common garlic, complicated operation, and fermentation parameter is wayward, and fermentation period is long, is unfavorable for reducing costs.The preparation method of a kind of black garlic providing in CN102450618A is cleaning and dipping after garlic is selected, adopt the progressively mode of cooling, in surrounding, regulate respectively fermentation temperature and humidity, initial temperature and humidity are respectively 80 ± 2 ℃, 80 ± 2%, reduce weekly 5 ℃ and 5% humidity, after-ripening temperature is 25 ± 2 ℃, and relative humidity is 50 ± 2%.This goods oxidation resistance and activate effect improve greatly.The fermentation parameter of this processing technology is more meticulous, and operation is comparatively complicated, and Zymolysis Equipment is had relatively high expectations, and is unfavorable for large-scale production, has the defects such as raw material is common, fermentation period is long simultaneously.
In addition, garlic is the vegetables that have selenium rich ability most, selenium is the essential material that maintains human normal physiological metabolism, and the nutrients such as vitamin in the black garlic of rich selenium in selenium and the garlic of enrichment, allicin, linoleic acid have collaborative oxidation resistant effect, and its health-care efficacy is better than common black garlic.
In sum, produce for the industrialization deep processing of black garlic, development heath-function raw material, low cost, high benefit, strong operability, parameter be easy to control, process technology with short production cycle is most important.
Summary of the invention
The object of this invention is to provide the processing method of the black garlic products of a kind of rich selenium, can overcome the defect of prior art.The present invention selects novel garlic raw material, and processing technology provides a kind of novel functional black garlic product.This product take plantation rich selenium fresh garlic or dry garlic as raw material, adopt raw material pre-treatment, two-period form temperature control fermentation technique, black Garlic Tissue softness, the sour and sweet palatability of preparation, the content of Organic Selenium is original 2～3 times, it is anti-oxidant and remove the ability of free radical higher than relevant report.That the present invention has is simple to operate, cost is low, fermentation time is short, product health-care efficacy advantages of higher.
The processing method of the black garlic products of a kind of rich selenium provided by the invention is take the rich selenium fresh garlic of high-quality or dry garlic as raw material, through the past base of a fruit clean, saline solution infiltrate drain, low temperature pre-freeze, the operations such as inoculating lactic acid probio, prior fermentation, main fermentation, after-ripening are dry, vacuum packaging are made.Process comprises the steps:
1) raw material sorting, selecting the diameter of high-quality is the selenium-enriched garlic of 2～3cm left and right, removes the root base of a fruit, washs with clear water.
2) garlic pretreatment, puts into the garlic after sorting washing in step 1) 0.2～0.3% saline solution and soaks, and puts into refrigerating chamber and carry out the processing of low temperature pre-freeze after draining.
3) inoculating lactic acid bacterium, for obtaining the soft tart flavour of the black garlic of rich selenium, by step 2) the middle good garlic inoculating lactic acid bacterium leavening agent under aseptic condition of pretreatment, the lactobacillus inoculation of inoculation is the mixed bacteria of lactic acid probiotic bifidobacteria, lactobacillus bulgaricus, streptococcus thermophilus.
4) prior fermentation, puts into airtight glass container by the garlic having inoculated in step 3) and puts into incubator, regulates temperature to carry out cold fermentation in early stage; This can promote lactic fermentation in stage on the one hand, can activate on the other hand levulan polymerase in garlic and the activity of protease, increases reduced sugar and amino acid content, to promote the Maillard reaction (Maillard reaction) of lord ferment period.
5) main fermentation, proceeds to constant temperature and humidity incubator by gained garlic in step 4), regulates temperature and humidity to ferment and can obtain black garlic.
6) after-ripening is dry, reduces fermenting cellar temperature and humidity, loosening container cover, and evaporating surplus moisture, the black garlic of rich selenium that can obtain being dried, goods crust is dry, meat blackout, tissue is soft, sweet mouthfeel.
7) vacuum packaging, carries out vacuum packaging by resulting product in step 6), can obtain the black garlic finished product of rich selenium.
In described pretreatment, the saline sook time is 30～60 min, and low temperature pre-freeze temperature is-25～-20 ℃, times 24～48 h.
Described lactic acid bacteria mixed bacteria ratio: Bifidobacterium: lactobacillus bulgaricus: streptococcus thermophilus is 1:1-2:1.
Described prior fermentation temperature is 40～55 ℃, and the time is 2～4 d.
Described lord ferment period temperature is 65～85 ℃, and humidity is 65%～85%, and the time is 17～20 d.
Described after-ripening drying stage temperature is 35～45 ℃, and humidity is 50% left and right, and the time is 2～3 d.
Described vacuum drying is operating as bag distribution packaging, and vacuum is 0.8～1.0 MPa.
The black garlic of rich selenium that the processing method of the black garlic products of a kind of rich selenium provided by the invention finally obtains had both retained original nutritional labeling and the active ingredient of uncooked garlic, the original acid of raw garlic and garlic odour taste are sloughed again, the content of Organic Selenium increases, total phenol content is brought up to 5～8 times of original left and right, and ability anti-oxidant and removing free radical improves greatly.There is following evident characteristic:
1) take the selenium-enriched garlic of planting as material, Common garlic relatively, the health properties of raw material increases; And select fresh ripe garlic or dry garlic all can, raw material be easy to select, cost is reduced greatly.
2) raw material soaks and pre-freeze processing through 0.2～0.3% saline solution, and the time is short, and energy consumption is low, not only can improve the local flavor of black garlic but also can strengthen black garlic tender mouth feel.
3) utilize two-period form fermentation mode, early stage, temperature was low, was beneficial to the vigor of enzyme in lactic fermentation and activation garlic, had increased Maillard and had reacted content amino acid needed and reduced sugar, latter temperature is high and humidity is high, suitable Maillard reaction, 20～25 d can complete fermentation, for Common garlic 30～60 d can complete fermentation, greatly shorten fermentation period, reduce cost, with respect to multistage temperature-variable fermentation mode, simplified operating procedure.
4) the effective nutritional labeling of the black garlic of rich selenium that the present invention obtains does not change in process, and the content of Organic Selenium reaches 0.50～0.54 μ g/g, for 2～3 times of raw material, total phenol content is brought up to 5～8 times of original left and right, and ability anti-oxidant and removing free radical significantly improves.
5) processing technology of the present invention is simple, workable, cost is low, be easy to control, be of high nutritive value, health-care efficacy is strong.There is very high exploitation, using value and economic worth.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described.Here only point out, raw material, reagent and the testing equipment using in the present invention is the commercially available universal product in the time not indicating especially.Described lactic acid bacteria fermenting agent is all lactobacillus products as food additives that sell in market.Described lactic acid bacteria fermenting agent, selects to adopt streptococcus thermophilus, Bifidobacterium and lactobacillus acidophilus, also can adopt existing known other probiotic lactic acid bacterium leavening agent.
Embodiment 1:
1) selecting the ripe garlic of rich selenium of Xiangcheng City of Henan Province service cooperation for agricultural machinery plantation is raw material (selenium-enriched garlic of other domestic professional production all can), select diameter and be 2～3cm left and right without 200, the only head of garlic that rots to go mouldy, remove the root base of a fruit, wash with clear water;
2) by 1) in garlic after the sorting washing saline solution of putting into 5000 mL0.3% soak 60 min, drain, then garlic is neatly placed in pallet, preservative film sealing, puts into refrigerating chamber and processes 24 h in-20 ℃ of pre-freezes;
3) by 2) in process garlic and carry out room temperature and thaw, get 500 mL sterilized waters, according to operation instruction operation preparation lactic acid bacteria (Lactobacillus) mixed culture fermentation agent of the commercially available lactic acid bacteria fermenting agent of business, make Bifidobacterium (bifidobacterium): lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus): streptococcus thermophilus (Lactococcus thermophilus) mixed proportion is to put into the lactic acid bacteria mixed culture fermentation agent that total amount is 0.5 g in 1:2:1(500 mL sterilized water, wherein Bifidobacterium powder 0.125 g, lactobacillus bulgaricus powder 0.25 g, streptococcus thermophilus 0.125 g), then pack aseptic watering can into, spray lactobacillus suspension to garlic, guarantee that garlic surface all speckles with lactic acid bacteria, the garlic having inoculated is respectively charged in 10 L glass containers to sealing,
4) by 3) in airtight glass container in put into incubator, regulate temperature 45 C, cultivate 72 h;
5) by 4) in gained prior fermentation garlic proceed in constant temperature and humidity incubator, regulate temperature 70 C, humidity 70%, fermentation 20 d, can obtain black garlic;
6) loosening glass container lid, reducing temperature is 40 ℃, regulates humidity 60%, evaporating surplus moisture, the black garlic of rich selenium that can obtain being dried, crust is dry, and tissue is soft, sweet mouthfeel;
7) vacuum packaging.By 6) the first bag of middle resulting product 5, carry out vacuum packaging, vacuum is 0.8 MPa.
The effective nutritional labeling of the rich black garlic of selenium does not change in process, and the content of average selenium reaches 0.52 μ g/g(fluorometric determination), for 2 times of raw material, total phenol content on average reaches 4622.57 μ g/g, be 5～8 times of undressed raw material, ability anti-oxidant and that remove free radical is respectively 8 times and 30 times of raw material.
Embodiment 2:
1) selecting the dry garlic of rich selenium of Xiangcheng City of Henan Province service cooperation for agricultural machinery plantation is raw material, selects without the head of garlic that rots to go mouldy, and is divided into garlic clove 2400 lobes, washs with clear water;
2) by 1) in garlic clove after the sorting washing saline solution of putting into 5000 mL 0.3% soak 30 min, drain, then garlic is neatly placed in pallet, preservative film sealing, puts into refrigerating chamber and processes 24 h in-20 ℃ of pre-freezes;
3) by 2) in process garlic and carry out room temperature and thaw, under aseptic condition, get 500 mL sterilized waters, according to the operation instruction operation preparation lactic acid bacteria mixed culture fermentation agent of the commercially available lactic acid bacteria fermenting agent of business, make Bifidobacterium: lactobacillus bulgaricus: streptococcus thermophilus mixed proportion is 1:1:1; Then pack aseptic watering can into, spray lactobacillus suspension to garlic, guarantee that garlic surface all speckles with lactic acid bacteria, the garlic having inoculated is respectively charged in 10 L glass containers to sealing;
4) by 3) in airtight glass container in put into incubator, regulate temperature 45 C, cultivate 48 h;
5) by 4) in gained prior fermentation garlic proceed in constant temperature and humidity incubator, regulate 80 ℃ of temperature, humidity 80%, fermentation 17 d, can obtain black garlic;
6) loosening glass container lid, reducing temperature is 40 ℃, regulates humidity 60%, evaporating surplus moisture, the black garlic bulblet of rich selenium that can obtain being dried, crust is dry, and tissue is soft, sweet mouthfeel;
7) vacuum packaging.By 6) in mono-bag of resulting product 1500g carry out vacuum packaging, vacuum is 0.9 MPa.
The black garlic clove of rich selenium has kept the effective nutritional labeling of original garlic in process, the content of average selenium reaches 0.50 μ g/g(fluorometric determination), be about 2 times of raw material, total phenol content on average reaches 4952.11 μ g/g, be 7 times of undressed raw material, ability anti-oxidant and that remove free radical is respectively 8 times and 10 times of raw material.
The invention provides the processing method of the black garlic products of a kind of rich selenium, those skilled in the art can be by using for reference content herein, the links such as appropriate change process route realize, although method of the present invention is described by preferred embodiment, person skilled obviously can change or reconfigure method as herein described not departing from content of the present invention and scope, realizes final result.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the artly, they are all deemed to be included in content of the present invention and scope.
Claims (6)
1. a processing method for the black garlic products of rich selenium, is characterized in that comprising the steps:
1) raw material sorting, to select diameter be 2～3cm selenium-enriched garlic, removes the root base of a fruit, washs with clear water;
2) garlic pretreatment, puts into the garlic after sorting washing in step 1) 0.2～0.3% saline solution and soaks, and puts into refrigerating chamber and carry out the processing of low temperature pre-freeze after draining;
3) inoculating lactic acid bacterium, by step 2) the middle good garlic inoculating lactic acid bacterium leavening agent under aseptic condition of pretreatment, the lactobacillus inoculation of inoculation is the mixed bacteria of lactic acid probiotic bifidobacteria, lactobacillus bulgaricus and streptococcus thermophilus;
4) prior fermentation, puts into airtight glass container by the garlic having inoculated in step 3) and puts into incubator, regulates temperature to carry out cold fermentation in early stage;
5) main fermentation, proceeds to constant temperature and humidity incubator by gained garlic in step 4), regulates temperature and humidity to ferment and can obtain black garlic;
6) after-ripening is dry, and loosening container cover, reduces fermenting cellar temperature and humidity, evaporating surplus moisture, the black garlic of rich selenium that can obtain being dried;
7) vacuum packaging, carries out vacuum packaging by resulting product in step 6), can obtain the black garlic finished product of rich selenium.
2. processing method according to claim 1, is characterized in that: step 2) in described pretreatment the saline sook time be 30～60 min, low temperature pre-freeze temperature is-25～-20 ℃, times 24～48 h.
3. processing method according to claim 1, is characterized in that: the mass ratio of the mixed bacteria described in step 3) is: Bifidobacterium: lactobacillus bulgaricus: streptococcus thermophilus=1:1-2:1.
4. processing method according to claim 1, is characterized in that: the prior fermentation temperature described in step 4) is 40～55 ℃, and the time is 2～4 d.
5. processing method according to claim 1, is characterized in that: the lord ferment period temperature described in step 5) is 65～85 ℃, and humidity is 65%～85%, and the time is 17～20 d.
6. processing method according to claim 1, is characterized in that: the after-ripening baking temperature described in step 6) is 35～45 ℃, and humidity is 50% left and right, and the time is 2～3 d.
7.processing method according to claim 1, is characterized in that: the vacuum-packed vacuum described in step 7) is 0.8～1.0 MPa.
8.a processing method for the black garlic products of rich selenium, is characterized in that comprising the steps:
1) raw material sorting, to select diameter be 2～3cm selenium-enriched garlic, removes the root base of a fruit, washs with clear water;
2) garlic pretreatment, puts into the garlic after sorting washing in step 1) 0.2～0.3% saline solution and soaks 30～60 min, puts into refrigerating chamber and carry out the processing of low temperature pre-freeze after draining; Described low temperature pre-freeze temperature is-25～-20 ℃, times 24～48 h;
3) inoculating lactic acid bacterium, by step 2) the middle good garlic inoculating lactic acid bacterium leavening agent under aseptic condition of pretreatment, the lactobacillus inoculation of inoculation is the mixed bacteria of lactic acid probiotic bifidobacteria, lactobacillus bulgaricus and streptococcus thermophilus; The ratio of mixed bacteria: Bifidobacterium: lactobacillus bulgaricus: streptococcus thermophilus is 1:1-2:1;
4) prior fermentation, puts into airtight glass container by the garlic having inoculated in step 3) and puts into incubator, regulates temperature to carry out cold fermentation in early stage; Described prior fermentation temperature is 40～55 ℃, and the time is 2～4 d;
5) main fermentation, proceeds to constant temperature and humidity incubator by gained garlic in step 4), regulates temperature and humidity to ferment and can obtain black garlic; Described lord ferment period temperature is 65～85 ℃, and humidity is 65%～85%, and the time is 17～20 d;
6) after-ripening is dry, and loosening container cover, reduces fermenting cellar temperature and humidity, evaporating surplus moisture, the black garlic of rich selenium that can obtain being dried; Described after-ripening baking temperature is 35～45 ℃, and humidity is 50%, and the time is 2～3 d;
7) vacuum packaging, carries out vacuum packaging by resulting product in step 6), and vacuum is 0.8～1.0 MPa, can obtain the black garlic finished product of rich selenium.
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| CN106473060A (en) * | 2016-10-31 | 2017-03-08 | 连云港百福来食品有限公司 | A kind of processing technique of black Fructus Citri Limoniae |
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