CN104336550A - Fermented black garlic and processing method thereof - Google Patents
Fermented black garlic and processing method thereof Download PDFInfo
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- CN104336550A CN104336550A CN201410531683.3A CN201410531683A CN104336550A CN 104336550 A CN104336550 A CN 104336550A CN 201410531683 A CN201410531683 A CN 201410531683A CN 104336550 A CN104336550 A CN 104336550A
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Abstract
The invention discloses fermented black garlic and a processing method thereof. According to the technical scheme, the fermented black garlic is prepared from the following steps: putting garlic cloves into an interlayer stainless steel pot with a sealed cap; adding a fermentation culture liquor with the weight ratio of a mixed bacteria fermenting agent being 2.4-3.6wt%, wherein the mixed bacteria fermenting agent is formed by lactic acid bacteria and saccharomycetes in a weight ratio of 2: 1; tightly covering the cap; introducing steam into the interlayer to heat, wherein the temperature is 38-42 DEG C; after fermenting for 6 hours, adjusting the temperature to 18-22 DEG C and slowly fermenting for 48-72 hours; then, raising the temperature to heat and cook for 10-20 minutes; then, adjusting the temperature to 88-98 DEG C and insulating and placing for 36-48 hours; then fishing out, controlling moisture, putting into a ceramic jar, sealing the jar opening and aging for 1 week at room temperature; and then, spreading on a chopping board in a drying room, starting a dehumidifier to dehumidify for 5-6 hours, then hot-pressing and sterilizing for 10 minutes at 100 DEG C, and cooling and carrying out vacuum-packaging to obtain a fermented black garlic finished product.
Description
Technical field
The invention belongs to processing of farm products field, relate to food processing technology field, be specifically related to a kind of fermented black garlic and processing method thereof.
Guidance technology
Black garlic, first utilizes fermentable and infrared technology to make black garlic first generation product in Mie Prefecture, Japan fermented black garlic research institute in 2003, but it is open about the patent of invention of black garlic product and production technology to have no Japan.Japan Patent (special Open 2008-44885) discloses and prevents from taking constituent in fatigue and preventing tired oral preparations, is black garlic and ginseng are share, to increase its tired prophylactic function.Thereupon, the black garlic secondary industry of China arises at the historic moment, national inventing patent application has been proposed successively from the garlic processing enterprise that is correlated with of 2006-2009 years China, as a kind of processing method (CN19071008A of aged garlic, 2006.5.19), a kind of garlic microorganism processing method (CN1899101A, 2006.7.20), method (the CN101120783A of ferment making black garlic, 2007.9.10), a kind of black garlic health product and preparation method thereof (CN101731606A, 2008.11.21), production and processing method (the CN101731605A of black garlic, 2008.11.18), enzymatic reaction black garlic fermentation method and special equipment (CN101507484A, 2009.3.11), black garlic and zymotechnique thereof and installation for fermenting (CN101518319A, 2009.04.09), without ripe black garlic of additive and preparation method thereof with without the ripe black garlic paste food (CN10175613A of additive, etc. 2009.08.12) the state-of-the-art technology technique that black garlic is prepared by China is individually disclosed, for space has been won in the protection in the black garlic market of China, for the formation of the black garlic product of China is laid a good foundation.As can be seen from above-mentioned disclosed technical scheme, its technological core utilizes specific temperature, humidity, under the condition that thoughtful 35 days of time 1 was not waited, garlic self fermented and makes.Because the technique in the deficiency of technology and actual production is unstable, much be difficult to carry out, due to temperature, humidity and time unbalanced, causing producing into black garlic ferments not thorough, unbalanced, result cause product dry wet irregular, nutrient component difference is large, products appearance is uneven, difference is large, and mouthfeel is bad.From 2010 to 2013 years, the amount of the application for patent of black garlic constantly increased, and the performance of its technical characteristic is as follows:
Chinese patent (CN101884413A, applying date 2010.07.19) disclose a kind of zymotechnique of high-activity black garlic, its technique have employed to add galic essential oil and seal its spontaneous fermentation of relief and obtains, fermentation time is 15-40 days, galic essential oil is helpless to the formation of black garlic, and cost is high, length consuming time, producing cost strengthens.
Chinese patent (CN102224917A, applying date 2011.04.29) disclose the production method of fermenting black garlic, the method adopts carries out continuous temperature-variable fermentation by loading in sealed fermenting device after garlic decortication cleaning, fermentation time is made to be 5.92-8.04 days, but patent (CN102450618A, applying date 2011.09.30) technical scheme that adopts of disclosed a kind of black garlic preparation method is also in segmentation, adopt different temperature and humidity regulate and control methods, and be 28 days at fermentation stage, the time of after-ripening is 30 days, comparing, the former consumes energy greatly, time-consuming length, production cost increases.
Chinese patent (CN103099136A, applying date 2011.11.09) disclose a kind of novel fermentation food of black garlic, its scheme processes under suppressing the ultra-high pressure condition for 100-400MPa before fermentation and keeps 5-15 minute, make through drying after different temperature and humidity condition enzymatics, its process at 6-10 days, there are no substantial change.But patent (CN103053960A, applying date 2013.01.23) production method of black garlic of disclosed a kind of high amino acid content adopts and carries out process 30s-15min by putting into super-pressure cavity after garlic vacuum packaging with 100-400MPa, then carry out intermittent warming go forward side by side row order ladder type fermentation, then in 3-8 days, generate black garlic.
Chinese patent (CN102178198A, applying date 2011.06.10) disclose a kind of black garlic and fermentation process thereof, its technical scheme adopts in sweat to the addition of NaCl solution, but this technique then needs ferment for 13-27 days, big energy-consuming, its producing cost strengthens.
Chinese patent (CN102599453A, applying date 2012.04.18) discloses a kind of production method of simple and quick fermenting black garlic, and be a kind of employing multistage zymotechnique disclosed in the program, but this technique needs 25.5 day time, its production cost is also higher.
Chinese patent (CN103284091A, applying date 2013.06.06) disclose a kind of production method of black garlic, the technical scheme of the method be by fresh garlic through-18 DEG C cryogenic freezing 12-24 hour or under the intensity of 80-100Hz individual hour of ultrasonic process 2-4, or garlic is placed in sealing bag and vacuumizes that to be sealed to Absolute truth reciprocal of duty cycle be that 0-1000Pa carries out respiration inhibition process, and then continue to obtain black garlic in 12-20 days through constant temperature and humidity.And Chinese patent (CN103564374A, applying date 2013.10.28) disclosed a kind of black garlic and zymotechnique thereof be then that fresh garlic lobe is placed in-10 DEG C ~-40 DEG C, freezing 48h, within 8-14 days, black garlic product is obtained through two benches fermentation respectively with different temperature and humidities, as can be seen from above-mentioned binomial invention, energy consumption is very large, and high expensive, the production cycle is also without clear superiority.
The generation of black garlic, actually be a kind of browning reaction of Mei Lade process, its process is, protein in garlic forms amino acid under the effect of high temperature makes garlic produce brown stain with sugar effect then, under the condition of suitable temperature and humidity, the organic principle of garlic obtains useful biochemical change, make the benefit materials such as the reduced sugar in black garlic, free amino acid, polyphenols, S-allyl-L-ceisteine have larger lifting, demonstrate and have stronger beneficial functional compared with uncooked garlic.Its oxidation resistant ability is 22 times of Common garlic, particularly see have the result of study of Japanese scholars to show black garlic has develop immunitypty, antifatigue, anti-oxidant, prevention and therapy influenza, cancer, promote that the physique of diabetes patient is recovered, hypotensive, reducing blood lipid, antithrombotic, norcholesterol, anti-ageing, anti-inflammation, improve the impact that the symptom such as constipation and insomnia has obvious effect, the consumption of citizen to black garlic increases increasingly.But just can find out in above-mentioned existing patent of invention, due to the difference of the process conditions such as temperature, humidity, fermentation time, cause the black garlic product of market very different, have impact on the degree of belief of consumer.
Ensure black garlic products quality stability and effect, it is the required problem of deepening research and development further of current black garlic manufacturing and processing enterprise and scientific research personnel, fermentable is a very promising research direction, uncooked garlic is fermented by useful microorganism species, effectively can improve the quality of fermentate, improve mouthfeel, promote the content of fermentate mycoprotein, accelerate the organic substance biochemical reaction of garlic simultaneously, shorten the cycle of the black garlic of preparation, reduce production cost, improve processing efficiency, increase effectiveness of operation.
The present invention carries out testing, studying on the basis through the nearly 5 years black garlics of production and processing, sum up a set of method comparatively meeting the black garlic of desirable fermenting and producing, utilize lactic acid bacteria fermenting agent and saccharomycetes to make fermentation symbiosis cultivation and fermentation under micro-aerobic or anaerobic condition to prepare black garlic and achieve beneficial effect.About the technical scheme using lactobacillus-fermented to prepare black garlic, existing patent of invention (CN101940293A) discloses the production technology of black garlic food, its technical scheme first carries out a lactic fermentation process 8-12 hour with lactobacillus to raw material garlic at normal temperatures, then add in closed container and carry out far infrared process, 3 sections of continuous fermentation methods, then the technique of normal temperature after-ripening, this technique is without clear and definite quantizating index, the reliability of security in lactobacillus ferment process and quality cannot be ensured, simultaneously, the black garlic quality that these technical conditions obtain also improves without substantial or improve, the fermentation period of this technique was at 6.75 days-13.75 days, cost is still higher.Uncooked garlic or raw garlic rice are added yoghurt by the preparation method of the disclosed a kind of black garlic of Chinese patent (CN102204659A), temperature be 75-85 DEG C, humidity is the condition bottom fermentation 10-15 days of 75-100%, black garlic is obtained again through mummification, but, although yoghurt is obtained by lactobacillus-fermented, containing biodiasmin in Yoghourt, but cannot quantize with regard to bacteria containing amount, the unstability of Product Process is caused to increase, this explained hereafter cycle needs 10-15 days, the obvious production cycle is partially long, and production cost strengthens.Patent of invention (application number: CN102302165A) discloses a kind of fermented black garlic residue powder and preparation method thereof, the technical scheme of this invention adopts percentage by weight to extract garlic residue 90-95, saccharomycete 5-10 after allicin through mixing thoroughly, put temperature 28-33 DEG C, the naturally fermentation 22-50 hour of humidity 65-95%, again by container closure, move into 60-80 DEG C, place 13-25 days in the fermenting cellar of humidity 25-100%, obtain fermented black garlic residue, the production cycle of the program is long, and production cost strengthens.
Facts have proved when lactic acid bacteria and saccharomycete symbiosis being cultivated, inoculative proportion, fermentation temperature and time controling is good, and when symbiosis is cultivated, lactic acid bacteria and saccharomycetic bacterium number amplification are much larger than the amplification value of single cultivation, its ferment effect also more single bacterium fermentation effective.
By retrieval, in the production method of existing black garlic, temporarily without utilizing lactic acid bacteria fermenting agent and saccharomycetes to make fermentation agent mixed fermentation to prepare the relevant report of black garlic.
Uncooked garlic first utilizes lactic acid bacteria fermenting agent and the saccharomycetes to make fermentation agent mixed bacterium leavening agent formed that ferments to ferment by the present invention; ferment through steam temperature and humidity control again; reliable preparation process; the black garlic nutrient composition be fermented into significantly improves; mouthfeel is good; improve the quality of product, and technique is simple, reliable, production cost is low, suitability for industrialized large-scale production.
The object of the invention is to the deficiency of the production method for garlic black in prior art, there is provided one to carry out beneficial microbe fermentation to garlic clove and be prepared into fermented black garlic and processing method thereof, object is to provide a kind of with short production cycle, low, product quality of consuming energy newly and gets a promotion, and promotes nutritive value and the economic worth of black garlic.
Summary of the invention
The object of the present invention is to provide a kind of fermented black garlic.
The present invention also aims to the processing method that a kind of fermented black garlic is provided.
In order to above-mentioned purpose, present invention employs following technical scheme:
A kind of fermented black garlic, is achieved through the following technical solutions:
First the clean garlic clove of sloughing garlic skin is inserted in the interlayer stainless-steel pan with seal cover, add containing percentage by weight the fermentation culture of the mixed bacterium leavening agent being 2.4-3.6%, liquid level is submergence charge level 5cm at least, cover tightly pot cover, first via interlayer passes into Steam Heating, adjustment temperature is 38-42 DEG C, standing for fermentation is after 6 hours, adjusting temperature is again 18-22 DEG C, ferment 48-72 hour slowly, then via interlayer passes into after Steam Heating boils 10-20 minute, namely steam intake is slowed down, by jacket steam flow-control, kettle temperature is made to remain on 88-98 DEG C, place heat-preservation fermentation 36-48 hour, then pull out, control is moisture to the greatest extent, be placed in ceramic cylinder, cylinder mouth covered rearing with plastic film tightened, is placed in room temperature place still aging one week, then the black garlic after ageing is spread on the chopping board in hothouse, open dehumidifier, dehumidifying 5-6h, then insert the interior employing of retort 110 DEG C of pressure sterilizings 10 minutes, naturally cool final vacuum packaging, obtain fermented black garlic finished product.
Mixed bacterium leavening agent described above is that lactic acid bacteria fermenting agent and saccharomycetes to make fermentation agent mix in proportion, and the weight proportion of described lactic acid bacteria fermenting agent and saccharomycetes to make fermentation agent is 2:1 ratio.
Described lactic acid bacteria fermenting agent, for all viable lactic acid bacteria concentration being used as food additives commercially available are no less than the thalline dry powder goods of every gram 10,000,000,000.
Lactic acid bacteria fermenting agent described above, can select to adopt weight ratio to be streptococcus thermophilus and the Bifidobacterium of 1:1 ratio.
Lactic acid bacteria fermenting agent described above, can select to adopt weight ratio to be lactobacillus acidophilus and the lactobacillus bulgaricus of 1:1 ratio.
Lactic acid bacteria fermenting agent described above, can select to adopt weight ratio to be lactobacillus lactis and the Lactobacillus plantarum of 1:1 ratio.
Lactic acid bacteria fermenting agent described above, can also select to adopt weight ratio to be lactobacillus acidophilus and the Lactobacillus plantarum of 1:1 ratio.
Lactic acid bacteria fermenting agent described above, also existing method can be adopted to prepare, the dry powder of such as lactic acid bacteria can be cultivated by liquid fermentation equipment, then with high speed centrifugation, the thalline in fermentation culture is separated, be placed in dry indoor cold air drying or the drying of bacterium mud obtained by vacuum freeze drying mode, the viable bacteria concentration of the thalline dry powder of acquisition is no less than the dry powder of lactic acid bacteria of every gram 10,000,000,000.Saccharomycetes to make fermentation agent described above is all candida utili as food additives, brewer's yeast or Saccharomyces cerevisiae commercially available.
A processing method for fermented black garlic, comprises following processing step:
(1) garlic skin, clean garlic clove will be sloughed, insert in the interlayer stainless-steel pan with seal cover, adding containing percentage by weight is the fermentation culture of 2.4-3.6% mixed bacterium leavening agent, and liquid level is submergence charge level (garlic clove) 5cm at least, stir, cover tightly pot cover;
(2) first via interlayer, passes into Steam Heating, and adjustment kettle temperature is 38-42 DEG C, standing for fermentation 6 hours;
(3) via interlayer successively passes into warm water and cold water again, and adjustment kettle temperature is 18-22 DEG C, and ferment 48-72 hour slowly;
(4) after having fermented, via interlayer passes into be steam heated to and boils, and after boiling 10-20 minute, namely slows down steam intake by jacket steam flow-control, makes kettle temperature remain on 88-98 DEG C, carries out insulation and places fermentation 36-48 hour;
(5) after fermentation ends, pull the black garlic intermediate after fermentation out, control is fermented to the greatest extent juice, inserts in ceramic cylinder, cylinder mouth covered rearing with plastic film is frapped cylinder mouth, is placed in room temperature place still aging one week;
(6) the black garlic after ageing is put into hothouse, spread on chopping board, open dehumidifier and carry out dehumidifying 5-6h;
(7) insert in retort by the black garlic after dehumidifying, adopt 110 DEG C of appertizings after 10 minutes, taking-up lets cool, and carries out vacuum packaging, obtains fermented black garlic finished product.
Compared with prior art, the present invention utilizes lactic acid bacteria and saccharomycete to be deployed into the mixed fermentation nutrient solution of weight ratio 2-3% by 2:1 part by weight, stepwise fermentation under different temperature conditions is carried out to garlic, utilizes the conversion of the organic principle of garlic, increase the formation of mycoprotein.Mixed fermentation terminates to adopt Steam Heating to carry out nature placement fermentation to garlic and pulls out after 36-48 hour, ageing is carried out after one week in fermenting black garlic loading ceramic cylinder, putting into hothouse adopts after dehumidifier carries out dehumidifying drying and other treatment 5-6 hour, vacuum packaging is carried out after carrying out high-temperature sterilization treatment again, the whole process cycle is short, owing to taking the ripening of the process of leading portion Mixed Microbes and back segment, make the ferment effect of garlic good, its product black is deepened and evenly, bright gloss, and sweet mouthfeel, chew fine and smooth soft, and nutritional labeling significantly promotes, finished product after testing, wherein total amino acid content is greater than 9%, total saccharic is greater than 58%.The present invention shortens fermentation time significantly, can effectively reduce costs, economize energy, and later stage ageing not only has a distinct increment to the quality of fermenting black garlic, and do not consume the energy, take high temperature sterilization measure after the fermentation has been completed simultaneously, be conducive to the preservation of product, ensure food security, be of value to Product industrialization and produce and commercial operation.
Detailed description of the invention
Embodiment 1
Use corresponding Optimal Medium, by liquid fermentation and culture streptococcus thermophilus, then with supercentrifuge, the thalline in zymotic fluid is separated, by vacuum refrigeration mode, centrifugal bacterium mud out is dry, to obtain viable bacteria content be 10,000,000,000/gram streptococcus thermophilus dried powder.
Embodiment 2
Use corresponding Optimal Medium, by liquid fermentation and culture Bifidobacterium, then with supercentrifuge, the thalline in zymotic fluid is separated, by vacuum refrigeration mode, centrifugal bacterium mud out is dry, to obtain viable bacteria content be 10,000,000,000/gram bifidobacteria dry powder.
Embodiment 3
Use corresponding Optimal Medium, by liquid fermentation and culture lactobacillus acidophilus, then with supercentrifuge, the thalline in zymotic fluid is separated, by vacuum refrigeration mode, centrifugal bacterium mud out is dry, to obtain viable bacteria content be 10,000,000,000/gram lactobacillus acidophilus dry powder.
Embodiment 4
Use corresponding Optimal Medium, by liquid fermentation and culture lactobacillus bulgaricus, then with supercentrifuge, the thalline in zymotic fluid is separated, by vacuum refrigeration mode, centrifugal bacterium mud out is dry, to obtain viable bacteria content be 10,000,000,000/gram lactobacillus bulgaricus dry powder.
Embodiment 5
Use corresponding Optimal Medium, by liquid fermentation and culture Lactococcus lactis, then with supercentrifuge, the thalline in zymotic fluid is separated, by vacuum refrigeration mode, centrifugal bacterium mud out is dry, to obtain viable bacteria content be 10,000,000,000/gram Lactococcus lactis dry powder.
Embodiment 6
Use corresponding Optimal Medium, by liquid fermentation and culture Lactobacillus plantarum, then with supercentrifuge, the thalline in zymotic fluid is separated, by vacuum refrigeration mode, centrifugal bacterium mud out is dry, to obtain viable bacteria content be 10,000,000,000/gram plant lactobacillus powder.
Embodiment 7
Take and slough garlic skin and the garlic clove 100kg cleaned, put into the interlayer stainless-steel pan with seal cover, add streptococcus thermophilus 1kg that embodiment 1 obtains, Bifidobacterium 1kg that embodiment 2 obtains and candida utili 1kg, add the mixed fermentation nutrient solution that pure water 97kg is made into, liquid level is made to exceed garlic charge level 5cm, stir, cover tightly pot cover; First via interlayer passes into Steam Heating, and adjustment kettle temperature is 38 DEG C, standing for fermentation 6 hours; Via interlayer presses the order of first leading to warm water and leading to cold water more again, and adjustment kettle temperature is 18 DEG C, carries out slow fermentation 72 hours; After having fermented, via interlayer passes into Steam Heating and boils, and after boiling 15 minutes, namely slows down steam intake, by jacket steam flow-control, makes kettle temperature remain on 88 DEG C, places fermentation 48 hours; After fermentation ends, pull the black garlic intermediate after fermentation out, drop ferments to the greatest extent juice, and load in ceramic cylinder, cylinder mouth covered rearing with plastic film also fraps, and is placed in room temperature place still aging one week; Black garlic after ageing is put into hothouse to be spread on chopping board, expect thick in 5cm, start indoor dehumidifier, carry out dehumidifying mummification after 6 hours, the more black garlic after dehumidifying is inserted in retort, adopt 110 DEG C of pressure sterilizings 10 minutes, taking-up lets cool, adopt aluminum foil composite packaging bag quantitative separating, vacuumize and pack, be i.e. obtained fermented black garlic finished product.Product after testing, total amino acid content 10.52%, total reducing sugar 59.33%.
Embodiment 8
Take and slough garlic skin and the garlic clove 100kg cleaned, put into the interlayer stainless-steel pan with seal cover, add lactobacillus acidophilus 0.8kg that embodiment 3 obtains, lactobacillus bulgaricus 0.8kg that embodiment 4 obtains and brewer's yeast 0.8kg, add the mixed fermentation nutrient solution that pure water 97.6kg is made into, liquid level is made to exceed garlic charge level 8cm, stir, cover tightly pot cover; First via interlayer passes into Steam Heating, and adjustment kettle temperature is 42 DEG C, standing for fermentation 6 hours; Via interlayer presses the order of first leading to warm water and leading to cold water more again, and adjustment kettle temperature is 22 DEG C, carries out slow fermentation 50 hours; After having fermented, via interlayer passes into Steam Heating and boils, and after boiling 10 minutes, namely slows down steam intake, by jacket steam flow-control, makes kettle temperature remain on 98 DEG C, places fermentation 36 hours; After fermentation ends, pull the black garlic intermediate after fermentation out, drop ferments to the greatest extent juice, and load in ceramic cylinder, cylinder mouth covered rearing with plastic film also fraps, and is placed in room temperature place still aging one week; Black garlic after ageing is put into hothouse, spreads on chopping board, expect thick in 5cm, start indoor dehumidifier, carry out dehumidifying mummification 6 hours; Insert in retort by the black garlic after dehumidifying again, adopt 110 DEG C of appertizings after 10 minutes, taking-up lets cool, and adopts aluminum foil composite packaging bag quantitative separating, vacuumizes and pack, i.e. obtained fermented black garlic finished product.Product after testing, total amino acid content 9.8%, total reducing sugar 58.26%.
Embodiment 9
Take and slough garlic skin and the garlic clove 100kg cleaned, put into the interlayer stainless-steel pan with seal cover, add Lactococcus lactis 1.2kg that embodiment 5 obtains, Lactobacillus plantarum 1.2kg that embodiment 6 obtains and Saccharomyces cerevisiae 1.2kg, add the mixed fermentation nutrient solution that pure water 96.4kg is made into, liquid level is made to exceed garlic charge level 6cm, stir, cover tightly pot cover; First via interlayer passes into Steam Heating, and adjustment kettle temperature is 40 DEG C, standing for fermentation 6 hours; Via interlayer presses the order of first leading to warm water and leading to cold water more again, and adjustment kettle temperature is 19 DEG C, carries out slow fermentation 60 hours; After having fermented, via interlayer passes into Steam Heating and boils, and after boiling 18 minutes, namely slows down steam intake, by jacket steam flow-control, makes kettle temperature remain on 90 DEG C, places fermentation 40 hours; After fermentation ends, pull the black garlic intermediate after fermentation out, drop ferments to the greatest extent juice, and load in ceramic cylinder, cylinder mouth covered rearing with plastic film also fraps, and is placed in room temperature place still aging one week; Black garlic after ageing is put into hothouse, spreads on chopping board, expect thick in 5cm, start indoor dehumidifier, carry out dehumidifying mummification 5 hours; Insert in retort by the black garlic after dehumidifying again, adopt 110 DEG C of appertizings after 10 minutes, taking-up lets cool, and adopts aluminum foil composite packaging bag quantitative separating, vacuumizes and pack, i.e. obtained fermented black garlic finished product.Product after testing, total amino acid content 9.92%, total reducing sugar 60.14%.
Embodiment 10
Take and slough garlic skin and the garlic clove 100kg cleaned, put into the interlayer stainless-steel pan with seal cover, add lactobacillus acidophilus 0.9kg that embodiment 3 obtains, Lactobacillus plantarum 0.9kg that embodiment 6 obtains and Saccharomyces cerevisiae 0.9kg, add the mixed fermentation nutrient solution that pure water 97.3kg is made into, liquid level is made to exceed garlic charge level 5cm, stir, cover tightly pot cover; First via interlayer passes into Steam Heating, and adjustment kettle temperature is 41 DEG C, standing for fermentation 6 hours; Via interlayer presses the order of first leading to warm water and leading to cold water more again, and adjustment kettle temperature is 20 DEG C, carries out slow fermentation 55 hours; After having fermented, via interlayer passes into Steam Heating and boils, and after boiling 10 minutes, namely slows down steam intake, by jacket steam flow-control, makes kettle temperature remain on 96 DEG C, places fermentation 38 hours; After fermentation ends, pull the black garlic intermediate after fermentation out, drop ferments to the greatest extent juice, and load in ceramic cylinder, cylinder mouth covered rearing with plastic film also fraps, and is placed in room temperature place still aging one week; Black garlic after ageing is put into hothouse, spreads on chopping board, expect thick in 5cm, start indoor dehumidifier, carry out dehumidifying mummification 6 hours; Insert in retort by the black garlic after dehumidifying again, adopt 110 DEG C of appertizings after 10 minutes, taking-up lets cool, and adopts aluminum foil composite packaging bag quantitative separating, vacuumizes and pack, i.e. obtained fermented black garlic finished product.Product after testing, total amino acid content 10.14%, total reducing sugar 58.65%.
Claims (10)
1. a fermented black garlic, it is characterized in that: first the clean garlic clove of sloughing garlic skin is inserted in the interlayer stainless-steel pan with seal cover, add containing percentage by weight the fermentation culture of the mixed bacterium leavening agent being 2.4-3.6%, liquid level is submergence charge level 5cm at least, cover tightly pot cover, first via interlayer passes into Steam Heating, adjustment temperature is 38-42 DEG C, standing for fermentation is after 6 hours, adjusting temperature is again 18-22 DEG C, ferment 48-72 hour slowly, then via interlayer passes into after Steam Heating boils 10-20 minute, namely steam intake is slowed down, by jacket steam flow-control, kettle temperature is made to remain on 88-98 DEG C, place heat-preservation fermentation 36-48 hour, then pull out, control is moisture to the greatest extent, be placed in ceramic cylinder, cylinder mouth covered rearing with plastic film tightened, is placed in room temperature place still aging 1 week, then the black garlic after ageing is spread on the chopping board in hothouse, open dehumidifier, dehumidifying 5-6h, then insert the interior employing of retort 110 DEG C of pressure sterilizings 10 minutes, naturally cool final vacuum packaging, obtain fermented black garlic finished product.
2. a kind of fermented black garlic as claimed in claim 1, is characterized in that: described mixed bacterium leavening agent is that lactic acid bacteria fermenting agent and saccharomycetes to make fermentation agent mix in proportion, and the weight proportion of described lactic acid bacteria fermenting agent and saccharomycetes to make fermentation agent is 2:1 ratio.
3. a kind of fermented black garlic as claimed in claim 2, is characterized in that: described lactic acid bacteria fermenting agent, for edible viable lactic acid bacteria concentration commercially available 10,000,000,000/gram thalline dry powder goods.
4. a kind of fermented black garlic as claimed in claim 2 or claim 3, is characterized in that: described lactic acid bacteria, and employing weight ratio is streptococcus thermophilus and the Bifidobacterium of 1:1 ratio.
5. a kind of fermented black garlic as claimed in claim 2 or claim 3, is characterized in that: described lactic acid bacteria, and employing weight ratio is lactobacillus acidophilus and the lactobacillus bulgaricus of 1:1 ratio.
6. a kind of fermented black garlic as claimed in claim 2 or claim 3, is characterized in that: described lactic acid bacteria, and employing weight ratio is lactobacillus lactis and the Lactobacillus plantarum of 1:1 ratio.
7. a kind of fermented black garlic as claimed in claim 2 or claim 3, is characterized in that: described lactic acid bacteria, and employing weight ratio is lactobacillus acidophilus and the Lactobacillus plantarum of 1:1 ratio.
8. a kind of fermented black garlic as claimed in claim 3, it is characterized in that: described viable lactic acid bacteria concentration 10,000,000,000/gram thalline dry powder goods, corresponding culture medium is adopted to carry out Liquid Culture lactic acid bacteria, then with high speed centrifugation, the thalline in fermentation culture is separated, use vacuum freeze drying mode, centrifugal bacterium mud out is dry, and to obtain viable bacteria concentration be 10,000,000,000/gram thalline dry powder goods.
9. a kind of fermented black garlic as claimed in claim 2, is characterized in that: described saccharomycetes to make fermentation agent, is edible candida utili, brewer's yeast or Saccharomyces cerevisiae commercially available.
10. the processing method of a kind of fermented black garlic as claimed in claim 1, it is characterized in that, processing step is as follows:
(1) will slough garlic skin, clean garlic clove, insert in the interlayer stainless-steel pan with seal cover, adding containing percentage by weight is the fermentation culture of 2.4-3.6% mixed bacterium leavening agent, and liquid level is submergence charge level 5cm at least, stirs, and covers tightly pot cover;
(2) first via interlayer, passes into Steam Heating, and adjustment kettle temperature is 38-42 DEG C, standing for fermentation 6 hours;
(3) via interlayer successively passes into warm water and cold water again, and adjustment kettle temperature is 18-22 DEG C, and ferment 48-72 hour slowly;
(4) after having fermented, via interlayer passes into be steam heated to and boils, and after boiling 10-20 minute, namely slows down steam intake by jacket steam flow-control, makes kettle temperature remain on 88-98 DEG C, carries out insulation and places fermentation 36-48 hour;
(5) after fermentation ends, pull the black garlic intermediate after fermentation out, control is fermented to the greatest extent juice, inserts in ceramic cylinder, cylinder mouth covered rearing with plastic film is frapped cylinder mouth, is placed in room temperature place still aging 1 week;
(6) the black garlic after ageing is put into hothouse, spread on chopping board, open dehumidifier and carry out dehumidifying 5-6h;
(7) insert in retort by the black garlic after dehumidifying, adopt 110 DEG C of appertizings after 10 minutes, taking-up lets cool, and carries out vacuum packaging, obtains fermented black garlic finished product.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108347978A (en) * | 2015-12-04 | 2018-07-31 | 朴浩根 | The full garlic preparation method of lactobacillus-fermented |
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