CN104431907B - One kind fermentation Crystal garlic and preparation method thereof - Google Patents
One kind fermentation Crystal garlic and preparation method thereof Download PDFInfo
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- CN104431907B CN104431907B CN201410806423.2A CN201410806423A CN104431907B CN 104431907 B CN104431907 B CN 104431907B CN 201410806423 A CN201410806423 A CN 201410806423A CN 104431907 B CN104431907 B CN 104431907B
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 77
- 238000000855 fermentation Methods 0.000 title claims abstract description 51
- 239000013078 crystal Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 230000004151 fermentation Effects 0.000 title abstract description 45
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 76
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000004310 lactic acid Substances 0.000 claims abstract description 23
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
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- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 241000194035 Lactococcus lactis Species 0.000 claims description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims description 2
- 238000007792 addition Methods 0.000 claims 1
- 235000015165 citric acid Nutrition 0.000 claims 1
- 229940014062 garlic preparation Drugs 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 abstract description 9
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- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
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- 235000020776 essential amino acid Nutrition 0.000 abstract description 3
- 239000003797 essential amino acid Substances 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 241000233866 Fungi Species 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
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- 230000000694 effects Effects 0.000 description 7
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 description 6
- 241000383638 Allium nigrum Species 0.000 description 5
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
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- 241000223678 Aureobasidium pullulans Species 0.000 description 2
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
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- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical class [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 241000130764 Tinea Species 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
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- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/231—Lactis
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses one kind fermentation Crystal garlic and preparation method thereof, the method carries out less salt fermentation using jelly technique of refrigeration access lactic acid bacteria is delayed under specified temp.It is slow to freeze refrigeration and make to produce ice crystal extruding cell in garlic, Garlic cell is ruptured, juice outflow, beneficial to fermentation, Crystal garlic is translucent shape.Mixed fungus fermentation can shorten the production cycle, improve content of soluble protein in Crystal garlic, tender and crisp tasty and refreshing, and rich in human body institute's essential amino acid and dietary fiber, easily be absorbed by the body.
Description
Technical field
The invention belongs to food fermentation technical field, and in particular to one kind fermentation Crystal garlic and preparation method thereof.
Background technology
Garlic is a kind of food of medicine-food two-purpose, is chosen as " autonomic drug most ".It has a removing toxic substances desinsection, swelling and pain relieving, only
Stop dysentery is rushed down, lung is controlled, effect of expelling parasite, in addition with effect of warm spleen warm stomach, for treating subcutaneous ulcer pyogenic infections, white bald tinea sore, dysentery is let out
Rush down, tuberculosis pertussis, roundworm pinworm, eating accumulation, oedema turgor.Garlic is also rich in selenium, and this material equally has powerful resisting
Cancer effect.Experiment finds that the minimum crowd of cancer incidence is exactly selenium content highest crowd in blood.In addition, selenium is with paddy Guang
The form of sweet peptide peroxidase plays antioxidation, so as to play a part of diaphragm.Superoxides discrimination is also rich in garlic
Change enzyme, also have immeasurable effect at anti-oxidant aspect.Garlic Mineral Element Contents with phosphorus as highest, secondly for magnesium,
Calcium, iron, silicon, aluminum and zinc etc..
CN103750229A is disclosed after commercially available garlic is gone into native decontamination, through four fermentations in constant temperature and humidity incubator
Treatment and natural maturation, including：First stage：After commercially available garlic is gone into native decontamination, sent out naturally in constant temperature and humidity incubator
Ferment, fermentation condition is 60 ~ 90 DEG C of fermentation temperature, 60 ~ 90h of humidity 70% ~ 95% and fermentation time；Second stage：First stage is sent out
Garlic after ferment continues second stage fermentation in constant temperature and humidity incubator, and fermentation condition is 40 ~ 60 DEG C of fermentation temperature, humidity
70% ~ 95% and 30 ~ 60h of fermentation time；Phase III：Garlic after second stage fermentation continues the in constant temperature and humidity incubator
Three stage fermentations, fermentation condition is 80 ~ 95 DEG C of fermentation temperature, 20 ~ 40h of humidity 70% ~ 95% and fermentation time；Fourth stage：The
Garlic after three stage fermentations continues fourth stage fermentation in constant temperature and humidity incubator, and fermentation condition is fermentation temperature 40 ~ 60
DEG C, 60 ~ 90h of humidity 30% ~ 50% and fermentation time；5th stage：Garlic nature maturation after fourth stage fermentation, natural maturation
Condition is dried in the air 72 ~ 124h for the shady place of 20 ~ 30 DEG C of temperature.CN103584006A discloses a kind of biological fermentation process of black garlic,
Black garlic is produced using Aureobasidium pullulans fermented garlic, its basic technology is after the fresh whole garlic cleaning of selection is dried, to add
To in the sterilized wheat bran liquid of 30~50g/L, certain density Aureobasidium pullulans cell liquid is inoculated with, in pH5.0~6.0, adjusted
25~35 DEG C of controlling temperature carries out fermentation 3~6 days, then is warmed up to 70~80 DEG C and carries out fermentation 4~7 days, after drying, screens out fermentation
Wheat bran obtains black garlic afterwards.CNCN103798702A discloses a kind of processing method of selenium-rich black garlic products, is new with selenium-rich
Fresh garlic or dry garlic are raw material, are cleaned through stalk, and salt water infiltration is drained, low temperature pre-freeze, inoculating lactic acid bacterium prior fermentation, regulation
Temperature and humidity carries out main fermentation, and after-ripening is dried, vacuum packaging.Time-consuming using the spontaneous fermentation time for above patented technology, work
Sequence is cumbersome, and product nutritive value not enough enriches, and local flavor is not mellow enough, and black garlic is attractive in appearance without Crystal garlic.
Fermentation Crystal garlic is on the basis of the original composition of uncooked garlic is retained, to make anti-oxidant, the anti-acid work(of uncooked garlic
Effect improves decades of times, but 18 kinds of amino acid necessary to uncooked garlic protein in itself is largely converted into human body daily and then
Absorbed rapidly by human body, to enhancing body immunity, recovery human-body fatigue, keep health to play huge positive role, it is right
Diabetes, hypertension, high fat of blood, cancer have the prophylactic-therapeutic effect of highly significant, and taste is sour-sweet, without garlicky after food, do not go up
Fire.Found by retrieving domestic and international prior art, there is presently no by adding lactobacillus mixed fermentation system after slow jelly pretreatment
The document report of standby Crystal garlic.
The content of the invention
In view of the deficiencies in the prior art, it is an object of the invention to provide one kind fermentation Crystal garlic and preparation method thereof.
The party makes to produce ice crystal extruding cell in garlic using the slow jelly refrigeration under specified temp, makes Garlic cell partial rupture, juice
Outflow is conducive to later stage fermentation, shortens the production cycle；Mixed fungus fermentation can improve content of soluble protein in Crystal garlic, crisp
It is tender tasty and refreshing, and rich in human body institute's essential amino acid and dietary fiber, be easily absorbed by the body.
In order to realize the purpose of the present invention, inventor is studied and persistent exploration by lot of experiments, is finally obtained as follows
Technical scheme：
One kind fermentation Crystal garlic and preparation method thereof, the method is comprised the following steps successively：
（1）Garlic impurity elimination is taken, is cleaned；
（2）Clean garlic belt leather is put into delay in -6 DEG C ~ -3 DEG C of household freezer and freezes 30h-72h；
（3）Garlic is taken out the refrigerating chamber defrosting for being put into 0 DEG C ~ 10 DEG C, the time is 24h-48h；
（4）By garlic peeling, 4%-8% is added water and added（w/w）Salt, 2%-5%（w/w）Lactic acid bacteria, 1 ‰ -4 ‰（w/
w）Citric acid, 5 ‰ -9 ‰（w/w）Lactic acid and 1 ‰ -10 ‰（w/w）Cys, the anaerobism hair at a temperature of 15 DEG C -30 DEG C
Ferment 10d-30d.
Preferably, the preparation method of fermentation Crystal garlic as described above, wherein, step（4）Described in lactic acid bacteria be
The Lactobacillus plantarum CICC 22703 and Lactococcus lactis CICC 23610 of Chinese industrial Organism Depositary, its CFU ratio is
0.2-0.5：1.
It is further preferred that the preparation method of fermentation Crystal garlic as described above, wherein, described lactic acid bacteria it is effective
Total viable count is 1.0 × 1010~8.0 × 1010Individual/g.
Compared with prior art, the method for fermentation Crystal garlic product of the present invention has the following advantages and significantly enters
Step：
（1）Slow jelly refrigeration under specified temp makes to produce ice crystal extruding cell, Garlic cell partial rupture, juice in garlic
Outflow is conducive to fermentation, not only shortens the production cycle, and Crystal garlic is reached translucent.
（2）The Compound-acid and Cys for adding metering can suppress garlic brown stain, in half after making Crystal garlic fermented
Pellucidity, it is glossy.
（3）The crystal added after specific Lactobacillus plantarum CICC 22703 and milk-globule lactic acid bacteria CICC 23610 fermentations is big
Garlic improves content of soluble protein in Crystal garlic, and rich in human body institute's essential amino acid and dietary fiber, is easily inhaled by human body
Receive, tender and crisp tasty and refreshing, local flavor is dense, nutritive value enriches.
Specific embodiment
Embodiment is prepared below in conjunction with specific, the technical scheme and technique effect in the present invention is carried out clear, complete
Ground description.It should be noted that in each embodiment and comparative example, the lactic acid bacteria for being used is 0.2 for CFU ratios：1 plant breast bar
Bacterium CICC 22703 and milk-globule lactic acid bacteria CICC 23610, effective total viable count is 5.0 × 1010Individual/g or so.Lactobacillus plantarum
CICC 22703 and milk-globule lactic acid bacteria CICC 23610 are bought in Chinese industrial Microbiological Culture Collection administrative center.
Embodiment 1
（1）300g garlic impurity eliminations are taken, is cleaned；
（2）The slow jelly 72h of household freezer that clean garlic belt leather is put into -3 DEG C.
（3）Garlic is taken out and is thawed, be put into 0 DEG C of refrigerating chamber, the time is 24h.
（4）Take out step（3）In garlic peeling, add water and add 4%（w/w）Salt, 2%（w/w）Lactic acid bacteria, 1 ‰（w/
w）Citric acid, 5 ‰（w/w）Lactic acid, 1 ‰（w/w）Cys, the anaerobic fermentation 30d at a temperature of 15 DEG C.
（5）Take out, seasoning, packaging, sterilizing obtains the Crystal garlic that ferments.
Embodiment 2
（1）Garlic 500g impurity eliminations are taken, is cleaned；
（2）The slow jelly 48h of household freezer that clean garlic belt leather is put into -4 DEG C.
（3）After time reaches, garlic is taken out and is thawed, be put into 5 DEG C of refrigerating chamber, the time is 36h.
（4）Take out step（3）In garlic peeling, add water and add 5%（w/w）Salt, 4%（w/w）Lactic acid bacteria, 2 ‰（w/
w）Citric acid, 7 ‰（w/w）Lactic acid, 5 ‰（w/w）Cys, the anaerobic fermentation 20d at a temperature of 25 DEG C.
（5）Take out, seasoning, packaging, sterilizing obtains the Crystal garlic that ferments.
Embodiment 3
（1）700g garlic impurity eliminations are taken, is cleaned；
（2）The slow jelly 30h of household freezer that clean garlic belt leather is put into -6 DEG C.
（3）After time reaches, garlic is taken out and is thawed, be put into 10 DEG C of refrigerating chamber, the time is 48h.
（4）Take out step（3）In garlic peeling, add water and add 8%（w/w）Salt, 5%（w/w）Lactic acid bacteria, 4 ‰（w/
w）Citric acid, 9 ‰（w/w）Lactic acid, 10 ‰（w/w）Cys, the anaerobic fermentation 10d at a temperature of 30 DEG C.
（5）Take out, seasoning, packaging, sterilizing obtains the Crystal garlic that ferments.
Comparative example 1：Garlic does not delay jelly
（1）300g garlic impurity eliminations are taken, is cleaned；
（2）Garlic is put into 0 DEG C of refrigerating chamber, the time is 24h.
（3）Take out step（2）In garlic peeling, add water and add 4%（w/w）Salt, 2%（w/w）Lactic acid bacteria, 1 ‰（w/
w）Citric acid, 5 ‰（w/w）Lactic acid, 1 ‰（w/w）Cys, the anaerobic fermentation 10d at a temperature of 15 DEG C.
（4）Take out, seasoning, packaging, sterilizing.
Comparative example 2：Garlic is without lactobacillus-fermented
（1）500g garlic impurity eliminations are taken, is cleaned；
（2）The slow jelly 45h of household freezer that clean garlic belt leather is put into -4 DEG C.
（3）After time reaches, garlic is taken out and is thawed, be put into 5 DEG C of refrigerating chamber, the time is 36h.
（4）Take out step（3）In garlic peeling, add water and add 5%（w/w）Salt, 2 ‰（w/w）Citric acid, 7 ‰（w/
w）Lactic acid, 5 ‰（w/w）Cys, the anaerobic fermentation 20d at a temperature of 25 DEG C.
（5）Take out, seasoning, packaging, sterilizing obtains the Crystal garlic that ferments.
Garlic products prepared by each embodiment and comparative example, its attributional analysis is as follows：
Table 1：The color and luster of product, form, flavour, brittleness standards of grading
Table 2：The organoleptic indicator of each embodiment and comparative example products made thereby compares
Claims (1)
1. it is a kind of ferment Crystal garlic preparation method, it is characterised in that the method is comprised the following steps successively：
（1）Garlic impurity elimination is taken, is cleaned；
（2）Clean garlic belt leather is put into delay in -6 DEG C ~ -3 DEG C of household freezer and freezes 30h-72h；
（3）Garlic is taken out the refrigerating chamber defrosting for being put into 0 DEG C ~ 10 DEG C, the time is 24h-48h；
（4）By garlic peeling, add water and by w/w additions 4%-8% salt, 2%-5% lactic acid bacterias, 1 ‰ -4 ‰ citric acids, 5 ‰ -
9 ‰ lactic acid and 1 ‰ -10 ‰ Cys, the anaerobic fermentation 10d-30d at a temperature of 15 DEG C -30 DEG C；
Described lactic acid bacteria is that CFU ratios are 0.2-0.5：1 Lactobacillus plantarum CICC 22703 and Lactococcus lactis CICC
23610；Effective total viable count of described lactic acid bacteria is 1.0 × 1010~8.0 × 1010Individual/g.
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| CN201410806423.2A CN104431907B (en) | 2014-12-23 | 2014-12-23 | One kind fermentation Crystal garlic and preparation method thereof |
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| CN201410806423.2A CN104431907B (en) | 2014-12-23 | 2014-12-23 | One kind fermentation Crystal garlic and preparation method thereof |
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| CN104431907B true CN104431907B (en) | 2017-07-07 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105285832A (en) * | 2015-12-03 | 2016-02-03 | 云南大学 | Preparation method of fermented garlic |
| CN107455706A (en) * | 2017-08-30 | 2017-12-12 | 武汉工控工业技术研究院有限公司 | A kind of fermented vegetable agent and fermentation process |
| CN107951013B (en) * | 2017-12-14 | 2021-01-05 | 浙江海洋大学 | Processing method of instant fresh dendrobium officinale strip crisps |
| CN108925919A (en) * | 2018-06-21 | 2018-12-04 | 临泉县恒达食品有限公司 | A kind of black garlic production technology of koji-making formula fermentation |
| CN109393401A (en) * | 2018-11-21 | 2019-03-01 | 贵州旭阳食品（集团）有限公司 | A kind of bubble garlic fast preparation method |
| CN110115370A (en) * | 2019-05-10 | 2019-08-13 | 成都大学 | A kind of mushroom swamp eel meat pulp and preparation method thereof |
| KR102056338B1 (en) * | 2019-08-09 | 2019-12-16 | 주식회사 에브릿 | A health functional composition having effect of improving blood circulation containing ginsenoside ingredient of red ginseng and glutathione ingredient derived from microorganism fermentation of garlic |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103564374A (en) * | 2013-10-28 | 2014-02-12 | 青岛农业大学 | Black garlic as well as fermentation process thereof |
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| CN1273790A (en) * | 1999-05-13 | 2000-11-22 | 陕西宴友思股份有限公司 | Odourless garlic cloves |
| KR20050010171A (en) * | 2003-07-18 | 2005-01-27 | 김인숙 | Ferment Garlic Oil |
| CN100506078C (en) * | 2006-07-20 | 2009-07-01 | 南京工业大学 | Biological processing method for garlic |
| CN102423054A (en) * | 2011-10-18 | 2012-04-25 | 金乡县成功果蔬制品有限公司 | Manufacturing method of deep-processed garlic high-quality product |
| CN102885267B (en) * | 2012-07-05 | 2014-02-12 | 沈阳农业大学 | Preparation method of blueberry instant powder |
| CN102742802B (en) * | 2012-07-19 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Processing method of garlic product |
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| CN103564374A (en) * | 2013-10-28 | 2014-02-12 | 青岛农业大学 | Black garlic as well as fermentation process thereof |
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| 水晶蒜头的研制;盛灿梅;《食品与机械》;19981231(第3期);第31页 * |
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