CN107495232A - A kind of nutrient and flavour garlic method for salting - Google Patents
A kind of nutrient and flavour garlic method for salting Download PDFInfo
- Publication number
- CN107495232A CN107495232A CN201710845354.XA CN201710845354A CN107495232A CN 107495232 A CN107495232 A CN 107495232A CN 201710845354 A CN201710845354 A CN 201710845354A CN 107495232 A CN107495232 A CN 107495232A
- Authority
- CN
- China
- Prior art keywords
- parts
- garlic
- extract
- powder
- nutrient
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 97
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 36
- 235000019634 flavors Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 34
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 28
- 238000009938 salting Methods 0.000 title claims abstract description 22
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 96
- 240000000759 Lepidium meyenii Species 0.000 claims abstract description 27
- 235000000421 Lepidium meyenii Nutrition 0.000 claims abstract description 27
- 235000012902 lepidium meyenii Nutrition 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 235000019640 taste Nutrition 0.000 claims abstract description 9
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 77
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 241000219780 Pueraria Species 0.000 claims description 20
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 19
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 19
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 19
- 229940010454 licorice Drugs 0.000 claims description 19
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 241000196324 Embryophyta Species 0.000 claims description 17
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 17
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 16
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 16
- 244000119298 Emblica officinalis Species 0.000 claims description 16
- 235000015489 Emblica officinalis Nutrition 0.000 claims description 16
- 244000060234 Gmelina philippensis Species 0.000 claims description 16
- 241000577951 Hydnum Species 0.000 claims description 16
- 229910052802 copper Inorganic materials 0.000 claims description 16
- 239000010949 copper Substances 0.000 claims description 16
- 229920002307 Dextran Polymers 0.000 claims description 15
- 244000241838 Lycium barbarum Species 0.000 claims description 15
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 240000004160 Capsicum annuum Species 0.000 claims description 14
- 229920002752 Konjac Polymers 0.000 claims description 14
- 235000015468 Lycium chinense Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 13
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 13
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 13
- 235000021014 blueberries Nutrition 0.000 claims description 13
- 239000001511 capsicum annuum Substances 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 244000242564 Osmanthus fragrans Species 0.000 claims description 11
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 239000000052 vinegar Substances 0.000 claims description 11
- 241000222336 Ganoderma Species 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 10
- 239000001335 perilla frutescens leaf extract Substances 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 150000004676 glycans Chemical class 0.000 claims description 8
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 7
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 6
- 244000077233 Vaccinium uliginosum Species 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 229940093503 ethyl maltol Drugs 0.000 claims description 6
- 229920001282 polysaccharide Polymers 0.000 claims description 6
- 239000005017 polysaccharide Substances 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 5
- 241000169546 Lycium ruthenicum Species 0.000 claims description 5
- 108010038807 Oligopeptides Proteins 0.000 claims description 5
- 102000015636 Oligopeptides Human genes 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- CANRESZKMUPMAE-UHFFFAOYSA-L Zinc lactate Chemical compound [Zn+2].CC(O)C([O-])=O.CC(O)C([O-])=O CANRESZKMUPMAE-UHFFFAOYSA-L 0.000 claims description 5
- 229930014669 anthocyanidin Natural products 0.000 claims description 5
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims description 5
- 235000008758 anthocyanidins Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000002390 rotary evaporation Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 235000012976 tarts Nutrition 0.000 claims description 5
- 229940050168 zinc lactate Drugs 0.000 claims description 5
- 235000000193 zinc lactate Nutrition 0.000 claims description 5
- 239000011576 zinc lactate Substances 0.000 claims description 5
- 235000021028 berry Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 229920001542 oligosaccharide Polymers 0.000 claims description 4
- 150000002482 oligosaccharides Chemical class 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 244000056139 Brassica cretica Species 0.000 claims 1
- 235000003351 Brassica cretica Nutrition 0.000 claims 1
- 235000003343 Brassica rupestris Nutrition 0.000 claims 1
- 244000179853 Sideroxylon dulcificum Species 0.000 claims 1
- 235000011341 Sideroxylon dulcificum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical group ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims 1
- 238000000605 extraction Methods 0.000 claims 1
- 229930182470 glycoside Natural products 0.000 claims 1
- 150000002338 glycosides Chemical class 0.000 claims 1
- 235000010460 mustard Nutrition 0.000 claims 1
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- -1 nitrosamine compound Chemical class 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 12
- 235000009508 confectionery Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 125000004383 glucosinolate group Chemical group 0.000 description 4
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 3
- 229920002498 Beta-glucan Polymers 0.000 description 3
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
- 244000283207 Indigofera tinctoria Species 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 241001130943 Phyllanthus <Aves> Species 0.000 description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 230000000144 pharmacologic effect Effects 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- 229910052711 selenium Inorganic materials 0.000 description 3
- 235000011649 selenium Nutrition 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000075850 Avena orientalis Species 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 2
- 235000015295 alliin Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 229940043353 maltol Drugs 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000000588 Hericium erinaceus Species 0.000 description 1
- 235000007328 Hericium erinaceus Nutrition 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229910001431 copper ion Inorganic materials 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 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
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to food pickling technology field, and in particular to a kind of nutrient and flavour garlic method for salting.A kind of nutrient and flavour garlic method for salting of the present invention, the nutrient and flavour garlic method for salting of the present invention is simple, cost is low, the garlic curing food of gained is safe and healthy, nutritious, instant, without harmful adding ingredient, avoid the generation of ammonium nilrite, rich in taste, with pure natural fermenting aroma, maca ferment and leavening contain various active protein small peptide energy during the fermentation, and maca ferment can also alleviate physical fatigue, improve immunity, and leavening additionally aids promotion digestion in the generation except that can suppress nitrosamine compound.
Description
Technical field
The present invention relates to garlic processing technique field, more particularly to a kind of nutrient and flavour garlic method for salting.
Background technology
Garlic is the bulb of Liliaceae allium, and acrid flavour is peppery, there have to be strong garlicky, is that important spice vegetables make
Thing.The many pharmacological actions of garlic come from it and contain abundant chemical composition.Its main component include carbohydrate, amino acids,
Lipid, vitamin, inorganic salts, trace element, sulfur-containing compound etc..It is now recognized that bioactive substance main in garlic is
Sulfur-containing compound specific to garlic.In addition, polysaccharide, albumen, vitamin C, vitamin B, vitamin A and selenium in garlic,
Yttriums such as germanium etc. also have obvious pharmacological activity.And there is garlic the main reason for pharmacological action to be, greatly
Alliin in garlic is catalytically decomposed as allicin in the presence of allinnase.Although allicin is with more strong peppery
Taste and stink, but it has different degrees of inhibitory or killing effect to various bacteria, virus and tumour etc..
Because garlic has many effect of being beneficial to health, liking for consumers in general is received, it is various
Garlic converted products arise at the historic moment, but the curing food of garlic has the salty garlic that salts down, sugar-vinegar garlic, deodorization garlic, also using garlic as with
Various non-staple food of material etc..Traditional garlic curing food production technology substantially, garlic peeling, adds auxiliary and condiment, such as salt, acid
To be pickled, this traditional method for salting is handled using high salt, the method for peracid, although the activity of allinase can be suppressed,
It is that can not kill allinase completely, is still produced when edible strong garlicky；And the garlic health feature pickled is relatively simple.
The content of the invention
The purpose of invention：The invention discloses a kind of nutrient and flavour garlic method for salting.
Technical scheme：In order to realize the above object the invention discloses a kind of nutrient and flavour garlic method for salting, including with
Lower method and step：
（1）From without insect pest, without go mouldy, the garlic of the neat loose green stalk of the fresh band of white skin, remove coring, outer Lao Pi, garlic stalk stays
1-2cm, clean drained and standby；
（2）Flavoring and leavening are prepared, wherein described flavoring includes the raw material of following parts by weight：Oatmeal 60-80 parts,
Blueberry 15-25 parts, konjaku powder 8-15 parts, hedgehog hydnum mushroom powder 5-10 parts, ginger powder 1-2 parts, Paprika 1-2 parts, sweet osmanthus 3-5
Part, Purple Perilla Seed Oil 3-8 parts, ethylmaltol 3-4 parts, pure water 10-16 parts；Described leavening includes the original of following parts by weight
Material：Licorice powder 5-10 parts, corn peptide 5-10 parts, wheat oligopeptide 5-10 parts, maca ferment 5-10 parts, copper weed aqueous solution 5-10
Part, lycium ruthenicum 5-10 parts, honey 3-5 parts, zinc lactate 0.5-0.8 parts, sodium isoascorbate 0.2-0.3 parts, oligosaccharides 1-2 parts, work
Property dry ferment 0.2-0.8 parts.
（3）By step（1）Described in garlic add agitator tank internal pressure tightly after compact good seal, rotating mixer is carried out
Traditional vacuum stirs 3-5min, and centrifugal mixer speed is 500-600rpm, is slow added into step（2）Described flavoring, then
Secondary rotating mixer carries out traditional vacuum stirring, vacuum 300-400mmHg, obtains the garlic of seasoning processing, wherein garlic
Weight ratio with flavoring is 50-60:8-12；
（4）Garlic after seasoning is handled is sent into fermentation tank, steps for importing（2）Described leavening, then sealed fermenter
And place it in centrifugation on centrifuge and rotate 3-5min, the speed for centrifuging rotation is 550-650rpm, then is placed on 5-20 DEG C
Temperature carries out fermentation and obtains garlic fermenting mixture in 3-5 days, wherein the weight ratio for the garlic and leavening for seasoning processing is 60-
70:15-25；
（5）The garlic fermenting mixture that sealing and fermenting obtains is fitted into packing jar, then after vacuum seal, input ultrasonic wave is set
Standby middle carry out sterilizing, is made nutrient and flavour garlic curing food.
Preferably, the step（2）Middle method for preparing flavoring comprises the following steps：By blueberry clean after and oatmeal,
Konjaku powder, hedgehog hydnum mushroom powder, ginger powder, Paprika are together put into centrifugal mixer bucket, are carrier to blueberry, oat using frozen water
Powder, konjaku powder, hedgehog hydnum mushroom powder, ginger powder, Paprika carry out adding sweet osmanthus, Purple Perilla Seed Oil, second after waterpower fully crushes
Base maltol, pure water, persistently stir 3-5min, filter to take supernatant, and supernatant progress rotary evaporation is concentrated and produced.
Preferably, the volume of ice and water is 1 in described frozen water:5, the particle diameter of ice is 1-2mm.
Preferably, the step（2）Middle maca ferment includes the raw material of following parts by weight：Pueraria root powder 10-20 parts, sealwort carry
Take thing 3-5 parts, licorice 3-5 parts, wolfberry fruit extract 2-3 parts, Phyllanthus emblica L. extract 2-3 parts, Fructus Mori extract 2-3 parts,
Lucid ganoderma grain vinegar 4-6 parts, yeast beta-dextran 0.5-1 parts, active dry yeast 0.1-0.5 parts.
Preferably, described pueraria root powder is the pueraria root powder of glucosinolate content 1.8%, and Rhizoma Polygonati extract is that withdrawal ratio is
5:1 Rhizoma Polygonati extract, licorice are that withdrawal ratio is 10:1 licorice, wolfberry fruit extract are 10%UV polysaccharide,
Phyllanthus emblica L. extract is that withdrawal ratio is 5:1 Phyllanthus emblica L. extract, Fructus Mori extract carry for the mulberry fruit of anthocyanidin content 5.0%
Thing is taken, yeast beta-dextran is the yeast beta-dextran that total sugar content is 90%, and active dry yeast is Angel high activity dried yeast.
Preferably, the preparation method of described maca ferment comprises the following steps：Weigh the pueraria root powder of formula ratio, sealwort carries
Take thing, licorice, wolfberry fruit extract, Phyllanthus emblica L. extract, Fructus Mori extract and lucid ganoderma grain vinegar, yeast beta-dextran, work
Property dry ferment allotment homogeneous, be sealed by fermentation, ferment >=30 days, formed tart flavour produce maca ferment.
Preferably, the fermentation temperature of described maca ferment is 25-30 DEG C, relative humidity 85-90%.
Preferably, the step（2）Middle copper weed water solution preparation method is to clean copper weed to be put into together with brown sugar
4-8h is boiled in the boiling water of 20-30 times of parts by weight to produce.
Preferably, the step（5）It in frequency is 60KHz-80 KHz to carry out sterilizing to be in input ultrasonic equipment
Sterilizing 20-30min under ultrasonic wave.
Above-mentioned technical proposal can be seen that the present invention and have the advantages that：
（1）The nutrient and flavour garlic method for salting of the present invention is simple, and cost is low, and the garlic curing food of gained is safe and healthy, nutrition
Abundant, instant, without harmful adding ingredient, the generation of ammonium nilrite is avoided, rich in taste, has pure natural fermentation fragrant
Taste, maca ferment and leavening contain various active protein small peptide energy during the fermentation, and it is tired that maca ferment can also alleviate muscle power
Labor, immunity is improved, and leavening additionally aids promotion digestion in the generation except that can suppress nitrosamine compound；
（2）Leavening improves the fragrance of garlic, adds nutritive value, and caused ferment can improve edible in fermentation process
The appetite of person, improve taste, ferment is also equipped with bactericidal action, effectively extends the shelf-life of nutrient and flavour garlic；
（3）The nutrient and flavour garlic of the present invention has cough-relieving moisturizing, heat-clearing sterilization, improved a poor appetite, and increases enterogastric peristalsis, alleviates body
Power fatigue, improve the health-care effects such as immunity, reducing blood lipid, prevention cardiovascular and cerebrovascular disease, anti-resisting cancer and senility；
（4）The copper ion of the copper weed aqueous solution can effectively suppress the activity of allinnase in leavening so that allinnase and
Mutual conversion between alliin becomes trickle, effectively reduces the pungent taste of garlic, the fresh perfume of taste is tasty, meets the food of people
Use demand；
（5）Flavoring uses plant condiment, avoids adding salt, produces carcinogenic class material, blueberry and the oats such as nitrous acid amine
Powder, konjaku powder, hedgehog hydnum mushroom powder are main flavoring, and konjaku powder is rich in selenium, can improve the intake of human body selenium element, Hericium erinaceus
Stomach invigorating, is favorably improved stomach absorbability, and ethylmaltol can improve the fragrance of flavor garlic, sweet osmanthus as fumet
As flavoring condiment, it is ensured that flavoring taste is fine, each component collaboration, and flavoring can be retained with the long period and is made in garlic fermentation
Effect that is fresh and improving flavor is proposed as process, there is peat-reek.
Embodiment
The specific embodiment of the invention is described in detail below.
Embodiment 1
A kind of nutrient and flavour garlic method for salting of the present invention, including following methods step：
（1）From without insect pest, without go mouldy, the garlic of the neat loose green stalk of the fresh band of white skin, remove coring, outer Lao Pi, garlic stalk stays
1-2cm, clean drained and standby；
（2）Flavoring and leavening are prepared, wherein described flavoring includes the raw material of following parts by weight：60 parts of oatmeal, indigo plant
It is 15 parts of the certain kind of berries, konjaku powder 8, hedgehog hydnum mushroom powder 5, ginger powder 1, Paprika 1, sweet osmanthus 3, Purple Perilla Seed Oil 3, ethylmaltol 3, pure
10 parts of water；Described leavening includes the raw material of following parts by weight：5 parts of licorice powder, 5 parts of corn peptide, 5 parts of wheat oligopeptide, agate
5 parts of coffee ferment, 5 parts of the copper weed aqueous solution, 5 parts of lycium ruthenicum, 3 parts of honey, 0.5 part of zinc lactate, 0.2 part of sodium isoascorbate, widow
Sugared 1 part, 0.2 part of active dry yeast.
（3）By step（1）Described in garlic add agitator tank internal pressure tightly after compact good seal, rotating mixer is carried out
Traditional vacuum stirs 3min, and centrifugal mixer speed is 500rpm, is slow added into step（2）Described flavoring, is rotated again
Agitator carries out traditional vacuum stirring, vacuum 300mmHg, obtains the garlic of seasoning processing, wherein garlic and flavoring
Weight ratio is 50:8；
（4）Garlic after seasoning is handled is sent into fermentation tank, steps for importing（2）Described leavening, then sealed fermenter
And place it in centrifugation on centrifuge and rotate 3min, the speed for centrifuging rotation is 550rpm, then is placed on 5 DEG C of temperature and is sent out
Ferment obtains garlic fermenting mixture in 3 days, wherein the weight ratio for the garlic and leavening for seasoning processing is 60:15；
（5）The garlic fermenting mixture that sealing and fermenting obtains is fitted into packing jar, then after vacuum seal, input ultrasonic wave is set
Standby middle carry out sterilizing, is made nutrient and flavour garlic curing food.
The step（2）Middle method for preparing flavoring comprises the following steps：Blueberry is cleaned into rear and oatmeal, konjaku essence
Powder, hedgehog hydnum mushroom powder, ginger powder, Paprika are together put into centrifugal mixer bucket, are carrier to blueberry, oatmeal, evil spirit using frozen water
Taro fine powder, hedgehog hydnum mushroom powder, ginger powder, Paprika carry out adding sweet osmanthus, Purple Perilla Seed Oil, ethyl malt after waterpower fully crushes
Phenol, pure water, persistently stir 3min, filter to take supernatant, and supernatant progress rotary evaporation is concentrated and produced.
The volume of ice and water is 1 in described frozen water:5, the particle diameter of ice is 1mm.
The step（2）Middle maca ferment includes the raw material of following parts by weight：It is 10 parts of pueraria root powder, 3 parts of Rhizoma Polygonati extract, sweet
Careless 3 parts of extract, 2 parts of wolfberry fruit extract, 2 parts of Phyllanthus emblica L. extract, 2 parts of Fructus Mori extract, 4 parts of lucid ganoderma grain vinegar, yeast β-Portugal
0.5 part of glycan, 0.1 part of active dry yeast.
Described pueraria root powder is the pueraria root powder of glucosinolate content 1.8%, and Rhizoma Polygonati extract is that withdrawal ratio is 5:1 Huang
Essence extract, licorice are that withdrawal ratio is 10:1 licorice, wolfberry fruit extract are 10%UV polysaccharide, Phyllanthus embical fruit
Extract is that withdrawal ratio is 5:1 Phyllanthus emblica L. extract, Fructus Mori extract be anthocyanidin content 5.0% Fructus Mori extract, ferment
Female beta glucan is the yeast beta-dextran that total sugar content is 90%, and active dry yeast is Angel high activity dried yeast.
The preparation method of described maca ferment comprises the following steps：Weigh the pueraria root powder of formula ratio, Rhizoma Polygonati extract, sweet
Careless extract, wolfberry fruit extract, Phyllanthus emblica L. extract, Fructus Mori extract and lucid ganoderma grain vinegar, yeast beta-dextran, active dry yeast
Homogeneous is allocated, is sealed by fermentation, is fermented 30 days, tart flavour is formed and produces maca ferment.
The fermentation temperature of described maca ferment is 25 DEG C, relative humidity 85%.
The step（2）Middle copper weed water solution preparation method is to clean copper weed to be put into 20 times of weight together with brown sugar
4h is boiled in the boiling water of part to produce.
The step（5）It is to sterilize to disappear in the case where frequency is 60KHz ultrasonic waves that sterilizing is carried out in input ultrasonic equipment
Malicious 20min.
Embodiment 2
A kind of nutrient and flavour garlic method for salting of the present invention, including following methods step：
（1）From without insect pest, without go mouldy, the garlic of the neat loose green stalk of the fresh band of white skin, remove coring, outer Lao Pi, garlic stalk stays
2cm, clean drained and standby；
（2）Flavoring and leavening are prepared, wherein described flavoring includes the raw material of following parts by weight：80 parts of oatmeal, indigo plant
25 parts of the certain kind of berries, 15 parts of konjaku powder, 10 parts of hedgehog hydnum mushroom powder, 2 parts of ginger powder, 2 parts of Paprika, 5 parts of sweet osmanthus, 8 parts of Purple Perilla Seed Oil, second
4 parts of base maltol, 16 parts of pure water；Described leavening includes the raw material of following parts by weight：10 parts of licorice powder, corn peptide 10
Part, 10 parts of wheat oligopeptide, 10 parts of maca ferment, 10 parts of the copper weed aqueous solution, 10 parts of lycium ruthenicum, 5 parts of honey, zinc lactate 0.8
Part, 0.3 part of sodium isoascorbate, 2 parts of oligosaccharides, 0.8 part of active dry yeast.
（3）By step（1）Described in garlic add agitator tank internal pressure tightly after compact good seal, rotating mixer is carried out
Traditional vacuum stirs 5min, and centrifugal mixer speed is 600rpm, is slow added into step（2）Described flavoring, is rotated again
Agitator carries out traditional vacuum stirring, vacuum 400mmHg, obtains the garlic of seasoning processing, wherein garlic and flavoring
Weight ratio is 60:12；
（4）Garlic after seasoning is handled is sent into fermentation tank, steps for importing（2）Described leavening, then sealed fermenter
And place it in centrifugation on centrifuge and rotate 5min, the speed for centrifuging rotation is 650rpm, then is placed on 20 DEG C of temperature and carries out
Fermentation obtains garlic fermenting mixture in 5 days, wherein the weight ratio for the garlic and leavening for seasoning processing is 70:25；
（5）The garlic fermenting mixture that sealing and fermenting obtains is fitted into packing jar, then after vacuum seal, input ultrasonic wave is set
Standby middle carry out sterilizing, is made nutrient and flavour garlic curing food.
The step（2）Middle method for preparing flavoring comprises the following steps：Blueberry is cleaned into rear and oatmeal, konjaku essence
Powder, hedgehog hydnum mushroom powder, ginger powder, Paprika are together put into centrifugal mixer bucket, are carrier to blueberry, oatmeal, evil spirit using frozen water
Taro fine powder, hedgehog hydnum mushroom powder, ginger powder, Paprika carry out adding sweet osmanthus, Purple Perilla Seed Oil, ethyl malt after waterpower fully crushes
Phenol, pure water, persistently stir 5min, filter to take supernatant, and supernatant progress rotary evaporation is concentrated and produced.
The volume of ice and water is 1 in described frozen water:5, the particle diameter of ice is 2mm.
The step（2）Middle maca ferment includes the raw material of following parts by weight：It is 20 parts of pueraria root powder, 5 parts of Rhizoma Polygonati extract, sweet
Careless 5 parts of extract, 3 parts of wolfberry fruit extract, 3 parts of Phyllanthus emblica L. extract, 3 parts of Fructus Mori extract, 6 parts of lucid ganoderma grain vinegar, yeast β-Portugal
1 part of glycan, 0.5 part of active dry yeast.
Described pueraria root powder is the pueraria root powder of glucosinolate content 1.8%, and Rhizoma Polygonati extract is that withdrawal ratio is 5:1 Huang
Essence extract, licorice are that withdrawal ratio is 10:1 licorice, wolfberry fruit extract are 10%UV polysaccharide, Phyllanthus embical fruit
Extract is that withdrawal ratio is 5:1 Phyllanthus emblica L. extract, Fructus Mori extract be anthocyanidin content 5.0% Fructus Mori extract, ferment
Female beta glucan is the yeast beta-dextran that total sugar content is 90%, and active dry yeast is Angel high activity dried yeast.
The preparation method of described maca ferment comprises the following steps：Weigh the pueraria root powder of formula ratio, Rhizoma Polygonati extract, sweet
Careless extract, wolfberry fruit extract, Phyllanthus emblica L. extract, Fructus Mori extract and lucid ganoderma grain vinegar, yeast beta-dextran, active dry yeast
Homogeneous is allocated, is sealed by fermentation, is fermented 60 days, tart flavour is formed and produces maca ferment.
The fermentation temperature of described maca ferment is 30 DEG C, relative humidity 90%.
The step（2）Middle copper weed water solution preparation method is to clean copper weed to be put into 30 times of weight together with brown sugar
8h is boiled in the boiling water of part to produce.
The step（5）It is to sterilize to disappear in the case where frequency is 80 KHz ultrasonic waves that sterilizing is carried out in input ultrasonic equipment
Malicious 30min.
Embodiment 3
A kind of nutrient and flavour garlic method for salting of the present invention, including following methods step：
（1）From without insect pest, without go mouldy, the garlic of the neat loose green stalk of the fresh band of white skin, remove coring, outer Lao Pi, garlic stalk stays
1.5cm, clean drained and standby；
（2）Flavoring and leavening are prepared, wherein described flavoring includes the raw material of following parts by weight：70 parts of oatmeal, indigo plant
20 parts of the certain kind of berries, 12 parts of konjaku powder, 8 parts of hedgehog hydnum mushroom powder, 1.5 parts of ginger powder, 1.5 parts of Paprika, 4 parts of sweet osmanthus, Purple Perilla Seed Oil 6
Part, 3.5 parts of ethylmaltol, 13 parts of pure water；Described leavening includes the raw material of following parts by weight：8 parts of licorice powder, corn
8 parts of peptide, 8 parts of wheat oligopeptide, 8 parts of maca ferment, 8 parts of the copper weed aqueous solution, 8 parts of lycium ruthenicum, 4 parts of honey, zinc lactate 0.6
Part, 0.2 part of sodium isoascorbate, 1.5 parts of oligosaccharides, 0.5 part of active dry yeast.
（3）By step（1）Described in garlic add agitator tank internal pressure tightly after compact good seal, rotating mixer is carried out
Traditional vacuum stirs 4min, and centrifugal mixer speed is 550rpm, is slow added into step（2）Described flavoring, is rotated again
Agitator carries out traditional vacuum stirring, vacuum 350mmHg, obtains the garlic of seasoning processing, wherein garlic and flavoring
Weight ratio is 55:10；
（4）Garlic after seasoning is handled is sent into fermentation tank, steps for importing（2）Described leavening, then sealed fermenter
And place it in centrifugation on centrifuge and rotate 4min, the speed for centrifuging rotation is 600rpm, then is placed on 12 DEG C of temperature and carries out
Fermentation obtains garlic fermenting mixture in 4 days, wherein the weight ratio for the garlic and leavening for seasoning processing is 65:20；
（5）The garlic fermenting mixture that sealing and fermenting obtains is fitted into packing jar, then after vacuum seal, input ultrasonic wave is set
Standby middle carry out sterilizing, is made nutrient and flavour garlic curing food.
The step（2）Middle method for preparing flavoring comprises the following steps：Blueberry is cleaned into rear and oatmeal, konjaku essence
Powder, hedgehog hydnum mushroom powder, ginger powder, Paprika are together put into centrifugal mixer bucket, are carrier to blueberry, oatmeal, evil spirit using frozen water
Taro fine powder, hedgehog hydnum mushroom powder, ginger powder, Paprika carry out adding sweet osmanthus, Purple Perilla Seed Oil, ethyl malt after waterpower fully crushes
Phenol, pure water, persistently stir 4in, filter to take supernatant, and supernatant progress rotary evaporation is concentrated and produced.
Preferably, the volume of ice and water is 1 in described frozen water:5, the particle diameter of ice is 1.5.
The step（2）Middle maca ferment includes the raw material of following parts by weight：Pueraria root powder 15, Rhizoma Polygonati extract 4, radix glycyrrhizae carry
Take thing 4, the Fructus Mori extract 2.5 of 2.5 Phyllanthus emblica L. extract of wolfberry fruit extract 2.5,5 parts of lucid ganoderma grain vinegar, yeast beta-dextran 0.7
Part, 0.3 part of active dry yeast.
Described pueraria root powder is the pueraria root powder of glucosinolate content 1.8%, and Rhizoma Polygonati extract is that withdrawal ratio is 5:1 Huang
Essence extract, licorice are that withdrawal ratio is 10:1 licorice, wolfberry fruit extract are 10%UV polysaccharide, Phyllanthus embical fruit
Extract is that withdrawal ratio is 5:1 Phyllanthus emblica L. extract, Fructus Mori extract be anthocyanidin content 5.0% Fructus Mori extract, ferment
Female beta glucan is the yeast beta-dextran that total sugar content is 90%, and active dry yeast is Angel high activity dried yeast.
The preparation method of described maca ferment comprises the following steps：Weigh the pueraria root powder of formula ratio, Rhizoma Polygonati extract, sweet
Careless extract, wolfberry fruit extract, Phyllanthus emblica L. extract, Fructus Mori extract and lucid ganoderma grain vinegar, yeast beta-dextran, active dry yeast
Homogeneous is allocated, is sealed by fermentation, is fermented 45 days, tart flavour is formed and produces maca ferment.
The fermentation temperature of described maca ferment is 28 DEG C, relative humidity 88%.
The step（2）Middle copper weed water solution preparation method is to clean copper weed to be put into 25 times of weight together with brown sugar
6h is boiled in the boiling water of part to produce.
The step（5）It is to sterilize to disappear in the case where frequency is 70 KHz ultrasonic waves that sterilizing is carried out in input ultrasonic equipment
Malicious 25min.
Described above is only the preferred embodiment of the present invention, it should be noted that for those skilled in the art
For, under the premise without departing from the principles of the invention, some improvement can also be made, these improvement also should be regarded as the guarantor of the present invention
Protect scope.
Claims (9)
1. a kind of nutrient and flavour garlic method for salting, it is characterised in that including following methods step：
（1）From without insect pest, without go mouldy, the garlic of the neat loose green stalk of the fresh band of white skin, remove coring, outer Lao Pi, garlic stalk stays
1-2cm, clean drained and standby；
（2）Flavoring and leavening are prepared, wherein described flavoring includes the raw material of following parts by weight：Oatmeal 60-80 parts,
Blueberry 15-25 parts, konjaku powder 8-15 parts, hedgehog hydnum mushroom powder 5-10 parts, ginger powder 1-2 parts, Paprika 1-2 parts, sweet osmanthus 3-5
Part, Purple Perilla Seed Oil 3-8 parts, ethylmaltol 3-4 parts, pure water 10-16 parts；Described leavening includes the original of following parts by weight
Material：Licorice powder 5-10 parts, corn peptide 5-10 parts, wheat oligopeptide 5-10 parts, maca ferment 5-10 parts, copper weed aqueous solution 5-10
Part, lycium ruthenicum 5-10 parts, honey 3-5 parts, zinc lactate 0.5-0.8 parts, sodium isoascorbate 0.2-0.3 parts, oligosaccharides 1-2 parts, work
Property dry ferment 0.2-0.8 parts；
（3）By step（1）Described in garlic add agitator tank internal pressure tightly after compact good seal, rotating mixer carries out vacuum
Centrifugal mixer 3-5min, centrifugal mixer speed are 500-600rpm, are slow added into step（2）Described flavoring, turns again
Dynamic agitator carries out traditional vacuum stirring, vacuum 300-400mmHg, obtains the garlic of seasoning processing, wherein garlic and tune
The weight ratio of taste substance is 50-60:8-12；
（4）Garlic after seasoning is handled is sent into fermentation tank, steps for importing（2）Described leavening, then sealed fermenter
And place it in centrifugation on centrifuge and rotate 3-5min, the speed for centrifuging rotation is 550-650rpm, then is placed on 5-20 DEG C
Temperature carries out fermentation and obtains garlic fermenting mixture in 3-5 days, wherein the weight ratio for the garlic and leavening for seasoning processing is 60-
70:15-25；
（5）The garlic fermenting mixture that sealing and fermenting obtains is fitted into packing jar, then after vacuum seal, input ultrasonic wave is set
Standby middle carry out sterilizing, is made nutrient and flavour garlic curing food.
A kind of 2. nutrient and flavour garlic method for salting according to claim 1, it is characterised in that the step（2）Middle tune
Taste substance preparation method comprises the following steps：Blueberry is cleaned into rear and oatmeal, konjaku powder, hedgehog hydnum mushroom powder, ginger powder, pimiento
Powder is together put into centrifugal mixer bucket, is carrier to blueberry, oatmeal, konjaku powder, hedgehog hydnum mushroom powder, ginger powder, red using frozen water
Chilli powder carries out adding sweet osmanthus, Purple Perilla Seed Oil, ethylmaltol, pure water after waterpower fully crushes, and persistently stirs 3-5min,
Supernatant is filtered to take, supernatant progress rotary evaporation is concentrated and produced.
A kind of 3. nutrient and flavour garlic method for salting according to claim 1, it is characterised in that in described frozen water ice with
The volume of water is 1:5, the particle diameter of ice is 1-2mm.
A kind of 4. nutrient and flavour garlic method for salting according to claim 1, it is characterised in that the step（2）Middle agate
Coffee ferment includes the raw material of following parts by weight：Pueraria root powder 10-20 parts, Rhizoma Polygonati extract 3-5 parts, licorice 3-5 parts, matrimony vine
Extract 2-3 parts, Phyllanthus emblica L. extract 2-3 parts, Fructus Mori extract 2-3 parts, lucid ganoderma grain vinegar 4-6 parts, yeast beta-dextran 0.5-1
Part, active dry yeast 0.1-0.5 parts.
5. a kind of nutrient and flavour garlic method for salting according to claim 4, it is characterised in that described pueraria root powder is mustard
The pueraria root powder of seed oil glycosides content 1.8%, Rhizoma Polygonati extract are that withdrawal ratio is 5:1 Rhizoma Polygonati extract, licorice are extraction
Ratio is 10:1 licorice, wolfberry fruit extract are 10%UV polysaccharide, and Phyllanthus emblica L. extract is that withdrawal ratio is 5:1 it is remaining
Sweet berry extract, Fructus Mori extract are the Fructus Mori extract of anthocyanidin content 5.0%, and yeast beta-dextran is that total sugar content is 90%
Yeast beta-dextran, active dry yeast is Angel high activity dried yeast.
6. a kind of nutrient and flavour garlic method for salting according to claim 1, it is characterised in that described maca ferment
Preparation method comprises the following steps：Weigh pueraria root powder, Rhizoma Polygonati extract, licorice, wolfberry fruit extract, the emblic of formula ratio
Berry extract, Fructus Mori extract and lucid ganoderma grain vinegar, yeast beta-dextran, active dry yeast allotment homogeneous, are sealed by fermentation, and fermentation >=
30 days, form tart flavour and produce maca ferment.
7. a kind of nutrient and flavour garlic method for salting according to claim 6, it is characterised in that described maca ferment
Fermentation temperature is 25-30 DEG C, relative humidity 85-90%.
A kind of 8. nutrient and flavour garlic method for salting according to claim 1, it is characterised in that the step（2）Middle copper
Showy flowers of herbaceous plants water solution preparation method is to clean copper weed to be put into together in the boiling water of 20-30 times of parts by weight with brown sugar to boil 4-8h i.e.
.
A kind of 9. nutrient and flavour garlic method for salting according to claim 1, it is characterised in that the step（5）Input
It is the sterilizing 20-30min in the case where frequency is 60KHz-80 KHz ultrasonic waves that sterilizing is carried out in ultrasonic equipment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710845354.XA CN107495232A (en) | 2017-09-19 | 2017-09-19 | A kind of nutrient and flavour garlic method for salting |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710845354.XA CN107495232A (en) | 2017-09-19 | 2017-09-19 | A kind of nutrient and flavour garlic method for salting |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107495232A true CN107495232A (en) | 2017-12-22 |
Family
ID=60697795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710845354.XA Pending CN107495232A (en) | 2017-09-19 | 2017-09-19 | A kind of nutrient and flavour garlic method for salting |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107495232A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634249A (en) * | 2018-04-25 | 2018-10-12 | 山东省齐盛食品有限公司 | Matrimony vine garlic instant product and production method |
| CN108835602A (en) * | 2018-07-11 | 2018-11-20 | 绩溪县老胡家生态农业专业合作社 | A kind of mushroom bamboo shoot fourth beef paste |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100825901B1 (en) * | 2006-12-08 | 2008-04-28 | 주식회사농심 | The odorless fermented garlic, the production method of it and the nature seasoning using the odorless fermented garlic |
| CN104544094A (en) * | 2015-01-29 | 2015-04-29 | 上海昊淼生物科技有限公司 | Maca enzyme |
| CN106036668A (en) * | 2016-06-27 | 2016-10-26 | 安徽张士奎食品有限公司 | Processing method for pickle lipid-lowering garlic bulb |
| CN106107715A (en) * | 2016-06-27 | 2016-11-16 | 安徽张士奎食品有限公司 | A kind of processing method of altar bubble stomach invigorating Bulbus Allii |
| CN106174262A (en) * | 2016-07-13 | 2016-12-07 | 务川自治县隆兴食品厂 | A kind of preparation technology of crystal sugar Bulbus Allii |
| CN106235039A (en) * | 2016-08-09 | 2016-12-21 | 蚌埠大成食品有限公司 | For pickling the fermentation pickling liquid of chicken feet |
| CN106262583A (en) * | 2016-08-09 | 2017-01-04 | 蚌埠大成食品有限公司 | For making the plant flavoring agent of crisp fragrant chicken feet |
| CN106465937A (en) * | 2015-08-19 | 2017-03-01 | 赵保德 | Ganoderma paddy ferment |
| CN106820014A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of ginger curing food and its method for salting |
| CN106889530A (en) * | 2017-01-05 | 2017-06-27 | 广西金臣科技有限公司 | The method for pickling bell pepper |
-
2017
- 2017-09-19 CN CN201710845354.XA patent/CN107495232A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100825901B1 (en) * | 2006-12-08 | 2008-04-28 | 주식회사농심 | The odorless fermented garlic, the production method of it and the nature seasoning using the odorless fermented garlic |
| CN104544094A (en) * | 2015-01-29 | 2015-04-29 | 上海昊淼生物科技有限公司 | Maca enzyme |
| CN106465937A (en) * | 2015-08-19 | 2017-03-01 | 赵保德 | Ganoderma paddy ferment |
| CN106036668A (en) * | 2016-06-27 | 2016-10-26 | 安徽张士奎食品有限公司 | Processing method for pickle lipid-lowering garlic bulb |
| CN106107715A (en) * | 2016-06-27 | 2016-11-16 | 安徽张士奎食品有限公司 | A kind of processing method of altar bubble stomach invigorating Bulbus Allii |
| CN106174262A (en) * | 2016-07-13 | 2016-12-07 | 务川自治县隆兴食品厂 | A kind of preparation technology of crystal sugar Bulbus Allii |
| CN106235039A (en) * | 2016-08-09 | 2016-12-21 | 蚌埠大成食品有限公司 | For pickling the fermentation pickling liquid of chicken feet |
| CN106262583A (en) * | 2016-08-09 | 2017-01-04 | 蚌埠大成食品有限公司 | For making the plant flavoring agent of crisp fragrant chicken feet |
| CN106820014A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of ginger curing food and its method for salting |
| CN106889530A (en) * | 2017-01-05 | 2017-06-27 | 广西金臣科技有限公司 | The method for pickling bell pepper |
Non-Patent Citations (2)
| Title |
|---|
| 李艳丽: "玉米肽的制备、特性及活性研究", 《中国优秀博硕士学位论文全文数据库 (硕士) 工程科技I辑》 * |
| 金凤燮，等: "《生物化学》", 31 August 2004, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634249A (en) * | 2018-04-25 | 2018-10-12 | 山东省齐盛食品有限公司 | Matrimony vine garlic instant product and production method |
| CN108835602A (en) * | 2018-07-11 | 2018-11-20 | 绩溪县老胡家生态农业专业合作社 | A kind of mushroom bamboo shoot fourth beef paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104041799A (en) | Bamboo sprout chili sauce and preparation method thereof | |
| KR20170062583A (en) | Method for natural fermented herbal food | |
| CN104171316A (en) | Pig feed with effects of invigorating stomach and helping digestion as well as improving immunity | |
| CN112401216A (en) | Preparation method of bamboo fungus sauce | |
| KR101170698B1 (en) | Seasoning powder for instant noodle | |
| CN102228254B (en) | Seabuckthorn nutrient food additive or seabuckthor flavonoids wheat germ tea, and preparation method thereof | |
| KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
| CN107495232A (en) | A kind of nutrient and flavour garlic method for salting | |
| CN106820014A (en) | A kind of ginger curing food and its method for salting | |
| CN105851988A (en) | Ginger bud pickling method | |
| CN107259474B (en) | Preparation method of lemon spicy crab juice | |
| KR102147881B1 (en) | Manufacturing method of functional ginseng soy sauce fused with zinc and selenium | |
| CN112056541B (en) | Formula and preparation method of fermentation type mustard sauce rich in citronella flavor | |
| CN109938276A (en) | A kind of day shellfish compound formulation improving spacefarer's constitution | |
| CN106820084A (en) | A kind of onion head thick chilli sauce and preparation method thereof | |
| CN106689855A (en) | Celery nutritious pickled vegetables and preparation method thereof | |
| CN104431891A (en) | Preparation method of lemon garlic | |
| KR102609869B1 (en) | Manufacturing method for seasoning powders for cooking and seasoning powders for cooking manufactured by the same | |
| CN104286880A (en) | Rib-flavored spiced beef and preparation method thereof | |
| KR102147883B1 (en) | Manufacturing method of functional ginseng ssamjang fused with zinc and selenium | |
| KR102147882B1 (en) | Manufacturing method of functional ginseng kochujang fused with zinc and selenium | |
| CN107058007A (en) | A kind of Chinese herbal medicine health preserving wine and preparation method thereof | |
| KR100983355B1 (en) | Manufacturing method of fermentation beverage | |
| CN106616418A (en) | Production method of instant pot-stewed pig's trotters | |
| CN106879997A (en) | The processing method of vinegar-pepper green bean |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171222 |