CN107495232A - 一种营养风味大蒜腌制方法 - Google Patents
一种营养风味大蒜腌制方法 Download PDFInfo
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- 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
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- parts
- garlic
- extract
- powder
- nutrient
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Classifications
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Abstract
本发明涉及食品腌制技术领域,具体涉及一种营养风味大蒜腌制方法。本发明所述的一种营养风味大蒜腌制方法,本发明的营养风味大蒜腌制方法简单,成本低,所得的大蒜腌制品安全健康、营养丰富、食用方便,不含有害添加成分,避免亚硝酸铵的产生,口感丰富,具有纯天然的发酵香味,玛咖酵素及发酵剂在发酵过程中含有多种活性蛋白小肽能,玛咖酵素还能缓解体力疲劳,提高免疫力,而且发酵剂在除了能抑制亚硝胺类化合物的产生,还有助于促进消化。
Description
技术领域
本发明涉及大蒜加工技术领域,特别涉及一种营养风味大蒜腌制方法。
背景技术
大蒜为百合科葱属植物的鳞茎,味辛辣、有浓烈的蒜味,是重要的香辛料蔬菜作物。大蒜多方面的药理作用源于它含有丰富的化学成分。其主要成分包括糖类、氨基酸类、脂质类、维生素、无机盐、微量元素、含硫化合物等。目前认为大蒜中主要的生物活性物质是大蒜所特有的含硫化合物。此外,大蒜中的多糖、蛋白、维生素C、维生素B、维生素A以及硒、锗等稀有金属元素等也具有明显的药理学活性。而大蒜具有药理作用的主要原因在于,大蒜中的蒜氨酸在蒜氨酸酶的作用下,被催化分解为大蒜素。大蒜素虽然具有较为浓烈的辣味及臭味,但其对多种细菌、病毒及肿瘤等均有不同程度抑杀作用。
由于大蒜具有很多有益于人体健康的功效,受到了广大消费者的喜爱,各种各样的大蒜加工产品应运而生,然而大蒜的腌制品有腌咸蒜、糖醋蒜、除臭蒜,还有以大蒜为配料的各种副食品等等。传统的蒜腌制品生产工艺大致为,蒜去皮,加入调味辅料,如盐、酸等进行腌制,这种传统的腌制方法采用高盐、高酸的方法处理,虽然可以抑制蒜酶的活性,但是并不能完全杀灭蒜酶,食用时仍产生强烈的蒜味;而且腌制的大蒜保健功能性比较单一。
发明内容
发明的目的:本发明公开了一种营养风味大蒜腌制方法。
技术方案:为了实现以上目的,本发明公开了一种营养风味大蒜腌制方法,包括以下方法步骤:
(1)选用无虫害、无霉变、整齐肥大的白皮新鲜带绿梗的蒜头,去根须、外老皮,蒜梗留1-2cm,洗净沥干备用;
(2)制备调味料和发酵剂,其中所述的调味料包括以下重量份的原料:燕麦粉60-80份、蓝莓15-25份、魔芋精粉8-15份、猴头菇粉5-10份、生姜粉1-2份、红辣椒粉1-2份、桂花3-5份、紫苏籽油3-8份、乙基麦芽酚3-4份、纯净水10-16份;所述的发酵剂包括以下重量份的原料:甘草粉5-10份、玉米肽5-10份、小麦低聚肽5-10份、玛咖酵素5-10份、铜草花水溶液5-10份、黑枸杞5-10份、蜂蜜3-5份、乳酸锌0.5-0.8份、异抗坏血酸钠0.2-0.3份、寡糖1-2份、活性干酵母0.2-0.8份。
(3)将步骤(1)中所述的蒜头加入搅拌罐内压严实紧凑密封好后,转动搅拌器进行真空离心搅拌3-5min,离心搅拌速率为500-600rpm,再缓慢加入步骤(2)所述的调味料,再次转动搅拌器进行真空离心搅拌,真空度为300-400mmHg,得到调味处理的蒜头,其中蒜头和调味料的重量比为50-60:8-12;
(4)将调味处理后的蒜头送入发酵罐中,导入步骤(2)所述的发酵剂,然后密封发酵罐并将其放置在离心机上离心转动3-5min,离心转动的速率为550-650rpm,再放置在5-20℃温度进行发酵3-5天得到大蒜发酵混合物,其中调味处理的蒜头和发酵剂的重量比为60-70:15-25;
(5)将密封发酵得到的蒜头发酵混合物装入包装罐中,然后真空封口后,投入超声波设备中进行杀菌消毒,制得营养风味大蒜腌制品。
优选地,所述步骤(2)中调味料制备方法包括以下步骤:将蓝莓洗净后与燕麦粉、魔芋精粉、猴头菇粉、生姜粉、红辣椒粉一同放入离心搅拌桶内,以冰水为载体对蓝莓、燕麦粉、魔芋精粉、猴头菇粉、生姜粉、红辣椒粉进行水力充分破碎后再加入桂花、紫苏籽油、乙基麦芽酚、纯净水,持续搅拌3-5min,过滤取上清液,对上清液进行旋转蒸发浓缩即得。
优选地,所述的冰水中冰与水的体积为1:5,冰的粒径为1-2mm。
优选地,所述步骤(2)中玛咖酵素包括以下重量份的原料:玛咖粉10-20份、黄精提取物3-5份、甘草提取物3-5份、枸杞提取物2-3份、余甘果提取物2-3份、桑椹提取物2-3份、灵芝谷醋4-6份、酵母β-葡聚糖0.5-1份、活性干酵母0.1-0.5份。
优选地,所述的玛咖粉为芥子油苷含量1.8%的玛咖粉,黄精提取物为提取比例为5:1的黄精提取物,甘草提取物为提取比例为10:1的甘草提取物,枸杞提取物为10%UV多糖,余甘果提取物为提取比例为5:1的余甘果提取物,桑椹提取物为花青素含量5.0%的桑椹提取物,酵母β-葡聚糖为总糖含量为90%的酵母β-葡聚糖,活性干酵母为安琪高活性干酵母。
优选地,所述的玛咖酵素的制备方法包括以下步骤:称取配方量的玛咖粉、黄精提取物、甘草提取物、枸杞提取物、余甘果提取物、桑椹提取物和灵芝谷醋、酵母β-葡聚糖、活性干酵母调配均质,密封发酵,发酵≥30天,形成酸味即得玛咖酵素。
优选地,所述的玛咖酵素的发酵温度为25-30℃,相对湿度为85-90%。
优选地,所述步骤(2)中铜草花水溶液制备方法为将铜草花洗净和红糖一起放入20-30倍重量份的沸水中熬制4-8h即得。
优选地,所述步骤(5)投入超声波设备中进行杀菌消毒是在频率为60KHz-80 KHz超声波下杀菌消毒20-30min。
上述技术方案可以看出,本发明具有如下有益效果:
(1)本发明的营养风味大蒜腌制方法简单,成本低,所得的大蒜腌制品安全健康、营养丰富、食用方便,不含有害添加成分,避免亚硝酸铵的产生,口感丰富,具有纯天然的发酵香味,玛咖酵素及发酵剂在发酵过程中含有多种活性蛋白小肽能,玛咖酵素还能缓解体力疲劳,提高免疫力,而且发酵剂在除了能抑制亚硝胺类化合物的产生,还有助于促进消化;
(2)发酵剂提高了大蒜的香味,增加了营养价值,发酵过程中产生的酵素可以提高食用者的食欲,改善口味,酵素还具备杀菌作用,有效延长营养风味大蒜的保质期;
(3)本发明的营养风味大蒜具有止咳润肤、清热消毒、增进食欲,增加肠胃蠕动,缓解体力疲劳,提高免疫力、降血脂、预防心脑血管疾病、防癌抗衰等保健作用;
(4)发酵剂中铜草花水溶液的铜离子可以有效抑制蒜氨酸酶的活性,使得蒜氨酸酶和蒜氨酸间的相互转化变得细微,有效降低了大蒜的辛辣味道,口味鲜香可口,满足人们的食用需求;
(5)调味料采用植物调料,避免加入食盐,产生亚硝酸胺类等致癌类物质,蓝莓和燕麦粉、魔芋精粉、猴头菇粉为主调味料,魔芋精粉富含硒,可以提高人体硒元素的摄入,猴头菇健胃,有助于提高肠胃吸收能力,乙基麦芽酚作为增香剂,可以提高风味大蒜的香味,桂花作为矫味调料,确保调味料味道美好,各组分协同,可以较长时间保留调味料在大蒜发酵制作过程提鲜和改善风味的作用,具有特殊香味。
具体实施方式
下面对本发明具体实施方式进行详细的描述。
实施例1
本发明的一种营养风味大蒜腌制方法,包括以下方法步骤:
(1)选用无虫害、无霉变、整齐肥大的白皮新鲜带绿梗的蒜头,去根须、外老皮,蒜梗留1-2cm,洗净沥干备用;
(2)制备调味料和发酵剂,其中所述的调味料包括以下重量份的原料:燕麦粉60份、蓝莓15份、魔芋精粉8、猴头菇粉5、生姜粉1、红辣椒粉1、桂花3、紫苏籽油3、乙基麦芽酚3、纯净水10份;所述的发酵剂包括以下重量份的原料:甘草粉5份、玉米肽5份、小麦低聚肽5份、玛咖酵素5份、铜草花水溶液5份、黑枸杞5份、蜂蜜3份、乳酸锌0.5份、异抗坏血酸钠0.2份、寡糖1份、活性干酵母0.2份。
(3)将步骤(1)中所述的蒜头加入搅拌罐内压严实紧凑密封好后,转动搅拌器进行真空离心搅拌3min,离心搅拌速率为500rpm,再缓慢加入步骤(2)所述的调味料,再次转动搅拌器进行真空离心搅拌,真空度为300mmHg,得到调味处理的蒜头,其中蒜头和调味料的重量比为50:8;
(4)将调味处理后的蒜头送入发酵罐中,导入步骤(2)所述的发酵剂,然后密封发酵罐并将其放置在离心机上离心转动3min,离心转动的速率为550rpm,再放置在5℃温度进行发酵3天得到大蒜发酵混合物,其中调味处理的蒜头和发酵剂的重量比为60:15;
(5)将密封发酵得到的蒜头发酵混合物装入包装罐中,然后真空封口后,投入超声波设备中进行杀菌消毒,制得营养风味大蒜腌制品。
所述步骤(2)中调味料制备方法包括以下步骤:将蓝莓洗净后与燕麦粉、魔芋精粉、猴头菇粉、生姜粉、红辣椒粉一同放入离心搅拌桶内,以冰水为载体对蓝莓、燕麦粉、魔芋精粉、猴头菇粉、生姜粉、红辣椒粉进行水力充分破碎后再加入桂花、紫苏籽油、乙基麦芽酚、纯净水,持续搅拌3min,过滤取上清液,对上清液进行旋转蒸发浓缩即得。
所述的冰水中冰与水的体积为1:5,冰的粒径为1mm。
所述步骤(2)中玛咖酵素包括以下重量份的原料:玛咖粉10份、黄精提取物3份、甘草提取物3份、枸杞提取物2份、余甘果提取物2份、桑椹提取物2份、灵芝谷醋4份、酵母β-葡聚糖0.5份、活性干酵母0.1份。
所述的玛咖粉为芥子油苷含量1.8%的玛咖粉,黄精提取物为提取比例为5:1的黄精提取物,甘草提取物为提取比例为10:1的甘草提取物,枸杞提取物为10%UV多糖,余甘果提取物为提取比例为5:1的余甘果提取物,桑椹提取物为花青素含量5.0%的桑椹提取物,酵母β-葡聚糖为总糖含量为90%的酵母β-葡聚糖,活性干酵母为安琪高活性干酵母。
所述的玛咖酵素的制备方法包括以下步骤:称取配方量的玛咖粉、黄精提取物、甘草提取物、枸杞提取物、余甘果提取物、桑椹提取物和灵芝谷醋、酵母β-葡聚糖、活性干酵母调配均质,密封发酵,发酵30天,形成酸味即得玛咖酵素。
所述的玛咖酵素的发酵温度为25℃,相对湿度为85%。
所述步骤(2)中铜草花水溶液制备方法为将铜草花洗净和红糖一起放入20倍重量份的沸水中熬制4h即得。
所述步骤(5)投入超声波设备中进行杀菌消毒是在频率为60KHz超声波下杀菌消毒20min。
实施例2
本发明的一种营养风味大蒜腌制方法,包括以下方法步骤:
(1)选用无虫害、无霉变、整齐肥大的白皮新鲜带绿梗的蒜头,去根须、外老皮,蒜梗留2cm,洗净沥干备用;
(2)制备调味料和发酵剂,其中所述的调味料包括以下重量份的原料:燕麦粉80份、蓝莓25份、魔芋精粉15份、猴头菇粉10份、生姜粉2份、红辣椒粉2份、桂花5份、紫苏籽油8份、乙基麦芽酚4份、纯净水16份;所述的发酵剂包括以下重量份的原料:甘草粉10份、玉米肽10份、小麦低聚肽10份、玛咖酵素10份、铜草花水溶液10份、黑枸杞10份、蜂蜜5份、乳酸锌0.8份、异抗坏血酸钠0.3份、寡糖2份、活性干酵母0.8份。
(3)将步骤(1)中所述的蒜头加入搅拌罐内压严实紧凑密封好后,转动搅拌器进行真空离心搅拌5min,离心搅拌速率为600rpm,再缓慢加入步骤(2)所述的调味料,再次转动搅拌器进行真空离心搅拌,真空度为400mmHg,得到调味处理的蒜头,其中蒜头和调味料的重量比为60:12;
(4)将调味处理后的蒜头送入发酵罐中,导入步骤(2)所述的发酵剂,然后密封发酵罐并将其放置在离心机上离心转动5min,离心转动的速率为650rpm,再放置在20℃温度进行发酵5天得到大蒜发酵混合物,其中调味处理的蒜头和发酵剂的重量比为70:25;
(5)将密封发酵得到的蒜头发酵混合物装入包装罐中,然后真空封口后,投入超声波设备中进行杀菌消毒,制得营养风味大蒜腌制品。
所述步骤(2)中调味料制备方法包括以下步骤:将蓝莓洗净后与燕麦粉、魔芋精粉、猴头菇粉、生姜粉、红辣椒粉一同放入离心搅拌桶内,以冰水为载体对蓝莓、燕麦粉、魔芋精粉、猴头菇粉、生姜粉、红辣椒粉进行水力充分破碎后再加入桂花、紫苏籽油、乙基麦芽酚、纯净水,持续搅拌5min,过滤取上清液,对上清液进行旋转蒸发浓缩即得。
所述的冰水中冰与水的体积为1:5,冰的粒径为2mm。
所述步骤(2)中玛咖酵素包括以下重量份的原料:玛咖粉20份、黄精提取物5份、甘草提取物5份、枸杞提取物3份、余甘果提取物3份、桑椹提取物3份、灵芝谷醋6份、酵母β-葡聚糖1份、活性干酵母0.5份。
所述的玛咖粉为芥子油苷含量1.8%的玛咖粉,黄精提取物为提取比例为5:1的黄精提取物,甘草提取物为提取比例为10:1的甘草提取物,枸杞提取物为10%UV多糖,余甘果提取物为提取比例为5:1的余甘果提取物,桑椹提取物为花青素含量5.0%的桑椹提取物,酵母β-葡聚糖为总糖含量为90%的酵母β-葡聚糖,活性干酵母为安琪高活性干酵母。
所述的玛咖酵素的制备方法包括以下步骤:称取配方量的玛咖粉、黄精提取物、甘草提取物、枸杞提取物、余甘果提取物、桑椹提取物和灵芝谷醋、酵母β-葡聚糖、活性干酵母调配均质,密封发酵,发酵60天,形成酸味即得玛咖酵素。
所述的玛咖酵素的发酵温度为30℃,相对湿度为90%。
所述步骤(2)中铜草花水溶液制备方法为将铜草花洗净和红糖一起放入30倍重量份的沸水中熬制8h即得。
所述步骤(5)投入超声波设备中进行杀菌消毒是在频率为80 KHz超声波下杀菌消毒30min。
实施例3
本发明的一种营养风味大蒜腌制方法,包括以下方法步骤:
(1)选用无虫害、无霉变、整齐肥大的白皮新鲜带绿梗的蒜头,去根须、外老皮,蒜梗留1.5cm,洗净沥干备用;
(2)制备调味料和发酵剂,其中所述的调味料包括以下重量份的原料:燕麦粉70份、蓝莓20份、魔芋精粉12份、猴头菇粉8份、生姜粉1.5份、红辣椒粉1.5份、桂花4份、紫苏籽油6份、乙基麦芽酚3.5份、纯净水13份;所述的发酵剂包括以下重量份的原料:甘草粉8份、玉米肽8份、小麦低聚肽8份、玛咖酵素8份、铜草花水溶液8份、黑枸杞8份、蜂蜜4份、乳酸锌0.6份、异抗坏血酸钠0.2份、寡糖1.5份、活性干酵母0.5份。
(3)将步骤(1)中所述的蒜头加入搅拌罐内压严实紧凑密封好后,转动搅拌器进行真空离心搅拌4min,离心搅拌速率为550rpm,再缓慢加入步骤(2)所述的调味料,再次转动搅拌器进行真空离心搅拌,真空度为350mmHg,得到调味处理的蒜头,其中蒜头和调味料的重量比为55:10;
(4)将调味处理后的蒜头送入发酵罐中,导入步骤(2)所述的发酵剂,然后密封发酵罐并将其放置在离心机上离心转动4min,离心转动的速率为600rpm,再放置在12℃温度进行发酵4天得到大蒜发酵混合物,其中调味处理的蒜头和发酵剂的重量比为65:20;
(5)将密封发酵得到的蒜头发酵混合物装入包装罐中,然后真空封口后,投入超声波设备中进行杀菌消毒,制得营养风味大蒜腌制品。
所述步骤(2)中调味料制备方法包括以下步骤:将蓝莓洗净后与燕麦粉、魔芋精粉、猴头菇粉、生姜粉、红辣椒粉一同放入离心搅拌桶内,以冰水为载体对蓝莓、燕麦粉、魔芋精粉、猴头菇粉、生姜粉、红辣椒粉进行水力充分破碎后再加入桂花、紫苏籽油、乙基麦芽酚、纯净水,持续搅拌4in,过滤取上清液,对上清液进行旋转蒸发浓缩即得。
优选地,所述的冰水中冰与水的体积为1:5,冰的粒径为1.5。
所述步骤(2)中玛咖酵素包括以下重量份的原料:玛咖粉15、黄精提取物4、甘草提取物4、枸杞提取物2.5余甘果提取物2.5桑椹提取物2.5、灵芝谷醋5份、酵母β-葡聚糖0.7份、活性干酵母0.3份。
所述的玛咖粉为芥子油苷含量1.8%的玛咖粉,黄精提取物为提取比例为5:1的黄精提取物,甘草提取物为提取比例为10:1的甘草提取物,枸杞提取物为10%UV多糖,余甘果提取物为提取比例为5:1的余甘果提取物,桑椹提取物为花青素含量5.0%的桑椹提取物,酵母β-葡聚糖为总糖含量为90%的酵母β-葡聚糖,活性干酵母为安琪高活性干酵母。
所述的玛咖酵素的制备方法包括以下步骤:称取配方量的玛咖粉、黄精提取物、甘草提取物、枸杞提取物、余甘果提取物、桑椹提取物和灵芝谷醋、酵母β-葡聚糖、活性干酵母调配均质,密封发酵,发酵45天,形成酸味即得玛咖酵素。
所述的玛咖酵素的发酵温度为28℃,相对湿度为88%。
所述步骤(2)中铜草花水溶液制备方法为将铜草花洗净和红糖一起放入25倍重量份的沸水中熬制6h即得。
所述步骤(5)投入超声波设备中进行杀菌消毒是在频率为70 KHz超声波下杀菌消毒25min。
以上所述仅是本发明的优选实施方式,应指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进,这些改进也应视为本发明的保护范围。
Claims (9)
1.一种营养风味大蒜腌制方法,其特征在于,包括以下方法步骤:
(1)选用无虫害、无霉变、整齐肥大的白皮新鲜带绿梗的蒜头,去根须、外老皮,蒜梗留1-2cm,洗净沥干备用;
(2)制备调味料和发酵剂,其中所述的调味料包括以下重量份的原料:燕麦粉60-80份、蓝莓15-25份、魔芋精粉8-15份、猴头菇粉5-10份、生姜粉1-2份、红辣椒粉1-2份、桂花3-5份、紫苏籽油3-8份、乙基麦芽酚3-4份、纯净水10-16份;所述的发酵剂包括以下重量份的原料:甘草粉5-10份、玉米肽5-10份、小麦低聚肽5-10份、玛咖酵素5-10份、铜草花水溶液5-10份、黑枸杞5-10份、蜂蜜3-5份、乳酸锌0.5-0.8份、异抗坏血酸钠0.2-0.3份、寡糖1-2份、活性干酵母0.2-0.8份;
(3)将步骤(1)中所述的蒜头加入搅拌罐内压严实紧凑密封好后,转动搅拌器进行真空离心搅拌3-5min,离心搅拌速率为500-600rpm,再缓慢加入步骤(2)所述的调味料,再次转动搅拌器进行真空离心搅拌,真空度为300-400mmHg,得到调味处理的蒜头,其中蒜头和调味料的重量比为50-60:8-12;
(4)将调味处理后的蒜头送入发酵罐中,导入步骤(2)所述的发酵剂,然后密封发酵罐并将其放置在离心机上离心转动3-5min,离心转动的速率为550-650rpm,再放置在5-20℃温度进行发酵3-5天得到大蒜发酵混合物,其中调味处理的蒜头和发酵剂的重量比为60-70:15-25;
(5)将密封发酵得到的蒜头发酵混合物装入包装罐中,然后真空封口后,投入超声波设备中进行杀菌消毒,制得营养风味大蒜腌制品。
2.根据权利要求1所述的一种营养风味大蒜腌制方法,其特征在于,所述步骤(2)中调味料制备方法包括以下步骤:将蓝莓洗净后与燕麦粉、魔芋精粉、猴头菇粉、生姜粉、红辣椒粉一同放入离心搅拌桶内,以冰水为载体对蓝莓、燕麦粉、魔芋精粉、猴头菇粉、生姜粉、红辣椒粉进行水力充分破碎后再加入桂花、紫苏籽油、乙基麦芽酚、纯净水,持续搅拌3-5min,过滤取上清液,对上清液进行旋转蒸发浓缩即得。
3.根据权利要求1所述的一种营养风味大蒜腌制方法,其特征在于,所述的冰水中冰与水的体积为1:5,冰的粒径为1-2mm。
4.根据权利要求1所述的一种营养风味大蒜腌制方法,其特征在于,所述步骤(2)中玛咖酵素包括以下重量份的原料:玛咖粉10-20份、黄精提取物3-5份、甘草提取物3-5份、枸杞提取物2-3份、余甘果提取物2-3份、桑椹提取物2-3份、灵芝谷醋4-6份、酵母β-葡聚糖0.5-1份、活性干酵母0.1-0.5份。
5.根据权利要求4所述的一种营养风味大蒜腌制方法,其特征在于,所述的玛咖粉为芥子油苷含量1.8%的玛咖粉,黄精提取物为提取比例为5:1的黄精提取物,甘草提取物为提取比例为10:1的甘草提取物,枸杞提取物为10%UV多糖,余甘果提取物为提取比例为5:1的余甘果提取物,桑椹提取物为花青素含量5.0%的桑椹提取物,酵母β-葡聚糖为总糖含量为90%的酵母β-葡聚糖,活性干酵母为安琪高活性干酵母。
6.根据权利要求1所述的一种营养风味大蒜腌制方法,其特征在于,所述的玛咖酵素的制备方法包括以下步骤:称取配方量的玛咖粉、黄精提取物、甘草提取物、枸杞提取物、余甘果提取物、桑椹提取物和灵芝谷醋、酵母β-葡聚糖、活性干酵母调配均质,密封发酵,发酵≥30天,形成酸味即得玛咖酵素。
7.根据权利要求6所述的一种营养风味大蒜腌制方法,其特征在于,所述的玛咖酵素的发酵温度为25-30℃,相对湿度为85-90%。
8.根据权利要求1所述的一种营养风味大蒜腌制方法,其特征在于,所述步骤(2)中铜草花水溶液制备方法为将铜草花洗净和红糖一起放入20-30倍重量份的沸水中熬制4-8h即得。
9.根据权利要求1所述的一种营养风味大蒜腌制方法,其特征在于,所述步骤(5)投入超声波设备中进行杀菌消毒是在频率为60KHz-80 KHz超声波下杀菌消毒20-30min。
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