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Production technology of black garlic foods

A production process and food technology, applied to the production process field of black garlic food, can solve the problems of high energy consumption, long time consumption, low production efficiency and the like, and achieve the effects of simple processing process, improved flavor and quality, and high production efficiency

Inactive Publication Date: 2011-01-12
天津颐品农庄电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production method of black garlic in the prior art is: ferment raw garlic in a high-temperature and high-humidity fermentation oven for 60 to 90 days, and let it ferment to produce. This method is time-consuming, high in energy consumption, and low in production efficiency.

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0010] Example 1. A kind of production technology of black garlic food, its steps are as follows: first carry out lactic acid fermentation treatment to raw material garlic with Lactobacillus at normal temperature for 8 hours; The second fermentation process is carried out in the infrared heating device; the following staged continuous heating fermentation method is adopted during the secondary fermentation process: the first stage is fermented at 85°C for 30 hours, the second stage is fermented at 65°C for 60 hours, and the third stage is fermented at 65°C for 60 hours. The first step is to ferment at 55°C for 60 hours; finally, put the garlic processed by secondary fermentation in a thermostatic chamber at 35°C for post-fermentation for 12 hours to obtain black garlic food; the primary lactic acid fermentation, secondary fermentation The ambient humidity during the treatment and post-fermentation treatment was 60%.

Embodiment 2

[0011] Example 2. A production process of black garlic food, the steps of which are as follows: firstly carry out a lactic acid fermentation treatment on raw material garlic with Lactobacillus at normal temperature for 12 hours; The secondary fermentation process is carried out in the infrared heating device; the following staged continuous heating fermentation method is adopted during the secondary fermentation process: the first stage is fermented at 95°C for 50 hours, the second stage is fermented at 75°C for 110 hours, and the third stage is fermented at 75°C for 110 hours. The first step is to ferment at 65°C for 110 hours; finally, put the garlic processed by secondary fermentation in a thermostatic chamber at 45°C for post-fermentation for 60 hours to obtain black garlic food; the primary lactic acid fermentation, secondary fermentation The ambient humidity during the treatment and post-fermentation treatment was 80%.

Embodiment 3

[0012] Example 3. A kind of production technology of black garlic food, its steps are as follows: first carry out lactic acid fermentation treatment to raw material garlic with Lactobacillus at normal temperature for 10 hours; The second fermentation process is carried out in the infrared heating device; the following staged continuous heating fermentation method is adopted for the secondary fermentation process: the first stage is fermented at 90°C for 48 hours, the second stage is fermented at 70°C for 84 hours, and the third stage is fermented at 70°C for 84 hours. The first stage is to ferment at 60°C for 84 hours; finally, put the garlic processed by secondary fermentation in a thermostatic chamber at 40°C for post-fermentation for 48 hours to obtain black garlic food; the first lactic acid fermentation treatment, the second fermentation The ambient humidity during the treatment and post-fermentation treatment was 70%.

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Abstract

The invention relates to a production technology of black garlic foods, which is characterized by comprising the following steps of carrying out primary lactic acid fermentation on raw material garlic at normal temperature by utilizing lactobacillus; then placing the processed garlic into a closed container and placing the closed container into a far infrared heating device for the secondary fermentation processing by adopting a 3-section continuous heating fermentation method; and placing the garlic subjected to the second fermentation processing into a constant temperature room for the later fermentation ripe processing to prepare the garlic foods, wherein the environment humidities of the primary lactic acid fermentation processing, the secondary fermentation processing and the later fermentation ripe processing are 60 to 80%. The invention can ensure that the special technology is adopted; water supplement is not required in the course of production, thus the flavor and the quality of the garlic are enhanced to a certain degree; the entire production period of the garlic is greatly shortened; the energy consumption of each production period is about 45% of the energy consumption in the prior art; the production efficiency is high; the production course is simple and convenient; and the active ingredients of the raw materials are maintained to a maximum limit in the foods.

Description

technical field [0001] The invention relates to a production process of food, in particular to a production process of black garlic food. Background technique [0002] Black garlic, also known as black garlic and fermented black garlic, is made by fermenting fresh raw garlic with its skin on. On the basis of retaining the original ingredients of raw garlic, black garlic improves the anti-oxidation and anti-acidification effects of raw garlic by dozens of times, and converts the protein of raw garlic itself into 18 kinds of amino acids necessary for the human body every day, and then is used as Quickly absorbed by the human body, it plays a huge positive role in enhancing human immunity, restoring human fatigue, and maintaining human health. It tastes sweet and sour, has no garlic smell after eating, and does not get angry. It is a quick-acting health food that is effective for diabetes and high blood pressure. , hyperlipidemia, and cancer have very significant preventive ef...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23L33/00A23L19/00
Inventor 翁军李爱军姚金学
Owner 天津颐品农庄电子商务有限公司
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