Black garlic and fermentation method thereof

Abstract

The invention relates to a fermentation method of black garlic, which comprises the following: (1) a step of low-temperature fermentation, which is to place the garlic at 2 to 8 DEG C for 4 to 6 days; (2) a step of high-temperature and high-humidity fermentation, which is to seal the garlic treated by the step (1) in a closed container, fill saturated NaCl solution at the bottom of the container and at a position where the saturated NaCl solution is not contacted with garlic, raise the temperature in the container to 70 to 80 DEG C, and keep the temperature for 7 to 15 days; and (3) a step of normal-temperature fermentation, which is to cool the closed container to room temperature after 7 to 15 days of high-temperature and high-humidity fermentation, keep the temperature continuously for 2 to 6 days, and take out the fermented product to obtain the black garlic. When the method is used for producing the black garlic, the fermentation time is greatly shortened, all needed processes can be accomplished in 13 to 27 days, additives are not added in the fermentation period, the cost is greatly reduced and the making process is simple. And the method is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of garlic deep processing, and relates to black garlic and a fermentation method thereof. Background technique [0002] Black garlic is also known as black garlic and fermented black garlic. On the basis of retaining the original ingredients of raw garlic, it improves the anti-oxidation and anti-acidification effects of raw garlic by dozens of times. It plays a huge positive role in human health, and it tastes sweet and sour. It has no garlic smell after eating and does not get angry. It is a quick-acting health food. [0003] Experimental studies have found that after short-term natural fermentation of garlic, its antioxidant capacity, that is, the ability to scavenge hydroperoxides, has increased. Another experiment has conducted research on the basic antioxidant properties of garlic 80% ethanol extract in a short period of time. studied. Compared with the control group of garlic extract, the superoxide ...

AI Technical Summary

Problems solved by technology

In addition to supplying domestic consumption, garlic and various processed products in China are also exported to foreign countries in large quantities. The products are mainly exported to Germany, Denmark, Finland, Greece, Sweden, Italy, France, the United States, Canada, Japan, Russia and Southeast Asia, and are well received by the world. Favored by consumers, 80% of garlic in these countries and regions is imported from my country, but mainly export raw materials and primary products, such as fresh garlic, garlic paste series, spicy garlic snack food series, sweet and sour garlic snack food series, onion, ginger and garlic condiment series, seasoned garlic salt, fresh-keeping garlic, garlic dehydrated products, etc. There are still few deep-processed products, such as high alliin garlic products and high-purity medicinal alliin, which can enhance the vitality of the immune system. Polysaccharide products, allicin, garlic oil, garlic essential oil and other products have low added value