Biologically fermented black allium chinense and preparation method thereof

Abstract

The invention discloses biologically fermented black allium chinense and a preparation method thereof. The biologically fermented black allium chinense is obtained by the following steps: first, immersing picked and washed allium chinense into a culturing fermentation liquid containing 2-5% by weight of mixed bacteria of lactic acid bacteria and yeast per kg; slowly fermenting the allium chinense at 20-30 DEG C under a sealed condition for 80-100 hours, and then fishing out the allium chinense; completely draining a bacteria liquid, and then placing the allium chinense in a stainless steel container; and naturally fermenting the allium chinense for 8-10 days in an environment with the temperature of 48-55 DEG C and the humidity of 75-90% so as to obtain the biologically fermented black allium chinense. According to the invention, through the fermentation of the mixed bacteria of lactic acid bacteria and yeast, nutrient substances of the allium chinense can be effectively converted, the contents of amino acids and reducing sugars are increased, nutritional values are increased, and the biologically fermented black allium chinense is also beneficial for human bodies to absorb and more beneficial for improving digestion; and the black allium chinense after being fermented by probiotics and naturally fermented has the advantages as follows: biting taste of the allium chinense can be completely eliminated, the allium chinense is sweeter and more delicious, the appetites of consumers are improved and very good market advantages are provided for products.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a biologically fermented black allium and a preparation method thereof. Background technique [0002] Allium chinense G.Don. is the bulb of Liliaceae Allium chinense G.Don. Also known as Allium chinense G.Don. It is cultivated artificially for 2 years. It looks like garlic. It is eaten as bulbs and can be eaten all year round. Onion head is white in texture, crisp and tender in taste, rich in nutrition, contains 37.9 grams of water per 100 grams, 1.6 grams of protein, 0.6 grams of fat, 8 grams of carbohydrates, 64 mg of aluminum, 32 mg of phosphorus, 2.1 mg of iron, 1.46 mg of carotene, Vitamin B 1 0.02 mg, vitamin B 2 0.12 mg, niacin 0.8 mg, vitamin C 14 mg. Modern research, through chemical composition analysis, bulbs contain alliin (alliin, C 6 h 11 0 3 NS), methyl allinic acid, garlic sugar (Scorodose, C 24 h 42 0 21 ), has health effects such as invigorating the sple...

AI Technical Summary

Problems solved by technology

The existing technology is to make salty onion by salting, spicy onion, sauce pickled onion, spiced onion, sweet and sour onion to make sweet and sour onion, sweet onion made from sugar, vacuum freeze-dried onion First-class product sales, patented technology CN101926446A discloses a "low-salt pickled and fermented scallions and its processing method", CN102266027A discloses "a method for making canned sweet scallions", and CN102511758A also discloses "a processing method of scallions "The innovations of these technologies have not only opened up the application scope of scallions, but also enriched the market and met the needs of people's living improvement. Moreover, as a kind of biologically fermented black scallions food, there have been no related reports so far.