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Black garlic as well as fermentation process thereof

A fermentation process and technology of black garlic, which is applied in the field of food deep processing, can solve the problems of easily damaged nutrients, long fermentation cycle of black garlic, complicated operation process, etc., achieve scientific and reasonable fermentation time and temperature, shorten the fermentation cycle, and speed up the reaction The effect of the process

Inactive Publication Date: 2015-06-17
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] (1) It requires multi-stage variable temperature and strict control of the humidity conditions of fermentation, the process is complex, and the requirements for equipment are high;
[0006] (2) Processes such as soaking, adding lactic acid or garlic essential oil are required, the operation process is complicated, and the product cost is high;
[0007] (3) The fermentation cycle of black garlic is long, which easily destroys nutrients, low production efficiency, and high energy consumption costs

Method used

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  • Black garlic as well as fermentation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of black garlic fermentation technology, comprises the following steps:

[0031] (1) Freeze the fresh garlic cloves at a freezing temperature of -22°C and a freezing time of 10 hours;

[0032] (2) Thaw the garlic cloves frozen in step (1) naturally, put them into a breathable polyethylene bag, seal the bag, and place it in a water bath with constant temperature;

[0033] (3) Fermentation is divided into two stages: the first stage fermentation temperature is 35°C, constant temperature fermentation for 10 days, the second stage fermentation temperature is 90°C, constant temperature fermentation for 4 days;

[0034] (4) After the fermentation, the black garlic was taken out from the bag and dried at a temperature of 40°C for 25 hours to obtain a finished black garlic product.

Embodiment 2

[0036] (1) Freeze the fresh garlic cloves at a freezing temperature of -22°C and a freezing time of 10 hours;

[0037] (2) Thaw the garlic cloves frozen in step (1) naturally, put them into a breathable polyethylene bag, seal the bag, and place it in a water bath with constant temperature;

[0038] (3) Fermentation is divided into two stages: the first stage fermentation temperature is 40°C, constant temperature fermentation for 4 days, the second stage fermentation temperature is 90°C, constant temperature fermentation for 10 days;

[0039] (4) After the fermentation, the black garlic was taken out from the bag and dried at a temperature of 40°C for 25 hours to obtain a finished black garlic product.

Embodiment 3

[0041] (1) Freeze the fresh garlic cloves at a freezing temperature of -40°C and a freezing time of 10 hours;

[0042] (2) Thaw the frozen garlic in step (1) naturally, put it into a breathable polyethylene bag, seal the bag, and place it in a water bath with constant temperature;

[0043] (3) Fermentation is divided into two stages: the first stage fermentation temperature is 40°C, constant temperature fermentation for 4 days, the second stage fermentation temperature is 90°C, constant temperature fermentation for 10 days;

[0044] (4) After the fermentation, the black garlic was taken out from the bag and dried at a temperature of 70°C for 6 hours to obtain a finished black garlic product.

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Abstract

The invention relates to the technical field of the food deep processing and particularly relates to black garlic as well as a fermentation process thereof. The fermentation process of the black garlic comprises the following steps of freezing fresh garlic sections at a freezing temperature being -10 DEG C to -40 DEG C for less than 48 hours; and fermenting through two stages, wherein constant-temperature fermentation is carried out for 2-10 days at the first-stage fermentation temperature being 10 DEG C-50 DEG C, and the constant-temperature fermentation is carried out for 4-12 days at the second-stage fermentation temperature being 70 DEG C-90 DEG C. According to the fermentation process disclosed by the invention, the content of substances such as reducing sugar, total phenols and amino acid in the garlic can be greatly increased without adding any additive, and the black garlic fermentation period is shortened, so that the whole fermentation process can be completed in only 8-14 days; the obtained black garlic has characteristics of being good in flavor, elastic in texture, high in nutritional ingredient, high in safety, easy to store, and the like.

Description

technical field [0001] The invention relates to the technology in the field of food deep processing, in particular to black garlic and a fermentation process thereof. Background technique [0002] Garlic is rich in nutrition and has high medicinal value. It is not only an indispensable condiment in our daily life, but also has a variety of physiological activities, which has a good health effect on the human body and is an effective functional food raw material. However, edible garlic itself has a unique pungent smell and pungent taste, which has become a bottleneck in the development of the garlic industry. Therefore, Japanese researchers have developed black garlic products. The black garlic processed from raw garlic by fermentation technology, on the basis of retaining the original ingredients of raw garlic, improves the anti-oxidation and anti-acidification effects of raw garlic by dozens of times, and converts a large amount of protein in raw garlic itself into The 18...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L19/20A23L33/00A23V2002/00A23V2200/30A23V2300/38
Inventor 王成荣吴昊王海粟
Owner QINGDAO AGRI UNIV
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