Method for preparing black garlic by fermenting with mixed bacteria

Abstract

The invention belongs to the field of food processing and particularly discloses a method for preparing black garlic by fermenting with mixed bacteria. According to the scheme, the method comprises the following steps: selecting raw materials, preparing the mixed bacteria, fermenting with the mixed bacteria, heating and boiling, standing for naturally fermenting, ageing, and drying to obtain the finished black garlic product, wherein the mixed bacteria are prepared from lactobacillus and saccharomycetes in a weight ratio of 2 to 1. The method has the advantages of short fermentation period, high production efficiency and low cost; the black color of the appearance of the black garlic is deepened, the color and luster of the black garlic are uniform and the black garlic is bright and glossy and has good mouth feel; nutritional ingredients are obviously improved, the total content of amino acids is more than 9% and the content of total sugar is more than 58%; and therefore, the black garlic has good market prospect and competitiveness.

Description

technical field [0001] The invention belongs to the field of agricultural product processing and relates to the technical field of food processing, in particular to a method for preparing black garlic by fermentation of mixed bacteria and black garlic prepared by the method. Background technique [0002] Black garlic, the first generation of black garlic was produced by the Institute of Fermented Black Garlic in Mie Prefecture, Japan in 2003, using microbial fermentation and infrared technology, but there is no Japanese invention patent disclosure about black garlic products and production technology. Japanese patent (Japanese Patent Laid-Open No. 2008-44885) discloses an internal composition for preventing fatigue and an internal preparation for preventing fatigue. Black garlic and ginseng are used together to increase its fatigue prevention function. Subsequently, my country's black garlic processing industry emerged as the times require. From 2006 to 2009, relevant garlic...

AI Technical Summary

Problems solved by technology

[0003] Chinese patent (CN101884413A, application date 2010.07.19) discloses a fermentation process of high-activity black garlic. The process adopts the method of adding garlic essential oil and sealing it and letting it ferment naturally. The fermentation time is 15-40 days. Garlic essential oil Does not contribute to the formation of black garlic, and the cost is high, time-consuming, and production costs increased

[0004] Chinese patent (CN102224917A, application date 2011.04.29) discloses a production method of fermented black garlic. The method adopts peeling and cleaning of garlic and putting it into a closed fermenter for continuous temperature-variable fermentation, so that the fermentation time is 5.92-8.04 days. However, the patent (CN102450618A, application date 2011.09.30) discloses a technical solution for the production method of black garlic, which also uses different temperature and humidity control methods in segments, and the fermentation stage is 28 days, and the post-ripening time is 30 days , compared with the former, it consumes a lot of energy, takes a long time, and increases the production cost

[0006] Chinese patent (CN102178198A, application date 2011.06.10) discloses a black garlic and its fermentation method. The technical solution is to add NaCl solution during the fermentation process, but this process requires 13-27 days for fermentation and consumes a lot of energy. , its production cost increases

[0007] Chinese patent (CN102599453A, application date 2012.04.18) discloses a simple and rapid production method for fermenting black garlic. The scheme discloses a multi-stage fermentation process, but the process takes 25.5 days, and its production cost is also high

Regarding the technical scheme of using lactic acid bacteria to ferment and prepare black garlic, the existing invention patent (CN101940293A) discloses the production process of black garlic food. The technical scheme is to use Lactobacillus to perform a lactic acid fermentation treatment on raw garlic for 8-12 hours at room temperature. , and then added to a closed container for far-infrared treatment, 3-stage continuous fermentation, and then matured at room temperature. This process has no clear quantitative indicators, and cannot guarantee the safety and quality reliability of the lactobacillus fermentation process. At the same time, The fermentation period of this process is 6.75 days to 13.75 days, and the cost is high

A preparation method of black garlic disclosed in Chinese patent (CN102204659A) is to add raw garlic or raw garlic to yogurt, and ferment for 10-15 days at a temperature of 75-85°C and a humidity of 75-100%. Black garlic is obtained by drying. However, although yogurt is fermented by lactic acid bacteria, the yogurt contains active lactic acid bacteria, but the amount of bacteria contained cannot be quantified, resulting in an increase in the instability of the product process. The production cycle of this process takes 10-15 days , obviously the production cycle is long and the production cost increases

Invention patent (application number: CN102302165A) discloses a fermented black garlic residue powder and its preparation method. The technical solution of the invention is to use the weight percentage to extract garlic residue 90-95% and yeast 5-10% after mixing well , ferment for 20-50 hours in an environment with a temperature of 28-33°C and a humidity of 65-95%, then seal the container and move it into a fermentation room at 60-80°C and a humidity of 75-100% for 13-25 days to obtain fermented black Garlic dregs, the production cycle of this scheme is long, and the production cost increases

Through retrieval, in the existing production method of black garlic, there is no relevant report on the preparation of black garlic by fermentation of mixed lactic acid bacteria starter and yeast starter