A production method of black garlic

Abstract

The present invention discloses a production method of black garlic. The method is characterized in that the method includes the following steps: (1) sifting garlic; (2) washing the garlic; (3) air drying the garlic and soaking the garlic into inoculation solution; (4) fermenting the garlic: placing the garlic in a incubator with constant temperature and humidity to ferment the garlic through six fermentation treatments, and naturally ripening the fermented garlic, and obtaining the black garlic; among the six fermentation treatments, the garlic is fermented from the first stage to the fifth stage without exhaust of moisture with a pressure controlled at 0.02 MP; and 5) cooling the fermented garlic and making the fermented garlic back to soft. The appropriate temperature and humidity are set according to the enzyme condition of the garlic in vivo so that the method improves the fermentation efficiency and saves the fermentation time. The fermentation process is stable, and the obtained black garlic products convert a large amount of proteins of raw garlic into 18 kinds of amino acids essential to human body and the amino acids are absorbed by the human body quickly, thus enhancing immunity of the human body. The black garlic is sweet and sour in taste without garlic smell or excessive internal heat inducing capability after being eaten and beneficial to human health.

Description

technical field [0001] The invention belongs to the technical field of garlic products, and in particular relates to a production method of black garlic. Background technique [0002] Garlic is a kind of food with both medicine and food. Although garlic has such functions in preventing and curing diseases, eating too much raw garlic is easy to get angry, consumes blood, affects vision, and has a stimulating effect on the gastrointestinal tract. Therefore, people with yin deficiency and fire excess, suffering from gastritis, gastric ulcer, duodenal ulcer, nephritis, heart disease and constipation should not eat more. Because garlic has a strong lethality, while killing the pathogenic bacteria in the intestine, it will also kill the beneficial bacteria in the intestine, causing vitamin B2 deficiency, and prone to skin diseases such as angular cheilitis, glossitis, and cheilitis . Black garlic, also known as black garlic, fermented black garlic, and black garlic head, is a fo...

AI Technical Summary

Problems solved by technology

[0003] However, there are the following problems in the production process of black garlic in the prior art: one is that the fermentation time is too long, and the processing capacity of the production line is limited, which leads to a large difference in the quality of black garlic obtained by fermentation of new garlic and stored garlic, which is not conducive to forming a stable mouthfeel; If the fermentation process is a little careless, there will be obvious changes in the non-functional components of the black garlic produced after fermentation, especially the content of antioxidant substances will not change much. The so-called black garlic does not necessarily prevent and cure effect of disease

Since the research and development of black garlic, although there are some related invention patents in China, the different processes lead to different tastes of black garlic, and most of them only involve the production process, and there is no specific quantification of the ingredients in the production process of black garlic. Changes, especially various nutrients, such as garlic total phenols, garlic reducing sugar, garlic amino acid nitrogen content and activity

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