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Black garlic production technology

A production process and technology for black garlic, applied in the field of black garlic, can solve the problems of long fermentation time and short fermentation time of black garlic, and achieve the effects of good taste, short fermentation time and soft texture

Inactive Publication Date: 2015-11-04
李焱军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention proposes a production process of black garlic, which has a short fermentation time and solves the problem of long fermentation time of black garlic, and the nutritional components can be preserved to the maximum, with good taste, no irritating spicy taste, and obvious health care function

Method used

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  • Black garlic production technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] refer to figure 1 , a kind of manufacture craft of black garlic, comprises the steps:

[0024] S1. Garlic and fresh tea leaves are harvested and refrigerated, the weight ratio of garlic to fresh tea leaves is 10:4, the refrigerated temperature is -2°C, and the refrigerated time is 40 minutes;

[0025] S2. Primary fermentation: raise the temperature to 60°C, the heating rate is 0.3°C / min, keep it warm for 5 hours, control the humidity at 75%, adjust the temperature to 45°C, the cooling rate is 0.2°C / min, keep it warm for 5 hours, and control the humidity At 75%, adjust the temperature to 60°C, the heating rate is 2°C / min, keep warm for 40 hours, control the humidity at 85%, adjust the temperature to 68°C, the heating rate is 0.02°C / min, keep warm for 20h, and control the humidity at 78 %, adjust the temperature to 72°C, the heating rate is 0.1°C / min, keep warm for 2 hours, control the humidity at 65%, adjust the temperature to 62°C, cool down at 2°C / min, keep warm for 5...

Embodiment 2

[0029] A kind of preparation technology of black garlic, comprises the steps:

[0030] S1. Garlic and fresh tea leaves are harvested and refrigerated. The weight ratio of garlic to fresh tea leaves is 10:3.4, the refrigerated temperature is -5°C, and the refrigerated time is 20 minutes;

[0031] S2. Primary fermentation: raise the temperature to 70°C, the heating rate is 0.1°C / min, keep warm for 15 hours, control the humidity at 60%, adjust the temperature to 55°C, cool down at a rate of 0.1°C / min, keep warm for 15 hours, and control the humidity At 60%, adjust the temperature to 67°C, the heating rate is 1°C / min, keep warm for 50h, and control the humidity at 80%, adjust the temperature to 70°C, the heating rate is 0.01°C / min, keep warm for 30h, and control the humidity at 75% %, adjust the temperature to 80°C, the heating rate is 0.05°C / min, keep warm for 4 hours, control the humidity at 60%, adjust the temperature to 65°C, cool down at 1°C / min, keep warm for 20h, and contro...

Embodiment 3

[0035] A kind of preparation technology of black garlic, comprises the steps:

[0036] S1. Garlic and fresh tea leaves are harvested and refrigerated. The weight ratio of garlic to fresh tea leaves is 10:3, the refrigerated temperature is -3°C, and the refrigerated time is 34 minutes;

[0037] S2. Primary fermentation: raise the temperature to 64°C, the heating rate is 0.25°C / min, keep warm for 10 hours, control the humidity at 70%, adjust the temperature to 50°C, cool down at a rate of 0.19°C / min, keep warm for 10 hours, and control the humidity At 72%, adjust the temperature to 62°C, the heating rate is 1.7°C / min, keep warm for 42h, and control the humidity at 84%, adjust the temperature to 69°C, the heating rate is 0.016°C / min, keep warm for 24h, and control the humidity at 77% %, adjust the temperature to 75°C, the heating rate is 0.08°C / min, keep warm for 3 hours, control the humidity at 64%, adjust the temperature to 63°C, cool down at 1.6°C / min, keep warm for 10 hours, ...

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Abstract

The invention discloses a black garlic production technology comprising steps as follows: harvesting and cold-storing garlic and fresh tea leaves; increasing the temperature to 60-70 DEG C, keeping the temperature for 5-15 h, adjusting the temperature to 45-55 DEG C, keeping the temperature for 5-15 h, adjusting the temperature to 60-67 DEG C, keeping the temperature for 40-50 h, adjusting the temperature to 68-70 DEG C, keeping the temperature for 20-30 h, adjusting the temperature to 72-80 DEG C, keeping the temperature for 2-4 h, adjusting the temperature to 62-65 DEG C, keeping the temperature for 5-20 h, adjusting the temperature to 70-73 DEG C, keeping the temperature for 1-3 h, decreasing the temperature to the normal temperature for 30-50 h, enabling the temperature decrease process to meet the cosine function equation, controlling the humidity to be 90%-95%, and performing fermentation for 3-6 days; adding honey, milkvetch roots and epimedium herb extracts to an obtained material for cold storage after mixing. The black garlic is short in fermentation time, high in nutritional ingredient, good in taste, free of spicy taste and good in healthcare function.

Description

technical field [0001] The invention relates to the technical field of black garlic, in particular to a production process of black garlic. Background technique [0002] Due to the rapid growth of garlic planting area and output in my country, the sales and processing of garlic has become an urgent problem to be solved. The development of garlic health products that are resistant to storage and transportation, no browning, no odor, high nutrition, high curative effect, convenient to eat, and delicious taste has become the focus of the development and utilization of garlic resources. As we all know, garlic has many functions beneficial to human health, but it cannot be widely accepted by people because of its own shortcoming of smell. At present, the garlic deodorization technology has problems such as high processing cost, damage to the physiological function of garlic, and garlic not being used at any time. Black garlic, also known as fermented black garlic, has a high co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 李焱军
Owner 李焱军
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