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Black fungus mycelia and black garlic vinegar

A fungus and garlic vinegar technology, which is applied in the field of food processing, can solve the problems of inability to meet high requirements for nutritional flavor, general taste, and single vinegar component, and achieves the improvement of antioxidant activity, rich flavor and nutritional value. Effect

Active Publication Date: 2016-04-20
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The composition of vinegar is relatively single, and the taste is average, which cannot meet the high requirements of people for nutrition and flavor.

Method used

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  • Black fungus mycelia and black garlic vinegar
  • Black fungus mycelia and black garlic vinegar
  • Black fungus mycelia and black garlic vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Take 50KG garlic with skin and put it into an incubator, ferment at 60°C for 19 days to obtain black garlic;

[0027] 2) Peel the black garlic, wash it, add water 8 times the mass of the peeled black garlic, and grind it into a black garlic slurry with a colloid mill;

[0028] 3) After pasteurizing the black garlic slurry obtained in step 2) at 90°C, inoculate the activated fungus liquid with a volume of 5% of the black garlic slurry into the black garlic slurry, and add magnesium sulfate with a mass of 0.3% of the black garlic slurry , cultured in a fermenter for 12 days; culture conditions in a fermenter: 25°C, 160r / min;

[0029] 4) After the fungus mycelium grows in the black garlic slurry in step 3), add white wine base wine for blending, adjust the alcohol content to 4°, inoculate the black garlic slurry with the black garlic mycelia grown from the fungus mycelium with a volume of 0.7‰ of lactic acid bacteria and Acetobacter mixed bacteria fermentation at 30°C ...

Embodiment 2

[0034] 1) Garlic with skin is placed in an incubator and fermented at a high temperature of 70°C for 15 days to obtain black garlic;

[0035] 2) Peel the black garlic, wash it, add 5 times of water, and grind it into a black garlic slurry with a colloid mill;

[0036] 3) After activation, inoculate the Agaric fungus solution with 10% of the black garlic slurry volume into the black garlic slurry, add magnesium sulfate with 0.1% of the black garlic slurry mass, and cultivate in a fermenter for 8 days; the culture conditions in the fermenter: 27°C, 160r / min;

[0037] 4) After the fungus mycelium grows in the black garlic slurry in step 3), add white wine base wine for blending, adjust the alcohol content to 7°, inoculate the black garlic slurry with the black garlic mycelia grown from the fungus mycelium with a volume of 0.9‰ of lactic acid bacteria and Acetobacter mixed bacteria fermentation at 35°C for 8 days;

[0038] 5) Sealing and aging the fermented liquid obtained in st...

Embodiment 3

[0043] 1) Take 50KG garlic with skin and put it into an incubator, ferment at 65°C for 19 days to obtain black garlic;

[0044] 2) Peel the black garlic, wash it, add water 8 times the mass of the peeled black garlic, and grind it into a black garlic slurry with a colloid mill;

[0045] 3) After pasteurizing the black garlic slurry obtained in step 2) at 90°C, inoculate the activated fungus liquid with a volume of 5% of the black garlic slurry into the black garlic slurry, and add magnesium sulfate with a mass of 0.3% of the black garlic slurry , cultured in a fermenter for 12 days; culture conditions in a fermenter: 25°C, 160r / min;

[0046] 4) After the fungus mycelium grows in the black garlic slurry in step 3), add white wine base wine for blending, adjust the alcohol content to 6°, inoculate the black garlic slurry with the black garlic mycelia grown from the fungus mycelium with a volume of 0.8‰ of lactic acid bacteria and Acetobacter mixed bacteria fermentation at 30°C ...

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Abstract

The invention relates to black fungus mycelia and black garlic vinegar. The black fungus mycelia and black garlic vinegar is prepared by the following method: putting garlic with peel into an incubator, and performing fermentation at high temperature so as to obtain black garlic; peeling the black garlic, thoroughly cleaning the peeled black garlic, adding water, and grinding the cleaned black garlic with the water into black garlic serosity with a colloid mill; performing pasteurization, inoculating the activated black fungus mycelia fluid into the black garlic serosity, adding magnesium sulphate, and performing incubation in a fermenter; after black fungus mycelia grows out of the black garlic serosity, adding basic liquor of white spirit for blending so as to obtain a solution, regulating the alcoholic strength of the solution to 4-5 degrees, inoculating mixed bacteria of lactic acid bacteria and acetobacter diazotrophicus to the solution with the alcoholic strength of 4-5 degrees for fermentation, performing sealing and aging fermentation on liquor at 5-8 DEG C for 2-3 months, and performing filtration and filling so as to obtain the black fungus mycelia and black garlic vinegar. According to the black fungus mycelia and black garlic vinegar disclosed by the invention, the nutrient substances of the black funguses and the nutrient substances of the black garlic are utilized, so that the black garlic vinegar is rich in flavor substances, acid and smooth in mouth feel, and rich and mellow in vinegar fragrance; the black fungus mycelia is inoculated, so that the black fungus mycelia and black garlic vinegar is extremely high in antioxidant activity capacity, enables skins of people to be rosy and glowing, and can dredge and lubricate intestines and stomachs.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an agaric black garlic vinegar. Background technique [0002] Vinegar has a long history, and the ancients began to consume vinegar very early. Generally, our country believes that vinegar was brewed in the Western Zhou Dynasty. According to legend, vinegar was invented by Heita, the son of ancient brewer Du Kang. Vinegar, also known as vinegar, acrylic acid, bitter wine, etc., is a liquid sour seasoning commonly used in cooking. The main nutrients of acetic acid include lactic acid, various organic acids, various minerals, etc. Its main effects include increasing appetite, promoting digestion, lowering blood pressure, lowering blood fat, and softening blood vessels. [0003] Black garlic, also known as fermented black garlic, is a food made of fresh raw garlic with its skin fermented in a fermentation box. Black garlic effectively solves the peculiar smell and odor of garlic, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 李冬生李桀骜汪超石勇徐宁胡勇周梦舟李玮卢忠诚
Owner HUBEI UNIV OF TECH
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