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Production method of purple skin black garlic

A production method and technology of purple-skinned garlic, applied in food science and other fields, can solve problems such as severe spicy taste, achieve soft and smooth taste, improve cohesion, and high nutritional value

Active Publication Date: 2016-04-27
张掖市远达食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the alliin content in purple garlic is higher than that in white garlic, the spicy taste is severe when eating, and white garlic is more eaten in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] S1 selects the newly harvested purple-skinned garlic produced in Minle, Gansu, removes rotten, beard-losing, and cracked garlic heads, and then classifies them into single-clove garlic and multi-clove garlic. are processed separately.

[0039] S2 Wash the selected purple garlic in a cleaning solution, and drain after washing; the cleaning solution is a 1% sodium pyrophosphate solution; the cleaning time of the purple garlic is 10 minutes.

[0040] S3 UV disinfection and sterilization of the cleaned purple garlic; disinfection and sterilization use mid-ultraviolet with a wavelength range of 200-300nm and a radiation intensity of 28mW / cm 2 , the processing time is 30s.

[0041] In S4, the sterilized purple-skinned garlic is subjected to low-power-density microwave enzymatic pretreatment. The microwave power density used in microwave enzyme pretreatment is 0.2mW / cm 2 , pretreatment time 5min.

[0042] S5 Put the pretreated purple-skinned garlic into a fermentation box ...

Embodiment 2

[0044]S1 selects the newly harvested purple-skinned garlic produced in Minle, Gansu, removes rotten, beard-losing, and cracked garlic heads, and then classifies them into single-clove garlic and multi-clove garlic. are processed separately;

[0045] S2 Wash the selected purple garlic in a cleaning solution, and drain after washing; the cleaning solution is 1% sodium pyrophosphate solution; the cleaning time is 15 minutes.

[0046] In S3, the cleaned purple garlic is subjected to ultraviolet disinfection and sterilization treatment; the disinfection and sterilization use medium ultraviolet rays with a wavelength range of 200-300nm and a radiation intensity of 30mW / cm 2 , the processing time is 40s.

[0047] S4 pretreats the sterilized purple-skinned garlic with low-power-density microwaves to inactivate enzymes. The microwave power density used in microwave enzyme pretreatment is 0.3mW / cm 2 , pretreatment time 8min.

[0048] S5 Put the pretreated purple-skinned garlic into ...

Embodiment 3

[0050] S1 selects the newly harvested purple-skinned garlic produced in Minle, Gansu, removes rotten, beard-losing, and cracked garlic heads, and then classifies them into single-clove garlic and multi-clove garlic. are processed separately;

[0051] S2 Wash the selected purple-skinned garlic in a cleaning solution, and drain after washing; the cleaning solution is 1% sodium pyrophosphate solution; the cleaning time of the purple-skinned garlic is 20 minutes.

[0052] S3 UV disinfection and sterilization of the cleaned purple garlic; disinfection and sterilization use mid-ultraviolet with a wavelength range of 200-300nm and a radiation intensity of 32mW / cm 2 , the processing time is 50s.

[0053] S4 pretreats the sterilized purple-skinned garlic with low-power-density microwaves to inactivate enzymes. Microwave power density of 0.5mW / cm was used in microwave enzyme pretreatment 2 , pretreatment time 10min.

[0054] S5 Put the pretreated purple-skinned garlic into a ferment...

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PUM

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Abstract

The invention discloses a production method of purple skin black garlic. The purple skin black garlic with unique effects is produced through a series of treatment fermentation purple skin garlic according to a Maillard reaction mechanism; and compared with white skin black garlic, the purple skin black garlic has the advantages of high bacteriostatic activity, obvious ageing resistance and high nutritional components. An alliin component is well reserved through microwave enzyme deactivation treatment in order to further enhance the health effects of black garlic. The purple skin garlic is used to produce black garlic, and resource advantages of local raw materials in Shanxi and Gansu are fully utilized to produce the product with high added values, so direct selling of the local garlic becomes deep processing and selling, and the method is of great significance to promote the local economy development; and additionally, the production of the purple skin black garlic increases the kind of black garlic series, and the preponderant nutrition efficacy of the purple skin black garlic is of great significance in the field of green health foods.

Description

technical field [0001] The invention relates to the field of health food production, and relates to a method for producing black garlic by using purple-skinned garlic. Background technique [0002] Garlic is the bulb of Allium sativum L. in the Liliaceae family. It is a common dietary condiment and is also one of the most important. Garlic contains a variety of amino acids and garlic volatile oil, among which ajoene has strong medical effects, not only has antibacterial, antifungal, immune stress and other effects, but also has the effects of lowering blood fat and dilating blood vessels. Studies have shown that there are more than 100 compounds in garlic, including more than 40 sulfur-containing volatiles, more than 10 sulfur sulfinic acid (such as allicin) esters, more than 10 amino acids, 8 peptides, and 12 glycosides. 11 kinds of species and enzymes. Alliin is a unique component of garlic. It enters the human body to produce allicin. It is a natural antibiotic with a wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L33/00A23L5/20A23L5/30
Inventor 谢希智吕彧
Owner 张掖市远达食品有限责任公司
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