A kind of fermentation process utilizing black garlic fermentation equipment

Abstract

The invention discloses a fermentation process utilizing black garlic fermentation equipment. The fermentation process comprises the following steps: trimmed and selected garlic is uniformly placed in a fermentation disk, then the fermentation disk is placed on a fermentation rack, wherein 5 kilograms of the garlic is loaded in the fermentation disk each time, and then the fermentation rack is pushed into the fermentation equipment so that the garlic is fermented; a fan, heating pipes and a control circuit are connected, and a temperature sensor is arranged in the fermentation equipment and is connected with the control circuit; the heating pipes and the fan are started for performing sealing cyclic heating fermentation for the first time, wherein the temperature is controlled to be 50-90 DEG C, after the fermentation is performed for 10-11 days, an exhaust pipe is opened, and besides, the drying fermentation is performed for the second time, wherein the fermentation temperature is controlled to be 50-70 DEG C; after the fermentation is performed for 3-5 days, the garlic is taken out, so that the black garlic can be obtained via fermentation. The fermentation process disclosed by the invention is simple, the manually operating frequency is greatly reduced, and not only is the labor cost reduced, but also the operation is simple and reliable.

Description

technical field [0001] The invention relates to a garlic processing technology, in particular to a fermentation technology using black garlic fermentation equipment. Background technique [0002] Black garlic, also known as black garlic, fermented black garlic, or black garlic head, is a food made from fresh raw garlic with its skin fermented in a high-temperature and high-humidity fermentation box for 60-90 days, and allowed to ferment naturally. Black garlic has High nutritional value, the test report of the inspection agency shows that per 100g fresh garlic contains 63.8g of water, 7.2g of sugar, 5.2g of protein, 10.2g of fat, 10mg of calcium, 12.5mg of phosphorus, 1.3mg of iron, 10.29mg of vitamin B, vitamin B20, niacin 0.8mg, vitamin C 7mg, in addition to magnesium and other trace elements, these are indispensable nutrients for the human body. Black garlic contains 43.6g of water, 13mg of calcium, 52mg of magnesium, 2.1mg of iron, 36mg of sodium, 930mg of potassium, 1....

AI Technical Summary

Problems solved by technology

Some equipment manufacturers in this field adopt the method of adding water to evaporate and atomize the exposed fermented black garlic. Because water control is difficult, it is easy to cause excessive evaporation of garlic water, thereby destroying the products in batches, and a lot of sulfur compounds are volatilized during the fermentation process of garlic. Corrosion to equipment is also very serious

At present, there is also a method of sealing and heating fermented black garlic. Although the problem of water evaporation is solved, the fermentation is not uniform enough. The temperature difference between the upper and lower sides of the fermentation equipment is about 7°C to 8°C, resulting in poor product consistency and taste First, it is not conducive to better control of the taste. In order to keep the taste consistent, continuous manual adjustments are required, such as adjusting and switching black garlic of different heights on the rack. Dissipates a lot of heat outside, which is not conducive to saving energy

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