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Auricularia auricula and black garlic wine

A technology of agaric and garlic wine, which is applied in the preparation of alcoholic beverages, plant/algae/fungus/moss components, plant raw materials, etc., which can solve the problem of not meeting the requirements of nutritional flavor, no black garlic vinegar with agaric, and not strong enough mellow and other problems, to achieve the effect of rich and mellow taste, improved taste and flavor, and refreshing flavor

Active Publication Date: 2016-06-08
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of the wine is relatively single, not rich and full-bodied enough, and cannot meet the current people's requirements for nutritional flavor.
There is no relevant literature on Agaric black garlic vinegar

Method used

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  • Auricularia auricula and black garlic wine
  • Auricularia auricula and black garlic wine
  • Auricularia auricula and black garlic wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Take garlic with skin and put it into an incubator, and ferment at 60°C for 19 days to obtain black garlic;

[0026] 2) Peel the black garlic, wash it, add water 5 times the mass of the peeled black garlic, and grind it into a black garlic slurry with a colloid mill;

[0027] 3) After pasteurizing the black garlic slurry obtained in step 2) at 90°C, inoculate the black garlic slurry with 5% of the black garlic slurry volume into the black garlic slurry after activation, and add magnesium sulfate with a mass of 0.7% of the black garlic slurry , cultivated in a fermenter for 12 days;

[0028] Culture conditions in fermenter: 25-27°C, 160r / min;

[0029] 4) After the fungus mycelium grows from the fermented black garlic slurry in step 3), use a colloid mill to homogenize it, add it to the fermenter, add sucrose to adjust the sugar content to 12°, and then add the black garlic slurry from which the fungus mycelium grows Stir and mix the sweet wine koji with a mass of 0....

Embodiment 2

[0035] 1) Take garlic with skin and put it into an incubator, and ferment at 70°C for 15 days to obtain black garlic;

[0036] 2) Peel the black garlic, wash it, add water 8 times the weight of the peeled black garlic, and grind it into a black garlic slurry with a colloid mill;

[0037] 3) After the black garlic slurry obtained in step 2) is pasteurized at 90° C., inoculate the Agaric fungus solution with 10% volume of the activated black garlic slurry into the black garlic slurry, add 0.2% magnesium sulfate of the black garlic slurry quality, and Cultivate in the fermenter for 8 days;

[0038] 4) After the fungus mycelium grows from the fermented black garlic slurry in step 3), homogenize it with a colloid mill, add it to the fermenter, add sucrose to adjust the sugar content to 16°, and then add the black garlic slurry from which the fungus mycelium grows The sweet wine koji with a mass of 0.4% was stirred and mixed, and fermented at 32°C for 72h;

[0039] 5) Filter the A...

Embodiment 3

[0044] 1) Take garlic with skin and put it into an incubator, and ferment at 65°C for 17 days to obtain black garlic;

[0045] 2) Peel the black garlic, wash it, add water 8 times the weight of the peeled black garlic, and grind it into a black garlic slurry with a colloid mill;

[0046] 3) After pasteurizing the black garlic slurry obtained in step 2) at 90°C, inoculate the Agaric fungus solution with 10% volume of the activated black garlic slurry into the black garlic slurry, add 0.5% magnesium sulfate of the black garlic slurry quality, and Cultivate in the fermenter for 10 days;

[0047] 4) After the fungus mycelium grows from the fermented black garlic slurry in step 3), use a colloid mill to homogenize it, add it to the fermenter, add sucrose to adjust the sugar content to 115°, and then add the black garlic slurry from which the fungus mycelium grew The sweet wine koji with a mass of 0.5% was stirred and mixed, and fermented at 32°C for 72h;

[0048] 5) Filter the Ag...

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Abstract

The invention relates to auricularia auricula and black garlic wine prepared with the method as follows: unpeeled garlic is placed in an incubator and fermented at the high temperature, and black garlic is prepared; the black garlic is peeled, water is added after washing, and the black garlic is milled into a black garlic pulp through a colloid mill; the black garlic pulp is inoculated with an activated auricularia auricula liquid after pasteurization, magnesium sulfate is added, and culture is performed in a fermentation tank; after auricularia auricula mycelia grow from the black garlic pulp, the black garlic pulp is added to the fermentation tank after homogenization, sugar is added for sugar degree adjustment, sweet distiller's yeast is added for fermentation, and the surface of the fermentation tank does not bubble; filtration is performed, Fen-flavor yellow water is added for secondary fermentation, filtration is performed, the liquid is stored for 3-4 months after sealing, and the auricularia auricula and black garlic wine is obtained. The auricularia auricula and black garlic wine contains various amino acids and microelements essential to human bodies, contains multiple antioxidant active factors, is high in nutritional value and antioxidant activity, has the fragrant and delicious flavor and tastes strong and mellow.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an agaric black garlic wine. 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, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8962A61P39/06C12R1/645
CPCA61K36/8962C12G3/02
Inventor 汪超李桀骜李冬生石勇徐宁胡勇周梦舟李玮卢忠诚
Owner HUBEI UNIV OF TECH
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