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Two-section black garlic preparation method

A two-stage, black garlic technology, applied in the direction of food science, etc., can solve the problems of complex operation process, long fermentation cycle, high product cost, etc., and achieve the effect of high safety, low production cost, and short processing cycle

Inactive Publication Date: 2017-07-21
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
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Problems solved by technology

[0003] At present, the production process of black garlic at home and abroad all adopts fermentation method, but these processes require multi-stage temperature change and control of fermentation humidity conditions, the process is complicated, and the equipment requirements are high; The operation process is complicated and the product cost is high; and the fermentation cycle is long, the production efficiency is low, and the energy consumption cost is high

Method used

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  • Two-section black garlic preparation method

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Embodiment Construction

[0020] The preparation method of two-stage black garlic in the embodiment of the present invention is as follows:

[0021] 1. Pretreatment: remove impurities from fresh garlic, wash and drain;

[0022] 2. Low-temperature freezing: freeze the pretreated garlic at -21°C for 5 days; the low-temperature freezing treatment can destroy the garlic cell wall, increase the permeability of the garlic cell membrane, make the inner solution flow out, break the enzyme, browning The regional distribution of substrate and oxygen makes them fully contact, resulting in accelerated enzymatic browning, and reserves a large amount of browning substrates for non-enzymatic browning, speeding up the non-enzymatic browning reaction process after heating, and shortening the reaction time.

[0023] 3. Two-stage constant temperature culture: Put the garlic after low-temperature freezing treatment into a fermentation bag and seal it, place it in a constant temperature incubator, first cultivate it at a c...

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Abstract

The invention discloses a two-section black garlic preparation method. In the preparation process, the processing temperature of black garlic does not exceed 70 DEG C, preservatives are not added, preparation cycle is short, special equipment is omitted, any additives are omitted during production, and the preparation method is low in production cost, applicable to industrial production, safe and free from pollution.

Description

technical field [0001] The invention relates to a two-stage black garlic preparation method, which belongs to the technical field of deep processing of agricultural and sideline products. Background technique [0002] Garlic belongs to the Allium genus of Liliaceae. It is a characteristic agricultural product and traditional seasoning in my country. It has a long history of cultivation, large cultivation area and high yield. The strong pungent smell and pungent taste of fresh garlic have become the bottleneck of the development of the garlic industry, and also promoted the vigorous development of the garlic processing industry. At present, domestic garlic processing products mainly include dehydrated garlic products, fresh-keeping products, quick-frozen products, pickled products, black garlic and so on. Among them, black garlic originated in Japan, which set off an upsurge in the field of garlic processing products, making the garlic processing industry have a broader pros...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 杜先锋陈玲喻涛张言秋赵昊
Owner ANHUI AGRICULTURAL UNIVERSITY
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