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Method for preparing black garlic through enzymatic browning and application

A black garlic and browning technology, which is applied in the field of enzymatic browning to prepare black garlic, can solve the problems of high cost, long production cycle, and low efficiency, and achieve the effects of improving efficiency, good sensory quality, and promoting browning

Active Publication Date: 2018-11-13
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, there are only a handful of companies producing black garlic in my country, and the production and processing technology of black garlic is not yet mature in my country, basically relying on foreign processing technology
Moreover, the production time of the existing traditional black garlic processing technology is generally 60-90 days, the production cycle is long, the cost is high, and the efficiency is low

Method used

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  • Method for preparing black garlic through enzymatic browning and application
  • Method for preparing black garlic through enzymatic browning and application
  • Method for preparing black garlic through enzymatic browning and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] According to the following steps, prepare the black garlic of embodiment 1:

[0064] Use whole, unpeeled, plump, insect-free, and mildew-free garlic as raw materials; remove the obviously damaged skin of the garlic, rinse it and drain it;

[0065] Put the processed garlic into a sterilized airtight jar with a cardboard on the bottom of the airtight jar and a dry paper towel on top of the airtight jar;

[0066] Put the sealed jar with garlic in a constant temperature water bath at 70°C, and pre-heat for 5 hours;

[0067] Take the garlic out of the airtight jar, then peel it until only the innermost skin remains, and then evenly spray the prepared polyphenol oxidase solution on the surface of the garlic;

[0068] Then, put the garlic into a sealed jar, put the sealed jar with garlic into a constant temperature water bath at 60° C., and heat it for 40 days to obtain the black garlic of Example 1.

Embodiment 2

[0070] According to the following steps, prepare the black garlic of embodiment 2:

[0071] Use whole, unpeeled, plump, insect-free, and mildew-free garlic as raw materials; remove the obviously damaged skin of the garlic, rinse it and drain it;

[0072] Put the processed garlic into a sterilized airtight jar with a cardboard on the bottom of the airtight jar and a dry paper towel on top of the airtight jar;

[0073] Put the sealed jar with garlic in a constant temperature water bath at 70°C, and heat it for pretreatment for 10 hours;

[0074] Take the garlic out of the airtight jar, then peel it until only the innermost skin remains, and then evenly spray the prepared polyphenol oxidase solution on the surface of the garlic;

[0075] Then, put the garlic into a sealed jar, put the sealed jar with the garlic into a constant temperature water bath at 60° C., heat it for 40 days, and obtain the black garlic of Example 2.

experiment example 1

[0095] During the preparation process and after the preparation, flavor evaluation was carried out for the black garlic of each embodiment and comparative example products, and the browning situation of different groups of black garlic at each stage was detected;

[0096] Simultaneously, in order to facilitate a more intuitive comparison of the effects of different processing methods on the sensory and browning degrees of black garlic, in the following experiments, Example 1 is recorded as Group One, and Comparative Example 1 is recorded as Group Two; is group three, comparative example 2 is recorded as group four; comparative example 3 is recorded as group five, and comparative example 4 is recorded as group six.

[0097] (1) Senses of black garlic:

[0098] Select black garlic from each group fermented at 60°C for 10 days, 20 days, 30 days, and 40 days, and select 10 persons to conduct sensory evaluation on the black garlic. Before the sensory evaluation, explain the conten...

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Abstract

The invention provides a method for preparing black garlic through enzymatic browning and an application. The method for preparing black garlic through enzymatic browning comprises the following stepsof performing temperature-changing fermentation and applying polyphenol oxidase. According to the method disclosed by the invention, two technique means of performing temperature-change fermentationand applying the polyphenol oxidase are combined for usage, so that brown stains of the black garlic can be effectively promoted, and the making efficiency of the black garlic can be improved; and besides, the black garlic made by the method is rich in functional substances and has favorable organoleptic quality.

Description

technical field [0001] The invention relates to the field of processed garlic products, in particular to a method and application of enzymatic browning for preparing black garlic. Background technique [0002] Black garlic is a new type of garlic processed product processed from raw garlic through cleaning, enzymatic, ripening, drying and other processes. Garlic itself is not fermented by microorganisms. The "browning" produced during its processing is due to the destruction of its own tissue structure in a high-temperature and high-humidity environment, resulting in physical and chemical reactions, not due to traditional microbial "fermentation". lead to. Enzymatic browning and non-enzymatic browning are the root causes of garlic fermentation, among which enzymatic browning is the most important. After enzymatic browning reaction, some coloring substances will be generated, making the color of fresh garlic gradually change from milky white to yellow , brown to final black...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A61K36/8962A61P3/10A61P3/06A61P9/12A61P9/00A61P9/10A61P35/00A61K8/9794A61Q19/00
CPCA23V2002/00A61K36/8962A61K2236/19A61K2800/85A61Q19/00A23L19/00A23L33/00A61K8/9794A61P3/06A61P3/10A61P9/00A61P9/10A61P9/12A61P35/00A23V2200/30
Inventor 丘苑新邵晓敏王琴柳建良汤梅赵丽
Owner ZHONGKAI UNIV OF AGRI & ENG
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