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Process for preparing black garlic by ultrasonic pretreatment

An ultrasonic and pretreatment technology, applied in the field of ultrasonic pretreatment to prepare black garlic, can solve the problems of difficult control of product quality and long fermentation time, and achieve the effects of reducing fermentation time, simple operation and easy to master.

Inactive Publication Date: 2019-08-27
ANKANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also many records of pretreatment of garlic before fermentation in the prior art, such as soaking treatment and far-infrared pretreatment, and the technology of adding certain ingredients to promote fermentation appears, but the existing black garlic preparation technology black garlic The preparation method is mainly to ferment in a high-temperature and high-humidity fermentation box for 60 to 90 days. The improved process needs to be fermented for at least 288 hours. The fermentation time is long and the product quality is not easy to control

Method used

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  • Process for preparing black garlic by ultrasonic pretreatment
  • Process for preparing black garlic by ultrasonic pretreatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A process for preparing black garlic includes the following steps:

[0028] Single-head garlic treatment: select fresh, full and undamaged single-head garlic, remove the outer skin and only retain the innermost layer;

[0029] High-temperature and high-humidity fermentation: Place the treated single-head garlic in a black garlic fermentation pot and ferment for 6 days at 70-80°C and 60%-80%; power failure should not exceed 5 hours.

[0030] The beneficial effects of this embodiment are: fermenting at 70-80°C and 60%-80% for 6 days, the reducing sugar content in black garlic measured by the GB / T5009.7-2008 method is 27.4g / 100g; The total phenol content in black garlic measured by the standard curve method is 4.2 mg / g.

Embodiment 2

[0032] A process for preparing black garlic includes the following steps:

[0033] Single-head garlic treatment: select fresh, full and undamaged single-head garlic, remove the outer skin and only retain the innermost layer;

[0034] High-temperature and high-humidity fermentation: Put the treated single-head garlic in a black garlic fermentation pot and ferment for 8 days at 70-80°C and 60%-80%; power failure should not exceed 5 hours.

[0035] The beneficial effects of this embodiment are: fermenting for 8 days under the conditions of 70-80°C and 60%-80%, and the reducing sugar content in black garlic measured by the GB / T5009.7-2008 method is 28.5g / 100g; The total phenol content in black garlic measured by the standard curve method is 4.3 mg / g.

Embodiment 3

[0037] A process for preparing black garlic includes the following steps:

[0038] Single-head garlic treatment: select fresh, full and undamaged single-head garlic, remove the outer skin and only retain the innermost layer;

[0039] High-temperature and high-humidity fermentation: Put the treated single-head garlic in a black garlic fermentation pot and ferment for 10 days at 70-80°C and 60%-80%; power failure should not exceed 5 hours.

[0040] The beneficial effects of this embodiment are: fermented for 10 days at 70-80°C and 60%-80%, and the reducing sugar content in black garlic measured by the GB / T5009.7-2008 method is 28.8g / 100g; The total phenol content in black garlic measured by the standard curve method is 5.5 mg / g.

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Abstract

The invention discloses a process for preparing black garlic by ultrasonic pretreatment. The process comprises the following steps: treatment of one-clove garlic: selecting fresh, full and undamaged one-clove garlic and removing the skin; ultrasonic pretreatment: treating the treated one-clove garlic with an ultrasonic processor for a certain period of time; high-temperature and high-humidity fermentation: placing the one-clove garlic subjected to the ultrasonic pretreatment in a black garlic fermentation pot for fermentation; obtaining of a black garlic finished product: after fermentation, cooling to room temperature and taking out to obtain the black garlic. The process disclosed by the invention has the advantages that the preparation process is simple, and is easy to grasp, and no additives are added; blackening and functional components of the garlic are regulated and controlled by controlling temperature and humidity after pretreatment; the prepared black garlic is sweet and sour in taste, has no irritating odor, and has a chewing taste of preserved fruits; through the step of the ultrasonic pretreatment, the content of total phenol, total acid and reducing sugar of the prepared black garlic are relatively improved, the color is uniform, no visible impurities exist, no odor exist, the fragrance of the black garlic is obvious, and the black garlic is sweet and sour and palatable, and is delicate in taste.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a process for preparing black garlic by ultrasonic pretreatment. Background technique [0002] Garlic is a long-standing medicinal and edible plant. It not only has a good broad-spectrum bactericidal function, but also has certain functions in anti-tumor, anti-oxidation, immunity improvement, cardiovascular disease prevention, blood lipid reduction, liver protection, etc. effect. [0003] Black garlic is a deep-processed product of garlic that is formed by high-temperature maturation under high-temperature and high-humidity conditions with fresh garlic as raw material, which removes the odor of garlic and enhances its antioxidant physiological activity. The inspection report of the inspection agency shows: per 100g fresh garlic contains 63.8g moisture, 7.2g sugar, 5.2g protein, 10.2g fat, 10mg calcium, 12.5mg phosphorus, 1.3mg iron, and vitamin B 1 0.29mg, vitamin B 2 0.06mg, niacin 0.8m...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/30
CPCA23L19/20A23L5/32
Inventor 朱新鹏王莹华俊朝王金梦
Owner ANKANG UNIV
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