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صنایع غذایی::
آب غلیظ شده سیر سیاه تخمیری
The object of this invention is to provide a kind of utilize probio to ferment garlic juice after, carry out nature under again the juice of fermentation being utilized the temperature and time controlled and place fermentation, juice after fermentation, after filtration, high speed centrifugation, obtain black garlic fermentation juice, concentrate through thin film evaporation and obtain fermenting black garlic inspissated juice, after fermenting black garlic inspissated juice is adopted spraying dry or freeze drying further, through pulverizing, sieve obtained product.
A kind of fermenting black garlic powder, it is characterized in that by garlic clove after cleaning up, be 1.5mm with sieve plate diameter, the two pass beater of 0.4mm breaks into pulpous state, insert in fermentation tank, the pure water adding garlic rice weight 1:25 stirs, make into garlic juice, be heated to 100 DEG C of process 30min, after cooling, the compound lactobacillus-fermencucumber agent of inoculation garlic juice weight ratio 3.5-5%, adjustment pH value is 5.9-6.3, fermentation temperature is 32-35 DEG C, at air-proof condition bottom fermentation 16-18h, fermentation terminal pH value is at 3.7-4.1, after fermentation ends, zymotic fluid is heated to 100 DEG C boil 30min after, adjust temperature again and naturally place fermentation 36-42h to 88-96 DEG C, then zymotic fluid is released, filter with 100 eye mesh screens, obtain filtrate, filtrate is adopted 18000r/min high speed centrifugation 25min, obtain fermenting black garlic juice, again fermenting black garlic juice is carried out thin film evaporation to concentrate, concentration ratio is 1/4 obtain fermenting black garlic inspissated juice, again spray-dried for fermenting black garlic inspissated juice or freeze drying are less than 3.5% to water content, through pulverizing, sieve, the obtained finished product of packaging.
(4) by fermenting black garlic juice temperature 40-60 DEG C, vacuum be 0.06-0.1MPa condition under thin film evaporation reduced pressure concentration, concentration ratio is 1/4 obtain fermenting black garlic inspissated juice
;(5) spray-dried for fermenting black garlic inspissated juice or freeze drying are less than 3.5% to water content, through pulverizing, sieving, adopt vacuum packaging or nitrogen-filled packaging, obtained fermenting black garlic powder product.
Select fresh, without the garlic clove 10 kilograms of going rotten, clean up with pure water, sieve plate diameter is adopted to be 1.5mm, the two pass beater of 0.4mm, be beaten into starchiness, add in fermentation tank, add 250 kilograms of pure water and stir, make into garlic juice, after garlic juice being heated to 100 DEG C of process 30min, let cool to room temperature, add compound lactobacillus-fermencucumber agent 9.1 jin, adjustment pH value is 5.9-6.3, under 32 DEG C of conditions, fermentation 18h, treat that zymotic fluid terminal pH value stops fermentation 3.8, zymotic fluid is heated to 100 DEG C and boils 30min, adjust temperature to 96 DEG C again, naturally fermentation 36h is placed, the zymotic fluid fermented is inclined to, filter with 100 eye mesh screens, filtrate adopts 18000r/min high speed centrifugation 25min, obtain fermenting black garlic juice, by fermenting black garlic juice vacuum evaporation to 65 kilogram under temperature 40 DEG C, vacuum are the condition of 0.1MPa, obtain fermenting black garlic inspissated juice, again by fermenting black garlic inspissated juice 65 kilograms, air inlet 130 DEG C, spraying dry under air outlet 65 DEG C of conditions, obtain 8.67 kilograms, fermenting black garlic powder, product water content 3.1%, then pulverize, cross 80 mesh sieves, adopt aluminum foil composite packaging bag nitrogen-filled packaging, obtained finished product.
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