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صنایع غذایی::
ارزش تغذیهای
According to the fermented black garlic powder, a technical process of combining probiotic biological fermentation and natural fermentation is adopted, so that the nutritive value of the product can be increased effectively, bad tastes of the product are reduced, the flavor is unique, and the mouth feel of the product is improved.
Along with the beneficial effect of black garlic is extensively approved by the public, develop different products and have more selection to meet the common people to black garlic application, this is the obligation that food processing enterprises are followed, but just black garlic is made in the process of dissimilar product, still will by the row processing again of black garlic, not only take a lot of work, time-consuming, the reprocessing process of black garlic also can be made to cause quality to ensure, the problems such as loss and waste, more useful applied to make black garlic, selection technique is convenient, controlled, it is one method easily for it that the method that suitable batch is produced prepares black garlic juice or black garlic inspissated juice, the production method of a kind of black garlic inspissated juice disclosed in Chinese patent CN102240010A and application thereof, compensate for the deficiency of black garlic process technology, obtain the effect of black garlic equally.But be garlic to be diced or sheet is placed in fermentation tank with regard to this technology, add 1-3 water-stop doubly to stir, be heated to 80-85 DEG C of insulation 48-72 hour respectively and be cooled to 75-80 DEG C of insulation 72-120 hour, release mixture and obtain black garlic juice through press filtration, by black garlic juice shitosan acetic acid garlic precipitation suspension, filtration obtains clarification garlic juice, then ultrafiltration membrance filter, concentrate through film again and obtain premix concentrate, be 45-75 DEG C, pressure is-0.5--0.8MPa, concentration ratio is 1/2-2/3 obtain product, can find out that its technical characteristic utilizes the spontaneous fermentation under temperature controls, actually be the liquefaction processing method of black garlic preparation process, its product possesses the general characteristic of black garlic, its nutritive value and mouthfeel and existing commercially available black garlic do not have tangible change, just solid, the difference of liquid, the program have employed film concentration technique, its film is concentrated have employed sodium filter membrane or reverse osmosis membrane, preparation technology's relative complex is loaded down with trivial details, and production cost costly.In order to the nutritional labeling and nutritive value that can make black garlic obtain more effective lifting, make again obtained manufactured goods be beneficial to simultaneously and preserve and utilize, seek the more simple production technology of one simultaneously, reduce production cost, for this reason, a kind of fermenting black garlic powder is developed and easy preparation method is an effective approach.
The present invention adopts biofermentation and naturally places the technology combined of fermenting and produce, leading portion is fermented by beneficial bacterium, wherein in garlic, most organic principle is transformed, make amino acid, the content of reduced sugar gets a promotion, mycoprotein and B family vitamin get a promotion, naturally placing of back segment is fermented, actual is a kind of Maillard reaction process, it is alternatively a kind of biochemical reaction process, be beneficial to the browning reaction of product, the protein in raw material can be made more fully to be converted into amino acid, glycogen is converted into reduced sugar, make a large amount of aminoacid ingredient form micromolecular peptide simultaneously, be beneficial to metabolism and the absorption of product, this process can enter the nutritive value of this step improving product, reduce simultaneously or remove the poor taste of fermented juice, make product taste soft, glycol, improve the mouthfeel of goods.
More particularly, the present invention relates to a method for producing black garlic salt, more specifically, coating black garlic juice at a weight ratio of up to 20% to reduce the salinity of salt, further adding black garlic powder according to the preference or food to be used, The present invention relates to a method for producing black garlic salt with enhanced flavor and nutritional value.
The importance of nutritional value and physiologically active substances Is recognized.
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