阅读说明：本技术 一种通过发酵法制备富硒黑蒜及黑蒜超微粉的方法 (Method for preparing selenium-rich black garlic and black garlic superfine powder by fermentation method ) 是由 汤传忠 于 2021-08-27 设计创作，主要内容包括：本发明涉及食品加工的技术领域,具体涉及一种通过发酵法制备富硒黑蒜及黑蒜超微粉的方法。一种通过发酵法制备富硒黑蒜的方法,采用以下步骤：将大蒜蒜头浸泡在甘草浸提液中静置2-3小时,沥净水分,晾干；将处理后的蒜头放入容器中发酵,并且分别在发酵的第一阶段、第二阶段和第三阶段结束时喷淋含硒溶液和甘草浸提液的混合溶液,而且每次喷淋含硒溶液18-22小时后,分别喷淋纯化水；结束后,干燥即得发酵黑蒜；将富硒黑大蒜进行超微粉碎后即得黑蒜超微粉。本发明所制备的黑蒜口感软糯,没有刺激蒜味,而且发酵过程中产生的醛类化合物、甘草次酸和硒协同作用,有抗炎,抗肿瘤作用,是一种功能性食品。(The invention relates to the technical field of food processing, in particular to a method for preparing selenium-rich black garlic and black garlic superfine powder by a fermentation method. A method for preparing selenium-rich black garlic by a fermentation method comprises the following steps: soaking Bulbus Allii in the Glycyrrhrizae radix leaching solution, standing for 2-3 hr, draining water, and air drying; placing the treated garlic in a container for fermentation, spraying a mixed solution of a selenium-containing solution and a licorice leaching liquor at the end of the first stage, the second stage and the third stage of fermentation respectively, and spraying purified water after spraying the selenium-containing solution for 18-22 hours each time; after finishing, drying to obtain fermented black garlic; micronizing selenium-rich black garlic to obtain black garlic micropowder. The black garlic prepared by the invention is soft and glutinous in taste, does not stimulate the garlic flavor, has the synergistic effect of aldehyde compounds, glycyrrhetinic acid and selenium generated in the fermentation process, has the anti-inflammatory and anti-tumor effects, and is a functional food.)

1. A method for preparing selenium-rich black garlic by a fermentation method is characterized by comprising the following steps:

(1) selecting unbroken garlic bulbs with skin;

(2) soaking Bulbus Allii in the Glycyrrhrizae radix leaching solution, standing for 2-3 hr, draining water, and air drying;

(3) fermenting the garlic processed in the step (2), spraying a mixed solution of a selenium-containing solution and a licorice leaching liquor at the end of the first stage, the second stage and the third stage of fermentation respectively, and spraying purified water after spraying the selenium-containing solution for 18-22 hours each time;

(4) and (4) drying after the fermentation in the step (3) is finished to obtain the selenium-rich black garlic.

2. The method according to claim 1, wherein the licorice extract of steps (2) and (3) is prepared by: adding pure water into the pulverized Glycyrrhrizae radix, heating to 85-95 deg.C, leaching for 1.5-2 hr, and centrifuging to obtain leaching solution; the mass ratio of the liquorice to the pure water is 1: 20-25.

3. The method according to claim 1, wherein the volume ratio of the selenium-containing solution to the licorice root leach liquor in the step (3) is 8-9: 1-2.

4. The preparation method according to claim 1, wherein the selenium-containing solution in the step (3) comprises the following raw materials in percentage by mass: 0.001-0.01 percent of sodium selenite, 0.001-0.003 percent of selenocarrageenan, 0.0001-0.02 percent of sodium selenate, 0.002-0.0055 percent of l-selenium-methyl-selenocysteine, 0.001-0.005 percent of zinc gluconate, 0.002-0.02 percent of calcium lactate, 0.01-0.1 percent of dipotassium hydrogen phosphate and 0.002-0.005 percent of ferrous chloride.

5. The method according to claim 1, wherein the first stage of fermentation in step (3) is fermentation at 85-90 ℃ for 18-22 days with relative humidity controlled at 80-85%; the second fermentation stage is to control the relative humidity at 75-80% and ferment for 12-15 days at 65-70 ℃; the third stage of fermentation is to control the relative humidity at 16-22% and ferment for 4-5 days at 25-35 ℃.

6. The method according to claim 1, wherein the drying in step (4) is microwave drying.

7. A selenium-enriched black garlic prepared by any one of the preparation methods of claims 1-6.

8. A preparation method of selenium-rich black garlic superfine powder is characterized in that the selenium-rich black garlic prepared in the method in claim 7 is subjected to superfine grinding to obtain the selenium-rich black garlic superfine powder.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preparing selenium-rich black garlic and black garlic superfine powder by a fermentation method.

Background

The garlic has rich nutritive value and obvious health-care effect, but the common garlic products at present have pungent taste and odor stimulated by raw garlic, and the social requirements and the development of processing technology are restricted to a certain extent, so that the preparation of novel functional garlic products and the development of the processing technology are of great importance to keep the leading position of the garlic industry in China on the international market, and the preparation method is also a problem that the industry is expected to wait for solution urgently. The black garlic is a food prepared by fermenting fresh raw garlic with skin, has soft taste, is sweet, sour and non-irritant, does not have the unique pungency and odor of garlic, and has a strong fragrance for stimulating appetite. It has an appearance similar to preserved fruit because the protein contained in garlic is decomposed into amino acids and the carbohydrate is decomposed into fructose after long-term fermentation and ripening, and the alliin contained in garlic is completely retained; however, the production process period of the black garlic which is commonly used at present is long, and the fermentation parameters are not easy to control.

The garlic has strong selenium-rich capability, the selenium enriched in the selenium-rich black garlic and the nutrients in the garlic, such as vitamins, garlicin, linoleic acid and the like, have the synergistic antioxidation effect, and the health care effect is far better than that of the common black garlic.

The publication No. CN103798702B discloses a processing method of selenium-rich black garlic products, which takes the planted selenium-rich fresh garlic or dry garlic as raw materials, adopts the raw material pretreatment and two-stage temperature control fermentation technology, and the technology takes the selenium-rich garlic as the raw materials, has high requirements on planting technology and is not beneficial to large-scale production.

In conclusion, the development of the selenium-rich black garlic suitable for industrial production has wide social and economic benefits.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention provides the method for preparing the selenium-rich black garlic superfine powder by the fermentation method, and the method sprays the mixed solution of the selenium-rich solution and the licorice leaching liquor at different stages in the fermentation process, so that the accumulation of nutrient components in the black garlic is facilitated, and the quality of the black garlic product can be better improved.

In order to realize the purpose, the invention adopts the following technical scheme:

a method for preparing selenium-rich black garlic by a fermentation method comprises the following steps:

(1) selecting unbroken garlic bulbs with skin;

(2) soaking Bulbus Allii in the Glycyrrhrizae radix leaching solution, standing for 2-3 hr, draining water, and air drying;

(3) fermenting the garlic processed in the step (2), spraying a mixed solution of a selenium-containing solution and a licorice leaching liquor at the end of the first stage, the second stage and the third stage of fermentation respectively, and spraying purified water after spraying the selenium-containing solution for 18-22 hours each time;

(4) and (4) drying after the fermentation in the step (3) is finished to obtain the selenium-rich black garlic.

Preferably, the preparation method of the licorice leaching solution in the step (2) and the step (3) is that: adding pure water into the pulverized Glycyrrhrizae radix, heating to 85-95 deg.C, leaching for 1.5-2 hr, and centrifuging to obtain leaching solution; the mass ratio of the liquorice to the pure water is 1: 20-25.

Preferably, the volume ratio of the selenium-containing solution to the licorice leaching solution in the step (3) is 8-9: 1-2.

Preferably, the selenium-containing solution in the step (3) comprises the following raw materials in percentage by mass: 0.001-0.01 percent of sodium selenite, 0.001-0.003 percent of selenocarrageenan, 0.0001-0.02 percent of sodium selenate, 0.002-0.0055 percent of l-selenium-methyl-selenocysteine, 0.001-0.005 percent of zinc gluconate, 0.002-0.02 percent of calcium lactate, 0.01-0.1 percent of dipotassium hydrogen phosphate and 0.002-0.005 percent of ferrous chloride.

Preferably, the first stage of fermentation in step (3) is fermentation at 85-90 deg.C for 18-22 days with relative humidity controlled at 80-85%; the second fermentation stage is to control the relative humidity at 75-80% and ferment for 12-15 days at 65-70 ℃; the third stage of fermentation is to control the relative humidity at 16-22% and ferment for 4-5 days at 25-35 ℃.

Preferably, the drying in step (4) is microwave drying.

A selenium-rich black garlic prepared by any one of the above preparation methods.

A preparation method of selenium-rich black garlic superfine powder is characterized in that the selenium-rich black garlic prepared by the preparation method is subjected to superfine grinding to obtain the selenium-rich black garlic superfine powder.

Advantageous effects

(1) The selenium-rich black garlic superfine powder prepared by the invention firstly soaks garlic in the liquorice solution in the preparation process, and then sprays the mixed solution of the selenium-rich solution and the liquorice leaching liquor at different stages in the fermentation process, thereby being beneficial to the accumulation of nutrient components in the black garlic, being capable of better improving the quality of the black garlic product and shortening the processing time;

(2) the black garlic prepared by the invention is soft and glutinous in taste, does not stimulate the garlic flavor, has the synergistic effect of aldehyde compounds, glycyrrhetinic acid and selenium generated in the fermentation process, has the effects of resisting oxidation, removing free radicals, resisting inflammation and resisting tumors, and is a functional food.

(3) The black acid powder prepared by the invention is rich in nutritional ingredients such as selenium, amino acid, dietary fiber and the like, has anti-inflammatory and anti-tumor activities, is convenient to carry, does not stimulate garlic flavor, is convenient to eat, and can be used as an ingredient of foods such as cakes or seasoning powder.

Drawings

FIG. 1 is a drawing of a black garlic prepared according to the present invention;

FIG. 2 is a drawing of the submicron powder prepared by the present invention.

Detailed Description

The technical solution of the present invention is not limited to the following specific embodiments, but includes any combination of the specific embodiments.

Example 1

A method for preparing selenium-rich black garlic by a fermentation method comprises the following steps:

(1) selecting unbroken garlic bulbs with skin;

(2) soaking Bulbus Allii in the Glycyrrhrizae radix leaching solution, standing for 2 hr, draining water, and air drying;

(3) fermenting the garlic processed in the step (2), spraying a mixed solution of the selenium-containing solution and the licorice leaching liquor at the end of the first stage, the second stage and the third stage of fermentation respectively, turning the garlic during the spraying process to ensure that each surface of the garlic can be sprayed with the selenium-containing solution and the licorice leaching liquor, and spraying purified water respectively after spraying the selenium-containing solution for 18 hours each time to wash selenium which is not absorbed by the fermented black garlic; the volume ratio of the selenium-containing solution to the licorice leaching liquor in the mixed solution in the step (3) is 8:2, and the mass ratio of garlic bulbs to the mixed solution is 4: 1; the first stage of fermentation in the step (3) is to control the relative humidity to be 80-85% and ferment for 22 days at 85 ℃; the second fermentation stage is to control the relative humidity at 75-80% and ferment for 15 days at 65 ℃; the third stage of fermentation is to control the relative humidity at 16-22% and ferment for 5 days at 25 ℃.

(4) After the fermentation in the step (3) is finished, drying by microwave to obtain the selenium-rich black garlic;

(5) and carrying out superfine grinding on the dried selenium-rich black garlic, and then sieving the crushed selenium-rich black garlic with a 200-mesh sieve.

The preparation methods of the licorice leaching liquor in the step (2) and the step (3) are both as follows: adding pure water into the crushed liquorice, heating to 85 ℃, leaching for 2 hours, and centrifuging to obtain a leaching solution; the mass ratio of the liquorice to the pure water is 1: 20.

The selenium-containing solution in the step (3) comprises the following raw materials in percentage by mass: 0.001% of sodium selenite, 0.003% of selenocarrageenan, 0.0001% of sodium selenate, 0.0055% of l-selenium-methyl-selenocysteine, 0.001% of zinc gluconate, 0.02% of calcium lactate, 0.01% of dipotassium hydrogen phosphate and 0.005% of ferrous chloride.

Example 2

A method for preparing selenium-rich black garlic superfine powder by a fermentation method comprises the following steps:

(1) selecting unbroken garlic bulbs with skin;

(2) soaking Bulbus Allii in the Glycyrrhrizae radix leaching solution, standing for 3 hr, draining water, and air drying;

(3) fermenting the garlic processed in the step (2), spraying a mixed solution of the selenium-containing solution and the licorice leaching liquor at the end of the first stage, the second stage and the third stage of fermentation respectively, turning the garlic during the spraying process to ensure that each surface of the garlic can be sprayed with the selenium-containing solution and the licorice leaching liquor, and spraying purified water respectively after spraying the selenium-containing solution for 22 hours each time to wash selenium which is not absorbed by the fermented black garlic; the volume ratio of the selenium-containing solution to the licorice leaching liquor in the mixed solution in the step (3) is 9:1, and the mass ratio of garlic bulbs to the mixed solution is 5: 1; the first stage of fermentation in the step (3) is to control the relative humidity to be 80-85% and ferment for 18 days at 90 ℃; the second fermentation stage is to control the relative humidity at 75-80% and ferment for 12 days at 70 ℃; the third stage of fermentation is to control the relative humidity at 16-22% and ferment for 4 days at 35 ℃.

(4) After the fermentation in the step (3) is finished, drying by microwave to obtain the selenium-rich black garlic;

(5) and carrying out superfine grinding on the dried selenium-rich black garlic, and then sieving the crushed selenium-rich black garlic with a 200-mesh sieve.

The preparation methods of the licorice leaching liquor in the step (2) and the step (3) are both as follows: adding pure water into the crushed liquorice, heating to 95 ℃, leaching for 1.5 h, and centrifuging to obtain a leaching solution; the mass ratio of the liquorice to the pure water is 1: 25.

The selenium-containing solution in the step (3) comprises the following raw materials in percentage by mass: 0.01 percent of sodium selenite, 0.001 percent of selenocarrageenan, 0.02 percent of sodium selenate, 0.002 percent of l-selenium-methyl-selenocysteine, 0.005 percent of zinc gluconate, 0.002 percent of calcium lactate, 0.1 percent of dipotassium hydrogen phosphate and 0.002 percent of ferrous chloride.

Example 3

A method for preparing selenium-rich black garlic superfine powder by a fermentation method comprises the following steps:

(1) selecting unbroken garlic bulbs with skin;

(2) soaking Bulbus Allii in the Glycyrrhrizae radix leaching solution, standing for 2.5 hr, draining water, and air drying;

(3) fermenting the garlic processed in the step (2), spraying a mixed solution of the selenium-containing solution and the licorice leaching liquor at the end of the first stage, the second stage and the third stage of fermentation respectively, turning the garlic during the spraying process to ensure that each surface of the garlic can be sprayed with the selenium-containing solution and the licorice leaching liquor, and spraying purified water respectively after spraying the selenium-containing solution for 20 hours each time to wash selenium which is not absorbed by the fermented black garlic; the volume ratio of the selenium-containing solution to the licorice leaching liquor in the mixed solution in the step (3) is 8.5:1.5, and the mass ratio of garlic bulbs to the mixed solution is 4.5: 1; (4) after the fermentation in the step (3) is finished, drying by microwave; the first stage of fermentation in the step (3) is to control the relative humidity to be 80-85% and ferment for 20 days at 88 ℃; the second fermentation stage is to control the relative humidity at 75-80% and ferment for 14 days at 68 ℃; the third stage of fermentation is to control the relative humidity at 16-22% and ferment for 4 days at 30 ℃.

(4) After the fermentation in the step (3) is finished, drying by microwave to obtain the selenium-rich black garlic;

(5) and carrying out superfine grinding on the dried selenium-rich black garlic, and then sieving the crushed selenium-rich black garlic with a 200-mesh sieve.

The preparation methods of the licorice leaching liquor in the step (2) and the step (3) are both as follows: adding pure water into the pulverized Glycyrrhrizae radix, heating to 90 deg.C, leaching for 1.8 hr, and centrifuging to obtain leaching solution; the mass ratio of the liquorice to the pure water is 1: 22.

Preferably, the selenium-containing solution comprises the following raw materials in percentage by mass: 0.005% of sodium selenite, 0.002% of selenocarrageenan, 0.009% of sodium selenate, 0.0035% of l-selenium-methyl-selenocysteine, 0.003% of zinc gluconate, 0.01% of calcium lactate, 0.05% of dipotassium hydrogen phosphate and 0.0035% of ferrous chloride.

Comparative example 1

A method for preparing selenium-rich black garlic superfine powder by a fermentation method comprises the following steps:

(1) selecting unbroken garlic bulbs with skin;

(2) soaking Bulbus Allii in pure water, standing for 2.5 hr, draining water, and air drying;

the remaining procedure was as in example 3.

Comparative example 2

A method for preparing selenium-rich black garlic superfine powder by a fermentation method comprises the following steps:

(1) selecting unbroken garlic bulbs with skin;

(2) soaking Bulbus Allii in the Glycyrrhrizae radix leaching solution, standing for 2.5 hr, draining water, and air drying;

(3) fermenting the garlic bulbs treated in the step (2), spraying selenium-containing solution at the end of the first stage, the second stage and the third stage of fermentation respectively, turning the garlic during spraying to ensure that each surface of the garlic bulbs can be sprayed with the selenium-containing solution and licorice leaching liquor, and spraying purified water respectively after spraying the selenium-containing solution for 20 hours each time to wash selenium which is not absorbed by the black garlic in fermentation; the remaining procedure was as in example 3.

Comparative example 3

A method for preparing selenium-rich black garlic superfine powder by a fermentation method comprises the following steps:

(1) selecting unbroken garlic bulbs with skin;

(2) soaking Bulbus Allii in the Glycyrrhrizae radix leaching solution, standing for 2.5 hr, draining water, and air drying;

(3) fermenting the garlic processed in the step (2), spraying a mixed solution of a selenium-containing solution and a licorice leaching liquor respectively at the end of fermentation, turning the garlic in the spraying process to ensure that each surface of the garlic can be sprayed with the selenium-containing solution and the licorice leaching liquor, and spraying purified water respectively after spraying the selenium-containing solution for 20 hours each time to wash selenium which is not absorbed by the black garlic in fermentation; the volume ratio of the selenium-containing solution to the licorice leaching liquor in the mixed solution in the step (3) is 8.5:1.5, and the mass ratio of garlic bulbs to the mixed solution is 4.5: 1; (4) after the fermentation in the step (3) is finished, drying by microwave; controlling the relative humidity of the fermentation in the step (3) to be 80-85%, fermenting for 90 days at 88 ℃, and spraying the selenium-containing solution for three times in the 30 th day, 60 th day and 90 th day of the fermentation;

(4) after the fermentation in the step (3) is finished, drying by microwave;

(5) and carrying out superfine grinding on the dried selenium-rich black garlic, and then sieving the selenium-rich black garlic by a 200-mesh sieve.

The preparation methods of the licorice leaching liquor in the step (2) and the step (3) are both as follows: adding pure water into the pulverized Glycyrrhrizae radix, heating to 90 deg.C, leaching for 1.8 hr, and centrifuging to obtain leaching solution; the mass ratio of the liquorice to the pure water is 1: 22.

The selenium-containing solution in the step (3) comprises the following raw materials in percentage by mass: 0.005% of sodium selenite, 0.002% of selenocarrageenan, 0.009% of sodium selenate, 0.0035% of l-selenium-methyl-selenocysteine, 0.003% of zinc gluconate, 0.01% of calcium lactate, 0.05% of dipotassium hydrogen phosphate and 0.0035% of ferrous chloride.

Sensory indexes of the selenium-enriched black garlic prepared in the above examples 1 to 3 and comparative examples 1 to 3 are shown in table 1:

TABLE 1

Example 1

Example 2

Example 3

Comparative example 1

Comparative example 2

Comparative example 3

Tissue of Status of state

The garlic is complete and has no hair Mould (I)

The garlic is complete and has no hair Mould (I)

The garlic is complete and has no hair Mould (I)

The garlic is basically complete, No mildew

The garlic is basically complete, No mildew

The garlic is basically complete, No mildew

Color

Dark brown to black Color and luster are uniform To make

Dark brown to black Color and luster are uniform To make

Dark brown to black Color and luster are uniform To make

Is dark brown and lustrous Is substantially uniform

Dark brown to black Color and luster are basically uniform Uniform mixing

Dark brown to black Color and luster are basically uniform Uniform mixing

Moistening, Smell(s)

Sweet and sour garlic flavor, no Stimulating garlic flavor

Sweet and sour garlic flavor, no Stimulating garlic flavor

Sweet and sour garlic flavor, no Stimulating garlic flavor

Has sweet and sour garlic fragrance, Garlic with slight irritation Taste of Chinese herbs

Has sweet and sour garlic fragrance, Garlic with slight irritation Taste of Chinese herbs

Has sweet and sour garlic fragrance, Garlic with slight irritation Taste of Chinese herbs

The experimental results of the selenium-rich black garlic powder prepared in the above examples 1 to 3 and comparative examples 1 to 3 are shown in table 2:

TABLE 2

	Example 1	Example 2	Example 3	Comparative example 1	Comparative example 2	Comparative example 3
							Selenium content/microgram/gram	0.56	0.58	0.59	0.40	0.46	0.42
Total amino acid content/mg/g	79	82	84	54	48	50
							Free radical clearance/%)	94	92	95	72	80	82