CN105725163A - Lentinus edodes and black garlic source - Google Patents

Abstract

The invention relates to a mushroom black garlic sauce, which is prepared by the following method. Garlic skins are placed in an incubator and fermented at high temperature to obtain black garlic; the black garlic is peeled, washed, added water and ground into black Garlic slurry; after pasteurization, inoculate the activated mushroom liquid into the black garlic slurry, add potassium dihydrogen phosphate, and cultivate in a fermenter; after the mushroom mycelium grows in the black garlic slurry, add salt and insert lactic acid bacteria Aerobic fermentation and anaerobic fermentation with saccharomyces, the fermented liquid is added with sauce dregs and mixed evenly, high-temperature anaerobic fermentation, pasteurization, aseptic bagging, and the black garlic sauce with mushrooms is obtained. The invention contains functional factors in black garlic, which have high antioxidant activity, and also contains functional factors in mushrooms, which have certain anti-cancer and anti-cancer effects; it contains the unique strong fragrance of mushrooms, and the nutritional value High, can meet the dual needs of nutritional value and flavor.

Description

A Black Garlic Sauce with Mushrooms

technical field

The invention relates to the field of food processing, in particular to a mushroom black garlic sauce.

Background technique

Sauce is a fermented condiment invented in China, which has a history of thousands of years. Sauce is often used in the diet of Chinese families. The food after adding the sauce condiment is delicious, and the color, smell and smell of the food are all improved, and because the sauce is formed by fermentation, it has rich nutritional value. At present, the market value of sauce condiments is huge, and there are many kinds of sauce condiments, but functional sauces are less.

Black garlic, also known as fermented black garlic, is a food made of fresh raw garlic with its skin fermented in a fermentation box. Black garlic effectively solves the peculiar smell and odor of garlic, and is soft and elastic. The moisture and fat of black garlic are significantly lower than that of garlic, and the nutritional value has been greatly improved. The SOD activity is more than 10 times higher than that of fresh garlic, and the content of polyphenols is also more than 5 times higher. Vitamins are at least 2 times that of garlic; it also contains various active ingredients such as peptides and glycoproteins and trace elements such as selenium and germanium; it is rich in nutrients that are necessary for the human body and can improve functions, and can enhance human immunity, anti-allergic, anti-aging, anti-inflammatory Cancer, inhibit arteriosclerosis, stabilize blood pressure, lower blood fat, lower blood sugar, lower cholesterol, treat constipation, beauty and other effects.

Shiitake mushroom is a well-known edible and medicinal fungus. It is not only delicious and fragrant, but also rich in protein and essential amino acids needed by the human body. Through the continuous in-depth research of modern medicine and nutrition, the medicinal value of shiitake mushrooms has also been continuously explored. The content of ergosterol in shiitake mushrooms is very high, which is effective for preventing and treating rickets; lentinan (β-1, 3 glucan) can enhance cellular immunity, thereby inhibiting the growth of cancer cells ; shiitake mushrooms contain more than 40 kinds of enzymes of six major enzymes, It can correct human enzyme deficiency; the fatty acid contained in the fat of shiitake mushrooms is beneficial to the human body to reduce blood lipids. The liquid fermentation technology adopted in the invention has short production cycle, consistent bacterial age and high yield, and is suitable for large-scale production.

By retrieving the existing technologies at home and abroad, it is found that there is black garlic sauce at present, such as CN104643026 discloses a preparation method of black garlic sauce: soybean flour and wheat flour are prepared into sauce koji; garlic is processed to obtain black garlic; black garlic Mix it with sauce koji, cover black garlic with sauce koji, put it in a constant temperature and humidity box, and ferment to obtain a fermented product; take out the fermented product and mash it into a puree, add salt, mix well, and ferment at 45°C for 5 days to get black garlic. garlic sauce. The taste of the sauce is relatively single, and the sauce taste is not strong enough, which can not meet people's requirements for nutritional flavor.

Contents of the invention

The object of the present invention is to aim at the above-mentioned present situation, and aims to provide a kind of mushroom black garlic sauce that is rich in flavor substances, has a sour taste, rich and mellow vinegar aroma, rich nutritional value and health care function.

The realization mode of the object of the present invention is that a kind of mushroom black garlic sauce is prepared by the following method, and the specific steps of preparation are as follows:

1) Take garlic with skin and put it into an incubator, and ferment at 60-70°C for 15-19 days to obtain black garlic;

2) Peel the black garlic, wash it, add water 5-8 times the weight of the peeled black garlic, and grind it into a black garlic slurry with a colloid mill;

3) After pasteurizing the black garlic slurry obtained in step 2) at 90°C, inoculate the activated shiitake mushroom liquid into the black garlic slurry, add potassium dihydrogen phosphate with a mass of 0.2-0.7% of the black garlic slurry, and ferment Cultivate in tanks for 12-15 days;

The inoculation amount of the mushroom liquid is 5-10% of the volume of the black garlic slurry;

Culture conditions in the fermenter: 25-27°C, 160r/min;

4) After the mushroom mycelium grows in the black garlic slurry in step 3), after homogenizing with a colloid mill, add 4-8% salt of the black garlic slurry quality into the fermenter, and insert 2-5‰ lactic acid bacteria and Yeast mixed liquid, aerobic fermentation at 30-33°C for 8-12h, anaerobic fermentation at 20-25°C for 15-20d;

The volume ratio of the lactic acid bacteria to the yeast is 1:1;

5) Add 10-13% of its mass to the fermented liquid obtained in step 4), mix evenly, and perform high-temperature anaerobic fermentation at 42-45°C for 5-7 days;

6) Pasteurize the fermented liquid fermented in step 5), pack it aseptically, and obtain the black garlic sauce of the mushroom bacterium.

Compared with prior art, the present invention has following advantage and remarkable progress:

1. After adding Lentinus edodes to the black garlic slurry, the black garlic slurry is rich in Lentinan and a variety of active substances unique to Lentinus edodes, which has certain anti-cancer and anti-cancer effects. After fermentation, the nutritional value of the sauce is improved, and the The antioxidant activity of the sauce makes the flavor of the black garlic sauce more intense and mellow;

2. Stir in the sauce residue for secondary fermentation, which makes the sauce taste stronger, the taste smoother, and the flavor further improved.

detailed description

The present invention is prepared by the following method. Garlic skins are placed in an incubator, and black garlic is fermented at high temperature to obtain black garlic; black garlic is peeled, washed, and water is added to grind black garlic slurry with a colloid mill; after high temperature sterilization, the activated The final shiitake mushroom liquid is inoculated into the black garlic slurry, and potassium dihydrogen phosphate is added, and cultured in a fermenter; after the shiitake mushroom hyphae grow in the black garlic slurry, salt is added, and lactic acid bacteria and yeast are added for aerobic fermentation and anaerobic fermentation. Fermentation, adding sauce dregs to the fermentation liquid and mixing evenly, high-temperature anaerobic fermentation, pasteurization, aseptic bagging, to obtain the mushroom black garlic sauce.

The shiitake mushroom described in step 3) is the shiitake mushroom CICC14019 of China Industrial Microorganism Collection Center, and the total number of effective viable bacteria in the said bacteria solution is 4.0×10 ⁹ -5.0×10 ¹² /g.

The lactic acid bacteria described in step 4) is Lactobacillus plantarum (China Industrial Microorganism Collection Center, preservation number 21794), the yeast is Torulopsis albicans (China Industrial Microorganism Collection Center, preservation number 1019), and the bacterium liquid of the lactic acid bacteria and yeast The total number of effective viable bacteria in the medium ranged from 7.7×10 ⁹ to 9.5×10 ¹¹ cells/g.

The total number of effective viable yeasts and lactic acid bacteria in the sauce residue in step 5) is 5.0×10 ⁹ -6.0×10 ¹¹ /g.

The following specific examples are used to clearly and completely describe the present invention.

Embodiment 1,

1) Take garlic with skin and put it into an incubator, and ferment at 60°C for 19 days to obtain black garlic;

2) Peel the black garlic, wash it, add water 5 times the mass of the peeled black garlic, and grind it into a black garlic slurry with a colloid mill;

3) After pasteurizing the black garlic slurry obtained in step 2) at 90°C, inoculate the activated shiitake mushroom liquid into the black garlic slurry, add potassium dihydrogen phosphate with a mass of 0.7% of the black garlic slurry, and place in a fermenter Culture 12d;

The inoculation amount of the mushroom liquid is 5% of the volume of the black garlic slurry;

Culture conditions in the fermenter: 27°C, 160r/min;

4) After the mushroom mycelium grows in the black garlic slurry in step 3), use a colloid mill to homogenize and add 4% salt of the black garlic slurry into the fermenter, and add 5‰ of the mixed bacterial solution of lactic acid bacteria and yeast , aerobic fermentation at 30°C for 12h, anaerobic fermentation at 20°C for 20d;

The volume ratio of the lactic acid bacteria to the yeast is 1:1;

5) Add 10% of its mass to the fermented liquid obtained in step 4), mix evenly, and perform high-temperature anaerobic fermentation at 42°C for 7 days;

6) Pasteurize the fermented liquid fermented in step 5), pack it aseptically, and obtain the black garlic sauce of the mushroom bacterium.

Comparative example 1, with embodiment 1, different is,

3) Do not inoculate the activated mushroom liquid in the black garlic slurry, do not add potassium dihydrogen phosphate, and do not cultivate in a fermenter;

4) Add 4% salt of the black garlic slurry to the black garlic slurry in step 2, put it into a fermenter, add 5% mixed bacteria solution of lactic acid bacteria and yeast, ferment aerobically at 30°C for 12h, and ferment anaerobically at 20°C for 20d ;

5) Add 10% of its mass to the fermented liquid obtained in step 4), mix evenly, and perform high-temperature anaerobic fermentation at 42°C for 7 days;

6) Pasteurize the fermented liquid fermented in step 5), pack aseptically, and obtain black garlic sauce.

Embodiment 2, with embodiment 1, the difference is,

1) Take garlic with skin and put it into an incubator, and ferment at 70°C for 15 days to obtain black garlic;

2) Peel the black garlic, wash it, add water with a quality of 8 peeled black garlic, and grind it into a black garlic slurry with a colloid mill;

3) After pasteurizing the black garlic slurry obtained in step 2) at 90°C, inoculate the activated mushroom liquid into the black garlic slurry, add potassium dihydrogen phosphate with 0.2% of the black garlic slurry quality, and cultivate in a fermenter 15d;

The inoculation amount of the mushroom liquid is 10% of the volume of the black garlic slurry;

4) After the mushroom mycelium grows in the black garlic slurry in step 3), use a colloid mill to homogenize and add 8% salt of the black garlic slurry into the fermenter, and add 2‰ mixed bacterial solution of lactic acid bacteria and yeast , aerobic fermentation at 33°C for 8 hours, and anaerobic fermentation at 25°C for 15 days;

The volume ratio of the lactic acid bacteria to the yeast is 1:1;

5) The fermented liquid obtained in step 4) was added with 13% of the mass of sauce residue, mixed evenly, and anaerobically fermented at 45° C. for 5 days;

6) Pasteurize the fermented liquid fermented in step 5), pack it aseptically, and obtain the black garlic sauce of the mushroom bacterium.

Comparative example 2, with embodiment 2, different is,

3) Do not inoculate the activated mushroom liquid in the black garlic slurry, do not add potassium dihydrogen phosphate, and do not cultivate in a fermenter;

4) Add 8% salt of black garlic slurry mass to the black garlic slurry in step 2, put it into the fermenter, add 2% mixed bacteria solution of lactic acid bacteria and yeast, aerobic fermentation at 33°C for 8h, and anaerobic fermentation at 25°C for 15d ;

5) The fermented liquid obtained in step 4) was added with 13% of the mass of sauce residue, mixed evenly, and anaerobically fermented at 45° C. for 5 days;

6) Pasteurize the fermented liquid fermented in step 5), pack aseptically, and obtain black garlic sauce.

Embodiment 3, with embodiment 1, the difference is,

1) Take garlic with skin and put it into an incubator, and ferment at 65°C for 17 days to obtain black garlic;

2) Peel the black garlic, wash it, add water 5 times the mass of the peeled black garlic, and grind it into a black garlic slurry with a colloid mill;

3) After pasteurizing the black garlic slurry obtained in step 2) at 90°C, inoculate the activated shiitake mushroom liquid into the black garlic slurry, add potassium dihydrogen phosphate of 0.5% of the black garlic slurry quality, and place in a fermenter Culture 10d;

The inoculation amount of the mushroom liquid is 5% of the volume of the black garlic slurry;

Culture conditions in the fermenter: 27°C, 160r/min;

4) After the mushroom mycelium grows in the black garlic slurry in step 3), use a colloid mill to homogenize and add 6% salt of the black garlic slurry into the fermenter, and add 3% mixed bacterial solution of lactic acid bacteria and yeast , aerobic fermentation at 32°C for 10 hours, and anaerobic fermentation at 22°C for 18 days;

The volume ratio of the lactic acid bacteria to the yeast is 1:1;

5) The fermented liquid obtained in step 4) was added with 11% of the mass of sauce residue, mixed evenly, and anaerobically fermented at 43° C. for 6 days;

6) Pasteurize the fermented liquid fermented in step 5), pack it aseptically, and obtain the black garlic sauce of the mushroom bacterium.

Table 1 The color, fragrance, and mouthfeel scoring standards of the product

The sensory index comparison of each embodiment of table 2 and the product made by comparative example

Table 3 each embodiment and the nutrient content comparison of the product made by comparative example

It can be seen from Table 2 that the color, aroma and taste of the black garlic sauce obtained by inoculating the activated mushroom liquid in the black garlic slurry without adding potassium dihydrogen phosphate and cultivating them in the fermenter are not as good as those inoculated and activated in the black garlic slurry. After the mushroom liquid, add potassium dihydrogen phosphate, and cultivate the obtained mushroom black garlic sauce in the fermenter, it shows that after adding the mushroom culture in the black garlic slurry, the black garlic slurry is rich in various trace elements and A variety of active substances unique to shiitake mushrooms; simultaneous fermentation improves the nutritional value of black garlic sauce and enhances the antioxidant activity of black garlic sauce.

Claims (4)

1. a Lentinus Edodes fungus black Bulbus Allii beans, it is characterised in that: prepare by following method, specifically comprising the following steps that of preparation

1) take Bulbus Allii belt leather and put in incubator, 60-70 DEG C of high temperature bottom fermentation 15-19 days, prepare black Bulbus Allii；

2) taking black Bulbus Allii peeling, the water colloid mill adding peeling black Bulbus Allii quality 5-8 times after cleaning breaks into black Bulbus Allii serosity；

3) by step 2) gained black Bulbus Allii serosity, after 90 DEG C of pasteurizes, the Lentinus Edodes bacterium solution after activation is inoculated in black Bulbus Allii serosity, adds the potassium dihydrogen phosphate of black Bulbus Allii serosity quality 0.2-0.7%, fermentation tank is cultivated 12-15d；

Described Lentinus Edodes bacterium solution inoculum concentration is the 5-10% of black Bulbus Allii slurry volume；

Condition of culture in described fermentation tank: 25-27 DEG C, 160r/min；

4) until step 3) black Bulbus Allii serosity in grow mushroom mycelium after, after colloid mill homogenizing, the salt adding black Bulbus Allii serosity quality 4-8% enters in fermentation tank, and accesses 2-5 ‰ lactic acid bacteria and saccharomycetic mixed bacteria liquid, 30-33 DEG C of aerobic fermentation 8-12h, 20-25 DEG C of anaerobic fermentation 15-20d；

Described lactic acid bacteria and yeast volume ratio are 1:1；

5) by step 4) gained fermentation liquid adds the soy sauce residue of its quality 10-13% and puddles uniformly, 42-45 DEG C of high-temperature anaerobic fermentation 5-7 days；

6) through step 5) the fermentation liquid pasteurize fermented, aseptic pack, obtain Lentinus Edodes fungus black Bulbus Allii beans.

2. a kind of Lentinus Edodes fungus black Bulbus Allii beans according to claim 1, it is characterised in that: step 3) described in Lentinus Edodes fungus be Chinese industrial Organism Depositary Lentinus Edodes CICC14019, in described bacterium solution, effective total viable count is 4.0 × 10⁹～5.0 × 10¹²Individual/g.

3. a kind of Lentinus Edodes fungus black Bulbus Allii beans according to claim 1, it is characterized in that: step 4) described in lactic acid bacteria be Lactobacillus plantarum (Chinese industrial Organism Depositary, preserving number 21794), yeast is Torulopsis candida (Chinese industrial Organism Depositary, preserving number 1019), effective total viable count is 7.7 × 10 to described lactic acid bacteria with saccharomycetic bacterium solution⁹～9.5 × 10¹¹Individual/g.

4. a kind of Lentinus Edodes fungus black Bulbus Allii beans according to claim 1, it is characterised in that: step 5) described in soy sauce residue effective total viable count of yeast and lactic acid bacteria be 5.0 × 10⁹～6.0 × 10¹¹Individual/g.