CN105725163B - A kind of Lenlinus edodes black garlic sauce - Google Patents

Abstract

The present invention relates to a kind of Lenlinus edodes black garlic sauce, are prepared with following methods, and garlic belt leather is put into incubator, and fermenting under high temperature is made black garlic；Black garlic peeling, after cleaning plus water breaks into black garlic slurries with colloid mill；The mushroom bacterium solution after activation is inoculated into black garlic slurries after pasteurize, potassium dihydrogen phosphate is added, is cultivated in fermentation tank；After growing mushroom mycelium in black garlic slurries, add salt, access lactic acid bacteria and saccharomycete aerobic fermentation, anaerobic fermentation, zymotic fluid addition residue of soya is puddled uniformly, and high-temperature anaerobic fermentation, pasteurize, sterile pack obtain Lenlinus edodes black garlic sauce.The present invention contains the functional component in black garlic, has higher antioxidant activity ability to have certain anti-cancer and cancer-preventing effect also containing the functional component in Lenlinus edodes；Containing the exclusive strong fragrant taste of mushroom, nutritive value is high, can meet the dual requirements to nutritive 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.

Find by retrieving domestic and foreign prior art, black garlic sauce is arranged at present, as CN 104643026 discloses a kind of preparation method of black garlic sauce: soybean flour and wheat flour are prepared into sauce koji; Garlic is processed to obtain black garlic; Mix garlic 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 obtain black 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 ways

The present invention is prepared by the following method. Garlic skins are placed in an incubator, and black garlic is fermented at high temperature; black garlic is peeled, washed, added water and beaten into a 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 CICC 14019 from China Industrial Microorganism Collection Center, and the total number of effective viable bacteria in the said bacteria liquid 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 kind of lentinus edodes black garlic sauce is characterized in that: it is prepared by following method, and the concrete 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 place in a fermenter Medium culture for 12-15d; 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. 2. a kind of lentinus edodes black garlic sauce according to claim 1, it is characterized in that: step 3) described in the lentinus edodes is China Industrial Microorganisms Preservation Center lentinus edodes CICC 14019, and the total number of effective viable bacteria in the described bacterium liquid is 4.0×10 ⁹ to 5.0×10 ¹² pieces/g. 3. a kind of mushroom bacterium black garlic sauce according to claim 1, it is characterized in that: lactic acid bacterium described in step 4) is China Industrial Microbiology Collection Center, the lactobacillus plantarum of preservation number 21794, and saccharomycete is China Industrial Microbiology Preservation Center, Torulopsis albicans with the preservation number 1019, the total number of effective viable bacteria in the liquid of lactic acid bacteria and yeast is 7.7×10 ⁹ to 9.5×10 ¹¹ /g. 4. A kind of mushroom black garlic sauce according to claim 1, characterized in that: the total number of effective viable bacteria of yeast and lactic acid bacteria in the sauce dregs in step 5) is 5.0×10 ⁹ to 6.0×10 ¹¹ /g.