METHOD FOR PREPARING OF ROAST-GRAIN POWDER AND ROAST-GRAIN POWDER PREPARED BY THE METHOD

摘要

PURPOSE: A producing method of garlic fermented enzyme liquid is provided to improve the palatability of the liquid by reducing the spicy taste and flavor of fresh garlic. CONSTITUTION: A producing method of garlic fermented enzyme liquid comprises the following steps: mixing fresh garlic and vegetable materials with sugar and lactic acid bacteria strains, and fermenting the mixtures separately for 1-3 months at 20-30 deg C to obtain fermented enzyme extracts; aging the fermented enzyme extracts for 1-4 months at 30-38 deg C, for 3-6 months at 25-30 deg C, and finally at 18-25 deg C to obtain a garlic fermented enzyme extract and a vegetable material fermented enzyme extract; mixing 70-90wt% of garlic fermented enzyme extract and 10-30wt% of vegetable material fermented enzyme extract; and adding fermented enzyme liquid of Japanese apricot, cabbage, salary, and mugwort into the mixture.