CN101185458A - Deodorization garlic - Google Patents

Abstract

The invention pertains to the food processing. The proposal is proposed to solve the smell problem of garlic and provide convenience for people to eat the garlic. The process is selecting the garlic, peeling off, cleaning and draining, vacuum sealing, supper high pressure treatment for 3-60 minutes at the pressure of 300-1000MPa, and sparkling and crystal-clear deodorized garlic is obtained. The technique is handled at indoor temperature, which does not destroy a plurality of vitamin contained in the garlic, seventeen amino acids and a plurality of microelements of inorganic ions and the most remarkable characteristic is that the smell of the garlic is eliminated; the product has novel form, little smell and high brittleness, thus being easily accepted by people; a common food becomes a nutritious food with high added value, which creates good conditions for developing garlic culture, strengthening physical quality of people and earning foreign exchange through export.

Description

Deodorised garlic

Technical field:

The invention belongs to the food processing class.It is specifically related to a kind of preparation technology of deodorised garlic.

Background technology:

Along with the rapid raising of people's living standard, after having solved problem of food and clothing, the problem that guarantees health of building up health has put on the agenda, knows that through the experience of life for many years garlic has great positive role for health.Because the garlic dietary function is paid attention to widely by people, has greatly promoted the research of garlic effect and processing and the consumption of garlic.The medicinal of garlic has history in several thousand in China, and be all early on the books as ancient pharmacopeia Compendium of Material Medica, " book on Chinese herbal medicine is through vegetables " etc.Studies show that in a large number garlic has sterilization, antithrombotic, reducing blood lipid, prevention of stroke and hypertension, protection liver and improves body immunity, function such as anticancer, a proverb is just arranged in popular legend: " garlic listing, pharmacy close the door ".China's planting garlic area was 955.9 ten thousand mu in 2004, output is 1,058 ten thousand tons, account for the whole world 75%, relate to garlic farmers more than 500 ten thousand families, being used to more than 90% of China's garlic output is sold inside the country, because the specific stimulation foul odour of garlic, influenced the expansion of market, thereby China should accelerate the development and the production of deodorised garlic goods, improve the quality and the output of product, reduce production costs.So not only can satisfy the domestic market demand, portioned product can also be exported goods and earned foreign currency, benefit the nation and the people.

Garlic contains various materials such as sulfide, amino acid, protein, enzyme, carbohydrate, fat, vitamin and glycoside, among 17 seed amino acids that contain, cysteine, histidine and lysine content be higher, in addition, garlic contains abundant vitamin, mucus juice and inorganic ions sodium, potassium, calcium, iron, selenium, phosphorus etc.The content of SOD also is higher in plant in the garlic, and it is the CuZn-SOD type.Garlic is in process, if through heat treated, heat-sensitive substance wherein can produce a large amount of losses.

Summary of the invention:

The objective of the invention is to exist very strong garlic odour to be difficult for by special this programme---the deodorised garlic that proposes of the problem that broad masses accepted for solving garlic, its method of adopting new technology is removed the stench of garlic, and maintain its multiple nutritional components, it is edible and improve health to be convenient to people.

By as above design, a kind of deodorised garlic that this programme proposes is characterized in that its technical process is as follows:

1. selected full garlic, the Stripping skin cleans and drains;

2. pack sealed after being vacuumized;

3. pressurized treatments: under the pressure of 300～1000MPa, pressurized treatments 3～60min promptly obtains glittering and translucent deodorised garlic.

Adopt this programme can embody following superiority: 1. this programme is the processing method that adopts ultra high pressure treatment first, at first selected garlic, ultra high pressure treatment after Stripping skin, cleaning, the Vacuum Package, its product is glittering and translucent garlic clove, garlicky very little, novel form is attractive in appearance, and mouthfeel is tender and crisp, is a kind of novel ready-to-eat food; 2. this programme is different from the high temperature processing of deodorizing, it is at room temperature to process, do not destroy nutritional labeling, can keep various materials such as sulfide, 17 seed amino acids, protein, enzyme, carbohydrate, fat, vitamin and glycoside, maintain trace elements such as abundant vitamin, mucus juice and inorganic ions sodium, potassium, calcium, iron, selenium, phosphorus, so it is a kind of extremely valuable nutraceutical; 3. the processing of China garlic at present is mainly with forms such as sweet and sour garlic, quick-frozen garlic sheet, dehydration garlic sheet and garlic powder, it all is superficial product processed, the deodorised garlic of this programme is the high nutraceutical of a kind of accurately machined added value, earns foreign exchange for plantation, raising people constitution and the expansion export trade of development garlic and creates sufficient condition; 4. simple, operation, cost and drop into low and added value height finished product is a kind of outstanding process technology scheme easily of the method for this programme.

The specific embodiment:

The principle of present technique is with the pressure denaturation of super-pressure to protein, makes the allinnase generation passivation in the garlic, thereby the ability that makes allinnase decompose alliin reduces, and reaches the purpose of garlic deodorizing.And prior art mainly contains heating and two kinds of methods of covering, and the method for covering mainly is to add acetic acid, add honey, add alcohol, add L-cysteine etc.Though the method deodorising effect of heating is good, nutritive loss is many; The general deodorising effect of the method for covering is relatively poor.After measured: in the above pressure treatment of 500MPa, allinnase is active to reduce by 10%～80%, can reach processing deodorised garlic product requirements.

Concrete EXPERIMENTAL EXAMPLE is as follows:

Embodiment 1, undertaken by following step: get 230g fresh garlic head, after the peeling fresh garlic 210g, clean with clear water, drain naturally, two bags of packing are packed with vacuum packing machine.Garlic after the packing is handled with extra-high tension unit: at normal temperatures, packed garlic is put into the high pressure cylinder of pressurized equipment, 5min boosts to 500MPa, the 12min that keep-ups pressure, and release 1min takes out packed garlic.Promptly obtain super-pressure deodorised garlic product.

Embodiment 2, undertaken by following step: get 230g fresh garlic head, after the peeling fresh garlic 210g, clean with clear water, drain naturally, two bags of packing are packed with vacuum packing machine.Garlic after the packing is handled with extra-high tension unit: at normal temperatures, packed garlic is put into the high pressure cylinder of pressurized equipment, 5min boosts to 550MPa, the 10min that keep-ups pressure, and release 2min takes out packed garlic.Promptly obtain super-pressure deodorised garlic product.

Embodiment 3, undertaken by following step: get 230g fresh garlic head, after the peeling fresh garlic 210g, clean with clear water, drain naturally, two bags of packing are packed with vacuum packing machine.Garlic after the packing is handled with extra-high tension unit: at normal temperatures, packed garlic is put into high pressure cylinder, 5min boosts to 600MPa, the 10min that keep-ups pressure, and release 2min takes out packed garlic.Promptly obtain super-pressure deodorised garlic product.

Claims (1)

1. deodorised garlic is characterized in that its technical process is as follows:

1. selected full garlic, the Stripping skin cleans and drains;

2. pack sealed after being vacuumized;

3. pressurized treatments: under the pressure of 300～1000MPa, pressurized treatments 3～60min promptly obtains glittering and translucent deodorised garlic.