CN101327003A - Method for preparing garlic product - Google Patents
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- CN101327003A CN101327003A CNA2007101267575A CN200710126757A CN101327003A CN 101327003 A CN101327003 A CN 101327003A CN A2007101267575 A CNA2007101267575 A CN A2007101267575A CN 200710126757 A CN200710126757 A CN 200710126757A CN 101327003 A CN101327003 A CN 101327003A
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Abstract
The invention discloses a preparation method of a garlic product; the main process comprises the following steps: garlic is crushed, and separated into garlic without juice and garlic juice; different proportion of garlic juice is added into the garlic without juice, crushed garlic with different spice levels is obtained; edible acid is respectively added into the crushed garlic and the garlic juice to be stirred and receive acidized; edible alkali is respectively added into the acidized crush garlic and the garlic juice to be evenly stirred; after the pH value of the product reaches a neutral range through neutralization reaction, and the garlic product is obtained. The method can prepare garlic products with low garlic smell, a plurality of spice levels and neutral pH value which can be eaten, drunk and cooked instantly. The method has the advantages of short treatment time, low processing cost and more garlic nutrient kept.
Description
Technical field
The present invention relates to a kind of preparation method of garlic product, refer in particular to bronsted lowry acids and bases bronsted lowry to garlic, garlic juice, take off the preparation method that the juice garlic is handled.
Background technology
Garlic is a kind of nutritious, plant that sterilizing power is strong.Often edible garlic helps people's health, and this is confirmed by medical science.The home and abroad is the report of existing many this respects for many years.But well-known, after the edible garlic, the garlic odour smell in eater's mouth can influence surrounding environment, and this has limited people's eating garlic greatly.The method that reduces the garlic odour smell at present can be classified as three classes, and its main feature is as follows: garlic sheet or garlic capsule: the garlic odour flavor is still stronger, has only extracted limited several compositions, the production cost height.Edible this garlic product not only do not have the fresh garlic of diet mouthfeel, can't kitchen, and be the sensation of taking medicine fully.It is reported that the distinguishable composition that goes out surpasses 100 kinds in the garlic, extract and keep multiple or whole compositions that then cost can be high as desire.Dry garlic powder: inconvenient instant, i.e. drink, the garlic odour flavor is still stronger, has not had the mouthfeel of the fresh garlic of diet.The existing system head of garlic, the garlic clove of flooding: the system of flooding is chronic, more pungent, not too make things convenient for kitchen, drink.Also kept in some finished product and flooded the used liquid of system,, increased transportation, storage, selling cost though this does not influence edible convenience.Garlic odour flavor with wine, milk, the oil system of the flooding head of garlic, garlic clove is still stronger, and with oily flood also very greasy.Can reduce though vinegar floods garlic odour flavor, its acid concentration, acid-base value are stronger.In sum, existing garlic product deficiency, and all can't be accepted extensively by the modern day life.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of preparation method of garlic product, with this preparation method can produce low odor, multiple pungent grade, quinaldine acid basicity, instant, promptly drink, be the garlic product in kitchen, these products have kept the more multiple nutritive components of garlic.
The technical problem to be solved in the present invention is realized by following scheme: a kind of preparation method of garlic product, it is characterized in that: with the garlic fragmentation, slough earlier, the garlic juice that separates its 30% following weight, become and take off juice garlic and garlic juice, the garlic juice that adds 30% following weight in taking off the juice garlic obtains the broken garlic of different pungent grades, use concentration 0.1%-99%, broken garlic, the food acids of garlic juice weight 0.01%-300% joins respectively to stir in broken garlic and the garlic juice carries out acidification, stirred once in per 1 minute-20 minutes, to 1 minute-8 hours, temperature is controlled at 5 ℃-37 ℃, again with concentration 0.1%-99%, broken garlic, the dietary alkali of garlic juice weight 0.01%-300% joins respectively in the broken garlic of acidifying and the garlic juice and stirs, and makes its acid-base value reach neutral range by the acid-base neutralization reaction, promptly makes garlic product and raw material thereof.
Below be detailed description to the inventive method and process:
One of method of the present invention and process are that the cleaning garlic that meets food sanitation standard is carried out fragmentation, juice separation, and the garlic juice of taking off, add different proportion obtains different pungent degree, grade.The ratio of sloughing garlic juice is high more, and pungent degree is then low more, and vice versa.Existing garlic sheet is used single component more, content as SAC (s-allyl cysteine sulphur-allyl cysteine) is demarcated, advantage is clear and definite, accurate, but to other composition in the garlic, (diallyl disulfide Allicin:CH2=CHCH2SOS-CH2CH=CH2) then do not guarantee as allicin, its difficulty of measuring and implementing, require all very high.Then simplify very much as the enforcement of pungent classification standard with contained garlic juice ratio, and can wrap the more multicomponent of stabing in the garlic.It is existing that what flood that garlic floods is the head of garlic, garlic clove; identical with fresh garlic; contain one of most important composition---allicin hardly; only at the whole garlic Shi Caihui generation chemical reaction generation allicin (Allicin) that is broken, this also is garlic is resisted external destruction at nature protective reaction for allinnase (alliinase) in the whole garlic and alliin (alliin).In like manner, edible fresh garlic, whole when flooding garlic because the time after chewing is too short and mixes, dilute with other diet, has greatly reduced the time and the concentration conditions of generation allicin, thereby has reduced the content of generation allicin at once.And the present invention with whole garlic fragmentation, juice separate, take off, method such as interpolation and process can generate more allicin, can also satisfy the demand of different pungent grades better.Modes such as fragmentation can be broken by smashing to pieces, squeezing, rub, grind.Smash, squeeze broken can the realization to pieces by methods such as mechanical stamping, extruding, roll-ins, and rub, grind can cut by corresponding machinery strand, method such as grinding realizes.Certain juice " is extruded " in meeting in the shattering process, and the juice of " extruding " can be separated with filter screen, but the juice rate of using separately of taking off is very low.Juice separates one of fragmentation, centrifugation etc. or its combination.Fragmentation and centrifugation are effectively combinations, also it can be combined in same process in the enforcement.In the enforcement of pungent grade, can separate, slough garlic juice earlier to maximum, it can be the maximum of product demand, also can take off maximum or certain convenient controlled maximum that used centrifugal separator can reach, the ratio (scope) in different pungent grades is added back to garlic juice the broken garlic that takes off the different pungent grades of acquisition in the juice garlic then.Can simplify, accurately control the ratio (scope) of taking off garlic juice in the product like this, also can in not taking off the broken garlic of juice, add extra garlic juice and improve its pungent degree, produce and surpass its (not taking off juice) pungent degree itself, as height pungent be kitchen, instant garlic.For further stablizing pungent degree, the ratio (scope) of add-back garlic juice also can necessarily be adjusted according to the difference of raw material garlic.
Except that indicating especially, following all proportions is weight ratio.Contain the juice about 57% in the dry hide head of garlic, the fresh head of garlic then contains more some morely.But fragmentation and centrifugation Tuo Qu Approximately 7% or above garlic juice, high-speed centrifuge takes off the juice rate can be higher.Different pungent grades are taken off the ratio of garlic juice can be about-30% to 30%, but is not necessarily to be limited to this scope.The ratio that positive percentage represents to take off garlic juice, negative percentage represent add the ratio of garlic juice.The garlic juice that is added this, it time take off garlic juice or its mixing.Use general centrifugal separator (to be different from high-speed centrifuge) might not reach the requirement (as 30%) of directly taking off garlic juice ratio, this can realize by the multilevel centrifugation, promptly, takes off the juice broken garlic except that being carried out centrifugation, also can after finishing, subsequently acid treatment, acid-base neutralization step carry out centrifugation once more, when taking off more solution (garlic juice mixes with Treatment Solution), also taken off more garlic composition.Pungent degree classification is listed as follows with the reference ratio that broken garlic takes off the juice rate:
Broken garlic takes off the juice rate and is fit to purposes
Superelevation pungent-30% to 5% is kitchen, instant
High pungent-5% to 9% is kitchen, instant, drink garlic, other garlic food
Add raw material
In pungent 5% to 15% be kitchen, instant, drink garlic, other garlic food
Add raw material
Low pungent 10% to 30% is kitchen, instant, drink garlic, other garlic food
Add raw material
Two of the inventive method and process is broken garlic (take off the juice garlic, add the juice garlic), garlic juice to be carried out acidification lower its garlic odour flavor.Promptly adding food acids in broken garlic (take off the juice garlic, add the juice garlic), garlic juice soaks.In this process, garlic inside and outside concentration difference spreads from high to low, and composition is to body outer osmotic in the body, and external acid or alkali permeate in body, reach balance up to inside and outside concentration (substantially).In the stand-by period that adds after food acids stirs, continue at regular intervals to stir.Used food acids is edible and has acid acid, salt (particularly strong acid weak base salt) etc., as citric acid, vitamin C acid (claiming VC acid again), acetic acid, sorbic acid etc., also contains the plant juice of above-mentioned acid.
This acidification and existing vinegar flood garlic the part something in common, but difference is: the present invention has expanded to food acids, plant juice with the special case vinegar that vinegar floods whole garlic; From then on the head of garlic of special case, garlic clove have changed to broken garlic (take off the juice garlic, add the juice garlic), garlic juice.Except that instant type is provided more easily, also increased promptly drink, be kitchen garlic and other garlic product of deriving.Broken garlic of the present invention (take off the juice garlic, add the juice garlic), garlic juice are compared with whole garlic, have breaked smooth outer surface, coarse inner surface, bigger surface area, more shallow length of penetration etc., and then greatly shortened the processing time, can reduce to several minutes from the several months that vinegar floods whole garlic; Generate more allicin; Also realized the enforcement of different pungent grades; Newly-increased acid-base neutralization can provide neutral or near neutral acid-base value, but not vinegar floods the higher acid-base value of whole garlic, than high acid concentration.
Implementing used food acids and dietary alkali (afterwards chatting acid-base neutralization) can add extremely low interpolation of comparing the high-purity solute from the height of low concentration solution and than between select for use.Acidifying and after the acid-base neutralization reaction chatted can in very large-scale temperature, concentration, additional proportion, carry out, can be as temperature from 4 degrees centigrade to 51 degrees centigrade, concentration from 0.1% to 99%, additional proportion from 0.01% to 300%.Take all factors into consideration factors such as safe, effective, convenient, be preferably in 5 to 37 degrees centigrade during enforcement, concentration 0.1% to 30%, acidificatoin time was from 1 minute-8 hours.Do not have any improperly though implement the longer acidification time, there is no need.The main cause of so big acidification time difference is: (1) temperature, concentration, institute's additional proportion are on a large scale.(2) than the existing lower garlic odour flavor of system garlic, the higher safety factor of flooding.
Three of the inventive method and process is to add dietary alkali in the broken garlic of acidifying and garlic juice, makes it reach neutral or approaching neutral scope through the acid-base neutralization reaction.To add dietary alkali be edible and the alkali (as calcium hydroxide, potassium hydroxide, NaOH), alkali metal (as calcium, potassium, sodium), metal oxide (as calcium oxide, potassium oxide, sodium oxide molybdena), salt with alkalescence (particularly strong base-weak acid salt, as potash, sodium carbonate) etc.Stir after the adding and get final product.Alkali is that most convenient uses when implementing, and when carrying out acid-base neutralization as if use alkali metal with (acid) solution, must note the safety of generation hydrogen.Except calculating, also can realize during enforcement: after progressively adding alkali, stirring, measure the Ph value, about the Ph value reaches 7, get final product by monitoring Ph value to alkali charge.
Through above-mentioned fragmentation, acid treatment, acid-base neutralization, promptly can be made into be the kitchen, instant, promptly drink the raw material of garlic product.Main feature is listed as follows:
Instant garlic: how pungent grade, polyacid kind, the broken garlic of multiple metallic element, the garlic juice handled through the present invention.
Be the kitchen garlic: through many (surpassing) high pungent grade, polyacid kind, the broken garlic of multiple metallic element, the garlic juice that the present invention handled.
Promptly drink garlic: through how pungent grade, polyacid kind, the garlic juice of multiple metallic element, additive, the dilution beverage of the present invention's processing.
Garlic snacks, garlic tea: the how pungent grade of handling through the present invention, polyacid kind, multiple metallic element for the broken garlic that adds other garlic food of deriving (garlic chocolate, garlic sour milk, garlic jelly, garlic catsup etc.).
The form of garlic tea is varied, and the broken garlic to handling through the present invention carries out waterproofing packing with it, adds when the time comes among (tea) water of infusing; Also can add tealeaves, Jasmine, rose, vanilla etc. therein is packaged into for the broken garlic tea bag of now infusing.Garlic juice to the present invention handled both can carry out it i.e. drink garlic (concentrated type) additive that waterproofing packing is used to add other beverage (as tea, coffee, water, cola etc.), also can be with its dilution for promptly drinking the garlic drink.
Consideration on other is implemented:, also should consider some requirement of overseas market in the domestic market: as mark contained acid (as VC acid), alkali metal (as potassium, sodium, calcium); Remind the not high pungent garlic food of empty stomach diet of consumer; Remind garlic juice, garlic tea consumer to avoid high temperature, in order to avoid lower the effective ingredient of garlic.Be processed into pollution-free food in addition as far as possible: as select natural organic acids, nuisanceless raw material garlic, mark refrigeration, fresh-keeping time limit, avoid using anticorrisive agent.
There are some researches show that also the antioxidant in the garlic can be used for the preventing coating protection of human body, but its practicality has been subjected to the very big restriction of garlic odour.Existing suncream only can stop to fall that the part ultraviolet ray lowers the injury to skin by physical method, but the ultraviolet ray that sees through still can make Skin Cell form free radical, and these free radicals can damage (human body) cell, increase the canceration probability.When antioxidant exists, can make free radical reach stable, lower even lose its destructiveness.Broken garlic, the garlic juice of handling through the present invention also might directly spread upon on the health as preventing coating protection, also can be used as raw material and is added in other suncream or mixes and use.
Advantage of the present invention is:
Low garlic odour: can enjoy the fresh garlic of diet but not the mouthfeel of more smelly tablet in working time, public arena;
Convenient, polynary: instant, promptly drink, be kitchen garlic and spin-off thereof: as garlic tea, garlic chocolate, garlic sour milk, garlic jelly etc.;
Provide the multiple pungent grade of very big scope come for instant, promptly drink, be the choosing in kitchen;
Calcium source, potassium source or other metallic element of needed by human body can be provided;
Quinaldine acid basicity;
More effective production process: simplification, quick, low-cost relatively.
Description of drawings
Fig. 1 is a process chart of the present invention
The specific embodiment
Below for embodiment:
Embodiment 1: it is that 1000kg is instant, 1000kg promptly drinks, 1000kg is the flow process of kitchen garlic product that raw material is made in the following table explanation, and other quantity can be regulated by corresponding proportion.Carry out in 5 to 37 degree temperature ranges.In addition, when 3000kg being rubbed garlic and carry out centrifugation and take off juice, it is whole not fix on 270kg, but the 270kg that used centrifugal separator single can conveniently reach above quantitatively.The reason of doing like this is for most centrifugal separators, single is accurately sloughed certain a certain amount of (as 270kg) and is wanted complicated more than sloughing this this quantitative (as 270kg) above any conveniently reach quantitative, the part that the add-back amount of taking off is quantitatively above therewith, the i.e. quantitative difference of (as 270kg) therewith, be easy in the enforcement, and reached single and accurately slough quantitative purpose.
One, with the fragmentation of raw material garlic, take off/add garlic juice, acidifying (broken garlic, garlic juice), acid-base neutralization flow process:
Two, to acidifying, the acid-base neutralization flow process of garlic juice:
Embodiment 2, manufacturing are kitchen, instant garlic.
Be divided into two parts of 1000kg, 2000kg after smashing the cleaning garlic that 3000kg removed the peel to pieces, to the broken garlic centrifugation of 2000kg and slough 100kg (5%) or above garlic juice, add back be higher than the garlic juice of its 100kg weight with top after, be divided into two parts of each 1000kg.5 to 37 degrees centigrade scope, carry out following processing respectively.
Do not take off the broken garlic of juice (1 ton): prepare the natural brew vinegar of 100kg, measure, write down the Ph value of this acetic acid after, add in the broken garlic, stir.Stirred once to 3 minutes in per 1 minute.It is some to add concentration 10% sodium hydroxide solution, and the calculating of its addition is referring to appended embodiment calculating section, (except the calculating to sodium hydroxide concentration, also can progressively add NaOH, after stirring, measure the Ph value, get final product up to about 7).Stir, packing and be labeled as the high pungent degree that contains sodium acetate is kitchen, instant garlic, garlic tea.
Take off the broken garlic of juice (1000kg): add the VC acid solution of 100kg concentration 15%, stir.Stirred once to 6 minutes in per 1 minute.Add the aqua calcis of 2100kg concentration 0.15%, stir.To its centrifugation, what slough that 2000kg left and right sides juice carries out waterproofing packing and indicate the medium pungent degree contain VC acid calcium is that kitchen, instant garlic, garlic tea and garlic food add raw material.
Take off the broken garlic of juice (1000kg): add the citric acid solution of 300kg concentration 10%, stir.Stirred once to 6 minutes in per 1 minute.Add the potassium hydroxide solution of 87kg concentration 10%, stir.Centrifugation, slough the juice about 200kg.Carrying out waterproofing packing and indicating the medium pungent degree that contains potassium citrate is the interpolation raw material of kitchen, instant garlic, garlic tea, garlic food.
The calculated example of addition among the embodiment:
Embodiment 1 does not take off the calculating that the broken garlic of juice (1000kg) adds concentration 10% sodium hydroxide solution amount
Known: as to add the acetum of its weight 10%, concentration 10%, concentration of sodium hydroxide solution 10%
Ask: the weight of institute's hydro-oxidation sodium solution and and the broken garlic of its raw material (1000kg) weight ratio
Separate: establish the weight M that does not take off the broken garlic of juice, (M=1000kg)
Acetic acid solute=the M* that adds adds than * concentration=M*10%*10%=0.01M
Reactional equation by acetic acid and NaOH
Acetic acid solute=0.01M that the NaOH equivalent is 39.99711, the equivalent of acetic acid is 60.05196, add, the equivalent=0.01M*39.99711/60.05196=0.0066604M of required NaOH solute=NaOH equivalent * acetic acid solute weight/acetic acid
Concentration=0.0066604M/0.1=0.066604M Approximately the 6.66%M or the 66.6kg of required sodium hydroxide solution=NaOH solute weight/sodium hydroxide solution
The sodium hydroxide solution that promptly adds concentration 10% is 6.66% of the broken garlic of its raw material (1000kg), or weight 66.6kg.
Embodiment 2 does not take off the calculating that the broken garlic of juice (1000kg) adds concentration 10% sodium hydroxide solution amount
Known: as to add the acetic acid of its weight 5% and the Ph value of mensuration thereof, concentration of sodium hydroxide solution 10%
Ask: the weight of institute's hydro-oxidation sodium solution and and the broken garlic of its raw material (1000kg) weight ratio
Separate: can extrapolate required [hydrogen ion concentration] by the Ph value of measuring,
The antilogarithm of i.e. [hydrogen ion concentration]=negative Ph value;
Molecular formula CH3COOH by acetic acid knows that acetate is negative monovalence and formula
Acid group concentration=[absolute value of acid group chemistry valence mumber] * [hydrogen ion concentration]
Can obtain:
The antilogarithm of the negative Ph value of [acetate concentration]=[hydrogen ion concentration]=get;
Check in the pKa=4.76 of acetic acid by chemical handbook, to negative value (4.76) the negate logarithm of pKa, Ka=0.0000173;
Can calculate [molar concentration of acetic acid] by formula [acid concentration]=[hydrogen ion concentration] * [acid group concentration]/Ka
Equivalent by acetic acid (CH3COOH) is 60.05196, can be scaled weight ratio concentration with calculating molar concentration;
Weight (1000kg), adding by acetic acid weight ratio concentration, the broken garlic of raw material can be calculated the weight of contained acetic acid than (5%);
Reactional equation by acetic acid and NaOH
And NaOH (Na (OH)) equivalent is 39.99711, the acetic acid equivalent is 60.05196 can calculate the weight of required NaOH solute;
Can calculate the weight and and the broken garlic of its raw material (1000kg) weight ratio of institute's hydro-oxidation sodium solution by the weight of required NaOH solute, the concentration (10%) of institute's hydro-oxidation sodium solution, the weight (1000kg) of the broken garlic of raw material.
Claims (1)
1, a kind of preparation method of garlic product, it is characterized in that: with the garlic fragmentation, slough earlier, the garlic juice that separates its 30% following weight, become and take off juice garlic and garlic juice, the garlic juice that adds 30% following weight in taking off the juice garlic obtains the broken garlic of different pungent grades, use concentration 0.1%-99%, broken garlic, the food acids of garlic juice weight 0.01%-300% joins respectively to stir in broken garlic and the garlic juice carries out acidification, stirred once in per 1 minute-20 minutes, to 1 minute-8 hours, temperature is controlled at 5 ℃-37 ℃, again with concentration 0.1%-99%, broken garlic, the dietary alkali of garlic juice weight 0.01%-300% joins respectively in the broken garlic of acidifying and the garlic juice and stirs, and makes its acid-base value reach neutral range by the acid-base neutralization reaction, promptly makes garlic product and raw material thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101267575A CN101327003A (en) | 2007-06-19 | 2007-06-19 | Method for preparing garlic product |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007101267575A CN101327003A (en) | 2007-06-19 | 2007-06-19 | Method for preparing garlic product |
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| CN101327003A true CN101327003A (en) | 2008-12-24 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413379A (en) * | 2013-09-10 | 2015-03-18 | 贵州省务川华荣山食品厂 | Garlic sauce |
| CN105995705A (en) * | 2016-05-24 | 2016-10-12 | 江苏大学 | Green and environment-friendly preparation method of deodorized garlic powder |
| WO2017119808A1 (en) * | 2016-01-08 | 2017-07-13 | Inqpharm Group Sdn Bhd | Garlic compositions |
-
2007
- 2007-06-19 CN CNA2007101267575A patent/CN101327003A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413379A (en) * | 2013-09-10 | 2015-03-18 | 贵州省务川华荣山食品厂 | Garlic sauce |
| WO2017119808A1 (en) * | 2016-01-08 | 2017-07-13 | Inqpharm Group Sdn Bhd | Garlic compositions |
| CN105995705A (en) * | 2016-05-24 | 2016-10-12 | 江苏大学 | Green and environment-friendly preparation method of deodorized garlic powder |
| CN105995705B (en) * | 2016-05-24 | 2019-08-02 | 江苏大学 | A kind of environmentally protective preparation method of deodorized garlic powder |
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Open date: 20081224 |