CN102630888A - Preparation method of high-content alliin garlic slice - Google Patents
Preparation method of high-content alliin garlic slice Download PDFInfo
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- CN102630888A CN102630888A CN2012100886761A CN201210088676A CN102630888A CN 102630888 A CN102630888 A CN 102630888A CN 2012100886761 A CN2012100886761 A CN 2012100886761A CN 201210088676 A CN201210088676 A CN 201210088676A CN 102630888 A CN102630888 A CN 102630888A
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Abstract
The invention discloses a preparation method of high-content alliin garlic slice, aiming at overcoming the defects that the conventional preparation technology of the garlic slice is low in alliin conversion rate, the obtained garlic slice is low in alliin content, the color is hard to control, and the quality of finished products is influenced. The preparation method comprises the following steps of: (1) treating raw materials; (2) inactivating enzymes at high temperature: putting the garlic treated by the step (1) into a sealed container, feeding water vapor with the temperature of 100-110 DEG C, and heating for 3-10 minutes; or putting the garlic treated by the step (1) into an air dry oven, and heating at the temperature of 105-115 DEG C for 20-40 minutes; (3) slicing; and (4) drying: carrying out microwave vacuum drying on the sliced garlic, and then carrying out vacuum drying on the sliced garlic till the water content is less than or equal to 7%. According to the preparation method disclosed by the invention, the conversion rate of the alliin reaches up to about 90%, and the obtained garlic slice is high in alliin content, controllable in product color, good in appearance, and good in quality.
Description
Technical field
The present invention relates to deep-processing technical field of agricultural products, particularly a kind of preparation method of high-load alliin garlic slice.
Background technology
Garlic is the phosphorus stem of Liliaceae allium garlic, and it eats with medical value is understood by people already.Garlic is the traditional flavouring of China, in the gastronomical process of dish such as meat, fish, fowl, adds some garlic cloves, can remove flavor and enhancing flavor; The normal garlic juice that adds in canned meat is to improve local flavor; Add some at cold vegetable dish in sauce and give birth to broken garlic, except seasoning, can also play bactericidal action.Complete garlic bulblet has no smell, and eating after whole grain garlic is boiled does not have garlic flavour yet, and this is because contain the precursor alliin of flavor substance in the garlic and be the allinnase that compartmentalization distributes.
Modern medicine study confirms, is that the garlic sulfur-containing amino acid of representative has unique pharmacologically active with the alliin.Take for a long time reducing blood lipid, improve body immunity, sterilization, antibacterial, anti-flu, anti-ageing, promote that aspect effects such as blood loop, cancer-resisting are remarkable.It has inhibitory or killing effect to the multiple pathogen of harm humans; It is natural phytocide; It to staphylococcus, pyococcus, shigella dysenteriae, Escherichia coli, typhoid bacillus, tubercle bacillus, corynebacterium diphtheriae, carbon maggot bacillus, hay bacillus, paratyphosum Bacterium, meningitis and the diplococcus, comma bacillus, streptococcus, the staphylococcus albus that cause a disease, permitted blue achorion etc., significantly antibacterial and bactericidal action is all arranged; Much bacillary, fungoid and protozoon sexuality are dyed, treatment and preventive values are all arranged, have very big effect aspect the biological medicine research and development, be called by world medical circle " 21st century the greatest magical in natural food drug world one of find ".This polar monomer-alliin in the garlic had caused various countries scholars' great attention in recent years.When garlic during by Mechanical Crushing, the compartmentalization of allinnase distributes and is destroyed, and the hydrolysis under the effect of allinnase of the precursor alliin of garlic flavor substance generates Allifridin, appears strong garlicky.Therefore, for obtaining the high garlic slice of alliin content, need take measures to prevent that garlic is in the loss that adds a large amount of alliins in man-hour.
Traditional garlic slice manufacturing process is: garlic-Qie Di, distinguish, stripping underwear-cleaning-section one rinsing one dries and goes to swim-and dries-garlic slice (Ding Yuezhong, garlic process technology, specialist,, the 12nd phase in 2004).With the garlic slice that traditional technology makes, its major defect is that the alliin loss is bigger in the manufacturing process, and the rate of transform of alliin is low; The garlic slice alliin content that obtains is low; In addition, also exist color wayward, be easy to after the storage deepen; And color is darker after the moisture absorption, has a strong impact on the defective of end product quality.
Summary of the invention
It is low to the objective of the invention is to overcome traditional garlic slice manufacturing process alliin commentaries on classics interest rate, and the garlic slice alliin content of acquisition is low, color is wayward, influences the defective of end product quality; A kind of preparation method of high-load alliin garlic slice is provided; The rate of transform of alliin can be up to about 90%, and the garlic slice alliin content of acquisition is high, and product colour is controlled; Mode of appearance is good, and quality is good.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of high-load alliin garlic slice, described preparation method comprises the steps:
⑴ raw material is handled: fresh garlic removes the base of a fruit, distinguish, peeling, striping clothing;
Fresh garlic be epidermis bright and clean, do not have breakage, no disease and pest, a fresh garlic of germination not.
⑵ the high temperature enzyme that goes out: step ⑴ is handled the garlic that obtains place closed container, feeds 100-110 ℃ steam heating 3-10min, cooling back taking-up garlic; Or step ⑴ is handled the garlic obtain place air dry oven, 105-115 ℃ of heating 20-40min down, garlic is taken out in the cooling back;
Allinnase is the main matter that consumes alliin, after raw material is handled, and the direct high temperature enzyme that goes out, to kill the allinnase in the garlic, in order to avoid allinnase works when section, the enzymolysis alliin causes a large amount of losses of alliin.The present invention is directed to the characteristic of allinnase, designed the enzyme condition of going out,, guarantee the high-load of alliin in the finished product to reach the best enzyme effect of going out.The go out mode of enzyme of preferred water steam heated of the present invention, the enzyme better effects if of going out like this, alliin content is higher in the finished product.
⑶ section: step ⑵ is handled the garlic that obtains thinly slice;
⑷ dry: the garlic after earlier step ⑶ being cut into slices is at vacuum 30-60pa; Under the microwave condition of microwave frequency 2450MHz ± 50MHz; Microwave treatment 8-15min; Garlic after then step ⑶ being cut into slices is dried to moisture content≤7% at vacuum 15-30pa under temperature 40-45 ℃ the condition, get finished product.
Vacuum drying under the microwave condition can be removed in the garlic slice about 70% moisture fast, and the vacuum drying under the microwave condition combines vacuum drying again; Avoid the loss of alliin so as far as possible; Guarantee the garlic slice colour stable, and whiteness is good, reduces the brown stain of garlic slice; The garlic slice reconstitution rate that obtains is good, and quality is high.Under the microwave condition of microwave frequency 2450MHz ± 50MHz, microwave power is at 300-400w, microwave treatment 8-15min; Vacuum 30-60pa; Control microwave condition and vacuum, the loss that reaches best drying effect, alliin is little, and garlic slice color and luster and quality better.Control vacuum 15-30pa, dry under temperature 40-45 ℃ the condition, dry back product quality is better, and the garlic slice surface is pure white loose, and the surface does not have sclerosis, and outward appearance is more smooth, does not have obviously distortion, and dry speed is also fast, and the loss of alliin is little.
The present invention has compared with prior art reduced the manufacturing procedure of twice garlic slices, and is easy and simple to handle; Energy-saving and cost-reducing, reduce production cost, and reduced the loss of alliin in the process of preparation garlic slice; The garlic slice alliin content that obtains can be up to more than 90%; And product colour is controlled, and mode of appearance is good, and quality is good.
As preferably, the garlic after the step ⑶ section carries out humidifying before step ⑷ drying handles, and said humidifying was treated to the garlic after step ⑶ section submergence 5-10 second in the Vc of mass concentration 0.03-0.05% solution, and the temperature of Vc solution is controlled at 4-10 ℃.
With the garlic after the Vc solution-treated section of mass concentration 0.03-0.05%, and the temperature of control Vc solution is mainly used in the generation that prevents garlic slice damage back and brown stain when drying at 4-10 ℃, the loss of alliin during minimizing drying as far as possible before dry.
As preferably, the described sheet thickness of step ⑶ is 2-4mm.
As preferably, among the step ⑵ step ⑴ to be handled the garlic that obtains and place closed container, the percent by volume that garlic accounts for closed container is 70%-80%.Garlic places closed container, and the percent by volume that garlic accounts for closed container is 70%-80%, stays the enough expansion spaces and the flowing space of steam like this, reaches the preferable enzyme effect of going out.
The invention has the beneficial effects as follows: reduced the manufacturing procedure of garlic slice, easy and simple to handle, energy-saving and cost-reducing; Reduced production cost, and reduced the loss of alliin in the process of preparation garlic slice, the rate of transform of alliin can be up to about 90%; The garlic slice alliin content that obtains is high; And product colour is controlled, and mode of appearance is good, and quality is good.
The specific embodiment
Through specific embodiment, technical scheme of the present invention is further specified below.
Embodiment 1
⑴ raw material is handled: fresh garlic removes the base of a fruit, distinguish, peeling, striping clothing;
⑵ the high temperature enzyme that goes out: step ⑴ is handled the garlic that obtains place closed container, the percent by volume that garlic accounts for closed container is 80%, feeds 100 ℃ steam heating 10min, cooling back taking-up garlic;
⑶ section: step ⑵ is handled the garlic that obtains be cut into the thick thin slice of 2mm;
⑷ dry: the garlic after earlier step ⑶ being cut into slices is at vacuum 30pa; Under the microwave condition of microwave frequency 2450MHz ± 50MHz, microwave treatment 8min, the garlic after then step ⑶ being cut into slices is at vacuum 15pa; Be dried to moisture content≤7% under the condition that temperature is 40 ℃, get finished product.
Embodiment 2
⑴ raw material is handled: fresh garlic removes the base of a fruit, distinguish, peeling, striping clothing;
⑵ the high temperature enzyme that goes out: step ⑴ is handled the garlic that obtains place closed container, the percent by volume that garlic accounts for closed container is 70%, feeds 110 ℃ steam heating 3min, cooling back taking-up garlic;
⑶ section: step ⑵ is handled the garlic that obtains be cut into the thick thin slice of 3mm;
⑷ dry: earlier with the submergence 10 seconds in the Vc of mass concentration 0.03% solution of the garlic after the step ⑶ section; The temperature of Vc solution is controlled at 10 ℃, and the garlic after again step ⑶ being cut into slices is at vacuum 40pa, under the microwave condition of microwave frequency 2450MHz ± 50MHz; Microwave treatment 9min; Garlic after then step ⑶ being cut into slices is dried to moisture content≤7% at vacuum 20pa under the condition that temperature is 40 ℃, get finished product.
Embodiment 3
⑴ raw material is handled: fresh garlic removes the base of a fruit, distinguish, peeling, striping clothing;
⑵ the high temperature enzyme that goes out: step ⑴ is handled the garlic that obtains place air dry oven, 105 ℃ of heating 40min down, garlic is taken out in the cooling back;
⑶ section: step ⑵ is handled the garlic that obtains be cut into the thick thin slice of 4mm;
⑷ dry: earlier with the submergence 5 seconds in the Vc of mass concentration 0.05% solution of the garlic after the step ⑶ section; The temperature of Vc solution is controlled at 4 ℃, and the garlic after again step ⑶ being cut into slices is at vacuum 60pa, under the microwave condition of microwave frequency 2450MHz ± 50MHz; Microwave treatment 15min; Garlic after then step ⑶ being cut into slices is dried to moisture content≤7% at vacuum 30pa under the condition that temperature is 45 ℃, get finished product.
Embodiment 4
⑴ raw material is handled: fresh garlic removes the base of a fruit, distinguish, peeling, striping clothing;
⑵ the high temperature enzyme that goes out: step ⑴ is handled the garlic that obtains place air dry oven, 115 ℃ of heating 20min down, garlic is taken out in the cooling back;
⑶ section: step ⑵ is handled the garlic that obtains be cut into the thick thin slice of 3mm;
⑷ dry: the garlic after earlier step ⑶ being cut into slices is at vacuum 40pa; Under the microwave condition of microwave frequency 2450MHz ± 50MHz, microwave treatment 10min, the garlic after then step ⑶ being cut into slices is at vacuum 25pa; Be dried to moisture content≤7% under the condition that temperature is 42 ℃, get finished product.
The garlic slice that the present invention makes, color is an off-white color, form is full.
The rate of transform of alliin is the relative yield of alliin, and computing formula is: (in the finished product in the alliin content ÷ raw material alliin content) * 100%.
Detect through HPLC, the contrast of the alliin content and the rate of transform sees the following form in the garlic slice that the alliin content and the rate of transform and conventional method make in the garlic slice that embodiment 1-4 makes.
Visible by last table; The alliin rate of transform and the alliin content of the garlic slice that the alliin rate of transform of the garlic slice that is made by method of the present invention and alliin content make apparently higher than conventional method; And method of the present invention reduced operation, simplified operation, reduced production cost.
Above-described embodiment is a kind of preferable scheme of the present invention, is not that the present invention is done any pro forma restriction, under the prerequisite that does not exceed the technical scheme that claim puts down in writing, also has other variant and remodeling.
Claims (4)
1. the preparation method of a high-load alliin garlic slice, it is characterized in that: described preparation method comprises the steps:
⑴ raw material is handled: fresh garlic removes the base of a fruit, distinguish, peeling, striping clothing;
⑵ the high temperature enzyme that goes out: step ⑴ is handled the garlic that obtains place closed container, feeds 100-110 ℃ steam heating 3-10min, cooling back taking-up garlic; Or step ⑴ is handled the garlic obtain place air dry oven, 105-115 ℃ of heating 20-40min down, garlic is taken out in the cooling back;
⑶ section: step ⑵ is handled the garlic that obtains thinly slice;
⑷ dry: the garlic after earlier step ⑶ being cut into slices is at vacuum 30-60pa; Under the microwave condition of microwave frequency 2450MHz ± 50MHz; Microwave treatment 8-15min; Garlic after then step ⑶ being cut into slices is dried to moisture content≤7% at vacuum 15-30pa under temperature 40-45 ℃ the condition, get finished product.
2. the preparation method of a kind of high-load alliin garlic slice according to claim 1; It is characterized in that: the garlic after the step ⑶ section carries out humidifying and handles before step ⑷ drying; Said humidifying was treated to the garlic after step ⑶ section submergence 5-10 second in the Vc of mass concentration 0.03-0.05% solution, and the temperature of Vc solution is controlled at 4-10 ℃.
3. the preparation method of a kind of high-load alliin garlic slice according to claim 1 and 2 is characterized in that: the described sheet thickness of step ⑶ is 2-4mm.
4. the preparation method of a kind of high-load alliin garlic slice according to claim 1 and 2 is characterized in that: among the step ⑵ step ⑴ is handled the garlic that obtains and place closed container, the percent by volume that garlic accounts for closed container is 70%-80%.
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| CN201210088676.1A CN102630888B (en) | 2012-03-30 | 2012-03-30 | Preparation method of high-content alliin garlic slice |
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| CN201210088676.1A CN102630888B (en) | 2012-03-30 | 2012-03-30 | Preparation method of high-content alliin garlic slice |
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| CN102630888A true CN102630888A (en) | 2012-08-15 |
| CN102630888B CN102630888B (en) | 2014-03-26 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309901A (en) * | 2014-07-17 | 2016-02-10 | 财团法人南海蒜研究所 | Garlic powder containing high concentration of alliin and preparation method therefor |
| CN106465869A (en) * | 2015-08-21 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | A kind of rich in zinc, ferrum, calcium, Bulbus Allii rich in selenium tablet processing method |
| CN106819963A (en) * | 2016-12-08 | 2017-06-13 | 四川小叶本草生物科技有限公司 | One kind protection alliin, allinnase（Allinase）The method of active component |
| CN112568393A (en) * | 2020-11-23 | 2021-03-30 | 山东省食品发酵工业研究设计院 | Production method of odorless garlic powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101971872A (en) * | 2010-10-25 | 2011-02-16 | 江苏大学 | Method for producing high allicin garlic flakes |
| CN102249961A (en) * | 2011-05-26 | 2011-11-23 | 晨光生物科技集团天津有限公司 | Method for extracting alliin from garlic |
-
2012
- 2012-03-30 CN CN201210088676.1A patent/CN102630888B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971872A (en) * | 2010-10-25 | 2011-02-16 | 江苏大学 | Method for producing high allicin garlic flakes |
| CN102249961A (en) * | 2011-05-26 | 2011-11-23 | 晨光生物科技集团天津有限公司 | Method for extracting alliin from garlic |
Non-Patent Citations (1)
| Title |
|---|
| 陈倩娟等: "蒜氨酸酶灭活方法研究", 《食品科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309901A (en) * | 2014-07-17 | 2016-02-10 | 财团法人南海蒜研究所 | Garlic powder containing high concentration of alliin and preparation method therefor |
| CN106465869A (en) * | 2015-08-21 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | A kind of rich in zinc, ferrum, calcium, Bulbus Allii rich in selenium tablet processing method |
| CN106819963A (en) * | 2016-12-08 | 2017-06-13 | 四川小叶本草生物科技有限公司 | One kind protection alliin, allinnase（Allinase）The method of active component |
| CN112568393A (en) * | 2020-11-23 | 2021-03-30 | 山东省食品发酵工业研究设计院 | Production method of odorless garlic powder |
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| CN102630888B (en) | 2014-03-26 |
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