CN103284245A

CN103284245A - Method for preparing odorless garlic clarified juice

Info

Publication number: CN103284245A
Application number: CN2013102313970A
Authority: CN
Inventors: 张志年; 张琪悦; 张奎昌
Original assignee: Xuzhou Lvzhiye Biological Foodstuff Co Ltd
Current assignee: Jiangsu Xinyuanrui Food Co ltd
Priority date: 2013-06-10
Filing date: 2013-06-10
Publication date: 2013-09-11
Anticipated expiration: 2033-06-10
Also published as: CN103284245B

Abstract

The invention in particular discloses a method for preparing odorless garlic clarified juice, aims at solving the problem of deodorization and clarification of garlic juice, and is beneficial to providing odorless, clarified precipitation-free raw garlic juice for preparing a garlic beverage. The method comprises the following steps of: smashing deodorized dried garlic, screening the smashed garlic with a 150-mesh sieve to obtain odorless garlic powder, mixing the garlic power with water in a mass ratio of 1:10, carrying out boiling water bath pasting for 30minutes, adding high-temperature alpha-amylase to the pasting liquid, then treating the mixture under the condition of pH4.5, at the temperature of 90 DEG C, with 0.45% of alpha-amylase, for 55minutes of water bath time, to obtain an enzymatic hydrolysate, continuing heating to 100 DEG C, enzyme-deactivation boiling for 15minutes, and centrifuging at 6000r/min to obtain a centrifugate, which is the odorless garlic clarified juice. The product has the beneficial effects that the precipitation problem of the garlic beverage raw juice can be well solved, and raw material guarantee is provided for improving garlic beverage products.

Description

A kind of method for preparing the odorless garlic subsider juice

Technical field

The invention belongs to food processing field, be specifically related to a kind of method for preparing the odorless garlic subsider juice.

Background technology

Garlic is a kind of health food with nourishing effect, and China is generally edible as vegetables and flavouring.Modern pharmacological research shows that garlic has good physiological function, have anti-inflammation, antiviral, reduce blood fat, hypotensive, prevent and treat diabetes and effect such as delay senility.Along with the demand that development in science and technology and people's material life improve, thing followed garlic fabricated product continues to bring out, to satisfy different crowd to the selection of garlic products demand.The domestic garlic products of having developed has garlic capsule, soft capsule, garlic oral administration liquid, delicious and crisp garlic rice, garlic chewing gum, Garlic beverage and garlic fruits and vegetables composite beverage etc. at present, especially be the various beverages of active ingredient preparation with the garlic, the raw material of its preparation is garlic juice, because garlic has special pungent odour, in preparation process, can not well be dispeled, cause the product taste not good, influence the edible of people; Be exactly to contain more organic matter in the garlic normal juice again, particularly contained starch causes the garlic normal juice to be difficult to obtain clarification in the garlic, precipitation very easily, thus the Garlic beverage goods of following process are usually become turbid, layering, precipitation and influence the quality of product.

The chemical composition more complicated of garlic comprises conventional nutritional labeling such as amino acid, vitamin, carbohydrate and garlic wet goods.The moisture 70g of the bright garlic of 100g, protein 4.4g, fatty 0.2g, carbohydrate 23g, crude fibre 0.7g, ash content 1.3g, wherein calcium 5mg, phosphorus 44mg, iron 0.4g, vitamin D 0.24mg, Cobastab ₂0.03mg, nicotinic acid 0.9mg, vitamin C 3mg, garlic oil 0.2g.Carbohydrate 23% from fresh garlic ingredient content, the carbohydrate of garlic have reduced sugar (based on glucose and fructose), sucrose, polysaccharide etc.From the contained ratio of carbohydrate, the highest with the poly amount, reach 51%, secondly be starch 8.22%, dextrin 7.69%, sucrose 3.79%, reduced sugar 0.14%(opens chief editors such as Lian Fu, dietotherapeutic resource and bioactive ingredients Chemical Industry Press, September in 2005 the 1st edition, it is capable that the 94th page of inverse 1 walks to the 95th page of 1-2).From mentioned component content relatively as can be seen in the garlic content of starch account for 8.22% of total carbohydrates ratio, because content of starch is not too high, and is often out in the cold, make the gelatinized starch in product processing heating process, it is muddy often to cause garlic juice to produce, and produces precipitation then.In order to overcome the garlic juice goods at the deposited phenomenon of lay up period, mainly adopt cellulase, pectase (as Chinese patent CN102224955A), papain (Chinese patent CN101664220A) etc. in the prior art.

Purpose of the present invention is to research and solve a kind of preparation method of odorless garlic subsider juice, and purpose is to solve the deodorizing of garlic juice and clear up problems the former garlic juice of be conducive to provide a kind of odorless for the preparation Garlic beverage, clarifying the nothing precipitation.

Summary of the invention

Technical problem to be solved by this invention is, utilize my company's patent of invention (application number: 201210249529.8) the drying garlic of deodorization that makes of the method for claim 1 step (), after crushed, adopt high-temperature to carry out enzymolysis processing, make the odorless garlic subsider juice.

The technical solution adopted in the present invention is:

A kind of method for preparing the odorless garlic subsider juice, 150 mesh sieves are pulverized, crossed to the drying garlic of deodorization, get no foul smell garlic powder, be 1:10 with the mass ratio of no foul smell garlic powder and water, boiling water bath gelatinization 30min, high-temperature is added in the dextrin, then 90 ℃ of pH4.5, temperature, AMS consumption 0.45%, the condition of water-bath time 55min is handled, and gets enzymolysis liquid, enzymolysis liquid is heated to 100 ℃, after the enzyme that goes out boiled and keeps 15min, centrifugal 30min got centrifugate under the employing 6000r/min, is the odorless garlic subsider juice.

The drying garlic of deodorization of the present invention, be that (application number: 201210249529.8) method of claim 1 step () makes patent of invention, its preparation method is: select materials (1): selection bulb maturation, cleaning, drying, coat complete, no damaged, nothing is mildew and rot, free from insect pests, cuts the uncooked garlic head of coring; (2) the baking kitchen range is drying: adopt semi-underground block kitchen range in drying room, bottom fires, it is put on the shelf with beam, repave with reed mat, place the big head of garlic at reed mat, material thickness is 15-25 centimetre, firepower with bottom is heated,, smoked 150-170 hour at 80 ℃-95 ℃ with firepower control temperature, in smoking every 18-26 hour stirring once; (3) peeling: the garlic that step (2) is smoked is taken out, peel off garlic skin, get half-dried garlic rice; (4) secondary is smoked: half-dried garlic rice is spread again on reed mat, spreading material thickness is 5-10 centimetre, firepower with bottom is heated, control temperature at 75 ℃-90 ℃ with firepower, continued to smoke 24-72 hour, and made garlic rice water content less than 5% o'clock, stop to smoke, shift out drying room and be cooled to room temperature naturally, namely get the drying garlic finished product of deodorization.

Amount of water directly influences liquefaction process and enzymolysis quality during the no foul smell garlic powder gelatinization, and amount of water is too small, and the dextrin viscosity is excessive, and enzyme-to-substrate can not finely contact during liquefaction, so that the dextrin local metamorphism.For the enzymolysis finished product, amount of water more less, concentration is more high, viscosity is more big, and opposite amount of water is more big, and enzyme liquid concentration dilution is low excessively, influences hydrolysis result.

No foul smell garlic powder gelatinization water addition ratio example sees Table 1

Odorless garlic subsider juice sense organ mouth feel score sees Table 2

Beneficial effect of the present invention

The processing of garlic Normal juice is handled, quality influence to the Garlic beverage of continuity preparation is very big, Garlic beverage the aging of starch in storage is the major reason that garlic Normal juice produces muddiness, precipitation, the present invention adopts AMS to the sufficient enzymolysis of odourless garlic powder process, makes the amylose hydrolysis in the dextrin complete.AMS claims Ye Huamei again, can act on the α-1 in the starch randomly, the 4-glycosidic bond, generate reduced sugars such as glucose, maltose, maltotriose, dextrin, the viscosity of starch is reduced, reach the product clear that this method makes, no layering and deposited phenomenon, reserved sample observing 6 months, its color and luster, outward appearance no change.The odorless garlic subsider juice that the inventive method adopts the drying garlic of patented technology method (application number 201210249529.8) preparation odorless to make in conjunction with the enzymolyzing alpha-amylase method, the one, solved garlic clarification of juice problem, solved the garlic deodorizing problem besides, made product have the fragrance of special baking garlic.Product of the present invention can solve the sedimentation problem of Garlic beverage Normal juice preferably, provides the raw material guarantee for improving the Garlic beverage goods.

The specific embodiment

Embodiment

A kind of method for preparing the odorless garlic subsider juice: get the drying garlic finished product of deodorization, through pulverizing, crossing 150 mesh sieves, get the odorless garlic fine powder; Take by weighing 10 kilograms of odorless garlic fine powders, add 100 kilograms in water, stir, behind boiling water bath lake 30min, add 0.495 kilogram of AMS and stir, after adjusting pH value to 4.5,90 ℃ of temperature, water bath heat preservation 55min, get enzymolysis liquid, enzymolysis liquid is heated to 100 ℃, after the enzyme that goes out boils and keeps 15min, centrifugal 30min gets centrifugate under the employing 6000r/min, is the odorless garlic subsider juice.

Claims

1. method for preparing the odorless garlic subsider juice, it is characterized in that 150 mesh sieves are pulverized, crossed to the drying garlic of deodorization, get no foul smell garlic powder, be 1:10 with the mass ratio of no foul smell garlic powder and water, boiling water bath gelatinization 30min, high-temperature is added in the dextrin, handle in the condition of pH4.5,90 ℃ of temperature, AMS consumption 0.45%, water-bath time 55min then, get enzymolysis liquid, enzymolysis liquid is heated to 100 ℃, after the enzyme that goes out boiled and keeps 15min, centrifugal 30min got centrifugate under the employing 6000r/min, is the odorless garlic subsider juice.