CN103478665A - 一种新鲜蒜泥的加工方法 - Google Patents
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Abstract
本发明提供了一种新鲜蒜泥的加工方法，步骤是：（1）选用无霉变、饱满，没发芽的新鲜蒜头，剔除受伤蒜、糖蒜、气蒜；（2）清除根须和杂质，在常温下用干法剥去外皮、清除污点、剥瓣、剥去内皮、再次剔除污点；（3）配料：按去皮后大蒜瓣的质量，加入质量比为0.15～0.2‰的乳酸链球菌素、0.5～0.8‰的L-半胱氨酸和2.5～3‰的倍他环糊精，充分混合；（4）用高剪切机切碎，细度为150～220目；（5）用铝薄复合材料密封包装。使用本发明加工的蒜泥在常温下的保质期可以达到6～9月、大蒜素含量高、并能有效保留大蒜的其它活性成份，生产过程中没有添加食盐，可食用的人群广。
Description
技术领域
本发明涉及一种新鲜蒜泥的加工方法。
背景技术
大蒜（Allium sativum L）为百合科葱属植物，大蒜不仅是传统烹饪中去腥增味的膳食调料，而且大蒜含有丰富的营养成份，其含硫挥发物43种，硫化亚磺酸酯类13种、氨基酸19种、肽类8种、甙类12种、酶类11种等100多种药用和保健成分，在抗动脉粥样硬化和冠心病、抗肿瘤和癌、抗血栓、老年性退行性病变等与氧化损伤有关的疾病中都有重要的作用。大蒜之所以能有这么出色的功效，是因为它含有蒜氨酸和蒜酶这两种有效物质。蒜氨酸和蒜酶各自静静地呆在新鲜大蒜的细胞里，一旦把大蒜碾碎，它们就会互相接触，形成大蒜素。大蒜素有很强的杀菌作用，它进入人体后能与细菌的胱氨酸反应生成结晶状沉淀，破坏细菌所必需的硫氨基生物中的SH基，使细菌的代谢出现紊乱，从而无法繁殖和生长。
但大蒜素不稳定，遇热极易挥发，短时间内与空气中氧气反应后出现变绿变褐现象，造成只能现吃现做。为了满足现代快节奏的生活方式，近年来国内开展了一些具有一定保质期的新鲜蒜泥的加工方法的研究，如中国专利CN101019681B，公开了蒜泥加工过程中发绿现象的控制方法，该方法通过对原料的升温处理、L-半胱氨酸的使用和pH的调整控制蒜泥加工过程中变绿变褐现象，延长蒜泥的保质期，该方法虽然具有一定的延长蒜泥的保质期的作用，但原料用升温处理，蒜泥制备过程按2：1加水，加快了大蒜素的形成和挥发，加工过程大蒜素损失大，降低了产品的有效成份，影响了产品的品质；如中国专利申请CN200510044263，公开了一种即食保鲜蒜泥的方法，该方法通过对原料的升温处理、亚硫酸钠钝化酚酶、使用L-半胱氨酸和食盐、产品冷藏等方式控制蒜泥变绿变褐现象，该方法同样具有一定的延长蒜泥的保质期的作用，但一是大蒜素损失较大，降低了产品的有效成份，影响了产品的品质，二是盐味较重，影响了高血压患者等人群的食用，三是贮藏成本高。
发明内容
本发明的目的是针对上述存在的问题，提供一种大蒜素含量高、保质期长、无盐的新鲜蒜泥的加工方法。
本发明是这样实现的：
1、选料：选用无霉变、饱满，没发芽的新鲜蒜头，剔除受伤蒜、糖蒜、气蒜；
2、清理和去皮：清除根须和杂质，在常温下用干法剥去外皮、清除污点、剥瓣、剥去内皮、再次剔除污点；
3、配料：按去皮后大蒜瓣的质量，加入质量比为0.15～0.2‰的乳酸链球菌素、0.5～0.8‰的L-半胱氨酸和2.5～3‰的倍他环糊精，充分混合；
4、切碎：用高剪切机切碎，细度为150～220目；
5、包装：用铝薄复合材料密封包装。
本发明一是常温下用干法去皮和清除污点，替代了用水对原料升温处理，大蒜的活性成份破坏小；二是使用乳酸链球菌素可抑制大多数革兰氏阳性细菌，替代了巴氏灭菌等高温灭菌，大蒜的活性成份破坏小；三是大蒜去皮后制成泥状的方法不是捣碎，而用切碎，使产品的微粒内部结构破坏小，部分蒜氨酸和蒜酶还独立存在于产品的微粒中，加上使用了倍他环糊精，利用倍他环糊精的疏水空腔生成包络物的能力，可使许多活性成分与倍他环糊精生成复合物，达到稳定被包络物物化性质，减少氧化、钝化光敏性及热敏性，降低挥发性的目的，食用过程中产品微粒内的蒜氨酸和蒜酶再次释放产生大蒜素；四是使用L-半胱氨酸可以防止产品氧化及色变。
使用本发明，产品在常温下保存的保质期可以达到6～9月，产品的大蒜素含量高，并能有效保留大蒜的其它活性成份，生产过程中没有添加食盐，可食用的人群广 。食用本发明生产的蒜泥安全、方便。
具体实施方式
下面结合实施例对本发明作具体说明。
本发明包括选料、清理和去皮、配料、切碎、包装工艺，
1、选料：选用无霉变、饱满，没发芽的新鲜蒜头，剔除受伤蒜、糖蒜、气蒜，最好选用无公害蒜和有机蒜。
2、清理和去皮：
（1）彻底清除大蒜带有的土粒、杂质、灰尘；
（2）用刀具彻底剔除根须，彻底清除根须部的泥土残留；
（3）用风箱扬干净原料；
（4）剥去外皮，清除附在大蒜上的污点；
（5）机械分瓣，分瓣前保证分瓣机的洁净；
（6）机械去内皮，去内皮前保证去皮机的洁净。
（7）人工分检，在分检台上再次严格剔除污点蒜粒。
3、配料：
(1) 按1000g去皮大蒜瓣添加乳酸链球菌素0.15～0.2g、L-半胱氨酸0.5～0.8g、倍他环糊精2.5～3g配比进行配料。
(2) 配料后在三维混合机内充分混合，使乳酸链球菌素、L-半胱氨酸和倍他环糊精种添加剂均匀粘附在大蒜瓣上。
4、切碎：配料混合均匀后大蒜瓣放入高剪切机切碎，细度为150～220目；
5、检验和包装：按国家食品相关标准进行检验，合格后根据不同的规格用铝薄复合材料密封包装。
Claims (1)
1.一种新鲜蒜泥的加工方法，其特征是：
（1）选料：选用无霉变、饱满，没发芽的新鲜蒜头，剔除受伤蒜、糖蒜、气蒜；
（2）清理和去皮：清除根须和杂质，在常温下用干法剥去外皮、清除污点、剥瓣、剥去内皮、再次剔除污点；
（3）配料：按去皮后大蒜瓣的质量，加入质量比为0.15～0.2‰的乳酸链球菌素、0.5～0.8‰的L-半胱氨酸和2.5～3‰的倍他环糊精，充分混合；
（4）切碎：用高剪切机切碎，细度为150～220目；
（5）包装：用铝薄复合材料密封包装。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509596A (zh) * | 2016-11-02 | 2017-03-22 | 山东农业大学 | 一种防止蒜泥绿变的方法 |
| CN110934184A (zh) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | 一种即用型蒜米涂膜保鲜方法 |
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| CN106509596A (zh) * | 2016-11-02 | 2017-03-22 | 山东农业大学 | 一种防止蒜泥绿变的方法 |
| CN110934184A (zh) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | 一种即用型蒜米涂膜保鲜方法 |
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| CN103478665B (zh) | 2015-12-02 |
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