CN104222967B - A kind of control method of Greening of Garlic Purees - Google Patents
A kind of control method of Greening of Garlic Purees Download PDFInfo
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- CN104222967B CN104222967B CN201410444349.4A CN201410444349A CN104222967B CN 104222967 B CN104222967 B CN 104222967B CN 201410444349 A CN201410444349 A CN 201410444349A CN 104222967 B CN104222967 B CN 104222967B
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- garlic
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- mashed garlic
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 103
- 235000004611 garlic Nutrition 0.000 title claims abstract description 102
- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 17
- 150000004676 glycans Chemical class 0.000 claims abstract description 13
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 13
- 239000005017 polysaccharide Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- 238000009928 pasteurization Methods 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 229940014062 garlic preparation Drugs 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000008859 change Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 4
- 241001504664 Crossocheilus latius Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 235000010265 sodium sulphite Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 244000016163 Allium sibiricum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- -1 Cys sulfoxide Chemical class 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000003253 viricidal effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of control method of Greening of Garlic Purees, comprise the following steps: (1) is selected without going mouldy, without germinate and not through the fresh head of garlic of chilling treatment be raw material, or without going mouldy, without germinate and through the old garlic of chilling treatment in the environment of 25-35 DEG C naturally after placement as raw material; (2) by after the peeling of the raw material head of garlic and cleaning, blanching in 90-95 DEG C of water; (3), after being mixed according to the ratio of mass ratio 2: 1 with water by garlic clove, mashed garlic is made; (4) in mashed garlic, add the pulullan polysaccharide accounting for mashed garlic quality 5%-7%; (5) pack; (6) adopt 80-90 DEG C of pasteurization 30-40 minute, after sterilizing, be cooled to room temperature.The method effectively controls the greening phenomenon in mashed garlic process, on the basis keeping the original nutrition of garlic and local flavor preferably, solve the greening problem in mashed garlic process efficiently, safely, at low cost, gained mashed garlic product colour is white, and nutrition and local flavor are preserved good.
Description
Technical field
The present invention relates to a kind of control method of Greening of Garlic Purees, belong to technical field of agricultural product process.
Background technology
Garlic has another name called giant garlic, solely garlic, is the bulb of Liliaceae allium garlic, generally plants all over the world.Garlic not only nutritional labeling is balanced, and has good medical value, and before more than 5,000 years, people just start to utilize garlic to prevent and cure diseases." Old Testament-ancient Egypt's note " is recorded, and ancient Egyptian, in order to make slave in vigorous health, just allows them eat garlic more.China's Compendium of Material Medica is also on the books, and garlic has loose too fat to move, the sterilization gas of removing toxic substances, break cold, invigorating the spleen except wind controls special effects such as letting out.Modern medicine proves, garlic has hypotensive, reducing blood lipid, hypoglycemic, platelet aggregation-against, antiatherosclerosis, prevents and treats the effects such as coronary heart disease, and garlic also has antibacterial, sterilization, viricidal effect simultaneously, is a Plants broad-spectrum antibiotic.In addition, garlic can reduce the effect of content of nitrite in stomach, blocking synthesis of nitrosamine, Tumor suppression.Therefore, garlic is not only the seasoning vegetable that people generally like, dietotherapy good merchantable brand unique especially.
China's garlic cultivation history is long, cultivated area is wide, variety source is abundant, and output occupies the first in the world for years, has advantageous resources advantage.But do not conform to pole, China Chan Suan big country status, the deep processing level of China garlic is more delayed, all only rests on the sale of raw material for a long time, cause garlic price excessive by market fluctuation, resources advantage can not be converted into economic advantages.This seriously governs the sustainable development of China's garlic industry.
Because garlic has very high edible and medical value, many countries more and more pay attention to the developmental research to garlic food.Mashed garlic is as the main product of garlic, and international market demand amount is very large, and greening phenomenon often appears in domestic mashed garlic goods in process, seriously have impact on the outward appearance of product, causes product not reach export standard.Although the research both at home and abroad about the green change of garlic is existing for many years, also known in the process of the green change of garlic, have the participation of the materials such as allinnase, Cys sulfoxide, amino acid, the extraneous factors such as temperature, pH, physiological status also have impact in various degree to it.But we still can not understand the detailed process of mashed garlic greening reaction definitely, and the greening phenomenon therefore in mashed garlic process fails to be effectively controlled all the time, also fail so far to form large-scale production.
Chinese patent literature CN102960827B disclosed " a kind of method preventing mashed garlic from turing green ", is first sterilize to garlic clove with chlorine dioxide, then in mashed garlic process, by adding Tea Polyphenols in mashed garlic, suppresses green change to be reacted, preventing Greening of Garlic Purees.But add the problem that Tea Polyphenols exists bitter and puckery flavor, the mouthfeel of mashed garlic can be disturbed.
CN101019681B discloses the one control method of greening phenomenon " in the mashed garlic process and products thereof ", comprise: Feedstock treating, the processing such as stripping lobe, peeling, cleaning, the blanching pretreatment of the raw material head of garlic, mashed garlic preparation, allotment, packaging, sterilizing program, wherein select be not through the fresh garlic of refrigeration be raw material, or refrigerated garlic before processing through the Temperature Treatment of 22 DEG C-35 DEG C after 15 days as raw material; In allocation process in mashed garlic add account for the Cys of mashed garlic quality 0.16%, the sodium chloride of 2-3% and 10% salad oil.Cys is white crystals or crystalline powder, water-soluble, and micro-have smelly, also there is the problem of interference mashed garlic mouthfeel, and price is partially expensive.
Summary of the invention
The deficiency that the control technology that the present invention is directed to the greening phenomenon in existing mashed garlic process exists, provide a kind of control method that effectively can prevent Greening of Garlic Purees, gained mashed garlic product colour is white, and nutrition and local flavor are preserved good.
The control method of Greening of Garlic Purees of the present invention, comprises the following steps:
(1) Feedstock treating: select without going mouldy, without germinate and not through the fresh head of garlic of chilling treatment be raw material, or without going mouldy, without germinate and through the old garlic of chilling treatment in the environment of 25-35 DEG C naturally placement after 15-30 days as raw material;
(2) blanching process: after the peeling of the raw material head of garlic and cleaning, blanching 2 minutes-3 minutes in 90-95 DEG C of water;
(3) mashed garlic preparation: after being mixed according to the ratio of mass ratio 2: 1 with water by garlic clove, make mashed garlic;
(4) color retention: add the pulullan polysaccharide accounting for mashed garlic quality 5%-7% in mashed garlic;
(5) pack: adopt package bag vacuum packaging, or bottled final vacuum sealed cans, require vacuum 0.04-0.05MPa;
(6) pasteurization: adopt 80-90 DEG C of pasteurization 30-40 minute, be cooled to room temperature after sterilizing.
The present invention effectively controls the greening phenomenon in mashed garlic process, on the basis keeping the original nutrition of garlic and local flavor preferably, efficiently, the greening problem in mashed garlic process is solved safely, at low cost, gained mashed garlic product colour is white, gained mashed garlic product colour is white, and nutrition and local flavor are preserved good.
The present invention has following characteristics:
(1) simple, processing ease.
(2) use pulullan polysaccharide, safety non-toxic, compared with color stabilizer conventional in food as sulfurous acid, sodium sulfite etc., more meet food safety requirements.
(3) pulullan polysaccharide is polymer substance that is colourless, tasteless, odorless, so add the local flavor that pulullan polysaccharide can not change mashed garlic in mashed garlic.
Detailed description of the invention
Embodiment 1
(1) select commercially available nothing to go mouldy, without germinate and not through the fresh head of garlic of chilling treatment be raw material.
(2) by after the peeling of the raw material head of garlic, cleaning, blanching 3 minutes in 90 DEG C of water.
(3), after garlic clove being mixed according to the ratio of mass ratio 2: 1 with water, smash to pieces with stone roller alms bowl and make mashed garlic.
(4) in mashed garlic, add the pulullan polysaccharide accounting for mashed garlic quality 5%.
On May 19th, 2006, health ministry has issued No. 8 bulletin, and pulullan polysaccharide is one of newly-increased four kinds of food additives products, can use in candy, chocolate-coated, diaphragm, compound seasoner and fruit-vegetable juice beverage.Pulullan polysaccharide is polymer substance that is colourless, tasteless, odorless, so add the local flavor that pulullan polysaccharide can not change mashed garlic in mashed garlic.The present invention uses pulullan polysaccharide, safety non-toxic, compared with color stabilizer conventional in food as sulfurous acid, sodium sulfite etc., more meets food safety requirements.
(5) adopt combined package bag vacuum packaging, require vacuum 0.045MPa.
(6) adopt 80 DEG C of pasteurizations 30 minutes, be then cooled to room temperature.
Embodiment 2
(1) the old garlic through chilling treatment is selected naturally to place in the environment of 25-35 DEG C after 15-30 days as raw material;
(2) by after the peeling of the raw material head of garlic and cleaning, 95 DEG C of blanchings 2 minutes.
(3), after garlic clove being mixed according to the ratio of mass ratio 2: 1 with water, smash to pieces with stone roller alms bowl and make mashed garlic.
(4) in mashed garlic, add the pulullan polysaccharide accounting for mashed garlic quality 6%.
(5) bottled final vacuum sealed cans, require vacuum 0.04MPa.
(6) adopt 90 DEG C of pasteurizations 30 minutes, be then cooled to room temperature.
Embodiment 3
(1) select commercially available nothing to go mouldy, without germinate and not through the fresh head of garlic of chilling treatment be raw material.
(2) by after the peeling of the raw material head of garlic, cleaning, 95 DEG C of blanchings 2.5 minutes.
(3), after garlic clove being mixed according to the ratio of mass ratio 2: 1 with water, smash to pieces with stone roller alms bowl and make mashed garlic.
(4) in mashed garlic, add the pulullan polysaccharide accounting for mashed garlic quality 7%.
(5) adopt combined package bag vacuum packaging, require vacuum 0.05MPa.
(6) adopt 85 DEG C of pasteurizations 30 minutes, be then cooled to room temperature afterwards.
The color and luster of mashed garlic prepared by above-mentioned three embodiments and local flavor situation are evaluated, the results are shown in following table.
| Color and luster changes | Flavor variations | |
| Embodiment 1 | Preserve after 3 months, color and luster is white, unchanged | Garlicky dense |
| Embodiment 2 | Preserve after 3 months, color and luster is white, unchanged | Garlicky dense |
| Embodiment 3 | Preserve after 3 months, color and luster is white, unchanged | Garlicky dense |
| Reference examples | Garlic just turns green after smashing 4 hours to pieces | Local flavor is without significant change |
Note: reference examples is the mashed garlic without any process.
Can be found out by above-mentioned data, mashed garlic quality stability prepared by the present invention is far away higher than the mashed garlic without any process.
Claims (1)
1. a control method for Greening of Garlic Purees, is characterized in that, comprises the following steps:
(1) Feedstock treating: select without going mouldy, without germinate and not through the fresh head of garlic of chilling treatment be raw material, or without going mouldy, without germinate and through the old garlic of chilling treatment in the environment of 25-35 DEG C naturally placement after 15-30 days as raw material;
(2) blanching process: after the peeling of the raw material head of garlic and cleaning, blanching 2 minutes-3 minutes in 90-95 DEG C of water;
(3) mashed garlic preparation: after being mixed according to the ratio of mass ratio 2: 1 with water by garlic clove, make mashed garlic;
(4) color retention: add the pulullan polysaccharide accounting for mashed garlic quality 5%-7% in mashed garlic;
(5) pack: adopt package bag vacuum packaging, or bottled final vacuum sealed cans, require vacuum 0.04-0.05MPa;
(6) pasteurization: adopt 80-90 DEG C of pasteurization 30-40 minute, be cooled to room temperature after sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410444349.4A CN104222967B (en) | 2014-09-03 | 2014-09-03 | A kind of control method of Greening of Garlic Purees |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410444349.4A CN104222967B (en) | 2014-09-03 | 2014-09-03 | A kind of control method of Greening of Garlic Purees |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104222967A CN104222967A (en) | 2014-12-24 |
| CN104222967B true CN104222967B (en) | 2016-04-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410444349.4A Expired - Fee Related CN104222967B (en) | 2014-09-03 | 2014-09-03 | A kind of control method of Greening of Garlic Purees |
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| Country | Link |
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| CN (1) | CN104222967B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100027323A1 (en) * | 2021-10-25 | 2023-04-25 | Gianluca Franzoni | METHOD OF PREPARATION OF A COMPOSITION INCLUDING BULBS OR BULBS OF ALLIUM AMPELOPRASUM, COMPOSITION OBTAINED BY SAID METHOD, AND USE OF SAID COMPOSITION AS A FLAVOR ENHANCER. |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509596A (en) * | 2016-11-02 | 2017-03-22 | 山东农业大学 | Method of preventing greening of mashed garlics |
| CN113229352A (en) * | 2021-05-26 | 2021-08-10 | 山东一品农产集团有限公司 | Method for preventing green change of garlic at normal temperature |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019681B (en) * | 2007-04-03 | 2011-08-17 | 江苏省农业科学院 | Control method of mushed garlic producing process with control on greening and its product |
| CN101066113A (en) * | 2007-06-04 | 2007-11-07 | 山东一品农产集团有限公司 | Canned mashed garlic and its production process |
| CN102960827B (en) * | 2012-12-25 | 2014-04-09 | 山东农业大学 | Method for preventing mashed garlic from greening |
-
2014
- 2014-09-03 CN CN201410444349.4A patent/CN104222967B/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100027323A1 (en) * | 2021-10-25 | 2023-04-25 | Gianluca Franzoni | METHOD OF PREPARATION OF A COMPOSITION INCLUDING BULBS OR BULBS OF ALLIUM AMPELOPRASUM, COMPOSITION OBTAINED BY SAID METHOD, AND USE OF SAID COMPOSITION AS A FLAVOR ENHANCER. |
| WO2023073554A1 (en) * | 2021-10-25 | 2023-05-04 | Franzoni Gianluca | Method of preparation of a composition comprising bulbs or bulbils of allium ampeloprasum, composition obtained by said method, and use of said composition as a flavor enhancer. |
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