CN104872572B - A kind of preparation method of non-thermal technology mashed garlic - Google Patents
A kind of preparation method of non-thermal technology mashed garlic Download PDFInfo
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- CN104872572B CN104872572B CN201510266518.4A CN201510266518A CN104872572B CN 104872572 B CN104872572 B CN 104872572B CN 201510266518 A CN201510266518 A CN 201510266518A CN 104872572 B CN104872572 B CN 104872572B
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 84
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 25
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 24
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 238000005360 mashing Methods 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000004090 dissolution Methods 0.000 claims abstract description 16
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 claims abstract description 16
- 235000019345 sodium thiosulphate Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000015165 citric acid Nutrition 0.000 claims abstract description 15
- 235000013343 vitamin Nutrition 0.000 claims abstract description 14
- 239000011782 vitamin Substances 0.000 claims abstract description 14
- 229940088594 vitamin Drugs 0.000 claims abstract description 14
- 229930003231 vitamin Natural products 0.000 claims abstract description 14
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 13
- 239000004927 clay Substances 0.000 claims abstract description 8
- 238000005138 cryopreservation Methods 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 230000008859 change Effects 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 4
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 4
- 235000010081 allicin Nutrition 0.000 description 4
- 241001507939 Cormus domestica Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000003112 inhibitor Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 2
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 2
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 2
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 2
- 235000015295 alliin Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to technical field of agricultural product process, especially a kind of preparation method of non-thermal technology mashed garlic includes the following steps：A. prepare garlic clove；B. it is beaten the preparation of liquid：1L 4 DEG C of sterilizing water dissolution 0.45g 0.9g sodium thiosulfate, 6.67 8.3g vitamin Cs, 0.75 1.67g potassium sorbates, 0 6.67g citric acids are used per 500g garlic cloves；C. it is beaten：After garlic clove is mixed with mashing liquid, it is put into clay shredder and is ground into mashed garlic；D. finished product packing：Mashed garlic package bag vacuum is packed or is filled in vial；E. it stores；Cryopreservation or room temperature storage under the conditions of 4 DEG C.The preparation method of non-thermal technology mashed garlic of the present invention, process is simple, and the mashed garlic produced has and can keep its original local flavor and color and luster, and has the characteristics of long quality guarantee period, has higher economic benefit.
Description
Technical field
The present invention relates to technical field of agricultural product process, especially a kind of preparation method of non-thermal technology mashed garlic.
Background technology
Garlic is Liliaceae allium, and bulb has high nutritive value, containing the largely protein beneficial to human body,
Amino acid, vitamin, fat, trace element and sulfide etc., especially allicin and alliin with bactericidal effect, have one
Fixed medical value, many countries increasingly pay attention to the research to garlic food.
China's garlic resource is abundant, numerous in variety, fine quality, and yield accounts for a quarter of world's total amount, and export volume occupies
The 4th, the world is raw material garlic big export country in the world.But since the storage period of garlic is short, easily germinates, is mildew and rot and rotten, to big
The direct edible and preservation of garlic brings limitation.In addition to fresh food, under the premise of not destroying effective ingredient substantially, garlic is developed
Series of products (mashed garlic, garlic juice, garlic pieces, garlic powder etc.) is of great significance, not only convenient, also solves garlic storage period
It is short, the problems such as easily germinateing, go rotten and is rotten.But usually occurs colour-change phenomena in process, severely impacted product
Presentation quality becomes the principal element for interfering garlic further processing.
It all can have the function that sterilization enzyme inactivation to prevent discoloration by heating in the common processing method of mashed garlic, but heat
Functional component can be made to change during processing, flavor reduces, and offending boiling taste occurs.And the feature wind of garlic itself
Taste ingredient is that many catering trades need, therefore establish a kind of new method, can prevent discoloration and keep strong garlic
Fragrance is imperative.
Mashed garlic formed flavor substance principle be：When garlic is cut open or squeezes broken, a kind of nothing for being present in cytoplasm
The tasteless flavour precursors alliin of color, contacts with the allinase being present in vacuole, is hydrolyzed to strong impulse by allinase
The grease allicin of smell, allicin are easier to be reduced into diallyl disulfide.Allicin and its derivative a variety of sulfide often with
The formal distribution of oil is the main constituents of garlic flavor, is relatively vulnerable to destruction during heating, further in garlic juice
Reduction generates the mercaptan without acid.
Traditional mashed garlic product processing is cumbersome, needs by thermal sterilization enzyme deactivation process so that mashed garlic product has one kind
Flavor is heated, the deficiencies of losing the characteristic flavor on basis ingredient of garlic itself, affect the taste or the not long shelf-life of mashed garlic itself,
Therefore, find it is a kind of it is easy to operate, be not required to heating and can preserve for a long time and the garlic of the color and flavor of not losing mashed garlic itself
The processing method of mud is imperative.
In mashed garlic process, the effect of heating is mainly used for enzyme deactivation to prevent green change, and passes through present invention research and demonstrate,prove
In fact, can be by adding the green inhibitor become with brown stain, the color and flavor without the certifiable mashed garlic of heating were at 1 year or more
It does not change.Through retrieval present invention report not disclosed at home and abroad, at home and abroad not disclosed use.
Invention content
The purpose of the present invention is to provide a kind of preparation methods of the simple non-thermal technology mashed garlic of process.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of preparation method of non-thermal technology mashed garlic, includes the following steps：
A. prepare garlic clove；
B. it is beaten the preparation of liquid：
Per 500g garlic cloves using 4 DEG C of sterilizing water dissolution 0.45g-0.9g sodium thiosulfate of 1L, 6.67-8.3g vitamin Cs,
0.75-1.67g potassium sorbates, 0-6.67g citric acids；
C. it is beaten：
After garlic clove is mixed with mashing liquid, it is put into clay shredder and is ground into mashed garlic；
D. finished product packing：
Mashed garlic package bag vacuum is packed or is filled in vial；
E. it stores；
Cryopreservation or room temperature storage under the conditions of 4 DEG C.
Wherein, in stepb：The citric acid of addition is 3.33-6.67g.
Wherein, in stepb：It is tieed up using 1L 4 DEG C of sterilizing water dissolution 0.45g sodium thiosulfate, 6.67g per 500g garlic cloves
Raw element C, 3.33g citric acid and 0.75g potassium sorbates, are made mashing liquid.
Wherein, in stepb：1L 4 DEG C of sterilizing water dissolution 0.77g sodium thiosulfate, 8g vitamins are used per 500g garlic cloves
Mashing liquid is made in C and 1.67g potassium sorbates.
Wherein, in stepb：It is tieed up using 1L 4 DEG C of sterilizing water dissolution 0.90g sodium thiosulfate, 6.67g per 500g garlic cloves
Raw element C, 3.33g citric acid and 0.75g potassium sorbates, are made mashing liquid.
Wherein, in stepb：It is tieed up using 1L 4 DEG C of sterilizing water dissolution 0.45g sodium thiosulfate, 8.30g per 500g garlic cloves
Raw element C, 6.67g citric acid and 0.75g potassium sorbates, are made mashing liquid.
The beneficial effects of the present invention are：
The preparation method of non-thermal technology mashed garlic of the present invention, process is simple, and the mashed garlic produced has energy
Its original local flavor and color and luster are kept, and has the characteristics of long quality guarantee period, there is higher economic benefit.It can be used for large batch of garlic
Mud produces, and has very high practical application and promotional value.
Specific implementation mode
With reference to specific embodiment, the specific implementation mode of the present invention is described in further detail.
A kind of preparation method of non-thermal technology mashed garlic of the present invention, includes the following steps：
A. prepare garlic clove；
B. it is beaten the configuration of liquid：
Per 500g garlic cloves using 1L4 DEG C of sterilizing water dissolution 0.45g-0.9g sodium thiosulfate, 6.67-8.3g vitamin Cs,
0.75-1.67g potassium sorbates, 0-6.67g citric acids.
C. it is beaten：
After garlic clove is mixed with mashing liquid, it is put into clay shredder and is ground into mud.
D. finished product packing：
Mashed garlic package bag vacuum is packed or is filled in vial.
E. it stores；
Cryopreservation or room temperature storage under the conditions of 4 DEG C.
Embodiment 1：
With 4 DEG C of sterilizing water dissolution 0.45g sodium thiosulfate of 1L, 6.67g vitamin Cs, 3.33g citric acids and 0.75g sorbs
Mashing liquid is made in sour potassium.It after 500g garlic cloves are mixed with mashing liquid, is put into clay shredder and is ground into mashed garlic, postposition is vacuum-packed
In 4 DEG C of cryopreservations.
Embodiment 2：
With 4 DEG C of sterilizing water dissolution 0.77g sodium thiosulfate of 1L, 8g vitamin Cs and 1.67g potassium sorbates, mashing is made
Liquid.It after 500g garlic cloves are mixed with mashing liquid, is put into clay shredder and is ground into mashed garlic, vacuum packaging is placed on 4 DEG C of cryopreservations.
Embodiment 3：
With 4 DEG C of sterilizing water dissolution 0.90g sodium thiosulfate of 1L, 6.67g vitamin Cs, 3.33g citric acids and 0.75g sorbs
Mashing liquid is made in sour potassium.It after 500g garlic cloves are mixed with mashing liquid, is put into clay shredder and is ground into mashed garlic, postposition is vacuum-packed
In 4 DEG C of cryopreservations.
Embodiment 4：
With 4 DEG C of sterilizing water dissolution 0.45g sodium thiosulfate of 1L, 8.30g vitamin Cs, 6.67g citric acids and 0.75g sorbs
Mashing liquid is made in sour potassium.It after 500g garlic cloves are mixed with mashing liquid, is put into clay shredder and is ground into mashed garlic, postposition is vacuum-packed
In 4 DEG C of cryopreservations.
Above four kinds of methods preserve (be equivalent to preserved 2 years at 4 DEG C or room temperature 2 months) after two weeks, mashed garlic color at 37 DEG C
It is not substantially change with taste, illustrates that it can have the very long shelf-life.Wherein embodiment 1 is optimum proportioning.
According to the principle of garlic flavor generation and green change and brown stain, we prevent the inhibitor of green change and brown stain by addition
To replace heating process, you can obtain the better mashed garlic product of sense organ, and the active principle of garlic can be effectively retained.Due to addition
Green change and the inhibitor of brown stain be all food-grade, and additive amount meets national standard, therefore adds it in mashed garlic and be
It is feasible.
Claims (6)
1. a kind of preparation method of non-thermal technology mashed garlic, it is characterised in that：Include the following steps：
A. prepare garlic clove；
B. it is beaten the preparation of liquid：
1L 4 DEG C of sterilizing water dissolution 0.45g-0.9g sodium thiosulfate, 6.67-8.3g vitamin Cs, 0.75- are used per 500g garlic cloves
1.67g potassium sorbates, 0-6.67g citric acids；
C. it is beaten：
After garlic clove is mixed with mashing liquid, it is put into clay shredder and is ground into mashed garlic；
D. finished product packing：
Mashed garlic package bag vacuum is packed or is filled in vial；
E. it stores；
Cryopreservation or room temperature storage under the conditions of 4 DEG C.
2. a kind of preparation method of non-thermal technology mashed garlic as described in claim 1, it is characterised in that：
In stepb：The citric acid of addition is 3.33-6.67g.
3. a kind of preparation method of non-thermal technology mashed garlic as described in claim 1, it is characterised in that：
In stepb：
Per 500g garlic cloves using 4 DEG C of sterilizing water dissolution 0.45g sodium thiosulfate of 1L, 6.67g vitamin Cs, 3.33g citric acids and
Mashing liquid is made in 0.75g potassium sorbates.
4. a kind of preparation method of non-thermal technology mashed garlic as described in claim 1, it is characterised in that：
In stepb：
4 DEG C of sterilizing water dissolution 0.77g sodium thiosulfate of 1L, 8g vitamin Cs and 1.67g potassium sorbates, system are used per 500g garlic cloves
Slurries in dozen.
5. a kind of preparation method of non-thermal technology mashed garlic as described in claim 1, it is characterised in that：
In stepb：
Per 500g garlic cloves using 4 DEG C of sterilizing water dissolution 0.90g sodium thiosulfate of 1L, 6.67g vitamin Cs, 3.33g citric acids and
Mashing liquid is made in 0.75g potassium sorbates.
6. a kind of preparation method of non-thermal technology mashed garlic as described in claim 1, it is characterised in that：
In stepb：
Per 500g garlic cloves using 4 DEG C of sterilizing water dissolution 0.45g sodium thiosulfate of 1L, 8.30g vitamin Cs, 6.67g citric acids and
Mashing liquid is made in 0.75g potassium sorbates.
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| CN201510266518.4A CN104872572B (en) | 2015-05-22 | 2015-05-22 | A kind of preparation method of non-thermal technology mashed garlic |
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| CN106722449A (en) * | 2016-11-25 | 2017-05-31 | 山东极合蒜农业发展有限公司 | A kind of utilization physical method prevents the production method of mashed garlic greening |
| CN108271990A (en) * | 2017-12-25 | 2018-07-13 | 中国农业科学院农产品加工研究所 | The method that wet method shearing crushing prepares garlic slurry |
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| CN1202329A (en) * | 1998-06-16 | 1998-12-23 | 王兵 | Mashed garlic seasoning and its producing technology |
| 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 |
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