CN106721937A - Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface - Google Patents

Abstract

The invention discloses local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface, it is made up of the raw material of following weight portion：Garlic, sodium acid carbonate, 50 ° of white wine, wheaten starch, broad bean paste, lemon juice, pimiento, black sesame powder, olive oil, Radix Angelicae Sinensis, white granulated sugar, herba houttuyniae powder and appropriate water；Potpourri is decocted after stir-frying, stew in soy sauce goes out fragrance, then mixing starch is wrapped in garlic sublist face, together be baked to it is dry during, flavoring section is attached to the surface of garlic, and by garlic except wax coat, the speed not only dried has been lifted, flavor molecule is easier attachment, the characteristics of garlic is more embodied itself as spices.

Description

Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface

Technical field

The invention belongs to the technology field of food, and in particular to the wind of complete dehydration after to a kind of removing surface wax Taste garlic and preparation method thereof.

Background technology

Dehydrated vegetables is the instant food that fresh vegetables is processed by drying and dehydrating, and its moisture is low, the shelf-life Long, storage and convenient transportation, packing cost is low is the important research direction of field of vegetable deep-processing.At present, whole world dehydration vegetable The t of the annual production of dish about 370,000, the annual output of China accounts for 40% or so of world's dehydrated vegetables, in recent years in 130,000 t or so Come, the situation that supply falls short of demand was once once occurring in World of Food industry fast development, dehydrated vegetables, and market has openings is larger.

Traditional Dehydrated Vegetable Processing technique is substantially tentatively to pre-process raw material, dehydrate, packing, preserving Step, pretreatment：The pretreatment of raw material includes finishing, blanching, color protection, protects crisp etc., wherein finishing include removal of impurities, clean, go handle, Go to push up, remove the peel, remove seed, cutting, carrying out appropriate pretreatment to vegetables can keep original local flavor and quality, and increase rehydration Property.Blanching：Before it is dried, most of vegetable raw-material has to pass through blanching treatment, for the activity of inhibitory enzyme, prevents vegetables from aoxidizing Brown stain, reduce microorganism pollution, while can exclusive segment moisture, make raw tissue soften be easy to drying.Research display, blanching pair The influence result of peroxidase activity and vitamin C content is 90 DEG C of the optimal blanching temperature of Dehydrated Cabbage, blanching in wild cabbage 45 seconds time.Research to the cutting length and blanching technological parameter of green asparagus, determines its cutting length for 5 cm ~ 6 cm, drift It is 90 DEG C ~ 95 DEG C to scald temperature, and the blanching time is 3.5 minutes ~ 4.0 minutes.Color protection：Micro NaCl is added in blanching solution Or NaHCO3 is the green protecting method commonly used in Dehydrated Vegetable Processing.Solution is in neutral or meta-alkalescence, it is possible to reduce enzymatic browning and The generation of non-enzymatic browning, also can effectively destroy vegetable surface wax coat, be beneficial to the metal ions such as Zn2+, Cu2+ and penetrate into shield Color, the color and luster to improving dehydrated vegetables has particularly significant effect.

Although above conventional method is easy, also have be not very science place, such as prepare need before dehydrated vegetables it is right Raw material carry out a certain degree of cutting process, could more advantageously facilitate the implementation of subsequent drying step, consequently, it is possible to will Cause the meat cell for constituting fresh vegetables to be destroyed, vacuole damage, cytosol outflow, intracellular nutrient and fragrance lipid by air or Person's autoxidation supporting of enzyme, produces smell substance, and nutrition, color and luster be not good enough, so doing cutting process before vegetable drying very It is improper.But, indivedual vegetables such as garlic, little tomato, carrot and asparagus lettuce etc., and because own vol is big and fleshy, dry Really bother, it is most important that influence high temperature goes out the link of enzyme, it is necessary to so that temperature uniformity, could can both play good Enzyme effect of going out, while ensure vegetables rehydration after brittleness and freshness.

The content of the invention

The present invention is prepared for a set of being made dry product for such as garlic dewatering vegetable to improve the quality of dehydrated garlic Method, while effectively protection garlic integrated degree, is rapidly completed go out enzyme and dehydration, is realized particular by following methods 's：

Local flavor garlic of complete dehydration after a kind of wax of removing surface, it is characterised in that be made up of the raw material of following weight portion：Garlic Son 800 ~ 1200,20 ~ 30,50 ° of white wine 250 ~ 300 of sodium acid carbonate, wheaten starch 40 ~ 55, broad bean paste 5 ~ 10, lemon juice 45 ~ 60, Pimiento 25 ~ 35, black sesame powder 50 ~ 65, olive oil 10 ~ 15, Radix Angelicae Sinensis 15 ~ 20, white granulated sugar 80 ~ 100, herba houttuyniae powder 8 ~ 14 and appropriate Water；

The preparation method of local flavor garlic of complete dehydration after a kind of wax of removing surface, it is characterised in that including following step Suddenly：

（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and 50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat, it is micro- through 800 ~ 900W Wave heating continues 3 ~ 5min and completes the enzyme that goes out to 80 ~ 90 DEG C；

（2）Mixing pimiento, black sesame powder and herba houttuyniae powder, first of short duration rolling quick-fried to sallow, be subsequently adding Radix Angelicae Sinensis, white granulated sugar and Other following residual components being not directed to, add 10 ~ 15 times of water of its weight portion, and decoction boils 1 ~ 2h, filter soup, insulation；

（3）It is right（2）Described soup carries out heating concentration, is subsequently adding wheaten starch, and stirring is sprayed to while hot to being gelatinized（1） Described garlic sublist face, is then placed in drying and dewatering 80 ~ 90% in chamber typed drying-machine, and skim-coat starch clothing is removed in vibrations.

Garlic of garlic has good brittleness, and granularity is plentiful, and juice containing amount is high, and cell arrangement closely, be accomplished not utilize In the case of external mechanical force, dehydration to garlic is completed, required material resources, manpower and financial resources are all very big, and dehydration Time lengthening likely results in garlic exocuticle and dries charing, extremely influences the way of quality, and our company is de- according to production for many years The experience and technology of water vegetables, it is determined that the perfect dehydration scheme of a set of garlic.

Invention carries out heating using microwave to garlic and goes out enzyme first, the step for it is indispensable, the mode of heating of microwave is to produce The electromagnetic field of alternation, polar molecule polarization and the alternation orientation with the additional alternating electromagnetic field change of polarity, so numerous in material Polar molecule because frequently mutually friction generates heat.The mode of traditional heating is to directly heat, it will usually cause the material must Palpus appearance is first hot, and inside does not reach should temperature, and after the enzyme that goes out is not thorough, or inside reaches temperature, outside is excessively led because of heat absorption Material denaturation is caused, the meaning of dehydrated vegetables is lost.The speed of heating using microwave is fast, reduces the loss of nutrient, and energy profit It is high with rate, without intermediate conduction medium.

Used as fresh vegetables, general water content is all more than 80%, and the dehydration standard of garlic is dehydration more than 75% , huge part is all water in garlic, and heating using microwave can make hydrone strenuous vibration production capacity, is applied not only to heat production and goes out Enzyme, while can turn into free state water, make itself to steam with " enlivening itself ", combination water and absorbent-type hydrone in cell Free energy reduction needed for hair, is more beneficial for the implementation of follow-up drying procedure.It is also noted that influence moisture evaporation factor except Beyond the atmospheric pressure of material local environment, material self structure also has certain restraining factors, and research finds the outer surface of plant The certain thickness wax coat of all more or less presence, is a kind of protective layer that plant secretion resists adverse environment, belongs to one layer Hydrophobic lipid, is wrapped in the surface of garlic, and the situation for causing garlic of general decortication to be put into water is a hydrophobic state, This point is highly detrimental to the completion of baking step.Invention according to this feature of garlic, using certain density sodium acid carbonate Solution adds the saponification liquor that 50 ° of white wine are made, and decortication garlic was dewaxed before this, and experiment is proved：By this stage dewaxing process Garlic subsequently drying duration than without this stage dewaxing program garlic it is low by nearly 30 ~ 40%, dewax solute than 2 ~ 3: 1,40 ~ 45 DEG C of temperature, 30 ~ 40min of process time, and the duration for reducing drying procedure can undoubtedly improve the product of dehydrated garlic Matter.

Garlic after dewaxing, surface lacks protection, during drying, usually due to the volatilization process of moisture, together When be in the condition of high temperature for a long time again, cause that garlic sublist skin portion meat is loose, scaling-off, this point is in the program of garlic rehydration Embody more substantially, be cleverly applied to garlic sublist face using the starch fluid of gelatinization in the program of drying here, successfully keep away Exempt from such case, the somewhat vibrations treatment after the completion of drying procedure of the stratum granulosum of gelatinization can just be peeled off, and the product of finished product are not influenceed Matter.

Beneficial effects of the present invention：Potpourri is decocted after stir-frying, and stew in soy sauce goes out fragrance, and then mixing starch is wrapped in garlic Surface, be together baked to it is dry during, flavoring section is attached to the surface of garlic, by garlic except wax coat, not only The speed of drying has been lifted, and flavor molecule is easier attachment, the characteristics of garlic is more embodied itself as spices.

Specific embodiment

Embodiment 1：

Local flavor garlic of complete dehydration after a kind of wax of removing surface, it is characterised in that by following weight portion（g）Raw material system Into：Garlic 1000, sodium acid carbonate 25,50 ° of white wine 260, wheaten starch 50, broad bean paste 8, lemon juice 50, pimientos 30, black sesame powder 55th, olive oil 12, Radix Angelicae Sinensis 18, white granulated sugar 90, herba houttuyniae powder 10 and appropriate water；

The preparation method of local flavor garlic of complete dehydration after a kind of wax of removing surface, it is characterised in that including following step Suddenly：

（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and 50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat, it is micro- through 800 ~ 900W Wave heating continues 3 ~ 5min and completes the enzyme that goes out to 80 ~ 90 DEG C；

（2）Mixing pimiento, black sesame powder and herba houttuyniae powder, first of short duration rolling quick-fried to sallow, be subsequently adding Radix Angelicae Sinensis, white granulated sugar and Other following residual components being not directed to, add 10 ~ 15 times of water of its weight portion, and decoction boils 1 ~ 2h, filter soup, insulation；

（3）It is right（2）Described soup carries out heating concentration, is subsequently adding wheaten starch, and stirring is sprayed to while hot to being gelatinized（1） Described garlic sublist face, is then placed in drying and dewatering 80 ~ 90% in chamber typed drying-machine, and skim-coat starch clothing is removed in vibrations.

Claims (2)

1. local flavor garlic being completely dehydrated after a kind of wax of removing surface, it is characterised in that be made up of the raw material of following weight portion： Garlic 800 ~ 1200,20 ~ 30,50 ° of white wine 250 ~ 300 of sodium acid carbonate, wheaten starch 40 ~ 55, broad bean paste 5 ~ 10, lemon juice 45 ~ 60th, pimiento 25 ~ 35, black sesame powder 50 ~ 65, olive oil 10 ~ 15, Radix Angelicae Sinensis 15 ~ 20, white granulated sugar 80 ~ 100, the He of herba houttuyniae powder 8 ~ 14 Appropriate water.

2. the preparation method of local flavor garlic being completely dehydrated after a kind of wax of removing surface according to claim 1, its feature It is, including following steps：

（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and 50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat, it is micro- through 800 ~ 900W Wave heating continues 3 ~ 5min and completes the enzyme that goes out to 80 ~ 90 DEG C；

（2）Mixing pimiento, black sesame powder and herba houttuyniae powder, first of short duration rolling quick-fried to sallow, be subsequently adding Radix Angelicae Sinensis, white granulated sugar and Other following residual components being not directed to, add 10 ~ 15 times of water of its weight portion, and decoction boils 1 ~ 2h, filter soup, insulation；

（3）It is right（2）Described soup carries out heating concentration, is subsequently adding wheaten starch, and stirring is sprayed to while hot to being gelatinized（1） Described garlic sublist face, is then placed in drying and dewatering 80 ~ 90% in chamber typed drying-machine, and skim-coat starch clothing is removed in vibrations.