CN108271990A - The method that wet method shearing crushing prepares garlic slurry - Google Patents
The method that wet method shearing crushing prepares garlic slurry Download PDFInfo
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- CN108271990A CN108271990A CN201711418679.6A CN201711418679A CN108271990A CN 108271990 A CN108271990 A CN 108271990A CN 201711418679 A CN201711418679 A CN 201711418679A CN 108271990 A CN108271990 A CN 108271990A
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
The invention discloses the methods that a kind of shearing crushing of wet method prepares garlic slurry comprising following steps：Step 1: fresh garlic is obtained pretreated garlic clove successively by pre-processing；It is then 1~2 by weight with the first mixed liquor Step 2: pretreated garlic clove is sliced:1 ratio mixing, obtains solidliquid mixture；Step 3: solidliquid mixture is placed in 1~4min of pulverization process in wet process disintegrator, garlic slurry is obtained；It is then aseptically filling in squeeze bottle Step 4: garlic slurry is placed in high pressure homogenizer progress 20~30min of homogenization, it is placed in 4 DEG C or stored refrigerated under room temperature.The garlic slurry Product Status stabilization, uniform particle sizes, the shelf life that are prepared of the present invention is longer, and the preparation process of the present invention is simple and convenient to operate, and suitable for industrial mass production, has higher economic benefit.
Description
Technical field
The present invention relates to garden stuff processing and preparation method technical fields.It is more particularly related to which a kind of wet method is cut
Cut the method that crushing prepares garlic slurry.
Background technology
Garlic belongs to Liliaceae allium, is perennial herb, can eat raw or is used as medicine with bulb.Garlic is widely used as
Essence, fragrance, flavouring, health products etc..China's garlic resource is abundant, is the world's largest garlic producing country, and go out for maximum
Mouth state.Garlic has very high nutritive value, even more good natural green drug, stagnant, anti-curing oncoma, toxin expelling with middle benefit gas row
Gut purge, reduction blood glucose, prevention cardiovascular and cerebrovascular disease, vigorous energy, preventing cold and other effects.Garlic is a kind of half rotten fragrance,
Nearly 30% garlic due to respiration or rots and is wasted in storage, and garlic deep processing is to solve
One of main path of this problem.Garlic product mainly has dewatered garlic flake, garlic powder, garlic oil and garlic curing food at present, greatly
Garlic slurry can be used as a kind of novel converted products, convenient, and nutritional ingredient can retain substantially.
It is a kind of novel physical processing techniques that wet method, which shears crushing technology, can be used for fruit and vegetable, soy nuts, five cereals
The wet method super-fine slurrying of the materials such as coarse cereals, fish-skin shrimp bone.Its principle is to make full use of shearing pulverization principle, mutual by rotor
Precision engagement, rotor generate intensive shear, shock, grinding and cavitation under the operating of superelevation linear velocity, material are made to reach aobvious
The crushing quality of material can be improved in the crushing effect of work.High pressure homogenization technique is alternatively referred to as " the homogeneous technology of high-pressure fluid nanometer ",
It can make the material of suspended liquid status under super-pressure (reaching as high as 60000psi) effect, flow through at a high speed with special internal structure
Vessel (high-pressure homogeneous chamber), make material that physics, chemistry, a series of variations such as structural property occur, be finally reached the effect of homogeneous
Fruit.This technology is applied to food and beverage industry, can make product homogenisation and emulsification, improves product stability.
It in the research carried out both at home and abroad at present, is starched about garlic, in the preparation method of mashed garlic, majority is using blanching, boiling etc.
Heat treatment process changes the original characteristic flavor on basis of fresh garlic, leads to the loss of the nutritional ingredients such as thiosulfinate；And one
In a little non-thermal technology preparation processes, garlic slurry discoloration is serious, and garlic odour taste is heavier, and obtained garlic slurry to have serious layering existing
As state labile is shorter so as to cause the shelf-life.
Therefore, seek one kind and neither destroying the original nutritional quality of fresh garlic and characteristic flavor on basis, and uniform color is without discoloration, garlic
Stink is thin, Product Status is stable, the preparation method of the longer garlic slurry of uniform particle sizes, shelf life is extremely urgent.
Invention content
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of wet method shearing crushing prepare garlic slurry method, by garlic into
Row whole grain is impregnated, the multistep of immersion and concentrate package pre-processes after peeling, the garlic odour taste of garlic can be removed, after pretreatment
Garlic by slice and wet method shearing crush, can keep garlic original nutritional quality and characteristic flavor on basis while, prevent
Only garlic discoloration, and can be good at removing the garlic odour taste of garlic, finally obtain Product Status stabilization, uniform particle sizes, shelf life
Longer garlic slurry.The preparation process of the present invention is simple and convenient to operate, and suitable for industrial mass production, has higher economic effect
Benefit.
In order to realize these purposes and other advantages according to the present invention, provides a kind of wet method shearing crushing and prepare garlic slurry
Method comprising following steps：
Step 1: fresh garlic is obtained pretreated garlic clove successively by pre-processing；
It is then 1~2 by weight with the first mixed liquor Step 2: pretreated garlic clove is sliced:1 ratio is mixed
It closes, obtains solidliquid mixture；The preparation method of first mixed liquor is：By salt, citric acid, sodium ascorbate, spirulina, sorbic acid
Potassium is mixed with sterile water, control salt, citric acid, sodium ascorbate, spirulina, potassium sorbate mass concentration be respectively 5.84
~19.48g/L, 0.48~1.92g/L, 0.2~0.5g/L, 0.01~0.05g/L and 0.75g/L；
Step 3: solidliquid mixture is placed in 1~4min of pulverization process in wet process disintegrator, garlic slurry is obtained；
Step 4: garlic slurry is placed in progress 20~30min of homogenization in high pressure homogenizer, then aseptically fill
Loaded in squeeze bottle, being placed in 4 DEG C or stored refrigerated under room temperature.
Preferably, the method that the described wet method shearing crushing prepares garlic slurry, the temperature control of wet process disintegrator in step 3
It is made as 4~25 DEG C.
Preferably, the method that wet method shearing crushing prepares garlic slurry, the pressure of step 4 mesohigh homogenizer are
140~190MPa, temperature are 4~25 DEG C.
Preferably, the method that wet method shearing crushing prepares garlic slurry, step 1 are specially：
S1, fresh garlic is selected, garlic ball, which is connected root belt leather, immerses 60~90min of immersion in the second mixed liquor, obtains first
During which garlic handles 5min every 10min ultrasonic vibrations；
Second mixed liquor includes weight ratio 2:1:3 zinc sulfate, phytic acid and diethylene triamine pentamethylene phosphonic；
S2, by the first garlic-splitting-and, peeling, the first garlic after peeling is quickly put into third mixed liquor and is impregnated, will
The outer surface of subsurface first garlic of third mixed liquor, which is pricked, sets multiple apertures, from third mixed liquor after 30~40min of standing
Middle taking-up obtains the second garlic；
The preparation method of the third mixed liquor is：20~30 parts of peanut coat, 15~20 parts of core are taken in parts by weight
Peach diaphragma juglandis, 10~15 parts of almond peel, 5~9 parts of CORTEX ZINGIBERIS RHIZOMAE and 40~60 parts of sterile water are mixed and stirred for uniformly, heating
It to 110~120 DEG C of 40~50min of infusion, filters while hot, collects filtrate and filter residue, with sterile water washing filter residue 3 times, collection is washed
Wash liquid, filtrate and cleaning solution are mixed and thereto addition 5~11 parts of chitosan, 3~8 parts of beta-cyclodextrin, 1~3 part
Vitamin E, 0.01~0.03 part of cephalosporin and 0.6~1.2 part of citric acid, are sufficiently stirred to obtain the final product；
S3, one layer of concentrate is wrapped up into the second garlic outer surface, is then placed in hermetically sealed can, hermetically sealed can is placed in 5~8 DEG C
Refrigerator in preserve, after 20~40min take out nature stand to room temperature to get；
The preparation method of the concentrate is：It counts in parts by weight, takes 20~30 parts of third mixed liquor to heat and be concentrated into
Weight is 0.2 times of original weight amount, obtains the 4th mixed liquor；By the 4th mixed liquor and 0.4~0.8 part of mango essential oil, 0.1~
After 0.4 part of Peppermint essential oil, 0.03~0.08 part of glutathione, 3~8 parts of egg white and the mixing of 2~6 parts of cod-liver oil, stir
It mixes uniformly to obtain the final product.
Preferably, the method that the described wet method shearing crushing prepares garlic slurry, the slice of garlic clove is specially in step 2：Into
It before row slice, is uniformly applied on two sides of the edge of a knife and knife and spreads the concentrate, in edge of a knife knife after every partial application
The primary concentrate is smeared on two sides respectively.
Preferably, the method that wet method shearing crushing prepares garlic slurry does further the garlic slurry after homogenization
Processing, specially：It is put into after multiple cloth bags stand 20~30min in garlic slurry after homogenization and takes out all cloth bags, i.e.,
, the cocoanut shell of activated carbon is filled in any cloth bag.
Preferably, the method that wet method shearing crushing prepares garlic slurry, before filling, the squeeze bottle carries out
High pressure sterilization processing.
The present invention includes at least following advantageous effect：
1, the processing of step one and step 2 of the invention can carry out garlic enzyme deactivation, sterilization, effectively prevent garlic
Discoloration removes the garlic odour taste of garlic；Step 3 and step 4 are crushed by wet method shearing and high-pressure homogeneous finally obtain has original
The garlic of nutritious quality and characteristic flavor on basis is starched, and is sheared crushing technology using unique wet method, is made full use of shearing pulverization principle, carry
The crushing quality of high material, can remain the original nutritional ingredient of garlic, flavor and color and luster to the maximum extent, and broken grain size is equal
Evenness is higher, using high pressure homogenization technique, while can further making garlic slurry refinement, and can effectively kill micro- life in garlic slurry
Object, so that garlic is starched, in stable condition, grain size is more uniform, to extend the shelf-life of product garlic slurry.
2, sulfide is combined to form volatile allicin with allinase in garlic, and the volatilization of allicin is the master of the garlic odour taste of garlic
Source is wanted, the content of the protein in spirulina is up to 60~70%, and the allyl sulfides in garlic pieces is combined with protein, prevents sulphur
The combination of compound and allinase is to achieve the effect that deodorization, while spirulina has bacteriostasis, salt and spiral shell to gram positive bacteria
Garlic can be carried out antibacterial and kill microorganism by revolving algae, can extend the shelf-life of garlic slurry；Citric acid, sodium ascorbate and sorb
Sour potassium can inhibit garlic oxidation, prevents garlic from changing colour, ensures the color and luster of garlic；
3, chelating effect occurs for metalloenzyme in the phytic acid in the second mixed liquor, the zinc ion in zinc sulfate and garlic, prevents
Sulphur-containing substance in metal enzyme effect garlic and sulphur-containing substance is decomposed, in the adsorbable garlic of diethylene triamine pentamethylene phosphonic
Free sulfur-containing compound, to reach the garlic odour taste in removal garlic；The immersion of second mixed liquor can also effectively prevent garlic
In decomposition of the sulphur-containing substance in subsequent processing operations lead to the loss of nutritional ingredient；Peanut coat, walnut diaphragma juglandis, almond peel
Have effects that removal garlic odour, cephalosporin have gram-positive cocci stronger anti-by the liquid that infusion obtains with CORTEX ZINGIBERIS RHIZOMAE
Bacterium activity avoids the destruction to garlic inside active constituent instead of the sterilizing methods of conventional high temperature and pressure, keeps garlic former
Some nutritional ingredients；With metal ion complexation reaction can occur for chitosan, further suppress the decomposition of sulphur-containing substance in garlic；Profit
The ability that inclusion complex is generated with the hydrophobic cavity of beta-cyclodextrin can make many active constituents generate compound with beta-cyclodextrin, reach
To stable by inclusion complex physico-chemical property, and vitamin E and citric acid have preferable antioxidation, and third mixed liquor can not only
It is enough that deodorization, enzyme deactivation, sterilization are carried out to garlic, and oxidation, passivation light sensitivity and the temperature-sensitive of active material in garlic can be reduced
Property, the original nutritional ingredient of garlic and characteristic flavor on basis can be effectively kept；It is pricked in the outer surface of the first garlic and sets multiple apertures, promoted
Enter inside garlic into third mixed liquor, garlic inside is sterilized, enzyme deactivation；
4, third mixed liquor concentrate and mix with mango essential oil, Peppermint essential oil, glutathione, egg white and cod-liver oil
Concentrate is made, the protective film of one layer of oily can be formed in the outer surface of the second garlic, prevent garlic from being aoxidized in air
And garlic is caused to change colour, reduce the volatilization of effective active composition in garlic so that product garlic slurry can keep original color and luster, battalion
It forms point and characteristic flavor on basis, while the garlic odour taste of garlic can be removed, improve Garlic quality, the concentrate of oily can be better
It is adsorbed on garlic outer surface, by garlic and the absolute isolation of outside air；Simultaneously when being sliced to garlic clove, in the edge of a knife and knife
Two sides on all uniform apply spread concentrate, realize that side trimming is applied in garlic slice outer surface and spread concentrate, avoid cutting
The garlic slice exposure cut is aoxidized in air, prevents the volatilization of active ingredient in garlic；
5, the cloth bag of activated carbon is put into garlic slurry, the alliaceous odor in capable of starching the garlic that homogeneous obtains adsorbs, further
Garlic odour taste in removal garlic slurry obtained, improves the smell of garlic slurry, improves the overall quality of garlic slurry.
Part is illustrated to embody by further advantage, target and the feature of the present invention by following, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific implementation mode
With reference to embodiment, the present invention is described in further detail, to enable those skilled in the art with reference to specification
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
It should be noted that experimental method described in following embodiments is unless otherwise specified conventional method, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<Embodiment 1>
The present invention provides a kind of method that wet method shearing crushing prepares garlic slurry comprising following steps：
Step 1：Fresh garlic is selected, garlic ball is connected in root belt leather the second mixed liquor of immersion and impregnates 60min, obtains first
During which garlic handles 5min every 10min ultrasonic vibrations；It is by the first garlic-splitting-and, peeling, the first garlic after peeling is quick
It is put into third mixed liquor and impregnates, the outer surface of subsurface first garlic of third mixed liquor is pricked and sets multiple apertures, stand
It is taken out from third mixed liquor after 30min, obtains the second garlic；One layer of concentrate is wrapped up into second garlic outer surface, is then placed in
In hermetically sealed can, hermetically sealed can is placed in 5 DEG C of refrigerator and is preserved, nature is taken out after 20min and is stood to room temperature, pretreated garlic is obtained
Valve；
Second mixed liquor includes weight ratio 2:1:3 zinc sulfate, phytic acid and diethylene triamine pentamethylene phosphonic；
The preparation method of the third mixed liquor is：Take in parts by weight 20 parts of peanut coat, 15 parts of walnut diaphragma juglandis,
10 parts of almond peel, 5 parts of CORTEX ZINGIBERIS RHIZOMAE and 40 parts of sterile water are mixed and stirred for uniformly, being heated to 110 DEG C of infusion 40min, taking advantage of
Heat filtering collects filtrate and filter residue, with sterile water washing filter residue 3 times, collects cleaning solution, by filtrate and cleaning solution mix and to its
Middle addition 5 parts of chitosan, 3 parts of beta-cyclodextrin, 1 part of vitamin E, 0.01 part of cephalosporin and 0.6 part of lemon
Acid is sufficiently stirred to obtain the final product；
The preparation method of the concentrate is：It counts in parts by weight, takes 20 parts of third mixed liquor to heat and be concentrated into weight
It is 0.2 times of original weight amount, obtains the 4th mixed liquor；By the 4th mixed liquor and 0.4 part of mango essential oil, 0.1 part of peppermint essence
After oil, 0.03 part of glutathione, 3 parts of egg white and the mixing of 2 parts of cod-liver oil, stir evenly to obtain the final product；Step 2: being used in the edge of a knife
The knife of the concentrate is spread with uniformly being applied on two sides of knife, pretreated garlic clove is sliced, per partial application
It smears the primary concentrate respectively on two sides of edge of a knife knife afterwards, is then by weight by garlic pieces and the first mixed liquor
1:1 ratio mixing, obtains solidliquid mixture；
The preparation method of first mixed liquor is：By salt, citric acid, sodium ascorbate, spirulina, potassium sorbate with it is sterile
Water mix, control salt, citric acid, sodium ascorbate, spirulina, potassium sorbate mass concentration be respectively 5.84g/L,
0.48g/L, 0.2g/L, 0.01g/L and 0.75g/L；
Step 3: solidliquid mixture is placed in pulverization process 1min in the wet process disintegrator that temperature is 4 DEG C, garlic slurry is obtained；
Step 4: it is 140MPa that garlic slurry, which is placed in pressure, homogenization is carried out in the high pressure homogenizer that temperature is 4 DEG C
20min, the garlic after homogenization are put into the cloth bag of multiple cocoanut shells filled with activated carbon, are taken out after standing 20min in starching
All cloth bags, then that gained garlic slurry is aseptically filling in by high pressure sterilization treated squeeze bottle, juxtaposition
It is in 4 DEG C or stored refrigerated under room temperature.
<Embodiment 2>
The present invention provides a kind of method that wet method shearing crushing prepares garlic slurry comprising following steps：
Step 1：Fresh garlic is selected, garlic ball is connected in root belt leather the second mixed liquor of immersion and impregnates 90min, obtains first
During which garlic handles 5min every 10min ultrasonic vibrations；It is by the first garlic-splitting-and, peeling, the first garlic after peeling is quick
It is put into third mixed liquor and impregnates, the outer surface of subsurface first garlic of third mixed liquor is pricked and sets multiple apertures, stand
It is taken out from third mixed liquor after 40min, obtains the second garlic；One layer of concentrate is wrapped up into second garlic outer surface, is then placed in
In hermetically sealed can, hermetically sealed can is placed in 8 DEG C of refrigerator and is preserved, nature is taken out after 40min and is stood to room temperature, pretreated garlic is obtained
Valve；
Second mixed liquor includes weight ratio 2:1:3 zinc sulfate, phytic acid and diethylene triamine pentamethylene phosphonic；
The preparation method of the third mixed liquor is：Take in parts by weight 30 parts of peanut coat, 20 parts of walnut diaphragma juglandis,
15 parts of almond peel, 9 parts of CORTEX ZINGIBERIS RHIZOMAE and 60 parts of sterile water are mixed and stirred for uniformly, being heated to 120 DEG C of infusion 50min, taking advantage of
Heat filtering collects filtrate and filter residue, with sterile water washing filter residue 3 times, collects cleaning solution, by filtrate and cleaning solution mix and to its
Middle addition 11 parts of chitosan, 8 parts of beta-cyclodextrin, 3 parts of vitamin E, 0.03 part of cephalosporin and 1.2 parts of lemon
Acid is sufficiently stirred to obtain the final product；
The preparation method of the concentrate is：It counts in parts by weight, takes 30 parts of third mixed liquor to heat and be concentrated into weight
It is 0.2 times of original weight amount, obtains the 4th mixed liquor；By the 4th mixed liquor and 0.8 part of mango essential oil, 0.4 part of peppermint essence
After oil, 0.08 part of glutathione, 8 parts of egg white and the mixing of 6 parts of cod-liver oil, stir evenly to obtain the final product；
Step 2: with the knife for spreading the concentrate is uniformly applied on two sides of the edge of a knife and knife, after pretreatment
Garlic clove be sliced, per the primary concentrate is smeared after partial application respectively on two sides of edge of a knife knife, then by garlic
Piece and the first mixed liquor are 2 by weight:1 ratio mixing, obtains solidliquid mixture；
The preparation method of first mixed liquor is：By salt, citric acid, sodium ascorbate, spirulina, potassium sorbate with it is sterile
Water mix, control salt, citric acid, sodium ascorbate, spirulina, potassium sorbate mass concentration be respectively 19.48g/L,
1.92g/L, 0.5g/L, 0.05g/L and 0.75g/L；
Step 3: solidliquid mixture is placed in pulverization process 4min in the wet process disintegrator that temperature is 25 DEG C, garlic slurry is obtained；
Step 4: it is 190MPa that garlic slurry, which is placed in pressure, homogenization is carried out in the high pressure homogenizer that temperature is 25 DEG C
30min, the garlic after homogenization are put into the cloth bag of multiple cocoanut shells filled with activated carbon, are taken out after standing 30min in starching
All cloth bags, then that gained garlic slurry is aseptically filling in by high pressure sterilization treated squeeze bottle, juxtaposition
It is in 4 DEG C or stored refrigerated under room temperature.
<Embodiment 3>
The present invention provides a kind of method that wet method shearing crushing prepares garlic slurry comprising following steps：
Step 1：Fresh garlic is selected, garlic ball is connected in root belt leather the second mixed liquor of immersion and impregnates 75min, obtains first
During which garlic handles 5min every 10min ultrasonic vibrations；It is by the first garlic-splitting-and, peeling, the first garlic after peeling is quick
It is put into third mixed liquor and impregnates, the outer surface of subsurface first garlic of third mixed liquor is pricked and sets multiple apertures, stand
It is taken out from third mixed liquor after 35min, obtains the second garlic；One layer of concentrate is wrapped up into second garlic outer surface, is then placed in
In hermetically sealed can, hermetically sealed can is placed in 7 DEG C of refrigerator and is preserved, nature is taken out after 30min and is stood to room temperature, pretreated garlic is obtained
Valve；
Second mixed liquor includes weight ratio 2:1:3 zinc sulfate, phytic acid and diethylene triamine pentamethylene phosphonic；
The preparation method of the third mixed liquor is：Take in parts by weight 25 parts of peanut coat, 18 parts of walnut diaphragma juglandis,
13 parts of almond peel, 7 parts of CORTEX ZINGIBERIS RHIZOMAE and 50 parts of sterile water are mixed and stirred for uniformly, being heated to 115 DEG C of infusion 45min, taking advantage of
Heat filtering collects filtrate and filter residue, with sterile water washing filter residue 3 times, collects cleaning solution, by filtrate and cleaning solution mix and to its
Middle addition 8 parts of chitosan, 6 parts of beta-cyclodextrin, 2 parts of vitamin E, 0.02 part of cephalosporin and 0.9 part of lemon
Acid is sufficiently stirred to obtain the final product；
The preparation method of the concentrate is：It counts in parts by weight, takes 25 parts of third mixed liquor to heat and be concentrated into weight
It is 0.2 times of original weight amount, obtains the 4th mixed liquor；By the 4th mixed liquor and 0.6 part of mango essential oil, 0.3 part of peppermint essence
After oil, 0.06 part of glutathione, 6 parts of egg white and the mixing of 4 parts of cod-liver oil, stir evenly to obtain the final product；
Step 2: with the knife for spreading the concentrate is uniformly applied on two sides of the edge of a knife and knife, after pretreatment
Garlic clove be sliced, per the primary concentrate is smeared after partial application respectively on two sides of edge of a knife knife, then by garlic
Piece and the first mixed liquor are 1.5 by weight:1 ratio mixing, obtains solidliquid mixture；
The preparation method of first mixed liquor is：By salt, citric acid, sodium ascorbate, spirulina, potassium sorbate with it is sterile
Water mix, control salt, citric acid, sodium ascorbate, spirulina, potassium sorbate mass concentration be respectively 12.66g/L,
1.2g/L, 0.35g/L, 0.03g/L and 0.75g/L；
Step 3: solidliquid mixture is placed in pulverization process 3min in the wet process disintegrator that temperature is 4~25 DEG C, garlic is obtained
Slurry；
Step 4: it is 165MPa that garlic slurry, which is placed in pressure, homogenization is carried out in the high pressure homogenizer that temperature is 15 DEG C
25min, the garlic after homogenization are put into the cloth bag of multiple cocoanut shells filled with activated carbon, are taken out after standing 25min in starching
All cloth bags, then that gained garlic slurry is aseptically filling in by high pressure sterilization treated squeeze bottle, juxtaposition
It is in 4 DEG C or stored refrigerated under room temperature.
<Embodiment 4>
A kind of method that wet method shearing crushing prepares garlic slurry, is that fresh garlic is straight in step 1 with the difference of embodiment 3
It connects excessive valve, peeling, clean, obtain pretreated garlic clove, remaining condition and parameter are the same as embodiment 3.
<Embodiment 5>
The method that a kind of shearing crushing of wet method prepares garlic slurry, is with the difference of embodiment 3, in step 1 garlic ball without
The immersion of the second mixed liquor is crossed, a point valve, peeling are directly carried out.Remaining condition and parameter are the same as embodiment 3.
<Embodiment 6>
A kind of method that wet method shearing crushing prepares garlic slurry, is, the first garlic in step 1 with the difference of embodiment 3
Diameter is sliced after dividing valve, peeling.Remaining condition and parameter are the same as embodiment 3.
<Embodiment 7>
A kind of method that wet method shearing crushing prepares garlic slurry, is with the difference of embodiment 3, without third mixed liquor
It impregnates.Remaining condition and parameter are the same as embodiment 3.
<Embodiment 8>
A kind of method that wet method shearing crushing prepares garlic slurry, is with the difference of embodiment 3, in the first garlic in step 1
Outer surface do not prick and set multiple apertures, remaining condition and parameter are the same as embodiment 3.
<Embodiment 9>
A kind of method that wet method shearing crushing prepares garlic slurry, is, the second garlic in step 1 with the difference of embodiment 3
One layer of concentrate is not wrapped up in outer surface.Remaining condition and parameter are the same as embodiment 3.
<Embodiment 10>
The method that a kind of shearing crushing of wet method prepares garlic slurry, is with the difference of embodiment 3, the edge of a knife and knife in step 2
Concentrate is not smeared on two sides.Remaining condition and parameter are the same as embodiment 3.
<Embodiment 11>
The method that a kind of shearing crushing of wet method prepares garlic slurry, is with the difference of embodiment 3, in step 2, by garlic pieces with
The saline solution of a concentration of 5.84g/L mixes to obtain solidliquid mixture, remaining condition and parameter are the same as embodiment 3.
<Embodiment 12>
A kind of method that wet method shearing crushing prepares garlic slurry, is with the difference of embodiment 3, in step 4 after homogenization
Garlic slurry be not further processed.Remaining condition and parameter are the same as embodiment 3.
<Embodiment 13>
A kind of preparation method of garlic slurry, is with the difference of embodiment 3, using the conventional method system smashed to pieces in step 3
Obtain garlic slurry.Remaining condition and parameter are the same as embodiment 3.
<Embodiment 14>
A kind of preparation method of garlic slurry, is, garlic slurry is without homogenization in step 4, directly with the difference of embodiment 3
Tap into row sterile filling.Remaining condition and parameter are the same as embodiment 3.
<Embodiment 15>
According to conventional technical means, fresh garlic is chosen, a point valve is carried out, removes the peel, smashs to pieces, garlic slurry obtained is as a comparison
Example.
<Test example>
Same fresh garlic raw material is chosen, the method that the offer of the embodiment of the present invention 3~15 is respectively adopted prepares garlic slurry, and to obtaining
The garlic slurry arrived carries out the measurement of the foul smell of garlic, grain size, thiosulfinate content and content of microorganisms.
The foul smell of garlic is measured by sensory function's experiment：The garlic for taking same amount of embodiment 3~15 to be prepared
Slurry is applied to 13 bread as basic food on pieces for same batch of baking, and 13 non-smokings and the people of health is allowed to eat this respectively respectively
13 bread, after eating, the gas collection that is breathed out 13 eaters with 13 polybags；Randomly choose 30 volunteers, 30 will
Hope person is that in the faint solution of the stink of the dilution making of news methyl mercaptan (close to the stink of garlic) and can't smell stink
Solution when make the people of identical judgement, allow 30 volunteers to hear the gas in 13 polybags successively respectively, when hearing gas
Volunteer puts on an eyeshade, and often hears primary rest 5min and goes to hear next polybag again, record volunteer is in each polybag
Gas is given a mark, and scoring criterion is according to (weak) 1<2<3<4<5<6 (strong) seek 30 judging results of the gas in any polybag
Average value；Foul smell judging result refers to table 1；
The content of grain size and thiosulfinate：Particle size determination is using Mastersizer2000 laser particle size analyzers point
Analyse size distribution of emulsion situation.Dispersant is distilled water, and analytical model is general；Thiosulfinate assay refers to Guo
Little Ning (Guo little Ning, Zhou Linyan, Bi Jinfeng, wait garlic pieces intermediate waves it is infrared-changing temperature-pressure-difference and puffing technology optimization of drying [J] China
Food journal, 2016 (5):122-129.) method slightly modified.Take 10g garlics slurry in test tube, in vortex mixer fully
1min is mixed, 9min is stood, takes supernatant 1mL (or ultra-pure water 1mL) after 9800rpm centrifugations 10min, 10mmol/L or so is added
Cysteine solution 5mL, keep the temperature 15min after, take 0.2mL reaction mixtures dilute 20 times.1.5mM DTNB solution is added
After 0.5mL keeps the temperature 15min at 26 DEG C, its absorbance value A (or A0) is measured under 412nm wavelength.
ΔA412=A0-A
CThiosulfinate(mmol/mL)=(Δ A412×β)/(2×14150)
In formula, A0 is cysteine solution and the light absorption value after DTNB solution reactions；A is garlic slurry and cysteine solution
Reaction mixture and the light absorption value after DTNB solution reactions；β is extension rate；14150 be 2- nitro -5- thiobenzoates
(NTB) molar extinction coefficient at 412nm (optical path of 1cm)；
The grain size of garlic slurry, the content of thiosulfinate and shelf-life that embodiment 3~15 is prepared are measured respectively,
Measurement result refers to table 1：
The measurement of the content of 1 foul smell of table, grain size and thiosulfinate
| Foul smell (divides) | Grain size (μm) | The content (mmol/kg) of thiosulfinate | Shelf life (day) | |
| Embodiment 3 | 1.1 | 32.1±5.49μm | 12.56±0.06 | 180 |
| Embodiment 4 | 5.1 | 38.3±10.54μm | 8.40±0.18 | 120 |
| Embodiment 5 | 3.9 | 37.5±4.98μm | 9.74±0.07 | 134 |
| Embodiment 6 | 4.6 | 36.2±8.56μm | 9.12±0.11 | 145 |
| Embodiment 7 | 3.3 | 38.1±10.57μm | 9.56±0.09 | 148 |
| Embodiment 8 | 2.1 | 37.7±10.45μm | 11.23±0.06 | 167 |
| Embodiment 9 | 2.6 | 36.9±10.12μm | 10.98±0.07 | 163 |
| Embodiment 10 | 2.5 | 35.3±5.87μm | 10.27±0.08 | 132 |
| Embodiment 11 | 4.2 | 39.3±11.62μm | 9.49±0.11 | 128 |
| Embodiment 12 | 2.8 | 37.9±10.26μm | 9.12±0.14 | 159 |
| Embodiment 13 | 1.9 | 52.6±11.97μm | 5.63±0.32 | 105 |
| Embodiment 14 | 1.8 | 45.7±11.43μm | 5.76±0.29 | 98 |
| Embodiment 15 | 5.8 | 54.2±12.67μm | 5.37±0.34 | 30 |
Content of microorganisms measures：Total plate count is measured with reference to the method for GB 4789.2-2016；Escherichia coli are with reference to GB
4789.3-2016 the method for (the first method) measures；Mould and yeast are surveyed with reference to the method for GB 4789.15-2016 (the first method)
It is fixed；Respectively measure embodiment 3~15 be prepared garlic slurry preserve 0 day, 15 days, 30 days, 45 days and 60 days after total plate count,
The content of Escherichia coli, mould and yeast, measurement result refer to table 2~5；
The content (CFU/g) of 2 total plate count of table
| 0(d) | 15(d) | 30(d) | 45(d) | 60(d) | |
| Embodiment 3 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 50 |
| Embodiment 4 | ＜ 80 | ＜ 80 | ＜ 100 | ＜ 100 | ＜ 100 |
| Embodiment 5 | ＜ 50 | ＜ 50 | ＜ 80 | ＜ 80 | ＜ 80 |
| Embodiment 6 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 80 | ＜ 80 |
| Embodiment 7 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 80 | ＜ 80 |
| Embodiment 8 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 50 |
| Embodiment 9 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 80 |
| Embodiment 10 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 50 |
| Embodiment 11 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 50 |
| Embodiment 12 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 50 | ＜ 50 |
| Embodiment 13 | ＜ 80 | ＜ 80 | ＜ 80 | ＜ 100 | ＜ 100 |
| Embodiment 14 | ＜ 100 | ＜ 100 | ＜ 100 | ＜ 100 | ＜ 100 |
| Embodiment 15 | 1.83×103 | 1.85×103 | 1.89×103 | 1.92×103 | 1.98×103 |
The content (MPN/g) of 3 Escherichia coli of table
| 0(d) | 15(d) | 30(d) | 45(d) | 60(d) | |
| Embodiment 3 | ＜ 2.0 | ＜ 2.0 | ＜ 2.0 | ＜ 2.0 | ＜ 2.0 |
| Embodiment 4 | ＜ 3.0 | ＜ 3.0 | ＜ 3.0 | ＜ 3.0 | ＜ 3.0 |
| Embodiment 5 | ＜ 2.9 | ＜ 2.9 | ＜ 2.9 | ＜ 2.9 | ＜ 2.9 |
| Embodiment 6 | ＜ 3.0 | ＜ 3.0 | ＜ 3.0 | ＜ 3.0 | ＜ 3.0 |
| Embodiment 7 | ＜ 2.4 | ＜ 2.4 | ＜ 2.4 | ＜ 2.4 | ＜ 2.4 |
| Embodiment 8 | ＜ 2.2 | ＜ 2.2 | ＜ 2.2 | ＜ 2.2 | ＜ 2.2 |
| Embodiment 9 | ＜ 2.5 | ＜ 2.5 | ＜ 2.5 | ＜ 2.5 | ＜ 2.5 |
| Embodiment 10 | ＜ 2.5 | ＜ 2.5 | ＜ 2.5 | ＜ 2.5 | ＜ 2.5 |
| Embodiment 11 | ＜ 2.8 | ＜ 2.8 | ＜ 2.8 | ＜ 2.8 | ＜ 2.8 |
| Embodiment 12 | ＜ 2.5 | ＜ 2.5 | ＜ 2.5 | ＜ 2.5 | ＜ 2.5 |
| Embodiment 13 | ＜ 3.0 | ＜ 3.0 | ＜ 3.5 | ＜ 3.5 | ＜ 3.5 |
| Embodiment 14 | ＜ 3.0 | ＜ 3.0 | ＜ 3.0 | ＜ 4.0 | ＜ 4.0 |
| Embodiment 15 | ＜ 5.0 | ＜ 5.0 | ＜ 5.0 | ＜ 5.0 | ＜ 5.0 |
The content (CFU/g) of 4 mould of table
| 0(d) | 15(d) | 30(d) | 45(d) | 60(d) | |
| Embodiment 3 | ＜ 5 | ＜ 5 | ＜ 5 | ＜ 5 | ＜ 5 |
| Embodiment 4 | ＜ 10 | ＜ 10 | ＜ 10 | ＜ 10 | ＜ 10 |
| Embodiment 5 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 6 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 7 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 8 | ＜ 5 | ＜ 5 | ＜ 5 | ＜ 5 | ＜ 5 |
| Embodiment 9 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 10 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 11 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 12 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 |
| Embodiment 13 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 |
| Embodiment 14 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 |
| Embodiment 15 | ＜ 20 | ＜ 20 | ＜ 20 | ＜ 20 | ＜ 20 |
The content (CFU/g) of 5 yeast of table
| 0(d) | 15(d) | 30(d) | 45(d) | 60(d) | |
| Embodiment 3 | ＜ 5 | ＜ 5 | ＜ 5 | ＜ 5 | ＜ 5 |
| Embodiment 4 | ＜ 10 | ＜ 10 | ＜ 10 | ＜ 10 | ＜ 10 |
| Embodiment 5 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 6 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 7 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 8 | ＜ 5 | ＜ 5 | ＜ 5 | ＜ 5 | ＜ 5 |
| Embodiment 9 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 10 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 11 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 | ＜ 8 |
| Embodiment 12 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 |
| Embodiment 13 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 |
| Embodiment 14 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 | ＜ 18 |
| Embodiment 15 | ＜ 20 | ＜ 20 | ＜ 20 | ＜ 20 | ＜ 20 |
By table 1~5 it is found that being starched using the garlic that the method for the embodiment of the present invention 3 is prepared, compared with the side of embodiment 4~14
The garlic slurry that method is prepared, garlic odour taste is most light, grain size is small and uniform, nutriment thiosulfinate content highest, shelf
Phase longest, content of microorganisms are minimum and extension microbiology turbidity is smaller at any time；Specifically compared with embodiment 3, by embodiment 4
(garlic without whole grain impregnate, prick hole impregnate), embodiment 5 (without the immersion of the second mixed liquor), embodiment 6 (without
Prick hole, be put into third mixed liquor and impregnate), embodiment 7 (without the immersion of third mixed liquor), embodiment 8 is (in the first garlic
Outer surface do not prick set multiple apertures) and embodiment 9 (not wrapping up concentrate in the second garlic outer surface) determination data it is found that
Two mixed liquors impregnate whole grain garlic, third mixed liquor impregnates the garlic clove after peeling, in garlic clove outer surface, bundle is set
Multiple apertures and the second garlic outer surface wrap up concentrate treatment process, can to garlic carry out sterilising and enzyme inactivating from
And extend the shelf life of garlic slurry, the stability of Product Status is improved, the loss of garlic nutrition is reduced, and can remove garlic
Garlic odour taste；
Compared with Example 3, by embodiment 10 (not smearing concentrate on the edge of a knife and knife two sides), embodiment 11 (with food
Brine replace the first mixed liquor) and embodiment 12 (garlic slurry in be not put into cloth bag absorption foul smell) measurement result known to concentrate have
Have to the good deodorization of garlic, oxidation resistant effect, smearing concentrate is carried out to the knife of slice, greatly improves Product Status
Stability reduces the loss of nutriment；By embodiment 13 (using smash to pieces instead of wet method shear crush), embodiment 14 (not into
Row homogenization), embodiment 15 method of slurry (routinely prepare garlic) is it is found that wet method shearing crushes and high-pressure homogeneous processing is maximum
The original nutritional ingredient of holding garlic and characteristic flavor on basis of degree, and gained grain size is not only small but also uniform.
Number of devices and treatment scale described herein are the explanations for simplifying the present invention.To the present invention application,
Modifications and variations will be readily apparent to persons skilled in the art.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (7)
1. the method that wet method shearing crushing prepares garlic slurry, which is characterized in that it includes the following steps：
Step 1: fresh garlic is obtained pretreated garlic clove successively by pre-processing；
It is then 1~2 by weight with the first mixed liquor Step 2: pretreated garlic clove is sliced:1 ratio mixing, obtains
Solidliquid mixture；The preparation method of first mixed liquor is：By salt, citric acid, sodium ascorbate, spirulina, potassium sorbate with
Sterile water mixes, control salt, citric acid, sodium ascorbate, spirulina, potassium sorbate mass concentration be respectively 5.84~
19.48g/L, 0.48~1.92g/L, 0.2~0.5g/L, 0.01~0.05g/L and 0.75g/L；
Step 3: solidliquid mixture is placed in 1~4min of pulverization process in wet process disintegrator, garlic slurry is obtained；
Step 4: garlic slurry is placed in high pressure homogenizer progress 20~30min of homogenization, then aseptically it is filling in
In squeeze bottle, it is placed in 4 DEG C or stored refrigerated under room temperature.
2. the method that wet method shearing crushing as described in claim 1 prepares garlic slurry, which is characterized in that wet pulverizing in step 3
The temperature control of machine is 4~25 DEG C.
3. the method that wet method shearing crushing as claimed in claim 2 prepares garlic slurry, which is characterized in that step 4 mesohigh homogeneous
The pressure of machine is 140~190MPa, and temperature is 4~25 DEG C.
4. the method that wet method as claimed in claim 3 shearing crushing prepares garlic slurry, which is characterized in that step 1 is specially：
S1, fresh garlic is selected, garlic ball, which is connected root belt leather, immerses 60~90min of immersion in the second mixed liquor, obtains the first garlic,
Period handles 5min every 10min ultrasonic vibrations；
Second mixed liquor includes weight ratio 2:1:3 zinc sulfate, phytic acid and diethylene triamine pentamethylene phosphonic；
S2, by the first garlic-splitting-and, peeling, the first garlic after peeling is quickly put into third mixed liquor and is impregnated, by third
The outer surface of subsurface first garlic of mixed liquor, which is pricked, sets multiple apertures, is taken from third mixed liquor after standing 30~40min
Go out, obtains the second garlic；
The preparation method of the third mixed liquor is：20~30 parts of peanut coat, 15~20 parts of walnut point are taken in parts by weight
Heart wood, 10~15 parts of almond peel, 5~9 parts of CORTEX ZINGIBERIS RHIZOMAE and 40~60 parts of sterile water are mixed and stirred for uniformly, being heated to
110~120 DEG C of 40~50min of infusion, are filtered while hot, collect filtrate and filter residue, with sterile water washing filter residue 3 times, collect washing
Filtrate and cleaning solution are mixed and 5~11 parts of chitosan, 3~8 parts of beta-cyclodextrin, 1~3 part of dimension are added thereto by liquid
Raw element E, 0.01~0.03 part of cephalosporin and 0.6~1.2 part of citric acid, are sufficiently stirred to obtain the final product；
S3, one layer of concentrate is wrapped up into the second garlic outer surface, is then placed in hermetically sealed can, hermetically sealed can is placed in 5~8 DEG C of ice
Preserved in case, after 20~40min take out nature stand to room temperature to get；
The preparation method of the concentrate is：It counts in parts by weight, takes 20~30 parts of third mixed liquor to heat and be concentrated into weight
It is 0.2 times of original weight amount, obtains the 4th mixed liquor；By the 4th mixed liquor and 0.4~0.8 part of mango essential oil, 0.1~0.4
After the Peppermint essential oil, 0.03~0.08 part of glutathione, 3~8 parts of egg white and 2~6 parts of cod-liver oil of part mix, stirring is equal
It is even to obtain the final product.
5. the method that wet method shearing crushing as claimed in claim 4 prepares garlic slurry, which is characterized in that garlic clove cuts in step 2
Piece is specially：It before being sliced, is uniformly applied on two sides of the edge of a knife and knife and spreads the concentrate, after every partial application
Smear the primary concentrate respectively on two sides of edge of a knife knife.
6. the method that wet method shearing crushing as claimed in claim 5 prepares garlic slurry, which is characterized in that the garlic after homogenization
Slurry is further processed, specially：It is all that taking-up after multiple cloth bags stand 20~30min is put into garlic slurry after homogenization
Cloth bag to get, in any cloth bag be filled with activated carbon cocoanut shell.
7. the method that wet method shearing crushing as claimed in claim 6 prepares garlic slurry, which is characterized in that described before filling
Squeeze bottle has carried out high pressure sterilization processing.
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| CN111165820A (en) * | 2020-03-19 | 2020-05-19 | 道中道(山东)生物科技工程有限公司 | Selenium-rich garlic pickering emulsion and preparation method thereof |
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