CN1099577A - Odourless garlic powder producing method and products - Google Patents
Odourless garlic powder producing method and products Download PDFInfo
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- CN1099577A CN1099577A CN94111844A CN94111844A CN1099577A CN 1099577 A CN1099577 A CN 1099577A CN 94111844 A CN94111844 A CN 94111844A CN 94111844 A CN94111844 A CN 94111844A CN 1099577 A CN1099577 A CN 1099577A
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- garlic
- garlic powder
- odourless
- powder
- deodorization
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Abstract
The stinking-free garlic powder is obtained through the steps of peeling the garlic clores dripdrying after washing, partial dehydration to 50% of moisture content through low temp. drying, deodorizing treatment by soaking, deep dehydration through low temp. drying, and crushing into powder. Said invented stinking-free garlic powder preserves the allicin contained in the fresh garlic. Said allicin will not be solidified by the action of saliva enzyme in oral cavity. While eating it, there is a rich perfume of allicin but there is nos tinking odor produced in oral cavity.
Description
The invention belongs to flavouring and make the field.
Seasoning of garlic and pharmacological function are well-known, and garlic is subjected to human liking with its distinctive fragrance and bactericidal action always.But, because the allicin enzyme is easy to have an effect with human saliva of buccal cavity, make people's edible garlic after, in the oral cavity, produce long stink, thereby influence appetite of people and public contacts.
The purpose of this invention is to provide a kind of odourless garlic powder producing method, make the product of its production can keep the strong fragrance of fresh garlic, can not eat the back again and produce stink in the oral cavity.
The objective of the invention is to realize by following means.
The peeling of fresh garlic clove cleaned make its partial dehydration, through soaking after deodorization handles, make odourless garlic powder again through the low temperature drying deep dehydration and after pulverizing through low temperature drying.The garlic powder keeps contained allicin composition in the fresh garlic, and its allicin enzyme exists with the attitude of solidifying that is not acted on by human mouth saliva.
Adopt above means, because bright garlic is dry at low temperatures, the decomposition of can not volatilizing of its fragrant allicin composition, but be retained in the garlic powder; In addition, adopt the mode deodorization of soaking, the effective ingredient in the immersion liquid is infiltrated in the garlic, makes the allicin enzymic coagulation in the garlic, and the allicin enzyme can not acted on by human mouth saliva in people are edible, has avoided the generation of stink.
Below, the combined process condition is described in further detail feature of the present invention.
At first, with the peeling of fresh garlic clove, use the clear water rinsing, is the enhancing clean result, and the also available hot water (≤50 ℃) that is added with a small amount of citric acid and alum soaks and floats, and then with the clear water rinsing, drain.
Garlic clove low temperature drying in low temperature (≤50 ℃) drying machine with draining makes its partial dehydration, and it is 50～55% that dry result makes the garlic clove water content.The garlic clove of partial dehydration has the water imbibition more better than fresh garlic after drying, so that in the immersion deodorization of carrying out the below operation, make the effective ingredient in the deodorization immersion liquid be easy to infiltrate among the garlic body.
Will the garlic clove behind the partial dehydration immerse and soak deodorization in the deodorization liquid and handle, its concrete grammar can be below optional one in three kinds:
A) immersion liquid is formed: the activated silica (Ludox) of adding 0.1% in the clear water, 0.2% phytic acid (phytic acid) or its sodium salt, 0.2% ethanol (concentration 95%), 0.02% sorbic acid or its sylvite.Garlic clove soaks 3 days in immersion liquid after, with the clear water rinsing of flowing, drain again.
B) soaked 3 days in the unsaturated carbonate salting liquid with 1.5 times of amounts of garlic clove immersion, pull the back out and wash with the clear water that flows, drain, soak after 7 days in acetum 4.2% and take out, the clear water washing drains.
C) with the garlic section, in 28% acetum, to soak and took out in 8 hours, the clear water rinsing drains.
In these three kinds of deodorization immersion process,, wherein add activated silica and make assorted flavor absorbent a) to be the best, phytic acid is with the allicin enzyme that fixes, it is existed in the garlic powder to solidify attitude, and sorbic acid is as preventing going mouldy additive, the garlic surface in immersion process behind phytic acid and the sorbic acid infiltration partial dehydration.Spirit of vinegar effect in b method and the c method and phytic acid and sorbic acid are similar.Garlic after deodorization is handled had both kept allicin aroma ingredients contained in the fresh garlic, and the allicin enzyme is fixed, and existed with the attitude form of solidifying that is not acted on by human mouth saliva, can not produce stink after the people is edible.
Garlic after deodorization is handled after section, carries out low temperature drying to the garlic sheet and handles (≤50 ℃), makes its deep dehydration (water content about 5%), regrinds into fine powder, promptly gets odourless garlic powder behind 80～100 eye mesh screens excessively.Certainly also directly go on the market with the form of odorless garlic sheet without abrasive dust in the back.
For making the garlic powder have fair and clear outward appearance, after section is finished, can bleach the garlic sheet, anti-oxidant treatment, concrete method is, the garlic sheet was soaked 10～30 minutes in 0.0025%～0.005% potassium sulfite (or sodium) solution, carry out later operation after cleaning, draining again.
For adapting to the specific demand of fast food, available the present invention produces and meets the instant garlic powder that discharges whole aromatic substances behind the water fast, its method for making is such, after last garlic clove pulverizing after deodorization is handled, feeding the vapours that is no more than 70 ℃ earlier heats garlic sauce, after condensation, make through low temperature drying again.Under the gentleness of steam heated up, the volatile flavour in the garlic was released in the steam, and after the steam condensation, these materials are enriched in garlic powder surface, very easily dissolve during use and distribute in food.Generally speaking, this garlic powder can discharge whole aromatic substances in 2 seconds after meeting water, need 30 minutes and use common garlic powder to discharge 90% aromatic substance, therefore is particluarly suitable for using in fast food and the beverage industries.
Also available other the deep processing mode of odourless garlic powder of the present invention obtains corresponding series of products.For example:
When carrying out the deodorization processing, behind adding iodine or the salt compounded of iodine, the odorless that becomes contains iodine garlic powder.In manufacture process, add the micro-odourless garlic powder that contains that zinc, iron, calcium etc. become, and after in odourless garlic powder, adding five-spice powder, the spiced odourless garlic powder that becomes.
Claims (10)
1, a kind of odourless garlic powder producing method is a raw material with the fresh garlic, makes the garlic powder through pulverizing, drying, it is characterized in that fresh garlic clove peeling is cleaned, and makes its partial dehydration through low temperature drying, after soaking the deodorization processing, make odourless garlic powder after low temperature drying deep dehydration and the pulverizing again.
2, odourless garlic powder producing method according to claim 1 is characterized in that, described low temperature drying partial dehydration makes the garlic clove partial dehydration to water content 50～55%.
3, odourless garlic powder producing method according to claim 1 and 2 is characterized in that, described immersion deodorization processing method is meant after one of following three kinds of deodorization immersion process are handled, and with the clear water washing of flowing, drains again.
A) in immersion liquid, soak taking-up in 3 days; Immersion liquid is formed: the activated silica (Ludox) of adding 0.1% in the clear water, 0.2% phytic acid (phytic acid) or its sodium salt, 0.2% ethanol (concentration 95%), 0.02% sorbic acid or its sylvite;
B) garlic clove is immersed in the unsaturated carbonate salting liquid of 1.5 times of amounts, soaked 3 days, pull the back out and wash, drain, in acetum 4.2%, soak after 7 days again and take out with mobile clear water.
C), in 28% acetum, soak and took out in 8 hours with the garlic section.
4, the production method of odourless garlic powder according to claim 1 is characterized in that, garlic clove is through the immersion deodorization, and after pulverizing, the steam that feeds≤70 ℃ earlier heats up, and carries out low temperature drying again and handles.
5, odourless garlic powder producing method according to claim 1, it is characterized in that, fresh garlic clove is cut into slices after soaking deodorization, and the garlic sheet soaked 10～30 minutes in 0.0025%～0.005% potassium sulfite (or sodium) solution, takes out and carries out the processing of low temperature drying deep dehydration again after washing drains.
6, a kind of odourless garlic powder, it is characterized in that, this garlic powder is made by the mode of low temperature drying partial dehydration, immersion deodorization, low temperature drying deep dehydration, pulverizing, keeps fresh allicin composition in the finished product, and its allicin enzyme exists with the attitude form of solidifying that is not acted on by human mouth saliva.
7, odourless garlic powder according to claim 6 is characterized in that, the allicin aroma ingredients is enriched in garlic powder particles surface in this garlic powder, very easily dissolving behind the chance water, the instant garlic powder of the odorless that becomes.
8, odourless garlic powder according to claim 6 is characterized in that, behind adding iodine or the salt compounded of iodine, the odorless that becomes contains iodine garlic powder when soaking deodorization.
9, odourless garlic powder according to claim 6 is characterized in that, in manufacture process, added zinc, iron, calcium etc. after, what become contains micro-odourless garlic powder.
10, according to behind the described odourless garlic powder adding of the claim five-spice powder, the spiced odourless garlic powder that becomes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111844A CN1099577A (en) | 1994-07-21 | 1994-07-21 | Odourless garlic powder producing method and products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111844A CN1099577A (en) | 1994-07-21 | 1994-07-21 | Odourless garlic powder producing method and products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1099577A true CN1099577A (en) | 1995-03-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94111844A Pending CN1099577A (en) | 1994-07-21 | 1994-07-21 | Odourless garlic powder producing method and products |
Country Status (1)
| Country | Link |
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| CN (1) | CN1099577A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085056C (en) * | 1998-05-18 | 2002-05-22 | 四川峨嵋山佛特生物食品有限公司 | Quick production method of odorless garlic slices |
| CN1087597C (en) * | 1999-06-11 | 2002-07-17 | 清华大学 | Clean producing method for comprehensively utilizing garlic |
| CN1088342C (en) * | 1998-06-12 | 2002-07-31 | 王兵 | Pure salad oil with natural Chinese onion fragrancy and producing process thereof |
| CN1105510C (en) * | 1999-08-20 | 2003-04-16 | 吴秀凉 | Method for working garlic head into garlic rice, garlic kernel, garlic piece, garlic powder and garlic grain |
| CN1320863C (en) * | 2004-06-16 | 2007-06-13 | 张宝玉 | Technology for preparing smell-free bacteria-free allicin powder directly |
| CN103907880A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel method for preparing dehydrated garlic powder |
| CN115399428A (en) * | 2022-08-15 | 2022-11-29 | 李滢婕 | Composite biological preservative and preparation method thereof |
-
1994
- 1994-07-21 CN CN94111844A patent/CN1099577A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085056C (en) * | 1998-05-18 | 2002-05-22 | 四川峨嵋山佛特生物食品有限公司 | Quick production method of odorless garlic slices |
| CN1088342C (en) * | 1998-06-12 | 2002-07-31 | 王兵 | Pure salad oil with natural Chinese onion fragrancy and producing process thereof |
| CN1087597C (en) * | 1999-06-11 | 2002-07-17 | 清华大学 | Clean producing method for comprehensively utilizing garlic |
| CN1105510C (en) * | 1999-08-20 | 2003-04-16 | 吴秀凉 | Method for working garlic head into garlic rice, garlic kernel, garlic piece, garlic powder and garlic grain |
| CN1320863C (en) * | 2004-06-16 | 2007-06-13 | 张宝玉 | Technology for preparing smell-free bacteria-free allicin powder directly |
| CN103907880A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel method for preparing dehydrated garlic powder |
| CN115399428A (en) * | 2022-08-15 | 2022-11-29 | 李滢婕 | Composite biological preservative and preparation method thereof |
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