CN1101658C - Production process of deodorized garlic grain - Google Patents
Production process of deodorized garlic grain Download PDFInfo
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- CN1101658C CN1101658C CN00103373A CN00103373A CN1101658C CN 1101658 C CN1101658 C CN 1101658C CN 00103373 A CN00103373 A CN 00103373A CN 00103373 A CN00103373 A CN 00103373A CN 1101658 C CN1101658 C CN 1101658C
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- spray
- garlic
- deodorization
- liquid
- activation
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Abstract
The present invention belongs to the technical field of vegetable processing, particularly relates to a method for producing deodorized garlic cloves. The deodorized garlic cloves produced by the prior art are poor in deodorization effects and taste, and the use method is inconvenient for popularization and application. In the method of the present invention, magnetized deodorization liquid is used for deodorizing garlic cloves, wherein the deodorization liquid is prepared from the following components of weight percentage: 0.001 to 0.05% of sodium erythorbate, 0.003 to 0.01% of ethyl p-hydroxybenzoate, 0.0001 to 0.0005% of thiabendazole, 0.0001 to 0.001% of sodium tripolyphosphate and 0.001 to 0.005% of trans-2-hexenoic acid. The deodorized garlic cloves produced by the method of the present invention have the advantages of ideal deodorization effect, favorable taste, low cost and easy generation and application.
Description
The invention belongs to the vegetables processing technique field, be specifically related to a kind of method of producing deodorized garlic grain.
Garlic is as flavouring and the history in existing several thousand of folk medicine.Garlic is the seasoning good merchantable brand that people like, it the cooking time can remove fish, meat raw meat, have a strong smell, tart up, and have the effect of analgesic detumescence, sterilization body-building.But food back garlic odour flavor is stayed in the mouth, influences social interaction.In the prior art, Chinese patent 93117147.4 " a kind of deodorised garlic and preparation method thereof " discloses a kind of preparation method of deodorised garlic on (September 9 93 year applying date), and this method was soaked garlic with deodorization liquid before this, used nucleic irradiation then.Though this method can be produced deodorised garlic, it is higher that this method prepares the deodorised garlic cost, owing to be subjected to the restriction of nuctear irradiation equipment to be not easy to promote, deodorizing effect is also not good enough.
The object of the present invention is to provide a kind of method of new production deodorized garlic grain, design a process route of being convenient to suitability for industrialized production; With the deodorized garlic grain deodorising effect ideal that this method is produced, mouthfeel, taste are almost the same with untreated bright garlic rice.
The object of the present invention is achieved like this: a kind of method of producing deodorized garlic grain, this method comprises the steps: successively
(1) preparation garlic rice deodorization liquid, described deodorization fluid component content is as follows by weight:
Sodium isoascorbate: 0.001～0.05%,
Ethyl-para-hydroxybenzoate: 0.003～0.01%,
Thiabendazole: 0.0001～0.0005%,
Sodium phosphate trimer: 0.0001～0.001%,
Trans-the 2-hexenoic acid: 0.001～0.005%;
(2) above-mentioned deodorization liquid is magnetized activation under high-intensity magnetic field, its activation condition is:
Activation temperature: 10～80 ℃,
Soak time: 20～200 minutes,
Magnetic field intensity: 5 * 10
4～5 * 10
5A/m;
(3) with activated deodorization liquid garlic rice is sprayed, its spray condition is:
The spray temperature: 20～60 ℃,
Spray time: 2～8 days,
Spray liquid-solid ratio: 1.5/1～4/1;
(4) cleaning of garlic rice, air-dry.
In order to have effect preferably, in the said method, deodorization fluid component content is as follows by weight preferably:
Sodium isoascorbate: 0.003～0.03%
Ethyl-para-hydroxybenzoate: 0.005～0.009%,
Thiabendazole: 0.0001～0.0004%,
Sodium phosphate trimer: 0.0001～0.008%,
Trans-the 2-hexenoic acid: 0.001～0.003%;
Activation condition is preferably:
Activation temperature: 20～70 ℃,
Soak time: 20～150 minutes,
Magnetic field intensity: 5 * 10
4～5 * 10
5A/m;
The spray condition is preferably:
The spray temperature: 20～50 ℃,
Spray time: 2～5 days,
Spray liquid-solid ratio: 2/1～4/1.
Effect of the present invention is: owing to improved the prescription of deodorization liquid, and deodorization liquid magnetized, so with the deodorized garlic grain deodorising effect ideal that method of the present invention is produced, garlic meat is delicate, fresh and crisp good to eat, mouthfeel, taste are almost the same with untreated bright garlic rice.And this method is not because need through nucleic irradiation, so at the bottom of the cost, easy to utilize.
Further specify the present invention below in conjunction with embodiment, but be not limitation of the present invention.
Embodiment 1:
(1) preparation 150Kg garlic rice deodorization liquid, described deodorization fluid component content is as follows by weight:
Sodium isoascorbate: 0.002%,
Ethyl-para-hydroxybenzoate: 0.003%,
Thiabendazole: 0.0001%,
Sodium phosphate trimer: 0.0001%,
Trans-the 2-hexenoic acid: 0.004%;
(2) above-mentioned deodorization liquid is magnetized activation under high-intensity magnetic field, its activation condition is:
Activation temperature: 20 ℃,
Soak time: 25 minutes,
Magnetic field intensity: 6 * 10
4A/m;
(3) select the garlic rice 100Kg of intact no hurt, and it is the garlic rice of select is several all over to remove foreign matter with the clear water flushing, then the garlic rice of cleaning being put into one is with a false bottom spray pond sign indicating number real, pave, to activate deodorization liquid with shower nozzle evenly sprays above spray pond, the deodorization liquid of spray slowly flow to bottom from garlic rice top layer, treat that spray liquid begins to start self-circulating pump when surpassing garlic rice top layer aspect, make the circulation from top to bottom in spray pond of deodorization liquid, temperature is controlled at 60 ℃, spray time is 3 days, spray returns deodorization liquid to storage tank after finishing, and waits to replenish and uses after soup activates again.
(4) cleaning of garlic rice, air-dry.Take out garlic rice, use deionized water rinsing, till flushing liquor reaches neutrality, the garlic rice of washing is transferred to centrifuge gently dewaters to remove the moisture that garlic rice is carried secretly and adsorb on the surface, the air-dry again garlic rice product that just obtains sloughing the garlic odour flavor.
Through the mouthfeel test, this kind garlic rice does not have the garlic odour flavor, and mouthfeel is better.
Embodiment 2:
(1) preparation 600Kg garlic rice deodorization liquid, described deodorization fluid component content is as follows by weight:
Sodium isoascorbate: 0.045%,
Ethyl-para-hydroxybenzoate: 0.009%,
Thiabendazole: 0.0004%,
Sodium phosphate trimer: 0.0008%,
Trans-the 2-hexenoic acid: 0.004%;
(2) above-mentioned deodorization liquid is magnetized activation under high-intensity magnetic field, its activation condition is:
Activation temperature: 70 ℃,
Soak time: 150 minutes,
Magnetic field intensity: 4.8 * 10
5A/m;
(3) select the garlic rice 150Kg of intact no hurt, and it is the garlic rice of select is several all over to remove foreign matter with the clear water flushing, then the garlic rice of cleaning being put into one is with a false bottom spray pond sign indicating number real, pave, to activate deodorization liquid with shower nozzle evenly sprays above spray pond, the deodorization liquid of spray slowly flow to bottom from garlic rice top layer, treat that spray liquid begins to start self-circulating pump when surpassing garlic rice top layer aspect, make the circulation from top to bottom in spray pond of deodorization liquid, temperature is controlled at 40 ℃, spray time is 7 days, spray returns deodorization liquid to storage tank after finishing, and waits to replenish and uses after soup activates again.
(4) cleaning of garlic rice, air-dry.Take out garlic rice, use deionized water rinsing, till flushing liquor reaches neutrality, the garlic rice of washing is transferred to centrifuge gently dewaters to remove the moisture that garlic rice is carried secretly and adsorb on the surface, the air-dry again garlic rice product that just obtains sloughing the garlic odour flavor.
Through the mouthfeel test, this kind garlic rice does not have the garlic odour flavor, and mouthfeel is better.
Embodiment 3:
Difference from Example 2 is: garlic rice is 200Kg, and deodorization liquid is 600Kg, and deodorization fluid component content is as follows by weight:
Sodium isoascorbate: 0.002%,
Ethyl-para-hydroxybenzoate: 0.006%,
Thiabendazole: 0.0002%,
Sodium phosphate trimer: 0.0005%,
Trans-the 2-hexenoic acid: 0.002%;
Deodorization liquid activation condition is: temperature is 50 ℃, and the time is 100 minutes, magnetic field intensity 4.5 * 10
5A/m; The spray temperature is controlled at 40 ℃, and spray time is 4 days.
Through the mouthfeel test, this kind garlic rice does not have the garlic odour flavor, and mouthfeel is best.
Embodiment 4:
Identical with deodorization fluid component content and the spray conditionally complete of embodiment 3, just deodorization liquid is without the magnetization activation processing.Through the mouthfeel test, this kind garlic rice deodorization liquid effect is bad, and the garlic odour flavor is higher, near untreated bright garlic rice.
Claims (4)
1. method of producing deodorized garlic grain, this method comprises the steps: successively
(1) preparation garlic rice deodorization liquid, described deodorization fluid component content is as follows by weight:
Sodium isoascorbate: 0.001～0.05%,
Ethyl-para-hydroxybenzoate: 0.003～0.01%,
Thiabendazole: 0.0001～0.0005%,
Sodium phosphate trimer: 0.0001～0.001%,
Trans-the 2-hexenoic acid: 0.001～0.005%;
(2) above-mentioned deodorization liquid is magnetized activation under high-intensity magnetic field, its activation condition is:
Activation temperature: 10～80 ℃,
Soak time: 20～200 minutes,
Magnetic field intensity: 5 * 10
4～5 * 10
5A/m;
(3) with activated deodorization liquid garlic rice is sprayed, its spray condition is:
The spray temperature: 20～60 ℃,
Spray time: 2～8 days,
Spray liquid-solid ratio: 1.5/1～4/1;
(4) cleaning of garlic rice, air-dry.
2. the method for production deodorized garlic grain according to claim 1 is characterized in that described deodorization fluid component content is as follows by weight:
Sodium isoascorbate: 0.003～0.03%,
Ethyl-para-hydroxybenzoate: 0.005～0.009%,
Thiabendazole: 0.0001～0.0004%,
Sodium phosphate trimer: 0.0001～0.0008%,
Trans-the 2-hexenoic acid: 0.001～0.003%.
3. the method for production deodorized garlic grain according to claim 1 and 2 is characterized in that described deodorization liquid its activation condition when the magnetization activation processing is:
Activation temperature: 20～70 ℃,
Soak time: 20～150 minutes,
Magnetic field intensity: 5 * 10
4～5 * 10
5A/m.
4. the method for production deodorized garlic grain according to claim 3, its spray condition is when it is characterized in that with activating solution spray garlic rice:
The spray temperature: 20～50 ℃,
Spray time: 2～5 days,
Spray liquid-solid ratio: 2/1～4/1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00103373A CN1101658C (en) | 2000-03-02 | 2000-03-02 | Production process of deodorized garlic grain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00103373A CN1101658C (en) | 2000-03-02 | 2000-03-02 | Production process of deodorized garlic grain |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1265282A CN1265282A (en) | 2000-09-06 |
| CN1101658C true CN1101658C (en) | 2003-02-19 |
Family
ID=4576932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00103373A Expired - Fee Related CN1101658C (en) | 2000-03-02 | 2000-03-02 | Production process of deodorized garlic grain |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1101658C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2003261802A1 (en) | 2003-08-28 | 2005-03-29 | Herbes Japon. Co., Ltd. | Process for producing garlic non-smelling in the body |
| CN102578510B (en) * | 2012-03-20 | 2013-06-12 | 徐州绿之野生物食品有限公司 | Methods for preparing crispy garlic cloves and flakes |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144634A (en) * | 1995-09-07 | 1997-03-12 | 湖南长沙龙马天然保健品有限公司 | Garlic extract oral liquid and its preparation method |
-
2000
- 2000-03-02 CN CN00103373A patent/CN1101658C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144634A (en) * | 1995-09-07 | 1997-03-12 | 湖南长沙龙马天然保健品有限公司 | Garlic extract oral liquid and its preparation method |
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| Publication number | Publication date |
|---|---|
| CN1265282A (en) | 2000-09-06 |
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