CN1123622A

CN1123622A - Fresh garlic jam and its preparation

Info

Publication number: CN1123622A
Application number: CN94112541A
Authority: CN
Inventors: 隋明奎; 吴立新; 隋文涛
Original assignee: 隋明奎
Priority date: 1994-09-26
Filing date: 1994-09-26
Publication date: 1996-06-05

Abstract

The fresh mashed garlic is made up through such steps as immersing fresh garlic in water its peel is swelled, peeling, sterilizing with edible alcohol, and mashing while adding acetic acid (1-4%), deoxygenated water (7-12%) and gourmet powder (0.1-0.5%) and features retaining the taste and nutrients of fresh garlic, no odour, and natural disinfecting action.

Description

Fresh garlic jam and preparation method thereof

The invention belongs to a kind of health food and preparation method thereof, particularly a kind of fresh garlic jam and preparation method thereof.

Garlic has long history as medicine among the people and flavouring.According to the interrelated data record, the alliin that exists in the garlic bulb (alliin) has volatile allicin (allicin) through the decomposition generation of allinase (allinase), is the effective ingredient of the antibiotic sterilization of garlic.But at ordinary times, said alliin and allinase coexist as the different piece in the garlic, do not contact mutually, only after the head of garlic is smashed to pieces, coexist as alliin in the garlic and contact with allinase to be decomposed and just produced this sterilization of allicin, antibiotic effective ingredient; But when allicin produces, produced tedious garlic odour again.The of this sort process that garlic is smashed to pieces of the process of people's edible garlic, so, after edible halitosis appears unavoidably.And, allicin character is extremely unstable, volatile, it is transients that allicin produces, add and be easy to after ripe destroyedly, because oxidation is also decomposed easily, general garlic products all passes through heat treated at ordinary times, thereby effective ingredient is destroyed, and lost its sterilization and antibacterial action and therefore lose the value that edible garlic is antibiotic and sterilize.

For garlic is fully used, at food or flavouring industrial circle, people have developed multiple garlic products such as garlic oil, garlic juice, garlic powder, and the garlic deodorizing technology is studied.As the deodour method of the disclosed garlic working substance of CN1038204A, it is characterized in that regulating pH value to 3～5 that contain smelly garlic seminal fluid with acid or acidic materials, the white post precipitation of garlic addled egg is separated again remove.But the technical spirit of this patent application is from the technology by extraction deodorised garlic essence the residue garlic slag liquid behind the steam distillation extracting galic essential oil, therefore, real effectively antibiotic, the germicide allicin of its garlic have suffered destruction, perhaps saidly in the process of its steam distillation, vapored away, although contain several amino acids in its product, the most essential thing allicin of garlic does not exist.Lost original anti-mattress of health care and the bactericidal action of edible garlic.The disclosed deodorization process for garlics of CA1077854A and for example, be with garlic clean, airing, adding edible oil, and then smash to pieces, stir and make mashed garlic.Mentioning this invention in its specification is to adopt the method that adds natural edible volatile oil, at normal temperatures earlier with the garlic mixing, a superhigh speed is smashed to pieces again, in the garlic fragmentation, allinase contained in the garlic promptly contacts with natural edible volatile oil, and destroyed, can not make alliin contained in the garlic be transformed into materials such as allicin again, thereby reach the purpose that makes garlic not produce " garlic odour ".If be that like this prepared mashed garlic has just weakened sterilization and antibiotic effect.The disclosed fresh garlic paste of CN1072566A is characterized in that bright garlic makes paste with mechanical means after sterilizing, add an amount of additives after can in flexible pipe.But how to sterilize to add how much measure all not records in claim and specification of what additives, can be described as one not have abundant disclosing or an invention of not finishing.

By above-mentioned several parts of documents analyses, we can learn, allicin be one in smashing the garlic process to pieces, alliin in the garlic contacts the effective ingredient of the effumability of moment generation with allinase, in order to make it relatively stable, available technology adopting two kinds of methods, a kind of is to adopt acid or acidic materials adjustment, as CA1038204A; A kind of is to use the edible oil adjustment, and as CN1077854A, but above-mentioned seen prior art all makes the active ingredient allicin of garlic suffer destruction to a certain extent owing to it in essence, and has lost the original anti-mattress sterilization functions of edible garlic.

The object of the present invention is to provide a kind of abundant allicin that promptly contains, and make the composition of allicin relatively stable, can eliminate fresh garlic jam of garlic odour and preparation method thereof again, thereby guarantee the sterilization and the antibacterial action of effective ingredient allicin in the fresh garlic jam, improve edibility.

The present invention is achieved in that

It is to be major ingredient with bright garlic, is that auxiliary material is formed with acetate, deaerated water and monosodium glutamate, and characteristics are them with the garlic rice weight of bright garlic is radix, adds 1～4% acetate respectively, 7～12% deaerated water, 0.1～0.5% monosodium glutamate.Its finished product is yellowish green mashed garlic shape, has to give birth to garlicky road and smell, little tart flavour arranged.

The method for preparing above-mentioned fresh garlic jam is, with bright garlic through after selecting garlic, removing the base of a fruit, being dipped to garlic skin in water expands, sterilizing, stir mud, seasoning and can after peeling forms, said sterilization is with edible alcohol garlic rice dipping method to be finished, said seasoning is to add 1～4% acetate in stirring the process of mashed garlic, 7～12% deaerated water and 0.1～0.5% monosodium glutamate.

The invention has the advantages that with the fresh garlic to be the fresh garlic jam that primary raw material is made, work in-process does not add any anticorrisive agent, various compositions to garlic itself comprise that the allicin of formation is all without any destruction, make its become convenient, healthy, be convenient to the fresh products that transports and store, and the nutrition of garlic and natural antibacterial, bactericidal action have been kept, the characteristics that also have the no halitosis in edible back owing to all carrying out sterilizing to the can stage, have also improved the shelf-life of product under aseptic condition.Prove 1 of the every gram of this product total number of bacteria through quality testing; Per 100 grams of coliform are less than 3; Pathogenic bacteria do not detect; Heavy metal is (with P _bMeter) per kilogram is less than 0.5 milligram; The every index of harmful substance all is lower than the state food standard.

In addition, preparation method provided by the invention carries out at normal temperatures and pressures, and therefore, technology is simple, easy to operate, and production process does not have waste gas, waste water and the discharging of refuse material, to the effective ingredient-use rate height of garlic.Because preparation method's process does not add any anticorrisive agent, the original local flavor that has kept bright garlic, and because the adding of flavouring, improve the mouthfeel of this fresh garlic jam, owing under aseptic condition, operate, prolonged the shelf-life, because bright garlic is processed into mashed garlic, people have saved the process that it is chewed when edible, residue is also seldom in the oral cavity for the process of having avoided in the oral cavity producing garlic odour, by gargling, residue can be removed, thereby eliminate halitosis.

In addition, in preparation method of the present invention, the effect of acetate is allicin is played stabilization, also plays the seasoning effect simultaneously; The effect of deaerated water is to reduce the content of oxygen in the mashed garlic, and anti-oxidation extends protective period, and makes product fresh-keeping, stable, also is a kind of diluent that stirs in the mashed garlic process simultaneously, is convenient to the processing of mashed garlic.

Embodiments of the invention are provided below

Embodiment 1

Bright garlic is gone rotten through selecting to remove, germinate, the rotten head of garlic, with cutter or umbilicus cutting machine garlic being cut navel again goes the base of a fruit to become garlic clove, then garlic clove being dipped to garlic skin in water expands, garlic clove after soaking is removed into garlic rice with peeling machine with garlic skin, with edible alcohol garlic rice is soaked then, soak time at least 20 minutes is to play sterilization functions, with garlic rice with after edible alcohol separates, pack into and stir into mashed garlic in the pulverizer, and in stirring the process of mud, the weight of pressing garlic rice adds 1～4% acetate, 7～12% deaerated water and 0.1～0.5% monosodium glutamate, can is (packed again after stirring, canned or wound packages), seal.

Embodiment 2 is according to above-mentioned preparation method, in stirring the mashed garlic process, presses the weight of garlic rice and calculates, add 1.5～2% acetate, 4～5%] deaerated water and 0.1～0.2% monosodium glutamate.

In the above-described embodiments, said acetate is by the edible acetic acid adding distil water or add deaerated water dilution back adding, also available light-coloured vinegar or rice vinegar directly add, add and directly add with acetate adding distil water or deaerated water dilution back with light-coloured vinegar or rice vinegar, its effect is equal to, be unified standard all, and be not less than 25% with the dry matter content in the product and be as the criterion with pH value (10% aqueous solution) 3～4.5.

Claims

1, a kind of health food, particularly a kind of fresh garlic jam is a major ingredient with bright garlic, with acetate, deaerated water and monosodium glutamate is auxiliary material, it is characterized in that, and be radix with the weight of garlic rice, add 1～4% acetate, 7～12% deaerated water and 0.1～0.5% monosodium glutamate therein.

According to the said fresh garlic jam of claim 1, it is characterized in that 2, the optimum content of said each auxiliary material is:

Acetate 1.5～2%;

Deaerated water 4～5%;

Monosodium glutamate 0.1～0.2%;

3, a kind of preparation method as claim 1 or 2 said fresh garlic jams, it is through after selecting garlic, removing the base of a fruit with bright garlic, being dipped to garlic skin in water expands, sterilization after peeling, stir mud, seasoning and can and form, it is characterized in that, said sterilization is with edible alcohol garlic rice dipping method to be finished, said seasoning is to add 1～4% acetate, 7～12% deaerated water and 0.1～0.5% monosodium glutamate in stirring the process of mashed garlic.

According to the preparation method of the said fresh garlic jam of claim 3, it is characterized in that 4, said seasoning is to add 1.5～2% acetate, 8～10% deaerated water and 0.1～0.2% monosodium glutamate in stirring the process of mashed garlic.

5,, it is characterized in that said sterilization, stir mud, seasoning and can all carry out under aseptic condition according to the preparation method of claim 3 or 4 said fresh garlic jams.