CN104872572A - Non-hot working preparation method of mashed garlic - Google Patents
Non-hot working preparation method of mashed garlic Download PDFInfo
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- CN104872572A CN104872572A CN201510266518.4A CN201510266518A CN104872572A CN 104872572 A CN104872572 A CN 104872572A CN 201510266518 A CN201510266518 A CN 201510266518A CN 104872572 A CN104872572 A CN 104872572A
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- garlic
- mashed garlic
- preparation
- mashed
- vitamin
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 82
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 32
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 24
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 24
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 16
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 16
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 16
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 16
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 16
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 claims abstract description 16
- 235000019345 sodium thiosulphate Nutrition 0.000 claims abstract description 16
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 16
- 239000011718 vitamin C Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims description 22
- 238000010009 beating Methods 0.000 claims description 19
- 239000004927 clay Substances 0.000 claims description 7
- 238000005138 cryopreservation Methods 0.000 claims description 7
- 241001280437 Allium unifolium Species 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 239000003265 pulping liquor Substances 0.000 abstract 2
- 239000011521 glass Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 230000008859 change Effects 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 6
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 4
- 235000010081 allicin Nutrition 0.000 description 4
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical group C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000003112 inhibitor Substances 0.000 description 3
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 2
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 2
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 2
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 2
- 235000015295 alliin Nutrition 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of processing of agricultural products, in particular to a non-hot working preparation method of mashed garlic. The preparation method comprises the following steps: a, preparing garlic cloves; b, preparing pulping liquor: for per 500 g of garlic cloves, adopting 1 L sterilization water with the temperature of 4 DEG C to dissolve 0.45-0.9 g of sodium thiosulfate, 6.67-8.3 g of vitamin C, 0.75-1.67 g of potassium sorbate and 0-6.67 g of citric acid; c, pulping: blending the garlic cloves with the pulping liquor, putting the blended materials in a cutting-off machine, and smashing the blended materials into mashed garlic; d, packaging into finished products: vacuumizing the mashed garlic with packaging bags, or filling the mashed garlic in glass bottles; e, storing: storing the finished products under the condition of the low temperature of 4 DEG C, or storing at a normal temperature. The non-hot working preparation method of mashed garlic disclosed by the invention is simple in processing process; the produced mashed garlic has the characteristics of being capable of remaining the original flavor and color, relatively long in shelf life, and relatively high in economic benefit.
Description
Technical field
The present invention relates to technical field of agricultural product process, particularly a kind of preparation method of non-thermal technology mashed garlic.
Background technology
Garlic is Liliaceae allium, its bulb has high nutritive value, containing a large amount of protein, amino acid, vitamin, fat, trace element and the sulfide etc. useful to human body, particularly there is allicin and the alliin of bactericidal action, have certain medical value, many countries more and more pay attention to the research to garlic food.
China's garlic resource is abundant, numerous in variety, fine quality, and output accounts for 1/4th of world's total amount, and export volume occupies the 4th, the world, is raw material garlic big export country in the world.But because the storage period of garlic is short, easily germinate, go rotten and go bad, bring limitation to the directly edible of garlic and preservation.Except eating raw, under the prerequisite substantially not destroying effective ingredient, develop garlic series of products (mashed garlic, garlic juice, garlic pieces, garlic powder etc.) significant, not only instant, also problems such as solving head of garlic storage period short, easily germinate, go rotten and be rotten.But in process, usually there is colour-change phenomena, seriously have impact on the presentation quality of product, become the principal element hindering garlic to process further.
All can reach sterilization enzyme inactivation with the effect preventing look from becoming by heating in the common processing method of mashed garlic, but add in hot worked process functional component can be made to change, local flavor reduction, and occur offending boiling taste.And the characteristic flavor on basis composition of garlic itself, be a lot of catering trade needs, therefore set up a kind of new method, can prevent look from becoming, strong garlic taste can be kept again to be imperative.
The principle that mashed garlic forms flavor substance is: when garlic is cut open or squeeze broken, be present in the flavour precursors alliin of a kind of colorless and odorless in cytoplasm, contact with the allinase be present in vacuole, be hydrolyzed to the grease allicin with strong impulse smell by allinase, allicin is more easily reduced into diallyl disulfide.Allicin and derivative multiple sulfide thereof are often distributed in garlic juice in oily form, are the main constituents of garlic flavor, are comparatively vulnerable to destroy in heating process, and reduction generates the mercaptan without acid further.
Traditional mashed garlic product processing is loaded down with trivial details, need, through go out enzyme process so that mashed garlic product of thermal sterilization, there is a kind of heating local flavor, lose the characteristic flavor on basis composition of garlic itself, the deficiency such as have impact on the taste of mashed garlic itself or the shelf-life is long, therefore, find a kind of simple to operate, do not need to heat and can to preserve for a long time and not lose the processing method of the color of mashed garlic itself and the mashed garlic of local flavor imperative.
In mashed garlic process, the effect of heating is mainly used for going out enzyme to prevent green change, and studies confirmation through the present invention, can by adding the inhibitor of green change and brown stain, and not need heating can ensure that the color of mashed garlic and local flavor did not change more than 1 year.Through retrieval, the present invention has no open report at home and abroad, has no open use at home and abroad.
Summary of the invention
The object of the present invention is to provide the preparation method of the simple non-thermal technology mashed garlic of a kind of process.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for non-thermal technology mashed garlic, comprises the steps:
A. garlic clove is prepared;
B. to pull an oar the preparation of liquid:
Every 500g garlic clove uses 1L 4 DEG C of aqua sterilisas to dissolve 0.45g-0.9g sodium thiosulfate, 6.67-8.3g vitamin C, 0.75-1.67g potassium sorbate, 0-6.67g citric acid;
C. pull an oar:
After garlic clove is mixed with making beating liquid, put into clay shredder and be ground into mashed garlic;
D. finished product packing:
Mashed garlic package bag vacuum is packed or is filled in vial;
E. store;
Cryopreservation or normal temperature storage under 4 DEG C of conditions.
Wherein, in stepb: the citric acid added is 3.33-6.67g.
Wherein, in stepb: every 500g garlic clove uses 1L 4 DEG C of aqua sterilisas to dissolve 0.45g sodium thiosulfate, 6.67g vitamin C, 3.33g citric acid and 0.75g potassium sorbate, makes making beating liquid.
Wherein, in stepb: every 500g garlic clove uses 1L 4 DEG C of aqua sterilisas to dissolve 0.77g sodium thiosulfate, 8g vitamin C and 1.67g potassium sorbate, makes making beating liquid.
Wherein, in stepb: every 500g garlic clove uses 1L 4 DEG C of aqua sterilisas to dissolve 0.90g sodium thiosulfate, 6.67g vitamin C, 3.33g citric acid and 0.75g potassium sorbate, makes making beating liquid.
Wherein, in stepb: every 500g garlic clove uses 1L 4 DEG C of aqua sterilisas to dissolve 0.45g sodium thiosulfate, 8.30g vitamin C, 6.67g citric acid and 0.75g potassium sorbate, makes making beating liquid.
Beneficial effect of the present invention is:
The preparation method of non-thermal technology mashed garlic of the present invention, process is simple, and the mashed garlic produced has can keep its original local flavor and color and luster, and has the feature of longer shelf-life, has higher economic benefit.Can be used for large batch of mashed garlic to produce, there is very high practical application and promotional value.
Detailed description of the invention
Below in conjunction with specific embodiment, the specific embodiment of the present invention is described in further detail.
The preparation method of a kind of non-thermal technology mashed garlic of the present invention, comprises the following steps:
A. garlic clove is prepared;
B. to pull an oar the configuration of liquid:
Every 500g garlic clove uses 1L4 DEG C of aqua sterilisa to dissolve 0.45g-0.9g sodium thiosulfate, 6.67-8.3g vitamin C, 0.75-1.67g potassium sorbate, 0-6.67g citric acid.
C. pull an oar:
After garlic clove is mixed with making beating liquid, be put in clay shredder and be ground into mud.
D. finished product packing:
Mashed garlic package bag vacuum is packed or is filled in vial.
E. store;
Cryopreservation or normal temperature storage under 4 DEG C of conditions.
Embodiment 1:
Dissolve 0.45g sodium thiosulfate, 6.67g vitamin C, 3.33g citric acid and 0.75g potassium sorbate with 1L 4 DEG C of aqua sterilisas, make making beating liquid.After being mixed with making beating liquid by 500g garlic clove, put into clay shredder and be ground into mashed garlic, vacuum packaging is placed on 4 DEG C of cryopreservations.
Embodiment 2:
Dissolve 0.77g sodium thiosulfate, 8g vitamin C and 1.67g potassium sorbate with 1L 4 DEG C of aqua sterilisas, make making beating liquid.After being mixed with making beating liquid by 500g garlic clove, put into clay shredder and be ground into mashed garlic, vacuum packaging is placed on 4 DEG C of cryopreservations.
Embodiment 3:
Dissolve 0.90g sodium thiosulfate, 6.67g vitamin C, 3.33g citric acid and 0.75g potassium sorbate with 1L 4 DEG C of aqua sterilisas, make making beating liquid.After being mixed with making beating liquid by 500g garlic clove, put into clay shredder and be ground into mashed garlic, vacuum packaging is placed on 4 DEG C of cryopreservations.
Embodiment 4:
Dissolve 0.45g sodium thiosulfate, 8.30g vitamin C, 6.67g citric acid and 0.75g potassium sorbate with 1L 4 DEG C of aqua sterilisas, make making beating liquid.After being mixed with making beating liquid by 500g garlic clove, put into clay shredder and be ground into mashed garlic, vacuum packaging is placed on 4 DEG C of cryopreservations.
Above four kinds of methods, to preserve after two weeks (being equivalent at 4 DEG C of preservations 2 years or normal temperature 2 months) at 37 DEG C, all there is not obvious change in mashed garlic color and taste, illustrates that it can have the very long shelf-life.Wherein embodiment 1 is optimum proportioning.
Produce and the principle of green change and brown stain according to garlic flavor, we prevent the inhibitor of green change and brown stain from replacing heating process by adding, and can obtain the better mashed garlic product of sense organ, effectively can retain again the active principle of garlic.Because the green change of interpolation and the inhibitor of brown stain are all food-grade, and addition meets Standard, and it is feasible for therefore being joined in mashed garlic.
Claims (6)
1. a preparation method for non-thermal technology mashed garlic, is characterized in that: comprise the steps:
A. garlic clove is prepared;
B. to pull an oar the preparation of liquid:
Every 500g garlic clove uses 1L 4 DEG C of aqua sterilisas to dissolve 0.45g-0.9g sodium thiosulfate, 6.67-8.3g vitamin C, 0.75-1.67g potassium sorbate, 0-6.67g citric acid;
C. pull an oar:
After garlic clove is mixed with making beating liquid, put into clay shredder and be ground into mashed garlic;
D. finished product packing:
Mashed garlic package bag vacuum is packed or is filled in vial;
E. store;
Cryopreservation or normal temperature storage under 4 DEG C of conditions.
2. a preparation method for non-thermal technology mashed garlic as claimed in claim 1, is characterized in that:
In stepb: the citric acid added is 3.33-6.67g.
3. a preparation method for non-thermal technology mashed garlic as claimed in claim 1, is characterized in that:
In stepb:
Every 500g garlic clove uses 1L 4 DEG C of aqua sterilisas to dissolve 0.45g sodium thiosulfate, 6.67g vitamin C, 3.33g citric acid and 0.75g potassium sorbate, makes making beating liquid.
4. a preparation method for non-thermal technology mashed garlic as claimed in claim 1, is characterized in that:
In stepb:
Every 500g garlic clove uses 1L 4 DEG C of aqua sterilisas to dissolve 0.77g sodium thiosulfate, 8g vitamin C and 1.67g potassium sorbate, makes making beating liquid.
5. a preparation method for non-thermal technology mashed garlic as claimed in claim 1, is characterized in that:
In stepb:
Every 500g garlic clove uses 1L 4 DEG C of aqua sterilisas to dissolve 0.90g sodium thiosulfate, 6.67g vitamin C, 3.33g citric acid and 0.75g potassium sorbate, makes making beating liquid.
6. a preparation method for non-thermal technology mashed garlic as claimed in claim 1, is characterized in that:
In stepb:
Every 500g garlic clove uses 1L 4 DEG C of aqua sterilisas to dissolve 0.45g sodium thiosulfate, 8.30g vitamin C, 6.67g citric acid and 0.75g potassium sorbate, makes making beating liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510266518.4A CN104872572B (en) | 2015-05-22 | 2015-05-22 | A kind of preparation method of non-thermal technology mashed garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510266518.4A CN104872572B (en) | 2015-05-22 | 2015-05-22 | A kind of preparation method of non-thermal technology mashed garlic |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104872572A true CN104872572A (en) | 2015-09-02 |
| CN104872572B CN104872572B (en) | 2018-10-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510266518.4A Active CN104872572B (en) | 2015-05-22 | 2015-05-22 | A kind of preparation method of non-thermal technology mashed garlic |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722449A (en) * | 2016-11-25 | 2017-05-31 | 山东极合蒜农业发展有限公司 | A kind of utilization physical method prevents the production method of mashed garlic greening |
| CN108271990A (en) * | 2017-12-25 | 2018-07-13 | 中国农业科学院农产品加工研究所 | The method that wet method shearing crushing prepares garlic slurry |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1202329A (en) * | 1998-06-16 | 1998-12-23 | 王兵 | Mashed garlic seasoning and its producing technology |
| CN101066113A (en) * | 2007-06-04 | 2007-11-07 | 山东一品农产集团有限公司 | Canned mashed garlic and its production process |
-
2015
- 2015-05-22 CN CN201510266518.4A patent/CN104872572B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1202329A (en) * | 1998-06-16 | 1998-12-23 | 王兵 | Mashed garlic seasoning and its producing technology |
| CN101066113A (en) * | 2007-06-04 | 2007-11-07 | 山东一品农产集团有限公司 | Canned mashed garlic and its production process |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722449A (en) * | 2016-11-25 | 2017-05-31 | 山东极合蒜农业发展有限公司 | A kind of utilization physical method prevents the production method of mashed garlic greening |
| CN108271990A (en) * | 2017-12-25 | 2018-07-13 | 中国农业科学院农产品加工研究所 | The method that wet method shearing crushing prepares garlic slurry |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104872572B (en) | 2018-10-09 |
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