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Control method of mushed garlic producing process with control on greening and its product

A technology of processing process and control method, which is applied in food preservation, food preparation, food science, etc., can solve the problems of failure to form large-scale production, failure to effectively control the greening phenomenon, and inability to accurately understand the greening reaction of garlic paste Detailed process and other issues to achieve the effect of good nutrition and flavor, good preservation and high quality

Inactive Publication Date: 2011-08-17
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But we still can't exactly understand the detailed process of the greening reaction of mashed garlic, so the greening phenomenon in the processing of mashed garlic has not been effectively controlled, and it has not yet formed a large-scale production

Method used

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  • Control method of mushed garlic producing process with control on greening and its product
  • Control method of mushed garlic producing process with control on greening and its product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Pretreatment: Use commercially available fresh garlic without mildew, dryness, germination, and refrigeration as raw materials. After peeling, peeling, cleaning, and blanching (90°C, 3 minutes), drain and dry. Get 100 kg of samples.

[0021] 2. Beating: Add 50 kg of clear water, mix and beat to make the mashed garlic fine and uniform.

[0022] 3. Blending: Add 240 grams of L-cysteine, 3.8 kilograms of salt and 15 kilograms of salad oil to the mashed garlic, stir well and adjust the pH to 4-5 with citric acid.

[0023] 4. Packaging: Vacuum packaging in composite food packaging bags (-0.1MPa, 20 seconds).

[0024] 5. Sterilization: adopt pasteurization (80°C-90°C, 30 minutes), and cool quickly after sterilization.

[0025] 6. Finished product: The finished product is white in color, fine and uniform in texture, and has the unique aroma and taste of garlic. After testing, the physical, chemical and hygienic indicators have all reached the relevant national standards (...

Embodiment 2

[0027] 1. Pretreatment: choose refrigerated (0-4°C) garlic as raw material, and treat it in an environment of 22°C-35°C for 15 days. Then remove the mildewed, shriveled and damaged parts, peel off the skin, wash, blanch (90°C, 3 minutes), and drain to obtain 100 kg of samples.

[0028] 2. Beating: Add 50 kg of clear water, mix and beat to make garlic paste fine and uniform.

[0029] 3. Blending: Add 240 grams of L-cysteine, 3.8 kilograms of salt and 15 kilograms of salad oil to the mashed garlic, stir well and adjust the pH to 4-5 with citric acid.

[0030] 4. Packing: packed in 250g glass bottles, and sealed after degassing.

[0031] 5. Sterilization: adopt pasteurization (80°C-90°C, 30 minutes), and cool quickly after sterilization.

[0032] 6. Finished product: The finished product is white in color, fine and uniform in texture, and has the unique aroma and taste of garlic. After testing, the physical, chemical and hygienic indicators have all reached the relevant nationa...

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Abstract

The present invention relates to mashed garlic producing process capable of preventing greening and its product, and belongs to the field of agricultural product processing technology. The process includes the steps of material treatment, separating into garlic flakes, eliminating coat, washing, blanching while adding L-cysteine in 0.16 wt%, preparing mashed garlic, blending, packing and sterilizing. The garlic material is garlic without passing through cold storage or garlic passing through cold storage and treatment at 22-35 deg.c for 15 days. The process is efficiency and safe, and has white mashed garlic product with well maintained nutritious components and flavor and high quality.

Description

1. Technical field [0001] The invention relates to a method for controlling the greening phenomenon in the processing of mashed garlic and a product thereof, which belongs to the technical field of agricultural product processing and is specially used in the processing technology of mashed garlic. 2. Background technology [0002] Garlic (Allium Sativum), also known as garlic and garlic alone, is the bulb of the Allium plant garlic in the Liliaceae family, and is generally planted all over the world. Garlic not only has balanced nutritional components, but also has good medicinal value. As early as 5,000 years ago, people began to use garlic to prevent and treat diseases. "The Old Testament - Ancient Egypt" records that the ancient Egyptians let slaves eat more garlic in order to make their slaves strong. my country's "Compendium of Materia Medica" also records that garlic has miraculous effects such as detoxifying, dispelling bloat, disinfecting gas, removing wind and cold...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/00A23L3/3535A23L3/16A23L1/212A23L1/221A23L1/29A23L19/00A23L27/10A23L33/00
Inventor 徐为民诸永志王道营吴海虹
Owner JIANGSU ACAD OF AGRI SCI
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