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Control method of greenish appearance of mashed garlic during processing process

A technology of processing process and control method, which is applied in food preparation, food preservation, climate change adaptation, etc., can solve the problem that the greening phenomenon cannot be effectively controlled, the detailed process of the greening reaction of garlic paste cannot be accurately understood, and the formation of Large-scale production and other issues to achieve the effect of good nutrition and flavor preservation, high quality and white color

Inactive Publication Date: 2016-08-24
重庆市涪陵区渝杨榨菜(集团)有限公司
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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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Pretreatment: Use commercially available fresh garlic without mildew, no shriveling, no germination, and no refrigeration as raw materials, after peeling, peeling, cleaning, blanching (90℃, 3 minutes) treatment, drained 100 kg of samples were obtained.

[0020] 2. Beating: Add 50 kg of water, mix and beat, and the garlic paste should be fine and uniform.

[0021] 3. Preparation: Add 240 grams of L-cysteine, 3.8 kilograms of salt and 15 kilograms of salad oil to the mashed garlic, stir evenly, and adjust the pH to 4-5 with citric acid.

[0022] 4. Packaging: vacuum packaging in composite food packaging bags (-0.1MPa, 20 seconds).

[0023] 5. Sterilization: Pasteurization (80°C-90°C, 30 minutes) is used, and rapid cooling after sterilization.

[0024] 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 reached the rele...

Embodiment 2

[0026] 1. Pretreatment: Use refrigerated (0-4°C) garlic as raw material, and treat it in an environment of 22°C-35°C for 15 days. Then, the mildewed, shriveled and damaged parts were removed, and 100 kg of samples were obtained after peeling, peeling, washing, blanching (90° C., 3 minutes), and draining.

[0027] 2. Beating: Add 50 kg of water, and beat after mixing. It is required to make the garlic paste fine and uniform.

[0028] 3. Preparation: Add 240 grams of L-cysteine, 3.8 kilograms of salt and 15 kilograms of salad oil to the mashed garlic, stir evenly, and adjust the pH to 4-5 with citric acid.

[0029] 4. Packaging: It is packed in 250g glass bottles, and then sealed after degassing.

[0030] 5. Sterilization: Pasteurization (80°C-90°C, 30 minutes) is used, and rapid cooling after sterilization.

[0031] 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 physica...

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Abstract

The invention relates to a control method of greenish appearance of mashed garlic during processing processes, and belongs to the technical field of agricultural product processing. The control method of greenish appearance of the mashed garlic during the processing processes comprises the following steps: treating raw materials, namely carrying out pre-treating processes, including separating the raw-material garlic into cloves, peeling the separated garlic cloves, washing the peeled garlic cloves, blanching the washed garlic cloves and so on; preparing the mashed garlic; blending the prepared mashed garlic; packaging the blended mashed garlic, and carrying out sterilizing. The non-refrigerated fresh garlic is selected as the raw material, or the refrigerated garlic which has been treated at 22-35 DEG C for 15 days before the processing is used as the raw material. During the blending process, L-thioserine is added into the mashed garlic, wherein the mass of the L-thioserine accounts for 0.16% of the mass of the mashed garlic. The control technology of greenish appearance of mashed garlic provided by the invention is highly effective, safe and low in cost; and the prepared mashed garlic product is white in color as well as good in nutrition and flavor; thus, the product meets the export standards.

Description

technical field [0001] The invention relates to a method for controlling the greening phenomenon during the processing of garlic paste, belongs to the technical field of agricultural product processing, and is specially used for garlic paste processing technology. Background technique [0002] Garlic (Allium Sativum), also known as garlic, garlic alone, is the bulb of the allium plant in the Liliaceae family, and is widely grown all over the world. Garlic not only has a balanced nutritional composition, but also has good medicinal value. As early as more than 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 their 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 and dispersing bloat, disinfecting qi, removing wind and breaking cold, strengthening the spl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L3/3535
CPCY02A40/90
Inventor 姚剑刘元礼
Owner 重庆市涪陵区渝杨榨菜(集团)有限公司
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