A kind of garlic deep processing method and its application in garlic food processing

A technology of deep processing and garlic, applied in application, food preservation, sugar-containing food ingredients, etc., can solve the problems of prolonging the storage time of allicin, achieve the effect of improving bactericidal function, wide application prospect, and inhibiting the degradation of allicin

Active Publication Date: 2022-04-08
山东一顺蒜道食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no research on the method of using glucose oxidase to inhibit the degradation of allicin or prolong the storage time of allicin in the deep processing of garlic

Method used

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  • A kind of garlic deep processing method and its application in garlic food processing
  • A kind of garlic deep processing method and its application in garlic food processing
  • A kind of garlic deep processing method and its application in garlic food processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1, a kind of garlic deep processing method

[0043] 1) Peel the fresh garlic cloves, remove the stalks, and wash to obtain garlic garlic granules; put the garlic garlic granules into a beater and pulverize them for 1.5 minutes to obtain garlic pulp with a particle size of 300 mesh, and put the garlic pulp at 37°C to stand still 30min; filter the solid garlic residue with gauze to obtain the first garlic juice;

[0044] 2) Add glucose oxidase, β-D-glucose and catalase to the first garlic juice, mix evenly, and place it at 30°C for 10 minutes to obtain the second garlic juice;

[0045] Wherein, in the first garlic juice of every 20mL, the amount of adding glucose oxidase and β-D-glucose is shown in Table 1, and the molar ratio of adding catalase and glucose oxidase is 1:1; Glucose oxidase, β-D-glucose and catalase are blank control CK;

[0046] The second garlic juice was stored at 0° C. for 0-20 days, and the allicin content in the second garlic juice was de...

Embodiment 2

[0056] Embodiment 2, a kind of garlic deep processing method

[0057] According to the method of Example 1, the second garlic juice was prepared and tested for allicin content. The difference from Example 1 was that the amounts of glucose oxidase and β-D-glucose in every 20 mL of the first garlic juice were respectively 0.01mol and 0.005mol, the second garlic juice was placed at 25-40°C for 10 minutes. To observe the effect of glucose oxidase treatment temperature on the degradation of allicin. Store at 0°C for 0-20 days, and detect the allicin content in the second garlic juice, and the results are shown in Table 3.

[0058] Table 3. Effect of glucose oxidase on allicin content (%) change under different temperature conditions

[0059]

[0060] Note: Hydrogen peroxide was not detected in each temperature treatment.

[0061] The results in Table 3 show that the treatment of glucose oxidase and β-D-glucose at 30°C for 10 minutes can significantly inhibit the degradation o...

Embodiment 3

[0062] Embodiment 3, a kind of garlic deep processing method

[0063] According to the method of Example 1, the second garlic juice was prepared and tested for allicin content. The difference from Example 1 was that the amounts of glucose oxidase and β-D-glucose in every 20 mL of the first garlic juice were respectively 0.01mol and 0.005mol, the second garlic juice was placed at 30°C for 2-20min. Observe the effect of glucose oxidase treatment time on the degradation of allicin. Stored at 0°C for 0-20 days, and detected the allicin content in the second garlic juice, the results are shown in Table 4.

[0064] Table 4. Effect of glucose oxidase on allicin content (%) change under different treatment time conditions

[0065]

[0066]

[0067] Note: Hydrogen peroxide was not detected in each temperature treatment.

[0068] The results in Table 4 show that the degradation of allicin can be significantly inhibited when the treatment time of glucose oxidase and β-D-glucose ...

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PUM

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Abstract

The application discloses a garlic deep processing method and its application in garlic food processing. The method comprises the following steps: 1) breaking garlic and garlic grains to obtain garlic pulp, filtering off garlic residues to obtain the first garlic juice; 2) adding β-D-glucose and glucose oxidase to the first garlic juice Mix well to inhibit the degradation of allicin in the first garlic juice to obtain the second garlic juice. The method of the invention can obviously inhibit the degradation of allicin, increase the preservation time of allicin, and has wide application prospects in the aspects of food processing, flavor preservation and improvement of bactericidal function containing allicin.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a garlic deep processing method and its application in garlic food processing. Background technique [0002] Garlic is an annual plant belonging to the Liliaceae family and the Allium genus. It has been used as a natural fungicide since ancient times and is known as a natural antibiotic. Its main functions are sterilization, anti-inflammatory, anti-cancer, and anti-oxidation. For thousands of years, China, Egypt, India and other countries have used garlic both as food and as traditional medicine. A large number of studies have found that allicin, the main component of garlic, has strong bactericidal and antibacterial effects. It is an excellent natural and powerful antibacterial agent. Long-term use can prevent colds and various bacterial infections and enhance the body's immunity. [0003] In fresh garlic, there is no free allicin (allicin), only its precursor - alliin, which acc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23B7/155A23B7/154
CPCA23B7/154A23B7/155A23L19/09A23V2002/00A23V2250/61
Inventor 李建顺李国防李国旗李国义李国庆
Owner 山东一顺蒜道食品有限公司
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