Garlic sterilization method as well as product and application thereof

A garlic and bacteria-reducing liquid technology, applied in food science and other directions, can solve the problems of unhealthy operators, cumbersome operation steps, and difficulty, so as to protect rights and health, improve the safety factor of circulation, the total number of colonies and the number of spores. reduced effect

Pending Publication Date: 2020-10-23
河南双汇投资发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the use of ozone technology to reduce bacteria on garlic products has the disadvantages of cumbersome operation steps, high difficulty, high cost, and unfavorable health for operators. The garlic reduction technology is very meaningful

Method used

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  • Garlic sterilization method as well as product and application thereof
  • Garlic sterilization method as well as product and application thereof
  • Garlic sterilization method as well as product and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The present embodiment provides a kind of bacterium reducing method of garlic, operation is as follows:

[0031] Soak 1 kg of peeled garlic in 10 L of 0.03% peracetic acid aqueous solution by mass, soak at 60°C for 15 minutes at a constant temperature, and cool to 10°C after soaking.

Embodiment 2

[0033] The present embodiment provides a kind of bacterium reducing method of garlic, operation is as follows:

[0034] Soak 1kg of peeled garlic in 10L of 0.05% peracetic acid aqueous solution by mass, soak at a constant temperature of 65°C for 13min, and cool to 10°C after soaking.

Embodiment 3

[0036] The present embodiment provides a kind of bacterium reducing method of garlic, operation is as follows:

[0037] Soak 1kg of peeled garlic in 10L of 0.01% peracetic acid aqueous solution by mass, soak at a constant temperature of 60°C for 17min, and cool to 10°C after soaking.

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PUM

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Abstract

The invention relates to a garlic sterilization method as well as a product and application thereof. The garlic sterilization method comprises the step of soaking garlic in a sterilization solution containing peracetic acid. According to the invention, the peroxyacetic acid is creatively used as a main functional component of the sterilization solution to soak the garlic, so that the bacteria carrying amount of the garlic is remarkably reduced, the color, luster, taste and nutritional ingredients of the garlic subjected to sterilization treatment are slightly changed, and the phenomenon of unsalable sales of the garlic due to exceeding of the total number of bacterial colonies is effectively solved; and the garlic subjected to the sterilization treatment is used for food processing, the market circulation safety coefficient of downstream products is increased, and rights and interests and body health of consumers are protected.

Description

technical field [0001] The invention belongs to the technical field of food bacteria reduction, and in particular relates to a method for reducing bacteria of garlic and its product and application, in particular to a method for reducing bacteria of peeled garlic and its product and application. Background technique [0002] Garlic, also known as gourd or thyme, belongs to the bulb of the Allium genus in the Liliaceae family. It has various pharmacological effects such as anti-myocardial ischemia, anti-oxidation, lowering blood fat, anti-pathogenic microorganisms, and anti-tumor, and has been included in multinational pharmacopoeias. , often added to food as a flavor substance. As an agricultural product, the initial total bacterial count of garlic was higher. At present, the research on garlic mainly focuses on the extraction and utilization of allicin, total flavonoids, essential oils, etc., and there are few reports on how to effectively reduce the microbial contaminatio...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L19/00A23L5/20A23L13/40A23L13/60
CPCA23L19/03A23L5/27A23L13/42A23L13/65
Inventor罗飞胡小立卢珊珊王淑霞臧勇军孟庆君张晶晶丁淑华
Owner河南双汇投资发展股份有限公司