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Processing method for passivating alliinase activity in garlic through modified atmosphere storage

A technology of alliinase and processing methods, applied in biochemical equipment and methods, gas-containing food ingredients, enzymes, etc., can solve the problems of destroying the nutritional components of garlic, increasing the decomposition of alliin, etc.

Pending Publication Date: 2020-10-30
新疆农业职业技术学院
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

Both of the above two methods use heat to inactivate enzymes, which will greatly damage the nutritional content of garlic itself, and at the same time will promote the decomposition of alliin itself.

Method used

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  • Processing method for passivating alliinase activity in garlic through modified atmosphere storage
  • Processing method for passivating alliinase activity in garlic through modified atmosphere storage
  • Processing method for passivating alliinase activity in garlic through modified atmosphere storage

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Embodiment

[0030] Using white-skinned garlic as a raw material, the processing method for inactivating alliinase activity in white-skinned garlic by controlled atmosphere storage comprises the following steps:

[0031] Step 1: Harvest the white-skinned garlic after it matures naturally. After harvesting, put it in a cool and ventilated place to dry naturally. Make sure the garlic is fully dried;

[0032] Step 2: After the dried white-skinned garlic bulbs are removed, the pseudostems are removed, graded according to the standards, and packed in mesh bags;

[0033] Step 3: Transfer the packaged white-skinned garlic to the controlled-atmosphere cold storage, and stack them neatly;

[0034] Step 3: Start the air-conditioned warehouse, set the temperature to 3-5°C, the air humidity to 65%-70%, and the air-conditioning parameters to be: O 2 Concentration 3.5%, CO 2 Concentration 14%, N 2 The concentration is 82.5%, keeping the operating parameters of the cold storage stable;

[0035] Step ...

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Abstract

The invention discloses a processing method for passivating alliinase activity in garlic through modified atmosphere storage, and belongs to the technical field of agricultural product storage, preservation and processing. The processing method comprises the following steps that the proportion of carbon dioxide, oxygen and nitrogen is adjusted to inhibit alliinase activity, wherein the controlledatmosphere parameters are as follows that: the O2 concentration is 3.5%, the CO2 concentration is 14%, the N2 concentration is 82.5%, the storage temperature is 3-5 DEG C, the air humidity is 65%-70%,and the alliinase can be processed after being stored for 60 days. According to the method, modified atmosphere pretreatment is adopted, heating is not needed, waste water and waste gas are not generated, other nutritional ingredients in garlic are not damaged, and the method is suitable for batch treatment and good in enzyme passivation effect.

Description

technical field [0001] The invention belongs to the technical field of storage, preservation and processing of agricultural products, and in particular relates to a processing method for passivating the activity of alliinase in garlic during controlled atmosphere storage. Background technique [0002] Alliin (alliin) is a sulfur-containing compound and an important physiologically active component in garlic. It has good medicinal value, especially in anti-cancer and anti-cardiovascular diseases. Alliin and alliinase are located in different positions in garlic cells. When garlic is crushed by external mechanical force during processing, alliin is in contact with alliinase and reacts to generate allicin. In order to inhibit the activity of alliinase, two pretreatment methods are generally used in the production process of alliin: hot water boiling and microwave high temperature enzyme inactivation. Both of the above two methods use heat to inactivate enzymes, which will grea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/148C12N9/88
CPCA23B7/148C12N9/88C12Y404/01004A23V2002/00A23V2250/11A23V2250/126A23V2250/124
Inventor 许建高杰何纲韩晓鹏李莉石秀花党建磊
Owner 新疆农业职业技术学院
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