Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Garlic pretreatment substance, garlic extract, seasoning, and preparation methods and application of garlic pretreatment substance, garlic extract and seasoning

A garlic extract and pretreatment technology, applied to the application of garlic extract in food, a method and the obtained garlic extract, a method and the obtained condiment, and the field of garlic pretreatment, which can solve the problem that cannot be solved Give condiments garlic flavor and taste, unsuitable condiments, weak product flavor, etc., to achieve the effect of retaining garlic flavor and taste, harmonious fragrance, and rich aroma

Active Publication Date: 2021-08-13
佛山市海天(宿迁)调味食品有限公司 +3
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing garlic extraction methods include steam distillation, solvent extraction, supercritical carbon dioxide extraction, etc.; for example, garlic is soaked in water, then beaten, filtered, and the filtrate is dried to obtain garlic extract; Soaked in vinegar, crushed and then extracted by supercritical carbon dioxide; however, the above-mentioned existing garlic extraction methods all include high-temperature treatment steps, and alliin is easily cracked by heat in high-temperature treatment, resulting in odor and peculiar smell, so it is not suitable for use in condiment
[0003] In addition to garlic extraction methods, the prior art also includes garlic pretreatment methods, including acetic acid pickling process, variable temperature or thermal fermentation process, etc.; for example, after peeling garlic, slice it, soak it in acetic acid solution for a period of time, and obtain green garlic slices; Another example is that black garlic is cleaned, dried, sliced, and fermented with water at high temperature; however, the flavor of the product obtained by the above-mentioned garlic pretreatment method is weak or its taste is quite different from the natural garlic taste, and it is impossible to give the condiment a strong and natural garlic taste. Flavor and Taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Garlic pretreatment substance, garlic extract, seasoning, and preparation methods and application of garlic pretreatment substance, garlic extract and seasoning
  • Garlic pretreatment substance, garlic extract, seasoning, and preparation methods and application of garlic pretreatment substance, garlic extract and seasoning
  • Garlic pretreatment substance, garlic extract, seasoning, and preparation methods and application of garlic pretreatment substance, garlic extract and seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] (1) Remove the stems of fresh garlic without peeling, wash and air-dry, add 10% w / w ethanol aqueous solution according to the weight ratio of 1:3, soak at 0-4°C for 24 hours, and put the whole soaking system at -10°C Freeze for 3 hours; then heat and evaporate the ethanol solution at 60°C, chop and mix into 3-5mm garlic grains A by a chopping machine;

[0076] (2) According to the weight ratio of 1:8, add 70% w / w ethanol aqueous solution to garlic A, mix evenly, pour into the extraction tank, pressurize to 0.2MPa to extract for 20min, then pressurize to 0.4MPa to extract for 30min, Continue to pressurize to 0.6MPa and extract for 15 minutes, press filter to obtain garlic extract A;

[0077] (3) Destem and peel the fresh garlic, chop it into pieces, marinate it with salt-sucrose solution (containing 5% w / w of salt and 15% w / w of sucrose) at 60°C for 5 days, and then grind it through a colloid mill into Garlic paste A;

[0078] (4) Mix garlic extract A and garlic paste ...

Embodiment 2

[0081] (1) Remove the stems of fresh garlic without peeling, wash and air-dry, add 20% w / w ethanol aqueous solution according to the weight ratio of 1:2, soak at 0-4°C for 21 hours, and put the whole soaking system at -15°C Freeze for 2 hours; then heat and evaporate the ethanol solution at 80°C, chop and mix into 3-5mm garlic grains B with a chopping machine;

[0082] (2) According to the weight ratio of 3:8, add 80% w / w ethanol aqueous solution to garlic B, mix evenly, pour into the extraction tank, pressurize to 0.15MPa to extract for 30min, pressurize to 0.35MPa to extract for 40min, increase Press to 0.55MPa and extract for 23 minutes, press filter to obtain garlic extract B;

[0083] (3) Destem and peel the fresh garlic, chop it into pieces, marinate it with a salt-sucrose solution (containing 10% w / w of salt and 20% w / w of sucrose) at 50°C for 10 days, and then grind it through a colloid mill to form Garlic B;

[0084] (4) Mix garlic extract B and garlic paste B evenl...

Embodiment 3

[0087] (1) Remove the stems of fresh garlic without peeling, wash, air-dry, add 30% w / w ethanol water solution according to the weight ratio of 1:6, soak at 0-4°C for 18 hours, and then freeze at -10°C for 1 hour; Afterwards, heat and evaporate the ethanol solution at 70°C, chop and mix into 3-5mm garlic grains C by a chopping machine;

[0088] (2) Add 95% w / w ethanol aqueous solution to Garlic C at a weight ratio of 5:8, mix well and pour into an extraction tank, pressurize to 0.1MPa for extraction for 40min, then pressurize to 0.3MPa for extraction for 50min, Continue to pressurize to 0.5MPa and extract for 30 minutes, press filter to obtain garlic extract C;

[0089] (3) Destem and peel the fresh garlic, chop it into pieces, marinate it with salt-sucrose solution (containing 5% w / w of salt and 8% w / w of sucrose) at 40°C for 15 days, and then grind it into Garlic paste C;

[0090] (4) Mix garlic extract C and garlic paste C evenly in a weight ratio of 1:1, grind them, pass...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of food, and particularly relates to a garlic pretreatment method, which comprises the following steps of: removing stems of garlic, soaking the garlic in a 5% w / w~50% w / w ethanol solution at -10~15 DEG C for 8~48 hours, freezing a soaking system at -20~-2 DEG C for 0.5-8 hours, heating frozen materials, and keeping the temperature until the ethanol solution is dried by distillation. The invention also relates to a garlic pretreatment substance, a method for preparing a garlic extract, the garlic extract, a method for preparing a seasoning, the prepared seasoning, and application of the garlic pretreatment substance, the garlic extract and the seasoning. According to the pretreatment method and the extraction method in the invention, the spicy taste and peculiar smell of garlic can be removed; the natural garlic flavour and taste are reserved; the method for preparing the seasoning disclosed by the invention can be used for removing spicy taste, peculiar odour and fishy smell, so that the seasoning has rich and natural garlic flavour or has rich and harmonious garlic flavour and aquatic product flavour.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a garlic pretreatment method and a obtained garlic pretreated product, a method for preparing a garlic extract and the obtained garlic extract, and a method for preparing condiments and the obtained condiment It also involves the application of garlic pretreatment and garlic extract in food. Background technique [0002] Existing garlic extraction methods include steam distillation, solvent extraction, supercritical carbon dioxide extraction, etc.; for example, garlic is soaked in water, then beaten, filtered, and the filtrate is dried to obtain garlic extract; Soaked in vinegar, crushed and then extracted by supercritical carbon dioxide; however, the above-mentioned existing garlic extraction methods all include high-temperature treatment steps, and alliin is easily cracked by heat in high-temperature treatment, resulting in odor and peculiar smell, so it is not suitable for use ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00A23L27/22A23L27/40A23L5/20
CPCA23L27/105A23L27/11A23L27/10A23L27/00A23L27/22A23L27/40A23L5/27Y02A40/90
Inventor 王洪江张静桂军强薛忠玉黄攀王晓久
Owner 佛山市海天(宿迁)调味食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products