Minced garlic sauce as well as preparation method and application thereof

Abstract

The invention discloses minced garlic sauce as well as a preparation method and application thereof, and relates to the technical field of food processing. According to the minced garlic sauce, fresh purple garlic is used as a raw material, steam enzyme deactivation and crushing are carried out, then white granulated sugar, edible salt, monosodium glutamate and citric acid are used as auxiliary materials, and the minced garlic sauce is prepared through the working procedures of burdening, stir-frying, filling, sterilizing, cooling and the like, the water content of the product is 35-40%, the pH value is 4.0-4.3, the salt content is 3.5-4.5%, and the product is pure white in color, rich in garlic flavor and crisp in taste and has the fresh garlic flavor.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a garlic paste, a preparation method and application thereof. BACKGROUND

[0002] Garlic, as the bulb of Alliums, is widely used as a spice due to its unique pungent flavor and rich nutritional value. In the field of food processing, garlic paste and garlic sauce are common deep-processed products. However, the green discoloration of garlic paste and garlic sauce during preparation seriously affects the appearance quality and consumer acceptance. Studies have shown that the green discoloration of garlic is related to various factors, including storage conditions, endogenous flavor precursors, and enzymatic reactions.

[0003] Currently, there have been some studies on methods to inhibit the green discoloration of garlic. These methods mainly include heat treatment and chemical additives. Heat treatment, such as high-temperature blanching, can partially inhibit enzyme activity, but it may lead to the loss of garlic flavor substances and is not precise enough in process control. Chemical methods, such as adding cysteine or other reducing agents, can delay discoloration, but they may interfere with the biosynthesis of allicin, thereby affecting the natural flavor of the product. In addition, existing technologies often use post-treatment or complex processes after crushing, which not only are cumbersome to operate, but also may result in the loss of functional ingredients, making it difficult to balance color stability and flavor retention.

[0004] Therefore, there is an urgent need to develop a processing method that can regulate the green discoloration of garlic while maximizing the retention of fresh garlic's original flavor and nutritional value to meet the market demand for high-quality garlic paste. SUMMARY

[0005] The purpose of the present application is to provide a garlic paste and a preparation method and application thereof. The garlic paste has a white color and a strong garlic flavor, and the preparation method prevents the garlic paste from turning green by determining whether to inactivate the enzyme based on the enzyme activity of gamma-glutamyl transpeptidase in garlic.

[0006] The present application is implemented as follows: In a first aspect, the present application provides a garlic paste, which comprises the following ingredients by weight percentage: fresh garlic 70%-80%, soybean oil 25%-40%, white sugar 3%-5%, edible salt 3.5%-4.5%, monosodium glutamate 0.5%-1%, and citric acid 0.01%-0.05%.

[0007] In some preferred embodiments, the fresh garlic is fresh purple-skin garlic, with a moisture content of 55%-65%, a garlic particle diameter of 5.0-6.0 cm, and a content of allicin of 0.2%-0.3%.

[0008] In some preferred embodiments, the moisture content of the garlic paste is 35%-40%, the pH value is 4.0-4.3, and the salt content is 3.5%-4.5%.

[0009] In a second aspect, the application provides a preparation method of the garlic paste, comprising the following steps: selecting fresh garlic for peeling and screening, then performing γ-glutamyl transpeptidase activity determination, crushing into garlic powder after enzyme inactivation or without enzyme inactivation, adding remaining raw materials for frying, canning, sterilization and cooling to prepare the garlic paste.

[0010] In some preferred embodiments, the γ-glutamyl transpeptidase activity determination comprises the following steps: preparing a standard curve of p-nitroaniline; preparing fresh garlic paste from the garlic to be tested, then adding L-methionine and L-γ glutamyl p-nitroaniline for reaction, centrifuging to obtain supernatant after the reaction, determining the absorbance, and calculating the generation amount of p-nitroaniline according to the standard curve; the absorbance value corresponding to the generation amount of p-nitroaniline per unit mass of fresh garlic paste per unit time is the γ-glutamyl transpeptidase activity.

[0011] In some preferred embodiments, when the detected γ-glutamyl transpeptidase activity is greater than 0.22 UI, steam inactivation is required; and when the detected γ-glutamyl transpeptidase activity is less than or equal to 0.22 UI, steam inactivation is not required.

[0012] In some preferred embodiments, the steam pressure of the steam inactivation is 0.3-0.4 MPa, and the time is 3-5 minutes.

[0013] In some preferred embodiments, the crushing is to split the fresh garlic particles into 3-5 mm garlic powder.

[0014] In some preferred embodiments, the frying is to heat soybean oil to 130-150 DEG C, add garlic powder, stir-fry at 75-80 DEG C, then add remaining raw materials, and keep warm for 10-15 min.

[0015] In a third aspect, the application provides a use of the garlic paste in cooking cold dishes and hot pot dipping.

[0016] The application has the following beneficial effects: The application precisely controls the activity of γ-glutamyl transpeptidase in garlic, adopts steam rapid inactivation when the enzyme activity is high, effectively inhibits the green problem of garlic paste, avoids excessive loss of flavor substances such as allicin, and makes the garlic paste maintain the original rich flavor of fresh garlic. The method selects fresh garlic raw materials with specific moisture content and particle size, combines with optimized crushing process and ingredient ratio, ensures that the product has white color, crisp and tender taste, and natural flavor. The whole process is simple and suitable for industrial production, which can meet the market demand for high-quality fresh garlic paste. BRIEF DESCRIPTION OF DRAWINGS

[0017] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings needed to be used in the embodiments. It should be understood that the following drawings only show some of the embodiments of the present application, and therefore should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can also be obtained without creative labor.

[0018] Figure 1 The schematic diagram of the garlic paste of Example 1 of the present application; Figure 2 The schematic diagram of the garlic paste of Example 2 of the present application; Figure 3 The schematic diagram of the garlic paste of Example 3 of the present application; Figure 4 The schematic diagram of the garlic paste of Comparative Example 1 of the present application; Figure 5 The schematic diagram of the garlic paste of Comparative Example 2 of the present application. DETAILED DESCRIPTION

[0019] In order to make the purpose, technical solutions and advantages of the embodiments of the present application more clear, the technical solutions in the embodiments of the present application will be described clearly and completely. The specific conditions not mentioned in the embodiments are carried out according to the conventional conditions or the conditions suggested by the manufacturers. The reagents or instruments not mentioned by the manufacturers are all conventional products that can be obtained by market purchase.

[0020] The garlic paste and the preparation method and application thereof will be described in detail below.

[0021] In the first aspect, the present application provides a garlic paste, the raw materials of which include, by weight percentage, fresh garlic 70%-80%, soybean oil 25%-40%, white granulated sugar 3%-5%, edible salt 3.5%-4.5%, monosodium glutamate 0.5%-1% and citric acid 0.01%-0.05%.

[0022] Among them, the fresh garlic is fresh purple skin garlic, the water content is 55%-65%, the garlic particle diameter is 5.0-6.0 cm, and the allicin content is 0.2%-0.3%. The high water content and stable allicin (0.2%-0.3%) of the fresh purple skin garlic can inhibit the enzyme reaction, reduce the risk of discoloration after the contact of sulfides and acidic substances. The uniform garlic particle size ensures uniform heating, avoiding the accumulation of pigment precursors caused by local overheating. The polyphenolic substances of the purple skin garlic can also delay oxidation, keep the color and luster of the paste stable, and finally obtain high-quality garlic paste with milky white color and persistent flavor.

[0023] In addition, citric acid can effectively inhibit the green of garlic, mainly by reducing the pH value to delay the activity of polyphenol oxidase and reduce the green pigment precursor produced by the catalytic reaction of alliinase. Its chelation can also bind free metal ions (such as iron and copper) to block the color reaction of sulfides and metal ions. In addition, the antioxidant property of citric acid can slow down the oxidation of polyphenols in garlic, further stabilize the color, keep the garlic paste white, and improve the appearance quality of the product.

[0024] It should be noted that the determination of allicin content is based on the detection method of Ny / T 2643-2014.

[0025] In some embodiments, the moisture content in the garlic paste is 35%-40%, the pH value is 4.0-4.3, the salt content is 3.5%-4.5%, the color is white, the garlic flavor is strong, the taste is crisp, and it has the flavor of fresh garlic.

[0026] In a second aspect, the present application provides a preparation method of garlic paste, which comprises the following steps: S1, selecting fresh garlic for peeling and screening, and screening garlic pieces with uniform size of 5-6 cm in diameter.

[0027] S2, determining the enzyme activity of γ-glutamyl transpeptidase on the garlic pieces.

[0028] The inventors found that the green of garlic is related to the content of γ-glutamyl transpeptidase in garlic. When the enzyme content is 0.22, the crushed garlic turns green; when the enzyme content is lower than this content, the crushed garlic does not turn green. Therefore, the inventors determined the enzyme activity of γ-glutamyl transpeptidase in the garlic pieces before crushing the garlic pieces.

[0029] In some embodiments, the determination of the enzyme activity of γ-glutamyl transpeptidase comprises the following steps: preparing a standard curve of p-nitroaniline: taking the absorbance at 410 nm as the ordinate and different concentrations of p-nitroaniline as the abscissa to prepare a standard curve; preparing fresh garlic paste from the garlic to be tested, adding L-methionine and L-γ glutamyl p-nitroaniline, and then heating to 100℃ after constant temperature water bath at 37℃ for 1 hour; centrifuging after the reaction, taking the supernatant to determine the absorbance, and calculating the generation amount of p-nitroaniline according to the standard curve; the absorbance value corresponding to the generation of p-nitroaniline per unit mass of fresh garlic paste per unit time is the enzyme activity of γ-glutamyl transpeptidase.

[0030] Among them, the fresh garlic paste is prepared by fresh garlic and water in a mass ratio of 1:1; the L-methionine is preferably used at 40 mmol / L, and the addition amount is 1 ml; the L-γ glutamyl p-nitroaniline is preferably used at 0.4 mmol / L, and the addition amount is 1 ml.

[0031] It should be noted that the γ-glutamyl transpeptidase enzyme activity is defined as the absorbance of p-nitroaniline produced by 1 g of fresh garlic paste in 1 hour under the condition.

[0032] S3, the broken garlic is crushed into garlic powder after the completed garlic is measured and deenzymed or not deenzymed.

[0033] When the enzyme content is higher than 0.22, the inventors can use steam, boiling water and the like to deenzyme, which can inhibit the green change of garlic paste. The steam deenzyme time is short, and the fresh garlic flavor can be retained more. Therefore, when the detected γ-glutamyl transpeptidase enzyme activity is greater than 0.22 UI, steam deenzyme is needed. At the same time, because the fresh garlic flavor of garlic will be lost when steam sterilization is used, the fresh garlic is first subjected to enzyme activity detection. Therefore, when the detected γ-glutamyl transpeptidase enzyme activity is less than or equal to 0.22 UI, steam deenzyme is not used, which can effectively prevent the green change of the broken garlic and reduce the loss of fresh garlic flavor and production cost.

[0034] In some embodiments, the steam pressure of the steam deenzyme is 0.3-0.4 MPa, and the time is 3-5 minutes. The fresh garlic particles are split into 3-5 mm garlic powder.

[0035] S3, the remaining raw materials are added for frying, canning, sterilization and cooling to prepare garlic paste.

[0036] In some embodiments, the frying is to heat soybean oil to 130-150°C, preferably 130°C, add garlic powder, stir-fry at 75-80°C, preferably at 80°C, then add the remaining raw materials, and heat for 10-15 min, preferably for 10 min.

[0037] In some embodiments, the canning and packaging are completed through pipeline transportation, nitrogen is injected before sealing to isolate air and prevent air oxidation and spoilage.

[0038] In a third aspect, the application also provides a use of the garlic paste in cooking cold dishes and hot pot dipping.

[0039] The features and performances of the application are further described in detail below in combination with embodiments.

[0040] Embodiment 1 The embodiment provides a garlic paste, which comprises soybean oil 50 kg, fresh purple skin garlic 165 kg, white granulated sugar 10 kg, edible salt 8 kg, monosodium glutamate 1.2 kg and citric acid 0.25 kg. The fresh purple skin garlic has a moisture content of 55%, a diameter of 5.0 cm and a garlicin content of 0.2%.

[0041] The preparation method comprises the following steps: S1, peel garlic and sieve to select garlic grains with uniform size of 5 cm in diameter; S2, determine the γ-glutamyl transpeptidase activity to be 0.25; S3, steam pressure is 0.3 Mpa, time is 3 minutes, and the garlic grains are broken into 3 mm particles for standby; S4, add soybean oil and heat to 130°C, add garlic grains, stir-fry to 80°C, add salt, sugar, monosodium glutamate, citric acid, keep warm for 10 minutes, then turn off the fire and discharge; the whole process is pipeline transportation, complete filling, and nitrogen is injected before sealing to isolate air.

[0042] The prepared garlic paste is as shown in Figure 1 The product has 35% moisture, pH 4.3, and 3.5% salt, has white color and strong garlic flavor, has fresh and crisp taste, has fresh garlic flavor, and is suitable for cooking cold dishes, especially for hot pot dipping.

[0043] Example 2 The garlic paste provided in the example includes the following raw materials: 50 kg of soybean oil, 165 kg of fresh purple-skin garlic, 9 kg of white granulated sugar, 9 kg of edible salt, 1.2 kg of monosodium glutamate, and 0.5 kg of citric acid; the garlic grains of the fresh purple-skin garlic have 55% moisture, 6.0 cm in diameter, and 0.3% allicin content.

[0044] The preparation method includes the following steps: S1, peel garlic and sieve to select garlic grains with uniform size of 6 cm in diameter; S2, determine the γ-glutamyl transpeptidase activity to be 0.50; S3, steam pressure is 0.4 Mpa, time is 5 minutes, and the garlic grains are broken into 5 mm particles for standby; S4, add soybean oil and heat to 130°C, add garlic grains, stir-fry to 80°C, add salt, sugar, monosodium glutamate, citric acid, keep warm for 10 minutes, then turn off the fire and discharge; the whole process is pipeline transportation, complete filling, and nitrogen is injected before sealing to isolate air.

[0045] The prepared garlic paste is as shown in Figure 2 The product has 40% moisture, pH 4.0, and 4% salt, has white color and strong garlic flavor, has fresh and crisp taste, has fresh garlic flavor, and is suitable for cooking cold dishes, especially for hot pot dipping.

[0046] Example 3 The garlic paste provided in the example includes the following raw materials: 50 kg of soybean oil, 165 kg of fresh purple-skin garlic, 9 kg of white granulated sugar, 9 kg of edible salt, 1.2 kg of monosodium glutamate, and 0.4 kg of citric acid; the garlic grains of the fresh purple-skin garlic have 60% moisture, 5.0 cm in diameter, and 0.25% allicin content.

[0047] The preparation method comprises the following steps: S1, peel garlic and screen out garlic grains with uniform size of 5 cm in diameter; S2, the γ-glutamyl transpeptidase activity is 0.20; S3, the enzyme activity is less than 0.22, no enzyme inactivation operation is performed, the garlic grains are broken into 4 mm particles, and the particles are prepared for use; S4, soybean oil is added, heated to 130 DEG C, the garlic grains are added, and the garlic grains are stir-fried to 80 DEG C, salt, sugar, monosodium glutamate and citric acid are added, and the mixture is kept for 10 minutes, then the fire is turned off, and the mixture is discharged; the whole process is conveyed through a pipeline, filling is completed, and nitrogen is injected before sealing to isolate air.

[0048] The prepared garlic paste is as shown in the following table: Figure 3 The product has a moisture content of 39%, a pH of 4.0, and a salt content of 4%, the color is white, the garlic flavor is rich, the taste is crisp, the product has a fresh garlic flavor, and is suitable for cooking cold dishes, especially for hot pot dipping.

[0049] Comparative Example 1 The comparative example provides a garlic paste and a preparation method thereof, the steps of which are the same as those of Example 1, and the only difference is that no enzyme inactivation operation is performed. The prepared garlic paste is as shown in the following table: Figure 4 The garlic paste as a whole appears gray-green, and the garlic paste is in a poor state.

[0050] Comparative Example 2 The comparative example provides a garlic paste and a preparation method thereof, the steps of which are the same as those of Example 1, and the only difference is that the enzyme inactivation condition is that the steam pressure is 0.4 Mpa and the time is 6 minutes. The prepared garlic paste is as shown in the following table: Figure 5 The garlic paste is fine and in a sticky state, the taste is soft and glutinous, and the garlic flavor is weak.

[0051] According to the test results, the sterilization process with a specific steam pressure and time is the key to preparing high-quality garlic paste. Examples 1-3 successfully prepare garlic paste with white color, rich garlic flavor and crisp taste (moisture content: 35-40%, pH: 4.0-4.3) by controlling the sterilization condition (γ-glutamyl transpeptidase activity: 0.20-0.50) and the size of the broken garlic grains (3-5 mm) and combining with the nitrogen filling process. In comparison, the product of Comparative Example 1 appears gray-green and the flavor deteriorates, and the product of Comparative Example 2 is sticky in texture and loses flavor due to excessive sterilization. The optimal process perfectly balances the fresh garlic flavor and storage stability while retaining allicin (0.2-0.3%), and is particularly suitable for cold food scenes such as hot pot dipping.

[0052] In summary, the garlic paste and the preparation method thereof provided by the present application effectively prevent discoloration of the garlic paste and maintain the white appearance of the product by controlling the activity of gamma-glutamyl transpeptidase and using appropriate enzyme inactivation conditions. Secondly, the maximum retention of garlic flavor is ensured by controlling the enzyme inactivation process, so that the final product has a strong garlic flavor. In addition, through reasonable processing steps, the garlic particles can still maintain a certain granularity after being crushed, so that the garlic paste has a crispy taste and improves the eating experience. By selecting a specific garlic variety and controlling the moisture content and allicin content, the unique flavor of fresh garlic is further ensured, and the product is suitable for a variety of dishes, especially for hot pot dipping. Finally, the process design of full pipeline transportation and nitrogen flushing before sealing to isolate air effectively prolongs the shelf life of the product and ensures the stability and safety of the product quality. These advantages make the garlic paste provided by the present application not only have a significant advantage in sensory quality, but also have a wide applicability and high market competitiveness in practical application.

[0053] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A garlic sauce, characterized in that: The raw materials include, by weight percentage, 70%-80% fresh garlic, 25%-40% soybean oil, 3%-5% white sugar, 3.5%-4.5% edible salt, 0.5%-1% monosodium glutamate and 0.01%-0.05% citric acid.

2. The garlic sauce according to claim 1, characterized in that The fresh garlic is fresh purple garlic with a moisture content of 55%-65%, a garlic grain diameter of 5.0-6.0 cm, and an allicin content of 0.2%-0.3%.

3. The garlic sauce according to claim 1, characterized in that The garlic sauce has a moisture content of 35%-40%, a pH value of 4.0-4.3, and a salt content of 3.5%-4.5%.

4. A method for preparing garlic sauce according to any one of claims 1 to 3, characterized in that: The following steps are involved: Fresh garlic is selected, peeled and sieved, and then the activity of gamma-glutamyl transpeptidase is determined. The garlic is crushed into minced garlic after inactivating or not inactivating the enzyme, and the remaining raw materials are added for frying, canning, sterilizing and cooling to prepare the garlic sauce.

5. The method for preparing garlic sauce according to claim 4, wherein: The γ-glutamyl transpeptidase activity assay comprises the following steps: preparing a p-nitroaniline standard curve; preparing garlic to be tested into fresh garlic paste, adding L-methionine and L-γ-glutamyl p-nitroaniline to react, centrifuging after the reaction, collecting the supernatant, measuring the absorbance, and calculating the amount of p-nitroaniline generated according to the standard curve; the absorbance value corresponding to the p-nitroaniline generated per unit mass of fresh garlic paste per unit time is the γ-glutamyl transpeptidase activity.

6. The method for preparing garlic sauce according to claim 4, wherein: The enzyme inactivation method is to use steam to inactivate the enzyme when the detected γ-glutamyl transpeptidase activity is greater than 0.22UI; the enzyme inactivation method is to use steam to inactivate the enzyme when the detected γ-glutamyl transpeptidase activity is less than or equal to 0.22UI.

7. The method for preparing garlic sauce according to claim 6, wherein: The steam inactivation process is carried out at a steam pressure of 0.3 MPa to 0.4 MPa and for a time of 3 to 5 minutes.

8. The method for preparing garlic sauce according to claim 4, wherein: The crushing step is to chop the fresh garlic into 3mm-5mm minced garlic.

9. The method for preparing garlic sauce according to claim 4, wherein: The stir-frying comprises heating soybean oil to 130-150° C., adding minced garlic, stirring and stir-frying at 75-80° C., adding the remaining raw materials, and keeping the temperature for 10-15 minutes.

10. Use of the garlic sauce according to any one of claims 1 to 3 in cooking cold dishes and hot pot dipping.

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