Composite color fixative and application thereof in preservation of mashed garlic

Abstract

The invention discloses a composite color fixative and an application thereof in mashed garlic preservation. A color fixative solution comprises the following effective components: citric acid, table salt, a rosemary extract and oleanolic acid. Wherein the mass concentration of the citric acid is 0.2-0.4%; the mass concentration of the table salt is 2-4%; the mass concentration of the rosemary extract is 0.02 to 0.04 percent; the mass concentration of the oleanolic acid is 0.5-1.0%. The composite color fixative is utilized to achieve the effects of protecting the color and maintaining the flavor of the mashed garlic, the possibility that the mashed garlic becomes green, browning and peculiar smell is greatly reduced, the color is protected through composite treatment, and the mashed garlic is stored at 4 DEG C, so that the green, browning and peculiar smell phenomena of the mashed garlic can be effectively delayed, and the shelf life of the mashed garlic is prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a composite color preservative and application thereof in preserving garlic paste. Background Art

[0002] Garlic (Allium sativum L.) belongs to the genus Allium of the Liliaceae family. It is native to western Asia and Europe. It has a long history of cultivation since Zhang Qian introduced garlic to my country during his mission to the Western Regions during the Han Dynasty. Garlic has a pungent taste and contains a variety of bioactive substances such as organic sulfides, amino acids, polysaccharides, phenols and saponins. It is an important plant with medicinal and edible properties. Garlic first appeared as a medicine in the book "Famous Doctors' Records" written by Tao Hongjing, and it is also recorded in the "Compendium of Materia Medica": Garlic has the effects of removing rheumatism and treating stagnation; garlic is known as "penicillin grown in the ground". With the continuous and in-depth research on garlic at home and abroad, it has been found that it has antibacterial, anti-tumor, anti-aging, lipid-lowering, blood pressure-lowering, and prevention of atherosclerosis. As one of the basic condiments, garlic has outstanding effects in removing fishy smell and enhancing fragrance. Therefore, in addition to fresh consumption, garlic can also be processed into garlic paste, garlic juice, dehydrated garlic slices and garlic powder. As the pace of life accelerates, ready-to-eat products with the characteristics of convenience, speed and deliciousness are ushering in a rapid development era. Ready-to-eat fresh garlic paste products are becoming more and more popular because they can meet people's needs for a fast-paced life. However, fresh garlic paste often has problems such as greening, browning and odor during storage and circulation, which seriously affects the quality of the product and restricts the development of garlic paste industrialization.

[0003] Existing garlic paste greening inhibition technologies have problems such as high cost and poor effect. For example, blanching, adding color preservatives and ultra-high pressure treatment can alleviate garlic greening problems to a certain extent, but high temperature and high pressure treatment will lead to the inactivation of alliinase and the reduction of allicin in garlic, thus affecting the spicy flavor of garlic paste. Therefore, it is of great significance to find a safe and effective method to inhibit the deterioration of garlic paste quality.

[0004] Rosemary has a strong aroma and is a traditional spice and food additive that can help improve the flavor and taste of food. In recent years, it has been found that rosemary extract, as a natural plant extract, has excellent antioxidant and antibacterial effects. Oleanolic acid (OA) belongs to the pentacyclic triterpenoid compound, also known as Qingsisu, which is an odorless and tasteless white crystal. It is insoluble in water, easily soluble in acids and alkalis, and can be dissolved in methanol, chloroform, ether, ethanol, acetone, etc. OA exists widely and can be extracted from medical herbs, food and other plants. At present, there is no report on the use of rosemary extract and oleanolic acid in garlic paste preservation. Summary of the invention

[0005] In view of the above-mentioned prior art, the purpose of the present invention is to provide a composite color preservative and its application in the preservation of garlic paste, which can protect the color and maintain the flavor of garlic paste, greatly reducing the possibility of garlic paste turning green and having an odor.

[0006] To achieve the above object, the present invention adopts the following technical solution:

[0007] In a first aspect of the present invention, a composite color preservative is provided, wherein the active ingredients of the color preservative solution are citric acid, salt, rosemary extract and oleanolic acid;

[0008] The mass concentration of citric acid is 0.2-0.4%; the mass concentration of salt is 2-4%; the mass concentration of rosemary extract is 0.02-0.04%; and the mass concentration of oleanolic acid is 0.5-1.0%.

[0009] Preferably, in the color preservative solution, the mass concentration of citric acid is 0.3%; the mass concentration of salt is 3%; the mass concentration of rosemary extract is 0.04%; and the mass concentration of oleanolic acid is 1%.

[0010] The second aspect of the present invention provides the use of the above-mentioned composite color preservative in the preservation of mashed garlic.

[0011] Preferably, the composite color preservative achieves garlic paste preservation by inhibiting greening and / or reducing odor.

[0012] A third aspect of the present invention provides a method for preserving mashed garlic, comprising the following steps:

[0013] The pretreated garlic is peeled and washed to obtain garlic cloves, and the garlic cloves and the color preservative solution are blended into a slurry at a mass ratio of (1-3):(0.5-1.5) to obtain garlic paste, which is packaged and stored at 2-5°C.

[0014] As preferably, the pretreatment process of garlic is:

[0015] Store garlic at 0-4℃.

[0016] As preferred, the method for peeling garlic is:

[0017] Wash the garlic with 5-10℃ water, peel the garlic cloves and soak them in 30-50℃ for 20-30min, then remove the skin to get garlic cloves.

[0018] Beneficial effects of the present invention:

[0019] The invention utilizes a composite color preservative to protect the color and flavor of garlic paste, greatly reducing the possibility of the garlic paste turning green, browning and having an odor. The invention firstly performs a composite treatment to protect the color, and stores the garlic paste at 4°C, which can effectively delay the greening, browning and odor of the garlic paste, thereby extending the shelf life of the garlic paste. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The effect of different color preservatives on garlic paste phenotype.

[0021] Figure 2 The effect of different color preservatives on L* and a* of garlic paste.

[0022] Figure 3 These are the sensory evaluation results of mashed garlic treated with different color preservatives. DETAILED DESCRIPTION

[0023] It should be noted that the following detailed descriptions are illustrative and are intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present application belongs.

[0024] In order to enable those skilled in the art to more clearly understand the technical solution of the present application, the technical solution of the present application will be described in detail below in conjunction with specific embodiments.

[0025] The test materials used in the examples of the present invention are all conventional test materials in the art and can be purchased through commercial channels.

[0026] The rosemary extract used in the present invention was purchased from Henan Wokas Biotechnology Co., Ltd.

[0027] The citric acid used in the present invention was purchased from Shanghai Yuanye Biotechnology Co., Ltd., with the product number: B30268-5mg; CAS number: 99026-99-0.

[0028] The oleanolic acid used in the present invention was purchased from Shanghai Yuanye Biotechnology Co., Ltd., with the product number: S30718-1g; CAS number: 508-02-1.

[0029] Embodiment 1: A method for preserving mashed garlic:

[0030] 1. Preparation of composite color preservative:

[0031] The active ingredients of the composite color-protecting agent are citric acid, salt, rosemary extract and oleanolic acid;

[0032] Mix citric acid, salt, rosemary extract, oleanolic acid and water to obtain a color preservative solution;

[0033] Among them, the mass concentration of citric acid is 0.3%; the mass concentration of salt is 3%; the mass concentration of rosemary extract is 0.04%; the mass concentration of oleanolic acid is 1.0%;

[0034] 2. Garlic paste preservation method:

[0035] (1) Using garlic that is mature, clean, dry, large in size, white in flesh, free from pests and diseases, and free from mechanical damage at the time of harvest as raw material, and storing the garlic at 4°C for 10 days;

[0036] (2) Wash the garlic with 5°C water, peel the garlic cloves, soak them in 40°C water for about 30 minutes, remove the skin, and obtain the garlic cloves. The skin should be peeled cleanly and the cloves should be of the same color. Wash the screened garlic cloves, remove the garlic cloves with spots, scars, shrunken, and diseased, and dry them to obtain the screened garlic cloves;

[0037] (3) The garlic cloves of step (2) are mixed with the composite color preservative prepared above in a mass ratio of 2:1, and then beaten with a beater for 0.5 min to obtain processed garlic paste; the garlic paste is packed into food-grade packaging bags at a rate of 40 g per bag, the packaging bag having a thickness of 0.2 mm, and the packaged garlic paste is stored, transported and sold at a low temperature of 4°C.

[0038] Comparative Example 1:

[0039] (1) Using garlic that is mature, clean, dry, large in size, white in flesh, free from pests and diseases, and free from mechanical damage at the time of harvest as raw material, and storing the garlic at 4°C;

[0040] (2) Wash the garlic with 5°C water, peel the garlic cloves, soak them in 40°C water for about 30 minutes, remove the skin, and obtain the garlic cloves. The skin should be peeled cleanly and the cloves should be of the same color. Wash the screened garlic cloves, remove the garlic cloves with spots, scars, shrunken, and diseased, and dry them to obtain the screened garlic cloves;

[0041] (3) The dried garlic cloves in step (2) are mixed with water in a mass ratio of 2:1, and then beaten with a beater for 1 minute to obtain processed garlic paste; the garlic paste is packed into food-grade packaging bags at a rate of 40 g per bag, the packaging bag having a thickness of 0.2 mm, and the packaged garlic paste is stored, transported and sold at a low temperature of 4° C.

[0042] The difference between this comparative example and Example 1 is that the composite color protecting agent in Example 1 is replaced by water.

[0043] Comparative Example 2:

[0044] 1. Preparation of color preservative:

[0045] The active ingredient of the color retaining agent is citric acid;

[0046] Mix citric acid and water evenly to obtain a color preservative solution;

[0047] Wherein, the mass concentration of citric acid is 0.3%;

[0048] 2. Garlic paste preservation method:

[0049] (1) Using garlic that is mature, clean, dry, large in size, white in flesh, free from pests and diseases, and free from mechanical damage at the time of harvest as raw material, and storing the garlic at 4°C;

[0050] (2) Wash the garlic with 5°C water, peel the garlic cloves, soak them in 40°C water for about 30 minutes, remove the skin, and obtain the garlic cloves. The skin should be peeled cleanly and the cloves should be of the same color. Wash the screened garlic cloves, remove the garlic cloves with spots, scars, shrunken, and diseased, and dry them to obtain the screened garlic cloves;

[0051] (3) The dried garlic cloves in step (2) are mixed with a color preservative in a mass ratio of 2:1, and then beaten with a beater for 1 minute to obtain processed garlic paste; the garlic paste is packed into food-grade packaging bags at a rate of 40 g per bag, the packaging bag having a thickness of 0.2 mm, and the packaged garlic paste is stored, transported and sold at a low temperature of 4° C.

[0052] The difference between this comparative example and Example 1 is:

[0053] The only active ingredient in the color preservative solution is citric acid.

[0054] Comparative Example 3:

[0055] 1. Preparation of color preservative:

[0056] The active ingredient of the color retaining agent is salt;

[0057] Mix salt and water evenly to obtain a color preservative solution;

[0058] Among them, the mass concentration of salt is 3%;

[0059] 2. Garlic paste preservation method:

[0060] (1) Using garlic that is mature, clean, dry, large in size, white in flesh, free from pests and diseases, and free from mechanical damage at the time of harvest as raw material, and storing the garlic at 4°C;

[0061] (2) Wash the garlic with 5°C water, peel the garlic cloves, soak them in 40°C water for about 30 minutes, remove the skin, and obtain the garlic cloves. The skin should be peeled cleanly and the cloves should be of the same color. Wash the screened garlic cloves, remove the garlic cloves with spots, scars, shrunken, and diseased, and dry them to obtain the screened garlic cloves;

[0062] (3) The dried garlic cloves in step (2) are mixed with a color preservative in a mass ratio of 2:1, and then beaten with a beater for 1 minute to obtain processed garlic paste; the garlic paste is packed into food-grade packaging bags at a rate of 40 g per bag, the packaging bag having a thickness of 0.2 mm, and the packaged garlic paste is stored, transported and sold at a low temperature of 4° C.

[0063] The difference between this comparative example and Example 1 is:

[0064] The only active ingredient in color preservatives is salt.

[0065] Comparative Example 4:

[0066] 1. Preparation of color preservative:

[0067] The active ingredient of the color protecting agent is rosemary extract;

[0068] Mix rosemary extract and water evenly to obtain a color preservative solution;

[0069] Among them, the mass concentration of rosemary extract is 0.04%;

[0070] 2. Garlic paste preservation method:

[0071] (1) Using garlic that is mature, clean, dry, large in size, white in flesh, free from pests and diseases, and free from mechanical damage at the time of harvest as raw material, and storing the garlic at 4°C;

[0072] (2) Wash the garlic with 5°C water, peel the garlic cloves, soak them in 40°C water for about 30 minutes, remove the skin, and obtain the garlic cloves. The skin should be peeled cleanly and the cloves should be of the same color. Wash the screened garlic cloves, remove the garlic cloves with spots, scars, shrunken, and diseased, and dry them to obtain the screened garlic cloves;

[0073] (3) The dried garlic cloves in step (2) are mixed with a color preservative in a mass ratio of 2:1, and then beaten with a beater for 1 minute to obtain processed garlic paste; the garlic paste is packed into food-grade packaging bags at a rate of 40 g per bag, the packaging bag having a thickness of 0.2 mm, and the packaged garlic paste is stored, transported and sold at a low temperature of 4° C.

[0074] The difference between this comparative example and Example 1 is:

[0075] The only active ingredient in the color protector is rosemary extract.

[0076] Comparative Example 5:

[0077] 1. Preparation of color preservative:

[0078] The active ingredient of the color retaining agent is oleanolic acid;

[0079] Mixing oleanolic acid and water evenly to obtain a color preservative solution;

[0080] Among them, the mass concentration of oleanolic acid is 1.0%;

[0081] 2. Garlic paste preservation method:

[0082] (1) Using garlic that is mature, clean, dry, large in size, white in flesh, free from pests and diseases, and free from mechanical damage at the time of harvest as raw material, and storing the garlic at 4°C;

[0083] (2) Wash the garlic with 5°C water, peel the garlic cloves, soak them in 40°C water for about 30 minutes, remove the skin, and obtain the garlic cloves. The skin should be peeled cleanly and the cloves should be of the same color. Wash the screened garlic cloves, remove the garlic cloves with spots, scars, shrunken, and diseased, and dry them to obtain the screened garlic cloves;

[0084] (3) The dried garlic cloves in step (2) are mixed with a color preservative solution in a mass ratio of 2:1, and then beaten with a beater for 1 minute to obtain processed garlic paste; the garlic paste is packed into food-grade packaging bags at a rate of 40 g per bag, the packaging bag having a thickness of 0.2 mm, and the packaged garlic paste is stored, transported and sold at a low temperature of 4° C.

[0085] The difference between this comparative example and Example 1 is:

[0086] The only active ingredient in color preservatives is oleanolic acid.

[0087] Test Example 1:

[0088] The surface color of the garlic paste of Example 1 and Comparative Examples 1-5 was measured using a CR-400 colorimeter, with each sample repeated 3 times. The colorimeter must be calibrated with a white plate before use. * Value indicates black and white value, a * Values ​​represent red and green values.

[0089] from Figure 1 It can be seen that the garlic paste of Comparative Example 1 turns green seriously, while the garlic paste of Example 1 does not turn green, which indicates that the composite color protection agent prepared in the present application has a good effect in preventing the garlic paste from turning green.

[0090] Figure 2 AE in the table represent comparative examples 1-5, and F represents embodiment 1. Figure 2It can be seen that the L* value of the garlic paste in Example 1 decreases the slowest and is still at a high level on the 10th day, indicating that the garlic paste in Example 1 has the highest brightness. The a* value indicates yellow-green, and the a* value of Example 1 has been maintained at a stable level, indicating that the browning and greening are the lightest and the color is best maintained. Therefore, the compounding of citric acid, salt, rosemary extract and oleanolic acid in Example 1 has the best color protection effect on the garlic paste, and has a synergistic effect on preventing the garlic paste from turning green. Figure 1 The results are consistent with those of Example 1. It can be seen that the garlic paste prepared in Example 1 has better color quality and can effectively extend the shelf life of the garlic paste.

[0091] Test Example 2: Sensory Evaluation:

[0092] 20 boys and 20 girls were randomly selected, and the garlic paste prepared in Example 1 and Comparative Examples 1-5 was given to the selected 40 people respectively, and scored according to the evaluation criteria in the following table.

[0093] Table 1 Sensory evaluation standards

[0094]

[0095] Test results:

[0096] Through sensory evaluation, it was found that with the extension of storage time, the sensory score of the garlic paste of Example 1 did not decrease significantly, while the garlic paste of Comparative Examples 1-5 showed a significant decrease on the 4th day, and the sensory score on the 10th day was very different from that of the garlic paste of Example 1 ( Figure 3 ), indicating that compounding citric acid, salt, rosemary extract and oleanolic acid to prepare a composite color preservative can effectively maintain the quality of mashed garlic and extend the shelf life of mashed garlic.

[0097] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A composite color retaining agent, characterized in that: The active ingredients of the color preservative solution are citric acid, salt, rosemary extract and oleanolic acid; The mass concentration of citric acid is 0.2-0.4%; the mass concentration of salt is 2-4%; the mass concentration of rosemary extract is 0.02-0.04%; and the mass concentration of oleanolic acid is 0.5-1.0%.

2. The composite color retaining agent according to claim 1, characterized in that In the color preservative solution, the mass concentration of citric acid is 0.3%, the mass concentration of salt is 3%, the mass concentration of rosemary extract is 0.04%, and the mass concentration of oleanolic acid is 1%.

3. Application of the composite color retaining agent according to claim 1 or 2 in preserving mashed garlic.

4. The use according to claim 3, characterized in that: The composite color preservative can achieve garlic paste preservation by inhibiting greening and / or reducing odor.

5. A method for preserving mashed garlic, characterized in that: The following steps are involved: The pretreated garlic is peeled and washed to obtain garlic cloves, and the garlic cloves and the color preservative solution are blended into a slurry at a mass ratio of (1-3):(0.5-1.5) to obtain garlic paste, which is packaged and stored at 2-5°C.

6. The method for preserving mashed garlic according to claim 5, characterized in that: The pretreatment process of garlic is as follows: Store garlic at 0-4℃.

7. The method for preserving mashed garlic according to claim 5, characterized in that: How to peel garlic: Wash the garlic with 5-10℃ water, peel the garlic cloves and soak them in 30-50℃ for 20-30min, then remove the skin to get garlic cloves.

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