Garlic clove food preservation method based on synergistic effect of natural compound preservative

Abstract

The invention belongs to the technical field of vegetable preservation and preservation, and particularly relates to a garlic clove food preservation method based on the synergistic effect of a natural composite preservative. According to the garlic clove food preservative method based on the synergistic effect of the natural compound preservative, through triple cooperation of allinase activation, probiotic antagonism and natural bacteriostatic agent slow release, the limitation of a single preservation technology is broken through: the dependence of an exogenous additive is reduced by utilizing a garlic resource (allinase); the probiotics and the plant bacteriostatic agent synergistically expand the antibacterial spectrum; the release of antibacterial components is realized by a microcapsule technology; the technology conforms to the green transformation trend of the food industry, and a safe, efficient and low-cost solution is provided for garlic clove preservation. The method is a safe, effective and low-cost garlic clove fresh-keeping technology.

Description

Technical Field

[0001] The invention belongs to the technical field of food antiseptic and fresh-keeping, and particularly relates to a garlic food antiseptic method based on the synergistic effect of a natural composite preservative. Background Art

[0002] Garlic (peeled cloves) is prone to spoilage during storage, primarily due to factors such as microbial proliferation, oxidative browning, and garlic sprouting. Microbial growth degrades the nutrients in garlic, producing odors and harmful substances; oxidative browning degrades the appearance of garlic, affecting its commercial value; and sprouting depletes the nutrients in garlic, reducing its quality.

[0003] While current technologies for garlic storage and preservation have found some application, they all have significant limitations. Chemical preservatives, such as sodium benzoate and potassium sorbate, can inhibit microbial growth to a certain extent, but they pose serious safety risks. Long-term consumption of foods containing these chemicals may pose a potential threat to human health and can also destroy the garlic's original flavor, impacting the consumer's eating experience. Physical methods, such as low-temperature storage and vacuum packaging, can slow garlic's spoilage to a certain extent, but they are costly and increase the economic burden of garlic storage. Furthermore, low temperatures cannot completely inhibit the growth and reproduction of psychrophilic bacteria, resulting in the potential for garlic to spoil during storage. Single biological preservation methods, such as the use of allicin extracts, are unstable and easily inactivated by heat, making them ineffective in maintaining a consistent and effective preservation effect. Natural preservatives, such as tea polyphenols and citric acid, have a narrow antibacterial spectrum and require high concentrations to achieve effective preservation. However, these high concentrations can easily affect the garlic's taste and flavor.

[0004] Existing patent CN101849571A uses a combination of citric acid and tea polyphenols for preservation, but still relies on chemical colorants to maintain the color of garlic. CN101536708B, while using plant extracts for preservation, fails to effectively address the problem of enzymatic browning of garlic. Therefore, developing a safe, effective, and natural garlic preservation technology is of great practical significance. Summary of the Invention

[0005] To address the above-mentioned existing technical issues, the present invention aims to provide a garlic clove food preservation method based on the synergistic effect of a natural composite preservative. This method overcomes the limitations of single-source preservation technologies by leveraging garlic enzyme activation, probiotic antagonism, and sustained release of a natural antibacterial agent. The method utilizes garlic's natural resources to reduce reliance on exogenous additives; probiotics and plant antibacterial agents synergistically expand the antibacterial spectrum; and microencapsulation technology enables the release of antibacterial components, providing a safe, efficient, and low-cost solution for garlic clove preservation. This is a safe, effective, and low-cost garlic clove preservation technology.

[0006] The present invention discloses a garlic food antiseptic method based on the synergistic effect of a natural composite preservative, comprising the following preparation steps:

[0007] S1 Garlic clove pretreatment and alliinase activation: Garlic cloves were soaked in a mixed solution of citric acid and ascorbic acid, and then ultrasonicated to micro-lyze the cell walls and activate alliinase;

[0008] Preparation of S2 probiotic fermentation broth: Lactobacillus plantarum was inoculated into soy protein hydrolyzed medium, fermented at 37°C for 24 hours, centrifuged, and the supernatant was collected. 0.05% lysozyme was then added to prepare the probiotic fermentation broth.

[0009] S3 composite preservative loading and embedding: Sodium alginate is dissolved in deionized water, followed by tea polyphenols, and the mixture is stirred to form a sodium alginate-tea polyphenol solution. Cinnamaldehyde is mixed with soybean oil and then added dropwise to the aqueous phase of Tween-80, stirring to form an oil / water emulsion. The emulsified cinnamaldehyde is added to the sodium alginate-tea polyphenol solution, transferred to a high-pressure homogenizer to form a mixed emulsion, and then pumped into a spray drying tower for spray drying to form microcapsules.

[0010] S4 synergistic preservation treatment: the microcapsules obtained in step S3 are mixed with water to form a microcapsule suspension, the garlic cloves are immersed in the mixture formed by the probiotic fermentation liquid and the microcapsule suspension, and vacuum infiltration is performed; then, the garlic cloves are drained, wrapped with an edible film, and stored at 4°C.

[0011] Preferably, in the garlic clove pretreatment and allinase activation step S1, the mass fraction of the citric acid is 0.5%; the mass fraction of the ascorbic acid is 0.1%.

[0012] Preferably, in the step S1 of garlic clove pretreatment and allinase activation, the temperature during the soaking process is 4° C. and the soaking time is 10 min.

[0013] Preferably, in the garlic clove pretreatment and allinase activation step S1, the frequency of the ultrasonic treatment is 40 kHz and the ultrasonic time is 5 min.

[0014] Preferably, in the S3 composite preservative loading and embedding step, the mass fraction of the sodium alginate is 2.0%; the mass fraction of the tea polyphenols is 1.5%.

[0015] Preferably, in the S3 composite preservative loading and embedding step, the mass ratio of cinnamaldehyde to soybean oil is 1:5; and the mass fraction of Tween-80 is 0.1%.

[0016] Preferably, in the step S3 of loading and embedding the composite preservative, the particle size of the microcapsules is ≤10 μm.

[0017] Preferably, in the S4 collaborative preservation treatment step, the volume ratio of the microcapsule suspension to the probiotic fermentation liquid is 1:(1.5-2).

[0018] Preferably, in the S4 collaborative preservation treatment step, the volume ratio of the garlic cloves to the mixed liquid is 1:(2-3).

[0019] Preferably, in the S4 collaborative preservation treatment step, the vacuum infiltration is divided into three stages: the vacuum degree of the first stage is -0.5 MPa, and the time is 5 minutes; the vacuum degree of the second stage is -0.8 MPa, and the time is 10 minutes; and the third stage returns to normal pressure, and the time is 5 minutes.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention provides a garlic food preservation method based on the synergistic effect of natural composite preservatives. Through the triple collaboration of alliinase activation, probiotic antagonism, and natural antibacterial agent sustained release, it breaks through the limitations of single preservation technology. Citric acid, ascorbic acid, Lactobacillus plantarum, tea polyphenols, and cinnamaldehyde are all natural substances. The specific effects are as follows:

[0022] (1) Alliinase activates endogenous allicin through controlled damage (microlysis of the cell wall), catalyzing the conversion of alliin into allicin. (2) Probiotics antagonize pathogens by inoculating Lactobacillus plantarum fermentation broth, competitively inhibiting the growth of spoilage bacteria and producing lactic acid to lower pH. (3) Natural antibacterial agents are targeted and sustained-released by encapsulating tea polyphenol-cinnamaldehyde microcapsules, forming a pH-responsive release film on the surface of garlic cloves, precisely inhibiting mold and yeast.

[0023] Enzyme-bacteria synergy: Allicin inhibits Gram-negative bacteria, and Lactobacillus plantarum inhibits Gram-positive bacteria, covering the entire bacterial spectrum.

[0024] Sustained release-antagonistic synergy: The microcapsules slowly release antibacterial agents on the surface of garlic cloves, forming an antibacterial barrier with probiotic metabolites.

[0025] Self-protection: The activated endogenous allicin also inhibits the germination of garlic (destroying the cell membrane of the growing point). DETAILED DESCRIPTION

[0026] The following examples are provided for a better understanding of the present invention and are not intended to limit the best mode of implementation. They do not limit the content and scope of protection of the present invention. Any product identical or similar to the present invention obtained by anyone under the guidance of the present invention or by combining the features of the present invention with other prior arts shall fall within the scope of protection of the present invention.

[0027] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in this field can be used. If the manufacturer of the reagents or instruments is not specified, they are all commercially available conventional reagents.

[0028] Example 1: A method for preserving garlic clove food based on the synergistic effect of a natural composite preservative, comprising the following steps:

[0029] S1 Garlic clove pretreatment and alliinase activation: Garlic cloves were soaked in a mixed solution of 0.5% citric acid and 0.1% ascorbic acid at 4°C for 10 min. The cell walls were then micro-lyzed by ultrasonic treatment at a frequency of 400 kHz for 5 min to activate alliinase.

[0030] Preparation of S2 probiotic fermentation broth: Lactobacillus plantarum was inoculated into soy protein hydrolyzed medium (containing 2% oligofructose), fermented at 37°C for 24 h, and the supernatant was collected by centrifugation (viable cell count ≥ 109 CFU / mL). Then, 0.05% lysozyme was added to prepare the probiotic fermentation broth.

[0031] S3 composite preservative loading and embedding: Sodium alginate is dissolved in deionized water, and then tea polyphenols are added, and the mixture is stirred evenly to form a sodium alginate-tea polyphenol solution, wherein the mass fraction of sodium alginate is 2.0%; the mass fraction of tea polyphenols is 1.5%; cinnamaldehyde and soybean oil are mixed in a mass ratio of 1:5, and then added dropwise to an aqueous phase with a mass fraction of Tween-80 of 0.1%, and stirred to form an oil / water emulsion; the emulsified cinnamaldehyde is added to the sodium alginate-tea polyphenol solution, and the mixture is transferred to a high-pressure homogenizer to form a mixed emulsion, the pressure of the high-pressure homogenizer is set to 20 MPa, and three cycles are performed; the mixture is then pumped into a spray drying tower for spray drying to form microcapsules, and the particle size of the formed microcapsules is ≤10 μm.

[0032] S4 synergistic preservation treatment: mixing the microcapsules obtained in step S3 with water to form a microcapsule suspension, immersing the garlic cloves in the mixture formed by the probiotic fermentation liquid and the microcapsule suspension, wherein the volume ratio of the microcapsule suspension to the probiotic fermentation liquid is 1:1.5; the volume ratio of the garlic cloves to the mixture is 1:2; then vacuum infiltration is performed, and the vacuum infiltration is divided into three stages, the first stage is a vacuum degree of -0.5 MPa, and the time is 5 minutes; the second stage is a vacuum degree of -0.8 MPa, and the time is 10 minutes; the third stage is restored to normal pressure, and the time is 5 minutes; then draining, wrapping with edible film, and storing at 4°C.

[0033] Example 2: In the S4 synergistic preservation treatment step, the vacuum permeation was divided into two stages: the first stage was a vacuum of -0.7 MPa for 10 minutes; the second stage was a return to normal pressure for 10 minutes; the product was then drained, wrapped in edible film, and stored at 4°C. The remaining steps and conditions were the same as in Example 1.

[0034] Example 3: In the S4 synergistic preservation treatment step, the vacuum permeation was divided into two stages: the first stage was at a vacuum level of -0.5 MPa for 10 minutes; the second stage was at a vacuum level of -0.8 MPa for 10 minutes. The product was then drained, wrapped in edible film, and stored at 4°C. The remaining steps and conditions were the same as in Example 1.

[0035] Example 4: In the S4 synergistic preservation treatment step, the vacuum degree of vacuum penetration is -0.5 MPa, and the time is 20 minutes; then the product is drained, wrapped in edible film, and stored at 4° C. The remaining steps and conditions are the same as in Example 1.

[0036] Example 5: A method for preserving garlic clove food based on the synergistic effect of a natural composite preservative, comprising the following steps:

[0037] Preparation of S1 probiotic fermentation broth: Lactobacillus plantarum was inoculated into soy protein hydrolyzed medium (containing 2% oligofructose), fermented at 37°C for 24 h, and the supernatant was collected by centrifugation (viable cell count ≥ 109 CFU / mL). Then, 0.05% lysozyme was added to prepare the probiotic fermentation broth.

[0038] S2 composite preservative loading and encapsulation: Sodium alginate is dissolved in deionized water, and then tea polyphenols are added, and the mixture is stirred evenly to form a sodium alginate-tea polyphenol solution, wherein the mass fraction of sodium alginate is 2.0%; the mass fraction of tea polyphenols is 1.5%; cinnamaldehyde and soybean oil are mixed in a mass ratio of 1:5, and then added dropwise to an aqueous phase with a mass fraction of 0.1% Tween-80, and stirred to form an oil / water emulsion; the emulsified cinnamaldehyde is added to the sodium alginate-tea polyphenol solution, and the mixture is transferred to a high-pressure homogenizer to form a mixed emulsion, the pressure of the high-pressure homogenizer is set to 20 MPa, and three cycles are performed; the mixture is then pumped into a spray drying tower for spray drying to form microcapsules, and the particle size of the formed microcapsules is ≤10 μm.

[0039] S3 synergistic preservation treatment: mixing the microcapsules obtained in step S3 with water to form a microcapsule suspension, immersing the garlic cloves in the mixture formed by the probiotic fermentation liquid and the microcapsule suspension, wherein the volume ratio of the microcapsule suspension to the probiotic fermentation liquid is 1:1.5; and the volume ratio of the garlic cloves to the mixture is 1:2; then vacuum infiltration is performed, and the vacuum infiltration is divided into three stages, the first stage having a vacuum degree of -0.5 MPa and a time of 5 minutes; the second stage having a vacuum degree of -0.8 MPa and a time of 10 minutes; and the third stage returning to normal pressure and a time of 5 minutes; then draining, wrapping with edible film, and storing at 4°C.

[0040] Example 6: A method for preserving garlic clove food based on the synergistic effect of a natural composite preservative, comprising the following steps:

[0041] S1 Garlic clove pretreatment and alliinase activation: Garlic cloves were soaked in a mixed solution of 0.5% citric acid and 0.1% ascorbic acid at 4°C for 10 min. The cell walls were then micro-lyzed by ultrasonic treatment at a frequency of 400 kHz for 5 min to activate alliinase.

[0042] S2 composite preservative loading and encapsulation: Sodium alginate is dissolved in deionized water, and then tea polyphenols are added, and the mixture is stirred evenly to form a sodium alginate-tea polyphenol solution, wherein the mass fraction of sodium alginate is 2.0%; the mass fraction of tea polyphenols is 1.5%; cinnamaldehyde and soybean oil are mixed in a mass ratio of 1:5, and then added dropwise to an aqueous phase with a mass fraction of 0.1% Tween-80, and stirred to form an oil / water emulsion; the emulsified cinnamaldehyde is added to the sodium alginate-tea polyphenol solution, and the mixture is transferred to a high-pressure homogenizer to form a mixed emulsion, the pressure of the high-pressure homogenizer is set to 20 MPa, and three cycles are performed; the mixture is then pumped into a spray drying tower for spray drying to form microcapsules, and the particle size of the formed microcapsules is ≤10 μm.

[0043] S3 synergistic preservation treatment: mixing the microcapsules obtained in step S2 with water to form a microcapsule suspension, immersing the garlic cloves in the microcapsule suspension, and then performing vacuum infiltration. The vacuum infiltration is divided into three stages: the vacuum degree of the first stage is -0.5 MPa, and the time is 5 minutes; the vacuum degree of the second stage is -0.8 MPa, and the time is 10 minutes; and the third stage is restoring the normal pressure, and the time is 5 minutes; then draining, wrapping with edible film, and storing at 4°C.

[0044] Example 7: A method for preserving garlic clove food based on the synergistic effect of a natural composite preservative, comprising the following steps:

[0045] S1 Garlic clove pretreatment and alliinase activation: Garlic cloves were soaked in a mixed solution of 0.5% citric acid and 0.1% ascorbic acid at 4°C for 10 min. The cell walls were then micro-lyzed by ultrasonic treatment at a frequency of 400 kHz for 5 min to activate alliinase.

[0046] Preparation of S2 probiotic fermentation broth: Lactobacillus plantarum was inoculated into soy protein hydrolyzed medium (containing 2% oligofructose), fermented at 37°C for 24 h, and the supernatant was collected by centrifugation (viable cell count ≥ 109 CFU / mL). Then, 0.05% lysozyme was added to prepare the probiotic fermentation broth.

[0047] S3 synergistic preservation treatment: soak the garlic cloves in the probiotic fermentation liquid, and then perform vacuum infiltration. The vacuum infiltration is divided into three stages. The vacuum degree of the first stage is -0.5MPa, and the time is 5min; the vacuum degree of the second stage is -0.8MPa, and the time is 10min; the third stage returns to normal pressure, and the time is 5min; then drain and wrap with edible film, and store at 4℃.

[0048] The antibacterial effect, germination and browning inhibition, preservative and vitamin C retention rates of the treated garlic cloves of Examples 1 to 7 were tested, and the test results are shown in the following table:

[0049]

[0050] Note: The test object of the antibacterial rate is the inhibition effect 48 hours after inoculation of pathogens (105CFU / g)

[0051] 1. Antibacterial effect

[0052] Example 1 (triple synergy) performed best (total colony count <102 CFU / g), significantly better than the other groups (P<0.01). Its core advantages are: endogenous allicin and probiotics synergistically fight bacteria, allicin (Gram-negative bacteria inhibitor) released by allicinase activation pretreatment and Lactobacillus plantarum (lactic acid production inhibits Gram-positive bacteria) form a broad-spectrum antibacterial coverage; microcapsules precisely inhibit mold, and tea polyphenol-cinnamaldehyde microcapsules form a pH-responsive sustained-release film on the surface of garlic cloves, continuously inhibiting mold / yeast (mold count <1 log CFU / g).

[0053] Example 7 (single probiotic) failed to inhibit bacteria, proving that in the absence of microcapsules, probiotics cannot effectively resist mold contamination.

[0054] 2. Germination and browning

[0055] Germination inhibition: The germination rate of Example 1 (≤5%) is because ultrasound-activated alliinase catalyzes the production of allicin, destroying the cell membrane at the germination site; citric acid + ascorbic acid pretreatment chelates metal ions, blocking germination signal conduction.

[0056] Browning inhibition: The browning index of Example 1 is 1.2 because ascorbic acid directly reduces quinones, blocking the enzymatic browning chain reaction; the microcapsules provide continuous antioxidant protection and delay phenolase oxidation.

[0057] 3. Nutrition and safety

[0058] Vitamin C retention rate: The retention rate in Example 1 is >90%, which is due to the triple synergistic mechanism that reduces oxidative stress and lowers VC consumption.

[0059] Preservative residues: No chemical synthetic preservatives (benzoic acid, sorbic acid) were detected in all examples, which complies with the exemption regulations for natural preservatives in GB2760-2014.

[0060] 4. Process critical control points

[0061] Alliinase activation treatment (S1) is the basis for producing natural antibacterial substances; probiotic fermentation broth (S2) and microcapsule encapsulation (S3) constitute the core of the biological control system; and the three-stage vacuum infiltration process (S4) is the key technical parameter for achieving effective loading.

[0062] In summary, through the synergistic effect of alliinase activation (S1), probiotic fermentation broth (S2) and microcapsule targeted sustained release (S3), comprehensive optimization of total colony count control (<102 CFU / g), germination rate ≤5%, and VC retention rate >90% was achieved. The three-stage gradient vacuum (-0.5MPa→-0.8MPa→normal pressure) promoted the penetration of ingredients, and its effect was better than the two-stage (Examples 2-3) and single-stage (Example 4). The lack of alliinase activation (Example 5) or probiotics (Example 6) resulted in a 30% to 50% decrease in key indicators, confirming the core value of process integrity for preservation efficiency. All solutions rely on natural ingredients (tea polyphenols, cinnamaldehyde, probiotics) and meet the requirements of the national food safety standard (GB2760-2014) for the use of natural preservatives. The garlic food preservation method based on the synergistic effect of natural composite preservatives provided by the present invention provides an efficient, chemical residue-free solution for garlic preservation, which is particularly suitable for the high-end health food market.

[0063] Example 8: The volume ratio of microcapsule suspension to probiotic fermentation broth in the S4 synergistic preservation treatment was changed to 1: (1.5-2). The remaining steps and conditions were the same as those in Example 1. The garlic cloves treated with different ratios were then tested, and the test data are shown in the following table:

[0064]

[0065]

[0066] Note: The test object of the antibacterial rate is the inhibition effect 48 hours after inoculation of pathogens (105CFU / g)

[0067] The data in the table above indicate that the optimal volume ratio of microcapsule suspension to probiotic fermentation broth is 1:1.8. At this ratio, tea polyphenol-cinnamaldehyde microcapsules form a uniform antibacterial film on the surface of garlic cloves. Simultaneously, the probiotic fermentation broth penetrates, and its metabolites complement the antibacterial components released by the microcapsules, covering the entire bacterial spectrum. Tea polyphenols released by the microcapsules chelate metal ions, blocking germination signal transduction. Probiotic metabolism lowers pH and inhibits α-amylase activity. Endogenous allicin (ultrasound-activated) disrupts the meristem cell membrane. When the ratio is unbalanced, it stimulates stress-induced germination. When the volume ratio of microcapsule suspension to probiotic fermentation broth is 1:1.8, a triple balance is achieved: surface antibacterial action by the microcapsules and deep antagonism by the probiotics achieves antibacterial coverage. Probiotic metabolites (lactic acid) trigger pH-responsive release from the sodium alginate microcapsules, preventing early burst release. Endogenous allicin achieves physiological inhibition. When the ratio is less than 1:1.8, excessive microcapsules lead to a thick film on the garlic surface, hindering the colonization of probiotics and increasing the antibacterial blind zone. When the ratio is greater than 1:1.8, excessive probiotic fermentation broth causes acid accumulation, destroying the microcapsule structure and accelerating the decomposition of vitamin C. In summary, a volume ratio of microcapsule suspension to probiotic fermentation broth of 1:1.8 achieves both antibacterial efficacy and nutrient retention, and can be applied to industrial green preservation of garlic.

[0068] Example 9: The volume ratio of garlic cloves to the mixed solution in the S4 synergistic preservation treatment was changed to 1:(2-3), and the volume ratio of the microcapsule suspension to the probiotic fermentation liquid was changed to 1:1.8. The remaining steps and conditions were the same as in Example 1. The garlic cloves treated with different ratios were then tested, and the test data are shown in the following table:

[0069]

[0070]

[0071] Note: The test object of the antibacterial rate is the inhibition effect 48 hours after inoculation of pathogens (105CFU / g)

[0072] The optimal volume ratio of garlic to liquid mixture is 1:2. When the ratio is 1:2, the vacuum permeate volume can effectively fill the interstitial space. Excessive liquid mixture (1:3) can cause a "floating effect," preventing the probiotics from effectively attaching. A 1:2 ratio allows for the formation of a continuous antimicrobial film.

[0073] Obviously, the above embodiments are merely examples for clarity of explanation and are not intended to limit the implementation methods. Those skilled in the art will appreciate that other variations or modifications can be made based on the above description. It is not necessary and impossible to enumerate all implementation methods here. Obvious variations or modifications arising therefrom remain within the scope of protection of the present invention.

Claims

1. A garlic food antiseptic method based on the synergistic effect of natural composite preservatives, characterized in that: The following steps are involved: S1 Garlic clove pretreatment and alliinase activation: Garlic cloves were soaked in a mixed solution of citric acid and ascorbic acid, and then ultrasonicated to micro-lyze the cell walls and activate alliinase; Preparation of S2 probiotic fermentation broth: Lactobacillus plantarum was inoculated into soy protein hydrolyzed medium, fermented at 37°C for 24 h, centrifuged, and the supernatant was collected. 0.05% lysozyme was then added to prepare the probiotic fermentation broth. S3 composite preservative loading and embedding: Sodium alginate is dissolved in deionized water, followed by tea polyphenols, and the mixture is stirred to form a sodium alginate-tea polyphenol solution. Cinnamaldehyde is mixed with soybean oil and then added dropwise to the aqueous phase of Tween-80, stirring to form an oil / water emulsion. The emulsified cinnamaldehyde is added to the sodium alginate-tea polyphenol solution, transferred to a high-pressure homogenizer to form a mixed emulsion, and then pumped into a spray drying tower for spray drying to form microcapsules. S4 synergistic preservation treatment: the microcapsules obtained in step S3 are mixed with water to form a microcapsule suspension, the garlic cloves are immersed in the mixture formed by the probiotic fermentation liquid and the microcapsule suspension, and vacuum infiltration is performed; then, the garlic cloves are drained, wrapped with an edible film, and stored at 4°C.

2. A garlic food antiseptic method based on the synergistic effect of a natural composite preservative according to claim 1, characterized in that: In the garlic clove pretreatment and allinase activation step S1, the mass fraction of the citric acid is 0.5%; the mass fraction of the ascorbic acid is 0.1%.

3. A garlic food antiseptic method based on the synergistic effect of a natural composite preservative according to claim 1, characterized in that: In the garlic clove pretreatment and allinase activation step S1, the temperature during the soaking process is 4° C. and the soaking time is 10 minutes.

4. A garlic food antiseptic method based on the synergistic effect of a natural composite preservative according to claim 1, characterized in that: In the garlic clove pretreatment and allinase activation step S1, the frequency of the ultrasonic treatment is 40 kHz and the ultrasonic time is 5 min.

5. The garlic food preservative method based on the synergistic effect of a natural composite preservative according to claim 1, characterized in that: In the S3 composite preservative loading and embedding step, the mass fraction of the sodium alginate is 2.0%; the mass fraction of the tea polyphenols is 1.5%.

6. The garlic food preservative method based on the synergistic effect of a natural composite preservative according to claim 1, characterized in that: In the S3 composite preservative loading and embedding step, the mass ratio of cinnamaldehyde to soybean oil is 1:5; and the mass fraction of Tween-80 is 0.1%.

7. The garlic food preservative method based on the synergistic effect of a natural composite preservative according to claim 1, characterized in that: In the step S3 of loading and embedding the composite preservative, the particle size of the microcapsules is ≤10 μm.

8. The garlic food preservative method based on the synergistic effect of a natural composite preservative according to claim 1, characterized in that: In the S4 collaborative preservation treatment step, the volume ratio of the microcapsule suspension to the probiotic fermentation liquid is 1:(1.5-2).

9. The garlic food preservative method based on the synergistic effect of a natural composite preservative according to claim 1, characterized in that: In the S4 collaborative preservation treatment step, the volume ratio of the garlic cloves to the mixed liquid is 1:(2-3).

10. The garlic food preservative method based on the synergistic effect of natural composite preservatives according to claim 1, characterized in that: In the S4 collaborative preservation treatment step, the vacuum penetration is divided into three stages. The vacuum degree of the first stage is -0.5MPa, and the time is 5 minutes; the vacuum degree of the second stage is -0.8MPa, and the time is 10 minutes; and the third stage is to restore to normal pressure, and the time is 5 minutes.

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