Preparation method of rehydrated minced garlic can
By using an aqueous solution of Spirulina platensis polysaccharides and Tween 20 combined with microwave vacuum drying technology, the problem of decreased hardness and taste of canned garlic paste during storage was solved, the hardness and elasticity were significantly maintained, and the preservation effect of the product was improved.
Patent Information
- Application Number
- CN202511161265.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-19
- Publication Date
- 2025-09-16
- Estimated Expiration
- 2045-08-19
AI Technical Summary
Existing garlic processed products have problems of decreased hardness and worsened taste during the seasoning process, especially during the storage process. Existing anti-browning agents cannot effectively solve the taste problem.
The aqueous solution of Spirulina platensis polysaccharide and Tween 20 was used as the juice, combined with microwave vacuum drying technology to prepare rehydrated garlic paste. The hardness and elasticity of the garlic paste were maintained by controlling the moisture content of garlic granules and the film-forming property of polysaccharide.
The hardness and elasticity of canned garlic paste have been significantly improved. During the storage process, the hardness of the product remains above 82%, the elasticity remains above 67%, and the taste and color are both improved.
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Figure CN120642928A_ABST
Abstract
Description
Field of the Invention The present application relates to the field of garlic product processing in the food field. Specifically, the present application provides a method for preparing canned rehydrated garlic. Background Art Garlic is a widely consumed food and condiment worldwide. It's nutritious and has medicinal properties. Besides being consumed directly and used as a seasoning, garlic is often prepared into products such as garlic cloves, garlic slices, garlic powder, and minced garlic.
[0001] Garlic condiment is a popular garlic-processed product. While there are numerous processing methods, the main challenges to address, besides flavoring, are discoloration and taste. While anti-browning agents and color-protecting agents have been used to effectively inhibit color change, issues with taste, such as decreased firmness, remain unresolved. Summary of the Invention
[0002] In view of the above situation, the present application provides a method for preparing rehydrated canned garlic, the method comprising: (1) Peeling, washing, and slicing garlic to obtain garlic slices; (2) Drying the garlic slices to a moisture content of 10-15% to obtain dried garlic slices; (3) Crush the dried garlic flakes into dried garlic granules; (4) Add the dried garlic granules into the juice 1 which is 4-8 times the mass of the dried garlic granules, soak for 20-40 minutes, remove and drain to obtain the rehydrated garlic granules; (5) Add the rehydrated garlic granules to the juice 2 (1-3 times the mass of the dry garlic granules) and mix thoroughly; (6) Sterilization and canning.
[0003] Furthermore, the juice 1 is an aqueous solution containing Spirulina platensis polysaccharide or soybean soluble polysaccharide.
[0004] Furthermore, the juice 1 is an aqueous solution containing 1.5-2.5% w / v Spirulina platensis polysaccharide and 0.5-1% w / v Tween 20.
[0005] Furthermore, the juice 1 is an aqueous solution containing 2% w / v Spirulina platensis polysaccharide and 0.5% w / v Tween 20.
[0006] Furthermore, in step (4), the dried garlic granules are added to the juice 1 which is 5 times the mass of the dried garlic granules and soaked for 30 minutes. Furthermore, the drying in step (2) is microwave vacuum drying with a vacuum degree of 10 kPa.
[0007] Furthermore, in step (2), the garlic slices are dried to a moisture content of 12%.
[0008] Furthermore, the juice 2 comprises salt, sucrose, citric acid, β-cyclodextrin, edible oil and water.
[0009] Furthermore, the juice 2 is composed of 1-3 parts by weight of salt, 1-3 parts by weight of sucrose, 1-2 parts by weight of citric acid, 1-2 parts by weight of beta-cyclodextrin, 15-30 parts by weight of soybean oil, and 40-70 parts by weight of water.
[0010] Furthermore, in step (5), the rehydrated garlic granules are added to the juice 2 which is twice the mass of the dry garlic granules.
[0011] Furthermore, the sterilization in step (6) is pasteurization.
[0012] The main advantages of microwave vacuum drying are its fast drying speed and the integration of the enzyme inactivation process. Other drying methods such as hot air drying can also be used, but for color protection and other considerations, they generally need to be supplemented with enzyme inactivation steps such as blanching.
[0013] The amount of sauce 1 in step (4) can be conventionally selected as needed to ensure that the dried garlic granules can be fully soaked and rehydrated. When the amount is small, the sauce 1 does not need to be reused. When the amount is large, one batch of sauce 1 can be used to soak multiple batches of dried garlic granules. The amount of sauce 2 in step (5) can be conventionally selected according to taste requirements. To ensure the preservation effect of the product, the sauce 2 can be sterilized separately before mixing with the garlic granules.
[0014] In the embodiment, Sheyang garlic with a relatively sufficient spicy garlic flavor is selected to prepare garlic paste. Due to the same basic properties, garlic from other places of origin, such as Cangshan garlic, Acheng garlic, Puning garlic, Jinxiang garlic, etc., can also be applied to the method of the present application. BRIEF DESCRIPTION OF THE DRAWINGS
[0015] Figure 1 The hardness values of the initial minced garlic product in Example 1 at different storage times.
[0016] Figure 2 It is the elasticity value of the initial garlic paste product in Example 1 at different storage times.
[0017] Figure 3 The hardness values of garlic products prepared with different reconstituted water solutions are different at different storage times.
[0018] Figure 4 The elasticity values of garlic products prepared with different reconstituted water solutions are different at different storage times.
[0019] Figure 5 It shows that the hardness value of garlic paste products prepared by adding reconstituted water solution of surfactant is different at different storage time.
[0020] Figure 6The elasticity values of garlic products prepared by adding reconstituted water solution of surfactant are different at different storage times.
[0021] Figure 7 Changes in hardness and elasticity of minced garlic products over a six-month period. DETAILED DESCRIPTION
[0022] garlic: The garlic was produced in Sheyang, and products of the same year and specification were used in the examples. Garlic of moderate size, plumpness, and no rot were manually selected for the garlic paste preparation experiment.
[0023] Polysaccharides: Water-soluble soybean polysaccharide: purchased from Huayuan Shengtai Biotechnology Spirulina platensis polysaccharide (polysaccharide content 80 wt%), laminarin (polysaccharide content 75 wt%), and agar-agar polysaccharide (polysaccharide content 75 wt%) were purchased from Xi'an Tianrui Biotechnology Co., Ltd.
[0024] Main equipment: Vacuum microwave dryer: Nanjing Xinkerui DZ1.
[0025] Texture analyzer: Stable Micro Systems (SMS) TA-XT Plus C.
[0026] Colorimeter: Trinity TS8290 (detect L, a, b values (3 garlic slices in each of the 3 samples were wiped dry for surface liquid detection): browning degree = [(L 样品 -L 标准 ) 2 +(a 样品 -a 标准 ) 2 +(b 样品 -b 标准 ) 2 ] 1 / 2 ).
[0027] Example 1 Basic preparation method of garlic paste for experiment The preparation method of the garlic paste for the experiment is: Peel, wash and slice the garlic to obtain 3mm thick garlic slices; The garlic slices were dried in a microwave vacuum at 10 kPa to a moisture content of 12% to obtain dried garlic slices (for the convenience of texture testing, they were not further crushed); Add the dried garlic slices to a sauce (3 times the weight of the garlic paste) (2 parts by weight of salt, 2 parts by weight of sucrose, 1 part by weight of citric acid, 2 parts by weight of β-cyclodextrin, 20 parts by weight of soybean oil, and 50 parts by weight of water), mix thoroughly, and then pasteurize. Store in a jar at room temperature.
[0028] On the 0th day (3 hours after preparation, to ensure sufficient soaking), the 15th day, the 30th day, the 60th day, and the 90th day, garlic slices were taken to measure their hardness and elasticity (the average value of 3 garlic slices in each of the 3 samples).
[0029] Figure 1 and Figure 2 The results showed that both hardness and elasticity decreased with storage time. The hardness dropped to approximately 70% of its initial level after 30 days (and remained essentially unchanged thereafter), while the elasticity dropped to less than 60% of its initial level after 15 days (and remained essentially unchanged thereafter). Both values fell far short of the ideal taste (based on tasting experience, under the applicant's testing conditions, a hardness of approximately 29N and an elasticity of approximately 1mm 1-2 days after rehydration represent ideal taste levels). Example 2 Rehydration step using polysaccharide solution Considering that the infiltration of juice during the rehydration process is the primary cause of the deterioration in the textural properties of minced garlic, the applicants further experimented with using several polysaccharide solutions with certain film-forming and amphiphilic properties to prepare a rehydration solution (as shown in Table 1). This rehydration step involved adding dried garlic slices to a 5-fold volume of the rehydration solution, soaking for 30 minutes, draining, and then adding the juice. This approach aimed to prevent the juice from infiltrating the garlic's internal structure. Hardness and springiness were tested as described in Example 1.
[0030] Table 1 Reconstitution solution formula
[0031] Figure 3 and Figure 4 Results showed that both water-soluble soybean polysaccharide solutions and Spirulina platensis polysaccharide solutions could slow the decline in hardness and elasticity to a certain extent, but the effect was not significant over longer storage periods (e.g., over 60 days). The applicants attempted to increase the concentration of the polysaccharide solution to 5% (higher concentrations affect flavor and mouthfeel), but the effect remained unchanged.
[0032] Example 3 Adding surfactant to the reconstituted aqueous solution The applicants further attempted to use various surfactants to modify the microscopic form of polysaccharides in garlic slices. Because water-soluble soybean polysaccharides and Spirulina platensis polysaccharides are inherently amphiphilic, the applicants selected other surfactants: monoglyceride succinate, calcium lactate, and Tween 20 (a representative formulation is shown in Table 2). Hardness and springiness were tested as described in Example 1.
[0033] Table 2 Reconstituted aqueous solution formula with surfactant
[0034] Figure 5 and Figure 6 Results showed that the addition of calcium lactate significantly impaired the retention of hardness and elasticity. The combination of monoglyceride succinate and Tween 20 with Spirulina platensis polysaccharide had no significant effect compared to the polysaccharide alone. The combination of 2% w / v Spirulina platensis polysaccharide and 0.5% w / v Tween 20 significantly improved the retention of hardness and elasticity, particularly after around 90 days, with the hardness still remaining around 26N.
[0035] The applicant further summarized 2-3 groups of hardness and elasticity values over a longer period of time, such as Figure 7 As shown, although there was still some decrease after three months, the hardness and elasticity values remained at approximately 82% and 67% of their initial values over the six-month period. The product's taste was significantly improved. The browning degree of the product was around 55, giving it a relatively ideal yellow-white color.
[0036] Preferred preparation scheme of the embodiment The preferred preparation method is as follows: (1) Peeling, washing, and slicing garlic to obtain garlic slices; (2) Drying the garlic slices to a moisture content of 10-15% to obtain dried garlic slices; (3) Crush the dried garlic flakes into dried garlic granules; (4) Add dried garlic granules into juice 1 (2% w / v Spirulina platensis polysaccharide + 0.5% w / v Tween 20) with a mass of 4-8 times the mass of dried garlic granules, soak and rehydrate for 20-40 minutes, remove and drain to obtain rehydrated garlic granules; (5) Add the rehydrated garlic granules into a mixture of 1-3 times the mass of the dry garlic granules (2 parts by weight of salt, 2 parts by weight of sucrose, 1 part by weight of citric acid, 2 parts by weight of β-cyclodextrin, 20 parts by weight of soybean oil, and 50 parts by weight of water) and mix thoroughly; (6) Sterilization and canning.
Claims
1. A method for preparing rehydrated canned garlic, characterized in that: The method comprises: (1) Peeling, washing, and slicing garlic to obtain garlic slices; (2) Drying the garlic slices to a moisture content of 10-15% to obtain dried garlic slices; (3) Crush the dried garlic flakes into dried garlic granules; (4) Add the dried garlic granules into the juice 1 which is 4-8 times the mass of the dried garlic granules, soak for 20-40 minutes, remove and drain to obtain the rehydrated garlic granules; (5) Add the rehydrated garlic granules to the juice 2 (1-4 times the mass of the dry garlic granules) and mix thoroughly; (6) Sterilization and canning.
2. The method according to claim 1, wherein the juice 1 is an aqueous solution containing Spirulina platensis polysaccharide or soybean soluble polysaccharide.
3. The method according to claim 2, wherein the juice 1 is an aqueous solution containing 1.5-2.5% w / v Spirulina platensis polysaccharide and 0.5-1% w / v Tween 20.
4. The method according to claim 3, wherein the juice 1 is an aqueous solution containing 2% w / v Spirulina platensis polysaccharide and 0.5% w / v Tween 20.
5. The method according to claim 1, wherein in step (4), the dried garlic granules are added to the juice 1 with a mass 5 times that of the dried garlic granules and soaked for 30 minutes.
6. The method according to claim 1, wherein the drying in step (2) is microwave vacuum drying with a vacuum degree of 10 kPa.
7. The method according to claim 1, wherein the juice 2 comprises salt, sucrose, citric acid, β-cyclodextrin, edible oil and water.
8. The method according to claim 7, wherein the juice 2 is composed of 1-3 parts by weight of salt, 1-3 parts by weight of sucrose, 1-2 parts by weight of citric acid, 1-2 parts by weight of β-cyclodextrin, 15-30 parts by weight of soybean oil, and 40-70 parts by weight of water.
9. The method according to claim 1, wherein in step (5), the rehydrated garlic granules are added to the juice 2 having a mass three times that of the dry garlic granules.
10. The method according to claim 1, wherein the sterilization in step (6) is pasteurization.