Preparation method of rehydrated garlic paste can
By combining microwave vacuum drying with Spirulina platensis polysaccharide and Tween 20 juice treatment, the problem of decreased hardness and elasticity of garlic products during storage was solved, achieving stability in the taste and color of garlic products and maintaining high quality during the shelf life.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-19
- Publication Date
- 2026-03-17
AI Technical Summary
The problem of decreased texture and elasticity in processed garlic products during seasoning is difficult to solve effectively, especially during storage, and cannot be completely solved by anti-browning agents.
Microwave vacuum drying combined with a specially formulated sauce containing Spirulina platensis polysaccharide and Tween 20 is used to prepare rehydrated garlic paste canned goods by soaking and mixing dried garlic cloves and then pasteurizing them.
It significantly improves the hardness and elasticity retention of garlic products, maintains a high level of taste quality during the shelf life, and ensures stable product color. Within six months, the hardness and elasticity values can still be maintained at approximately 82% and 67% of their initial values, respectively.
Smart Images
Figure CN120642928B_ABST
Abstract
Description
Invention Field
[0001] This application belongs to the field of garlic product processing in the food industry. Specifically, this application provides a method for preparing rehydrated garlic paste canned goods. Background Technology
[0002] Garlic is a widely consumed food and condiment in countries around the world. It is rich in nutrients and has certain medicinal value. In addition to being eaten directly and used as a seasoning, garlic is often processed into products such as minced garlic, garlic slices, garlic powder, and garlic paste.
[0003] Garlic paste is a popular processed garlic product. There are many methods for processing garlic paste, and besides flavoring, the main problems to be solved are discoloration and texture. Anti-browning agents and color-protecting agents are already available to effectively inhibit color changes. However, problems related to texture, such as decreased firmness, have not yet been well resolved. Summary of the Invention
[0004] In view of the above situation, this application provides a method for preparing rehydrated garlic canned goods, the method comprising:
[0005] (1) Peel, wash, and slice the garlic to obtain garlic slices;
[0006] (2) Dry the garlic slices until the moisture content is 10-15% to obtain dried garlic slices;
[0007] (3) Crush dried garlic slices into dried garlic granules;
[0008] (4) Add dried garlic cloves to 4-8 times the weight of the dried garlic cloves in the sauce 1, soak for 20-40 minutes, remove and drain to obtain rehydrated garlic cloves;
[0009] (5) Add the rehydrated garlic cloves to the sauce 2, which is 1-3 times the weight of the dried garlic cloves, and mix thoroughly;
[0010] (6) Sterilize and can.
[0011] Furthermore, the sauce is an aqueous solution containing Spirulina platensis polysaccharide or soybean soluble polysaccharide.
[0012] Furthermore, the juice is an aqueous solution containing 1.5-2.5% w / v Spirulina platensis polysaccharide and 0.5-1% w / v Tween 20.
[0013] Furthermore, the juice is an aqueous solution containing 2% w / v Spirulina platensis polysaccharide and 0.5% w / v Tween 20.
[0014] Furthermore, in step (4), the dried garlic cloves are added to the sauce 1, which is 5 times the weight of the dried garlic cloves, and soaked for 30 minutes.
[0015] Furthermore, the drying in step (2) is microwave vacuum drying with a vacuum degree of 10 kPa.
[0016] Furthermore, in step (2), the garlic slices are dried to a moisture content of 12%.
[0017] Furthermore, sauce 2 contains salt, sucrose, citric acid, β-cyclodextrin, edible oil, and water.
[0018] Furthermore, the sauce 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.
[0019] Furthermore, in step (5), the rehydrated garlic cloves are added to the sauce 2, which is twice the weight of the dried garlic cloves.
[0020] Furthermore, the sterilization in step (6) is pasteurization.
[0021] The main advantages of microwave vacuum drying are its fast drying speed and the integration of enzyme inactivation process. Other drying methods, such as hot air drying, can also be used, but for reasons such as color protection, enzyme inactivation steps such as blanching are generally required.
[0022] The amount of sauce 1 used in step (4) can be selected according to the usual needs, just enough to ensure that the dried garlic cloves can be fully soaked and rehydrated. If the amount used is small, sauce 1 does not need to be reused. If the amount used is large, one batch of sauce 1 can soak multiple batches of dried garlic cloves. The amount of sauce 2 used in step (5) can be selected according to the usual taste needs. In order to ensure the preservation effect of the product, sauce 2 can be sterilized separately before being mixed with garlic cloves.
[0023] In this embodiment, Sheyang garlic, which has a strong spicy garlic flavor, was selected to prepare the garlic paste. Since the basic properties are the same, garlic from other producing areas, such as Cangshan garlic, Acheng garlic, Puning garlic, and Jinxiang garlic, can also be used in the method of this application. Attached Figure Description
[0024] Figure 1 The values represent the hardness of the initial garlic product in Example 1 at different storage times.
[0025] Figure 2 The elasticity value of the initial garlic product in Example 1 at different storage times.
[0026] Figure 3 This shows the hardness values of garlic products prepared with different reconstituted solutions at different storage times.
[0027] Figure 4 This shows the elasticity values of garlic products prepared with different rehydration solutions at different storage times.
[0028] Figure 5 This shows the hardness values of garlic paste products prepared by adding surfactants to a reconstituted solution at different storage times.
[0029] Figure 6 This shows the elasticity values of garlic products prepared by adding surfactants to reconstituted water at different storage times.
[0030] Figure 7 Changes in the hardness and elasticity of garlic products over a six-month period. Detailed Implementation
[0031] garlic:
[0032] The garlic was produced in Sheyang. In the example, garlic of the same year and specifications was used. Garlic of moderate size, plump and free from rot was manually selected for the garlic paste preparation experiment.
[0033] Polysaccharides:
[0034] Water-soluble soybean polysaccharides: purchased from Huayuan Shengtai Biotechnology
[0035] Spirulina platensis polysaccharide (80wt% polysaccharide content), kelp polysaccharide (75wt% polysaccharide content), and agar polysaccharide (75wt% polysaccharide content) were purchased from Xi'an Tianrui Biotechnology Co., Ltd.
[0036] Main equipment:
[0037] Vacuum microwave dryer: Nanjing Xinkerui DZ1.
[0038] Texture analyzer: Stable Micro Systems (SMS) TA-XT Plus C.
[0039] Colorimeter: Sanenshi TS8290 (detects L, a, b values (tests the surface liquid of 3 garlic slices from 3 samples after wiping them dry): 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 ).
[0040] Example 1: Basic preparation method of garlic paste for the experiment
[0041] The method for preparing the garlic paste used in the experiment was as follows:
[0042] Peel, wash, and slice the garlic to obtain garlic slices 3mm thick;
[0043] Garlic slices were microwave-dried under 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).
[0044] Add dried garlic slices to 3 times their weight of a sauce (2 parts salt, 2 parts sucrose, 1 part citric acid, 2 parts β-cyclodextrin, 20 parts soybean oil, and 50 parts water), mix thoroughly, and then pasteurize.
[0045] Store in cans at room temperature.
[0046] On day 0 (3 hours after preparation, ensuring thorough soaking), day 15, day 30, day 60, and day 90, garlic slices were taken to determine their hardness and elasticity (average of 3 garlic slices from each of the 3 samples).
[0047] Figure 1 and Figure 2 The results showed that both hardness and elasticity values decreased over time. The hardness value dropped to approximately 70% of its initial level after 30 days (and remained largely unchanged thereafter), while the elasticity value dropped to less than 60% of its initial level after 15 days (and remained largely unchanged thereafter). Both values deviated significantly from the ideal taste (based on tasting experience, under the testing conditions used by the applicant, a hardness value of approximately 29N and an elasticity value of approximately 1mm after 1-2 days of rehydration represent a relatively ideal taste level).
[0048] Example 2: Rehydration step using polysaccharide solution
[0049] Considering that the penetration of the sap during rehydration is the main reason for the decline in the textural properties of garlic, the applicant further experimented with using several polysaccharide solutions with certain film-forming and amphiphilic properties to prepare rehydration solutions (as shown in Table 1) and perform the rehydration step separately (adding dried garlic slices to 5 times their mass of the rehydration solution, soaking for 30 minutes, draining, and then adding the sap), in order to use polysaccharides to prevent a large amount of sap from penetrating into the internal structure of the garlic. Hardness and elasticity were tested as described in Example 1.
[0050] Table 1 Reconstituted solution formulation
[0051]
[0052] Figure 3 and Figure 4 The results showed that both water-soluble soybean polysaccharide solutions and Spirulina platensis polysaccharide solutions could delay the decrease in hardness and elasticity to some extent, but the effect was not significant on longer storage timescales (such as more than 60 days). The applicant tried increasing the polysaccharide solution concentration to 5% (higher concentrations affect taste and texture), but the effect did not change significantly.
[0053] Example 3: Adding a surfactant to a reconstituted aqueous solution
[0054] The applicant further explored the use of various surfactants to alter the microscopic form of polysaccharides in garlic slices. Since water-soluble soybean polysaccharides and Spirulina platensis polysaccharides inherently possess some amphiphilicity, the applicant selected other types of surfactants, including glyceryl succinate, calcium lactate, and Tween 20 (representative formulations are shown in Table 2). Hardness and elasticity were tested as described in Example 1.
[0055] Table 2 Rehydration solution formulations with added surfactants
[0056]
[0057] Figure 5 and Figure 6 The results showed that the addition of calcium lactate significantly deteriorated the retention of hardness and elasticity. The combination of succinate monoglyceride and Tween 20 with Spirulina platensis polysaccharide did not have a significant impact compared to using the polysaccharide alone. The combination of 2% w / v Spirulina platensis polysaccharide + 0.5% w / v Tween 20 significantly improved the retention of hardness and elasticity, especially after approximately 90 days, with the hardness still maintaining around 26 N.
[0058] The applicant further summarized 2-3 sets of hardness and elasticity values over a longer period of time, such as Figure 7 As shown, although there was still a decrease after 3 months, the hardness and elasticity values remained at approximately 82% and 67% of their initial values, respectively, within a six-month period. The product's taste was significantly improved. The product's browning index was around 55, presenting a relatively ideal yellowish-white color.
[0059] Preferred preparation scheme of the examples
[0060] The preferred preparation method is as follows:
[0061] (1) Peel, wash, and slice the garlic to obtain garlic slices;
[0062] (2) Dry the garlic slices until the moisture content is 10-15% to obtain dried garlic slices;
[0063] (3) Crush dried garlic slices into dried garlic granules;
[0064] (4) Add dried garlic cloves to 4-8 times the weight of the dried garlic cloves in sauce 1 (2% w / v Spirulina platensis polysaccharide + 0.5% w / v Tween20), soak and rehydrate for 20-40 minutes, then drain to obtain rehydrated garlic cloves;
[0065] (5) Add the rehydrated garlic cloves to the sauce 2 (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) in a volume of 1-3 times the weight of the dried garlic cloves, and mix thoroughly.
[0066] (6) Sterilize and can.
Claims
1. A method for preparing a rehydrated garlic paste can characterized in that, The method comprises: (1) peeling, washing and slicing garlic to obtain garlic slices; (2) drying the garlic slices to a water content of 10-15% to obtain dried garlic slices; (3) crushing the dried garlic slices into dried garlic particles; (4) adding the dried garlic particles into a soup 1 with 5 times the mass of the dried garlic particles, soaking for 30 minutes, taking out and draining to obtain rehydrated garlic particles; the soup 1 is an aqueous solution containing 2% w / v of spirulina platensis polysaccharide and 0.5% w / v of Tween 20; (5) adding the rehydrated garlic particles into a soup 2 with 1-4 times the mass of the dried garlic particles, and mixing thoroughly; the soup 2 comprises salt, sucrose, citric acid, β-cyclodextrin, edible oil and water; (6) sterilizing and canning.
2. The method according to claim 1, wherein the drying in step (2) is microwave vacuum drying, and the vacuum degree is 10 kPa.
3. The method according to claim 1, wherein the soup 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.
4. The method according to claim 1, wherein in step (5), the rehydrated garlic particles are added into the soup 2 with 3 times the mass of the dried garlic particles.
5. The method according to claim 1, wherein the sterilization in step (6) is pasteurization.