Garlic extract-based greening inhibition composition and preparation method thereof

Abstract

The invention discloses a greening inhibition composition based on a garlic extract and a preparation method thereof, and relates to the technical field of food additives. The present invention comprises the following components: 50-80% of a fermented garlic extract; 5%-15% of sodium erythorbate; 3%-10% of organic acid; 1%-5% of an antioxidant; 3%-10% of whey protein; 5%-18% of trehalose; 1%-5% of food-grade glycerol; and the balance of water. According to the invention, the garlic extract provides a sulfur-containing compound which is used as a substrate matrix for enzymatic reaction, the fermented garlic can better enhance the antioxidant activity, the sodium isoascorbate is used for reducing quinone intermediates and blocking pigment generation chain reaction, and the pH value is adjusted to 3.5 or below through the organic acid, so that alliinase conformation is inactivated, and the alliinase yield is increased. The whey protein is used for embedding sulfide peculiar smell molecules, the trehalose is used for protecting a cell structure and reducing enzyme release, and the natural components are compounded to synergistically inhibit the activity of allinase, so that the unification of greening inhibition and flavor retention is realized.

Description

Technical Field

[0001] The present invention relates to the technical field of food additives, in particular to a garlic extract-based greening inhibition composition and a preparation method thereof. Background Art

[0002] When garlic is processed, the pigment precursor produced by the activation of alliinase reacts with amino acids to produce blue / green pigments, namely porphyrin derivatives, which will seriously affect the appearance of the product, so color protection treatment is required.

[0003] Existing treatment methods have the following drawbacks: 1. Heat treatment often results in flavor loss; 2. Soaking in an acidic solution can easily leave a residual sour taste, affecting the overall flavor; 3. Treatment with metal chelating agents, such as EDTA, remains controversial for its safety. Therefore, we propose a garlic extract-based greening-inhibiting composition and its preparation method to address these issues.

[0004] The above information disclosed in this background technology is only for enhancing understanding of the background technology of the present invention and therefore it may contain information that does not constitute the prior art that is already known to a person of ordinary skill in the art. Summary of the Invention

[0005] The object of the present invention is to provide a garlic extract-based greening inhibition composition and a preparation method thereof, so as to solve the problems raised by the above background technology.

[0006] To achieve the above object, the present invention provides the following technical solution: a greening inhibition composition based on garlic extract, comprising the following components:

[0007] Fermented garlic extract, 50% to 80%;

[0008] Sodium erythorbate, 5% to 15%;

[0009] Organic acid 3% to 10%;

[0010] Antioxidants 1% to 5%;

[0011] Whey protein 3% to 10%;

[0012] Trehalose 5% to 18%;

[0013] Sodium citrate 0.5%-1%;

[0014] Food grade glycerin 1% to 5%;

[0015] Remaining water.

[0016] Preferably, the organic acid is one of citric acid, malic acid, and food-grade acetic acid.

[0017] Preferably, the antioxidant is one of green tea polyphenols, grape seed proanthocyanidins, and rosemary extract.

[0018] The present invention also provides a method for preparing a greening inhibition composition based on garlic extract, comprising the following steps:

[0019] Step 1, preparing garlic extract: peeling and slicing fermented garlic, adding 60% ethanol solution at a mass ratio of 1:5, ultrasonically extracting at 45°C for 30 minutes, centrifuging to obtain the supernatant, and concentrating under reduced pressure at 40°C to a solid content of ≥50% to obtain a fermented garlic concentrated extract, and adjusting the pH to 4.5;

[0020] Step 2, preparation of composite solution: dissolve whey protein in 40°C purified water, then add malic acid and sodium erythorbate, stir magnetically until complete inclusion, add trehalose and grape seed proanthocyanidins in sequence, and dissolve at a constant temperature of 45°C to obtain a composite solution;

[0021] Step 3, forming the composition: adding the concentrated extract of fermented garlic to the composite solution, processing with a homogenizer, adding food-grade glycerin and stirring and emulsifying, spray drying to obtain a light yellow powder, passing through an 80-mesh sieve, and vacuum packaging with a moisture content of ≤5%.

[0022] Preferably, in step 1, the fermented garlic is fresh garlic treated with Bacillus subtilis invertase, and the S-allyl-L-cysteine ​​content thereof is increased to 0.8%.

[0023] Preferably, in step 1, the fermented garlic slices are 2 to 3 mm thick and are centrifuged at 4000 rpm for 15 min.

[0024] Preferably, in step 2, the material-liquid ratio of malic acid and sodium erythorbate dissolved in pure water is 1:10.

[0025] Preferably, in step 2, magnetic stirring is performed for 30 to 50 minutes.

[0026] Preferably, in step 3, the homogenizer processing parameters are 20 MPa, 3 times, and the emulsification parameters are rotation speed 1200 rpm, 20 min.

[0027] Preferably, in step 3, the spray drying air inlet temperature is 140°C and the air outlet temperature is 65°C.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The present invention provides sulfur-containing compounds through garlic extract as substrates for enzymatic reactions. Fermented garlic is used to enhance antioxidant activity. Sodium isoascorbate is used to reduce quinone intermediates to block the pigment generation chain reaction. Organic acid is used to adjust the pH to below 3.5 to inactivate the alliinase conformation. Whey protein encapsulates sulfide odor molecules. Trehalose protects cell structure and reduces enzyme release. The above natural ingredients are combined to synergistically inhibit alliinase activity, thereby achieving the goal of both greening inhibition and flavor retention.

[0030] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present invention will be readily apparent by reference to the accompanying drawings and the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is a schematic diagram of the preparation process of the present invention. DETAILED DESCRIPTION

[0032] The following will provide a clear and complete description of the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0033] Example 1

[0034] Prepare the following ingredients:

[0035] Fermented garlic extract 65%;

[0036] Sodium erythorbate 10%;

[0037] Citric acid 8%;

[0038] Green tea polyphenols 3%;

[0039] Whey protein 5%;

[0040] Trehalose 10%;

[0041] Sodium citrate 0.6%;

[0042] Food grade glycerin 1%;

[0043] Remaining water.

[0044] The preparation steps are as follows:

[0045] Step 1, preparing garlic extract: peeling the fermented garlic and slicing it to a thickness of 2 mm, adding 60% ethanol solution at a mass ratio of 1:5, ultrasonically extracting at 45°C for 30 minutes, centrifuging at 4000 rpm for 15 minutes, taking the supernatant, and concentrating under reduced pressure at 40°C to a solid content of ≥50% to obtain a fermented garlic concentrated extract, and adjusting the pH to 4.5; the fermented garlic is fresh garlic treated with Bacillus subtilis invertase, and its S-allyl-L-cysteine ​​content is increased to 0.8%;

[0046] Step 2, preparation of composite solution: dissolve whey protein in 40°C purified water, add citric acid and sodium isoascorbate, with a material-liquid ratio of 1:10, stir magnetically for 30 minutes until complete inclusion, add trehalose and green tea polyphenols in sequence, and dissolve at a constant temperature of 45°C to obtain a composite solution;

[0047] Step 3, forming the composition: adding the concentrated extract of fermented garlic to the composite solution, homogenizing at 20 MPa for 3 times, adding food-grade glycerin and stirring and emulsifying at a speed of 1200 rpm for 20 minutes, spray drying at an inlet air temperature of 140° C. and an outlet air temperature of 65° C. to obtain a light yellow powder, passing through an 80-mesh sieve, and vacuum packaging with a moisture content of ≤5%.

[0048] Example 2

[0049] Prepare the following ingredients:

[0050] Fermented garlic extract 50%;

[0051] Sodium erythorbate 15%;

[0052] Citric acid 8%;

[0053] Green tea polyphenols 3%;

[0054] Whey protein 8%;

[0055] Trehalose 10%;

[0056] Sodium citrate 0.9%;

[0057] Food grade glycerin 1%;

[0058] Remaining water.

[0059] The preparation steps are as follows:

[0060] Step 1, preparing garlic extract: peeling the fermented garlic and slicing it to a thickness of 2 mm, adding 60% ethanol solution at a mass ratio of 1:5, ultrasonically extracting at 45°C for 30 minutes, centrifuging at 4000 rpm for 15 minutes, taking the supernatant, and concentrating under reduced pressure at 40°C to a solid content of ≥50% to obtain a fermented garlic concentrated extract, and adjusting the pH to 4.5; the fermented garlic is fresh garlic treated with Bacillus subtilis invertase, and its S-allyl-L-cysteine ​​content is increased to 0.8%;

[0061] Step 2, preparation of composite solution: dissolve whey protein in 40°C purified water, add citric acid and sodium isoascorbate, with a material-liquid ratio of 1:10, stir magnetically for 30 minutes until complete inclusion, add trehalose and green tea polyphenols in sequence, and dissolve at a constant temperature of 45°C to obtain a composite solution;

[0062] Step 3, forming the composition: adding the concentrated extract of fermented garlic to the composite solution, homogenizing at 20 MPa for 3 times, adding food-grade glycerin and stirring and emulsifying at a speed of 1200 rpm for 20 minutes, spray drying at an inlet air temperature of 140° C. and an outlet air temperature of 65° C. to obtain a light yellow powder, passing through an 80-mesh sieve, and vacuum packaging with a moisture content of ≤5%.

[0063] Example 3

[0064] Prepare the following ingredients:

[0065] Fermented garlic extract 70%;

[0066] Sodium erythorbate 5%;

[0067] Citric acid 8%;

[0068] Green tea polyphenols 3%;

[0069] Whey protein 2%;

[0070] Trehalose 10%;

[0071] Sodium citrate 0.2%;

[0072] Food grade glycerin 1%;

[0073] Remaining water.

[0074] The preparation steps are as follows:

[0075] Step 1, preparing garlic extract: peeling the fermented garlic and slicing it to a thickness of 2 mm, adding 60% ethanol solution at a mass ratio of 1:5, ultrasonically extracting at 45°C for 30 minutes, centrifuging at 4000 rpm for 15 minutes, taking the supernatant, and concentrating under reduced pressure at 40°C to a solid content of ≥50% to obtain a fermented garlic concentrated extract, and adjusting the pH to 4.5; the fermented garlic is fresh garlic treated with Bacillus subtilis invertase, and its S-allyl-L-cysteine ​​content is increased to 0.8%;

[0076] Step 2, preparation of composite solution: dissolve whey protein in 40°C purified water, add citric acid and sodium isoascorbate, with a material-liquid ratio of 1:10, stir magnetically for 30 minutes until complete inclusion, add trehalose and green tea polyphenols in sequence, and dissolve at a constant temperature of 45°C to obtain a composite solution;

[0077] Step 3, forming the composition: adding the concentrated extract of fermented garlic to the composite solution, homogenizing at 20 MPa for 3 times, adding food-grade glycerin and stirring and emulsifying at a speed of 1200 rpm for 20 minutes, spray drying at an inlet air temperature of 140° C. and an outlet air temperature of 65° C. to obtain a light yellow powder, passing through an 80-mesh sieve, and vacuum packaging with a moisture content of ≤5%.

[0078] Example 4

[0079] Prepare the following ingredients:

[0080] Fermented garlic extract 65%;

[0081] Sodium erythorbate 12%;

[0082] Malic acid 8%;

[0083] Green tea polyphenols 3%;

[0084] Whey protein 5%;

[0085] Trehalose 10%;

[0086] Sodium citrate 0.6%;

[0087] Food grade glycerin 1%;

[0088] Remaining water.

[0089] The preparation steps are as follows:

[0090] Step 1, preparing garlic extract: peeling the fermented garlic and slicing it to a thickness of 2 mm, adding 60% ethanol solution at a mass ratio of 1:5, ultrasonically extracting at 45°C for 30 minutes, centrifuging at 4000 rpm for 15 minutes, taking the supernatant, and concentrating under reduced pressure at 40°C to a solid content of ≥50% to obtain a fermented garlic concentrated extract, and adjusting the pH to 4.5; the fermented garlic is fresh garlic treated with Bacillus subtilis invertase, and its S-allyl-L-cysteine ​​content is increased to 0.8%;

[0091] Step 2, preparation of composite solution: dissolve whey protein in 40°C purified water, add malic acid and sodium erythorbate, with a material-liquid ratio of 1:10, stir magnetically for 30 minutes until complete inclusion, add trehalose and green tea polyphenols in sequence, and dissolve at a constant temperature of 45°C to obtain a composite solution;

[0092] Step 3, forming the composition: adding the concentrated extract of fermented garlic to the composite solution, homogenizing at 20 MPa for 3 times, adding food-grade glycerin and stirring and emulsifying at a speed of 1200 rpm for 20 minutes, spray drying at an inlet air temperature of 140° C. and an outlet air temperature of 65° C. to obtain a light yellow powder, passing through an 80-mesh sieve, and vacuum packaging with a moisture content of ≤5%.

[0093] Example 5

[0094] Prepare the following ingredients:

[0095] Fermented garlic extract 65%;

[0096] Sodium erythorbate 12%;

[0097] Food grade acetic acid 8%;

[0098] Green tea polyphenols 3%;

[0099] Whey protein 5%;

[0100] Trehalose 10%;

[0101] Sodium citrate 0.6%;

[0102] Food grade glycerin 1%;

[0103] Remaining water.

[0104] The preparation steps are as follows:

[0105] Step 1, preparing garlic extract: peeling the fermented garlic and slicing it to a thickness of 2 mm, adding 60% ethanol solution at a mass ratio of 1:5, ultrasonically extracting at 45°C for 30 minutes, centrifuging at 4000 rpm for 15 minutes, taking the supernatant, and concentrating under reduced pressure at 40°C to a solid content of ≥50% to obtain a fermented garlic concentrated extract, and adjusting the pH to 4.5; the fermented garlic is fresh garlic treated with Bacillus subtilis invertase, and its S-allyl-L-cysteine ​​content is increased to 0.8%;

[0106] Step 2, preparation of composite solution: dissolve whey protein in 40°C purified water, add food-grade acetic acid and sodium isoascorbate, with a material-liquid ratio of 1:10, stir magnetically for 30 minutes until complete inclusion, add trehalose and green tea polyphenols in sequence, and dissolve at a constant temperature of 45°C to obtain a composite solution;

[0107] Step 3, forming the composition: adding the concentrated extract of fermented garlic to the composite solution, homogenizing at 20 MPa for 3 times, adding food-grade glycerin and stirring and emulsifying at a speed of 1200 rpm for 20 minutes, spray drying at an inlet air temperature of 140° C. and an outlet air temperature of 65° C. to obtain a light yellow powder, passing through an 80-mesh sieve, and vacuum packaging with a moisture content of ≤5%.

[0108] Example 6

[0109] Prepare the following ingredients:

[0110] Fermented garlic extract 65%;

[0111] Sodium erythorbate 12%;

[0112] Malic acid 8%;

[0113] Grape seed proanthocyanidins 3%;

[0114] Whey protein 5%;

[0115] Trehalose 10%;

[0116] Sodium citrate 0.6%;

[0117] Food grade glycerin 1%;

[0118] Remaining water.

[0119] The preparation steps are as follows:

[0120] Step 1, preparing garlic extract: peeling the fermented garlic and slicing it to a thickness of 2 mm, adding 60% ethanol solution at a mass ratio of 1:5, ultrasonically extracting at 45°C for 30 minutes, centrifuging at 4000 rpm for 15 minutes, taking the supernatant, and concentrating under reduced pressure at 40°C to a solid content of ≥50% to obtain a fermented garlic concentrated extract, and adjusting the pH to 4.5; the fermented garlic is fresh garlic treated with Bacillus subtilis invertase, and its S-allyl-L-cysteine ​​content is increased to 0.8%;

[0121] Step 2, preparation of composite solution: dissolve whey protein in 40°C purified water, add malic acid and sodium erythorbate, with a material-liquid ratio of 1:10, stir magnetically for 30 minutes until complete inclusion, add trehalose and grape seed proanthocyanidins in sequence, and dissolve at a constant temperature of 45°C to obtain a composite solution;

[0122] Step 3, forming the composition: adding the concentrated extract of fermented garlic to the composite solution, homogenizing at 20 MPa for 3 times, adding food-grade glycerin and stirring and emulsifying at a speed of 1200 rpm for 20 minutes, spray drying at an inlet air temperature of 140° C. and an outlet air temperature of 65° C. to obtain a light yellow powder, passing through an 80-mesh sieve, and vacuum packaging with a moisture content of ≤5%.

[0123] Example 7

[0124] Prepare the following ingredients:

[0125] Fermented garlic extract 65%;

[0126] Sodium erythorbate 12%;

[0127] Malic acid 8%;

[0128] Rosemary extract 3%;

[0129] Whey protein 5%;

[0130] Trehalose 10%;

[0131] Sodium citrate 0.6%;

[0132] Food grade glycerin 1%;

[0133] Remaining water.

[0134] The preparation steps are as follows:

[0135] Step 1, preparing garlic extract: peeling the fermented garlic and slicing it to a thickness of 2 mm, adding 60% ethanol solution at a mass ratio of 1:5, ultrasonically extracting at 45°C for 30 minutes, centrifuging at 4000 rpm for 15 minutes, taking the supernatant, and concentrating under reduced pressure at 40°C to a solid content of ≥50% to obtain a fermented garlic concentrated extract, and adjusting the pH to 4.5; the fermented garlic is fresh garlic treated with Bacillus subtilis invertase, and its S-allyl-L-cysteine ​​content is increased to 0.8%;

[0136] Step 2, preparation of composite solution: dissolve whey protein in 40°C purified water, add malic acid and sodium isoascorbate, with a material-liquid ratio of 1:10, stir magnetically for 30 minutes until complete inclusion, add trehalose and rosemary extract in sequence, and dissolve at a constant temperature of 45°C to obtain a composite solution;

[0137] Step 3, forming the composition: adding the concentrated extract of fermented garlic to the composite solution, homogenizing at 20 MPa for 3 times, adding food-grade glycerin and stirring and emulsifying at a speed of 1200 rpm for 20 minutes, spray drying at an inlet air temperature of 140° C. and an outlet air temperature of 65° C. to obtain a light yellow powder, passing through an 80-mesh sieve, and vacuum packaging with a moisture content of ≤5%.

[0138] A comparative experiment was conducted on the compositions of the above examples. The compositions of each example were added to mashed garlic at a rate of 0.5% and refrigerated at 4° C. for 7 days to test the greening inhibition rate and allicin retention rate.

[0139] The components and ratios of each experimental group are shown in Table 1 below.

[0140] Table 1. Composition and ratio of each experimental group

[0141]

[0142]

[0143] The test method is as follows:

[0144] Greening inhibition rate: CIE-Lab colorimeter measured ΔE value (storage for 7 days vs initial), inhibition rate = 1-(ΔE 样品 / ΔE 对照组 )×100%.

[0145] Allicin retention rate: HPLC detection; chromatographic conditions: C18 column, mobile phase methanol-water 70:30, detection wavelength 254 nm.

[0146] The test results are shown in Table 2 below.

[0147] Table 2. Test results of each experimental group

[0148] Group Greening inhibition rate / % Allicin retention rate / % Description of key phenomena control group 0 42.3±2.1％ Significant green change in 24 hours, full green in 72 hours Example 1 91.5±1.8％ 89.7±0.9％ No visible green change, slight aroma loss Example 2 88.2±2.3％ 92.5±1.2％ Greening inhibition slightly decreased, allicin retention was optimal Example 3 93.1±1.5％ 85.3±1.5％ Strong greening inhibition, but stimulating flavor Example 4 95.3±0.7％ 90.1±0.8％ Better synergy Example 5 82.6±3.1％ 87.4±1.3％ Acetic acid volatilization leads to weakening of late greening inhibition Example 6 96.2±0.5％ 93.5±0.6％ Best synergy Example 7 90.1±2.4％ 88.6±1.1％ Slightly herbal smell

[0149] As can be seen from the above, when the fermented garlic extract content is less than 65%, the greening inhibition rate decreases. When the fermented garlic extract content is ≥70%, the greening inhibition rate increases, but the cost also increases. The optimal sodium erythorbate content is 10% to 15%. Low concentrations lead to insufficient free radical scavenging and increased ΔE values. Malic acid, due to its strong chelating properties, blocks metal ion catalysis and can improve the greening inhibition rate compared to other organic acids. Acetic acid, due to its volatility, causes the pH to rise, resulting in a sharp drop in the greening inhibition rate. Malic acid chelates metal ions, and the synergistic effect of proanthocyanidins protecting thioether bonds can achieve dual optimization of greening inhibition and flavor retention. Therefore, the optimal performance combination is the solution of Example 6. Due to the high cost of grape seed proanthocyanidins, replacing grape seed proanthocyanidins with green tea polyphenols is the most cost-effective combination, namely the solution of Example 4.

[0150] In the description of this specification, the reference terms "one embodiment", "some embodiments", "example", "specific example" or "some examples" mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and features of different embodiments or examples without contradiction.

[0151] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A greening inhibition composition based on garlic extract, characterized in that: Includes the following ingredients: Fermented garlic extract, 50% to 80%; Sodium erythorbate, 5% to 15%; Organic acid 3% to 10%; Antioxidants 1% to 5%; Whey protein 3% to 10%; Trehalose 5% to 18%; Sodium citrate 0.5%-1%; Food grade glycerin 1% to 5%; Remaining amount of water.

2. The garlic extract-based greening inhibition composition according to claim 1, characterized in that: The organic acid is one of citric acid, malic acid and food-grade acetic acid.

3. The greening inhibition composition based on garlic extract according to claim 1, characterized in that: The antioxidant is one of green tea polyphenols, grape seed proanthocyanidins and rosemary extract.

4. The method for preparing a greening-inhibiting composition based on garlic extract according to any one of claims 1 to 3, wherein: The steps include: Step 1, preparing garlic extract: peeling and slicing fermented garlic, adding 60% ethanol solution at a mass ratio of 1:5, ultrasonically extracting at 45°C for 30 minutes, centrifuging to obtain the supernatant, and concentrating under reduced pressure at 40°C to a solid content of ≥50% to obtain a fermented garlic concentrated extract, and adjusting the pH to 4.5; Step 2, preparation of composite solution: dissolve whey protein in 40°C purified water, then add malic acid and sodium erythorbate, stir magnetically until complete inclusion, add trehalose and grape seed proanthocyanidins in sequence, and dissolve at a constant temperature of 45°C to obtain a composite solution; Step 3, forming the composition: adding the concentrated extract of fermented garlic to the composite solution, processing with a homogenizer, adding food-grade glycerin and stirring and emulsifying, spray drying to obtain a light yellow powder, passing through an 80-mesh sieve, and vacuum packaging with a moisture content of ≤5%.

5. The method for preparing a greening-inhibiting composition based on garlic extract according to claim 4, characterized in that: In the step 1, the fermented garlic is fresh garlic treated with Bacillus subtilis invertase, and the S-allyl-L-cysteine ​​content of the garlic is increased to 0.8%.

6. The method for preparing a greening-inhibiting composition based on garlic extract according to claim 4, characterized in that: In the step 1, the fermented garlic slices are sliced ​​to a thickness of 2 to 3 mm and centrifuged at 4000 rpm for 15 minutes.

7. The method for preparing a greening-inhibiting composition based on garlic extract according to claim 4, characterized in that: In the step 2, the material-liquid ratio of malic acid and sodium erythorbate dissolved in purified water is 1:

10.

8. The method for preparing a greening-inhibiting composition based on garlic extract according to claim 4, characterized in that: In the step 2, magnetic stirring is performed for 30 to 50 minutes.

9. The method for preparing a greening-inhibiting composition based on garlic extract according to claim 4, characterized in that: In step 3, the homogenizer processing parameters are 20 MPa, 3 times, and the emulsification parameters are rotation speed 1200 rpm, 20 min.

10. The method for preparing a greening-inhibiting composition based on garlic extract according to claim 4, characterized in that: In step 3, the spray drying air inlet temperature is 140°C and the air outlet temperature is 65°C.

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