Garlic pickling method for promoting nutrient absorption

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a garlic pickling method capable of promoting nutrient absorption, which comprises the following steps: S1, performing micropore puncture pretreatment on carefully selected complete garlic bulbs to form through pore channels in specific directions so as to establish rapid permeation channels of subsequent treatment substances; s2, sequentially immersing the garlic bulbs punctured by the micropores into a low-concentration and low-temperature first ethanol solution and a high-concentration and high-temperature second ethanol solution for gradient ethanol dehydration, then carrying out heat treatment to remove part of water, carrying out primary sterilization and activating the endogenous enzyme activity of the garlic bodies. According to the invention, physical pretreatment, gradient dehydration, heat treatment activation and compounding of absorption-promoting pickling liquid are combined with a dynamic alternate pickling process to synergistically destroy garlic cell barriers, activate endogenous enzyme conversion and introduce absorption-promoting functional components, so that the pickled garlic product with good flavor and nutrition easier to absorb by human bodies is prepared within a short time.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for pickling garlic to promote nutrient absorption. Background Technology

[0002] Garlic is a widely used plant with both medicinal and edible properties, rich in allicin, organosulfur compounds, polysaccharides, vitamins, and various minerals. These active ingredients endow garlic with multiple physiological functions, such as antibacterial, antioxidant, and immune-boosting effects. However, raw garlic has a strong pungent taste and irritating odor, and its dense cell wall structure and stable intracellular environment limit the dissolution of nutrients and the efficiency of human absorption, thus reducing its bioavailability.

[0003] Problems with existing technology: Traditional pickling methods, such as pickled garlic with sugar, Laba garlic, and pickled garlic in vinegar, can improve the taste, extend shelf life, and produce unique flavors, but they usually have the following drawbacks: Long pickling cycle and low efficiency: Traditional methods rely heavily on static soaking, and the penetration of the pickling solution mainly depends on passive diffusion, resulting in slow flavor absorption and a pickling cycle that usually lasts for several months, leading to low production efficiency.

[0004] Nutrient Degradation and Loss: The prolonged pickling process may lead to the degradation or loss of heat-sensitive nutrients. Furthermore, simple salt, sugar, and vinegar solutions are insufficient to effectively extract and stabilize fat-soluble nutrients or those bound to metal ions in garlic.

[0005] Absorption and utilization rates have not been specifically improved: Traditional methods mainly focus on flavor and shelf life, without systematically designing how to break down garlic cell structure to promote the release of contents, or how to improve the absorption rate of nutrients in the human gut through formulation and process optimization.

[0006] Poor product uniformity: Static pickling can easily lead to uneven flavor absorption of garlic cloves in different locations within the container, resulting in unstable product quality. Summary of the Invention

[0007] The purpose of this invention is to provide a garlic pickling method that promotes nutrient absorption. This method uses physical pretreatment, gradient dehydration and heat treatment to activate the garlic, and a combination of compound absorption-promoting pickling liquid with a dynamic alternating pickling process to synergistically break down the garlic cell barrier, activate endogenous enzyme conversion, and introduce absorption-promoting functional components. This allows for the preparation of garlic pickling products with excellent flavor and easier absorption by the human body in a shorter time.

[0008] The specific technical solution adopted by this invention is as follows: A method for pickling garlic to promote nutrient absorption includes the following steps: S1: The selected whole garlic bulbs undergo microporous piercing pretreatment to form through channels in a specific direction, in order to establish a rapid penetration channel for subsequent processing substances. S2: Garlic bulbs pierced through micropores are sequentially immersed in a low-concentration, low-temperature first ethanol solution and a high-concentration, high-temperature second ethanol solution for gradient ethanol dehydration, followed by heat treatment to remove some moisture, perform preliminary sterilization, and activate the endogenous enzyme activity of garlic. S3: The garlic cloves processed in step S2 are subjected to negative pressure suction and positive pressure injection in sequence to form at least one negative pressure-positive pressure cycle, and are mixed with inoculation liquid containing compound fermentation agent for pre-fermentation, so that the inoculation liquid is directionally filled and partially replaces the internal tissue fluid of the garlic cloves. S4: Mix the pre-fermented garlic from step S3 with the absorption-promoting pickling liquid, and perform periodic dynamic and static alternating pickling; S5: Sterilize the pickled garlic to obtain the finished pickled garlic product.

[0009] The micro-puncture pretreatment involves using a needle with a diameter of 0.8-1.0 mm to puncture each garlic bulb to form 2-3 through-holes. The direction of the through-holes is along the long axis of the garlic bulb and at an angle of 30-60° to the long axis.

[0010] The first ethanol solution is a food-grade ethanol solution with a volume concentration of 20-30% and a temperature of 4-10℃, and the soaking time is 10-30 minutes; The second ethanol solution is a food-grade ethanol solution with a volume concentration of 50-60% and a temperature of 15-25℃, and the soaking time is 20-40 minutes.

[0011] The heat treatment activation involves maintaining the alcohol-treated garlic at 40-60°C for 30-90 minutes.

[0012] The compound fermentation agent is composed of Lactobacillus plantarum, Saccharomyces cerevisiae and Aspergillus oryzae in a live cell ratio of 1-3:0.5-1.5:0.1-0.5, and the total inoculum amount is 0.1%-1.0% of the weight of garlic cloves.

[0013] The negative pressure suction ranges from -0.04 MPa to -0.10 MPa, and lasts for 2-10 minutes; The positive pressure infusion ranges from 0.03 MPa to 0.15 MPa and lasts for 1-5 minutes; The negative pressure-positive pressure cycle is repeated 1-5 times.

[0014] The absorption-enhancing pickling liquid comprises, by weight, the following components: 20-40 parts vinegar, 10-20 parts brewed soy sauce, 30-50 parts drinking water, 5-15 parts rock sugar, 1-3 parts sea salt, 0.1-1.0 parts natural emulsifier, 0.05-0.5 parts organic acid chelating agent, and 0.01-0.1 parts natural penetration enhancer; wherein the natural emulsifier is lecithin, the organic acid chelating agent is citric acid, and the natural penetration enhancer is curcumin.

[0015] The natural emulsifier is lecithin; the organic acid chelating agent is citric acid; and the natural penetration enhancer is curcumin.

[0016] The periodic alternating dynamic and static pickling process specifically involves: sequentially pickling at 22-26℃ with shaking for 2-3 days, and then pickling at 10-15℃ for 3-5 days, thus forming a pickling cycle unit; repeating the pickling cycle unit until the total pickling time reaches 20 days.

[0017] The oscillating marinating stage is accompanied by intermittent gentle stirring or oscillation at a speed of 20-50 rpm.

[0018] A garlic pickled product prepared according to any one of the above methods.

[0019] The application of the above-mentioned pickled garlic product in the preparation of food with the function of promoting nutrient absorption.

[0020] The technical effects achieved by this invention are as follows: The micropore penetration and gradient dehydration pretreatment of this invention significantly reduce the permeability resistance of garlic tissue; the negative pressure-positive pressure circulation forces the replacement of internal tissue fluid; the dynamic alternating pickling process accelerates the exchange of substances through physical forced convection; the combination of these three factors shortens the traditional process that takes several months to about 20 days, and ensures thorough and uniform flavor absorption.

[0021] This invention significantly reduces the cell barrier through microporous puncture and enzymatic hydrolysis; lecithin in the pickling liquid promotes the dissolution of fat-soluble components, curcumin helps intestinal absorption, and citric acid chelates metal ions to protect active ingredients; through multi-stage synergy, the entire process from release and conversion to absorption is optimized, systematically improving the bioavailability of garlic nutrients.

[0022] This invention employs ethanol gradient dehydration, heat treatment, and final sterilization steps to form multiple microbial control barriers, effectively improving the product's biosafety and shelf life. Attached Figure Description

[0023] Figure 1 This is a flowchart of the method of the present invention. Detailed Implementation

[0024] To make the objectives and advantages of this invention clearer, the invention will be specifically described below with reference to embodiments. It should be understood that the following text is merely used to describe one or more specific embodiments of the invention and does not strictly limit the scope of protection specifically claimed by the invention.

[0025] like Figure 1 As shown, a method for pickling garlic to promote nutrient absorption includes the following steps: S1: Select whole, plump, undamaged, mold-free, and pest-free fresh garlic bulbs to ensure excellent raw material quality and lay the foundation for subsequent pickling. Peel off the outer, aged, or damaged skin of the garlic cloves manually or mechanically, leaving 1-2 layers of inner skin. Retaining a small amount of inner skin can effectively protect the garlic flesh from excessive damage during subsequent processing, while also preventing the garlic flesh from direct contact with the external environment, which could lead to contamination or nutrient loss. Use a sharp knife to cut off the root of the garlic clove to remove the woody tissue and improve the texture. Leave about 1 cm of the stem to avoid over-cutting and causing the garlic juice to be lost. Using sterile needles with a diameter of 0.8-1.0 mm, 2-3 through-holes are formed in each garlic clove. The direction of the holes is set along the long axis of the garlic clove and at a certain angle to the long axis to ensure that the holes are evenly distributed. This pretreatment can destroy the dense cell wall structure of the garlic clove, increase the contact area between the subsequent pickling liquid and the garlic flesh, promote the penetration of the pickling liquid and the dissolution of nutrients, and lay the structural foundation for improving the nutrient absorption efficiency. S2: The fresh garlic bulbs pretreated in step S1 are sequentially immersed in the first ethanol solution and the second ethanol solution for gradient dehydration. Use a food-grade ethanol solution with a volume concentration of 20-30%, control the temperature at 4-10℃, and soak for 10-30 minutes. The low-concentration, low-temperature ethanol solution can slowly extract some of the free water from the garlic, while preventing the garlic flesh from shrinking and deforming due to rapid dehydration, thus protecting the internal nutrients of the garlic from being largely destroyed. A food-grade ethanol solution with a volume concentration of 50-60% is used, with the temperature controlled at 15-25℃, and the soaking time is 20-40 minutes. The high-concentration ethanol solution further dehydrates the garlic, and ethanol also has a certain bactericidal effect, which can initially kill harmful microorganisms on the surface of the garlic, improving product safety. After dehydration with graded ethanol, the garlic cloves are removed, the surface ethanol solution is drained, and they are placed in a constant temperature device for heat treatment activation. The heat treatment activation conditions are: temperature 40-60℃, holding time 30-90 minutes. Heat treatment activation can activate the enzyme activity inside the garlic cloves, promote the conversion and synthesis of nutrients such as allicin, further kill residual microorganisms, and improve the pungent taste of garlic, making the flavor of subsequent pickled products more mellow. S3: Place the garlic cloves treated in step S2 into a sealable container. First, apply negative pressure suction at a pressure range of -0.04 MPa to -0.10 MPa for 2-10 minutes to extract some gas and a small amount of tissue fluid from inside the garlic cloves. Then, apply positive pressure infusion by injecting an inoculum containing a compound fermentation agent at a pressure of 0.03 MPa to 0.15 MPa for 1-5 minutes, forcing the inoculum into the pores and intercellular spaces. This negative-positive pressure process can be repeated 1-5 times as one cycle. Pre-fermentation is carried out at 28-32℃ for 12-48 hours. The compound fermentation agent is composed of *Lactobacillus plantarum*, *Saccharomyces cerevisiae*, and *Aspergillus oryzae* in a live cell ratio of 1-3:0.5-1.5:0.1-0.5, with a total inoculum amount of 0.1%-1.0% of the garlic clove weight. Lactobacillus plantarum: As the main fermenting bacteria, it rapidly produces acid, lowers the pH of the system, inhibits pathogens, and produces organic acids such as lactic acid, which further softens garlic tissue. Its metabolites can also interact with components such as allicin, which may generate new bioactive substances. Brewing yeast: It undergoes alcoholic fermentation, producing trace amounts of ethanol and flavor substances such as esters and higher alcohols, which can enrich the aroma of the product; at the same time, the autolysis of yeast releases flavor substances such as amino acids and nucleotides and growth factors, enhancing the flavor and nutrition. Aspergillus oryzae: Its rich enzyme system is key; these enzymes can hydrolyze the structural polysaccharides of garlic clove cell walls and large molecular proteins in cells more gently and deeply, which not only greatly reduces the physical barrier to nutrient dissolution, but also pre-decomposes large molecular nutrients into small molecular peptides, amino acids and oligosaccharides that are more easily absorbed, and pre-digests them directly at the raw material level. The various extracellular enzymes secreted by Aspergillus oryzae can efficiently and gently hydrolyze cell wall polysaccharides and proteins, achieving biological cell wall disruption and nutrient pre-digestion, and converting macromolecules into small, easily absorbed forms. This is the essential feature that distinguishes this invention from all traditional pickling methods and existing improved technologies. S4: Accurately weigh the following components by weight: 20-40 parts vinegar, 10-20 parts brewed soy sauce, 30-50 parts drinking water, 5-15 parts rock sugar, 1-3 parts sea salt, 0.1-1.0 parts natural emulsifier, 0.05-0.5 parts organic acid chelating agent, and 0.01-0.1 parts natural penetration enhancer. Pour the drinking water into a container, add the rock sugar and sea salt, and stir until completely dissolved; then add the vinegar and brewed soy sauce in sequence, and stir evenly; finally add the natural emulsifier, organic acid chelating agent, and natural penetration enhancer, and stir thoroughly until the mixture is uniform and transparent, thus obtaining the absorption-enhancing pickling solution; The vinegar, made from premium grains with an acidity of 3-5%, softens the garlic cloves and enhances their flavor; brewed soy sauce provides umami and color; rock sugar adjusts sweetness and neutralizes spiciness; sea salt provides basic saltiness; lecithin, a natural emulsifier, promotes the dissolution and dispersion of fat-soluble nutrients and improves the stability of the pickling solution; citric acid, an organic acid chelating agent, chelates metal ions, protecting allicin and other nutrients from oxidative damage; and curcumin, a natural penetration enhancer, promotes the absorption and utilization of garlic nutrients in the human intestines. After fermentation in step S3, place the garlic cloves into a pickling container and pour in the prepared absorption-enhancing pickling solution, ensuring the solution completely submerges the garlic cloves, with the solution level 2-3 cm above the garlic surface. Then, perform a periodic alternating dynamic and static pickling process. Specifically, first, pickle at 22-26℃ with intermittent stirring or shaking at 20-50 rpm for 2-3 days, followed by 30 minutes of resting after every 30 minutes of stirring / shaking to promote rapid penetration of the pickling solution. Then, transfer to a 10-15℃ environment for 3-5 days of static pickling, allowing the garlic to slowly absorb the components of the pickling solution and improve flavor stability. This process constitutes one pickling cycle unit. Repeat this cycle unit until the total pickling time reaches 20 days. Dynamic alternating pickling balances pickling efficiency and flavor quality, avoiding problems such as uneven flavor penetration and monotonous flavor that occur with traditional static pickling. S5: Remove the garlic from the pickling process in step S3 and place it in a sterile environment. Use conventional food sterilization methods, specifically pasteurization: 60-70℃ for 15-20 minutes, to kill any remaining harmful microorganisms and extend the product's shelf life. After sterilization, cool to room temperature to obtain the finished pickled garlic product. Package it according to requirements using vacuum packaging to further extend its shelf life.

[0026] Example 1 This embodiment provides a garlic pickling method that promotes nutrient absorption. The specific steps are as follows: S1: Select 500g of fresh purple-skinned garlic, peel off the outermost layer of old skin, leaving one inner layer of skin, cut off the root and leave 1cm of stem. Using a sterile needle with a diameter of 0.8mm, pierce each garlic head with one through hole along the long axis and one at a 45° angle to the long axis, for a total of 2 holes per head; S2: Soak garlic cloves in a 25% ethanol solution at 8°C for 20 minutes, then soak them in a 55% ethanol solution at 20°C for 30 minutes. After draining, heat-treat at 50°C for 60 minutes. S3: Place garlic cloves in a container, first aspirate at -0.06 MPa for 5 minutes, then pour in an inoculum containing a compound microbial agent (Lactobacillus plantarum:Saccharomyces cerevisiae:Aspergillus oryzae viable count ratio = 2:1:0.3, total inoculum amount 0.5%) at 0.08 MPa for 3 minutes, repeating this cycle once. Then pre-ferment at 30℃ for 24 hours. S4: Preparation of the absorption-enhancing pickling solution: Mix 30 parts vinegar, 15 parts soy sauce, 40 parts water, 10 parts rock sugar, 2 parts sea salt, 0.5 parts lecithin, 0.2 parts citric acid, and 0.05 parts curcumin thoroughly. Mix the pre-fermented garlic with the pickling solution, first pickling at 25℃ and 30 rpm intermittently for 3 days, then transferring to 12℃ for 4 days of static pickling. Repeat this cycle 3 times, for a total pickling time of 21 days. S5: Remove the garlic cloves, sterilize them in a 70℃ hot water bath for 18 minutes, and vacuum pack them after cooling.

[0027] Example 2 The difference between this embodiment and Embodiment 1 is that: S1: Use a 1.0mm diameter needle to puncture 3 holes in each garlic clove (1 hole along the long axis and 2 holes at a 60° angle to the long axis). S2: First ethanol solution is 20% at 10℃, soak for 30 minutes; second ethanol solution is 60% at 15℃, soak for 40 minutes; heat treatment is at 45℃ for 90 minutes. S3: The ratio of compound microbial agent is 1:1.5:0.5, the total inoculum is 0.8%, and the pre-fermentation is carried out for 12 hours (32℃); the negative pressure-positive pressure parameters are -0.04MPa / 10 minutes and 0.15MPa / 1 minute, and the cycle is repeated once; S4: The marinating solution consists of 20 parts vinegar, 20 parts soy sauce, 50 parts water, 5 parts rock sugar, 3 parts sea salt, 1.0 part lecithin, 0.5 parts citric acid, and 0.1 parts curcumin. The dynamic marinating stage is 22℃ and 20rpm shaking for 2 days, and the static stage is 15℃ standing for 5 days. The process is repeated 3 times for a total marinating time of 21 days. S5: Sterilization conditions are 65℃ for 20 minutes.

[0028] Example 3 The difference between this embodiment and Embodiment 1 is that: S1: Same as Example 1; S2: First ethanol solution is 30% at 4℃, soak for 10 minutes; second ethanol solution is 50% at 25℃, soak for 20 minutes; heat treatment is at 60℃ for 30 minutes. S3: The ratio of compound microbial agent is 3:0.5:0.1, the total inoculum is 0.2%, and the pre-fermentation time is 48 hours (28℃); the negative pressure-positive pressure parameters are -0.10MPa / 2 minutes and 0.03MPa / 5 minutes, and the cycle is repeated twice; S4: The marinating solution consists of 40 parts vinegar, 10 parts soy sauce, 30 parts water, 15 parts rock sugar, 1 part sea salt, 0.1 parts lecithin, 0.05 parts citric acid, and 0.01 parts curcumin. The dynamic marinating stage is 26℃ and 50rpm shaking for 2.5 days, and the static stage is 10℃ standing for 3.5 days. After 3 cycles, an additional 2 days of dynamic marinating is added, for a total marinating time of 20 days.

[0029] Effect verification: Sensory evaluation and nutritional analysis were performed on the products obtained in Examples 1-3 above. The results showed that the product of the present invention has the following advantages compared with commercially available traditional pickled garlic: Sensory characteristics: The color is uniform amber or light brown, the garlic bulbs are plump, the texture is crisp and tender, the sweet, sour, salty and savory flavors are well-balanced, the spiciness is mild, and the taste is very palatable.

[0030] Efficiency: In the same simulated gastrointestinal digestive environment, the dissolution rate of characteristic active ingredients such as allicin and total sulfides in the product of this invention is about 35%-50% higher than that of the control sample.

[0031] Bioavailability potential: Absorption was simulated using a Caco-2 cell monolayer model. Products with added permeation enhancers showed significantly higher apparent permeability coefficients of their signature components compared to the unadded group and conventional products, indicating a higher potential for intestinal absorption.

[0032] The above description is merely a preferred embodiment of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention. Structures, devices, and operating methods not specifically described or explained in this invention are implemented according to conventional methods in the art unless otherwise specified or limited.

Claims

1. A method for pickling garlic to promote nutrient absorption, characterized in that, Includes the following steps: S1: The selected whole garlic bulbs undergo microporous piercing pretreatment to form through channels in a specific direction, in order to establish a rapid penetration channel for subsequent processing substances. S2: Garlic cloves pierced through micropores are sequentially immersed in a low-concentration, low-temperature first ethanol solution and a high-concentration, high-temperature second ethanol solution for gradient ethanol dehydration, followed by heat treatment to remove some moisture, perform preliminary sterilization, and activate the endogenous enzyme activity of garlic. S3: The garlic cloves processed in step S2 are subjected to negative pressure suction and positive pressure injection in sequence to form at least one negative pressure-positive pressure cycle, and are mixed with inoculation liquid containing compound fermentation agent for pre-fermentation, so that the inoculation liquid is directionally filled and partially replaces the internal tissue fluid of the garlic cloves. S4: Mix the pre-fermented garlic from step S3 with the absorption-promoting pickling liquid, and perform periodic dynamic and static alternating pickling; S5: Sterilize the pickled garlic to obtain the finished pickled garlic product.

2. The garlic pickling method for promoting nutrient absorption according to claim 1, characterized in that: The micro-puncture pretreatment involves using a needle with a diameter of 0.8-1.0 mm to puncture each garlic bulb to form 2-3 through-holes. The direction of the through-holes is along the long axis of the garlic bulb and at an angle of 30-60° to the long axis.

3. The garlic pickling method for promoting nutrient absorption according to claim 1, characterized in that: The first ethanol solution is a food-grade ethanol solution with a volume concentration of 20-30% and a temperature of 4-10℃, and the soaking time is 10-30 minutes; The second ethanol solution is a food-grade ethanol solution with a volume concentration of 50-60% and a temperature of 15-25℃, and the soaking time is 20-40 minutes; The heat treatment activation involves maintaining the alcohol-treated garlic at 40-60°C for 30-90 minutes.

4. The garlic pickling method for promoting nutrient absorption according to claim 1, characterized in that: The compound fermentation agent is composed of Lactobacillus plantarum, Saccharomyces cerevisiae and Aspergillus oryzae in a live cell ratio of 1-3:0.5-1.5:0.1-0.5, and the total inoculum amount is 0.1%-1.0% of the weight of garlic cloves.

5. The garlic pickling method for promoting nutrient absorption according to claim 1, characterized in that: The negative pressure suction ranges from -0.04 MPa to -0.10 MPa, and lasts for 2-10 minutes; The positive pressure infusion ranges from 0.03 MPa to 0.15 MPa and lasts for 1-5 minutes; The negative pressure-positive pressure cycle is repeated 1-5 times.

6. The garlic pickling method for promoting nutrient absorption according to claim 1, characterized in that: The absorption-enhancing pickling liquid comprises, by weight, the following components: 20-40 parts vinegar, 10-20 parts brewed soy sauce, 30-50 parts drinking water, 5-15 parts rock sugar, 1-3 parts sea salt, 0.1-1.0 parts natural emulsifier, 0.05-0.5 parts organic acid chelating agent, and 0.01-0.1 parts natural penetration enhancer; wherein the natural emulsifier is lecithin, the organic acid chelating agent is citric acid, and the natural penetration enhancer is curcumin.

7. The garlic pickling method for promoting nutrient absorption according to claim 1, characterized in that: The natural emulsifier is lecithin; the organic acid chelating agent is citric acid; and the natural penetration enhancer is curcumin.

8. The garlic pickling method for promoting nutrient absorption according to claim 1, characterized in that: The periodic alternating dynamic and static pickling process specifically involves: sequentially pickling at 22-26℃ with shaking for 2-3 days, and then pickling at 10-15℃ for 3-5 days, thus forming a pickling cycle unit; repeating the pickling cycle unit until the total pickling time reaches 20 days.

9. A pickled garlic product prepared by the method according to any one of claims 1 to 8.

10. The application of the garlic pickling product according to claim 9 in the preparation of food with the function of promoting nutrient absorption.

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