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Method for protecting color of 'Laba garlic'

A color protection technology of Laba garlic, which is applied in the field of color protection of "Laba garlic", can solve the problems of affecting shelf life and easy degradation of green pigment, and achieve the effect of convenient material selection and widening the scope

Inactive Publication Date: 2011-03-30
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for protecting the color of "Laba Garlic", which solves the problem that the green pigment of "Laba Garlic" is easy to degrade and affects its shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] After peeling and washing the freshly harvested garlic, 15 g was soaked in 30 mL of 5% (v / v) acetic acid containing 2.5 mmol / L propenyl cysteine ​​sulfoxide (1-PeCSO), at room temperature (25 ° C. ), and at the same time soaked in 5% (v / v) acetic acid without adding propenyl cysteine ​​sulfoxide (1-PeCSO) as a control. After 5-7 days, the green pigment in the garlic added with 1-PeCSO began to form, and the green pigment continued to deepen after that. But the garlic of the control treatment has no green pigment.

Embodiment 2

[0020] Store the freshly harvested garlic for one month at 12°C, peel and wash the skins and soak 15 g in 30 mL of 5% (v / v) of propenyl cysteine ​​sulfoxide (1-PeCSO) containing 2.5 mmol / L ) in acetic acid at room temperature (25°C), while soaking in 5% (v / v) acetic acid without addition of propenyl cysteine ​​sulfoxide (1-PeCSO) was used as a control. After a month or so of control treatment, the green pigment almost completely disappeared, but the "Laba Garlic" added with color-protecting substances still maintained the original green color, and this product maintained its commerciality for at least 2-4 months.

Embodiment 3

[0022] Store the freshly harvested garlic for one month at 12°C, peel and wash the skins and soak 15 g in 30 mL of 5% (v / v) of propenyl cysteine ​​sulfoxide (1-PeCSO) containing 5 mmol / L. In acetic acid, soaking at room temperature (25° C.), and at the same time soaking in 5% (v / v) acetic acid without adding this substance was used as a control. After a month or so of control treatment, the green pigment almost completely disappeared, but the "Laba Garlic" added with color-protecting agent still kept the original green color, and this product maintained its commerciality for at least 3-6 months.

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PUM

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Abstract

The invention discloses a method for protecting the color of Laba garlic, belonging to the technical field of the process development of the functional food production. The method is characterized in that a natural active substance, namely, propenyl cysteine sulphoxide, extracted from onion sauce is added in the Laba garlic such that the green pigment of the Laba garlic forms continuously and thegarlic unable to be green is caused to turn green so as to produce the Laba garlic in any place at any time. The invention prolongs the shelf period of the Laba garlic from 1 month to 3-6 months, theselection range of the raw material garlic is widened, and the harvested garlic after being added with the color protection substance can also be used for producing the Laba garlic. Besides, the raw material obtaining is convenient and the eating safety is guaranteed.

Description

technical field [0001] The invention relates to a method for protecting the color of "laba garlic", which belongs to the technical field of process development in the production of functional food. Background technique [0002] "Laba Garlic" is a traditional garlic product in my country. Green pigment is the main coloring substance of "Laba Garlic". This substance is a plant secondary metabolite and a type of natural pigment other than chlorophyll. It is currently reported that the antioxidant activity and antibacterial activity of the primary extract of "Laba Garlic" containing pigments are higher than those of common garlic; At the same time, "Laba garlic" has no strong garlic smell compared with ordinary garlic, and "Laba garlic" is usually eaten with dumplings on New Year's Eve. It is a kind of garlic product with strong nationalization. my country is the largest garlic planting country in the world, and the development of the processing industry of garlic products ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23L1/272A23L1/218A23L1/29A23L5/41A23L19/20A23L33/00
Inventor 赵广华王丹董瑜慧胡小松
Owner CHINA AGRI UNIV
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