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Method for removing peculiar smell of garlic by inactivating allinase and product production process

A technology of allinase and garlic, which is applied in the field of passivating allinase to remove garlic odor, can solve the problem of not being able to vigorously promote food and the like, and achieve the effect of retaining nutritional value.

Inactive Publication Date: 2011-10-12
李潮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For a long time, garlic has an unpleasant smell, so it cannot be widely used

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] 1. Main raw material: raw garlic.

[0011] 2. Raw materials for preparing allinase passivation solution: food-grade citric acid, sodium citrate, and table salt.

[0012] 3. Main equipment: biological vacuum fermentation box, vacuum pump, tray, packaging and sealing machine.

[0013] Utilize above-mentioned raw material and equipment, carry out the method for passivating allinase to remove the peculiar smell of garlic, concrete steps are as follows:

[0014] 1. Clean selection: remove the mud and the outermost skin of the raw garlic;

[0015] 2. Preparation of allinase passivation solution: first prepare a citric acid-sodium citrate buffer solution containing 11.5% citric acid and 12.7% sodium citrate, with a pH value of 4.4; then add Nacl to the buffer to make the Nacl concentration 2.5% can;

[0016] 3. Putting weight ratio: according to the quality of raw garlic put into the biological fermentation tank, put the allinase passivation solution in the special tank acc...

Embodiment 2

[0022] 1. Main raw material: raw garlic.

[0023] 2. Raw materials for preparing allinase passivation solution: food-grade citric acid, sodium citrate, and table salt.

[0024] 3. Raw materials for preparing medicinal and edible extracts: licorice, fennel and tangerine peel.

[0025] 4. Main equipment: biological vacuum fermentation box, vacuum pump, LM type honey refining furnace, tray, oven, packaging and sealing machine.

[0026] Utilize above-mentioned raw material and equipment, carry out the method for passivating allinase to remove the peculiar smell of garlic, concrete steps are as follows:

[0027] 1. Clean selection: remove the mud and the outermost skin of the raw garlic;

[0028] 2. Add to the allinase passivation solution: first prepare the citric acid-sodium citrate buffer solution containing 10.5% citric acid and 12.3% sodium citrate, the pH value is 4.4; then add Nacl to the buffer solution to make the Nacl concentration 2.5 % is enough;

[0029] 3. Inserti...

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Abstract

The invention discloses an allinase inactivating solution prepared by using the biological fermentation principle, and in particular relates to a method for removing peculiar smell of garlic by inactivating allinase of the garlic in a biological fermentation box in vacuum at fixed temperature and a product production process thereof. The method comprises the following steps of: selecting raw garlic, putting the raw garlic into the biological fermentation box, preparing the allinase inactivating solution according to the mass ratio of the garlic, and putting the allinase inactivating solution into the biological fermentation box to inactivate the allinase; and vacuumizing, evaporating the allinase inactivating solution at the temperature of between 55 DEG C and 65 DEG C, regulating the temperature to be between 75 DEG C and 85 DEG C after the allinase inactivating solution is completely evaporated, and performing fermentation till the moisture content of the garlic is 12 to 18 percent.The invention has the advantages that: the garlic has high effective ingredient content and has no peculiar smell, the method is simple, convenient and feasible, the garlic has no any toxic or side effect, and original overall appearance of the garlic can be kept.

Description

technical field [0001] The invention belongs to the field of food production technology, and in particular relates to a method for inactivating allinase to remove garlic odor and a product production technology. Background technique [0002] The garlic involved in the present invention is a cultivar that forms a bulb with bulbs in the genus Allium of Liliaceae, and has another name called garlic, garlic, and Tibetan medicine is called Guoba; the garlic actually utilized refers to the part buried in the soil, and the underground bulb consists of The off-white membranous outer cortex is wrapped in layers, and there are 5-10 small bulbs inside, which are called garlic cloves. [0003] Garlic is a vegetable with high economic, nutritional and medicinal value, and it is produced in both the north and the south of our country. Garlic is easy to store and can basically be supplied throughout the year. Due to the special flavor, it is generally used as mixed food, stir-fried food,...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/015A23L19/00A23L5/20
Inventor 李潮葛立军
Owner 李潮
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