Preparation method of high-content alliin garlic slice

A technology for alliin and garlic slices, which is applied in the field of preparation of high-content alliin garlic slices, can solve the problems of low alliin content in garlic slices, low alliin conversion rate, difficult color control and the like, and achieves product color. Controllable, good appearance and stable color

Inactive Publication Date: 2014-03-26
NINGBO LIWAH PLANT EXTRACTION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the defects of low alliin conversion rate in the traditional garlic slice manufacturing process, low alliin content in the obtained garlic slices, difficult control of color, and affecting the quality of finished products, and provide a high-content alliin garlic slice. The preparation method, the transfer rate of alliin can be as high as about 90%, the obtained garlic slices have high alliin content, and the color of the product is controllable, the appearance is good, and the quality is good

Method used

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  • Preparation method of high-content alliin garlic slice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] ⑴Raw material processing: remove the stalks of fresh garlic, split, peel, and remove the film coating;

[0023] (2) High-temperature enzyme elimination: put the garlic obtained in step (1) into an airtight container, the garlic accounts for 80% of the volume of the airtight container, heat it with steam at 100°C for 10 minutes, and take out the garlic after cooling;

[0024] (3) Slicing: the garlic obtained in step (2) is cut into thin slices with a thickness of 2 mm;

[0025] ⑷Drying: firstly, the garlic sliced ​​in step ⑶ is subjected to microwave treatment for 8 minutes under a microwave condition of a vacuum degree of 30pa and a microwave frequency of 2450MHz±50MHz, and then the garlic sliced ​​in step ⑶ is dried under the conditions of a vacuum degree of 15pa and a temperature of 40°C When the moisture content is less than or equal to 7%, the finished product is obtained.

Embodiment 2

[0027] ⑴Raw material processing: remove the stalks of fresh garlic, split, peel, and remove the film coating;

[0028] (2) Enzyme inactivation at high temperature: put the garlic obtained in step (1) into an airtight container, the volume percentage of which is 70% of the volume of the airtight container, heat it with steam at 110°C for 3 minutes, and take out the garlic after cooling;

[0029] (3) Slicing: the garlic obtained in step (2) is cut into thin slices with a thickness of 3 mm;

[0030] (4) Drying: first immerse the sliced ​​garlic in step (3) in a Vc solution with a mass concentration of 0.03% for 10 seconds, and control the temperature of the Vc solution at 10°C, then place the sliced ​​garlic in step (3) in a vacuum of 40pa and a microwave frequency of 2450MHz± Under the microwave condition of 50MHz, microwave treatment for 9 minutes, then dry the sliced ​​garlic in step (3) under the condition of vacuum degree of 20pa and temperature of 40°C until the moisture co...

Embodiment 3

[0032] ⑴Raw material processing: remove the stalks of fresh garlic, split, peel, and remove the film coating;

[0033] (2) Enzyme inactivation at high temperature: place the garlic obtained in step (1) in a blast drying oven, heat at 105°C for 40 minutes, and take out the garlic after cooling;

[0034] (3) Slicing: the garlic obtained in step (2) is cut into thin slices with a thickness of 4mm;

[0035] (4) Drying: first immerse the sliced ​​garlic in step (3) in a Vc solution with a mass concentration of 0.05% for 5 seconds, and control the temperature of the Vc solution at 4°C, then place the sliced ​​garlic in step (3) in a vacuum of 60pa and a microwave frequency of 2450MHz± Under the microwave condition of 50MHz, microwave treatment for 15min, then dry the sliced ​​garlic in step (3) at a vacuum degree of 30pa and a temperature of 45°C until the moisture content is ≤7% to obtain the finished product.

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Abstract

The invention discloses a preparation method of high-content alliin garlic slice, aiming at overcoming the defects that the conventional preparation technology of the garlic slice is low in alliin conversion rate, the obtained garlic slice is low in alliin content, the color is hard to control, and the quality of finished products is influenced. The preparation method comprises the following steps of: (1) treating raw materials; (2) inactivating enzymes at high temperature: putting the garlic treated by the step (1) into a sealed container, feeding water vapor with the temperature of 100-110 DEG C, and heating for 3-10 minutes; or putting the garlic treated by the step (1) into an air dry oven, and heating at the temperature of 105-115 DEG C for 20-40 minutes; (3) slicing; and (4) drying: carrying out microwave vacuum drying on the sliced garlic, and then carrying out vacuum drying on the sliced garlic till the water content is less than or equal to 7%. According to the preparation method disclosed by the invention, the conversion rate of the alliin reaches up to about 90%, and the obtained garlic slice is high in alliin content, controllable in product color, good in appearance, and good in quality.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a preparation method of high-content alliin garlic slices. Background technique [0002] Garlic is the phosphorus stem of the Allium plant in the Liliaceae family, and its edible and medical value has long been known by people. Garlic is a traditional condiment in our country. In the cooking process of meat, fish, poultry and other dishes, some garlic cloves can be added to remove fishy smell and increase aroma; garlic juice is often added to canned meat to improve the flavor; Crushed garlic, in addition to seasoning, can also play a bactericidal effect. The whole clove of garlic has no smell, and the whole garlic has no garlic smell after being cooked. This is because garlic contains alliin, the precursor of flavor substances, and alliinase in a regional distribution. [0003] Modern medical research has confirmed that garlic sulfur-containing ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23P1/02A23L19/00A23L33/00A23P10/28
Inventor 李金洋孙振蛟王财林李锐汪俊
Owner NINGBO LIWAH PLANT EXTRACTION TECH
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