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Method for processing alliinase in radiofrequency passivated garlic

A technology of alliinase and processing methods, applied in food heat treatment, food science, etc., can solve the problems of high environmental protection pressure, large amount of waste water, slow heat transfer speed and garlic tissue, and achieve the effect of reducing water consumption and energy consumption

Active Publication Date: 2017-09-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the method of passivating alliinase is soaking in water and boiling to passivate the enzyme. However, due to the slow heat transfer rate of the traditional method, some areas of the garlic tissue are overheated, and a large amount of waste water is generated, which poses a great pressure on environmental protection.

Method used

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  • Method for processing alliinase in radiofrequency passivated garlic

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Comparison scheme
Effect test

Embodiment 1

[0021] The radio frequency device with the application publication number CN104782758A is used to process garlic; wherein, the radio frequency device includes a conveying device and a radio frequency device with an upper plate and a lower plate, the upper plate is located above the conveying device, and the material conveyed by the conveying device is on the upper pole The plate moves between the lower plate, and both the upper plate and the lower plate are passed with high-frequency current. Thus, after the high-frequency current passes through the upper pole plate and the lower pole plate, there is radio frequency between the two, and the conveying device drives the material to move between the upper pole plate and the lower pole plate.

[0022] The specific processing steps are as follows:

[0023] (1) Pretreatment: Select fresh garlic, wash it with water and peel off the cloves. The thickness of the garlic cloves is 8-10mm (thickness is smaller than the distance between th...

Embodiment 2

[0028] Application radio frequency heating treatment device (publication number is CN104782758A) garlic clove is processed, concrete steps are as follows:

[0029] (1) Pretreatment: Select fresh garlic, wash it with water and peel off the petals.

[0030] (2) Radio frequency treatment: Place the cut garlic cloves on the conveyer belt at the center of the pole plate under the radio frequency treatment chamber. The operating frequency of the radio frequency treatment device is 27.12MHz, the power is set to 3.5kW, different pole plate spacings are set, and the sample thickness is 9mm, set different processing times, control the auxiliary temperature in the RF treatment chamber to 55°C, the auxiliary temperature is provided by hot air ≥ 55°C, and an external hot air generator can be selected to collect ambient air and heat it through a 5.6kW electric heater The device is heated to the set temperature and flows into the radio frequency processing chamber to heat the entire radio fr...

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Abstract

The invention discloses a method for processing alliinase in a radiofrequency passivated garlic, and belongs to the field of agricultural product processing. The processing method comprises the following steps: conducting radiofrequency passivated enzyme technology processing on fresh garlic in a process of producing alliin, rapidly cooling the garlic after completing the treatment in a radiofrequency processing chamber, and then conducting the next step of production. The treatment method can be used for passivate 70 to 80% of activity of the alliinase. The method has good enzyme passivating effect, can prevent allicin production in the process of producing the alliin, and reduces energy consumption and water consumption.

Description

technical field [0001] The invention relates to a processing method for radio frequency passivation of alliinase in garlic, which belongs to the field of agricultural product processing. Background technique [0002] Alliin is an antiseptic preservative screened from garlic. Its properties are odorless, non-irritating needle-like crystals. Alliin can effectively prolong the freshness period of food without toxic reaction. Especially for sauce food, it can solve the problem of fermentation and deterioration of sauce, and can guarantee the flavor of sauce at the same time. However, when garlic is processed or crushed by physical machinery, the alliinase in garlic will be activated and convert alliin into allicin, which has a heavy garlic odor. Alliin needs to be scalded with boiling water to inactivate alliinase in the production process. The production process heats up slowly, consumes water and energy, and greatly restricts the production of alliin. [0003] At present, ...

Claims

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Application Information

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IPC IPC(8): A23L19/00
CPCA23L19/03A23V2002/00A23V2300/24
Inventor 赵伟田一雄杨瑞金颜文旭
Owner JIANGNAN UNIV
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