CN103284245A - Method for preparing odorless garlic clarified juice - Google Patents

Abstract

The invention specifically discloses a method for preparing odorless clarified garlic juice, which aims to solve the problems of deodorization and clarification of garlic juice, and is beneficial to provide an odorless, clarified and precipitation-free raw garlic juice for preparing garlic drinks. The method is to crush deodorized dried garlic and pass through a 150-mesh sieve to obtain odorless garlic powder. The mass ratio of garlic powder to water is 1:10, gelatinize in a boiling water bath for 30 minutes, and add high-temperature α-amylase to the gelatinized liquid. Then, under the conditions of pH 4.5, temperature 90°C, α-amylase dosage 0.45%, and water bath time 55 minutes, the enzymolysis solution was obtained, and continued to heat to 100°C, and boiled for 15 minutes to inactivate the enzyme, then centrifuged at 6000r/min After 30 minutes, the centrifugate was obtained, which was odorless garlic clarified juice. The product of the invention can better solve the problem of precipitation of the raw juice of the garlic beverage, and provides raw material guarantee for improving the garlic beverage products.

Description

A method for preparing odorless garlic clarified juice

technical field

The invention belongs to the field of food processing, and in particular relates to a method for preparing odorless clarified garlic juice.

Background technique

Garlic is a health food with nourishing effect, and it is generally eaten as a vegetable and condiment in our country. Modern pharmacological studies have shown that garlic has good physiological functions, such as antibacterial, anti-inflammatory, antiviral, lowering blood fat, lowering blood pressure, preventing and treating diabetes, and delaying aging. With the development of science and technology and the improvement of people's material life, garlic processed products continue to emerge to meet the needs of different groups of people for the choice of garlic products. At present, the garlic products that have been developed in China include garlic capsules, soft capsules, garlic oral liquid, crispy garlic rice, garlic chewing gum, garlic beverages, and garlic fruit and vegetable compound beverages, etc., especially various beverages prepared with garlic as an active ingredient. The raw material is garlic juice. Because garlic has a special pungent odor, it cannot be removed well during the preparation process, resulting in a bad taste of the product and affecting people's consumption; moreover, the raw garlic juice contains more organic matter. , especially the starch contained in the garlic makes the original garlic juice difficult to be clarified and easily precipitated, so that the subsequent processed garlic beverage products often appear turbid, stratified, and precipitated, which affects the quality of the product.

The chemical composition of garlic is relatively complex, including conventional nutrients such as amino acids, vitamins, carbohydrates, and garlic oil. 100g of fresh garlic contains 70g of water, 4.4g of protein, 0.2g of fat, 23g of carbohydrates, 0.7g of crude fiber, and 1.3g of ash, of which 5mg of calcium, 44mg of phosphorus, 0.4g of iron, 0.24mg of vitamin D, 0.03mg of vitamin _B2 , smoke Acid 0.9mg, vitamin C 3mg, garlic oil 0.2g. The carbohydrate content of fresh garlic is 23%. The carbohydrates in garlic include reducing sugars (mainly glucose and fructose), sucrose, and polysaccharides. From the perspective of the proportion of carbohydrates, the amount of polysaccharides is the highest, reaching 51%, followed by starch 8.22%, dextrin 7.69%, sucrose 3.79%, reducing sugar 0.14% Composition · Chemical Industry Press, first edition in September 2005, the last line on page 94 to the first and second lines on page 95). From the comparison of the above component contents, it can be seen that the starch content in garlic accounts for 8.22% of the total carbohydrates. Because the starch content is not too high, it is often ignored, so that the gelatinized starch in the product processing and heating process often causes garlic juice to produce Cloudy, followed by precipitation. In the prior art, in order to overcome the precipitation of garlic juice products during storage, cellulase, pectinase (such as Chinese patent CN102224955A), papain (Chinese patent CN101664220A) and the like are mainly used.

The purpose of the present invention is to study and solve a preparation method of odorless garlic clarified juice, the purpose is to solve the problem of deodorization and clarification of garlic juice, and it is beneficial to provide a kind of raw garlic that is odorless, clarified and free of precipitation for preparing garlic beverage juice.

Contents of the invention

The technical problem to be solved by this invention is to use the method of step (1) of claim 1 of our company's invention patent (application number: 201210249529.8) to crush the deodorized dried garlic and use high-temperature α-amylase for enzymatic hydrolysis processing to produce odorless garlic clarified juice.

The technical scheme adopted in the present invention is:

A method for preparing odorless garlic clarified juice. The deodorized dried garlic is crushed and passed through a 150-mesh sieve to obtain odorless garlic powder. The mass ratio of odorless garlic powder to water is 1:10, and gelatinized in a boiling water bath for 30 minutes. Add high-temperature α-amylase into the gelatinization solution, and then treat it at pH 4.5, temperature 90°C, α-amylase dosage 0.45%, and water bath time 55 minutes to obtain an enzymolysis solution, which is heated to 100°C. After boiling for 15 minutes to inactivate the enzyme, centrifuge at 6000 r/min for 30 minutes to obtain the centrifugate, which is odorless garlic clarified juice.

The deodorized dried garlic described in the present invention is obtained by the method of step (1) of claim 1 of the invention patent (application number: 201210249529.8), and its preparation method is: (1) material selection: select mature bulbs, clean, dry, The coat is complete, no damage, no mildew, no moths, and the raw garlic heads with roots and hairs cut off; (2) Drying in a stove: a semi-underground stove is used in the drying room, and a fire is raised below, and a crossbar is placed on it, and then Spread reed mats, place garlic heads on the reed mats, the thickness of the material is 15-25 cm, heat with the lower firepower, control the temperature at 80°C-95°C with firepower, and bake for 150-170 hours. Turn over once every 18-26 hours; (3) peeling: take out the garlic baked in step (2), peel off the garlic skin, and get semi-dried garlic rice; (4) secondary baking: dry the semi-dried garlic rice again Spread on the reed mat, the thickness of the spread material is 5-10 cm, heat with the firepower below, control the temperature at 75°C-90°C with firepower, continue to bake for 24-72 hours, so that the water content of garlic is less than 5 %, stop baking, remove from the drying room and cool down to room temperature naturally, and then the deodorized dried garlic product will be obtained.

The amount of water added during gelatinization of odorless garlic powder directly affects the liquefaction process and the quality of enzymatic hydrolysis. If the amount of water added is too small, the viscosity of the gelatinized liquid is too high. For the finished product of enzymatic hydrolysis, the less water is added, the higher the concentration and the greater the viscosity. On the contrary, the more water is added, the concentration of the enzyme solution will be diluted too low, which will affect the effect of enzymatic hydrolysis.

See Table 1 for the gelatinization and water ratio of odorless garlic powder

 

 

The sensory taste score of odorless garlic clarified juice is shown in Table 2

Beneficial effects of the present invention

The processing of raw garlic juice has a great influence on the quality of garlic beverages prepared continuously. The aging of starch in the storage process of garlic beverages is an important reason for the turbidity and precipitation of raw garlic juice. The present invention uses α-amylase to treat odorless The garlic powder is fully enzymatically hydrolyzed to completely hydrolyze the amylose in the gelatinized liquid. α-amylase, also known as liquefying enzyme, can randomly act on α-1,4-glucosidic bonds in starch to generate reducing sugars such as glucose, maltose, maltotriose, and dextrin, and at the same time reduce the viscosity of starch to achieve this The product prepared by the method is clear and transparent, without delamination and precipitation, and the color and appearance of the product remain unchanged for 6 months. The method of the present invention adopts a patented technical method (application number 201210249529.8) to prepare odorless garlic clarified juice obtained by combining odorless dried garlic with α-amylase enzymatic hydrolysis method. Deodorizes the problem, giving the product a special aroma of roasted garlic. The product of the invention can better solve the problem of precipitation of the raw juice of the garlic beverage, and provides raw material guarantee for improving the garlic beverage products.

Detailed ways

Example

A method for preparing odorless garlic clarified juice: take deodorized dried garlic finished product, crush and pass through a 150-mesh sieve to obtain odorless garlic fine powder; weigh 10 kg of odorless garlic fine powder, add 100 kg of water, fully stir , after 30 minutes in a boiling water bath, add 0.495 kg of α-amylase and stir evenly, adjust the pH value to 4.5, keep the temperature at 90°C, and keep warm in a water bath for 55 minutes to obtain the enzymatic hydrolysis solution, heat the enzymatic hydrolysis solution to 100°C, and inactivate the enzyme After boiling for 15 minutes, centrifuge at 6000 r/min for 30 minutes to obtain the centrifugate, which is odorless garlic clarified juice.

Claims (1)

1. A method for preparing odorless garlic clarified juice, which is characterized in that the deodorized dried garlic is pulverized and passed through a 150 mesh sieve to obtain odorless garlic powder, and the mass ratio of odorless garlic powder to water is 1:10, boiled Bath gelatinization for 30 minutes, add high-temperature α-amylase into the gelatinization solution, and then treat under the conditions of pH 4.5, temperature 90°C, α-amylase dosage 0.45%, and water bath time 55 minutes to obtain an enzymolysis solution, enzymolysis solution Heat to 100°C, boil for 15 minutes to inactivate the enzyme, and then centrifuge at 6000 r/min for 30 minutes to obtain the centrifugate, which is odorless garlic clarified juice.