CN103284245B

CN103284245B - Method for preparing odorless garlic clarified juice

Info

Publication number: CN103284245B
Application number: CN201310231397.0A
Authority: CN
Inventors: 张志年; 张琪悦; 张奎昌
Original assignee: Xuzhou Lvzhiye Biological Foodstuff Co Ltd
Current assignee: Jiangsu Xinyuanrui Food Co ltd
Priority date: 2013-06-10
Filing date: 2013-06-10
Publication date: 2014-04-30
Anticipated expiration: 2033-06-10
Also published as: CN103284245A

Abstract

The invention in particular discloses a method for preparing odorless garlic clarified juice, aims at solving the problem of deodorization and clarification of garlic juice, and is beneficial to providing odorless, clarified precipitation-free raw garlic juice for preparing a garlic beverage. The method comprises the following steps of: smashing deodorized dried garlic, screening the smashed garlic with a 150-mesh sieve to obtain odorless garlic powder, mixing the garlic power with water in a mass ratio of 1:10, carrying out boiling water bath pasting for 30minutes, adding high-temperature alpha-amylase to the pasting liquid, then treating the mixture under the condition of pH4.5, at the temperature of 90 DEG C, with 0.45% of alpha-amylase, for 55minutes of water bath time, to obtain an enzymatic hydrolysate, continuing heating to 100 DEG C, enzyme-deactivation boiling for 15minutes, and centrifuging at 6000r/min to obtain a centrifugate, which is the odorless garlic clarified juice. The product has the beneficial effects that the precipitation problem of the garlic beverage raw juice can be well solved, and raw material guarantee is provided for improving garlic beverage products.

Description

A kind of method of preparing odorless garlic subsider juice

Technical field

The invention belongs to food processing field, be specifically related to a kind of method of preparing odorless garlic subsider juice.

Background technology

Garlic is a kind of health food with nourishing effect, and China is generally edible as vegetables and flavouring.Modern pharmacological research shows that garlic has good physiological function, have anti-inflammation, antiviral, reduce blood fat, hypotensive, prevent and treat diabetes and the effect such as delay senility.Along with the demand that development in science and technology and people's material life improve, thing followed garlic fabricated product continues to bring out, to meet the selection of different crowd to garlic products demand.The domestic garlic products of having developed has garlic capsule, soft capsule, garlic oral administration liquid, delicious and crisp garlic rice, garlic chewing gum, Garlic beverage and garlic fruits and vegetables composite beverage etc. at present, especially the various beverages that the garlic of take is prepared as active ingredient, its raw material of preparing is garlic juice, because garlic has special pungent odour, in preparation process, can not well be dispelled, cause product taste not good, affect the edible of people; In addition be exactly in garlic normal juice, to contain more organic matter, particularly in garlic, contained starch causes garlic normal juice to be difficult to be clarified, precipitation very easily, thus the Garlic beverage goods of following process are usually become turbid, layering, precipitation and affect the quality of product.

The chemical composition more complicated of garlic, comprises that conventional nutritional labeling is as amino acid, vitamin, carbohydrate and garlic wet goods.The moisture 70g of the fresh garlic of 100g, protein 4.4g, fatty 0.2g, carbohydrate 23g, crude fibre 0.7g, ash content 1.3g, wherein calcium 5mg, phosphorus 44mg, iron 0.4g, vitamin D 0.24mg, Cobastab ₂0.03mg, nicotinic acid 0.9mg, vitamin C 3mg, garlic oil 0.2g.Carbohydrate 23% from fresh garlic ingredient content, the carbohydrate of garlic has reduced sugar (take glucose and fructose as main), sucrose, polysaccharide etc.From the contained ratio of carbohydrate, the highest with poly amount, reach 51%, secondly be starch 8.22%, dextrin 7.69%, sucrose 3.79%, reduced sugar 0.14%(opens the chief editors such as Lian Fu, dietotherapeutic resource and bioactive ingredients Chemical Industry Press, September in 2005 the 1st edition, it is capable that the 94th page of inverse 1 walks to the 95th page of 1-2).From mentioned component content, can find out that in garlic, content of starch accounts for 8.22% of total carbohydrates ratio relatively, because content of starch is not too high, often out in the cold, make the gelatinized starch in product processing heating process, often cause garlic juice to produce muddy, then produce precipitation.In prior art, in order to overcome garlic juice goods at the deposited phenomenon of lay up period, mainly adopt cellulase, pectase (as Chinese patent CN102224955A), papain (Chinese patent CN101664220A) etc.

Purpose of the present invention is to research and solve a kind of preparation method of odorless garlic subsider juice, and object is solve the deodorizing of garlic juice and clear up problems, and the odorless that provides a kind of confession to prepare Garlic beverage, the former garlic juice of clarification nothing precipitation are provided.

Summary of the invention

Technical problem to be solved by this invention is, utilize my company's patent of invention (application number: the drying garlic of deodorization that 201210249529.8) method of claim 1 step () makes, after crushed, adopt high-temperatureα-amylase to carry out enzymolysis processing, make odorless garlic subsider juice.

The technical solution adopted in the present invention is:

A kind of method of preparing odorless garlic subsider juice, 150 mesh sieves are pulverized, crossed to the drying garlic of deodorization, obtain no foul smell garlic powder, by the mass ratio of no foul smell garlic powder and water, be 1:10, boiling water bath gelatinization 30min, high-temperatureα-amylase is added in dextrin, then 90 ℃ of pH4.5, temperature, AMS consumption 0.45%, the condition of water-bath time 55min is processed, and obtains enzymolysis liquid, enzymolysis liquid is heated to 100 ℃, the enzyme that goes out boils and keeps after 15min, adopts centrifugal 30min under 6000r/min to obtain centrifugate, is odorless garlic subsider juice.

The drying garlic of deodorization of the present invention, it is patent of invention (application number: 201210249529.8) method of claim 1 step () makes, its preparation method is: select materials (1): selection bulb is ripe, clean, dry, coat is complete, without damaged, nothing is mildew and rot, free from insect pests, cuts the uncooked garlic head of coring; (2) baking kitchen range is drying: in drying room, adopt semi-underground block kitchen range, fire below, it is added with beam, repave with reed mat, place garlic on reed mat, material thickness is 15-25 centimetre, with following firepower, heat, with firepower, control temperature at 80 ℃-95 ℃, smoke 150-170 hour, in smoking every 18-26 hour stirring once; (3) peeling: the garlic that step (2) is smoked is taken out, and peels off garlic skin, obtains half-dried garlic rice; (4) secondary is smoked: half-dried garlic rice is spread again on reed mat, spreading material thickness is 5-10 centimetre, with following firepower, heat, with firepower, control temperature at 75 ℃-90 ℃, continue to smoke 24-72 hour, while making garlic rice water content be less than 5%, stop smoking, shift out drying room and be naturally cooled to room temperature, obtain the drying garlic finished product of deodorization.

During no foul smell garlic powder gelatinization, amount of water directly affects liquefaction process and enzymolysis quality, and amount of water is too small, and dextrin viscosity is excessive, and during liquefaction, enzyme-to-substrate can not finely contact, so that dextrin local metamorphism.For enzymolysis finished product, amount of water less, concentration is higher, viscosity is larger, and contrary amount of water is larger, and enzyme liquid concentration dilution is too low, affects hydrolysis result.

No foul smell garlic powder gelatinization water addition ratio example is in Table 1

Odorless garlic subsider juice sense organ mouth feel score is in Table 2

Beneficial effect of the present invention

The processing of garlic Normal juice is processed, quality impact on the Garlic beverage of continuity preparation is very large, Garlic beverage the aging of starch in storage is the major reason that garlic Normal juice produces muddiness, precipitation, the present invention adopts AMS to the sufficient enzymolysis of odourless garlic powder process, makes the amylose hydrolysis in dextrin complete.AMS claims again α-amylase, can act on randomly α-1 in starch, 4-glycosidic bond, generate the reduced sugars such as glucose, maltose, maltotriose, dextrin, make the viscosity of starch reduce simultaneously, reach the product clear that this method makes, without layering and deposited phenomenon, reserved sample observing 6 months, its color and luster, outward appearance are unchanged.The inventive method adopts patented technology method (application number 201210249529.8) to prepare the odorless garlic subsider juice that the drying garlic of odorless makes in conjunction with enzymolyzing alpha-amylase method, the one, solved garlic clarification of juice problem, solved besides garlic deodorizing problem, made product there is the fragrance of special baking garlic.Product of the present invention can solve the sedimentation problem of Garlic beverage Normal juice preferably, for improving Garlic beverage goods, provides raw material guarantee.

The specific embodiment

Embodiment

The method of preparing odorless garlic subsider juice: get the drying garlic finished product of deodorization, through pulverizing, crossing 150 mesh sieves, obtain odorless garlic fine powder; Take 10 kilograms of odorless garlic fine powders, add 100 kilograms, water, stir, with after the 30min of boiling water bath lake, add 0.495 kilogram of AMS to stir, adjust after pH value to 4.5,90 ℃ of temperature, water bath heat preservation 55min, obtain enzymolysis liquid, enzymolysis liquid is heated to 100 ℃, the enzyme that goes out boils and keeps after 15min, adopt centrifugal 30min under 6000r/min to obtain centrifugate, be odorless garlic subsider juice.

Claims

1. a method of preparing odorless garlic subsider juice, it is characterized in that the drying garlic of deodorization to pulverize, cross 150 mesh sieves, obtain no foul smell garlic powder, by the mass ratio of no foul smell garlic powder and water, be 1:10, boiling water bath gelatinization 30min, high-temperatureα-amylase is added in dextrin, then in the condition of pH4.5,90 ℃ of temperature, AMS consumption 0.45%, water-bath time 55min, process, obtain enzymolysis liquid, enzymolysis liquid is heated to 100 ℃, the enzyme that goes out boils and keeps after 15min, adopts centrifugal 30min under 6000r/min to obtain centrifugate, is odorless garlic subsider juice.