CN104522602A - Preparation method of mashed Laba garlic - Google Patents

Abstract

The invention provides a preparation method of Laba garlic mashed garlic. The preparation method comprises steps in the following order: 1) Peeling, washing, and crushing the dormant garlic, and then ultrafinely pulverizing it to obtain mashed garlic; 2) Preserving the mashed garlic at a temperature of 30-50° C. fully turn green to prepare green-turned garlic paste; 3) carry out ultra-high pressure sterilization on the green-turned garlic paste to obtain Laba garlic paste. The preparation method of the Laba garlic paste is short in time, simple in operation, economical and feasible, and suitable for large-scale production.

Description

A kind of preparation method of laba garlic mashed garlic

technical field

The invention relates to a preparation method of mashed Laba garlic and garlic, belonging to the technical field of agricultural product processing.

Background technique

Laba garlic is a traditional garlic product in my country. Its most obvious mark is its emerald green color. In addition to whole garlic, garlic paste is one of the main product forms. It is a strong national product for dipping in dumplings and cooking ingredients. . In addition, in addition to being used as an ingredient for seasoning, Laba garlic also has various physiological functions such as good antibacterial and anti-inflammatory, enhancing immunity, anti-oxidation, and lowering cholesterol. And because the whole body is green and the garlic smell is weak, it is deeply loved by people.

The traditional Laba garlic mashed garlic is mostly made around the twelfth lunar month in the north. The peeled garlic cloves are mashed and soaked in vinegar, and marinated for about 15 days to make Laba garlic mashed garlic with a green color, hot and sour taste. The patent application with the notification number CN101971949A discloses a method for turning garlic green, which is to use ultra-low temperature dry processing garlic, and use _CO2 and acetic acid gas to fumigate the frozen garlic for 10-15 days, so that the garlic cloves will turn green . The patent application with the notification number CN101473871A discloses a method for turning Laba garlic green, which is to put the garlic in a constant temperature incubator at 20-40°C for one month, and then soak the garlic in the propylene semi-halogen extracted from the onion. In the mixed solution of cystine sulfoxide solution and acetic acid, the greening reaction of garlic is promoted, but the cost is too high due to the addition of onion extract, and it still takes 5 to 7 days for the garlic to turn green.

It can be seen that the reported industrial production technology of Laba garlic products requires the use of acetic acid for fumigation or soaking. Not only is the cost high, but the use of chemical substances will make consumers feel bad; and the production cycle is longer.

Contents of the invention

The invention provides a preparation method of mashed Laba garlic, which does not require soaking in acetic acid and has a short production time, and the prepared mashed Laba garlic has emerald green color and high-quality flavor, and is suitable for mass production.

The invention provides a kind of preparation method of laba garlic mashed garlic, comprises the following steps:

1) After peeling, washing and crushing the dormant garlic, it is ultrafinely pulverized to obtain mashed garlic;

2) Preserving the mashed garlic at a temperature of 30-50° C. until it fully turns green to obtain green mashed garlic;

3) Ultrahigh pressure sterilization is carried out on the green-turned garlic paste to obtain Laba garlic paste.

In the present invention, there is no restriction on the variety of garlic selected. In the specific scheme of the present invention, the garlic variety used can be selected from single-headed purple-skinned garlic, so that the taste and mouthfeel of the product are more ideal. The "dormancy-breaking" garlic refers to the low-temperature-treated garlic, which can be caused by seasonal low temperature (mostly in winter), or artificially refrigerated. In order to avoid seasonal limiting factors, garlic can be stored at 0-4°C for 15-30 days, so that the garlic can reach a state of breaking dormancy, which is conducive to overcoming the seasonal limitation that Laba garlic can only be produced in winter.

Further, the dormancy-breaking garlic is peeled, washed, and crushed to a particle size of 3-5 mm, and then ultrafinely pulverized to a particle size of 10-25 μm to obtain mashed garlic. Wherein, the ultrafine pulverization can be carried out by using a colloid mill. The ultrafine pulverization of the present invention can make the mashed garlic turn green automatically without adding acetic acid, so that the traditional acetic acid soaking or fumigation is not needed, and the time for the garlic to turn green is greatly shortened.

In particular, in order to speed up the time for the mashed garlic to turn green, the mashed garlic can be preserved at a temperature of 30-50° C. until it turns green enough to prepare the mashed garlic with green color. Further, keeping at a temperature of 30-50° C. for 50-150 minutes can make the mashed garlic fully turn green. This temperature condition can accelerate the greening of garlic paste, and contribute to the formation of garlic's unique flavor and physiological functions such as antibacterial and anti-inflammatory. If the storage temperature is too high (>50°C), it will cause peculiar smell; if the temperature is too low (<30°C), it will prolong the greening time.

In the present invention, the flavoring agent is mainly used to improve the taste and flavor of the product, and it may be a conventional taste improving agent in the art. The flavoring agent described in the present invention is a commonly used flavoring product that can be purchased from the general market. In a specific solution of the present invention, the flavoring agent is selected from one or more of rice vinegar, salt and sugar. Further, the weight ratio between the green-changing mashed garlic and the rice vinegar, salt and sugar is 10:(25-35):(1-3):(0.5-2), which ensures that the Laba The special flavor of mashed garlic, especially the addition of sugar is more helpful to the improvement of product taste. Especially, when the weight ratio is 10:30:2:1, the taste of the product is excellent.

Further, after adding flavoring agents to the green-changed mashed garlic for seasoning, the mashed garlic needs to be sterilized by ultrahigh pressure, thereby prolonging the storage time of the Laba garlic mashed garlic product. The ultra-high pressure sterilization is carried out at a pressure of 300-600 MPa for 10-30 minutes. The usual sterilization technology is high-temperature sterilization, but high temperature will increase the cooking feeling of garlic paste, which will have a certain impact on the taste. Ultra-high pressure sterilization can not only guarantee the product quality of Laba garlic and garlic, but also promote the penetration of flavoring agents, making the garlic more flavorful.

The implementation of the scheme of the present invention has at least the following advantages:

1. In the present invention, the garlic is subjected to ultrafine pulverization treatment, so that the garlic can be turned green without long-term immersion or fumigation in acetic acid; in addition, preservation at a temperature of 30-50° C. can accelerate the green turn of the garlic paste, making it 1 It can fully turn green within 3 hours, thus shortening the production time.

2. The method of the present invention is simple in operation and strong in applicability, and is particularly suitable for large-scale production; moreover, the product quality of Laba garlic mashed garlic produced by the method is equivalent to that of traditional acetic acid soaking or fumigation, and its color is emerald green, with good flavor, and is applicable to a wide range of people .

Description of drawings

Fig. 1 is the green change detection result of the Laba garlic mashed garlic that the embodiment of the present invention 1 and 2 prepare;

Fig. 2 is the determination result of thiosulfinate content in Laba garlic mashed garlic prepared in Examples 1 and 2 of the present invention.

Detailed ways

In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the implementation of the present invention. example, not all examples. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

Example 1

Peel the single-headed purple-skinned garlic (which has been stored at low temperature and break the dormant state) purchased around Laba (the eighth day of the twelfth month of the lunar calendar), wash, grind to a particle size of 3-5 mm, and then use a colloid mill to perform ultrafine grinding to obtain average Garlic paste with a particle size of about 25 μm.

After the above-mentioned mashed garlic is stored at about 37° C. for about 120 minutes, the mashed garlic will fully turn green to form green-turned mashed garlic. Add rice vinegar, salt and sugar to the mashed garlic, and make the weight ratio of mashed garlic, rice vinegar, salt and sugar 10:30:2:1. Sterilize under high pressure for 15 minutes to prepare Laba garlic garlic paste.

The degree of greening and the taste of the mashed Laba garlic and garlic prepared in this example were tested. In view of the fact that the green pigment in mashed garlic is composed of blue pigment (wavelength 590nm) and yellow pigment (wavelength 440nm), the absorbance (OD) of the blue pigment and yellow pigment in Laba garlic mashed garlic is detected to evaluate the degree of greening. The measurement results are shown in figure 1.

In view of the fact that thiosulfinate is one of the main flavor substances of garlic, its flavor was evaluated by detecting the content of thiosulfinate in Laba garlic mashed garlic, and the single-headed purple garlic without the above treatment was used as a control (blank example), the measurement results are shown in Figure 2.

Example 2

The solitary purple-skinned garlic purchased in other seasons (such as summer) was refrigerated at 4° C. for 10 days to form garlic that broke dormancy. Peel the dormant garlic, wash it, and crush it to a particle size of 3-5 mm, then use a colloid mill to perform ultrafine crushing to obtain garlic paste with an average particle size of about 20 μm.

After the above-mentioned mashed garlic is stored at about 45° C. for about 80 minutes, the mashed garlic turns green enough to form a green-turned mashed garlic. Add rice vinegar and sugar to the green garlic paste, and make the ratio of garlic paste, rice vinegar and sugar to 10:28:0.8 by weight. After fully blending, put it into a pressure-resistant bag, and sterilize it under 400MPa ultra-high pressure for 25 minutes. Laba garlic mashed garlic is prepared.

The degree of greening and the flavor of the mashed Laba garlic and garlic in this embodiment were detected. The measurement results are shown in Figure 1 and Figure 2.

Comparative example 1

This comparative example was prepared by a dry method. Garlic that has been refrigerated at 0°C for 15 days is peeled and washed, placed on the top of the desiccator partition, and 50mL of food-grade acetic acid solution is placed below, fumigated for 10 days and then pulverized. Garlic paste: rice vinegar: salt: sugar in a weight ratio of 10:30 : 2:1 blending and mixing, the degree of greening and flavor detection. The measurement results are shown in Figure 1 and Figure 2.

Comparative example 2

This comparative example adopts the traditional method of making. That is, peel and wash garlic refrigerated at 4°C for 15 days in the twelfth lunar month, soak garlic cloves and food-grade acetic acid solution at a ratio of 1:1 (W:V) for 15 days, and then pulverize them. Mix garlic: rice vinegar: salt: sugar It is blended and mixed according to the weight ratio of 10:30:2:1, and the degree of greening and flavor detection are carried out. The measurement results are shown in Figure 1 and Figure 2.

As can be seen from Fig. 1: adopt the preparation method of Laba garlic mashed garlic of the present invention, the absorbance of its yellow pigment is significantly improved than the yellow pigment absorbance of the green-changed garlic mashed garlic pickled in vinegar and the green-changed garlic mashed garlic of dry fumigation. The absorbance of the blue pigment is equivalent to the absorbance of the blue pigment of the green-changed garlic and garlic pickled in vinegar and the blue-colored pigment of the green-changed garlic and garlic that are fumigated by dry method, which shows that the degree of greening of the present invention is higher than that of the comparative example, so the present invention The invention adopts the preparation method of ultrafine pulverization to prepare green-turned garlic body, and the green-change effect is better than that obtained by vinegar soaking or fumigation.

As can be seen from Fig. 2: the thiosulfinate content in the mashed garlic obtained by the preparation method of Laba garlic mashed garlic of the present invention is the same as the sulfur content in the mashed garlic obtained through the method of vinegar pickling and dry fumigation. The content of sulfinic acid esters is equivalent, and the taste of mashed garlic is not affected by the change of the method of greening; in addition, the content of thiosulfinic acid esters in the Laba garlic mashed garlic prepared by the embodiments of the present invention is lower than that of untreated garlic (blank example). ) is low, indicating that it not only has the unique flavor of garlic, but also avoids the garlic smell of fresh garlic.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of the present invention, rather than limiting them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: It is still possible to modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the technical solutions of the various embodiments of the present invention. scope.

Claims (9)

1. a preparation method for laba garlic mashed garlic, is characterized in that, comprises the step that following order is carried out:

1) by the garlic peeling of breaking dormancy, clean, after fragmentation, carry out ultramicro grinding, obtained mashed garlic;

2) by described mashed garlic the temperature of 30 ~ 50 DEG C down to fully turing green, obtained green change mashed garlic;

3) ultra-high pressure sterilization is carried out to described green change mashed garlic, obtained laba garlic mashed garlic.

2. preparation method according to claim 1, is characterized in that, by fresh garlic 0 ~ 4 DEG C of storage 15 ~ 30 days, and the garlic of obtained described breaking dormancy.

3. preparation method according to claim 1, is characterized in that, by the garlic peeling of described breaking dormancy, to clean, be crushed to granularity be after 3 ~ 5mm, then ultramicro grinding to granularity is 10 ~ 25 μm, obtained mashed garlic.

4. preparation method according to claim 1, is characterized in that, described mashed garlic is kept 50 ~ 150min at the temperature of 30 ~ 50 DEG C, obtained green change mashed garlic.

5. preparation method according to claim 1, is characterized in that, step 3) in, before carrying out described ultra-high pressure sterilization, also comprise and in described green change mashed garlic, add flavor enhancement carry out seasoning.

6. preparation method according to claim 5, is characterized in that, described flavor enhancement be selected from rice vinegar, salt and sugar one or more.

7. preparation method according to claim 6, it is characterized in that, described flavor enhancement comprises rice vinegar, salt and sugar, and described green change mashed garlic and described rice vinegar, weight proportion between salt and sugar are 10:(25 ~ 35): (1 ~ 3): (0.5 ~ 2).

8. preparation method according to claim 7, is characterized in that, described green change mashed garlic and described rice vinegar, weight proportion between salt and sugar are 10:30:2:1.

9. preparation method according to claim 1, is characterized in that, described ultra-high pressure sterilization is pressurize 10 ~ 30min under the pressure of 300 ~ 600MPa.