CN106819969A - A kind of local flavor dehydrated garlic of flowery odour epidermis and preparation method thereof - Google Patents

Abstract

Local flavor dehydrated garlic the invention discloses a kind of flowery odour epidermis and preparation method thereof, is made up of the raw material of following weight portion：Garlic, sodium acid carbonate, 50 ° of white wine, wheaten starch, Fresh Cucumber Juice, the leaf of bamboo, folium artemisiae argyi, rose, sweet osmanthus, the root of kudzu vine, leek, honey, egg and appropriate water.The raw material that invention will have fragrant local flavor carries out defibrination, then water extraction, obtain the fresh slurry in material, the starch being thickened is utilized after being heated to boiling, garlic sublist face is wrapped in, finally during garlic microwave deactivating enzyme, penetrate into the surface of garlic, make the surface unique flavor of garlic, excellent taste, different from general dehydrated vegetables.

Description

A kind of local flavor dehydrated garlic of flowery odour epidermis and preparation method thereof

Technical field

The invention belongs to the technology field of food, and in particular to a kind of flowery odour epidermis local flavor dehydrated garlic and Its preparation method.

Background technology

Dehydrated vegetables is the instant food that fresh vegetables is processed by drying and dehydrating, and its moisture is low, the shelf-life Long, storage and convenient transportation, packing cost is low is the important research direction of field of vegetable deep-processing.At present, whole world dehydration vegetable The t of the annual production of dish about 370,000, the annual output of China accounts for 40% or so of world's dehydrated vegetables, in recent years in 130,000 t or so Come, the situation that supply falls short of demand was once once occurring in World of Food industry fast development, dehydrated vegetables, and market has openings is larger.

Traditional Dehydrated Vegetable Processing technique is substantially tentatively to pre-process raw material, dehydrate, packing, preserving Step, pretreatment：The pretreatment of raw material includes finishing, blanching, color protection, protects crisp etc., wherein finishing include removal of impurities, clean, go handle, Go to push up, remove the peel, remove seed, cutting, carrying out appropriate pretreatment to vegetables can keep original local flavor and quality, and increase rehydration Property.Blanching：Before it is dried, most of vegetable raw-material has to pass through blanching treatment, for the activity of inhibitory enzyme, prevents vegetables from aoxidizing Brown stain, reduce microorganism pollution, while can exclusive segment moisture, make raw tissue soften be easy to drying.Research display, blanching pair The influence result of peroxidase activity and vitamin C content is 90 DEG C of the optimal blanching temperature of Dehydrated Cabbage, blanching in wild cabbage 45 seconds time.Research to the cutting length and blanching technological parameter of green asparagus, determines its cutting length for 5 cm ~ 6 cm, drift It is 90 DEG C ~ 95 DEG C to scald temperature, and the blanching time is 3.5 minutes ~ 4.0 minutes.Color protection：Micro NaCl is added in blanching solution Or NaHCO3 is the green protecting method commonly used in Dehydrated Vegetable Processing.Solution is in neutral or meta-alkalescence, it is possible to reduce enzymatic browning and The generation of non-enzymatic browning, also can effectively destroy vegetable surface wax coat, be beneficial to the metal ions such as Zn2+, Cu2+ and penetrate into shield Color, the color and luster to improving dehydrated vegetables has particularly significant effect.

Although above conventional method is easy, also have be not very science place, such as prepare need before dehydrated vegetables it is right Raw material carry out a certain degree of cutting process, could more advantageously facilitate the implementation of subsequent drying step, consequently, it is possible to will Cause the meat cell for constituting fresh vegetables to be destroyed, vacuole damage, cytosol outflow, intracellular nutrient and fragrance lipid by air or Person's autoxidation supporting of enzyme, produces smell substance, and nutrition, color and luster be not good enough, so doing cutting process before vegetable drying very It is improper.But, indivedual vegetables such as garlic, little tomato, carrot and asparagus lettuce etc., and because own vol is big and fleshy, dry Really bother, it is most important that influence high temperature goes out the link of enzyme, it is necessary to so that temperature uniformity, could can both play good Enzyme effect of going out, while ensure vegetables rehydration after brittleness and freshness.

The content of the invention

The present invention is prepared for a set of being made dry product for such as garlic dewatering vegetable to improve the quality of dehydrated garlic Method, while effectively protection garlic integrated degree, is rapidly completed go out enzyme and dehydration, is realized particular by following methods 's：

Local flavor dehydrated garlic of a kind of flowery odour epidermis, it is characterised in that be made up of the raw material of following weight portion：Garlic 800 ~ 1200th, 20 ~ 30,50 ° of white wine 250 ~ 300 of sodium acid carbonate, wheaten starch 40 ~ 55, Fresh Cucumber Juice 30 ~ 40, the leaf of bamboo 4 ~ 8, folium artemisiae argyi 4 ~ 6, Rose 20 ~ 35, sweet osmanthus 30 ~ 50, the root of kudzu vine 10 ~ 15, leek 15 ~ 25, honey 5 ~ 10, egg 5 ~ 9 and appropriate water.

The preparation method of local flavor dehydrated garlic of a kind of flowery odour epidermis, it is characterised in that including following steps：

（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and 50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat；

（2）Mixing rose, leek, sweet osmanthus and other following residual components being not directed to, are milled into slurry, by solid-liquid ratio 1:2~4 It is diluted with water, supernatant is extracted in centrifugation, supernatant is heated to add wheaten starch after boiling, stirring gelatinization, in thick；

（3）Will（2）Dextrin be sprayed into（1）Described garlic sublist face, through 800 ~ 900W heating using microwaves to 80 ~ 90 DEG C, continues 3 ~ 5min completes the enzyme that goes out, and is then placed in drying and dewatering 80 ~ 90% in chamber typed drying-machine, and skim-coat starch clothing is removed in vibrations.

Garlic of garlic has good brittleness, and granularity is plentiful, and juice containing amount is high, and cell arrangement closely, be accomplished not utilize In the case of external mechanical force, dehydration to garlic is completed, required material resources, manpower and financial resources are all very big, and dehydration Time lengthening likely results in garlic exocuticle and dries charing, extremely influences the way of quality, and our company is de- according to production for many years The experience and technology of water vegetables, it is determined that the perfect dehydration scheme of a set of garlic.

Invention carries out heating using microwave to garlic and goes out enzyme first, the step for it is indispensable, the mode of heating of microwave is to produce The electromagnetic field of alternation, polar molecule polarization and the alternation orientation with the additional alternating electromagnetic field change of polarity, so numerous in material Polar molecule because frequently mutually friction generates heat.The mode of traditional heating is to directly heat, it will usually cause the material must Palpus appearance is first hot, and inside does not reach should temperature, and after the enzyme that goes out is not thorough, or inside reaches temperature, outside is excessively led because of heat absorption Material denaturation is caused, the meaning of dehydrated vegetables is lost.The speed of heating using microwave is fast, reduces the loss of nutrient, and energy profit It is high with rate, without intermediate conduction medium.

Used as fresh vegetables, general water content is all more than 80%, and the dehydration standard of garlic is dehydration more than 75% , huge part is all water in garlic, and heating using microwave can make hydrone strenuous vibration production capacity, is applied not only to heat production and goes out Enzyme, while can turn into free state water, make itself to steam with " enlivening itself ", combination water and absorbent-type hydrone in cell Free energy reduction needed for hair, is more beneficial for the implementation of follow-up drying procedure.It is also noted that influence moisture evaporation factor except Beyond the atmospheric pressure of material local environment, material self structure also has certain restraining factors, and research finds the outer surface of plant The certain thickness wax coat of all more or less presence, is a kind of protective layer that plant secretion resists adverse environment, belongs to one layer Hydrophobic lipid, is wrapped in the surface of garlic, and the situation for causing garlic of general decortication to be put into water is a hydrophobic state, This point is highly detrimental to the completion of baking step.Invention according to this feature of garlic, using certain density sodium acid carbonate Solution adds the saponification liquor that 50 ° of white wine are made, and decortication garlic was dewaxed before this, and experiment is proved：By this stage dewaxing process Garlic subsequently drying duration than without this stage dewaxing program garlic it is low by nearly 30 ~ 40%, dewax solute than 2 ~ 3: 1,40 ~ 45 DEG C of temperature, 30 ~ 40min of process time, and the duration for reducing drying procedure can undoubtedly improve the product of dehydrated garlic Matter.

Garlic after dewaxing, surface lacks protection, during drying, usually due to the volatilization process of moisture, together When be in the condition of high temperature for a long time again, cause that garlic sublist skin portion meat is loose, scaling-off, this point is in the program of garlic rehydration Embody more substantially, be cleverly applied to garlic sublist face using the starch fluid of gelatinization in the program of drying here, successfully keep away Exempt from such case, the somewhat vibrations treatment after the completion of drying procedure of the stratum granulosum of gelatinization can just be peeled off, and the product of finished product are not influenceed Matter.

Beneficial effects of the present invention：The raw material that invention will have fragrant local flavor carry out defibrination, then water extraction, in obtaining material Fresh slurry, be heated to boiling after using thickening starch, garlic sublist face is wrapped in, finally in the process of garlic microwave deactivating enzyme In, the surface of garlic is penetrated into, make the surface unique flavor of garlic, excellent taste, different from general dehydrated vegetables.

Specific embodiment

Embodiment 1：

Local flavor dehydrated garlic of a kind of flowery odour epidermis, it is characterised in that by following weight portion（g）Raw material be made：Garlic 1100th, 26,50 ° of white wine 275, wheaten starch 50, Fresh Cucumber Juice 35, the leaf of bamboo 6, folium artemisiae argyi 4, rose 28, sweet osmanthus 40, Pueraria lobota of sodium acid carbonate Root 12, leek 18, honey 7, egg 7 and appropriate water.

The preparation method of local flavor dehydrated garlic of a kind of flowery odour epidermis, it is characterised in that including following steps：

（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and 50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat；

（2）Mixing rose, leek, sweet osmanthus and other following residual components being not directed to, are milled into slurry, by solid-liquid ratio 1:2~4 It is diluted with water, supernatant is extracted in centrifugation, supernatant is heated to add wheaten starch after boiling, stirring gelatinization, in thick；

（3）Will（2）Dextrin be sprayed into（1）Described garlic sublist face, through 800 ~ 900W heating using microwaves to 80 ~ 90 DEG C, continues 3 ~ 5min completes the enzyme that goes out, and is then placed in drying and dewatering 80 ~ 90% in chamber typed drying-machine, and skim-coat starch clothing is removed in vibrations.

Claims (2)

1. a kind of local flavor dehydrated garlic of flowery odour epidermis is sub, it is characterised in that be made up of the raw material of following weight portion：Garlic 800 ~ 1200th, 20 ~ 30,50 ° of white wine 250 ~ 300 of sodium acid carbonate, wheaten starch 40 ~ 55, Fresh Cucumber Juice 30 ~ 40, the leaf of bamboo 4 ~ 8, folium artemisiae argyi 4 ~ 6, Rose 20 ~ 35, sweet osmanthus 30 ~ 50, the root of kudzu vine 10 ~ 15, leek 15 ~ 25, honey 5 ~ 10, egg 5 ~ 9 and appropriate water.

2. according to claim 1 a kind of flowery odour epidermis local flavor dehydrated garlic preparation method, it is characterised in that including Following steps：

（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and 50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat；

（2）Mixing rose, leek, sweet osmanthus and other following residual components being not directed to, are milled into slurry, by solid-liquid ratio 1:2~4 It is diluted with water, supernatant is extracted in centrifugation, supernatant is heated to add wheaten starch after boiling, stirring gelatinization, in thick；

（3）Will（2）Dextrin be sprayed into（1）Described garlic sublist face, through 800 ~ 900W heating using microwaves to 80 ~ 90 DEG C, continues 3 ~ 5min completes the enzyme that goes out, and is then placed in drying and dewatering 80 ~ 90% in chamber typed drying-machine, and skim-coat starch clothing is removed in vibrations.