CN108271990A - The method that wet method shearing crushing prepares garlic slurry - Google Patents

Abstract

The invention discloses a method for preparing garlic pulp by wet shearing and pulverizing, which comprises the following steps: step 1, sequentially pretreating fresh garlic to obtain pretreated garlic cloves; step 2, slicing the pretreated garlic cloves , and then mixed with the first mixed solution in a ratio of 1 to 2:1 by weight to obtain a solid-liquid mixture; step 3, placing the solid-liquid mixture in a wet pulverizer for pulverization for 1 to 4 minutes to obtain garlic pulp; step 4. Place the garlic paste in a high-pressure homogenizer for 20-30 minutes of homogenization, then fill it into a squeeze bottle under aseptic conditions, and store it in a refrigerator at 4°C or room temperature. The garlic pulp product prepared by the invention has stable state, uniform particle size and long shelf life, and the invention has a simple preparation process and convenient operation, is suitable for industrial mass production, and has high economic benefits.

Description

Method for preparing garlic pulp by wet shearing and crushing

technical field

The invention relates to the technical field of fruit and vegetable processing and preparation methods. More specifically, the present invention relates to a kind of wet shearing pulverization method for preparing garlic pulp.

Background technique

Garlic belongs to the genus Allium in the Liliaceae family. It is a perennial herb that can be eaten fresh or used as medicine. Garlic is widely used as essence, spice, condiment, health care product and so on. my country is rich in garlic resources and is the world's largest garlic producer and the largest exporter. Garlic has high nutritional value and is a very good natural green medicine. It has the functions of warming the middle and stagnation, preventing and treating tumors, detoxifying and clearing the intestines, lowering blood sugar, preventing and treating cardiovascular and cerebrovascular diseases, exuberant energy, and preventing colds. Garlic is a semi-rotten spice. Nearly 30% of garlic is wasted during storage due to respiration or rot. Therefore, deep processing of garlic is one of the main ways to solve this problem. At present, garlic products mainly include dehydrated garlic flakes, garlic powder, garlic oil and garlic pickled products. Garlic pulp can be used as a new type of processed product, which is convenient to eat and basically retains its nutritional components.

Wet shearing and crushing technology is a new type of physical processing technology, which can be used for wet superfine pulping of materials such as fruits and vegetables, soybean nuts, whole grains, fish skin and shrimp bones. The principle is to make full use of the principle of shearing and crushing. Through the precise meshing of the stator and rotor, the rotor produces strong shearing, impact, grinding and cavitation under the operation of ultra-high linear speed, so that the material can achieve a significant crushing effect, which can improve the material's crushing effect. Crushing quality. High-pressure homogenization technology can also be called "high-pressure fluid nano-homogenization technology", which can make the material in the state of suspension flow through the cavity with special internal structure at high speed under the action of ultra-high pressure (up to 60,000 psi) (high pressure homogenization Cavity), which causes a series of changes in the physical, chemical, and structural properties of the material, and finally achieves a homogeneous effect. This technology is used in the food and beverage industry to homogenize and emulsify products and improve product stability.

At present, in the research carried out at home and abroad, most of the preparation methods of garlic pulp and garlic paste use thermal processing such as blanching and steaming, which changes the original characteristic flavor of fresh garlic and leads to the loss of nutrients such as thiosulfinate. In some non-thermal processing preparation processes, the color of the garlic paste is serious, the smell of garlic is heavy, and the obtained garlic paste will have serious stratification, and the state is unstable, resulting in a short shelf life.

Therefore, it is imminent to seek a method for preparing garlic paste that does not destroy the original nutritional quality and characteristic flavor of fresh garlic, and has uniform color without discoloration, light garlic odor, stable product state, uniform particle size, and long shelf life. .

Contents of the invention

It is an object of the present invention to solve at least the above-mentioned problems and to provide at least the advantages which will be described later.

Still another object of the present invention is to provide a method for preparing garlic pulp by wet shearing and crushing, which can remove the garlic odor of garlic through multi-step pretreatment of garlic soaking, soaking after peeling, and wrapping with concentrated liquid taste, the pretreated garlic is sliced and wet sheared and crushed, which can prevent the discoloration of the garlic while maintaining the original nutritional quality and characteristic flavor of the garlic, and can well remove the garlic odor of the garlic, and finally Garlic pulp with stable product state, uniform particle size and long shelf life is obtained. The preparation process of the invention is simple, easy to operate, suitable for industrial mass production, and has high economic benefits.

In order to realize these purposes and other advantages according to the present invention, a kind of wet shearing pulverization is provided and prepares the method for garlic pulp, and it comprises the following steps:

Step 1, the fresh garlic is pretreated sequentially to obtain pretreated garlic cloves;

Step 2, slice the pretreated garlic cloves, and then mix them with the first mixed solution in a ratio of 1 to 2:1 by weight to obtain a solid-liquid mixture; the preparation method of the first mixed solution is: salt, citric acid, Mix sodium ascorbate, spirulina, and potassium sorbate with sterile water, and control the mass concentrations of table salt, citric acid, sodium ascorbate, spirulina, and potassium sorbate to be 5.84-19.48g/L, 0.48-1.92g/L, and 0.2 g/L, respectively. ～0.5g/L, 0.01～0.05g/L and 0.75g/L;

Step 3, placing the solid-liquid mixture in a wet pulverizer for pulverization for 1 to 4 minutes to obtain garlic paste;

Step 4: Place the garlic paste in a high-pressure homogenizer for 20-30 minutes, then fill it into a squeeze bottle under aseptic conditions, and store it under refrigeration at 4°C or room temperature.

Preferably, in the method for preparing garlic pulp by wet shearing and pulverization, the temperature of the wet pulverizer in step 3 is controlled at 4-25°C.

Preferably, in the method for preparing garlic pulp by wet shearing and crushing, the pressure of the high-pressure homogenizer in step 4 is 140-190 MPa, and the temperature is 4-25°C.

Preferably, the method for preparing garlic paste by wet shearing and pulverization, step one is specifically:

S1. Select fresh garlic, immerse the garlic bulbs with their roots and skins in the second mixture for 60-90 minutes to obtain the first garlic, during which ultrasonic vibration treatment is performed every 10 minutes for 5 minutes;

Described second mixed liquor comprises zinc sulfate, phytic acid and diethylenetriaminepentamethylene phosphonic acid in a weight ratio of 2:1:3;

S2, split the first garlic into petals and peel off the skin, quickly put the peeled first garlic into the third mixed solution for soaking, tie the outer surface of the first garlic under the liquid surface of the third mixed solution with multiple small hole, let it stand for 30-40 minutes, then take it out from the third mixture to get the second garlic;

The preparation method of the third mixed solution is as follows: by weight parts, 20-30 parts of peanut shells, 15-20 parts of walnut heartwood, 10-15 parts of almond skin, 5-9 parts of ginger skin and Mix 40-60 parts of sterile water and stir evenly, heat to 110-120°C and boil for 40-50 minutes, filter while hot, collect the filtrate and filter residue, wash the filter residue with sterile water for 3 times, collect the washing liquid, and mix the filtrate and The washing liquid is mixed and 5-11 parts of chitosan, 3-8 parts of β-cyclodextrin, 1-3 parts of vitamin E, 0.01-0.03 parts of cephalosporin and 0.6-1.2 parts of lemon are added thereto Acid, stir well;

S3. Wrap the outer surface of the second garlic with a layer of concentrate, then put it into a sealed jar, store the sealed jar in a refrigerator at 5-8°C, take it out after 20-40 minutes and let it stand naturally to room temperature to obtain the product;

The preparation method of the concentrate is as follows: in parts by weight, 20 to 30 parts of the third mixed solution are heated and concentrated until the weight is 0.2 times of the original weight to obtain the fourth mixed solution; the fourth mixed solution is mixed with 0.4-0.8 parts of mango essential oil, 0.1-0.4 parts of peppermint essential oil, 0.03-0.08 parts of glutathione, 3-8 parts of egg white and 2-6 parts of cod liver oil are mixed and stirred evenly.

Preferably, in the method for preparing garlic paste by wet shearing and crushing, the slicing of garlic cloves in step 2 is specifically: before slicing, apply the concentrate evenly on the edge of the knife and both sides of the knife, every Apply the concentrate once to both sides of the knife-edge knife after a cut.

Preferably, the method for preparing garlic paste by wet shearing and pulverizing further processes the homogenized garlic paste, specifically: put a plurality of cloth bags into the homogenized garlic paste and let it stand for 20 After ~30 minutes, take out all the cloth bags to get the coconut shell filled with activated carbon in any cloth bag.

Preferably, in the method for preparing garlic pulp by wet shearing and crushing, the squeeze bottle is subjected to high-pressure sterilization before filling.

The present invention at least includes the following beneficial effects:

1, the processing of step 1 and step 2 of the present invention can carry out enzyme removal and sterilization to garlic, effectively prevent the discoloration of garlic, and remove the garlic odor of garlic; step 3 and step 4 are crushed by wet shearing and high pressure Finally, the garlic pulp with the original nutritional quality and characteristic flavor is obtained. The unique wet shearing and crushing technology is adopted to make full use of the principle of shearing and crushing to improve the crushing quality of the material and to retain the original nutritional components of garlic to the greatest extent. , flavor and color, and the uniformity of the crushed particle size is high. The high-pressure homogenization technology can further refine the garlic paste, and at the same time, it can effectively kill the microorganisms in the garlic paste, so that the state of the garlic paste is stable and the particle size is more stable. Evenly, thereby prolonging the shelf life of the product garlic paste.

2. The sulfide in garlic combines with allinase to form volatile allicin. The volatilization of allicin is the main source of the garlic odor of garlic. The protein content in spirulina is as high as 60-70%. The propylene sulfide in garlic flakes Combine with protein to prevent the combination of sulfide and allinase to achieve the effect of deodorization. At the same time, spirulina has antibacterial effect on Gram-positive bacteria. Salt and spirulina can inhibit bacteria and kill microorganisms on garlic, and can prolong garlic. The shelf life of the pulp; citric acid, sodium ascorbate and potassium sorbate can inhibit the oxidation of garlic, prevent garlic from discoloration, and ensure the color of garlic;

3. The phytic acid in the second mixed solution and the zinc ions in zinc sulfate have a chelation effect with the metalloenzyme in garlic, preventing the metalloenzyme from acting on the sulfur-containing substances in garlic and decomposing the sulfur-containing substances. Forked phosphonic acid can adsorb free sulfur-containing compounds in garlic, thereby achieving the removal of garlic odor in garlic; soaking in the second mixed solution can also effectively prevent the decomposition of sulfur-containing substances in garlic in subsequent processing procedures, resulting in the loss of nutrients The liquid obtained by boiling peanut shells, walnut heartwood, almond skin and ginger skin has the effect of removing garlic odor, and cephalosporins have strong antibacterial activity against Gram-positive cocci, replacing conventional high-temperature and high-pressure The sterilization method avoids the destruction of the active components inside the garlic and maintains the original nutritional components of the garlic; chitosan can undergo a coordination reaction with metal ions to further inhibit the decomposition of sulfur-containing substances in the garlic; use β-cyclodextrin The ability of the hydrophobic cavity to form inclusions can make many active ingredients form complexes with β-cyclodextrin to stabilize the physical and chemical properties of the inclusions, and vitamin E and citric acid have good antioxidant effects. The three-mixture can not only deodorize, deenzyme, and sterilize garlic, but also reduce the oxidation of active substances in garlic, passivate photosensitivity and heat sensitivity, and effectively retain the original nutrients and characteristic flavor of garlic; in the first A plurality of small holes are set on the outer surface of the garlic to promote the third mixed liquid to enter the interior of the garlic, and sterilize and inactivate the interior of the garlic;

4. Concentrate the third mixture and mix it with mango essential oil, peppermint essential oil, glutathione, egg white and cod liver oil to form a concentrate, which can form an oily protective film on the outer surface of the second garlic to prevent garlic from Oxidation in the air causes garlic to change color, reduces the volatilization of effective active ingredients in garlic, so that the product garlic paste can maintain the original color, nutrients and characteristic flavor, and at the same time can remove the garlic odor of garlic, improve the quality of garlic, oily The concentrate can be better adsorbed on the outer surface of the garlic, absolutely isolating the garlic from the outside air; at the same time, when slicing the garlic cloves, apply the concentrate evenly on the edge of the knife and both sides of the knife to achieve edge cutting Apply the concentrate on the outer surface of the garlic slices to prevent the cut garlic slices from being oxidized in the air and prevent the volatilization of active ingredients in the garlic;

5. A cloth bag of activated carbon is placed in the garlic paste, which can absorb the garlic odor in the homogenized garlic paste, further remove the garlic odor in the prepared garlic paste, improve the smell of the garlic paste, and increase the odor of the garlic paste. overall quality.

Other advantages, objectives and features of the present invention will partly be embodied through the following descriptions, and partly will be understood by those skilled in the art through the study and practice of the present invention.

Detailed ways

The present invention will be further described in detail below in conjunction with the embodiments, so that those skilled in the art can implement it with reference to the description.

It should be understood that terms such as "having", "comprising" and "including" as used herein do not entail the presence or addition of one or more other elements or combinations thereof.

It should be noted that the experimental methods described in the following embodiments, unless otherwise specified, are conventional methods, and the reagents and materials, unless otherwise specified, can be obtained from commercial sources.

<Example 1>

The invention provides a method for preparing garlic pulp by wet shearing and pulverizing, which comprises the following steps:

Step 1: Select fresh garlic, soak the garlic bulbs with their roots and skins in the second mixture for 60 minutes to obtain the first garlic, during which time ultrasonic vibration treatment is performed for 5 minutes every 10 minutes; The last first garlic is quickly put into the third mixed solution and soaked, the outer surface of the first garlic under the liquid level of the third mixed solution is pricked with a plurality of small holes, and after standing for 30min, it is taken out from the third mixed solution. To obtain the second garlic; wrap the outer surface of the second garlic with a layer of concentrate, then put it into a sealed jar, store the sealed jar in a refrigerator at 5°C, take it out after 20 minutes and let it stand naturally to room temperature to obtain the pretreated garlic. garlic cloves;

Described second mixed liquor comprises zinc sulfate, phytic acid and diethylenetriaminepentamethylene phosphonic acid in a weight ratio of 2:1:3;

The preparation method of the 3rd mixed solution is: get 20 parts of peanut shells, 15 parts of walnut split wood, 10 parts of almond skin, 5 parts of ginger skin and 40 parts of sterile water in parts by weight and mix Stir evenly, heat to 110°C and cook for 40min, filter while hot, collect the filtrate and filter residue, wash the filter residue 3 times with sterile water, collect the washing liquid, mix the filtrate and washing liquid and add 5 parts of chitosan, 3 parts of β-cyclodextrin, 1 part of vitamin E, 0.01 part of cephalosporin and 0.6 part of citric acid, fully stirred;

The preparation method of the concentrate is as follows: in parts by weight, 20 parts of the third mixed solution are heated and concentrated until the weight is 0.2 times of the original weight to obtain the fourth mixed solution; the fourth mixed solution is mixed with 0.4 parts Mango essential oil, 0.1 part of peppermint essential oil, 0.03 part of glutathione, 3 parts of egg white and 2 parts of cod liver oil are mixed and stirred evenly; Apply the concentrate on the knife, slice the pretreated garlic cloves, apply the concentrate on the two sides of the knife-edge knife after each cut, and then mix the garlic slices with the first mixed solution by weight Mix at a ratio of 1:1 to obtain a solid-liquid mixture;

The preparation method of the first mixed solution is: salt, citric acid, sodium ascorbate, spirulina, potassium sorbate are mixed with sterile water, and the mass concentration of control salt, citric acid, sodium ascorbate, spirulina, potassium sorbate is respectively 5.84g/L, 0.48g/L, 0.2g/L, 0.01g/L and 0.75g/L;

Step 3, placing the solid-liquid mixture in a wet pulverizer at a temperature of 4°C for 1 min to obtain garlic paste;

Step 4, place the garlic paste in a high-pressure homogenizer with a pressure of 140 MPa and a temperature of 4°C for homogenization for 20 minutes, and put a plurality of cloth bags of coconut shells filled with activated carbon into the homogenized garlic paste. After standing still for 20 minutes, all the cloth bags were taken out, and then the obtained garlic paste was filled under aseptic conditions into high-pressure sterilized squeeze bottles, and stored under refrigeration at 4°C or room temperature.

<Example 2>

The invention provides a method for preparing garlic pulp by wet shearing and pulverizing, which comprises the following steps:

Step 1: Select fresh garlic, immerse the garlic bulbs with their roots and skins in the second mixture for 90 minutes to obtain the first garlic, during which time ultrasonic vibration treatment is performed for 5 minutes every 10 minutes; The last first garlic is quickly put into the third mixed solution and soaked, and the outer surface of the first garlic under the liquid level of the third mixed solution is pricked with a plurality of small holes, and after standing for 40min, it is taken out from the third mixed solution. To obtain the second garlic; wrap the outer surface of the second garlic with a layer of concentrate, then put it into a sealed jar, store the sealed jar in a refrigerator at 8°C, take it out after 40 minutes and let it stand naturally to room temperature to obtain the pretreated garlic. garlic cloves;

Described second mixed liquor comprises zinc sulfate, phytic acid and diethylenetriaminepentamethylene phosphonic acid in a weight ratio of 2:1:3;

The preparation method of the 3rd mixed solution is: get 30 parts of peanut shells, 20 parts of walnut split wood, 15 parts of almond skins, 9 parts of ginger skins and 60 parts of sterile water in parts by weight and mix them together. Stir evenly, heat to 120°C and boil for 50min, filter while hot, collect the filtrate and filter residue, wash the filter residue 3 times with sterile water, collect the washing liquid, mix the filtrate and washing liquid and add 11 parts of chitosan, 8 parts of β-cyclodextrin, 3 parts of vitamin E, 0.03 parts of cephalosporin and 1.2 parts of citric acid, fully stirred to get final product;

The preparation method of the concentrate is as follows: in parts by weight, 30 parts of the third mixed solution are heated and concentrated until the weight is 0.2 times of the original weight to obtain the fourth mixed solution; the fourth mixed solution is mixed with 0.8 parts Mango essential oil, 0.4 part of peppermint essential oil, 0.08 part of glutathione, 8 parts of egg white and 6 parts of cod liver oil are mixed and stirred evenly;

Step 2. Use a knife that evenly smears the concentrate on the edge of the knife and the two sides of the knife to slice the pretreated garlic cloves, and apply the above-mentioned concentrate on the two sides of the knife edge after each cut. concentrate, then the garlic slices are mixed with the first mixed solution in a ratio of 2:1 by weight to obtain a solid-liquid mixture;

The preparation method of the first mixed solution is: salt, citric acid, sodium ascorbate, spirulina, potassium sorbate are mixed with sterile water, and the mass concentration of control salt, citric acid, sodium ascorbate, spirulina, potassium sorbate is respectively 19.48g/L, 1.92g/L, 0.5g/L, 0.05g/L and 0.75g/L;

Step 3, placing the solid-liquid mixture in a wet pulverizer at a temperature of 25°C for 4 minutes to obtain garlic paste;

Step 4, placing the garlic paste in a high-pressure homogenizer with a pressure of 190 MPa and a temperature of 25°C for 30 minutes, and putting a plurality of coconut shell cloth bags filled with activated carbon into the homogenized garlic paste. After standing still for 30 minutes, all the cloth bags were taken out, and then the obtained garlic paste was filled into squeeze bottles after autoclaving under aseptic conditions, and placed in refrigerated storage at 4°C or room temperature.

<Example 3>

The invention provides a method for preparing garlic pulp by wet shearing and pulverizing, which comprises the following steps:

Step 1: Select fresh garlic, soak the garlic bulbs with their roots and skins in the second mixture for 75 minutes to obtain the first garlic, during which time ultrasonic vibration treatment is performed for 5 minutes every 10 minutes; The last first garlic is quickly put into the third mixed solution to soak, the outer surface of the first garlic under the liquid level of the third mixed solution is pricked with a plurality of small holes, and it is taken out from the third mixed solution after standing for 35min. To obtain the second garlic; wrap the outer surface of the second garlic with a layer of concentrate, then put it into a sealed jar, store the sealed jar in a refrigerator at 7°C, take it out after 30 minutes and let it stand naturally to room temperature to obtain the pretreated garlic. garlic cloves;

Described second mixed liquor comprises zinc sulfate, phytic acid and diethylenetriaminepentamethylene phosphonic acid in a weight ratio of 2:1:3;

The preparation method of the 3rd mixed solution is: get 25 parts of peanut shells, 18 parts of walnut heartwood, 13 parts of almond skin, 7 parts of ginger skin and 50 parts of sterile water in parts by weight and mix them Stir evenly, heat to 115°C and boil for 45min, filter while hot, collect the filtrate and filter residue, wash the filter residue 3 times with sterile water, collect the washing liquid, mix the filtrate and washing liquid and add 8 parts of chitosan, 6 parts of β-cyclodextrin, 2 parts of vitamin E, 0.02 part of cephalosporin and 0.9 part of citric acid, fully stirred;

The preparation method of the concentrate is as follows: in parts by weight, 25 parts of the third mixed solution are heated and concentrated until the weight is 0.2 times of the original weight to obtain the fourth mixed solution; the fourth mixed solution is mixed with 0.6 parts Mango essential oil, 0.3 part of peppermint essential oil, 0.06 part of glutathione, 6 parts of egg white and 4 parts of cod liver oil are mixed and stirred evenly;

Step 2. Use a knife that evenly smears the concentrate on the edge of the knife and the two sides of the knife to slice the pretreated garlic cloves, and apply the above-mentioned concentrate on the two sides of the knife edge after each cut. concentrate, then the garlic slices are mixed with the first mixed solution in a ratio of 1.5:1 by weight to obtain a solid-liquid mixture;

The preparation method of the first mixed solution is: salt, citric acid, sodium ascorbate, spirulina, potassium sorbate are mixed with sterile water, and the mass concentration of control salt, citric acid, sodium ascorbate, spirulina, potassium sorbate is respectively 12.66g/L, 1.2g/L, 0.35g/L, 0.03g/L and 0.75g/L;

Step 3, pulverizing the solid-liquid mixture in a wet pulverizer at a temperature of 4-25°C for 3 minutes to obtain garlic pulp;

Step 4, placing the garlic paste in a high-pressure homogenizer with a pressure of 165MPa and a temperature of 15°C for homogenization for 25 minutes, and putting a plurality of cloth bags of coconut shells filled with activated carbon into the homogenized garlic paste, After standing still for 25 minutes, all the cloth bags were taken out, and then the obtained garlic paste was filled under aseptic conditions into high-pressure sterilized squeeze bottles, and stored under refrigeration at 4°C or room temperature.

<Example 4>

A method for preparing garlic pulp by wet shearing and pulverization. The difference from Example 3 is that in step 1, fresh garlic is directly divided, peeled, and washed to obtain pretreated garlic cloves, and the remaining conditions and parameters are implemented in the same manner. Example 3.

<Example 5>

A method for preparing garlic pulp by wet shearing and pulverization. The difference from Example 3 is that in step 1, the garlic bulbs are directly divided into petals and peeled without soaking in the second mixed solution. All the other conditions and parameters are the same as in Example 3.

<Example 6>

A method for preparing garlic pulp by wet shearing and crushing, the difference from Example 3 is that the first garlic in step 1 is divided into petals, peeled and sliced into diameters. All the other conditions and parameters are the same as in Example 3.

<Example 7>

A method for preparing garlic pulp by wet shearing and pulverization, which differs from Example 3 in that it does not undergo soaking in the third mixed solution. All the other conditions and parameters are the same as in Example 3.

<Embodiment 8>

A method for preparing garlic pulp by wet shearing and pulverization. The difference from Example 3 is that in step 1, multiple small holes are not set on the outer surface of the first garlic, and the remaining conditions and parameters are the same as in Example 3.

<Example 9>

A method for preparing garlic pulp by wet shearing and crushing, the difference from Example 3 is that the outer surface of the second garlic in step 1 is not wrapped with a layer of concentrate. All the other conditions and parameters are the same as in Example 3.

<Example 10>

A method for preparing garlic pulp by wet shearing and pulverization, which differs from Example 3 in that the edge of the knife and the two sides of the knife are not smeared with concentrate in step 2. All the other conditions and parameters are the same as in Example 3.

<Example 11>

A method for preparing garlic pulp by wet shearing and crushing, the difference from Example 3 is that in step 2, the garlic slices are mixed with salt water with a concentration of 5.84g/L to obtain a solid-liquid mixture, and the remaining conditions and parameters are implemented in the same manner Example 3.

<Example 12>

A method for preparing garlic pulp by wet shearing and crushing, the difference from Example 3 is that the homogenized garlic pulp in step 4 is not further processed. All the other conditions and parameters are the same as in Example 3.

<Example 13>

A kind of preparation method of garlic paste, differs from embodiment 3 in that, adopts the method for conventional smashing to make garlic paste in step 3. All the other conditions and parameters are the same as in Example 3.

<Example 14>

A preparation method of garlic paste, which is different from Example 3 in that the garlic paste is not subjected to homogenization treatment in step 4, but is directly aseptically filled. All the other conditions and parameters are the same as in Example 3.

<Example 15>

According to conventional technical means, fresh garlic was selected, split, peeled and mashed, and the prepared garlic paste was used as a comparative example.

<Test example>

Choose the same fresh garlic raw material, adopt the method provided by the embodiment of the present invention 3～15 to prepare garlic pulp respectively, and carry out the mensuration of garlic odor, particle size, thiosulfinate content and microbial content to the obtained garlic pulp .

The odor of garlic was measured through a sensory function experiment: take the same amount of garlic paste prepared in Examples 3 to 15, and spread them on 13 slices of staple bread baked in the same batch, and let 13 non-smoking and healthy People eat these 13 slices of bread respectively, and after eating, use 13 plastic bags to collect the gas exhaled by 13 eaters; randomly select 30 volunteers, and 30 volunteers use methyl mercaptan (close to the smell of garlic) The person who made the same judgment when the solution with a weak odor and the solution with no odor was made by the diluent, let 30 volunteers smell the gas in 13 plastic bags in turn, and all the volunteers wore Goggles, take a rest for 5 minutes each time you smell the next plastic bag, and record the volunteers’ rating of the gas in each plastic bag. The scoring standard is based on (weak) 1<2<3<4<5<6 (strong). The 30 judgment results of the gas in a plastic bag are averaged; the odor judgment results are shown in Table 1;

Particle size and content of thiosulfinate: The particle size was determined by using a Mastersizer2000 laser particle size analyzer to analyze the particle size distribution of the emulsion. The dispersant is distilled water, and the analysis mode is general; the determination of thiosulfinate content refers to Guo Xiaoning (Guo Xiaoning, Zhou Linyan, Bi Jinfeng, et al. Optimization of medium-short-wave infrared-variable temperature and pressure difference puffing drying process for garlic slices[J]. Chinese Journal of Food Science , 2016(5):122-129.) with a slightly modified method. Take 10g of garlic pulp in a test tube, mix thoroughly in a vortex mixer for 1min, let stand for 9min, centrifuge at 9800rpm for 10min, take 1mL of supernatant (or 1mL of ultrapure water), add 5mL of cysteine solution of about 10mmol/L After incubation for 15 min, take 0.2 mL of the reaction mixture and dilute it 20 times. After adding 0.5mL of 1.5mM DTNB solution and incubating at 26°C for 15min, measure its absorbance value A (or A0) at a wavelength of 412nm.

ΔA ₄₁₂ =A ₀ -A

C _{Thiosulfinate} (mmol/mL)=(ΔA ₄₁₂ ×β)/(2×14150)

In the formula, A0 is the absorbance value after the reaction between cysteine solution and DTNB solution; A is the absorbance value after the reaction mixture of garlic pulp and cysteine solution reacts with DTNB solution; β is the dilution factor; 14150 is 2 - the molar extinction coefficient of nitro-5-thiobenzoic acid (NTB) at 412 nm (optical path of 1 cm);

The particle size, thiosulfinate content and shelf life of the garlic pulp prepared in Examples 3 to 15 were measured respectively. The results of the measurement are shown in Table 1:

Table 1 Determination of odor, particle size and content of thiosulfinic acid ester

Odor (points) Particle size (μm) Thiosulfinate content (mmol/kg) Shelf life (days) Example 3 1.1 32.1±5.49μm 12.56±0.06 180 Example 4 5.1 38.3±10.54μm 8.40±0.18 120 Example 5 3.9 37.5±4.98μm 9.74±0.07 134 Example 6 4.6 36.2±8.56μm 9.12±0.11 145 Example 7 3.3 38.1±10.57μm 9.56±0.09 148 Example 8 2.1 37.7±10.45μm 11.23±0.06 167 Example 9 2.6 36.9±10.12μm 10.98±0.07 163 Example 10 2.5 35.3±5.87μm 10.27±0.08 132 Example 11 4.2 39.3±11.62μm 9.49±0.11 128 Example 12 2.8 37.9±10.26μm 9.12±0.14 159 Example 13 1.9 52.6±11.97μm 5.63±0.32 105 Example 14 1.8 45.7±11.43μm 5.76±0.29 98 Example 15 5.8 54.2±12.67μm 5.37±0.34 30

Determination of microbial content: the total number of colonies is determined according to the method of GB 4789.2-2016; Escherichia coli is determined according to the method of GB4789.3-2016 (first method); mold and yeast are determined according to the method of GB 4789.15-2016 (first method); Measure the total number of colonies, Escherichia coli, mold and yeast content after the garlic paste prepared in Examples 3-15 is stored for 0 days, 15 days, 30 days, 45 days and 60 days, and the results are shown in Tables 2-5;

Table 2 The content of the total number of bacterial colonies (CFU/g)

0(d) 15(d) 30(d) 45(d) 60(d) Example 3 <50 <50 <50 <50 <50 Example 4 <80 <80 <100 <100 <100 Example 5 <50 <50 <80 <80 <80 Example 6 <50 <50 <50 <80 <80 Example 7 <50 <50 <50 <80 <80 Example 8 <50 <50 <50 <50 <50 Example 9 <50 <50 <50 <50 <80 Example 10 <50 <50 <50 <50 <50 Example 11 <50 <50 <50 <50 <50 Example 12 <50 <50 <50 <50 <50 Example 13 <80 <80 <80 <100 <100 Example 14 <100 <100 <100 <100 <100 Example 15 1.83×10 ³ 1.85×10 ³ 1.89×10 ³ 1.92×10 ³ 1.98×10 ³

Table 3 Escherichia coli content (MPN/g)

0(d) 15(d) 30(d) 45(d) 60(d) Example 3 <2.0 <2.0 <2.0 <2.0 <2.0 Example 4 <3.0 <3.0 <3.0 <3.0 <3.0 Example 5 <2.9 <2.9 <2.9 <2.9 <2.9 Example 6 <3.0 <3.0 <3.0 <3.0 <3.0 Example 7 <2.4 <2.4 <2.4 <2.4 <2.4 Example 8 <2.2 <2.2 <2.2 <2.2 <2.2 Example 9 <2.5 <2.5 <2.5 <2.5 <2.5 Example 10 <2.5 <2.5 <2.5 <2.5 <2.5 Example 11 <2.8 <2.8 <2.8 <2.8 <2.8 Example 12 <2.5 <2.5 <2.5 <2.5 <2.5 Example 13 <3.0 <3.0 <3.5 <3.5 <3.5 Example 14 <3.0 <3.0 <3.0 <4.0 <4.0 Example 15 <5.0 <5.0 <5.0 <5.0 <5.0

Table 4 Mold content (CFU/g)

0(d) 15(d) 30(d) 45(d) 60(d) Example 3 <5 <5 <5 <5 <5 Example 4 <10 <10 <10 <10 <10 Example 5 <8 <8 <8 <8 <8 Example 6 <8 <8 <8 <8 <8 Example 7 <8 <8 <8 <8 <8 Example 8 <5 <5 <5 <5 <5 Example 9 <8 <8 <8 <8 <8 Example 10 <8 <8 <8 <8 <8 Example 11 <8 <8 <8 <8 <8 Example 12 <18 <18 <18 <18 <18 Example 13 <18 <18 <18 <18 <18 Example 14 <18 <18 <18 <18 <18 Example 15 <20 <20 <20 <20 <20

Table 5 Yeast content (CFU/g)

0(d) 15(d) 30(d) 45(d) 60(d) Example 3 <5 <5 <5 <5 <5 Example 4 <10 <10 <10 <10 <10 Example 5 <8 <8 <8 <8 <8 Example 6 <8 <8 <8 <8 <8 Example 7 <8 <8 <8 <8 <8 Example 8 <5 <5 <5 <5 <5 Example 9 <8 <8 <8 <8 <8 Example 10 <8 <8 <8 <8 <8 Example 11 <8 <8 <8 <8 <8 Example 12 <18 <18 <18 <18 <18 Example 13 <18 <18 <18 <18 <18 Example 14 <18 <18 <18 <18 <18 Example 15 <20 <20 <20 <20 <20

It can be known from Tables 1 to 5 that the garlic paste prepared by the method of Example 3 of the present invention has the weakest garlic odor, small and uniform particle size, and the nutrient sulfur The content of sulfinic acid ester is the highest, the shelf life is the longest, the microbial content is the smallest, and the microbial change is small over time; specifically compared with Example 3, by Example 4 (garlic is not soaked through whole grains, soaked in holes) , embodiment 5 (not through the immersion of the second mixed solution), embodiment 6 (not through the puncture hole, put into the 3rd mixed solution and soak), embodiment 7 (not through the immersion of the 3rd mixed solution), embodiment 8 (the outer surface of the first garlic is not tied with a plurality of small holes) and embodiment 9 (the outer surface of the second garlic does not wrap the concentrate) as can be known, the second mixed solution soaks the whole garlic, the third The treatment process of soaking the peeled garlic cloves with the mixed liquid, setting multiple small holes on the outer surface of the garlic cloves, and wrapping the concentrate on the outer surface of the second garlic can all sterilize the garlic and prolong the shelf life of the garlic pulp period, improve the stability of the product state, reduce the loss of garlic nutrients, and remove the garlic odor of garlic;

Compared with embodiment 3, by embodiment 10 (knife edge and knife both sides do not smear concentrate), embodiment 11 (replace the first mixed solution with saline) and embodiment 12 (do not put into cloth bag adsorption in garlic paste) Odor) test result shows that concentrate has good deodorization, anti-oxidation effect to garlic, and the knife of section is smeared concentrate, has promoted the stability of product state greatly, reduces the loss of nutrient substance; By embodiment 13 (replacing wet shearing and crushing with crushing), Example 14 (without homogeneous treatment), and Example 15 (conventional method for preparing garlic paste), as can be seen, the processing of wet shearing and high pressure homogenization is to the greatest extent The original nutrient content and characteristic flavor of garlic are maintained, and the obtained particle size is small and uniform.

The number of devices and processing scales described here are used to simplify the description of the present invention. Applications, modifications and variations to the present invention will be apparent to those skilled in the art.

Although the embodiment of the present invention has been disclosed as above, it is not limited to the use listed in the specification and implementation, it can be applied to various fields suitable for the present invention, and it can be easily understood by those skilled in the art Therefore, the invention is not limited to the specific details without departing from the general concept defined by the claims and their equivalents.

Claims (7)

1. the method that wet method shearing crushing prepares garlic slurry, which is characterized in that it includes the following steps：

Step 1: fresh garlic is obtained pretreated garlic clove successively by pre-processing；

It is then 1~2 by weight with the first mixed liquor Step 2: pretreated garlic clove is sliced:1 ratio mixing, obtains Solidliquid mixture；The preparation method of first mixed liquor is：By salt, citric acid, sodium ascorbate, spirulina, potassium sorbate with Sterile water mixes, control salt, citric acid, sodium ascorbate, spirulina, potassium sorbate mass concentration be respectively 5.84~ 19.48g/L, 0.48~1.92g/L, 0.2~0.5g/L, 0.01~0.05g/L and 0.75g/L；

Step 3: solidliquid mixture is placed in 1~4min of pulverization process in wet process disintegrator, garlic slurry is obtained；

Step 4: garlic slurry is placed in high pressure homogenizer progress 20~30min of homogenization, then aseptically it is filling in In squeeze bottle, it is placed in 4 DEG C or stored refrigerated under room temperature.

2. the method that wet method shearing crushing as described in claim 1 prepares garlic slurry, which is characterized in that wet pulverizing in step 3 The temperature control of machine is 4~25 DEG C.

3. the method that wet method shearing crushing as claimed in claim 2 prepares garlic slurry, which is characterized in that step 4 mesohigh homogeneous The pressure of machine is 140~190MPa, and temperature is 4~25 DEG C.

4. the method that wet method as claimed in claim 3 shearing crushing prepares garlic slurry, which is characterized in that step 1 is specially：

S1, fresh garlic is selected, garlic ball, which is connected root belt leather, immerses 60~90min of immersion in the second mixed liquor, obtains the first garlic, Period handles 5min every 10min ultrasonic vibrations；

Second mixed liquor includes weight ratio 2:1:3 zinc sulfate, phytic acid and diethylene triamine pentamethylene phosphonic；

S2, by the first garlic-splitting-and, peeling, the first garlic after peeling is quickly put into third mixed liquor and is impregnated, by third The outer surface of subsurface first garlic of mixed liquor, which is pricked, sets multiple apertures, is taken from third mixed liquor after standing 30~40min Go out, obtains the second garlic；

The preparation method of the third mixed liquor is：20~30 parts of peanut coat, 15~20 parts of walnut point are taken in parts by weight Heart wood, 10~15 parts of almond peel, 5~9 parts of CORTEX ZINGIBERIS RHIZOMAE and 40~60 parts of sterile water are mixed and stirred for uniformly, being heated to 110~120 DEG C of 40~50min of infusion, are filtered while hot, collect filtrate and filter residue, with sterile water washing filter residue 3 times, collect washing Filtrate and cleaning solution are mixed and 5~11 parts of chitosan, 3~8 parts of beta-cyclodextrin, 1~3 part of dimension are added thereto by liquid Raw element E, 0.01~0.03 part of cephalosporin and 0.6~1.2 part of citric acid, are sufficiently stirred to obtain the final product；

S3, one layer of concentrate is wrapped up into the second garlic outer surface, is then placed in hermetically sealed can, hermetically sealed can is placed in 5~8 DEG C of ice Preserved in case, after 20~40min take out nature stand to room temperature to get；

The preparation method of the concentrate is：It counts in parts by weight, takes 20~30 parts of third mixed liquor to heat and be concentrated into weight It is 0.2 times of original weight amount, obtains the 4th mixed liquor；By the 4th mixed liquor and 0.4~0.8 part of mango essential oil, 0.1~0.4 After the Peppermint essential oil, 0.03~0.08 part of glutathione, 3~8 parts of egg white and 2~6 parts of cod-liver oil of part mix, stirring is equal It is even to obtain the final product.

5. the method that wet method shearing crushing as claimed in claim 4 prepares garlic slurry, which is characterized in that garlic clove cuts in step 2 Piece is specially：It before being sliced, is uniformly applied on two sides of the edge of a knife and knife and spreads the concentrate, after every partial application Smear the primary concentrate respectively on two sides of edge of a knife knife.

6. the method that wet method shearing crushing as claimed in claim 5 prepares garlic slurry, which is characterized in that the garlic after homogenization Slurry is further processed, specially：It is all that taking-up after multiple cloth bags stand 20~30min is put into garlic slurry after homogenization Cloth bag to get, in any cloth bag be filled with activated carbon cocoanut shell.

7. the method that wet method shearing crushing as claimed in claim 6 prepares garlic slurry, which is characterized in that described before filling Squeeze bottle has carried out high pressure sterilization processing.