Study On Deodorization Technology And Formula Of Garlic And Mustard

As an important cuisine element, garlic is widely used in seasoning foods, increasing the deliciousness of the foods by removing the fishy smells and relieving the greasiness of the raw materials. As a result, garlic is an important ingredient of many seasonings of compound tastes. However, chewing fresh raw garlic brings annoying bad breath. The unfriendly odor of garlic is a sign of garlicin which is generated in the enzymatic reactions taking place between alliin and alliin enzymes. during the cutting or mashing garlics. However, alliin itself is very healthy. With the tempo of life becoming increasingly fast, as well as the people’s intensified concerns over the health treatments, the demand of health protecting, convenient garlic related products also witnesses a great soar in recent years. In contrast to that, the garlic compound condiments available in the market are of little diversity and, the quality and deep processing products are rarely found in the market.This paper majorly focuses on the study of purple-skin garlic of Sichuan Yaan origin, analyzing the deodorizing methods’effects on the nutrients of garlic. The deodorizing methods chosen in this paper include microwave heating method, cysteine method, ordinary deodorizing method, plant oil deodorizing method, and alcohol deodorizing method. This study aims to discover the optimal deodorizing methods that effectively remove the unpleasant smells while retaining the nutrients in the garlic as much as possible. The result of this study is to serve the development of compound condiments that better preserving the nutrients and flavors of the garlic while effectively removing the unpleasant odors. The major discoveries of this study are presented as below:1.The deodorizing methods chosen in this paper include microwave heating method, cysteine method, ordinary deodorizing method, plant oil deodorizing method, and alcohol deodorizing method, as such methods remove the unpleasant odors by lowering down the activities of alliin enzymes. The results show that the best practice of microwave heating is, place50g garlic on the container before putting into the microwave oven, heating120s in850W and take it out very quickly for cooling off. The practice of cysteine method is, precool50g garlic in the temperature of4℃for1day, putting the garlic into the2.0%cysteine solutions for10days in the temperature of10℃.The best practice of ordinary deodorizing method is, put50g garlic into300ml water of85℃, count the time when the water temperature reaches85℃,3minutes later, take out the garlic and cool it off swiftly. The best practice of plant oil deodorizing method is to put50g garlic into200ml soil bean oil, preserving it that way in10℃for11days, and take the garlic out and clean it with water and alcohol. The best practice of cysteine method is, precool50g garlic in the temperature of4℃for1day, putting the garlic into the2.0%cysteine solutions of200ml for11days in the temperature of10℃.3.This study examines the deodorization effects with electronic nose, analyzing the results by comparing the results with other sensory and physicochemical indications. The results show that the evaluations both by electronic nose and human sensations are very close, reflecting the effects of different deodorizing methods. The fact demonstrates that electronic is a quick and effective monitoring mean, which can be applied to the examining of garlic deodorizing.2.By comparison, microwave heating method is the best one in regards of better preserve the nutrients and remove the unpleasant smells. As a result, it serves best in deodorizing garlics.4.The best prescription of garlic color fixative is Vc0.3%,cysteine0.4%. This study also, after trials of many times, concocts garlic-wasabi flavor compound condiment, with the major materials of garlic and wasabi, which is special in flavor, easy to use, safe and sanitary, easy to realize large-scale production. The ingredients of such a garlic-wasabi flavor condiment are mash garlic and wasabi paste,1:10,salt,3%,stabilizer,3.5%.