| With the rapid development of domestic economy,people’s living standard have a great improvement.The demand of consumers no longer only focusing on the safety,the concepts of heath and green become first target.This paper garlic has abundant nutrients and good medicinal value.The paper taking garlic juice as the raw material,developed a garlic original juice condiment,which has exquisite taste,uniform color and unique flavor,designed a production line of garlic juice output per day for 6 tons.This paper optimized the formula of garlic sauce and the combination of preservatives,prepared the product under the optimal formula condition.And discussed the homogenization and sterilization parameters.On this basis,designed a production line of garlic sauce sauce with a daily production of 6 tons.The main research contents are as follows:(1)The content of citric acid,xanthan gum and solid-liquid ratio were optimized by single factor experiment based on sensory evaluation.Orthogonal experiment was designed on the basic on single factor experiment,and the best formula of garlic juice was 0.10%citric acid,0.12%xanthan gum,1:5 solid-liquid ratio.Under the option,the products obtained good color,taste and texture.(2)The bacteriostatic effec on product of D-iso-ascorbate sodium,lactostreptococcus lactis and sodium diacetatethe were study with total number of colonies as evaluation index.Based on the single-factor experiment,orthogonal experiment was set,when the additive amount was 0.20%,0.015%and 0.30%respectively,the compound preservative had good bacteriostatic effect.(3)The effect of homogenization conditions on the stability of garlic juice was studied by taking the stability coefficient and centrifugal precipitation rate of garlic juice as evaluation indexes.On the basis of single factor experiment,orthogonal test was designed.When the homogenization condition was 30 MPa,the homogenization temperature was 30℃,and the homogenization frequency was 1,the stability of the product was better.The optimum conditions for sterilization were 85℃ and 20 min.(4)On the optimal conditions,the plant design of garlic juice output per day for 6 tons was carried out.Design content mainly includes site selection,process flow,equipment selection,material balance,etc. |
