Processing Technology Of Oil-impregnated Chopped Garlic

China is the largest garlic growing and producing country in the world.Garlic is rich in nutrition and has certain medicinal value.It has always been a traditional condiment that people like.There are many garlic products on the market.At present,most of them are peeled garlic rice,dehydrated garlic slices,garlic powder and other products.With the acceleration of the pace of life,instant garlic seasoning is more and more popular.Because garlic is prone to color deterioration such as green and browning in the processing process,the traditional method to inhibit color change is blanching,but excessive blanching is easy to reduce the hardness and poor taste of garlic.In addition,thermal sterilization will also lead to serious loss of main functional flavor substances in garlic.In order to break through the "bottleneck" restricting the industrial production of instant minced garlic,this study uses the methods of color protection agent soaking,high temperature and short-time blanching pretreatment of garlic,food additive compounding and non-thermal sterilization to process garlic,in order to obtain a kind of instant minced garlic product with white color,crisp taste and strong garlic flavor.This paper mainly explores the color protection,deployment and sterilization technology of minced garlic,and formulates the quality standard of minced garlic.In this paper,the effects of different kinds and concentrations of color protectants on the color of garlic slices were studied,and then the effects of blanching treatment on the key quality of garlic were studied by high-temperature short-time blanching.The effects of different additives on the sensory and quality of minced garlic were studied.The product is treated with ultra-high pressure to achieve ideal sterilization effect.Finally,explore the storage characteristics of minced garlic,predict the product shelf life,and formulate relevant quality standards.The main research results of this paper are as follows:(1)Study on color protection technology of minced garlicTo explore the difference between the color difference(?E)and green index(?a)of garlic after being soaked with different concentrations of color-preserving agents(citric acid,ascorbic acid,salt,sodium bisulfite,L-cysteine)Influence.The results showed that the color protection effect was the best when L-cysteine was used as the color protection agent and the mass concentration was 0.009 g/m L.The garlic was sliced before blanching treatment.Taking the three factors of slice thickness,blanching temperature and blanching time as independent variables and the sensory scores of flavour,taste and color as evaluation indexes,the orthogonal test was carried out.The best blanching process was as follows: slice thickness of 3 mm,blanching temperature of 80? and blanching time of 3 min.After verification,the sensory score was 87.67,which was in line with expectations.(2)Study on blending technology of minced garlicFive additives and excipients including salt,sugar,citric acid,edible oil and ?-cyclodextrin were selected to explore their effects on the quality of minced garlic.The results showed that the addition of salt was 1.5%,the addition of sugar was 2%,the addition of citric acid was 0.5%,the addition of edible oil was 20%,and the addition of ?-cyclodextrin was 1%,the best taste.?-cyclodextrin,citric acid,and oil,which have a greater impact on sensory evaluation,were selected as independent variables,and the sensory scores of flavour,taste and color were used as response values to conduct response surface experiments.The optimal proportion of minced garlic was: the addition of ?-cyclodextrin was 1%,the addition of citric acid was 0.5% and the addition of oil was 20%.After validation,the sensory score was 91.67,as expected.(3)Study on Sterilization TechnologyThis study explored the effects of different sterilization methods(ultra-high pressure sterilization,thermal sterilization and adding preservatives)on the sterilization effect of minced garlic products.The total number of colonies and sensory score of minced garlic were used as evaluation indexes.The results showed that the colony count and sensory score were the highest after ultra-high pressure sterilization.Therefore,ultra-high pressure sterilization was selected to sterilize minced garlic products.The orthogonal experiment was carried out with pressure,holding time and initial temperature as independent variables and colony number as evaluation index.When the pressure is 450 MPa,the holding time is 20 min and the initial temperature is40?,it is the best combination.After verification,the number of colonies was 406.67 cfu/g,which was in line with the expectation.(4)Quality standard formulationAccording to the national food safety standards,the physical and chemical index standards of minced garlic products are formulated as follows: p H ? 4.56,soluble solid ? 24.79%,solid? 75%,peroxide value ? 0.25 g/100 g,acid value ? 5.0 mg/g,total bacterial count < 5000 cfu/g,coliform group ? 30 MPN/100 g,Staphylococcus aureus and Salmonella shall not be detected.Through the accelerated experiment,the storage experiment of minced garlic was carried out under high temperature conditions(25? and 37?).Through the sensory determination of the total number of colonies,the storage period of minced garlic products after ultra-high pressure sterilization was predicted to be 11 months.