Studies On The Processing Technology And Storability Of Crushed Garlic

Chlorine dioxide has been using in the food industry as a new kind ofgermicide recently. In this article, chlorine dioxide was used in the process ofnone-heat-sterilization of crushed garlic to gain the eligible products. At thesame time, many factors were studied to prevent crushed garlic from greening.Then the parameters were confirmed in the process of none-heat-sterilizationand the color protecting method of crushed garlic. Besides, the feasibility ofthe processing technology is established. The main experiment results are asfollows:1. The factors of the crushed garlic greening In this paper, manyfactors were studied that may affect the crushed garlic greening. Someparameters before the none-heat-sterilization were confirmed to short thedegree of greening: the raw material should be taken out of the lowtemperature preservation place before being produced, and put them at 40℃for a few hours or at the room temperature for a few days; crush the peeledgarlic to 3mm; the garlic is blanched after crushed.2. The parameters of the none-heat-sterilization According to thestudy, it can not gain the eligible products by dipping in the chlorine dioxide,so the way of adding is used. Compared with potassium sorbate and sodiumbenzoate, the bactericidal action of chlorine dioxide is better when they are inlow consistence. If chlorine dioxide is single-used, it should be added 50mg.L-1～60mg.L-1 to meet the needs of sterilization. After studying manyeffects on its bactericidal action, we made an orthogonal design and got thebest parameters of sterilization: 15mg.L-1 chlorine dioxide, 0.3% citric acid,the blanching keeps 80℃and lasts 2min.3. The method of color protecting Blanching can not prevent crushedgarlic from greening entirely. So blanching and color-guard agent should beused together. The results are as follows: compared with the effects ofNaHSO3 and Vc on color protecting of crushed garlic, NaCl is better. Thethree color-guard agents were combined each other and the method of colorprotecting was confirmed: after the blanching of 80℃/2min and being cooled,the color-guard solution is used, which is 0.06% NaHSO3 with 15% NaCl, the...