Study On The Critical Technics Of Se-Enriched Garlic Products With Low Pungency

The effects of different concentration of selenium on the pattern and transformation rate of garlic were investigated in this paper. The effects of garlic slices, microwave power and time on the enzyme activity of alliin were discussed, and the optimium technique was defined for eliminating the enzyme and drying the garlic. Then the ingredient of Se-enriched garlic powder was optimized. The main results were summarized as follows:The concentration of 50 mg/L selenium can increase the plant height of garlic, while 200 mg/L of selenium showed the opposite edffect. Selenium concentration has no significant impact on cauloid and transverse diameter. With the increase of selenium concentration, the content of organic selenium in garlics increased significantly, of which the transformation rate increased at the start, and then decreased, and during this process, selenium was transformed gradually from the leves to the roots. Se contents of different protein extractions were in the following order:Water-soluble protein-bound Se> Alkaline-soluble protein-bound Se> Salt-soluble protein-bound Se> Alcohol-soluble protein-bound Se. Se bounded in water soluble and Alkaline-soluble proteins was over 73% of the organic Se and 32% of the total Se.The thickness of garlic slices, microwave power, and time were conducted using response surface methodology with three levels. Results showed that thickness of garlic slices, microwave and time ignificantly affect the enzyme of alliin and the lightness of garlics. Box-Behnken experimental design showed that the optimal conditions were at microwave power of 247.92 W, microwave time of 3 min and thickness of garlic slices of 2.04 mm. Under the optimum condition, the enzyme activity reduced to 13.75 U, and the lightness mainteined at 79.07., Garlic slices were placed in 65℃for 4 h to control the water content under 6%After eliminating enzyme of alliin under the optimized conditions, the garlic was made into a kind of Se-enriched nutrient powder. Organoleptic assessment was carried out with fuzzy comprehensive evaluation methodology. Results showed that the optimum ingredients of Se-enriched nutrient power was:germinated brown rice powder, germinated soybean powder and garlic powder consist of 81.33%,13.65% and 5.02%, respectively. The optimum flavor composition was:10% defatted milk,10% sugar and 1% spirulina based on the mixture powder. The viscosity in the boiled water was 3.25 times higher than that in 60℃of water. Se content of the Se-enriched nutrient power was 0.93μg/g. Fuzzy comprehensive evaluation methodology showed that Se-enriched garlic nutrition powder was acceptable to sensory test members.