Research And Development Of "Laba" Garlic Functional Food

"Laba" garlic fumigated by vinegar was treated as the raw materials of the subject to process both "Laba" garlic sauce and dried "Laba" garlic slice. The process parameters were determined, and provided a reference for the large-scale production. In the subject, the results were obtained as follows:(1) By comparing the effects of different varieties of garlic as raw materials when developed "Laba" garlic sauce, it was found that the raw garlic affected the quality of the "Laba" garlic, and "Tianjin Liubanhong" garlic was more suitable to make the raw materials. By studying the effect thickness degree on the qualities of the "Laba" garlic sauce, it was found that the thicker was the sauce, the slower the change of the pigment content found garlic sauce. It was found that the color of the crushed garlic sauce was well protected through the use of chemical methods, and the blue pigment content and yellow pigment content were well maintained by sodium pyrophosphate, zinc acetate, citric acid sodium of 1g/kg. By studying the effect heat treatment under different temperature on the qualities of the "Laba" garlic sauce, it was found that the optimum heat treatment was the condition of water bath at 85℃ for 2min. By studying the effects of packaging materials and packaging methods on the qualities of the "Laba" garlic sauce, it was conducive to the maintenance of the pigment content the "Laba" garlic sauce packaged in PE/PA bag and in vacuum state in 0℃.(2) By studying the effects the drying temperature on the dehydration characteristics of "Laba" garlic slices, it was selected that the drying temperature at 50℃ to 70℃. By researching the effects the thickness of garlic slices on the dehydration characteristics of "Laba" garlic slices, it was selected that the thickness of "Laba" garlic slices of 1mm to 3mm. By comparing the effects of different drying method on the dehydration characteristics of "Laba" garlic slices, it was found that, when the drying at 50℃, the rate of dehydration of slices dried by vacuum method was higher than it of the hot air drying method; while when the drying temperature was 60℃ or 70℃, the dehydration rate of slices dried by vacuum method was lower than it of the hot air drying method. By comparing the effect of different drying methods on the organizational structure of "Laba" garlic slices, the flakes ultrastructure of the dried garlic slices was observed by electron microscopy, and the bulk density of the dried garlic slices was measured, it was found that the cell structure of the dried garlic slices prepared by vacuum freeze-dried method was remains intact, the number of the organizations holes was the largest, the bulk density of it was the smallest, and the texture of it was loose. The cell structure of slices dried by vacuum method was better, and the bulk density of it was smaller. The cell structure of slices dried by Hot air drying method was damage serious; the bulk density the biggest, and the texture of it was hard. By using response surface methodology and developing dry mathematical model, it was found that the optimum conditions for hot air drying process: thickness was 2.11 mm and drying at 57.14℃; the optimum conditions for vacuum drying process:thickness was 2.54 mm, drying at 53.44℃;...