Study On Dry Process Technology Of "Laba" Garlic Produced By Acetic Acid

The traditional method of making "Laba" garlic was soaked the garlic into acetic acid solution (5%, v/v). Garlic green pigment was dissolved in acetic acid, which decreased the green color of garlic. We made dried "Laba" garlic by acetic acid and high concentration of CO2 fumigation in this paper. The pigment was never dissolved in water, which was a novel method of making "Laba" garlic. Study on the membrane breaking mechanism of "Laba" garlic made by acetic acid and high concentration of CO2 fumigation and characterization of its pigment precursors are good for controlling the formation of green pigment during garlic processing and industrialization production of dried "Laba" garlic and so on. On the basis of previous results, we have obtained these results as follows:(1) By studying the situations of membrane integrity and the pigment formation of garlic prepared by dry methods, results showed that acetic acid broke membrane by changing pH of cell, while high concentration of CO2 broke membrane by disordering the respiration of cell.(2) By studying the qualities of the Laba garlic fumigated by different concentrations of acetic acid, different concentrations of CO2 with acetic acid, we sifted out the applicable process parameters to make "Laba" garlic by dry methods. The results showed that the textural properties, namely the hardness, brittleness and elasticity of Laba garlic fumigated by 20% CO2 & 2g/L acetic acid were better than it of "Laba" garlic prepared by dipped method.(3) By comparing the qualities of "Laba" garlic prepared in large-scale tent and in large-scale controlled atmosphere, we optimized design the parameters of the dry process method for preparing "Laba" garlic in large-scale. The results indicated that the contents of blue pigment and yellow pigment of "Laba" garlic bulb were lower than them of "Laba" garlic with no supy, and the contents of blue pigment and yellow pigment of "Laba" garlic fumigated by the method of controlled atmosphere in this paper were higher than them of "Laba" garlic prepared in large-scale tent.(4) By studying the effects of storage temperature, preparation methods and packaging on the qualities of the "Laba" garlic, the yellow pigment content of the samples packaged in vacuum atmosphere was lower than it of samples packaged in the non-vacuum atmosphere, namely, it was conducive to the maintenance of the blue pigment content "Laba" garlic that we stored the "Laba" garlic with supy packaged in vacuum atmosphere in 0℃. "Laba" garlic products were sterilized at 65℃ for 15min could ensure the security of "Laba" garlic products.