Study On Technology Of The Flavor And Elaboration Of Laba Garlic

Laba garlic has become more and more popular by consumers because of their convenient to eat.But series of physiological changes after peeling result in the phenomenon such as filtration and rotting,which restrict the large-scale production of Laba garlic.In this research,garlic was used to investigate the influence of different storage characteristic of antistaling agent and presrevatives.Then we explored the fumigation of dry process for garlic to study on technology of the flavor and elaboration of Laba garlic.The main conclusions were as follows:The effects of 0.7%sodium dehydroacetate,0.8%sodium diacetate,1.5%calcium propionate and 1.5%D-sodium ascorbate on anti-browning and keeping firmness of garlic were best among the single browning inhibitors.Through response surface experiments,the optimum combination treatment was that 0.84%sodium diacetate+1.53%calcium propionate+1.54%D-sodium ascorbate,and the optimum soaking time for the garlic was 6.48min.Garlic with these treatments had good sensory quality.Laba garlic volatiles was analyzed by GC/MS technology.Results showed that different materials,different acetate fumigation concentration and different packing had influence on Laba garlic flavor substances.Jinxiang garlic was more suitable for the dry method preparation of Laba garlic.2g/L acetate fumigation of Laba garlic could better keep the Laba garlic flavor,which had a good appearance and sensory varieties.Vacuum packaging could maximum retainsed the Laba garlic flavor.To study Laba garlic powder technology.It was selected that garlic slice could preferably maintain the quality of garlic powder.By studying the effects of drying temperature and slice thickness on the drying rate,it was selected the drying temperature at 50? to 60? and the thickness at 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 55? or 60?,the dehydration rate of slices dried by vacuum method was lower than it of the hot air drying method.By measuring thiosulfinates and the bulk density of garlic powder,the thiosulfinates content of garlic powder by vacuum method was higher than it of the hot air drying method,and the bulk density was smaller.By using response surface methodology and developing dry mathematical model,it was found that the optimum conditions for hot air drying process:thickness wasl.79mm and drying at 54.66?;the optimum conditions for vacuum drying process:thickness was 2.30 mm,drying at 51.81?.