Processing Technology And Preservation Of Oil-impregnated Garlic Puree

In recent years,with the accelerated pace of people's life and the improvement of their quality of life,people have higher and higher requirements for convenient and fast food.Garlic puree is an indispensable condiment in our daily life,but the bright color and spicy-smelling of homemade garlic puree can keep in a meal time,and it will turn brown within a few hours,and at the same time lose the unique aroma of fresh garlic and produce a disgusting odor.The market has limited garlic puree products and lacks the flavor of fresh garlic.Therefore,this experiment uses fresh garlic as raw material to study the key processes of garlic puree processing process,the browning strength,the maintenance of allicin,the processing technology,the change of volatile flavors of products during processing and the quality changes during storage,in order to establish a production process that can maintain the flavor and color of garlic to the greatest extent,provide theoretical and technical basis for the industrial production and long-term preservation of garlic puree.The main results of this paper are as follows:(1)An effective means of preventing browning of garlic is heat treatment,but excessive blanching can cause serious loss of allicin.This paper compares the different crushing processes and the two heat treatment methods of microwave and hot water blanching.This paper compares the different crushing processes and microwave and hot water blanching.It is found that the method of sequential crush and heat treatment of garlic puree can effectively prevent the browning of garlic and the loss of allicin.Using 385 W microwave treatment of 60 s of garlic puree after cooling to break the method,which can control the color change of the product.Meanwhile it can reduce the damage to allicin,maintain the unique spicy taste of garlic.(2)The preservation of fresh garlic is currently unresolved.This study trial-produced oil-impregnated garlic puree to maintain the quality of the garlic puree and prolong its preservation period.Through the oil screening and addition temperature optimization,it was found that the blended oil was heated to 40°C and added to the microwave treated garlic puree to maintain high allicin content and improve the flavor of the garlic puree.(3)This study optimized the quality of garlic puree by adding citric acid,?-cyclodextrin and L-cysteine to the garlic puree.According to the single factor and response surface test,the sensory score was used as the index,and the optimal process conditions were as follows: the addition amount of citric acid,?-cyclodextrin and L-cysteine were 0.61%,1.06% and 0.67%,and the ratio of garlic to oil is 1.87?1.(4)The oil-impregnated garlic puree flavor is significantly better than the original garlic puree.The intrinsic mechanism of flavor change was analyzed by gas chromatography-ion mobility spectrometry(GC-IMS)and gas chromatography-mass spectrometry(GC-MS).A comparative analysis of oil-impregnated garlic and original garlic puree by GC-IMS revealed that the similarity between the oil-impregnated garlic and the original garlic was 60%.GC-MS analysis showed that the relative content of important volatile flavors in oil-impregnated garlic was significantly changed.Among them,the relative content of 3-vinyl-4 H-1,2-dithiane increased by 11.76%,and 3-vinyl-5 H-1,2-dithiane increased by 9.77%;the relative contents of Diallyl disulfide,Diallyl sulfide,Disulfide,methyl 2-propenyl and Sulfide,allyl methyl were reduced by 10.76%,7.46%,4.99% and 1.44%.Oil-impregnated garlic puree not only maintains the allicin content of the garlic but also improves the flavor of the garlic.(5)The main physical and chemical indicators and microbial indicators of oil-impregnated garlic puree were changed during storage.Evaluation of the total number of colonies,browning intensity,allicin and sensory scores associated with garlic puree quality during garlic puree storage.Using the total number of colonies as indicators,the SGompertz equation was used to fit the microbial growth of garlic puree during storage.The model equation of oil-impregnated garlic puree at 4°C storage condition is: Y=3.7949exp[-exp(1.34-0.0449t)].It is speculated that the shelf life of oil-impregnated garlic puree stored at 4°C is 29 days.