Preparation Technology Of Aheqi Garlic Series Products

Aheqi garlic has a variety of pharmacological effects and functions.Compared with common garlic,the content of amino acids and Allicin is higher,which has a broad market prospect.However,due to the high moisture content in the garlic,it is easy to germinate and rot during storage,which shortens its shelf life and causes huge economic losses.At present,deep processing of garlic has become the most effective way to enhance the added value of garlic.In this study,Aheqi garlic was used as the research object to prepare garlic slices,Laba garlic and black garlic.The effects of preparation conditions on the quality of garlic products were studied.The results are as follows:1.Preparation technology of garlic slicesGarlic slices were prepared by hot air drying method,and the allicin,rehydration ratio,color,antioxidant activity,sensory score and other indicators were detected.By comparing the changes of detection indicators,the effects of thickness,moisture content and drying temperature on the quality of garlic slices were studied,so as to optimize the hot air drying process.The results showed that the thickness of garlic slices had a significant effect on the quality of garlic slices.With the increase of garlic slice thickness,the content of allicin decreased gradually;The antioxidant activity increased first and then decreased,and the best antioxidant activity was obtained when garlic slice thickness was 3 mm.With the increase of water content in garlic slices,allicin content and rehydration ratio increased gradually.When the water content was6%,the antioxidant activity was the best.The content of allicin was the highest at50?,and the rehydration ratio,color,antioxidant capacity and sensory score were better at 60?.The results of orthogonal test showed that under the condition of hot air drying,when the thickness of garlic slice was 3 mm and the moisture content was 7%at 55?,the quality of garlic slice was the best.2.Preparation technology of Laba garlicLaba garlic was prepared by fumigation and soaking with acetic acid.The effects of acetic acid concentration on the quality of Laba garlic were studied by detecting respiratory intensity,texture,color,antioxidant activity,sensory score and other indicators,so as to optimize the preparation process of Laba garlic.The results showed that acetic acid treatment significantly inhibited the respiratory intensity of Laba garlic,and the respiratory intensity was significantly higher when the concentration of acetic acid was 70%;the hardness and brittleness of Laba garlic were the best when the concentration of acetic acid was 60% and 70%;the b value of Laba garlic prepared in60% and 70% acetic acid was significantly lower than that of other concentration treatment groups;the antioxidant activity decreased with the increase of acetic acid concentration,DPPH free radical scavenging and hydroxyl radical scavenging activity increased The free radical scavenging rate was the highest when the concentration of acetic acid was 70%.At the same concentration of acetic acid,the color of Laba garlic prepared by fumigation method is more green,taste more crisp,and can better maintain the crispness and free radical scavenging ability.Combined with the above factors,the quality of Laba garlic fumigated with 70% acetic acid was better.3.The preparation technology of black garlicBlack garlic was prepared by non fermentation method.The effects of steaming temperature,steaming time,baking temperature and baking time on the quality of black garlic were studied by detecting the total phenol content,allicin content,moisture content,antioxidant activity and sensory score,so as to further optimize the preparation process of black garlic.The results showed that the optimum conditions were as follows: steaming temperature 125?,steaming time 60 min,baking temperature 65? and baking time 24 h.On the basis of single factor experiment,orthogonal experiment was carried out.The results showed that the optimum process conditions were as follows: steaming temperature 127?,steaming time 65 min,baking temperature 65? and baking time 22 h.