Study on Deodorization of Garlic by Ultra High Pressure Technology and Application of Deodoried Garlic

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (8): 372-375.

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Study on Deodorization of Garlic by Ultra High Pressure Technology and Application of Deodoried Garlic

LI Yong, SONG Hui, ZHAO Jie-Wen, JIA Peng

1.College of Food Engineering;Xuzhou Institute of Technology,Key Construction Laboratory of Food Resource Development and Processing,Xuzhou 221008,China;2.School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;3.Tianjin Huatai-Senmiao Bioengineering and Technology Co.Ltd.,Tianjin 300384,China

Online:2008-08-15 Published:2011-08-26

Abstract

Abstract: With alliinase activity determined by pyruvic acid method as index,the deodorization effects of different techniques were investigated,which were ultra high pressure and traditional technologies. With the deodoried garlic by ultra high pressure as material,garlic catsup was developed. The results showed that the treatment of above 500 MPa for 10 minutes has significant inactivation effect on alliinase with little effect of pressure-holding time. The optimal compositions of garlic catsup are citric acid 0.05 %,lactic acid 0.02 %,acetic acid 0.8 %,malic acid 0.08 %,salt 6 %,monosodium glutamate 0.8 % and pimiento 8%.

Key words: alliin, alliinase, ultra high pressure

LI Yong, SONG Hui, ZHAO Jie-Wen, JIA Peng. Study on Deodorization of Garlic by Ultra High Pressure Technology and Application of Deodoried Garlic[J]. FOOD SCIENCE, 2008, 29(8): 372-375.

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Study on Deodorization of Garlic by Ultra High Pressure Technology and Application of Deodoried Garlic

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