Production technology of odorless allicin

Garlic is a unique vegetable and condiment, especially the allicin it contains can decompose the protein in fish, meat and eggs, so that those proteins which are not easy to be absorbed by the human body can be easily absorbed and utilized by the human body. help to digest and promote nutrition absorption. However, the smell of allicin is unpleasant. A method of producing odorless allicin solution is introduced as follows:

1. Normal temperature method

1. Technological process: fresh garlic → selects →, crushing →, drying → grinding powder, → soaking deodorizing → to separate → finished products.

2. Operation method:

⑴ material selection. Choose mature, dry, moth-free, mildew-free, non-febrile, non-deteriorating garlic.

⑵ pick-up. Pedicle, split, peel underwear, rinse with clean water, remove impurities, floating skin and other substandard garlic.

⑶ is broken. Use a grinder (or stone mill) to break the garlic into a paste.

⑷ drying. Put the garlic paste into the oven or drying room, dry it gently, control the temperature at 60-65 ℃, bake for 6-8 hours, turn it every 2 hours, so that the garlic paste is heated evenly, and strictly prevent the garlic paste from being charred or carbonized when the temperature is too high.

⑸ grinder. Feed the dried garlic lake into a grinder and grind it into powder, pass through a screen of 80-100 mesh, and place it in a non-iron or aluminum container.

⑹ immersion deodorization. The garlic powder was sealed and soaked in 30-40 °wine for 6 hours to deodorize (the ratio of garlic powder to wine was 1:3).

⑺ separation. By using the dumping method or filtration method, the upper layer solution after static separation of the soaked orange or light yellow solution is taken out, which is the original solution of odorless allicin, which can continue to be sealed and stored in a cool place.

2. Low temperature method

1. Technological process: fresh garlic → selects →, crushes →, presses, takes garlic juice →, deodorizes →, separates → product.

2. Operation method:

⑴ pick-up. In the same way as the normal temperature method, the picked garlic grains are dried.

⑵ is broken. After the dried garlic is broken by a crusher, squeeze the juice by the press and add water appropriately.

⑶ deodorization. Put the garlic liquid into a container and deodorize it at 5-10 ℃ for 5 days.

⑷ extraction. The deodorized garlic liquid was prepared according to the proportion of rapeseed oil or soybean oil 20kg added per 50kg, then quickly stirred in a blender, then left for 5 days, and after the solution was delaminated, it was filtered and separated, that is, the upper layer was edible vegetable oil. The lower layer is a translucent, yellowish odorless allicin solution, sealed and placed in a cool place.