Garlic is the bulb of Allium sativum L., a plant in the Liliaceae family. It is native to West Asia and Central Asia and has a history of over two thousand years since Zhang Qian brought garlic back to China to settle in the Western Regions during the Han Dynasty. At present, China's garlic production accounts for over 70% of the global total production. According to the color of the outer skin of the bulb, garlic can be divided into two types: purple skin garlic and white skin garlic. The garlic cloves of purple skin garlic are small but large, with a strong spicy taste; White garlic comes in two types: large and small, with a milder spicy taste. This study aims to discuss the chemical composition of garlic, preparation methods of extracts, and their applications in food processing, in order to provide reference for the development and utilization of garlic and its extracts.
01
The chemical and nutritional components of garlic
Garlic is rich in nutrients, containing trace elements such as thiamine, riboflavin, niacin, allicin, citral, selenium, and germanium. It contains about 0.2% volatile oil, and the main component of the oil is allicin. Garlic capsaicin has a bactericidal effect and is produced by the hydrolysis of allicin in garlic by alliinase. Garlic also contains some special substances with physiological activity, such as superoxide dismutase, which makes garlic have physiological effects such as antibacterial, anti-inflammatory, anti-cancer, treatment and prevention of cardiovascular diseases, improving the immune function of somatic cells, and protecting the liver. Garlic is known as a "natural antibiotic" and is recommended by Time magazine as one of the top ten best nutritional foods.
02
Preparation method of garlic extract
1. Garlic extract
Garlic extract refers to the general term for the crude extract of garlic that is extracted using organic solvents or water after being crushed. The main extract of garlic is allicin, which is mainly composed of diallyl sulfide and is an extremely unstable organic sulfide. After 20 hours at room temperature (20 ℃), it almost completely decomposes, and the decomposition rate accelerates when heated. Therefore, the extraction and preservation of allicin are relatively difficult, as it is one of the important components in garlic extract that plays an antimicrobial role. 2. Preparation of garlic extract
At present, the main methods for extracting allicin include steam distillation, solvent extraction, and supercritical CO2 extraction. Among them, steam distillation is one of the commonly used methods due to its low cost, simple equipment, and good stability; The supercritical CO2 extraction method is safe, reliable, easy to operate, and widely used in fields such as food and medicine. Supercritical CO2 fluid extraction technology is a new type of extraction and separation technology, which has the advantages of no solvent residue and good retention of effective ingredients in raw materials. It is widely used in the food industry for extracting and preparing various high value-added foods. Using garlic as raw material and combining ethanol extraction with supercritical CO2 purification to extract allicin, continuous supercritical CO2 extraction and purification of allicin can be achieved. Garlic is mixed with other seasonings to create various sauces, giving dishes a unique flavor. Mix garlic paste with salt, monosodium glutamate, sugar, etc. to make a light yellow white garlic sauce, which can be used as a flavor dish; Garlic mixed with soy sauce, sweet noodle sauce, red chili, and sesame oil to create a sauce colored flavor dish; Garlic and fermented soybeans, oyster sauce, ginger, and other ingredients are mixed to make a light brown garlic and fermented soybeans sauce, which is widely used in mixed and stir fried dishes; Garlic mince mixed with spicy sauce, cumin powder, sesame powder, black pepper powder, five spice powder, sugar and other ingredients in water to create a thin garlic minced barbecue sauce. The taste is fresh, salty, slightly spicy, with a strong garlic aroma, especially suitable for pairing with meat and shelled cartilage seafood; Garlic powder is mixed with olive oil, salt, and chopped parsley to make a fresh and salty garlic bread sauce. It can be applied to baguette slices for a better taste after baking.
03
The Application of Garlic and Its Extracts in Food Processing
The main ingredient used in cooking seasoning is the spicy taste of garlic, especially when mixed with vegetables. In fact, the role of garlic in food processing and cooking goes far beyond that. It plays a unique role in food preservation, compound flavor blending, and sauce making. 1. Application in food preservation
Garlic has the function of disinfection, sterilization, and enhancing immunity. Chen Hongsheng et al. applied the antioxidant capacity of garlic to the preservation process of chilled meat, measured its microbial and physicochemical indicators, and combined sensory evaluation to determine the preservation and antioxidant effects of garlic extracts at different concentrations on chilled meat. The experimental results show that when the concentration of garlic extract is 2%, it has good antibacterial and antioxidant effects on chilled meat, and has little effect on the color of the meat. Li Tingting et al. conducted a study on the effect of garlic extract on the quality of refrigerated vegetable fish balls. The experiment added garlic extract of different mass concentrations to vegetable fish balls and compared the changes in indicators (sensory indicators, microbial indicators, chemical indicators, etc.) of each experimental group under 4 ℃ refrigeration conditions. The results showed that the best preservation effect was achieved when the amount of garlic extract added was 200 mg/kg, which could extend the shelf life of fish balls by 7-8 days; Compare the total number of bacteria PH value According to quality indicators such as TBA and TVB-N, it was found that garlic extract can effectively inhibit bacterial growth and slow down the oxidation and deterioration of proteins, fats, and other substances during the refrigeration and preservation process of fish balls. Using shiitake mushrooms as raw materials, the effect of different concentrations of garlic extracts on the preservation of shiitake mushrooms was studied. The results showed that garlic extracts of different concentrations could effectively inhibit the respiratory intensity, cell membrane permeability, weight loss rate, and decay index of shiitake mushrooms. They could also reduce changes in the appearance quality of shiitake mushrooms and delay their decay. Among them, garlic extracts with a material to liquid ratio (g/mL) of 1:5 had the best preservation effect on shiitake mushrooms. Garlic extract not only has antibacterial and preservative effects, but also regulates the physiological metabolism of fruits and vegetables, maintaining their good quality. Feng Deming et al. applied the alcohol extract of allicin to the preservation of soy products and achieved good results. 2. Create a unique aroma
Research has found that garlic, after being fried in oil at 150-160 ℃, contains thioether compounds that can form a special taste and aroma. The cooking of garlic flavored broccoli, garlic flavored pork ribs, garlic flavored fish and shrimp, etc., utilizes this characteristic. The effect of different cooking methods on allicin was determined using the sulfur determination method. The results showed that the most suitable cooking method for garlic was microwave heating, and the method that caused the greatest damage to allicin was deep frying. The cooking method of "garlic explosion" is to quickly heat garlic puree at high oil temperatures to produce a fragrance. This method is often used in the cooking of leafy vegetables and stem vegetables, such as garlic puree lettuce, garlic puree amaranth, garlic fried oatmeal, etc. The combination of allicin and vegetables gives dishes a unique flavor. 3. Sterilization and disinfection effects in cold dishes
The allicin and active ingredients such as ajoene in garlic and thioethers in garlic oil can effectively inhibit the activity of acylase or lipid metabolism by reacting with cysteine, and have inhibitory or bactericidal effects on various pathogenic fungi and bacteria. The antibacterial components allicin and allicin in garlic have strong bactericidal effects on pathogenic intestinal bacteria such as Shigella and Salmonella. Therefore, they are widely used in cold dish making. However, during use, the amount of garlic used should be based on the premise that it does not damage the flavor of the food and does not destroy the original taste of the food. 4. Application in complex flavor profiles
Research has found that the spicy taste of allicin can form various complex flavor types when paired with soy sauce, vinegar, scallions, ginger, etc., such as fish aroma, strange taste, etc., achieving good results. Garlic mixed with pickled chili peppers, soy sauce, salt, monosodium glutamate, sugar, ginger, etc. can form a fish flavored compound, with both salty, sweet, sour, and spicy flavors, and a strong onion, ginger, and garlic aroma. The fish flavored type has a wide range of applications, and can be used in poultry dishes, livestock dishes, vegetarian dishes, poultry egg dishes, etc. It is not only suitable for hot dishes such as fish flavored shredded meat and fish flavored chicken feet, but also suitable for making cold dishes. Garlic mixed with seasonings such as soy sauce, salt, sugar, and sesame oil can form a unique flavor pattern - a strange taste. Weiwei is one of the commonly used flavor types pioneered in Sichuan. Because it integrates multiple flavors, each flavor is balanced and harmonious, it is praised with the word "Weiwei" to describe its wonderful taste. Its characteristics are the balance and coordination of salty, sweet, numb, spicy, sour, fresh, and fragrant. It is often used in cold dishes, such as Weiwei bitter gourd, Weiwei peanuts, etc. 5. Mix with other seasonings to make various sauces
Qiao Aixia et al. studied the optimal process parameters for extracting allicin using ethanol extraction method. Through single factor experiments and orthogonal experiments, a mathematical model was established with allicin extraction rate as the target value and enzyme hydrolysis temperature, enzyme hydrolysis time, extraction temperature, and extraction time as factors, providing a scientific basis for the full development and utilization of allicin. 6. It plays a role in removing fishy and odorous ingredients in cooking
Many regions in our country add garlic when cooking raw materials with a fishy or pungent smell, such as braised catfish with garlic, garlic paste with white meat, etc., to achieve the effect of removing fishy and odor, because the allicin, pyruvate, and ammonia in garlic can dissolve the trimethylamine that produces the pungent and pungent smell. Garlic puree is mixed with salt and chili oil to make garlic oil sauce, which is mainly used in white cooked dishes after seasoning with fermented soybeans. Garlic oil can be used to prepare seasoning sauces or make dishes, playing a role in enhancing aroma and removing off flavors. Garlic oil is a volatile essential oil obtained through distillation and processing. It is a light red to light orange clear oily liquid with a strong pungent odor and a special garlic aroma. This odor is generated by the decomposition of allicin by alliinase, and its main components are diphenylene disulfide and methacrylene disulfide. At present, research on garlic in food processing mainly focuses on food preservation and seasoning techniques, and research on deep processing and utilization is still far from sufficient. The effective and safe natural active ingredients in garlic can be effectively developed and utilized, which has a profound impact on the development of garlic health foods and dishes.
Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, Plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,Homology of medicine and food,beverages and other business services.
For more information about inulin, please contact us!
Email:marketing@huikes.com
2024-05-27
Shaanxi Huike Botanical Development Co., Ltd.
