METHOD TO INHIBIT GREENING OF CRUSHED GARLIC AND THE CRUSHED GARLIC MADE THEREBY

摘要

A method of inhibiting greening in chopped garlic by mixing garlic powder and onion powder is provided to stop greening caused by sulfur compounds of garlic and allinase enzyme by supplying LF synthase from onion while maintaining original taste and flavor of garlic without a pH control and thermal treatment process which uses chemical additives. Garlic is peeled and washed and freeze-dried onion powder is prepared. Then 1 to 2.5wt%, preferably 1.4 to 1.6wt % by weight of garlic is mixed with 1 to 2.5% by weight of onion powder and the mixture is stored at 2 to 6deg.C.