Two-stage processing method for improving content of S-allyl aminothiopropionic acid in garlics

The invention discloses a two-stage processing method for improving the content of S-allyl aminothiopropionic acid in garlics. The method comprises the steps that ultrasonic treatment is performed atthe first stage; garlic particles are treated for 2 to 4h by ultrasonic waves with the frequency being 20 to 60kHz and the power being 450W at 25 DEG C; heating ripening is performed at the second stage; the garlic particles subjected to ultrasonic treatment are ripened for 7 to 15 days at the temperature of 40 to 50 DEG C. The processing garlics prepared according to the method have the almost same appearance as fresh garlics; the content of the S-allyl aminothiopropionic acid in the garlics is more than three times than that of unprocessed garlics. 本发明公开了种提高大蒜中-烯丙基半胱胺酸含量的两阶段加工方法，包含：第阶段超声波处理，将大蒜颗粒于25℃下以频率20-60 kHz、功率450W的超声波处理2-4小时；及第二阶段加热熟成，将经过超声波处理的大蒜颗粒于40-50℃的温度下进行熟成7~15天，根据本发明方法制得的加工蒜头具有与新鲜大蒜几乎相同的外观，而其中的-烯丙基半胱胺酸含量已高出未加工大蒜约3倍以上。