Abstract:The experiment examined the effects of microwave heating and blanching combined with different crushing methods on the quality of garlic puree. The quality was determined by the relative content of allicin，the intensity of greenness and browning.The results showed that the heat treatment and the method of slicing of garlic had significant effects on the quality of garlic puree. The browning of garlic puree and the oxidation process could be effectively controlled and delayed by the heat treatment.Furthermore，the effect of microwave heating was better than blanching treatment. The breaking treatment methods were closely related to the greening of garlic puree，of which the pattern of blanching treatment of garlic clove prior to crush can effectively control the greening of garlic puree. The results had shown that the garlic cloves treated at 540 W for 60 s by microwave heating before crushing was the best way to control the quality of garlic puree. The method can not only control the quality and maintain the spicy taste of garlic，but also prevent the deterioration of garlic puree flavor and color change effectively，providing an important reference for the quality assurance and loss reduction processing of garlic products.