Preparation method of high-content alliin garlic slice
A technology for alliin and garlic slices, which is applied in the field of preparation of high-content alliin garlic slices, can solve the problems of low alliin content in garlic slices, low alliin conversion rate, difficult color control and the like, and achieves product color. Controllable, good appearance and stable color
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[0021] Example 1
[0022] ⑴ Raw material processing: fresh garlic removes the stalk, splits, peels, and removes the film coat;
[0023] ⑵High temperature enzyme inactivation: Put the garlic obtained in step ⑴ in a closed container. The volume percentage of the garlic in the closed container is 80%. Steam water at 100°C and heat for 10 minutes. After cooling, take out the garlic;
[0024] ⑶Slicing: Cut the garlic obtained in step (2) into 2mm thick slices;
[0025] ⑷Drying: Firstly, the garlic sliced in step ⑶ is microwaved for 8min under the microwave conditions of vacuum degree 30pa and microwave frequency of 2450MHz±50MHz, and then the garlic sliced in step ⑶ is dried under vacuum degree of 15pa and temperature of 40℃. To the moisture content ≤7%, the finished product is obtained.
Example Embodiment
[0026] Example 2
[0027] ⑴ Raw material processing: fresh garlic removes the stalk, splits, peels, and removes the film coat;
[0028] (2) Enzyme-killing at high temperature: Put the garlic obtained in step (1) in a closed container, the volume percentage of which is 70% of the volume in the closed container, and steam at 110℃ for heating for 3 minutes, and then take out the garlic after cooling;
[0029] ⑶Slicing: Cut the garlic obtained in step (2) into 3mm thick slices;
[0030] ⑷Drying: First immerse the sliced garlic in step ⑶ in a Vc solution with a mass concentration of 0.03% for 10 seconds, and control the temperature of the Vc solution at 10°C, and then put the sliced garlic in step ⑶ at a vacuum of 40pa and a microwave frequency of 2450MHz ± Under the microwave condition of 50MHz, microwave treatment for 9min, and then the garlic sliced in step (3) is dried under the conditions of vacuum degree 20pa and temperature 40℃ to moisture content ≤7%, and the finished product...
Example Embodiment
[0031] Example 3
[0032] ⑴ Raw material processing: fresh garlic removes the stalk, splits, peels, and removes the film coat;
[0033] ⑵High temperature enzyme inactivation: Put the garlic obtained in step ⑴ in a blast drying box, heat it at 105°C for 40 minutes, and take out the garlic after cooling;
[0034] ⑶Slicing: Cut the garlic obtained in step (2) into 4mm thick slices;
[0035] ⑷Drying: first immerse the sliced garlic in step ⑶ in a Vc solution with a mass concentration of 0.05% for 5 seconds, and control the temperature of the Vc solution at 4℃, and then put the sliced garlic in step ⑶ at a vacuum of 60pa and a microwave frequency of 2450MHz ± Under the microwave condition of 50MHz, microwave treatment for 15min, and then the garlic sliced in step (3) is dried to moisture content ≤7% under the conditions of vacuum degree of 30pa and temperature of 45℃ to obtain the finished product.
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