Garlic crisp chips and processing method thereof

The technology of garlic chips and garlic chips is applied in the field of garlic chips and their processing, which can solve the problems of large loss of garlic nutrients, long drying time and high production cost, and achieve good market prospects, low cost and bright color. Effect

Active Publication Date: 2014-04-09
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, hot air drying accounts for the largest proportion, but the products obtained by this traditional processing method are single, the drying time is long, and the efficiency is low, resulting in a relatively large loss of garlic nutrients.
Moreover, the hot air drying method consumes a lot of energy. Domestic dehydration processing enterprises need energy consumption of 2400-2800kWh / t to produce one ton of dehydrated garlic slices, and the drying time generally takes 7-9h
Although vacuum freeze-drying can better maintain product quality, it consumes a lot of energy and has low production capacity. It generally takes more than 24 hours to completely dehydrate garlic slices. Generally speaking, the production cost is relatively high.

Method used

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  • Garlic crisp chips and processing method thereof
  • Garlic crisp chips and processing method thereof
  • Garlic crisp chips and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] (1) Selection: Remove defective, moth-eaten, and rotten garlic heads, and select complete, similar-shaped, and similarly-sized garlic heads as raw materials for processing.

[0048] (2) Grading: Separate the garlic heads into cloves, and select garlic cloves with similar shapes and sizes.

[0049] (3) Peeling: Peel the garlic cloves carefully to ensure that the surface of the garlic cloves is not damaged, wash the surface of the garlic cloves with clean water, and drain.

[0050] (4) Slicing: Cut the garlic cloves lengthwise into 2-4mm (eg 3mm) garlic slices.

[0051](5) Pretreatment: Soak garlic slices in 10% sodium chloride aqueous solution for 30 minutes, then wash them with running water, and then soak them in 0.6% ascorbic acid aqueous solution for 30 minutes to To achieve the purpose of seasoning and color protection, and finally wash with tap water;

[0052] (6) Pre-drying: put the garlic slices obtained in step (5) into hot air drying equipment for pre-drying,...

Embodiment 2

[0065] (1) Selection: Remove defective, moth-eaten, and rotten garlic heads, and select complete, similar-shaped, and similarly-sized garlic heads as raw materials for processing.

[0066] (2) Grading: Separate the garlic heads into cloves, and select garlic cloves with similar shapes and sizes.

[0067] (3) Peeling: Peel the garlic cloves carefully to ensure that the surface of the garlic cloves is not damaged, wash the surface of the garlic cloves with clean water, and drain.

[0068] (4) Slicing: Cut the garlic cloves lengthwise into 2-4mm (eg 3mm) garlic slices.

[0069] (5) Pretreatment: Soak garlic slices in 10% sodium chloride aqueous solution by mass for 30 minutes to achieve the purpose of seasoning, then wash them with running water, and then place them in 0.1%, cysteine ​​mass percentage concentration 0.02%, ascorbic acid mass percentage concentration 0.15% and water, soak in the mixed color protection solution for 30min to achieve the purpose of color protection. ...

Embodiment 3

[0081] (1) Selection: Remove defective, moth-eaten, and rotten garlic heads, and select complete, similar-shaped, and similarly-sized garlic heads as raw materials for processing.

[0082] (2) Grading: Separate the garlic heads into cloves, and select garlic cloves with similar shapes and sizes.

[0083] (3) Peeling: Peel the garlic cloves carefully to ensure that the surface of the garlic cloves is not damaged, wash the surface of the garlic cloves with clean water, and drain.

[0084] (4) Slicing: Cut the garlic cloves lengthwise into 2-4mm (eg 3mm) garlic slices.

[0085] (5) Pretreatment: Soak garlic slices in 6% sodium chloride aqueous solution for 30 minutes, then wash them with running water; then soak them in 0.6% ascorbic acid aqueous solution for 30 minutes, then After washing with flowing water, soak in soybean oil for 30 minutes to achieve seasoning and color protection, and then wash with tap water;

[0086] (6) Pre-drying: put the garlic slices obtained in step...

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PUM

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Abstract

The invention discloses garlic crisp chips and a processing method thereof. The method comprises the following steps: peeling and slicing garlic raw materials to obtain garlic slices; and sequentially performing pretreatment, pre-drying, sizing and after-drying to obtain the garlic crisp chips. Compared with the conventional process flow, the process flow of the method has the advantages that the drying time is greatly shortened; the production cost is reduced; and a garlic crisp chip product has a good market application prospect. Nutrient substances in the raw materials of the garlic crisp chips are well kept. The garlic crisp chip product looks good, smells goods, tastes good, and is crisp. Different flavors of products can be prepared according to market requirements.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to garlic chips and a processing method thereof. Background technique [0002] Garlic belongs to the genus Allium in the Liliaceae family. It is a perennial herb with a pungent smell. Its bulbs are used as medicine. Our country is rich in garlic variety resources. After years of cultivation and domestication, many famous and high-quality garlic varieties have been formed, such as Xinjiang Baipi, Shandong Cangshan Puke, Shanghai Jiading Baipi, Shandong Jinxiang Baipi, Shaanxi Caijiapo garlic, etc. Garlic's unique medicinal and health benefits stem from its chemical composition. The main bioactive substances of garlic are organic sulfides, and there are more than 30 kinds. The functional components of garlic can be divided into two categories, one is volatile compounds, such as fat-soluble organic sulfides and thiosulfinates, etc.; the other is non-volatile compounds, such as water-solu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L19/03A23L33/00A23P30/32A23V2002/00A23V2300/10A23V2200/048A23V2250/708A23V2250/1614A23V2250/0616A23V2250/154
Inventor 毕金峰周林燕易建勇周沫郭小宁吴昕烨陈晓旭
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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