Bacterium-reducing method for dehydrated garlic products

The technology of a product and garlic slices is applied in the field of bacteria reduction of dehydrated garlic products.

Inactive Publication Date: 2016-06-15
XUZHOU LUJIAN DEHYDRATED VEGETABLE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a bacteria reduction process for dehydrated garlic products to solve the problem that the total number of colonies of dehydrated garlic products exceeds the standard. At the same time, the color and nutritional quality of the dehydrated garlic products after the bacte

Method used

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  • Bacterium-reducing method for dehydrated garlic products
  • Bacterium-reducing method for dehydrated garlic products
  • Bacterium-reducing method for dehydrated garlic products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Use the dehydrated garlic flakes whose total number of bacterial colonies exceeds the standard value of 0.5-1lgcfu / g after processing as raw material, and carry out ozone reduction process treatment:

[0022] Place the dehydrated garlic slices in a closed space, and continuously inject ozone, so that when the ozone concentration in the space reaches 20mg / m3, start timing, and when the processing time reaches 30min, take out the samples and pack the processed samples. The total number of colonies of dehydrated garlic slices can be reduced by about 1 lgcfu / g, and there is no significant difference in color, protein content, and rehydration ratio. Although allicin has slightly decreased, the change is small.

[0023] Table 1 Ozone reduction of bacteria in dehydrated garlic slices

[0024]

Embodiment 2

[0026] After the processing is completed, the total number of detected bacterial colonies exceeds the standard, but the dehydrated garlic slices exceeding the standard by 1-2 lg (cfu / g) are used as raw materials for ozone reduction process treatment:

[0027] First place the dehydrated garlic slices in a closed space, continuously inject ozone, and measure the ozone concentration. When the ozone concentration in the space reaches 40mg / m 3 When the time is up to 90 minutes, the total number of colonies in dehydrated garlic slices can be reduced by about 1.5-2 lgcfu / g. There is no significant difference in color, protein content, and rehydration ratio. decreased, but the change was small.

[0028] Table 2 Ozone reduction of dehydrated garlic slices

[0029]

Embodiment 3

[0031] After processing, the dehydrated garlic slices whose total number of colonies exceeds the standard to 2-3 lgcfu / g are used as raw materials, and the ozone combined with superheated steam is used to reduce bacteria:

[0032] First place the sample in a closed space, inject ozone so that the ozone concentration in the space reaches 40mg / m3, start timing, and when the treatment time reaches 30min, treat it with superheated steam at 115°C for 1min, and then send it to an oven for 1h at 60°C. The total number of colonies in dehydrated garlic slices can be reduced by about 2-3 lgcfu / g, the color changes slightly, and the protein content and rehydration ratio have no significant changes. Although allicin has decreased, the change is small.

[0033] Table 3 Bacteria reduction of dehydrated garlic slices by ozone combined with superheated steam

[0034]

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PUM

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Abstract

The invention relates to a method for reducing bacteria in dehydrated garlic slices, belonging to the technical field of food processing. Mainly, the dehydrated garlic products (dehydrated garlic slices and garlic granules) obtained by hot air drying are treated with ozone alone or combined with superheated steam to obtain dehydrated garlic products that meet the requirements of the total number of colonies. It is suitable for dehydrated garlic slices, dehydrated garlic granules, etc. products. At room temperature (25°C), place dehydrated garlic products in a closed space with a concentration of 20-40 mg/m 3 Ozone treatment for 30-90 minutes can reduce the total number of colonies of dehydrated garlic products by 0.5-1.5 lgcfu/g; use ozone combined with superheated steam to reduce bacteria in dehydrated garlic products, first place dehydrated garlic products in a closed space, and use 20-40mg /m 3 Ozone treatment for 20 to 90 minutes, followed by treatment with superheated steam at 105°C to 115°C for 1 to 5 minutes, can reduce the total number of colonies in dehydrated garlic products by 2 to 3 lg cfu/g.

Description

technical field [0001] The invention relates to a method for reducing bacteria of dehydrated garlic products, belonging to the technical field of food processing. Background technique [0002] Garlic is not only a condiment, but also a natural medicine. It is a commonly used condiment in the diet and food processing of consumers at home and abroad. At present, the garlic products exported by our country are mainly dehydrated garlic flakes, garlic granules, garlic powder and so on. Although the output of garlic in my country is large, the collection of raw materials has not formed a corresponding system. The quality of processed raw materials varies greatly, and pollution is prone to occur in the processing and cleaning process, resulting in the total number of colonies of finished garlic products not being kept at a relatively low state. As the quality requirements of export products continue to increase, the requirements for microbial content are also gradually raised. In ...

Claims

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Application Information

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IPC IPC(8): A23B7/152A23B7/005A23L3/3445A23L3/16
CPCA23B7/152A23B7/0053A23L3/165A23L3/3445
Inventor 韩永斌张静林王书兰葛北方葛以兵
Owner XUZHOU LUJIAN DEHYDRATED VEGETABLE CO LTD
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