Composite garlic powder processing method

A processing method and garlic powder technology, which are applied in the field of food processing, can solve the problems of less compound garlic powder products, etc., and achieve the effects of improving the taste effect, improving the seasoning effect and high stability.

Inactive Publication Date: 2016-10-26
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the development of compound garlic powder products is still relatively small in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0014] Example 1. Proceed according to the following steps: (1) Weigh 60kg of garlic and 20kg of onion, select, peel, wash, slice, preserve color and flavor, drain, freeze, microwave freeze-dry, and finely pulverize to make garlic and onion powder ,spare. (2) Formula of color-protecting and flavor-enhancing liquid: 0.08% citric acid, 0.02% sodium erythorbate, 0.08% vitamin C, 0.8% chicken powder, 3% maltodextrin, 3% β-cyclodextrin, The rest is pure water. (3) Weigh 18 kg of mushrooms, select, wash, blanch, cool, slice, freeze, microwave freeze-dry, and set aside. Weigh 2 kg of peanuts, bake, cool, peel, batch, and pulverize to make powder, and set aside, add sliced ​​mushrooms when batching. (4) Mix the powders manufactured according to steps (1) and (3) to obtain a compound garlic powder product.

example 2

[0015] Example 2. Follow the steps below: (1) Weigh 65kg of garlic and 15kg of onion, select, peel, wash, slice, preserve color and flavor, drain, freeze, microwave freeze-dry, and finely pulverize to make garlic and onion powder ,spare. (2) Formula of color-protecting and flavor-enhancing liquid: 0.06% citric acid, 0.01% sodium erythorbate, 0.08% vitamin C, 0.8% chicken powder, 4% maltodextrin, 3% β-cyclodextrin, The rest is pure water. (3) Weigh 17kg of mushrooms, select, wash, blanch, cool, slice, freeze, microwave freeze-dry, and set aside. Weigh 3 kg of peanuts and make powder through baking, cooling, peeling, batching, and micro-grinding, and set aside, add sliced ​​mushrooms during batching. (4) Mix the powders manufactured according to steps (1) and (3) to obtain a compound garlic powder product.

example 3

[0016] Example 3. Follow the steps below: (1) Weigh 58kg of garlic and 22kg of onion, select, peel, wash, slice, preserve color and flavor, drain, freeze, microwave freeze-dry, and finely pulverize to make garlic and onion powder ,spare. (2) Formula of color-protecting and flavor-enhancing liquid: 0.05% citric acid, 0.03% sodium erythorbate, 0.08% vitamin C, 1.0% chicken powder, 5% maltodextrin, 2% β-cyclodextrin, The rest is pure water. (3) Weigh 19 kg of mushrooms, select, wash, blanch, cool, slice, freeze, microwave freeze-dry, and set aside. Weigh 1 kg of peanuts, bake, cool, peel, batch, and finely pulverize to make a powder, set aside, and add sliced ​​mushrooms when batching. (4) Mix the powders manufactured according to steps (1) and (3) to obtain a compound garlic powder product.

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Abstract

The invention discloses a composite garlic powder processing method. The method includes: subjecting garlic and onions to picking, stripping, cleaning, slicing, color protection, flavor enhancing, freezing, microwave freeze drying and micro-grinding to obtain garlic and onion powder; subjecting mushrooms to picking, cleaning, blanching, cooling, slicing, freezing and microwave freeze drying for standby application; subjecting peanuts to roasting, cooling, shelling, ingredient adding and micro-grinding to obtain powder; mixing the powder to obtain composite garlic powder. By color protection and flavor enhancement of the fresh garlic and onions, discoloration of the garlic and the onions is avoided, garlic taste and delicate flavor are enhanced, and a flavor development effect of the composite garlic powder is improved; by means of microwave freeze drying, a flavoring function of the composite garlic powder is greatly improved. The composite garlic powder can be used as flavoring for home cooking and has advantages of excellent rehydration performance, high stability when serving as flavoring liquid and freeness of layering in short time. In addition, the composite garlic powder has bactericidal and cardiovascular and cerebrovascular healthcare functions and is suitable for being used as flavoring at all seasons.

Description

technical field [0001] The invention relates to a processing method of food seasoning, in particular to a composite garlic powder and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] All over the world, garlic is a spice that people cannot live without. The bulb part of garlic has high nutritional value, rich in allicin, garlic superoxide dismutase (SOD), organic germanium, organic selenium, enzymes and sugars, protein, vitamins, fat and calcium, phosphorus, iron and other mineral elements. In addition, garlic and garlic products also have the functions of killing bacteria, preventing arteriosclerosis, preventing platelet aggregation, anti-diabetes, preventing the formation of thrombus, improving the body's immunity and many other functions. At present, the development of compound garlic powder products is still relatively small in China. Contents of the invention [0003] The object of the present invention...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/10
Inventor 李勇赵节昌李超郑义
Owner XUZHOU UNIV OF TECH
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