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Production method of crisp black garlic slices by using variable temperature and pressure difference puffing and drying technology

A technology of variable temperature and pressure difference puffing and black garlic slices, which is applied in the fields of application, food forming, food science, etc., can solve problems that have not been reported before, achieve broad market prospects, prevent and treat high blood pressure, and maintain the effects of intestinal ecology

Inactive Publication Date: 2017-09-19
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research on black garlic is mostly focused on black garlic manufacturing and processing technology, research and development of black garlic sauce, black garlic concentrated juice and other products, but there is no research on black garlic drying processing technology, especially pressure difference puffed dried black garlic chips. to report

Method used

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  • Production method of crisp black garlic slices by using variable temperature and pressure difference puffing and drying technology
  • Production method of crisp black garlic slices by using variable temperature and pressure difference puffing and drying technology
  • Production method of crisp black garlic slices by using variable temperature and pressure difference puffing and drying technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for producing black garlic crisps by utilizing variable temperature and pressure difference puffing and drying technology, the process parameters of which are as follows:

[0034] Pretreatment conditions: slice thickness: 3mm;

[0035] Constant temperature drying temperature: 50°C;

[0036] Constant temperature drying time: 4h;

[0037] Variable temperature and pressure difference expansion conditions:

[0038] Expansion temperature: 65°C;

[0039] Expansion time: 4.5h;

[0040] Pressure difference: 0.1MPa;

[0041] Dead time: 10min;

[0042] Evacuation temperature: 55°C;

[0043] Evacuation time: 90min.

[0044] Specific steps are as follows:

[0045] (1) Pretreatment conditions: slice the black garlic to obtain garlic slices; place the garlic slices in a constant temperature drying oven at a temperature of 50°C and dry for 4 hours to obtain pretreated black garlic slices;

[0046] (2) Conditions for variable temperature and pressure difference puffin...

Embodiment 2

[0048] A method for producing black garlic crisps by utilizing variable temperature and pressure difference puffing and drying technology, the process parameters of which are as follows:

[0049] Pretreatment conditions: slice thickness: 3mm;

[0050] Constant temperature drying temperature: 50°C;

[0051] Constant temperature drying time: 4h;

[0052] Variable temperature and pressure difference expansion conditions:

[0053] Expansion temperature: 60°C;

[0054] Expansion time: 4.0h;

[0055] Pressure difference: 0.1MPa;

[0056] Dead time: 10min;

[0057] Evacuation temperature: 60°C;

[0058] Evacuation time: 60min.

[0059] Specific steps are as follows:

[0060] (1) Pretreatment conditions: slice the black garlic to obtain garlic slices; place the garlic slices in a constant temperature drying oven at a temperature of 50°C and dry for 4 hours to obtain pretreated black garlic slices;

[0061](2) Conditions for variable temperature and pressure difference puffing...

Embodiment 3

[0063] A method for producing black garlic crisps by utilizing variable temperature and pressure difference puffing and drying technology, the process parameters of which are as follows:

[0064] Pretreatment conditions: slice thickness: 3mm;

[0065] Constant temperature drying temperature: 50°C;

[0066] Constant temperature drying time: 4h;

[0067] Variable temperature and pressure difference expansion conditions:

[0068] Expansion temperature: 55°C;

[0069] Expansion time: 4.0h;

[0070] Pressure difference: 0.1MPa;

[0071] Dead time: 10min;

[0072] Evacuation temperature: 50°C;

[0073] Evacuation time: 80min.

[0074] Specific steps are as follows:

[0075] (1) Pretreatment conditions: slice the black garlic to obtain garlic slices; place the garlic slices in a constant temperature drying oven at a temperature of 50°C and dry for 4 hours to obtain pretreated black garlic slices;

[0076] (2) Variable temperature and pressure difference puffing conditions: p...

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Abstract

The present invention relates to a production method of crisp black garlic slices by using a variable temperature and pressure difference puffing and drying technology. Technological parameters are as follows: a pretreatment condition is as follows: thicknesses of the slices are 3 plus or minus 0.5 mm; a constant temperature drying temperature is 50 DEG C; a constant temperature drying time is 4 h; and a variable temperature and pressure difference puffing condition is as follows: a puffing temperature is 55-65 DEG C; a puffing time is 4.0-4.5 h; a pressure difference is 0.1 MPa; a stagnation time is 10 min; a vacuumization temperature is 50-60 DEG C; and a vacuumization time is 60-90 min. The method uses black garlics as a raw material, and the constant temperature drying is combined with the variable temperature and pressure difference puffing technology, thus the prepared crisp black garlic slices are loose in texture structures, bright in color and luster, crisp in mouthfeel, and unique in fragrance. The crisp black garlic slices are free of irritant garlic taste and good and crisp in mouthfeel, have effects of moistening intestines and relaxing bowels, and preventing aging and oxidation, are broad in market prospects, and have a great significance for enhancing people's body health.

Description

technical field [0001] The invention belongs to the technical field of food production, in particular to a method for producing black garlic crisps by utilizing the technology of variable temperature and pressure difference puffing and drying. Background technique [0002] my country is the world's largest garlic planting country, and its output accounts for 1 / 4 of the world's total output. According to statistics, the national garlic planting area is about 120,000 hectares, with a total output of 540,000 tons, and the export volume ranks fourth in the world. Garlic has important physiological functions and medicinal value such as broad-spectrum sterilization, protection of cardiovascular system, anti-cancer, anti-virus, and enhancement of body immunity. At present, in order to increase the utilization rate of garlic and remove the bad smell of garlic itself, garlic can be reprocessed to meet the needs of the market. The main finished products include fresh garlic products ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23P30/30
Inventor 张民崔婷婷吴涛刘锐
Owner TIANJIN UNIV OF SCI & TECH
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