Catalytic type infrared sterilization technical method for garlic slices

Abstract

The invention relates to a catalytic type infrared sterilization technical method for garlic slices and belongs to the technical field of processing of agricultural products. The catalytic type infrared sterilization technical method for the garlic slices, provided by the invention, comprises the following steps: selecting fresh garlic with the same size and no mildew and rot; peeling, washing and slicing; putting garlic slices to be sterilized into a sample disc and carrying out catalytic type infrared sterilization to obtain garlic slice products with bacterium content which reaches the standard, wherein the conditions of the catalytic type infrared sterilization are as follows: the temperature of catalytic type infrared generators is 390 DEG C to 400 DEG C, the distance between the sample disc and each of the upper and lower catalytic type infrared generators is 16cm to 20cm and the sterilization time is 120min to 300min. By adopting the catalytic type infrared sterilization technical method for the garlic slices, provided by the invention, garlic products with the bacterium content which reaches the standard can be produced; compared with traditional hot water blanching or steam sterilization, the products have good quality and no chemical residues and water resources can be saved.

Description

technical field [0001] The invention relates to a catalytic infrared sterilization method for garlic slices, which belongs to the technical field of agricultural product processing. Background technique [0002] Garlic is the bulb of the plant garlic in the Liliaceae family. It is rich in allicin, vitamin C, amino acids and other nutrients. It has high medicinal value. It is not only an indispensable condiment in daily life, but also a functional food with various physiological activities. "Compendium of Materia Medica" records: Garlic helps digestion, dispelling cold, invigorating yang, and detoxification. Studies in recent years have shown that garlic also has the effects of anticancer, bactericidal, lowering cholesterol and preventing atherosclerosis. In addition to being eaten fresh, garlic is often processed into garlic juice, dehydrated garlic flakes, garlic powder, etc. Dehydrated garlic flakes are easy to process and can well retain active ingredients such as allici...

AI Technical Summary

Problems solved by technology

[0003] At present, because it is difficult to kill all microorganisms during the drying process of dehydrated vegetables, microorganisms in dehydrated vegetables exceed the standard sometimes, resulting in spoilage and serious economic losses

At present, the commonly used sterilization methods for dehydrated vegetables mainly include high-temperature steam sterilization, hot water blanching sterilization, 60 Co irradiation sterilization, etc., but high-temperature steam and hot water blanching and sterilization will easily lead to a large loss of water-soluble nutrients in dehydrated vegetables and a large change in color, resulting in a decrease in product quality; and 60 Co irradiation sterilization may have chemical residues, which is controversial

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