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Preparation method of dried garlics

A technology of garlic and garlic cloves, applied in food science, preservation of fruits/vegetables through dehydration, etc., can solve the problems of reduced allicin retention rate, reduced biological activity, etc., and achieves uniform drying moisture distribution, simple processing process, and high drying efficiency. Effect

Pending Publication Date: 2020-08-14
TIANJIN FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, when garlic is sliced ​​or cut, some alliin will be hydrolyzed by alliinase to generate unstable allicin and other unstable thiosulfinic acid esters, making the dried garlic Reduced retention of allicin, thereby reducing its biological activity

Method used

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  • Preparation method of dried garlics
  • Preparation method of dried garlics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of preparation method of dried garlic, its process flow chart is as follows figure 1 Specifically, it includes the following steps:

[0049] (1) Garlic pretreatment: take garlic with no residue, no insects, no rot, and peel off the garlic, and select garlic cloves with similar sizes;

[0050] (2) Pre-drying: spread the garlic cloves evenly in the polypropylene container, then place the polypropylene container covered with garlic cloves on the transmission belt, and send it to the hot air-radio frequency drying system, set the distance between the two plates to 90mm, and turn on the radio frequency Turn off the radio frequency after 6 minutes, turn on the hot air system, the temperature of the hot air is 50°C, turn on the hot air system for 12 minutes, and then turn it off to obtain pre-dried garlic cloves with a moisture content of 31%;

[0051] (3) Variable temperature and pressure difference puffing: spread the pre-dried garlic cloves evenly on the screen of t...

Embodiment 2

[0053] A preparation method of dried garlic, comprising the following steps:

[0054] (1) Garlic pretreatment: take garlic cloves without residue, insects, and rot, and peel them, and choose garlic cloves with similar sizes.

[0055] (2) Pre-drying: spread the garlic cloves evenly in the polypropylene container, then place the polypropylene container covered with garlic cloves on the conveyor belt, and send it to the hot air-radio frequency drying system, set the distance between the two plates to 100mm, and turn on the radio frequency Turn off the radio frequency after 6 minutes, turn on the hot air system, the temperature of the hot air is 60°C, turn on the hot air system and turn it off after 12 minutes to obtain pre-dried garlic cloves with a moisture content of 30.5%;

[0056] (3) Puffing with variable temperature and pressure difference: spread the pre-dried garlic evenly on the screen of the expansion tube of the variable temperature and pressure difference puffing mach...

Embodiment 3

[0058] A preparation method of dried garlic, comprising the following steps:

[0059] (1) Garlic pretreatment: take garlic with no residue, no insects, no rot, and peel off the garlic, and select garlic cloves with similar sizes;

[0060] (2) Pre-drying: spread the garlic cloves evenly in the polypropylene container, then place the polypropylene container covered with garlic cloves on the conveyor belt, and send it to the hot air-radio frequency drying system, set the distance between the two plates to 70mm, and turn on the radio frequency After 3 minutes, turn off the radio frequency, turn on the hot air system, the temperature of the hot air is 55°C, turn on the hot air system and turn it off after 10 minutes, and obtain pre-dried garlic cloves with a moisture content of 40%;

[0061] (3) Variable temperature and pressure difference puffing: spread the pre-dried garlic cloves evenly on the screen of the expansion tube of the variable temperature and pressure difference puffi...

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Abstract

The invention belongs to the technical field of food production, and particularly relates to a preparation method of dried garlics. The preparation method of the dried garlics provided by the invention comprises the steps of pretreatment, pre-drying and variable-temperature pressure-difference puffing drying. The preparation method is characterized in that according to pre-drying and variable-temperature pressure-difference puffing drying, garlic cloves obtained through pre-treatment are subjected to pre-drying and variable-temperature pressure-difference puffing drying. The method of the invention omits a slicing or cutting process; the garlic cloves obtained through pre-treatment are directly subjected to pre-drying and variable-temperature pressure-difference puffing drying; a fire-newscheme is provided for the preparation of the dried garlics; and an original idea of performing drying after slicing or cutting is broken. The method has the advantages that the nutritional ingredients of the garlics are completely maintained; in addition, the problem that parts of alliin are subjected to enzymolysis by alliinase in the slicing process to produce instable allicin is avoided; and meanwhile, the occurrence of the problem that a great amount of waste water is generated since a cutter needs to be cleaned after slicing is avoided.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a preparation method of dried garlic. Background technique [0002] Garlic (garlic) belongs to the bulb of the Allium plant garlic (Alium Sativam L.) in the Liliaceae family. Garlic has a special spicy smell, which can promote digestion, increase appetite, and effectively inhibit or kill some Gram-positive and negative bacteria and bacteria. Many fungi. Modern medicine has confirmed that garlic has various functions such as anti-inflammatory, sterilizing, anti-virus, lowering blood pressure, anti-oxidation, anti-thrombosis, anti-tumor, and regulating immunity of the body, and has significant health care and medicinal value. Recent studies have also found that garlic can prevent the synthesis of nitrosamines in the human body and prevent the proliferation of cancer cells in the human body, so it also has anti-cancer effects. This effect that garlic has is rel...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23L19/00
CPCA23B7/02A23L19/03
Inventor 张立娟王玥玮刘元程杨郝惠阳胡彬
Owner TIANJIN FOOD RES INST
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