Processing method of garlic powder

Abstract

The invention relates to a processing method of garlic powder, which can effectively solve the problem that the effective components of garlic can not only be maintained, but also can ensure that the garlic is not deteriorated and is convenient to eat and carry when being processed, and the method comprises the following steps: sorting, carrying out ultrasonic treatment, preparing small particles, drying, pulverizing, inspecting and packaging. The raw materials are rich, the preparation method is easy to operate, the garlic powder is effectively prepared, the obtained product keeps the original flavor and effective components of garlic, carrying and eating are convenient, the economic and edible value of garlic is improved, and remarkable economic and social benefits are achieved.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a method for processing garlic powder. Background Art

[0002] Garlic is a perennial herb of the Allium genus of the Amaryllis family. It is a favorite food seasoning. The allicin in garlic is the main substance that produces spicy taste. This spicy taste can remove fishy smell and greasiness and awaken the taste buds. During the cooking process, garlic can also produce a variety of flavor substances such as sulfur-containing compounds, adding a rich taste layer to the dishes. It is widely planted in my country. Practice has proved that garlic is a high-quality food. It contains allicin, which has a broad-spectrum antibacterial and antibacterial effect. It can effectively inhibit the growth and reproduction of harmful bacteria such as Escherichia coli and Salmonella. It can also enhance immune function and improve the body's resistance. It has certain antioxidant properties and can slow down the aging of blood vessels and skin. Garlic is also a widely used medicinal material. It has the effects of eliminating food stagnation and sterilizing insects. It is recorded in herbal books such as "Newly Revised Materia Medica" and "Compendium of Materia Medica". However, because garlic is not easy to preserve and store, it is easy to deteriorate and not easy to carry. It often needs to be stored in cold storage, and the storage cost is high. Therefore, how to process garlic so as to not only keep the effective ingredients of garlic but also ensure that it does not deteriorate and is easy to eat and carry to meet people's needs for garlic is a technical problem that needs to be seriously solved. Summary of the invention

[0003] In view of the above situation, in order to overcome the shortcomings of the prior art, the purpose of the present invention is to provide a processing method for converting garlic into garlic powder. Since garlic is easy to sprout and has high storage cost in cold storage, through experiments and research, garlic is made into garlic powder, which not only can maintain the garlic components, but also does not deteriorate, and is easy to eat and carry.

[0004] The technical solution solved by the present invention is a method for processing garlic powder, the steps are: (1) Sorting Inspect the garlic and select the garlic without damage, rot or deterioration, and remove the small, pest-infected or damaged garlic to ensure the quality of the raw materials and meet the processing requirements; (2) Ultrasonic treatment After sorting, the garlic that meets the processing requirements is peeled, washed with clean water (clear water) for 2-3 times, and then ultrasonically cleaned for 15-20 minutes to remove dirt, dust and impurities attached to the surface; (3) Making small particles The ultrasonically treated garlic was crushed in a crusher for 15-20 minutes into small particles with a diameter of no more than 5 mm; (4) Drying Dry the garlic pellets in the sun or dry them in a baking room at 20-45℃ to reduce the moisture content to below 14%. (5) Flour making The dried garlic particles are further ground into powdered garlic powder using a grinder, and the particle size of the garlic powder is controlled to be less than 200 μm; (6) Inspection The prepared garlic powder was tested again and the moisture content was found to be below 14%. The composition and various indicators of the garlic powder met the national standards.

[0005] (7) Packaging The qualified garlic powder is packaged and stored as finished products.

[0006] The invention has abundant raw materials and is easy to operate in the preparation method, and is effectively used for preparing garlic powder. The obtained product not only maintains the original flavor and effective components of garlic, but is also convenient to carry and eat, thereby improving the economic and edible value of garlic and having significant economic and social benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0007] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0008] The specific aspects of the present invention are described in detail below in conjunction with the accompanying drawings and embodiments.

[0009] The present invention is specifically implemented by the following examples: Example

[0010] A processing method of garlic powder comprises the following steps: (1) Sorting Inspect the garlic and select the garlic with intact size and no rot or deterioration for peeling. Strictly check the quality of the raw materials to ensure that they meet the processing requirements; (2) Ultrasonic treatment The sorted garlic that meets the processing requirements is peeled, washed twice with clean water, and then ultrasonically cleaned for 20 minutes to remove dirt, dust and impurities attached to the surface; (3) Making small particles The ultrasonically treated garlic was crushed in a crusher for 18 min to form small particles with a diameter of no more than 5 mm; (4) Drying Dry the garlic pellets in the sun or in a drying oven at 20-45°C to reduce the moisture content to below 14%.

[0011] (5) Flour making The dried garlic granules are further ground into powdered garlic powder using a grinder, and the powder particles are controlled below 200 μm and sent to the packaging workshop.

[0012] (6) Inspection The garlic powder is tested again to find that the moisture content is below 14%, and the composition and various indicators of the garlic powder meet the national standards; a. Sensory indicators Appearance: Garlic powder should be brown or off-white, light yellow uniform powder, uniform dry powder, without lumps; Odor: It has the strong spicy smell inherent in garlic powder, without any foreign smell; Impurities: No impurities visible to the naked eye; b. Physical and chemical indicators Moisture: The moisture content of garlic powder is less than 14%, that is, the moisture content of every 100g of garlic powder is less than 14g, to ensure the stability and shelf life of the product; Particle size: The passing rate of garlic powder through 80 mesh sieve is ≥95%, or the specified particle size is through 60-100 mesh sieve; (7) Packaging The garlic powder that passes the inspection will be packaged and stored as a finished product. When packaging, use packaging made of non-toxic materials that meet food safety requirements, lined with plastic textile bags or cartons to ensure the hygiene and safety of the product during transportation and storage. The product name, factory name, gross weight, production date, and shelf life are marked on the packaging so that consumers can understand the basic information of the product and use it correctly.

[0013] It should be pointed out that the above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technician familiar with the profession can make changes or modify the technical contents disclosed above into equivalent embodiments with equivalent changes without departing from the scope of the technical solution of the present invention, which all fall within the protection scope of the present invention.

[0014] The invention has abundant raw materials, and the preparation method is easy to operate. The invention is effectively used for preparing garlic powder, has good product quality, can maintain the original flavor and effective ingredients of garlic, is convenient to carry and eat, and has a shelf life of more than two years after field testing, which is 1-2 times longer than that of unprocessed garlic. Among the effective ingredients, alliin accounts for 0.8%-1.8% of the dry weight of garlic, and the content of allicin is 0.8-0.9%. Compared with the prior art, the invention has the following significant improvements: 1. Garlic powder is easier to store than fresh garlic, less likely to deteriorate, and can preserve its flavor and nutrition for a long time. When using, garlic powder is easier to measure and control the dosage, and is suitable for quick addition during cooking.

[0015] 2. Garlic powder can add a rich garlic flavor to various dishes without increasing humidity. It is suitable for a variety of cooking methods such as soups, stews, meat marinades and salad dressings, and has a wide range of uses.

[0016] 3. The active ingredients such as allicin in garlic powder are similar to those of fresh garlic, and have health benefits such as antibacterial, antiviral and antioxidant.

[0017] 4. By processing into powder, the active ingredients in garlic powder may be more stable and easier to be absorbed and utilized by the human body.

[0018] 5. Garlic powder can not only be used for seasoning, but also is easy to absorb. The content of various ingredients is more concentrated, which is more beneficial to people's health. It improves the economic and edible value of garlic, has significant economic and social benefits, and has broad prospects for promotion and application.

Claims

1. A method for processing garlic powder, comprising the steps of: (1) Sorting Inspect the garlic and select the garlic without damage, rot or deterioration, and remove the small, pest-infected or damaged garlic to ensure the quality of the raw materials and meet the processing requirements; (2) Ultrasonic treatment After sorting, the garlic that meets the processing requirements is peeled, washed with clean water (clear water) for 2-3 times, and then ultrasonically cleaned for 15-20 minutes to remove dirt, dust and impurities attached to the surface; (3) Making small particles The ultrasonically treated garlic was crushed in a crusher for 15-20 minutes into small particles with a diameter of no more than 5 mm; (4) Drying Dry the garlic pellets in the sun or dry them in a baking room at 20-45℃ to reduce the moisture content to below 14%. (5) Flour making The dried garlic particles are further ground into powdered garlic powder using a grinder, and the particle size of the garlic powder is controlled to be less than 200 μm; (6) Inspection The prepared garlic powder was tested again and the moisture content was found to be below 14%. The composition and various indicators of the garlic powder met the national standards.

2. (7) Packaging The qualified garlic powder is packaged and stored as finished products.

3. The processing method of garlic powder according to claim 1, characterized in that, The steps are: (1) Sorting Inspect the garlic and select the garlic with intact size and no rot or deterioration for peeling. Strictly check the quality of the raw materials to ensure that they meet the processing requirements; (2) Ultrasonic treatment The sorted garlic that meets the processing requirements is peeled, washed twice with clean water, and then ultrasonically cleaned for 20 minutes to remove dirt, dust and impurities attached to the surface; (3) Making small particles The ultrasonically treated garlic was crushed in a crusher for 18 min to form small particles with a diameter of no more than 5 mm; (4) Drying Dry the garlic pellets in the sun or in a drying oven at 20-45°C to reduce the moisture content to below 14%.

4. (5) Flour milling The dried garlic granules are further ground into powdered garlic powder using a grinder, and the powder particles are controlled below 200 μm and sent to the packaging workshop.

5. (6) Inspection The garlic powder is tested again to find that the moisture content is below 14%, and the composition and various indicators of the garlic powder meet the national standards; a. Sensory indicators Appearance: Garlic powder should be brown or off-white, light yellow uniform powder, uniform dry powder, without lumps; Odor: It has the strong spicy smell inherent in garlic powder, without any foreign smell; Impurities: No impurities visible to the naked eye; b. Physical and chemical indicators Moisture: The moisture content of garlic powder is less than 14%, that is, the moisture content of every 100g of garlic powder is less than 14g, to ensure the stability and shelf life of the product; Particle size: The passing rate of garlic powder through 80 mesh sieve is ≥95%, or the specified particle size is through 60-100 mesh sieve; (7) Packaging The garlic powder that passes the inspection will be packaged and stored as a finished product. When packaging, use packaging made of non-toxic materials that meet food safety requirements, lined with plastic textile bags or cartons to ensure the hygiene and safety of the product during transportation and storage. The product name, factory name, gross weight, production date, and shelf life are marked on the packaging so that consumers can understand the basic information of the product and use it correctly.

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