Integrated production method of garlic oil and gold silver garlic crisp

Abstract

This invention discloses an integrated production method for garlic oil and crispy garlic (gold and silver) in the field of food processing and compound seasoning technology. Garlic is sorted, cleaned, and sliced ​​at low temperature, then separated into golden and silver garlic streams. The golden garlic stream undergoes low-temperature extraction, solid-liquid separation, and garlic oil refining to obtain garlic oil, while the solid phase is colored to obtain crispy garlic. The silver garlic stream undergoes color-protecting blanching, dehydration, and drying to obtain crispy garlic. Both can be packaged separately or in combination. The supporting system includes a processing unit, a central control system, and a waste heat recovery unit, achieving automation and energy recycling. This invention achieves 100% raw material utilization, produces products with rich flavor, is highly efficient and energy-saving, has wide applications, and enhances product added value.

Description

Technical Field

[0001] This invention relates to the field of food processing and compound seasoning technology, specifically to an integrated production method for garlic oil and crispy garlic. Background Technology

[0002] Garlic, a crop with flavoring, nutritional, and medicinal value, has its processed products widely used in food, catering, and condiments. Among these, garlic oil and fried garlic are the two most competitive products in the market. Garlic oil is rich in fat-soluble flavor compounds such as allicin and ajoene, with a strong and penetrating flavor, making it a core ingredient in compound seasonings. Fried garlic, on the other hand, is characterized by its crispy texture and rich garlic aroma, suitable for various occasions such as ready-to-eat meals and catering condiments. The market demand for both continues to rise.

[0003] Currently, in the garlic deep-processing industry, the production of garlic oil and garlic crisps mostly employs separate processes, failing to achieve integrated and coordinated production. Furthermore, traditional production processes suffer from numerous technical defects, making it difficult to meet the market's diverse demands for product quality, production efficiency, and environmental friendliness. Traditional garlic oil production primarily utilizes high-temperature steam distillation, which requires crushing garlic before high-temperature distillation extraction. This process not only leads to the decomposition of heat-sensitive flavor compounds in garlic, resulting in a monotonous garlic oil flavor and loss of active ingredients, but also generates a large amount of garlic residue waste, with a raw material utilization rate of less than 60%, causing serious resource waste. Some manufacturers have attempted to use solvent extraction to extract garlic oil, but this carries the risk of solvent residue, and the extracted garlic residue cannot be reused in the preparation of high-quality garlic crisps, further reducing the added value of the raw materials.

[0004] Traditional garlic crisp production mainly relies on simple frying or roasting processes. In the early days, even traditional methods such as smoking with rice straw and husks were used. Although this could create a certain smoky flavor, it had problems such as long production cycle, difficulty in controlling the heat, uneven color, and poor hygiene, and it could not achieve large-scale production.

[0005] Therefore, we propose an integrated production method for garlic oil and crispy garlic. Summary of the Invention

[0006] The purpose of this invention is to provide an integrated production method for garlic oil and crispy garlic, in order to solve the problems mentioned in the background art.

[0007] To achieve the above objectives, the present invention provides the following technical solution: an integrated production method for garlic oil and crispy garlic, comprising the following steps: (1) Raw material pretreatment: Garlic raw materials are sorted, washed, and sliced ​​at low temperature to obtain garlic slices; (2) Raw material diversion processing: The garlic slices are diverted to the golden garlic raw material line and the silver garlic raw material line; (3) Preparation of raw materials and garlic oil: The raw materials of garlic slices were extracted at low temperature to obtain an extraction mixture. After solid-liquid separation, crude garlic oil and raw materials of garlic were obtained respectively. The crude garlic oil was refined to obtain finished garlic oil. (4) Preparation of silver garlic raw material: After blanching the silver garlic raw material garlic slices for color protection, dehydrate and dry at low temperature to obtain silver garlic raw material; (5) Preparation of crispy garlic: The garlic raw material is fried or roasted at low temperature to obtain crispy garlic; (6) Preparation of Silver Garlic Crisps: Season or leave unseasoned silver garlic raw materials to obtain silver garlic crisps; (7) Preparation of finished products: Pack the golden garlic crisps and silver garlic crisps separately or mix them in proportion to obtain the finished products.

[0008] Preferably, in step (2), the ratio of garlic slices diverted between the gold garlic raw material line and the silver garlic raw material line is (4-8):(6-2), and more preferably 6:4.

[0009] Preferably, in step (3), the low-temperature extraction uses edible vegetable oil as the solvent, the mass-volume ratio of garlic slices to solvent is 1:(2-4), the temperature is 40-50℃, the time is 60-120 minutes, and the pressure is 0.3-0.5 MPa; the solid-liquid separation uses three-phase centrifugation, the speed is 4000-5000 r / min; the purification uses molecular distillation, the temperature is 80-100℃, and the vacuum degree is ≤50 Pa.

[0010] Preferably, in step (4), the color-protecting bleaching temperature is 90-98℃ and the time is 60-120 seconds. The color-protecting solution is an aqueous solution containing 0.3-0.8% citric acid and 0.1-0.3% ascorbic acid. The low-temperature drying is vacuum drying, with a temperature of 50-60℃ and a vacuum degree of -0.09MPa to -0.1MPa, until the moisture content is ≤6%.

[0011] Preferably, in step (5), the low-temperature frying temperature is 125-145℃ and the time is 30-60 seconds, and the roasting and coloring temperature is 130-150℃ and the time is 2-5 minutes; the coloring endpoint is based on the color value b* of the garlic raw material reaching 30-45.

[0012] Preferably, in step (6), the amount of salt, sugar and monosodium glutamate added during seasoning accounts for 1-2%, 0.5-1% and 0.2-0.5% of the total weight of the raw garlic, respectively.

[0013] Preferably, in step (7), the mass ratio of the golden garlic crisp to the silver garlic crisp is (2:8) to (8:2), preferably 3:7 or 5:5.

[0014] Preferably, the integrated production system includes a raw material pretreatment unit, a diversion unit, a golden garlic processing line, a silver garlic processing line, a mixing and blending unit, a central control system, and a waste heat recovery unit. The golden garlic processing line sequentially includes a low-temperature extraction unit, a first solid-liquid separation unit, a garlic oil refining unit, and a coloring treatment unit. The silver garlic processing line sequentially includes a color-protecting blanching unit and a dehydration and drying unit. The central control system is communicatively connected to each equipment unit. The waste heat recovery unit connects the garlic oil refining unit and the coloring treatment unit to the dehydration and drying unit, recovering waste heat for drying the silver garlic raw materials.

[0015] Preferably, the coloring processing unit is an intelligent temperature-controlled fryer or roasting machine equipped with an online color detection device, the mixing and blending unit is a double-helix mixer equipped with an online moisture detection and proportion control device, and the central control system is based on a PLC or industrial computer, which can collect and adjust process parameters in real time.

[0016] Preferably, the product is pure gold garlic crisp, pure silver garlic crisp, or a mixture of gold and silver garlic crisp; the color value of gold garlic crisp is b*30-45 and the fat content is 20-30%; the color value of silver garlic crisp is L*≥80 and the fat content is ≤5%; the mass ratio of gold garlic crisp to silver garlic crisp in the mixed garlic crisp is (2:8) to (8:2).

[0017] Compared with the prior art, the beneficial effects of the present invention are: 1. By combining the pretreatment of "compound enzymatic hydrolysis-Maillard reaction" with segmented gradient frying and low-temperature extraction processes, not only is the original pungent aroma and traditional caramel aroma of garlic preserved, but also the complex flavors of roasted garlic, meat, and caramel are added, solving the pain points of the single flavor of traditional garlic oil and the poor preservation of the flavor of silver garlic. The garlic oil and garlic crisps have a synergistic and unified flavor, forming a three-dimensional and full garlic aroma system, and the flavors of golden garlic crisps and silver garlic crisps are clearly differentiated to meet different taste needs.

[0018] 2. Simultaneously produce four high-value products: finished garlic oil, golden garlic crisps, silver garlic crisps, and a mixture of golden and silver garlic crisps. Golden garlic crisps are crispy and fragrant, while silver garlic crisps are soft, chewy, and spicy. The two can be packaged individually or in combination to meet diverse market demands. Through precise parameter control, the garlic crisps have a moderate oil absorption rate and do not burn, solving the problems of traditional garlic crisps being dry, hard, greasy, and having uneven taste, resulting in more stable product quality.

[0019] 3. By adopting differentiated processing of raw materials, the full value of garlic raw materials is utilized, and no waste such as garlic residue is generated, which is in line with the concept of green manufacturing. The garlic oil extraction and garlic crisp preparation processes are coupled and linked. The extracted garlic raw materials can be directly used to prepare garlic crisp. The flavor substances produced by enzymatic hydrolysis and Maillard reaction are bidirectionally enriched in garlic oil and garlic crisp, improving the utilization rate of raw material flavor and reducing production costs. Moreover, the resulting flavorful garlic oil and multi-layered garlic crisp can be used as the core base material of high-quality compound seasonings, which can be directly used in products such as hot pot dipping sauce, noodle sauce, barbecue sauce, and pre-made vegetable seasoning packets, significantly improving the flavor quality and market competitiveness of end products. Attached Figure Description

[0020] Figure 1 This is a process flow diagram of the present invention; Figure 2 This is a quality testing diagram of garlic oil according to the present invention; Figure 3 This is a quality inspection image of the Golden Garlic Crisp of this invention; Figure 4 This is an analysis diagram of the experimental results of the deep-frying process of the crispy garlic of the present invention; Figure 5 This is a graph showing the mixing ratio of golden garlic crisps and silver garlic crisps in this invention. Detailed Implementation

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Please see Figure 1-5 This invention provides a technical solution: an integrated production method for garlic oil and crispy garlic, comprising the following steps: (1) Raw material pretreatment: Garlic raw materials are sorted, cleaned and sliced ​​at low temperature to obtain garlic slices. By sorting and cleaning the garlic raw materials, impurities and moldy parts are removed to ensure the purity of the raw materials. The low temperature slicing process is adopted to cut garlic slices of uniform thickness at 0-10℃, which can effectively inhibit the activity of alliinase in garlic, prevent the garlic slices from browning, and retain the inherent flavor precursor substances of garlic, laying the foundation for subsequent processing. (2) Raw material diversion processing: The garlic slices are diverted to the golden garlic raw material line and the silver garlic raw material line. According to the different quality requirements of golden garlic crisp and silver garlic crisp, the pre-treated garlic slices are diverted to the golden garlic raw material line and the silver garlic raw material line according to the preset mass ratio (4-8:6-2, preferably 6:4) to achieve the special allocation of raw materials, avoid the mutual influence of a single processing method on the flavor and color of the two garlic crisps, and provide a premise for subsequent differentiated processing. (3) Preparation of raw garlic and garlic oil: The raw garlic slices from the raw garlic production line are extracted at low temperature to obtain an extraction mixture. After solid-liquid separation, crude garlic oil and raw garlic are obtained separately. The crude garlic oil is refined to obtain the finished garlic oil. The raw garlic slices from the raw garlic production line are extracted at low temperature using edible vegetable oil as a solvent at 40-50℃ and 0.3-0.5MPa for 60-120 minutes. The solubility of oil in fat-soluble flavor substances (such as allicin and ajoene) in garlic is utilized to achieve efficient extraction of flavor substances, forming a mixture containing... The garlic oil extraction mixture is separated into crude garlic oil and solid-phase golden garlic raw material through three-phase centrifugation (4000-5000 r / min), achieving oil-solid separation. The crude garlic oil is refined by molecular distillation (80-100℃, vacuum degree ≤50Pa) to remove impurities, small-molecule odor substances, and excess solvent, yielding a high-purity, flavorful finished garlic oil. The separated solid-phase golden garlic raw material adsorbs some oil, providing a foundation for the subsequent coloring process to form the caramelized flavor and golden color of crispy golden garlic. (4) Preparation of Silver Garlic Raw Material: After blanching the garlic slices from the Silver Garlic Raw Material Line for color protection, the garlic slices are dehydrated and dried at low temperature to obtain Silver Garlic Raw Material. The garlic slices from the Silver Garlic Raw Material Line are treated with color protection blanching. The garlic slices are placed in a color protection solution containing 0.3-0.8% citric acid and 0.1-0.3% ascorbic acid and blanched at 90-98℃ for 60-120 seconds. By deactivating alliinase activity and inhibiting oxidation reaction, the browning of the garlic slices is prevented, and its white color and spicy flavor are preserved. After blanching, the garlic slices are dehydrated and dried at low temperature under vacuum (50-60℃, vacuum degree -0.09 to -0.1MPa) to control the moisture content to ≤6%. This not only avoids the growth of microorganisms and extends the shelf life, but also preserves the soft and chewy texture and original spicy flavor of Silver Garlic, thus obtaining qualified Silver Garlic Raw Material. (5) Preparation of crispy garlic: The garlic raw material is deep-fried or roasted at low temperature to obtain crispy garlic. The garlic raw material is treated by deep-frying at low temperature (125-145℃, 30-60 seconds) or roasting at low temperature (130-150℃, 2-5 minutes). The Maillard reaction is used to make the reducing sugar and amino acid in the raw material react to form a golden color (color value b*30-45) and a caramel flavor. At the same time, the crispy texture is achieved by high temperature dehydration to obtain crispy garlic. (6) Preparation of Silver Garlic Crisps: The silver garlic raw material is seasoned or not seasoned to obtain silver garlic crisps. The silver garlic raw material can be seasoned (1-2% salt, 0.5-1% sugar, 0.2-0.5% monosodium glutamate) or not seasoned according to the requirements. After seasoning, the seasoning is evenly stirred to make the seasoning adhere to the surface of the raw material, retaining its spiciness and pure white color (color value L*≥80) to obtain silver garlic crisps. (7) Finished product preparation: Pack the golden garlic crisps and silver garlic crisps separately or mix them in proportion to obtain the finished product. According to market demand, pack the golden garlic crisps and silver garlic crisps separately or mix them evenly in a preset ratio (2:8 to 8:2, preferably 3:7 or 5:5) to achieve diversified product output. During the mixing process, ensure that the flavors and textures of the two garlic crisps complement each other to form a composite characteristic that combines caramel and spiciness, crispness and softness.

[0023] Reference embodiment: In step (2), the ratio of garlic slices diverted between the gold garlic raw material line and the silver garlic raw material line is (4-8):(6-2), preferably 6:4. The preferred ratio of 6:4 can achieve the optimal synergy of garlic oil yield, gold garlic crisp flavor and silver garlic crisp yield, realize the special allocation of raw materials, and avoid the mutual influence of single processing method on the flavor and color of the two garlic crisps.

[0024] Reference Example: In step (3), edible vegetable oil is used as solvent for low-temperature extraction. The mass-volume ratio of garlic slices to solvent is 1:(2-4). The temperature is 40-50℃. The mild low-temperature and high-pressure environment can promote the dissolution of fat-soluble flavor substances (such as allicin and ajoene) into the oil while avoiding the decomposition of flavor substances. The time is 60-120 minutes and the pressure is 0.3-0.5 MPa. The solid-liquid separation adopts three-phase centrifugation separation with a speed of 4000-5000 r / min. The density difference between oil, solid and water is used to achieve efficient separation of crude garlic oil and raw garlic. This speed setting can avoid the waste of garlic oil caused by incomplete centrifugation or the excessive oil content of raw garlic. The refining adopts molecular distillation with a temperature of 80-100℃ and a vacuum degree ≤50 Pa. The low-temperature and high-vacuum environment can remove impurities, small molecule odor substances and excess solvent, while retaining the core flavor components of garlic oil, resulting in high-purity and flavorful finished garlic oil.

[0025] Reference Example: In step (4), the color-protecting blanching temperature is 90-98℃ and the time is 60-120 seconds. The color-protecting solution is an aqueous solution containing 0.3-0.8% citric acid and 0.1-0.3% ascorbic acid. Low-temperature drying is vacuum drying at a temperature of 50-60℃ and a vacuum degree of -0.09 MPa to -0.1 MPa. The solution is dried until the moisture content is ≤6%. Citric acid can adjust the pH value of the system and inhibit the activity of oxidase. Ascorbic acid can act as an antioxidant. The two work together to achieve dual color protection and prevent the garlic slices from browning. The blanching parameters of 90-98℃ and 60-120 seconds can quickly deactivate alliinase activity and inhibit oxidation reaction. At the same time, it can prevent the garlic slices from becoming soft and mushy and losing flavor due to excessive blanching, thus preserving their white color and spicy flavor.

[0026] Reference Example: In step (5), the low-temperature frying temperature is 125-145℃ and the time is 30-60 seconds. The roasting and coloring temperature is 130-150℃ and the time is 2-5 minutes. The coloring endpoint is based on the color value b* of the garlic raw material reaching 30-45. The degree of Maillard reaction is controlled so that the reducing sugar and amino acids in the raw material react appropriately to form a golden color (color value b* 30-45) and a caramel flavor. At the same time, the crispy texture is achieved by rapid dehydration at high temperature. This avoids the burning and flavor deterioration caused by excessively high temperature, and the insufficient coloring and soft texture caused by excessively low temperature. The coloring endpoint is based on the color value b* of the garlic raw material reaching 30-45. This parameter can quantify the coloring effect and ensure that the garlic crisps have a uniform color and stable quality.

[0027] Reference Example: In step (6), the amount of salt, sugar and monosodium glutamate added during seasoning accounts for 1-2%, 0.5-1% and 0.2-0.5% of the total weight of the raw materials of silver garlic, respectively. The flavor is balanced by salt, the spiciness is neutralized by sugar and the freshness is enhanced by monosodium glutamate, and the flavor characteristics of the silver garlic itself are not masked. After seasoning, the seasoning is evenly stirred to make the seasoning adhere to the surface of the raw materials, retaining its spiciness and white color (color value L*≥80), and the silver garlic crisp is obtained.

[0028] Reference Example: In step (7), the mass ratio of the golden garlic crisp and the silver garlic crisp is (2:8) to (8:2), preferably 3:7 or 5:5. The ratio of 3:7 or 5:5 is the optimal ratio obtained based on sensory evaluation test. The 3:7 ratio can highlight the spiciness of the silver garlic and meet the needs of light taste. The 5:5 ratio can achieve a balanced combination of caramel and spiciness, which can meet the taste of the general public and achieve diversified product output. During the mixing process, the flavor and taste of the two garlic crisps are complementary, forming a compound characteristic that combines caramel and spiciness, crispness and softness.

[0029] Reference embodiment: An integrated production system includes a raw material pretreatment unit, a diversion unit, a golden garlic processing line, a silver garlic processing line, a mixing and blending unit, a central control system, and a waste heat recovery unit. The golden garlic processing line sequentially includes a low-temperature extraction unit, a first solid-liquid separation unit, a garlic oil refining unit, and a coloring treatment unit. The silver garlic processing line sequentially includes a color-protecting blanching unit and a dehydration and drying unit. The central control system is communicatively connected to each equipment unit. The waste heat recovery unit connects the garlic oil refining unit, the coloring treatment unit, and the dehydration and drying unit, recovering waste heat for drying the silver garlic raw materials. The coloring treatment unit is an intelligent temperature-controlled fryer or roasting machine equipped with an online colorimetric detection device. The mixing and blending unit is a double-helix mixer equipped with an online moisture detection and proportioning control device. The central control system is based on a PLC or industrial computer and can collect and adjust process parameters in real time. The raw material pretreatment unit (sorter, washing machine, low-temperature slicer) completes the pretreatment of garlic raw materials and outputs qualified garlic slices. The diversion unit (equipped with a quantitative conveying pump and proportional control valve) receives the garlic slices and accurately diverts them to the golden garlic processing line and the silver garlic processing line according to a preset ratio. In the golden garlic processing line, the low-temperature extraction unit completes the extraction of flavor substances from the garlic slices, the first solid-liquid separation unit achieves oil-solid separation, the garlic oil refining unit completes the purification of garlic oil, and the coloring treatment unit achieves the coloring of the golden garlic raw materials. In the silver garlic processing line, the color-protecting blanching unit completes the color protection of the garlic slices, and the dehydration and drying unit completes the dehydration and drying. The mixing and blending unit receives the golden garlic crisps and the silver garlic crisps and mixes them evenly according to the ratio. The central control system (based on PLC or industrial computer) communicates with each equipment unit and collects data in real time. Key parameters for each process stage (temperature, time, rotation speed, pressure, flow ratio, etc.) are automatically adjusted according to preset standards to ensure stable process parameters. The coloring unit is equipped with an online colorimetric detection device to monitor the colorimetric value of the garlic raw material in real time and feed it back to the central control system to achieve precise control of the coloring degree. The mixing and blending unit is equipped with an online moisture detection and ratio control device to ensure accurate mixing ratio and product moisture content meets standards, avoiding batch quality fluctuations. The system adds a waste heat recovery unit, which connects the garlic oil refining unit and / or the coloring unit to the dehydration and drying unit to recover the waste heat generated during garlic oil refining and garlic coloring. After heat exchange treatment, the waste heat is used in the drying process of the garlic raw material, realizing energy recycling and reducing production energy consumption.

[0030] Reference Example: The product is pure gold garlic crisp, pure silver garlic crisp, or a mixture of gold and silver garlic crisp; the color value of gold garlic crisp is b*30-45 and the fat content is 20-30%; the color value of silver garlic crisp is L*≥80 and the fat content is ≤5%; the mass ratio of gold garlic crisp to silver garlic crisp in the mixed garlic crisp is (2:8) to (8:2).

[0031] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. An integrated production method for garlic oil and crispy garlic, characterized in that, Includes the following steps: (1) Raw material pretreatment: Garlic raw materials are sorted, washed, and sliced ​​at low temperature to obtain garlic slices; (2) Raw material diversion processing: The garlic slices are diverted to the golden garlic raw material line and the silver garlic raw material line; (3) Preparation of raw materials and garlic oil: The raw materials of garlic slices were extracted at low temperature to obtain an extraction mixture. After solid-liquid separation, crude garlic oil and raw materials of garlic were obtained respectively. The crude garlic oil was refined to obtain finished garlic oil. (4) Preparation of silver garlic raw material: After blanching the silver garlic raw material garlic slices for color protection, dehydrate and dry at low temperature to obtain silver garlic raw material; (5) Preparation of crispy garlic: The garlic raw material is fried or roasted at low temperature to obtain crispy garlic; (6) Preparation of Silver Garlic Crisps: Season or leave unseasoned silver garlic raw materials to obtain silver garlic crisps; (7) Preparation of finished products: Pack the golden garlic crisps and silver garlic crisps separately or mix them in proportion to obtain the finished products.

2. The integrated production method according to claim 1, characterized in that: In step (2), the ratio of garlic slices diverted between the gold garlic raw material line and the silver garlic raw material line is (4-8):(6-2), preferably 6:

4.

3. The integrated production method according to claim 1 or 2, characterized in that: In step (3), the low-temperature extraction uses edible vegetable oil as solvent, the mass-volume ratio of garlic slices to solvent is 1:(2-4), the temperature is 40-50℃, the time is 60-120 minutes, and the pressure is 0.3-0.5 MPa; the solid-liquid separation is carried out by three-phase centrifugation at a speed of 4000-5000 r / min; the purification is carried out by molecular distillation at a temperature of 80-100℃ and a vacuum degree of ≤50 Pa.

4. The integrated production method according to claim 1, characterized in that: In step (4), the color-protecting bleaching temperature is 90-98℃ and the time is 60-120 seconds. The color-protecting solution is an aqueous solution containing 0.3-0.8% citric acid and 0.1-0.3% ascorbic acid. The low-temperature drying is vacuum drying, with a temperature of 50-60℃ and a vacuum degree of -0.09 MPa to -0.1 MPa, until the moisture content is ≤6%.

5. The integrated production method according to claim 1, characterized in that: In step (5), the oil temperature for low-temperature frying is 125-145℃ and the time is 30-60 seconds; the temperature for roasting and coloring is 130-150℃ and the time is 2-5 minutes; the coloring endpoint is based on the color value b* of the garlic raw material reaching 30-45.

6. The integrated production method according to claim 1, characterized in that: In step (6), the amount of salt, sugar and monosodium glutamate added during seasoning accounts for 1-2%, 0.5-1% and 0.2-0.5% of the total weight of the raw materials of silver garlic, respectively.

7. The integrated production method according to claim 1, characterized in that: In step (7), the mass ratio of the golden garlic crisp to the silver garlic crisp is (2:8) to (8:2), preferably 3:7 or 5:

5.

8. A system for implementing the integrated production method according to any one of claims 1-7, characterized in that, The system includes a raw material pretreatment unit, a diversion unit, a golden garlic processing line, a silver garlic processing line, a mixing and blending unit, a central control system, and a waste heat recovery unit. The golden garlic processing line sequentially includes a low-temperature extraction unit, a first solid-liquid separation unit, a garlic oil refining unit, and a coloring treatment unit. The silver garlic processing line sequentially includes a color-protecting blanching unit and a dehydration and drying unit. The central control system is communicatively connected to each equipment unit. The waste heat recovery unit connects the garlic oil refining unit, the coloring treatment unit, and the dehydration and drying unit to recover waste heat for drying the silver garlic raw materials.

9. The system according to claim 8, characterized in that: The coloring unit is an intelligent temperature-controlled fryer or roasting machine, equipped with an online color detection device. The mixing and blending unit is a double-helix mixer, equipped with an online moisture detection and proportion control device. The central control system is based on a PLC or industrial computer and can collect and adjust process parameters in real time.

10. A gold and silver garlic crisp product prepared by the method according to any one of claims 1-7, characterized in that: The product is pure gold garlic crisp, pure silver garlic crisp, or a mixture of gold and silver garlic crisp; the color value of gold garlic crisp is b*30-45 and the fat content is 20-30%; the color value of silver garlic crisp is L*≥80 and the fat content is ≤5%; the mass ratio of gold garlic crisp to silver garlic crisp in the mixed garlic crisp is (2:8) to (8:2).

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