CN101194703B - Method for producing high quality garlic powder - Google Patents
Method for producing high quality garlic powder Download PDFInfo
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- CN101194703B CN101194703B CN2006101284966A CN200610128496A CN101194703B CN 101194703 B CN101194703 B CN 101194703B CN 2006101284966 A CN2006101284966 A CN 2006101284966A CN 200610128496 A CN200610128496 A CN 200610128496A CN 101194703 B CN101194703 B CN 101194703B
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- garlic
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- allicin
- powder
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Abstract
The invention discloses a method for preparing high quality garlic powder. Firstly, fresh garlic is used as raw material to obtain garlic powder of generating high allicin through slicing, microwave vacuum drying or freeze drying, disintegrating and sieving, secondly, fresh garlic is used as raw material to obtain garlic powder only with alliin which is precursor substance of the allicin through killing enzyme, disintegrating, heated-air drying or fluidized-bed drying or vacuum drying, disintegrating, and disintegrating and sieving, and then the garlic powder which is obtained in the first step and the second step is remixed according to the weight ratio of 1:0.5-1:5. The garlic powder which is prepared by the process has the advantages that the reservation rate of allicin can reach over92%, and the energy-consumption and production cost are low in the process of preparation.
Description
Technical field
The invention belongs to the manufacture method of garlic powder.Background technology
Garlic is a kind of good flavouring and health products, but its holding time is short, and for the energy long preservation, some food enterprises are just made the garlic powder to garlic at present; During fabrication, produce dehydrated garlic and mainly adopt heated-air drying and these two kinds of methods of freeze drying.The temperature of heated-air drying is 60 ℃, and need about 10 hours drying time, owing to be heated for a long time, the allinnase inactivation is more, and allicin content is few in the finished product.The product brown stain of heated-air drying is very serious in addition, has to adopt methods such as stove drying on production technology, greatly reduces its commodity price; And the dehydrated garlic that adopts freeze drying to produce, the loss of allinnase vigor is less, finished product allicin retention rate height, and color, smell and taste are all good, the product price height, but the freeze drying energy consumption is big, and drying time is long, the equipment price costliness.Some are arranged about adopting the report of micro-wave vacuum garlic slice at present both at home and abroad, still, if all adopt micro-wave vacuum, energy consumption and production cost still can not significantly be reduced.
Summary of the invention
The objective of the invention is to, a kind of method that produces high quality garlic powder under the condition that energy consumption and production cost can reduce significantly is provided.
The objective of the invention is to be achieved through the following technical solutions: the method for this manufacturing high quality garlic powder, may further comprise the steps, a, be raw material with the fresh garlic, through section, the thickness of section is 1-4mm, again through micro-wave vacuum or freeze drying, pulverize and sieve to such an extent that particle diameter is the garlic powder of 50-95 height of eye allicin growing amount; B, be raw material, the garlic after the peeling put into 100 ℃ boiling water boil the 2-40min enzyme that goes out with the fresh garlic, again through pulverize, to get particle diameter be the garlic powder that the 55-95 purpose only has the precursor substance alliin of allicin to deposit to dried and screened; C, get the active high garlic powder of allinnase that step a makes, the garlic powder of the precursor substance alliin that allicin is only arranged that makes with step b is composite, in step a, when adopting micro-wave vacuum, its absolute pressure is 5kPa, be dried to moisture when the 6-11%, continue to adopt vacuum drying or heated-air drying to water content less than 4%; When adopting freeze drying, condenser temperature be-50 ℃, and absolute pressure is 10-15Pa, when being dried to final water content 7-14%, continue employing vacuum drying or heated-air drying to water content smaller or equal to 4%; In step b, the garlic rice of the enzyme that goes out smashed to pieces be mashed garlic; Adopt heated-air drying, vacuum drying or fluidized bed drying then, mashed garlic is dried to water content smaller or equal to 4%; The mashed garlic that drying is crossed crushing screening more then, baking temperature is 60-65 ℃ when adopting heated-air drying; Baking temperature is 68-86 ℃ when adopting fluidized bed drying; Be the garlic powder of getting the precursor substance alliin that allicin is only arranged that the active high garlic powder of allinnase that step a makes and step b make in step c, by 1: 0.5-1: 5 weight ratio is composite.
Because the present invention is to be raw material with the fresh garlic, process micro-wave vacuum or freeze drying, pulverizing obtain the active high garlic powder of allinnase; Be again raw material with the fresh garlic, the garlic powder of the precursor substance alliin existence of allicin is only arranged through go out enzyme, pulverizing, heated-air drying or fluidized bed drying or vacuum drying and pulverizing; With both composite garlic powders that forms, the allicin retention rate reaches more than 92% in this garlic powder that utilizes the preparation of enzyme control technology and garlic powder compounded technology, garlic powder quality height adopts the manufacture method among the present invention than only pulverizing method energy consumption and the production cost of making the garlic powder again with micro-wave vacuum significantly reduction to be arranged all.
The specific embodiment
Embodiment 1: in the present embodiment, the method for making high quality garlic powder is: a, be raw material with the fresh garlic, fresh garlic peeling section, its thickness is 1-2mm; When dry, the garlic sheet is adopted micro-wave vacuum, absolute pressure is 4kPa during micro-wave vacuum; Garlic slice should evenly be spread layer carry out thin layer drying on charging tray when dry, in the micro-wave vacuum process, material rotates in microwave dryer with charging tray, rotating speed is 5r/min, be dried to moisture when the 5%-8%, continue to adopt vacuum drying when garlic sheet water content equals 3-4%, absolute pressure is 4kPa during vacuum drying; Then, garlic slice is pulverized, sieved, obtaining particle diameter is 30 purpose garlic powder; The garlic powder that this garlic powder is high allicin growing amount.
B, still with the fresh garlic raw material, earlier through going out enzyme, promptly the garlic after the peeling is put into 100 ℃ boiling water and boil 2min, again the garlic rice of the enzyme that goes out is smashed to pieces to mashed garlic, adopted heated-air drying then, baking temperature is 55 ℃, when mashed garlic being dried to water content equaling 4%; The mashed garlic that drying is crossed is crushing screening again, and obtaining particle diameter is 30 purpose garlic powder.This garlic powder is only to have the precursor substance alliin of allicin to exist and the garlic powder of allinnase inactivation.
C, get the active high garlic powder of allinnase that 1 weight portion is made by step a, the garlic powder of the precursor substance alliin that allicin is only arranged that is made by step b with 0.1 weight portion is composite, they is mixed get product.
Embodiment 2: among the step a of present embodiment, the thickness of fresh garlic section is 3-4mm; When dry; The garlic sheet adopts micro-wave vacuum, and absolute pressure is 6kPa during micro-wave vacuum; In the micro-wave vacuum process, material rotates in microwave dryer with charging tray, rotating speed is 10r/min, be dried to moisture when the 13%-15%, adopt vacuum drying when garlic sheet water content equals 2-3%, garlic slice is pulverized, then sieved, obtaining particle diameter is the garlic powder of the high allicin growing amount of 50 purposes.
Fresh garlic is earlier through going out enzyme in step b, promptly the garlic after the peeling is put into 100 ℃ boiling water and boil 5-8min, again the garlic rice of the enzyme that goes out being smashed to pieces to mashed garlic, adopted heated-air drying, baking temperature then is 95 ℃, when mashed garlic being dried to water content equaling 2-3%; Its crushing screening, obtaining particle diameter is the garlic powder that 50 purposes only have allicin precursor substance alliin.
C, get the active high garlic powder of allinnase that 1 weight portion is made by step a, the garlic powder of the precursor substance alliin that allicin is only arranged that is made by step b with 10 weight portions is composite, they is mixed get product.
Other steps are identical with embodiment 1 with method.
Embodiment 3: among the step a of present embodiment, the thickness of fresh garlic section is 3-4mm; When dry; The garlic sheet adopts micro-wave vacuum, and absolute pressure is 5kPa during micro-wave vacuum; In the micro-wave vacuum process, the drying equipment rotation, rotating speed is 9r/min, fragment is dried to moisture when the 9-11%, continues to adopt vacuum drying when garlic sheet water content equals 1-2%, and garlic slice is pulverized, then sieve, obtaining particle diameter is the garlic powder of the high allicin growing amount of 70 purposes.
Fresh garlic is earlier through going out enzyme in step b, promptly the garlic after the peeling is put into 100 ℃ boiling water and boil 35-40min, again the garlic rice of the enzyme that goes out being smashed to pieces to mashed garlic, adopted heated-air drying, baking temperature then is 60-65 ℃, when mashed garlic being dried to water content equaling 4%; Its crushing screening, obtaining particle diameter is the garlic powder that 80 purposes only have allicin precursor substance alliin.
C, get the active high garlic powder of allinnase that 1 weight portion is made by step a, the garlic powder of the precursor substance alliin that allicin is only arranged that is made by step b with 0.5 weight portion is composite, they is mixed get product.
Other steps are identical with embodiment 1 with method.
Embodiment 4: among the step a of present embodiment, freeze drying is adopted in fresh garlic section back, and condenser temperature is-50 ℃, absolute pressure is 10Pa, the even lay of garlic slice carries out thin layer drying, when being dried to water content and being 7-10%, adopts vacuum drying to water content to equal 4% again; Dried garlic slice sieves after crushed, and obtaining particle diameter is the garlic powder of the high allicin growing amount of 80 purposes.
In step b, the fresh garlic enzyme that goes out is the garlic after the peeling to be put into 100 ℃ boiling water boil 25-32min, again the garlic rice of the enzyme that goes out is smashed to pieces to mashed garlic, adopted fluidized bed drying then, the temperature when dry is 68-70 ℃, when mashed garlic being dried to water content and being 1%-2%; Its crushing screening, obtaining particle diameter is the garlic powder that 85 purposes only have allicin precursor substance alliin.
C, get the active high garlic powder of allinnase that 1 weight portion is made by step a, the garlic powder of the precursor substance alliin that allicin is only arranged that is made by step b with 1 weight portion is composite, they is mixed get product.
Other steps are all identical with embodiment 1 with method or process conditions.
Embodiment 5: among the step a of present embodiment, freeze drying is adopted in fresh garlic section back, and condenser temperature is-50 ℃, absolute pressure is 15Pa, and it is 14% o'clock that garlic slice is dried to water content, adopts heated-air drying again, baking temperature is 80-85 ℃, when fragment is dried to water content and equals 1%; Dried garlic slice sieves after crushed again, and obtaining particle diameter is the garlic powder of the high allicin growing amount of 95 purposes.
In step b, microwave deactivating enzyme is adopted in fresh garlic peeling back, again the garlic rice of the enzyme that goes out is smashed to pieces to mashed garlic, is adopted fluidized bed drying then, and the temperature when dry is 84-86 ℃, when mashed garlic being dried to water content and being 2%; Its crushing screening, obtaining particle diameter is the garlic powder that 95 purposes only have allicin precursor substance alliin.
C, get the active high garlic powder of allinnase that 1 weight portion is made by step a, the garlic powder of the precursor substance alliin that allicin is only arranged that is made by step b with 3 weight portions is composite, they is mixed get product.
Other steps are all identical with embodiment 1 with method or process conditions.
Embodiment 6: among the step a of present embodiment, micro-wave vacuum is adopted in fresh garlic section back, and its absolute pressure is 5kPa; When being dried to water content and being 6%-7%, adopt heated-air drying again, baking temperature is 80-85 ℃, when garlic slice is dried to water content and is 1%-3%; Dried garlic slice is sieved after crushed again, and obtaining particle diameter is the garlic powder of the high allicin growing amount of 50 purposes.
In step b, microwave deactivating enzyme is adopted in fresh garlic peeling back, again the garlic rice of the enzyme that goes out is smashed to pieces to mashed garlic, is adopted vacuum drying then, and the absolute pressure when dry is 4kPa; When mashed garlic being dried to water content and being 2%; Its crushing screening, obtaining particle diameter is the garlic powder that 55 purposes only have allicin precursor substance alliin.
C, get the active high garlic powder of allinnase that 1 weight portion is made by step a, the garlic powder of the precursor substance alliin that allicin is only arranged that is made by step b with 5 weight portions is composite, they is mixed get product.
Other steps are all identical with embodiment 1 with method or process conditions.
Claims (1)
1. method of making high quality garlic powder, may further comprise the steps, a, be raw material with the fresh garlic, through section, the thickness of section is 1-4mm, again through micro-wave vacuum or freeze drying, pulverize and sieve to such an extent that particle diameter is the garlic powder of 50-95 height of eye allicin growing amount; B, be raw material, the garlic after the peeling put into 100 ℃ boiling water boil the 2-40min enzyme that goes out with the fresh garlic, again through pulverize, to get particle diameter be the garlic powder that the 55-95 purpose only has the precursor substance alliin of allicin to deposit to dried and screened; C, get the active high garlic powder of allinnase that step a makes, the garlic powder of the precursor substance alliin that allicin is only arranged that makes with step b is composite, it is characterized in that: in step a, when adopting micro-wave vacuum, its absolute pressure is 5kPa, be dried to moisture when the 6-11%, continue to adopt vacuum drying or heated-air drying to water content less than 4%; When adopting freeze drying, condenser temperature be-50 ℃, and absolute pressure is 10-15Pa, when being dried to final water content 7-14%, continue employing vacuum drying or heated-air drying to water content smaller or equal to 4%; In step b, the garlic rice of the enzyme that goes out smashed to pieces be mashed garlic; Adopt heated-air drying, vacuum drying or fluidized bed drying then, mashed garlic is dried to water content smaller or equal to 4%; The mashed garlic that drying is crossed crushing screening more then, baking temperature is 60-65 ℃ when adopting heated-air drying; Baking temperature is 68-86 ℃ when adopting fluidized bed drying; Be the garlic powder of getting the precursor substance alliin that allicin is only arranged that the active high garlic powder of allinnase that step a makes and step b make in step c, by 1: 0.5-1: 5 weight ratio is composite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101284966A CN101194703B (en) | 2006-12-29 | 2006-12-29 | Method for producing high quality garlic powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101284966A CN101194703B (en) | 2006-12-29 | 2006-12-29 | Method for producing high quality garlic powder |
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| Publication Number | Publication Date |
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| CN101194703A CN101194703A (en) | 2008-06-11 |
| CN101194703B true CN101194703B (en) | 2011-12-28 |
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| CN2006101284966A Expired - Fee Related CN101194703B (en) | 2006-12-29 | 2006-12-29 | Method for producing high quality garlic powder |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971872A (en) * | 2010-10-25 | 2011-02-16 | 江苏大学 | Method for producing high allicin garlic flakes |
| CN102613498B (en) * | 2012-03-29 | 2013-12-04 | 苏州圣隆营养食品有限公司 | Novel garlic slice |
| CN102715625B (en) * | 2012-06-29 | 2013-10-09 | 南京财经大学 | Method for processing garlic granule through vacuum freezing and microwave vacuum serial combined drying |
| KR101495569B1 (en) * | 2014-07-17 | 2015-02-27 | (재)남해마늘연구소 | Garlic powder containing high content alliin, manufacturing method thereof |
| CN104543845A (en) * | 2015-01-26 | 2015-04-29 | 菏泽天鸿果蔬有限公司 | Production process for garlic powder |
| CN108523050A (en) * | 2018-04-25 | 2018-09-14 | 成都菊乐科技发展有限公司 | A kind of production technology of high-quality garlic powder |
| CN111528194A (en) * | 2020-05-22 | 2020-08-14 | 湖北龙王恨渔具集团有限公司 | A method for preparing fish bait by freeze drying vegetable technology |
| CN112964024A (en) * | 2021-02-26 | 2021-06-15 | 玉林师范学院 | Method for preparing star anise powder by microwave combined chemical drying method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205845A (en) * | 1997-07-21 | 1999-01-27 | 陈平 | Production process of health garlic powder |
| CN1824136A (en) * | 2005-12-31 | 2006-08-30 | 江南大学 | Preparation method of high allicin garlic powder capsule |
-
2006
- 2006-12-29 CN CN2006101284966A patent/CN101194703B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205845A (en) * | 1997-07-21 | 1999-01-27 | 陈平 | Production process of health garlic powder |
| CN1824136A (en) * | 2005-12-31 | 2006-08-30 | 江南大学 | Preparation method of high allicin garlic powder capsule |
Non-Patent Citations (1)
| Title |
|---|
| 崔政伟等.利用微波真空干燥技术生产高档脱水大蒜片（粉）的研究.《中国农业机械学会成立40周年庆典暨2003年学术年会论文集》.2003,1433-1437. * |
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