CN106690297A - Garlic chips and processing method thereof - Google Patents
Garlic chips and processing method thereof Download PDFInfo
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- CN106690297A CN106690297A CN201611239158.XA CN201611239158A CN106690297A CN 106690297 A CN106690297 A CN 106690297A CN 201611239158 A CN201611239158 A CN 201611239158A CN 106690297 A CN106690297 A CN 106690297A
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- Prior art keywords
- garlic
- powder
- hawthorn
- odourless
- drying
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- 238000003912 environmental pollution Methods 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
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- 235000019441 ethanol Nutrition 0.000 description 1
- 229930003949 flavanone Natural products 0.000 description 1
- 150000002207 flavanone derivatives Chemical class 0.000 description 1
- 235000011981 flavanones Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
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- 238000009472 formulation Methods 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
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- 150000002338 glycosides Chemical class 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 239000004009 herbicide Substances 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-M hydrosulfide Chemical compound [SH-] RWSOTUBLDIXVET-UHFFFAOYSA-M 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000002434 immunopotentiative effect Effects 0.000 description 1
- 229940097275 indigo Drugs 0.000 description 1
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- MYXNWGACZJSMBT-VJXVFPJBSA-N isovitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(OC(=CC2=O)C=3C=CC(O)=CC=3)C2=C1O MYXNWGACZJSMBT-VJXVFPJBSA-N 0.000 description 1
- OYJCWTROZCNWAA-UHFFFAOYSA-N isovitexin Natural products OCC1OC(C(O)C(O)C1O)c2c(O)cc3CC(=CC(=O)c3c2O)c4ccc(O)cc4 OYJCWTROZCNWAA-UHFFFAOYSA-N 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 229950002835 leucocianidol Drugs 0.000 description 1
- SBZWTSHAFILOTE-UHFFFAOYSA-N leucocianidol Natural products OC1C(O)C2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 SBZWTSHAFILOTE-UHFFFAOYSA-N 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 125000005394 methallyl group Chemical group 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 150000004780 naphthols Chemical class 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000003998 snake venom Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 150000003464 sulfur compounds Chemical class 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 229940096998 ursolic acid Drugs 0.000 description 1
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the field of food processing, and relates to garlic chips and a processing method thereof. The garlic chips are prepared through the following steps of mixing raw materials in percentage by weight: 3-15% of odorless garlic powder and 85-97% of haw powder, performing compression moulding, performing drying and performing packaging. The technology is simple and easy to implement, the production cost is low, the processing method is free from environment pollution, industrialized production can be realized, and a new product is added for chip foods.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of garlic crisp food with healthcare function, while also
It is related to the processing method of the garlic crisp food.
Background technology
Garlic, also referred to as garlic, the head of garlic is the bulb of Liliaceae allium garlic Allium satium L..Its chemical composition：
Bulb contains volatile oil, and main component is allicin in oil, is a kind of phytocide.In addition micro iodine etc. is still contained.Newly
Without allicin in fresh garlic, and there is a kind of garlic aminoacid, this acid is decomposed through the big allinase in garlic and produces allicin and two
Individual curing acrylic.Galic essential oil institute sulfur compound is methacrylic monosulfide, dimethyl disulphide, two allyls
Base monosulfide, methallyl based bisulfide, dimethyl trisulfide, diallyl disulfide, methacrylic trithio
Compound and diallyl trisulfide.Someone produces galic essential oil and is analyzed to Qujing of Yunnan in recent years, identifies 20
Compound：Thia -2,4- the cyclohexadiene of 6- methyl isophthalic acids -1；5- methyl isophthalic acids, 2- dithia -3- cyclopentene；4- methyl isophthalic acids, the sulphur of 2- bis-
Miscellaneous -3- cyclopentene；Thia -5- the cyclohexenes of 4- vinyl -1,2,3- three and the thioether of methacrylic five etc..Additionally, also containing sugar
Class, amino acids, lipid, vitamin, inorganic salts, trace element etc..Modern pharmacological research proves that its pharmacology and effect have and disappears
It is swollen, removing toxic substances, desinsection.For carbuncle furuncle tinea sore, consumptive disease is coughed dysentery and is rushed down, hookworm enterobiasis etc..Pharmacological research：1. anti-curing oncoma, blocks nitrous
Amine synthesizes, and suppresses cancer cell, has obvious inhibiting effect to esophageal precancerous lesion；2. cellular immunity, humoral immunity and Fei Te are improved
Specific immunological function, is a kind of good immunopotentiating agent；3. antibacterium, antimycotic, suppresses virus, antiprotozoan and trichomonad；④
Suppress platelet aggregation, improve microcirculation, hypotensive, reducing blood lipid and thrombus dissolving act on, can substantially mitigate atherosclerosis and enter
Exhibition and reduction incidence rate of myocardial infarction；5. it is hypoglycemic, insulin level is improved, promote endogenous insulin secretion；6. essence is suppressed
Son generation；7. excited uterus；8. chronic lead poisoning symptom, anti-snake venom action are improved；9. calcium antagonism and expansion of blood vessels are acted on；
10. free radical and antioxidation are removed, brain cell and hepatoprotective effect is protected（Jia Gongfu is edited, and clinical medicine is newly big with combination
Entirely, the second edition of in December, 2006, page 737）, the document also introduces hawthorn can strengthen antihypertensive effect with garlic cooperation, and extend work
With the time, this kind of pressure reduction effect is the effect of cholinergic nerve sample（Jia Gongfu is edited, and clinical medicine is newly complete works of with combination, 2006
December second edition, page 741）.To garlic or hawthorn with fine health-care efficacy as health food market have tablet, capsule,
The formulations such as granula, lack the characteristic of food, and crisp food is crisp due to mouthfeel, and color is fragrant, delicious, the leisure food as fashion
Product.It is in the market the crisp chip being made as primary raw material with vegetables and fruit that number is more, gets consumer reception very much.To have
The garlic of health-care efficacy and with enhancing garlic efficacy effect, while also with fine health-care effect hawthorn compounding be fabricated to tool
There is the crisp food of healthcare function, necessarily can also be favored by consumer.
The content of the invention
It is an object of the invention to provide a kind of garlic crisp food.
The present invention also aims to provide a kind of processing method of the crisp chip.
In order to realize the present invention, following technical scheme is specifically employed：
Garlic crisp chip of the invention, is that, with odourless garlic powder, hawthorn powder as raw material, blended, shaping, drying are formed.
Wherein odourless garlic powder, hawthorn powder are matched by following percentage by weight：Odourless garlic powder 3%~15%, hawthorn powder 85%
~97%.
Further the percentage by weight ratio of optimization is：Odourless garlic powder 5%~10%, hawthorn powder 90%~95%.
Wherein described odourless garlic powder is by present invention applicant parent company（Xuzhou Lvzhiye Biological Food Co., Ltd.）
According to national inventing patent（The patent No.：201310580196.1）The raw material product of exploitation, its preparation method is according to the hair
Bright Patent right requirement 1 with garlic as the extraction process that raw material is comprehensively utilized in step（One）, step（Two）, step（Three）
Technical scheme obtains odourless garlic powder, and concrete technology step is：Step（One）Garlic is rinsed more than 3 times repeatedly with clear water, to remove
Decontamination, peels off garlic clove, puts in 35-45 DEG C of warm water and soaks 2 hours, rubs garlic clove, and remove band spot, scar, shrivelled, disease
Dirty miscellaneous valve garlic, after rinsed clean, is placed in containing weight than in the salt boiling water for 6%, blanching is passivated place in 3~6 minutes
Reason；Step（Two）By the garlic clove after passivation, first insert in emery wheel mill and add the pure water of 2~10 times of garlic clove weight to be roughly ground
Afterwards, then immediately carry out fine grinding 15~20 minutes in feeding colloid mill, after making into uniform milk-like slurry, insert stainless steel jacketed pan
In, interlayer heats 45~85 DEG C, after stirring is extracted 30~120 minutes, is centrifuged obtaining solution and sediment；Step（Three）Will
Step（Two）Isolated sediment is vacuum dried through 40~55 DEG C, crushes to obtain odourless garlic powder.Specifically made in actual production
The step of Preparation Method is by embodiment 1 in the patent of invention specification and embodiment 2 method：Garlic is rinsed 3 repeatedly with clear water
More than secondary, impurity is removed, peel off garlic clove, inserted after being soaked 2 hours in 35~45 DEG C of hot water, rub garlic clove, chosen except band spot, wound
Scar, shrivelled, sick dirty miscellaneous valve garlic, carry out rinsed clean, insert containing weight than in the salt boiling water for 6%, blanching 3~6 minutes
Treatment is passivated, passivation garlic clove is obtained；By the garlic clove after passivated treatment by weight the pure water for adding 2~10 times, insert
Fine grinding is carried out after being roughly ground in emery wheel mill, then immediately in feeding colloid mill 15~20 minutes, make into uniform milk-like slurry, put
Enter in stainless steel jacketed pan, interlayer steam heats 45~85 DEG C, after stirring is extracted 30~120 minutes, is centrifuged obtaining solution
And sediment, isolated sediment is vacuum dried through 40~55 DEG C, odourless garlic powder is crushed to obtain.Certainly, in the He of embodiment 1
In the step of embodiment 2 operating procedure, carried out on the basis of more understanding in full the patent of invention specification first, made
Standby odourless garlic powder process stabilizing, product property stabilization, with good mass effect, it is have to be used as raw material of the invention
Ensure.
Hawthorn, using meeting the uctus Crataegi that medicinal material is used, hawthorn powder can be ground into 300 using Ultra-Micro Grinding Equipment~
The Ultramicro-powder of 1800 mesh.
In order to improve the taste and flavor of garlic crisp food, odourless garlic powder, hawthorn powder total amount 1%-15% can also be added
Additive.
Wherein additive is main pleasantly sweet dose（As L-arabinose, D-sorbite, xylitol, mannitol, maltitol,
Honey etc.）, flavouring（Such as salt, essence, monosodium glutamate, natural perfume material such as Chinese prickly ash, fennel, cumin, tangerine peel, curry powder, capsicum, ten
Three fragrant grades, edible oil etc.）, thickener（Such as agar, peach gum, Arabic gum, Bletilla glucomannan, sodium alginate）.
The processing method of garlic crisp chip of the present invention, is to mix net uctus Crataegi with odourless garlic powder after drying, crushing, is adopted
Compressing with sheeting equipment, drying, packaging is obtained final product.
Wherein described drying is using 80 DEG C~300 DEG C of low temperature hot-air seasoning 4~8 hours.Garlic to being made is crisp
Piece, for the ease of storing and guaranteeing the quality, can be using vacuum packaging or nitrogen-filled packaging.
Hawthorn, alias red fruit is rose family may large-fruited Chinese hawthorn Crataegus pinnatifida Bunge
The dry mature fruit of var.maior N.E.Br. or hawthorn Crataegus pinnatifida Bunge.
Medicine materical crude slice proterties：Hawthorn is in similar round sheet, and surface brown color often crimps shrinkage, and there is circlewise arrange shallow centre
Yellow fruit stone, comes off more.Periphery peony, it is micro- glossy, there are thin longitudinal grin and canescence dot, even visible short thin handle or recess.
Its chemical composition, Fructus Crataegi contains flavones and its glycosides compound：Main aglycon is apiolin, wooden naphthol class, cyanidenon, Mongolian oak
Skin element and flavanone etc..Mainly there are Vitexin, isovitexin, hawthorn glycosides A, B, C, D, I, smartweed is plain, different smartweed element etc.；It is yellow
Alkanols and its polymer：Catechin, epicatechin, leucocianidol, precedingization indigo A2, PCA B2、B4、B5、C1、D1、E1；
Organic acid compound：Including triterpenes and other organic acids, mainly have ursolic acid, oleanolic acid, crataegolic acid, Corosolic acid,
Gallic acid, chlorogenic acid, caffeic acid, tartaric acid, citric acid etc..Isolated apiolin, 2,3,4,6- tetramethyls from Chinese hawthorn root
Epoxide -7- hydroxyl dibenzofurans.Hawthorn has promoting digestion and removing indigestion, promoting blood circulation to remove blood stasis effect.Clinic is usually used in that food stagnation is not changed, abdominal distension is let out
Rush down, postpartum stasis, lochiorrhagia etc..Modern pharmacological research has：1. promote stomach enzyme secretion and fat food digestion, strengthen enzyme
Activity, adjusts gastrointestinal function；2. hypotensive, reducing blood lipid, increases coronary flow, and anti-arrhythmia strengthens myocardial contractive power；
3. expansion of blood vessels, alleviates vasopasm, cardiac stimulant, antianginal, anti-arrhythmia；4. antibacterial；5. expelling tenia；6. careful pain；7. resist
Platelet aggregation；8. retina is protected；9. distortion is suppressed（Jia Gongfu, clinical medicine is newly complete works of with combination, December the 2nd in 2006
Version, page 750）.Hawthorn coordinates with garlic can strengthen antihypertensive effect, and extend action time, and this kind of pressure reduction effect is cholinergic
Neural sample effect（Jia Gongfu, clinical medicine is newly complete works of with combination, the second edition of in December, 2006, page 741）.
Beneficial effects of the present invention are as follows：
1st, the present invention is using " with the extraction process that garlic is comprehensively utilized as raw material（ZL201310580196.1）" explanation
It is big obtained in hawthorn powder of the odourless garlic powder that the technical scheme of embodiment 1 and 2 is obtained in book for base stock and with synergy
Garlic crisp food, not only makes odourless garlic powder that more advantageous applications are obtained in food processing, also overcomes garlic and routinely prepares
Pungent and excitant taste in product, can make product fine and smooth while hawthorn is ground into super fine, maximum without slag after food
Garlic and the original nutritional ingredient of hawthorn and health-care efficacy are maintained to limit, and according to prepared different flavor the need for difference
With the good to eat crisp chip of style, make people while leisure food is enjoyed, also obtain helpful effect of garlic and hawthorn.
2nd, due to present invention employs tablet making technology technology, it is to avoid volatile ingredient scatters and disappears, while packaging is used
Vacuum packaging or nitrogen-filled packaging, can effectively prevent the oxidation or taint of odour of each active ingredient in product.
3rd, processing technology of the present invention is simple, it is easy to control, low production cost, non-environmental-pollution, can realize industrial metaplasia
Produce, suitable popular popularization is edible.As a kind of new garlic crisp food, with good market prospects.
Specific embodiment
The specific embodiment of the invention is described further with reference to embodiment, is not to be taken as to limit of the invention
System, to it is following preferred embodiment, it will be apparent to those skilled in the art that before the present invention program know-why is not departed from
The improvements and modifications that putting is carried out are regarded as protection scope of the present invention.
Embodiment 1
（1）By the method for patent of invention ZL201310580196.1, garlic is rinsed more than 3 times repeatedly with clear water, removes impurity,
Garlic clove is peeled off, is inserted after being soaked 2 hours in 35-45 DEG C of hot water, rub garlic clove, chosen except with spot, scar, shrivelled, sick dirty miscellaneous
Valve garlic, carries out rinsed clean, inserts containing weight than in the salt boiling water for 6%, blanching is passivated treatment in 3~6 minutes, obtains
Passivation garlic clove, then by the garlic clove after passivated treatment by weight the pure water for adding 2~10 times, insert is carried out in emery wheel mill
Fine grinding is carried out after corase grind, then immediately in feeding colloid mill 15~20 minutes, make into uniform milk-like slurry, insert stainless steel interlayer
In pot, interlayer steam heats 45~85 DEG C, after stirring is extracted 30~120 minutes, is centrifuged obtaining solution and sediment, will divide
It is vacuum dried through 40~55 DEG C from the sediment for obtaining, crushes to obtain odourless garlic powder；（2）Net medicinal material uctus Crataegi is taken, using electric heating
Baking oven is dried 6~8 hours in 85 DEG C~90 DEG C, makes moisture less than 2%, is then ground into 300 purposes with Ultra-Micro Grinding Equipment
Ultramicro-powder, obtains hawthorn powder；（3）Weigh 5 kilograms of odourless garlic powder, 95 kilograms of hawthorn powder is sufficiently mixed uniformly, at the same add L- I
Uncle sugar, agar, the wherein consumption of L-arabinose and agar based on the conventional amount used of food production, be well mixed after, using pressure
Piece equipment is compressing；（4）It is placed in baking oven, in drying 8 hours at 80 DEG C；（5）Crisp chip after drying, using vacuum packaging or
Nitrogen-filled packaging.
Embodiment 2
（1）By the method for patent of invention ZL201310580196.1, garlic is rinsed more than 3 times repeatedly with clear water, removes impurity,
Garlic clove is peeled off, is inserted after being soaked 2 hours in 35~45 DEG C of hot water, rub garlic clove, chosen except with spot, scar, shrivelled, sick dirty miscellaneous
Valve garlic, carries out rinsed clean, inserts containing weight than in the salt boiling water for 6%, blanching is passivated treatment in 3~6 minutes, obtains
Passivation garlic clove, then by the garlic clove after passivated treatment by weight the pure water for adding 2~10 times, insert is carried out in emery wheel mill
Fine grinding is carried out after corase grind, then immediately in feeding colloid mill 15~20 minutes, make into uniform milk-like slurry, insert stainless steel interlayer
In pot, interlayer steam heats 45~85 DEG C, after stirring is extracted 30~120 minutes, is centrifuged obtaining solution and sediment, will divide
It is vacuum dried through 40~55 DEG C from the sediment for obtaining, crushes to obtain odourless garlic powder；（2）Net medicinal material uctus Crataegi is taken, using electric heating
Baking oven is dried 6~8 hours in 85 DEG C~90 DEG C, makes moisture less than 2%, is then ground into 1800 mesh with Ultra-Micro Grinding Equipment
Ultramicro-powder, obtain hawthorn powder；（3）10 kilograms of odourless garlic powder is weighed, 90 kilograms of hawthorn powder is sufficiently mixed uniformly, while being additionally added food
With salt, monosodium glutamate, natural perfume material, edible oil and sodium alginate, wherein edible salt, monosodium glutamate, natural perfume material, edible oil and sodium alginate
Consumption based on the conventional amount used of food production, be well mixed after, it is compressing using sheeting equipment；（4）It is placed in baking oven, in
Dried 4 hours at 300 DEG C；（5）Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Embodiment 3
（1）By the method for patent of invention ZL201310580196.1, garlic is rinsed more than 3 times repeatedly with clear water, removes impurity,
Garlic clove is peeled off, is inserted after being soaked 2 hours in 35~45 DEG C of hot water, rub garlic clove, chosen except with spot, scar, shrivelled, sick dirty miscellaneous
Valve garlic, carries out rinsed clean, inserts containing weight than in the salt boiling water for 6%, blanching is passivated treatment in 3~6 minutes, obtains
Passivation garlic clove, then by the garlic clove after passivated treatment by weight the pure water for adding 2~10 times, insert is carried out in emery wheel mill
Fine grinding is carried out after corase grind, then immediately in feeding colloid mill 15~20 minutes, make into uniform milk-like slurry, insert stainless steel interlayer
In pot, interlayer steam heats 45~85 DEG C, after stirring is extracted 30~120 minutes, is centrifuged obtaining solution and sediment, will divide
It is vacuum dried through 40~55 DEG C from the sediment for obtaining, crushes to obtain odourless garlic powder；（2）Net medicinal material uctus Crataegi is taken, using electric heating
Baking oven is dried 6~8 hours in 85 DEG C~90 DEG C, makes moisture less than 2%, is then ground into 1000 mesh with Ultra-Micro Grinding Equipment
Ultramicro-powder, obtain hawthorn powder；（3）8 kilograms of odourless garlic powder is weighed, 92 kilograms of hawthorn powder is sufficiently mixed uniformly, while adding edible
Salt, monosodium glutamate, essence, edible oil and agar, wherein edible salt, monosodium glutamate, essence, the consumption of edible oil and agar press food production
Conventional amount used meter, it is compressing using sheeting equipment after being well mixed；（4）It is placed in baking oven, in drying 6 hours at 150 DEG C；
（5）Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Embodiment 4
（1）By the method for patent of invention ZL201310580196.1, garlic is rinsed more than 3 times repeatedly with clear water, removes impurity,
Garlic clove is peeled off, is inserted after being soaked 2 hours in 35~45 DEG C of hot water, rub garlic clove, chosen except with spot, scar, shrivelled, sick dirty miscellaneous
Valve garlic, carries out rinsed clean, inserts containing weight than in the salt boiling water for 6%, blanching is passivated treatment in 3~6 minutes, obtains
Passivation garlic clove, then by the garlic clove after passivated treatment by weight the pure water for adding 2~10 times, insert is carried out in emery wheel mill
Fine grinding is carried out after corase grind, then immediately in feeding colloid mill 15~20 minutes, make into uniform milk-like slurry, insert stainless steel interlayer
In pot, interlayer steam heats 45~85 DEG C, after stirring is extracted 30~120 minutes, is centrifuged obtaining solution and sediment, will divide
It is vacuum dried through 40~55 DEG C from the sediment for obtaining, crushes to obtain odourless garlic powder；（2）Net medicinal material uctus Crataegi is taken, using electric heating
Baking oven is dried 6~8 hours in 85 DEG C~90 DEG C, makes moisture less than 2%, is then ground into 500 purposes with Ultra-Micro Grinding Equipment
Ultramicro-powder, obtains hawthorn powder；（3）15 kilograms of odourless garlic powder is weighed, 85 kilograms of hawthorn powder is sufficiently mixed uniformly, while adding xylose
The consumption of alcohol, honey, Arabic gum, wherein xylitol, honey and Arabic gum is based on the conventional amount used of food production, and mixing is equal
It is compressing using sheeting equipment after even；（4）It is placed in baking oven, in drying 7 hours at 120 DEG C；（5）Crisp chip after drying, adopts
With vacuum packaging or nitrogen-filled packaging.
Embodiment 5
（1）By the method for patent of invention ZL201310580196.1, garlic is rinsed more than 3 times repeatedly with clear water, removes impurity,
Garlic clove is peeled off, is inserted after being soaked 2 hours in 35~45 DEG C of hot water, rub garlic clove, chosen except with spot, scar, shrivelled, sick dirty miscellaneous
Valve garlic, carries out rinsed clean, inserts containing weight than in the salt boiling water for 6%, blanching is passivated treatment in 3~6 minutes, obtains
Passivation garlic clove, then by the garlic clove after passivated treatment by weight the pure water for adding 2~10 times, insert is carried out in emery wheel mill
Fine grinding is carried out after corase grind, then immediately in feeding colloid mill 15~20 minutes, make into uniform milk-like slurry, insert stainless steel interlayer
In pot, interlayer steam heats 45~85 DEG C, after stirring is extracted 30~120 minutes, is centrifuged obtaining solution and sediment, will divide
It is vacuum dried through 40~55 DEG C from the sediment for obtaining, crushes to obtain odourless garlic powder；（2）Net medicinal material uctus Crataegi is taken, using electric heating
Baking oven is dried 6~8 hours in 85 DEG C~90 DEG C, makes moisture less than 2%, is then ground into 700 purposes with Ultra-Micro Grinding Equipment
Ultramicro-powder, obtains hawthorn powder；（3）7 kilograms of odourless garlic powder is weighed, 93 kilograms of hawthorn powder is sufficiently mixed uniformly, while addition edible salt,
Monosodium glutamate, Chinese prickly ash, capsicum, edible oil and sodium alginate, wherein edible salt, monosodium glutamate, Chinese prickly ash, capsicum, edible oil and sodium alginate
Consumption is compressing using sheeting equipment after being well mixed based on the conventional amount used of food production；（4）It is placed in baking oven, in 90
Dried 7.5 hours at DEG C；（5）Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Embodiment 6
（1）By the method for patent of invention ZL201310580196.1, garlic is rinsed more than 3 times repeatedly with clear water, removes impurity,
Garlic clove is peeled off, is inserted after being soaked 2 hours in 35~45 DEG C of hot water, rub garlic clove, chosen except with spot, scar, shrivelled, sick dirty miscellaneous
Valve garlic, carries out rinsed clean, inserts containing weight than in the salt boiling water for 6%, blanching is passivated treatment in 3~6 minutes, obtains
Passivation garlic clove, then by the garlic clove after passivated treatment by weight the pure water for adding 2~10 times, insert is carried out in emery wheel mill
Fine grinding is carried out after corase grind, then immediately in feeding colloid mill 15~20 minutes, make into uniform milk-like slurry, insert stainless steel interlayer
In pot, interlayer steam heats 45~85 DEG C, after stirring is extracted 30~120 minutes, is centrifuged obtaining solution and sediment, will divide
It is vacuum dried through 40~55 DEG C from the sediment for obtaining, crushes to obtain odourless garlic powder；（2）Net medicinal material uctus Crataegi is taken, using electric heating
Baking oven is dried 6~8 hours in 85 DEG C~90 DEG C, makes moisture less than 2%, is then ground into 400 purposes with Ultra-Micro Grinding Equipment
Ultramicro-powder, obtains hawthorn powder；（3）12 kilograms of odourless garlic powder is weighed, 88 kilograms of hawthorn powder is sufficiently mixed uniformly, while adding edible
Salt, monosodium glutamate, cumin, edible oil and sodium alginate, wherein edible salt, monosodium glutamate, cumin, the consumption of edible oil and sodium alginate are by food
The conventional amount used meter that product make, it is compressing using sheeting equipment after being well mixed；（4）It is placed in baking oven, in drying at 80 DEG C
8 hours；（5）Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Claims (6)
1. a kind of garlic crisp chip, it is characterized in that with odourless garlic powder, hawthorn powder as raw material, blended, shaping, drying is formed；It is described
Raw material is matched by following percentage by weight：Odourless garlic powder 3%~15%, hawthorn powder 85%~97%.
2. garlic crisp chip as claimed in claim 1, it is characterised in that described hawthorn powder is the Ultramicro-powder of 300~1800 mesh.
3. garlic crisp chip as claimed in claim 1, it is characterised in that the raw material includes odourless garlic powder, hawthorn powder gross weight
The additive of amount 1%~15%.
4. garlic crisp chip as claimed in claim 1, it is characterised in that the raw material is matched by following percentage by weight：
Odourless garlic powder 5%~10%, hawthorn powder 90%~95%.
5. a kind of processing method of garlic crisp chip as claimed in claim 1, it is characterised in that be through dry by net uctus Crataegi
It is dry, crushed using Ultra-Micro Grinding Equipment, then mix with odourless garlic powder, it is compressing using sheeting equipment, drying, packaging
Obtain final product.
6. method as claimed in claim 5, it is characterised in that the drying is to be dried using 80 DEG C~300 DEG C of low temperature hot blast
It is dry 4~8 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611239158.XA CN106690297A (en) | 2016-12-28 | 2016-12-28 | Garlic chips and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611239158.XA CN106690297A (en) | 2016-12-28 | 2016-12-28 | Garlic chips and processing method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816394A (en) * | 2010-04-30 | 2010-09-01 | 西藏天麦力健康品有限公司 | Highland barley chip and processing method thereof |
| CN102940206A (en) * | 2012-12-03 | 2013-02-27 | 徐州绿之野生物食品有限公司 | Black garlic crisp chip and preparation method thereof |
| CN103598544A (en) * | 2013-11-19 | 2014-02-26 | 徐州绿之野生物食品有限公司 | Extraction process for carrying out comprehensive utilization on garlic as raw material |
| CN103704635A (en) * | 2013-12-24 | 2014-04-09 | 中国农业科学院农产品加工研究所 | Garlic crisp chips and processing method thereof |
-
2016
- 2016-12-28 CN CN201611239158.XA patent/CN106690297A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816394A (en) * | 2010-04-30 | 2010-09-01 | 西藏天麦力健康品有限公司 | Highland barley chip and processing method thereof |
| CN102940206A (en) * | 2012-12-03 | 2013-02-27 | 徐州绿之野生物食品有限公司 | Black garlic crisp chip and preparation method thereof |
| CN103598544A (en) * | 2013-11-19 | 2014-02-26 | 徐州绿之野生物食品有限公司 | Extraction process for carrying out comprehensive utilization on garlic as raw material |
| CN103704635A (en) * | 2013-12-24 | 2014-04-09 | 中国农业科学院农产品加工研究所 | Garlic crisp chips and processing method thereof |
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| 贾公孚等: "《药物联用禁忌手册》", 31 August 2001, 北京：中国协和医科大学出版社 * |
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Effective date of registration: 20170922 Address after: Three No. 1, No. 221300, Pizhou hi tech Industrial Development Zone, Jiangsu, Xuzhou, China Applicant after: JIANGSU QIANYAOTANG STATE MEDICAL RESEARCH INSTITUTE CO., LTD. Applicant after: Xuzhou Lvzhiye Biological Food Co., Ltd. Address before: Three No. 1, No. 221300, Pizhou hi tech Industrial Development Zone, Jiangsu, Xuzhou, China Applicant before: JIANGSU QIANYAOTANG STATE MEDICAL RESEARCH INSTITUTE CO., LTD. |
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Application publication date: 20170524 |