CN108567098A - A kind of bacteria reducing method of dehydrated garlic product - Google Patents
A kind of bacteria reducing method of dehydrated garlic product Download PDFInfo
- Publication number
- CN108567098A CN108567098A CN201810267997.5A CN201810267997A CN108567098A CN 108567098 A CN108567098 A CN 108567098A CN 201810267997 A CN201810267997 A CN 201810267997A CN 108567098 A CN108567098 A CN 108567098A
- Authority
- CN
- China
- Prior art keywords
- garlic
- ozone water
- minutes
- dry
- bacteria reducing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 37
- 241000894006 Bacteria Species 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 12
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 230000002378 acidificating effect Effects 0.000 claims abstract description 4
- 230000003247 decreasing effect Effects 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000000746 purification Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000007885 magnetic separation Methods 0.000 claims description 6
- 229920001617 Vinyon Polymers 0.000 claims description 3
- 206010000496 acne Diseases 0.000 claims description 3
- 230000002411 adverse Effects 0.000 claims description 3
- 230000007547 defect Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 231100000241 scar Toxicity 0.000 claims description 3
- 239000000463 material Substances 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B03—SEPARATION OF SOLID MATERIALS USING LIQUIDS OR USING PNEUMATIC TABLES OR JIGS; MAGNETIC OR ELECTROSTATIC SEPARATION OF SOLID MATERIALS FROM SOLID MATERIALS OR FLUIDS; SEPARATION BY HIGH-VOLTAGE ELECTRIC FIELDS
- B03C—MAGNETIC OR ELECTROSTATIC SEPARATION OF SOLID MATERIALS FROM SOLID MATERIALS OR FLUIDS; SEPARATION BY HIGH-VOLTAGE ELECTRIC FIELDS
- B03C1/00—Magnetic separation
- B03C1/02—Magnetic separation acting directly on the substance being separated
- B03C1/30—Combinations with other devices, not otherwise provided for
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of bacteria reducing method of dehydrated garlic product, production method includes the following steps：By the garlic of select through using pH value for 2~4 acidic electrolytic water 5~15min of soaking disinfection, then cleaned with water purification；Garlic is put into cooling treatment 5 10 minutes in Ozone Water, and carries out cutting；Raw material after cutting is subjected to Ozone Water after-treatment 20 40 minutes；By Ozone Water treated raw material Zhejiang it is dry after carry out ladder type temperature control drying, i.e., dry 12 hours under 110 120 °C, then temperature is gradually decreased to continue to dry under 60 80 °C, up to feed moisture content is down to 5 8%；It 60% 67% can be reduced to garlic content of molds in the present invention, does not need later stage sterilization, well below the sterilization intensity using conventional processing technology, in bacteria reducing treated dehydrated garlic, color and luster and nutritional ingredient variation are smaller, but its total plate count significantly reduces, and has reached higher standard；Efficiently solve garlic products unsalable phenomenon caused by total plate count is exceeded.
Description
Technical field
The present invention relates to dewatering vegetable field more particularly to a kind of bacteria reducing methods of dehydrated garlic product.
Background technology
Garlic is both flavouring and natural drug, is that domestic and international consumer's diet and food processing commonly season
Product.The garlic products of China's export are mainly dewatered garlic flake, garlic tablet, garlic powder etc. at present.Though China's Garlic yield is big, raw material
Collection does not form corresponding system, and the quality that processes raw material difference is larger, and is easily polluted in processing cleaning process, causes into
Relatively low state can not be maintained at by savoring the total plate count of garlic product.As exported product quality requirements are continuously improved, to micro-
The requirement of biological content also gradually proposes, further to meet the market requirement, improves product quality, reduces the micro- life of dehydrated garlic product
Object content is very urgent.Produce the demand for meeting domestic and international consumer to the garlic series dried product of high quality, safety.
Invention content
In consideration of it, the present invention provides a kind of bacteria reducing method of dehydrated garlic product, production method includes the following steps：
Step 1：By the garlic of select through using pH value for 2~4 acidic electrolytic water 5~15min of soaking disinfection, then use
Water purification is cleaned；
Step 2：Garlic is put into Ozone Water cooling treatment 5-10 minutes, and carries out cutting；
Step 3：Raw material after cutting is subjected to Ozone Water after-treatment 20-40 minutes；
Step 4：By Ozone Water treated raw material Zhejiang it is dry after carry out ladder type temperature control drying, i.e., dry 1-2 under 110-120 °C
Hour, then temperature is gradually decreased to continue to dry under 60-80 °C, until feed moisture content is down to 5-8%；
Step 5：Blackhead rotten scar defect ware is mainly removed by color sorting, magnetic separation color selector, using half adverse current type groove body magnetic separation, is gone
Except mixed impurity in production process；
Step 6：It is packed with vinyon.
The present invention is further described, garlic is put into Ozone Water cooling treatment 5-8 minutes in step 2.
The present invention is further described, the raw material after cutting is carried out Ozone Water after-treatment 20-30 minutes by step 3.
Using above-mentioned technical proposal, have the advantages that：
60%-67% can be reduced to garlic content of molds in the present invention, do not need later stage sterilization, well below adding using routine
The sterilization intensity of work technique, in bacteria reducing treated dehydrated garlic, color and luster and nutritional ingredient variation are smaller, but its total plate count is aobvious
Writing reduces, and has reached higher standard；Efficiently solve garlic products unsalable phenomenon caused by total plate count is exceeded.
Specific implementation mode
Embodiment 1：A kind of bacteria reducing method of dehydrated garlic product, production method include the following steps：
Step 1：By the garlic of select through use pH value for 2 acidic electrolytic water soaking disinfection 5min, it is then clear with water purification
It washes；
Step 2：Garlic is put into Ozone Water cooling treatment 5-7 minutes, and carries out cutting；
Step 3：Raw material after cutting is subjected to Ozone Water after-treatment 20-30 minutes；
Step 4：By Ozone Water treated raw material Zhejiang it is dry after carry out ladder type temperature control drying, i.e., dry 1-2 under 110-120 °C
Hour, then temperature is gradually decreased to continue to dry under 60-80 °C, until feed moisture content is down to 5-8%；
Step 5：Blackhead rotten scar defect ware is mainly removed by color sorting, magnetic separation color selector, using half adverse current type groove body magnetic separation, is gone
Except mixed impurity in production process；
Step 6：It is packed with vinyon.
The present invention is further described, garlic is put into cooling treatment 5 minutes in Ozone Water in step 2.
The present invention is further described, the raw material after cutting is carried out Ozone Water after-treatment 20 minutes by step 3.
60%-67% can be reduced to garlic content of molds in the present invention, do not need later stage sterilization, well below using conventional
Processing technology sterilization intensity, in bacteria reducing treated dehydrated garlic, color and luster and nutritional ingredient variation are smaller, but its bacterium colony is total
Number significantly reduces, and has reached higher standard；Efficiently solve garlic products unsalable phenomenon caused by total plate count is exceeded.
The foregoing describe the basic principles and main features of the present invention, It should be understood by those skilled in the art that of the invention
It is not restricted to the described embodiments, the above embodiments and description only illustrate the principle of the present invention, is not departing from
Under the premise of spirit and scope of the invention, various changes and improvements may be made to the invention, these changes and improvements both fall within requirement
In the scope of the invention of protection, invents claimed range and be defined by the appending claims and its equivalent thereof.
Claims (3)
1. a kind of bacteria reducing method of dehydrated garlic product, which is characterized in that production method includes the following steps：
Step 1：By the garlic of select through using pH value for 2~4 acidic electrolytic water 5~15min of soaking disinfection, then use
Water purification is cleaned；
Step 2：Garlic is put into Ozone Water cooling treatment 5-10 minutes, and carries out cutting；
Step 3：Raw material after cutting is subjected to Ozone Water after-treatment 20-40 minutes；
Step 4：By Ozone Water treated raw material Zhejiang it is dry after carry out ladder type temperature control drying, i.e., dry 1-2 under 110-120 °C
Hour, then temperature is gradually decreased to continue to dry under 60-80 °C, until feed moisture content is down to 5-8%；
Step 5：Blackhead rotten scar defect ware is mainly removed by color sorting, magnetic separation color selector, using half adverse current type groove body magnetic separation, is gone
Except mixed impurity in production process；
Step 6：It is packed with vinyon.
2. a kind of bacteria reducing method of dehydrated garlic product according to claim 1, which is characterized in that garlic is put in step 2
Enter in Ozone Water cooling treatment 5-8 minutes.
3. a kind of bacteria reducing method of dehydrated garlic product described in claim 1, which is characterized in that step 3 is by the original after cutting
Material carries out Ozone Water after-treatment 20-30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810267997.5A CN108567098A (en) | 2018-03-29 | 2018-03-29 | A kind of bacteria reducing method of dehydrated garlic product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810267997.5A CN108567098A (en) | 2018-03-29 | 2018-03-29 | A kind of bacteria reducing method of dehydrated garlic product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108567098A true CN108567098A (en) | 2018-09-25 |
Family
ID=63574596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810267997.5A Pending CN108567098A (en) | 2018-03-29 | 2018-03-29 | A kind of bacteria reducing method of dehydrated garlic product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108567098A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114903160A (en) * | 2022-05-10 | 2022-08-16 | 云南省农业科学院农产品加工研究所 | Method for preparing low-salt pickled vegetable by virtue of bacteria reduction treatment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222502A (en) * | 2013-04-16 | 2013-07-31 | 福建省农业科学院农业工程技术研究所 | Hurdle bacteria-reducing method of fruit and vegetable powder |
| CN105660835A (en) * | 2016-03-14 | 2016-06-15 | 徐州绿健脱水菜有限责任公司 | Bacterium-reducing method for dehydrated garlic products |
-
2018
- 2018-03-29 CN CN201810267997.5A patent/CN108567098A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222502A (en) * | 2013-04-16 | 2013-07-31 | 福建省农业科学院农业工程技术研究所 | Hurdle bacteria-reducing method of fruit and vegetable powder |
| CN105660835A (en) * | 2016-03-14 | 2016-06-15 | 徐州绿健脱水菜有限责任公司 | Bacterium-reducing method for dehydrated garlic products |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114903160A (en) * | 2022-05-10 | 2022-08-16 | 云南省农业科学院农产品加工研究所 | Method for preparing low-salt pickled vegetable by virtue of bacteria reduction treatment |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180925 |
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| RJ01 | Rejection of invention patent application after publication |