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A preparation method of oil-water emulsification and rehydration canned garlic and a special garlic cutting device

A technology of oil-water emulsification and garlic granules, which is applied in the direction of food ingredients as emulsifiers, applications, and preservation of fruits and vegetables. It can solve the problems of affecting the nutritional content of products, not being easy to mass-produce and process, and affecting the taste of finished products, so as to achieve oil-water emulsification Homogenization effect, guaranteed storage period, and shortened action time

Active Publication Date: 2021-11-09
江苏黎明食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the preparation of dehydrated garlic slices mostly adopts the dehydration of garlic slices, and then the preparation of garlic slices; while in the production of dehydrated garlic slices, hot air drying is mostly used, but due to the thiosulfinic acid esters such as allicin The thermal instability of the product will affect the nutrient content of the final product. The improved technology uses microwaves for combined drying, but microwaves are not easy to control, and it is prone to discoloration of the product surface, and it is not easy to process in large quantities.
[0004] Fresh garlic is used to prepare canned garlic. In order to avoid browning of garlic slices or greening of garlic grains, various chemical reagents are often added to soak garlic grains, but this will affect the taste of the finished product.

Method used

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  • A preparation method of oil-water emulsification and rehydration canned garlic and a special garlic cutting device
  • A preparation method of oil-water emulsification and rehydration canned garlic and a special garlic cutting device
  • A preparation method of oil-water emulsification and rehydration canned garlic and a special garlic cutting device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Comparative example of preparation process of garlic clove slices

[0039] Treatment group:

[0040] (1) Raw material processing: Peel garlic cloves, select fresh, white color, no rot and no moldy garlic cloves, peel off the skin and remove the roots, and then wash with water and sodium sulfite solution (at room temperature);

[0041] (2) Slicing: adopt the garlic cutting device of the present invention to cut the garlic cloves after step (1) into 3mm thick slices (carry out at room temperature);

[0042] (3) Preparation of dehydrated garlic slices: the garlic slices prepared in step (2) are dehydrated with hot air at a temperature of about 65° C. to obtain dehydrated garlic slices with a water content of 8%.

[0043] Three gradients of 1200mg / L, 1400mg / L, and 1500mg / L were respectively selected from the sodium sulfite solution used above as treatment group 1, treatment group 2, and treatment group 3 for the preparation of dehydrated garlic slices.

[0044] Comparison...

Embodiment 2

[0057] Dehydrated garlic slices preparation process comparison example

[0058] Sliced ​​garlic:

[0059] (1) Raw material processing: Peel garlic cloves, select fresh, white color, no rot and no moldy garlic cloves, peel off the skin and remove the roots, and then wash with water and sodium sulfite solution (at room temperature);

[0060] (2) Slicing: using the garlic cutting device of the present invention to cut the garlic cloves treated in step (1) into thin slices with a thickness of 3 mm (at room temperature).

[0061] The sodium sulfite solution concentration that adopts in the above-mentioned steps is 1400mg / L.

[0062] Hot air, freeze drying combined dehydration treatment:

[0063] a. Take garlic slices and dry them in hot air at 45°C for 2.5 hours;

[0064] b. Spread the hot-air-dried garlic slices to cool to room temperature, and then freeze-dry them: put them in a freeze dryer, and when the temperature reaches -45°C, turn on the vacuum pump to an absolute pressu...

Embodiment 3

[0069] The preparation process of oil-water emulsification and rehydration garlic grain can of the present invention:

[0070] (1) Raw material processing: Peel garlic cloves, select fresh, white color, no rot and no moldy garlic cloves, peel off the skin and roots, and clean with water and 1200mg / L sodium sulfite solution in turn;

[0071] (2) slice: adopt garlic cutting device of the present invention to cut the garlic clove after step (1) into 5mm thick thin slices; Wherein the flowing sodium sulfite solution concentration on blade surface is 1200mg / L;

[0072] (3) Preparation of dehydrated garlic slices: the garlic slices prepared in step (2) are dehydrated: first place them in hot air at 45°C for 2.5 hours; Freeze drying: put it in a freeze dryer, when the temperature reaches -45°C, turn on the vacuum pump to an absolute pressure of 85Pa, set the maximum temperature of the heating plate to 50°C, and the minimum temperature to 30°C, until the water content of the garlic sl...

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PUM

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Abstract

The invention discloses a preparation method of oil-water emulsified and rehydrated garlic grains, which comprises the following steps: (1) processing raw materials; (2) slicing; (3) preparing dehydrated garlic slices; (4) preparing garlic grains and garlic powder; 5) Preparation of oil-water emulsion; (6) Filling; (7) Sterilization and packaging. Adopting the preparation method of the invention can effectively ensure the mouthfeel of the rehydrated garlic grains, and can retain more nutrients.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation process of oil-water emulsification and rehydration garlic grain can. Background technique [0002] Canned garlic is generally prepared in two ways, one is prepared by directly chopping fresh garlic, and the other is prepared by using dehydrated garlic flakes. [0003] Rehydrated garlic granules are compound seasonings mixed with dehydrated garlic granules, water and acid in proportion. It tastes exactly like fresh garlic and is more delicious and can be used in a variety of cuisines. In the prior art, the preparation of dehydrated garlic slices mostly adopts the dehydration of garlic slices, and then the preparation of garlic slices; while in the production of dehydrated garlic slices, hot air drying is mostly used, but due to the thiosulfinic acid esters such as allicin The thermal instability of the product will affect the nutrient content of the fina...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/10A23L5/41A23L5/00A23L29/10A23B7/154A23B7/157B26D1/09
CPCA23B7/154A23B7/157A23V2002/00A23L5/00A23L5/41A23L27/00A23L27/105A23L29/10B26D1/09A23V2200/048A23V2200/222A23V2250/046A23V2250/1614A23V2250/18A23V2300/10A23V2300/20
Inventor 张黎明张明永曹梦辉韩洪庚沈玉堂王磊
Owner 江苏黎明食品集团有限公司
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