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pressure, high cholesterol, atherosclerosis, cancer, and infections. Garlic is consumed fresh as
well as used as a condiment in various food preparations like pickles, chutneys, curries powders,
sauce, salad dressings, meat sausages, etc.
2. Garlic Deep Processing Technology and Processed Garlic Products
2.1 Garlic deodorization
Fresh garlic contains Alliin and an enzyme called Alliinase, each kept in separate cells. When
garlic is chopped or crushed, the enzyme alliinase contacts with alliin and converts alliin into
allicin. Allicin is very unstable and breaks down quickly producing allyl methyl sulfide. The
chemical goes into our blood stream and gets expelled through skins pores when we sweat
causing garlicky sweat. It also enters our lungs and comes out as we exhale causing garlic breath.
The odor of garlic poses negative influence on its application. Therefore, its important to
choose a proper deodorizing method during garlic deep processing. Two methods are listed as
follow:
1). Add 5kg water and 100g vinegar to every kilogram of garlic and mix evenly. Allow to boil for
15 minutes and then cool to ambient temperature. Clean the garlic with water.
2). Put the garlic in the solution made by 0.3% citric acid, 0.2% cyclodextrine, and 0.1%
magnesium chloride, soak for 3 hours at 50, then rinse with clean water.
2.2 Garlic products in the industry
There are many types of garlic products in the market, including garlic flake, garlic powder, garlic
oil, aged garlic extract, black garlic, etc.
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without water.
(3). Garlic washing machine
Garlic cloves are washed by washing machine to remove off foreign matters.
(4). Garlic slicing machine
With garlic slicing machine, clean garlic cloves are uniformly sliced to 1.5-2.2mm. The surface of
garlic slice is smooth without damage.
(5). Garlic rinsing machine
Sliced garlic are washed again in the rinsing machine.
(6). Garlic dehydration machine
Garlic slices are processed by the centrifugal dewatering machine to remove surface water.
(7). Garlic drying machine
Dehydrated garlic flakes are spread uniformly on the drying tray and dried in the hot air drying
oven at 65 for about 6 hours. The final moisture content should be less than 5%.
(8). Garlic grading machine
Dried garlic slices are graded by garlic grading machine. Unqualified products are removed.
(9). Garlic packing machine
Dried garlic slices are packed by garlic packing machine for safe storage.
2.22 Garlic powder
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Garlic powder can be made by grinding dried garlic flakes in the garlic grinding machine into fine
powder. If you make it coarser, it will be granulted garlic. Garlic powder can also be made in the
following process:
garlic separatinggarlic peelinggarlic grindinggarlic
dryinggarlic powder crushinggarlic powder packing
paste
dehydrationgarlic
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temperature under controlled humidity for several weeks. During fermentation, the cloves
gradually darken to their final black appearance. Black garlic has soft, sweetish taste.
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