Study On The Processing Technology Of Black Garlic Powder

The black garlic is a deep-processed products without unpleasant smell and enhanced physiological activity.As a new type of garlic products,it contains nutrients and its effect is garlic powder,garlic oil and other products that can not be replaced.Fruit and vegetable powder can not only extend the storage life of fruits and vegetable,can also reduce the cost of transport,packaging and other aspects.Fruit and vegetable powder doesn’t require much in raw materials,and especially,it can take advantage of edibility fur and pit,which expands the application range of fruit and vegetable raw materials.Fruit and vegetable powder is convenient,high adjustable and nutrient-rich,etc.There is no additive and pigment in fruit and vegetable powder,and it has been used as ingredients in processing food.Black garlic powder is powdery product processed from black garlic,whose nutritional value is no less than black garlic.With the improvement of people’s living standard,the growth of awareness of health care,the acceleration of living tempo,and the growth of consuming ability,black garlic powder processing will become an inevitable trend,with a growth of quantity demanded.In consequence,the research about processing of black garlic powder has vital significance.The main research results are as follows:1.Effects of different drying temperature and slice thickness on black garlic powder.At the early stage of the drying,the water loss rate of black garlic is faster,which becomes slower in the later stage.Under the same condition,by the same drying time,the higher the temperature is,the lower the material moisture is.Slice thickness had a great influence on the drying rate.When the slice is thin,the drying time is greatly shortened,and the drying rate is significantly increased.When the slice is thick,it need a period for the internal moisture of black garlic to move out,thus prolong the drying time.After drying,the content of amino nitrogen and reducing sugar have a tendency to reduce,hower,the content of 5-HMF and total phenols have a increase tendency.The higher the temperature,the more the amount.Slice thickness have little effect in the content of mainnutrients.2.Effect of different water temperature and volume on soakage of black garlic powder.Adding different amount of water can acquire different product in taste.Adding 1-2times more water can get black garlic mud like sesame paste.Adding 6-8 times more water can get thick black garlic drink.Adding 10 times water can get thin black garlic drink with good liquidity.So,according to the individual demand and preference of consumers,different amount of water can be added,consequently,different product conform to their own taste and character can be get.3.Caking-resistant Characteristics Test of Black Garlic Powder.Tested the caking-resistant characteristics of the black garlic powder by the static angles testing.In order to prevent agglomeration of black garlic powder,the factors which influenced the agglomeration of black garlic power,such as the moisture content,the grain size and the amount of caking-resistant agent were studied.The orthogonal test was also done after the single factor experiment.The result showed that the order of factor,which affected the antimass property,from strong to weak were: the grain size of black garlic powder > the moisture content>the amount of antimass agent.The result indicated that the best technical conditions of preventing agglomeration of black garlic powder were as follows: the moisture content of dry dates bellow 2%,60 mesh for the grain size and 0.7% caking-resistant agent(W:W).4.Effects of different micronization on the nutritional properties of black garlic powder.With the raw material of black garlic,the functiongal properties of black garlic powder isolate varying in different particle sizes were studied.With the increase of grinding time,the average particle size of black garlic powder decrease and the color of the micro powder look more uniform and brighter.Compare with coarse powder,the angle of repose and slip angle of micro powder increase and the bulk density and tap density decrease.With the dereasing of powder diameter,water solubility was enhanced,and high temperature water-binding capacity was improved after superfine grinding.This research suggests that the vibration type superfine gringing is an effective technology to improve the physicochemical properties and the nutritional properties.