In China, garlic is seen as a condiment in people's daily life. Its role as a bactericidal bowel plays an extremely important role in the frying and frying process. How to make garlic even more effective? Ferment the garlic to black Garlic becomes a more common practice.
It was found that garlic naturally inactivates certain enzymes during the fermentation process, and enzyme-inhibited antioxidants such as alliin and polyphenol compounds are released. The black garlic tastes sweet and sour, making the original spicy taste of garlic. Significantly reduced, therefore, black garlic has become a deep-processed product favored by the market in recent years.
In fact, as early as the 1990s, some regions began to try to make black garlic. However, subject to the technical conditions and market spending power at the time, the size of black garlic processing was not large. There is an increasing demand for health products. Under the circumstances, the use of food machinery and equipment for black garlic processing has become the norm. The black garlic industry has been able to develop rapidly.
Black garlic as a direct edible product, Yan value in the production process occupies a very important position. Therefore, the production of garlic in the early stages of selection, black garlic must also be selected after the sale of the sale. After the formation of the main external skin of black garlic There is a high degree of demand, with the camera's sorting equipment can identify the black garlic's biological characteristics and shape, to achieve faster black garlic sorting.
In the early stage of production, there are strict requirements on the size of the garlic, the fullness of the pulp, the inherent quality, and the integrity of the skin. Therefore, sorting equipment is required to sort the garlic from these aspects. Optical sorting equipment available on the market can be used. Near-infrared spectroscopy, to identify the specific chemical properties and molecular differences and changes in the surface of the object to be detected, and quickly detect the garlic shape, size and other information.
In order to ensure the quality of the finished black garlic, it is also necessary to test the sorted garlic, including heavy metal detection, pesticide residue detection, etc. Nowadays food testing equipment has developed rapidly, and the food can be qualitatively screened within 15 minutes. Detection of Heavy Metals in Food The heavy metal quick detector uses X-ray tube, X-ray excitation and detection light path, multi-channel signal processing system, etc. It can accurately measure in ten minutes. Of course, more accurate content can be detected by professional inspection agencies.
The blackening fermentation of garlic is the most important stage in the production of black garlic. The garlic fermentation process is not complicated, but it takes a long time and it takes more than three months. It is activated by enzymes, intermediate temperature fermentation and high temperature ripening into three phases. The enzyme activation stage directly determines the quality, taste and color of the finished black garlic. The temperature and time control requirements are extremely stringent and require experienced masters to make adjustments. Today's black garlic fermentation equipment is controlled by PLC fully automatic touch screen and can be automatically formed. The real-time display of data makes the adjustment and control during fermentation easier.
After many days of high-temperature, high-humidity fermentation, black garlic will breed many fungi, which is not conducive to storage. Therefore, black garlic needs to be sterilized prior to packaging. According to research, black garlic can be heat-sterilized and heat sterilized. Further reducing the content of stimulant thioether in black garlic and improving the harmony of the aroma of black garlic. Therefore, heat sterilization equipment, steam sterilization equipment and other equipment can sterilize black garlic.
The shape of black garlic is very fragile, so it takes more thought on the packaging equipment. The black garlic on the market is mostly packaged in canned form. This kind of package can easily cause the black garlic to rub against each other during transportation and cause damage to the skin. The independent small package can make the skin of black garlic less damaged. This type of independent small package requires a vacuum nitrogen filling packaging machine, which can reduce the impact of external impact on the shape of black garlic by inflating.
It is not difficult to see that in the production and production of black garlic, various sorts of food machinery such as sorting equipment, fermentation rooms, food safety testing equipment, and sterilization equipment have played a huge role. The use of these equipment also makes black garlic production efficient. The rapid increase, to meet the market's growing demand for black garlic.