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Your Location: Home >> News >> Technical support >> Floor Model Manifold Freeze Dryers Preparation of freeze-dried garlic powder

Floor Model Manifold Freeze Dryers Preparation of freeze-dried garlic powder

Release Date: 2020/1/10 17:43:00 .
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Floor Model Manifold Freeze Dryers Preparation of freeze-dried garlic powder
With the rapid development of China's food seasoning industry, Floor Model Manifold Freeze Dryers actively researches and vigorously develops garlic powder, which is of great significance to promote the industrialization process of garlic powder in China and promote the development of China's food seasoning industry.
Floor Model Manifold Freeze Dryers are used in freeze-dried foods in China to produce large quantities of agricultural and sideline products, many varieties, high quality, and low prices, so they have strong competitiveness in the international market. With the improvement of people's proficiency level, people's dietary tastes are constantly upgraded. Garlic powder, as a freeze-dried food of high-end food, will be favored by consumers. This article only introduces the concept, characteristics, development prospects of freeze-dried food and the research and production of freeze-dried garlic powder.
Floor Model Manifold Freeze Dryers Preparation of freeze-dried garlic powder Select carrot juice medium and tomato juice medium that are easy to obtain and easy to separate as the basic medium. When the moisture of microwave / vacuum dried garlic slices is reduced to about 10%, use 45 ° C hot air drying. The dried samples were tested and compared with freeze-dried and traditional hot air dried (60 ° C) samples in allicinase retention rate, color, hardness and rehydration rate, indicating that microwave / vacuum drying + The quality of garlic flakes obtained by hot air drying (45 ℃) is very close to the quality of freeze-dried products, which is much better than the traditional hot air dried (60 ℃) products.
Floor Model Manifold Freeze DryersPreparation of freeze-dried garlic powderThe cell growth test was used to determine the effect of adding 9 nutritional factors on the amount of garlic powder in the basic culture of garlic powder wort. Yield production can not only promote the proliferation of garlic powder, but also buffer the change of substrate pH.

 

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