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The garlic flakes dehydration plant can obtain dehydrated garlic flakes with neat appearance, slightly yellow color and pure taste by dividing, peeling, washing, slicing, dehydrating and drying, and sterilizing the dried garlic. The dehydrated garlic slices can be Eat or use as food raw and auxiliary materials. It can be restored by soaking in warm water. It is fresh in all seasons and is very popular in the market.
For the quality of garlic dehydrating, the thickness of garlic flakes is more critical. First, the cut surface should be smooth, the thickness should be uniform, and the thickness and size should be mastered. The appropriate slice thickness is 1.5-2mm. If the flakes are too thick, when the thickness is 3mm, the thiosulfinate retention rate of the dried garlic flakes is 70%. If the garlic flakes are dried and dehydrated slowly, the color after dehydrating will be greatly affected. When the flake is too thin, 1mm, the fragment rate is high, the slice shape is not good, and the thiosulfinate retention rate of dried garlic flakes is less than 17%. When the thickness of garlic flakes is 1.5-2mm, the color and appearance of dried garlic are good, and the retention rate of allicin is higher at 50-65%, so the appropriate thickness of garlic flakes, the efficiency, quality and allicin content of dried garlic flakes are three Those who reach the best point. Following the above principles, the dried garlic slices are off-white, flat and complete, evenly dried, and less fragmented.
The dehydrated garlic flakes process flow mainly inluding: garlic splitting → garlic peeling →peeled garlic washing →garlic slicing (cutting) →garlic blanching → garlic flake de-watering →garlic flakes dehydration →dried garlic flakes cooling and classifying →garlic flakes packaging.
Choose fresh garlic with good maturity, no trauma, no pests, white color, and large head. After removing the pedicle, dividing, and peeling, slice with water, and then rinse with citric acid aqueous solution to reduce the activity of garlic enzyme. Note that the rinsing must be completed within 24 hours after slicing, so as to prevent the garlic slices from producing colored pigments due to oxidation, which will affect the color of the finished product. The blanched garlic slices are dehydrated by a temperature-controlled dehydrator in 70-75℃ temperature.When the water content of the garlic flake drops to about 5%, the finished product is obtained.
Broken cloves of garlic
The garlic clove breaking machine uses a built-in fan to blow off the excess garlic skin after peeling, which provides convenience for the subsequent peeling work. The adjustable method is adopted, the operation is simple, the size of the garlic ball can be used, the garlic cloves are not damaged, the floor space is small, and the peeling rate is high.
Use a machine to replace the manual garlic peeling machine. Use a manual dividing or peeling machine to divide and remove the stalks of the garlic and put it into the air offline hopper. When the air pressure reaches 0.8MPA, turn on the air offline power (knob switch). size.
Garlic cleaning machine is mainly to imitate manual cleaning methods, using mesh belt for transmission, high-pressure air pump generates gas to make garlic perform a strong turning movement in the cleaning machine, under the action of high-pressure water flow and strong air bubbles, it effectively separates the transparent surface of garlic. Film impurities, and at the same time, because the garlic is turned over in the air bubbles, it effectively avoids the damage to the garlic skin such as bumps, scratches, etc. during the cleaning process.
Use a garlic slicing machine or a knife to cut the garlic cloves into slices of 1.5-2.0 mm. Rinse while slicing to remove the glue that flows out of the garlic cloves during slicing. The slicing should be even, otherwise the baking will be uneven during dehydrating, which will affect the quality
Garlic slices blanching & de-watering
The cut garlic slices are lifted into the sink and blanched in the clear hot water to remove the glue and fragments to facilitate the baking. Insufficient rinsing and dehydrating will cause yellowish brown. The rinsed garlic slices are passed through an air dryer to quickly remove excess water on the surface of the garlic slices at room temperature, which is convenient for dehydrating and use.
Garlic slices dehydrating
The blanched and de-waterted garlic slices are dehydrated by a continuous mesh belt dryer，it can an realize the batch drying demand of garlic flakes and improve production efficiency.The dehydrating temperature is controlled betweent 70-75 ℃.There are temperature and humidity detection probes inside the oven, which can detect the temperature and humidity in the oven in real time, and make timely dehumidification or temperature adjustments according to the drying equipment. Intelligent drying can ensure the drying quality to prevent the garlic from coking and affecting the garlic. Flavor and color. When the water content of garlic slices drops to about 5%, the finished product is obtained.
Dehydrated garlic flakes sieve and classification
Sift the dried garlic slices, and sift out the broken particles, fragments and remaining garlic coat. Pour the selected garlic slices on the sorting table, remove impurities, yellow-brown slices, and granules, and then classify them. The garlic slices are slightly yellow, large, complete, flat, uniform in thickness, without fragments, and no peculiar smell. The defective product is yellowish brown, small in size, incomplete, uneven, and uneven in thickness. This process requires rapid operation to prevent the garlic slices from absorbing moisture. The graded garlic slices must be tested for water content once, if the water content exceeds 6%, it needs to be baked again.
The garlic flakes dehydration plant has beautiful appearance, good structural strength, stable conveying, and stable and safe operation of materials;
The mesh belt type garlic flake dryer, with an intelligent control system, can keep the garlic slice dehydrating in a reasonable drying environment at all times, ensuring the effect of the finished product.
The garlic flakes production line starts with garlic splitting. The materials are processed in a closed environment. After splitting, peeling, washing, slicing, and dehydrating, the original flavor and nutrition of garlic are retained.
Except for standard parts such as motors, radiators, bearings and electrical components, the equipment is made of food-grade stainless steel, which is easy to clean and meets the relevant national regulations on food hygiene.
Garlic contains about 2% of allicin, which has broad-spectrum antibacterial, antibacterial, and bactericidal effects. Allicin can effectively stimulate the formation of aromatic amino acids in animals, increase the aroma components in meat and eggs, and make meat and eggs more delicious. Adding to the feed can improve the disease resistance of livestock, poultry, fish and shrimp, and accelerate the growth rate. It has the functions of clearing plague, detoxifying, promoting blood circulation and removing blood stasis, and can significantly reduce the toxicity of effective substances in feed.
Dehydrated garlic flakess are neat in appearance, slightly yellow in color, and pure in taste. They can be eaten or used as food raw and auxiliary materials. It can be restored by soaking in warm water. It is fresh in all seasons and is very popular in the market.
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