Precautions for eating black garlic

Perhaps many people have not eaten black garlic. Black garlic is a product that people use ordinary garlic to ferment. Compared with ordinary garlic, black garlic has a wider therapeutic effect, such as antibacterial and anti-inflammatory effects, even It can help kill some viruses in the body. In addition, black garlic also has the function of improving human immunity. However, in the future, everyone should understand the following contraindications when eating black garlic made from black garlic machine.

Taboo to eat black garlic:

The high nutritional value of black garlic and the taste of “sweet, soft and sturdy” are gradually being recognized and recognized by people, and they are gradually moving towards people's lives. There is no garlic smell after eating, which is not available in ordinary garlic. So who is not suitable for eating black garlic...

People with poor resistance:

Black garlic is a natural bactericidal effect and is known as a “natural antibiotic”. It has no side effects and is a natural strengthening agent for human circulation and the nervous system. China, Egypt, India, and other countries have used black garlic as both food and traditional medicine.

Cerebrovascular population:

Black garlic has a better effect on clearing blood clots, effectively controlling and preventing thrombosis, and dissolving thrombus.

Cerebrovascular disease:

Cardio-cerebral vascular disease is one of the major enemies that endanger human life. The allicin contained in black garlic is its natural nemesis. In the pathogenesis, cholesterol and triglycerides occupy an important position, but the active ingredients in garlic can Reduce its concentration in the blood and improve high-density lipoproteins that are good for human health.

Constipation and indigestion population:

Black garlic can promote gastrointestinal effects, eliminate the loss of appetite during menopause, and regulate constipation.

People with poor sleep:

Black garlic regulates the balance of human physiology and psychology, and effectively promotes sleep.

Black garlic itself is very good food. In life, you often eat black garlic. The benefits can be great, but there are some problems with black garlic. It is necessary to pay attention to such a situation. These people above are not suitable for eating black garlic, otherwise it will cause discomfort in the body.

The main point of black garlic baking

1, steaming temperature

Phenolic substances are one of the important functional components in black garlic, and the total phenolic content largely reflects the functional role of black garlic. The water content is closely related to the shape and mouthfeel of black garlic. It can be seen from Figure 1 that as the steaming temperature increases, the total phenol mass ratio increases almost linearly. This may be because of the higher the steaming temperature, the higher the pressure and the synergy of pressure and high temperature in garlic. Other compounds can be converted to polyphenols. At the same time, the increase of pressure destroys the structure of garlic, and the loose and porous form makes water molecules more easily enter the garlic. Therefore, the higher the steaming temperature, the greater the water content. The moisture content is too high, the texture of black garlic is soft and rotten, affecting the taste and not easy to store; the moisture content is too low, the black garlic is hard and the chewing property is poor. Considering comprehensively, 125 ° C is a suitable steaming temperature. It can be seen from Fig. 1 that when the steaming temperature is 125 °C, the polysaccharide in garlic is gradually decomposed into monosaccharides and disaccharides due to the synergistic effect of pressure and high temperature, and the -OH of some reducing sugars is oxidized to organic acids. COOH gives black garlic a sweet and sour taste. Taizy black garlic machine can process all kinds of black garlic.

2, steaming time

The heat-sensitive fruits and vegetables have a porous, anisotropic cell structure and high water content. As shown in Fig. 2, when the steaming time is 40 min, the moisture content of the obtained black garlic finished product is as high as 47.81%, which is because the steaming time is short, the garlic cells have not completely died, and the water holding capacity is certain. When the steaming time was 60min, the garlic cells were broken, and some of them were exposed to water. When the baking was performed, the water dispersion was faster, and the water content reached the lowest value of 28.76%. Then, as the steaming time prolongs, more water molecules enter the garlic tissue, and the moisture content of the finished black garlic is also slightly improved. Combined with Fig. 2, it can be found that the total phenol mass ratio, the total acid mass ratio, and the reducing sugar mass ratio increase with the prolongation of the steaming time, and a higher level can be achieved at 60 min. Considering the factors such as the taste, texture and tissue state of black garlic and the production cost, 60min is the most suitable steaming time.

3, baking temperature

The drying process of materials is often accompanied by biological, physical, and chemical reactions that depend on moisture. The reducing sugar and total acid content directly affect the taste and browning of black garlic. It can be seen from Fig. 3 that as the baking temperature increases, the mass ratio of reducing sugar to total acid shows a tendency to increase first and then decrease. This may be because high temperature is beneficial to the decomposition of polysaccharides in garlic, the formation of more reducing sugars, the process of Maillard reaction, and the oxidation of -OH of reducing sugars to COOH. When the baking temperature is lower than 90 °C, the polysaccharide decomposition rate is higher than the Maillard reaction rate, the reducing sugar mass ratio is higher than the total acid mass ratio, and then the Maillard reaction speed increases as the baking temperature increases, and there is also A part of the reducing sugar is oxidized to an organic acid, and the mass ratio of the reducing sugar is rapidly lowered.

Therefore, when the baking temperature is 90 ° C, the mass ratio of reducing sugar and total acid in black garlic is the highest, which is favorable for the formation of sweet and sour taste and accumulation of black sperm. In Fig. 3, the moisture content and total phenol mass ratio of black garlic at 90 °C was 29.18% and 8.58 mg/g, respectively, and the sensory morphology of black garlic was the best.

4, baking time

During the drying process, the food material generally undergoes a constant-speed drying stage and then enters a slow-drying stage. In Fig. 4, as the baking time increases, the water content of black garlic decreases first and then decreases rapidly, and the total phenol mass ratio tends to increase gradually. Acetic acid, formic acid, succinic acid, hydroxy propionic acid and the like do not exist in fresh garlic but gradually form and accumulate with the processing time. It can be seen from Fig. 4 that the total acid mass ratio in black garlic is continuously increased with the extension of the baking time, and it can be inferred that the baking process is an important stage of the formation of acid substances. However, the mass ratio of reducing sugar is only slightly reduced. It may be because during the baking process, the decomposition of polysaccharide is synchronous with the Maillard reaction, and the effect on the mass ratio of reducing sugar is not significant. Only a small part of reducing sugar is oxidized. Organic acid. Considering the influence of baking time on four factors of total phenol, water content, total acid and reducing sugar, it is determined that 7.0h is the best baking time.

Wet fishmeal machine

The wet fishmeal machine, the raw fish basically realizes the automatic assembly line control from the processes of cooking, pressing, drying and solid-liquid oil-water separation. The whole production line is mainly composed of screw conveyor, digester, press, tube plate dryer, horizontal screw centrifuge, disc separator and other equipment.

The raw material fish basically realizes the automatic assembly line control from the processes of cooking, pressing, drying and solid-liquid oil-water separation. The whole production line is mainly composed of screw conveyor, digester, press, tube plate dryer, horizontal screw centrifuge, disc separator and other equipment.

Raw fish or fish chops and scraps are continuously fed into the digester through a conveyor after iron removal by magnetic separation equipment. After the raw material is cooked, it directly enters the press. After the twin-screw pressing, the pressed juice enters the storage tank. The fish residue enters the horizontal screw centrifuge for solid-liquid separation, and the fish residue and fish liquid are separated, and the fish residue is returned to the dryer for heat treatment. After drying, the product is sold as a finished fishmeal. The separated fish liquid is sent to the disc separator. Due to the high separation factor of the butterfly separator and the strong liquid-liquid separation ability, the fish oil can be completely separated from the water, and the separated fish oil enters the oil storage tank and is then packaged for sale.

The whole production process of wet fish meal is processed in a fully enclosed state, with high degree of automation and clean production environment.

Equipment for extracting fishmeal

Industrial centrifuges play an important role in fish processing. Corresponding machines and systems can separate oil and solids from the water, as well as separate oil, water, and solids. Especially in the processing of fishmeal, fish oil and seafood, for decades, all major regions of the world have used the centrifuges of the Shuliy fishmeal equipment manufacturer for fish processing. The company conquers customers through the following most important success factors:

Highest performance and separation efficiency

Maximum possible cost efficiency through the continuous automated operation

Machines and systems that are clearly adapted to customer requirements for maximum reliability and effectiveness

Innovations from Shuliy fishmeal equipment manufacturers such as planetary drives or adjustable impellers

Fish processing with a three-phase decanter centrifuge

Using the Shuliy fishmeal equipment manufacturer's three-phase decanter centrifuge to set a new standard for fishmeal and fish oil extraction, because of the three-phase decanter centrifuges from whole fish or fish residues (fish heads, fins, fish bones, etc.) Extract fishmeal and fish oil.

Here, the raw material will first be heated to decomposition, during which the fish oil will be released. After heating, the rotating screen will run the material where it will be separated into a protein-rich solid and liquid phase consisting of oil, water, and fine solids. The solid will then be further separated into a liquid phase and a pressed cake by pressing. Finally, the fish oil is extracted from the dried pressed cake.

As just described, the liquid phase in the rotary screen and the pressed liquid phase will be separated into fish oil, water, and solids. This will result in two separation possibilities:

When separating the two phases, the solid must be separated in the decanter centrifuge, and then the fish oil is separated from the water by the separator.

When separating for three phases, only one step must be performed by the Shuliy fishmeal equipment manufacturer's three-phase decanter centrifuge.