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.
Wednesday, October 23, 2019
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.
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.
Thursday, October 17, 2019
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.
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.
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.
Thursday, August 22, 2019
Combine harvester common fault
1. There is nothing in the threshing mouth.
The threshing port is where the grain is removed from the harvest and the harvest is normally combined with the function of the bag. Then, if the threshing port does not leave the article normal in other respects, it is highly probable that the threshing drum is clogged. The cause of the blockage may be excessive weeds in the drum, which seriously hinders the rotation of the drum, causing the engine to carry the stationary roller. At this time, it is best to stop the machine in time, then remove the debris inside the drum, and then increase the distance between the roller and the wall. When starting again, the harvesting speed should be lowered to avoid being caused by too much influx.
2. Stacking grain before the header
The accumulation of grain before the header is the entrance to the harvest. It is easy to cause the accumulation of the harvest without paying attention. There are two general reasons. First, the harvesting speed is too fast, and the entrance cannot be swallowed in time, resulting in interlacing. Second, the distance between the pusher and the entrance is large, so that the pushed articles cannot completely enter the mouth, and the residue is formed to cause accumulation. At this time, the push distance of the pusher should be properly adjusted so that the pushed item is closer to the entrance.
3, the number of missed cuts
The missing cut is a problem that often occurs in combine harvesting, where there are more unrecovered items in the place where the harvester passes, or the harvest is not complete. There are several reasons for this. First, check if the blade is sharp and see if it is caused by a gap. Secondly, check whether the range of blade harvesting is comprehensive and there is a blind spot that cannot be harvested. Check that the height of the blade is too high (low), resulting in the inability to harvest, especially when harvesting along the direction of grain dumping.
4, threshing incomplete debris
This is especially a problem that needs everyone's attention. It is a cumbersome thing to do not. When this problem occurs, first check whether the contents of the threshing device are damaged. The bending of some small parts or the concave surface of the wall may cause this phenomenon, and if so, replace it in time. If the appliance is in good condition, it may be that the roller rotates faster so that the harvesting material cannot hit the threshing plate, and the rotation speed of the roller can be appropriately reduced or the distance between the refining plate and the threshing plate can be reduced.
5, the knife bar is broken off
The harvesting blades are prone to problems when harvesting. They are not fixed because they are harvested, but they are also damaged by the prominent hard objects that are not noticed in the field. Therefore, when you are not used every day, you should also take good care of the blade to avoid rusting. Secondly, you must check the fixed screws carefully before each harvest. It is best to twist it to see if it is loose. When harvesting, it is best to choose a place with flat terrain, or you can check the raised areas around the land in advance so that you have a number in your heart to avoid hitting.
6, before the harvest
The front of the harvest is the most prone problem when harvesting rice, mostly due to the low harvesting speed. At this time, it is necessary to appropriately increase the harvesting speed, lower the cutting tool a little, and tighten the belt a little to ensure the cutting speed of the cutting edge and ensure better harvesting.
The threshing port is where the grain is removed from the harvest and the harvest is normally combined with the function of the bag. Then, if the threshing port does not leave the article normal in other respects, it is highly probable that the threshing drum is clogged. The cause of the blockage may be excessive weeds in the drum, which seriously hinders the rotation of the drum, causing the engine to carry the stationary roller. At this time, it is best to stop the machine in time, then remove the debris inside the drum, and then increase the distance between the roller and the wall. When starting again, the harvesting speed should be lowered to avoid being caused by too much influx.
2. Stacking grain before the header
The accumulation of grain before the header is the entrance to the harvest. It is easy to cause the accumulation of the harvest without paying attention. There are two general reasons. First, the harvesting speed is too fast, and the entrance cannot be swallowed in time, resulting in interlacing. Second, the distance between the pusher and the entrance is large, so that the pushed articles cannot completely enter the mouth, and the residue is formed to cause accumulation. At this time, the push distance of the pusher should be properly adjusted so that the pushed item is closer to the entrance.
3, the number of missed cuts
The missing cut is a problem that often occurs in combine harvesting, where there are more unrecovered items in the place where the harvester passes, or the harvest is not complete. There are several reasons for this. First, check if the blade is sharp and see if it is caused by a gap. Secondly, check whether the range of blade harvesting is comprehensive and there is a blind spot that cannot be harvested. Check that the height of the blade is too high (low), resulting in the inability to harvest, especially when harvesting along the direction of grain dumping.
4, threshing incomplete debris
This is especially a problem that needs everyone's attention. It is a cumbersome thing to do not. When this problem occurs, first check whether the contents of the threshing device are damaged. The bending of some small parts or the concave surface of the wall may cause this phenomenon, and if so, replace it in time. If the appliance is in good condition, it may be that the roller rotates faster so that the harvesting material cannot hit the threshing plate, and the rotation speed of the roller can be appropriately reduced or the distance between the refining plate and the threshing plate can be reduced.
5, the knife bar is broken off
The harvesting blades are prone to problems when harvesting. They are not fixed because they are harvested, but they are also damaged by the prominent hard objects that are not noticed in the field. Therefore, when you are not used every day, you should also take good care of the blade to avoid rusting. Secondly, you must check the fixed screws carefully before each harvest. It is best to twist it to see if it is loose. When harvesting, it is best to choose a place with flat terrain, or you can check the raised areas around the land in advance so that you have a number in your heart to avoid hitting.
6, before the harvest
The front of the harvest is the most prone problem when harvesting rice, mostly due to the low harvesting speed. At this time, it is necessary to appropriately increase the harvesting speed, lower the cutting tool a little, and tighten the belt a little to ensure the cutting speed of the cutting edge and ensure better harvesting.
Maintenance knowledge of vegetable washing machine
1. Vegetable washing Machine chain adjustment: Chain adjustment is carried out after the motor stops. The chain is pressed by fingers in the middle of the two sprocket wheels. The compression is generally between 4 and 9 mm. It is a standard value. When it exceeds the standard value, it is adjusted. Idler to the specified tightness.
2, stepless speed change replacement: stepless gearbox oil check and refueling and replacement, the first is to stop the motor, the smoke plug is strictly prohibited to remove the oil plug, the oil just out of the appropriate amount, when insufficient, add.
3. Vegetable washing Machine belt adjustment: After the motor stops, in the middle of the two pulleys, the compression of the belt (middle finger and index finger) is 7 to 12 mm as the standard value. When it is greater than the standard value, adjust the idler to the specified tightness.
4, long-term preservation: When you want to save for a long time without using it, you can rinse all the parts of the soil, such as dirt, and all the rotating parts and the attached objects such as belts and chains must be completely Remove and rotate the rotating parts and the active part to prevent oil from appearing.
2, stepless speed change replacement: stepless gearbox oil check and refueling and replacement, the first is to stop the motor, the smoke plug is strictly prohibited to remove the oil plug, the oil just out of the appropriate amount, when insufficient, add.
3. Vegetable washing Machine belt adjustment: After the motor stops, in the middle of the two pulleys, the compression of the belt (middle finger and index finger) is 7 to 12 mm as the standard value. When it is greater than the standard value, adjust the idler to the specified tightness.
4, long-term preservation: When you want to save for a long time without using it, you can rinse all the parts of the soil, such as dirt, and all the rotating parts and the attached objects such as belts and chains must be completely Remove and rotate the rotating parts and the active part to prevent oil from appearing.
Wednesday, August 21, 2019
Apricot production line
Apricot production line
The production line is suitable for the processing of apricot fruit and can produce clear juice, turbid juice, puree, concentrated juice, concentrated pulp, fruit powder, fruit vinegar, and other products. The production line is mainly composed of the washing machine, hoist, sterilizer, nucleating machine, beater, degasser, homogenizer, sterilizer and filling machine.
The design concept of this production line is advanced and the degree of automation is high; the main equipment is all made of high-quality stainless steel, which fully meets the hygiene requirements of food processing.
The production line is suitable for the processing of apricot fruit and can produce clear juice, turbid juice, puree, concentrated juice, concentrated pulp, fruit powder, fruit vinegar, and other products. The production line is mainly composed of the washing machine, hoist, sterilizer, nucleating machine, beater, degasser, homogenizer, sterilizer and filling machine.
The design concept of this production line is advanced and the degree of automation is high; the main equipment is all made of high-quality stainless steel, which fully meets the hygiene requirements of food processing.
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