脱臭大蒜粒的生产工艺

本文简述了大蒜的营养价值 。

大蒜粒微波-热风联合干燥的工艺优化

为优化微波-热风联合干燥大蒜粒的最佳工艺参数,以大蒜粒为试材,以干燥速率、大蒜素含量、感官评分、白度、复水比和综合得分为指标,比较研究不同微波功率密度、不同热风温度对大蒜粒干燥特性和品质的影响,并以微波功率密度、转换点干基水分含量、热风温度为试验因素,设计L9(33)正交试验对微波-热风联合干燥大蒜粒的工艺条件进行优化。结果表明,9. 2 W/g微波干燥和70℃热风干燥所得大蒜粒干品的综合得分最高,分别为94. 698、96. 566。微波功率密度对联合干燥大蒜粒的综合得分影响极显著(p <0. 01);转换点干基水分含量和热风干燥温度对综合得分无显著影响(p> 0. 05)。微波-热风联合干燥大蒜粒的最佳工艺条件为先期采用功率密度9. 2 W/g微波干燥至转换点(干基水分含量1. 200 g/g),后期用热风60℃干燥至干基含水量0. 100g/g;在此条件下,联合干燥所得大蒜粒的大蒜素、复水比、白度、感官评分分别为0. 956 mg/g、2. 699、83. 130、83. 000,干品综合得分为125. 281。因此,微波-热风联合干燥是适合大蒜粒干燥的较好技术方法。

大蒜能治多种畜禽鱼病

大蒜含有一种药用价值高的大蒜辣素,它具有较强的杀菌作用,对痢疾杆菌、大肠杆菌、黄色葡萄球菌、结核杆菌、伤寒杆菌、霍乱杆菌、白喉杆菌、皮肤真菌、念珠状菌、阿米巴原虫、阴道滴虫等多种有害病原体均有杀灭或抑制作用,是防治畜禽鱼多种疾病的一种良药。

黄花炒苋菜(附汤一款)

原料:嫩苋菜尖150克,干黄花50克,豉椒(豆豉和青辣椒)粒50克,大蒜粒15克,色拉油、味精、精盐各适量。制作:干黄花去蒂、洗净,用清水泡软。嫩苋菜尖洗净,沥干水。将黄花水沥干,炒锅内放色拉油烧热至6成熟,下豆豉辣椒粒、大蒜粒炒几下,迅下苋菜、黄花、精盐炒热,放味精,起锅即成。

Removal of fluoride from aqueous solution onto Zr-loaded garlic peel (Zr-GP) particles

Garlic peel,as the raw material,was modified by loading with zirconium(IV),exhibiting quite good uptaking behaviour for fluoride anion.The adsorption experiments were carried out in batch shaking vessels,and the process was strongly dependent on the pH value.The adsorption fits Langmuir model well,and the maximum adsorption capacities at equilibrium pH 2 and 6 are evaluated to be 1.10 and 0.89 mol(fluoride)/kg of Zr-loaded garlic peel gel,respectively.The evaluation of effects of coexisting anions such as nitrate,sulfate and phosphate shows that nitrate and sulfate have no negative effect on the adsorption of fluoride,while phosphate has a little effect.Adsorption kinetics of fluoride is well described by pseudo-second-order rate equation,and the corresponding adsorption rate constant is calculated to be 3.25×10?3 g/(mg·min).