Black Garlic Powder is extracted from black garlic, it can be used in the production of black garlic cookies, capsule, baked goods, etc.
Black Garlic Production Process
Black Garlic Powder Black Garlic Powder,Organic Black Garlic Powder,Pure Black Garlic Powder,Black Garlic Extract Powder Zhucheng Tongxi Commercial And Trade Co.,Ltd. , https://www.blackgarlicgroup.com
At the subsequent results appraisal meeting, experts such as Fang Zhiyuan, an academician of the Chinese Academy of Engineering, believed that the technical achievement was the first in China and was at the international advanced level, which was of great significance to improving the international competitiveness of China's citrus processing industry. If it is promoted to the whole country, it will reduce the discharge of 24 million tons of wastewater each year, which is equivalent to the amount of sewage discharged by residents of a city of 6 million people in one year, and can greatly promote the improvement of production efficiency and product quality.
Citrus is the world's largest fruit. The citrus cultivation area in China ranks first in the world, and the annual output of canned citrus accounts for more than 70% of the world's citrus canned trade volume. Especially in Hunan, which is the main producing area, the citrus industry has become the pillar industry of our province's economy. However, artificial peeling over the years not only has high labor intensity, low production efficiency, large raw material loss, but also poor sanitary conditions and high production costs; the traditional process of acid-base de-encapsulation causes acid-alkali wastewater discharge to seriously pollute the environment.
In order to solve the common key technical problems in the citrus processing industry, last year, the Provincial Department of Science and Technology listed the “Key Research and Demonstration Project of Key Technologies in Modern Citrus Industryâ€, including enzymatic debarking and decapsulation technology, as a major provincial science and technology project, and invested 8 million yuan. Yuan supports provincial agricultural product processing institutes and enterprises to jointly tackle research. Under the leadership of the Shanyang Researcher of the Provincial Academy of Agricultural Sciences, the research team constantly explored and finally found the best compound enzyme for peeling and decapsulation. After the pilot test, enzymatic peeling can reduce one-third of the labor, production time is reduced by 40%, and raw material loss is reduced by half; enzymatic decapsulation technology does not produce chemical pollution, nor heavy metal residues, vitamin C content of pulp. 3 times higher than the acid-base method, and the texture is crisp and maintains the original color.
At present, this technology has applied for 4 domestic patents and 1 international patent. The expert group believes that the project is of great significance and has achieved a number of breakthroughs. It is suggested that the transformation of results and industrialization be accelerated.
Enzymatic "peeling and stripping" technology reaches international advanced level
As a result of finding a compound enzyme that can “eat†the orange peel and capsule, the technical problems that have plagued the citrus processing industry have been overcome in our province. The reporter saw this morning at the Provincial Institute of Agricultural Products Processing: One of the oranges lay in warm water with enzyme preparations for 40 minutes, and the skin peeled off after being peeled off; then it was laid in hot water with enzyme preparation added. In 40 minutes, the white ribs (ie, the caps) on the orange flaps were clean and they only became delicious canned food and juice.
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