Detailed Explanation of Processing Methods for Dehydrated Garlic Flakes and Garlic Powder

The raw materials for dehydrated garlic flakes require a uniform variety, white color, large cloves, normal shape, full maturity, and no disease, insect damage or scars. The garlic skin can be removed by hand or machine, the cloves separated, and then the outer skin of the cloves removed. Cut the peeled cloves into thin slices 2 to 3 mm thick; slices that are too thick are difficult to dry, while slices that are too thin are hard to keep in shape. Soak the cloves in a 0.1% to 0.7% sodium bisulfate or sodium sulfate solution for about 20 minutes for color protection, to prevent the oxidative loss of alliin. After color protection, wash the garlic slices thoroughly with clean water, rinsing away the mucus and sugars on the surface of the slices until the water runs clear and transparent. Then drain off the water droplets or spin dry in a centrifuge. Spread the washed garlic slices evenly on drying trays and immediately send them into the drying room for dehydration. Keep the drying room temperature between 60 and 65°C, not exceeding 65°C, for about 6 to 7 hours, until the moisture content of the garlic slices drops to 4% to 5%, then take them out of the drying room promptly. After removal, sort them immediately: slices with normal shape and pure white color are the first-grade product, and the rest are second-grade. Any damp slices must be picked out completely, and the damp slices picked out need to be re-dried promptly.

The processing steps for dehydrated garlic powder are basically the same as those for dehydrated garlic flakes, with only one additional step of crushing and sieving. That is, the processed garlic flakes or second-grade garlic flakes are crushed into fine powder with a universal crusher and passed through a 100-mesh sieve to finish. The product is milky white with a strong garlic flavor.