Garlic powder is white or milky white, with strong garlic flavor, which is favored by consumers. After peeling high-quality garlic, soak it in a deodorizer for deodorization, slice the deodorized garlic and bake it at 60℃ until the water content is below 5%. Garlic powder is a good food with nutrition, health care and seasoning. Adding it to vegetables can double the taste and promote people's appetite. Garlic powder can be further processed into compound garlic powder, spicy garlic powder, savory garlic powder and seasoned garlic powder by adding salt, monosodium glutamate and coriander. In addition, there are instant garlic powder and other products.

(2) Garlic wine

Mash garlic into garlic paste and put it into wine, and most of the effective components of garlic will dissolve into wine in a short time. Therefore, after garlic is soaked in white wine [alcohol content 35% (volume fraction)], the wine contains high effective components of garlic. Garlic wine can prevent colds and promote blood circulation and physical recovery. In addition, garlic wine can quickly restore physical strength and relieve fatigue. Peel garlic, cut it into thin slices, soak it in freshly boiled water for 5- 10min, take it out and cut it into cubes. This not only eliminates half of the garlic flavor, but also maintains the crisp and hard characteristics of raw garlic. It should be noted that it should not be soaked in boiling water for too long, so as not to destroy the effective components in garlic. Add garlic, jujube, etc. Pour in white wine and seal the bottle mouth of the good wine. It is best to shake 1 ~ 2 times a week. 1 ~ 2 months later, the spicy taste of garlic will gradually weaken and the sweet taste will gradually appear. A year later, you can smell a faint fragrance, which tastes refreshing and sweet.

(3) Odorless garlic compound beverage

Select high-quality dried garlic, peel it, wash it with clear water and blanch it in boiling water for 5 minutes to destroy alliinase. Garlic and water are put into a container according to the ratio of 1: 1, mashed into garlic juice, and poured into a stainless steel container. Remove the odor of garlic as much as possible, and increase the content of soluble sugar and protein in garlic juice. Then centrifugal separation is carried out to remove garlic residue, the supernatant is distilled under reduced pressure at 85-90 DEG C to recover ethanol, when the ethanol recovery rate reaches 85%, the garlic juice is filtered while it is hot, and the hot clots are removed to prepare translucent and odorless garlic juice. The odorless garlic juice was mixed with 10% lemon juice, Lycium barbarum juice and 30% honey to make a garlic lemon juice drink. The odorless garlic juice was mixed with 30% carrot juice, 5% honey, agar and CMC to make garlic carrot juice drink.

(D) Natural garlic beverage rich in SOD activity

Garlic is one of the natural plants rich in SOD. How to preserve this rich SOD resource in the process of garlic beverage production is worthy of further study. A mixed solution soaking method, which can not only remove the odor of garlic, but also preserve SOD activity, is that peeled garlic is put into an aqueous solution containing 0. 1% cysteine, 0.2%LST and 5% sodium chloride, and soaked at 3℃. Cysteine and low acidity can inactivate alliinase and inhibit the transformation of alliin. Sodium chloride can promote the infiltration of soaking solution into garlic cells and inhibit the growth of miscellaneous bacteria. The function of LST is to protect the activity of SOD enzyme protein. The garlic treated with the above solution is taken out, washed and ground, and citric acid is added here to inhibit a small part of alliinase from being completely inactivated during soaking. After grinding, the filtered juice, namely odorless garlic juice, is filtered, sterilized by high-temperature instantaneous method, and aseptically packaged to obtain the product. This beverage not only retains the original SOD activity, but also removes the garlic flavor, so it is a popular functional beverage. Different fruit and vegetable juices can also be added to prepare garlic juice rich in SOD to form a compound functional beverage.

(5) tasteless and effective (functional) garlic extract

Main ingredients: allicin. Description: White odorless powder. Soluble in water and alcohol. It has antibacterial, anticancer, beautifying, hair caring, and hairy functions, and can sterilize (Staphylococcus and Pseudomonas aeruginosa), whiten skin, improve blood circulation, promote metabolism, increase skin vitality, activate vitamins B and C, and moisturize and inhibit abnormal sebum secretion. Extraction process: Crushing garlic, directly steaming to inactivate alliinase, and then extracting with methanol. Then QYT was added to the extract, left standing for 24 hours, filtered to remove the colloidal complex, and the filtrate was evaporated under reduced pressure to recover methanol to obtain tasteless and effective garlic extract. Uses: Used to prepare various cosmetics such as garlic beauty lotion, hair tonic, beauty cream, skin cream and hair cream. The compound liquid containing thiamine can be used to prepare warm-up bath products. Garlic has strong health care and medicinal functions. As long as it is properly developed, many valuable functional products can be developed and produced.