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Garlic compound oil and its preparing method

A compound oil and garlic oil technology, which is applied in food preparation, application, food science, etc., can solve the problems of difficulty in popularization, large differences in the properties of active ingredients, and expensive garlic ginseng essence, so as to avoid solvent residue and no secondary The effect of secondary pollution

Inactive Publication Date: 2007-09-26
SHANDONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because the price of fresh ginseng and fresh salvia miltiorrhiza is obviously higher than that of fresh garlic, the garlic ginseng essence containing fresh ginseng and fresh salvia miltiorrhiza is expensive and difficult to promote; The difference is large, and the effect of only using supercritical carbon dioxide extraction is not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Wash 500kg of garlic, 300kg of green onion and 200kg of onion, slice or cut into sections respectively, freeze at -40°C and dehydrate under vacuum conditions of -40°C and 10Pa, and control the moisture content to 5%. Then put it into the extraction kettle, the extraction pressure is 40MPa, the extraction temperature is 40°C, the flow rate of carbon dioxide is 40kg / h, the amount of entrainer ethanol is 10%, the separation temperature is 50°C, and the separation pressure is 10MPa. Under these conditions, extraction and separation were continued for 2.0 hours. After the extract was left to settle at 0°C for 10 minutes, it was centrifuged to obtain garlic compound oil. The compound garlic oil obtained according to the above ratio has the following components (mass percentage of raw materials): 50% of garlic, 30% of shallot and 20% of onion.

[0016] Put the prepared garlic compound oil into the short-range molecular distillation equipment, control the speed of the scraper ...

Embodiment 2

[0018] After washing 600kg of garlic, 250kg of green onion and 150kg of onion, slice or cut into sections respectively, freeze at -35°C and dehydrate under vacuum conditions of -35°C and 8Pa, and control the moisture content to 15%. Then put it into the extraction kettle, the extraction pressure is 15MPa, the extraction temperature is 60°C, the flow rate of carbon dioxide is 20kg / h, no entrainer is added, the separation temperature is 40°C, and the separation pressure is 8MPa. Under these conditions, extraction and separation were continued for 3.0 hours. After the extract was left to settle at 5°C, it was centrifuged to obtain garlic compound oil. The garlic compound oil obtained according to the above proportioning ratio has the following components (mass percentage of raw materials): 60% of garlic, 25% of green onion and 15% of onion.

[0019] Put the prepared garlic compound oil into the short-range molecular distillation equipment, control the speed of the scraper to 200...

Embodiment 3

[0021] After washing 550kg of garlic, 280kg of green onion and 170kg of onion, slice or cut into sections respectively, freeze at -38°C and dehydrate under vacuum conditions of -38°C and 9Pa, and control the moisture content to 10%. Then put it into the extraction kettle, the extraction pressure is 25MPa, the extraction temperature is 40°C, the flow rate of carbon dioxide is 40kg / h, the amount of entrainer ethanol is 5%, the separation temperature is 45°C, and the separation pressure is 9MPa. Under these conditions, extraction and separation were continued for 2.5 hours. After the extract was left to settle at 3°C, it was centrifuged to obtain the garlic compound oil. The compound garlic oil obtained according to the above ratio has the following components (mass percentage of raw materials): 55% of garlic, 28% of green onion, and 17% of onion.

[0022] Add the prepared garlic compound oil into the short-range molecular distillation equipment, control the speed of the scraper...

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PUM

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Abstract

The invention relates to a garlic composite oil which uses fresh garlic as main material, and relative preparation, wherein the garlic oil is formed by garlic oil, scallion oil and onion oil. The invention is characterized in that it comprises 50-60% garlic, 25-30% scallion, and 15-20% onion. And the preparation comprises that washing materials, slicing into sheets or sections, preparing materials as said ratio, refrigerating at low temperature, extracting and separating as ultra-critical carbon dioxide, low-temperature depositing extractive and eccentrically separating to obtain the final garlic composite oil, while the garlic composite oil can be separated into volatile garlic composite oil and non-volatile garlic composite oil via short molecule distillation method. The inventive garlic composite oil can hold effective components most of fresh garlic, scallion and onion, without secondary pollution to meet the demands of third-generation flavoring, health-care product and drug.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, in particular to a garlic compound oil using fresh garlic, fresh onion and fresh onion as raw materials and a preparation method thereof. Background technique [0002] In daily life, garlic, shallots and onions can be used as food, condiments and health care products. They are not only rich in nutrition, but also have bactericidal, health care and medicinal effects, and have certain effects on the cardiovascular system, cancer and immune system. Deep processing of garlic, shallots and onions to extract functional active ingredients—garlic compound oil can not only change the traditional application methods of garlic, shallots and onions, but also improve the utilization of active ingredients and avoid odor. The common characteristics of garlic, green onions and onions: first, the active and effective ingredients are all composed of sulfur-containing compounds, and there is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/212A23L1/29A23L1/30A23L1/28A23L1/015A23L27/10A23L33/00
Inventor 管从胜杜爱玲潘光民翟国栋王威强
Owner SHANDONG UNIV
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