Method for improving garlic oil yield

A technology for garlic essential oil and yield, which is applied in the directions of essential oils/spice, fat production, etc., can solve the problems of improving distillation efficiency, increasing the yield of garlic essential oil, etc., and achieves the effects of increasing yield and improving quality

Inactive Publication Date: 2011-03-16
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production is generally distilled until no more obvious essential oil can flow out, but no reasonable technical measures have been taken to improve the distillation efficiency and thus increase the yield of garlic essential oil

Method used

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  • Method for improving garlic oil yield
  • Method for improving garlic oil yield
  • Method for improving garlic oil yield

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1, carry out according to the following steps:

[0042] The first step is pretreatment: put fresh garlic cloves in 5 times drinking water, soak for 2 hours, rinse with running water to remove impurities such as soil and garlic skin. Control the dry clear water, place it on a crusher and crush it into garlic pulp with a particle size of about 200 mesh.

[0043] The second step makes alliin enzymatic hydrolysis: add alliinase activity regulator (30 grams of blue alum, 1 kilogram of milk of lime at 20 degrees Baume, 20 grams of bittern at 20 degrees Baume, by every ton of garlic pulp, at room temperature Enzymolysis for 1 hour, so that alliin is completely converted into allicin. The enzymolysis process ends when no alliin is detected. The specific detection method is: standard solution of alliin, and the enzymolysis garlic juice point On the same silica gel sheet, use n-butanol: glacial acetic acid: water (4:1:1) mixture as mobile phase chromatography, and use...

Embodiment 2

[0050] Embodiment 2, identical with embodiment 1 the first, two, four, five, six steps are omitted, and the 3rd step operation that is different from embodiment 1 is:

[0051] The second step is to add alliinase activity regulator, add 50 grams of blue alum, 3 kg of lime milk, and 100 grams of bittern per ton of garlic pulp.

[0052] The third step is to add conversion agent: add hydrochloric acid 0.01%, disodium hydrogen phosphate 2.4%, sodium bisulfite 0.5% (both are calculated based on the amount of enzymatic hydrolysis solution), the conversion agent is first dissolved with a small amount of water, and then after adding the enzymatic hydrolysis solution Enter the loading step.

[0053] If enzymolysis and distillation are carried out in the same container, it can be added before distillation, and the yield is 0.65% (W / W).

Embodiment 3

[0054] Embodiment 3, identical with embodiment 1 the first, two, four, five, six steps are omitted, and the third step operation different from embodiment 1 is:

[0055] The second step is to add alliinase activity regulator, add 30 grams of blue alum, 2 kg of lime milk, and 60 grams of bittern per ton of garlic pulp.

[0056] The third step is to add conversion agent: add 0.2% lactic acid, 0.5% sodium bicarbonate, and 0.1% sodium metabisulfite (calculated based on the amount of enzymatic hydrolysis solution). Enter the loading step.

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PUM

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Abstract

The invention discloses a method for improving garlic oil yield, which comprises: soaking fresh garlic or dry garlic slices in water; stirring for removing impurities such as soil; feeding the fresh garlic or dry garlic slices in a pulping machine and crushing; adding an allinase activity regulator; performing enzymolysis; adding a transforming agent; feeding; distilling; feeding distillate into distilling equipment; taking an oil phase out, wherein the oil phase is coarse garlic oil; drying the garlic oil by a silicagel column; and removing residual moisture and obtaining the garlic oil. Themethod has the main advantages that: when the proper transforming agent is added, the distillation time is reduced by 20 percent, the garlic oil yield is improved to 1 to 3 times, and the content of each of the components such as diallyl disulfide, diallyl trisulfide, diallyl sulfide, allyl methyl sulfide, allyl methyl disulphide, allyl methyl trisulphide, propenethiol and methyl merecaptan is improved to over 3 times; and equipment investment is not increased, as only a proper amount transforming agent is added on the basis of the original distillation garlic oil production line.

Description

technical field [0001] The invention belongs to the deep processing of agricultural products, and relates to a method for producing and increasing the yield of garlic essential oil by using fresh or dehydrated garlic. Background technique [0002] Garlic essential oil has high medicinal, edible and seasoning value, and is known as "plant gold". Studies have shown that: garlic essential oil can kill influenza virus, staphylococcus, streptococcus, meningococcus, typhoid, paratyphoid, Shigella, cholera, diphtheria and many other pathogenic bacteria. It can kill all kinds of bacteria hidden in the oral cavity. Therefore, people call garlic essential oil a plant penicillin and a plant broad-spectrum antibiotic. Modern medical research proves that garlic has the effects of anti-tumor, anti-platelet aggregation, anti-hyperlipidemia and atherosclerosis, enhances fibrinolytic activity, expands blood vessels and lowers blood pressure. At present, people have utilized garlic essentia...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 黄雪松
Owner JINAN UNIVERSITY
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