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Black garlic capsules and preparation method thereof

A technology of black garlic and capsules, which is applied in the field of black garlic capsules and its preparation, can solve the problems of black garlic absorption and utilization, and achieve the effects of being easy to carry and take in time, low in manufacturing cost, and convenient to eat

Inactive Publication Date: 2013-12-18
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN102240010B discloses "a production method of concentrated black garlic juice and its application". This technology is to ferment diced garlic or slices with 1-3 times the water of the material and then concentrate to obtain black garlic juice to make black garlic juice soft drink, Black garlic wine, condiments and seasonings, black garlic juice is sprayed or dried, pulverized, and sieved to obtain black garlic powder, which is made into a soft capsule product; CN102669527A discloses "a chewable black garlic tablet and its preparation method" , the method uses black garlic slag powder, xylitol and black rice flour as raw materials through granulation, drying, granulation, and tableting to make black garlic chewable tablets. The development of these technical products makes black garlic easy to use and product quality Diversity, but it can be seen from the preparation process that the existing products are all made of conventional preparation methods with general proportioning raw materials, which fundamentally fail to solve the problems of facilitating the absorption and utilization of black garlic and better use convenience

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh 0.5kg of black garlic, add appropriate amount of water, grind it into a slurry with a rubber mill, filter it with a 600-mesh industrial filter cloth, wash the filter cloth with an appropriate amount of water, make the filtrate constant to 10kg, and stir evenly to prepare a black garlic slurry for later use Take by weighing citrate 0.2kg, sodium citrate 0.3kg, sodium malate 0.01kg, carboxymethyl cellulose calcium 0.3kg respectively again again, put in the batching tank, add water and stir to dissolve, replenish 100kg of water system solution, Then weigh 8.69 kg of starch alkenyl succinate, add it to the solution, stir evenly, filter it with a 600-mesh filter cloth, add the above-mentioned 10 kg of black garlic slurry, and then add 70 ° C water to make the solution to 250 kg, and keep warm to make the solution Keep it at 35-40°C, set the speed at 180 rpm, stir for 80 minutes, spray dry to keep the moisture content at 1%, and pass through a 100-mesh sieve to obtain a ...

Embodiment 2

[0026] Weigh 1 kg of black garlic and add an appropriate amount of water, grind it into a slurry with a rubber mill, filter with a 600-mesh industrial filter cloth, wash and filter the filter cloth with an appropriate amount of water, make the filtrate constant to 10 kg, and stir evenly to prepare a black garlic slurry for subsequent use; Take by weighing citrate 0.2kg, sodium citrate 0.3kg, sodium malate 0.01kg, carboxymethyl cellulose calcium 0.3kg respectively again again, put into batching tank, add water and stir to dissolve, make up 100kg of water preparation solution, then Weigh 8.19 kg of starch alkenyl succinate, add it to the solution, stir evenly, filter through a 600-mesh filter cloth, add the above-mentioned 10 kg of black garlic slurry, and then add 70 ° C water to make the solution to 250 kg, and keep it warm to keep the solution At 35-40°C, set the rotation speed at 180 rpm, stir for 80 minutes, spray dry to make the moisture content 2.5%, pass through a 100-mes...

Embodiment 3

[0028] Weigh 0.6 kg of black garlic, add appropriate amount of water, grind it into a slurry with a rubber mill, filter it with a 600-mesh industrial filter cloth, wash the filter cloth with an appropriate amount of water, make the filtrate constant to 10 kg, and stir evenly to prepare a black garlic slurry for later use Take by weighing citrate 0.3kg, sodium citrate 0.4kg, sodium malate 0.015kg, carboxymethyl cellulose calcium 0.3kg respectively again again, put in the batching tank, add water and stir to dissolve, make up 100kg of water system solution, Then weigh 8.385 kg of starch alkenyl succinate, add it to the solution, stir evenly, filter with a 600-mesh filter cloth, add the above-mentioned 10 kg of black garlic slurry, and then add 70 ° C water to make the solution to 250 kg, and keep warm to make the solution Keep it at 35-40°C, set the rotation speed at 180 rpm, stir for 80 minutes, spray dry to make the moisture content 3%, pass through a 100-mesh sieve to get a mi...

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PUM

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Abstract

The invention discloses black garlic capsules and a preparation method thereof. The black garlic capsules are prepared from the following raw materials in percentage by weight: 5-10g of black garlic, 2-4g of citric acid, 3-6g of sodium citrate, 0.1-0.2g of sodium malate, 3-5g of calcium carboxymethylcellulose and 81.9-86.9g of starch octenyl succinate anhydride. The product disclosed by the invention is prepared by the following steps: adding water to black garlic to grind to slurry by a colloid mill; then, mixing with liquor prepared by from other auxiliary materials; stirring for 80-120 minutes at a rotate speed of 180-220r / m; then, spraying, drying, pelletizing, leveling and uniformly packaging to prepare the black garlic capsule products. With the adoption of the preparation process, the raw materials of the product are small in grain size and smoothfine, and are beneficially distributed and dissolved-out in vivo, so that the absorption and utilization effect of the product is facilitated. The product disclosed by the invention is convenient to carry and take, low in preparation cost and good in market prospect.

Description

technical field [0001] The invention belongs to the field of food processing and relates to the field of health food, in particular to a black garlic capsule and a preparation method thereof. Background technique [0002] Fermented black garlic is produced after a long period of self-fermentation in a specific high-temperature and high-humidity environment. The fermented black garlic not only removes the pungent and pungent garlic odor, but also through the active ingredients of the fermented garlic, allicene and The content of S-allyl-cysteine ​​is increased by 3-5 times, and the antioxidant capacity is also enhanced by 5 times, while S-allyl-cysteine ​​has a strong anti-cancer effect and enhances immunity The content of reducing sugar and amino acid in fermented black garlic is significantly increased, making the nutritional value of black garlic higher than that of raw garlic, which has been confirmed by scholars. Hardening, lowering blood pressure, stabilizing blood sug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23P1/04A23L19/00A23L33/00A23P10/30
Inventor 张清悦张奎昌张志年
Owner 徐州绿之野生物食品有限公司
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