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A method of co-producing allicin and black garlic powder with high antioxidant activity

A technology of oxidation activity and allicin, applied in the field of bioengineering, can solve the problem that allicin cannot be generated and utilized, and achieve the effect of ineffective utilization of allicin

Active Publication Date: 2017-08-04
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the technical problem that allicin cannot be produced and utilized in the traditional fermentation process, shorten the fermentation time, and improve the oxidation resistance of black garlic products, the present invention provides a method for co-producing allicin and black garlic with high antioxidant activity. The method is First crush garlic, extract allicin with supercritical carbon dioxide, and then solid-state ferment the raffinate to prepare black garlic powder. At the same time, add Maillard reaction substrate during the fermentation process of black garlic to further improve the antioxidant activity of black garlic

Method used

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  • A method of co-producing allicin and black garlic powder with high antioxidant activity
  • A method of co-producing allicin and black garlic powder with high antioxidant activity
  • A method of co-producing allicin and black garlic powder with high antioxidant activity

Examples

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Embodiment 1

[0028] Garlic raw materials are peeled and crushed, left at room temperature for 30 minutes, allicin is extracted with supercritical carbon dioxide, extraction pressure is 20MPa, extraction temperature is 40°C, static extraction time is 15 minutes, dynamic extraction time is 90 minutes, and the yield of allicin is 0.76%. The extracted allicin was embedded in β-cyclodextrin to make allicin microcapsules. The embedding conditions were: allicin:β-cyclodextrin ratio 1:9 (w / w), temperature 30°C, time 1.5h. The garlic dregs that have extracted allicin are evenly added with glucose, 0.3% xylose (the total amount of reducing sugar added is 0.5%) and 0.3% lysine and 0.2% glycine (the total amount of added amino acid is 0.5%) that accounts for garlic quality. %), put into stainless steel trays, spread evenly, put into constant temperature and humidity box to ferment, the steps of fermentation are: 1) temperature 80 ℃, relative humidity 95%, fermentation 12h; 2) adjust the temperature of ...

Embodiment 2

[0062] Garlic raw materials are peeled and crushed, left at room temperature for 30 minutes, allicin is extracted with supercritical carbon dioxide, extraction pressure is 20MPa, extraction temperature is 40°C, static extraction time is 15 minutes, dynamic extraction time is 90 minutes, and the yield of allicin is 0.72%. The extracted allicin was embedded in β-cyclodextrin to make allicin microcapsules under the following conditions: the ratio of allicin:β-cyclodextrin was 1:9, the temperature was 30°C, and the time was 1.5h. Add 0.1% glucose (the total amount of reducing sugar is 0.1%) and 0.2% glycine, 0.1% alanine (the total amount of added amino acid is 0.3%) to the garlic dregs that have extracted allicin evenly, and put them into stainless steel trays, Spread evenly and ferment in a constant temperature and humidity box. The fermentation steps are: 1) temperature 75°C, relative humidity 90%, fermentation 18h; 2) adjust the temperature of the constant temperature and humid...

Embodiment 3

[0065]Garlic raw materials are peeled and crushed, left at room temperature for 30 minutes, allicin is extracted with supercritical carbon dioxide, extraction pressure is 20MPa, extraction temperature is 40°C, static extraction time is 15 minutes, dynamic extraction time is 90 minutes, and the yield of allicin is 0.81%. The extracted allicin was embedded in β-cyclodextrin to make allicin microcapsules under the following conditions: the ratio of allicin:β-cyclodextrin was 1:9, the temperature was 30°C, and the time was 1.5h. Add 0.2% glucose, 0.2% fructose (the total amount of reducing sugar added is 0.4%) and 0.3% glycine and 0.2% alanine (the total amount of added reducing sugar is 0.5%) evenly to the garlic dregs after extracting allicin, Put it into a stainless steel tray, spread it evenly, and put it into a constant temperature and humidity box for fermentation. The fermentation steps are: 1) temperature 85°C, relative humidity 80%, fermentation for 15h; 2) adjust the temp...

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Abstract

The present invention discloses a combined production method of allicin and black garlic powder with high antioxidant activity, and relates to the field of bio-engineering. Fresh garlics are used as raw materials, peeled, crushed and placed for half an hour to enable the alliin to transform into allicin, the allicin is extracted by supercritical carbon dioxide, the extracted allicin is embedded by beta-cyclodextrin and manufactured into allicin microcapsules, which can effectively maintain the stability of the allicin, and an appropriate amount of reducing sugar and amino acids are added into the garlic residue obtained after the extraction of allicin, and the mixture is placed in a constant temperature and humidity chamber to conduct a solid-state fermentation and manufactured into the black garlic powder. The produced black garlic powder has significantly increased total phenolic content, black garlic browning degree and antioxidant property of scavenging DPPH radicals and hydroxyl free radicals, etc., and the animal studies also show that the produced black garlic powder has good antioxidant capacity.

Description

technical field [0001] The present invention relates to the field of bioengineering, specifically relates to the production of allicin and the technology of fermenting and producing black garlic, especially refers to the process of extracting allicin with supercritical carbon dioxide after peeling and crushing fresh garlic raw materials, and then producing black garlic powder by high-temperature, high-humidity solid-state fermentation of the crushed garlic method. Background technique [0002] Black garlic, also known as black garlic and fermented black garlic, is a food made by fermenting fresh raw garlic with its skin in a high-temperature and high-humidity fermentation box, and letting it ferment naturally. Because the entire garlic clove appears black after fermentation, Hence the name black garlic. Compared with raw garlic, black garlic produces a large amount of antioxidant active substances such as polyphenols and melanoids (Maillard reaction products) during the fer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L19/00A23L19/20
CPCA23V2002/00A23V2200/30A23V2250/212
Inventor 何荣海马海乐朱培培王治平邢欢
Owner JIANGSU UNIV
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