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Preparation method of black garlic extract

A technology of extract and black garlic, which is applied in the field of preparation of black garlic extract, can solve the problems of unfavorable industrialized large-scale production of extracts and long preparation process time, and achieve the goal of protecting gastric mucosa, reducing tumor volume, and reducing complications Effect

Inactive Publication Date: 2018-06-08
CHENGDU JULE TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There are existing documents and patent reports about the production process of black garlic, but the black garlic produced by the existing process using complete garlic has the technical problem that the preparation process takes a long time, and the time is as short as 1 to 2 months, and some even require Half a year is not conducive to the industrialized production of extracts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The garlic used in this example is high-quality garlic with an alliin content of 2.68%. Take 400kg of garlic, cut it into 2mm slices, put it in a 2-ton stainless steel reactor, add 1.2 tons of tap water, and heat it with a steam jacket to start the reaction. Stir the kettle, wait for the temperature to rise to 65°C, turn off the steam, turn off the stirring when the temperature continues to rise to 70°C, start timing, ferment for 10 hours, keep the temperature between 72°C during the fermentation process, add 1 kg of citric acid, stir for 5 After making it uniform in minutes, stop stirring and continue to ferment for 48 hours. The temperature is kept at 72°C. Select a 30-mesh filter cloth, vacuum filter, collect the filtrate into the reaction kettle, keep the temperature at 72°C, and concentrate under reduced pressure to liquid extract. When the specific gravity is 1.16, it is released into a stainless steel turnover bucket and weighed. The weight of the extract is 50.7k...

Embodiment 2

[0034] The garlic used in this example is high-quality garlic with an alliin content of 2.5%. Take 400kg of garlic, cut it into thin slices of 2.5mm, put it in a 2-ton stainless steel reaction kettle, add 1.2 tons of tap water, heat it with a steam jacket, and open it. Stir the reaction kettle, wait for the temperature to rise to 67°C, turn off the steam, turn off the stirring when the temperature continues to rise to 70°C, start timing, ferment for 10 hours, keep the temperature between 70°C during the fermentation process, add 1kg of citric acid, and stir After 5 minutes to make it uniform, stop stirring and continue to ferment for 48 hours, keep it between 70°C, select a 30-mesh filter cloth, centrifugal filter, collect the filtrate into a double-effect low-temperature concentrator, keep the temperature at 70°C, and concentrate under reduced pressure to When the specific gravity of the liquid extract is 1.15, discharge it into a stainless steel turnover bucket and weigh it. ...

Embodiment 3

[0036] The garlic used in this example is high-quality garlic with an alliin content of 2.8%. Take 100kg of garlic, cut it into 2mm slices, put it in a 500L stainless steel reactor, add 300kg of tap water, heat it with a steam jacket, and start the reactor to stir. , wait for the temperature to rise to 70°C, turn off the steam, turn off the stirring, start timing, ferment for 10 hours, keep the temperature between 80°C during the fermentation process, add 0.25kg of citric acid, stir for 3 minutes to make it even, stop stirring and continue to ferment For 48 hours, keep the temperature at 80°C during the fermentation process, select a 40-mesh filter cloth, centrifugally filter, collect the filtrate into a stainless steel turnover bucket, add 2.5kg dextrin, 1.2kg caramel pigment, stir evenly, set the The hydraulic pressure is 2.5kg, the air inlet temperature is 120°C, and the air outlet temperature is 85°C, spray-dried to obtain 13.6kg of brown garlic extract, the yield is 13.60%...

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PUM

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Abstract

The invention belongs to the technical field of health-care foods, and relates to a preparation method of a black garlic extract. The preparation method is characterized by comprising the following steps of preparing materials, performing heating, performing fermentation, performing fermentation for the second time, performing filtration, performing concentration, adding auxiliary materials, performing drying, performing crushing and the like. According to the preparation method disclosed by the invention, according to the generation principle of black garlic, a method of cutting garlic into slices, adding water and performing high-temperature fermentation is adopted, and a catalyst namely citric acid is added in the process, so that the transformation and extraction process of the black garlic can be completed within 72 hours. The garlic is made into the black garlic extract through the steps of cutting the garlic into slices, performing fermentation, performing extraction, performingconcentration and performing drying, so that the hot taste of products is reduced, and protection of gastric mucosa is facilitated; and besides, the health-care food has light sweetness and caramel taste, so that the appetite of people can be stimulated, and the psychological dislike to garlic products is reduced.

Description

technical field [0001] The invention belongs to the technical field of health food and relates to a preparation method of black garlic extract. Background technique [0002] Garlic is a natural antibiotic, and it may even help fight viruses and infections. A 2012 study conducted at Washington State University found that garlic was 100 times more effective than two top antibiotics against bacteria known as Campylobacter, which causes many intestinal disorders. Garlic has been used for medicinal purposes for thousands of years, including helping fight plague in the eighteenth century. Garlic has bactericidal abilities and also kills bacteria, fungi, and pathogens without harming beneficial gut flora, unlike antibiotics. [0003] The common black garlic in the market is obtained by "fermenting" fresh garlic under a certain temperature and humidity. No additives or preservatives are used in the process, which has extremely high nutritional value and health benefits. During t...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L19/00
CPCA23L19/01A23L33/105
Inventor 卢素容许育海余廷友陈秀辉
Owner CHENGDU JULE TECH DEV CO LTD
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