Method for extracting alliin liquid from garlic

Abstract

The present invention discloses process of extracting alliin liquid from garlic. The extracting process includes the following steps: sorting garlic, taking garlic clove, adding enzyme inhibitor and air drying; slicing in a vacuum slicing machine to slices of 1-5 mm thickness; adding vinegar in 15 wt% of garlic clove, water in 80 wt% and enzyme stabilizer to garlic clove inside a sealed vacuum tank, and enzymolysis at room temperature for 2-5 months while vacuum stirring once every 15 days; filtering to obtain filtrate, and regulating pH value to 4-4.5. The said process can extract alliin as the main component of garlic effectively, and the extracted alliin liquid has high water solubility, high alliin content, no smell, no taste, no stimulation and other features. Alliin has unique pharmaceutical activity and obvious effect of lowering blood fat, raising immunity, killing bacteria, promoting blood circulation, preventing cancer, etc.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a method for extracting alliin liquid from garlic. Background technique: [0002] We know that garlic, plant gold, also known as garlic, is a plant of the Liliaceae Allium genus. my country has now become the world's largest garlic producer and exporter, and its products are exported to Europe, the United States, Japan, the Middle East and Russia. Garlic has been used as a natural fungicide since ancient times and is known as a natural antibiotic. It has inhibitory effects on a variety of pathogenic bacteria that harm humans. It is a natural phytoncide. , Escherichia coli, Bacillus typhi, Mycobacterium tuberculosis, Bacillus diphtheriae, Bacillus carbosum, Bacillus subtilis, Bacillus paratyphoid, meningitis and diplococcus, Vibrio cholerae, Streptococcus, Staphylococcus albus, Chlorella flavonoids, etc. It has obvious bacteriostatic and bactericidal effects; it has therapeutic and p...

AI Technical Summary

Problems solved by technology

[0006] At present, the technical extraction of alliin in the world is still very difficult, because alliin is extremely unstable and is easily oxidized. At present, the United States in the world extracts crystals at a low temperature of 18 degrees for experimental use. The most important functional component of garlic is alliin. It has not been fully utilized yet. Alliin is oxidized and becomes allicin, and many functional ingredients are destroyed. At present, most of the garlic products on the market remain in allicin, garlic flakes, garlic powder, garlic capsules, garlic paste, Garlic essential oil etc.

Due to the unique pungent taste of allicin, it is difficult to make oral liquids or drinks with good taste. The utilization of garlic and the most important functional component alliin in garlic is greatly restricted. Although the output of garlic in our country accounts for the first place in the world, but Due to the backward processing technology, single variety and lack of due competitiveness, it is far from giving full play to its potential advantages.