149 results about "Alliin" patented technology

The extraction process of alliin from fresh garlic includes the steps of: pre-treatment to kill enzyme of garlic with microwave; organic extraction through ginding garlic into slurry, ethanol extraction, separating extractive liquid and depression concentration; cationic exchange resin adsorption of alliin from concentrated extractive liquid; ammonia water desorption of alliin; and obtaining alliin crystal. The said process has alliin yield of 0.1% and product has alliin content of 91.2%.

The method for extracting alliin from garlic includes the following steps: boiling garlic by using water or microwave or acid solution to inactivate alliin being in garlic and obtain garlic pulp or garlic juice, diluting with water and adding pectase or cellulase or their mixture to make enzymolysis, after conventional disinfection treatment inoculating lactic acid bacteria to make fermentation, making fermented liquor pass through strong acidity cation-exchange column to make exchange, eluting with ammonia water to obtain eluent, concentrating by using rotary evaporator, adding ethyl alcohol, standing still and crystallizing to obtain white or helvolus crystal product, i.e. the invented alliin.

The invention relates to a natural environmental friendly dynamic disinfectant, which is characterized by comprising the following materials: patchouli oil, artemisia vulgaris oil, nepeta oil, rosemary oil, clove oil, lavender oil, eucalyptus oil, pine needle oil, ginger oil, tea tree oil, ethanol, houttuynia, pasqueflower, rush, diethyl fumarate, baicalein, alliin and nano-silver. The disinfectant is prepared by the following steps: weighing materials by weight percent; fine grinding houttuynia, pasqueflower and rush to 20-100nm grade; distilling all materials after mixing and adding them into a distiller; then crystalling by cooling after inputting the materials into cooling pot. According to the invention, the disinfectant can realize continuous dynamic bacteriostasis in crowded public places and prevent cross infection. Besides, the disinfectant can completely volatilize without any residues, which solves the problem that traditional disinfection solutions generate corrosive goods and pollute products and has no secondary pollution.

The invention provides a production process for black garlic with high amino acid content and specifically relates to a method for producing black garlic with high amino acid content by adopting ultrahigh pressure for promoting the combination of enzymatic reaction and temperature shift fermentation. The method comprises the following steps: garlic is processed in an ultrahigh pressure cavity after being subjected to vacuum package, wherein the pressure of the ultrahigh voltage cavity is 100-400Mpa, and the processing time is 30s-15min; the garlic processed by the ultrahigh pressure is subjected to temperature shift fermentation; and finally, the garlic is dried and dewatered. According to the method, the allinase in the garlic can be activated by adopting ultrahigh pressure process; the fermentation process of the black garlic is accelerated; and the black garlic can be generated within 3-8 days through combining with step fermentation. In the whole production process, no additive is added and low-temperature pretreatment is not needed, so that the fermentation time is shortened greatly, the production cost is lowered and the energy is saved. The S-allyl-L-cysteine content in the black garlic produced by the invention is higher than the black garlic fermented by the common fermentation process by more than 50%.

The invention relates to a method for simultaneously extracting alliin and garlic enzyme from garlic, which comprises: full ultrasonic cell wall breakage of mixture of peeled garlic and a polar organic solvent with the mass being at least four times of the mass of the garlic (pharmaceutically acceptable) and the volumetric water content less than or equal to 10 percent under the conditions with the pH being 5.5-6.8 and the temperature being less than or equal to 35 DEG C, solid-liquid separation, filtration and separation of supernatant by molecule ultrafiltration membranes with the molecular weight reducing gradually, wherein the molecular weight of the molecule ultrafiltration membrane at the last stage is 10,000 to 3,000, concentration of the filtrate by a nano filtration membrane, crystallization of the concentrated solution, separation to obtain crystals, and drying under conditions with the temperature less than or equal to 35 DEG C. The problem of reaction of the alliin and the garlic enzyme in cell wall breakage of the garlic can be solved effectively, and garlic extracts with the alliin content being 2.2-98 percent and the activity ratio of the garlic enzyme being 80-900 can be extracted and enriched, the losses of effective ingredients can be reduced, the yield and purity can be improved, the cost is low, the production requirements of cleanness and low energy consumption can be satisfied, and the method has a practical value in industrial applications.

The invention relates to a preparation process of ajoene, comprising the steps of: converting natural alliin or synthesized alliin into allicin in a water solution by utilizing alliinase in garlic, adding a water-soluble organic solvent, such as alcohol, ketone, ether and the like, to remove partial impurities so as to prepare an allicin solution, then adding a dehydrating agent for moderate dehydration, converting 90% of allicin into the ajoene at moderate temperature, and evaporating the solvent to obtain an ajoene product with the purity of 90%. The process is easy to operate and is suitable to scale preparation of the ajoene products.

The invention discloses nutrient fresh and wet rice noodles and a preparation method thereof and relates to the technical field of food processing. The nutrient fresh and wet rice noodles are prepared from the materials: rice, fishskin, beta carotene, sweet potatoes, wax gourds, a quality improver, yolks, modified starches, sticky rice powder, mushrooms, alliin and cowhells. The technical process is as follows: A, material preparation; B, material pretreatment: a, cowhell pretreatment, b, wax gourd pretreatment, c, fishskin pretreatment, d, sweet potato pretreatment, e, mushroom pretreatment and f, rice pretreatment; C, noodle making: a, primary material mixing, b, flour steaming, c, secondary material mixing, d, flour fermentation, e, forming and f, stewing. The nutrient fresh and wet rice noodles have the characteristics of rich nutrition, good mouthfeel, delicious taste, health-protection effect and the like, can be made into fried noodles and soup noodles and are suitable for people of all ages.

The invention discloses a preparation method of the nutritional fresh and wet noodles and relates to the technical field of food processing. The nutritional fresh and wet noodles are prepared from flour, sticky rice, modified starches, bananas, chicken skins, fishbones, peas, pumpkins, alliin, beta-carotene and a quality improver. The preparation method comprises the technical processes of A, material preparation; B, material pretreatment: a, banana pretreatment, b, chicken skin pretreatment, c, pumpkin pretreatment, d, pea pretreatment, e, fishbone pretreatment and f, flour and sticky rice pretreatment; C, fresh and wet noodle preparation: a, flour mixing, b, flour leavening, c, primary curing, d, primary pressing, e, secondary curing, f, secondary pressing, g, forming, h, slitting and i, stewing. The nutritional fresh and wet noodles have rich nutrition and good flavor, tastes delicious, also have the characteristics of health-protection function and the like, can be used for manufacturing fried noodles or soup noodles and are suitable for people of all ages.

The present invention provides a method for ultrasonic assisted extraction of alliin in garlic, and relates to the field of food processing. The method is performed according to the following steps: peeling and washing fresh garlic, and adding distilled water; adopting a water bath heating method to carry out inactivation on alliinase in the garlic; carrying out beating crushing; carrying out a pulse ultrasonic treatment on the resulting slurry under a certain condition; carrying out centrifugation on the ultrasonic-treated solution to obtain a supernatant; carrying out a ultrafiltration treatment to remove polysaccharides, proteins and other macromolecule impurities; collecting the filtrate; carrying out freeze drying to obtain the product; and determining the alliin content in the product, and calculating yield. According to the present invention, the ultrasonic technology is adopted to assistedly extract the alliin in the garlic, the extraction time is short, the efficiency is high, and the alliin yield of the method of the present invention is increased by 1.32-1.37 times than the alliin yield of the conventional heat extraction method.

The invention discloses a method for extracting alliin from garlic, which is characterized by comprising the following steps of: (1) processing a raw material, namely deactivating enzyme and grinding peeled fresh garlic; (2) mixing with water, leaching and filtering to obtain filtrate; (3) regulating the pH value, keeping the temperature, and separating to obtain supernate; (4) making the pH value 7, separating by keeping the temperature to obtain the supernate, and regulating the pH value; (5) adsorbing the supernate by using an ion exchange resin column, resolving by using ammonia water, and collecting resolving liquor; (6) regulating the pH of the resolving liquor, and making the resolving liquor pass through a nanofiltration membrane with the pore size of 150Da to obtain filtrate; and(7) concentrating and drying the filtrate to obtain the alliin. The product prepared by the method has the alliin content of 85 to 95 mass percent; and the method has the advantages of energy conservation, high efficiency, low operating temperature, simple process, convenience in operation, light pollution and the like.

The invention discloses a method for extracting onion essential oil through ultrahigh pressure regulation of alliinase reaction, and belongs to fine and deep processing technology for farm products. The method is carried out according to the following steps: (1) pretreating onion under ultrahigh pressure; (2) preparing onion alliin solution; (3) preparing onion alliinase solution; (4) catalyzing alliinase zymolysis reaction under the ultrahigh voltage; and (5) decompressing water vapor to distill and extract the onion essential oil. The method is easier to control the production process, thereby improving the yield and the quality of the onion essential oil. Under the process condition, the yield of the onion essential oil is between 0.43 and 0.47 percent. The quality of the essential oil and the content of active substances are also improved; and the essential oil has wide market development prospect.

The invention relates to a preparation method and technology of alliin reference substance, which comprises the following steps of: first extracting alliin from fresh garlic; then preparing the alliin reference substance by using two methods: the first method is to prepare the alliin reference substance by ethanol recrystallization; and the second method is to prepare the alliin reference substance by acetone recrystallization; and finally determining the alliin physical constant, analyzing four spectrum, and determining the purity; if all the indicators thereof are eligible, the product complies with the 'alliin reference substance' required by the 'plant extract reference substance' regulated by the State Food and Drug Administration.

The invention relates to functional drink which adopts garlic as the main material, and a preparation method of the functional drink, and in particular relates to garlic functional drink and a preparation method of the garlic functional drink, belonging to the biotechnological field. The garlic drink with a special healthcare function is prepared from deeply processing the garlic by adopting a biotechnology; and the garlic drink prepared by the preparation method has good mouthfeel and is well reserved with functional ingredients of the garlic. The garlic functional drink is prepared by mixing and sterilizing the following materials in percentage by weight: 50%-90% of garlic clear juice, 10%-50% of water, 0-3% of xylitol, 0.1%-0.5% of citric acid, 0.1%-0.4% of malic acid, 0-6% of honey, 0-1% of vitamin B12 and 0.01%-0.1% of vitamin C. The materials are prepared and sterilized to prepare the garlic functional drink. And the content of fructo-oligose in the prepared drink is 1-5g / 100mL, and the content of alliin in the prepared drink is 1-20mg / 100mL.

The invention discloses a preparation method of high-content alliin. The preparation method comprises the steps of firstly performing enzyme deactivation treatment on garlic by a microwave heating mode; then adding an appropriate ratio of ethyl acetate into garlic cloves after enzyme deactivation for beating, sieving, and collecting filter residues; then adding ethanol water, performing supersonic extraction, then performing centrifugation, finally collecting filter liquor after the supersonic extraction and centrifugation, performing vacuum concentration, and adjusting the pH value of a concentrated solution by using hydrochloric acid; performing further separation by using strong acid type cation exchange resin, eluting with ammonium hydroxide, collecting eluant, performing TLC (Thin-Layer Chromatography) identification, and determining a component containing the alliin; performing vacuum concentration again after aggregation, drying, so as to obtain a crude product of the alliin, then adding an appropriate ratio of the ethanol water again, performing cold storage and standing, and crystallizing, thus a refined product of the alliin is obtained.

The invention provides a technology for extracting garlic polysaccharides from black garlic extract liquid waste, relates to the field of food and medicine, and particularly relates to a technology for extracting garlic polysaccharides from the liquid waste after the alliin is extracted from black garlic through an immobilized enzyme technology. The technology comprises the steps of removing proteins by adding specific proteases immobilized by a macroporous resin into alliin liquid waste, and filtrating to obtain a garlic polysaccharide solution. In the technology, the proteases are immobilized through the macroporous resin, so that the contact area between the proteases and the proteins are increased and the enzymolysis efficiency is improved. In addition, after the proteases are immobilized, an enzyme deactivation technology is not needed when the garlic polysaccharides are separated, and the immobilized proteases can be recycled, so that the production cost is reduced.

The invention relates to a sweep frequency ultrasonic assisted extraction method for alliinase in garlic, and belongs to the field of food processing. The method is performed according to the following steps: peeling and washing fresh garlic; placing the washed garlic in a low temperature refrigerator to carry out cold preservation for 12 hours; adding a pre-cooling crude enzyme extraction liquid; carrying out crushing homogenate in a pre-cooling tissue triturator; filling the resulting homogenate into a plastic bag, and sealing; placing the bag in an extraction tank of a sweep frequency ultrasonic device to carry out a sweep frequency ultrasonic treatment, wherein the extraction tank is filled with tap water; after completing ultrasonic extraction, filtering through four layers of gauzes, removing garlic residue, and collecting filtrate; and carrying out centrifugation on the filtrate for 20 minutes at a rotation speed of 10000 g at a temperature of 4 DEG C, wherein the resulting supernatant is the alliinase crude product. According to the present invention, the sweep frequency ultrasonic technology is adopted to extract the alliinase in the garlic at a maximum, such that characteristics of convenient operation, short extraction time, high efficiency and reduced cost are provided.

The invention belongs to the technical field of biology and relates to a method for extracting alliin from black garlic. The method comprises the following steps: (1) raw material processing: mincing the black garlic, so as to obtain a raw material A; (2) high-low temperature alternate treatment; (3) repeated performing of the step (2) for 2-4 times, so as to obtain a raw material B; (4) extraction: adding extraction liquid into the raw material B in a liquid-material ratio of 1:1 to 5:1, carrying out pulping and filtering, centrifuging filtrate, and collecting supernate; (5) adsorption separation: carrying out reduced pressure concentration on the supernate obtained in the step (4), adsorbing the alliin in the supernate by virtue of cation exchange resin, carrying out desorption with ammonia water, and collecting desorption liquid; and (6) regulating the pH value of the desorption liquid, filtering, and concentrating and drying the filtrate, so as to obtain the alliin. The method for extracting alliin from black garlic is simple, efficient, rapid and low in cost and equipment requirement and can be used for conveniently and efficiently acquiring the alliin, and the technical blank for extracting the alliin from the black garlic is filled up.

Disclosed is a biological product containing the combination of garlic glycoside and garlic active components. The combination contains garlic glycoside molecules and garlic active components. The combination can be effectively used for beautifying and hairdressing, healthcare and medical therapy. The invention is pure biological product and is extracted after the mashed garlic is oxidized with air and alliin is decomposed by garlic enzyme. The extraction rate of the stable active components released from the deposited thick ethanol can reach 20-30 percent of the total quantity of the garlic. The combination has no strong garlic smell and has low extraction cost and high medical value.

The invention discloses a preparation method of a composite rich in ajoene. The preparation method comprises the following steps of transforming natural alliin extracted from garlic into diallyl thiosulfinate by taking alliinase as a catalyst; carrying out membrane concentration, extraction, separation and enrichment, and then reacting and purifying to obtain a high-content ajoene product. The preparation method disclosed by the invention has the advantages of available process raw materials, easily controlled production process conditions and high product purity.

The invention relates to a preparation method of a strengthened garlic solid beverage without garlic flavor. The method comprises the steps of water-extracting or ultrasonically leaching pulverized lucid ganoderma, concentrating the lucid ganoderma at low temperature in vacuum to prepare lucid ganoderma extracting solution with 10-50 wt.% of solid matter, blanching the fresh garlic the peel of which is removed to inactivate the allinase and reduce the quantity of fat-soluble sulfocompound generated in alliin reaction, squeezing the blanched garlic clove or garlic flake, collecting garlic juice, distilling the garlic juice with water steam to remove garlic odor, i.e. volatile sulfocompound, removing other odors generated by heating in the extraction process of the garlic by activated carbon, filtering, then decompressing and concentrating to obtain the garlic extracting solution with 10-70 wt.% of solid matter, mixing the garlic extracting solution with the lucid ganoderma extracting solution, adding dextrin, homogenizing the mixture which contains 20-80% of garlic water-soluble dry matter, 20-90% of lucid ganoderma extracting solution dry matter and 0-50% of dextrin, drying or freeze drying the mixed liquid in vacuum, and then obtaining the finished product after granulating.

The invention discloses a preparation method of sulfur-allyl-L-cysteine. The preparation method comprises the following steps of dissolving gamma-glutamoyl-sulfur-allyl-L-cysteine in a buffer solution, and adding gamma-glutamyl transpeptidase as a catalyst to the buffer solution for reaction so as to obtain a reaction liquid containing the sulfur-allyl-L-cysteine; sending the reaction liquid to a chromatographic column for adsorption separation, washing with de-ionized water and eluting by using a 0.3 mol / L-1.2 mol / L ammonia solution, and collecting an eluant containing the sulfur-allyl-L-cysteine; adding a solvent after the eluant is subjected to evaporation and concentration, stewing at a room temperature and separating out crystals; washing the crystals with ethanol, and recrystallizing by using an ethanol solution with the volume fraction of 60% after the crystals are dried so as to obtain the crystals containing the sulfur-allyl-L-cysteine. The preparation method of the sulfur-allyl-L-cysteine has the advantages that preparing the sulfur-allyl-L-cysteine is prepared in a high yield and the problem that the sulfur-allyl-L-cysteine is oxidized into alliin by oxidase in garlic cells is avoided.

The invention relates to the technical field of antifouling paints, particularly a natural fishing net antifouling compound which is prepared by mixing and reacting a capsaicin solution, an alliin concentrated solution, snail mucus, sodium carboxymethyl cellulose, ammonium acyl benzoate saccharide, palm oil and glycerol. All the raw materials are environment-friendly and nontoxic. The prepared antifouling compound can paralyze nerves of attaching organisms, can disturb the mucus secretion of marine organisms, has an inhibiting action on reproduction of marine fouling organisms, can not destroy the marine environment and biologic chain, can violently stimulate the sense organs of the fouling organisms, and has a favorable dispelling function on mollusc fouling organisms. The processed antifouling compound has favorable smoothness, so that the fouling organisms can not easily attach. The antifouling compound has favorable permeability, thereby ensuring that the fouling eliminating components in the raw materials can ooze for a long time; and the effective period is up to 2 years.

The invention discloses a manufacturing method and application of a garlic stem extract; the manufacturing method at least comprises a crushing beating step, a first separating step and a garlic extract preparation step and other manufacturing steps, can be used for extracting garlic extract from garlic stems by a low temperature process, also can be used for preparing garlic extract seasoners, garlic sweet wine, garlic sweet oil and other products containing alliin; the manufacturing method can not only greatly improve the extraction quality of the garlic extract, and can develop the economic value of the garlic stems to effectively recycle the waste garlic stems in garlic industry so as to further reduce environmental pollution caused by the garlic stems.

The invention relates to the field of biochemistry, and relates to an immobilized compound enzyme and a method for extracting garlic polysaccharide from an alliin waste liquid by using the immobilized compound enzyme. According to the method, broken kernel enzyme, namely pectinase (enzyme activity is 100,000 u / g) and protein removing enzyme, namely bromelain (enzyme activity is 100,000 u / g) are fixed in an epoxy macroporous resin, the broken kernel enzyme can hydrolyze cellulose to break cell walls, protein polysaccharide is released, and the protein removing enzyme can perform enzymolysis on protein combined with polysaccharide. The immobilized compound enzyme is adopted for extracting the garlic polysaccharide from the alliin waste liquid, a garlic polysaccharide product is prepared by steps of filtration, 1.5-5mu m ultrafiltration membrane separation, concentration and spray drying; and by the method, the yield of the polysaccharide can be improved, the content of protein in the polysaccharide is reduced and the purity of the polysaccharide is improved.

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.

The invention discloses an alliin moisturizer and a preparation method thereof. The alliin moisturizer comprises the following components in parts by weight: 70-80 parts of alliin rose dew liquid, 8-20 parts of a plant extract composition, 8-10 parts of a plant protein composition, 5-10 parts of 1-3 butanediol, 0.01-1 part of a polypeptide composition and 1-2 parts of hyaluronic acid; wherein thealliin rose dew liquid is prepared by dissolving alliin in red rose dew, and the concentration of alliin is 0.3%-1%. According to the invention, the alliin rose dew liquid is used as a substrate, andthe anti-aging effect of alliin is fully utilized, so that the alliin moisturizer can obtain a good anti-oxidation effect, and further the anti-oxidation and anti-aging effects are achieved; alliin iscolorless, tasteless, easy to dissolve in water and stable in component; alliin is used as a main component to prepare the alliin moisturizer and the alliin moisturizer has the effects of effectivelyimproving skin, strongly resisting oxidation, resisting blackening of skin, resisting aging, preventing sun damage, preventing melanin deposition, removing color spots and whitening.

The invention discloses a method for processing alliinase in a radiofrequency passivated garlic, and belongs to the field of agricultural product processing. The processing method comprises the following steps: conducting radiofrequency passivated enzyme technology processing on fresh garlic in a process of producing alliin, rapidly cooling the garlic after completing the treatment in a radiofrequency processing chamber, and then conducting the next step of production. The treatment method can be used for passivate 70 to 80% of activity of the alliinase. The method has good enzyme passivating effect, can prevent allicin production in the process of producing the alliin, and reduces energy consumption and water consumption.

The invention relates to a deodorized garlicin extraction method. The method comprises the following steps: selecting high-quality garlic as a raw material, adding water for immersion, peeling the cuticle, flushing, crushing, adding to an enzymatic hydrolysis apparatus, adding water, adding an enzyme activator Fe<2+> enzyme, and carrying out enzymatic hydrolysis of alliinase in garlic under controlled conditions; carrying out steam heating distillation extraction, and cooling through a condenser to obtain an oil-water mixed solution; allowing the obtained oil-water mixed solution to stand for layering, and taking the obtained lower layer oil to obtain an oil-water distillate containing garlicin; adding salad oil for extraction deodorization; and allowing the obtained mixture to stand, and taking the bottom layer oil phase liquid to obtain a deodorized garlicin stock solution. The method has the advantages of reasonable technology, short extraction time, no organic solvent residual, good deodorization effect and high extraction efficiency; and the garlicin prepared through the method reserves all nutrition components in the raw material and has a good product safety.

A method for simultaneously extracting alliin and garlic polysaccharide relates to the field of food processing. The method is carried out according to the following steps: fresh garlic is peeled, cleaned, and dried, and the enzymes are inactivated by microwaves, and water is added for beating and crushing. Garlic polysaccharides and alliin crude extracts were obtained by ultrafiltration with double-layer ultrafiltration membranes of 10000-20000 Da and 1000-3000 Da, respectively. The process design of the method is reasonable, and the high-pressure microwave-assisted extraction can increase the yield of alliin and garlic polysaccharide. The traditional process of using cation exchange resin is innovated, and the ultrafiltration method is used to separate garlic polysaccharide and alliin. Short extraction time and high efficiency.