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Biological processing method for garlic

A technology for bioprocessing and garlic, applied in the field of bioprocessing of odorless garlic, can solve the problems of physiological function destruction of garlic, complicated processing technology, difficult to remove odor, etc., and achieve the effects of enhanced SOD activity, simple process, and reduced MDA content.

Inactive Publication Date: 2009-07-01
NANJING TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved by the present invention is: in order to overcome the above-mentioned shortcomings such as the destruction of the physiological function of garlic, the odor that is difficult to remove, or the addition of reagents that are not conducive to human health, the short storage time of processed products, and the complicated processing technology, etc. A bioprocessing method of garlic that uses the enzyme fermentation of garlic itself to remove the odor of garlic and still has important physiological functions

Method used

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  • Biological processing method for garlic
  • Biological processing method for garlic
  • Biological processing method for garlic

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: Garlic purchased from Times Supermarket, each with a diameter of about 4cm and a weight of about 326g. Put the garlic in a water bath, immerse the garlic in water, set the temperature at 20°C, 40°C, and 60°C, and investigate the moisture change of the garlic during soaking. The result is as figure 1 shown.

Embodiment 2

[0026] Example 2: Put the garlic soaked at 20°C for 24 hours in Example 1 into the fermentation room, and carry out natural fermentation for 35 days under the conditions of temperature 60°C, relative humidity 80%, and infrared irradiation, and then at 60°C Dry for 8 hours to obtain a fermented garlic product.

Embodiment 3

[0027] Embodiment 3: Put the garlic soaked at 60°C for 24 hours in Example 1 into a fermentation room, and carry out natural fermentation for 35 days under the conditions of temperature 60°C, relative humidity 80%, and infrared irradiation, and then at 60°C Dry for 8 hours to obtain a fermented garlic product.

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Abstract

The present invention relates to biological processing of garlic, and is especially biological processing method of odorless garlic. The biological processing method of odorless garlic includes the steps of washing, soaking, fermenting and drying, and features that under certain temperature and humidity conditions, the enzyme inside garlic is activated through natural fermentation, so as to eliminate bad smell, improve taste and raise the antioxidant property of garlic. Animal test proves the maintained or even strengthened physiological functions of the deodorized garlic.

Description

Technical field: [0001] The invention relates to a bioprocessing method of garlic, in particular to a bioprocessing method of odorless garlic. Background technique: [0002] Garlic is a plant of the Allium genus in the family Liliaceae. Its nature and flavor are pungent and warm, and it returns to the spleen, stomach, lungs, and large intestine meridian. At present, it is believed that the main bioactive substances in garlic are sulfur-containing compounds unique to garlic. Modern medicinal chemistry studies have proved that there are more than 30 kinds of sulfur components in garlic, mainly diallyl trisulfide, namely allicin, diallyl disulfide, diallyl sulfide, allicin and allicin. acid. In addition to the above sulfur-containing compounds, trace elements such as selenium and germanium in garlic, and natural components such as vitamin B1, vitamin A, and vitamin C also have obvious pharmacological activities. Among them, selenium, germanium, and allicene play a very impor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 缪冶炼
Owner NANJING TECH UNIV
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