Method for improving garlic oil yield

A technology for garlic essential oil and yield, which is applied in the directions of essential oils/spice, fat production, etc., can solve the problems of improving distillation efficiency, increasing the yield of garlic essential oil, etc., and achieves the effects of increasing yield and improving quality

Inactive Publication Date: 2011-03-16
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production is generally distilled until no more obvious essential oil can flow out, but no reasonable tec

Method used

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  • Method for improving garlic oil yield
  • Method for improving garlic oil yield
  • Method for improving garlic oil yield

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0041] Example 1, according to the following steps:

[0042] The first step is pretreatment: Place the fresh garlic cloves in 5 times the drinking water, soak for 2 hours, and rinse with running water to remove impurities such as dirt and garlic skin. Control dry water, put it on a crusher and crush it into garlic pulp with a particle size of about 200 mesh.

[0043] The second step is to carry out enzymatic hydrolysis of alliin: add alliinase activity regulator (30 g blue vitriol, 1 kg 20 Baume lime milk, 20 g bittern 20 Baume, at room temperature) per ton of garlic pulp Enzymatic hydrolysis is performed for 1 hour to completely convert alliin into allicin. The enzymatic hydrolysis process ends when the presence of alliin cannot be detected. The specific detection method is: the standard alliin standard solution and the enzymatically hydrolyzed garlic juice On the same piece of silica gel, use a mixture of n-butanol: glacial acetic acid: water (4:1:1) as the mobile phase for chro...

Example Embodiment

[0050] Example 2, the same as Example 1, the first, second, fourth, fifth, and sixth steps are omitted, and the third step different from Example 1 is:

[0051] In the second step, add alliinase activity regulator, add 50 grams of blue alum, 3 kilograms of lime milk, and 100 grams of bittern per ton of garlic pulp.

[0052] The third step is to add transforming agent: add 0.01% hydrochloric acid, disodium hydrogen phosphate 2.4%, sodium bisulfite 0.5% (all calculated based on the amount of enzymatic hydrolysis solution). The transformation agent is first dissolved in a small amount of water, and then added to the enzymatic hydrolysis solution. Enter the loading step.

[0053] If the enzymatic hydrolysis and distillation are carried out in the same container, it can be added before the distillation, and the yield is 0.65% (W / W).

Example Embodiment

[0054] Example 3, the same as Example 1, the first, second, fourth, fifth, and sixth steps are omitted. The third step different from that of Example 1 is:

[0055] In the second step, add alliinase activity regulator, add 30 grams of blue alum, 2 kilograms of lime milk, and 60 grams of bittern per ton of garlic pulp.

[0056] The third step is to add transforming agent: add 0.2% lactic acid, 0.5% sodium bicarbonate, and 0.1% sodium metabisulfite (all calculated based on the amount of enzymatic hydrolysis solution). The transformation agent is first dissolved in a small amount of water, and then added to the enzymatic hydrolysis solution. Enter the loading step.

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PUM

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Abstract

The invention discloses a method for improving garlic oil yield, which comprises: soaking fresh garlic or dry garlic slices in water; stirring for removing impurities such as soil; feeding the fresh garlic or dry garlic slices in a pulping machine and crushing; adding an allinase activity regulator; performing enzymolysis; adding a transforming agent; feeding; distilling; feeding distillate into distilling equipment; taking an oil phase out, wherein the oil phase is coarse garlic oil; drying the garlic oil by a silicagel column; and removing residual moisture and obtaining the garlic oil. Themethod has the main advantages that: when the proper transforming agent is added, the distillation time is reduced by 20 percent, the garlic oil yield is improved to 1 to 3 times, and the content of each of the components such as diallyl disulfide, diallyl trisulfide, diallyl sulfide, allyl methyl sulfide, allyl methyl disulphide, allyl methyl trisulphide, propenethiol and methyl merecaptan is improved to over 3 times; and equipment investment is not increased, as only a proper amount transforming agent is added on the basis of the original distillation garlic oil production line.

Description

technical field [0001] The invention belongs to the deep processing of agricultural products, and relates to a method for producing and increasing the yield of garlic essential oil by using fresh or dehydrated garlic. Background technique [0002] Garlic essential oil has high medicinal, edible and seasoning value, and is known as "plant gold". Studies have shown that: garlic essential oil can kill influenza virus, staphylococcus, streptococcus, meningococcus, typhoid, paratyphoid, Shigella, cholera, diphtheria and many other pathogenic bacteria. It can kill all kinds of bacteria hidden in the oral cavity. Therefore, people call garlic essential oil a plant penicillin and a plant broad-spectrum antibiotic. Modern medical research proves that garlic has the effects of anti-tumor, anti-platelet aggregation, anti-hyperlipidemia and atherosclerosis, enhances fibrinolytic activity, expands blood vessels and lowers blood pressure. At present, people have utilized garlic essentia...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 黄雪松
Owner JINAN UNIVERSITY
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