Production method for extracting allicin oil from garlic

A production method and technology of allicin, applied in the directions of edible oil/fat, food science, application, etc., can solve the problems of large environmental impact, complex process, large equipment investment, etc., and achieve no organic solvent residue, short extraction time, and process. simple effect

Active Publication Date: 2012-06-27
HUNAN TIANXIANG BIOTECHNOLOGY CO LTD
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Inadequacies of the above methods: there are solvent residues: or the investment in equipment is too large; or the production cost is high, the

Method used

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  • Production method for extracting allicin oil from garlic
  • Production method for extracting allicin oil from garlic
  • Production method for extracting allicin oil from garlic

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] Embodiment 1: select fresh garlic without pests and mildew in Tantou Town, Longhui County, Hunan Province, remove the garlic skin, rinse the garlic with water, and remove impurities such as silt; mash the dried garlic after cleaning, and use electric hot air Tunnel dryer, baked at 60°C for 12 hours; mechanically pulverized to 80 mesh; put the pulverized material into the leaching tank with stirring rotor (36r / min), and the leaching solution is water in proportion by weight: Edible refined rapeseed oil is added in a ratio of 1:5, and the ratio of garlic and extract is 1:2 by weight. Under the working conditions of high-pressure rotor pump, a higher vacuum degree (suction-0.02-0.08Mpa) and The discharge pressure (0.1 ~ 0.6Mpa,) is extracted under the action of the extraction pressure difference for 8 hours; the extracted material is squeezed with a press to basically separate the material and liquid; the residue is applied to the subsequent processing of flavor sauce; the ...

Example Embodiment

[0013] Embodiment 2: the steps are the same as in 1, the difference in data: drying at a temperature of 80° C.; mechanically pulverizing to 80 mesh; extracting liquid prepared according to weight ratio water: edible refined rapeseed oil is a ratio of 1: 3; The liquid ratio is 1:4 by weight, and the allicin oil product is obtained by leaching for 6 hours.

Example Embodiment

[0014] Embodiment 3: the steps are the same as in 1, but the data are different: the extraction solution is prepared according to the ratio of water: edible refined rapeseed oil is 1: 4, and the ratio of material to liquid is 1: 3. After leaching for 10 hours, the finished product of allicin oil is obtained.

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Abstract

The invention relates to a production method for extracting allicin oil from garlic. The method comprises the following steps that: peeled and cleaned garlic is firstly selected; the cleaned garlic is meshed and baked (deodorized); crushing is carried out; high-pressure water and oil mixed phase digestion is carried out; digested materials are extruded so that materials and liquid are basically separated; digestion liquid is subjected to still standing so that the water oil layer realizes the delamination; the oil layer is allicin-containing finished products; and the digested garlic slag, water and water-soluble substances are added with various kinds of natural spice and are then processed and prepared into composite seasonings of flavor sauce in any flavors. The production method has the advantages that the process is simple, the extraction time is short, the cost is low, no organic solvents remain, byproducts of garlic slag and the like can be integrally utilized, and the new breakthrough of the extraction technology of the allicin oil is realized by the product.

Description

technical field [0001] The invention relates to a production method for extracting allicin oil from garlic, belonging to the field of separation and extraction. Background technique [0002] Existing extraction methods for extracting allicin oil mainly contain the following: method one: steam distillation, its principle is to pass water vapor into water-insoluble or insoluble in water but have certain volatile organic substances (garlic The oil has a certain volatility), so that the organic matter is distilled out together with the water vapor at a temperature below 100 ° C, and then further separated to obtain a relatively pure substance. The general technological process of this method is: Garlic peeling→cleaning→adding water and crushing→enzymolysis→steam distillation→oil-water separation→garlic oil, but because the fermentation and distillation temperature is relatively high, the activity of alliinase decreases, Allicin is lost, making the oil yield lower. And the obta...

Claims

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Application Information

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IPC IPC(8): A23D9/02
Inventor 黄名勇
Owner HUNAN TIANXIANG BIOTECHNOLOGY CO LTD
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