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Multifunctional garlicin oil and preparation method thereof

A technology of allicin and garlic, applied in the directions of edible oil/fat, application, food science, etc., can solve the problems of limited stability and saturation of allicin, low content of allicin, complex smell and taste, etc. Stable, high allicin content, saving raw materials

Inactive Publication Date: 2013-06-12
湖南常德九品福绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned technology more or less solves the problem of low allicin content in existing allicin products, due to the addition of various mixed vegetable oils, the prepared garlic oil not only has a garlic smell, but also has these oils The mixed smell and taste, the smell and taste are complex, and the allicin is dissolved through these vegetable oils, the stability and saturation of allicin are very limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: raw material is garlic, soybean oil, camellia oil, wherein garlic 1100g, soybean oil 700g, camellia oil 300g.

[0021] Preparation:

[0022] Step 1——Peel off the skin of 1100g of garlic that has been screened, wash it, and dry it in the air;

[0023] The second step—heating and crushing, crush the garlic obtained in the first step at a temperature of 20-25°C. The fineness of garlic crushing is 100-200 mesh. After the crushing is completed, add soybean oil and camellia oil with a thickness of 1cm on the surface The mixed oil, wherein the weight ratio of soybean oil and camellia oil in the mixed oil is 1:0.4, to obtain garlic mixed slurry, the garlic after heating and pulverizing here must first be separated and stabilized with a stable layer (that is, soybean oil and camellia oil with a thickness of 1cm) The mixed oil) to isolate it from the air can minimize the allicin volatilized when the garlic is in contact with the air during the period before enterin...

Embodiment 2

[0028] Embodiment 2: raw material is garlic, soybean oil, camellia oil, wherein garlic 2000g, soybean oil 700g, camellia oil 300g.

[0029] Preparation:

[0030] Step 1—Peel off 2000g of garlic that has been screened, wash and dry;

[0031] The second step—heating and crushing, crush the garlic obtained in the first step at a temperature of 20-25°C. The fineness of garlic crushing is 100-200 mesh. After the crushing is completed, add soybean oil and camellia oil with a thickness of 1cm on the surface The mixed oil, wherein the weight ratio of soybean oil and camellia oil in the mixed oil is 1:0.4, to obtain garlic mixed slurry, the garlic after heating and pulverizing here must first be separated and stabilized with a stable layer (that is, soybean oil and camellia oil with a thickness of 1cm) The mixed oil) to isolate it from the air can minimize the allicin volatilized when the garlic is in contact with the air during the period before entering the next step-constant tempe...

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PUM

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Abstract

The invention relates to multifunctional garlicin oil and a preparation method thereof and belongs to the food processing field. The multifunctional garlicin oil is prepared from the following raw materials: garlic, soybean oil, camellia oil and the like. The preparation method of the multifunctional garlicin oil comprises the following steps: 1) peeling, cleaning and drying selected garlic; 2) heating and crushing the garlic; 3) extracting at the constant temperature; 4) mixing the resultant at a constant speed; 5) carrying out separation; 6) pouring the multifunctional high-garlicin-contentgarlicin oil obtained in the step five into a container to be stilled for 72 hours so as to obtain the finished oil product of the multifunctional high-garlicin-content garlicin oil. The preparation method provided by the invention has the advantages that only the soybean oil and the camellia oil are adopted to prompt the dissolving of the garlicin, so that the taste of the prepared multifunctional garlicin oil is pure without the flavor and small of other oil, and the two types of plant oil are favorable for the stability and saturation of the garlicin. The multifunctional garlicin oil prepared by the preparation method has the advantages of high garlicin content and wide application, can be used as seasoning to eat, and can be used for health care and medical treatment. Moreover, the multifunctional garlicin oil has favorable effects, especially the effect in the aspect of health care and medical treatment.

Description

technical field [0001] The invention relates to an oil liquid product processed from garlic head and edible vegetable oil, in particular to high-content allicin multi-purpose oil and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Allicin, also known as allicin, chemically named diallyl trisulfide, is a compound extracted from the bulbs of the Allium plant in the Liliaceae family. The content is about 0.2% of the weight of garlic. It has a wide range of sources and is easy to obtain. And its compound structure is simple, easy to synthesize, wide range of biological activity, obvious effect, weak heat resistance, high temperature will be destroyed, allicin is easy to volatilize, unstable properties and so on. Allicin has many functions, such as strong insecticidal, bactericidal and antiviral effects; it can delay cell aging, activate cell functions, and promote hormone secretion; it can decompose cholesterol, which is the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04A23D9/02
Inventor 周渫文
Owner 湖南常德九品福绿色食品有限公司