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Separation and extraction method of garlic oil

An extraction method and garlic oil technology, which are applied in the directions of edible oil/fat, tallow oil/fat production, tallow oil/fat refining, etc., to achieve the effects of low energy consumption and mild separation conditions

Active Publication Date: 2014-06-18
NANJING TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And for the pervaporation research of garlic oil, there is no public report in the literature both at home and abroad.

Method used

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  • Separation and extraction method of garlic oil

Examples

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Effect test

Embodiment 1

[0029] Fresh garlic is peeled, cleaned, and crushed into garlic paste, and water is added. The mass ratio of garlic to water is 1:2. After constant temperature enzymolysis at 40°C for 3 hours, keep it at 70°C for 90 minutes, and steam distill the obtained mixture for 3 hours. The condenser condenses to obtain an oil-water mixture. The oil-water mixture is subjected to microfiltration, the pore size of the microfiltration membrane is 10 μm, and the transmembrane pressure is 0.5 MPa. The emulsion on the permeation side obtained by microfiltration was placed in the feed liquid bottle of the pervaporation device, and the feed liquid bottle was placed in a collector type magnetic stirrer for heating in a 60°C constant temperature water bath with a flow rate of 0.32 L / min. The downstream pressure in the pervaporation device is 3mm Hg, the pervaporation time is 3h, and the membrane material used is PDMS / alumina ceramic composite membrane. After collecting the product in the condensa...

Embodiment 2

[0031] Fresh garlic is peeled, cleaned, and crushed into garlic paste, then add water, the mass ratio of garlic to water is 1:4, after constant temperature enzymolysis at 30°C for 1 hour, keep it warm at 90°C for 30 minutes, steam distill the obtained mixture for 3 hours, and The condenser condenses to obtain an oil-water mixture. The oil-water mixture is subjected to microfiltration, the pore size of the microfiltration membrane is 5 μm, and the transmembrane pressure is 0.1 MPa. The emulsion on the permeation side obtained by microfiltration was placed in the feed liquid bottle of the pervaporation device, and the feed liquid bottle was placed in a collector type magnetic stirrer for heating in a 50°C constant temperature water bath with a flow rate of 0.48 L / min. The downstream pressure in the pervaporation device is 3mm Hg, the pervaporation time is 6h, and the membrane material used is POMS / zirconia ceramic composite membrane. After collecting the product in the condensa...

Embodiment 3

[0033]Fresh garlic is peeled, cleaned, and crushed into garlic paste, then add water, the mass ratio of garlic to water is 1:8, after constant temperature enzymolysis at 20°C for 2 hours, keep it at 80°C for 90 minutes, steam distill the obtained mixture for 2 hours, The condenser condenses to obtain an oil-water mixture. The oil-water mixture is subjected to microfiltration, the pore size of the microfiltration membrane is 0.025 μm, and the transmembrane pressure is 0.3 MPa. The emulsion on the permeation side obtained by microfiltration was placed in the feed liquid bottle of the pervaporation device, and the feed liquid bottle was placed in a collector magnetic stirrer for heating in a 30°C constant temperature water bath with a flow rate of 0.40 L / min. The downstream pressure in the pervaporation device is 15mm Hg, the pervaporation time is 5h, and the membrane material used is PEBA / titanium oxide ceramic composite membrane. After collecting the product in the condensatio...

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Abstract

The invention discloses a separation and extraction method of garlic oil. The separation and extraction method comprises the following steps: peeling and crushing garlic into garlic puree, adding water for enzymolysis, then heating and preserving heat, further performing steam distillation, performing heat exchange and cooling with steam, and then condensing to get emulsion of the garlic oil and water; filtering the emulsion by using a micro-filtration membrane; placing the emulsion on the penetration side, which is obtained by micro-filtration, in a penetration and steaming device for separation; and condensing the steam which is collected at the penetration side of the penetration and steaming device to obtain the garlic oil. According to the separation and extraction method, penetration and steaming are adopted for further separation of the garlic oil on the basis of steam distillation, the separation conditions are mild, and the separation tasks which are difficult to complete by distillation, extraction, absorption and other traditional methods can be realized with low energy consumption. The separation and extraction method is particularly suitable for mixtures with near boiling points and constant boiling point, which are more difficult to separate or can not be separated by a distillation method, the problem that oil-water separation is not complete in the steam distillation can be also well solved, and the separation and extraction method is considered to be an alternative method with great prospects.

Description

technical field [0001] The invention relates to a method for obtaining garlic oil through separation and extraction in the field of food processing. Background technique [0002] Garlic is the underground bulb of the Allium plant in the Liliaceae family. It is not only nutritious, but also contains a variety of health care ingredients. From ancient times to the present, countries such as China, Egypt, Japan, Greece, and India have been using garlic to treat various diseases. Therefore, because it contains a variety of nutrients and unique health functions, it has attracted much attention. In recent years, domestic and foreign studies on the physiological functions of garlic and its active ingredients have been continuously deepened. It has been proved that garlic and its products contain allicin, alliin, garlic polysaccharide, garlic superoxide dismutase (SOD), ajoene, etc. A functional ingredient. The most studied and most important active ingredient is its sulfur-contai...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/00C11B3/00A23D9/04
Inventor 仲兆祥黄瑶孙芸姚忠
Owner NANJING TECH UNIV
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