Black garlic capsules and preparation method thereof

Abstract

The invention discloses black garlic capsules and a preparation method thereof. The black garlic capsules are prepared from the following raw materials in percentage by weight: 5-10g of black garlic, 2-4g of citric acid, 3-6g of sodium citrate, 0.1-0.2g of sodium malate, 3-5g of calcium carboxymethylcellulose and 81.9-86.9g of starch octenyl succinate anhydride. The product disclosed by the invention is prepared by the following steps: adding water to black garlic to grind to slurry by a colloid mill; then, mixing with liquor prepared by from other auxiliary materials; stirring for 80-120 minutes at a rotate speed of 180-220r / m; then, spraying, drying, pelletizing, leveling and uniformly packaging to prepare the black garlic capsule products. With the adoption of the preparation process, the raw materials of the product are small in grain size and smoothfine, and are beneficially distributed and dissolved-out in vivo, so that the absorption and utilization effect of the product is facilitated. The product disclosed by the invention is convenient to carry and take, low in preparation cost and good in market prospect.

Description

technical field

[0001] The invention belongs to the field of food processing and relates to the field of health food, in particular to a black garlic capsule and a preparation method thereof. Background technique

[0002] Fermented black garlic is produced after a long period of self-fermentation in a specific high-temperature and high-humidity environment. The fermented black garlic not only removes the pungent and pungent garlic odor, but also through the active ingredients of the fermented garlic, allicene and The content of S-allyl-cysteine ​​is increased by 3-5 times, and the antioxidant capacity is also enhanced by 5 times, while S-allyl-cysteine ​​has a strong anti-cancer effect and enhances immunity The content of reducing sugar and amino acid in fermented black garlic is significantly increased, making the nutritional value of black garlic higher than that of raw garlic, which has been confirmed by scholars. Hardening, lowering blood pressure, stabilizing blood sug...