Garlic oil
A garlic oil and garlic technology, which is applied in the directions of edible oil/fat, food science, and application, can solve the problems of inconvenient use, insufficient stability, poor stability, etc., and achieve the effects of simplified processing procedures, good taste and strong aroma
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Embodiment 1
[0023] A kind of garlic oil, comprising the following raw materials in parts by weight: 80 parts of garlic, 5 parts of cloves, 2 parts of cellulase, 2 parts of Wujiapi, 2 parts of glycerin, 12 parts of licorice, 8 parts of cinnamon, 0.2 parts of antioxidant, 80 parts of edible oil.
[0024] The garlic is weighed according to the above parts by weight, peeled, washed, and then pulverized, placed in a reaction kettle, and cellulase is added at the same time, stirred, then heated, and enzymatically hydrolyzed for 2 hours after heating. Then put the edible oil into the reaction kettle, heat it to 100°C while stirring, stir and extract for 60 minutes under the condition of heat preservation, then add glycerin, cloves, licorice, cinnamon bark and acanthopanax bark, stop heating after 15 minutes of heat preservation, and cool to 50°C, add an antioxidant, stir for 5 minutes, pass through a 300-mesh sieve, let the oil stand for 15 hours, and take the supernatant to obtain the garlic oi...
Embodiment 2
[0026] A garlic oil, comprising the following raw materials in parts by weight: 50 parts of garlic, 1 part of clove, 0.1 part of cellulase, 7 parts of Wujiapi, 8 parts of glycerin, 20 parts of licorice, 2 parts of cinnamon, 0.05 part of antioxidant, 150 parts of edible oil.
[0027] The garlic is weighed according to the above parts by weight, peeled, washed, and then pulverized, placed in a reaction kettle, and cellulase is added at the same time, stirred, then heated, and enzymatically hydrolyzed for 2 hours after heating. Then put the edible oil into the reaction kettle, heat it to 150°C while stirring, stir and extract for 60 minutes under the condition of heat preservation, then add glycerin, cloves, licorice, cinnamon bark and acanthopanax bark, stop heating after 15 minutes of heat preservation, and cool to 70°C, add an antioxidant, stir for 10 minutes, pass through a 300-mesh sieve, let the oil stand for 10 hours, and take the supernatant to obtain the garlic oil.
Embodiment 3
[0029] A kind of garlic oil, comprising the following raw materials in parts by weight: 65 parts of garlic, 3 parts of cloves, 1 part of cellulase, 5 parts of Wujiapi, 5 parts of glycerin, 15 parts of licorice, 4 parts of cinnamon, 0.1 part of antioxidant, 120 parts of edible oil.
[0030] The garlic is weighed according to parts by weight, peeled, washed, and then pulverized, placed in a reaction kettle, and cellulase is added at the same time, stirred, then heated, and enzymatically hydrolyzed for 2 hours after heating. Then put the edible oil into the reaction kettle, heat it to 120°C while stirring, stir and extract for 60 minutes under the condition of heat preservation, then add glycerin, clove, licorice, cinnamon bark and acanthopanax bark, stop heating after 15 minutes of heat preservation, and cool to 60°C, add antioxidants, stir for 8 minutes, pass through a 300-mesh sieve, let the oil stand for 13 hours, and take the supernatant to obtain the garlic oil.
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