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Pomelo leaf black garlic as well as preparation process and application thereof

A preparation process, pomelo leaf technology, applied in pomelo leaf black garlic, preparation process and its application field, can solve problems such as not being able to be stored for a long time, and achieve the effects of promoting wound healing, increasing strong aroma, and eliminating peroxides

Inactive Publication Date: 2015-03-04
谭皕营
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technical solution uses constant temperature and humidity to naturally ripen multiple raw garlic cloves without using any additives, but the significant disadvantage is that the processed ripened garlic still retains some pungent smell and cannot be preserved for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The pomelo leaf black garlic of the present invention is prepared by using pomelo leaf boiled water to maintain humidity during the processing of the black garlic on top of the black garlic preparation process of the prior art.

[0022] Preferably, humidity is maintained using a humidifier or steam generator.

[0023] Preferably, the processing of the black garlic includes: putting the whole unpeeled garlic in a clean container, the container can be any material, as long as it is safe and resistant to high temperature, and should be large enough to contain all the garlic.

[0024] Preferably, the container is provided in a closed environment, thereby preventing any contaminants from entering and preventing too much garlic aroma from wafting away.

[0025] Preferably, the wrapped container is placed in an oven, the set temperature is kept between 55° C. and 65° C., and the garlic is allowed to ferment in the container for 40 days.

[0026] Preferably, the water boiled w...

Embodiment 2

[0036] The water boiled with pomelo leaves in this embodiment includes the volatile oil extracted from pomelo leaves.

[0037] Preferably, the pomelo leaf boiled water also includes aromatic water, and the parts by weight of the volatile oil extracted from pomelo leaves and the aromatic water are: 1.3 parts by weight of volatile oil extracted from pomelo leaves, and 13.5 parts by weight of aromatic water.

[0038] Preferably, the pomelo leaves selected in this embodiment are fresh Shatian pomelo leaves. The Shatian pomelo leaves are strong and strong, and the branches are thick and upright after 1 to 2 years. The pomelo leaves contain 79.5 ± 3.1 mg of flavonoids per gram, and the content of naringin is 13.7 ± 1.6 mg,.

[0039] Preferably, the pomelo leaf boiled water includes volatile oil extracted from pomelo leaves, and the extraction process includes: putting 100 parts by weight of pomelo leaves into water and boiling for 20 minutes, cooling and drying in the shade, crushin...

Embodiment 3

[0044] The water boiled with pomelo leaves in this embodiment includes the volatile oil extracted from pomelo leaves.

[0045] Preferably, the pomelo leaf boiled water also includes aromatic water, and the parts by weight of the volatile oil extracted from pomelo leaves and the aromatic water are: 1.5 parts by weight of the volatile oil extracted from pomelo leaves, and 13.9 parts by weight of aromatic water.

[0046] Preferably, the pomelo leaves selected in this embodiment are fresh Shatian pomelo leaves. The Shatian pomelo leaves are strong and strong, and the branches are thick and upright after 1 to 2 years. The pomelo leaves contain 79.5 ± 3.1 mg of flavonoids per gram, and the content of naringin is 13.7 ± 1.6 mg,.

[0047]Preferably, the pomelo leaf boiled water includes volatile oil extracted from pomelo leaves, and the extraction process includes: putting 100 parts by weight of pomelo leaves into water and boiling for 20 minutes, cooling and drying in the shade, crus...

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PUM

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Abstract

The invention discloses pomelo leaf black garlic and a preparation process. The pomelo leaf black garlic is characterized by keeping the humidity with water in which pomelo leaves are boiled in a black garlic processing process. The invention further discloses application of the pomelo leaf black garlic to the preparation of anti-tumor and anti-virus foods. The pomelo leaf black garlic has the advantages that the guarantee period is prolonged; in the black garlic processing process, the water in which the pomelo leaves are boiled is used for keeping the humidity; aromatic water is added into the water in which the pomelo leaves are boiled; a herba rosmarini officinalis natural antioxidant and propolis are also added; on the one hand, garlic grains keep much water, peroxides can be removed and free radicals can be scavenged, and the anti-oxidization effect is realized by the anti-lipid peroxidation activity so that the guarantee period of the prepared black garlic is obviously prolonged; on the other hand, the rich aroma is increased, the pomelo leaf black garlic has a unique pomelo flavor and abundant nutrients, and people have a refreshing feeling due to the unique rich aroma. The pomelo leaf black garlic has the dietary therapy effects of auxiliary treatment effects on diseases including hyperlipidemia, diabetes mellitus, angiosclerosis and the like.

Description

technical field [0001] The invention relates to pomelo leaf black garlic, a preparation process and application thereof. Background technique [0002] Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic with its skin fermented in a fermentation box for 60-90 days, and allowed to ferment naturally. It plays a huge positive role in human immunity, recovery of human fatigue, and maintenance of human health. It tastes sweet and sour, has no garlic smell after eating, and does not get angry. It is a quick-acting health food. The taste is sweet and sour without irritation, and black garlic does not have the unique taste of garlic, but exudes a strong aroma that can arouse appetite. In order to keep a lot of water in the garlic, it is kept in a moist state during the whole production process, and its appearance is similar to preserved fruit. This is because after a long period of fermentation and aging, the protein contained in the garlic is d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L33/00A23L19/03A23V2002/00A23V2200/30A23V2200/32A23V2200/15
Inventor 谭皕营
Owner 谭皕营
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