Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Black garlic capsule and preparation method thereof

A technology of black garlic and capsules, applied in food ingredients as anti-caking agents, food science, etc., can solve the problems of not being able to eat at any time, long time required, short storage time, etc., achieve good disintegration speed, improve efficiency, Good bioavailability

Active Publication Date: 2016-01-20
SHANDONG AGRICULTURAL UNIVERSITY
View PDF6 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional black garlic preparation process is mostly fermented naturally for more than 18 days under high temperature and high humidity conditions, which takes a long time, and the prepared black garlic needs to be stored under specific conditions, the storage time is short, and it cannot meet the requirements of eating at any time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Black garlic capsule and preparation method thereof
  • Black garlic capsule and preparation method thereof
  • Black garlic capsule and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) After peeling and washing the garlic, cut it into garlic slices with a thickness of 2-4mm, then add papain, which accounts for 0.1% of the weight of the garlic, and hydrolyze it for 3 hours at 30°C, then raise the temperature to 80°C, and ferment for 3 days , and then fermented at 88°C for 9 days to obtain liquid fermented black garlic;

[0028] (2) Add the above-mentioned liquid fermented black garlic to 0.5% whey protein isolate by weight, stir evenly and then spray dry: the inlet temperature is 150°C, the outlet temperature is 70°C, and the feed rate is 50ml / min. The obtained particles are fermented black garlic. garlic powder;

[0029] (3) Add quantitative 75% ethanol to 12 parts of fungus powder and 2 parts of cornstarch, stir to disperse evenly, and obtain a mixed solution with a solid content of 90%;

[0030] (4) Mix 80 parts of fermented black garlic powder, 5 parts of tricalcium phosphate, 2 parts of microcrystalline cellulose, 3 parts of glyceryl monostea...

Embodiment 2

[0033] (1) After peeling and washing the garlic, cut it into garlic slices with a thickness of 2-4mm, then add papain, which accounts for 0.1% of the weight of the garlic, and hydrolyze it for 2.5 hours at 35°C, then raise the temperature to 83°C, and ferment for 3 days, and then fermented at 89°C for 8 days to obtain liquid fermented black garlic;

[0034] (2) Add the above-mentioned liquid fermented black garlic to 0.5% whey protein isolate by weight, stir evenly and then spray dry: the inlet temperature is 160°C, the outlet temperature is 80°C, and the feed rate is 50ml / min. The obtained particles are fermented black garlic. garlic powder;

[0035] (3) Add quantitative 75% ethanol to 15 parts of fungus powder and 2.5 parts of cornstarch, stir to disperse evenly, and obtain a mixed solution with a solid content of 85%;

[0036] (4) Mix 70 parts of fermented black garlic powder, 3 parts of tricalcium phosphate, 3 parts of microcrystalline cellulose, 3 parts of glyceryl monos...

Embodiment 3

[0039] (1) After peeling and washing the garlic, cut it into slices, then add papain, which accounts for 0.1% of the weight of the garlic, and hydrolyze it for 2 hours at 32°C, then raise the temperature to 85°C, ferment for 3 days, and then incubate at 90°C Next, ferment for 7 days to get liquid fermented black garlic;

[0040] (2) Add the above-mentioned liquid fermented black garlic to 0.5% whey protein isolate by weight, stir evenly and then spray dry: the inlet temperature is 155°C, the outlet temperature is 78°C, the feed rate is 50ml / min, and the obtained particles are fermented black garlic. garlic powder;

[0041] (3) Add quantitative 75% ethanol to 10 parts of fungus powder and 1.5 parts of cornstarch, stir to disperse evenly, and obtain a mixed solution with a solid content of 90%;

[0042] (4) Mix 76 parts of fermented black garlic powder, 4 parts of tricalcium phosphate, 3 parts of microcrystalline cellulose, 2 parts of glyceryl monostearate, and 1.5 parts of cor...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of functional foods, relates to a capsule preparation with a health-care function, and particularly relates to a black garlic capsule and a preparation method thereof. The black garlic capsule is prepared from, by weight, 70-80 parts of fermented black garlic powder, 10-15 parts of black fungus powder, 3-5 parts of tricalcium phosphate, 2-3 parts of microcrystalline cellulose, 2-3 parts of glyceryl monostearate and 3-5 parts of corn starch. Specific protease is added into the fermented black garlic powder contained in the prepared black garlic capsule, the preparation time is short, and the prepared capsule is long in storage time, good in dispersion uniformity, easy to absorb and good in bioavailability.

Description

technical field [0001] The invention belongs to the technical field of functional food and relates to a capsule preparation with health care function, in particular to a black garlic capsule and a preparation method thereof. Background technique [0002] Black garlic, also known as black garlic and fermented black garlic, is a food made by fermenting fresh raw garlic raw materials after pretreatment. During the blackening process of black garlic, the Maillard reaction mainly occurs, and finally melanin is formed. It not only The original ingredients and functions of raw garlic are retained, and the content of polyphenols is more than 5 times higher in terms of antioxidant and physiological activities, and its superoxide dismutase (SOD) activity is 10 times higher than that of fresh garlic. Above, therefore, the research and development of black garlic deep-processing products has opened up a new field for the development and utilization of Chinese garlic resources. [0003]...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00A23L31/00A23L33/10
CPCA23V2002/00A23V2200/208
Inventor 乔旭光李超男李宁阳卢晓明邱志常邢艳霞
Owner SHANDONG AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com