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Garlic composite oil and preparation method thereof

A compound oil and garlic oil technology, which is applied in the fields of edible oil/fat, food science, application, etc., can solve problems such as difficulty in popularization, large differences in the properties of active ingredients, and high price of garlic ginseng essence, so as to avoid solvent residues and prevent There is the effect of secondary pollution

Inactive Publication Date: 2016-05-11
重庆市涪陵区渝杨榨菜(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because the price of fresh ginseng and fresh salvia miltiorrhiza is obviously higher than that of fresh garlic, the garlic ginseng essence containing fresh ginseng and fresh salvia miltiorrhiza is expensive and difficult to promote; The difference is large, and the effect of only using supercritical carbon dioxide extraction is not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Wash 500kg of garlic, 300kg of green onion and 200kg of onion, slice or cut into sections respectively, freeze at -40°C and dehydrate under vacuum conditions of -40°C and 10Pa, and control the moisture content to 5%. Then put it into the extraction kettle, the extraction pressure is 40MPa, the extraction temperature is 40°C, the flow rate of carbon dioxide is 40kg / h, the amount of entrainer ethanol is 10%, the separation temperature is 50°C, and the separation pressure is 10MPa. Under these conditions, extraction and separation were continued for 2.0 hours. After the extract was left to settle at 0°C for 10 minutes, it was centrifuged to obtain garlic compound oil. The compound garlic oil obtained according to the above ratio has the following components (mass percentage of raw materials): 50% of garlic, 30% of shallot and 20% of onion.

[0016] Put the prepared garlic compound oil into the short-range molecular distillation equipment, control the speed of the scraper ...

Embodiment 2

[0018] After washing 600kg of garlic, 250kg of green onion and 150kg of onion, slice or cut into sections respectively, freeze at -35°C and dehydrate under vacuum conditions of -35°C and 8Pa, and control the moisture content to 15%. Then put it into the extraction kettle, the extraction pressure is 15MPa, the extraction temperature is 60°C, the flow rate of carbon dioxide is 20kg / h, no entrainer is added, the separation temperature is 40°C, and the separation pressure is 8MPa. Under these conditions, extraction and separation were continued for 3.0 hours. After the extract was left to settle at 5°C, it was centrifuged to obtain garlic compound oil. The garlic compound oil obtained according to the above proportioning ratio has the following components (mass percentage of raw materials): 60% of garlic, 25% of green onion and 15% of onion.

[0019] Put the prepared garlic compound oil into the short-range molecular distillation equipment, control the speed of the scraper to 200...

Embodiment 3

[0021] After washing 550kg of garlic, 280kg of green onion and 170kg of onion, slice or cut into sections respectively, freeze at -38°C and dehydrate under vacuum conditions of -38°C and 9Pa, and control the moisture content to 10%. Then put it into the extraction kettle, the extraction pressure is 25MPa, the extraction temperature is 40°C, the flow rate of carbon dioxide is 40kg / h, the amount of entrainer ethanol is 5%, the separation temperature is 45°C, and the separation pressure is 9MPa. Under these conditions, extraction and separation were continued for 2.5 hours. After the extract was left to settle at 3°C, it was centrifuged to obtain the garlic compound oil. The compound garlic oil obtained according to the above ratio has the following components (mass percentage of raw materials): 55% of garlic, 28% of green onion, and 17% of onion.

[0022] Add the prepared garlic compound oil into the short-range molecular distillation equipment, control the speed of the scraper...

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PUM

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Abstract

The invention relates to garlic composite oil prepared by taking fresh garlic as a main raw material, and a preparation method of the garlic composite oil. The garlic composite oil consists of garlic oil, scallion oil and onion oil, and is characterized in that mass percentages of the components are as follows: 50-60% of garlic, 25-30% of scallion and 15-20% of onion. The preparation method of the garlic composite oil comprises the following steps: washing the three fresh raw materials, slicing or sectioning, dosing proportionally, performing low-temperature freeze-drying, performing extraction separation in supercritical carbon dioxide, settling an extract at a low temperature, and centrifuging to obtain the garlic composite oil. The garlic composite oil is further divided into volatile garlic composite oil and non-volatile garlic composite oil according to a short-range molecular distillation method. The garlic composite oil provided by the invention retains effective active components of the fresh garlic, the fresh scallion and the fresh onion to the maximum extent, has no secondary pollution, and can meet the requirements of third-generation seasonings, health-care products, medicines and the like.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, in particular to a garlic compound oil using fresh garlic, fresh onion and fresh onion as raw materials and a preparation method thereof. Background technique [0002] In daily life, garlic, shallots and onions can be used as food, condiments and health care products. They are not only rich in nutrition, but also have bactericidal, health care and medicinal effects, and have certain effects on the cardiovascular system, cancer and immune system. Deep processing of garlic, shallots and onions to extract functional active ingredients—garlic compound oil can not only change the traditional application methods of garlic, shallots and onions, but also improve the utilization of active ingredients and avoid odor. The common characteristics of garlic, green onions and onions: first, the active and effective ingredients are all composed of sulfur-containing compounds, and there is ...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 姚剑钟国荣
Owner 重庆市涪陵区渝杨榨菜(集团)有限公司