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A kind of odorless freeze-dried garlic powder capsule product

A garlic powder and capsule technology is applied in the directions of polysaccharide/gum-containing food ingredients, food drying, and food freezing. The effect of expanding the scope of application

Active Publication Date: 2017-09-29
HUNAN ER KANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can avoid the reaction of these two active ingredients, and greatly reduces the oil content and the flow pattern of nutrients in the product, but the operation and preparation cost of this method is too high, and the product also has water absorption and moisture, active ingredients risk of loss due to mutual reaction
Another example is that CN96103656 discloses that the garlic pulp obtained by garlic peeling, cleaning and beating is treated with cyclodextrin, and a mixture mixed with cellulose or deformed starch, and then subjected to freeze-drying and vacuum-drying, and the garlic that is packed into capsules. products, but this method cannot fully contain the active ingredients, and the capsules used cannot stabilize the garlic, which is easy to be affected by moisture, and the obvious defects of active ingredients react with each other

Method used

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  • A kind of odorless freeze-dried garlic powder capsule product
  • A kind of odorless freeze-dried garlic powder capsule product
  • A kind of odorless freeze-dried garlic powder capsule product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Odorless freeze-dried garlic powder is made by the following steps:

[0037] 1) Select 100 kg of fresh garlic, wash, peel and cut into cubes, add 3 kg of β-cyclodextrin, and 50 kg of 95% ethanol for ultrasonic treatment for 30 min;

[0038]2) After ultrasonication, centrifuge at 2000 rpm for 30 minutes, take out the solid matter, drain and cool in a fume hood at 10°C for 40 minutes, then put it in a freezer for 2 hours, and set the temperature at -35°C;

[0039] 3) After draining, transfer it to a vacuum drying oven, adjust the temperature of the cold trap to -40°C in advance, and evacuate to 10 Pa. At the same time, carry out stepwise heating at a heating rate of 0.1°C / min to 50°C, and keep 0.5 h;

[0040] 4) Powder the freeze-dried solid matter, add 0.2 kg of β-cyclodextrin and mix evenly to obtain odorless freeze-dried garlic powder.

Embodiment 2

[0042] Special hollow starch capsules are made by the following steps:

[0043] 1) Weigh 100 kg of starch, 20 kg of pregelatinized starch, 10 kg of β-cyclodextrin, 0.5 kg of glycerin, 0.5 kg of carrageenan, and 0.1 kg of sorbic acid into 350 kg of purified water, stir evenly, and heat to 75°C to keep Stir for 1 h, then vacuumize to remove most of the air bubbles in the sol to obtain the oil-resistant layer sol;

[0044] 2) Weigh 100 kg of starch, 10 kg of pregelatinized starch, 0.5 kg of glycerin, 0.5 kg of carrageenan, 0.3 kg of gellan gum, 0.1 kg of calcium lactate, and 0.1 kg of sorbitol into 350 kg of purified water and stir evenly, and Heat to 75°C and keep stirring for 1 h, then vacuumize to remove most of the air bubbles in the sol to obtain the skeleton layer sol;

[0045] 3) Weigh 100 kg of starch, 15 kg of pregelatinized starch, 25 kg of β-cyclodextrin, 0.5 kg of glycerin, 0.5 kg of carrageenan, and 0.1 kg of sodium lactate into 350 kg of purified water, stir evenly...

Embodiment 3

[0047] Example 3: Preparation of freeze-dried garlic powder capsules: the freeze-dried garlic powder of Example 1 was packed into the capsules in Example 2.

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PUM

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Abstract

The invention discloses an odorless freeze-dried garlic powder capsule, which comprises two parts: an odorless freeze-dried garlic powder and a special hollow capsule for garlic. Freeze-dried garlic powder is clathrated with cyclodextrin, which has the effect of deodorizing and maintaining nutrients; at the same time, the special hollow capsule for garlic is composed of three layers and has excellent quality preservation ability. The invention has the advantages of basically no peculiar smell, high nutrient content, retains original flavor, good rehydration property and long shelf life, and aims to promote a healthy and quick way of life and improve people's quality of life.

Description

technical field [0001] The invention relates to a freeze-dried garlic powder capsule, which belongs to the technical field of food. Background technique [0002] Because garlic can be seasoned and can prevent diseases and keep fit, it is known as "natural antibiotics". According to research by American scientists, garlic is also a great contributor to cancer prevention. Garlic contains effective substances such as alliin and allinase. After being crushed, they contact each other to form allicin, which has health effects. However, high temperature will destroy the important anti-cancer substance in garlic - alliin. And during the heating process, the content of organic sulfides that play an antibacterial role will gradually decrease, and the higher the temperature, the faster the decrease, so cooked garlic cannot play a good bactericidal effect. [0003] The taste of garlic is pungent and pungent, especially in public places. Eating garlic will attract the disgust of many ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L27/14A23L33/00A23P10/30
CPCA23V2002/00A23V2200/224A23V2250/054A23V2250/5036A23V2250/5112A23V2250/51A23V2250/51088A23V2250/5118A23V2250/6406A23V2250/642A23V2300/10A23V2300/20A23V2300/48
Inventor 帅放文王向峰章家伟
Owner HUNAN ER KANG PHARMA