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Garlic enzyme and preparation method thereof

A garlic and enzyme technology, applied in the field of garlic enzyme and its preparation, can solve the problems of single function of garlic enzyme product, insufficient nutrient components, poor controllability of fermentation conditions, etc., and achieve prevention and treatment of cardiovascular and cerebrovascular diseases, rich taste, and improved immunity. force effect

Inactive Publication Date: 2016-12-21
苏剑锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The second object of the present invention is to provide a preparation method of garlic enzyme, which solves the disadvantages of poor controllability of fermentation conditions in the prior art, single function of garlic enzyme products, and insufficient nutritional components.

Method used

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  • Garlic enzyme and preparation method thereof
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  • Garlic enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A kind of garlic ferment and preparation method thereof, comprising:

[0057] 1), raw material processing

[0058] Fermentation raw materials are fermented materials and edible sugar;

[0059] Choose fresh and whole white-skinned garlic or single-headed garlic as raw material, peel, wash, drain and slice or smash to obtain garlic raw materials; after sorting and washing other kinds of raw materials, drain and cut into 1cm-2cm thick Sliced ​​or crushed to obtain fruit and vegetable raw materials. The above two raw materials are mixed to obtain fermented material.

[0060] In parts by weight, the fermented material comprises: 30 parts of garlic, 30 parts of ginger, 10 parts of hawthorn, 5 parts of onion, 10 parts of lemon and 10 parts of cactus.

[0061] The edible sugar is a mixed sugar of white sugar, brown sugar and maltose; the weight ratio of the added amount of edible sugar to the fermented material is 0.4:1.

[0062] 2), strain preparation

[0063] The composi...

Embodiment 2

[0075] A kind of garlic ferment and preparation method thereof, comprising:

[0076] 1), raw material processing

[0077] Fermentation raw materials are fermented materials and edible sugar;

[0078] Choose fresh and whole white-skinned garlic or single-headed garlic as raw material, peel, wash, drain and slice or smash to obtain garlic raw materials; after sorting and washing other kinds of raw materials, drain and cut into 1cm-2cm thick Sliced ​​or crushed to obtain fruit and vegetable raw materials. The above two raw materials are mixed to obtain fermented material.

[0079] In parts by weight, the fermented material comprises: 50 parts of garlic, 15 parts of ginger, 20 parts of hawthorn, 15 parts of onion, 5 parts of lemon, 5 parts of cactus and 5 parts of strawberry.

[0080] The edible sugar is brown sugar; the weight ratio of the added amount of edible sugar to the fermented material is 0.7:1.

[0081] 2), strain preparation

[0082] The composite strain is a mixtu...

Embodiment 3

[0094] A kind of garlic ferment and preparation method thereof, comprising:

[0095] 1), raw material processing

[0096] Fermentation raw materials are fermented materials and edible sugar;

[0097] Choose fresh and whole white-skinned garlic or single-headed garlic as raw material, peel, wash, drain and slice or smash to obtain garlic raw materials; after sorting and washing other kinds of raw materials, drain and cut into 1cm-2cm thick Sliced ​​or crushed to obtain fruit and vegetable raw materials. The above two raw materials are mixed to obtain fermented material.

[0098] In parts by weight, the fermented material comprises: 40 parts of garlic, 20 parts of ginger, 15 parts of hawthorn, 10 parts of onion, 7 parts of lemon, 7 parts of cactus, 2 parts of cucumber and 5 parts of apple.

[0099] Edible sugar is a mixture of white sugar, brown sugar, maltose and honey. The weight ratio of the added amount of edible sugar to the fermented material is 0.5:1.

[0100] 2), st...

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Abstract

The invention relates to the field of nutrition and health foods, and concretely relates to a garlic enzyme and a preparation method thereof. The garlic enzyme is obtained through fermenting fermentation raw materials, the fermentation raw materials comprise a fermentation material and edible sugar; and the fermentation material comprises, by weight, 30-50 parts of garlic, 15-30 parts of ginger, 10-20 parts of hawthorn fruits, 5-15 parts of onion, 5-10 parts of lemons and 5-10 parts of cactus. The preparation method adopting no exogenous water addition and pure green fermentation effectively improves the concentration and the content of garlicin. The method allows the stink of garlic to be completely removed after 180 d pure chelating fermentation of garlic without a special garlic deodorizing technology; and the garlic enzyme only has the natural delicate fragrance smell of the raw materials, and has abundant mouthfeel.

Description

technical field [0001] The invention relates to the field of nutrition and health food, in particular to a garlic enzyme and a preparation method thereof. Background technique [0002] Garlic (Allium sativum), formerly known as gourd and gourd garlic, belongs to the perennial herb of the genus Allium in the family Liliaceae. In recent years, garlic has attracted the attention of the world because of its various nutrients and unique health functions. Garlic is rich in protein, sugar, vitamins and minerals. The main functional component of garlic, allicin, is the general term for allicin, allicin and various allyl sulfide compounds in garlic. Allicin is not heat-resistant, and when the temperature is higher than 80 ° C, it is prone to decomposition reactions; it is unstable to alkali, but relatively stable to acids, and has good stability under acidic conditions at room temperature; if it is exposed to the air for a long time, ultraviolet rays can induce It decomposes; in a...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/308A23V2200/302A23V2200/324A23V2200/326A23V2200/322A23V2200/328A23V2300/50
Inventor 苏剑锋张良
Owner 苏剑锋
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