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Preparation method of novel deodorizing allium sativum powder

A garlic powder and deodorization technology is applied in the field of preparation of novel deodorized garlic powder, can solve the problems of high cost, long operation time, influence and the like of beta-cyclodextrin, and achieves the effects of low cost, simple preparation process and high yield

Active Publication Date: 2017-03-08
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

β-cyclodextrin embedding method, Li Yanxiao et al. use the viscosity of dextrin to wrap volatile sulfides, β-cyclodextrin has high cost and long operation time, which affects its promotion in production (Li Yanxiao, Zheng Zhaoqi, Han Yafen, etc. Garlic Study on the preparation process and stability of Su-β-cyclodextrin [J]. Food Industry Science and Technology, 2012, 33(5): 194-200)

Method used

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  • Preparation method of novel deodorizing allium sativum powder
  • Preparation method of novel deodorizing allium sativum powder
  • Preparation method of novel deodorizing allium sativum powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] a. Take fresh garlic, peel it, and squeeze it to make garlic paste;

[0028] b. mix mashed garlic: cold water soluble starch: pure water in a mass ratio of 2: 2: 4, and the solubility of cold water soluble starch is 88%;

[0029] c. Place the above-mentioned mixture in a ball mill, keep the ratio of the number of balls at 1:2, control the rotating speed at 500r / min, the mass ratio of balls to material is 5:1, and the feeding amount of the mixture accounts for 45% of the volume in the ball milling chamber;

[0030] d. Fully grind for 4 hours and dry at room temperature to obtain a new type of deodorized garlic powder.

[0031] The embedding rate is 60.25%, and the utilization rate of allicin is 51.55%.

Embodiment 2

[0033] a. Take fresh garlic, peel it, and squeeze it to make garlic paste;

[0034] b. mix mashed garlic: cold water soluble starch: pure water in a mass ratio of 2: 4: 4, and the solubility of cold water soluble starch is 88%;

[0035] c. Place the above-mentioned mixture in a ball mill, keep the ratio of the number of balls at 1:2, control the rotating speed at 500r / min, the mass ratio of balls to material is 5:1, and the feeding amount of the mixture accounts for 45% of the volume in the ball milling chamber;

[0036] d. Fully grind for 4 hours and dry at room temperature to obtain a new type of deodorized garlic powder.

[0037] The embedding rate is 91.50%, and the utilization rate of allicin is 96.03%.

Embodiment 3

[0039] a. Take fresh garlic, peel it, and squeeze it to make garlic paste;

[0040] b. mix mashed garlic: cold water soluble starch: pure water in a mass ratio of 2: 6: 4, and the solubility of cold water soluble starch is 88%;

[0041] c. Place the above-mentioned mixture in a ball mill, keep the ratio of the number of balls at 1:2, control the rotating speed at 500r / min, the mass ratio of balls to material is 5:1, and the feeding amount of the mixture accounts for 45% of the internal volume of the ball mill;

[0042] d. Fully grind for 4 hours and dry at room temperature to obtain a new type of deodorized garlic powder.

[0043] The embedding rate is 70.25%, and the utilization rate of allicin is 50.11%.

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Abstract

The invention belongs to the field of foods, and particularly relates to a preparation method of novel deodorizing allium sativum powder. According to the preparation method disclosed by the invention, high-viscosity starch which does not need to be gelatinized in advance and is internally lyophobic, externally hydrophilic and soluble in cold water is used as a raw material, a ball milling method is used, under room temperature, fresh mashed garlic, purified water and the starch which is soluble in the cold water, which are in definite proportion, are ground to required time, garlicin object molecules can enter the helical cavity of the starch, and a starch / garlicin self-assembly body namely the novel deodorizing garlic powder is formed. Garlic odor and volatile sulfide produced by allium sativum are closely wrapped, so that the purpose of deodorizing is achieved. The method disclosed by the invention well overcomes the defects of the prior art, a preparation technology is simple and convenient, the energy consumption is low, and the cost is low. According to the novel deodorizing garlic powder prepared by the ball milling method, the embedding rate is 91.50%, the utilization rate of garlicin reaches 96.03%, the odor of the allium sativum can be removed, effective components and nutrient components of the allium sativum can also be protected, the shelf life of products can also be prolonged, and a new method is provided for preparing the deodorizing garlic powder.

Description

technical field [0001] The invention relates to a preparation method of novel deodorized garlic powder, which belongs to the field of food. It can also be used in medicine, nutrition, and health care products. Background technique [0002] Garlic (Allium sativum L.) is a bulb of the Liliaceae Allium plant garlic. It is native to western Asia and Europe. It is a spicy vegetable that is popular among Chinese people. It has high nutritional value. It contains Ge and Se is an indispensable element for the human body to fight tumors; a glycoside in garlic can effectively remove the fat deposited on blood vessels, and has the effect of lowering blood fat and anti-angiosclerosis; the main active ingredient in garlic, allicin (Allicin), is a Allyl sulfur compounds that give garlic its characteristic odour. Allicin is a broad-spectrum antibiotic that has a strong killing effect on a variety of bacteria and fungi. However, the garlic odor left in the oral cavity and the strong irri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/20
Inventor 张黎明管苹张智涵苏璞王媛申蕊戴玉杰
Owner TIANJIN UNIV OF SCI & TECH