Black garlic oligopeptide extraction method

An extraction method and technology of oligopeptides, which are applied in the field of deep processing of black garlic oligopeptides, can solve the problems of unsuitability for large-scale production, high production costs, and few invention patents, so as to save concentration time, facilitate absorption, reduce The effect of energy consumption

Inactive Publication Date: 2017-04-26
DELISI GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, some domestic black garlic extract products are completed by extraction, chromatography, and crystallization processes. The production cost is high and it is not suitable for large-scale production. There are few invention patents in this field

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Select 1000g of fermented black garlic, grind it with a meat grinder as raw material, add 7000ml of purified water and stir evenly, cook at 90°C for 20min, then cool down to 52°C, add 10g of 20U / mg neutral protease After half an hour, add 3g of flavor protease, react for 3h, heat up the enzymolysis solution to 90°C, and keep it for 15min to inactivate the enzyme; centrifuge the enzymolysis solution to remove insoluble matter, and then perform microporous filtration; the filtrate is nanofiltration Membrane separation device for separation, desalination and concentration; the nanofiltrate is further concentrated with a double-effect concentrator; 80g of dextrin is added to the concentrated solution while stirring until the dextrin is completely dissolved; the mixed solution is spray-dried to obtain black garlic oligopeptide product.

Embodiment 2

[0030] Select 10kg of fermented black garlic, grind it with a meat grinder as raw material, add 70l of purified water and stir evenly, cook at 92°C for 22min, then cool down to 53°C, add 100g of 20U / mg neutral protease After half an hour, add 30g of flavor protease, react for 3.5h, heat up the enzymolysis solution to 95°C, and keep it for 14min to inactivate the enzyme; centrifuge the enzymolysis solution to remove insoluble matter, and then perform microporous filtration; the filtrate is filtered through nano Membrane separation device for separation, desalination and concentration; the nanofiltrate is further concentrated with a double-effect concentrator; 800g of dextrin is added to the concentrated solution while stirring until the dextrin is completely dissolved; the mixed solution is spray-dried to obtain black garlic oligomerization Peptide products.

Embodiment 3

[0032] Select 100kg of fermented black garlic, grind it with a meat grinder as raw material, then add 700l of purified water and stir evenly, cook at 95°C for 20min, then cool down to 55°C, add 1kg of 20U / mg neutral protease After half an hour, add 300g of flavored protease, react for 4 hours, heat the enzymolysis solution to 95°C, and keep it for 10 minutes to inactivate the enzyme; centrifuge the enzymolysis solution to remove insoluble matter, and then perform microporous filtration; the filtrate is filtered through nanofiltration Membrane separation device for separation, desalination and concentration; the nanofiltrate is further concentrated with a double-effect concentrator; 800g of dextrin is added to the concentrated solution while stirring until the dextrin is completely dissolved; the mixed solution is spray-dried to obtain black garlic oligopeptide product.

[0033] The flavor protease used in the method of the present invention is: 20U / mg; Centrifuge, nanofiltrati...

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PUM

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Abstract

The invention discloses a black garlic oligopeptide extraction method. The method includes steps: taking fermented black garlic as a main material, performing mincing, water distribution, addition of enzymes for enzymolysis, enzyme deactivation, centrifuging, microfiltration, nanofiltration membrane separation, concentration and compounding, and subjecting obtained filtrate to spray drying to obtain a black garlic oligopeptide product. The black garlic oligopeptide extraction method is short in production cycle, low in cost and free of environment pollution, and the obtained product is high in safety and purity and can be widely applied to fields of healthcare products, food, medicines and the like.

Description

technical field [0001] The invention relates to the technical field of deep processing of black garlic oligopeptides, in particular to a method for extracting black garlic oligopeptides, which is a method for obtaining black garlic oligopeptides using biotechnology using fermented black garlic as a raw material. Background technique [0002] Black garlic, also known as black garlic, fermented black garlic, or black garlic head, is a food made from fresh raw garlic with its skin fermented in a high-temperature and high-humidity fermentation box for 60-90 days and allowed to ferment naturally. On the basis of the original ingredients and functions of raw garlic, the anti-oxidation and anti-acidification effects of raw garlic have been increased by dozens of times, and the protein of raw garlic itself has been converted into 18 kinds of amino acids necessary for the human body every day, which are quickly absorbed by the human body. Absorption plays a huge positive role in enha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18
Inventor 郑思敏张晓东
Owner DELISI GROUP
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