Black garlic oligopeptide extraction method

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...