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Method for protecting active ingredients of alliin and allinase

A technology of alliinase and active ingredients, which is applied in the field of food and health food utilization, can solve the problems of loss of nutrients, reagent residue, general cleaning effect, etc., and achieve the effect of pollution-free cleaning and improving safety

Inactive Publication Date: 2017-06-13
四川小叶本草生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soaking in clean water is easy to operate and will not pollute fruits and vegetables, but the cleaning effect is average, and some nutrients will also be lost; soaking in chemical reagents is better than soaking in clean water, but there will be reagent residues, which cannot guarantee food safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 100 kg of fresh garlic, after splitting and peeling, transport it to the first section of cleaning tank, turn it over and clean it, remove the surface soil, and then lift it into the second section of cleaning tank, turn on the ultrasonic frequency to 20kHz, and the power is 0.3W, temperature 20°C, after cleaning for 10 minutes, it is lifted again and transported to the third cleaning tank, and the ozone generator is turned on to sterilize. In the cleaning tank of citric acid and 0.1% konjac glucomannan liquid, it is transported to the centrifuge by lifting, and after dehydration, it is dried in a hot air dryer at a temperature of 50°C for 120 minutes. 14.2 kg of the product was obtained, the alliin content was 2.3%, and the allinase activity ratio was 100-200.

Embodiment 2

[0016] Take 100 kg of fresh garlic, after splitting and peeling, transport it to the first section of the cleaning tank, turn it over and clean it, remove the surface soil, and then lift it into the second section of the cleaning tank, turn on the ultrasonic frequency 40kHz, the power is 50W, the temperature is 25°C, after cleaning for 8 minutes, it is lifted again and transported to the third section of the cleaning tank, and the ozone generator is turned on to sterilize. In the cleaning tank of citric acid and 0.2% konjac glucomannan liquid, it is transported to the centrifuge by lifting, and after dehydration, it is dried in a hot air dryer at a temperature of 55°C for 120 minutes. 14.5 kg of the product was obtained, the alliin content was 2.4%, and the allinase activity ratio was 150-220.

Embodiment 3

[0018] Take 100 kg of fresh garlic, after splitting and peeling, transport it to the first section of cleaning tank, turn it over and clean it, remove the surface soil, then lift it into the second section of cleaning tank, turn on the ultrasonic frequency of 50kHz, and the power of 180W, the temperature is 30℃, after cleaning for 5 minutes, it is lifted again and transported to the third section of the cleaning tank, and the ozone generator is turned on to sterilize. After 10 minutes, the cleaned garlic is sliced ​​by a slicer and enters a In the cleaning tank of citric acid and 0.1% konjac glucomannan liquid, it is transported to the centrifuge by lifting, and after dehydration, it is dried in a low-temperature microwave dryer with a frequency of 2200~3200MHz, a temperature of 50°C, and a time of 150 minutes. 14.8 kg of the product was obtained, the alliin content was 2.7%, and the allinase activity ratio was 130-250.

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PUM

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Abstract

The invention relates to a method for protecting active ingredients of alliin and allinase. The method comprises the following technology process of splitting garlic, peeling, cleaning by ultrasonic waves, sterilizing by ozone, slicing in 0.1 to 5% of citric acid and konjac glucomannan solution, dewatering, and drying by hot air or by microwaves at low temperature, so as to obtain garlic slices or garlic powder, wherein the content of alliin is not less than 2.2%, and the activity ratio of allinase is 80 to 900. The method has the advantages that the garlic is cleaned, disinfected and sterilized by the ultrasonic cleaning and ozone sterilizing techniques, the traditional chemical disinfectant (such as sodium hypochlorite) is replaced, and the residue of harmful chemical disinfectant in the garlic slices or the garlic powder is reduced; the 0.1 to 5% of citric acid and the konjac glucomannan are used as protecting agents of alliin and allinase, so that the problem of conversion of allinase into other sulfides due to chemical reaction of alliin and allinase in the garlic slicing process is effectively solved, and the application value is truly realized; the whole production technology adopts the most advanced technical means, so that the clean and low-energy consumption industrial production requirement is met.

Description

technical field [0001] The invention relates to the field of food and health food utilization, in particular to a method for protecting the active ingredients of alliin and alliinase (alliinase). Background technique [0002] garlic( Aliium Sativm ) is the bulb of raw garlic of the Allium genus of Liliaceae. It is a main medicinal and edible plant and is known as "the gold of natural medicinal plants". Studies have shown that garlic has various functions such as sterilization, anti-virus, blood fat reduction, anti-thrombosis, anti-tumor, and regulation of human immunity. Therefore, the research on the active components of garlic has become a hot topic for many years at home and abroad. Alliin is one of the main biologically active substances in garlic. It is a unique non-protein sulfur-containing amino acid in garlic, and its content is 0.6%-2% in garlic dry matter. Alliinase, an endogenous enzyme present in garlic, is a homogeneous dimeric glycoprotein, accounting for 10...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23N12/02A23B7/144
CPCA23B7/144A23N12/02A23V2002/00A23V2300/48Y02P60/85
Inventor 孙波包塔娜
Owner 四川小叶本草生物科技有限公司
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