Method for preparing fermentation product rich in natural ajoene

A technology for fermented product and ajoene, which is applied in the field of natural fermentation of garlic to prepare ajoene, can solve the problems of using large organic solvents, difficult to realize industrialized production, and low extraction amount of ajoene, and achieves a simple, strong and practical process. Value, cost-saving effect of preparation

Inactive Publication Date: 2017-06-30
深圳市阿霍烯生物科技有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a method for preparing a fermented product rich in natural garlic ajoene, so as to solve the problems in the prior art that the extraction amount of ajoene is not high, a large amount of organic solvents are used in the extraction process, and it is difficult to realize industrial production.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing fermentation product rich in natural ajoene
  • Method for preparing fermentation product rich in natural ajoene

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method rich in natural ajoene fermented product, which comprises the following steps:

[0030] 1. Get 10Kg of garlic from Shandong, peel it, and grind it to a particle size of 5mm with a pulverizer.

[0031] 2. Put the above-mentioned garlic grains in a grinder, adjust the grinding speed to 20r / min, and the grinding particle size to 0.3mm. Add 10Kg of sesame oil while grinding, and grind into a garlic-vegetable oil mixture.

[0032] 3. Put the above mixture in a fermenter, adjust the temperature to 30°C, and ferment naturally for 8 days, stirring once a day.

[0033] 4. After the fermentation is completed, the garlic-vegetable oil mixed fermented product is filtered or centrifuged to remove the garlic residue to obtain the garlic-vegetable oil fermented product. Such as figure 1 As shown, the fermented product was detected by high performance liquid chromatography, and the content of ajoene was 0.152%.

Embodiment 2

[0035] A preparation method rich in natural ajoene fermented product, which comprises the following steps:

[0036] 1. Get 10Kg of garlic from Gansu, peel it, and grind it to a particle size of 2mm with a pulverizer.

[0037] 2. Put the above-mentioned garlic grains in a grinder, adjust the grinding speed to 40r / min, and the grinding particle size to 1mm. Add the rapeseed oil of 20Kg while grinding, grind into garlic-vegetable oil mixture.

[0038] 3. Put the above mixture in a fermenter, adjust the temperature to 60°C, and ferment naturally for 3 days, stirring 3 times a day.

[0039] 4. Filter or centrifuge the above-mentioned fermented product to remove garlic residues to obtain a garlic vegetable oil fermented product. The fermented product was detected by high performance liquid chromatography, and the content of ajoene was 0.125%.

Embodiment 3

[0041] A preparation method rich in natural ajoene fermented product, which comprises the following steps:

[0042] 1. Get 20Kg of garlic from Yunnan, peel it, and grind it to a particle size of 10mm with a pulverizer.

[0043] 2. Put the above-mentioned garlic grains in a grinder, adjust the grinding speed to 5r / min, and the grinding particle size to 0.05mm. Add 4Kg of peanut oil while grinding, and grind into garlic-vegetable oil mixture.

[0044] 3. Put the above mixture in a fermenter, adjust the temperature to 10°C, and ferment naturally for 15 days, stirring once every 3 days.

[0045] 4. After 15 days, filter or centrifuge the garlic-vegetable oil fermentation mixture to remove garlic residues to obtain a garlic-vegetable oil fermented product. The fermented product was detected by high performance liquid chromatography, and the content of ajoene was 0.142%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing a fermentation product rich in natural ajoene. The method includes the following steps that (1) medicinal materials are smashed; (2) crushed garlic and plant oil are ground; (3) fermentation is carried out; (4) garlic residues are removed, and the fermentation product is obtained; the method is characterized in that after fresh garlic is smashed by a certain granularity, the product and vegetable oil are ground to obtain a garlic-vegetable oil mixture, the mixture is fermented to obtain the fermentation product rich in natural ajoene, and the content of the ajoene is 0.120% or above. According to the method, allinase of garlic is used for fermentation, the technology is simple and stable, an organic reagent is not used in the preparing process, the preparing cost is saved, and the method has the advantages of being capable of being suitable for industrialization production, good in environment, high in ajoene content and the like.

Description

technical field [0001] The invention relates to the technical field of ajoene preparation, in particular to a process for preparing ajoene by natural fermentation of garlic. Background technique [0002] Garlic has been used as a herb and food for nearly two thousand years. Garlic has many pharmacological effects, such as sterilization, prevention and treatment of cardiovascular diseases, prevention and treatment of tumors and cancers, etc. It has been used as medicine and food in the folk for thousands of years. [0003] Garlic is rich in alliin, which mainly exists in the cytoplasm of garlic in a stable and odorless form. Alliin is the precursor substance of the main functional components in garlic, which can produce allicin, pyruvate and ammonia under the catalytic cleavage of allinase. When cutting, smashing, chewing, etc., alliinase (Alliinase) will quickly decompose alliin into thiosulfinate, the main compound of which is allicin (Alliicin). Allicin and other thiosu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12P11/00
CPCC12P11/00
Inventor 黄伟昌
Owner 深圳市阿霍烯生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap