Preparation method of garlic extract and composite natural plant extract additive thereof

A technology of garlic extract and natural plant, which is applied in the forming or processing of animal feed, food science, animal feed, etc., can solve the problem of large amount of addition, achieve enhanced antioxidant activity, prevent cardiovascular disease, and reduce irritation and corrosive effects

Inactive Publication Date: 2020-12-11
TIANJIN NAER BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the Chinese herbal medicine feed additives are added directly by crushing the original medicinal materials. On the one hand, the addition amount is large, thereby diluting the concentration of other ingredients in the diet; on the other hand, the ingredients that are not beneficial to animals will be added to the feed.

Method used

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  • Preparation method of garlic extract and composite natural plant extract additive thereof
  • Preparation method of garlic extract and composite natural plant extract additive thereof
  • Preparation method of garlic extract and composite natural plant extract additive thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] A preparation method of garlic extract, the method comprises the steps of:

[0064] 1) Take 10kg of fresh purple-skinned garlic and leave the skin to wash it, then add it to pure water at room temperature and soak for 6 hours to ensure that the purple-skinned garlic is completely submerged in pure water, soaking can remove part of the garlic’s pungentness;

[0065] 2) Take out the soaked purple garlic, then add the purple garlic to a sealed glass jar filled with white vinegar, seal and soak for 30 days, store at 4°C, and ensure that the purple garlic is completely submerged in white vinegar;

[0066] 3) Take out the soaked purple garlic, put the skinned purple garlic into a crusher and crush it, and then leave it at room temperature for 10-15 minutes to allow alliin and allinase to combine in the air to produce allicin ;

[0067] 4) Filter the white vinegar soaked in purple garlic, add an appropriate amount of alcohol with a volume concentration of 75% to the filtrate ...

Embodiment 2

[0070] A preparation method of garlic extract, the method comprises the steps of:

[0071] 1) Take 10kg of fresh purple-skinned garlic and leave the skin to wash it, then add it to pure water at room temperature and soak for 9 hours to ensure that the purple-skinned garlic is completely submerged in pure water, soaking can remove part of the garlic’s pungentness;

[0072] 2) Take out the soaked purple garlic, then add the purple garlic to a sealed jar filled with white vinegar and soak for 45 days, store at 10°C, and ensure that the purple garlic is completely submerged in white vinegar;

[0073] 3) Take out the soaked purple garlic, put the skinned purple garlic into a crusher and crush it, and then leave it at room temperature for 10-15 minutes to allow alliin and allinase to combine in the air to produce allicin ;

[0074] 4) Filter the white vinegar soaked in purple garlic, add an appropriate amount of alcohol with a volume concentration of 75% to the filtrate and shake e...

Embodiment 3

[0077] A preparation method of garlic extract, the method comprises the steps of:

[0078] 1) Take 10kg of fresh purple-skinned garlic and leave the skin to wash it, then add it to pure water at room temperature and soak for 12 hours to ensure that the purple-skinned garlic is completely submerged in pure water, soaking can remove part of the garlic’s pungentness;

[0079] 2) Take out the soaked purple garlic, then add the purple garlic to a sealed jar filled with white vinegar and soak for 60 days, store at 25°C, and ensure that the purple garlic is completely submerged in white vinegar;

[0080] 3) Take out the soaked purple garlic, put the skinned purple garlic into a crusher and crush it, and then leave it at room temperature for 10-15 minutes to allow alliin and allinase to combine in the air to produce allicin ;

[0081] 4) Filter the white vinegar soaked in purple garlic, add an appropriate amount of alcohol with a volume concentration of 75% to the filtrate and shake ...

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PUM

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Abstract

The invention provides a preparation method of a garlic extract. The preparation method comprises the following steps: soaking purple garlic in white vinegar, mashing the soaked purple garlic, and performing extracting with supercritical carbon dioxide to obtain the garlic extract. The garlic extract is extracted at a low temperature, allicin is prevented from being damaged by high temperature tothe maximum extent, and the antioxidant activity of garlic soaked with vinegar is remarkably enhanced. The composite extract additive containing the garlic extract contains various extracts, has various regulating functions, improves the immunity of animals, and promotes the healthy growth of animals. The raw materials in the additive come from natural plants, and no chemical medicines are added,so that the problem of medicine residues does not exist, and animals can use the additive more safely.

Description

technical field [0001] The invention relates to the technical field of extract extraction, in particular to a preparation method of garlic extract and a compound natural plant extract additive thereof. Background technique [0002] Garlic is a well-known dual-purpose plant for food and medicine. The chemical composition contained in garlic is very complex. In addition to the unique active substances of garlic, sulfur-containing organic compounds, it also contains rich polysaccharides, proteins, volatile oils, amino acids and other nutrients. These complex components contained are the material basis of garlic's pharmacological activity. Based on the nutritional value and medicinal value of garlic, many garlic extraction methods have been derived. However, some components in garlic are easily inactivated at high temperatures, so it is necessary to improve its extraction. [0003] In order to improve the nutritional content of animal diets and improve the animal's own immunity...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/30A23K20/163A23K20/24A23K40/10A23L5/20
CPCA23K10/30A23K20/163A23K20/24A23K40/10A23L5/21A23L5/23A23L5/276
Inventor 孙静李汝娟张荣飞
Owner TIANJIN NAER BIOTECH
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