Allicin-free edible garlic extract and preparation method thereof

A technology of garlic extract and allicin, which is applied in the directions of medical preparations containing active ingredients, food extraction, food science, etc., can solve the problems of garlic extract, such as garlic odor, spicy taste and yellow color, which cannot meet the application requirements, The extraction and preparation method is simple and easy to operate, the color is pure white, and the food is safe to eat.

Active Publication Date: 2021-11-23
欧露莲生物科技(广东)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of edible type garlic extract that does not contain allicin and its preparation method, to solve the residual garlic smell and pungent taste and yellow color of the garlic extract in the prior art and cannot meet the application in food technical issues

Method used

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  • Allicin-free edible garlic extract and preparation method thereof
  • Allicin-free edible garlic extract and preparation method thereof
  • Allicin-free edible garlic extract and preparation method thereof

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0028] This embodiment provides an edible garlic extract that does not contain allicin, does not contain allicin, contains alliin, protein, amino acid, polysaccharide, and four major nutritional elements: potassium, calcium, magnesium, sodium, five kinds of Trace elements: iron, copper, zinc, selenium, chromium; wherein, the content of alliin is 0.17%-10%, the content of protein is 5%-18%, and the content of amino acid is 2.6%-7.8% %, the polysaccharide content is 40%-68%, the four major nutritional elements are not less than 538.6mg / kg, and the five trace elements are not less than 25.06mg / kg.

[0029] ginseng figure 1 Shown, the preparation method of this edible type garlic extract comprises the following steps:

[0030] Step 1: Raw material screening: select garlic heads with complete skin wrapping, hard texture, no mold and germination, wash them with tap water, and drain them for later use;

[0031]Step 2: Enzyme inactivation treatment: After the garlic is subjected to ...

Embodiment 2

[0049] Below we carry out different setting tests on the temperature of the filtrate rotary evaporator in Step 6 of Example 1, and compare the concentration time efficiency, odor and color of the garlic extract respectively, and the results are shown in Table 4

[0050] Table 4

[0051]

[0052]

[0053] From the comparative analysis of the results, when the temperature of the filtrate rotary evaporator is set at 50°C, the time (efficiency) of the concentrated solution is moderate, and the concentrated garlic extract with no residual odor, sour aroma, and white color can be obtained. liquid; when the temperature of the filtrate rotary evaporator is set above 50°C, the time (efficiency) of the concentrated solution is faster, but there is residual odor and the color is yellow; when the temperature of the filtrate rotary evaporator is set below 50°C At the same time, although there is no residual odor and the color is white, the time (efficiency) of the concentrated soluti...

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Abstract

The invention provides an allicin-free edible garlic extract and a preparation method thereof; the edible garlic extract does not contain allicin and contains alliin, protein, amino acid, polysaccharide, four nutrient elements including potassium, calcium, magnesium and sodium, and five trace elements including iron, copper, zinc, selenium and chromium, wherein the content of the alliin is 0.17%-10%; the content of the protein is 5%-18%; the content of the amino acid is 2.6%-7.8%; the content of the polysaccharide is 40%-68%; the content of the four nutrient elements is not less than 538.6 mg/kg; and the content of the five trace elements is not less than 25.06 mg/kg. The quality of the garlic extract product in the invention is obviously superior to that of the product produced by the existing process; and the garlic extract product is free of garlic smell, white in colour, high in content of active ingredients such as alliin, protein, amino acid, polysaccharide, four nutrient elements and five trace elements, and can be used for food additives, beverages, health-care foods and medicines.

Description

technical field [0001] The invention relates to the technical field of garlic extracts, in particular to an allicin-free edible garlic extract and a preparation method thereof. Background technique [0002] Garlic, also known as garlic, garlic, etc., is a plant of the Allium genus in the Liliaceae family. It is rich in organic sulfur compounds such as alliin, proteins, amino acids, polysaccharides and other biologically active substances. Modern pharmacological research results show that garlic has antibacterial, anti-inflammatory, antiviral , anti-oxidation, anti-tumor, prevention of cardiovascular diseases and other biologically active functions, it is an indispensable condiment and health food in people's life, and is widely sought after by consumers. However, there is no odor in the undamaged garlic tissue. smelly alliin and alliinase, when the tissue is damaged by external force, alliinase acts on alliin to produce allicin, and allicin is further decomposed to produce s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L5/20A23L5/30A23L5/00A23L2/52A61K36/8962
CPCA23L33/105A23L5/21A23L5/34A23L5/51A23L2/52A61K36/8962A23V2002/00A61K2236/13A61K2236/17A61K2236/31A61K2236/53A61K2236/39A61K2236/51A23V2200/30A23V2250/212A23V2300/24A23V2300/50A23V2300/48A23V2300/14A23V2300/20A23V2300/10Y02A50/30
Inventor 沈衡平
Owner 欧露莲生物科技(广东)有限公司
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