Edible garlic extract without allicin 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.
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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 higher than 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 ...
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