145 results about "Alliin" patented technology

The invention relates to a natural environmental friendly dynamic disinfectant, which is characterized by comprising the following materials: patchouli oil, artemisia vulgaris oil, nepeta oil, rosemary oil, clove oil, lavender oil, eucalyptus oil, pine needle oil, ginger oil, tea tree oil, ethanol, houttuynia, pasqueflower, rush, diethyl fumarate, baicalein, alliin and nano-silver. The disinfectant is prepared by the following steps: weighing materials by weight percent; fine grinding houttuynia, pasqueflower and rush to 20-100nm grade; distilling all materials after mixing and adding them into a distiller; then crystalling by cooling after inputting the materials into cooling pot. According to the invention, the disinfectant can realize continuous dynamic bacteriostasis in crowded public places and prevent cross infection. Besides, the disinfectant can completely volatilize without any residues, which solves the problem that traditional disinfection solutions generate corrosive goods and pollute products and has no secondary pollution.

The invention provides a production process for black garlic with high amino acid content and specifically relates to a method for producing black garlic with high amino acid content by adopting ultrahigh pressure for promoting the combination of enzymatic reaction and temperature shift fermentation. The method comprises the following steps: garlic is processed in an ultrahigh pressure cavity after being subjected to vacuum package, wherein the pressure of the ultrahigh voltage cavity is 100-400Mpa, and the processing time is 30s-15min; the garlic processed by the ultrahigh pressure is subjected to temperature shift fermentation; and finally, the garlic is dried and dewatered. According to the method, the allinase in the garlic can be activated by adopting ultrahigh pressure process; the fermentation process of the black garlic is accelerated; and the black garlic can be generated within 3-8 days through combining with step fermentation. In the whole production process, no additive is added and low-temperature pretreatment is not needed, so that the fermentation time is shortened greatly, the production cost is lowered and the energy is saved. The S-allyl-L-cysteine content in the black garlic produced by the invention is higher than the black garlic fermented by the common fermentation process by more than 50%.

The invention relates to a method for simultaneously extracting alliin and garlic enzyme from garlic, which comprises: full ultrasonic cell wall breakage of mixture of peeled garlic and a polar organic solvent with the mass being at least four times of the mass of the garlic (pharmaceutically acceptable) and the volumetric water content less than or equal to 10 percent under the conditions with the pH being 5.5-6.8 and the temperature being less than or equal to 35 DEG C, solid-liquid separation, filtration and separation of supernatant by molecule ultrafiltration membranes with the molecular weight reducing gradually, wherein the molecular weight of the molecule ultrafiltration membrane at the last stage is 10,000 to 3,000, concentration of the filtrate by a nano filtration membrane, crystallization of the concentrated solution, separation to obtain crystals, and drying under conditions with the temperature less than or equal to 35 DEG C. The problem of reaction of the alliin and the garlic enzyme in cell wall breakage of the garlic can be solved effectively, and garlic extracts with the alliin content being 2.2-98 percent and the activity ratio of the garlic enzyme being 80-900 can be extracted and enriched, the losses of effective ingredients can be reduced, the yield and purity can be improved, the cost is low, the production requirements of cleanness and low energy consumption can be satisfied, and the method has a practical value in industrial applications.

The invention discloses nutrient fresh and wet rice noodles and a preparation method thereof and relates to the technical field of food processing. The nutrient fresh and wet rice noodles are prepared from the materials: rice, fishskin, beta carotene, sweet potatoes, wax gourds, a quality improver, yolks, modified starches, sticky rice powder, mushrooms, alliin and cowhells. The technical process is as follows: A, material preparation; B, material pretreatment: a, cowhell pretreatment, b, wax gourd pretreatment, c, fishskin pretreatment, d, sweet potato pretreatment, e, mushroom pretreatment and f, rice pretreatment; C, noodle making: a, primary material mixing, b, flour steaming, c, secondary material mixing, d, flour fermentation, e, forming and f, stewing. The nutrient fresh and wet rice noodles have the characteristics of rich nutrition, good mouthfeel, delicious taste, health-protection effect and the like, can be made into fried noodles and soup noodles and are suitable for people of all ages.

The invention discloses a preparation method of the nutritional fresh and wet noodles and relates to the technical field of food processing. The nutritional fresh and wet noodles are prepared from flour, sticky rice, modified starches, bananas, chicken skins, fishbones, peas, pumpkins, alliin, beta-carotene and a quality improver. The preparation method comprises the technical processes of A, material preparation; B, material pretreatment: a, banana pretreatment, b, chicken skin pretreatment, c, pumpkin pretreatment, d, pea pretreatment, e, fishbone pretreatment and f, flour and sticky rice pretreatment; C, fresh and wet noodle preparation: a, flour mixing, b, flour leavening, c, primary curing, d, primary pressing, e, secondary curing, f, secondary pressing, g, forming, h, slitting and i, stewing. The nutritional fresh and wet noodles have rich nutrition and good flavor, tastes delicious, also have the characteristics of health-protection function and the like, can be used for manufacturing fried noodles or soup noodles and are suitable for people of all ages.

The present invention provides a method for ultrasonic assisted extraction of alliin in garlic, and relates to the field of food processing. The method is performed according to the following steps: peeling and washing fresh garlic, and adding distilled water; adopting a water bath heating method to carry out inactivation on alliinase in the garlic; carrying out beating crushing; carrying out a pulse ultrasonic treatment on the resulting slurry under a certain condition; carrying out centrifugation on the ultrasonic-treated solution to obtain a supernatant; carrying out a ultrafiltration treatment to remove polysaccharides, proteins and other macromolecule impurities; collecting the filtrate; carrying out freeze drying to obtain the product; and determining the alliin content in the product, and calculating yield. According to the present invention, the ultrasonic technology is adopted to assistedly extract the alliin in the garlic, the extraction time is short, the efficiency is high, and the alliin yield of the method of the present invention is increased by 1.32-1.37 times than the alliin yield of the conventional heat extraction method.

The invention discloses a method for extracting alliin from garlic, which is characterized by comprising the following steps of: (1) processing a raw material, namely deactivating enzyme and grinding peeled fresh garlic; (2) mixing with water, leaching and filtering to obtain filtrate; (3) regulating the pH value, keeping the temperature, and separating to obtain supernate; (4) making the pH value 7, separating by keeping the temperature to obtain the supernate, and regulating the pH value; (5) adsorbing the supernate by using an ion exchange resin column, resolving by using ammonia water, and collecting resolving liquor; (6) regulating the pH of the resolving liquor, and making the resolving liquor pass through a nanofiltration membrane with the pore size of 150Da to obtain filtrate; and(7) concentrating and drying the filtrate to obtain the alliin. The product prepared by the method has the alliin content of 85 to 95 mass percent; and the method has the advantages of energy conservation, high efficiency, low operating temperature, simple process, convenience in operation, light pollution and the like.

The invention discloses a method for extracting onion essential oil through ultrahigh pressure regulation of alliinase reaction, and belongs to fine and deep processing technology for farm products. The method is carried out according to the following steps: (1) pretreating onion under ultrahigh pressure; (2) preparing onion alliin solution; (3) preparing onion alliinase solution; (4) catalyzing alliinase zymolysis reaction under the ultrahigh voltage; and (5) decompressing water vapor to distill and extract the onion essential oil. The method is easier to control the production process, thereby improving the yield and the quality of the onion essential oil. Under the process condition, the yield of the onion essential oil is between 0.43 and 0.47 percent. The quality of the essential oil and the content of active substances are also improved; and the essential oil has wide market development prospect.

The invention provides a technology for extracting garlic polysaccharides from black garlic extract liquid waste, relates to the field of food and medicine, and particularly relates to a technology for extracting garlic polysaccharides from the liquid waste after the alliin is extracted from black garlic through an immobilized enzyme technology. The technology comprises the steps of removing proteins by adding specific proteases immobilized by a macroporous resin into alliin liquid waste, and filtrating to obtain a garlic polysaccharide solution. In the technology, the proteases are immobilized through the macroporous resin, so that the contact area between the proteases and the proteins are increased and the enzymolysis efficiency is improved. In addition, after the proteases are immobilized, an enzyme deactivation technology is not needed when the garlic polysaccharides are separated, and the immobilized proteases can be recycled, so that the production cost is reduced.

The invention relates to a sweep frequency ultrasonic assisted extraction method for alliinase in garlic, and belongs to the field of food processing. The method is performed according to the following steps: peeling and washing fresh garlic; placing the washed garlic in a low temperature refrigerator to carry out cold preservation for 12 hours; adding a pre-cooling crude enzyme extraction liquid; carrying out crushing homogenate in a pre-cooling tissue triturator; filling the resulting homogenate into a plastic bag, and sealing; placing the bag in an extraction tank of a sweep frequency ultrasonic device to carry out a sweep frequency ultrasonic treatment, wherein the extraction tank is filled with tap water; after completing ultrasonic extraction, filtering through four layers of gauzes, removing garlic residue, and collecting filtrate; and carrying out centrifugation on the filtrate for 20 minutes at a rotation speed of 10000 g at a temperature of 4 DEG C, wherein the resulting supernatant is the alliinase crude product. According to the present invention, the sweep frequency ultrasonic technology is adopted to extract the alliinase in the garlic at a maximum, such that characteristics of convenient operation, short extraction time, high efficiency and reduced cost are provided.

The invention belongs to the technical field of biology and relates to a method for extracting alliin from black garlic. The method comprises the following steps: (1) raw material processing: mincing the black garlic, so as to obtain a raw material A; (2) high-low temperature alternate treatment; (3) repeated performing of the step (2) for 2-4 times, so as to obtain a raw material B; (4) extraction: adding extraction liquid into the raw material B in a liquid-material ratio of 1:1 to 5:1, carrying out pulping and filtering, centrifuging filtrate, and collecting supernate; (5) adsorption separation: carrying out reduced pressure concentration on the supernate obtained in the step (4), adsorbing the alliin in the supernate by virtue of cation exchange resin, carrying out desorption with ammonia water, and collecting desorption liquid; and (6) regulating the pH value of the desorption liquid, filtering, and concentrating and drying the filtrate, so as to obtain the alliin. The method for extracting alliin from black garlic is simple, efficient, rapid and low in cost and equipment requirement and can be used for conveniently and efficiently acquiring the alliin, and the technical blank for extracting the alliin from the black garlic is filled up.

The invention discloses a preparation method of a composite rich in ajoene. The preparation method comprises the following steps of transforming natural alliin extracted from garlic into diallyl thiosulfinate by taking alliinase as a catalyst; carrying out membrane concentration, extraction, separation and enrichment, and then reacting and purifying to obtain a high-content ajoene product. The preparation method disclosed by the invention has the advantages of available process raw materials, easily controlled production process conditions and high product purity.

The invention relates to a preparation method of a strengthened garlic solid beverage without garlic flavor. The method comprises the steps of water-extracting or ultrasonically leaching pulverized lucid ganoderma, concentrating the lucid ganoderma at low temperature in vacuum to prepare lucid ganoderma extracting solution with 10-50 wt.% of solid matter, blanching the fresh garlic the peel of which is removed to inactivate the allinase and reduce the quantity of fat-soluble sulfocompound generated in alliin reaction, squeezing the blanched garlic clove or garlic flake, collecting garlic juice, distilling the garlic juice with water steam to remove garlic odor, i.e. volatile sulfocompound, removing other odors generated by heating in the extraction process of the garlic by activated carbon, filtering, then decompressing and concentrating to obtain the garlic extracting solution with 10-70 wt.% of solid matter, mixing the garlic extracting solution with the lucid ganoderma extracting solution, adding dextrin, homogenizing the mixture which contains 20-80% of garlic water-soluble dry matter, 20-90% of lucid ganoderma extracting solution dry matter and 0-50% of dextrin, drying or freeze drying the mixed liquid in vacuum, and then obtaining the finished product after granulating.

The present invention discloses process of extracting alliin liquid from garlic. The extracting process includes the following steps: sorting garlic, taking garlic clove, adding enzyme inhibitor and air drying; slicing in a vacuum slicing machine to slices of 1-5 mm thickness; adding vinegar in 15 wt% of garlic clove, water in 80 wt% and enzyme stabilizer to garlic clove inside a sealed vacuum tank, and enzymolysis at room temperature for 2-5 months while vacuum stirring once every 15 days; filtering to obtain filtrate, and regulating pH value to 4-4.5. The said process can extract alliin as the main component of garlic effectively, and the extracted alliin liquid has high water solubility, high alliin content, no smell, no taste, no stimulation and other features. Alliin has unique pharmaceutical activity and obvious effect of lowering blood fat, raising immunity, killing bacteria, promoting blood circulation, preventing cancer, etc.

A method for simultaneously extracting alliin and garlic polysaccharide relates to the field of food processing. The method is carried out according to the following steps: fresh garlic is peeled, cleaned, and dried, and the enzymes are inactivated by microwaves, and water is added for beating and crushing. Garlic polysaccharides and alliin crude extracts were obtained by ultrafiltration with double-layer ultrafiltration membranes of 10000-20000 Da and 1000-3000 Da, respectively. The process design of the method is reasonable, and the high-pressure microwave-assisted extraction can increase the yield of alliin and garlic polysaccharide. The traditional process of using cation exchange resin is innovated, and the ultrafiltration method is used to separate garlic polysaccharide and alliin. Short extraction time and high efficiency.

The plant extract for eliminating organophosphorus pesticide is alliin extracted from garlic or garlicin produced through oxidizing alliin. The plant extract may be mixed with solvent and surfactant to form plant extract composition for eliminating organophosphorus pesticide. Specially, one kind of plant extract composition consists of alliin and/or garlicin in 50 wt%, surfactant sodium dodecyl benzoate or sodium dodecyl benzene sulfonate in 5 wt% and solvent coconut oil diethanolamine in 10 wt%. When it is used, the plant extract composition is diluted by 200-1000 times and sprayed to plant for washing.