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84 results about "Garlic product" patented technology
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Enzymatic reaction black garlic fermentation method and special device
The invention relates to a method for processing farm and sideline products, which is a method for processing black garlic through enzymatic reaction fermentation. The method comprises sectional and continuous enzymosis in a sealed container: firstly, performing the first section of the enzymosis in a temperature range from 85 to 95 DEG C for 30 to 50 hours; secondly, performing the second section of the enzymosis continuously in a temperature range from 65 to 75 DEG C for 60 to 110 hours; and thirdly, performing the third section of the enzymosis continuously in a temperature range from 55 to 65 DEG C for 60 to 110 hours to obtain a black garlic product. The method does not have a process for replenishing water in the process of the enzymosis so as to improve the flavor and the quality of the black garlic and shorten the processing time effectively; with the continuous and automatic enzymosis, the processing course is simpler; and the product retains the original effective components to the utmost extent, and the contents of SOD superoxide dismutase and polyphenols are higher than that of the garlic products produced by the prior techniques from Japan and Korea.
Owner:赵阳洙
Methods for preparing crispy garlic cloves and flakes
The invention discloses methods for preparing crispy garlic cloves and flakes. According to the methods, raw garlic cloves or raw garlic flakes are used as a preparation raw material; and the crispy garlic cloves and flakes are realized by a method of the combination of quick freezing and vacuum low-temperature oil bath dehydration. Different from general fresh garlic cloves and dried garlic flakes, the product is instant, is convenient to eat and does not have the odor of garlic, so that the worry about the peculiar smell when people eat the garlic is eliminated; the problems about the convenience and instant performance of garlic eating are solved, people can conveniently carry garlic products during home and travel, field operation, exercise and nomadism and can enjoy health-care effects of garlic products at any time, and the edible convenience of 'continuously supplying the garlic at home, carrying the garlic when going out, eating a garlic clove everyday, and eating the garlic first when epidemic diseases appear's truly realized; and the product has more important value on guaranteeing human health.
Owner:江苏鑫瑞源食品有限公司
Fermentation technology for high-activity black garlic
InactiveCN101884413AHigh content of beneficial ingredientsHigh content of ingredientsFood preparationBiotechnologyAllium sativum
The invention relates to fermentation technology for high-activity black garlic. The fermentation technology has the technical key points that: fresh garlic is packaged into a heat-resistant plastic food bag, and is added with garlic oil and sealed for natural fermentation; and after the fermentation is finished, the garlic is subjected to vacuum drying treatment to form a high-activity black garlic product. The finished product black garlic prepared by the technology has the characteristics of high beneficial component content, stable product performance, no added additives, small stimulation, good mouthfeel and easy preservation; in the technology, soaking technology in the conventional fermentation technology for the black garlic is saved, so that the processing technology is simple, the fermentation process avoids humidification, and the equipment cost is saved; the garlic oil and active components contained in the garlic are converted into functional components such as ajoene, polyphenol and the like by utilizing a principle of enzyme fermentation of the garlic, so that the active component content of the garlic are improved greatly; and the fermentation process does not discharge odor such as sulfide odor and the like, so that the working environment is improved greatly.
Owner:ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
Method for processing selenium-rich black garlic product
The invention relates to a method for processing a selenium-rich black garlic product. The method comprises the following steps: removing pedicles of fresh selenium-rich garlic or dry garlic as a raw material, and washing; soaking by using salt water, and draining; pre-freezing at low temperature; carrying out early fermentation on inoculated lactic acid bacteria; regulating the temperature and the humidity for main fermentation; carrying out after-ripening, and drying; and carrying out vacuum packaging. The selenium-rich black garlic finally obtained by adopting the method not only retains the original nutritional components and effective components of the raw garlic, but also removes the original biting taste and garlic odour of the raw garlic, a the content of organic selenium is increased, the total content of phenol is increased to about 5-8 times of the original total content of the phenol, the oxidation resisting capacity and the free radical removing capacity are greatly enhanced. The method disclosed by the invention has the advantages of being simple, high in operability, low in cost, easy to control, high in nutrition value, high in health-care efficacy and very high in development and application value and economic value.
Owner:ZHOUKOU NORMAL UNIV
Garlic root and stem cutting apparatus
PendingCN109288105ARealize mechanized productionAchieve one-way movementFood treatmentDrive shaftAgricultural engineering
The invention discloses garlic root and stem cutting apparatus. A linkage feeding and positioning mechanism of the garlic root and stem cutting apparatus comprises a machine frame, a bearing seat, a transmission shaft, a chain wheel, a chain, a conveyor tray, a straight gear, racks, a transmission rod, a spring and a sector gear; the bearing seat is fixed on the machine frame; the transmission shaft cooperates with the bearing seat; the straight gear and the chain wheel cooperate with the transmission shaft; the chain is installed on the chain wheel; the conveyor tray is installed on the chain; the transmission rod cooperates with a positioning hole on the machine frame; the racks are installed at two ends of the transmission rod; the spring is installed at an upper part of the transmission rod; and the sector gear is installed on a motor transmission shaft. A crank slider cutting mechanism comprises a motor, an eccentric wheel, positioning shafts, a connecting rod, a slider and a blade; the motor is installed on the machine frame; the eccentric wheel cooperates with the motor transmission shaft; two ends of the connecting rod are respectively connected with the eccentric wheel andthe slider via the positioning shafts; the slider cooperates with a chute on the machine frame; and the blade is installed on the slider. Manpower is replaced by machine by using the garlic root andstem cutting apparatus ; and thus, machinery production of semi-finished garlic products is realized.
Owner:GUANGXI UNIV
Planting method for selenium-rich garlic
InactiveCN104996130AAvoid wastageGuaranteed contentVegetative propogationBiotechnologyCell culture media
The invention provides a method for cultivating a selenium-rich garlic plant material. In the selenium-rich garlic plant material, the content of selenium is 1mg / kg to 2000 mg / kg, and the selenium existed in a form of Se-methylselenocysteine accounts for not less than 85% of the total content of the selenium. The planting method is characterized by comprising a combined method of soaking a variety of garlic with a self-made selenium-contained regulation liquid and adding a selenium-rich fertilizer into a garlic growth medium in garlic growing process. According to the invention, the above-mentioned method can provide stable and effective selenium source supply for the variety of garlic, promotes the garlic to absorb and accumulate the selenium, realizes effective transfer of the selenium to the garlic, and avoids a poisonous risk on a garlic growth environment due to excessive selenium; meanwhile, through the addition of selenium-contained biomacromolecules, the transfer of inorganic selenium to organic selenium is more thoroughly and more efficient; loss and waste of the selenium are avoided; and selenium content in a final garlic product can be guaranteed.
Owner:山东省慧福康富硒生物科技有限公司
Preparation method for compound black ginseng garlic
Owner:LINYI UNIVERSITY
Health-care garlic product without garlic odor and production method thereof
The invention discloses a health-care garlic product without garlic odor. The health-care garlic product is prepared from garlic and health-care medicinal materials in ratio of 1:0.01-0.5. The preparation method comprises the following steps: cleaning garlic, peeling, keeping the original shape or slicing or dicing, soaking in hardening liquid for 3-72h, cleaning the hardened garlic, blanching in water at 80-95 DEG C for 2-20min for achieving the effects of killing allinase and inhibiting generation of sulfide having pungent odor, mixing with the diced or sliced health-care medicinal materials cleaned in advance, adding seasoners, pickling for 3-25 days until to be tasty, and eating instantly or eating after drying. The health-care garlic product has no garlic odor after being pickled, has health-care effect, can overcome the conditions that the existing pickled garlic product has heavy garlic odor and has single health care effect, and can solve a problem that people have odor trouble after eating the pickled garlic product which can generate pungent odor; and besides, the method is simple, and has strong operability, excellent garlic odor removing effect and remarkable health care effect.
Owner:开平健之源保健食品有限公司
Processing method of garlic-flavored food pickled in red vinasse
ActiveCN103549341ADelicious tasteCrispy textureFood ingredient functionsFood preparationSide dishAdditive ingredient
The invention belongs to the field of food processing and particularly discloses a processing method of a garlic-flavored food pickled in red vinasse. The garlic-flavored food has the advantages that the nutritional ingredients of garlic are reserved, special flavor substances are added, the flavor is particular, the taste is delicious, and the meat is crispy. The processing method comprises the processing steps of raw material selection, raw material processing, pickling vinasse preparation, flavoring, packaging and sterilization. The processing method is simple, and is low in production cost, easy to operate and suitable for industrial production; the pickled garlic cloves are brownish red, are glittering and transparent, and are fresh and crispy in taste; a special instant delicious side dish eaten together with rice or bread is provided for people, and a novel garlic product is created.
Owner:江苏鑫瑞源食品有限公司
Preparation method of black garlic extract
InactiveCN108125238AReduce spicy stimulationReduce complicationsFood scienceMaterials preparationFiltration
The invention belongs to the technical field of health-care foods, and relates to a preparation method of a black garlic extract. The preparation method is characterized by comprising the following steps of preparing materials, performing heating, performing fermentation, performing fermentation for the second time, performing filtration, performing concentration, adding auxiliary materials, performing drying, performing crushing and the like. According to the preparation method disclosed by the invention, according to the generation principle of black garlic, a method of cutting garlic into slices, adding water and performing high-temperature fermentation is adopted, and a catalyst namely citric acid is added in the process, so that the transformation and extraction process of the black garlic can be completed within 72 hours. The garlic is made into the black garlic extract through the steps of cutting the garlic into slices, performing fermentation, performing extraction, performingconcentration and performing drying, so that the hot taste of products is reduced, and protection of gastric mucosa is facilitated; and besides, the health-care food has light sweetness and caramel taste, so that the appetite of people can be stimulated, and the psychological dislike to garlic products is reduced.
Owner:CHENGDU JULE TECH DEV CO LTD
Dewatered garlic flake
InactiveCN102067903ANeat appearancePure tasteFruits/vegetable preservation by dehydrationWarm waterAllium sativum
The invention discloses a garlic product, in particular a dewatered garlic flake. A method for preparing the garlic flake has the following steps of: selecting raw materials; treating the raw materials; cutting into slices; elutriating; roasting; packaging; and obtaining a finished product. The dewatered garlic flake has the advantages of regular appearance, white color, crispness and pure taste, and the dewatered garlic flake can be recovered by soaking with warm water, thus the dewatered garlic flake is fresh in all seasons.
Owner:张恒雨
Preserved garlic
InactiveCN102475182AImprovement and popularization of deep processing technologySweet tasteConfectionerySweetmeatsAllium sativumSugar
The invention which relates to a garlic product and concretely relates to preserved garlic and a processing method thereof belongs to the technical field of the further processing of agricultural and sideline products. The preserved garlic is prepared by using high quality garlic as a raw material, preserving, deodorizing, boiling with sugar, adding a proper amount of osmanthus fragrans, a proper amount of Fructus Foeniculi and a proper amount of dried orange peel to season, and drying. The preserved garlic, which has the characteristics of fragrant and sweet mouthfeel, and subacid taste, can improve the stomach function when the preserved garlic is frequently eaten, has the efficacies of sterilization and disease prevention, and has the healthcare efficacy when people enjoy a leisure food. The effective combination of a traditional agricultural and sideline product with a modern processing technology improves and popularizes a further processing technology of garlic.
Owner:于腾升
Five-flavor seasoning
InactiveCN105394699AImprove immunityTo promote metabolismBird material medical ingredientsFood ingredient functionsBetel nutsAmomum tsao-ko
The invention discloses five-flavor seasoning and a preparation method thereof. The five-flavor seasoning is characterized by comprising components of a formula in percentage by weight as follows: 25%-35% of white sugar, 20%-30% of vinegar, 5%-15% of edible salt, 1%-3% of soybean sauce, 2%-4% of garlic, 1%-3% of liquorice, 1%-1.5% of bones, 1%-2% of eggs, 4%-6% of honey, 2%-4% of milk, 1%-3% of peanuts, 0.7%-1.3% of kale borecole, 1.3%-1.8% of chilies, 0.3% of betel nuts, 0.6% of melon seeds, 1.5%-2.5% of red dates, 0.8%-1.2% of Chinese chives, 0.3%-0.6% of onions, 0.6%-1% of shallots, 2%-2.4% of ginger, 0.8%-1.2% of dried orange peel, 0.2%-0.4% of pepper, 0.2%-0.4% of star anise, 0.2%-0.4% of fennel, 0.2%-0.4% of amomum tsao-ko, 0.2%-0.4% of cumin, 0.2%-0.4% of cinnamon, 0.2%-0.4% of cassia bark and 0.2%-0.4% of pepper. The method for preparing the five-flavor seasoning comprises preparation of a liquorice product, a bone product, an egg product and a garlic product and mixing and uniformly stirring of the four products. The five-flavor seasoning has remarkable effects of health care, disease treatment and cancer prevention.
Owner:SHENZHEN DONGMIN BIOTECH CO LTD
Garlic product and production method thereof
InactiveCN105166762AImprove the bactericidal effectLight garlicFood ingredient functionsFood preparationFlavorAdditive ingredient
The invention relates to a garlic product and a production method thereof and belongs to the technical field of foods. The garlic product is mainly prepared from the following components in parts by weight: 80-85 parts of black garlic, 8-12 parts of honey, 3-6 parts of green tea powder, 1-2 parts of mint powder and 1-2 parts of horseradish tree powder. According to the garlic product, the black garlic is used as a raw material, and the honey, mint powder, green tea powder and horseradish tree powder are added and are used as auxiliary materials; and the garlic flavor is alleviated and the spicy taste of the garlic also can be alleviated, so that the garlic product becomes a food which has abundant nutrients and has health and nourishing effects.
Owner:郝洋滈
Cultivation method for promoting facility garlic to appear on market early
InactiveCN105612981AAchieving production facility garlic headsImprove the level of characteristic production and cultivationHorticultureAllium sativumSoil temperature
The invention relates to a cultivation method for promoting facility garlic to appear on the market early. The method is characterized by comprising steps as follows: I, varieties of proper facility garlic are screened; II, ridge preparation is performed on facility garlic planting plots; III, garlic seeds are treated; IV, the seeding period is selected; V, sun shading and cooling are performed; VI, fertilizer and water management for garlic production is performed; VII, the facility garlic soil temperature is adjusted; VIII, supplementary lighting is performed for facility garlic production; IX, the green prevention and control technology is applied, and requirements of growth and development of the facility garlic are met; X, garlic products are harvested. The key technology related to one-clove garlic production cultivation is provided, characteristic garlic which is very spicy, tastes mellow and is simple to peel and bright, clean and attractive in appearance is produced, increasing diversified demands of people's life are met, the agricultural production benefit is increased, the characteristic production cultivation level of the garlic industry is increased, and the influence of the characteristic garlic is enhanced.
Owner:张振成
Pickling method of flavored garlic
A pickling method of flavored garlic comprises steps as follows: (1), raw material preprocessing: large, neat and fresh garlic bulbs with pure white skin color are selected, fibrous roots of the fresh garlic are cut off, skin is peeled off, about 1.5 cm of garlic stems are reserved, mud and impurities are removed, and the garlic bulbs are washed and drained for standby application; (2), primary pickling: the garlic bulbs preprocessed in the step (1) are weighed in a weight ratio of the garlic bulbs to pickling materials being 10:(8-12), the garlic bulbs are stirred uniformly with the pickling materials, pickled in a cold storage at the temperature of 0-4 DEG C for 6 h and turned over once every 2 h, and the garlic bulbs are pickled uniformly; (3), secondary pickling: the garlic bulbs subjected to the primary pickling in the step (2) are taken out and placed in an airtight container, a pickling liquid is added, and the garlic bulbs are totally soaked by the pickling liquid and can be eaten after being sealed and pickled for 30-40 days. The method is simple, the operability is high, compared with other pickled garlic products, the garlic odor removal effect and the healthcare function are good, the healthcare function and great taste of the pickled garlic products can be enjoyed by people at ease, and the condition that people are fear to eat the pickled garlic products due to irritative garlic odor is prevented.
Owner:陈玉海
Bacterium-reducing method for dehydrated garlic products
InactiveCN105660835ASimple processNothing producedFruits/vegetable preservation by heatingRoom temperatureBacterial counts
The invention relates to a method for reducing bacteria in dehydrated garlic slices, belonging to the technical field of food processing. Mainly, the dehydrated garlic products (dehydrated garlic slices and garlic granules) obtained by hot air drying are treated with ozone alone or combined with superheated steam to obtain dehydrated garlic products that meet the requirements of the total number of colonies. It is suitable for dehydrated garlic slices, dehydrated garlic granules, etc. products. At room temperature (25°C), place dehydrated garlic products in a closed space with a concentration of 20-40 mg / m 3 Ozone treatment for 30-90 minutes can reduce the total number of colonies of dehydrated garlic products by 0.5-1.5 lgcfu / g; use ozone combined with superheated steam to reduce bacteria in dehydrated garlic products, first place dehydrated garlic products in a closed space, and use 20-40mg / m 3 Ozone treatment for 20 to 90 minutes, followed by treatment with superheated steam at 105°C to 115°C for 1 to 5 minutes, can reduce the total number of colonies in dehydrated garlic products by 2 to 3 lg cfu / g.
Owner:XUZHOU LUJIAN DEHYDRATED VEGETABLE CO LTD
Method for preparing garlic product
InactiveCN101327003AEfficient productionLow costMetabolism disorderFood preparationNeutral phProcessing cost
The invention discloses a preparation method of a garlic product; the main process comprises the following steps: garlic is crushed, and separated into garlic without juice and garlic juice; different proportion of garlic juice is added into the garlic without juice, crushed garlic with different spice levels is obtained; edible acid is respectively added into the crushed garlic and the garlic juice to be stirred and receive acidized; edible alkali is respectively added into the acidized crush garlic and the garlic juice to be evenly stirred; after the pH value of the product reaches a neutral range through neutralization reaction, and the garlic product is obtained. The method can prepare garlic products with low garlic smell, a plurality of spice levels and neutral pH value which can be eaten, drunk and cooked instantly. The method has the advantages of short treatment time, low processing cost and more garlic nutrient kept.
Owner:钟山 +1
Control method of greenish appearance of mashed garlic during processing process
InactiveCN105876385AControl green changeImprove qualityClimate change adaptationFood preservationAllium sativumFood flavor
The invention relates to a control method of greenish appearance of mashed garlic during processing processes, and belongs to the technical field of agricultural product processing. The control method of greenish appearance of the mashed garlic during the processing processes comprises the following steps: treating raw materials, namely carrying out pre-treating processes, including separating the raw-material garlic into cloves, peeling the separated garlic cloves, washing the peeled garlic cloves, blanching the washed garlic cloves and so on; preparing the mashed garlic; blending the prepared mashed garlic; packaging the blended mashed garlic, and carrying out sterilizing. The non-refrigerated fresh garlic is selected as the raw material, or the refrigerated garlic which has been treated at 22-35 DEG C for 15 days before the processing is used as the raw material. During the blending process, L-thioserine is added into the mashed garlic, wherein the mass of the L-thioserine accounts for 0.16% of the mass of the mashed garlic. The control technology of greenish appearance of mashed garlic provided by the invention is highly effective, safe and low in cost; and the prepared mashed garlic product is white in color as well as good in nutrition and flavor; thus, the product meets the export standards.
Owner:重庆市涪陵区渝杨榨菜(集团)有限公司
Preparation method of selenium enriched garlic product possessing health care function and medical use
An Se-enriched garlic product for haelth-care and medical purposes is prepared through preparing aqueous solution of acetic acid or ethanol, adding peeled Se-riched garlic cloves, breaking, adding a small portion of solution, mashing, quickly adding the rest of the said aqueous solution, loading in bottle with cap, oscillation extracting for 0.5-3 hr, laying aside, and oscillating several times per day to guarantee uniform mixing. Its advantages are high hypolipemic activity and selective suppression to cancer cells.
Owner:杨文婕
Method for producing black garlic
InactiveCN104814413APromotes Maillard reactionShorten fermentation timeFood preparationThree stagePre treatment
The invention discloses a method for producing black garlic. The method for producing the black garlic comprises the following steps: step (1), removing impurities of fresh garlic, washing, drying, and immersing the garlic into hot water at the temperature of 30-80 DEG C to preprocess the garlic for 30-120 minutes; and step (2), rapidly putting the garlic preprocessed in the hot water into a fermenting container with the humidity of 65%-80%, and performing variable temperature curing on the garlic in three stages to obtain the black garlic product. Compared with the prior art, the method for producing the black garlic has the advantages that the fermentation time of the black garlic is greatly shortened, the efficiency is high, the energy consumption is greatly reduced and the cost is saved; the technique design is simple without special equipment, the production cost is low and the method is suitable for industrial production; any additive is not added in the production period and the method is safe without pollution.
Owner:SHANDONG HONGDA FOOD CO LTD
Control method of mushed garlic producing process with control on greening and its product
InactiveCN101019681BControl green changeImprove qualityFood preservationFood preparationBiotechnologyAgricultural science
Owner:JIANGSU ACAD OF AGRI SCI
Garlic juice beverage and preparation method thereof
ActiveCN103284244AExpansion of eating methodsExtended processing methodFood scienceFlavorAcute hyperglycaemia
The invention relates to a garlic juice beverage and a preparation method thereof. The garlic juice beverage is blended by taking normal garlic juice, xylitol, orange peel honeydew and citric acid as main ingredients, and being supplemented with purified water. The garlic juice beverage comprises the following components according to weight percentage: 1%-5% of normal garlic juice, 3%-8% of xylitol, 3.5%-8.5% of orange peel honeydew, 0.15%-0.45% of citric acid, and the balance of purified water. The garlic juice beverage provided by the invention is light orange-yellow in color and luster, clear, transparent, cool and refreshing in taste, sour, sweet, palatable, and rich and pleasant in flavor, thus increasing the feeding habit of people on garlic products. The garlic juice beverage is especially suitable for people with hyperlipidemia, hyperglycemia and cardiovascular and cerebrovascular diseases to drink for a long time, and has good market prospect.
Owner:江苏鑫瑞源食品有限公司
Method for preparing black garlic by fermenting with mixed bacteria
InactiveCN104305078AStrong penetrating powerPromote rapid reproductionFood preparationAdditive ingredientAllium sativum
The invention belongs to the field of food processing and particularly discloses a method for preparing black garlic by fermenting with mixed bacteria. According to the scheme, the method comprises the following steps: selecting raw materials, preparing the mixed bacteria, fermenting with the mixed bacteria, heating and boiling, standing for naturally fermenting, ageing, and drying to obtain the finished black garlic product, wherein the mixed bacteria are prepared from lactobacillus and saccharomycetes in a weight ratio of 2 to 1. The method has the advantages of short fermentation period, high production efficiency and low cost; the black color of the appearance of the black garlic is deepened, the color and luster of the black garlic are uniform and the black garlic is bright and glossy and has good mouth feel; nutritional ingredients are obviously improved, the total content of amino acids is more than 9% and the content of total sugar is more than 58%; and therefore, the black garlic has good market prospect and competitiveness.
Owner:徐州绿之野生物食品有限公司
Processing method of garlic seeds
The invention provides a pressing method of garlic seeds. The processing method is characterized in that the seeds are soaked in a solution containing urine of human and water according to the ratio of 1:1 for 6-8 hours before seeding, so that the dormancy period of the seeds is ended through seed soaking, the relevant physiological activities at the inner part of the garlic seeds are stimulated to be quickened, the garlic seeds can also absorb enough moisture and certain nutrients to facilitate that buds fast germinate and are tidy and strong, the garlic can grow vigorously in the seedling period, the leaf color is green and stems are thick and strong in the middle and later periods, the aims of high yield and good quality of garlic sprouts and garlic heads can be achieved, the seeds with diseases can be alleviated or reduced through sterilization, and due to primary dip dyeing in the field production process, disease control times are reduced, the production cost is lowered, the generation of leaf blight, purpura and other diseases is reduced, the yield of the garlic spouts and the garlic heads in unit area can be increased, the quality of the garlic spouts and the garlic heads in unit area can be improved, and economic benefits are achieved in the production process.
Owner:廖双源
Fermented garlic paste and preparation method thereof
The invention relates to a fermented garlic paste. The fermented garlic paste is prepared from the following components in parts by weight: 100 parts of fermented garlic, 3-5 parts of monosodium glutamate, 5-8 parts of white granulated sugar, 1-3 parts of sodium gluconate, 1-2 parts of refined flour, 0.5-1 part of molasses and 0.1-0.5 part of sodium dehydroacetate. According to the garlic paste, the flavor is soft in garlic fragrance and has fruity fragrance, and the garlic fragrance and the fruity fragrance supplement each other; during the production of garlic products, the garlic paste canbe used for effectively removing allinase generating sour and foul odors, meanwhile, the extensive loss of garlic nutrients is not caused, the healthy property of food is maintained, the taste of garlic paste products is widened, and the diversity of the garlic paste products is enriched.
Owner:SHANDONG TIANBO FOOD INGREDIENTS
Biological processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic
InactiveCN102669668AEfficient productionShorten the production cycleFood preparationSide effectFood material
The invention relates to a biologic processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic. The method comprises three steps including soaking, crushing and enzyme reaction. Firstly, the cleanly washed garlic is soaked for 1 to 3 days under the conditions of the temperature being 5 to 50 DEG C and the pH value being 5 to 10, the soaking liquid is 0 to 50mmol / L CaCl2 solution, and the quantity of the soaking liquid meets the requirement that the garlic is submerged; the garlic after the soaking treatment is crushed through grinding, and a homogeneous reaction system is formed with CaCl2 solution; enzyme reaction is carried out for 2 to 12 hours under the conditions of the temperature being 15 to 50 DEG C, the pH value being 5 to 10 and the rotating speed being 20 to 500rpm, and the SAC-rich garlic products are obtained. The fresh garlic is used as raw materials, endogenous enzymes are activated through the path of soaking, crushing and enzyme reaction, and in addition, SAC-rich garlic products are produced by using the endogenous enzyme. The method has the advantages that the production period is short, the method is simple, the implementation is easy, the SAC-rich garlic does not have any toxic or side effect, in addition, SAC-rich food materials can be efficiently produced, and the yield is high, so adverse factors of high cost, low efficiency and the like in the prior art are avoided, and the biologic processing method is suitable for industrialized production.
Owner:NANJING UNIV OF TECH +1
Production process of fermentum rubrum pickled garlic
InactiveCN105614345ASolve the problems of complex production process, high cost and poor tasteQuality assuranceFood preparationSide dishAdditive ingredient
The present invention discloses a production process of fermentum rubrum pickled garlic. The production process includes the following steps: selecting raw materials; processing raw materials; preparing pickled vinasse materials; flavoring; and packaging and sterilizing. The production process not only maintains nutrient components of the garlic, but also adds distinctive flavor substances into the finished products, to form unique style, delicious taste, fragrant and crisp texture and unique flavor. The fermentum rubrum pickled garlic is simple in method, low in production cost and easy to operate, is suitable for industrial production, is reddish brown, crystal and transparent, delicious and fragrant in taste and crisp in texture, provides an instant-type delicious table side dish with unique characteristics for people, and adds a new product for garlic products.
Owner:QINGDAO SHOUTAI AGRI SCI & TECH CO LTD
Lipid-lowering health piece with garlicin and preparing method thereof
InactiveCN106307547AImprove blood lipid metabolismMake up for the defect of single functionFood hydrolysisFood ingredient functionsSide effectBlood lipids
The invention provides lipid-lowering health piece with garlicin, prepared from, by mass percentage, 30%-60% of garlicin, 28%-35% of ginkgo biloba extract, 10%-25% of carboxymethyl chitosan, 1%-3% of Vitamin E, and 2%-6% of maltodextrin. Garlic extract as the main raw material, with Ginkgo biloba extract, carboxymethyl chitosan, vitamin E and other hypolipidemic functional factors, developed a can improve the body's lipid metabolism of garlic compound health care products, make up the single defect for current garlic product. At the same time the synergies of various components, complementary advantages, to achieve the purpose of the best lipid-lowering. The prepared care tablets are stable with good shape, which can be used in long-term without side effects.
Owner:徐金蝶
Garlicin flavoring agent and preparation method thereof
The invention relates to a garlicin flavoring agent and a preparation method thereof. Concretely, a garlicin-cyclodextrin compound is taken as a main component, and auxiliary materials with certain proportion are added to prepare the garlicin flavoring agent. The garlicin flavoring agent is not released in gastric juice and is completely released in intestinal juice, so that stimulation on gastricmucosa by garlicin or garlic essential oil and regurgitation phenomenon after eating a garlic product can be avoided. The method has the advantages of rapidity, simpleness, high efficiency, good security, and recyclable production, the used raw materials are cheap and easily available, and the method is benefit for industrial production.
Owner:BY HEALTH CO LTD +1
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