CN101444272B - Novel process for deodorizing garlic oil - Google Patents
Novel process for deodorizing garlic oil Download PDFInfo
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- CN101444272B CN101444272B CN2008102408768A CN200810240876A CN101444272B CN 101444272 B CN101444272 B CN 101444272B CN 2008102408768 A CN2008102408768 A CN 2008102408768A CN 200810240876 A CN200810240876 A CN 200810240876A CN 101444272 B CN101444272 B CN 101444272B
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Abstract
Aiming to solve the problems, such as incomplete deodorization and low recovering rate, existing in the prior process of deodorizing garlic oil, the invention provides a novel process for deodorizing garlic oil. The process comprises the following steps: (1) grinding garlic materials into garlic pulp, and adding water to obtain a pulp liquid; (2) distilling the pulp liquid at 120 to 135 DEG C and obtaining a first deodorized distillate; (3) and conducting the oil-water separation and the electromagnetic wave irradiation on the first deodorized distillate so as to obtain a second deodorized distillate. Furthermore, the frequency of electromagnetic wave is 2400-2500 MHz, and the electromagnetic wave irradiation can be conducted before the oil-water separation or after the oil-water separation. The novel process provided by the invention for deodorizing garlic oil is a physical method and has the advantages of good deodorizing effect, convenient operation, high efficiency, suitability for the industrial large-scale production and no foreign chemical substance residues.
Description
Technical field
The present invention relates to a kind of deodorizing garlic oil preparation technology.
Background technology
Garlic (A llium sativam L) is a liliaceous plant, but its underground unicorn stem medicine-food two-purpose.Garlic contains 0.2% volatility garlic oil approximately; Its main component comprises the sulfide compound that allicin and multiple pi-allyl, propyl group, methyl are formed etc.; Allyl sulfides class wherein has the effect of sterilization; Allicin and multiple sulfur-containing compound are natural broad-spectrum antibiotics, have to improve immunity of organisms, reducing blood lipid and multiple pharmic function such as antitumor.Therefore the extraction of garlic oil is obtained countries in the world with deep processing and pay much attention to, China is main garlic production and big export country, and the deep processing of garlic is had great potentiality.Someone says " garlic is except disagreeable smell, and its actual value ratio gold is also high ", and in fact the stink of garlic has limited its popularization and sale.Therefore garlic oil and the series of products thereof of developing deodorization are imperative.
In fresh garlic, there is not allicin, only contains its precursor garlic aminoacid, i.e. S-pi-allyl L-cysteine sulfoxide, combining with the form of stablizing odorless and polysaccharide exists in the garlic, is called garlic odorless active ingredient.Usually contain the garlic aminoacid about 0.24% in the garlic, can from garlic, directly extract, and can crystallize into the acicular crystal of odorless.When garlic is smashed to pieces, garlic meat ingress of air, the allinase activation causes garlic aminoacid to decomposite having the allicin of off-odor.Therefore as long as the control temperature causes the allinase inactivation, and vapors away frowziness organic sulfur compound composition, or isolates allicin with organic solvent, just can reach the deodorizing garlic oil purpose.
Through effort for many years, set up out multiple different garlic deodorizing method in different laboratories, as, extraction deodorization method, magnesium hydroxide deodorization method etc., the used chemical substance of these deodour methods often has residual; Alcohols heats deodorization method, acetic acid deodorization method, boils deodorization method, and the deodorising effect of these methods is poor again; The effect of freezing and independent electromagnetic wave method is also not so good, has peculiar smell residual.The integrated approach that also has some laboratory levels, but these class methods only rest on laboratory level, flow process is complicated, and yield is low, unsuitable plant layout production.
Summary of the invention
In order to address the above problem, the invention provides a kind of novel process for deodorizing garlic oil.
Novel process for deodorizing garlic oil provided by the invention may further comprise the steps:
(1) the garlic material is worn into the garlic slurry, add water and process slurries;
(2) said slurries are distilled down at 120-135 ℃, obtain deodorization distillate for the first time;
(3) with said first time deodorization distillate carry out water-oil separating and electromagnetic wave irradiation and handle and obtain deodorised garlic oil for the second time, said electromagnetic frequency is 2400-2500MHz.Said electromagnetic wave irradiation can carry out before water-oil separating, also can after water-oil separating, carry out.
Further comprising the steps of: (4) with said second time deodorised garlic oil carry out distilling the second time that condensation is refining reclaims.Garlic oil after refining can fill nitrogen and store, and puts in storage subsequent use.
Preferably, the volume ratio of water that adds in the step (1) and said garlic slurry is 1.5-3: 1, and the slurries of processing remain under the 50-60 ℃ of temperature.
Preferably, slurries described in the step (2) are 50-60 ℃ of temperature held redistillation after 1-5 hour, and distillation time is 10-20 hour, and cooling water outlet temperature is less than 40 ℃.
Preferably, electromagnetic wave irradiation described in the step (2) is treated to 2-5 time interval irradiation, and unit capacity is 800-1800W/kg, and each irradiation time is 50-90 second, and be 200-400 second blanking time.The said unit capacity unit of being aimed at sample to be illuminated, for example the electromagnetic wave power output of every kilogram of sample to be illuminated is 800-1800W/kg.More preferably, said electromagnetic wave irradiation is treated to 3-4 time interval irradiation, and said electromagnetic frequency is 2430-2470MHz, and unit capacity is 1000-1500W/kg, and each irradiation time is 55-70 second, and be 280-320 second blanking time.
Novel process for deodorizing garlic oil provided by the invention is a physical method, and it is residual not have external chemical substance; Deodorising effect is better, and is convenient to operation, and efficient is higher, is suitable for plant layout production.
The specific embodiment
Through the specific embodiment the present invention is further specified below.
This novel process for deodorizing garlic oil may further comprise the steps successively:
(1) selected garlic with its peeling, is cleaned, and after drying, grinds and processes the garlic slurry, and adding volume is the water of 2 times of wintercherrys, processes slurries, imports fermentation tank, under 55 ℃ of conditions, soaks 3 hours;
(2) slurries after will soaking are squeezed in the boiler and are distilled, and vapo(u)rizing temperature is at 125-130 ℃, and distillation time is 18 hours, and cooling water outlet temperature is below 40 ℃, and this is deodorization for the first time, obtain deodorization distillate for the first time;
(3) for the first time 4 carry out water oil and separate behind the deodorization distillate rotating centrifugal, obtain preliminary deodorization crude oil, preliminary deodorization crude oil is carried out electromagnetic wave irradiation handle; Obtain deodorised garlic oil for the second time; Said electromagnetic frequency is 2450MHz, and unit capacity is 1500W/kg, divides the irradiation of 4 minor ticks; Each irradiation time is 60 seconds, and be 300 seconds blanking time.
The deodorised garlic oil free from extraneous odour second time that obtains with said method is placed after a week still free from extraneous odour, has played good deodorization functions.
Above embodiment just illustrates of the present invention; Be not construed as limiting the invention, various reaction conditions can have suitable change, and can add other treatment steps; To obtain the more garlic oil of high-quality; For example to said second time deodorised garlic oil can carry out again distilling the second time that condensation is refining reclaims, remove water remaining in the garlic oil, the active constituent content of garlic oil is reached more than 97%; Then the essential oil that obtains is filled nitrogen and store, put in storage subsequent use.
Claims (2)
1. deodorizing garlic oil preparation technology is characterized in that: may further comprise the steps:
(1) the garlic material is worn into the garlic slurry, add water and process slurries;
(2) said slurries are distilled down at 120-135 ℃, obtain deodorization distillate for the first time;
(3) with said first time deodorization distillate carry out water-oil separating and electromagnetic wave irradiation and handle and obtain deodorised garlic oil for the second time, said electromagnetic frequency is 2400-2500MHz;
(4) with said second time deodorised garlic oil carry out distilling the second time that condensation is refining reclaims;
The volume ratio of water that adds in the said step (1) and said garlic slurry is 1.5-3: 1, and the slurries of processing remain under the 50-60 ℃ of temperature;
Slurries described in the said step (2) are 50-60 ℃ of temperature held redistillation after 1-5 hour, and distillation time is 10-20 hour, and cooling water outlet temperature is less than 40 ℃;
Electromagnetic wave irradiation described in the said step (3) is treated to 2-5 time interval irradiation, and unit capacity is 800-1800W/kg, and each irradiation time is 50-90 second, and be 200-400 second blanking time.
2. deodorizing garlic oil preparation technology according to claim 1; It is characterized in that: electromagnetic wave irradiation described in the step (3) is treated to 3-4 time interval irradiation; Said electromagnetic frequency is 2430-2470MHz; Unit capacity is 1000-1500W/kg, and each irradiation time is 55-70 second, and be 280-320 second blanking time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102408768A CN101444272B (en) | 2008-12-26 | 2008-12-26 | Novel process for deodorizing garlic oil |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008102408768A CN101444272B (en) | 2008-12-26 | 2008-12-26 | Novel process for deodorizing garlic oil |
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| CN101444272A CN101444272A (en) | 2009-06-03 |
| CN101444272B true CN101444272B (en) | 2012-04-11 |
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| CN2008102408768A Active CN101444272B (en) | 2008-12-26 | 2008-12-26 | Novel process for deodorizing garlic oil |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104046514B (en) * | 2013-03-15 | 2016-08-03 | 什邡市恒源油脂有限责任公司 | A kind of Bulbus Allii quintessence oil extracting method |
| CN109401842A (en) * | 2017-08-16 | 2019-03-01 | 冯顺珍 | A kind of deodour method of jasmine essential oil |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084362A (en) * | 1993-09-09 | 1994-03-30 | 北京正桥技术发展公司 | A kind of deodorised garlic and preparation method thereof |
| CN1425650A (en) * | 2003-01-13 | 2003-06-25 | 新疆保利达科工贸有限责任公司 | Process for extracting alliin from fresh garlic |
| CN1465283A (en) * | 2002-06-27 | 2004-01-07 | 肖长发 | Method for producing allicin |
| CN1618424A (en) * | 2003-11-19 | 2005-05-25 | 中国科学院生物物理研究所 | Single particle nano-garlicin micro-capsule, and its prepn. method |
| CN1799430A (en) * | 2006-01-09 | 2006-07-12 | 邹勇 | Vacuum microwave distillation system |
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2008
- 2008-12-26 CN CN2008102408768A patent/CN101444272B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084362A (en) * | 1993-09-09 | 1994-03-30 | 北京正桥技术发展公司 | A kind of deodorised garlic and preparation method thereof |
| CN1465283A (en) * | 2002-06-27 | 2004-01-07 | 肖长发 | Method for producing allicin |
| CN1425650A (en) * | 2003-01-13 | 2003-06-25 | 新疆保利达科工贸有限责任公司 | Process for extracting alliin from fresh garlic |
| CN1618424A (en) * | 2003-11-19 | 2005-05-25 | 中国科学院生物物理研究所 | Single particle nano-garlicin micro-capsule, and its prepn. method |
| CN1799430A (en) * | 2006-01-09 | 2006-07-12 | 邹勇 | Vacuum microwave distillation system |
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| CN101444272A (en) | 2009-06-03 |
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