CN101731606A - Black garlic health product and preparation method thereof - Google Patents
Black garlic health product and preparation method thereof Download PDFInfo
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- CN101731606A CN101731606A CN200810228960A CN200810228960A CN101731606A CN 101731606 A CN101731606 A CN 101731606A CN 200810228960 A CN200810228960 A CN 200810228960A CN 200810228960 A CN200810228960 A CN 200810228960A CN 101731606 A CN101731606 A CN 101731606A
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Abstract
The invention relates to a natural health product, in particular to a black garlic health product and a preparation method thereof. The health product is prepared by fermenting garlic per se at the temperature of between 68 and 72 DEG C and at the humidity of between 70 and 100 percent. The preparation method comprises the following steps: putting the garlic into a temperature and humidity adjustable box; controlling the temperature to between 68 and 72 DEG C and the humidity to between 70 and 100 percent; and fermenting the garlic, and obtaining the black garlic health product after one week. The black garlic is prepared by fermenting the garlic per se, has the oxidation resistance 10 times higher than the common garlic and the polyphenol content 10 times higher than the common garlic, has the effects of resisting fatigue and thrombus, delaying ageing, improving immunity and the like, and has high amino acid content and fragrant and sweet taste without pungency of the common garlic.
Description
Technical field
The present invention relates to natural health-care products, specifically a kind of black garlic health product and preparation method thereof.
Background technology
B.C. 1500, just put down in writing 22 places in the Egyptian medical literature and do not accommodated weakly place with garlic treatment headache, pharynx time portion. treating hypertensive history in Chinese and Japan with garlic has hundreds of years. and " herbal steel order " lining note sanction garlic has: return the five internal organs, the swollen sore of the pain of loosing, the wind tooth falls, virus killing gas, the therapeutic method to keep the adverse qi flowing downward, ruffian disappears; The evil of anhydrating miasma is removed rheumatism, broken cold wind, and volt is evil, treat the sore tinea, strengthening the spleen and stomach, gas reinforces the kidney, end effects such as cholera. garlic all is celebrated with its excellent bactericidal action all the time, but because of staying peculiar smell and mucous membrane is had spread effect in its oral cavity, edible back, has limited its extensive use.Just have Japanese tasteless garlic to make, it mainly makes enzyme deactivation (plumage Tian Shangyan food and exploitation Vol.42NO.22007) thereupon.
Summary of the invention
The object of the invention is to provide a kind of natural black garlic health-care product and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is:
Black garlic health product: under 68-72 ℃, humidity 70%-100%, self fermentation promptly gets black garlic health product with garlic.
The black garlic health product preparation method: garlic is put into the adjustable temperature control wet tank, and the control temperature makes garlic self fermentation then at 68-72 ℃, humidity 70%-100%, after the week, promptly gets black garlic health product.Humidity regulation is to be controlled by computer in the described adjustable temperature control wet tank.
The advantage that the present invention had:
The garlic formal name used at school: Allium sativum, chemical formula is:
Black garlic of the present invention, it adopts self fermenting of garlic, makes its oxidation resistance higher more than 10 times than common garlic, and the polyphenol amount is also high more than 10 times than common garlic, and antifatigue is arranged, antithrombotic, anti-aging effects.Black garlic amino acid content height (table 1) has fragrant and sweet flavor, no common garlic pungent taste.
Description of drawings
Fig. 1 changes schematic diagram for adopting black garlic factor of the present invention.
Fig. 2 changes schematic diagram for adopting the former factor of black garlic thrombokinase of the present invention.
Fig. 3 changes schematic diagram for adopting the anti-fibrin ferment of black garlic thrombosis fibrin ferment of the present invention.
Fig. 4 suppresses the variation schematic diagram of thrombus material cellulose fibre primitive element for adopting black garlic of the present invention.
Fig. 5 replys schematic diagram for adopting black garlic of the present invention to measure tension force.
Fig. 6 measures anti-oxidant schematic diagram for adopting black garlic of the present invention.
Fig. 7 changes schematic diagram for adopting black garlic polyphenol of the present invention.
The specific embodiment
Preparation method: garlic is put into adjustable temperature control wet tank (but Japanese FMI produces the temperature adjustment steam box), the control temperature is 70 ℃, humidity 100%, make garlic self fermentation then, promptly get black garlic health product after the week, the regulation and control of humidity are regulated and control according to its specification in the described adjustable temperature control wet tank.
Preparation method: garlic is put into adjustable temperature control wet tank (but Japanese FMI produces the temperature adjustment steam box), the control temperature is 68 ℃, humidity 70%, make garlic self fermentation then, promptly get black garlic health product after the week, the regulation and control of humidity are regulated and control according to its specification in the described adjustable temperature control wet tank.
Preparation method: garlic is put into adjustable temperature control wet tank (but Japanese FMI produces the temperature adjustment steam box), the control temperature is 72 ℃, humidity 90%, make garlic self fermentation then, promptly get black garlic health product after the week, the regulation and control of humidity are regulated and control according to its specification in the described adjustable temperature control wet tank.
Experimental example 1 anti-platelet aggregation
The SD rat oral is thrown to the foregoing description 1 gained black garlic health product, every 1kg SD rat is thrown to 1g, cultivating took a blood sample in two weeks then measures factor, the former factor of thrombokinase, the anti-fibrin ferment of thrombosis fibrin ferment and inhibition thrombus material cellulose and fiber primitive element (referring to Fig. 1, Fig. 2, Fig. 3 and Fig. 4), throw as seen from the figure and be respectively for group's prothrombin time and former time of thrombokinase 31 and 36 fens, the former time of control group prothrombin time and thrombokinase was respectively 85 and 81 fens.Extracorporal circulatory system group's rat prothrombin time and former time of thrombokinase were respectively 28 and 38 fens, throw to give embodiment 1 gained black garlic health product after, difficulty causes blood clotting (for the extracorporal circulatory system group among Fig. 1 and Fig. 2 and throw and give the group); The anti-fibrin ferment compound of actual thrombosis fibrin ferment content is very low, and throwing and giving the group is 2.5mg/ml, and it is 1.2mg/ml that the extracorporal circulatory system group is set, and control group is 6.2mg/ml; Suppress thrombosis in addition, it is reflected in the thrombus dissolving material is cellulose and fiber primitive element, and measuring throwing is 2.3 μ g/ml to the group, and it is 1.9 μ g/ml that the extracorporal circulatory system group is set, and control group is 2.5 μ g/ml.
To sum up throw and all be lower than control group for group's anti-fibrin ferment of fibrin ferment and cellulose fibre primitive element content, prove that black garlic health product has anti thrombotic action, have the thrombosis of inhibition and anti-platelet aggregation effect.
Experimental example 2 antifatigue effects
The SD rat oral is thrown to the foregoing description 1 gained black garlic extract, and every 1kg SD rat is thrown to 1g, cultivates jejunitas then 18 hours of two weeks, retreats diseased abdominal muscle rat and gives and electro photoluminescence, measures flesh tension force.Determine electric current 0.1Hz normal condition, stimulated 15 minutes with 4Hz then, measure maximum collapse tension force.After having a rest throw for the group 28 minutes, stimulated 2 minutes,, 60 minutes then, 90 minutes, threw the tension detection of giving group to group and non-throwing (referring to Fig. 5) in 120 minutes as 30 minutes flesh tension force with 4Hz.Throw as seen from the figure and obviously recover for group's flesh tension force, black garlic health product has significant antifatigue effect thus.
Experimental example 3 resistance to oxidation analyses:
The foregoing description 1 gained black garlic health product and common garlic P.E are carried out the resistance to oxidation analysis, in test tube, add 200 μ M DPPH (1.1-diphenyl-2-picylhydrazyl), 300 μ 1, add 150 μ l steaming again and stay water and 0.2M MES buffer solution (PH6.0) 150 μ l.And add black garlic health product and common garlic 30 μ l and 50% alcohol (600-30) μ l respectively, after 20 minutes, measure with absorbance A 520 " UV-1200, Shimadzu Seisakusho Ltd. ".
Black garlic and garlic are compared.Amino acid in the black garlic and the antioxidation activity in vitro of black garlic (absorbance) are better than common garlic, and its resistance to oxidation is higher than common garlic more than 10 times (referring to Fig. 6),
In addition, the foregoing description 1 gained black garlic and common garlic thing are carried out the analysis of polyphenol, (Folin-Denis method: at black garlic health product and common garlic 0.4ml, add 10%Na respectively
2CO
3Solution 0.4ml, water 3.0ml, Folin phenol reagent 0.2ml, all 4.0ml. mixes vibrations, and room temperature was placed the 700nm absorbance measurement in 30 minutes.Measure polyphenol and some amino acid whose content (referring to table 1), black garlic and common garlic polyphenol are high more than 10 times (referring to Fig. 7).Black garlic health product of the present invention thus has very strong anti-aging effects.
Table 1
| Black garlic of the present invention | Common garlic | |
| Tyrosine | ??6.38mg | ??1.72mg |
| Phenylalanine | ??2.70mg | ??0.40mg |
| Leucine | ??18.20mg | ??1.82mg |
| Valine | ??29.20mg | ??7.05mg |
| Aspartic acid | ??14.30mg | ??7.89mg |
| Isoleucine | ??15.03mg | ??1.51mg |
| ??S-allyl-L-cysteine | ??16mg | ??1mg |
| Proline | ??57.20mg | ??8.22mg |
Claims (2)
1. black garlic health product is characterized in that: under 68-72 ℃, humidity 70%-100%, self fermentation promptly gets black garlic health product with garlic.
2. press the described black garlic health product preparation method of claim 1 for one kind, it is characterized in that: garlic is put into the adjustable temperature control wet tank, and the control temperature makes garlic self fermentation then at 68-72 ℃, humidity 70%-100%, after one week, promptly get black garlic health product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2008102289608A CN101731606B (en) | 2008-11-21 | 2008-11-21 | Black garlic health product and preparation method thereof |
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| CN2008102289608A CN101731606B (en) | 2008-11-21 | 2008-11-21 | Black garlic health product and preparation method thereof |
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| CN101731606A true CN101731606A (en) | 2010-06-16 |
| CN101731606B CN101731606B (en) | 2012-07-04 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599453A (en) * | 2012-04-18 | 2012-07-25 | 潘敏 | Production method for simply and quickly fermenting black garlic |
| CN103039916A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black purslane and preparation method thereof |
| CN103039925A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black allium chinensis food and preparation method thereof |
| CN103053960A (en) * | 2013-01-23 | 2013-04-24 | 金乡县宏泰冷藏加工有限责任公司 | Production method for black garlic with high amino acid content |
| CN103798656A (en) * | 2012-11-09 | 2014-05-21 | 宁月宝 | Application of black onion |
| CN106465868A (en) * | 2015-08-18 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | A kind of rapid processing technique of black Bulbus Allii |
| JP2017088549A (en) * | 2015-11-11 | 2017-05-25 | 株式会社ダイセル | Endurance enhancers |
| WO2020179890A1 (en) * | 2019-03-06 | 2020-09-10 | 株式会社ダイセル | Anti-fatigue agent |
| TWI739896B (en) * | 2017-08-28 | 2021-09-21 | 亞洲大學 | High-temperature and low-humidity fermentation method for black garlic to increase total phenol content |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100506078C (en) * | 2006-07-20 | 2009-07-01 | 南京工业大学 | Biological processing method for garlic |
-
2008
- 2008-11-21 CN CN2008102289608A patent/CN101731606B/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599453A (en) * | 2012-04-18 | 2012-07-25 | 潘敏 | Production method for simply and quickly fermenting black garlic |
| CN103798656A (en) * | 2012-11-09 | 2014-05-21 | 宁月宝 | Application of black onion |
| CN103798656B (en) * | 2012-11-09 | 2015-07-08 | 宁月宝 | Application of black onion |
| CN103039916A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black purslane and preparation method thereof |
| CN103039925A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black allium chinensis food and preparation method thereof |
| CN103053960A (en) * | 2013-01-23 | 2013-04-24 | 金乡县宏泰冷藏加工有限责任公司 | Production method for black garlic with high amino acid content |
| CN103053960B (en) * | 2013-01-23 | 2014-02-12 | 金乡县宏泰冷藏加工有限责任公司 | Production method for black garlic with high amino acid content |
| CN106465868A (en) * | 2015-08-18 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | A kind of rapid processing technique of black Bulbus Allii |
| JP2017088549A (en) * | 2015-11-11 | 2017-05-25 | 株式会社ダイセル | Endurance enhancers |
| TWI739896B (en) * | 2017-08-28 | 2021-09-21 | 亞洲大學 | High-temperature and low-humidity fermentation method for black garlic to increase total phenol content |
| WO2020179890A1 (en) * | 2019-03-06 | 2020-09-10 | 株式会社ダイセル | Anti-fatigue agent |
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| Publication number | Publication date |
|---|---|
| CN101731606B (en) | 2012-07-04 |
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