CN105249363B - A kind of black garlic capsule and preparation method thereof - Google Patents
A kind of black garlic capsule and preparation method thereof Download PDFInfo
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- CN105249363B CN105249363B CN201510773581.7A CN201510773581A CN105249363B CN 105249363 B CN105249363 B CN 105249363B CN 201510773581 A CN201510773581 A CN 201510773581A CN 105249363 B CN105249363 B CN 105249363B
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- 241000383638 Allium nigrum Species 0.000 title claims abstract description 69
- 239000002775 capsule Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 229940029982 garlic powder Drugs 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 18
- 229920002261 Corn starch Polymers 0.000 claims abstract description 12
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- 229940099112 cornstarch Drugs 0.000 claims abstract description 12
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 11
- 235000019731 tricalcium phosphate Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 9
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- 239000001506 calcium phosphate Substances 0.000 claims abstract description 8
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- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims abstract description 8
- 241000233866 Fungi Species 0.000 claims abstract description 7
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 6
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims description 24
- 235000004611 garlic Nutrition 0.000 claims description 24
- 239000002245 particle Substances 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
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- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
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- 235000000023 Auricularia auricula Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims description 2
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- 241001149430 Auricularia auricula-judae Species 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 6
- 108091005804 Peptidases Proteins 0.000 abstract description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 4
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 description 6
- 244000028550 Auricularia auricula Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000001514 detection method Methods 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
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- 230000000694 effects Effects 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
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- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical class OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 3
- 235000019419 proteases Nutrition 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 241000304531 Allium macrostemon Species 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 229920002678 cellulose Polymers 0.000 description 1
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- 238000005253 cladding Methods 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940014062 garlic preparation Drugs 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000007540 photo-reduction reaction Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000013777 protein digestion Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to functional food technical fields, are related to a kind of capsule preparations with healthcare function, and in particular to a kind of black garlic capsule and preparation method thereof, which includes following raw material：70 80 parts of fermented black garlic powder, 10 15 parts of black fungus powder, 35 parts of tricalcium phosphate, 23 parts of microcrystalline cellulose, 23 parts of glycerin monostearate, 35 parts of cornstarch.Fermented black garlic powder contained in black garlic capsule prepared by the present invention is by being added specific protease, and preparation time is short, and the capsule storage time of preparation is long, and dispersing uniformity is good, easily absorbs, and bioavilability is good.
Description
Technical field
The invention belongs to functional food technical fields, are related to a kind of capsule preparations with healthcare function, and in particular to
A kind of black garlic capsule and preparation method thereof.
Background technology
Black garlic also known as black garlic, fermenting black garlic, be with fresh raw garlic raw material ferment after pretreatment made of food, it is black
Garlic is main during blacking happens is that Maillard reactions, ultimately generate melanoidin, it not only remains uncooked garlic original
Some ingredients, function, in terms of inoxidizability and physiological activity, the content of polyphenols be also higher by 5 times or more, super oxygen
Object mutase（SOD）Activity is higher by 10 times or more than fresh garlic, and therefore, the development for black garlic deep processed product is that Chinese garlic provides
Source opens new field.
Traditional black garlic preparation process, spontaneous fermentation 18 days or more under the conditions of high temperature and humidity mostly, required time is grown, and
The black garlic of preparation needs to be stored under given conditions, and storage time is short, cannot reach requirement edible at any time.
Invention content
Long for the black garlic fermentation time of the existing technology, the problems such as storage time is short, the present invention provides a kind of black
Garlic capsule, fermented black garlic powder preparation time contained in the black garlic capsule is short, and the capsule storage time of preparation is long, dispersing uniformity
It is good, it easily absorbs, bioavilability is good.
The present invention also provides a kind of preparation methods of black garlic capsule, and this method preparation process is simple, by controlling raw material
Addition sequence, so that each ingredient is acted synergistically, achieve the purpose that quickly to be absorbed and utilized.
Used technical solution is the present invention to achieve the goals above：
The present invention provides a kind of black garlic capsules, including following raw material：
70-80 parts of fermented black garlic powder, 10-15 parts of black fungus powder, 3-5 parts of tricalcium phosphate, 2-3 parts of microcrystalline cellulose are single hard
2-3 parts of glycerol, 3-5 parts of cornstarch；The fermented black garlic powder is that garlic is fermented after enzymolysis.
Further, the raw material of optimization is：80 parts of fermented black garlic powder, 12 parts of black fungus powder, 5 parts of tricalcium phosphate, crystallite
2 parts of cellulose, 3 parts of glycerin monostearate, 4 parts of cornstarch.
Fermenting raw materials black garlic powder needed for black garlic capsule of the present invention is prepared using following methods：
（1）After garlic peeling is cleaned, it is cut into garlic pieces, the papain for accounting for garlic weight 0.1% is then added, in 30-
Under the conditions of 35 DEG C, 2-3h is hydrolyzed, then heats to 80-85 DEG C, is fermented 3 days, then at 88-90 DEG C, is fermented 7-9 days,
Up to liquid state fermentation black garlic；
（2）Whey protein isolate is added in above-mentioned liquid state fermentation black garlic, particle is spray-dried to obtain after stirring evenly.
Further, the thickness of the garlic pieces is 2-4mm.
Further, the addition of the whey protein isolate is the 0.5% of liquid state fermentation black garlic weight.
Further, the condition of the spray drying is：150 ~ 160 DEG C of inlet temperature, 70 ~ 80 DEG C of outlet temperature, charging
Speed 50ml/min.
The present invention also provides a kind of preparation methods of black garlic capsule, include the following steps：
（1）By parts by weight auricularia auriculajudae powder, 1/2 parts by weight cornstarch in be added 75% ethyl alcohol to solid content be 85-90%, stir
Mixing makes it be uniformly dispersed, and obtains mixed liquor；
（2）Parts by weight fermented black garlic powder, tricalcium phosphate, microcrystalline cellulose, glycerin monostearate, the other half corn is taken to form sediment
Powder is uniformly mixed, and is sieved with 100 mesh sieve, with high-speed mixing granulating machine mixing granulation, is obtained particle；
（3）Mixed liquor is added in particle, continues stirring granulation, is filled into Capsules i.e. after gained particle drying
Can, every weight 0.5g.
By specific protease will be added in garlic when the present invention prepares fermented black garlic powder, can be by protein digestion
Therefore polypeptide, brown stain speed promote the quickening of fermenting speed better than protein.Protein contained in black fungus powder,
Fat, carbohydrate are nutritional ingredients needed by human, have nourishing, beneficial stomach, clearing lung-heat ease constipation and other effects, meanwhile, contain in fat constituent
There is abundant lecithin lipoid substance, the molecular structure of lecithin is similar to the phospholipid molecule structure in intestinal epithelial cell membrane, when
Lecithin is exchanged with cell membrane or direct embedded, and can increase intestinal epithelial cell membrane stays thing, enhances the suction of nutriment
The property received.While tricalcium phosphate can replenish the calcium, the dispersing uniformity of particle can be improved as the anticaking agent of particle.The present invention
Auricularia auriculajudae powder is formed simple cladding to other raw materials, can improve absorption of the human body to nutritional ingredient by the preparation method of offer.
Advantages of the present invention is：
（1）The black garlic capsule storage time is long, full of nutrition, and dispersing uniformity is good, and disintegration rate is preferable, easily absorbs, biology
Availability is good.
（2）The black garlic fermentation time is short, improves efficiency.
Specific implementation mode
Specific example mode with reference to embodiments is again described in further detail the above of the present invention, but
The range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to embodiment below.
Papain used in the present invention is purchased from the Shanghai bio tech ltd Shi Feng.
Embodiment 1
（1）After garlic peeling is cleaned, it is cut into the garlic pieces that thickness is 2-4mm, the wood for accounting for garlic weight 0.1% is then added
Melon protease hydrolyzes 3h under the conditions of 30 DEG C, then heats to 80 DEG C, ferments 3 days, then at 88 DEG C, ferments 9 days,
Up to liquid state fermentation black garlic；
（2）Above-mentioned liquid state fermentation black garlic is added to the whey protein isolate for accounting for its weight 0.5%, is sprayed after stirring evenly dry
It is dry：150 DEG C of inlet temperature, 70 DEG C, charging rate 50ml/min of outlet temperature, it is fermented black garlic powder to obtain particle；
（3）75% quantitative ethyl alcohol will be added in 12 parts of auricularia auriculajudae powders, 2 parts of cornstarch, stirring makes it be uniformly dispersed, must consolidate
The mixed liquor that content is 90%；
（4）Take 80 parts of fermented black garlic powders, 5 parts of tricalcium phosphates, 2 parts of microcrystalline celluloses, 3 parts of glycerin monostearates, 2 parts of jade
Rice starch is uniformly mixed, and sieves with 100 mesh sieve, 75% ethyl alcohol is then added, with high-speed mixing granulating machine mixing granulation, obtain particle；
（5）Mixed liquor is added in particle, continues stirring granulation, is filled into Capsules i.e. after gained particle drying
Can, every weight 0.5g.
Embodiment 2
（1）After garlic peeling is cleaned, it is cut into the garlic pieces that thickness is 2-4mm, the wood for accounting for garlic weight 0.1% is then added
Melon protease hydrolyzes 2.5h under the conditions of 35 DEG C, then heats to 83 DEG C, ferments 3 days, then at 89 DEG C, ferments 8 days i.e.
It can be to get liquid state fermentation black garlic；
（2）Above-mentioned liquid state fermentation black garlic is added to the whey protein isolate for accounting for its weight 0.5%, is sprayed after stirring evenly dry
It is dry：160 DEG C of inlet temperature, 80 DEG C, charging rate 50ml/min of outlet temperature, it is fermented black garlic powder to obtain particle；
（3）75% quantitative ethyl alcohol will be added in 15 parts of auricularia auriculajudae powders, 2.5 parts of cornstarch, stirring makes it be uniformly dispersed, obtains
The mixed liquor that solid content is 85%；
（4）Take 70 parts of fermented black garlic powders, 3 parts of tricalcium phosphates, 3 parts of microcrystalline celluloses, 3 parts of glycerin monostearates, 2.5 parts
Cornstarch is uniformly mixed, and sieves with 100 mesh sieve, 75% ethyl alcohol is then added, with high-speed mixing granulating machine mixing granulation, obtain particle；
（5）Mixed liquor is added in particle, continues stirring granulation, is filled into Capsules i.e. after gained particle drying
Can, every weight 0.5g.
Embodiment 3
（1）After garlic peeling is cleaned, it is cut into garlic pieces, the papain for accounting for garlic weight 0.1% is then added,
Under the conditions of 32 DEG C, 2h is hydrolyzed, then heats to 85 DEG C, is fermented 3 days, then at 90 DEG C, fermentation can be sent out for 7 days to get liquid
Ferment black garlic；
（2）Above-mentioned liquid state fermentation black garlic is added to the whey protein isolate for accounting for its weight 0.5%, is sprayed after stirring evenly dry
It is dry：155 DEG C of inlet temperature, 78 DEG C, charging rate 50ml/min of outlet temperature, it is fermented black garlic powder to obtain particle；
（3）75% quantitative ethyl alcohol will be added in 10 parts of auricularia auriculajudae powders, 1.5 parts of cornstarch, stirring makes it be uniformly dispersed, obtains
The mixed liquor that solid content is 90%；
（4）Take 76 parts of fermented black garlic powders, 4 parts of tricalcium phosphates, 3 parts of microcrystalline celluloses, 2 parts of glycerin monostearates, 1.5 parts
Cornstarch is uniformly mixed, and sieves with 100 mesh sieve, 75% ethyl alcohol is then added, with high-speed mixing granulating machine mixing granulation, obtain particle；
（5）Mixed liquor is added in particle, continues stirring granulation, is filled into Capsules i.e. after gained particle drying
Can, every weight 0.5g.
Comparative example 1
Fermented black garlic powder using step temperature rising formula through under hot and humid environment, being fermented：After garlic is cleaned first,
55-60 DEG C of temperature, humidity lower fermentation 30 days under the conditions of being 70%.
Comparative example 2
Compared with embodiment 1, it is added without black fungus powder, other preparation methods and raw material composition are identical with embodiment 1.
Interpretation of result
1. fermented black garlic powder D1 prepared by 1 fermented black garlic powder S1 of embodiment and comparative example 1 is carried out nutritional ingredient detection, tool
Body the results are shown in Table 1.
Soluble sugar content is measured by phenol-sulfuric acid and colorimetric method.
Total phenol content is measured by Folin-Phenol colorimetric method.
SOD（Antioxidant activity）It is measured by assay NBT photoreduction.
Often there were significant differences between for capable different alphabet registrations in table（P ＜ 0.05).
From table 1 it follows that the fermentation that fermented black garlic powder prepared by the present invention is prepared with comparative example 1 using conventional method
Black garlic powder nutritional ingredient is roughly the same, and soluble sugar content and SOD activity are above fermented black garlic powder prepared by conventional method.
2. black garlic capsule prepared by couple embodiment 1-3 carries out the examination of dispersing uniformity, disintegration time limited and chronicity detection
It tests, concrete outcome is shown in Table 2.
The detection method of dispersing uniformity：Capsule prepared by embodiment 1-3 is respectively taken 2, internal particle is placed in 20
In DEG C ± 1 DEG C of 100mL water, 3min is shaken, crosses No. 2 medicines sieves（National standard R40/3 series）.
Disintegration time limited detection method：Capsule prepared by embodiment 1-3 is respectively taken 6, the water for being 37 DEG C ± 1 DEG C in temperature
In, it is detected using lift disintegration of tablet instrument.
Chronicity detects：Place 36 months under conditions of 25 DEG C ± 2 DEG C of temperature, relative humidity 60% ± 10%, then into
Row hygiene characteristic detects.
Table 2
From Table 2, it can be seen that black garlic capsules disperse uniformity prepared by the present invention is good, disintegration rate is very fast and can carry out
Prolonged storage.
Clinical testing data
Existing 160 patients, there is constipation, insomnia, anaemia, calcium deficiency symptom, and immunity is low, male 60, age 45-
60 one full year of life, women 100, age are 30-45 one full year of life.
Usage and dosage：Patient is randomly divided into 4 groups of S1-S4, every group of 40 people, S1-S3 groups are taken embodiment 1-3 and prepared respectively
Black garlic capsule, S4 groups take comparative example 2 preparation black garlic capsule, be three times per day, it is 3-4 each, 45 days for one treat
Journey during medication, while assisting moderate exercise, wine for giving off smoking, dietary.
Curative effect judging standard：
Recovery from illness：Constipation, insomnia, Anemia disappear, and blood calcium maintains 2.18-2.63mmol/L.
Effectively：The symptom is mitigated, and blood calcium increases.
In vain：Every symptom has no significant change.
According to above-mentioned criterion, checked after a course for the treatment of, concrete outcome is shown in Table 3.
Table 3
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not limited by embodiment
System, other any changes made without departing from the spirit and principles of the present invention, modification, combination, replacement, simplification should be
Equivalence replacement mode, is included within the scope of the present invention.
Claims (6)
1. a kind of black garlic capsule, which is characterized in that including following raw material：70-80 parts of fermented black garlic powder, black fungus powder
10-15 parts, 3-5 parts of tricalcium phosphate, 2-3 parts of microcrystalline cellulose, 2-3 parts of glycerin monostearate, 3-5 parts of cornstarch；
The fermented black garlic powder is that garlic is fermented after enzymolysis；
The fermented black garlic powder is prepared using following methods：
（1）After garlic peeling is cleaned, it is cut into garlic pieces, the papain for accounting for garlic weight 0.1% is then added, at 30-35 DEG C
Under the conditions of, 2-3h is hydrolyzed, then heats to 80-85 DEG C, is fermented 3 days, then at 88-90 DEG C, fermentation 7-9 days can be to get
Liquid state fermentation black garlic；
（2）Whey protein isolate is added in above-mentioned liquid state fermentation black garlic, particle is spray-dried to obtain after stirring evenly.
2. black garlic capsule according to claim 1, which is characterized in that including following raw material：80 parts of fermented black garlic powder,
12 parts of black fungus powder, 5 parts of tricalcium phosphate, 2 parts of microcrystalline cellulose, 3 parts of glycerin monostearate, 4 parts of cornstarch.
3. black garlic capsule according to claim 1, it is characterised in that：The thickness of the garlic pieces is 2-4mm.
4. black garlic capsule according to claim 1, it is characterised in that：The addition of the whey protein isolate is sent out for liquid
The 0.5% of ferment black garlic weight.
5. black garlic capsule according to claim 4, it is characterised in that：The condition of the spray drying is：Inlet temperature 150
~ 160 DEG C, 70 ~ 80 DEG C of outlet temperature, charging rate 50ml/min.
6. a kind of preparation method of the black garlic capsule as described in claim any one of 1-5, which is characterized in that include the following steps：
（1）It is 85- that 75% ethyl alcohol to solid content will be added in the parts by weight auricularia auriculajudae powder, the half of the cornstarch parts by weight
90%, stirring makes it be uniformly dispersed, and obtains mixed liquor；
（2）The parts by weight fermented black garlic powder, tricalcium phosphate, microcrystalline cellulose, glycerin monostearate, the other half corn is taken to form sediment
Powder is uniformly mixed, and is sieved with 100 mesh sieve, with high-speed mixing granulating machine mixing granulation, is obtained particle；
（3）Mixed liquor is added in particle, continues stirring granulation, is filled into Capsules after gained particle drying,
Every weight 0.5g.
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| CN107149105A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of instant black garlic powder |
| CN106491925A (en) * | 2016-11-28 | 2017-03-15 | 徐州黎明食品有限公司 | A kind of black garlic capsule and preparation method thereof |
| CN106819841A (en) * | 2016-11-30 | 2017-06-13 | 惠州市欧野科技有限公司 | A kind of walnut capsule-shaped food and preparation method thereof |
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