CN105767957A - Odorless freeze-dried garlic powder capsule product - Google Patents
Odorless freeze-dried garlic powder capsule product Download PDFInfo
- Publication number
- CN105767957A CN105767957A CN201510958444.0A CN201510958444A CN105767957A CN 105767957 A CN105767957 A CN 105767957A CN 201510958444 A CN201510958444 A CN 201510958444A CN 105767957 A CN105767957 A CN 105767957A
- Authority
- CN
- China
- Prior art keywords
- bulbus allii
- lyophilizing
- odorless
- starch
- allii powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000002775 capsule Substances 0.000 title claims abstract description 92
- 230000009965 odorless effect Effects 0.000 title claims abstract description 32
- 229940029982 garlic powder Drugs 0.000 title abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 24
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 13
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims description 70
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 48
- 229920002472 Starch Polymers 0.000 claims description 31
- 239000008107 starch Substances 0.000 claims description 31
- 235000019698 starch Nutrition 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 229920000881 Modified starch Polymers 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- 235000011187 glycerol Nutrition 0.000 claims description 16
- 239000000679 carrageenan Substances 0.000 claims description 14
- 235000010418 carrageenan Nutrition 0.000 claims description 14
- 229920001525 carrageenan Polymers 0.000 claims description 14
- 229940113118 carrageenan Drugs 0.000 claims description 14
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 238000001291 vacuum drying Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 229920002148 Gellan gum Polymers 0.000 claims description 6
- 239000000216 gellan gum Substances 0.000 claims description 6
- 235000010492 gellan gum Nutrition 0.000 claims description 6
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 5
- 239000007766 cera flava Substances 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 229920001282 polysaccharide Polymers 0.000 claims description 5
- 239000005017 polysaccharide Substances 0.000 claims description 5
- 239000001540 sodium lactate Substances 0.000 claims description 5
- 235000011088 sodium lactate Nutrition 0.000 claims description 5
- 229940005581 sodium lactate Drugs 0.000 claims description 5
- 239000000600 sorbitol Substances 0.000 claims description 5
- 235000010356 sorbitol Nutrition 0.000 claims description 5
- 238000012546 transfer Methods 0.000 claims description 4
- 239000004519 grease Substances 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 241000195474 Sargassum Species 0.000 claims description 2
- 239000011692 calcium ascorbate Substances 0.000 claims description 2
- 235000010376 calcium ascorbate Nutrition 0.000 claims description 2
- 229940047036 calcium ascorbate Drugs 0.000 claims description 2
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 229960005150 glycerol Drugs 0.000 claims description 2
- 239000001341 hydroxy propyl starch Substances 0.000 claims description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 2
- 235000013828 hydroxypropyl starch Nutrition 0.000 claims description 2
- 229960003943 hypromellose Drugs 0.000 claims description 2
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 claims description 2
- 239000001521 potassium lactate Substances 0.000 claims description 2
- 235000011085 potassium lactate Nutrition 0.000 claims description 2
- 229960001304 potassium lactate Drugs 0.000 claims description 2
- 244000245420 ail Species 0.000 claims 1
- 240000002234 Allium sativum Species 0.000 abstract description 23
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000019645 odor Nutrition 0.000 abstract 2
- 230000008859 change Effects 0.000 description 14
- 238000003756 stirring Methods 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 8
- 238000005070 sampling Methods 0.000 description 8
- 239000008213 purified water Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 5
- 239000011593 sulfur Substances 0.000 description 5
- 229910052717 sulfur Inorganic materials 0.000 description 5
- 238000011049 filling Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000013112 stability test Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 3
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 3
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 3
- 235000015295 alliin Nutrition 0.000 description 3
- 238000010009 beating Methods 0.000 description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 3
- 239000001527 calcium lactate Substances 0.000 description 3
- 235000011086 calcium lactate Nutrition 0.000 description 3
- 229960002401 calcium lactate Drugs 0.000 description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 235000010199 sorbic acid Nutrition 0.000 description 3
- 229940075582 sorbic acid Drugs 0.000 description 3
- 239000004334 sorbic acid Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 206010006326 Breath odour Diseases 0.000 description 2
- 208000032139 Halitosis Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 238000009966 trimming Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000255964 Pieridae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 150000002898 organic sulfur compounds Chemical class 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002061 vacuum sublimation Methods 0.000 description 1
Classifications
-
- 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)
- Medicinal Preparation (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses an odorless freeze-dried garlic powder capsule product. The product includes two parts of odorless freeze-dried garlic powder and hollow capsules special for garlics. The freeze-dried garlic powder is subjected to cyclodextrin clathration, which plays the efficacy of removing odors and keeping nutrients. At the same time, the hollow capsules special for the garlics are made of three layers and have an excellent quality preserving capability. The product is basically free of odors and high in nutrients, keeps an original flavor, is good in rehydration performance and long in shelf life, promotes a healthy and convenient lifestyle, and improves the life quality of people.
Description
Technical field
The present invention relates to a kind of lyophilizing Bulbus Allii powder capsule, belong to food technology field.
Background technology
Due to Bulbus Allii both can seasoning, again can illness prevention and fitness, be therefore described as " natural antibiotics ".Find according to American scientist research, the person who has rendered outstanding service that Bulbus Allii still gives protection against cancer.Bulbus Allii contains the active substance such as alliin and allinase, and after pulverizing, they contact with each other, thus forming garlicin with health role.But, high temperature can destroy cancer-resisting substance alliin important in Bulbus Allii.And in heating process, the organic sulfur compound content playing antibacterial action can be gradually reduced, and the more high decline of temperature is more fast, eat Bulbus Allii can not function well as bactericidal effect so ripe.
The spicy of Bulbus Allii is pungent, and particularly in public places, edible garlic can recruit the dislike of a lot of people, and the light people's particularly southerner of a lot of human diets is reluctant to limit the application of Bulbus Allii by edible garlic.Therefore, in order to be convenient for people to picked-up related nutritional element, there is the method for each effective ingredient in extracting directly Bulbus Allii at present, as CN201110053280 discloses a kind of method that garlic nutrient composition extracts respectively, Bulbus Allii raises Oleum Bulbus Allii through double; two, medicinal residues obtain garlic total polysaccharide through water extract-alcohol precipitation, and medicinal residues are crossed resin purification through alcohol extraction and obtained garlic total saponin.Such preparation method is simple to operate, has carried out repeatedly utilizing to raw material, and product purity height is with strong points.But extract or extract and be directed to use a large amount of organic solvent and inevitable high temperature in dry run, and all given up solid insoluble component.
So, current Bulbus Allii dry products be generally adopted freezing after the method that dries of evacuation, after disclosing a kind of freezing of being cut into slices by fresh garlic such as CN201110419338, the method that evacuation microwave radiation dries, prepare the Bulbus Allii piece of lyophilizing.The method maintains the original flavor of Bulbus Allii, and Product Green is healthy, but can produce Oleum Bulbus Allii during due to section, causes that dried frozen aquatic products condition reduces, and has foreign odor, and market acceptance is not high.And for example CN200810042244 discloses a kind of pulverizing after quick-freezing under liquid nitrogen by Bulbus Allii, ice powder is put into after freezing vacuum drier evacuation and obtains the freeze-dried garlic powder containing alliin and allinase.The method is avoided that the reaction of both active component, greatly reduce the streaming of oil content and nutritional labeling in product, but the method operation preparation cost is too high, simultaneously product equally exists in storage process that water suction is made moist, effective ingredient interreaction is thus the risk that runs off.And for example CN96103656 disclose by garlic peeling, cleaning, making beating gained Bulbus Allii slurry cyclodextrin, and the mixture being mixed with cellulose or deformation starch carries out inclusion process, then lyophilisation process is carried out, and load the garlic products of capsule, but the method can not to the sufficient inclusion of effective ingredient, and the capsule adopted can not make Bulbus Allii stable, moisture-sensitive, effective ingredient interreaction open defect.
Bulbus Allii, as flavoring agent, need to often be opened ingress of air, and freeze-drying prods very easily absorbs water and makes moist, therefore, the present invention devises a kind of lyophilizing Bulbus Allii powder Special capsule having multiple structure, and this capsule can play internally protection against the tide grease proofing, external, isolation air, the effect extended the shelf life；Oleum Bulbus Allii is carried out cyclodextrin inclusion compound simultaneously, substantially eliminate the foreign odor taste of lyophilizing Bulbus Allii powder；And easy to use, serve quantitative effect, need not be prepare flavoring agent to waste time and energy；As food, lyophilizing more can play its anticancer effect after beating powder, and the clathration of cyclodextrin effectively solves garlic smell and is pungent simultaneously, and halitosis after edible, and the problem extended the shelf life expand the range of application of garlic product further.
Summary of the invention
It is an object of the invention to provide a kind of odorless lyophilizing Bulbus Allii powder capsule, advocate a kind of health life style efficiently, improve the quality of the life of people.It has substantially without foreign odor, nutritional labeling is high, retain original flavor, rehydration is good, the advantage of long shelf-life.
The present invention is achieved by the following technical solutions:
As it is shown in figure 1, a kind of odorless lyophilizing Bulbus Allii powder capsule, it is characterised in that loaded in a kind of special Capsules 2 by a kind of odorless lyophilizing Bulbus Allii powder 1 and make；The special Capsules of described one, it is characterised in that it is made up of three-decker interior, domestic and abroad, the respectively anti-oil reservoir 3 of internal layer, the casing play 4 in middle level, the water conservation layer 5 of outer layer.
Described a kind of odorless lyophilizing Bulbus Allii powder, it is characterised in that be prepared from by following steps:
1) select after fresh garlic cleans peeling and be cut into small pieces, add the cyclodextrin of Bulbus Allii quality 1% ~ 5%, and 75% ~ 95% ethanol of Bulbus Allii quality 20% ~ 120% carries out supersound process 10 ~ 120min；
2) after ultrasonic when 1000 ~ 3000rpm centrifugal 5 ~ 20min, in the ventilated chamber of 5 ~ 20 DEG C, drain pre-cooling 20 ~ 60min after taking out solid matter, then insert freezing 1 ~ 3h in freezer, temperature is set in-40 ~-20 DEG C；
3) transfer to after draining in vacuum drying oven, in advance condenser temperature is adjusted to-50 ~-30 DEG C, is evacuated to 5 ~ 50Pa, carry out staged by the programming rate of 0.1 ~ 1 DEG C/min simultaneously and be heated to 30 ~ 60 DEG C, and keep 0.5 ~ 1h；
4) solid matter complete for lyophilizing is beaten powder, and according to the presence or absence of grease how much, take the circumstances into consideration to add cyclodextrin the mix homogeneously of powder quality 0.1% ~ 1%, stand-by.
The special Capsules of described one, main material comprises one or more of: starch, pregelatinized Starch, hydroxypropyl starch, gelatin, hypromellose, pulullan polysaccharide, Sargassum polysaccharides.
The special Capsules of described one, the anti-oil reservoir preferred material of internal layer is including but not limited to following one or more: starch, pregelatinized Starch, glycerol, carrageenan, Cera Flava, cyclodextrin, potassium lactate, wherein anti-oil reservoir preferably comprises following parts by weight ingredient: 30-200 part starch, 5 ~ 60 parts of pregelatinized Starch, 5 ~ 15 parts of beta-schardinger dextrin-s, 0.5 ~ 1 part of glycerol, 0.5 ~ 1 part of carrageenan, 0.1 ~ 0.5 part of sorbic acid.
The special Capsules of described one, the casing play preferred material in middle level is including but not limited to following one or more: starch, pregelatinized Starch, glycerol, gellan gum, carrageenan, Sorbitol, wherein casing play preferably comprises following parts by weight ingredient: 30-200 part starch, 10 ~ 60 parts of pregelatinized Starch, 0.5 ~ 5 part of glycerol, 0.5 ~ 5 part of carrageenan, 0.5 ~ 5 part of gellan gum, 0.1 ~ 1 part of calcium lactate, 0.1 ~ 1 part of Sorbitol.
The special Capsules of described one, the water conservation layer preferred material of outer layer is including but not limited to following one or more: starch, pregelatinized Starch, glycerol, sodium lactate, calcium ascorbate, cyclodextrin, wherein water conservation layer preferably comprises following parts by weight ingredient: 30-200 part starch, 10 ~ 60 parts of pregelatinized Starch, 5 ~ 60 parts of beta-schardinger dextrin-s, 0.5 ~ 5 part of glycerol, 0.5 ~ 5 part of carrageenan, 0.1 ~ 2 part of sodium lactate.
The special Capsules of described one, it is characterised in that its manufacture method comprises the steps:
1) 100 parts of starch, 15 ~ 30 parts of pregelatinized Starch, 5 ~ 15 parts of beta-schardinger dextrin-s, 0.5 ~ 1 part of glycerol, 0.5 ~ 1 part of carrageenan are weighed, 0.1 ~ 0.5 part of sorbic acid joins in 350 parts of purified water and stirs, and be heated to 75 DEG C and be kept stirring for 1h, then evacuation removes the most of bubble in colloidal sol, obtains anti-oil reservoir colloidal sol；
2) 100 parts of starch, 10 ~ 20 parts of pregelatinized Starch, 0.5 ~ 1 part of glycerol, 0.5 ~ 1 part of carrageenan are weighed, 0.5 ~ 1 part of gellan gum, 0.1 ~ 0.5 part of calcium lactate, 0.1 ~ 0.5 part of Sorbitol join in 350 parts of purified water and stir, and be heated to 75 DEG C and be kept stirring for 1h, then evacuation removes the most of bubble in colloidal sol, obtains casing play colloidal sol；
3) 100 parts of starch, 10 ~ 30 parts of pregelatinized Starch, 5 ~ 25 parts of beta-schardinger dextrin-s, 0.5 ~ 1.5 part of glycerol, 0.5 ~ 1 part of carrageenan are weighed, 0.1 ~ 0.5 part of sodium lactate joins in 350 parts of purified water and stirs, and be heated to 75 DEG C and be kept stirring for 1h, then evacuation removes the most of bubble in colloidal sol, obtains water conservation layer colloidal sol；
4) mould of selected capsule model is dipped in rapidly and wraps up in the Cera Flava melted, make the capsule drain pan of internal layer waterproof and oilproof；
5) then the mould wrapping Cera Flava is dipped in rapidly more successively in anti-oil reservoir colloidal sol, casing play colloidal sol, water conservation layer colloidal sol and wrap up in, be required at 25 ~ 35 DEG C after having dipped in every time, dry cooling 20 ~ 60min in the environment of 35% ~ 55% humidity.
The special Capsules of described one, it is characterised in that the model of capsule is selected from No. 00, No. 0, No. 1, No. 2, No. 3, No. 4, No. 5.
Described a kind of lyophilizing Bulbus Allii powder capsule, it is characterised in that capsule is transparent, opaque or coloured.
Beneficial effect
The present invention devises a kind of odorless lyophilizing Bulbus Allii powder capsule product, is made up of odorless lyophilizing Bulbus Allii powder capsule and the starch specialized Capsules of Bulbus Allii.The clathration of lyophilizing Bulbus Allii powder cyclodextrin effectively solves garlic smell and is pungent, halitosis after edible, and the problem that effective ingredient runs off；The starch specialized Capsules of Bulbus Allii then can play protection against the tide, isolation air, the effect extended the shelf life, and three-decker this Capsules can be made itself to have the function of certain protection against the tide, moisturizing so that it is the maintenance that mechanical strength can be relatively stable.No matter it is as flavoring agent or food, all easy to use, serve quantitative effect, need not waste time and energy for preparation, expand the range of application of garlic product further.
Accompanying drawing explanation
In Fig. 2 to Fig. 6, Sample is odorless lyophilizing Bulbus Allii powder capsule, I be lyophilizing garlic capsule I, II be lyophilizing garlic capsule II, III is lyophilizing garlic capsule III.
Fig. 1 odorless lyophilizing Bulbus Allii powder capsule structure schematic diagram.
Fig. 2 25 DEG C, 75% humidity when the 0th, 1,2,3,5 days lyophilizing Bulbus Allii powder capsules gross mass change.
Fig. 3 25 DEG C, 75% humidity when the 0th, 1,2,3,5 days lyophilizing Bulbus Allii powder water content change.
Fig. 4 25 DEG C, 75% humidity when the 0th, 1,2,3,5 days capsules modulus change.
Fig. 5 45 DEG C, 25% humidity when the 0th, 1,2,3,5 days lyophilizing Bulbus Allii powder capsules gross mass change.
Fig. 6 50 DEG C, 50Pa when the 0th, 1,2,3,5 days lyophilizing Bulbus Allii powder sulfur contents change.
Detailed description of the invention:
Embodiment 1:
Odorless lyophilizing Bulbus Allii powder is made by following steps:
1) select after fresh garlic 100kg cleans peeling and be cut into small pieces, add the beta-schardinger dextrin-of 3kg, and 95% ethanol of 50kg carries out supersound process 30min；
2) after ultrasonic when 2000rpm centrifugal 30min, in the ventilated chamber of 10 DEG C, drain pre-cooling 40min after taking out solid matter, then insert freezing 2h in freezer, temperature is set in-35 DEG C；
3) transfer to after draining in vacuum drying oven, in advance condenser temperature is adjusted to-40 DEG C, be evacuated to 10Pa, carry out staged by the programming rate of 0.1 DEG C/min simultaneously and be heated to 50 DEG C, and keep 0.5h；
4) solid matter complete for lyophilizing is beaten powder, add beta-schardinger dextrin-the mix homogeneously of 0.2kg, obtain odorless lyophilizing Bulbus Allii powder.
Embodiment 2:
Special hollow starch capsule is made by following steps:
1) 100kg starch, 20kg pregelatinized Starch, 10kg beta-schardinger dextrin-, 0.5kg glycerol, 0.5kg carrageenan are weighed, 0.1kg sorbic acid joins in 350kg purified water and stirs, and be heated to 75 DEG C and be kept stirring for 1h, then evacuation removes the most of bubble in colloidal sol, obtains anti-oil reservoir colloidal sol；
2) 100kg starch, 10kg pregelatinized Starch, 0.5kg glycerol, 0.5kg carrageenan are weighed, 0.3kg gellan gum, 0.1kg calcium lactate, 0.1kg Sorbitol join in 350kg purified water and stir, and be heated to 75 DEG C and be kept stirring for 1h, then evacuation removes the most of bubble in colloidal sol, obtains casing play colloidal sol；
3) 100kg starch, 15kg pregelatinized Starch, 25kg beta-schardinger dextrin-, 0.5kg glycerol, 0.5kg carrageenan are weighed, 0.1kg sodium lactate joins in 350kg purified water and stirs, and be heated to 75 DEG C and be kept stirring for 1h, then evacuation removes the most of bubble in colloidal sol, obtains water conservation layer colloidal sol；
4) on mould, first wrap up in one layer of thin Cera Flava, after cooling, wrap anti-oil reservoir, casing play, water conservation layer more successively, after cooling by trimming, screen, obtain the special special hollow starch capsule of lyophilizing Bulbus Allii after fit.
Embodiment 3: the preparation of lyophilizing Bulbus Allii powder capsule: the lyophilizing Bulbus Allii powder of embodiment 1 is loaded the capsule in embodiment 2.
Comparative example 1:
Lyophilizing Bulbus Allii powder I is made by following steps:
1) select after fresh garlic 100kg cleans peeling and be cut into small pieces, add the starch of 3kg, and 95% ethanol of 50kg carries out supersound process 30min；
2) after ultrasonic when 2000rpm centrifugal 30min, in the ventilated chamber of 10 DEG C, drain pre-cooling 40min after taking out solid matter, then insert freezing 2h in freezer, temperature is set in-35 DEG C；
3) transfer to after draining in vacuum drying oven, in advance condenser temperature is adjusted to-40 DEG C, be evacuated to 10Pa, carry out staged by the programming rate of 0.1 DEG C/min simultaneously and be heated to 50 DEG C, and keep 0.5h；
4) solid matter complete for lyophilizing is beaten powder, add starch the mix homogeneously of 0.2kg, obtain lyophilizing Bulbus Allii powder I.
Comparative example 2:
Prepared by lyophilizing Bulbus Allii powder II method disclosed in example in CN1155393A 2, following steps be made:
Weigh 100 kilograms of fresh garlics, obtain 83 kilograms of pending Bulbus Alliis after choosing defect ware, cut base of a fruit peeling and eliminate root hair, final acquisition garlic clove 60 kilograms, garlic clove 20 kilograms of water purification of once purged addition carry out making beating process, and it is stand-by to make serosity become viscous liquid to insert in reactor.Beta-schardinger dextrin-is made aqueous solution, heats to about 80 DEG C and be stirred continuously and make it make saturated solution, cooling down stand-by.The 10 saturated beta-schardinger dextrin-s of kg of water are added gradually to fill in the reactor that Bulbus Allii is starched under agitation, control to add in 20～30 minutes, and continuously stirred 5～8 hours (the concrete time is depending on mixing speed), then take out material and insert in freeze box, first it is cooled to 3～5 DEG C in advance, it is cooled to less than-30 DEG C again, freeze box is sent into lyophilisation room again, is dried to the water content solid matter less than 8% through 7～10 hours vacuum sublimation to materials and obtains goods and obtain lyophilizing Bulbus Allii powder II.
Comparative example 3:
Plain hollow starch capsule is made by following steps:
1) 100kg starch, 10kg pregelatinized Starch, 0.5kg glycerol, 0.5kg carrageenan are weighed, 0.3kg gellan gum joins in 350kg purified water and stirs, and be heated to 75 DEG C and be kept stirring for 1h, then evacuation removes the most of bubble in colloidal sol, obtains colloidal sol；
2) dipped in by mould and wrap up in shaping, after cooling by trimming, screening, obtain plain hollow starch capsule after fit.
Test example 1:
The stability test of odorless lyophilizing Bulbus Allii powder capsule is as follows:
1) the odorless lyophilizing Bulbus Allii powder in embodiment 1 is loaded in the special hollow starch capsule in embodiment 2 by automatic filling machine, obtain odorless lyophilizing Bulbus Allii powder capsule.
2) this capsule is placed in temperature be 25 DEG C, humidity be 75% climatic chamber in, survey its gross weight, lyophilizing Bulbus Allii powder water content, capsule modulus change sampling in the 0th, 1,2,3,5 days.
3) this capsule is placed in temperature be 45 DEG C, humidity be 25% climatic chamber in, survey its gross weight sampling in the 0th, 1,2,3,5 days.
4) this capsule is placed in vacuum drying oven, 50 DEG C, 50Pa when evacuation, the 0th, 1,2,3,5 days measure lyophilizing Bulbus Allii powder sulfur content change.
Test example 2:
The stability test of lyophilizing Bulbus Allii powder capsule I is as follows:
1) the odorless lyophilizing Bulbus Allii powder in embodiment 1 is loaded in the plain hollow starch capsule in comparative example 3 by automatic filling machine, obtain lyophilizing Bulbus Allii powder capsule I.
2) this capsule is placed in temperature be 25 DEG C, humidity be 75% climatic chamber in, survey its gross weight, lyophilizing Bulbus Allii powder water content, capsule modulus change sampling in the 0th, 1,2,3,5 days.
3) this capsule is placed in temperature be 45 DEG C, humidity be 25% climatic chamber in, survey its gross weight sampling in the 0th, 1,2,3,5 days.
4) this capsule is placed in vacuum drying oven, 50 DEG C, 50Pa when evacuation, the 0th, 1,2,3,5 days measure lyophilizing Bulbus Allii powder sulfur content change.
Test example 3:
The stability test of lyophilizing Bulbus Allii powder capsule II is as follows:
1) the lyophilizing Bulbus Allii powder I in comparative example 1 is loaded in the plain hollow starch capsule in comparative example 3 by automatic filling machine, obtain lyophilizing Bulbus Allii powder capsule II.
2) this capsule is placed in temperature be 25 DEG C, humidity be 75% climatic chamber in, survey its gross weight, lyophilizing Bulbus Allii powder water content, capsule modulus change sampling in the 0th, 1,2,3,5 days.
3) this capsule is placed in temperature be 45 DEG C, humidity be 25% climatic chamber in, survey its gross weight sampling in the 0th, 1,2,3,5 days.
4) this capsule is placed in vacuum drying oven, 50 DEG C, 50Pa when evacuation, the 0th, 1,2,3,5 days measure lyophilizing Bulbus Allii powder sulfur content change.
Test example 4:
The stability test of lyophilizing Bulbus Allii powder capsule III is as follows:
5) the lyophilizing Bulbus Allii powder II in comparative example 2 is loaded in the plain hollow starch capsule in comparative example 3 by automatic filling machine, obtain lyophilizing Bulbus Allii powder capsule III.
6) this capsule is placed in temperature be 25 DEG C, humidity be 75% climatic chamber in, survey its gross weight, lyophilizing Bulbus Allii powder water content, capsule modulus change sampling in the 0th, 1,2,3,5 days.
7) this capsule is placed in temperature be 45 DEG C, humidity be 25% climatic chamber in, survey its gross weight sampling in the 0th, 1,2,3,5 days.
8) this capsule is placed in vacuum drying oven, 50 DEG C, 50Pa when evacuation, the 0th, 1,2,3,5 days measure lyophilizing Bulbus Allii powder sulfur content change.
Interpretation of result
By Fig. 2, Fig. 3 it can be seen that in high humidity environment, the odorless lyophilizing Bulbus Allii powder capsule in embodiment 3 is more higher than the lyophilizing Bulbus Allii powder capsule moisture protection in other comparative examples, and the moisture absorption phenomenon of Bulbus Allii powder in capsule can be caused certain hysteresis effect；Modulus change in Fig. 4 also illustrates this capsule still certain mechanical strength in wet environment.As seen from Figure 5, under high temperature drying environment, the odorless lyophilizing Bulbus Allii powder capsule in embodiment 3 is compared with other comparative examples and is had more excellent performance of keeping humidity；
And it is appreciated that this odorless lyophilizing Bulbus Allii powder capsule can wrap the garlicin containing a large amount of element sulphurs and Bulbus Allii quintessence oil isoreactivity composition very well by Fig. 6, while keeping nutrition not run off, moreover it is possible to play the effect of deodorization.
Claims (9)
1. an odorless lyophilizing Bulbus Allii powder capsule, it is characterised in that loaded in a kind of Capsules by a kind of odorless lyophilizing Bulbus Allii powder and make.
2. odorless lyophilizing Bulbus Allii powder capsule according to claim 1, it is characterised in that odorless lyophilizing Bulbus Allii powder is prepared from by following steps:
1) select after fresh garlic cleans peeling and be cut into small pieces, add the cyclodextrin of Bulbus Allii quality 1% ~ 5%, and 75% ~ 95% ethanol of Bulbus Allii quality 20% ~ 120% carries out supersound process 10 ~ 120min；
2) after ultrasonic when 1000 ~ 3000rpm centrifugal 5 ~ 20min, in the ventilated chamber of 5 ~ 20 DEG C, drain pre-cooling 20 ~ 60min after taking out solid matter, then insert freezing 1 ~ 3h in freezer, temperature is set in-40 ~-20 DEG C；
3) transfer to after draining in vacuum drying oven, in advance condenser temperature is adjusted to-50 ~-30 DEG C, is evacuated to 5 ~ 50Pa, carry out staged by the programming rate of 0.1 ~ 1 DEG C/min simultaneously and be heated to 30 ~ 60 DEG C, and keep 0.5 ~ 1h；
4) solid matter complete for lyophilizing is beaten powder, and according to the presence or absence of grease how much, take the circumstances into consideration to add cyclodextrin the mix homogeneously of powder quality 0.1% ~ 1%, stand-by.
3. odorless lyophilizing Bulbus Allii powder capsule according to claim 1, it is characterised in that Capsules is made up of three-decker interior, domestic and abroad, respectively the anti-oil reservoir of internal layer, the casing play in middle level, the water conservation layer of outer layer.
4. odorless lyophilizing Bulbus Allii powder capsule according to claim 1, it is characterised in that the main material of Capsules comprises one or more of: starch, pregelatinized Starch, hydroxypropyl starch, gelatin, hypromellose, pulullan polysaccharide, Sargassum polysaccharides.
5. odorless lyophilizing Bulbus Allii powder capsule according to claim 3, it is characterised in that the anti-oil reservoir preferred material of internal layer is including but not limited to following one or more: starch, pregelatinized Starch, glycerol, carrageenan, Cera Flava, cyclodextrin, potassium lactate.
6. odorless lyophilizing Bulbus Allii powder capsule according to claim 3, it is characterised in that the casing play preferred material in middle level is including but not limited to following one or more: starch, pregelatinized Starch, glycerol, gellan gum, carrageenan, Sorbitol.
7. odorless lyophilizing Bulbus Allii powder capsule according to claim 3, it is characterised in that the water conservation layer preferred material of outer layer is including but not limited to following one or more: starch, pregelatinized Starch, glycerol, sodium lactate, calcium ascorbate, cyclodextrin.
8. odorless lyophilizing Bulbus Allii powder capsule according to claim 1, it is characterised in that the model of capsule is selected from No. 00, No. 0, No. 1, No. 2, No. 3, No. 4, No. 5.
9. odorless lyophilizing Bulbus Allii powder capsule according to claim 1, it is characterised in that capsule is transparent, opaque or coloured.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510958444.0A CN105767957B (en) | 2015-12-21 | 2015-12-21 | A kind of odorless freezes garlic powder capsule product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510958444.0A CN105767957B (en) | 2015-12-21 | 2015-12-21 | A kind of odorless freezes garlic powder capsule product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105767957A true CN105767957A (en) | 2016-07-20 |
| CN105767957B CN105767957B (en) | 2017-09-29 |
Family
ID=56390317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510958444.0A Active CN105767957B (en) | 2015-12-21 | 2015-12-21 | A kind of odorless freezes garlic powder capsule product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767957B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995705A (en) * | 2016-05-24 | 2016-10-12 | 江苏大学 | Green and environment-friendly preparation method of deodorized garlic powder |
| CN106473042A (en) * | 2016-09-30 | 2017-03-08 | 天津科技大学 | A kind of preparation method of new deodorized garlic powder |
| CN106509596A (en) * | 2016-11-02 | 2017-03-22 | 山东农业大学 | Method of preventing greening of mashed garlics |
| CN108208640A (en) * | 2016-12-10 | 2018-06-29 | 湖南尔康制药股份有限公司 | A kind of store method that onion powder is lyophilized |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0761948B2 (en) * | 1986-05-08 | 1995-07-05 | フロイント産業株式会社 | Capsules containing useful bacteria in the intestine |
| CN1155393A (en) * | 1995-04-24 | 1997-07-30 | 兰州大学 | A kind of garlic product and its process |
| CN1201686A (en) * | 1998-06-16 | 1998-12-16 | 胡小波 | Garlic powder capsule |
| CN1543848A (en) * | 2003-11-27 | 2004-11-10 | 王永明 | Garlic product |
| CN102885959A (en) * | 2012-09-17 | 2013-01-23 | 赵熙澄 | Method for preparing garlicin and application of garlicin |
| CN103933010A (en) * | 2014-04-09 | 2014-07-23 | 安徽黄山胶囊股份有限公司 | Process for manufacturing enteric plant hollow capsule |
-
2015
- 2015-12-21 CN CN201510958444.0A patent/CN105767957B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0761948B2 (en) * | 1986-05-08 | 1995-07-05 | フロイント産業株式会社 | Capsules containing useful bacteria in the intestine |
| CN1155393A (en) * | 1995-04-24 | 1997-07-30 | 兰州大学 | A kind of garlic product and its process |
| CN1201686A (en) * | 1998-06-16 | 1998-12-16 | 胡小波 | Garlic powder capsule |
| CN1543848A (en) * | 2003-11-27 | 2004-11-10 | 王永明 | Garlic product |
| CN102885959A (en) * | 2012-09-17 | 2013-01-23 | 赵熙澄 | Method for preparing garlicin and application of garlicin |
| CN103933010A (en) * | 2014-04-09 | 2014-07-23 | 安徽黄山胶囊股份有限公司 | Process for manufacturing enteric plant hollow capsule |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995705A (en) * | 2016-05-24 | 2016-10-12 | 江苏大学 | Green and environment-friendly preparation method of deodorized garlic powder |
| CN105995705B (en) * | 2016-05-24 | 2019-08-02 | 江苏大学 | A kind of environmentally protective preparation method of deodorized garlic powder |
| CN106473042A (en) * | 2016-09-30 | 2017-03-08 | 天津科技大学 | A kind of preparation method of new deodorized garlic powder |
| CN106473042B (en) * | 2016-09-30 | 2020-02-18 | 天津科技大学 | Preparation method of novel deodorized garlic powder |
| CN106509596A (en) * | 2016-11-02 | 2017-03-22 | 山东农业大学 | Method of preventing greening of mashed garlics |
| CN108208640A (en) * | 2016-12-10 | 2018-06-29 | 湖南尔康制药股份有限公司 | A kind of store method that onion powder is lyophilized |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105767957B (en) | 2017-09-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105767957A (en) | Odorless freeze-dried garlic powder capsule product | |
| AR014765A1 (en) | COMPOSITION OF EDIBLE MATRIX WITH CHEATABLE TEXTURE, EDIBLE AND CHEATABLE PRODUCT, EDIBLE COMPOSITION, FOOD COVERAGE AND METHOD FOR THE MANUFACTURE OF EDIBLE PRODUCTS | |
| CN106262112A (en) | A kind of preparation method of premna microphylla dry powder | |
| CN105230951A (en) | Lily lung-moistening ginger candy and preparation method thereof | |
| CN104605132A (en) | Sour papaya lozenge and preparation method thereof | |
| CN106135367A (en) | A kind of Flos Rosae Rugosae crisp short cakes with sesame and production technology thereof | |
| CN104397725A (en) | Bamboo shoot fiber nutrition powder and manufacturing method thereof | |
| CN108450825A (en) | A kind of processing technology of instant vacuum freeze drying onion powder | |
| KR101029390B1 (en) | Manufacturing method of whole red beans | |
| CN105230952A (en) | Green tea-flavor ginger candy and preparation method thereof | |
| KR100816789B1 (en) | Aged garlic and manufacturing method thereof | |
| CN103704637B (en) | Constipation-clearinpersimmon persimmon fruit and preparation method thereof | |
| CN105248815A (en) | Ginger candy with black tea scent and preparing method thereof | |
| CN110140904A (en) | A kind of manufacture craft of no brine betel nut | |
| KR101298475B1 (en) | Preparation method for rice cake comprising ramie leaf | |
| KR101808584B1 (en) | Manufacturing method of functional food black garlic powder using pre-gelatinized low temperature drying | |
| KR100838579B1 (en) | Rice-noodles with lotus leaf, and process of making it | |
| CN106509734A (en) | Garlic crisp slices and production method thereof | |
| CN107232331A (en) | Tea ear tea bag and preparation method thereof | |
| CN103749933B (en) | Preserved myrobalan buccal tablet and preparation method | |
| KR102014442B1 (en) | A method for preparation of seaweed fulvescens snack containing fermented glutinous rice and opuntia humifusa | |
| CN110140912A (en) | A kind of production method of land for building dish ready-to-eat food | |
| KR102288192B1 (en) | Preparation methods of herb noodles using wild herb powder | |
| KR102288190B1 (en) | Preparation methods of herb noodles using wild herb juice | |
| CN105433360A (en) | Tea-fragrance instant pea vermicelli and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |