CN105767957B - A kind of odorless freezes garlic powder capsule product - Google Patents
A kind of odorless freezes garlic powder capsule product Download PDFInfo
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- CN105767957B CN105767957B CN201510958444.0A CN201510958444A CN105767957B CN 105767957 B CN105767957 B CN 105767957B CN 201510958444 A CN201510958444 A CN 201510958444A CN 105767957 B CN105767957 B CN 105767957B
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- garlic
- freezes
- garlic powder
- capsule
- odorless
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- 239000002775 capsule Substances 0.000 title claims abstract description 92
- 229940029982 garlic powder Drugs 0.000 title claims abstract description 67
- 230000009965 odorless effect Effects 0.000 title claims abstract description 33
- 240000002234 Allium sativum Species 0.000 claims abstract description 50
- 235000004611 garlic Nutrition 0.000 claims abstract description 50
- 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
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 38
- 229920002472 Starch Polymers 0.000 claims description 33
- 235000019698 starch Nutrition 0.000 claims description 33
- 239000008107 starch Substances 0.000 claims description 33
- 229920000881 Modified starch Polymers 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000011187 glycerol Nutrition 0.000 claims description 19
- 241000206575 Chondrus crispus Species 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 11
- 239000003292 glue Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 229920001353 Dextrin Polymers 0.000 claims description 9
- 239000004375 Dextrin Substances 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 235000019425 dextrin Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000001291 vacuum drying Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000011088 sodium lactate 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-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 5
- 235000013871 bee wax Nutrition 0.000 claims description 5
- 239000012166 beeswax Substances 0.000 claims description 5
- 239000001540 sodium lactate Substances 0.000 claims description 5
- 229940005581 sodium lactate Drugs 0.000 claims description 5
- 229920002148 Gellan gum Polymers 0.000 claims description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 4
- 235000011086 calcium lactate Nutrition 0.000 claims description 4
- 150000004676 glycans Chemical class 0.000 claims description 4
- 239000004519 grease Substances 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- 235000010199 sorbic acid Nutrition 0.000 claims description 4
- 238000002604 ultrasonography Methods 0.000 claims description 4
- 239000001527 calcium lactate Substances 0.000 claims description 3
- 229960002401 calcium lactate Drugs 0.000 claims description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 229940075582 sorbic acid Drugs 0.000 claims description 3
- 239000004334 sorbic acid Substances 0.000 claims description 3
- 108010010803 Gelatin Proteins 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
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 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
- 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
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 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
- 230000000694 effects Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract description 2
- 230000008859 change Effects 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 238000003756 stirring Methods 0.000 description 9
- 239000003921 oil Substances 0.000 description 8
- 238000005070 sampling Methods 0.000 description 8
- 239000003643 water by type Substances 0.000 description 7
- 206010040844 Skin exfoliation Diseases 0.000 description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 5
- 239000011593 sulfur Substances 0.000 description 5
- 229910052717 sulfur Inorganic materials 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000011049 filling Methods 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
- 235000015295 alliin Nutrition 0.000 description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 3
- 239000010647 garlic oil Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- 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
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 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
- 235000013305 food Nutrition 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000009966 trimming Methods 0.000 description 2
- 241000255964 Pieridae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000013019 agitation 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
- 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
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- -1 hydroxypropyl Chemical group 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 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
- 235000015097 nutrients Nutrition 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
- 230000008569 process Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000000746 purification Methods 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
- 230000009467 reduction Effects 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
- 239000012047 saturated solution Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- NGSFWBMYFKHRBD-UHFFFAOYSA-M sodium lactate Chemical class [Na+].CC(O)C([O-])=O NGSFWBMYFKHRBD-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 150000003398 sorbic acids Chemical class 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000002061 vacuum sublimation Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002699 waste material Substances 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
Garlic powder capsule is freezed the invention discloses a kind of odorless, including odorless freezes garlic powder and garlic special hollow capsule two parts.Lyophilized garlic powder is included using cyclodextrin, is played deodorization and is kept effect of nutritional ingredient；Garlic special hollow capsule is made up of three-decker simultaneously, possesses excellent ability of guaranteeing the quality.The present invention has the advantages that substantially without foreign odor, nutritional ingredient is high, retain original flavor, rehydration is good, long shelf-life, to advocate a kind of health efficiently life style, improves the quality of the life of people.
Description
Technical field
The present invention relates to a kind of lyophilized garlic powder capsule, belong to food technology field.
Background technology
Due to garlic both can seasoning, and can illness prevention and fitness, therefore be described as " natural antibiotics ".Studied according to American scientist
It was found that, the person who has rendered outstanding service that garlic still gives protection against cancer.Garlic contains the active principles such as alliin and allinase, and they are contacted with each other after pulverizing,
So as to form allicin with health role.But, high temperature can destroy cancer-resisting substance important in garlic --- alliin.And
And in heating process, playing the organic sulfur compound content of antibacterial action can be gradually reduced, temperature is higher, and decline is faster, so ripe
Bactericidal effect can not be functioned well as by eating garlic.
The spicy of garlic is pungent, and particularly in public places, edible garlic can recruit the dislike of many people, Hen Duoren
The light people of diet particularly southerner is reluctant edible garlic, limits the application of garlic.Therefore, people absorb phase for convenience
Nutrient is closed, there is the method for directly extracting each active ingredient in garlic at present, such as CN201110053280 discloses a kind of garlic
The method that nutritional ingredient is extracted respectively, garlic raises garlic oil through double, and the dregs of a decoction obtain garlic total polysaccharide, dregs of a decoction warp through water extract-alcohol precipitation
Alcohol extracting crosses purifying resin and obtains garlic total saponin.Such preparation method is simple to operate, and multiple utilization, product purity have been carried out to raw material
It is high with strong points.But extracting or extract to be directed to uses a large amount of organic solvents, and inevitably height in drying process
Temperature, and all given up solid insoluble component.
So, current garlic dried product vacuumizes dry method, such as CN201110419338 after typically using freezing
Disclose after a kind of section freezing by fresh garlic, lyophilized garlic slice is made in the method for vacuumizing microwave radiation drying.The party
Method maintains the original flavor of garlic, Product Green health, but garlic oil can be produced when being due to section, causes dried frozen aquatic products condition
Reduction, and have foreign odor, market acceptance is not high.And for example CN200810042244 disclose it is a kind of garlic is quick-frozen under liquid nitrogen after
Crush, ice powder is put into the freeze-dried garlic powder for vacuumizing and being obtained containing alliin and allinase in vacuum drier after cryogenic freezing.Should
Method is avoided that the reaction of both active components, greatly reduces the streaming of oil content and nutritional ingredient in product, but should
Method operation preparation cost is too high, at the same product equally existed in storage process water suction make moist, active ingredient interreaction from
And the risk being lost in.And for example CN96103656 is disclosed the garlic slurry cyclodextrin obtained by garlic peeling, cleaning, mashing, with
And be mixed with cellulose or deform the mixture progress inclusion processing of starch, vacuum freezedrying processing is then carried out, and load glue
The garlic products of capsule, but this method can not be to the sufficient inclusion of active ingredient, and the capsule used can not make garlic steady
It is fixed, moisture-sensitive, the open defect of active ingredient interreaction.
Garlic need to often open ingress of air as flavouring, and freeze-drying prods easily absorb water and made moist, therefore, the present invention
A kind of lyophilized garlic powder Special capsule for possessing sandwich construction is devised, the capsule can play internally grease proofing, external moistureproof, isolation
Air, the effect extended the shelf life；It is simultaneously cyclodextrin encapsulated to garlic oil progress, the foreign odor of lyophilized garlic powder is eliminated substantially
Taste；And it is easy to use, quantitative effect is served, without being wasted time and energy to prepare condiment；It is lyophilized to beat after powder more as food
Effect of its anticancer can be played, is pungent while the clathration of cyclodextrin effectively solves garlic smell, halitosis after eating, and
The problem of extending the shelf life, further expands the application of garlic product.
The content of the invention
Garlic powder capsule is freezed it is an object of the invention to provide a kind of odorless, a kind of health efficiently life side is advocated
Formula, improves the quality of the life of people.It has substantially without foreign odor, nutritional ingredient is high, retain original flavor, rehydration is good, guarantee the quality
The advantage of phase length.
The present invention is achieved by the following technical solutions：
As shown in figure 1, a kind of odorless freezes garlic powder capsule, it is characterised in that freeze garlic powder 1 by a kind of odorless and load
It is made in a kind of special Capsules 2；Described a kind of special Capsules, it is characterised in that it is by interior, domestic and abroad three-decker
Composition, the respectively anti-oil reservoir 3 of internal layer, the casing play 4 in middle level, the water conservation layer 5 of outer layer.
A kind of described odorless freezes garlic powder, it is characterised in that be prepared from by following steps：
1) small pieces are cut into after selecting the clean peeling of fresh garlic, the cyclodextrin of garlic quality 1% ~ 5%, and garlic matter is added
75% ~ 95% ethanol of amount 20% ~ 120% carries out ultrasonically treated 10 ~ 120 min；
2) 5 ~ 20 min are centrifuged after ultrasound is finished under the conditions of 1000 ~ 3000 rpm, are taken out after solid matter at 5 ~ 20 DEG C
Vent cabinet in drain the min of precooling 20 ~ 60, then insert in freezer 1 ~ 3 h of freezing, temperature is set in -40 ~ -20 DEG C；
3) drain and be transferred to after finishing in vacuum drying chamber, condenser temperature is adjusted to -50 ~ -30 DEG C in advance, it is evacuated to 5 ~
50 Pa, while carrying out staged by 0.1 ~ 1 DEG C/min programming rate is heated to 30 ~ 60 DEG C, and keep 0.5 ~ 1 h；
4) the lyophilized solid matter finished is beaten into powder, and it is how many according to the presence or absence of grease, powder quality is added as one sees fit
0.1% ~ 1% cyclodextrin is simultaneously well mixed, stand-by.
A kind of described special Capsules, main material includes one or more of：Starch, pregelatinized starch, hydroxypropyl
Base starch, gelatin, hydroxypropyl methylcellulose, pulullan polysaccharide, algal polysaccharides.
A kind of described special Capsules, the anti-oil reservoir preferred material of internal layer is including but not limited to following one kind or many
Kind：Starch, pregelatinized starch, glycerine, carragheen, beeswax, cyclodextrin, potassium lactate, wherein anti-oil reservoir preferably comprises following weight
Part composition：30-200 parts of starch, 5 ~ 60 parts of pregelatinized starch, 5 ~ 15 parts of beta-schardinger dextrins, 0.5 ~ 1 part of glycerine, 0.5 ~ 1 part of OK a karaoke club
Glue, 0.1 ~ 0.5 part of sorbic acid.
A kind of described special Capsules, the casing play preferred material in middle level is including but not limited to following one kind or many
Kind：Starch, pregelatinized starch, glycerine, gellan gum, carragheen, D-sorbite, wherein casing play preferably comprise following parts by weight into
Point：30-200 parts of starch, 10 ~ 60 parts of pregelatinized starch, 0.5 ~ 5 part of glycerine, 0.5 ~ 5 part of carragheen, 0.5 ~ 5 part of gellan gum, 0.1
~ 1 part of calcium lactate, 0.1 ~ 1 part of D-sorbite.
A kind of described special Capsules, the water conservation layer preferred material of outer layer is including but not limited to following one kind or many
Kind：Starch, pregelatinized starch, glycerine, sodium lactate, Calcium Ascorbate, cyclodextrin, wherein water conservation layer preferably comprise following parts by weight
Composition：30-200 parts of starch, 10 ~ 60 parts of pregelatinized starch, 5 ~ 60 parts of beta-schardinger dextrins, 0.5 ~ 5 part of glycerine, 0.5 ~ 5 part of carragheen,
0.1 ~ 2 part of sodium lactate.
Described a kind of special Capsules, it is characterised in that its preparation method comprises the following steps：
1) weigh 100 parts of starch, 15 ~ 30 parts of pregelatinized starch, 5 ~ 15 parts of beta-schardinger dextrins, 0.5 ~ 1 part of glycerine, 0.5 ~ 1 part
Carragheen, 0.1 ~ 0.5 part of sorbic acid is added in 350 parts of purified waters and stirred, and is heated to 75 DEG C and is kept stirring for 1 h, so
The most of bubble removed in colloidal sol is vacuumized afterwards, obtains anti-oil reservoir colloidal sol；
2) 100 parts of starch, 10 ~ 20 parts of pregelatinized starch, 0.5 ~ 1 part of glycerine, 0.5 ~ 1 part of carragheen, 0.5 ~ 1 part of knot are weighed
Cold glue, 0.1 ~ 0.5 part of calcium lactate, 0.1 ~ 0.5 part of D-sorbite are added in 350 parts of purified waters and stirred, and be heated to 75
DEG C 1 h is kept stirring for, then vacuumizes the most of bubble removed in colloidal sol, obtain casing play colloidal sol；
3) 100 parts of starch, 10 ~ 30 parts of pregelatinized starch, 5 ~ 25 parts of beta-schardinger dextrins, 0.5 ~ 1.5 part of glycerine, 0.5 ~ 1 are weighed
Part carragheen, 0.1 ~ 0.5 part of sodium lactate is added in 350 parts of purified waters and stirred, and is heated to 75 DEG C and is kept stirring for 1 h,
Then the most of bubble removed in colloidal sol is vacuumized, water conservation layer colloidal sol is obtained；
4) by the mould of selected capsule model, rapid dip in is wrapped up in the beeswax of thawing, and the capsule bottom of internal layer waterproof and oilproof is made
Shell；
And then will to wrap the mould of beeswax rapid in anti-oil reservoir colloidal sol, casing play colloidal sol, water conservation layer colloidal sol successively again 5)
Dip in and wrap up in, be required for drying 20 ~ 60 min of cooling in 25 ~ 35 DEG C, the environment of 35% ~ 55% humidity after having dipped in every time.
A kind of described special Capsules, it is characterised in that the model of capsule be selected from No. 00, No. 0, No. 1, No. 2, No. 3,4
Number, No. 5.
Described a kind of lyophilized garlic powder capsule, it is characterised in that capsule is transparent, opaque or coloured.
Beneficial effect
The present invention devises a kind of odorless and freezes garlic powder capsule product, freezes garlic powder capsule by odorless and garlic is special
Starch hollow capsule is constituted.The clathration of lyophilized garlic powder cyclodextrin effectively solves garlic smell and is pungent, after eating
Halitosis, and active ingredient is the problem of be lost in；And the starch specialized Capsules of garlic can then play moistureproof, isolation air, extension is protected
Effect of matter phase, and three-decker can make the Capsules have certain protection against the tide, the function of moisturizing in itself, make its machinery strong
The relatively stable holding of degree energy.It is all easy to use either as flavouring or food, quantitative effect is served, without
To prepare to waste time and energy, the application of garlic product is further expanded.
Brief description of the drawings
Fig. 2 is into Fig. 6, and Sample is that to freeze garlic powder capsule, I be that lyophilized garlic capsule I, II are lyophilized garlic glue to odorless
Capsule II, III are lyophilized garlic capsule III.
Fig. 1 odorlesses freeze garlic powder capsule structure schematic diagram.
Fig. 2 is the 0th under conditions of 25 DEG C, 75% humidity, the change of the gross mass of 1,2,3,5 days lyophilized garlic powder capsules.
Fig. 3 is the 0th under conditions of 25 DEG C, 75% humidity, the change of the water content of 1,2,3,5 days lyophilized garlic powders.
Fig. 4 is the 0th under conditions of 25 DEG C, 75% humidity, the modulus change of 1,2,3,5 days capsules.
Fig. 5 is the 0th under conditions of 45 DEG C, 25% humidity, the change of the gross mass of 1,2,3,5 days lyophilized garlic powder capsules.
Fig. 6 is the 0th under conditions of 50 DEG C, 50 Pa, the change of 1,2,3,5 days lyophilized garlic powder sulfur contents.
Embodiment：
Embodiment 1：
Odorless freezes garlic powder and is made by following steps：
1) select and small pieces, 3 kg of addition beta-schardinger dextrin, and 50 kg are cut into after the clean peelings of the kg of fresh garlic 100
95% ethanol carries out ultrasonically treated 30 min；
2) 30 min are centrifuged after ultrasound is finished under the conditions of 2000 rpm, are taken out after solid matter in 10 DEG C of vent cabinet
The min of precooling 40 is drained, then inserts in freezer and freezes 2 h, temperature is set in -35 DEG C；
3) drain and be transferred to after finishing in vacuum drying chamber, condenser temperature is adjusted to -40 DEG C in advance, be evacuated to 10 Pa,
Staged is carried out by 0.1 DEG C/min programming rate simultaneously and be heated to 50 DEG C, and keep 0.5 h；
4) the lyophilized solid matter finished is beaten into powder, adds 0.2 kg beta-schardinger dextrin and be well mixed, obtain odorless jelly
Dry garlic powder.
Embodiment 2：
Special hollow starch capsule is made by following steps：
1) 100 kg starch, 20 kg pregelatinized starch, 10 kg beta-schardinger dextrins, 0.5 kg glycerine, 0.5 kg OK a karaoke clubs are weighed
Glue, 0.1 kg sorbic acids are added in 350 kg purified waters and stirred, and are heated to 75 DEG C and are kept stirring for 1 h, then take out true
Sky removes most of bubble in colloidal sol, obtains anti-oil reservoir colloidal sol；
2) 100 kg starch, 10 kg pregelatinized starch, 0.5 kg glycerine, 0.5 kg carragheens are weighed, 0.3 kg knots are cold
Glue, 0.1 kg calcium lactates, 0.1 kg D-sorbites are added in 350 kg purified waters and stirred, and are heated to 75 DEG C of holdings and stir
1 h is mixed, the most of bubble removed in colloidal sol is then vacuumized, obtains casing play colloidal sol；
3) 100 kg starch, 15 kg pregelatinized starch, 25 kg beta-schardinger dextrins, 0.5 kg glycerine, 0.5 kg OK a karaoke clubs are weighed
Glue, 0.1 kg sodium lactates are added in 350 kg purified waters and stirred, and are heated to 75 DEG C and are kept stirring for 1 h, then take out true
Sky removes most of bubble in colloidal sol, obtains water conservation layer colloidal sol；
4) one layer of thin beeswax is first wrapped up on mould, anti-oil reservoir, casing play, water conservation layer are wrapped after cooling successively again, through cooling
The special special hollow starch capsule of lyophilized garlic is obtained by trimming, screening, after fit afterwards.
Embodiment 3：The preparation of lyophilized garlic powder capsule：The glue that the lyophilized garlic powder of embodiment 1 is fitted into embodiment 2
Capsule.
Comparative example 1：
Lyophilized garlic powder I is made by following steps：
1) select and the 95% of small pieces, 3 kg of addition starch, and 50 kg are cut into after the clean peelings of the kg of fresh garlic 100
Ethanol carries out ultrasonically treated 30 min；
2) 30 min are centrifuged after ultrasound is finished under the conditions of 2000 rpm, are taken out after solid matter in 10 DEG C of vent cabinet
The min of precooling 40 is drained, then inserts in freezer and freezes 2 h, temperature is set in -35 DEG C；
3) drain and be transferred to after finishing in vacuum drying chamber, condenser temperature is adjusted to -40 DEG C in advance, be evacuated to 10 Pa,
Staged is carried out by 0.1 DEG C/min programming rate simultaneously and be heated to 50 DEG C, and keep 0.5 h；
4) the lyophilized solid matter finished is beaten into powder, adds 0.2 kg starch and be well mixed, obtain lyophilized garlic powder
Ⅰ。
Comparative example 2：
Lyophilized garlic powder II is prepared according to method disclosed in example 2 in CN1155393 A, is made by following steps：
100 kilograms of fresh garlics are weighed, chooses and 83 kilograms of pending garlics is obtained after defect ware, cut base of a fruit peeling and eliminate
Coring, final to obtain 60 kilograms of garlic clove, garlic clove is once purged to be added 20 kilograms of water purification and carries out mashing processing, and makes slurries into viscous
Thick liquid is inserted stand-by in reactor.The aqueous solution is made in beta-schardinger dextrin, 80 DEG C or so is heated to and being stirred continuously makes it
Into saturated solution, cool down stand-by.10 kilograms of water saturation beta-schardinger dextrins are added gradually under agitation to fill the anti-of garlic slurry
Answer in kettle, control was added in 20~30 minutes, and continued stirring 5~8 hours (the specific time is depending on mixing speed), so
Material is taken out afterwards to insert in freeze box, is first cooled to 3~5 DEG C in advance, then is cooled to less than -30 DEG C, then freeze box is sent into freezing vacuum
Hothouse, is dried to solid matter of the water content less than 8% through 7~10 hours vacuum sublimation to materials and obtains product and frozen
Dry garlic powder II.
Comparative example 3：
Plain hollow starch capsule is made by following steps：
1) 100 kg starch, 10 kg pregelatinized starch, 0.5 kg glycerine, 0.5 kg carragheens, 0.3 kg gellan gums are weighed
It is added in 350 kg purified waters and stirs, and be heated to 75 DEG C and be kept stirring for 1 h, then vacuumizes big in removing colloidal sol
Part bubble, obtains colloidal sol；
2) dipped in by mould and wrap up in shaping, obtain plain hollow starch capsule by trimming, screening, after fit after cooling.
Test example 1：
The stability test that odorless freezes garlic powder capsule is as follows：
1) odorless in embodiment 1 is freezed into the special hollow shallow lake that garlic powder is fitted into embodiment 2 by automatic filling machine
In powder capsule, obtain odorless and freeze garlic powder capsule.
2) capsule is placed in the climatic chamber that temperature is 25 DEG C, humidity is 75%, the 0th, sampling in 1,2,3,5 days
Survey its gross weight, lyophilized garlic powder water content, capsule modulus change.
3) capsule is placed in the climatic chamber that temperature is 45 DEG C, humidity is 25%, the 0th, sampling in 1,2,3,5 days
Survey its gross weight.
4) capsule is placed in vacuum drying oven, vacuumized under the conditions of 50 DEG C, 50 Pa, the 0th, 1,2,3,5 days
Determine the change of lyophilized garlic powder sulfur content.
Test example 2：
The stability test of lyophilized garlic powder capsule I is as follows：
1) odorless in embodiment 1 is freezed into the plain hollow shallow lake that garlic powder is fitted into comparative example 3 by automatic filling machine
In powder capsule, lyophilized garlic powder capsule I is obtained.
2) capsule is placed in the climatic chamber that temperature is 25 DEG C, humidity is 75%, the 0th, sampling in 1,2,3,5 days
Survey its gross weight, lyophilized garlic powder water content, capsule modulus change.
3) capsule is placed in the climatic chamber that temperature is 45 DEG C, humidity is 25%, the 0th, sampling in 1,2,3,5 days
Survey its gross weight.
4) capsule is placed in vacuum drying oven, vacuumized under the conditions of 50 DEG C, 50 Pa, the 0th, 1,2,3,5 days
Determine the change of lyophilized garlic powder sulfur content.
Test example 3：
The stability test of lyophilized garlic powder capsule II is as follows：
1) the plain hollow amylan for being fitted into the lyophilized garlic powder I in comparative example 1 in comparative example 3 by automatic filling machine
It is intracapsular, obtain lyophilized garlic powder capsule II.
2) capsule is placed in the climatic chamber that temperature is 25 DEG C, humidity is 75%, the 0th, sampling in 1,2,3,5 days
Survey its gross weight, lyophilized garlic powder water content, capsule modulus change.
3) capsule is placed in the climatic chamber that temperature is 45 DEG C, humidity is 25%, the 0th, sampling in 1,2,3,5 days
Survey its gross weight.
4) capsule is placed in vacuum drying oven, vacuumized under the conditions of 50 DEG C, 50 Pa, the 0th, 1,2,3,5 days
Determine the change of lyophilized garlic powder sulfur content.
Test example 4：
The stability test of lyophilized garlic powder capsule III is as follows：
5) the plain hollow starch for being fitted into the lyophilized garlic powder II in comparative example 2 in comparative example 3 by automatic filling machine
In capsule, lyophilized garlic powder capsule III is obtained.
6) capsule is placed in the climatic chamber that temperature is 25 DEG C, humidity is 75%, the 0th, sampling in 1,2,3,5 days
Survey its gross weight, lyophilized garlic powder water content, capsule modulus change.
7) capsule is placed in the climatic chamber that temperature is 45 DEG C, humidity is 25%, the 0th, sampling in 1,2,3,5 days
Survey its gross weight.
8) capsule is placed in vacuum drying oven, vacuumized under the conditions of 50 DEG C, 50 Pa, the 0th, 1,2,3,5 days
Determine the change of lyophilized garlic powder sulfur content.
Interpretation of result
It can be seen from Fig. 2, Fig. 3 in high humidity environment, the odorless in embodiment 3 freezes garlic powder capsule than other
Lyophilized garlic powder capsule moisture protection in comparative example is stronger, and can cause certain to the moisture absorption phenomenon of garlic powder in capsule
Hysteresis effect；Modulus change in Fig. 4 also illustrates the capsule still certain mechanical strength in wet environment.By Fig. 5
As can be seen that under high temperature drying environment, the odorless in embodiment 3, which freezes garlic powder capsule and compared with other comparative examples, to be possessed
More excellent performance of keeping humidity；
And can learn that this odorless freezes garlic powder capsule and can wrapped very well containing the big of a large amount of element sulphurs by Fig. 6
Allicin and galic essential oil isoreactivity composition, while holding nutrition is not lost in, moreover it is possible to play the effect of deodorization.
Claims (10)
1. a kind of odorless freezes garlic powder capsule, it is characterised in that freezes garlic powder by a kind of odorless and loads a kind of Capsules
In be made, the Capsules is made up of interior, domestic and abroad three-decker, respectively the anti-oil reservoir of internal layer, the casing play in middle level, outside
The water conservation layer of layer；
Wherein odorless freezes garlic powder and is prepared from by following steps：
1) small pieces are cut into after selecting the clean peeling of fresh garlic, the cyclodextrin of garlic quality 1%~5%, and garlic matter is added
75%~95% ethanol of amount 20%~120% carries out ultrasonically treated 10~120min；
2) 5~20min is centrifuged after ultrasound is finished under the conditions of 1000~3000rpm, takes out logical at 5~20 DEG C after solid matter
20~60min of precooling is drained in wind cabinet, 1~3h of freezing in freezer is then inserted, temperature is set in -40~-20 DEG C；
3) drain and be transferred to after finishing in vacuum drying chamber, condenser temperature is adjusted to -50~-30 DEG C in advance, it is evacuated to 5~
50Pa, while carrying out staged by 0.1~1 DEG C/min programming rate is heated to 30~60 DEG C, and keeps 0.5~1h；
4) the lyophilized solid matter finished is beaten into powder, and how many according to the presence or absence of grease, as one sees fit addition powder quality 0.1%~
1% cyclodextrin is simultaneously well mixed, stand-by.
2. odorless according to claim 1 freezes garlic powder capsule, it is characterised in that the main material of Capsules include with
Lower one or more：Starch, pregelatinized starch, hydroxypropul starch, gelatin, hydroxypropyl methylcellulose, pulullan polysaccharide, marine alga are more
Sugar.
3. odorless according to claim 1 freezes garlic powder capsule, it is characterised in that the grease proofing layer material of internal layer include with
Under one or more：Starch, pregelatinized starch, glycerine, carragheen, beeswax, cyclodextrin, potassium lactate.
4. odorless according to claim 1 freezes garlic powder capsule, it is characterised in that the skeleton layer material in middle level include with
Under one or more：Starch, pregelatinized starch, glycerine, gellan gum, carragheen, D-sorbite.
5. odorless according to claim 1 freezes garlic powder capsule, it is characterised in that the water conservation layer material of outer layer include with
Under one or more：Starch, pregelatinized starch, glycerine, sodium lactate, Calcium Ascorbate, cyclodextrin.
6. odorless according to claim 1 freezes garlic powder capsule, it is characterised in that the model of capsule be selected from No. 00,0
Number, No. 1, No. 2, No. 3, No. 4, No. 5.
7. odorless according to claim 1 freezes garlic powder capsule, it is characterised in that capsule is transparent, opaque or had
Color.
8. odorless according to claim 1 freezes garlic powder capsule, it is characterised in that the anti-oil reservoir includes following weight
Part composition：30-200 parts of starch, 5~60 parts of pregelatinized starch, 5~15 parts of beta-schardinger dextrins, 0.5~1 part of glycerine, 0.5~1 part of card
Draw glue, 0.1~0.5 part of sorbic acid.
9. odorless according to claim 1 freezes garlic powder capsule, it is characterised in that the casing play includes following weight
Part composition：30-200 parts of starch, 10~60 parts of pregelatinized starch, 0.5~5 part of glycerine, 0.5~5 part of carragheen, 0.5~5 part of knot
Cold glue, 0.1~1 part of calcium lactate, 0.1~1 part of D-sorbite.
10. odorless according to claim 1 freezes garlic powder capsule, it is characterised in that the water conservation layer is comprising following heavy
Measure part composition：30-200 parts of starch, 10~60 parts of pregelatinized starch, 5~60 parts of beta-schardinger dextrins, 0.5~5 part of glycerine, 0.5~5
Part carragheen, 0.1~2 part of sodium lactate.
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| CN105995705B (en) * | 2016-05-24 | 2019-08-02 | 江苏大学 | A kind of environmentally protective preparation method of 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 |
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|---|---|---|---|---|
| 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 |
Family Cites Families (1)
| 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 |
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2015
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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