CN105982066A - Nanometer-grade freeze-dried garlic powder - Google Patents
Nanometer-grade freeze-dried garlic powder Download PDFInfo
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- CN105982066A CN105982066A CN201510095544.5A CN201510095544A CN105982066A CN 105982066 A CN105982066 A CN 105982066A CN 201510095544 A CN201510095544 A CN 201510095544A CN 105982066 A CN105982066 A CN 105982066A
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- garlic
- freeze
- hours
- supernatant liquid
- nanometer
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- 229940029982 garlic powder Drugs 0.000 title abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 53
- 235000004611 garlic Nutrition 0.000 claims abstract description 52
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 239000006228 supernatant Substances 0.000 claims abstract description 6
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims abstract description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000018417 cysteine Nutrition 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims description 8
- 238000004332 deodorization Methods 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 230000001877 deodorizing effect Effects 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 229910000366 copper(II) sulfate Inorganic materials 0.000 abstract 1
- 230000010355 oscillation Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 239000011368 organic material Substances 0.000 description 6
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 4
- 235000010081 allicin Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 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
- 235000015295 alliin Nutrition 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 241001116389 Aloe Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000557833 Hua gabonii Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000003736 gastrointestinal content Anatomy 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- -1 matter Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000003039 volatile agent 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
Abstract
The invention discloses nanometer-grade freeze-dried garlic powder prepared by the following steps: removing peels and stems from selected garlic; soaking the garlic without the peels and the stems with a solution comprising 0.1-0.5% of cysteine, 0.1-0.5% of cupric sulfate and 3-8% of sodium chloride, of which the pH value is 4.0, at 3 DEG C for 60-120 hours so as to deodorize the garlic; in percentage by weight, adding 20-30% of a 0.2% citric acid solution into the deodorized garlic, pulping the mixture, and finely grinding the garlic pulp by using a colloid mill; pressurizing the finely grinded garlic pulp by using a high-pressure pump until the pressure is 1600-2000kg/cm<2>; flowing the pressurized garlic pulp at a high speed of 250-350m/second into an oscillation channel of a ultrasonic collider so as to further crush, disperse, emulsify and extract the garlic particles at a working frequency of 0.5-1.5MHz; carrying out settling in a sealed jar for 24 hours; drawing the supernatant liquid, quickly freezing the drawn supernatant liquid by using a vacuum freeze-drying machine until the temperature of the quick-frozen liquid is 55 DEG C below zero to 65 DEG C below zero; and freezing the quick-frozen liquid under the condition of a vacuum degree of 130-140pa for 12 hours, so that the freeze-dried garlic powder of which the particular size is 30-70 nanometers is prepared.
Description
First, technical field:
The present invention relates to aloe, garlic a kind of anti-ageing healthcare oral liquid that auxiliary material compounds in addition.
2nd, background technology:
Garlic is the phosphorus stem of Liliaceae allium garlic, is exactly the good merchantable brand of China's health-care flavouring since ancient times, and garlic is except containing albumen
Outside the conventional nutrient compositions such as matter, fat, carbohydrate matter, vitamin, mineral matter, possibly together with alliin, allicin,
The biological activity such as Allicin, SOD, it is that the content of SOD content in all natural plants is the abundantest, up to
1600IU/100g.Recent domestic research shows that garlic can prevent and treat coronary heart disease, reduce blood fat, the nitrite reducing in stomach
Content, thus reach antineoplastic effect, garlic Aqueous extracts has removing O2The effect of free radical, can anti-lipid peroxidation react,
There is anti-aging effects.Multiple coccuses, bacillus, mould, fungi etc. are had and significantly press down by garlic plant broad-spectrum antibiotic especially
Bacterium and killing action, garlic also has the work(such as raising body immune function, hypoglycemic, promotion intestines gastric secretion helps digest in addition
Can, therefore, human body can be played good health-care effect by garlic.
With improving constantly of living standards of the people, the people in the urgent need to high-quality health treatment, due to garlic have special
Stink, special southerner cannot accept, and the present invention will use nonmetallic organic material nanometer technology by its nanometer after garlic deodorizing,
And use freeze-drying to be dried, maintain the complete characteristic of garlic.
3rd, content of the invention:
Garlic contains originally stable alliin, due to the catalytic action of the garlic ammonia enzyme by discharging from cell in process,
Garlic ammonia enzyme can be transformed into allicin, and allicin is extremely easy in decomposition again and generates the volatile compound with strong garlic odour taste, such as methyl-prop
Alkene, trisulfide etc. thus affect local flavor, so produce high-quality garlic product must deodorizing, but current deodorization way alcohol is molten
Although liquid infusion method and high temperature go out, enzyme process is feasible, but high to SOD and other active material destructive rates, and this technique had both used one
Can remove garlic stink is conducive to again the mixed solution infusion method of SOD vital preservation to remove garlic odour, uses nonmetallic organic material to receive
Rice technique carries out nanometer, and the specific surface area of garlic powder is greatly improved, and improves absorptivity, and uses advanced freeze-drying,
Maintain all active matters of garlic, thus improve the medical value of garlic.
Preparation method
1st, high-quality garlic gone to allowance for bark and obstruct, with clear water clean, be placed on cysteine containing 0.1-0.5%, 0.1-0.5% copper sulphate,
3-8% sodium chloride, pH value are in the aqueous solution of 4.0, soak 60-120h and carry out deodorization at 3 DEG C, and the Semen Bulbus Allii after deodorization adds
The citric acid solution of the 0.2% of weight 20-30% is pulled an oar together, garlic slurry is sent into colloid mill fine grinding and obtains odorless garlic slurry.
2nd, garlic slurry high-pressure pump is forced into 1600-2000kg/cm2, enter ultrasonic with the high velocity stream of speed per hour 250-350m/sec
Ripple collider vibrates passage, by garlic particle fragmentation, dispersion, emulsification, extraction under 0.5-1.5MHz operating frequency, loads storage
Standing 24 hours in tank, extraction supernatant liquid is stand-by.
3rd, the garlic juice of extraction is had to go to the toilet at vacuum freeze drier freeze to-55～-65 DEG C, in the condition of vacuum 130-140pa
Under, freezing 12 hours, obtain the garlic powder in 30-70 nanometer for the particle diameter.
4th, detailed description of the invention:
Embodiment one
1st, select high-quality garlic peeling go stalk, with clear water clean after, with 0.1% cysteine, 0.2% copper sulphate, 5% sodium chloride,
PH value is the solution of 4.0, soaks 80-100h and carry out deodorization at 3 DEG C, and the Semen Bulbus Allii after deodorization adds the 0.2% of weight 25%
Citric acid solution is pulled an oar together, and the garlic slurry after making beating is again with colloid mill fine grinding one time.
2nd, garlic slurry high-pressure pump is forced into 1800kg/cm2, enter ultrasonic wave collider with the high velocity stream of speed per hour 300m/sec
Garlic is starched particle fragmentation, dispersion, emulsification, extraction under 1MHz operating frequency by vibration passage, and the garlic slurry after head-on collision is put
Standing 24 hours in hermetically sealed can, extraction supernatant liquid is stand-by.
3rd, the clarified solution of extraction is had to go to the toilet at vacuum freeze drier freeze to-60 DEG C, under conditions of vacuum 133pa, freezing
12 hours, obtain the garlic freezing dry powder at 30-70 guiding principle rice for the particle diameter.
The nanoscale garlic freezing dry powder using the present invention to produce not only is stripped of the peculiar smell of garlic but also saves to greatest extent in garlic
The activity of natural SOD, simultaneously because particle diameter reaches 30-70 nanometer, its specific surface area expands tens thousand of times, has highlighted little molecule effect
Should, accelerate human body absorbability, reduce usage amount, improve drug effect, be further deep processing provide the foundation.
Detection method
1st, estimate: estimating nonmetallic organic material solution with practical experience, original solution is light brown, after ultrasonic grind,
Sealing precipitation through 24 hours, its clarified solution is water white transparency, and has blue light to flash, and has i.e. reached nanoscale.
2nd, instrument detection: use H-700 type transmission electron microscope, and according to JY/T011-1996 " transmission electron microscope
Method general rule " microscopic appearance is carried out to nonmetallic organic material freeze-dried powder and granularity is tested.
First pulled out by particle in nonmetallic organic material freeze-dried powder reducing solution for the Special silk screen, put into transmission electron microscope thing
On mirror, subsequently microscope is transferred to 5.5 ten thousand times, and 1: 1 pattern photo after random uptake amplification, calculate granularity by method general rule
Scope, maximum and minimum grain size and average grain diameter, its particle diameter is just lyophilized for the nonmetallic organic material of nanoscale within 100 nanometers
Powder.
Claims (5)
1. nanoscale garlic freeze dried powder with garlic deodorizing, garlic pulverize, ultrasonic wave head-on collision, vacuum freeze drying and complete.
2. according to right 1 garlic selected after at 0.1-0.5% cysteine, 0.1-0.5% copper sulphate, 3-8% sodium chloride, pH value be
In the solution of 4.0, at 3 DEG C, soak 60-120h complete deodorization.
3. according to right 1 garlic add after deodorization garlic weight 20-30% 0.2% citric acid solution pull an oar together, then use colloid
Levigate mill.
4. it is forced into 1600-2000kg/cm according to right 1 garlic slurry high-pressure pump2, enter with the high velocity stream of speed per hour 250-350m/sec
Ultrasonic wave collider vibrates passage, by garlic particle fragmentation, dispersion, emulsification, extraction under 0.5-1.5MHz operating frequency,
Stand 24 hours in hermetically sealed can, extract supernatant liquid.
5. the supernatant liquid vacuum freeze drier extracting according to right 1 is had to go to the toilet and is frozen to-55～-65 DEG C, in vacuum 130-140pa
Under conditions of, freezing 12 hours, obtain the garlic freeze-dried powder in 30-70 nanometer for the particle diameter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510095544.5A CN105982066A (en) | 2015-03-01 | 2015-03-01 | Nanometer-grade freeze-dried garlic powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510095544.5A CN105982066A (en) | 2015-03-01 | 2015-03-01 | Nanometer-grade freeze-dried garlic powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982066A true CN105982066A (en) | 2016-10-05 |
Family
ID=57038345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510095544.5A Withdrawn CN105982066A (en) | 2015-03-01 | 2015-03-01 | Nanometer-grade freeze-dried garlic powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982066A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144634A (en) * | 1995-09-07 | 1997-03-12 | 湖南长沙龙马天然保健品有限公司 | Garlic extract oral liquid and its preparation method |
| CN1352891A (en) * | 2000-11-06 | 2002-06-12 | 米鹤都 | Ultramicro emulsion process for soybean milk and its product |
| CN1565517A (en) * | 2003-06-09 | 2005-01-19 | 尤孝本 | Preparing method of nanometer level high purity freeze dried powder of aloe and its preparation |
-
2015
- 2015-03-01 CN CN201510095544.5A patent/CN105982066A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144634A (en) * | 1995-09-07 | 1997-03-12 | 湖南长沙龙马天然保健品有限公司 | Garlic extract oral liquid and its preparation method |
| CN1352891A (en) * | 2000-11-06 | 2002-06-12 | 米鹤都 | Ultramicro emulsion process for soybean milk and its product |
| CN1565517A (en) * | 2003-06-09 | 2005-01-19 | 尤孝本 | Preparing method of nanometer level high purity freeze dried powder of aloe and its preparation |
Non-Patent Citations (1)
| Title |
|---|
| 李书国: "《保健食品加工工艺与配方》", 30 April 2001, 科学技术文献出版社 * |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161005 |