CN106819963A - One kind protection alliin, allinnase（Allinase）The method of active component - Google Patents
One kind protection alliin, allinnase（Allinase）The method of active component Download PDFInfo
- Publication number
- CN106819963A CN106819963A CN201611120040.5A CN201611120040A CN106819963A CN 106819963 A CN106819963 A CN 106819963A CN 201611120040 A CN201611120040 A CN 201611120040A CN 106819963 A CN106819963 A CN 106819963A
- Authority
- CN
- China
- Prior art keywords
- garlic
- alliin
- allinase
- cleaning
- sterilization
- 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.)
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- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 title claims abstract description 22
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 title claims abstract description 22
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 title claims abstract description 22
- 235000015295 alliin Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 43
- 235000004611 garlic Nutrition 0.000 claims abstract description 43
- 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 33
- 238000004140 cleaning Methods 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 230000000694 effects Effects 0.000 claims abstract description 11
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 8
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
- 229940046240 glucomannan Drugs 0.000 claims abstract description 8
- 230000018044 dehydration Effects 0.000 claims abstract description 6
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 6
- 238000007605 air drying Methods 0.000 claims abstract description 5
- 229940029982 garlic powder Drugs 0.000 claims abstract description 5
- 239000000126 substance Substances 0.000 claims abstract description 5
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract description 3
- 239000000645 desinfectant Substances 0.000 claims abstract description 3
- 239000003223 protective agent Substances 0.000 claims abstract description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 12
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 11
- 235000010081 allicin Nutrition 0.000 claims description 11
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 9
- 210000004027 cell Anatomy 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000004480 active ingredient Substances 0.000 claims description 2
- 210000000805 cytoplasm Anatomy 0.000 claims description 2
- 239000002981 blocking agent Substances 0.000 claims 1
- 230000002000 scavenging effect Effects 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 12
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 abstract description 11
- 235000010485 konjac Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 abstract 1
- 230000003559 chemosterilizing effect Effects 0.000 abstract 1
- 238000005265 energy consumption Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000003206 sterilizing agent Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 239000002689 soil Substances 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000021393 food security Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229920005615 natural polymer Polymers 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000004506 ultrasonic cleaning Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000008131 herbal destillate Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 238000006385 ozonation reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The present invention is a kind of protection alliin, allinnase（Allinase）The method of active component, its technological process is：By garlic-splitting-and, decortication, ultrasonic wave cleaning, ozone sterilization, cut into slices in 0.1 ~ 5% citric acid and konjak portuguese gansu polyose sugar juice after, dehydration, garlic pieces or garlic powder are dried to through heated-air drying or low-temperature microwave again, alliin content is not less than 2.2%, garlic activity ratio 80 ~ 900.It is of the invention that cleaning, sterilization, sterilization have been carried out to garlic using ultrasonic wave cleaning, ozone sterilization technology, instead of traditional chemosterilant（Such as sodium hypochlorite）, reduce residual of the harmful chemicals disinfectant in garlic pieces or garlic powder.And the citric acid and konjaku glucomannan of use 0.1% ~ 5% are used as alliin and the protective agent of allinase; effectively alliin and allinase in garlic slicing processes is solved to chemically react; alliin is changed into the problem of other sulfide, make it that really there is application value；Whole production technology uses state-of-the-art technological means, reach clean, the demand of industrial production of low energy consumption.
Description
Technical field
Field is utilized the present invention relates to Food and hygienical food, more particularly to a kind of protection alliin, allinnase（Garlic
Enzyme）The method of active component.
Background technology
Garlic（Aliium Sativm）It is the bulb of Liliaceae allium raw garlic, is that a kind of main medicine-food two-purpose is planted
Thing, is described as " natural medicinal plant gold ".Research shows that garlic has sterilized, antiviral, reducing blood lipid, antithrombotic, resists and swell
The multiple efficacies such as knurl, regulation human immunity.Therefore the research to the active component of garlic turns into the focus studied for many years both at home and abroad.
Alliin is one of primary bioactivity material in garlic, is unique non-protein class sulfur-containing amino acid in garlic, dry in garlic
Content 0.6%-2% in material.Allinnase is a kind of endogenous enzymes being present in garlic, is a kind of homogeneous dimer sugar egg
In vain, the 10-20% of soluble protein in garlic is accounted for.
Alliin and allinase are in the different parts of Garlic cell, during alliin is present in cytoplasm in the form of the stabilization,
And allinase is then present in Cell vacuoles, when garlic is acted on by external force, cell is destroyed, and allinase is contacted with alliin, and enzyme occurs
Solution reaction, generates allicin, and allicin generates Allicin, i.e. allicin in the case where enzyme is further acted on；Allicin is only
Produce the final active ingredient product of above-mentioned effect.And allicin, Allicin（Allicin）It is moment product, is nothing in normality
What method was present.Alliin and allinase are less than in the state of 8% in moisture content, mutually stabilization and Fails To Respond, after someone is edible,
Digested in the presence of human body stomach reclaimed water, allicin is absorbed rapidly by stomach and just has stronger effect.Here it is garlic oil and people
Garlic is eaten for a long time and can not obtain and effect reason.Using chemical method by its single separation, do not possess commercial Application, two
It is exactly two common material compositions that person separates, and does not possess garlic medical treatment and health value at all.
Konjaku glucomannan is（KGM）A kind of natural polymer heteroglycan, with excellent hydrophily, gelation, reversible
Property, emulsibility, filming function and thickening power.Present KGM has turned into important food additives and health food.Natural polymer
Sub- KGM hydrosols film forming under proper condition, can as edibility and the membrane material of Natural Degradation, be widely used in food, medicine,
The field such as agricultural and chemical industry.The film forming of KGM has been obtained for being widely applied in food, especially in fruit freshness preserving side
Face.KGM is dissolved in water and forms gelatinous solution, and viscosity is high, stability and good film-forming property, is suitable as the matrix of coating-film fresh-keeping, together
When SKGM also there is the ability of Restrain browning and growth of microorganism.
At present, conventional vegetable washing method has clear water to soak, chemical reagent soaks etc..Clear water dip operation is simple, no
Fruits and vegetables can be polluted, but cleaning performance is general, and some nutritional ingredients can be lost；Chemical reagent immersion effect is excellent
In clear water immersion, but have reagent residual, it is impossible to ensure the security of food.Ultrasonic cleaning technology is using ultrasonic wave
Cavitation effect is theoretical, in the attachment of vegetable surface is incorporated water rapidly, so as to reach the purpose of clean vegetables.
With continuing to develop for science and technology, in order to meet modern to the food security of food, steady quality, do not attach
Plus the requirement of agent, in the world some new non-thermal sterilization technologies arise at the historic moment.Ozone sterilization technology is exactly to develop in recent years
Come a kind of sterilization technology, with sterilizing ability it is strong, speed is fast, scope is wide, security is good, simple to operate, production cost is low
Prominent the characteristics of, have become a key technology of food security technology.
In April, 1997 U.S.'s food and Drug Administration（FDA）A straight grip ozone is have modified to be limited as " food additives "
The regulation that system is used, it is allowed to processed using ozone in food processing, storage by need not applying；FDA is arranged again within 2001
Enter the additive range that directly can be contacted with food, this is the milestone of ozone sterilization, for foods processing technique progress and
The raising of food quality plays the role of great.
The content of the invention
The invention provides a kind of alliin of protection in process of production, allinnase（Allinase）The method of active component.
The garlic pieces or garlic powder that the method is produced are with garlic as raw material, through undue valve, decortication, ultrasonic wave cleaning, ozonization, section
（0.1 ~ 5% citric acid and konjaku glucomannan protection liquid）, dehydration, drying, gained garlic pieces or garlic powder are not less than containing alliin
2.2%, allinase specific activity 80 ~ 900.
The present invention uses ultrasonic cleaning technology, effectively remove soil, pathogenic microorganism that garlic surface carries and
Worm's ovum etc., realizes quick, water saving, pollution-free washing.
The present invention uses ozone sterilization technology, and the micro organism quantity for adhering to garlic has 105~107Individual/g, is reduced to 1/100
~ 1/1000, instead of traditional chemical disinfectant（Such as sodium hypochlorite）, improve the security of food.
The technological process of the method is：After garlic-splitting-and, decortication, carry out stirring cleaning into first paragraph rinse bath, pass through
Lifting is delivered in second segment rinse bath, opens ultrasonic wave cleaning, and frequency is 20 ~ 80KHz, and power is 0.3 ~ 200W, during cleaning
Between 10 minutes ~ 30. minutes, 20 ~ 30 DEG C of temperature, then lifted and be delivered in the 3rd section of rinse bath is passed through ozone sterilization, net garlic rice warp
After microtome, into there being protective agent（0.1 ~ 5% citric acid and konjaku glucomannan）In rinse bath, conveyed by being lifted
Into centrifuge, surface water is sloughed, into air drier or low-temperature microwave drying machine, dried.The temperature of heated-air drying is
50 ~ 60 DEG C, the time is 120 minutes.2200 ~ the 3200MHz of frequency of microwave drying, the time is 20 ~ 180 minutes, and temperature is 50 ~ 60
DEG C, 0.08 ~ 0.09MPa of vacuum.
Specific embodiment of the invention is elaborated below in conjunction with actual conditions.
Embodiment 1
100 kilograms of fresh garlic is taken, after point valve, decortication, in conveying hoisting to first paragraph rinse bath, cleaning is stirred, surface is removed
Soil after, boosted to deliver into second segment rinse bath, unlatching ultrasonic frequency is 20kHz, power is 0.3W, temperature 20
DEG C, after cleaning 10 minutes, lifting again is delivered in the 3rd section of rinse bath, opens ozone generator, carries out sterilization, 10 minutes
Afterwards, the sliced machine section of garlic rice for cleaning up, into the cleaning equipped with 0.2% citric acid and 0.1% konjak portuguese gansu polyose sugar liquors
In groove, it is delivered in centrifuge by lifting, air drier drying is carried out after dehydration, temperature is 50 DEG C, and the time is 120 points
Clock.Obtain 14.2 kilograms of product, alliin content 2.3%, garlic activity ratio 100 ~ 200.
Embodiment 2
100 kilograms of fresh garlic is taken, after point valve, decortication, in conveying hoisting to first paragraph rinse bath, cleaning is stirred, surface is removed
Soil after, boosted to deliver into second segment rinse bath, unlatching ultrasonic frequency is 40kHz, power is 50W, and temperature is
25 DEG C, after cleaning 8 minutes, lifting again is delivered in the 3rd section of rinse bath, opens ozone generator, carries out sterilization, 10 minutes
Afterwards, the sliced machine section of garlic rice for cleaning up, into the cleaning equipped with 0.5% citric acid and 0.2% konjak portuguese gansu polyose sugar liquors
In groove, it is delivered in centrifuge by lifting, air drier drying is carried out after dehydration, temperature is 55 DEG C, and the time is 120 points
Clock.Obtain 14.5 kilograms of product, alliin content 2.4%, garlic activity ratio 150 ~ 220.
Embodiment 3
100 kilograms of fresh garlic is taken, after point valve, decortication, in conveying hoisting to first paragraph rinse bath, cleaning is stirred, surface is removed
Soil after, boosted to deliver into second segment rinse bath, unlatching ultrasonic frequency is 50kHz, power is 180W, and temperature is
30 DEG C, after cleaning 5 minutes, lifting again is delivered in the 3rd section of rinse bath, opens ozone generator, carries out sterilization, 10 minutes
Afterwards, the sliced machine section of garlic rice for cleaning up, into the cleaning equipped with 0.8% citric acid and 0.1% konjak portuguese gansu polyose sugar liquors
In groove, it is delivered in centrifuge by lifting, low-temperature microwave drying machine drying, 2200 ~ 3200MHz of frequency, temperature is carried out after dehydration
It is 50 DEG C to spend, and the time is 150 minutes.Obtain 14.8 kilograms of product, alliin content 2.7%, garlic activity ratio 130 ~ 250.
Claims (4)
1. it is a kind of to protect alliin, allinnase（Allinase）The method of active component, it is characterised in that by garlic-splitting-and, decortication
Afterwards, by after ultrasonic wave-ozone linkage cleaning and sterilization, being cut into slices in the protection liquid of 0.1 ~ 5% citric acid and konjaku glucomannan,
Dehydration, then heated-air drying or low-temperature microwave drying are carried out, can obtain alliin content and be not less than 2.2%, garlic activity ratio 80 ~ 900
Different size and purposes garlic pieces or garlic powder.
2. the ultrasonic wave as described in claim 1-ozone linkage cleaning and sterilization, it is characterised in that：Ultrasonic wave cleaning frequency be
20 ~ 80KHz, power is 0.3 ~ 200W, scavenging period 10 minutes ~ 30. minutes, 20 ~ 30 DEG C of temperature, the linkage of ultrasonic wave-ozone
Cleaning and sterilization, thoroughly instead of traditional chemical disinfectant（Such as sodium hypochlorite）Residual in food.
3. the garlic as described in claim 1 is cut into slices under the protection of 0.1 ~ 5% citric acid and konjaku glucomannan, and it is special
Levy and be：Garlic active ingredient is alliin and allinase, and they are respectively present in the cytoplasm and cell liquid of garlic, work as garlic
After breaking-wall cell, the two contacts with each other, and reacts rapidly, produces allicin, and further reaction is that garlic is newly plain, i.e. allicin,
With 0.1 ~ 5% citric acid and konjaku glucomannan as protective agent, konjaku glucomannan can form one layer of protection in garlic pieces
Film, used as the blocking agent for reflecting, both citric acid act synergistically, and has been effectively blocked alliin and allinase after Garlic cell broken wall
Reaction.
4. the heated-air drying or low-temperature microwave as described in claim 1 are caught up with, it is characterised in that the frequency of microwave drying be 2200 ~
3200MHz, the time is 20 ~ 180 minutes, and temperature is 50 ~ 60 DEG C, 0.08 ~ 0.09Mpa of vacuum；The temperature of heated-air drying be 50 ~
60 DEG C, the time is 120 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611120040.5A CN106819963A (en) | 2016-12-08 | 2016-12-08 | One kind protection alliin, allinnase（Allinase）The method of active component |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611120040.5A CN106819963A (en) | 2016-12-08 | 2016-12-08 | One kind protection alliin, allinnase（Allinase）The method of active component |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819963A true CN106819963A (en) | 2017-06-13 |
Family
ID=59139869
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611120040.5A Pending CN106819963A (en) | 2016-12-08 | 2016-12-08 | One kind protection alliin, allinnase（Allinase）The method of active component |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819963A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108523050A (en) * | 2018-04-25 | 2018-09-14 | 成都菊乐科技发展有限公司 | A kind of production technology of high-quality garlic powder |
| CN111773159A (en) * | 2019-04-04 | 2020-10-16 | 陈伟宏 | Garlic extract and its preparation method |
| CN112516156A (en) * | 2020-11-02 | 2021-03-19 | 江苏泰德医药有限公司 | Product for inhibiting virus, preparation method and application |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108523050A (en) * | 2018-04-25 | 2018-09-14 | 成都菊乐科技发展有限公司 | A kind of production technology of high-quality garlic powder |
| CN111773159A (en) * | 2019-04-04 | 2020-10-16 | 陈伟宏 | Garlic extract and its preparation method |
| CN112516156A (en) * | 2020-11-02 | 2021-03-19 | 江苏泰德医药有限公司 | Product for inhibiting virus, preparation method and application |
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Application publication date: 20170613 |