CN109692143A - Toothpaste with black garlic extract - Google Patents
Toothpaste with black garlic extract Download PDFInfo
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- CN109692143A CN109692143A CN201910068115.7A CN201910068115A CN109692143A CN 109692143 A CN109692143 A CN 109692143A CN 201910068115 A CN201910068115 A CN 201910068115A CN 109692143 A CN109692143 A CN 109692143A
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- black garlic
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/02—Local antiseptics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/04—Antibacterial agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
Abstract
The present invention provides a kind of toothpaste with black garlic extract, and it includes the raw material components for having following weight percent meter: the black garlic element slurries 10%~20% extracted from the maturation black garlic after fermentation, aloe vera extract 5%, mint extract 1%, cellulose gum 1%, sodium benzoate 0.5%, edible essence 0.5%, xylitol 2%, sorbierite 15%, hydrated silica 2%, laruyl alcohol sodium sulfovinate 0.5%, polyethylene glycol-400 0.5%, surplus are purified water.
Description
Technical field
The present invention relates to a kind of toothpaste, and in particular to a kind of toothpaste with black garlic extract.
Background technique
The oral health of modern mainly has seven big problems comprising saprodontia, dental calculus, plaque, bleeding gums, dentine
Sensitivity, tooth is not pure white, halitosis.The main reason for causing halitosis is due to caused by intraoral bacterium.When people feed
The secretion such as the intracavitary remaining swill of deutostoma, mucus and phlegm can make bacteria breed, generate rancid smell after fermented；
And the yellow tongue fur of saprodontia, periodontosis and tongue surface attachment equally can also be such that intraoral bacterium greatly increases, Jin Eryin
Play halitosis.Toothpaste is a kind of common teeth cleaning product, and toothpaste and toothbrush are used for the remaining substance of teeth surfaces together,
Keep oral cavity refreshing.Current toothpaste most on the market can only be by the film and bacterial plaque of friction removal dental surface, and nothing
Method inhibits intraoral bacterium, therefore many people are not although still can be removed halitosis after brushing teeth.
Uncooked garlic contains the bioactive substances such as a large amount of levulan, sulfur-containing compound, agglutinin and sterol, uncooked garlic
In sulfur-containing compound there is good broad-spectrum sterilization effect, therefore uncooked garlic is known as " natural penicillin " in the former Soviet Union,
Also there is the title of " in grow natural antibiotics " in China.But uncooked garlic has very big taste, many people can not receive life
The taste of garlic, therefore how the bactericidal effect of uncooked garlic is preferably brought into play to the target of always people's research.
Summary of the invention
The present invention is in order to overcome the prior art can not be well in terms of oral care in conjunction with the bactericidal effect of uncooked garlic
Problem provides a kind of toothpaste with black garlic extract that can effectively inhibit oral cavity bacterium and nonirritant uncooked garlic taste.
It to achieve the goals above, include the raw material components of following weight percent meter: from the maturation black garlic after fermentation
The black garlic element slurries 10%~20% of middle extraction, aloe vera extract 5%, mint extract 1%, cellulose gum 1%, benzene
Sodium formate 0.5%, edible essence 0.5%, xylitol 2%, sorbierite 15%, hydrated silica 2%, laruyl alcohol sodium sulfovinate
0.5%, polyethylene glycol-4000 .5%, surplus is purified water.
An embodiment according to the present invention, black garlic element slurries are that garlic clove is obtained after uncooked garlic is fermented is preserved fruit maturation paste
Black garlic forms black garlic element slurries with water after maturation black garlic peeling after colloid mill is beaten.
An embodiment according to the present invention, maturation black garlic are fermented using following process:
The uncooked garlic raw material of whole head is cleaned；
Salt water immersion is carried out, the concentration of liquid medicine is 0.1%~0.2%, and the time of immersion is 13 minutes~15 minutes；
Uncooked garlic is put into pallet made of pine；
Heating is rich in the mineral water of beneficial mineral matter, generates steam, scorches to the uncooked garlic in pallet, the mistake scorched
Journey includes with the next stage:
First stage: 73 DEG C~77 DEG C of temperature, 73%~75%RH of humidity, heating time 3 days~5 days；
Second stage: 71 DEG C~77 DEG C of temperature, 70%~73%RH of humidity, heating time 8 days~10 days；
Phase III: 68 DEG C~72 DEG C of temperature, 65%~67%RH of humidity, heating time 3 days~5 days；
Fourth stage: temperature 60 C~65 DEG C, 58%~62%RH of humidity, heating time 3 days~5 days；
Enter crash handling later, reduces heating temperature to 40 DEG C~50 DEG C, and constant temperature 3 days~5 days.
An embodiment according to the present invention, in the maturation black garlic after fermentation in contain alliin and sulfur-containing compound.
An embodiment according to the present invention, the sulphur compound in maturation black garlic after fermentation have 17.56%3- vinyl -3,4-
Dihydro -1,2- Dithiophene, 17.53% diallyl disulphide, 13.24%2- ethyl thiophane, vinyl -1 8.81%2-,
3- dithiane, 8.00%N, N- dimethyl sulfourea.
An embodiment according to the present invention, during forming black garlic element slurries and with the toothpaste of black garlic extract, temperature
At 25 DEG C~50 DEG C, pH value is less than 3 for degree control.
An embodiment according to the present invention, the nutrient composition content of the maturation black garlic obtained after every 100 grams of fermentations: isoleucine
140mg, leucine 250mg, lysine 170mg, methionine 87mg, cystine 160mg, S- allyl cysteine, polyphenol contain
Amount is 22 times of uncooked garlic and stable components.
An embodiment according to the present invention, every 100 grams of maturations black garlic content of mineral substances: sodium 36mg, potassium 930mg, magnesium 52mg, calcium
13mg；Content of beary metal are as follows: lead is less than 0.03mg/kg, and less than 0.002, arsenic is less than 0.03mg/kg, nothing for cadmium 0.012mg/kg, mercury
Agriculture is residual and without any additive.
In conclusion the toothpaste provided by the invention with black garlic extract is by increasing weight percent in toothpaste
10%~20% black garlic element slurries, black garlic element slurries are the extract of the maturation black garlic formed after uncooked garlic is fermented, maturation
Black garlic remains a large amount of sulfur-containing compounds in uncooked garlic, and sulfur-containing compound is to staphylococcus aureus, escherichia coli, waxy
The inhibition zone diameter of 11 kinds of bacterial strains such as bacillus is all larger than 7mm and there is antibacterial well and sterilization to make multiple-microorganism
With.Further, maturation black garlic eliminates the irritation uncooked garlic taste of uncooked garlic during fermentation, this makes with black garlic element
Slurries are that the toothpaste with black garlic extract of primary raw material does not have any irritation uncooked garlic taste, aloe vera extract
Addition can then make entire toothpaste have peppermint faint scent.Toothpaste provided by the invention with black garlic extract is retaining life greatly
The puzzlement that very good solution irritation uncooked garlic taste is brought under the action of the sterilization of garlic spectrum, the middle allicin of toothpaste can
Intraoral various bacteria is inhibited, the oral problems such as halitosis because of caused by bacterium are efficiently solved.
For above and other objects of the present invention, feature and advantage can be clearer and more comprehensible, preferred embodiment is cited below particularly,
And cooperate attached drawing, it is described in detail below.
Figure of description
Fig. 1 show time-kill curve of the black garlic element slurries to staphylococcus aureus of different allicin concentration.
Fig. 2 show the black garlic element slurries with different allicin concentration to the time-kill curve of escherichia coli.
Specific embodiment
Existing toothpaste only has the effect of teeth surfaces residue, can not inhibit to intraoral bacterium, because
This is although people still suffer from the oral problems such as halitosis after brushing teeth.In view of this, mouth can be inhibited very well the present embodiment provides a kind of
The toothpaste with black garlic extract of intracavitary bacterium and nonirritant uncooked garlic taste.
The present embodiment provides a kind of allicin ointment, and it includes the raw material components for having following weight percent meter: from fermentation
The black garlic element slurries 10%~20% extracted in maturation black garlic afterwards, aloe vera extract 5%, mint extract 1% are fine
Tie up plain glue 1%, sodium benzoate 0.5%, edible essence 0.5%, xylitol 2%, sorbierite 15%, hydrated silica 2%, laruyl alcohol
Sodium sulfovinate 0.5%, polyethylene glycol-4000 .5%, surplus are purified water.Preferably, the weight percent of black garlic element slurries is
15%.However, the present invention is not limited in any way this.In other embodiments, the weight percent of black garlic element slurries can be
Other numerical value in 10%~20%.
The main component that antibacterial anti-inflammatory is played in uncooked garlic is allicin, the dominant mechanism of antibacterial are as follows: for antimycotic
For, allicin molecule can smoothly penetrate bacterial cell membrane, in conjunction with the sulfydryl of enzyme molecule, the activity of Reverse transcriptase enzyme, it
Contain sulfide group (S-O-S) with very big relationship with it with antibacterial action.For antibacterium, allicin molecule
In active group be thioether group, contain sulfydryl in cysteine molecule necessary to oxygen atom therein and bacterial growth are bred
Oxydasis be cystine linkage, make bacterium due to a lack of cysteine without can be carried out biological oxidation, to prevent bacterial cell
Division, destroys the eubolism of bacterium, inhibits the growth and breeding of bacterium.Experimental results demonstrate allicin can effectively inhibit
Or kill some Grain-positives and negative bacteria, comprising: pseudomonas, proteus, staphylococcus aureus, Escherichia coli,
Salmonella, bacillus subtilis, there are also typhoid bacillus, tubercle bacillus, shigella dysenteriae, comma bacillus, pneumonia and encephalitis coccuses
Deng.It is reported that 1mg allicin antibacterial efficacy is equal to 15 IU penicillins, that is to say, that allicin sterilizing power is penicillin
100 times.
It is mainly derived from its sulfide group from the antibacterial effect of allicin known to above-mentioned analysis, the ingredient of sulfur-bearing makes its tool
There is the effect of good antibacterial anti-inflammatory.But allicin has very strong pungent odour, is difficult to be received by everybody.In order to
Solve the problems, such as this, the present embodiment by being then added to after uncooked garlic is fermented in, by a large amount of it is demonstrated experimentally that hair
Black garlic after ferment effectively eliminates the pungent odour of uncooked garlic while retaining uncooked garlic antibacterial effect.
After allicin keeps 20h at 20 DEG C, can be degraded to 66% diallyl disulphide (diallyl disulfide,
DADS), 14% diallyl sulfide (diallyl sulfide, DS) and 9% Diallytrisin (diallyl
Trisulfide, DATS), DADS and DATS are main source of the allicin with pungent odour.The maturation formed after fermentation
Main volatile sulfur-containing compound in black garlic has 17.56%3- vinyl -3,4- dihydro -1,2- Dithiophene (3-ethenyl-
3,4-dihydro-1,2-dithiane), 17.53%DADS, 13.24%2- ethyl thiophane (2-ethyl-
Tetrahydrothiophene), 8.81%2- vinyl -1,3- dithiane (2-vinyl-1,3-dithiane), 8.00%N,
N- dimethyl sulfourea (N, N-dimethylthiourea).The volatile sulfur compound in maturation black garlic formed after fermentation is total
Amount increases compared with uncooked garlic, but the percentage contents of DADS and DATS are substantially reduced compared with uncooked garlic, therefore obtains garlic clove after fermenting
For the maturation black garlic that preserved fruit is paste and has no irritating odor.
In this present embodiment, black garlic element slurries will be formed after colloid mill is beaten with water after maturation black garlic peeling, by black garlic element
Slurries are added in toothpaste as main component, realized by way of oral cleaning black garlic in strength antibacterial, Broadspectrum antiphlogistic,
The effect for preventing gastrointestinal disease and influenza aspect etc..It is discussed in detail below with reference to Fig. 1 and Fig. 2 provided in this embodiment
The inhibiting effect of black garlic element slurries in toothpaste with black garlic extract to staphylococcus aureus and escherichia coli.
Staphylococcal pneumonia (abbreviation S. aureus L-forms pneumonia) is acute festering type lung caused by staphylococcus aureus
Portion infection, account for 5% of acquired pneumonia outside hospital hereinafter, hospital acquired pneumonia 10%~
30%, state of an illness weight, case fatality rate height.S. aureus L-forms pneumonia can cause lung through sucking pars oralis pharyngis secretion or blood approach
Inflammation, the toothpaste provided in this embodiment with black garlic extract can inhibit the Staphylococcus aureus in oropharynx secretions well
Bacterium plays the role of effectively preventing S. aureus L-forms pneumonia.
In battery of tests, by measurement black garlic element slurries to staphylococcus aureus and escherichia coli when it is m-
Killing curve proves the sterilizing abilities of black garlic element slurries.
It takes the bacterium of culture 18h to be inoculated in MH meat soup of the 5mL containing different maturation black garlic concentration respectively, makes final bacterial concentration
For 1.5 × 105cfu/mL.Take maturation black garlic concentration be respectively MIC/4, MIC/2, MIC, 4MIC black garlic element slurries be added MH
In meat soup.The MH meat soup of respective volume is added in bacterial growth control pipe, and blank control pipe is added black uncooked garlic extract but is not added
Bacterium.In 37 DEG C of constant-temperature table cultures (120r/min), respectively at 0,4,8,12,16,20, take culture solution for 24 hours, in ultraviolet spectrometry
OD value, using the time as abscissa, OD are measured under photometer 600nm600Growth curve is drawn for ordinate.
Fig. 1 show when m- sterilization of the black garlic element slurries with different maturation black garlic concentration to staphylococcus aureus
Curve, it can be seen from the figure that being not added on the absorbance straight line of staphylococcus aureus control of drug (control curve)
It rises, and absorbance is remarkably decreased after black garlic element slurries are added, bacterial growth is obviously inhibited.It is the black of MIC when concentration is added
When allicin slurries, absorbance slowly increases, and illustrates that bacterial growth is suppressed.When reaching culture 16h, when occurring minimum antibacterial
Between point, later absorbance again increased.When the black garlic element slurries that concentration is 4MIC are added, absorbance is constantly in initial water
It is flat, illustrate that this concentration bacterial growth is significantly inhibited.As a result external suppression of the black garlic element slurries to staphylococcus aureus is proved
Stronger concentration dependent is presented in bacterium effect.
Fig. 2 show the black garlic element slurries with different maturation black garlic concentration to the time-kill curve of escherichia coli,
Figure it is seen that the absorbance that the escherichia coli control of drug is not added ramps, and extinction after black garlic element slurries is added
Degree is remarkably decreased, and bacterial growth is obviously inhibited.When the black garlic element slurries that concentration is MIC are added, absorbance increasess slowly
And close to initial value, illustrate that bacterial number increasess slowly.When the black garlic element slurries that concentration is 4MIC are added, absorbance is located always
In reduced levels, illustrate that bacterial growth is significantly inhibited.The In Vitro Bacteriostasis of escherichia coli is presented in black garlic element slurries
Stronger concentration dependent.
The experiment of Fig. 1 and Fig. 2 proves that black garlic element slurries have good bacteriostasis well, therefore adds it to toothpaste
In, the growth of staphylococcus aureus and escherichia coli can be inhibited well by the effect of toothpaste.In addition, being seen by lens
It examines after being brushed teeth using the toothpaste provided in this embodiment with black garlic extract, the sulfur-containing compound in black garlic element slurries can
The bacterial cell wall structure for destroying the bacteriums such as oral cavity anaerobium, nucleic acid bacillus, porphyromonas gingivalis and bacteroides fragilis well, can
See cell wall rupture, thinning or disappearance, endochylema denaturation, ribosomes are gathered into lumpy precipitate or endochylema contents melting and become in vacuole
Property etc., effectively inhibit the growth and breeding of oral cavity bacterium.
Second group of test is studied using bacteriostasis of the miillpore filter diffusion method to black garlic element slurries.As a result same
Sample shows that black garlic element slurries have apparent bacteriostasis, and the antibacterial circle diameter to escherichia coli is 34.00mm, minimum suppression
Bacteria concentration is 25 (v/v)；Antibacterial circle diameter to pseudomonad is 32.20mm, and minimum inhibitory concentration is 209.6 (v/v)；To gold
The antibacterial circle diameter of staphylococcus aureus is 33.78mm, and minimum inhibitory concentration is 60 (v/v).
The black garlic element slurries that above-mentioned experimental data surface is extracted from maturation black garlic do not remove only the irritation of uncooked garlic
Stink also retains uncooked garlic in strength antibacterial simultaneously, and Broadspectrum antiphlogistic prevents gastrointestinal disease and influenza useful effect.
The antiviral effect of maturation black garlic and its production process have very big relationship, Containing Sulfur in the maturation black garlic after fermentation
The content for closing object is higher, then its antiviral effect will be better.It proves forming black garlic element slurries and having through a large number of experiments
During the toothpaste of black garlic extract, at 25 DEG C~50 DEG C, pH value is less than 3 for temperature control.Preferably, temperature control is 30
Degree Celsius, pH value 3.However, the present invention is not limited in any way this.
Ferment after mature black garlic other than with a large amount of sulfur-containing compound, further comprise a large amount of nutritional ingredient and
Minerals, such as the nutrient composition content of the maturation black garlic obtained after every 100 grams fermentations: isoleucine 140mg, leucine 250mg,
Lysine 170mg, methionine 87mg, cystine 160mg, S- allyl cysteine, polyphenol content be 22 times of uncooked garlic and
Stable components.Every 100 grams of maturations black garlic content of mineral substances: sodium 36mg, potassium 930mg, magnesium 52mg, calcium 13mg；Content of beary metal are as follows:
Lead is less than 0.03mg/kg, and less than 0.002, arsenic is less than 0.03mg/kg for cadmium 0.012mg/kg, mercury, and no agriculture is residual and without any addition
Agent.
Since toothpaste is the oral cavity for acting on human body, the present embodiment provides a large amount of experiments have shown that black garlic element slurries are added
Toothpaste afterwards has good safety.Specific experiment process is as follows: taking 20 test mices orally total stomach-filling amount 20g/
Kg.bw, general status is good within 14 days observation periods, and body weight increase is normal, does not occur poisoning symptom, does not also there is dead hair
It is raw.Further, (pollutant mutagenicity detection), mice bone marrow micronucleus, mouse are tested through AmeS
The toxicity tests research such as sperm malformation test and rat 30d feeding trial has shown that black garlic is safety non-toxic, belongs to non-poisonous material,
Therefore it is very safe that the extract of black garlic, which is added in toothpaste,.
It is black garlic element slurries, black garlic element slurries the present embodiment provides the toothpaste with black garlic extract its main component given
In include sulfur-containing compound, therefore it is with strength antibacterial, and Broadspectrum antiphlogistic prevents the effect of gastrointestinal disease and influenza.Therefore how
It is very crucial, the fermentation of maturation black garlic provided in this embodiment described below that uncooked garlic, which is fermented in maturation black garlic,
Journey.Its step includes:
Firstly, the uncooked garlic raw material of whole head is cleaned；
Secondly, carrying out salt water immersion, the concentration of liquid medicine is 0.1%~0.2%, and the time of immersion is 13 minutes~15 points
Clock；
Then, uncooked garlic is put into pallet made of pine；
Finally, heating is rich in the mineral water of beneficial mineral matter, steam is generated, the uncooked garlic in pallet is scorched, steamed
Roasting process includes with the next stage:
First stage: 73 DEG C~77 DEG C of temperature, 73%~75%RH of humidity, heating time 3 days~5 days；
Second stage: 71 DEG C~77 DEG C of temperature, 70%~73%RH of humidity, heating time 8 days~10 days；
Phase III: 68 DEG C~72 DEG C of temperature, 65%~67%RH of humidity, heating time 3 days~5 days；
Fourth stage: temperature 60 C~65 DEG C, 58%~62%RH of humidity, heating time 3 days~5 days；
Enter crash handling later, reduces heating temperature to 40 DEG C~50 DEG C, and constant temperature 3 days~5 days.
In conclusion the toothpaste provided by the invention with black garlic extract is by increasing weight percent in toothpaste
10%~20% black garlic element slurries, black garlic element slurries are the extract of the maturation black garlic formed after uncooked garlic is fermented, maturation
Black garlic remains the sulfur-containing compound of uncooked garlic, and sulfur-containing compound is to staphylococcus aureus, escherichia coli, waxy brood cell's bar
The inhibition zone diameter of 11 kinds of bacterial strains such as bacterium is all larger than 7mm and has good antibacterial and bactericidal effect to multiple-microorganism.Into one
Step, maturation black garlic eliminates the irritation uncooked garlic taste of uncooked garlic during fermentation, this make be with black garlic element slurries
The toothpaste with black garlic extract of primary raw material does not have any irritation uncooked garlic taste, the addition of aloe vera extract
It can then make entire toothpaste that there is the faint scent of peppermint.Toothpaste provided by the invention with black garlic extract is retaining uncooked garlic spectrum
The puzzlement that very good solution irritation uncooked garlic taste is brought under the action of sterilization, the middle allicin of toothpaste can be to oral cavity
Interior various bacteria is inhibited, and the oral problems such as halitosis because of caused by bacterium are efficiently solved.
Although the present invention is disclosed above by preferred embodiment, however, it is not intended to limit the invention, this any known skill
Skill person can make some changes and embellishment without departing from the spirit and scope of the present invention, therefore protection scope of the present invention is worked as
Subject to claims range claimed.
Claims (8)
1. a kind of toothpaste with black garlic extract, which is characterized in that include the raw material components of following weight percent meter: from
The black garlic element slurries 10%~20% extracted in maturation black garlic after fermentation, aloe vera extract 5%, mint extract
1%, cellulose gum 1%, sodium benzoate 0.5%, edible essence 0.5%, xylitol 2%, sorbierite 15%, hydrated silica 2%,
Laruyl alcohol sodium sulfovinate 0.5%, polyethylene glycol-4000 .5%, surplus are purified water.
2. the toothpaste according to claim 1 with black garlic extract, which is characterized in that the black garlic element slurries are made a living greatly
It is preserved fruit maturation black garlic paste that garlic clove is obtained after garlic is fermented, forms black garlic after colloid mill is beaten with water after maturation black garlic peeling
Plain slurries.
3. the toothpaste according to claim 2 with black garlic extract, which is characterized in that maturation black garlic uses following process
It ferments:
The uncooked garlic raw material of whole head is cleaned；
Salt water immersion is carried out, the concentration of liquid medicine is 0.1%~0.2%, and the time of immersion is 13 minutes~15 minutes；
Uncooked garlic is put into pallet made of pine；
Heating is rich in the mineral water of beneficial mineral matter, generates steam, scorches to the uncooked garlic in pallet, the process packet scorched
It includes with the next stage:
First stage: 73 DEG C~77 DEG C of temperature, 73%~75%RH of humidity, heating time 3 days~5 days；
Second stage: 71 DEG C~77 DEG C of temperature, 70%~73%RH of humidity, heating time 8 days~10 days；
Phase III: 68 DEG C~72 DEG C of temperature, 65%~67%RH of humidity, heating time 3 days~5 days；
Fourth stage: temperature 60 C~65 DEG C, 58%~62%RH of humidity, heating time 3 days~5 days；
Enter crash handling later, reduces heating temperature to 40 DEG C~50 DEG C, and constant temperature 3 days~5 days.
4. the toothpaste according to claim 1 with black garlic extract, which is characterized in that in the maturation black garlic after fermentation
Contain alliin and sulfur-containing compound.
5. the toothpaste according to claim 4 with black garlic extract, which is characterized in that in the maturation black garlic after fermentation
Sulphur compound has 17.56%3- vinyl -3,4- dihydro -1,2- Dithiophene, 17.53% diallyl disulphide, 13.24%2-
Ethyl thiophane, 8.81%2- vinyl -1,3- dithiane, 8.00%N, N- dimethyl sulfourea.
6. the toothpaste according to claim 1 with black garlic extract, which is characterized in that forming black garlic element slurries and tool
During the toothpaste for having black garlic extract, at 25 DEG C~50 DEG C, pH value is less than 3 for temperature control.
7. the toothpaste according to claim 1 with black garlic extract, which is characterized in that obtained after every 100 grams of fermentations
The nutrient composition content of maturation black garlic: isoleucine 140mg, leucine 250mg, lysine 170mg, methionine 87mg, Guang ammonia
Sour 160mg, S- allyl cysteine, polyphenol content are 22 times of uncooked garlic and stable components.
8. the toothpaste according to claim 1 with black garlic extract, which is characterized in that every 100 grams of maturations black garlic mineral
Matter content: sodium 36mg, potassium 930mg, magnesium 52mg, calcium 13mg；Content of beary metal are as follows: lead is less than 0.03mg/kg, cadmium 0.012mg/
Less than 0.002, arsenic is less than 0.03mg/kg for kg, mercury, and no agriculture is residual and without any additive.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110227050A (en) * | 2019-07-26 | 2019-09-13 | 嘉兴言肌草生物技术有限公司 | A kind of anti-aging maintenance sustained release Essence and the anti-aging Face-protecting mask using its preparation |
| CN111888315A (en) * | 2020-09-10 | 2020-11-06 | 山东钰财农业发展有限公司 | Preparation method of black garlic toothpaste |
| EP3970793A4 (en) * | 2019-05-14 | 2023-01-18 | Wakunaga Pharmaceutical Co., Ltd. | Agent for preventing, ameliorating, or treating periodontal disease |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| EP3970793A4 (en) * | 2019-05-14 | 2023-01-18 | Wakunaga Pharmaceutical Co., Ltd. | Agent for preventing, ameliorating, or treating periodontal disease |
| CN110227050A (en) * | 2019-07-26 | 2019-09-13 | 嘉兴言肌草生物技术有限公司 | A kind of anti-aging maintenance sustained release Essence and the anti-aging Face-protecting mask using its preparation |
| CN110227050B (en) * | 2019-07-26 | 2022-08-09 | 嘉兴言肌草生物技术有限公司 | Anti-aging repairing slow-release essence and anti-aging repairing mask prepared from same |
| CN111888315A (en) * | 2020-09-10 | 2020-11-06 | 山东钰财农业发展有限公司 | Preparation method of black garlic toothpaste |
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Application publication date: 20190430 |