CN112056459A - Preparation method of garlic extract and composite natural plant extract additive thereof - Google Patents
Preparation method of garlic extract and composite natural plant extract additive thereof Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K20/00—Accessory food factors for animal feeding-stuffs
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
Abstract
The invention provides a preparation method of garlic extract, which comprises the steps of soaking purple skin garlic in white vinegar, crushing the soaked purple skin garlic, and extracting by using supercritical carbon dioxide to obtain the garlic extract. The garlic extract is extracted at a lower temperature, so that the garlicin is prevented from being damaged at a high temperature to the maximum extent, and the antioxidant activity of the garlic soaked in vinegar is obviously enhanced. The compound extract additive containing the garlic extract contains various extracts, has various regulating functions, improves the immunity of animals, and promotes the healthy growth of the animals; and the raw materials in the additive are from natural plants, and chemicals are not added, so that the problem of drug residue is solved, and the additive is safer for animals to use.
Description
Technical Field
The invention relates to the technical field of extract extraction, in particular to a preparation method of a garlic extract and a composite natural plant extract additive thereof.
Background
Garlic is a famous plant for both food and medicine, contains very complex chemical components, contains various nutrient substances such as polysaccharide, protein, volatile oil, amino acid and the like besides sulfur-containing organic compounds which are specific active substances of the garlic, and contains the complex components which are the basis of the substances with pharmacological activity of the garlic. Many extraction methods of garlic have been derived based on the nutritional and medicinal values of garlic, however, some components in garlic are easily inactivated at high temperature, and thus improvement of extraction thereof is required.
In order to improve the nutritional ingredients of animal diets and the autoimmunity of animals, a small amount or trace amount of additives are often added into animal feeds, and the additives have obvious effects although the dosage is small, and are used for strengthening the nutritional value of basic feeds, improving the production performance of animals, ensuring the health of the animals, saving the feed cost, improving the quality of animal products and the like. Along with the change of the diet concept of people, green, safe and healthy foods are more and more emphasized, and the harm caused by additives in chemical medicines is increasingly prominent. Most of the chemical additives used in the feed have residues, the common phenomena of cancer, deformity, drug resistance and poisoning of people are related to the residues of antibiotics, hormones and other synthetic drugs in livestock and poultry products, and the excrement discharged by feeding livestock and poultry causes pollution to the environment and indirectly affects the health of human beings.
According to the theory of homology of medicine and food in traditional Chinese medicine, a plurality of foods are food and medicines, and the food and the medicines can prevent and treat diseases, so that natural plants with certain pharmacological effects can be used as additives to be added into feed, can be used as part of the feed, can also have the effects brought by the plants, has the effects of treating diseases and preventing diseases, improves the immunity of animals, and simultaneously avoids the problem of medicine residue caused by using chemical medicines. Most of the traditional Chinese herbal medicine feed additives are prepared by directly crushing raw medicinal materials, and on one hand, the addition amount is large, so that the concentration of other components in daily ration is diluted; on the other hand, ingredients which are not beneficial to animals may also be added to the feed. Therefore, the additive prepared by extracting effective components from natural plants can solve the problem.
Disclosure of Invention
In view of the above, the present invention is directed to a method for preparing a garlic extract and a composite natural plant extract additive thereof, which improves the extraction of garlic to more effectively extract beneficial components in garlic, and avoids the problem of drug residue by using a natural plant extract as an additive.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
a method for preparing garlic extract comprises the following steps:
1) taking fresh purple skin garlic, washing the fresh purple skin garlic with the skin left, and then adding the fresh purple skin garlic into purified water at normal temperature to soak for 6-12h, so as to ensure that the purple skin garlic is completely immersed in the purified water;
2) taking out the soaked purple skin garlic, and then adding the purple skin garlic into a sealed tank containing white vinegar, sealing and soaking for 30-60 days at a storage temperature of 4-25 ℃ to ensure that the purple skin garlic is completely immersed in the white vinegar;
3) taking out the soaked purple skin garlic, putting the purple skin garlic with the skin into a crusher, crushing, and standing at room temperature for 10-15 min;
4) filtering the white vinegar soaked with purple garlic, adding alcohol into the filtrate, shaking uniformly, and then introducing the filtrate into a vacuum evaporator for concentrating to obtain a concentrated solution, wherein the volume ratio of the concentrated solution to the concentrated solution is 8:1-10: 1;
5) mixing the crushed purple garlic with the concentrated solution, and extracting with supercritical carbon dioxide to obtain garlic extract.
Further, the extraction pressure is 20-30Mpa, the extraction temperature is 0-30 ℃, and the extraction time is 3-5 h.
The invention also provides a compound natural plant extract additive containing the garlic extract, which is prepared from the following raw materials in parts by weight:
the ginger extract consists of a ginger peel extract and a ginger pulp extract, and the weight ratio of the ginger peel extract to the ginger pulp extract is 1: 2.
The fructus crataegi extract is plant essence extracted from fructus crataegi, contains large amount of vitexin and flavone chloride compound, and vitexin is natural anticancer component, and can prevent canceration of cells, prevent generation of nitrosamine, clear free radicals in vivo, and improve anticancer ability of human body. The flavonoid compound has strong oxidation resistance, can prevent in vivo oxidation reaction and remove in vivo free radicals, prevents the free radicals and lipid peroxide from damaging cells, and has good health care effect.
The dried orange peel can regulate qi, stimulate appetite, eliminate dampness and phlegm, treat spleen and stomach diseases, belongs to qi regulating medicines, has a health care effect on the spleen and stomach of animals, increases the appetite of the animals and promotes the growth of the animals.
Aloe has use value and health promotion value, specifically has effects of invigorating stomach, promoting excretion, tonifying heart, promoting blood circulation, and improving immunity of animals.
The green tea extract is an active ingredient extracted from green tea leaves, and mainly comprises tea polyphenol (catechin), caffeine, aromatic oil, water, minerals, pigments, carbohydrates, proteins, amino acids, vitamins, etc. Wherein, the tea polyphenol has the functions of resisting oxidation, eliminating free radicals and the like, obviously reduces the contents of serum total cholesterol, triglyceride and low-density lipoprotein cholesterol of hyperlipidaemia, and simultaneously has the functions of recovering and protecting vascular endothelial functions. The green tea extract can be added to achieve good health care effect on the cardiovascular system of animals, so that the immunity is improved.
The grape seed extract is a pure natural substance and is one of the most efficient antioxidants from plant sources discovered so far, and the grape seed extract mainly contains procyanidine which has extremely strong activity and plays a good role in resisting oxidation.
Pomegranate is a very popular fruit, and is rich in vitamins and trace elements. The polyphenol extract of pomegranate seeds is a potent antioxidant, strengthening arteries, veins and capillaries.
The garlic extract is garlicin, has the effects of resisting bacteria, resisting hepatotoxicity and the like, can enhance the activity of plasminogen, and has good health-care effect on animals. In addition, allicin can effectively stimulate the formation of amino acids which can generate fragrance in animal body, and increase fragrance component C in meat and egg3H5S (O) gene, which makes the meat and egg more delicious.
The extract of Momordica charantia has a good hypoglycemic effect, called phytoinsulin, and in traditional Chinese herbal medicine, Momordica charantia is believed to stimulate digestive function and stimulate appetite.
The ginger is a plant for both medicine and food, the zingiberene in the ginger extract has the function of protecting gastric mucosa cells, and the mixture of zingerone and zingerone separated from the ginger also has the effect of relieving vomit; the ginger extract has obvious inhibition effect on staphylococcus aureus, staphylococcus albus, typhoid bacillus, dysentery bacillus sonnei and pseudomonas aeruginosa, and plays a role in resisting pathogenic microorganisms.
The scallion extract contains active ingredients such as sulfide, steroid compounds, flavone compounds and the like, has certain pharmacological actions such as antibiosis, platelet aggregation observation, cancer resistance, antivirus, blood fat reduction, blood sugar reduction and the like, has certain health-care action, and can effectively improve the immunity of animals.
Oregano is the whole grass of origanum vulgare of origanum of Labiatae, also known as the botanical of origanum vulgare Origznum Vul-gare, also known as the names of dysentery stopping grass, herba Schizonepetae, etc., has extremely strong bactericidal and bacteriostatic effects of clearing heat, resolving dampness, dispelling summerheat, relieving exterior syndrome and regulating vital energy, the volatile oil extracted from origanum vulgare is the pure traditional Chinese medicine additive with broad-spectrum antibacterial effect on 31 common enteritis-causing bacteria and dysentery bacillus foeniculi, and is the traditional Chinese medicine additive with higher ratio of pure natural active ingredients, which is safe, efficient, green and has no incompatibility in compatibility.
The flavor enhancer can add the taste of the additive, so that the animals are more lovely to eat.
Further, the preparation method of the ginger extract comprises the following steps:
1) cleaning rhizoma Zingiberis recens, and soaking in purified water at room temperature for 10-20 min;
2) peeling ginger, collecting ginger peel, and airing the ginger peel;
3) pulverizing the dried ginger peel in a superfine pulverizer to obtain ginger peel powder, adding the ginger peel powder into 5-10 times of water according to the weight ratio, decocting for 1-2h for 3-5 times, mixing the decoctions, and filtering; then vacuum concentrating the obtained filtrate at low temperature to obtain pasty ginger peel extract;
4) taking peeled ginger meat, crushing by using a crusher, adding 5-10 times of water into the crushed ginger meat according to the weight ratio, decocting for 3-5 times, each time for 1-2h, mixing decoctions, and filtering; and then vacuum concentrating the obtained filtrate at low temperature to obtain the pasty ginger meat extract.
Further, the preparation method of the scallion extract comprises the following steps:
cleaning fresh scallion, cutting into sections, then putting the fresh scallion into a grinder for grinding, then putting the scallion powder into 1-2 times of purified water for soaking for 3-6h, and finally extracting the scallion powder with supercritical carbon dioxide to obtain a scallion extract; (ii) a The extraction pressure is 20-30Mpa, the extraction temperature is 25-30 ℃, and the extraction time is 3-5 h.
Further, the preparation method of the balsam pear extract comprises the following steps:
1) selecting fresh balsam pear without mould and peculiar smell, removing pulp, slicing, sprinkling salt on the sliced balsam pear, stirring uniformly, and pickling for 30-50 min;
2) washing the pickled fructus Momordicae Charantiae with clear water for 3-4 times, boiling in boiling water for 5-10s, taking out, and draining;
3) freezing and crushing the boiled bitter gourd slices, and then soaking the crushed bitter gourd powder in 2-3 times of purified water for 4-5 h;
4) adding the purified water soaked with the bitter gourd powder in the step 3) into 4-8 times of water according to the weight ratio, decocting for 1-2 times, each time for 1-2h, mixing decoctions, and filtering; and then concentrating the obtained filtrate at low temperature in vacuum to obtain the pasty balsam pear extract.
Further, the flavor enhancer is sodium glutamate;
the preservative is a biological preservative which is nisin.
Further, the carrier is one or a mixture of more than two of starch, calcium carbonate, cyclodextrin or lotus root starch.
Further, the carrier is a mixture of starch, calcium carbonate, cyclodextrin and lotus root starch, and the weight part ratio of the starch, the calcium carbonate, the cyclodextrin and the lotus root starch is (1-2): (0.5-1): (0.5-0.8): (1-1.5).
The invention also provides a preparation method of the composite natural plant extract additive, which comprises the following steps:
1) sequentially adding a hawthorn extract, a dried orange peel extract, a dark plum extract, an aloe extract, a green tea extract, a grape seed extract, a pomegranate seed extract, a garlic extract, a bitter gourd extract, a ginger extract, a green Chinese onion extract, oregano essential oil, a flavor enhancer and a preservative into a stirring kettle, adding water before adding each new substance, and uniformly stirring to obtain a slurry with the water content of 65-80%;
2) freeze-drying the slurry obtained in the step 1) to obtain powder;
3) preparing the powder obtained in the step 2) into granules by adopting a conventional wet granulation process;
4) putting the particles prepared in the step 3) and the carrier into a roller together, and spraying an adhesive into the roller simultaneously to coat the carrier on the surfaces of the particles, thereby obtaining the composite natural plant extract additive.
Compared with the prior art, the preparation method of the garlic extract and the compound extract additive thereof have the following advantages:
(1) the garlic extract provided by the invention adopts purple-skin garlic, the active ingredients of the purple-skin garlic are higher than those of white-skin garlic, so that the bacteriostatic effect of the purple-skin garlic is more obvious than that of the white-skin garlic, and the purple-skin garlic contains abundant anthocyanin, has a certain antioxidation effect and can prevent cardiovascular diseases. Bulbus Allii also has effects of improving immunity, preventing and resisting cancer. Allicin in the garlic extract has strong bactericidal action, and can react with cystine of bacteria to generate crystal-shaped precipitate after entering into human body, destroy SH group in thiamine organism necessary for bacteria, and make metabolism of bacteria disordered, so that it can not reproduce and grow. Since allicin rapidly loses its effect when heated, the process of preparing garlic extract is carried out at room temperature to prevent the allicin from being damaged. In addition, the purple garlic prepared from the garlic extract is soaked in the vinegar, the garlic and the vinegar can interact with each other, so that the antioxidant activity of the garlic is obviously enhanced, the irritation and the corrosivity of the garlic are reduced by the action of the vinegar, the discomfort of the stomach is reduced, the selenium absorption of the garlic is enhanced, and the anticancer effect is doubled. In the long-time soaking process of the garlic soaked vinegar, certain effective components in the garlic can be dissolved in the vinegar, so that the extraction of the components is facilitated. Further, garlic contains two effective substances, alliin and alliinase, and when garlic is crushed, they come into contact with each other to form allicin. Therefore, the crushed garlic is put for 10-15min first, and alliin and allinase are combined in the air to produce allicin.
(2) The composite natural plant extract additive disclosed by the invention is added with various natural plant extracts for compounding, so that the additive has various regulating functions, plays a more comprehensive role in regulating immunity of animals, has a good health-care effect, improves the immunity of the animals and promotes the healthy growth of the animals; and the raw materials in the additive are from natural plants, and chemicals are not added, so that the problem of drug residue is solved, and the additive is safer for animals to use.
(3) The ginger extract in the composite natural plant extract additive comprises a ginger peel extract and a ginger pulp extract, and the ginger peel is also a traditional Chinese medicine and is cool in nature. The ginger meat is warm in nature and opposite in nature and taste. Therefore, the ginger pulp and the ginger peel are extracted separately and added according to different proportions, the amount of the ginger pulp extract is more than that of the ginger peel extract, the cold of the ginger peel is used for balancing the heat of the ginger pulp, and the influence of the cold ginger peel on the spleen and the stomach of the animal to influence the health of the animal is avoided. Furthermore, gingerol in the ginger extract can stimulate gustatory nerves of tongue and receptors on gastric mucosa, promote gastrointestinal congestion and promote secretion of digestive juice through nerve emission, thereby playing roles in stimulating appetite, strengthening spleen, promoting digestion and stimulating appetite, and further improving the autoimmunity of animals.
(4) The scallion extract in the compound natural plant extract additive is extracted at normal temperature, and because the scallion contains allyl thioether, the substance can stimulate the secretion of gastric juice and is helpful for promoting appetite. When ingested with food containing a large amount of vitamin B1, the starch and sugar in the food are promoted to become calorie, and fatigue can be alleviated. Allicin contained in the scallion has obvious effect of resisting bacteria and viruses, and especially has stronger inhibiting effect on dysentery bacillus and dermatophyte. The scallion also contains pectin, which can obviously reduce the occurrence of colon cancer and has anticancer effect, and allicin in the scallion can also inhibit the growth of cancer cells, thereby effectively improving the immunity of animals.
(5) The bitter gourd extract in the compound natural plant extract additive is pickled, washed and boiled, so that the bitter of the bitter gourd can be effectively removed, and the nutritional ingredients in the bitter gourd are also retained.
(6) The various natural plant extracts of the composite natural plant extract additive are coated in the carrier, and the carrier can protect the activity of the effective components of the natural plant extracts, prolong the activity duration and improve the use effect of the additive.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate an embodiment of the invention and, together with the description, serve to explain the invention and not to limit the invention. In the drawings:
FIG. 1 is a graph showing peroxide values versus time for garlic extracts prepared in examples 1 to 3 and comparative examples 1 to 3.
Detailed Description
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
The present invention will be described in detail with reference to examples.
Example 1
A method for preparing garlic extract comprises the following steps:
1) taking 10kg of fresh purple skin garlic, washing the fresh purple skin garlic with the skin, adding the fresh purple skin garlic into normal-temperature purified water, and soaking for 6 hours to ensure that the purple skin garlic is completely immersed in the purified water, wherein the spiciness of part of garlic can be removed by soaking;
2) taking out the soaked purple skin garlic, then adding the purple skin garlic into a sealed glass jar containing white vinegar, sealing and soaking for 30 days, wherein the storage temperature is 4 ℃, and the purple skin garlic is ensured to be completely immersed in the white vinegar;
3) taking out the soaked purple skin garlic, putting the purple skin garlic with the skin into a crusher, crushing, standing at room temperature for 10-15min, and allowing alliin and allinase to combine in the air to generate allicin;
4) filtering the white vinegar soaked with purple garlic, adding a proper amount of 75% alcohol into the filtrate, shaking uniformly to allow the white vinegar and the alcohol to react fully, and after 5-10min, introducing the filtrate into a vacuum evaporator for concentration to obtain a concentrated solution, wherein the volume ratio of the concentrated solution to the concentrated solution is 8: 1; acetic acid in the white vinegar and alcohol can perform esterification reaction to generate ethyl acetate with aromatic smell, the fragrance of the garlic extract can be increased, in addition, in the evaporation process, redundant alcohol can be evaporated, and no residue is left;
5) mixing the crushed purple garlic with the concentrated solution, and extracting with supercritical carbon dioxide to obtain garlic extract. The extraction pressure is 20Mpa, the extraction temperature is 0 ℃, and the extraction time is 3 h.
Example 2
A method for preparing garlic extract comprises the following steps:
1) taking 10kg of fresh purple skin garlic, washing the fresh purple skin garlic with the skin, adding the fresh purple skin garlic into normal-temperature purified water, and soaking for 9 hours to ensure that the purple skin garlic is completely immersed in the purified water, wherein the spiciness of part of garlic can be removed by soaking;
2) taking out the soaked purple skin garlic, then adding the purple skin garlic into a sealed tank containing white vinegar, sealing and soaking for 45 days, and storing at 10 ℃ to ensure that the purple skin garlic is completely immersed in the white vinegar;
3) taking out the soaked purple skin garlic, putting the purple skin garlic with the skin into a crusher, crushing, standing at room temperature for 10-15min, and allowing alliin and allinase to combine in the air to generate allicin;
4) filtering the white vinegar soaked with purple garlic, adding a proper amount of 75% alcohol into the filtrate, shaking uniformly to allow the white vinegar and the alcohol to react fully, and after 5-10min, introducing the filtrate into a vacuum evaporator for concentration to obtain a concentrated solution, wherein the volume ratio of the concentrated solution to the concentrated solution is 9: 1; acetic acid in the white vinegar and alcohol can perform esterification reaction to generate ethyl acetate with aromatic smell, the fragrance of the garlic extract can be increased, in addition, in the evaporation process, redundant alcohol can be evaporated, and no residue is left;
5) mixing the crushed purple garlic with the concentrated solution, and extracting with supercritical carbon dioxide to obtain garlic extract. The extraction pressure is 25Mpa, the extraction temperature is 10 ℃, and the extraction time is 4 h.
Example 3
A method for preparing garlic extract comprises the following steps:
1) taking 10kg of fresh purple skin garlic, washing the fresh purple skin garlic with the skin, adding the fresh purple skin garlic into normal-temperature purified water, and soaking for 12 hours to ensure that the purple skin garlic is completely immersed in the purified water, wherein the spiciness of part of garlic can be removed by soaking;
2) taking out the soaked purple skin garlic, then adding the purple skin garlic into a sealed tank containing white vinegar, sealing and soaking for 60 days, and storing at 25 ℃ to ensure that the purple skin garlic is completely immersed in the white vinegar;
3) taking out the soaked purple skin garlic, putting the purple skin garlic with the skin into a crusher, crushing, standing at room temperature for 10-15min, and allowing alliin and allinase to combine in the air to generate allicin;
4) filtering the white vinegar soaked with purple garlic, adding a proper amount of 75% alcohol into the filtrate, shaking uniformly to allow the white vinegar and the alcohol to react fully, and after 5-10min, introducing the filtrate into a vacuum evaporator for concentration to obtain a concentrated solution, wherein the volume ratio of the concentrated solution to the concentrated solution is 10: 1; acetic acid in the white vinegar and alcohol can perform esterification reaction to generate ethyl acetate with aromatic smell, the fragrance of the garlic extract can be increased, in addition, in the evaporation process, redundant alcohol can be evaporated, and no residue is left;
5) mixing the crushed purple garlic with the concentrated solution, and extracting with supercritical carbon dioxide to obtain garlic extract. The extraction pressure is 30Mpa, the extraction temperature is 28 ℃, and the extraction time is 5 h.
Comparative example 1
On the basis of the embodiment 1, the purple garlic is changed into white garlic;
comparative example 2
In addition to the above example 1, the same amount of purple garlic was extracted by steam distillation.
Comparative example 3
On the basis of the above example 1, the purple garlic is not soaked in white vinegar, but is directly crushed and extracted by supercritical carbon dioxide.
1. Content measurement of Garlic extracts prepared in examples 1-3 and comparative examples 1-3
TABLE 1 allicin content values in garlic extracts prepared in examples 1-3 and comparative examples 1-3
From the above table, it can be seen that the purple garlic has more garlicin content than white garlic, the excessive temperature of the distillation method affects the amount of garlicin extracted, and the extract from the vinegar-soaked purple garlic has more fragrance.
2. The antioxidant activity of the garlic extracts prepared in examples 1 to 3 and comparative examples 1 to 3 was measured
0.1g of the garlic extracts of examples 1 to 3 and comparative examples 1 to 3 were weighed out separately, and each ether was added to give a total mass of 5g, and the solution was prepared and mixed well. And weighing 5 parts of lard, 19g of lard each, adding into 1g of the prepared solution respectively, and shaking up. 20g lard was weighed as a blank control. The samples were placed in an oven at 100 ℃ for 12 hours, and the oxidation resistance was measured in accordance with GB/T/5009.37-2003, and the specific values are shown in Table 2, and a graph of peroxide value versus time shown in FIG. 1 was prepared in accordance with Table 2 to compare the oxidation resistance.
TABLE 2 antioxidant Activity of the garlic extracts prepared in examples 1-3 and comparative examples 1-3
As can be seen from Table 2 and accompanying figure 1, the garlic extracts prepared in examples 1-3 and comparative example 1 have very strong antioxidant ability, and comparative examples 2-3 are relatively inferior to the garlic extracts, which proves that the purple skin garlic is soaked in vinegar, and the garlic and the vinegar can interact with each other, so that the antioxidant activity of the garlic is remarkably enhanced. In addition, comparative example 3, which was prepared at a relatively low temperature, has a stronger antioxidant capacity than that of comparative example 2, which is prepared by a conventional method, indicating that high temperature affects the antioxidant capacity of the garlic extract.
A composite natural plant extract additive containing the garlic extract is prepared from the following raw materials in parts by weight:
in example 4, the carrier comprises starch and calcium carbonate in a weight ratio of 1: 0.5;
in example 5, the carrier comprises starch, cyclodextrin and lotus root starch in a weight ratio of 1:0.5: 1;
in example 7, the carrier comprises starch, calcium carbonate, cyclodextrin and lotus root starch in a weight ratio of 1.5:0.8:0.6: 1.3;
in example 7, the carrier comprises calcium carbonate, cyclodextrin and lotus root starch in a weight ratio of 0: 8: 0.7: 1.4;
in example 8, the carrier comprises starch, calcium carbonate, cyclodextrin and lotus root starch in a weight ratio of 2:1:0.8: 1.5.
The ginger extract consists of a ginger peel extract and a ginger pulp extract, and the weight ratio of the ginger peel extract to the ginger pulp extract is 1: 2.
The binder is typically pregelatinized starch, such as tapioca pregelatinized starch, corn pregelatinized starch, and the like, and may also be edible gum.
The hawthorn extract, the dried orange peel extract, the dark plum extract, the aloe extract, the green tea extract, the grape seed extract, the pomegranate seed extract and the oregano essential oil can be obtained by any one of the existing extraction methods, or the existing products can be directly purchased.
The preparation method of the ginger extract comprises the following steps:
1) cleaning rhizoma Zingiberis recens, and soaking in purified water at room temperature for 10 min;
2) peeling ginger, collecting ginger peel, and airing the ginger peel;
3) putting the dried ginger peel into a superfine pulverizer to pulverize to obtain ginger peel powder, then adding the ginger peel powder into 6 times of water according to the weight ratio, decocting for 4 times, 2 hours each time, combining the decoctions and filtering; then vacuum concentrating the obtained filtrate at low temperature to obtain pasty ginger peel extract;
4) taking peeled ginger meat, crushing by using a crusher, adding 7 times of water into the crushed ginger meat according to the weight ratio, decocting for 4 times, 2 hours each time, mixing decoctions, and filtering; and then vacuum concentrating the obtained filtrate at low temperature to obtain the pasty ginger meat extract.
The preparation method of the scallion extract comprises the following steps:
cleaning fresh scallion, cutting into sections, then putting the fresh scallion into a grinder for grinding, then putting the scallion powder into 2 times of purified water for soaking for 5 hours, and finally extracting the scallion powder with supercritical carbon dioxide to obtain a scallion extract; the extraction pressure is 25Mpa, the extraction temperature is 28 ℃, and the extraction time is 5 h.
The preparation method of the balsam pear extract comprises the following steps:
1) selecting fresh balsam pear without mould and peculiar smell, removing pulp, slicing, then sprinkling salt on the sliced balsam pear, stirring uniformly, and pickling for 45 min;
2) washing the pickled fructus Momordicae Charantiae with clear water for 4 times, boiling in boiling water for 7s, taking out, and draining;
3) freezing and crushing the boiled bitter gourd slices, and then soaking the crushed bitter gourd powder in 2 times of purified water for 4.5 h;
4) adding the purified water soaked with the bitter gourd powder in the step 3) into 5 times of water according to the weight ratio, decocting for 2 times, each time for 1h, mixing decoctions, and filtering; and then concentrating the obtained filtrate at low temperature in vacuum to obtain the pasty balsam pear extract.
The preparation method of the composite natural plant extract additive comprises the following steps:
1) sequentially adding a hawthorn extract, a dried orange peel extract, a dark plum extract, an aloe extract, a green tea extract, a grape seed extract, a pomegranate seed extract, a garlic extract, a bitter gourd extract, a ginger extract, a green Chinese onion extract, oregano essential oil, a flavor enhancer and a preservative into a stirring kettle, adding water before adding each new substance, and uniformly stirring to obtain a slurry with the water content of 75%;
2) freeze-drying the slurry obtained in the step 1) to obtain powder;
3) preparing the powder obtained in the step 2) into granules with the particle size of 0.1-0.5cm by adopting a conventional wet granulation process;
4) putting the particles prepared in the step 3) and the carrier into a roller together, and spraying an adhesive into the roller simultaneously to coat the carrier on the surfaces of the particles, thereby obtaining the composite natural plant extract additive.
The additive is tried out and the effect is as follows:
test 1
The application of the composite natural plant extract additive in live pig breeding
(1) Test method
Selecting 60 healthy sows with equivalent weight at the early stage of fattening, randomly dividing the sows into 6 groups, and feeding 10 sows in each group, wherein 5 groups are respectively fed with the feed added with the composite natural plant extract additive prepared by the invention, which are respectively test examples 1-5, and the sows are fed with the feed at regular time and quantitative three times every morning, noon and evening, and 10g of the additive is added into each 1kg of the feed; the remaining group was a control group and was fed with normal feed. The test period is 1 month, daily weight gain of the pigs is monitored every day, and initial weight, final weight and prevalence of the pigs are compared.
(2) Measurement results
TABLE 3 test results of test examples 1 to 5 and control group
As can be seen from the table, the morbidity of the sows fed with the compound natural plant extract additive is 0, the disease resistance is strong, and the daily gain and the feed conversion ratio are also obviously higher than those of the control group.
The application of the composite natural plant extract additive in laying hen breeding
(1) Test method
1200 laying hens are selected from a certain chicken farm in Shandong, and are randomly divided into six groups of 200, wherein 5 groups of the six groups are respectively fed with feeds added with the composite natural plant extract additive prepared by the invention, the feeds are respectively experimental examples 6-10, and are regularly and quantitatively fed for three times every morning, noon and evening, and 5g of the additive is added into each 1kg of the feeds; the remaining group was a control group fed with normal feed for a test period of 1 month.
(2) Measurement results
TABLE 3 test results of test examples 6 to 10 and control group
As can be seen from the table, the prevalence rate of the laying hens fed with the compound natural plant extract additive is 0, the disease resistance is strong, the daily feed intake is obviously higher than that of a control group, and the laying rate is also obviously improved.
The experimental examples show that the compound natural plant extract additive prepared by the invention can improve the immunity of animals, enhance the disease resistance and promote the healthy growth of the animals.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A preparation method of garlic extract is characterized by comprising the following steps: the method comprises the following steps:
1) taking fresh purple skin garlic, washing the fresh purple skin garlic with the skin left, and then adding the fresh purple skin garlic into purified water at normal temperature to soak for 6-12h, so as to ensure that the purple skin garlic is completely immersed in the purified water;
2) taking out the soaked purple skin garlic, and then adding the purple skin garlic into a sealed tank containing white vinegar, sealing and soaking for 30-60 days at a storage temperature of 4-25 ℃ to ensure that the purple skin garlic is completely immersed in the white vinegar;
3) taking out the soaked purple skin garlic, putting the purple skin garlic with the skin into a crusher, crushing, and standing at room temperature for 10-15 min;
4) filtering the white vinegar soaked with purple garlic, adding alcohol into the filtrate, shaking uniformly, and then introducing the filtrate into a vacuum evaporator for concentrating to obtain a concentrated solution, wherein the volume ratio of the concentrated solution to the concentrated solution is 8:1-10: 1;
5) mixing the crushed purple garlic with the concentrated solution, and extracting with supercritical carbon dioxide to obtain garlic extract.
2. The method for preparing garlic extract according to claim 1, wherein: the extraction pressure is 20-30Mpa, the extraction temperature is 0-30 ℃, and the extraction time is 3-5 h.
3. A composite natural plant extract additive comprising the garlic extract of any one of claims 1-2, characterized in that: the additive is prepared from the following raw materials in parts by weight:
the ginger extract consists of a ginger peel extract and a ginger pulp extract, and the weight ratio of the ginger peel extract to the ginger pulp extract is 1: 2.
4. The additive of complex natural plant extracts of claim 3, wherein: the preparation method of the ginger extract comprises the following steps:
1) cleaning rhizoma Zingiberis recens, and soaking in purified water at room temperature for 10-20 min;
2) peeling ginger, collecting ginger peel, and airing the ginger peel;
3) pulverizing the dried ginger peel in a superfine pulverizer to obtain ginger peel powder, adding the ginger peel powder into 5-10 times of water according to the weight ratio, decocting for 1-2h for 3-5 times, mixing the decoctions, and filtering; then vacuum concentrating the obtained filtrate at low temperature to obtain pasty ginger peel extract;
4) taking peeled ginger meat, crushing by using a crusher, adding 5-10 times of water into the crushed ginger meat according to the weight ratio, decocting for 3-5 times, each time for 1-2h, mixing decoctions, and filtering; and then vacuum concentrating the obtained filtrate at low temperature to obtain the pasty ginger meat extract.
5. The additive of complex natural plant extracts of claim 3, wherein: the preparation method of the scallion extract comprises the following steps:
cleaning fresh scallion, cutting into sections, then putting the fresh scallion into a grinder for grinding, then putting the scallion powder into 1-2 times of purified water for soaking for 3-6h, and finally extracting the scallion powder with supercritical carbon dioxide to obtain a scallion extract; the extraction pressure is 20-30Mpa, the extraction temperature is 25-30 ℃, and the extraction time is 3-5 h.
6. The additive of complex natural plant extracts of claim 3, wherein: the preparation method of the bitter gourd extract comprises the following steps:
1) selecting fresh balsam pear without mould and peculiar smell, removing pulp, slicing, sprinkling salt on the sliced balsam pear, stirring uniformly, and pickling for 30-50 min;
2) washing the pickled fructus Momordicae Charantiae with clear water for 3-4 times, boiling in boiling water for 5-10s, taking out, and draining;
3) freezing and crushing the boiled bitter gourd slices, and then soaking the crushed bitter gourd powder in 2-3 times of purified water for 4-5 h;
4) adding the purified water soaked with the bitter gourd powder in the step 3) into 4-8 times of water according to the weight ratio, decocting for 1-2 times, each time for 1-2h, mixing decoctions, and filtering; and then concentrating the obtained filtrate at low temperature in vacuum to obtain the pasty balsam pear extract.
7. The additive of complex natural plant extracts of claim 3, wherein: the flavor enhancer is sodium glutamate; the preservative is a biological preservative which is nisin.
8. The additive of complex natural plant extracts of claim 3, wherein: the carrier is one or a mixture of more than two of starch, calcium carbonate, cyclodextrin or lotus root starch.
9. The composite natural plant extract additive of claim 8, wherein: the carrier is a mixture of starch, calcium carbonate, cyclodextrin and lotus root starch, and the weight part ratio of the starch, the calcium carbonate, the cyclodextrin and the lotus root starch is (1-2): (0.5-1): (0.5-0.8): (1-1.5).
10. A method for preparing the additive of complex natural plant extracts as claimed in any one of claims 3 to 9, characterized in that: the method comprises the following steps:
1) sequentially adding a hawthorn extract, a dried orange peel extract, a dark plum extract, an aloe extract, a green tea extract, a grape seed extract, a pomegranate seed extract, a garlic extract, a bitter gourd extract, a ginger extract, a green Chinese onion extract, oregano essential oil, a flavor enhancer and a preservative into a stirring kettle, adding water before adding each new substance, and uniformly stirring to obtain a slurry with the water content of 65-80%;
2) freeze-drying the slurry obtained in the step 1) to obtain powder;
3) preparing the powder obtained in the step 2) into granules by adopting a conventional wet granulation process;
4) putting the particles prepared in the step 3) and the carrier into a roller together, and spraying an adhesive into the roller simultaneously to coat the carrier on the surfaces of the particles, thereby obtaining the composite natural plant extract additive.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114304637A (en) * | 2022-01-24 | 2022-04-12 | 濮阳职业技术学院 | A food additive containing plant extract and its application in food |
| CN116261957A (en) * | 2021-12-14 | 2023-06-16 | 无棣县华龙食品有限公司 | Composite biological preservative and application thereof in gold silk jujube product preservation |
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Application publication date: 20201211 |