CN112167323A - Ultrasonic-assisted preparation process of dehydrated garlic powder - Google Patents
Ultrasonic-assisted preparation process of dehydrated garlic powder Download PDFInfo
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- CN112167323A CN112167323A CN202010979764.5A CN202010979764A CN112167323A CN 112167323 A CN112167323 A CN 112167323A CN 202010979764 A CN202010979764 A CN 202010979764A CN 112167323 A CN112167323 A CN 112167323A
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- garlic
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- preparation process
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- powder
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- 229940029982 garlic powder Drugs 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 240000002234 Allium sativum Species 0.000 claims abstract description 122
- 235000004611 garlic Nutrition 0.000 claims abstract description 122
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 63
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 238000004537 pulping Methods 0.000 claims abstract description 21
- 238000005406 washing Methods 0.000 claims abstract description 18
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 42
- 108090000790 Enzymes Proteins 0.000 claims description 35
- 102000004190 Enzymes Human genes 0.000 claims description 35
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 27
- 108010059820 Polygalacturonase Proteins 0.000 claims description 20
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 18
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 14
- 235000010323 ascorbic acid Nutrition 0.000 claims description 14
- 239000011668 ascorbic acid Substances 0.000 claims description 14
- 229960005070 ascorbic acid Drugs 0.000 claims description 14
- 229920002774 Maltodextrin Polymers 0.000 claims description 13
- 239000005913 Maltodextrin Substances 0.000 claims description 13
- 229940035034 maltodextrin Drugs 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000084 colloidal system Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000003801 milling Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000002390 rotary evaporation Methods 0.000 claims description 9
- 239000001569 carbon dioxide Substances 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 7
- 229920001353 Dextrin Polymers 0.000 claims description 6
- 239000004375 Dextrin Substances 0.000 claims description 6
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 6
- 235000019425 dextrin Nutrition 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
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- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 16
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- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 20
- 230000000694 effects Effects 0.000 description 17
- 229910021529 ammonia Inorganic materials 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- 108010092760 Alliin lyase Proteins 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 4
- 102000019197 Superoxide Dismutase Human genes 0.000 description 4
- 108010012715 Superoxide dismutase Proteins 0.000 description 4
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 3
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 3
- 235000010081 allicin Nutrition 0.000 description 3
- 239000012295 chemical reaction liquid Substances 0.000 description 3
- 229910052732 germanium Inorganic materials 0.000 description 3
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229910052711 selenium Inorganic materials 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- 229910052717 sulfur Inorganic materials 0.000 description 3
- 239000011593 sulfur Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 150000008111 thiosulfinates Chemical class 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 2
- SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 description 2
- UBJVUCKUDDKUJF-UHFFFAOYSA-N Diallyl sulfide Chemical compound C=CCSCC=C UBJVUCKUDDKUJF-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
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- 235000018417 cysteine Nutrition 0.000 description 2
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 2
- 235000020960 dehydroascorbic acid Nutrition 0.000 description 2
- 239000011615 dehydroascorbic acid Substances 0.000 description 2
- 230000001066 destructive effect Effects 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- UBAXRAHSPKWNCX-UHFFFAOYSA-N diallyl trisulfide Chemical compound C=CCSSSCC=C UBAXRAHSPKWNCX-UHFFFAOYSA-N 0.000 description 2
- 125000005594 diketone group Chemical group 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- -1 lipid peroxides Chemical class 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 208000023275 Autoimmune disease Diseases 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- RGHNJXZEOKUKBD-QTBDOELSSA-N L-gulonic acid Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O RGHNJXZEOKUKBD-QTBDOELSSA-N 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 230000024932 T cell mediated immunity Effects 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
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- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
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- 230000029087 digestion Effects 0.000 description 1
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- 125000001242 enediol group Chemical group 0.000 description 1
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- 239000004744 fabric Substances 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
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Classifications
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/026—Spray-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses an ultrasonic auxiliary preparation process of dehydrated garlic powder; relates to the technical field of agricultural product processing, and comprises the following steps: (1) washing with clear water; (2) performing supercritical treatment; (3) color protection treatment; (4) crushing and pulping; (5) carrying out ultrasonic treatment; according to the method, the garlic cloves are processed by a supercritical method and are processed by ultrasonic waves to prepare the garlic powder, so that the loss of sulfenate in the garlic can be effectively reduced, the content of the sulfenate in the garlic powder in the garlic is effectively reserved, and the nutritional value of the garlic powder is improved.
Description
Technical Field
The invention belongs to the technical field of agricultural product processing, and particularly relates to an ultrasonic-assisted preparation process of dehydrated garlic powder.
Background
Garlic is a plant of Allium genus of Liliaceae family, and has pungent and warm nature, and has effects of warming spleen, stomach, lung and large intestine, and promoting digestion. Detoxicating, eliminating pathogenic factors, and killing parasite. It is currently believed that the major bioactive substances in garlic are sulphur-containing compounds characteristic of garlic. Modern medicinal chemistry research proves that the garlic contains more than 30 sulfur components, and the sulfur components mainly comprise diallyl trisulfide, namely allicin, diallyl disulfide, diallyl sulfide, allicin and alliin. In addition to the sulfur-containing compounds, trace elements such as selenium and germanium in garlic and natural components such as vitamin B1, vitamin A and vitamin C also have obvious pharmacological activity. Wherein, the selenium, the germanium and the alliene play important roles in oxidation resistance, anticoagulation, detoxification, cancer resistance, aging resistance, cell-mediated immunity and humoral immunity regulation of organisms.
The chemical components of garlic are complex, and the garlic contains rich nutrient components such as vitamins, amino acids, proteins, saccharides, inorganic salts and the like, and trace elements of the garlic are high in phosphorus, and are magnesium, iron, silicon, aluminum, zinc, selenium, germanium and the like. The physiological functions of garlic include: the garlic has broad-spectrum bactericidal action and is a natural broad-spectrum bacteriocin; the garlic has health care effect on the cardiovascular system; the anti-cancer effect of the garlic; the antioxidant property of garlic is reported by UCLA (American LA medical center), garlic can effectively remove free radicals and has prevention and treatment effects on cardiovascular diseases, meanwhile, allicin also can effectively remove superoxide anion free radicals and hydroxyl free radicals by removing hydroxyl free radicals to prevent lipid peroxidation in liver pulp, and the activities of catalase and glutathionase are improved, so that lipid peroxides are reduced; the oxidation resistance of garlic is one of the important and research-significant functions of garlic, and SOD exists in garlic and is a metal enzyme capable of catalyzing the disproportionation reaction of superoxide anion. Effectively remove superoxide radical in the organism, thereby effectively preventing the toxic action of active oxygen on articles, and having the functions of resisting radiation, resisting tumor, delaying organism aging and the like. Superoxide dismutase (SOD) plays a vital role in the balance of oxidation and antioxidation of organisms, and can remove superoxide anions and protect cells from being damaged, so the activity of the SOD is closely related to aging, tumors, inflammation, autoimmune diseases, blood, cardiovascular diseases, kidney diseases, digestive system diseases, radiation, medicinal effects and the like.
However, fresh garlic has a limited shelf life and is stored for a long time, and thus gradually spoils to make it inedible and wasteful, and therefore, it is necessary to treat the garlic to improve its shelf life.
Disclosure of Invention
The invention aims to provide an ultrasonic auxiliary preparation process of dehydrated garlic powder, which aims to overcome the defects in the prior art.
The technical scheme adopted by the invention is as follows:
an ultrasonic-assisted preparation process of dehydrated garlic powder comprises the following steps:
(1) rinsing with clear water:
washing garlic with clear water, removing mud, draining, peeling, and separating into garlic cloves;
(2) supercritical treatment:
subjecting the obtained garlic cloves to supercritical treatment for 30-40min, performing rotary evaporation, and drying;
(3) color protection treatment:
adding the Bulbus Allii subjected to supercritical treatment into color protecting solution, soaking for 30-35min, taking out, and naturally draining;
the color protection liquid is an ascorbic acid solution with the mass fraction of 3.5-4%;
(4) crushing and pulping;
crushing and pulping the color-protected garlic cloves, adding water which is 1 time of the weight of the garlic cloves, then adding biological enzyme, keeping the temperature and stirring for 30-40min at 40-44 ℃, and then carrying out colloid milling for 1-1.5 hours to obtain slurry;
(5) ultrasonic treatment:
keeping the obtained slurry at 30-40 deg.C, adding maltodextrin powder, stirring, performing ultrasonic treatment for 15-20min, and spray drying.
The clean water washes Bulbus Allii for 15min under 0.5-0.8 MPa.
The supercritical treatment pressure is 25-28Mpa, the temperature is 40-44 ℃, the flow rate of carbon dioxide is 10-15L/h, and the entrainer is ethanol.
The mass ratio of the ethanol to the garlic cloves is 3: 1.
The biological enzyme is pectinase;
the mixing mass ratio of the pectinase to the garlic cloves is 1: 40-50.
The ultrasonic frequency is 35-40kHz, and the power is 750W.
The malt dextrin powder is pretreated:
adding the maltodextrin powder into an ethanol solution, heating to 40-45 ℃, stirring at the rotating speed of 1500r/min for 2 hours, adding xylitol, continuously stirring for 2 hours, stirring for 30 minutes, adjusting the pH to 10.5, stirring for 20 minutes, standing for 2 hours, adjusting the pH of the system to be neutral, and performing rotary evaporation and drying to constant weight to obtain the maltodextrin.
The mixing ratio of the maltodextrin powder to the ethanol solution is 150 g: 400-500 mL;
the mass fraction of the ethanol is 30 percent;
the mass ratio of the xylitol to the malt dextrin powder is 1: 30-40.
The mass ratio of the malt dextrin powder to the slurry is 1: 35-40.
Has the advantages that:
according to the method, the garlic cloves are processed by a supercritical method and are processed by ultrasonic waves to prepare the garlic powder, so that the loss of sulfenate in the garlic can be effectively reduced, the content of the sulfenate in the garlic powder in the garlic is effectively reserved, and the nutritional value of the garlic powder is improved.
Compared with fresh garlic, the garlic ammonia enzyme treated by the method has small-amplitude reduction of ultraviolet absorbance, which shows that the molecular conformation of the garlic ammonia enzyme is changed to a certain extent, and probably because the side chain groups of tryptophan, tyrosine and phenylalanine in the garlic ammonia enzyme molecule generate certain destructive action after the garlic ammonia enzyme is treated by the method, the microenvironment of the garlic ammonia enzyme molecule is changed, and the molecular conformation of the garlic ammonia enzyme is changed.
The alliinase activity and the enzyme activity retention rate in the garlic powder prepared by the method are relatively high, so that the loss of the alliinase activity after treatment by the method is relatively low.
The method improves the flavor characteristics of the garlic powder and the application performance of the garlic powder by improving the retention rate of the thiosulfinate in the garlic powder, and particularly has obvious effect of improving the color, aroma and taste.
Detailed Description
An ultrasonic-assisted preparation process of dehydrated garlic powder comprises the following steps:
(1) rinsing with clear water:
washing garlic with clear water, removing mud, draining, peeling, and separating into garlic cloves;
(2) supercritical treatment:
subjecting the obtained garlic cloves to supercritical treatment for 30-40min, performing rotary evaporation, and drying;
(3) color protection treatment:
adding the Bulbus Allii subjected to supercritical treatment into color protecting solution, soaking for 30-35min, taking out, and naturally draining;
the color protection liquid is an ascorbic acid solution with the mass fraction of 3.5-4%;
ascorbic acid:
traits
The ascorbic acid is white crystal or crystalline powder, has no odor and sour taste, and changes color gradually to yellowish after long-term standing. The product is soluble in water, acidic, slightly soluble in ethanol, and insoluble in chloroform or diethyl ether.
Acidity
The ascorbic acid has an enediol structure in the molecular structure, C2OH is extremely weak in acidity (pK) due to the influence of conjugation effect2=11.57)，C3The acidity of-OH is stronger (pK1=4.17), so vitamins generally behave as monobasic acids, which react with sodium bicarbonate to form sodium salts.
Optical activity
The ascorbic acid has an optical activity because the molecular structure contains 2 chiral carbon atoms. The specific rotation of an aqueous solution containing 0.10g/ml of the product is +20.50 DEG to +21.50 DEG as determined by the method (ChP2015 general: 0621).
Reduction property
The enediol group in the molecular structure has strong reducibility and is easy to be oxidized into diketone group to become dehydroascorbic acid, and the dehydroascorbic acid can be further hydrolyzed in alkaline solution or strong acid solution to generate diketone gulonic acid and lose activity.
(4) Crushing and pulping;
crushing and pulping the color-protected garlic cloves, adding water which is 1 time of the weight of the garlic cloves, then adding biological enzyme, keeping the temperature and stirring for 30-40min at 40-44 ℃, and then carrying out colloid milling for 1-1.5 hours to obtain slurry;
(5) ultrasonic treatment:
keeping the obtained slurry at 30-40 deg.C, adding maltodextrin powder, stirring, performing ultrasonic treatment for 15-20min, and spray drying.
The clean water washes Bulbus Allii for 15min under 0.5-0.8 MPa.
The supercritical treatment pressure is 25-28Mpa, the temperature is 40-44 ℃, the flow rate of carbon dioxide is 10-15L/h, and the entrainer is ethanol.
The mass ratio of the ethanol to the garlic cloves is 3: 1.
The biological enzyme is pectinase;
the mixing mass ratio of the pectinase to the garlic cloves is 1: 40-50.
The ultrasonic frequency is 35-40kHz, and the power is 750W.
Garlic main ingredient (g/100 g)
The moisture content is 69.98;
protein 5.67;
0.232 parts of fat;
total sugars 15.68;
coarse fibers 0.9588;
ash content 1.152;
1.25 of reducing sugar;
thiosulfinate 2.605;
the following will clearly and completely describe the technical solutions of the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
An ultrasonic-assisted preparation process of dehydrated garlic powder comprises the following steps:
(1) rinsing with clear water:
washing garlic with clear water, removing mud, draining, peeling, and separating into garlic cloves;
(2) supercritical treatment:
subjecting the obtained garlic cloves to supercritical treatment for 30min, and performing rotary evaporation and drying;
(3) color protection treatment:
adding the Bulbus Allii subjected to supercritical treatment into color protecting solution, soaking for 30min, taking out, and naturally draining;
the color protection liquid is an ascorbic acid solution with the mass fraction of 3.5%;
(4) crushing and pulping;
crushing and pulping the garlic cloves subjected to color protection treatment, adding water with the mass 1 time that of the garlic cloves, then adding biological enzyme, keeping the temperature and stirring for 30min at 40 ℃, and then carrying out colloid milling for 1 h to obtain slurry;
(5) ultrasonic treatment:
keeping the obtained slurry at 30 deg.C, adding maltodextrin powder, stirring, performing ultrasonic treatment for 15min, and spray drying.
The clean water washes the garlic for 15min under the washing pressure of 0.5 MPa.
The supercritical processing pressure is 25Mpa, the temperature is 40 ℃, the flow rate of carbon dioxide is 10L/h, and the entrainer is ethanol.
The mass ratio of the ethanol to the garlic cloves is 3: 1.
The biological enzyme is pectinase;
the mixing mass ratio of the pectinase to the garlic cloves is 1: 40.
The ultrasonic frequency is 35kHz, and the power is 750W.
Example 2
An ultrasonic-assisted preparation process of dehydrated garlic powder comprises the following steps:
(1) rinsing with clear water:
washing garlic with clear water, removing mud, draining, peeling, and separating into garlic cloves;
(2) supercritical treatment:
subjecting the obtained garlic cloves to supercritical treatment for 40min, and performing rotary evaporation and drying;
(3) color protection treatment:
adding the Bulbus Allii subjected to supercritical treatment into color protecting solution, soaking for 35min, taking out, and naturally draining;
the color protection liquid is an ascorbic acid solution with the mass fraction of 4%;
(4) crushing and pulping;
crushing and pulping the garlic cloves subjected to color protection treatment, adding water 1 time the weight of the garlic cloves, then adding biological enzyme, keeping the temperature and stirring for 40min at 44 ℃, and then performing colloid milling for 1.5 hours to obtain slurry;
(5) ultrasonic treatment:
keeping the obtained slurry at 40 deg.C, adding maltodextrin powder, stirring, performing ultrasonic treatment for 20min, and spray drying.
The clean water washes the garlic for 15min under the washing pressure of 0.8 MPa.
The supercritical processing pressure is 28Mpa, the temperature is 44 ℃, the flow rate of carbon dioxide is 15L/h, and the entrainer is ethanol.
The mass ratio of the ethanol to the garlic cloves is 3: 1.
The biological enzyme is pectinase;
the mixing mass ratio of the pectinase to the garlic cloves is 1: 50.
The ultrasonic frequency is 40kHz, and the power is 750W.
Example 3
An ultrasonic-assisted preparation process of dehydrated garlic powder comprises the following steps:
(1) rinsing with clear water:
washing garlic with clear water, removing mud, draining, peeling, and separating into garlic cloves;
(2) supercritical treatment:
subjecting the obtained garlic cloves to supercritical treatment for 35min, and performing rotary evaporation and drying;
(3) color protection treatment:
adding the Bulbus Allii subjected to supercritical treatment into color protecting solution, soaking for 32min, taking out, and naturally draining;
the color protection liquid is an ascorbic acid solution with the mass fraction of 3.8%;
(4) crushing and pulping;
crushing and pulping the garlic cloves subjected to color protection treatment, adding water 1 time the weight of the garlic cloves, then adding biological enzyme, keeping the temperature and stirring for 35min at 42 ℃, and then performing colloid milling for 1.2 hours to obtain slurry;
(5) ultrasonic treatment:
keeping the obtained slurry at 35 deg.C, adding maltodextrin powder, stirring, performing ultrasonic treatment for 18min, and spray drying.
The clean water washes the garlic for 15min under the washing pressure of 0.6 MPa.
The supercritical processing pressure is 26Mpa, the temperature is 42 ℃, the flow rate of carbon dioxide is 12L/h, and the entrainer is ethanol.
The mass ratio of the ethanol to the garlic cloves is 3: 1.
The biological enzyme is pectinase;
the mixing mass ratio of the pectinase to the garlic cloves is 1: 45.
The ultrasonic frequency is 38kHz, and the power is 750W.
Example 4
An ultrasonic-assisted preparation process of dehydrated garlic powder comprises the following steps:
(1) rinsing with clear water:
washing garlic with clear water, removing mud, draining, peeling, and separating into garlic cloves;
(2) supercritical treatment:
subjecting the obtained garlic cloves to supercritical treatment for 35min, and performing rotary evaporation and drying;
(3) color protection treatment:
adding the Bulbus Allii subjected to supercritical treatment into color protecting solution, soaking for 35min, taking out, and naturally draining;
the color protection liquid is an ascorbic acid solution with the mass fraction of 3.5%;
(4) crushing and pulping;
crushing and pulping the garlic cloves subjected to color protection treatment, adding water 1 time the weight of the garlic cloves, then adding biological enzyme, keeping the temperature and stirring for 35min at 42 ℃, and then performing colloid milling for 1.2 hours to obtain slurry;
(5) ultrasonic treatment:
keeping the obtained slurry at 35 deg.C, adding maltodextrin powder, stirring, performing ultrasonic treatment for 18min, and spray drying.
The clean water washes the garlic for 15min under the washing pressure of 0.72 MPa.
The supercritical processing pressure is 26Mpa, the temperature is 42 ℃, the flow rate of carbon dioxide is 12L/h, and the entrainer is ethanol.
The mass ratio of the ethanol to the garlic cloves is 3: 1.
The biological enzyme is pectinase;
the mixing mass ratio of the pectinase to the garlic cloves is 1: 45.
The ultrasonic frequency is 38kHz, and the power is 750W.
And (3) testing:
and (3) measuring the content of the sulfenylene sulfenate in the garlic powder:
the granularity of the garlic powder is 60 meshes; (ii) a
TABLE 1
| Thiodisulfinate content mmol/100g | |
| Example 1 | 2.295 |
| Example 2 | 2.183 |
| Example 3 | 2.205 |
| Example 4 | 2.382 |
| Comparative example 1 | 1.878 |
| Control group | 2.605 |
Control group: fresh garlic;
comparative example 1: a preparation process of garlic powder comprises the following steps: (1) rinsing with clear water: washing garlic with clear water, removing mud, draining, peeling, and separating into garlic cloves; (2) color protection treatment: adding the treated garlic cloves into the color protection solution, soaking for 30min, taking out, and naturally draining; the color protection liquid is an ascorbic acid solution with the mass fraction of 3.5%; (3) crushing and pulping; crushing and pulping the color-protected garlic cloves, adding water which is 1 time of the weight of the garlic cloves, adding biological enzyme, keeping the temperature and stirring for 30min at 40 ℃, then carrying out colloid milling for 1 h to obtain slurry, and then carrying out spray drying to obtain the garlic clove. The clean water washes the garlic for 15min under the washing pressure of 0.5 MPa. The biological enzyme is pectinase; the mixing mass ratio of the pectinase to the garlic cloves is 1: 40;
as can be seen from Table 1, the garlic clove is processed by the supercritical method and the ultrasonic treatment is coordinated to prepare the garlic powder, so that the loss of the sulfenate in the garlic can be effectively reduced, the content of the sulfenate in the garlic powder in the garlic is effectively reserved, and the nutritional value of the garlic powder is improved.
The absorbance value of cysteine solution after reaction with the garlic powder aqueous suspension;
adding 2g of garlic powder of the embodiment and the comparative example into a test tube, adding 30mL of deionized water into the test tube, fully stirring for 10min, standing for 15min, centrifuging at 2000r/min for 20min, taking 2mL of supernatant, adding 10mL of 10mM cysteine solution, stirring at 30 ℃ for 20min under heat preservation, taking 2mL of reaction liquid, placing in a 100mL volumetric flask, adding water to a constant volume to reach a scale, taking 5mL of diluted reaction liquid and 0.5mL of 1mM thiosulfinate solution, preserving heat at 25 ℃ for 20min, measuring the absorbance value (A) of the reaction liquid at a wavelength of 412nm, repeatedly measuring for 5 times, and taking an average value;
TABLE 2
| absorbance/A | |
| Example 1 | 0.302 |
| Example 2 | 0.301 |
| Example 3 | 0.306 |
| Example 4 | 0.310 |
| Comparative example 1 | 0.235 |
| Control group | 0.318 |
Control group: fresh garlic;
comparative example 1: a preparation process of garlic powder comprises the following steps: (1) rinsing with clear water: washing garlic with clear water, removing mud, draining, peeling, and separating into garlic cloves; (2) color protection treatment: adding the treated garlic cloves into the color protection solution, soaking for 30min, taking out, and naturally draining; the color protection liquid is an ascorbic acid solution with the mass fraction of 3.5%; (3) crushing and pulping; crushing and pulping the color-protected garlic cloves, adding water which is 1 time of the weight of the garlic cloves, adding biological enzyme, keeping the temperature and stirring for 30min at 40 ℃, then carrying out colloid milling for 1 h to obtain slurry, and then carrying out spray drying to obtain the garlic clove. The clean water washes the garlic for 15min under the washing pressure of 0.5 MPa. The biological enzyme is pectinase; the mixing mass ratio of the pectinase to the garlic cloves is 1: 40;
as can be seen from table 2, compared with fresh garlic, the garlic processed by the method of the present invention has a small decrease in ultraviolet absorbance, which indicates that the conformation of the garlic ammonia enzyme molecule has a certain change, and this is probably because the side chain groups of tryptophan, tyrosine and phenylalanine in the garlic ammonia enzyme molecule have a certain destructive effect after being processed by the method of the present invention, and further the microenvironment of the garlic ammonia enzyme molecule is changed, thereby causing the change of the conformation of the garlic ammonia enzyme molecule.
Comparing the activity and the retention rate of the alliinase in the garlic powder at the storage temperature of 25 ℃ for the examples and the control group, detecting each group for 5 times, and taking an average value;
TABLE 3
| Enzyme activity U/mL | Retention rate of enzyme activity% | |
| Example 1 | 2486 | 93.8 |
| Example 2 | 2492 | 94.0 |
| Example 3 | 2501 | 94.4 |
| Example 4 | 2570 | 97.0 |
| Comparative example 1 | 2153 | 81.2 |
| Control group | 2650 | 100 |
Comparative example 1: a preparation process of garlic powder comprises the following steps: (1) rinsing with clear water: washing garlic with clear water, removing mud, draining, peeling, and separating into garlic cloves; (2) color protection treatment: adding the treated garlic cloves into the color protection solution, soaking for 30min, taking out, and naturally draining; the color protection liquid is an ascorbic acid solution with the mass fraction of 3.5%; (3) crushing and pulping; crushing and pulping the color-protected garlic cloves, adding water which is 1 time of the weight of the garlic cloves, adding biological enzyme, keeping the temperature and stirring for 30min at 40 ℃, then carrying out colloid milling for 1 h to obtain slurry, and then carrying out spray drying to obtain the garlic clove. The clean water washes the garlic for 15min under the washing pressure of 0.5 MPa. The biological enzyme is pectinase; the mixing mass ratio of the pectinase to the garlic cloves is 1: 40.
Control group: fresh garlic;
as can be seen from Table 3, the alliinase activity and the enzyme activity retention rate of the garlic powder prepared by the method are relatively high, and the loss of the alliinase activity after treatment by the method is relatively low.
It can be seen that after the treatment by the method of the embodiment 4 of the invention, the oil stain removal effect on the surface of the filter cloth is more obvious.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit of the present invention.
Claims (9)
1. An ultrasonic-assisted preparation process of dehydrated garlic powder is characterized by comprising the following steps:
(1) rinsing with clear water:
washing garlic with clear water, removing mud, draining, peeling, and separating into garlic cloves;
(2) supercritical treatment:
subjecting the obtained garlic cloves to supercritical treatment for 30-40min, performing rotary evaporation, and drying;
(3) color protection treatment:
adding the Bulbus Allii subjected to supercritical treatment into color protecting solution, soaking for 30-35min, taking out, and naturally draining;
the color protection liquid is an ascorbic acid solution with the mass fraction of 3.5-4%;
(4) crushing and pulping;
crushing and pulping the color-protected garlic cloves, adding water which is 1 time of the weight of the garlic cloves, then adding biological enzyme, keeping the temperature and stirring for 30-40min at 40-44 ℃, and then carrying out colloid milling for 1-1.5 hours to obtain slurry;
(5) ultrasonic treatment:
keeping the obtained slurry at 30-40 deg.C, adding maltodextrin powder, stirring, performing ultrasonic treatment for 15-20min, and spray drying.
2. The ultrasonic-assisted preparation process of dehydrated garlic powder according to claim 1, which is characterized in that: the clean water washes Bulbus Allii for 15min under 0.5-0.8 MPa.
3. The ultrasonic-assisted preparation process of dehydrated garlic powder according to claim 1, which is characterized in that: the supercritical treatment pressure is 25-28Mpa, the temperature is 40-44 ℃, the flow rate of carbon dioxide is 10-15L/h, and the entrainer is ethanol.
4. The ultrasonic-assisted preparation process of dehydrated garlic powder according to claim 2, which is characterized in that: the mass ratio of the ethanol to the garlic cloves is 3: 1.
5. The ultrasonic-assisted preparation process of dehydrated garlic powder according to claim 1, which is characterized in that: the biological enzyme is pectinase;
the mixing mass ratio of the pectinase to the garlic cloves is 1: 40-50.
6. The ultrasonic-assisted preparation process of dehydrated garlic powder according to claim 1, which is characterized in that: the ultrasonic frequency is 35-40kHz, and the power is 750W.
7. The ultrasonic-assisted preparation process of dehydrated garlic powder according to claim 1, which is characterized in that: the malt dextrin powder is pretreated:
adding the maltodextrin powder into an ethanol solution, heating to 40-45 ℃, stirring at the rotating speed of 1500r/min for 2 hours, adding xylitol, continuously stirring for 2 hours, stirring for 30 minutes, adjusting the pH to 10.5, stirring for 20 minutes, standing for 2 hours, adjusting the pH of the system to be neutral, and performing rotary evaporation and drying to constant weight to obtain the maltodextrin.
8. The ultrasonic-assisted preparation process of dehydrated garlic powder according to claim 7, which is characterized in that: the mixing ratio of the maltodextrin powder to the ethanol solution is 150 g: 400-500 mL;
the mass fraction of the ethanol is 30 percent;
the mass ratio of the xylitol to the malt dextrin powder is 1: 30-40.
9. The ultrasonic-assisted preparation process of dehydrated garlic powder according to claim 1, which is characterized in that: the mass ratio of the malt dextrin powder to the slurry is 1: 35-40.
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|---|---|---|---|---|
| CN101816744A (en) * | 2010-04-28 | 2010-09-01 | 江南大学 | Energy-saving and environmentally-friendly method for preparing garlic oil cyclodextrine inclusion compound |
| CN101836724A (en) * | 2009-03-16 | 2010-09-22 | 天津瑞贝特科技发展有限公司 | Method for extracting high-purity garlic essential oil |
| CN103436564A (en) * | 2013-09-12 | 2013-12-11 | 南京泽朗农业发展有限公司 | Method for extracting allicin by using microwave-ultrasonic wave |
| CN106367208A (en) * | 2016-11-25 | 2017-02-01 | 徐州黎明食品有限公司 | Separation and purification method of garlic essential oil |
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2020
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836724A (en) * | 2009-03-16 | 2010-09-22 | 天津瑞贝特科技发展有限公司 | Method for extracting high-purity garlic essential oil |
| CN101816744A (en) * | 2010-04-28 | 2010-09-01 | 江南大学 | Energy-saving and environmentally-friendly method for preparing garlic oil cyclodextrine inclusion compound |
| CN103436564A (en) * | 2013-09-12 | 2013-12-11 | 南京泽朗农业发展有限公司 | Method for extracting allicin by using microwave-ultrasonic wave |
| CN106367208A (en) * | 2016-11-25 | 2017-02-01 | 徐州黎明食品有限公司 | Separation and purification method of garlic essential oil |
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