CN1366837A

CN1366837A - Garlic deodorizing method and garlic functional food

Info

Publication number: CN1366837A
Application number: CN01107078A
Authority: CN
Inventors: 杨继新; 张楚成
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-01-22
Filing date: 2001-01-22
Publication date: 2002-09-04
Anticipated expiration: 2021-01-22
Also published as: CN1175755C

Abstract

The method for removing garlicky includes the following steps: peeling garlic, cleaning, drying in air, placing the cleaned garlic into 0.5-10% ethyl alcohol at 30-60 deg.C and soaking for 5-6 min., then soaking for 4-12 hr. in 5-35% acetic acid solution at 30-50 deg.C, cleaning and drying in air, adopting supercritical CO2 gas to make extraction to obtain the products of garlic oil or garlicin, garlic hop, garlic powder and garlic granules, etc. It has the functions of resisting bacteria, reducing blood pressure, resisting protozoon, reducing blood fat, resisting tumor and raising immunity of human body.

Description

Garlic deodorizing method and garlic functional food

The present invention relates to the deodorizing method of a kind of garlic, also relate to the functional food that uses this odorless garlic to produce simultaneously.

Garlic (Allium Sativam L) is the underground bulb of Liliaceae allium, the complete stool of garlic all can eat and be medicinal, it contains 0.2% volatile oil, allicin, allicin and multiple pi-allyl, propyl group, the sulfide compound that methyl is formed etc., allyl sulfides class plant wherein has the effect of sterilization, allicin, multiple sulfur-containing compound is natural broad-spectrum antibiotic, garlic has logical the five internal organs simultaneously, reach all keys, cold removing is wet, the evil of avoiding evil spirits, effects such as detumescence pain, therefore, informal dress can prevent the winter, the infectious respiratory disease in spring and summer, the enteric infection disease in autumn has everything to gain and nothing to lose to human body.But the special smelly of garlic is again that people are least receptible, and many people want to eat and can not eat, even most people can only abandon and not eat.Many for this reason people develop many garlic deodorizing methods.Be the manufacturing process of 861003334 odorless garlic as application number, it places sucrose-black solution to carry out deodorization garlic.Application number is 921030754 deodorization process for garlics for another example, and it adds natural edible oil and mixes, removes big garlic odour after smashing and place certain hour to pieces in garlic.And for example application number is 94110773 deodorisation of garlic easily method and production of garlic milk, and it adds an amount of shelled peanut and adds the deodorizing of water boiling heating afterflush in garlic.

The object of the present invention is to provide the deodorizing method of a kind of garlic, so that keep the active ingredient of garlic when removing big garlic odour.

Another object of the present invention is to provide a kind of usefulness garlic functional food that above-mentioned odorless garlic is produced.

First purpose of the present invention realizes by following process steps:

A, selected garlic, and with its peeling is cleaned, and behind the airing, putting into temperature is 30-60 ℃, and concentration is to soak after 5-6 minute in the ethanolic solution of 0.5-10% to take out;

B, it is 30-50 ℃ that the garlic of above-mentioned steps 1 is put into temperature, concentration is to soak after 4-12 hour in the acetum of 5-35% to take out;

C, the garlic of step 2 is cleaned the back airing with clear water, employing pressure is 25-40bar, temperature is that 25-40 ℃ supercritical carbon dioxide gas extracts, then extract is lowered the temperature, isolated garlic oil or allicin after the step-down, the residue garlic after the extraction can be made into multiple garlic products such as garlic slice, garlic powder, garlic pearls.

The supercritical carbon dioxide extracting partition method that above-mentioned steps C adopted is a method in common in the prior art.

Among the above-mentioned steps B in the addition of ethanolic solution and the step 3 addition of acetum exceeded for all flooding garlic.

Garlic functional food of the present invention is made up of following component:

Deodorised garlic: edible adjuvant=1: 0.5-1.5 wherein, edible adjuvant is an edible soybean oil, perhaps solubility food starch, perhaps sucrose becomes edible sweetener, perhaps hydromel and edible agar and their mixture etc.

After the above-mentioned raw materials mixing, make the acceptable functional food preparation of people with the processing technology of prior art.

Garlic deodorizing method provided by the invention can suppress sweet enzyme of garlic and destruction effectively and remove the stink of diallyl sulfide, kept simultaneously biologically active SOD effectively, and all protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, vitamin C, volatile oil, allicin etc., and technology is simple, flow process is short, cost is low.

The garlic oil that makes with deodorised garlic provided by the invention, garlic powder, garlic pearls, mashed garlic, allicin, garlic products such as garlic slice, have antibiotic, antiprotozoan, hypotensive, reducing blood lipid, antitumor, improve effect such as body immunity, and formulation is various, carry, taking convenience, food therapy effect is good, and effect is a kind of comparatively desirable health food in fact significantly, reliably.

Embodiment 1

1, selected Yunnan Province Midu garlic with its peeling, is cleaned, and behind the airing, putting into temperature is 30 ℃, and concentration is that the ethanolic solution amount was exceeded for all flooding garlic, soaked taking-up after 5 minutes in 10% the ethanolic solution;

2, it is 40 ℃ that the garlic of above-mentioned steps 1 is put into temperature, and concentration is that the acetum amount was exceeded for all flooding garlic in 5% the acetum, soaks after 12 hours and takes out;

3, the garlic of step 2 is cleaned back airing and broken with clear water, and employing pressure is 25bar, and temperature is that 40 ℃ supercritical carbon dioxide gas extracts, then extract is lowered the temperature, isolated garlic oil after the step-down, the residue garlic after the extraction is garlic powder.

Embodiment 2

1, selected Yunnan Province Midu garlic with its peeling, is cleaned, and behind the airing, putting into temperature is 60 ℃, and concentration is to soak after 6 minutes in 0.5% the ethanolic solution to take out;

2, it is 30 ℃ that the garlic of above-mentioned steps 1 is put into temperature, and concentration is to soak after 4 hours in 35% the acetum to take out;

3, the garlic of step 2 is cleaned back airing and section with clear water, employings pressure is 35bar, temperature is 30 ℃ a supercritical carbon dioxide extracting, then to extract lower the temperature, step-down is separable after handling goes out allicin, the garlic slice after the extraction can directly pack.

Embodiment 3

1,100 kilograms in selected Yunnan Province Midu garlic with its peeling, is cleaned, and behind the airing, putting into temperature is 45 ℃, and concentration is to soak after 6 minutes in 5% the ethanolic solution to take out;

2, it is 40 ℃ that the garlic of above-mentioned steps 1 is put into temperature, and concentration is to soak after 8 hours in 25% the acetum to take out;

3, the garlic of step 2 is cleaned the back airing with clear water, employing pressure is 40bar, and temperature is 25 ℃ a supercritical carbon dioxide extracting, isolates garlic oil by cooling, step-down, and the garlic after the extraction can be made garlic product as required.

Embodiment 4

Get deodorised garlic oil 0.5 gram * 1000 that the foregoing description 1 obtains, allocate the soybean oil of 0.3 gram * 1000 into, add the ethyl cellulose of usual amounts, the emulsification mixing is made 1000 soft capsules, edible at every turn 1-3 grain, and obey 3-4 every day.

Embodiment 5

Get plain 1 gram * 1000 of deodorised garlic of the foregoing description 2 gained, the food starch of allocating usual amounts into is pressed into 1000 tablets, obeys every day 3 times, each 2-4 sheet.

Embodiment 6

Get plain 2.5 grams * 1000 of above-mentioned deodorised garlic, allocate citric acid, Stevioside, the honey of usual amounts into, add distilled water 10 milliliters * 1000, make 10 milliliters every 1000 of allicin oral liquids, take 1 at every turn, take 1-3 every day.

Embodiment 7

Get the garlic powder after the extraction in the above-mentioned process, or garlic slice, or garlic pearls, or the big head of garlic, directly pack is big garlic spice.

Claims

1, a kind of garlic deodorizing method is characterized in that its employing following process steps:

C, the garlic of step 2 is cleaned the back airing with clear water, employing pressure is 25-40bar, temperature is that 25-40 ℃ supercritical carbon dioxide gas extracts, then extract is lowered the temperature, isolated garlic oil or allicin after the step-down, the residue garlic after the extraction can be made into garlic slice, garlic powder, the multiple garlic product of garlic pearls.

2, deodorizing method according to claim 1 is characterized in that the addition of acetum in the addition of ethanolic solution among the above-mentioned steps B and the step 3 was exceeded for all flooding garlic.

3, a kind of garlic functional food is characterized in that it is made up of following component:

Deodorised garlic: edible adjuvant=1: 0.5-1.5.

4, garlic functional food according to claim 3 is characterized in that described edible adjuvant is an edible soybean oil, perhaps solubility food starch, the perhaps mixed liquor of being made up of sucrose, edible sweetener or hydromel and edible agar and drinking water.