CN111773159A

CN111773159A - Garlic extract and its preparation method

Info

Publication number: CN111773159A
Application number: CN201910269512.0A
Authority: CN
Inventors: 陈伟宏
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-04-04
Filing date: 2019-04-04
Publication date: 2020-10-16

Abstract

The invention relates to a method for preparing garlic extract, which comprises a membrane removing step, a sterilizing step, a draining step, a fermenting step, a first filtering step and an extracting step. In the step of demoulding, a plurality of garlic bulbs are demoulded; sterilizing the plurality of garlic bulbs by using ozone water in the sterilization step; draining the plurality of garlic bulbs in the draining step; fermenting the garlic bulbs in the fermentation step to obtain garlic bulb fermented products; filtering the garlic fermentation product in the first filtering step to obtain garlic fermentation liquor; extracting the fermentation broth of garlic to obtain garlic extract. The invention uses ozone water to clean and sterilize the peeled garlic at normal temperature, can stabilize the fermentation of the garlic, and is not easy to cause the loss of effective components in the garlic.

Description

Garlic extract and its preparation method

Technical Field

The present invention relates to a method for producing garlic extract, and more particularly to a method for producing garlic extract and garlic extract produced by the method.

Background

Garlic (with the scientific name of Allium sativum) is also known as garlic. The subterranean bulb is spicy and has pungent smell, also called garlic, and can be used as flavoring agent or medicine. The garlic leaves are called green garlic or garlic sprouts, and the flower shoots are called garlic shoots, which can be eaten as vegetables. Garlic is one of five pungent herbs. Some garlic fermentation products are sold on the market and are used as food.

Please refer to taiwan patent application No. 105129170, which relates to a method for preparing a body-beautifying health-care material composition, comprising fermenting garlic bulbs with bacteria, and extracting the fermented garlic bulbs to obtain garlic bulb extract. The Bulbus Allii extract can be used for caring skin of human body, and can be added into common caring product.

In the prior art, garlic is directly fermented, and the obtained garlic fermentation product is not sterilized, so that the garlic fermentation quality is unstable, and the anti-inflammation and maintenance effects of the product are greatly reduced.

In addition, after fermentation of garlic, the fermented product of garlic contains many solid components, i.e. solid garlic. The solid components are easy to generate scorched substances and scorched flavor in the container during the extraction process, and can cause the garlic extract to generate defects and fail to meet the product standard.

As can be seen from the above description, although the prior art discloses a method for preparing garlic extract, the following disadvantages are still present in practical use:

firstly, fermentation quality cannot be controlled:

other bacteria are easily attached to the garlic in the peeling process, and the bacteria attached to the garlic can influence the fermentation process of the garlic, so that the fermentation quality of the garlic cannot be controlled.

Secondly, the burnt taste is generated:

when the garlic fermentation product is distilled and extracted, the solid components in the garlic fermentation product are easily burnt and carbonized, so that the garlic extract gives a burnt taste.

Thirdly, thick garlic flavor:

a plurality of garlic bulbs can produce a large amount of allicin after fermentation, the allicin can produce garlic flavor, and some people can refuse products made by using the garlic fermentation liquor to resist the garlic flavor.

Therefore, how to stabilize the fermentation of garlic and further stabilize the taste of garlic extract is an urgent objective of efforts of those skilled in the art.

Disclosure of Invention

Accordingly, an object of the present invention is to provide an extract of garlic and a method for preparing the same.

In order to achieve the above object, the present invention provides a method for producing garlic extract, comprising the steps of:

a step of demoulding, namely demoulding the garlic bulbs;

sterilizing the garlic by using ozone water;

a draining step of draining the plurality of garlic bulbs;

a fermentation step, in which the plurality of garlic bulbs are fermented to obtain garlic bulb fermented products;

a first filtering step, filtering the garlic fermentation product to obtain garlic fermentation liquor; and

and an extraction step, namely extracting the garlic fermentation liquor to obtain a garlic extract.

In still another aspect of the present invention, in the sterilization step, the concentration of the ozone water is 0.3ppm to 0.7 ppm.

Another technical means of the present invention is that in the sterilization step, the plurality of garlic bulbs are soaked in the ozone water for 5 to 15 minutes.

In another technical means of the present invention, in the fermentation step, the plurality of garlic bulbs are fermented by using acetobacter pasteurianus, water and sugar.

Another technical means of the present invention is the fermentation step, wherein the weight ratio of the garlic, the sugar, the water and the acetobacter pasteurianus is 180: 30: 280: 0.1.

another technical means of the invention is that in the fermentation step, aerobic fermentation is firstly carried out, and then anaerobic fermentation is carried out.

In the filtering step, the filtering is performed by using the coarse filter screen and then by using the fine filter screen.

The present invention also provides a technical means that in the extraction step, the garlic fermentation broth is extracted by distillation, wherein the extraction temperature is 80-120 ℃.

Another technical means of the present invention is that the above-mentioned garlic bulb extract and the method for producing the same further comprise a second filtering step after the extracting step, wherein the garlic bulb extract is filtered.

Still another technical means of the present invention is the garlic extract and the method for producing the same, further comprising a deodorizing step after the extracting step, wherein the garlic extract is filtered using activated carbon.

Another object of the present invention is to provide a garlic extract which is prepared by the above method and is suitable for applying on the skin surface.

The invention has the beneficial effects that the garlic bulbs after being subjected to membrane removal are cleaned and sterilized by using ozone water at normal temperature, the garlic bulbs can be stably prepared by fermentation, and the loss of effective components in the garlic bulbs is not easy to occur. The solid component in the garlic fermentation product is separated by filtration, so that scorching and scorched taste can be avoided during distillation and extraction.

Drawings

FIG. 1 is a flow chart illustrating a first preferred embodiment of the garlic extract and the method for producing the same according to the present invention;

FIG. 2 is a flow chart illustrating a second preferred embodiment of the garlic extract and the method for producing the same according to the present invention;

FIG. 3 is a flow chart illustrating a third preferred embodiment of the garlic extract and the method for producing the same according to the present invention.

Detailed Description

The features and technical content of the related applications of the present invention will be clearly shown in the following detailed description of three preferred embodiments, which is made with reference to the accompanying drawings. Before proceeding with the detailed description, it should be noted that like components are referred to by the same reference numerals.

Referring to fig. 1, a first preferred embodiment of a method for preparing a garlic bulb extract according to the present invention includes a membrane removing step 901, a sterilizing step 902, a draining step 903, a fermenting step 904, a first filtering step 905, and an extracting step 906.

The first step 901 is to peel off a plurality of garlic bulbs, the outer surface of the garlic bulbs has a film, the garlic bulb peeling machine can be used to peel off a large number of garlic bulbs, the variety of the garlic bulbs is "black", and in practical implementation, other kinds of garlic bulbs can be selected, which should not be limited to this. Preferably, the garlic bulbs can be peeled by a commercially available garlic bulb peeling machine, and in practice, the film of the garlic bulbs can be removed by other methods, which should not be limited thereto.

Then, the sterilization step 902 is executed to sterilize the plurality of garlic bulbs with ozone water, wherein the concentration of the ozone water is 0.3ppm to 0.7ppm, and the plurality of garlic bulbs are soaked in the ozone water for 5 minutes to 15 minutes. Ozone (O)₃) Specific oxygen (O) of reaction₂) Strongly, ozone is soluble in water and forms the ozone water, which has a killing power to biological cells, and thus has a sterilizing effect.

In the sterilization step 902, the peeled garlic bulbs are soaked in ozone water to eliminate bacteria attached to the surfaces of the garlic bulbs. Preferably, the garlic bulbs are soaked in 0.5ppm ozone water for 10 minutes. In practice, the concentration of the ozone water and the time for soaking the ozone water can be adjusted according to the process conditions, but should not be limited thereto.

Then, the draining step 903 is performed to drain the plurality of garlic bulbs sterilized by ozone water, preferably, the ozone water on the surfaces of the garlic bulbs is removed at room temperature in a shade drying manner or a breeze drying manner, so as to prevent the residual ozone water from affecting the subsequent fermentation process, and the ozone in the ozone water is dissipated in the air in the draining process.

Then, the fermentation step 904 is performed to ferment the plurality of dried garlic bulbs to obtain a garlic bulb fermented product. Wherein, the plurality of garlic bulbs are fermented by using the acetobacter pasteurianus, water and sugar, wherein the strain number of the acetobacter pasteurianus is BCRC14145, and the acetobacter pasteurianus can be purchased from a common commercial pipeline. Since the acetobacter pasteurii used in the present invention can be obtained from a general commercial pipeline, is a known strain, and can be obtained by anyone, the acetobacter pasteurii is not deposited.

The weight ratio of the garlic, the sugar, the water and the acetobacter pasteurianus is 180: 30: 280: 0.1. for example, 180 kg of garlic, 30 kg of sugar, 280 kg of water, and 100 g of Acetobacter pasteurianus are added to a fermentation vessel.

In this fermentation step 904, aerobic fermentation is performed first, followed by anaerobic fermentation. For example, the total fermentation time of the garlic bulbs is 16 weeks, the fermentation vessel is not covered with a cover from 0 week to 4 week, the garlic bulb fermentation product is ventilated, and the garlic bulb fermentation product is stirred for aerobic fermentation. Sealing the fermentation cylinder from week 5 to week 16 to prevent the fermented product of garlic from contacting with the outside air, so as to perform anaerobic fermentation.

In the fermentation step 904, the sugar degree, pH value and odor of the garlic fermentation product in the fermentation cylinder are changed, and at the later stage of the fermentation step 904, the garlic is deposited at the bottom of the fermentation cylinder.

Then, the first filtering step 905 is performed to filter the garlic fermentation product to obtain a garlic fermentation liquid. Wherein, the coarse filter screen is firstly used for filtering, and then the fine filter screen is used for filtering. The aperture of the coarse filter screen is 1 mm-5 mm, the aperture of the fine filter screen is 0.1 mm-0.5 mm, in practical implementation, a filter element with other aperture can be selected, or the garlic fermentation product can be separated from the liquid by other filtering methods, for example, a centrifuge can be used to separate the solid and the liquid and obtain the liquid component to become the garlic fermentation liquid, which should not be limited to this.

Finally, the extraction step 906 is performed to extract the garlic fermentation broth to obtain a garlic extract, wherein the garlic fermentation broth is distilled and extracted by a distillation method, the extraction temperature is 80-120 ℃, preferably 90 ℃, and the liquid obtained by distillation is the garlic extract. Since the first filtering step removes the solid components from the fermented garlic, no scorched matter and no scorched smell are generated during distillation. In the distillation and extraction process, the extraction liquid obtained 10 minutes after the beginning and 10 minutes before the end can be discarded to stabilize the quality of the garlic extract, and in practice, the time for obtaining the garlic extract can be determined according to the extraction conditions, and should not be limited thereto.

The obtained Bulbus Allii extract can be directly applied on skin surface, and has effects of sterilizing and caring skin. Preferably, the garlic extract may be added with additives to form a skin care product for human skin. The additive is selected from one of water, aloe, collagen, L-C, hyaluronic acid, peptide, lecithin, tranexamic acid, r-PGA (polyglutamic acid), gea (natural grape seed antioxidant), PC (lecithin-phosphatidylcholine), resveratrol, glutamic acid fermentation product GABA, D-ribose, etc., and their combination. The above-mentioned maintaining material may also be added with excipient selected from lactose, starch, silicon dioxide, microcrystalline cellulose, carboxymethyl cellulose, talcum powder, magnesium stearate, and their combination. The above-mentioned care material may also be added with a compounding agent selected from the group consisting of glycerin, vegetable oil, mineral oil, essential oil, and combinations thereof. The maintaining material can be in the form of gel, liquid, emulsion, oil, powder, ointment or solid. The technical means of adding other skin-care materials to form a skin care product for human body skin is known and widely used in commercial products, and is not described in detail herein.

The garlic contains allicin which has the functions of resisting bacteria and viruses, improving immunity, reducing cholesterol, resisting coagulation and the like and is also a main source of spicy taste of the garlic. The content of allicin in fresh and undamaged garlic is not much because allicin is obtained by decomposing alliin in cytoplasm by allinase in garlic cell walls, and the two substances cannot be in large contact in the complete state of the garlic cell walls, and a large amount of allicin can be generated only after the contact of the two substances after the cell structures of the garlic are damaged.

The invention utilizes the pasteur acetic acid bacillus and the garlic bulb to ferment, and in the fermentation process, the pasteur acetic acid bacillus can promote the alliinase of the garlic bulb to contact with the alliin, further form a large amount of allicin, and the allicin can be converted into the alliene. The allicin and the allicene are stored in a fermentation container and cannot be lost, and the allicin and the allicene are extracted by a distillation extraction technology. The allicin has strong antibacterial and anti-inflammatory effects, can be prepared into a proper external liniment and applied to the skin of a human body, and solves various skin problems.

For example, the garlic extract can be used as lotion, and the lotion comprises 10-50% of garlic extract, 0.1-2% of lecithin, 0.5-5% of grease, 10-65% of aloe liquid and 20% of water. The above proportions are weight proportions. In practice, the material ratio should be adjusted according to the application of the product, and should not be limited to this.

It is worth mentioning that the garlic extract has a large amount of allicin components, has the sterilization effect, can be packaged and stored, and cannot be rotten. The allicin component in the Bulbus Allii extract also has anti-inflammatory effect, and can reduce inflammation component of wound and promote wound healing.

Referring to fig. 2, a second preferred embodiment of a garlic bulb extract and a method for manufacturing the same according to the present invention is substantially the same as the first preferred embodiment, and the same points are not described in detail herein, except that the method for manufacturing a garlic bulb extract further includes a second filtering step 907 after the extracting step 906, to filter the garlic bulb extract.

The purpose of the second filtering step 907 is to filter some contaminants generated during the extraction process, for example, some dust in the air or solid contaminants such as dirt in the distillation column, which will affect the visual appearance of the liquid after falling into the garlic extract, and the second filtering step is a protective measure to separate the solid components in the garlic extract, thereby improving the clarity of the garlic extract and improving the safety of the product. In practice, the second filtering step may not be used as long as the environment is clean enough to prevent the garlic extract from being contaminated by dust, and should not be limited by the example of the second preferred embodiment.

Referring to fig. 3, a third preferred embodiment of a garlic bulb extract and a method for manufacturing the same according to the present invention is substantially the same as the first preferred embodiment, and the same points are not described in detail herein, except that the method for manufacturing a garlic bulb extract further includes a deodorizing step 908 after the extracting step 906, in which the garlic bulb extract is filtered using activated carbon.

The Bulbus Allii extract contains allicin, can give off Bulbus Allii taste, and can be filtered by filter element with activated carbon to remove nose-irritating Bulbus Allii taste. The activated carbon can adsorb the garlic flavor of the garlic extract, so that the garlic flavor of the garlic extract is obviously reduced or eliminated, and the willingness of consumers to use products made of the garlic extract is further improved. In practice, the deodorization step 908 may not be performed, and should not be limited thereto.

From the above description, it can be seen that the garlic extract and the method for producing the same according to the present invention do have the following effects:

firstly, no scorched flavor is generated:

in the invention, the first filtering step 905 is performed before the extracting step 906, and the garlic fermented product is filtered by using a screen or a filter element to remove solid components in the garlic fermented product, so that the problem that the solid components in the garlic fermented product are burnt and generate scorched smell in the extracting step 906, and the quality of the garlic extract is further influenced can be effectively avoided.

Secondly, stabilizing the fermentation quality:

in the fermentation step 904, the ingredients are quantified, the fermentation time of the garlic bulbs is also fixed, and aerobic fermentation is performed first and then anaerobic fermentation is performed, so that the fermentation quality of the garlic bulbs can be effectively stabilized. In the sterilization step 902, ozone water is used to eliminate bacteria attached to the surface of garlic bulbs, so that the fermentation of the garlic bulbs can be controlled more stably.

Thirdly, the garlic flavor can be adjusted:

in the deodorizing step 908, the garlic flavor of the garlic extract can be adjusted by using an activated carbon filter, so that the phenomenon that consumers refuse to use products made of the garlic extract due to thick garlic flavor can be avoided.

In summary, the present invention sterilizes garlic bulbs at room temperature using ozone water, which prevents the loss of effective components in garlic bulbs, and filters solid components in fermented garlic bulbs by filtration, thereby avoiding the generation of scorched flavor during extraction, and finally filtering the garlic bulb extract by an activated carbon filter element, thereby reducing the fermented flavor and the allicin flavor.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the invention, which is defined by the claims, and all simple and equivalent variations and modifications made within the spirit and scope of the present invention are also within the scope of the present invention.

Claims

1. A method for producing a garlic extract, comprising the steps of:

a step of demoulding, namely demoulding the garlic bulbs;

sterilizing the garlic by using ozone water;

a draining step of draining the plurality of garlic bulbs;

2. The method of producing a garlic bulb extract according to claim 1, wherein the concentration of the ozone water is 0.3ppm to 0.7ppm and the garlic bulbs are soaked in the ozone water for 5 minutes to 15 minutes in the sterilization step.

3. The method of producing a garlic bulb extract according to claim 1, wherein the fermentation step is a step of fermenting the plurality of garlic bulbs with acetobacter pasteurii, water and sugar.

4. The method of claim 3, wherein the weight ratio of the garlic bulbs, the sugar, the water and the acetobacter pasteurianus in the fermentation step is 180: 30: 280: 0.1.

5. the method of producing a garlic bulb extract according to claim 4, wherein the fermentation step comprises aerobic fermentation and then anaerobic fermentation.

6. The method of preparing a garlic bulb extract according to claim 1, wherein the first filtering step comprises filtering with a coarse filter screen and then filtering with a fine filter screen.

7. The method for preparing a garlic bulb extract according to claim 1, wherein the extraction step extracts the garlic bulb fermentation broth by distillation at a temperature of 80 ℃ to 120 ℃.

8. The method of claim 1, further comprising a second filtering step after the extracting step, wherein the garlic extract is filtered.

9. The method of claim 1, further comprising a deodorizing step after the extracting step, wherein the garlic extract is filtered using activated carbon.

10. A garlic extract, which is produced by the production method according to any one of claims 1 to 9 and is suitable for application to the skin surface.