CN113679044B - An edible Bulbus Allii extract free of garlicin and its preparation method - Google Patents
An edible Bulbus Allii extract free of garlicin and its preparation method Download PDFInfo
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Images
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Abstract
The invention provides an edible garlic extract without allicin and a preparation method thereof, the edible garlic extract does not contain allicin, and contains alliin, protein, amino acid, polysaccharide and four nutrient elements: potassium, calcium, magnesium, sodium, five trace elements: iron, copper, zinc, selenium, chromium; wherein, the alliin content is 0.17-10%, the protein content is 5-18%, the amino acid content is 2.6-7.8%, the polysaccharide content is 40-68%, the four nutrient elements are not less than 538.6mg/kg, and the five trace elements are not less than 25.06 mg/kg. The garlic extract product quality of the invention is obviously superior to the product quality produced by the prior art, has no garlic smell, white color, high contents of active ingredients such as alliin, protein, amino acid, polysaccharide, four major nutrient elements, five trace elements and the like, and can be used for food additives, beverages, health-care foods and medicines.
Description
Technical Field
The invention relates to the technical field of garlic extracts, in particular to an edible garlic extract without allicin and a preparation method thereof.
Background
The garlic is also called garlic bulb, garlic bulb and the like, is a liliaceae allium plant, is rich in organic sulfur compounds such as alliin and the like, bioactive substances such as protein, amino acid, polysaccharide and the like, and the modern pharmacological research result shows that the garlic has multiple bioactive functions such as antibiosis, antiphlogosis, antivirus, antioxidation, antitumor, cardiovascular disease prevention and the like, is an indispensable seasoning and health food in life, and is widely pursued by consumers.
At present, the invention patent with the patent number of CN202010472934.0 discloses a garlic extract containing protein peptide for cosmetics and a preparation method thereof, which does not contain allicin, contains alliin, protein peptide, protein, free amino acid, hydrolyzed amino acid, soluble sugar, polysaccharide, mineral nutrient elements and the like, has the alliin content of 1-6 percent, and retains the effective components of the protein peptide, the soluble sugar, the polysaccharide and the like in the garlic. The content of the protein peptide is 2.8% -3.2%, and the content of the protein is 9% -15%. The total amount of the free amino acid is 3.8-4.3%, wherein the content of lysine is 1.8-2.3%. The total amount of the hydrolyzed amino acid is 6 to 8 percent, wherein the arginine content is 1.9 to 2.2 percent; the low-temperature grinding technology and the alliinase technology for inactivating active ingredients can avoid the generation of allicin in the garlic extract, can retain components such as alliin, protein peptide, protein, free amino acid and the like which are beneficial to skin, does not contain chemical solvent in the extraction process, is energy-saving and environment-friendly, maintains the natural property of the alliin and the original property of biological raw materials, and is a novel material in the field of cosmetics. However, the garlic extract obtained by the preparation method of the technology still has garlic odor and pungent taste, and the extract has yellow color and low content of nutrient components, thus the garlic extract can not meet the requirements of being applied to the fields of food, health care products and medicines.
Therefore, in order to solve the problem that the garlic extract cannot be used in the fields of food, health products and medicine, a solution is needed to improve the use scene of the garlic extract.
Disclosure of Invention
The invention aims to provide an edible garlic extract without allicin and a preparation method thereof, and aims to solve the technical problem that the garlic extract in the prior art has garlic odor, pungent taste and yellow color and cannot meet the application requirement in food. Another object of the present invention is to set an optimum concentration temperature to improve concentration efficiency while solving the problems of garlic odor and pungent taste remaining in the garlic extract and yellowing of color.
The invention provides an edible garlic extract without allicin, which does not contain alliin, and contains alliin, protein, amino acid, polysaccharide and four nutrient elements: potassium, calcium, magnesium, sodium, five trace elements: iron, copper, zinc, selenium, chromium; wherein, the alliin content is 0.17-10%, the protein content is 5-18%, the amino acid content is 2.6-7.8%, the polysaccharide content is 40-68%, the four nutrient elements are not less than 538.6mg/kg, and the five trace elements are not less than 25.06 mg/kg.
The invention also provides a preparation method of the edible garlic extract without allicin, which comprises the following steps:
the method comprises the following steps: screening raw materials: selecting garlic bulbs which are completely wrapped by skins, have hard texture and do not mildew and germinate, cleaning the garlic bulbs with tap water, and draining for later use;
step two: enzyme inactivation treatment: carrying out enzyme inactivation treatment on garlic, taking out the garlic for later use, mixing the treated garlic with distilled water in a ratio of 1:5, putting the garlic and the distilled water into a soybean milk machine for pulping for 3-5 times for 15s each time, crushing the garlic uniformly, and then extruding and filtering the garlic by using four layers of clean gauze to prepare garlic homogenate without mixing impurities in the treatment process;
step three: ultrasonic assisted extraction: putting the garlic homogenate into an ultrasonic extraction device, setting the ultrasonic extraction condition at 32 ℃, the power of 67W and the time of 75min, and carrying out ultrasonic extraction on the garlic homogenate to obtain a solution I;
step four: centrifuging: putting the first solution into a high-speed refrigerated centrifuge, setting the rotating speed of the high-speed refrigerated centrifuge to 12000r/min, placing the extracting solution into the high-speed refrigerated centrifuge for centrifugation for 15min, and taking supernatant for later use;
step five: and (3) decoloring treatment: taking the centrifuged garlic extract supernatant, using a 0.45-micron microporous filter membrane, carrying out suction filtration on the filtrate by using a Buchner funnel, collecting the filtrate, placing the filtrate in a beaker for cold storage at the temperature of 4 ℃, periodically observing the change of the filtrate, and carrying out color identification;
step six: and (3) filtering and concentrating: filtering the filtrate with microporous membrane, concentrating the filtrate in a rotary evaporation device at 50 deg.C, and concentrating the filtrate to thick wall to obtain Bulbus Allii extract concentrated solution;
step seven: and (3) freezing and vacuum drying: subpackaging the concentrated solution into centrifuge tubes, pre-freezing in a refrigerator at-80 deg.C for 24 hr, concentrating and drying in a freeze dryer, and removing water from the extract.
Further, the enzyme inactivation treatment adopts boiling water bath inactivation treatment, 75g of intact garlic bulbs without peeling are accurately weighed, boiled and heated by boiling water at 100 ℃, the boiling time is respectively set to be 5min, 10min, 15min, 20 min, 25 min and 30min, after the boiling is finished, the garlic bulbs are fished out by a strainer and are respectively placed in 6 clean trays; the time for the boiling water bath inactivation treatment is 10 min.
Further, the enzyme inactivation treatment adopts steam inactivation treatment, 75g of intact garlic bulbs without peeling are accurately weighed, the garlic bulbs are steamed in boiling water at 100 ℃ for 5min, 10min, 15min, 20 min, 25 min and 30min, the garlic bulbs are fished out by a strainer and are respectively placed in 6 clean trays; the time for steam inactivation treatment was 15 min.
Further, the enzyme inactivation treatment adopts microwave inactivation treatment, 75g of each 3 × 4 parts of unpeeled complete garlic is accurately weighed, the microwave conditions are respectively set to be medium-low fire, medium fire and medium-high fire, the medium-low fire power is set to be 280W, and three parts of samples are respectively subjected to microwave treatment for 2, 3, 4 and 5 min; setting the power of the medium fire to be 420W, and respectively carrying out microwave treatment on three samples for 2 min, 3min, 4min and 5 min; the medium and high fire power is 560W, and three samples are respectively subjected to microwave treatment for 1, 2, 3 and 4 min; the inactivated samples were placed in 12 clean trays and labeled, respectively.
Further, the decoloring treatment method comprises activated carbon decoloring, mixing a certain amount of centrifuged garlic extract supernatant with activated carbon powder in a volume ratio of 100:1, uniformly stirring, standing for a period of time, filtering to remove the activated carbon powder, placing the filtrate in a beaker, refrigerating in a refrigerator at 4 ℃, regularly observing changes, and carrying out color identification.
Further, the yield of the garlic extract is calculated according to the following formula:
wherein Y represents the yield of the garlic extract, M1 represents the mass of the garlic extract, and M2 represents the mass of the garlic.
Compared with the prior art, the invention has the beneficial effects that:
1) the garlic extract product produced by the preparation method is obviously superior to the product produced by the prior art in quality, is white in color, has no garlic smell, has high contents of active ingredients such as alliin, protein, amino acid, polysaccharide, four major nutrient elements (potassium, calcium, magnesium and sodium), five trace elements (iron, copper, zinc, selenium and chromium) and the like, can be used in the fields of food additives, beverages, health-care foods, medicines and the like, and has wide application prospect.
2) According to the invention, the concentration temperature is set at 50 ℃, the concentration and drying efficiency of the concentrated solution is moderate, the garlic extract has no garlic odor, pungent taste and pure and white color, and simultaneously, the garlic extract can generate acidic aromatic odor and has very good color, odor and taste when being applied to food, so that the problems that the garlic odor, pungent taste and yellow color are remained in the garlic extract in the prior art and cannot be applied to the fields of food and the like are solved.
3) The extraction process of the invention has no chemical solvent, energy saving and environmental protection, and the extraction preparation method is simple, easy, low in cost, safe to eat and beneficial to human health.
4) The invention solves the problems that odorless alliin and allinase exist in the undamaged garlic tissues, when the tissues are damaged by external force, the allinase acts on the alliin to generate allicin, the allicin is further decomposed to generate micromolecular sulfur-containing compounds, the sulfur-containing compounds can generate the pungent odor of the garlic, and the allicin has certain influence and damage on eyes, livers, lungs, stomachs and the like.
Drawings
FIG. 1 is a flow chart of the process for preparing the edible garlic extract without garlicin according to the present invention.
Detailed Description
The present invention is described in detail with reference to the embodiments shown in the drawings, but it should be understood that these embodiments are not intended to limit the present invention, and those skilled in the art should understand that functional, methodological, or structural equivalents or substitutions made by these embodiments are within the scope of the present invention.
Example 1
This example provides an edible garlic extract without allicin, which contains alliin, proteins, amino acids, polysaccharides, four nutrients: potassium, calcium, magnesium, sodium, five trace elements: iron, copper, zinc, selenium, chromium; wherein, the alliin content is 0.17-10%, the protein content is 5-18%, the amino acid content is 2.6-7.8%, the polysaccharide content is 40-68%, the four nutrient elements are not less than 538.6mg/kg, and the five trace elements are not less than 25.06 mg/kg.
Referring to fig. 1, the preparation method of the edible garlic extract comprises the following steps:
the method comprises the following steps: screening raw materials: selecting garlic bulbs which are completely wrapped by skins, have hard texture and do not mildew and germinate, cleaning the garlic bulbs with tap water, and draining for later use;
step two: enzyme inactivation treatment: carrying out enzyme inactivation treatment on garlic, taking out the garlic for later use, mixing the treated garlic with distilled water according to a ratio of 1:5, pulping the garlic in a soybean milk machine for 3-5 times, each time for 15s, crushing the garlic uniformly, then extruding and filtering the crushed garlic by using four layers of clean gauze to prepare garlic homogenate, paying attention to the process without mixing impurities as much as possible so as to increase the subsequent decolorization difficulty, adopting boiling water bath inactivation treatment for enzyme inactivation treatment, accurately weighing 75g of intact garlic heads which are not peeled, boiling and heating the garlic heads by using boiling water at 100 ℃, setting the boiling time to be 5, 10, 15, 20, 25 and 30min respectively, fishing out the garlic heads by using a strainer after the boiling is finished, respectively placing the garlic heads in 6 clean trays, carrying out sensory evaluation and grading on garlic odor and spicy taste of the garlic by sensory evaluation personnel from two aspects of odor and taste, gradually reducing the garlic odor and spicy taste along with the prolonging of the boiling time of the garlic, the sensory score also gradually increased. When the garlic is boiled in water for 10min, the garlic odor is not obvious, and the garlic has almost no pungent taste. The boiling time is prolonged, the odor of the garlic is not reduced, and the pungent taste disappears. And (3) comprehensively evaluating results, considering that the preferred time of boiling water bath treatment is 10min, adopting steam inactivation treatment for enzyme inactivation treatment, accurately weighing 75g of intact garlic heads which are not peeled, steaming the garlic heads at an interval of 100 ℃ for 5min, 10min, 15min, 20 min, 25 min and 30min, fishing out the garlic heads by using a strainer, respectively placing the garlic heads in 6 clean trays, and carrying out sensory evaluation on the garlic odor and the pungency degree of the garlic heads and grading the garlic odor and the pungency degree of the garlic heads by sensory evaluation personnel from two aspects of odor and taste. When the garlic is steamed for 15min, the garlic odor becomes less obvious and the spicy taste is hardly generated. Prolonging steaming time, wherein the garlic odor and the spicy taste are not reduced any more, and the trend is consistent with the result of sensory evaluation score, therefore, the preferable time of comprehensively considering steam inactivation treatment is 15min, the enzyme inactivation treatment adopts microwave inactivation treatment, 3 × 4 parts of each 75g of unpeeled complete garlic are accurately weighed, the microwave conditions are respectively set to be medium-low fire, medium-high fire and medium-low fire, the medium-low fire power is set to be 280W, and three parts of samples are respectively subjected to microwave treatment for 2, 3, 4 and 5 min; setting the power of the medium fire to be 420W, and respectively carrying out microwave treatment on three samples for 2 min, 3min, 4min and 5 min; the medium and high fire power is 560W, and three samples are respectively subjected to microwave treatment for 1, 2, 3 and 4 min; respectively placing the inactivated samples in 12 clean trays and marking, and performing sensory evaluation on the samples from two aspects of smell and taste by sensory evaluators, evaluating the garlic odor and the spicy taste and scoring, wherein the sensory evaluation method comprises the following steps: 5 men and 5 women were invited to perform sensory evaluation on garlic treated by different enzyme inactivation methods by 10 food-related professionals who had experience in sensory evaluation. The method comprises the following specific steps: putting the sample into a porcelain cup or a clean small beaker, smelling the smell by using the nose, repeatedly and carefully identifying the smell, and judging whether other bad smells exist. Secondly, tasting: each sample was carefully tasted. After each taste, rinse with water. If not, the sample is held in the mouth for a few seconds. Before tasting the next sample, rinse with water and wait 1min before starting the assay on the next sample. And during the whole evaluation period, the consistency of the sample and the water temperature is ensured, and the temperature is kept at about 20 ℃. The evaluation takes the garlic odor and the spicy taste of the dry garlic as reference substances of the heavy garlic odor and the heavy spicy taste, the evaluation is 1 point, then the odor and the taste of the garlic are respectively graded according to the enzyme inactivation, and the sensory grading standard is shown in the table 1:
TABLE 1
Step three: ultrasonic assisted extraction: putting the garlic homogenate into an ultrasonic extraction device, setting the ultrasonic extraction condition, namely the temperature is 32 ℃, the power is 67W, and the time is 75min, and carrying out ultrasonic extraction on the garlic homogenate to obtain a solution I;
step four: centrifuging: putting the first solution into a high-speed refrigerated centrifuge, setting the rotating speed of the high-speed refrigerated centrifuge to 12000r/min, placing the extracting solution into the high-speed refrigerated centrifuge for centrifugation for 15min, and taking supernatant for later use;
step five: and (3) decoloring treatment: taking a certain amount of centrifuged garlic extract supernatant, using a 0.45-micron microporous filter membrane, performing suction filtration on filtrate through a Buchner funnel, collecting the filtrate, placing the filtrate in a beaker for refrigeration storage at the temperature of 4 ℃, periodically observing the change of the filtrate, and performing color identification, wherein the decolorization treatment method can be activated carbon decolorization, a certain amount of centrifuged garlic extract supernatant with the volume ratio of 100:1 is mixed with activated carbon powder, the mixture is uniformly stirred and placed for a period of time, the activated carbon powder is removed by filtration, the filtrate is placed in the beaker for refrigeration in a 4 ℃ refrigerator, and the change is periodically observed, and the color identification is performed, and the color identification method comprises the following steps: the color of white paper was rated 50 points for a white reference, and the garlic odor of dry garlic was rated 1 point for a heavy garlic odor reference, for 10 food-related professionals with sensory evaluation experience, for 5 men and 5 women. The garlic extract powder was scored according to the color and smell of the garlic extract powder, respectively, and sensory scoring criteria are shown in table 2:
TABLE 2
Step six: and (3) filtering and concentrating: filtering the filtrate with microporous membrane, concentrating the filtrate in a rotary evaporation device at 50 deg.C, and concentrating the filtrate to thick wall to obtain Bulbus Allii extract concentrated solution;
step seven: and (3) freezing and vacuum drying: subpackaging the concentrated solution into centrifuge tubes, pre-freezing in a refrigerator at-80 ℃ for 24h, and then placing in a freeze dryer for concentration and drying to remove water in the extract, wherein the preparation method of the garlic extract comprises a yield calculation method: the weight of the garlic extract extracted from 100g of garlic accounts for the weight percentage of the garlic. The yield of garlic extract was calculated as follows:
wherein Y represents the yield of the garlic extract, M1 represents the mass of garlic, and M2 represents the mass of the garlic extract.
With the prolonged microwave inactivation time of garlic, the garlic odor of garlic is not obviously changed. After the microwave inactivation treatment is carried out for 5min, the garlic odor of the garlic is still strong, the pungent taste is gradually reduced, the sensory evaluation scores are lower, and the results show that the microwave power is too low under the condition of medium and low fire, the effect on the process improvement is not obvious, the enzyme inactivation effect is poor, the garlic enzyme inactivation is not suitable for the inactivation of the garlic enzyme, and the garlic odor of the garlic is gradually reduced along with the prolonging of the microwave inactivation treatment time of the garlic. After 5min of microwave enzyme deactivation, the garlic odor and pungent taste of garlic disappear. According to the comprehensive sensory evaluation result, the optimal time of the medium-fire microwave inactivation treatment is 5min, the optimal inactivation effect can be achieved, and along with the prolonging of the microwave inactivation treatment time of the garlic, the garlic odor of the garlic is gradually reduced, and the pungency is gradually reduced. After 3min of medium and high fire microwave enzyme deactivation treatment, the odor and pungent taste of garlic disappear. When the microwave enzyme deactivation treatment time is continuously prolonged, the garlic odor is not changed greatly, and the garlic surface has the phenomena of skin wrinkling and coking, so that the sensory effect is influenced, and the optimal time for the medium-high fire microwave deactivation treatment is selected to be 3-5 min.
The ratio of the garlic extract components obtained by the conventional process and the process of the present invention is shown in Table 3.
TABLE 3
Example 2
Next, we performed different setting tests on the temperature of the rotary evaporation apparatus for filtrate in step six of example 1, comparing the efficiency of concentration time of garlic extract, smell and color, respectively, and the results are shown in Table 4
TABLE 4
From the comparative analysis of the results, when the temperature of the filtrate rotary evaporation device is set at 50 ℃, the time (efficiency) for concentrating the concentrated solution is moderate, and the garlic extract concentrated solution which has no residual smell, has acid aromatic flavor and white color can be obtained; when the temperature of the filtrate rotary evaporation device is set to be higher than 50 ℃, the time (efficiency) for concentrating the concentrated solution is faster, but the smell remains and the color turns yellow; when the temperature of the filtrate rotary evaporation apparatus was set below 50 ℃, although there was no residual odor and white color, the time (efficiency) for concentrating the concentrate was slow.
The edible garlic extract without allicin and the preparation method thereof have the following technical effects:
1) the garlic extract product produced by the preparation method is obviously superior to the product produced by the prior art in quality, is white in color, has no garlic smell, has high contents of active ingredients such as alliin, protein, amino acid, polysaccharide, four major nutrient elements (potassium, calcium, magnesium and sodium), five trace elements (iron, copper, zinc, selenium and chromium) and the like, can be used in the fields of food additives, beverages, health-care foods and the like, and has wide application prospect.
2) According to the invention, the concentration temperature is set at 50 ℃, the concentration efficiency of the concentrated solution is moderate, the garlic extract has no garlic odor, pungent taste and pure and white color, and simultaneously, the garlic extract can generate acidic aromatic odor and has very good color, odor and taste when being applied to food, so that the problems that the garlic odor, pungent taste and yellow color are remained in the garlic extract in the prior art and cannot meet the requirements of being applied to the fields of food and the like are solved.
3) The extraction process of the invention has no chemical solvent, energy saving and environmental protection, and the extraction preparation method is simple, easy, low in cost, safe to eat and beneficial to human health.
4) The invention solves the problems that odorless alliin and allinase exist in the undamaged garlic tissues, when the tissues are damaged by external force, the allinase acts on the alliin to generate allicin, the allicin is further decomposed to generate micromolecular sulfur-containing compounds, the sulfur-containing compounds can generate the pungent odor of the garlic, and the allicin has certain influence and damage on eyes, livers, lungs, stomachs and the like, so the garlic can be applied to foods, health-care products and medicines.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (1)
1. A method for preparing an edible garlic extract without allicin, comprising the steps of:
the method comprises the following steps: screening raw materials: selecting garlic bulbs which are completely wrapped by skins, have hard texture and do not mildew and germinate, cleaning the garlic bulbs with tap water, and draining for later use;
step two: enzyme inactivation treatment: carrying out enzyme inactivation treatment on garlic, taking out the garlic for later use, mixing the treated garlic with distilled water in a ratio of 1:5, putting the garlic and the distilled water into a soybean milk machine for pulping for 3-5 times for 15s each time, crushing the garlic uniformly, and then extruding and filtering the garlic by using four layers of clean gauze to prepare garlic homogenate without mixing impurities in the treatment process; the enzyme inactivation treatment adopts boiling water bath inactivation treatment or steam inactivation treatment, the boiling water bath inactivation treatment is to accurately weigh the whole peeled garlic, the whole peeled garlic is boiled and heated for 10 minutes by boiling water at 100 ℃, the steam inactivation treatment is to accurately weigh the whole peeled garlic, and the whole peeled garlic is steamed for 15 minutes by boiling water at 100 ℃;
step three: ultrasonic assisted extraction: putting the garlic homogenate into an ultrasonic extraction device, setting the ultrasonic extraction condition at 32 ℃, the power of 67W and the time of 75min, and carrying out ultrasonic extraction on the garlic homogenate to obtain a solution I;
step four: centrifuging: putting the first solution into a high-speed refrigerated centrifuge, setting the rotating speed of the high-speed refrigerated centrifuge to 12000r/min, placing the first solution into the high-speed refrigerated centrifuge for centrifugation for 15min, and taking supernatant for later use;
step five: and (3) decoloring treatment: the decoloring treatment method comprises the steps of decoloring by using activated carbon, mixing a certain amount of centrifuged garlic extract supernatant with activated carbon powder according to the volume mass ratio of 100:1, uniformly stirring, standing for a period of time, filtering to remove the activated carbon powder, placing the filtrate in a beaker, refrigerating in a refrigerator at 4 ℃, regularly observing changes, and carrying out color identification;
step six: and (3) filtering and concentrating: filtering the filtrate with microporous membrane, concentrating the filtrate in a rotary evaporation device at 50 deg.C for 20 min, and concentrating the filtrate to thick wall to obtain Bulbus Allii extract concentrated solution;
step seven: and (3) freezing and vacuum drying: subpackaging the concentrated solution into centrifuge tubes, pre-freezing in a refrigerator at-80 deg.C for 24 hr, concentrating and drying in a freeze dryer, and removing water from the extract.
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