Processing method of allicin

Allicin is a volatile oil extracted from the bulb of garlic. It is a mixture of diallyl trisulfide, diallyl disulfide and methyl allyl disulfide. Trisulfides have strong inhibition and killing effect on pathogenic microorganisms, and disulfides also have certain bacteriostatic and bactericidal effects.

First, prepare materials. Choose mature, dry, moth-free, mildew-free garlic, peel, split, peel underwear, rinse with clean water to remove impurities and substandard garlic.

Second, crushing and drying. Use a grinder to process the garlic into a paste. Put the garlic paste in the oven, dry it over a low heat, bake at 60: 65 ℃, bake for 6-8 hours, and turn once every 2 hours to heat the garlic paste evenly.

Third, grind the dried garlic into powder with a grinder and pass a sieve of 80mm and 100mesh.

Fourth, soak and deodorize. Garlic powder was put into 30-40 ℃ wine and soaked in seal for 6 hours to deodorize (garlic powder to wine) in a ratio of 1:3.

Fifth, separation. Using the method of extraction and filtration, the solution of the upper layer is taken out, which is the original solution of odorless allicin.

VI. Technological process

Material selection → cleaning peeling → active catalyst soaking → rinsing → beating → dehydration → drying → crushing → sieve → quality inspection → finished product packaging

7. Supercritical CO2 fluid extraction is a new type of extraction and separation technology, and it is also one of the high and new technologies to be popularized during the Tenth five-year Plan period. Compared with conventional solvent extraction, it has the advantages of mild operating conditions, no solvent residue and maximum retention of effective components of raw materials, so it is widely used in the field of food to extract and prepare all kinds of high value-added food. The project uses garlic as raw material, uses the combination of ethanol extraction and supercritical CO2 purification to purify allicin, which maintains their original advantages and avoids their shortcomings, and can realize the continuous extraction and purification of allicin by supercritical CO2. The process technology is as follows.

The main results are as follows: (1) extract garlic liquid with ethanol. Garlic was peeled, sliced, soaked in ethanol and separated into ethanol garlic, which was used as the raw material of supercritical CO2 extraction. Ethanol garlic liquid contains 1.2~2.2mg allicin / ml.

(2) the allicin was purified by supercritical CO2. The ethanol garlic liquid is added to the extraction kettle by liquid pump, and the CO2 from the cylinder is pumped by high pressure metering to the extraction kettle to extract allicin, then the CO2 is recovered through the first pressure reducing valve, the flash kettle and the second pressure reducing valve. After the extraction is finished, the extraction residue and allicin are extracted from the extraction kettle and the flash kettle respectively. Using the technology of ethanol extraction and supercritical CO2 extraction to extract allicin, the extraction rate can reach more than 92%, and the purity of allicin is 84%, which is equivalent to that of fresh garlic juice. therefore, the supercritical CO2 extraction process can keep the original fresh flavor and medicinal ingredients of garlic.