Biological processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic

The invention relates to a biologic processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic. The method comprises three steps including soaking, crushing and enzyme reaction. Firstly, the cleanly washed garlic is soaked for 1 to 3 days under the conditions of the temperature being 5 to 50 DE...

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Bibliographische Detailangaben
Hauptverfasser:	MIAO YELIAN, XU XIAOBIAN, ZHANG QIMEI, CHEN LING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a biologic processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic. The method comprises three steps including soaking, crushing and enzyme reaction. Firstly, the cleanly washed garlic is soaked for 1 to 3 days under the conditions of the temperature being 5 to 50 DEG C and the pH value being 5 to 10, the soaking liquid is 0 to 50mmol/L CaCl2 solution, and the quantity of the soaking liquid meets the requirement that the garlic is submerged; the garlic after the soaking treatment is crushed through grinding, and a homogeneous reaction system is formed with CaCl2 solution; enzyme reaction is carried out for 2 to 12 hours under the conditions of the temperature being 15 to 50 DEG C, the pH value being 5 to 10 and the rotating speed being 20 to 500rpm, and the SAC-rich garlic products are obtained. The fresh garlic is used as raw materials, endogenous enzymes are activated through the path of soaking, crushing and enzyme reaction, and in addition, SAC-rich garlic products are pro