A new technique for efficient preparation of garlic functional factors
I.BriefintroductionofprojectresultsThisresearchgrouphaslongcarriedoutresearchontheefficientpreparationtechnologyofgarlicfunctionalfactors,andhasformedthefollowingtwoachievements:(1)Preparationtechnologyofgarlicfunctionalfactors:garlicoilisagoodfunctionalhealthfoodrawmaterial.Becausetheresidueafteroilextractionisnotagoodtreatmentmethod,resultinginseriousenvironmentalpollution,manygarlicoilenterprisesareforcedtostopproduction.Thisprojectusesoilextractionresidueasrawmaterialtopreparefunctionalfactorstoimproveimmunityandassistinloweringbloodpressure,andtheyieldisashighas50%ofdrymatter.Thistechniqueisalsosuitableforthepreparationoffunctionalfactorsusingfreshgarlicanddriedgarlicflakepowderasrawmaterials.(2)Preparationtechnologyofgarlicdietaryfiber:Thisprojecttakesgarlicskinandgarlicstalkasrawmaterials,andproducesgarlicdietaryfiberthroughmodernfoodphysicalprocessingtechnology.Thedevelopeddietaryfibercanbewidelyusedinvariousnutritionalandhealthfoodingredients.Throughthein-depthdevelopmentandutilizationofgarlicprocessingby-products,theeconomicbenefitsoftheentiregarlicprocessingindustrycanbegreatlyimproved.TechnicalcharacteristicsTheadvancedultrasonicassistedenzymatichydrolysistechnology,extrusiontechnologyandhighefficiencyseparationtechnologywereadoptedtorealizethefullvaluegradientutilizationofgarlic.ScopeofapplicationandmarketprospectsThescopeofapplicationisgarlicprocessingenterprises,healthfood,nutritionfood,healthfoodproductionenterprises.Withtheaging,fastpace,especiallytheadventofthepost-epidemicera,healthhasbecomeafocusofnationalattention,functionalfood,nutritionalfoodhasbeenhighlyconcernedbytheglobalhealthindustry,sothereisabroadmarketspacefordevelopment.
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