I. Brief introduction of project results

This research group has long carried out research on the efficient preparation technology of garlic functional factors, and has formed the following two achievements:

(1) Preparation technology of garlic functional factors: garlic oil is a good functional health food raw material. Because the residue after oil extraction is not a good treatment method, resulting in serious environmental pollution, many garlic oil enterprises are forced to stop production. This project uses oil extraction residue as raw material to prepare functional factors to improve immunity and assist in lowering blood pressure, and the yield is as high as 50% of dry matter. This technique is also suitable for the preparation of functional factors using fresh garlic and dried garlic flake powder as raw materials.

(2) Preparation technology of garlic dietary fiber: This project takes garlic skin and garlic stalk as raw materials, and produces garlic dietary fiber through modern food physical processing technology. The developed dietary fiber can be widely used in various nutritional and health food ingredients. Through the in-depth development and utilization of garlic processing by-products, the economic benefits of the entire garlic processing industry can be greatly improved.

Technical characteristics

The advanced ultrasonic assisted enzymatic hydrolysis technology, extrusion technology and high efficiency separation technology were adopted to realize the full value gradient utilization of garlic.

Scope of application and market prospects

The scope of application is garlic processing enterprises, health food, nutrition food, health food production enterprises.

With the aging, fast pace, especially the advent of the post-epidemic era, health has become a focus of national attention, functional food, nutritional food has been highly concerned by the global health industry, so there is a broad market space for development.