Optimization Of Preparation Process And Product Development Of Aged Garlic Extract

As one of garlic processing products,aged garlic extract(AGE)exhibits a variety of biological activities.In order to significantly reduce the production cycle of AGE,the present study investigated the manufacturing technique accompanied with the ultra-high pressure treatment.Moreover,the beverage with AGE was developed;the sterilization process of the beverage was also conducted.That's a good example for the research and development of aged garlic products.The main research contents and results were as follows:With the result of DPPH·clearance rate,HO·clearance rate,total antioxidant capacity(FRAP)and total fructose content as index,effects of ultra-high pressure treatment,dwell time,ethanol concentration and solid/liquid radio on AGE were investigated by using single factor experiment.The optimum treatment conditions were evaluated by membership score,and the results were as follows:treatment pressure of 200 MPa,dwell time of 5 min,ethanol concentration of 10%,solid/liquid ratio of 1:9 g/mL.The influence of soaking time on the AGE properties was investigated based on the result of single factor experiment.According with the results of DPPH·clearance rate,HO·clearance rate,total antioxidant capacity,and the change of S-allylcysteine,S-allylcysteine sulfoxide and total sugar content,the best soaking time in the process of AGE was 55 d at room temperature,then the extract dried via vacuum.In this process,the S-allylcysteine content of AGE was 1.9 g/kg(dry weight),and the content was in accordance with the standard of commercial AGE.The best formula of AGE beverage was determined by single factor and orthogonal experiment.The results suggested that:the ratio of AGE to the water was 1:30,adding sugar 5 g,xylitol 1.4 g,citric acid 0.04 g,?-cyclodextrin 0.03 g to per 100 mL beverage.The sterilization conditions were determined by wireless temperature detector.The most suitable sterilization parameters were as follows:temperature was enhanced to 100?in 2.5 min with water bath,and then the beverage was maintained at that temperature for 12min.