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5 results about "Allicin" patented technology

Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is part of a defense mechanism against attacks by pests on the garlic plant.

Making process of five-flavor garlic

InactiveCN105266099APromote peristalsisPromote secretionClimate change adaptationFood ingredient functionsBiotechnologyNutrition
The invention discloses a making process of five-flavor garlic and belongs to the field of food processing. The making process is characterized by including the processing technological procedures of raw material desalting, slicing, drying, sucking, drying and packaging. The making process has the advantages that the product is moderately sour and sweet, fine, smooth, crisp and tender in taste, crisp and tasty, has multiple flavors, and has the special fresh and fragrant flavor of the garlic; the product is rich in special allicin, the gastrointestinal mucosa can be stimulated, secretion of saliva, gastric juice and digestive juice can be promoted, gastrointestinal peristalsis can be improved, appetite can be improved, the effects of appetizing, spleen tonifying and appetite promoting are achieved, and the effects of relieving summer heat, refreshing people, resisting oxidation and restraining tumors are further achieved. Operation is simple, use is convenient, and the five-flavor garlic is nutritional and healthy green food.
Owner:王林林
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