Research And Development Of Laxative Functional Black Garlic Beverage

It was reported that black garlic has many efficacy.Mixed black garlic beverage which has laxative function was manufactured with the laxative function of black garlic and xylooligosaccharide.In addition,its processing technologies were confirmed.The sterilizing technics,rheological properties and function of embellishing aperient bowel were studied.Through the experimental analysis we can obtain that the composition of the raw material black garlic were:moisture content 48.57%±1.36%,sugar 29.39%±0.14%,total acid 4.02%±0.02%,protein 10.90%±0.17%,fat 1.01%±0.15%,ash 2.35%±0.06%.The process of black garlic beverage was:black garlic?selection?pulping?colating?burdening?centrifugation?filling?sterilization?subsection cooling?production.The optimum technical formula is black garlic with water 1:8 beating,adding sugar 5%,aspartame 0.015%,CMC 0.4%,?-cyclodextrin 0.2%,and xylooligosaccharide 0.55%to the coarse filter.Through the exploring of the sterilization condition,the best sterilizing technics were heating 3 minutes at 100? and maintain a constant temperature for 10 minutes.By determination of the fluid type of the black garlic beverage,we found that the beverage belongs to Newtonian fluid type below 45? and dilatant fluid type at 55? and 65?.The rheological behavior could be described with power-law equation.The effect of temperature on viscosity of garlic oligosaccharide beverage could be described with Arrhenius equation.The constipated model was established with the diphonxylate in the laxative function experiment of black garlic beverage.The results revealed garlic oligosaccharide could improve intestinal peristalsis apparently and shorten the time of the first black dejection.And it also could increase dejection amounts and weights in six hours at the low dose level.These results suggested that the mixed black garlic beverage had an obviously well laxative effect,which could improve the intestinal flora of mice.