CN102293403A - 一种保健大蒜食品的加工方法 - Google Patents
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Abstract
一种保健大蒜食品的加工方法，主要特征是加入了用枸杞、当归、党参、红枣、甘草浸泡的药酒，再通过药酒浸入到了大蒜中，使得大蒜在原有的健胃解毒功效基础上增添了补气益血、壮阳补虚的功效；同时在腌制液中加入了白糖、冰糖、蜂蜜、食醋和食盐，可以去掉大蒜中的臭味和辛辣味，改善大蒜的口感，使得大蒜肉质脆嫩、甘甜爽口；本方法均采用天然配料，无毒副作用，这样的产品不仅肉质脆嫩、甘甜爽口，可以健脾开胃、保肝护肾、抑菌解毒，长期食用还可以补气益血、壮阳补虚，达到降血压、降血糖、降血脂、预防动脉血管硬化、预防癌症的效果，是一种可以改善亚健康状况，强身健体的保健食品。
Description
技术领域
本发明涉及一种大蒜食品的加工方法，尤其是一种保健大蒜食品的加工方法。
背景技术
大蒜为百合科葱属植物，味辛、性温，归脾、胃、肺、大肠经，具有暖脾胃，消症积，解毒、杀虫的功效。大蒜中含硫挥发物43种，硫化亚磺酸（如大蒜素）酯类13种、氨基酸9种、肽类8种、甙类12种、酶类11种。另外，蒜氨酸是大蒜独具的成分，当它进入血液时便成为大蒜素，这种大蒜素即使稀释10万倍仍能在瞬间杀死伤寒杆菌、痢疾杆菌、流感病毒等，对金黄色葡萄球菌、痢疾杆菌、幽门螺旋杆菌、多种致病性浅部真菌、白色念珠菌、恙虫热立克次体、流感病毒B、疱疹病毒等均有不同程度抑杀作用。蒜素与维生素B1结合可产生蒜硫胺素，具有消除疲劳、增强体力的奇效。大蒜含有的肌酸酐是参与肌肉活动不可缺少的成分，大蒜还能促进新陈代谢，降低胆固醇和甘油三酯的含量，并有降血压、降血糖的作用，防治动脉粥样硬化，故对高血压、高血脂、动脉血管硬化、糖尿病等有一定疗效。研究证明，大蒜可阻断亚硝胺类致癌物在体内的合成，大蒜中有几十种成分均具有单独的抗癌作用。
由于大蒜具有很多有益于人体健康的功效，受到了广大消费者的喜爱，各种各样的大蒜加工产品应运而生，有腌蒜、糖蒜、除臭蒜，还有以大蒜为配料的各种副食品等等；如专利号200610086040.8公开了“一种大蒜的生物加工方法”，目的是除去大蒜的臭味，改善大蒜的口味，实际上除去大蒜臭味的方法很多，这种方法虽然能除去大蒜臭味，但是没有提高大蒜的保健功效；专利号02155649.0公开了“大蒜保健食品及其制备方法”，其中加入了枸杞子和甘草作为腌制剂，具有一定的保健功效，但是这样的大蒜食品还是有辛辣味，口感不好，难以被消费者广泛接受。
发明内容
本发明所要解决的技术问题是提供一种既有保健作用，又甘甜爽口的大蒜产品，以弥补现有产品的不足。
为解决上述技术问题，本发明所采用的技术方案是：加工步骤如下：
①将大蒜挑选分级；
②将大蒜去皮并用水清洗；
③将清洗好的大蒜浸泡在腌制液中，以腌制液浸没大蒜为宜；
④将大蒜放在5-30℃的室内环境中腌制30天；
⑤30天后闻香品味，当大蒜无臭味、无辛辣味时即可；
⑥将大蒜取出按照规格真空包装；
其中，腌制液的配制是由白糖5份、冰糖4份、蜂蜜2份、鸡精0.3份、食醋5份、药酒5份、食盐5份、纯净水73.7份按照重量比混合拌匀，配制而成。
其中，药酒的配制是由枸杞1份、当归1份、党参1份、红枣1份、甘草1份按照重量比放入50度的白谷酒95份中浸泡7天，再将药酒过滤备用。
本发明的特征是加入了用枸杞、当归、党参、红枣、甘草浸泡的药酒，天然中草药中的有益物质在白酒中很容易大量渗透出来溶入到药酒中，再通过药酒浸入到了大蒜中，使得大蒜在原有的健胃解毒功效基础上增添了补气益血、壮阳补虚的功效；同时在腌制液中加入了白糖、冰糖、蜂蜜、食醋和食盐，可以去掉大蒜中的臭味和辛辣味，改善大蒜的口感，使得大蒜肉质脆嫩、甘甜爽口。
本发明的有益效果是均采用天然配料，无毒副作用，这样的产品不仅肉质脆嫩、甘甜爽口，可以健脾开胃、保肝护肾、抑菌解毒，长期食用还可以补气益血、壮阳补虚，达到降血压、降血糖、降血脂、预防动脉血管硬化、预防癌症的效果，是一种可以改善亚健康状况，强身健体的保健食品。
具体实施方式
下面结合实施例对本发明进一步说明。
1. 配制药酒：取枸杞500g、当归500g、党参500g、红枣500g、甘草500g、50度的白谷酒47.5kg，将枸杞、当归、党参、红枣、甘草洗净晾干放入白谷酒中浸泡7天，然后过滤，制成药酒。
2. 配制腌制液：将白糖5kg、冰糖4kg、蜂蜜2kg、鸡精0.3kg、食醋5kg、药酒5kg、食盐5kg、纯净水73.7kg混合拌匀，制成腌制液。
3. 将大蒜挑选分级，然后去皮并用水清洗，晾干。
4. 将大蒜浸泡在腌制液中，使腌制液浸没大蒜。
5. 将浸没在腌制液中的大蒜放置在5-30℃的室内环境中30天。
6. 当大蒜无臭味、无辛辣味时，将大蒜取出按照规格真空包装。
7. 杀菌消毒，然后封箱入库。
可佐餐食用，也可零食，每次吃10颗左右。
本发明产品经长期食用后效果显著，经过对100位高血压、高血脂、高血糖和动脉硬化患者进行跟踪调查统计，食用本发明产品三个月后，有79人的血压、血脂、血糖和动脉硬化情况得到明显改善，有效率高达79%。
Claims (3)
1.一种保健大蒜食品的加工方法，包括加工步骤、腌制液和药酒，其特征在于加工步骤如下：
①将大蒜挑选分级；
②将大蒜去皮并用水清洗；
③将清洗好的大蒜浸泡在腌制液中，腌制液浸没大蒜；
④将大蒜放在5-30℃的室内环境中腌制30天；
⑤当大蒜无臭味、无辛辣味时即将大蒜取出并按照规格真空包装；
⑥杀菌消毒，然后封箱入库。
2.根据权利要求1所述的加工方法，其特征在于腌制液是由白糖5份、冰糖4份、蜂蜜2份、鸡精0.3份、食醋5份、药酒5份、食盐5份、纯净水73.7份按照重量比混合拌匀，配制而成。
3.根据权利要求1-2所述的加工方法，其特征在于药酒是由枸杞1份、当归1份、党参1份、红枣1份、甘草1份按照重量比放入50度的白谷酒95份中浸泡7天，再将浸泡后的药酒过滤而成。
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Cited By (8)
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| CN102715326A (zh) * | 2012-06-29 | 2012-10-10 | 姜阔 | 一种暖胃茶 |
| CN103461920A (zh) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | 一种方便食用的醉蒜制品及其制备方法 |
| CN103844235A (zh) * | 2014-03-18 | 2014-06-11 | 万世凤 | 一种大蒜瓣腌制方法 |
| CN104381885A (zh) * | 2014-11-07 | 2015-03-04 | 重庆市包黑子食品有限公司 | 一种保健蒜干及其制备方法 |
| CN104431894A (zh) * | 2014-11-14 | 2015-03-25 | 重庆市包黑子食品有限公司 | 一种药酒泡蒜 |
| CN104757368A (zh) * | 2015-03-26 | 2015-07-08 | 开平健之源保健食品有限公司 | 一种无蒜味保健蒜制品及其制作方法 |
| CN107232551A (zh) * | 2017-06-26 | 2017-10-10 | 安徽张士奎食品有限公司 | 一种大酒坛闷制蒜的腌制方法 |
| CN113040362A (zh) * | 2021-03-31 | 2021-06-29 | 湖北大自然农业实业有限公司 | 一种大蒜加工方法 |
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| CN1586302A (zh) * | 2004-10-15 | 2005-03-02 | 高思 | 保健食品 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102715326A (zh) * | 2012-06-29 | 2012-10-10 | 姜阔 | 一种暖胃茶 |
| CN103461920A (zh) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | 一种方便食用的醉蒜制品及其制备方法 |
| CN103461920B (zh) * | 2013-08-31 | 2014-07-02 | 徐州绿之野生物食品有限公司 | 一种方便食用的醉蒜制品及其制备方法 |
| CN103844235A (zh) * | 2014-03-18 | 2014-06-11 | 万世凤 | 一种大蒜瓣腌制方法 |
| CN104381885A (zh) * | 2014-11-07 | 2015-03-04 | 重庆市包黑子食品有限公司 | 一种保健蒜干及其制备方法 |
| CN104431894A (zh) * | 2014-11-14 | 2015-03-25 | 重庆市包黑子食品有限公司 | 一种药酒泡蒜 |
| CN104757368A (zh) * | 2015-03-26 | 2015-07-08 | 开平健之源保健食品有限公司 | 一种无蒜味保健蒜制品及其制作方法 |
| CN107232551A (zh) * | 2017-06-26 | 2017-10-10 | 安徽张士奎食品有限公司 | 一种大酒坛闷制蒜的腌制方法 |
| CN113040362A (zh) * | 2021-03-31 | 2021-06-29 | 湖北大自然农业实业有限公司 | 一种大蒜加工方法 |
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| CN102293403B (zh) | 2013-03-20 |
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