CN104757207A - Garlic tea and preparation method thereof - Google Patents
Garlic tea and preparation method thereof Download PDFInfo
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- CN104757207A CN104757207A CN201510154815.XA CN201510154815A CN104757207A CN 104757207 A CN104757207 A CN 104757207A CN 201510154815 A CN201510154815 A CN 201510154815A CN 104757207 A CN104757207 A CN 104757207A
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Abstract
The invention discloses a garlic tea and a preparation method thereof, belonging to the field of substitutional tea food. The preparation method of the garlic tea comprises the following steps: a. slicing garlic into garlic slices; b. steaming the garlic slices for certain time with steam, and drying the garlic slices; c. mixing and fermenting the garlic slices dried in the step b with yeast liquid cultured by yeast and distilled water; and d. drying the fermented garlic slices to obtain garlic tea. According to the prepared garlic tea, the spiciness and odor in the garlic can be removed, the effect of the garlic can be retained, the garlic tea has the efficacies of reliving fatigue, enhancing antibacterial capacity, strengthening immunity and the like, is unique in flavor, and suitable for drink by the crowds with intestinal dyspepsia, frequent diarrhea and enteritis, and the middle-aged and old men and the like.
Description
Technical field
The invention belongs to alternative tea field of food, be specifically related to a kind of garlic tea and preparation method thereof and preparing the purposes in alternative tea with garlic.
Background technology
Garlic, as common food materials a kind of in family life, is generally used as the flavouring respectively planted vegetables.Garlic nutrient enriches: every 100 grams of moisture contents about 69.8 grams, about 4.4 grams, protein, about 0.2 gram, fat, about 23.6 grams, carbohydrate, calcium about 5 milligrams, about 44 milligrams, phosphorus, iron about 0.4 milligram, vitamin C about 3 milligrams.In addition, also containing thiamine, riboflavin, niacin, allicin, citral and the trace element such as selenium and germanium.Containing volatile oil about 0.2%, in oil, main component is allicin, is that alliin contained in garlic is produced by the effect hydrolysis of large allinase.Still contain sulfide compound of multiple pi-allyl, propyl group and methyl composition etc.Garlic has powerful sterilizing ability, can eliminate the germ in intrusive body.It also helps the absorption of vitamin B1, promotes that the metabolism of carbohydrate is with produce power, and fatigue-relieving.Another very important function of garlic promotes immunity exactly, and wherein contained lead selenide also has antioxidation, containing " garlic amine " in garlic, this material to the benefit of brain than Cobastab also strong manyfold.Garlic also can toxin-expelling intestine-cleaning, control gastrointestinal disease; Can blood sugar be reduced, prevent and treat diabetes; The fat deposition in blood vessel can be improved, control cardiovascular and cerebrovascular disease; Even anti-curing oncoma or cancer.According to related materials display, garlic also has anti-ageing, effect such as treatment impotence etc.Although garlic has above-mentioned numerous effect, it has strong acid, and inconvenience is taken, and the gas of characteristics of contaminated respiratory droplets can be made after taking to have strong garlic odour taste.Therefore, find a kind of processing method can remove the special garlic odour acid of garlic, and do not reduce effect of garlic, this will be that garlic is by people's extensive use, the optimal path giving full play to its function.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of garlic tea and preparation method thereof, and the method can remove that garlic is pungent, garlic odour taste, conveniently takes.
The technical solution adopted for the present invention to solve the technical problems is: the preparation method of garlic tea, comprises the steps:
The obtained garlic slice of a, garlic benevolence section;
B, garlic slice steam is steamed a period of time, then that garlic slice is dry;
C, the yeast liquid that dried for step b garlic slice and saccharomycete and distilled water are cultivated is mixed, ferments;
D, by i.e. obtained garlic tea after the garlic slice drying after fermentation.
Wherein, steam temperature 100 DEG C in said method step b is 0.5 ~ 2.5 hour with the time that steam steams.
Wherein, temperature dry in said method step b is less than 100 DEG C, and the dried moisture of garlic slice is 8 ~ 13%.
Wherein, in said method step c, in the yeast liquid that saccharomycete and distilled water are cultivated, cultivation ratio is the saccharomycete adding 4000 ~ 8,000 hundred million strain active bacterial strains in every 100kg distilled water.
Wherein, in said method step c, garlic slice and the proportioning of yeast liquid are that the dried garlic slice of every 100kg mixes 10 ~ 20kg yeast liquid.
Wherein, in said method step c, the temperature of fermentation is 20 ~ 35 DEG C, and fermentation time is 48 ~ 72 hours.
Wherein, in said method step c, described fermentation is amphimicrobian fermentation.
The fermentation of described amphimicrobian refers to and only passes into appropriate air or oxygen during the fermentation, makes facultative anaerobe (as saccharomycete) carry out the metabolism under aerobic conditions and the metabolism under oxygen free condition during the fermentation simultaneously.As long as the intake that amphimicrobian fermentation controls appropriate air or oxygen in actual production can realize.
Wherein, temperature dry in said method steps d is less than 100 DEG C, and the dried moisture of garlic slice is 8 ~ 13%.
The present invention also provides a kind of garlic tea, is namely to be prepared by above-mentioned preparation method.
Present invention also offers the purposes of a kind of garlic for the preparation of alternative tea.
The invention has the beneficial effects as follows: the present invention adopts steam to steam and the mode of saccharomycetes to make fermentation can remove pungent, garlic odour taste in garlic, is convenient to need garlic to take for the people kept healthy and treat.Moreover, the mode of fermentation can also decompose the large molecule be not easily absorbed by the body, and does not only reduce effect of garlic, and owing to more easily absorbing, can also improve the effect that garlic acts on people.The garlic tea that the present invention obtains, remains effect of garlic, has fatigue-relieving, strengthens the effect such as antibacterial ability, develop immunitypty, special taste, is suitable for the crowds such as enteron aisle indigestion, easily diarrhoea, enteritis crowd and the elderly and takes.
Detailed description of the invention
The preparation method of garlic tea of the present invention, comprises the steps:
The obtained garlic slice of a, garlic benevolence section;
B, garlic slice steam is steamed a period of time, then that garlic slice is dry;
C, the yeast liquid that dried for step b garlic slice and saccharomycete and distilled water are cultivated is mixed, ferments;
D, by i.e. obtained garlic tea after the garlic slice drying after fermentation.
Preferably, better in order to make said method remove pungent stink effect, steam temperature 100 DEG C in step b is 0.5 ~ 2.5 hour with the time that steam steams.
Preferably, in order to improve ferment effect, temperature dry in step b is less than 100 DEG C, and the dried moisture of garlic slice is 8 ~ 13%.Preferred further, baking temperature 80 ~ 100 DEG C.If moisture height can go mouldy after dry, if dry moisture is low can affect ferment effect.
Preferably, in order to improve ferment effect, in said method step c, in the yeast liquid that saccharomycete and distilled water are cultivated, cultivation ratio is the saccharomycete adding 4000 ~ 8,000 hundred million strain active bacterial strains in every 100kg distilled water.
Saccharomycete and distilled water are cultivated at normal temperatures, and temperature 20-30 DEG C better, the general 2-8 hour of incubation time.
Preferably, in said method step c, garlic slice and the proportioning of yeast liquid are that the dried garlic slice of every 100kg mixes 10 ~ 20kg yeast liquid.
Preferably, in said method step c, the temperature of fermentation is 20 ~ 35 DEG C, and fermentation time is 48 ~ 72 hours.
Most preferred, the temperature of fermentation is 25 ~ 28 DEG C.
Preferably, in said method step c, described fermentation, described fermentation is amphimicrobian fermentation.
Preferably, temperature dry in steps d is less than 100 DEG C, and the dried moisture of garlic slice is 8 ~ 13%.
In practical operation, it will be appreciated by persons skilled in the art that to make the better health of garlic tea prepared, before fermenting, mainly in step a, the step of cleaning can also be carried out; In like manner, after garlic slice fermentation, if find to there is impurity, also should clear up.During the fermentation, due to the impact of the factors such as controlled condition, may produce a small amount of foam, now only needing in yeasting, add a small amount of vegetable oil can eliminate.Saccharomycete of the present invention is conventional commercial brewer yeast bacterium.
The present invention also provides a kind of garlic tea, is namely to be prepared by above-mentioned preparation method.
Present invention also offers the purposes of a kind of garlic for the preparation of alternative tea.
Below by an embodiment, the specific embodiment of the invention is described further, but not therefore by scope restriction in one embodiment.
The preparation of embodiment garlic tea of the present invention:
The first step: clean, cut into slices
The fresh garlic benevolence choosing high-quality is cleaned, decontamination, section.
Second step: distillation
1, distill
The garlic slice cut is put into steam box to steam 2 hours under the high temperature of 100 degrees Celsius.
2, dry
By steamed garlic slice, dry at the temperature of 80-100 degree Celsius, be dried to moisture 12%.
3rd step: biofermentation
1, brewer yeast bacterium and distilled water are cultivated, 2 hours, normal temperature.Ratio adds the active bacterial strain of saccharomycete more than 4,000 hundred million for 100 kilograms of distilled water.
2, the garlic slice through distilling and yeast liquid are carried out amphimicrobian fermentation, temperature is 25-28 degree, fermentation time 56 hours.Ratio is that 100 kilograms of dry garlic slices add 15 kilograms of yeast liquid.
3, the garlic slice after fermentation is dry under 60 degree celsius temperature, namely moisture control obtains garlic tea 13%.
4th step: quality inspection, packaging
Carry out quality testing, according to the net shape of product, divide grade packaged.
Through garlic tea prepared by the inventive method, eliminate pungent, the garlic odour taste of garlic.Soakedly take half an hour, the symptom of diarrhoea can be alleviated, take one week continuously, can body immunity be improved.The inventive method is not only convenient to need garlic to take for the people kept healthy and treat, and does not reduce the effect even improving garlic, is suitable for large scale application.
Claims (10)
1. the preparation method of garlic tea, is characterized in that comprising the steps:
The obtained garlic slice of a, garlic benevolence section;
B, garlic slice steam is steamed a period of time, then that garlic slice is dry;
C, the yeast liquid that dried for step b garlic slice and saccharomycete and distilled water are cultivated is mixed, ferments;
D, by i.e. obtained garlic tea after the garlic slice drying after fermentation.
2. the preparation method of garlic tea according to claim 1, is characterized in that: steam temperature 100 DEG C in step b, is 0.5 ~ 2.5 hour with the time that steam steams.
3. the preparation method of garlic tea according to claim 1, is characterized in that: temperature dry in step b is less than 100 DEG C, and the dried moisture of garlic slice is 8 ~ 13%.
4. the preparation method of garlic tea according to claim 1, is characterized in that: in step c, and in the yeast liquid that saccharomycete and distilled water are cultivated, cultivation ratio is the saccharomycete adding 4000 ~ 8,000 hundred million strain active bacterial strains in every 100kg distilled water.
5. the preparation method of the garlic tea according to claim 1 or 4, is characterized in that: in step c, and garlic slice and the proportioning of yeast liquid are that the dried garlic slice of every 100kg mixes 10 ~ 20kg yeast liquid.
6. the preparation method of garlic tea according to claim 1, is characterized in that: in step c, and the temperature of fermentation is 20 ~ 35 DEG C, and fermentation time is 48 ~ 72 hours.
7. the preparation method of garlic tea according to claim 1, is characterized in that: in step c, and described fermentation is amphimicrobian fermentation.
8. the preparation method of garlic tea according to claim 1, is characterized in that: temperature dry in steps d is less than 100 DEG C, and the dried moisture of garlic slice is 8 ~ 13%.
9. garlic tea, is characterized in that the method according to any one of claim 1-8 prepares.
10. garlic is for the preparation of the purposes of alternative tea.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510154815.XA CN104757207B (en) | 2015-04-02 | 2015-04-02 | Garlic tea and preparation method thereof |
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| CN201510154815.XA CN104757207B (en) | 2015-04-02 | 2015-04-02 | Garlic tea and preparation method thereof |
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| CN104757207A true CN104757207A (en) | 2015-07-08 |
| CN104757207B CN104757207B (en) | 2018-01-12 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113273681A (en) * | 2021-05-31 | 2021-08-20 | 山东一品农产集团有限公司 | Method for processing spicy taste of mashed garlic cans in eating process |
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|---|---|---|---|---|
| KR850003123A (en) * | 1983-10-26 | 1985-06-13 | 김익수 | How to prepare garlic natto food |
| KR20010066989A (en) * | 2000-10-23 | 2001-07-12 | 강창환 | The composites of raw-type tea containing propolis extract powder |
| CN102048129A (en) * | 2009-10-30 | 2011-05-11 | 河南牟山黑蒜生物工程有限公司 | Manufacturing method of fermented black garlic |
| CN102987302A (en) * | 2011-09-10 | 2013-03-27 | 重庆市南川区南双科技有限公司 | Making method of garlic slices with black bean sauce |
| CN103436425A (en) * | 2013-07-30 | 2013-12-11 | 新疆庄子实业有限公司 | Garlic vinegar oral liquid and preparation method thereof |
| CN103431488A (en) * | 2013-08-29 | 2013-12-11 | 江苏丘陵地区镇江农业科学研究所 | Black garlic-mulberry leaf tea beverage and preparation method thereof |
| CN103549057A (en) * | 2013-10-25 | 2014-02-05 | 寿宁县春伦茶业有限公司 | Garlic tea and processing method thereof |
-
2015
- 2015-04-02 CN CN201510154815.XA patent/CN104757207B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR850003123A (en) * | 1983-10-26 | 1985-06-13 | 김익수 | How to prepare garlic natto food |
| KR20010066989A (en) * | 2000-10-23 | 2001-07-12 | 강창환 | The composites of raw-type tea containing propolis extract powder |
| CN102048129A (en) * | 2009-10-30 | 2011-05-11 | 河南牟山黑蒜生物工程有限公司 | Manufacturing method of fermented black garlic |
| CN102987302A (en) * | 2011-09-10 | 2013-03-27 | 重庆市南川区南双科技有限公司 | Making method of garlic slices with black bean sauce |
| CN103436425A (en) * | 2013-07-30 | 2013-12-11 | 新疆庄子实业有限公司 | Garlic vinegar oral liquid and preparation method thereof |
| CN103431488A (en) * | 2013-08-29 | 2013-12-11 | 江苏丘陵地区镇江农业科学研究所 | Black garlic-mulberry leaf tea beverage and preparation method thereof |
| CN103549057A (en) * | 2013-10-25 | 2014-02-05 | 寿宁县春伦茶业有限公司 | Garlic tea and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113273681A (en) * | 2021-05-31 | 2021-08-20 | 山东一品农产集团有限公司 | Method for processing spicy taste of mashed garlic cans in eating process |
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