CN104757207B - Garlic tea and preparation method thereof - Google Patents
Garlic tea and preparation method thereof Download PDFInfo
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- CN104757207B CN104757207B CN201510154815.XA CN201510154815A CN104757207B CN 104757207 B CN104757207 B CN 104757207B CN 201510154815 A CN201510154815 A CN 201510154815A CN 104757207 B CN104757207 B CN 104757207B
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Abstract
The invention discloses a kind of garlic tea and preparation method thereof, belongs to alternative tea field of food.The preparation method of garlic tea, comprises the following steps：A, garlic slice is made in garlic benevolence section；B, garlic slice is steamed into a period of time with vapor, then dried garlic slice；C, the dried garlic slices of step b are mixed with the yeast liquid of saccharomycete and distillation Aquaponic, fermented；D, garlic tea is made after the garlic slice after fermentation is dried.Garlic tea produced by the present invention, pungent, the garlic odour taste in garlic are removed, the effect of remaining garlic, there is fatigue-relieving, enhancing antibacterial ability, strengthen immunity and other effects, special taste, it is suitable for enteron aisle indigestion, the easily crowd such as diarrhoea, enteritis crowd and the elderly takes.
Description
Technical field
The invention belongs to alternative tea field of food, and in particular to a kind of garlic tea and preparation method thereof and garlic are preparing generation
With the purposes in tea.
Background technology
Garlic is generally used as the flavouring respectively to plant vegetables as a kind of common food materials in family life.Garlic nutrient is rich
It is rich：Every about 69.8 grams of 100 grams of moisture contents, about 4.4 grams of protein, about 0.2 gram of fat, about 23.6 grams of carbohydrate, the milli of calcium about 5
Gram, about 44 milligrams of phosphorus, about 0.4 milligram of iron, about 3 milligrams of vitamin C.In addition, also containing thiamine, riboflavin, niacin, garlic
The trace element such as plain, citral and selenium and germanium.Containing volatile oil about 0.2%, main component is allicin in oil, is in garlic
Contained alliin is hydrolyzed by the effect of big allinase and produced.Sulfide compound still containing a variety of pi-allyls, 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
The metabolism of carbohydrate is to produce energy, and fatigue-relieving.Another very important function of garlic is exactly to lift immunity, its
In contained lead selenide also there is antioxidation, contain " garlic amine " in garlic, this material to the benefit of brain than vitamin B also
Strong manyfold.Garlic can also toxin-expelling intestine-cleaning, prevent and treat gastrointestinal disease；Blood glucose can be reduced, prevents and treats diabetes；The fat in blood vessel can be improved
Fat deposits, and prevents and treats cardiovascular and cerebrovascular disease；Even anti-curing oncoma or cancer.Shown according to relevant material, garlic also has anti-aging, controlled
Treat the effect such as impotence.Although garlic has the function that above-mentioned numerous, it has strong acid, and inconvenience is taken, and
The gas of characteristics of contaminated respiratory droplets can be made there is strong garlic odour taste after taking.Therefore, garlic spy can be removed by finding a kind of processing method
Different garlic odour acid, and the effect of do not reduce garlic, this will be garlic by people extensively using, give full play to its function
Optimal path.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of garlic tea and preparation method thereof, and this method can remove garlic
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 following steps：
A, garlic slice is made in garlic benevolence section；
B, garlic slice is steamed into a period of time with vapor, then dried garlic slice；
C, the dried garlic slices of step b are mixed with the yeast liquid of saccharomycete and distillation Aquaponic, fermented；
D, garlic tea is made after the garlic slice after fermentation is dried.
Wherein, 100 DEG C of steam temperature in above method step b, the time steamed with vapor are 0.5~2.5 hour.
Wherein, in above method step b dry temperature be less than 100 DEG C, the dried moisture of garlic slice be 8~
13%.
Wherein, in above method step c, saccharomycete is with the yeast liquid of distillation Aquaponic, cultivating ratio as per 100kg
The saccharomycete of 4000~800,000,000,000 plants of active bacterial strains is added in distilled water.
Wherein, in above method step c, the proportioning of garlic slice and yeast liquid is to be mixed per the dried garlic slices of 100kg
Close 10~20kg yeast liquids.
Wherein, in above method step c, the temperature of fermentation is 20~35 DEG C, and fermentation time is 48~72 hours.
Wherein, in above method step c, the fermentation is fermented for amphimicrobian.
The amphimicrobian, which ferments, to be referred to only be passed through appropriate air or oxygen during the fermentation, makes facultative anaerobic bacteria
(such as saccharomycete) has carried out the metabolism under metabolism and oxygen free condition under aerobic conditions simultaneously during the fermentation.It is simultaneous
As long as property anaerobic fermentation controls the intake of appropriate air or oxygen to can be achieved in actual production.
Wherein, in above method step d dry temperature be less than 100 DEG C, the dried moisture of garlic slice be 8~
13%.
The present invention also provides a kind of garlic tea, is to be prepared by above-mentioned preparation method.
It is used for the purposes for preparing alternative tea present invention also offers a kind of garlic.
The beneficial effects of the invention are as follows：The present invention can be removed in garlic by the way of vapor steaming and saccharomycetes to make fermentation
Pungent, garlic odour taste, be easy to need that garlic is used for health care and the people for the treatment of take.Moreover, the mode of fermentation can also divide
Solution is not easy the macromolecular being absorbed by the body, the effect of not reducing garlic not only, and due to being more easy to absorb, moreover it is possible to improve garlic work
Effect for people.Garlic tea produced by the present invention, the effect of remaining garlic, there is fatigue-relieving, enhancing antibacterial ability, increase
Strong immunity and other effects, special taste, it is suitable for enteron aisle indigestion, the easily crowd such as diarrhoea, enteritis crowd and the elderly
Take.
Embodiment
The preparation method of garlic tea of the present invention, comprises the following steps：
A, garlic slice is made in garlic benevolence section；
B, garlic slice is steamed into a period of time with vapor, then dried garlic slice；
C, the dried garlic slices of step b are mixed with the yeast liquid of saccharomycete and distillation Aquaponic, fermented；
D, garlic tea is made after the garlic slice after fermentation is dried.
Preferably, in order that the above method is better except pungent stink, 100 DEG C of steam temperature, use vapor in step b
The time of steaming is 0.5~2.5 hour.
Preferably, in order to improve ferment effect, the temperature dried in step b is less than 100 DEG C, the dried moisture of garlic slice
Content is 8~13%.It is further preferred that 80~100 DEG C of drying temperature.If moisture height can go mouldy after drying, if
Dry that moisture is low to influence ferment effect.
Preferably, in order to improve ferment effect, in above method step c, saccharomycete and the yeast liquid of distillation Aquaponic
In, culture ratio is per the saccharomycete that 4000~800,000,000,000 plants of active bacterial strains are added in 100kg distilled water.
Saccharomycete is cultivated at normal temperatures with distilled water, and 20-30 DEG C of temperature is preferable, incubation time general 2-8 hours.
Preferably, in above method step c, the proportioning of garlic slice and yeast liquid is per the dried garlic slices of 100kg
Mix 10~20kg yeast liquids.
Preferably, in above method step c, the temperature of fermentation is 20~35 DEG C, and fermentation time is 48~72 hours.
Most preferably, the temperature of fermentation is 25~28 DEG C.
Preferably, in above method step c, the fermentation, the fermentation is fermented for amphimicrobian.
Preferably, the temperature dried in step 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 in order that the garlic tea being prepared more preferably is defended
It is raw, before being fermented, mainly in step a, the step of can also be cleaned；Similarly, after garlic slice fermentation, such as
Fruit finds impurity be present, should also be cleared up.During the fermentation, due to the influence of the factors such as control condition, may produce
Raw a small amount of foam, now only needing to add a small amount of vegetable oil in yeasting to eliminate.Yeast of the present invention
Bacterium is conventional commercial brewer yeast bacterium.
The present invention also provides a kind of garlic tea, is to be prepared by above-mentioned preparation method.
It is used for the purposes for preparing alternative tea present invention also offers a kind of garlic.
The specific embodiment of the invention is described further below by one embodiment, but therefore not sent out this
Bright protection domain limitation is in one embodiment.
The preparation of embodiment garlic tea of the present invention：
The first step：Clean, section
Choose high-quality fresh garlic benevolence to clean, decontamination, cut into slices.
Second step：Distillation
1st, distill
The garlic slice cut is put into steam box and steamed 2 hours at a high temperature of 100 degrees Celsius.
2nd, dry
By steamed garlic slice, dry, dried to moisture 12% at a temperature of 80-100 degrees Celsius.
3rd step：Biofermentation
1st, brewer yeast bacterium and distilled water are cultivated, 2 hours, normal temperature.Ratio is that 100 kilograms of distilled water add saccharomycete
More than 4000 hundred million active bacterial strain.
2nd, the garlic slice Jing Guo Zheng Liu and yeast liquid are subjected to 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 liquids.
3rd, the garlic slice after fermentation is dried under 60 degree celsius temperatures, moisture control obtains garlic tea 13%.
4th step：Quality inspection, packaging
Quality testing is carried out, according to the net shape of product, classification packaging.
The garlic tea prepared through the inventive method, eliminate pungent, the garlic odour taste of garlic.It is soaked to take half an hour, you can
Alleviate the symptom of diarrhoea, continuously take one week, body immunity can be improved.The inventive method is not only convenient for needing garlic to be used to protect
Strong and treatment people take, and do not reduce the effect of even improving garlic, suitable for being widely applied.
Claims (5)
1. the preparation method of garlic tea, it is characterised in that comprise the following steps：
A, garlic slice is made in garlic benevolence section；
B, garlic slice is steamed into a period of time with vapor, then dried garlic slice；100 DEG C of steam temperature, use water in step b
The time that steam steams is 0.5~2.5 hour；
C, the dried garlic slices of step b are mixed with the yeast liquid of saccharomycete and distillation Aquaponic, fermented；Saccharomycete is with steaming
In the yeast liquid of distilled water culture, culture ratio is per the ferment that 4000~800,000,000,000 plants of active bacterial strains are added in 100kg distilled water
Female bacterium；Garlic slice is to mix 10~20kg yeast liquids per the dried garlic slices of 100kg with the proportioning of yeast liquid；Fermentation
Temperature is 20~35 DEG C, and fermentation time is 48~72 hours；
D, garlic tea is made after the garlic slice after fermentation is dried.
2. the preparation method of garlic tea according to claim 1, it is characterised in that：The temperature dried in step b is less than 100
DEG C, the dried moisture of garlic slice is 8~13%.
3. the preparation method of garlic tea according to claim 1, it is characterised in that：In step c, the fermentation is detested to be facultative
Aerobe fermentation.
4. the preparation method of garlic tea according to claim 1, it is characterised in that：The temperature dried in step d is less than 100
DEG C, the dried moisture of garlic slice is 8~13%.
5. garlic tea, it is characterised in that be prepared as the method any one of claim 1-4.
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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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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510154815.XA CN104757207B (en) | 2015-04-02 | 2015-04-02 | Garlic tea and preparation method thereof |
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| CN104757207A CN104757207A (en) | 2015-07-08 |
| CN104757207B true CN104757207B (en) | 2018-01-12 |
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| 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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| KR850001819B1 (en) * | 1983-10-26 | 1985-12-26 | 김익수 | Process for producing natto formeated food |
| KR100329010B1 (en) * | 2000-10-23 | 2002-03-20 | 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 |
| CN103436425B (en) * | 2013-07-30 | 2015-05-27 | 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 |
| CN103549057B (en) * | 2013-10-25 | 2014-11-26 | 寿宁县春伦茶业有限公司 | Garlic tea and processing method thereof |
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