CN105248643A - Chestnut liver-nourishing and spleen-tonifying garlic juice drink and preparation method thereof - Google Patents

Abstract

The invention discloses chestnut liver-nourishing and spleen-tonifying garlic juice drink. The chestnut liver-nourishing and spleen-tonifying garlic juice drink is prepared from the following raw materials in parts by weight: 270-280 parts of garlics, 180-200 parts of pure milk, 30-34 parts of peanut kernels, 60-65 parts of chestnuts, 30-32 parts of eggplants, 30-32 parts of silverfishes, 20-24 parts of fructus lycii, 8-10 parts of chrysanthemum flowers, 90-110 parts of white sugar and a proper amount of water. The chestnut liver-nourishing and spleen-tonifying garlic juice drink has the advantages that garlic deodourization treatment effect in a processing process is good, so that nutrients of the garlics are maintained; multiple auxiliary materials, such as chestnuts, silverfishes and fructus lycii, are also contained in raw materials, and multiple raw materials are reasonably mixed and processed, so that the chestnut liver-nourishing and spleen-tonifying garlic juice drink is more rich in nutrients, also has a certain health care effect, can be used for nourishing the liver and tonifying spleen and is beneficial to physical health after being drunk.

Description

A kind of chestnut nourishing the liver tonifying spleen garlic juice beverage and preparation method thereof

Technical field

The present invention relates to garlic processed food and processing technique field, mainly a kind of chestnut nourishing the liver tonifying spleen garlic juice beverage and preparation method thereof.

Background technology

Garlic nutrient composition is very abundant, every 100g fresh garlic moisture content 70g, protein 4.4g, fatty 0.2g, carbohydrate 23g, crude fibre 0.7g, ash content 1.3g, calcium 5mg, phosphorus 44mg, iron 0.4mg, thiamine 0.24mg, riboflavin 0.03, niacin 0.9mg, ascorbic acid 3mg.Containing 17 seed amino acids in garlic, wherein 8 kinds is essential amino acid, especially the highest with arginine content, account for 20.4% of total amino acid content, next is glutamic acid, accounts for 19.75% of total amino acid content, and this two seed amino acid is very active in human metabolism, be synthetic protein, complete the important component of grow tissue and restoration updating thereof.In addition, garlic is also containing allyl sulfides, allicin and trace elements of selenium, zinc, germanium etc., germanium and the Se content particularly with remarkable physiologically active are very abundant, and wherein the content of germanium is 754mg/kg, considerably beyond rich germanium food Radix Ginseng and green tea, black tea etc.Its main Physiological Function promotes that physiological function runs well, and strengthens erythrocytic band oxygen function, thus ensure body oxygen supply, be conducive to metabolism.

Garlic is a kind of food of integration of drinking and medicinal herbs; the research of modern medicine, nutrition, preventive medicine proves; garlic have reducing blood lipid, prevention of arterial sclerosis, prevention coronary heart disease, cerebral thrombus, anti-inflammation and sterilization, antitumor, improve immunity of organisms, protection liver, the hypotensive and effect such as to delay senility; have good health-care effect, thus the exploitation of garlic products and application prospect have very high value.

China's garlic great majority are as fresh material, but its shelf-life is short, and holding conditions requires high, will be at a certain temperature and humidity conditions, ensure the local shady and cool drying of storage, ventilate, and storage put can not be overstocked, the storage initial stage also will be stirred once every 2 ~ 3 days, and picked out rotten garlic, sick garlic at any time, avoids by moist.Therefore China abandon a large amount of garlics of addling every year, and cause serious waste, nutriment runs off in a large number.Also have in addition and preliminary working is carried out to garlic, but also just rest on and pickle, cut into slices, in the simple processing such as abrasive dust, lack high value added product, thus deep processing is carried out to garlic, greatly can improve value-added content of product, and the storage of energy long period, can guarantee that China's garlic industry fast and stable is sustainable and develop toward the good aspect.But garlic is in deep-processing process, garlic fragmentation can produce a kind of off-odor, and edible meeting residual long period in mouth, and thus in garlic deep-processing process, the deodorizing of garlic is very necessary.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of chestnut nourishing the liver tonifying spleen garlic juice beverage and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of chestnut nourishing the liver tonifying spleen garlic juice beverage, is characterized in that, be made up of following raw material:

Garlic 270-280, plain chocolate 180-200, shelled peanut 30-34, chestnut 60-65, eggplant 30-32, silverfish 30-32, matrimony vine 20-24, chrysanthemum 8-10, white sugar 90-110 and water are appropriate.

The preparation method of described a kind of chestnut nourishing the liver tonifying spleen garlic juice beverage, is characterized in that, comprise following step:

(1) shelled peanut is soaked in warm water after 10-12 hour and take out, then by shelled peanut mixing 10-12 times of water making beating, filtration obtains peanut paste, admix after peanut paste is cooled to 5-7 DEG C in plain chocolate, again the peanut milk of mixing slurry is carried out water proof heating, be incubated heat 7-9 minute under constant temperature 70 DEG C of conditions after;

(2) garlic is removed the process of root Clay soil totally for subsequent use, prepare maceration extract simultaneously, under temperature 20-40 DEG C of condition, by activated silica gel 0.1%, phytic acid 0.1%, lower alcohol 0.05%, zinc salt 0.1% makes an addition to stirring and dissolving in water and is mixed into maceration extract, then process garlic belt leather totally for subsequent use is immersed in 5-7 days in maceration extract at 20 DEG C;

(3) surface moisture is drained after garlic decortication step 2 processed cleans up, again decortication garlic is chopped into garlic end, then half an hour is first soaked in garlic end in clear water, 0.01% Tea Polyphenols is added with in water, again by its blanching 3-5 minute in the hot water of 80-85 DEG C, be added with 0.10-0.20% citric acid in hot water, finally under circulating water, rinse 2-3 time, and dehydration drains;

(4) the peanut milk slurry that step 1 is put at the garlic end after step 3 being processed soaks, and soaks after 6-8 hour and filters taking-up, then put into rapidly refrigerating chamber freezing 2-3 hour at 3-5 DEG C of temperature; After freezing, 20-25 minute is placed in garlic end at 8-10 DEG C of temperature, then added 3-4 times of water again and squeeze the juice, after filtration, get garlic juice;

(5) chrysanthemum is added 3-4 times of soak by water 15-17 minute, after filtration, get chrysanthemum tea; Eggplant is cut into broken last water proof boiling, cooks rear stand-by; By silverfish together with matrimony vine, chrysanthemum tea, add 1-2 times of water big fire and stew and boil, after boiling, the material of institute is all poured in beater, then mix the eggplant cooked and pull an oar together, mistake leaching slurries;

(6) chestnut is added the dry stir-fry in pot together of a small amount of salt, by chestnut peeling after frying, then by its grinds, together with the slurries that powder and step 5 obtain, add 5-6 times of water agitating heating making beating, cross leaching mixed serum, and be cooled to room temperature;

(7), together with the garlic of step 4 slurry is uniformly mixed with the mixed serum of step 6, admix white sugar simultaneously, under 55 DEG C of conditions, heating 35-40 minute, and stirring is mixed well, filling sterilization after cooling.

Advantage of the present invention:

Be immersed in maceration extract by garlic in present invention process, in maceration extract, activated silica gel has good efficacy of adsorption, can carry out preliminary deodorization to garlic, retains the active ingredient of garlic;

Then the garlic decortication chopping solution put into Tea Polyphenols is soaked, Tea Polyphenols has very strong non-oxidizability and physiologically active, there is blocking-up peroxidatic reaction of lipid, the effect of scavenging capacity enzyme, Tea Polyphenols heavy metal has stronger suction-operated, is conducive to alleviating the toxic action that heavy metal produces human body; Tea Polyphenols also has stronger astriction, has and significantly suppresses and killing action, make food keep original color and luster and trophic level in a long time, effectively can prevent food spoilage, and can eliminate peculiar smell pathogen; Continue garlic end to put into acid-heated water's blanching again, due to the pH6.5 of garlic own, comparatively stable in an acidic solution, thus garlic end blanching energy acidifying deodorization in acid-heated water, can to the garlic end further deodorization process of chopping;

Finally the peanut milk slurry that protein content is put into higher in the garlic end after deodorization is soaked, this is because the garlic odour taste in garlic to be decomposed by allicin and the Small molecular sulfur-containing compound produced causes, such operation can allow micro-sulfur-containing compound remaining after deodorization process in garlic and protein bound, deodorization is more thorough, and can ensure that the nutrition in garlic maximizes.

In garlic juice beverage raw material of the present invention except major ingredient garlic, also have multiple auxiliary materials, have chestnut, silverfish, matrimony vine etc., the reasonably combined processing of plurality of raw materials makes garlic juice beverage of the present invention nutrition abundanter, also have certain health-care effect, energy nourishing the liver tonifying spleen, drinks and is of value to healthy.

Detailed description of the invention

A kind of chestnut nourishing the liver tonifying spleen garlic juice beverage, be made up of following raw material:

Garlic 270-280, plain chocolate 180-200, shelled peanut 30-34, chestnut 60-65, eggplant 30-32, silverfish 30-32, matrimony vine 20-24, chrysanthemum 8-10, white sugar 90-110 and water are appropriate.

A preparation method for chestnut nourishing the liver tonifying spleen garlic juice beverage, comprises following step:

(1) shelled peanut is soaked in warm water after 10-12 hour and take out, then by shelled peanut mixing 10-12 times of water making beating, filtration obtains peanut paste, admix after peanut paste is cooled to 5-7 DEG C in plain chocolate, again the peanut milk of mixing slurry is carried out water proof heating, be incubated heat 7-9 minute under constant temperature 70 DEG C of conditions after;

(2) garlic is removed the process of root Clay soil totally for subsequent use, prepare maceration extract simultaneously, under temperature 20-40 DEG C of condition, by activated silica gel 0.1%, phytic acid 0.1%, lower alcohol 0.05%, zinc salt 0.1% makes an addition to stirring and dissolving in water and is mixed into maceration extract, then process garlic belt leather totally for subsequent use is immersed in 5-7 days in maceration extract at 20 DEG C;

(3) surface moisture is drained after garlic decortication step 2 processed cleans up, again decortication garlic is chopped into garlic end, then half an hour is first soaked in garlic end in clear water, 0.01% Tea Polyphenols is added with in water, again by its blanching 3-5 minute in the hot water of 80-85 DEG C, be added with 0.10-0.20% citric acid in hot water, finally under circulating water, rinse 2-3 time, and dehydration drains;

(4) the peanut milk slurry that step 1 is put at the garlic end after step 3 being processed soaks, and soaks after 6-8 hour and filters taking-up, then put into rapidly refrigerating chamber freezing 2-3 hour at 3-5 DEG C of temperature; After freezing, 20-25 minute is placed in garlic end at 8-10 DEG C of temperature, then added 3-4 times of water again and squeeze the juice, after filtration, get garlic juice;

(5) chrysanthemum is added 3-4 times of soak by water 15-17 minute, after filtration, get chrysanthemum tea; Eggplant is cut into broken last water proof boiling, cooks rear stand-by; By silverfish together with matrimony vine, chrysanthemum tea, add 1-2 times of water big fire and stew and boil, after boiling, the material of institute is all poured in beater, then mix the eggplant cooked and pull an oar together, mistake leaching slurries;

(6) chestnut is added the dry stir-fry in pot together of a small amount of salt, by chestnut peeling after frying, then by its grinds, together with the slurries that powder and step 5 obtain, add 5-6 times of water agitating heating making beating, cross leaching mixed serum, and be cooled to room temperature;

(7) together with the garlic juice of step 4 is uniformly mixed with the mixed serum of step 6, admix white sugar simultaneously, under 55 DEG C of conditions, heat 35-40 minute, and stirring is mixed well, filling sterilization after cooling.

Claims (2)

1. a chestnut nourishing the liver tonifying spleen garlic juice beverage, is characterized in that, be made up of following raw material:

Garlic 270-280, plain chocolate 180-200, shelled peanut 30-34, chestnut 60-65, eggplant 30-32, silverfish 30-32, matrimony vine 20-24, chrysanthemum 8-10, white sugar 90-110 and water are appropriate.

2. the preparation method of a kind of chestnut nourishing the liver tonifying spleen garlic juice beverage according to claim 1, is characterized in that, comprise following step:

(1) shelled peanut is soaked in warm water after 10-12 hour and take out, then by shelled peanut mixing 10-12 times of water making beating, filtration obtains peanut paste, admix after peanut paste is cooled to 5-7 DEG C in plain chocolate, again the peanut milk of mixing slurry is carried out water proof heating, be incubated heat 7-9 minute under constant temperature 70 DEG C of conditions after;

(2) garlic is removed the process of root Clay soil totally for subsequent use, prepare maceration extract simultaneously, under temperature 20-40 DEG C of condition, by activated silica gel 0.1%, phytic acid 0.1%, lower alcohol 0.05%, zinc salt 0.1% makes an addition to stirring and dissolving in water and is mixed into maceration extract, then process garlic belt leather totally for subsequent use is immersed in 5-7 days in maceration extract at 20 DEG C;

(3) surface moisture is drained after garlic decortication step 2 processed cleans up, again decortication garlic is chopped into garlic end, then half an hour is first soaked in garlic end in clear water, 0.01% Tea Polyphenols is added with in water, again by its blanching 3-5 minute in the hot water of 80-85 DEG C, be added with 0.10-0.20% citric acid in hot water, finally under circulating water, rinse 2-3 time, and dehydration drains;

(4) the peanut milk slurry that step 1 is put at the garlic end after step 3 being processed soaks, and soaks after 6-8 hour and filters taking-up, then put into rapidly refrigerating chamber freezing 2-3 hour at 3-5 DEG C of temperature; After freezing, 20-25 minute is placed in garlic end at 8-10 DEG C of temperature, then added 3-4 times of water again and squeeze the juice, after filtration, get garlic juice;

(5) chrysanthemum is added 3-4 times of soak by water 15-17 minute, after filtration, get chrysanthemum tea; Eggplant is cut into broken last water proof boiling, cooks rear stand-by; By silverfish together with matrimony vine, chrysanthemum tea, add 1-2 times of water big fire and stew and boil, after boiling, the material of institute is all poured in beater, then mix the eggplant cooked and pull an oar together, mistake leaching slurries;

(6) chestnut is added the dry stir-fry in pot together of a small amount of salt, by chestnut peeling after frying, then by its grinds, together with the slurries that powder and step 5 obtain, add 5-6 times of water agitating heating making beating, cross leaching mixed serum, and be cooled to room temperature;

(7) together with the garlic juice of step 4 is uniformly mixed with the mixed serum of step 6, admix white sugar simultaneously, under 55 DEG C of conditions, heat 35-40 minute, and stirring is mixed well, filling sterilization after cooling.