CN105285111A - Health-care cheese and garlic juice beverage capable of strengthening bodies and preparation method of cheese and garlic juice beverage - Google Patents
Health-care cheese and garlic juice beverage capable of strengthening bodies and preparation method of cheese and garlic juice beverage Download PDFInfo
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- CN105285111A CN105285111A CN201510740392.XA CN201510740392A CN105285111A CN 105285111 A CN105285111 A CN 105285111A CN 201510740392 A CN201510740392 A CN 201510740392A CN 105285111 A CN105285111 A CN 105285111A
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Abstract
The invention discloses a health-care cheese and garlic juice beverage capable of strengthening bodies. The health-care cheese and garlic juice beverage is prepared from the following raw materials in parts by weight: 270-280 parts of garlic bulbs, 180-200 parts of pure milk, 30-34 parts of peanut kernels, 17-20 parts of pork rind, 30-34 parts of dried marine algae powder, 20-23 parts of lily bulbs, 26-29 parts of purslane herbs, 56-60 parts of sour cream, 90-110 parts of white sugar and an appropriate amount of water. The health-care garlic juice beverage disclosed by the invention is prepared through reasonably matching and processing the main materials of the garlic bulbs and the auxiliary materials of the dried marine algae powder, the lily bulbs, the sour cream and the like, and in the processing course of the health-care garlic juice beverage, the deodorizing treatment effects on garlic are good, so that the health-care garlic juice beverage disclosed by the invention is good in drinking mouth feel and rich in nutrition; besides, varied raw materials also have definite nutrient and health-care efficacies, so that the health-care garlic juice beverage can strengthen bodies after being drunk.
Description
Technical field
The present invention relates to garlic processed food and processing technique field thereof, mainly one improves the health cheese garlic juice health care 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 one to improve the health cheese garlic juice health care beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
One improves the health cheese garlic juice health care beverage, it is characterized in that, is made up of following raw material:
Garlic 270-280, plain chocolate 180-200, shelled peanut 30-34, pigskin 17-20, seawood meal 30-34, lily 20-23, purslane 26-29, yoghourt 56-60, white sugar 90-110 and water are appropriate.
The preparation method of described a kind of cheese garlic juice health care beverage that improves the health, 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) pigskin is boiled one time in light salt brine, flowing underwater cleaning and draining away the water after taking-up, then minced add 6-7 times of water stew boil, stew boil in process add lily, purslane is boiled together, until pigskin is stewed rotten, gained material is all poured into making beating operation in beater, cross leaching slurries, and be incubated under 55-60 DEG C of condition;
(6) yoghourt is added 3-4 times of water big fire heating to boil, heating is boiled in process and is constantly stirred, until yoghourt fusing, then adds seawood meal wherein, then adds 1-2 times of water and continue agitating heating and boil, and mixes after stirring evenly with the slurries that step 5 obtains;
(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.
Garlic juice health care beverage of the present invention is by reasonably combined processing of auxiliary material such as major ingredient garlic and seawood meal, lily, yoghourts, thus make garlic juice health care beverage of the present invention nutrition abundanter, not only remain with the nutrition of garlic itself, and plurality of raw materials also has certain nutritional health function, drink and can improve the health.
Detailed description of the invention
One improves the health cheese garlic juice health care beverage, is made up of following raw material:
Garlic 270-280, plain chocolate 180-200, shelled peanut 30-34, pigskin 17-20, seawood meal 30-34, lily 20-23, purslane 26-29, yoghourt 56-60, white sugar 90-110 and water are appropriate.
Improve the health the preparation method of cheese garlic juice health care 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) pigskin is boiled one time in light salt brine, flowing underwater cleaning and draining away the water after taking-up, then minced add 6-7 times of water stew boil, stew boil in process add lily, purslane is boiled together, until pigskin is stewed rotten, gained material is all poured into making beating operation in beater, cross leaching slurries, and be incubated under 55-60 DEG C of condition;
(6) yoghourt is added 3-4 times of water big fire heating to boil, heating is boiled in process and is constantly stirred, until yoghourt fusing, then adds seawood meal wherein, then adds 1-2 times of water and continue agitating heating and boil, and mixes after stirring evenly with the slurries that step 5 obtains;
(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. improve the health a cheese garlic juice health care beverage, it is characterized in that, be made up of following raw material:
Garlic 270-280, plain chocolate 180-200, shelled peanut 30-34, pigskin 17-20, seawood meal 30-34, lily 20-23, purslane 26-29, yoghourt 56-60, white sugar 90-110 and water are appropriate.
2. the preparation method of a kind of cheese garlic juice health care beverage that improves the health 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) pigskin is boiled one time in light salt brine, flowing underwater cleaning and draining away the water after taking-up, then minced add 6-7 times of water stew boil, stew boil in process add lily, purslane is boiled together, until pigskin is stewed rotten, gained material is all poured into making beating operation in beater, cross leaching slurries, and be incubated under 55-60 DEG C of condition;
(6) yoghourt is added 3-4 times of water big fire heating to boil, heating is boiled in process and is constantly stirred, until yoghourt fusing, then adds seawood meal wherein, then adds 1-2 times of water and continue agitating heating and boil, and mixes after stirring evenly with the slurries that step 5 obtains;
(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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510740392.XA CN105285111A (en) | 2015-11-05 | 2015-11-05 | Health-care cheese and garlic juice beverage capable of strengthening bodies and preparation method of cheese and garlic juice beverage |
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| CN201510740392.XA CN105285111A (en) | 2015-11-05 | 2015-11-05 | Health-care cheese and garlic juice beverage capable of strengthening bodies and preparation method of cheese and garlic juice beverage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961941A (en) * | 2016-05-29 | 2016-09-28 | 周涛 | Red date and garlic juice drink capable of warming middle-warmer and tonifying qi and preparation method thereof |
| CN105961940A (en) * | 2016-05-29 | 2016-09-28 | 周涛 | Oat bowel-cleaning garlic juice beverage and making method thereof |
| CN108208507A (en) * | 2018-02-02 | 2018-06-29 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of teenager's boruga and preparation method thereof |
Citations (4)
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|---|---|---|---|---|
| CN1164978A (en) * | 1996-06-03 | 1997-11-19 | 卢致斌 | Garlic drink |
| JPH11215961A (en) * | 1998-01-30 | 1999-08-10 | Asahi Breweries Ltd | New deodorization of garlic |
| CN1325649A (en) * | 2001-04-19 | 2001-12-12 | 颜卿 | Process for extracting raw juice of garlic and Method for producing garlic beverage |
| CN102224955A (en) * | 2011-05-26 | 2011-10-26 | 山东农业大学 | Method for producing garlic clear juice and functional beverage thereof |
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2015
- 2015-11-05 CN CN201510740392.XA patent/CN105285111A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164978A (en) * | 1996-06-03 | 1997-11-19 | 卢致斌 | Garlic drink |
| JPH11215961A (en) * | 1998-01-30 | 1999-08-10 | Asahi Breweries Ltd | New deodorization of garlic |
| CN1325649A (en) * | 2001-04-19 | 2001-12-12 | 颜卿 | Process for extracting raw juice of garlic and Method for producing garlic beverage |
| CN102224955A (en) * | 2011-05-26 | 2011-10-26 | 山东农业大学 | Method for producing garlic clear juice and functional beverage thereof |
Non-Patent Citations (2)
| Title |
|---|
| 方展瑞: "大蒜的食疗效果及其保健食品开发", 《广州食品工业科技》 * |
| 无: "科学家发现喝牛奶可消除大蒜味", 《中国食品学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961941A (en) * | 2016-05-29 | 2016-09-28 | 周涛 | Red date and garlic juice drink capable of warming middle-warmer and tonifying qi and preparation method thereof |
| CN105961940A (en) * | 2016-05-29 | 2016-09-28 | 周涛 | Oat bowel-cleaning garlic juice beverage and making method thereof |
| CN108208507A (en) * | 2018-02-02 | 2018-06-29 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of teenager's boruga and preparation method thereof |
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Application publication date: 20160203 |