CN105410529A - Wine and vinegar flavored apricot and garlic juice beverage and preparation method thereof - Google Patents
Wine and vinegar flavored apricot and garlic juice beverage and preparation method thereof Download PDFInfo
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- CN105410529A CN105410529A CN201510740380.7A CN201510740380A CN105410529A CN 105410529 A CN105410529 A CN 105410529A CN 201510740380 A CN201510740380 A CN 201510740380A CN 105410529 A CN105410529 A CN 105410529A
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 82
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 28
- 244000018633 Prunus armeniaca Species 0.000 title claims abstract description 20
- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 20
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 20
- 239000000052 vinegar Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
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- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 16
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- 235000020232 peanut Nutrition 0.000 claims abstract description 16
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- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a wine and vinegar flavored apricot and garlic juice beverage which consists of 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, 20-24 parts of highland barley wine, 38-42 parts of apricots, 20-23 parts of butter powder, 19-21 parts of crab ovary and digestive glands, 10-12 parts of bran vinegar, 90-110 parts of white sugar and an appropriate amount of water. The garlic juice beverage is processed and prepared by the main material of the garlic bulbs and a reasonable match of various accessory materials of the highland barley wine, apricots, butter powder, bran vinegar, etc. In the processing process, the deodorization effect of the garlic is good, the beverage has a mellow wine fragrance in drinking, is sour and sweet in mouthfeel and rich and comprehensive in nutrition, has a certain health preserving health-care efficacy, and is benefit to body health in drinking.
Description
Technical field
The present invention relates to garlic processed food and processing technique field, mainly a kind of wine vinegar taste apricot 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 wine vinegar taste apricot garlic juice beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of wine vinegar taste apricot 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, barley wine 20-24, apricot 38-42, butter powder 20-23, crab oil 19-21, bran vinegar 10-12, white sugar 90-110 and water are appropriate.
The preparation method of described a kind of wine vinegar taste apricot 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) crab oil is soaked in boiling water boiling hot 12-16 minute, cook rear taking-up crab oil by scalding and smash into pureed to pieces, then being uniformly mixed with butter powder, bran vinegar, then adding 4-5 times of boiling water, agitating heating is pulled an oar, and is incubated after crossing leaching slurries under 45-50 DEG C of condition;
(6) by apricot together with barley wine, add 1-2 water and squeeze the juice, the juice be squeezed into is mixed with the slurries of step 5, stir mix well into mixed solution;
(7) together with the garlic juice of step 4 is uniformly mixed with the mixed solution 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.
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 beverage of the present invention is that multiple auxiliary materials is reasonably combined is processed into by major ingredient garlic and barley wine, apricot, butter powder, bran vinegar etc., drink strong aroma, sweet mouthfeel, and contained comprehensively nutritious, there is certain health-care effect, drink and be of value to healthy.
Detailed description of the invention
A kind of wine vinegar taste apricot garlic juice beverage, be made up of following raw material:
Garlic 270-280, plain chocolate 180-200, shelled peanut 30-34, barley wine 20-24, apricot 38-42, butter powder 20-23, crab oil 19-21, bran vinegar 10-12, white sugar 90-110 and water are appropriate.
A preparation method for wine vinegar taste apricot 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) crab oil is soaked in boiling water boiling hot 12-16 minute, cook rear taking-up crab oil by scalding and smash into pureed to pieces, then being uniformly mixed with butter powder, bran vinegar, then adding 4-5 times of boiling water, agitating heating is pulled an oar, and is incubated after crossing leaching slurries under 45-50 DEG C of condition;
(6) by apricot together with barley wine, add 1-2 water and squeeze the juice, the juice be squeezed into is mixed with the slurries of step 5, stir mix well into mixed solution;
(7) together with the garlic juice of step 4 is uniformly mixed with the mixed solution 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 wine vinegar taste apricot 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, barley wine 20-24, apricot 38-42, butter powder 20-23, crab oil 19-21, bran vinegar 10-12, white sugar 90-110 and water are appropriate.
2. the preparation method of a kind of wine vinegar taste apricot 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) crab oil is soaked in boiling water boiling hot 12-16 minute, cook rear taking-up crab oil by scalding and smash into pureed to pieces, then being uniformly mixed with butter powder, bran vinegar, then adding 4-5 times of boiling water, agitating heating is pulled an oar, and is incubated after crossing leaching slurries under 45-50 DEG C of condition;
(6) by apricot together with barley wine, add 1-2 water and squeeze the juice, the juice be squeezed into is mixed with the slurries of step 5, stir mix well into mixed solution;
(7) together with the garlic juice of step 4 is uniformly mixed with the mixed solution 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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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 |
-
2015
- 2015-11-05 CN CN201510740380.7A patent/CN105410529A/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》 * |
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