CN105961940A - Oat bowel-cleaning garlic juice beverage and making method thereof - Google Patents
Oat bowel-cleaning garlic juice beverage and making method thereof Download PDFInfo
- Publication number
- CN105961940A CN105961940A CN201610360804.1A CN201610360804A CN105961940A CN 105961940 A CN105961940 A CN 105961940A CN 201610360804 A CN201610360804 A CN 201610360804A CN 105961940 A CN105961940 A CN 105961940A
- Authority
- CN
- China
- Prior art keywords
- bulbus allii
- water
- parts
- mixed
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 11
- 238000004140 cleaning Methods 0.000 title claims abstract description 7
- 235000004611 garlic Nutrition 0.000 title abstract description 12
- 244000245420 ail Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 230000008569 process Effects 0.000 claims abstract description 9
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 16
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 16
- 238000005470 impregnation Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 235000020265 peanut milk Nutrition 0.000 claims description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 7
- 235000013824 polyphenols Nutrition 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 6
- 235000019219 chocolate Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical class O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 3
- 239000004927 clay Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000010985 leather Substances 0.000 claims description 3
- 239000000467 phytic acid Substances 0.000 claims description 3
- 229940068041 phytic acid Drugs 0.000 claims description 3
- 235000002949 phytic acid Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 150000003751 zinc Chemical class 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 238000004332 deodorization Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 2
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 2
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 2
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 2
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 2
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 2
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229910052732 germanium Inorganic materials 0.000 description 4
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical group [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000008126 allyl sulfides Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000007952 growth promoter Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 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
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/60—Sweeteners
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses an oat bowel-cleaning garlic juice beverage. The oat bowel-cleaning garlic juice beverage is prepared from, by weight, 270-280 parts of garlic heads, 180-200 parts of pure milk, 30-34 parts of peanut kernels, 40-43 parts of oat, 27-28 parts of hawthorn fruits, 20-21 parts of sweet potato leaves, 29-30 parts of aloe juice, 3-3.2 parts of lotus leaves, 90-110 parts of white sugar and a proper amount of water. According to a processing process of the garlic juice beverage, the garlic deodorization treatment effect is good, nutrition of garlic is kept, processing is carried out in combination with oat, the hawthorn fruits, the sweet potato leaves and other auxiliary materials, so that the garlic juice beverage is more comprehensive in nutrition and high in nutritive value; the raw materials have the effects of cleaning the bowel and removing toxins, and therefore the healthcare effect is better.
Description
Technical field
The present invention relates to Bulbus Allii processed food and processing technique field thereof, a kind of Herba bromi japonici bowel relieving Bulbus Allii juice beverage and preparation method thereof.
Background technology
Garlic nutrient composition is the abundantest, every 100g fresh garlic moisture content 70g, protein 4.4g, fat 0.2g, carbohydrate 23g, crude fibre 0.7g, ash 1.3g, calcium 5mg, phosphorus 44mg, ferrum 0.4mg, thiamine 0.24mg, riboflavin 0.03, nicotinic acid 0.9mg, ascorbic acid 3mg.Containing 17 kinds of aminoacid in Bulbus Allii, wherein 8 kinds is essential amino acid, especially the highest with arginine content, account for the 20.4% of total amino acid content, next to that glutamic acid, accounting for the 19.75% of total amino acid content, both aminoacid is the most active in human metabolism, it is synthetic protein, completes the important component of growth promoter tissue and restoration updating thereof.In addition, Bulbus Allii is possibly together with allyl sulfides, allicin and trace element-selenium, zinc, germanium etc., germanium and the Se content particularly with notable physiologically active are the abundantest, 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 is to promote that physiological function runs well, and strengthens erythrocytic band oxygen function, thus ensures body oxygen supply, beneficially metabolism.
Bulbus Allii is the food of a kind of integration of edible and medicinal herbs; modern medicine, threpsology, the research of preventive medicine prove; Bulbus Allii has the effects such as blood fat reducing, prevention of arterial hardening, prevention coronary heart disease, cerebral thrombosis, anti-inflammation and sterilization, antitumor, raising immunity of organisms, the liver protecting, blood pressure lowering and slow down aging; there is good health-care effect, thus the exploitation of garlic products and application prospect have the highest value.
China's Bulbus Allii great majority are as fresh material, but its shelf-life is short, and holding conditions requires height, will be at a certain temperature and humidity conditions, ensure that the local cool place of storage is dried, ventilates, and storage put can not be overstocked, the storage initial stage also to be stirred once every 2～3 days, and pick out rotten Bulbus Allii, sick Bulbus Allii at any time, avoid by humidity.The most therefore China abandon substantial amounts of Bulbus Allii of addling, and causes serious waste, and nutrient substance runs off in a large number.The most also have and Bulbus Allii is carried out preliminary working, but also it is merely resting on and pickles, cut into slices, in the simple processing such as pulverizing, lack high value added product, thus Bulbus Allii is carried out deep processing, it is greatly improved value-added content of product, and the storage of energy long period, can ensure that China's Bulbus Allii industry fast and stable is sustainable and develop toward the good aspect.But Bulbus Allii is in deep-processing process, Bulbus Allii is broken can produce a kind of off-odor, and edible meeting remains the long period in mouth, thus in Bulbus Allii deep-processing process, the deodorization of Bulbus Allii is the most necessary.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of Herba bromi japonici bowel relieving Bulbus Allii juice beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Herba bromi japonici bowel relieving Bulbus Allii juice beverage, it is characterised in that be made up of following raw material:
Bulbus Allii head 270-280, plain chocolate 180-200, Semen arachidis hypogaeae 30-34, Herba bromi japonici 40-43, Fructus Crataegi 27-28, Radix Pachyrhizi Erosi leaf 20-21, Aloe juice 28-30, Folium Nelumbinis 3-3.2, white sugar 90-110 and water are appropriate.
The preparation method of described a kind of Herba bromi japonici bowel relieving Bulbus Allii juice beverage, it is characterised in that include following step:
(1) take out after Semen arachidis hypogaeae being soaked 10-12 hour in warm water, then by 10-12 times of water making beating of Semen arachidis hypogaeae mixing, it is filtrated to get peanut paste, admix after peanut paste is cooled to 5-7 DEG C in plain chocolate, again the peanut milk of mixing is starched and carry out water proof heating, be incubated after heating 7-9 minute under the conditions of constant temperature 70 DEG C；
(2) Bulbus Allii head is removed root Clay soil and processes the most standby, prepare impregnation liquid simultaneously, under the conditions of temperature 20-40 DEG C, 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 impregnation liquid, is then immersed in processing the most standby Bulbus Allii head belt leather at 20 DEG C in impregnation liquid 5-7 days；
(3) Bulbus Allii head decortication step 2 processed drains surface moisture after cleaning up, again decortication Bulbus Allii head is chopped into minced Bulbus Allii, then minced Bulbus Allii is first soaked half an hour in clear water, water is added with 0.01% tea polyphenols, again by its blanching 3-5 minute in the hot water of 80-85 DEG C, hot water is added with 0.10-0.20% citric acid, finally rinses 2-3 time under circulating water, and dehydration drains；
(4) minced Bulbus Allii after step 3 being processed put into step 1 peanut milk slurry in soak, after soaking 6-8 hour filter take out, then put into rapidly refrigerating chamber at a temperature of 3-5 DEG C freezing 2-3 hour；After freezing, minced Bulbus Allii is placed 20-25 minute at a temperature of 8-10 DEG C, added 3-4 times of water the most again and squeeze the juice, after filtration, take Bulbus Allii juice；
(5) Folium Nelumbinis adding together with Radix Pachyrhizi Erosi leaf 7-8 times of water big fire decoct 14-17 minute, add the 2-3 times of little fire of water again and decoct half an hour after filtration in filtrate, the filtrate finally obtained obtains powder after being spray-dried；
(6) Herba bromi japonici is bakeed in curer ripe rear grinds, then the powder that itself and step 5 obtain is mixed into mixed powder, by mixed powder together with Fructus Crataegi, Aloe juice, add 5-6 times of water agitating heating making beating, cross leaching mixed serum, and be cooled to room temperature；
(7) Bulbus Allii of step 4 being starched the mixed serum stirring with step 6 to mix, admix white sugar simultaneously, heating 35-40 minute under the conditions of 55 DEG C, and stirring is mixed well, after cooling, fill sterilizes.
Advantages of the present invention:
Being immersed in impregnation liquid by Bulbus Allii head in present invention process, in impregnation liquid, activated silica gel has good efficacy of adsorption, and Bulbus Allii head can carry out preliminary deodorize, retains the effective ingredient of Bulbus Allii；
Then Bulbus Allii head decortication chopping is put in the solution with tea polyphenols and soak, tea polyphenols has the strongest non-oxidizability and physiologically active, there is blocking-up lipid peroxidation, the effect of scavenging capacity enzyme, tea polyphenols heavy metal has stronger adsorption, is conducive to alleviating the toxic action that human body is produced by heavy metal；Tea polyphenols also has stronger astriction, has significantly suppression and killing action to pathogen, makes food keep original color and luster and trophic level in a long time, can effectively prevent food spoilage, and can eliminate abnormal flavour；It is further continued for putting into minced Bulbus Allii acid-heated water's blanching, due to the pH6.5 of Bulbus Allii own, the most relatively stable, thus minced Bulbus Allii blanching in acid-heated water can be acidified deodorize, can process the minced Bulbus Allii further deodorize of chopping；
Finally the minced Bulbus Allii after deodorize is put in the peanut milk slurry that protein content is higher and soak, this is owing to the garlic odour taste in Bulbus Allii is to be decomposed by allicin and the little molecule sulfur-containing compound that produces causes, so operation can allow trace sulfur-containing compound remaining after deodorize processes in Bulbus Allii and protein bound, deodorize is more thorough, and can guarantee that the nutrition in Bulbus Allii maximizes.
The Bulbus Allii juice beverage of the present invention is in addition to major ingredient Bulbus Allii head, additionally use multiple auxiliary materials, there are Herba bromi japonici, Fructus Crataegi, Radix Pachyrhizi Erosi leaf etc., major ingredient makes Bulbus Allii juice beverage nutrition of the present invention more comprehensively with the reasonably combined processing of adjuvant, it is of high nutritive value, and plurality of raw materials also has detoxicating intestine effect, thus health-care effect is more preferable.
Detailed description of the invention
A kind of Herba bromi japonici bowel relieving Bulbus Allii juice beverage, is made up of following raw material:
Bulbus Allii head 270-280, plain chocolate 180-200, Semen arachidis hypogaeae 30-34, Herba bromi japonici 40-43, Fructus Crataegi 27-28, Radix Pachyrhizi Erosi leaf 20-21, Aloe juice 28-30, Folium Nelumbinis 3-3.2, white sugar 90-110 and water are appropriate.
A kind of preparation method of Herba bromi japonici bowel relieving Bulbus Allii juice beverage, including following step:
(1) take out after Semen arachidis hypogaeae being soaked 10-12 hour in warm water, then by 10-12 times of water making beating of Semen arachidis hypogaeae mixing, it is filtrated to get peanut paste, admix after peanut paste is cooled to 5-7 DEG C in plain chocolate, again the peanut milk of mixing is starched and carry out water proof heating, be incubated after heating 7-9 minute under the conditions of constant temperature 70 DEG C；
(2) Bulbus Allii head is removed root Clay soil and processes the most standby, prepare impregnation liquid simultaneously, under the conditions of temperature 20-40 DEG C, 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 impregnation liquid, is then immersed in processing the most standby Bulbus Allii head belt leather at 20 DEG C in impregnation liquid 5-7 days；
(3) Bulbus Allii head decortication step 2 processed drains surface moisture after cleaning up, again decortication Bulbus Allii head is chopped into minced Bulbus Allii, then minced Bulbus Allii is first soaked half an hour in clear water, water is added with 0.01% tea polyphenols, again by its blanching 3-5 minute in the hot water of 80-85 DEG C, hot water is added with 0.10-0.20% citric acid, finally rinses 2-3 time under circulating water, and dehydration drains；
(4) minced Bulbus Allii after step 3 being processed put into step 1 peanut milk slurry in soak, after soaking 6-8 hour filter take out, then put into rapidly refrigerating chamber at a temperature of 3-5 DEG C freezing 2-3 hour；After freezing, minced Bulbus Allii is placed 20-25 minute at a temperature of 8-10 DEG C, added 3-4 times of water the most again and squeeze the juice, after filtration, take Bulbus Allii juice；
(5) Folium Nelumbinis adding together with Radix Pachyrhizi Erosi leaf 7-8 times of water big fire decoct 14-17 minute, add the 2-3 times of little fire of water again and decoct half an hour after filtration in filtrate, the filtrate finally obtained obtains powder after being spray-dried；
(6) Herba bromi japonici is bakeed in curer ripe rear grinds, then the powder that itself and step 5 obtain is mixed into mixed powder, by mixed powder together with Fructus Crataegi, Aloe juice, add 5-6 times of water agitating heating making beating, cross leaching mixed serum, and be cooled to room temperature；
(7) the mixed serum stirring of the Bulbus Allii juice of step 4 with step 6 being mixed, admix white sugar simultaneously, heat 35-40 minute under the conditions of 55 DEG C, and stirring is mixed well, after cooling, fill sterilizes.
Claims (2)
1. a Herba bromi japonici bowel relieving Bulbus Allii juice beverage, it is characterised in that be made up of following raw material:
Bulbus Allii head 270-280, plain chocolate 180-200, Semen arachidis hypogaeae 30-34, Herba bromi japonici 40-43, Fructus Crataegi 27-28, Radix Pachyrhizi Erosi leaf 20-21, Aloe juice 28-30, Folium Nelumbinis 3-3.2, white sugar 90-110 and water are appropriate.
The preparation method of a kind of Herba bromi japonici bowel relieving Bulbus Allii juice beverage, it is characterised in that include following step:
(1) take out after Semen arachidis hypogaeae being soaked 10-12 hour in warm water, then by 10-12 times of water making beating of Semen arachidis hypogaeae mixing, it is filtrated to get peanut paste, admix after peanut paste is cooled to 5-7 DEG C in plain chocolate, again the peanut milk of mixing is starched and carry out water proof heating, be incubated after heating 7-9 minute under the conditions of constant temperature 70 DEG C；
(2) Bulbus Allii head is removed root Clay soil and processes the most standby, prepare impregnation liquid simultaneously, under the conditions of temperature 20-40 DEG C, 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 impregnation liquid, is then immersed in processing the most standby Bulbus Allii head belt leather at 20 DEG C in impregnation liquid 5-7 days；
(3) Bulbus Allii head decortication step 2 processed drains surface moisture after cleaning up, again decortication Bulbus Allii head is chopped into minced Bulbus Allii, then minced Bulbus Allii is first soaked half an hour in clear water, water is added with 0.01% tea polyphenols, again by its blanching 3-5 minute in the hot water of 80-85 DEG C, hot water is added with 0.10-0.20% citric acid, finally rinses 2-3 time under circulating water, and dehydration drains；
(4) minced Bulbus Allii after step 3 being processed put into step 1 peanut milk slurry in soak, after soaking 6-8 hour filter take out, then put into rapidly refrigerating chamber at a temperature of 3-5 DEG C freezing 2-3 hour；After freezing, minced Bulbus Allii is placed 20-25 minute at a temperature of 8-10 DEG C, added 3-4 times of water the most again and squeeze the juice, after filtration, take Bulbus Allii juice；
(5) Folium Nelumbinis adding together with Radix Pachyrhizi Erosi leaf 7-8 times of water big fire decoct 14-17 minute, add the 2-3 times of little fire of water again and decoct half an hour after filtration in filtrate, the filtrate finally obtained obtains powder after being spray-dried；
(6) Herba bromi japonici is bakeed in curer ripe rear grinds, then the powder that itself and step 5 obtain is mixed into mixed powder, by mixed powder together with Fructus Crataegi, Aloe juice, add 5-6 times of water agitating heating making beating, cross leaching mixed serum, and be cooled to room temperature；
(7) the mixed serum stirring of the Bulbus Allii juice of step 4 with step 6 being mixed, admix white sugar simultaneously, heat 35-40 minute under the conditions of 55 DEG C, and stirring is mixed well, after cooling, fill sterilizes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610360804.1A CN105961940A (en) | 2016-05-29 | 2016-05-29 | Oat bowel-cleaning garlic juice beverage and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610360804.1A CN105961940A (en) | 2016-05-29 | 2016-05-29 | Oat bowel-cleaning garlic juice beverage and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961940A true CN105961940A (en) | 2016-09-28 |
Family
ID=56956616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610360804.1A Pending CN105961940A (en) | 2016-05-29 | 2016-05-29 | Oat bowel-cleaning garlic juice beverage and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105961940A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283890A (en) * | 2013-06-19 | 2013-09-11 | 山东华夏茶联茶业有限公司 | Health-care dark tea |
| CN104351680A (en) * | 2014-11-21 | 2015-02-18 | 赵宁宁 | Bowels-relaxing weight-losing and skin-beautifying composition and preparation method thereof |
| CN105249068A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Green plum and garlic juice beverage capable of facilitating metabolism and preparation method of green plum and garlic beverage |
| CN105285113A (en) * | 2015-11-05 | 2016-02-03 | 金张 | Health-preserving health-care buckwheat and garlic juice beverage and preparation method thereof |
| CN105285111A (en) * | 2015-11-05 | 2016-02-03 | 金张 | Health-care cheese and garlic juice beverage capable of strengthening bodies and preparation method of cheese and garlic juice beverage |
-
2016
- 2016-05-29 CN CN201610360804.1A patent/CN105961940A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283890A (en) * | 2013-06-19 | 2013-09-11 | 山东华夏茶联茶业有限公司 | Health-care dark tea |
| CN104351680A (en) * | 2014-11-21 | 2015-02-18 | 赵宁宁 | Bowels-relaxing weight-losing and skin-beautifying composition and preparation method thereof |
| CN105249068A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Green plum and garlic juice beverage capable of facilitating metabolism and preparation method of green plum and garlic beverage |
| CN105285113A (en) * | 2015-11-05 | 2016-02-03 | 金张 | Health-preserving health-care buckwheat and garlic juice beverage and preparation method thereof |
| CN105285111A (en) * | 2015-11-05 | 2016-02-03 | 金张 | Health-care cheese and garlic juice beverage capable of strengthening bodies and preparation method of cheese and garlic juice beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102407756B1 (en) | Manufacturing method for seasoned ribs of beef and seasoned ribs of beef manufactured by the same | |
| CN104856082A (en) | A preparation method of nut and fruit roasted duck legs | |
| KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
| KR102266142B1 (en) | Method of manufacturing grilled hot dog and grilled hot dog produced thereby | |
| CN105285113A (en) | Health-preserving health-care buckwheat and garlic juice beverage and preparation method thereof | |
| CN105248643A (en) | Chestnut liver-nourishing and spleen-tonifying garlic juice drink and preparation method thereof | |
| CN108308572A (en) | A kind of method for salting of olive dish | |
| CN105285111A (en) | Health-care cheese and garlic juice beverage capable of strengthening bodies and preparation method of cheese and garlic juice beverage | |
| KR100691786B1 (en) | Manufacturing method of fermented soybeans-cooky | |
| KR20110091606A (en) | Rice wine containing component of fermented soybeans | |
| KR20070005954A (en) | The biofunctional dried fish and pickled fish manufacture method | |
| KR102135736B1 (en) | Manufacturing method of Slice of Boiled Meat | |
| CN105961941A (en) | Red date and garlic juice drink capable of warming middle-warmer and tonifying qi and preparation method thereof | |
| KR100219300B1 (en) | Processing method of fermented bamboo shoot food | |
| CN107373598A (en) | A kind of feature capsicum ferment flavouring | |
| CN108684901B (en) | Macadamia nut peel tea and preparation method and application thereof | |
| KR100701869B1 (en) | Method for preparing treated gallic and garlic food containing the same | |
| CN105961940A (en) | Oat bowel-cleaning garlic juice beverage and making method thereof | |
| CN106071430A (en) | A kind of health care Bulbus Allii juice beverage and preparation method thereof | |
| KR101111288B1 (en) | Functional red pepper paste and manufacturing method thereof | |
| CN105249069A (en) | Anti-cold chilli and garlic juice beverage and preparation method thereof | |
| CN111440684A (en) | Preparation method of crayfish leftover composite distilled liquor | |
| KR20210121764A (en) | Manufacturing method for seasoning sauce for ribs using sarcodon aspratus and seasoning sauce for ribs manufactured by the same | |
| CN105249068A (en) | Green plum and garlic juice beverage capable of facilitating metabolism and preparation method of green plum and garlic beverage | |
| CN105248642A (en) | Prawn and garlic juice beverage capable of improving intelligence and refreshing and preparation method of prawn and garlic juice beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160928 |
|
| WD01 | Invention patent application deemed withdrawn after publication |