CN105961941A - Red date and garlic juice drink capable of warming middle-warmer and tonifying qi and preparation method thereof - Google Patents
Red date and garlic juice drink capable of warming middle-warmer and tonifying qi and preparation method thereof Download PDFInfo
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- CN105961941A CN105961941A CN201610360813.0A CN201610360813A CN105961941A CN 105961941 A CN105961941 A CN 105961941A CN 201610360813 A CN201610360813 A CN 201610360813A CN 105961941 A CN105961941 A CN 105961941A
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- bulbus allii
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000004611 garlic Nutrition 0.000 title abstract description 14
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- 244000245420 ail Species 0.000 title 1
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- 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
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- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
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- 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
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- 235000006468 Thea sinensis Nutrition 0.000 description 1
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- 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
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- 239000011575 calcium Substances 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 238000004332 deodorization Methods 0.000 description 1
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- 239000000835 fiber Substances 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
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- 230000003449 preventive effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
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- 230000000284 resting effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
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- 230000002000 scavenging effect Effects 0.000 description 1
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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
- 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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- 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 a red date and garlic juice drink capable of warming the middle-warmer and tonifying qi. The red date and garlic juice drink is prepared from, by weight, 270-280 parts of garlic, 180-200 parts of pure milk, 30-34 parts of peanut kernels, 19-23 parts of pear peel, 65-70 parts of red dates, 20-23 parts of pomegranate seed powder, 5-6 parts of dry rose flowers, 14-18 parts of cod-liver oil, 90-110 parts of white sugar and a proper amount of water. The red date and garlic juice drink is prepared by reasonably matching the main material garlic with various auxiliary materials such as red dates, pomegranate seed powder and dry rose flowers for processing, the deodorizing treatment effect on garlic is good in the processing process, and after processing, the red date and garlic juice drink has the flavor of red dates and garlic; besides, the red date and garlic juice drink contains rich and comprehensive nutrients, has a certain life cultivation and health preservation effect, is capable of warming the middle-warmer and tonifying qi and is beneficial to the body health after being drunk.
Description
Technical field
The present invention relates to Bulbus Allii processed food and processing technique field thereof, a kind of warming middle-JIAO QI invigorating Fructus Jujubae 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 warming middle-JIAO QI invigorating Fructus Jujubae Bulbus Allii juice beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of warming middle-JIAO QI invigorating Fructus Jujubae 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, Pericarpium Pyri 19-23, Fructus Jujubae 65-70, Semen Granati powder 20-23, dry Flos Rosae Rugosae 5-6, cod-liver oil 14-18, white sugar 90-110 and water are appropriate.
The preparation method of described a kind of warming middle-JIAO QI invigorating Fructus Jujubae 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) in Semen Granati powder, add 4-5 times of boiling water, heat while stirring, whipping process is also admixed cod-liver oil, until after mediation stirs evenly, being incubated under the conditions of 45-50 DEG C by gained solution；
(6) Pericarpium Pyri, dry Flos Rosae Rugosae are mixed with Fructus Jujubae, add 3-4 times of water making beating operation, cross leaching serosity；Being mixed by the solution that serosity obtains with step 5, mixed solution is mixed well in stirring；
(7) the mixed solution 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.
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 that multiple auxiliary materials is reasonably combined is processed into by major ingredient Bulbus Allii head and Fructus Jujubae, Semen Granati powder, dry Flos Rosae Rugosae etc., drink in good taste, there is Fructus Jujubae Bulbus Allii fragrant, and contained nutritious comprehensively, there is certain health-care effect, energy warming middle-JIAO QI invigorating, drinks and is of value to healthy.
Detailed description of the invention
A kind of warming middle-JIAO QI invigorating Fructus Jujubae 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, Pericarpium Pyri 19-23, Fructus Jujubae 65-70, Semen Granati powder 20-23, dry Flos Rosae Rugosae 5-6, cod-liver oil 14-18, white sugar 90-110 and water are appropriate.
A kind of preparation method of warming middle-JIAO QI invigorating Fructus Jujubae 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) in Semen Granati powder, add 4-5 times of boiling water, heat while stirring, whipping process is also admixed cod-liver oil, until after mediation stirs evenly, being incubated under the conditions of 45-50 DEG C by gained solution；
(6) Pericarpium Pyri, dry Flos Rosae Rugosae are mixed with Fructus Jujubae, add 3-4 times of water making beating operation, cross leaching serosity；Being mixed by the solution that serosity obtains with step 5, mixed solution is mixed well in stirring；
(7) the mixed solution 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 warming middle-JIAO QI invigorating Fructus Jujubae 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, Pericarpium Pyri 19-23, Fructus Jujubae 65-70, Semen Granati powder 20-23, dry Flos Rosae Rugosae 5-6, cod-liver oil 14-18, white sugar 90-110 and water are appropriate.
The preparation method of a kind of warming middle-JIAO QI invigorating Fructus Jujubae 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) in Semen Granati powder, add 4-5 times of boiling water, heat while stirring, whipping process is also admixed cod-liver oil, until after mediation stirs evenly, being incubated under the conditions of 45-50 DEG C by gained solution；
(6) Pericarpium Pyri, dry Flos Rosae Rugosae are mixed with Fructus Jujubae, add 3-4 times of water making beating operation, cross leaching serosity；Being mixed by the solution that serosity obtains with step 5, mixed solution is mixed well in stirring；
(7) the mixed solution 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.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108271990A (en) * | 2017-12-25 | 2018-07-13 | 中国农业科学院农产品加工研究所 | The method that wet method shearing crushing prepares garlic slurry |
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|---|---|---|---|---|
| CN105192795A (en) * | 2015-08-17 | 2015-12-30 | 孙立民 | Capsella bursa-pastoris health drink and preparation method thereof |
| CN105248643A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Chestnut liver-nourishing and spleen-tonifying garlic juice drink and preparation method thereof |
| 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 |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192795A (en) * | 2015-08-17 | 2015-12-30 | 孙立民 | Capsella bursa-pastoris health drink and preparation method thereof |
| CN105248643A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Chestnut liver-nourishing and spleen-tonifying garlic juice drink and preparation method thereof |
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108271990A (en) * | 2017-12-25 | 2018-07-13 | 中国农业科学院农产品加工研究所 | The method that wet method shearing crushing prepares garlic slurry |
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