93results about How to "Moderate sweet and sour" patented technology

The invention relates to a production method for health food-green alga oral liquid using green alga as raw material. The production method includes steps of: crushing green alga, breaking wall, extracting, filtering, centrifugalizing, blending, filling and sterilizing. The invention is characterized in that the wall breaking process employs a mechanical wall-breaking method combined with a enzymolysis method, namely a high pressure wall-breaking equipment is used to crush cell with high pressure, and then cellulase and pectinase are used to break wall of green alga cell to fully release nutrients in the green alga cell; and formula of the green alga oral liquid is: 3-7g / 100ml of oligomeric fructose, 0.1-1.0g / 100ml of beta-cyclodextrin, 0.002-0.008g / 100ml of ethyl maltol, 0.004-0.01g / 100ml of aspartame, 0.004-0.01g / 100ml of acesulfame-K, and 0.01-0.03g / 100ml of citric acid, The green alga oral liquid produced by the present invention is orange liquid, has no algae fishy smell, has refreshing green alga smell, aroma smell, moderate sour-sweet degree, good taste, rich nutrient compositions and immunity-enhancing function, and is a nutrition and health oral liquid with excellent quality.

The invention provides sports beverage containing whey protein and a preparation method thereof. The sports beverage comprises the following components in parts by weight: 10-30 parts of whey protein powder or 200-350 parts of fresh whey, 0.01-0.5 part of mineral substance, 0.001-0.07 part of vitamin, 0.03-0.3 part of L-carnitine and 0.001-0.005 part of lycopene, wherein sodium salt and sylvite at a ratio of (1-4):1 contained in the mineral substance form a sodium / potassium ion buffer system. The obtained sports beverage containing mineral substance, vitamin and animal and plant nutrients has the advantages that the added value of the sports beverage is improved, and proportion of all nutrients is reasonable, sweet and sour degrees are moderate and the mouthfeel is fresh and cool.

Discloses are a blueberry tofu pie and a production method thereof. The blueberry tofu pie is characterized by being made of by raw materials including, by weight, 100-110 parts of blueberries, 1-1.2 parts of cynomorium songaricum, 0.8-1 part of lotus plumule, 1-1.3 parts of raspberries, 1.5-1.7 parts of fructus caryophylli, 0.9-1.2 parts of pomegranate leaves, 1.2-1.4 parts of natural grass, 1.8-2 parts of lip-fern, 50-60 parts of purple sweet potatoes, 300-330 parts of flour, 5-7 parts of peach kernels, 70-80 parts of shrimp meat, 5-6 parts of ginger juice, 70-80 parts of tofu, 10-12 parts of lonicera edulis, 8-9 parts of bamboo shoots, 30-35 parts of soft sweets, 3-3.5 parts of yeast and 7-8 arts of nutrition additives. The blueberry tofu pie produced by the method is golden and attractive in appearance, crispy on the outside and soft on the inside and fragrance lingers in the mouth after eating; by the addition of multiple traditional Chinese medicine components, the blueberry tofu pie has health efficacy, and the efficacies of liver tonifying and eyesight improving, kidney and spleen tonifying, tendon relaxing and collateral activating and heat clearing and diuresis promoting can be achieved through regular consumption of the blueberry tofu pie.

The invention relates to sour goat milk with high apparent viscosity, good stability, mellow fragrance and delicious sweetness and sourness, belonging to the dairy products field, which simultaneously relates to a preparation method of the sour goat milk. The sour goat milk comprises the following components with the mass percentages: goat milk powder accounting for 9% to 12%, bovine casein for 0.5% to 1.0%, stabilizing agent for 0.8% to 1.7%, strain for 0.002% to 0.004%, white sugar for 7% to 10%, and water for the rest. The invention has the advantages of high apparent viscosity, good stability, exquisite and slippery feeling in mouth, mellow fragrance, and delicious sweetness and sourness.

The invention discloses a technique for condensed-planting high-yield cultivation of cherries. Simple management means and conventional water, fertilizer and soil protection methods, namely soil management, proper learning of weather, timely arrangement, reasonable fertilization and proper utilization of trimming timing for pest control, are adopted. By the adoption of the technique, cherries are high and stable in yield, high in price, capable of generating high benefits, rich in nutrient, capable of being eaten by different crowds, good in taste, moderately sour and sweet, and capable of being planted and popularized easily in the future.

The invention discloses a method for preparing loquat fruit rolls and the prepared loquat fruit rolls. The preparation method comprises the following steps of: cleaning, blanching for peeling, splitting for denucleating, pulping, performing vacuum degassing, blending a colloidal substance, boiling, baking, slicing and rolling, and packaging. The sugar content of the loquat fruit rolls prepared bythe method is 65 to 70 percent and the acid content is 1.65 to 2.40 percent; and the loquat fruit rolls have moderate acidity and sweetness, the flavor of loquat, smooth and fine mouthfeel, high softness and hardness, high quality and certain refreshing and moisturizing effects, are yellow red, and do not stick teeth. Aiming at young people and juvenile and children consumer groups and by using the characteristics of abundant pectin and orange yellow and bright color of the loquat, the loquat is processed into the loquat fruit rolls with rich nutrition and attractive color, so that the loquatprocessed product variety is enriched, and the consumer market is expanded.

Belonging to the field of health care beverages, the invention in particular relates to a cannabis sativa seed meal polypeptide oral solution and a preparation method thereof. The cannabis sativa seed meal polypeptide oral solution provided by the invention is composed of the following components by mass percentage: 0.6-1.5% of polypeptide powder, 2-6% of xylitol, 0.1-0.3% of citric acid, 5-9% of honey, and the balance purified water. The method includes: firstly preparing cannabis sativa seed meal polypeptide by compound enzymolysis technique, then blending the prepared cannabis sativa seed meal polypeptide powder with xylitol, citric acid and honey in proportion to form an oral solution finished product, and carrying out filling and high temperature sterilization. The cannabis sativa seed meal polypeptide oral solution provided by the invention has the advantages of easy taking, good taste and rich nutrition, expands the application of cannabis sativa seed meal polypeptide in the health care beverage field, and improves the additional value of cannabis sativa seed deep processing. At the same time, the preparation process is simple, and is suitable for large-scale production.

The invention discloses a hovenaia dulcis health drink and a processing method thereof, belonging to the technical field of food processing. The hovenaia dulcis health drink is light brown, clear and transparent and has the aroma and taste of the hovenaia dulcis fruit, the soluble solid content is 5%-12%, the pH value is 3.0-4.1, and the food additives conform to the regulations of GB2760. The method for processing the hovenaia dulcis health drink comprises the following steps: heating and leaching, pectinase treating, blending, filtering, instant sterilizing at high temperature and aseptic filling. The obtained product is clear and transparent, and has the functions of sobering up and soothing the nerves, preventing tetany and spasm, promoting urination and defecation, reducing fever and relieving restlessness, enhancing the body resistance, promoting production of body fluid and quenching thirst, resisting lipide peroxidation, reducing blood pressure and the like. The invention plays important an important role in promoting the reasonable processing and use of the hovenaia dulcis resource, forming the post processing industrial chain and adjusting the processing industry structure of fruits, and has important meanings for sustainable development of agricultural economy of hovenaia dulcis producing areas and social progress of China.

The invention relates to a production and processing method of candied blueberries. The production and processing method comprises the following steps of performing selection of raw materials, performing cleaning, performing scalding, performing color protection, performing hardening, performing high-temperature sugar dipping, performing draining and performing drying. The candied blueberries processed and made by the production and processing method disclosed by the invention are uniform in sugar dipping, the sugar content is as low as 40%-50%, and the candied blueberries are plump in granules, supple, good in mouth feel and moderate in sour and sweet degrees, and have the fruity flavor of natural blueberries. The candied blueberries are good in degree of perfection, the color of the candied blueberries maintains the original blue of the blueberries, the candied blueberries are high in surface gloss, and few of nutrient components run off. The candied blueberries are long in quality guarantee period, and are easy to store.

The invention discloses a honey pomelo pericarp powder electuary and a preparation method thereof. The honey pomelo pericarp powder electuary comprises debittered honey pomelo pericarp powder, white granulated sugar, maltodextrin, vitamin C and licorice root. The honey pomelo pericarp powder electuary is prepared by adopting the honey pomelo pericarp powder as a main raw material through formula blending, soft material preparation and granulation steps, and maintains the original natural flavor of honey pomelo; a special honey pomelo pericarp debittering step adopted in the invention makes the honey pomelo pericarp powder electuary have a low naringin content; and proper amounts of vitamin C and licorice root are simultaneously added, so powder products have high vitamin C, can be drunk without external heat causing, and can satisfy consumers loving the honey pomelo taste in any season, especially some consumers wanting to whiten and complement vitamin C in delicacy.

The invention discloses a tea flavored preserved honey pomelo and a making method thereof. The tea flavored preserved honey pomelo comprises debittered honey pomelo peel, white granulated sugar, high fructose syrup, oolong tea, salt, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 30-50%, and has a water content of 20-30%. The making method of the tea flavored preserved honey pomelo comprises the steps of peeling shaping, debittering, sugar curing and drying. The tea flavored preserved honey pomelo has the characteristics of reservation of the original natural fragrance of the honey pomelo peel, tea flavor addition, controlled low naringin content, and sweet but not oily mouthfeel.

The invention belongs to the field of healthy drinks and particularly relates to a cranberry hemp seed meal polypeptide oral solution and a preparation method thereof. The cranberry hemp seed meal polypeptide oral solution provided by the invention consists of the following components in percentage by weight: 0.6-1.5 percent of a hemp seed meal polypeptide powder, 1-3 percent of cranberry juice, 3-9 percent of xylitol and the balance of purified water. According to the preparation method provided by the invention, hemp seed meal polypeptides are prepared by adopting a compound enzymolysis method, the cranberry juice is prepared by cleaning and juicing wild ripe cranberries, then the prepared hemp seed meal polypeptide powder, the cranberry juice and the xylitol are blended into an oral solution finished product in proportion, and the oral solution finished product is filled and sterilized at a high temperature. The cranberry hemp seed meal polypeptide oral solution provided by the invention is convenient to take, good in mouth feeling and rich in nutrition, the application of the cranberries and the hemp seed meal polypeptides to the field of the healthy drinks is expanded, and the value added of deep processing of the cranberries and hemp seed meal is improved. Moreover, the cranberry hemp seed meal polypeptide oral solution is simple in preparation process and suitable for scale production.

The invention discloses a honey pomelo stuffing, and a preparation method and an application thereof. The honey pomelo stuffing comprises debittered honey pomelo peel, a debittered honey pomelo juice, white granulated sugar, high fructose syrup, salt, citric acid monohydrate, licorice root, vitamin C, golden pomelo and potassium sorbate, and has a total sugar content of 30-45% and a water content of 20-30%. The preparation method of the honey pomelo stuffing comprises the following steps: preparing the debittered honey pomelo peel, preparing the debittered honey pomelo juice, granulating, carrying out sugar curing, and drying. The honey pomelo stuffing has the advantages of appropriate hardness, no sand return, no sugar flow, low naringin content, maintenance of the original natural fragrance of honey pomelo peel, and sweet but not oily mouthfeel, and can be widely applied to moon cakes, cakes, biscuits, bread, sandwich cakes, pizzas and the like.

The invention discloses a preserved sweetened plum and cola effervescent tablet which contains 10-20% disintegrant, 50-75% dried preserved sweetened plum and cola powder, 10-20% sweetener, 4-10% acidity agent and 0.01% odorant. The invention also discloses the preparation method of making the preserved sweetened plum and cola effervescent tablet. The invention successfully maintains the active components of the preserved sweetened plum, with heavy and harmonious taste of the preserved sweetened plum and cola; the preserved sweetened plum and cola effervescent tablet is moderate in sweetness and sourness and can generate enough gas, so no visible insoluble matters exist when to dissolve the preserved sweetened plum and cola effervescent tablet in water to eat, thus sense quality is good.

The invention discloses a pomelo fragrance sesame jelly drop and a preparation method thereof. The pomelo fragrance sesame jelly drop comprises sesames, debittered honey pomelo particles, xylitol, maltitol, carragheenan, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, and has a reducing sugar content of 3% or less and a water content of 15-20%. The preparation method of the jelly drop comprises the following steps: preparing the debittered honey pomelo particles, preparing a sugar solution, carrying out sugar curing, mixing with the sesames, carrying out cooling shaping, and drying. The jelly drop is prepared by using honey pomelo and the sesames as main raw materials, fully utilizes the edible and medicinal values of the sesames, combines the mouthfeel and the flavor of honey pomelo, has the characteristics of appropriate hardness, low naringin content, sweet but not oily mouthfeel, low total reducing sugar content and low total heat, and can be eaten by weight reducing people and diabetic patients.

The invention discloses a melon and fruit ice product with a health care funtion, belonging to the technical range of cold drink food preparation. Powders or extractive liquids of several traditionalChinese medicine materials such as Chinese wolfberry, yam, Chinese dates and the like which have curative and nutrition effects simultaneously are added into the active melon and fruit ice product ata weight percent of 5-25 wt% to the total weight, and the melon and fruit ice product has functions of tonifying qi, nourishing yin and clearing away the lung-heat and has fragrant taste. The invention has not only the health care function of probiotics, but also the functions of tonifying qi, nourishing yin and clearing away the lung-heat and fragrant odour of the traditional Chinese medicine materials which have curative and nutrition effects simultaneously; the invention has cooling and quenching effects of cold drink and ice food and is also an ice drinking which is novel, fresh and cool and mellow in taste, is moderate in sour and sweet and is jointly composed by fermented yogurt, melons and fruits.

The invention relates to a guava can, which is prepared by the following raw materials in parts by weight: 450 to 600 parts of guava, 80 to 100 parts of sherry, 0.05 to 0.8 parts of malic acid, 0.05 to 0.5 parts of calcium chloride, 50 to 100 parts of crystal sugar, 40 to 60 parts of honey, 1 to 5 parts of vitamin C and 300 to 800 parts of water. The guava and sherry are combined to prepare a guava can, so that the single flavor of a traditional can in syrup can be improved, because sherry is contained in the syrup of the can, the sterilization temperature and the sterilization time can be reduced, and the loss of thermosensitive substances in the can is reduced. The guava can is rose red, has strong sweetly aromatic flavor of guava and sherry and has moderate sweet and sour taste as wellas abundant nutrients.

The invention mainly relates to the technical field of food processing and discloses a fermentation method of selenium-rich pear residues. The fermentation method comprises pear residue collection, pear residue digestion, alcoholic fermentation, acetic acid-based initial fermentation, acetic acid-based post-fermentation, flavor blending and packaging. The method is simple and fully utilizes selenium-rich pear residues. The produced selenium-rich pear vinegar is rich in nutrients and has selenium content of 12.6 micrograms / 100 grams. The fermentation method changes wastes into valuables, saves a production cost, and improves economic income by 18.3%. The selenium-rich pear residues are directly added into a vitamin C solution so that nutrition is improved, pH is reduced, dissociation of selenium in the solution is promoted, and pear residue browning is inhibited. Through UV irradiation, growth of infectious microbes is inhibited, pear residue decay is avoided and a fresh taste is kept. A compound enzyme is added into the pear residues so that a pear residue structure is destroyed, a juicing rate and an active ingredient extraction rate are improved, selenium content of the fermentation product is increased and a production cost is greatly reduced.

The invention discloses a honey pomelo buccal tablet and a preparation method thereof. The honey pomelo buccal tablet comprises debittered honey pomelo pericarp powder, xylitol, maltodextrin, citric acid monohydrate, licorice root, vitamin C and potassium sorbate. The preparation method of the honey pomelo buccal tablet comprises the following steps: preparing the debittered honey pomelo pericarp powder, blending according to the above formula, preparing a soft material, granulating, and tabletting. The honey pomelo buccal tablet has the advantages of appropriate hardness, good disintegration property, rich honey pomelo fragrance, sweet but not oily mouthfeel, good honey pomelo raw material debittering effect, and low naringin content.

The invention discloses a honey pomelo stuffing, and a preparation method and an application thereof. The honey pomelo stuffing comprises debittered honey pomelo peel, a debittered honey pomelo juice, xylitol, maltitol, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The preparation method of the honey pomelo stuffing comprises the following steps: preparing the debittered honey pomelo peel, preparing the debittered honey pomelo juice, granulating, carrying out sugar curing, and drying. The honey pomelo stuffing has the advantages of appropriate hardness, no sand return, no sugar flow, low naringin content, maintenance of the original natural fragrance of honey pomelo peel, sweet but not oily mouthfeel, certain chewiness, low sugar content, low total heat and no fattening, can be eaten by diabetic patients, and can be widely applied to moon cakes, cakes, biscuits, bread, sandwich cakes and the like.

The invention belongs to the technical field of deep production of cordyceps militaris products, and in particular relates to a cordyceps militaris nano whole wheat flour instant electuary and a production method thereof. The production method comprises the following steps: crushing a dry cordyceps militaris product into powder with a particle size range of 260-450 in a nano crushing mode, taking the nano powder, adding an auxiliary material or not, and taking edible water as an adhesive to pelletize through a fluidized bed so as to prepare the electuary. The prepared cordyceps militaris nano whole wheat flour instant electuary is good in instant solubility, can maintain the content of cordyceps militaris medicament components to the maximum extent, and can be rapidly dissolved and uniformly dispersed in cold water, warm water and boiled water.

The invention provides a composition for increasing immunity, and a preparation method and application thereof. The composition provided by the invention is prepared from ginseng leaves, ginseng fruits, rhizoma bletillae and spina date seeds. The composition provided by the invention is low in dose; furthermore, because of being necessary to take for one time every day, the composition is convenient to use; after being compatible, the composition provided by the invention has the very obvious effect of increasing immunity; in addition, because of being prepared from ginseng leaves, ginseng fruits, rhizoma bletillae and spina date seeds, the composition provided by the invention is wide in raw material source and low in cost, and is capable of providing good and inexpensive health products for low-immunity crowds.

The invention discloses a polygonum multiflorum drink, and the formula thereof in percentage by weight is as follows: 10 to 15 percent of polygonum multiflorum juice, 0.1 to 0.15 percent of cola essence, 8 to 10 percent of ice sugar, 0.3 to 0.5 percent of citric acid and the balance water. The polygonum multiflorum juice is prepared as follows: cleaning, crushing and ethanol-extracting every 100kg of fresh polygonum multiflorum to prepare 20kg of polygonum multiflorum (extract) juice. The water can be selected form distilled water or filtered water. The invention has the advantages of provision of a novel edible way of ginseng, moderate seat and sour flavor, cool and delicious taste, distinct characteristics and anti-fatigue effect.

The invention discloses a tea flavored preserved honey pomelo and a making method thereof. The tea flavored preserved honey pomelo comprises debittered honey pomelo peel, xylitol, maltitol, green tea, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The making method of the tea-flavored preserved honey pomelo comprises the steps of peeling shaping, debittering, sugar curing and drying. The tea flavored preserved honey pomelo has the characteristics of reservation of the original natural fragrance of the honey pomelo peel, tea flavor addition, controlled low naringin content, and sweet but not oily mouthfeel. Finished preserved honey pomelo products have a low total sugar content and low total heat, so it is suitable for weight reducing populations and diabetic patients to eat the finished preserved honey pomelo products.

The invention discloses a tea-flavored preserved honey pomelo and a making method thereof. The tea-flavored preserved honey pomelo comprises debittered honey pomelo peel, xylitol, maltitol, oolong tea, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The making method of the tea-flavored preserved honey pomelo comprises the steps of peeling shaping, debittering, sugar curing and drying. The tea-flavored preserved honey pomelo has the characteristics of reservation of the original natural fragrance of the honey pomelo peel, tea flavor addition, controlled low naringin content and sweet but not oily mouthfeel; and finished preserved honey pomelo products have a low total sugar content and low total heat, and can be eaten by weight reducing populations and diabetic patients.

The invention discloses a processing technique of sweet and sour Morchella esculenta, belonging to the food processing field. The processing technique is characterized in that the formula is as follows: 36kg of Morchella esculenta, 2.3kg of table salt, 40kg of rice vinegar, 25kg of brown sugar, 6kg of rock candy, 35g of malic acid and 85g of calcium chloride; the processing technique comprises the following flows: trimming the raw material, blanching, hardening, dipping in a sugar and vinegar mixture, performing cylinder pressing, and packaging. The processing technique has the beneficial effects that the sweet and sour Morchella esculenta is amber, is tender and tough in texture, is sweet and sour in taste, has special flavor, is rich in nutrition, has the efficacy on benefiting intestines and stomach, promoting digestion, reducing blood sugar level, tonifying kidney, strengthening yang, boosting brain and refreshing, has a function of enhancing the immunity of human body, and is a pure natural health product without side effect; and besides, the method can be operated simply and can be realized easily.

The invention discloses a passion fruit milk beverage and a preparation method thereof. The passion fruit milk beverage is prepared from the following materials in percentage by weight: 10 to 20 percent of passion fruit juice, 5 to 8 percent of white granulated sugar, 0.05 to 0.2 percent of citric acid and the balance of milk. The passion fruit juice is prepared by the following method of (1) selecting ripe passion fruits without wormholes, after cleaning the passion fruits, cutting the passion fruits, and taking fruit pulp out; (2) adding alpha-amylase and pectinase into the fruit pulp, and adding pectinase into the fruit pulp to perform enzymolysis for 2 to 3 hours at 40 to 50 DEG C; and (3) centrifuging for 5 to 15 minutes at the rotating speed of 2,000 to 3,000r / min, and filtering to obtain the passion fruit juice. The passion fruit milk beverage disclosed by the invention has the special sour and sweet, and tasty and refreshing taste of the passion fruits as well as the mellow flavor of the milk. The milk fragrance of the milk can be added on the basis of retaining the special sour and sweet taste of the passion fruits.

The invention discloses preserved mandarin peels and a processing method thereof. The preserved mandarin peels are prepared by using lemon peels as the raw material through heating, cooking and twicesoaking. The preserved mandarin peels processed by using lemon peels as the raw material, the lemon peels can be effectively utilized to process preserved mandarin peels, which is a good food, environmental pollution caused by discarding can be avoided, and a new thought is provided to preserved mandarin peel manufacture.

The invention provides blood replenishing and beautifying instant porridge and a method for preparing the same. The blood replenishing and beautifying instant porridge comprises aloe, fructus chaenomelis, bulbus lilii, flos rosae rugosae, radix ginseng rubra, propolis, additives and the like. The blood replenishing and beautifying instant porridge and the method have the advantages that the blood replenishing and beautifying instant porridge is in a reasonable recipe, is full of nutriments and has complete healthcare functions, raw materials such as the aloe, the fructus chaenomelis and the radix ginseng rubra are matched with one another, accordingly, effects of invigorating qi and blood, strengthening spleens, benefiting stomachs, strengthening the spleens to calm nerves and beautifying and whitening skins can be realized, functions of human bodies can be fundamentally improved, and the immunity can be enhanced; the aloe and the fructus chaenomelis are subjected to astringency removal and sour removal treatment in preparation procedures, the propolis is added into the raw materials to eliminate bitter taste of the radix ginseng rubra and the like, accordingly, the instant porridge prepared by the aid of the method has appropriate sourness and sweetness, tastes soft and is excellent in stability, aloe and fructus chaenomelis fruit particles in the instant porridge are excellent in reconstitution property, colors, aroma, taste and the stability can be kept, and accordingly the instant porridge tastes appropriate; a method for eating the instant porridge is simple, the instant porridge can be brewed in hot water at the temperature of 90-100 DEG C, and solid substances in the instant porridge can be uniformly scattered after the instant porridge is brewed, and can be prevented from settling or floating after the instant porridge is laid aside for a long time.

The invention belongs to the technical field of food processing, and specifically relates to a preservation method of sugar-vinegar garlic. The preservation method of the sugar-vinegar garlic comprises the following steps: 1) placing fresh and tender garlic and salt in alternative layers in a ceramic jar respectively, putting a lid on the ceramic jar when the ceramic jar is filled with the garlic, and preserving the garlic at 20-30 DEG C for 72-90 h, wherein the weight ratio of the fresh garlic to salt is 10:0.8-1.2; 2) turning over the garlic preserved in the step 1), pouring a sugar-vinegar solution into the ceramic jar, putting the lid on the ceramic jar, and allowing the mixture to be preserved at 20-30 DEG C for at least three months, wherein the weight proportion of brown sugar, rock sugar and vinegar is 1.9-5.2:1-2:0.8-1.5, and if rock sugar is replaced by white sugar, the weight proportion of brown sugar, white sugar and vinegar is 1.9-5.2:1.5-3:0.8-1.5. The preservation method has features of preservative-free property, short preservation time and simple preparation method, and moreover the sugar-vinegar garlic does not have the spicy flavor of garlic, and the sweet and sour flavor of the sugar and vinegar goes into the inner part of the garlic, so that the sugar-vinegar garlic tastes more delicious.