Preparation method of strengthened garlic solid beverage without garlic flavor

Abstract

The invention relates to a preparation method of a strengthened garlic solid beverage without garlic flavor. The method comprises the steps of water-extracting or ultrasonically leaching pulverized lucid ganoderma, concentrating the lucid ganoderma at low temperature in vacuum to prepare lucid ganoderma extracting solution with 10-50 wt.% of solid matter, blanching the fresh garlic the peel of which is removed to inactivate the allinase and reduce the quantity of fat-soluble sulfocompound generated in alliin reaction, squeezing the blanched garlic clove or garlic flake, collecting garlic juice, distilling the garlic juice with water steam to remove garlic odor, i.e. volatile sulfocompound, removing other odors generated by heating in the extraction process of the garlic by activated carbon, filtering, then decompressing and concentrating to obtain the garlic extracting solution with 10-70 wt.% of solid matter, mixing the garlic extracting solution with the lucid ganoderma extracting solution, adding dextrin, homogenizing the mixture which contains 20-80% of garlic water-soluble dry matter, 20-90% of lucid ganoderma extracting solution dry matter and 0-50% of dextrin, drying or freeze drying the mixed liquid in vacuum, and then obtaining the finished product after granulating.

Description

technical field [0001] The invention relates to a method for preparing a garlic solid drink, in particular to a method for preparing a non-garlic flavor enhanced garlic solid drink, which belongs to the technical field of health care product production. Background technique [0002] It has been more than 2,000 years since Zhang Qian was sent to the Western Regions in the Han Dynasty, and garlic has been introduced for more than 2,000 years. It is an indispensable spicy vegetable in human daily life, and it also has a wide range of health care and therapeutic effects. With the deepening of research on the health components of garlic In recent decades, various garlic health foods have sprung up like mushrooms after a spring rain, but the processing methods of the garlic raw materials are nothing more than two purposes. One is to distill or supercritically collect allicin (garlic oil), and the other is to extract garlic polysaccharides. However, these two purposes seem to have ...

AI Technical Summary

Problems solved by technology

People who take garlic oil are easy to get angry and have the smell of garlic. People who take garlic polysaccharide can only enhance immunity. We realize that the health care function of garlic, a traditional health substance, has not been brought into play. Is there any new one? Method to extract the health-care substances of garlic, so that it has no garlic smell and has a wide range of health-care effects? For the active ingredients currently used in garlic, there is a situation where you can’t have both fish and bear’s paws. We need to re-understand what garlic is and what substances it contains.

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