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Method for producing garlic clear juice and functional beverage thereof

A garlic and beverage technology, which is applied in application, food preparation, food science, etc., can solve problems such as obvious garlic odor, and achieve the effect of clarification and deodorization

Inactive Publication Date: 2012-07-25
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current garlic juice is often turbid juice, and the smell of garlic is obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Pick 1 kg of fresh garlic that has no mold or rot, soak the garlic in hot water for 30 seconds and peel it. Use a slicer to cut the peeled garlic into 1mm uniform garlic slices, which is conducive to deodorization. Add the cut garlic slices to 20 kg of water and cook for 10 minutes at 70°C for deodorization. Drain the 1 kg of garlic slices and add 1 kg of water for beating and filtering to obtain 2 kg of garlic juice. The garlic juice obtained was diluted by adding 4 kg of water, then adding 3 g of cellulase and 60 g of pectinase, adding citric acid to adjust the pH to 5.0, heating to 60° C. for 1 hour, and obtaining a clear garlic juice.

[0015] Carrots are washed and peeled, pre-cooked, juiced, filtered, centrifuged, and cooled to obtain carrot juice.

[0016] According to the mass percentage, take 6.0 kg of garlic juice, 25.0 kg of carrot juice, 8.0 kg of sucrose, 0.1 kg of citric acid, and 60.9 kg of purified water to prepare a carrot and garlic health-care functional...

Embodiment 2

[0020] Pick 1 kg of fresh garlic that has no mold or rot, soak the garlic in hot water for 30 seconds and peel it off. Use a slicer to cut the peeled garlic into 1mm uniform garlic slices, which is beneficial to deodorization. Add the cut garlic slices to 25 kg of water and cook for 15 minutes at 80°C for deodorization. Drain the 1 kg of garlic slices and add 1 kg of water for beating and filtering to obtain 2 kg of garlic juice. The garlic juice obtained was diluted by adding 4 kg of water, then adding 3 g of cellulase and 60 g of pectinase, adding citric acid to adjust the pH to 5.0, heating to 60°C for 1 hour, and obtaining a clarified garlic juice.

[0021] Carrots are washed and peeled, pre-cooked, juiced, filtered, centrifuged, and cooled to obtain carrot juice.

[0022] According to the mass percentage, take 6.0 kg of garlic clear juice, 25.0 kg of carrot juice, 8.0 kg of sucrose, 0.1 kg of citric acid, and 60.9 kg of purified water to prepare a carrot and garlic health-ca...

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PUM

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Abstract

The invention relates to a method for producing garlic clear juice and a functional beverage thereof, and determines an optimal temperature and time for garlic heating and deodorization, and a clarification and purification method for obtaining garlic clear juice; and the prepared garlic clear juice is used to produce a carrot juice composite functional beverage and a honeysuckle composite functional beverage. The invention can solve the problems of garlic juice clarification and deodorization, and facilitates the development of various garlic composite health functional drinks.

Description

Technical field [0001] The invention relates to a method for producing garlic clear juice, compound carrot and honeysuckle garlic juice beverages, and belongs to the field of food processing. Background technique [0002] Garlic is rich in nutrients and has important physiological functions. It has the functions of antibacterial and anti-inflammatory, anti-virus, anti-cancer and anti-cancer, lowering blood pressure and lipids, preventing and treating diabetes, preventing and treating AIDS, invigorating the brain, strengthening the brain, and delaying aging. At the same time, garlic is mainly grown in Jinxiang, Cangzhou, Jiangsu, and Pizhou, Jiangsu, and exports account for about 75% of the world's total. Therefore, the garlic industry has become one of the pillar industries in certain regions of China. At present, garlic exports are mainly low value-added products such as fresh garlic, dehydrated garlic slices, garlic rice, etc. The smell of garlic affects people's consumption of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L1/212A23L2/72A23L1/29A23L1/09A23L19/00A23L33/00
Inventor 张仁堂
Owner SHANDONG AGRICULTURAL UNIVERSITY
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