Garlic juice beverage and preparation method thereof

A technology of garlic juice and raw garlic juice, which is applied in the field of food processing, can solve problems affecting the clarity of products, and achieve good market prospects, uniform appearance, and cool taste

Active Publication Date: 2013-09-11
江苏鑫瑞源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the crude fiber content in garlic is only 0.7% of fresh garlic, which is not enough to affect the clarity of the product
[0011] The object of the present invention is to study and solve the preparation method of a garlic juice drink based on the deficien

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Take the deodorized dried garlic prepared by the method of step (1) in claim 1 of the invention patent 201210249529.8, crush it at a high speed with a high-speed universal grinder, and pass it through a 120-mesh sieve to obtain odorless garlic powder; weigh 1 kg of odorless garlic powder , add 10 kg of purified water, and add 27.5 grams of salt, stir evenly, use a boiling water bath for gelatinization treatment for 30 minutes, add 38.5 grams of α-amylase to the gelatinized material, adjust the pH to 4.5, keep warm at 85°C, and enzymolyze After 40 minutes, continue to heat to 100°C and boil for 20 minutes to inactivate the enzyme, centrifuge the juice after the inactivation treatment at 5000 r / min for 30 minutes, and take the centrifuged liquid to obtain the original garlic juice.

Embodiment 2

[0039] Take fresh orange peel, crush it into powder with a crusher, weigh 10 kg and put it in a stainless steel tank, add 20 kg of honey, stir and mix evenly, heat to 60 ° C for 20 minutes, and keep stirring during the heating process, then cool to At room temperature, seal the lid of the jar, move it into an environment of 4-6°C and keep it for 1 week, then take it out, squeeze the juice, filter it, and make orange peel honey juice.

Embodiment 3

[0041] Weigh 3 kg of xylitol, add 9 kg of water to dissolve, weigh 0.15 kg of citric acid, add 0.3 kg of water to dissolve, pour into the liquid mixing tank, add 1 kg of garlic juice and 8.5 kg of orange peel honey juice in turn , add 78.05 kg of purified water to meet 100%, stir evenly, filter, and homogenize the filtrate with a Fluko high-efficiency dispersing and emulsifying machine for 10 minutes at high speed to further refine and evenly feed the liquid, fill it with a high-temperature resistant glass bottle, seal it, and put it into sterilization Sterilize in a pot at 121°C for 15 minutes, take it out and allow it to cool naturally, and get the finished product after inspection and packaging.

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PUM

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Abstract

The invention relates to a garlic juice beverage and a preparation method thereof. The garlic juice beverage is blended by taking normal garlic juice, xylitol, orange peel honeydew and citric acid as main ingredients, and being supplemented with purified water. The garlic juice beverage comprises the following components according to weight percentage: 1%-5% of normal garlic juice, 3%-8% of xylitol, 3.5%-8.5% of orange peel honeydew, 0.15%-0.45% of citric acid, and the balance of purified water. The garlic juice beverage provided by the invention is light orange-yellow in color and luster, clear, transparent, cool and refreshing in taste, sour, sweet, palatable, and rich and pleasant in flavor, thus increasing the feeding habit of people on garlic products. The garlic juice beverage is especially suitable for people with hyperlipidemia, hyperglycemia and cardiovascular and cerebrovascular diseases to drink for a long time, and has good market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a garlic juice drink and a preparation method thereof. Background technique [0002] Garlic has been used as a vegetable and condiment since ancient times, but it has a history of 5,000 years as a medicinal raw material, and its medicinal value has been recorded in ancient Chinese medicine. The theory of traditional Chinese medicine believes that garlic is pungent and warm in nature, and has unique effects such as stagnation of qi, warming the spleen and stomach, detoxification, and killing insects. Research on the chemical constituents of garlic began in the 19th century. At present, scientists at home and abroad attach great importance to the research of garlic. They have carried out systematic and in-depth research from various aspects such as pharmacology, clinical practice, and application, and have achieved a large number of research results, which further proves...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52
Inventor 张志年张琪悦张奎昌
Owner 江苏鑫瑞源食品有限公司
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