Oat bowel-cleaning garlic juice beverage and making method thereof

Abstract

The invention discloses an oatmeal intestinal cleansing garlic juice drink, which is made of the following raw materials in parts by weight: garlic head 270-280, pure milk 180-200, peanut kernel 30-34, oat 40-43, hawthorn 27-28, sweet potato 20‑21 leaves, 28‑30 aloe vera juice, 3‑3.2 lotus leaves, 90‑110 sugar and appropriate amount of water. The garlic juice drink processing technology of the present invention has a good deodorizing effect on garlic, retains the nutrition of garlic, and is processed with various auxiliary materials such as oats, hawthorn, sweet potato leaves, etc., so that the garlic juice drink of the present invention has more comprehensive nutrition and high nutritional value. And a variety of raw materials also have the effect of clearing the intestines and detoxifying, so the health care effect is better.

Description

technical field [0001] The invention relates to the technical field of garlic processed food and its processing, and mainly relates to an oatmeal bowel cleansing garlic juice drink and a preparation method thereof. Background technique [0002] Garlic is very rich in nutrients. Every 100g of fresh garlic contains 70g of water, 4.4g of protein, 0.2g of fat, 23g of carbohydrates, 0.7g of crude fiber, 1.3g of ash, 5mg of calcium, 44mg of phosphorus, 0.4mg of iron, and 0.24mg of thiamine , riboflavin 0.03, niacin 0.9mg, ascorbic acid 3mg. Garlic contains 17 kinds of amino acids, 8 of which are essential amino acids for the human body, especially arginine, which accounts for 20.4% of the total amino acids, followed by glutamic acid, which accounts for 19.75% of the total amino acids. It is very active in human metabolism and is an important component for protein synthesis, growth and development of tissues and their repair and renewal. In addition, garlic also contains propylen...

AI Technical Summary

Problems solved by technology

[0004] Most of the garlic in our country is used as a fresh material, but its shelf life is short, and the storage conditions are high. It is necessary to ensure that the storage place is cool, dry and well ventilated under certain temperature and humidity conditions, and the storage should not be too dense. Turn it over every 2 to 3 days, and pick out rotten garlic and diseased garlic at any time.

Therefore, a large amount of rotten garlic is discarded in our country every year, causing serious waste and a large loss of nutrients

In addition, there is also preliminary processing of garlic, but it only stays in simple processing such as pickling, slicing, and grinding, and lacks high value-added products. Therefore, deep processing of garlic can greatly increase the added value of the product, and can last for a long time. The storage can ensure the rapid, stable and sustainable development of my country's garlic industry in a good direction

However, during the deep processing of garlic, garlic will produce a special odor when it is broken, and it will remain in the mouth for a long time after eating, so it is very necessary to deodorize garlic during the deep processing of garlic.