CN101803716B - Garlic juice flavoring and preparation method thereof - Google Patents
Garlic juice flavoring and preparation method thereof Download PDFInfo
- Publication number
- CN101803716B CN101803716B CN2010101788413A CN201010178841A CN101803716B CN 101803716 B CN101803716 B CN 101803716B CN 2010101788413 A CN2010101788413 A CN 2010101788413A CN 201010178841 A CN201010178841 A CN 201010178841A CN 101803716 B CN101803716 B CN 101803716B
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- China
- Prior art keywords
- garlic
- garlic juice
- juice flavoring
- flavoring
- thickener
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 78
- 235000004611 garlic Nutrition 0.000 title claims abstract description 78
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002562 thickening agent Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 239000000084 colloidal system Substances 0.000 claims description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 235000018645 Allium odorum Nutrition 0.000 description 4
- 240000008654 Allium ramosum Species 0.000 description 4
- 244000061408 Eugenia caryophyllata Species 0.000 description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 4
- 230000004069 differentiation Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the field of foods, and particularly discloses a garlic juice flavoring which comprises the following components in percentage by weight: 30 to 35 percent of single garlic, 63 to 65 percent of water, 2.0 to 2.5 percent of salt and 0.01 to 0.02 percent of thickening agent. The invention also provides a preparation method of the garlic juice flavoring. The single garlic is used as the main raw material of the garlic juice flavoring of the invention, and the garlic juice flavoring has fragrant and mellow taste, unique flavor and uniform thickness, not only can keep nutritional components, but also can improve the quality of color, smell and taste, better stimulates the appetite of people and has good market prospect.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of garlic juice flavoring and preparation method thereof.
Background technology
Garlic nutrient is abundant, has effects such as sterilization, health care, in traditional dish of China, is widely used.The garlic flavoring is many in the market pickles with vinegar, and taste is single, the demand of incompatibility living standards of the people raising, multiple tastesization, emphasis nutrition.People expectation is further developed garlic, produce have different flavor, nutritious garlic flavoring.
Summary of the invention
The present invention is directed to the existing single deficiency of garlic flavoring taste, a kind of garlic juice flavoring is provided, it is a raw material with only garlic, unique flavor.
In order to realize the foregoing invention purpose, the present invention provides following technical scheme:
A kind of garlic juice flavoring, its raw material comprises by weight percentage: only garlic 30-35%, water 63-65%, salt 2.0-2.5%, thickener 0.01-0.02%.
Solely garlic also becomes single clove garlic, and its structure is similar with a garlic clove in the common garlic, only shape and varying in size.Press botany classification, solely garlic belongs to garlic kind (Allium.sativum L.).The reason that forms only garlic mainly is that garlic kind trophosome is less than normal, sowing time is late partially, dense planting is excessive, K cryogenic treatment is excessive, the rich water quality management imbalance.
Garlic after planting arrives the seedling phase finishes, and progresses into bulbil, bud differentiation period, and the bulbil that differentiates develops into garlic clove in the future.Garlic clove is the storage organ of nutriment, the organ of multiplication when also being plantation.The differentiation of bulbil needs higher temperature and long sunshine with hypertrophy.If sunshine is not enough, then plant can only continue to break up blade and not form bulb.Bud differentiation need could bolting through low temperature period of vernalization, if cryogenic conditions can not satisfy, or K cryogenic treatment is excessive; Growth of seedling is thin and delicate, lacks enough nutriments and supplies the bulbil differentiation, and plant can not form lateral bud and bud; Run into the condition of high temperature and long-day; Nutriment in the outer leaf sheath shifts to internal layer, preserves among terminal bud, forms not only garlic of distinguish later on.
As preferably, garlic juice flavoring according to the invention also comprises anticorrisive agent.
More preferably, said anticorrisive agent is a potassium sorbate.Potassium sorbate concentration is 0.5g/kg in the said garlic juice flavoring.
As preferably, said thickener is an xanthans.
As preferably, garlic juice flavoring according to the invention also comprises citric acid, is used for regulating pH value.
More preferably, citric acid concentration is 0.1-0.15% by weight percentage in the garlic juice flavoring according to the invention.
As preferably, in the garlic juice flavoring according to the invention solely garlic be that water content is at the only garlic below 85%.
The present invention also provides the preparation method of said garlic juice flavoring, comprises following steps:
Step 1: by weight percentage: solely garlic 30-35%, water 63-65%, salt 2.0-2.5%, thickener 0.01-0.02% take by weighing raw material;
Step 2: only garlic is crushed to 60 orders, is ground to 250 orders with colloid mill again;
Step 3: add entry, thickener, salt and mix, be heated to 82 ℃-85 ℃ lasting 2-3 minute, be cooled to 65 ℃.
In order fully to guarantee the organoleptic quality of garlic juice flavoring, must water be cleaned the only garlic in back and be crushed to 60 orders earlier, use colloid mill levigate again to 250 orders.
Among the garlic juice flavoring preparation method provided by the invention; The control of heating-up temperature; Especially the addition of thickener, citric acid and add the grasp of back heating-up temperature, can layering the most key to guaranteeing the garlic juice flavoring product, control and improperly will make garlic juice flavoring layering and brown stain.It is long that heating-up temperature surpasses 85 ℃ or heat time heating time, makes the product variable color produce brown stain simultaneously, so heating-up temperature should be controlled at 82-85 ℃, and the time should be controlled at 2-3mim.
As preferably, also can add anticorrisive agent and citric acid in the step 4 and mix, be heated to 82 ℃-85 ℃ and continue 2 minutes, be cooled to 65 ℃ and carry out canned.
Garlic juice flavoring with preparation method's preparation according to the invention has strong garlic fragrance, and unique flavor is nutritious, helps health.
Preparation garlic juice flavoring traditional concentration method is that water is cooked solvent, directly garlic is ground to transform the sauce shape and cross leaching flavor substance composition then, and through thickening with fire and form, prepared product special flavour is subject to grinding condition and process directly influences.Preparation method's technology according to the invention is simple, need not to filter controllable process, product quality homogeneous.
Garlic juice flavoring according to the invention is a main material with only garlic, and aromatic thick, the unique flavor of distinguishing the flavor of not only can keep nutritional labeling, can also improve the color quality, stimulates appetite of people more, has good market prospects.
The specific embodiment
The invention discloses a kind of garlic juice flavoring and method thereof, those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is that all similarly replace and change apparent to those skilled in the art, they all are regarded as and are included in the present invention.Product of the present invention and preparation method are described through preferred embodiment; The related personnel obviously can change or suitably change and combination methods and applications as herein described in not breaking away from content of the present invention, spirit and scope, realizes and use technology of the present invention.
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1: prepare garlic juice flavoring according to the invention
Capital equipment: jacketed pan or automatic digester, colloid mill.
Prescription: only garlic 30%, water 63%, xanthans 0.1 ‰, salt 2.0%; The alternative component that adds: citric acid 0.15%, potassium sorbate 0.5g/kg.
Select materials: select for use water content at the only garlic below 85%, require garlicky dense, free from admixture, the nothing no lamination of going mouldy.
Grind: only garlic is got final product with colloid mill is levigate, and being ground to granularity is 60 orders, and diameter is 10 millimeters of ￠, is ground to 250 orders with colloid mill again.
Fire: fragrant garlic juice is added in the automatic digester; It is 82 ℃ that very hot oven makes fragrant garlic juice boiling firing temperature, make bad smell volatilization back, remove oil generation; And add various stones (citric acid, potassium sorbate, thickener, salt), and kept 3 minutes, ceasing fire is cooled to 65 ℃ of temperature.
Prepared garlic juice flavoring is shallow white, and denseness is even, the fragrance and the flavour of garlic juice is arranged, unique flavor.
Embodiment 2: prepare garlic juice flavoring according to the invention
Capital equipment: jacketed pan or automatic digester, colloid mill.
Prescription: only garlic 35%, water 65%, xanthans 0.1 ‰, salt 2.5%, citric acid 0.1%, potassium sorbate 0.5g/kg.
Select materials: select for use water content at the only garlic below 85%, require garlicky dense, free from admixture, the nothing no lamination of going mouldy.
Grind: only garlic is got final product with colloid mill is levigate, and being ground to granularity is 60 orders, and diameter is 10 millimeters of ￠, is ground to 250 orders with colloid mill again.
Fire: fragrant garlic juice is added in the automatic digester; It is 85 ℃ that very hot oven makes fragrant garlic juice boiling firing temperature, make bad smell volatilization back, remove oil generation; And add various stones (citric acid, potassium sorbate, thickener, salt), and kept 2 minutes, ceasing fire is cooled to 65 ℃ of temperature.
Prepared garlic juice flavoring is white in color, and denseness is even, the fragrance and the flavour of garlic juice is arranged, unique flavor.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (7)
1. garlic juice flavoring, its raw material is by weight percentage: solely garlic 30-35%, water 63-65%, salt 2.0-2.5%, thickener 0.01-0.02%, by following method preparation:
Step 1: take by weighing raw material by weight percentage;
Step 2: only garlic is crushed to 60 orders, is ground to 250 orders with colloid mill again;
Step 3: add entry, thickener, salt and mix, be heated to 82 ℃-85 ℃ and continue 2 minutes, be cooled to 65 ℃ canned.
2. garlic juice flavoring, its raw material is by weight percentage: solely garlic 30-35%, water 63-65%, salt 2.0-2.5%, thickener 0.01-0.02%, anticorrisive agent or citric acid, its weight summation is 100%, by following method preparation:
Step 1: take by weighing raw material by weight percentage;
Step 2: only garlic is crushed to 60 orders, is ground to 250 orders with colloid mill again;
Step 3: add entry, thickener, salt, anticorrisive agent or citric acid and mix, be heated to 82 ℃-85 ℃ and continue 2 minutes, be cooled to 65 ℃ canned.
3. garlic juice flavoring according to claim 2 is characterized in that, said anticorrisive agent is a potassium sorbate.
4. garlic juice flavoring according to claim 3 is characterized in that, potassium sorbate concentration is 0.5g/kg in the said garlic juice flavoring.
5. garlic juice flavoring according to claim 1 and 2 is characterized in that, said thickener is an xanthans.
6. garlic juice flavoring according to claim 2 is characterized in that, citric acid is 0.1-0.15% by weight percentage in the said garlic juice flavoring.
7. garlic juice flavoring according to claim 1 and 2 is characterized in that, said only garlic water content is below 85%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101788413A CN101803716B (en) | 2010-05-21 | 2010-05-21 | Garlic juice flavoring and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101788413A CN101803716B (en) | 2010-05-21 | 2010-05-21 | Garlic juice flavoring and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN101803716A CN101803716A (en) | 2010-08-18 |
| CN101803716B true CN101803716B (en) | 2012-07-25 |
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| CN2010101788413A Expired - Fee Related CN101803716B (en) | 2010-05-21 | 2010-05-21 | Garlic juice flavoring and preparation method thereof |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413379A (en) * | 2013-09-10 | 2015-03-18 | 贵州省务川华荣山食品厂 | Garlic sauce |
| CN104886518B (en) * | 2015-06-17 | 2017-06-27 | 贾智广 | A kind of lemon baste and its preparation technology for cold vegetable dish in sauce |
| CN105212167A (en) * | 2015-10-28 | 2016-01-06 | 成都宽窄美食投资有限公司 | A kind of have garlic juice flavoring of enriching yin function and preparation method thereof |
| CN105212227A (en) * | 2015-10-28 | 2016-01-06 | 成都宽窄美食投资有限公司 | A kind of garlic juice flavoring with blood nourishing function and preparation method thereof |
| CN105325997A (en) * | 2015-10-28 | 2016-02-17 | 成都宽窄美食投资有限公司 | Garlic juice nourishing seasoning and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098867A (en) * | 1994-04-18 | 1995-02-22 | 王瑞华 | Seasoning with pickled garlic taste |
| CN1419850A (en) * | 2001-11-21 | 2003-05-28 | 戴小利 | Series of chilli sauce powder prepared from plurality of powder condiments |
| CN101690574A (en) * | 2009-10-30 | 2010-04-07 | 上海交通大学 | Special flavor minced garlic and manufacture method thereof |
-
2010
- 2010-05-21 CN CN2010101788413A patent/CN101803716B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098867A (en) * | 1994-04-18 | 1995-02-22 | 王瑞华 | Seasoning with pickled garlic taste |
| CN1419850A (en) * | 2001-11-21 | 2003-05-28 | 戴小利 | Series of chilli sauce powder prepared from plurality of powder condiments |
| CN101690574A (en) * | 2009-10-30 | 2010-04-07 | 上海交通大学 | Special flavor minced garlic and manufacture method thereof |
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| CN101803716A (en) | 2010-08-18 |
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