CN103040054A - Garlic functional drink and preparation method thereof - Google Patents
Garlic functional drink and preparation method thereof Download PDFInfo
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- CN103040054A CN103040054A CN2012103319857A CN201210331985A CN103040054A CN 103040054 A CN103040054 A CN 103040054A CN 2012103319857 A CN2012103319857 A CN 2012103319857A CN 201210331985 A CN201210331985 A CN 201210331985A CN 103040054 A CN103040054 A CN 103040054A
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Abstract
The invention relates to functional drink which adopts garlic as the main material, and a preparation method of the functional drink, and in particular relates to garlic functional drink and a preparation method of the garlic functional drink, belonging to the biotechnological field. The garlic drink with a special healthcare function is prepared from deeply processing the garlic by adopting a biotechnology; and the garlic drink prepared by the preparation method has good mouthfeel and is well reserved with functional ingredients of the garlic. The garlic functional drink is prepared by mixing and sterilizing the following materials in percentage by weight: 50%-90% of garlic clear juice, 10%-50% of water, 0-3% of xylitol, 0.1%-0.5% of citric acid, 0.1%-0.4% of malic acid, 0-6% of honey, 0-1% of vitamin B12 and 0.01%-0.1% of vitamin C. The materials are prepared and sterilized to prepare the garlic functional drink. And the content of fructo-oligose in the prepared drink is 1-5g/100mL, and the content of alliin in the prepared drink is 1-20mg/100mL.
Description
Technical field
The present invention relates to a kind of drinks take garlic as primary raw material, and preparation method thereof, garlic drinks and preparation method thereof particularly.The invention belongs to biological technical field, be mainly and adopt biotechnology that garlic is carried out deep processing to prepare a kind of Garlic beverage with specific health care, the Garlic beverage mouthfeel of the present invention's preparation can keep the functional components of garlic well to greatest extent.
Background technology
Garlic itself is exactly a kind of food of medicine-food two-purpose, is chosen as " autonomic drug ".American National DKFZ nineteen ninety result of study shows that the anti-cancer ability height of garlic ranks first in 48 kinds of common anticancer foods.But, to directly eating of Common garlic, no matter eat something rare or prepared food, all can not bring into play the superior efficacy of garlic fully.And every day, excessive edible living garlic can cause to people's oral cavity, throat, stomach mucous membrane the excitant damage, caused inflammation, also can damage stomach, liver function.
Modern medicine study confirms, garlic integrates multiple medicine and health care composition, mainly contain sulphur amino acid and metabolite thereof, glucosides class, FOS etc., garlic can also enhance metabolism, reduce the content of cholesterol and triglycerides, and hypotensive, hypoglycemic effect is arranged, so hypertension, high fat of blood, artery sclerosis, diabetes etc. there is certain curative effect.Recent domestic studies have shown that, in vivo synthetic of garlic nitrosamines carcinogenic substance capable of blocking, and up to the present, its anti-cancer effect press the pyramid arrangement in 40 various vegetables, fruit, and garlic is positioned at cat head.S-allyl cysteine (S-allyl-cysteine) is found extremely strong antitumaous effect, and in addition, alliin is the unique composition of garlic, the effects such as its metabolite allicin (Allicin) tool is antibacterial, adjusting blood fat.Allicin and Cobastab
1In conjunction with producing allithiamine, have and eliminate tired, as to strengthen muscle power special effect.The kreatinin that garlic contains is to participate in the indispensable composition of muscle activity, and the generation of seminal fluid is also had effect, and sperm quantity is increased, and what is called eats that garlic is full of vitality namely to refer to this.FOS has good physiological property: comprise being difficult to digest and assimilate for human body that energy is low, it is fat to be difficult for after the absorption causing fat; Part physiological function with dietary fiber can be used as hypertension, diabetes and obese patient's sweetener, and can not cause the tooth carious tooth, the increment of activation intestinal bifidobacteria.
At present to also getting more and more that the deep processing of garlic is studied, food processing field, garlic has been used to be processed into various food, such as garlic sauce, black garlic etc., aspect beverage, also develop many products, CN1164208C discloses a kind of blanching deodorization, add the Aqua Folium Camelliae sinensis defibrination, the method that then adopts vinegar to soak makes the preparation technology of garlic magma, and this preparation process reaches 3-4 week, in addition, the garlic magma of extracting with the method is that raw material is made processing beverage, unavoidably contains a large amount of acetic acid, can affect undoubtedly the adaptability of product.CN102224955A discloses a kind of garlic through peeling, section, boiling deodorization, the technique of juice, the clear juice of enzymolysis production garlic is got in making beating, this technique drawback is, alliin chance allinase was broken down into allicin rapidly and produces the intense stimulus garlic flavour after the garlic section was damaged, and it is more inadvisable to add poach deodorizing technology processed after the employing section, main component in the garlic (such as FOS etc.) is dissolved in the water like this, only can obtain some take crude fibre, pectin etc. as main garlic juice with remaining garlic sheet processing again.The present invention mainly studies from the direction of biotechnology and membrane filtration new and high technology, be mainly reflected in to the reservation of garlic functional composition and by biotechnology and membrane filtration to the taking full advantage of of garlic resource, adopt simultaneously this method to be more conducive to large-scale production.
Summary of the invention
The present invention relates to a kind of garlic drinks and preparation technology thereof.
The inventive method mainly is in order to improve deficiency or the defective of in the past Garlic beverage invention, provide a kind of take bright garlic or garlic rice as raw material, invent and a kind ofly not only kept garlic peculiar flavour and nutritive value but also be convenient to the functional Garlic beverage of looking good, smell good and taste good of suitability for industrialized production and preparation technology thereof.
The present invention is a kind of garlic drinks, forms the clear juice 50-90% of garlic, water 10-50%, xylitol 0-3%, citric acid 0.1-0.5%, malic acid 0.1-0.4%, honey 0-6%, Cobastab by following raw materials by weight allotment and sterilization
120-1%, vitamin C 0.01-0.1%; Each raw material weight percentage sum is 100%, and above-mentioned raw materials makes the garlic drinks through allotment, sterilization.In the prepared beverage, FOS content 1-5g/100mL, alliin content 1-20mg/100mL.
For achieving the above object, the preparation technology of garlic drinks of the present invention mainly comprises the steps:
1) with fresh garlic peeling or the direct garlic rice removed the peel of employing, makes the garlic slurry through cleaning, blanching, pulverizing.
2) enzymolysis: add pure water, amount of water (by weight) is 0 ~ 10 times of garlic slurry weight, then add biological enzyme formulation, press the weight of garlic slurry, its addition (by weight) is respectively: pectase 0.1-3 ‰, pulp enzyme 0.01-0.2 ‰, cellulose complex enzyme 1-15 ‰, hydrolysis temperature 30-50 ℃, enzymolysis time 0.5-5 hour, the liquid after enzymolysis finishes was garlic liquid behind the enzymolysis;
3) get juice: the large particulate matter behind the elimination enzymolysis in the garlic liquid, then carry out micro-filtration with microfroc filter or membrane filtration, get garlic Normal juice.
4) decolouring: the active carbon that adds garlic slurry weight 0.5-5 ‰ carries out decolorization filtering, adopts in case of necessity ion exchange resin to carry out adsorption bleaching, gets the clear juice of garlic.
5) allotment: following raw materials by weight, addition are the clear juice 50-90% of garlic, water 10-50%, xylitol 0-3%, citric acid 0.1-0.5%, malic acid 0.1-0.4%, honey 0-6%, Cobastab in the step 4
120-1%, vitamin C 0.01-0.1%, each raw material weight percentage are 100%; With all material allocations, the garlic drinks that mixes, sterilizes and to get, FOS content 1-5g/100mL wherein, alliin content 1-20mg/100mL.
In addition, can also be to the clear juice of garlic through concentrated, prilling, the preparation clear juice concentrate of garlic or solid garlic drinks.
The specific embodiment
Embodiment 1
1) with bright garlic peeling, perhaps direct weighing 100kg garlic rice; Garlic rice is put into 80 ℃ of hot water enzyme that goes out process, the enzyme time of going out is 8 minutes; Garlic rice is broken into raw material garlic slurry with pulverizer, do not allow complete garlic clove in the garlic slurry;
2) add 200kg water in the raw material garlic slurry and stir, then press garlic slurry weight and add pectase 1 ‰, pulp enzyme 0.02 ‰, cellulose complex enzyme 1 ‰, 40 ℃ of hydrolysis temperatures, enzymolysis time 5 hours is with reduction garlic slurry viscosity.
3) with the large particulate matter in the garlic liquid behind the garlic liquid usefulness plate filter elimination enzymolysis behind the enzymolysis, then carry out micro-filtration with ceramic membrane, transmembrane pressure is 0.85bar, and crossflow velocity is 5m/s, and the ceramic membrane aperture is 100nm.
4) then adopt active carbon to carry out adsorption bleaching, get the clear juice of garlic after the decolouring.
5) get the clear juice 60% of garlic, water 32.7% adds citric acid 0.1%, malic acid 0.1%, honey 6%, Cobastab
121%, vitamin C 0.1% is adjusted mouthfeel and the function of Garlic beverage; With the Garlic beverage after the allotment after filtration, sterilization, can get the garlic drinks, FOS content 3g/100mL, alliin content 15mg/100mL.
Embodiment 2
1) with bright garlic peeling, perhaps direct weighing 100kg garlic rice; Garlic rice is put into 90 ℃ of hot water enzyme that goes out process, the enzyme time of going out is 2 minutes; Garlic rice is broken into raw material garlic slurry with pulverizer, do not allow complete garlic clove in the garlic slurry;
2) add 500kg water in the raw material garlic slurry and stir, then press garlic slurry weight and add pectase 1.5 ‰, pulp enzyme 0.05 ‰, cellulose complex enzyme 5 ‰, 45 ℃ of hydrolysis temperatures, enzymolysis time 3 hours is with reduction garlic slurry viscosity.
3) with the large particulate matter in the garlic liquid behind the garlic liquid usefulness plate filter elimination enzymolysis behind the enzymolysis, then carry out micro-filtration with ceramic membrane, transmembrane pressure is 0.85bar, and crossflow velocity is 5m/s, and the ceramic membrane aperture is 100nm.
4) then carry out adsorption bleaching through ion exchange resin, get the clear juice of garlic.
5) get the clear juice 50% of garlic, water 40.09% adds xylitol 3%, citric acid 0.2%, malic acid 0.2%, honey 6%, Cobastab
120.5%, vitamin C 0.01% is adjusted mouthfeel and the function of Garlic beverage; With the Garlic beverage after the allotment after filtration, sterilization, can get the garlic drinks, FOS content 1g/100mL, alliin content 20mg/100mL.
Embodiment 3
1) with bright garlic peeling, perhaps direct weighing 500kg garlic rice; Garlic rice is put into 95 ℃ of hot water enzyme that goes out process, the enzyme time of going out is 2 minutes; Garlic rice is broken into raw material garlic slurry with pulverizer, do not allow complete garlic clove in the garlic slurry;
2) add 1000kg water in the raw material garlic slurry and stir, then press garlic slurry weight and add pectase 0.1 ‰, pulp enzyme 0.01 ‰, cellulose complex enzyme 1 ‰, 30 ℃ of hydrolysis temperatures, enzymolysis time 5 hours is with reduction garlic slurry viscosity.
3) with the large particulate matter in the garlic liquid behind the garlic liquid usefulness plate filter elimination enzymolysis behind the enzymolysis, then carry out micro-filtration with ceramic membrane, transmembrane pressure is 0.85bar, and crossflow velocity is 5m/s, and the ceramic membrane aperture is 100nm.
4) then carry out adsorption bleaching through ion exchange resin, get the clear juice of garlic.
5) get the clear juice 80% of garlic, water 10.2%, xylitol 3%, citric acid 0.1%, malic acid 0.1%, honey 6%, Cobastab
120.5%, vitamin C 0.1% is adjusted mouthfeel and the function of Garlic beverage; Garlic beverage after the allotment is got the garlic drinks, FOS content 2g/100mL, alliin content 10mg/100mL through filtration, sterilization, can.
Embodiment 4: the concentrated clear juice of garlic
Get the clear juice of garlic among the embodiment 3, through the film pre-concentration, falling film evaporation must concentrate the clear juice of garlic, concentration Brix62.
Embodiment 5: function garlic solid beverage
Get the clear juice of garlic among the embodiment 3, through the film pre-concentration, falling film evaporation is concentrated into concentration Brix25, get the clear juice 98.2% of garlic, xylitol 1%, citric acid 0.4%, malic acid 0.4% allotment, drying, the garlic function solid beverage of granulating to get, FOS content 5g/100mL, alliin content 20mg/100mL.
Claims (3)
1. the garlic drinks is characterized in that, is made the clear juice 50-90% of garlic, water 10-50%, xylitol 0-3%, citric acid 0.1-0.5%, malic acid 0.1-0.4%, honey 0-6%, Cobastab by following raw materials by weight
120-1%, vitamin C 0.01-0.1%; Each raw material weight percentage sum is 100%, and raw material is through allotment, the garlic drinks of sterilizing to get; In the prepared beverage, FOS content 1-5g/100mL, alliin content 1-20mg/100mL.
2. garlic drinks according to claim 1, its preparation technology is:
1) with fresh garlic peeling or the direct garlic rice removed the peel of employing, makes the garlic slurry through cleaning, blanching, pulverizing;
2) enzymolysis: add pure water, amount of water (by weight) is 0 ~ 10 times of garlic slurry weight, then add biological enzyme formulation, press the weight of garlic slurry, its addition (by weight) is respectively: pectase 0.1-3 ‰, pulp enzyme 0.01-0.2 ‰, cellulose complex enzyme 1-15 ‰, hydrolysis temperature 30-50 ℃, enzymolysis time 0.5-5 hour, the liquid after enzymolysis finishes was garlic liquid behind the enzymolysis;
3) get juice: the large particulate matter behind the elimination enzymolysis in the garlic liquid, then carry out micro-filtration with microfroc filter or membrane filtration, get garlic Normal juice;
4) decolouring: the active carbon that adds garlic slurry weight 0.5-5 ‰ carries out decolorization filtering and gets the clear juice of garlic;
5) allotment: following raw materials by weight, the clear juice 50-90% of garlic, water 10-50%, xylitol 0-3%, citric acid 0.1-0.5%, malic acid 0.1-0.4%, honey 0-6%, Cobastab in the step 4
120-1%, vitamin C 0.01-0.1%, each raw material weight percentage sum is 100%; Raw material is through allocating, mix, sterilize and to get the garlic drinks, FOS content 1-5g/100mL wherein, alliin content 1-20mg/100mL.
3. solid garlic drinks, its right to use require 1 or 2 garlic drinks dryings to granulate to form.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187381A (en) * | 2014-09-11 | 2014-12-10 | 李建顺 | Garlic pulp paste and preparing method thereof |
| CN104256417A (en) * | 2014-09-09 | 2015-01-07 | 李建顺 | Method for preparing garlic or onion juice |
| CN104522788A (en) * | 2015-01-22 | 2015-04-22 | 山东晨农健康产业有限公司 | Method for preparing garlic juice and apple vinegar mixed drink |
| CN104799143A (en) * | 2014-01-26 | 2015-07-29 | 王召华 | Garlic polysaccharide health preserving beverage and oral liquid |
| CN105054160A (en) * | 2015-07-03 | 2015-11-18 | 宁夏天瑞产业集团现代农业有限公司 | Plant water, plant water beverage, preparation method of plant water, and preparation method of plant water beverage |
| CN106261256A (en) * | 2016-08-15 | 2017-01-04 | 宋兆苓 | A kind of health beverage with lowering blood pressure and blood fat effect and preparation method thereof |
| CN108314635A (en) * | 2018-03-22 | 2018-07-24 | 西安兰慧生物科技有限公司 | From the method and drink of extracting alliin from garlic |
| CN112169096A (en) * | 2020-10-12 | 2021-01-05 | 邓建煦 | Method for sterilizing respiratory tract by allicin |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799143A (en) * | 2014-01-26 | 2015-07-29 | 王召华 | Garlic polysaccharide health preserving beverage and oral liquid |
| CN104256417A (en) * | 2014-09-09 | 2015-01-07 | 李建顺 | Method for preparing garlic or onion juice |
| CN104187381A (en) * | 2014-09-11 | 2014-12-10 | 李建顺 | Garlic pulp paste and preparing method thereof |
| CN104187381B (en) * | 2014-09-11 | 2016-08-17 | 李建顺 | A kind of Bulbus Allii slurry face and preparation method thereof |
| CN104522788A (en) * | 2015-01-22 | 2015-04-22 | 山东晨农健康产业有限公司 | Method for preparing garlic juice and apple vinegar mixed drink |
| CN105054160A (en) * | 2015-07-03 | 2015-11-18 | 宁夏天瑞产业集团现代农业有限公司 | Plant water, plant water beverage, preparation method of plant water, and preparation method of plant water beverage |
| CN106261256A (en) * | 2016-08-15 | 2017-01-04 | 宋兆苓 | A kind of health beverage with lowering blood pressure and blood fat effect and preparation method thereof |
| CN108314635A (en) * | 2018-03-22 | 2018-07-24 | 西安兰慧生物科技有限公司 | From the method and drink of extracting alliin from garlic |
| CN112169096A (en) * | 2020-10-12 | 2021-01-05 | 邓建煦 | Method for sterilizing respiratory tract by allicin |
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Application publication date: 20130417 |