CN104413517A - Garlic ginger health drink - Google Patents
Garlic ginger health drink Download PDFInfo
- Publication number
- CN104413517A CN104413517A CN201310408587.5A CN201310408587A CN104413517A CN 104413517 A CN104413517 A CN 104413517A CN 201310408587 A CN201310408587 A CN 201310408587A CN 104413517 A CN104413517 A CN 104413517A
- Authority
- CN
- China
- Prior art keywords
- garlic
- ginger
- health drink
- effect
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention provides a garlic ginger health drink. The health drink is prepared from the following components in parts by weight: 30-70 parts of garlic, 20-50 parts of ginger and 50-100 parts of spring water. The garlic ginger health drink is rich in nutrients, and tastes sweet and delicious.
Description
Technical field
The present invention relates to a kind of garlic health ginger beverage.
Background technology
Garlic has one acid, is flavor enhancement common on dining table.Garlic has very high nutritive value, and the expert of German garlic research institute represents, every day all eats garlic, can disinfecting detoxifying, life-extending.Often eat the people of garlic, the probability got a cancer of the stomach than the people seldom eaten wants the nearly half of major general.So advise that everybody wants suitable and has some garlic.
Modern medicine study confirms, garlic integrates more than 100 kind of medicine and health care composition, wherein sulfur-bearing volatile matter 43 kinds, sulfuration sulfinic acid (as allicin) ester class 13 kinds, 9 kinds, amino acid, peptide class 8 kinds, glucoside 12 kinds, enzyme 11 kinds.In addition, alliin is the unique composition of garlic, just becomes allicin when it enters blood, even if this allicin dilution 100,000 times still can kill typhoid bacillus, shigella dysenteriae, influenza virus etc. instantaneously.Allicin is combined with vitamin B1 can produce allithiamine, has dispelling fatigue, strengthens the special effect of muscle power.The kreatinin that garlic contains participates in muscle activity indispensable composition, also has effect, sperm quantity can be made to increase to the generation of seminal fluid, and what is called eats that namely garlic is full of vitality refers to this.Garlic can also enhance metabolism, and reduces the content of cholesterol and triglycerides, and has hypotensive, hypoglycemic effect, therefore have certain curative effect to hypertension, high fat of blood, artery sclerosis, diabetes etc.Garlic external application can promote that skin blood circulates, and remove the aging cutin layer of skin, softening skin also strengthens its elasticity, also can anti-Exposure to Sunlight, anti-melanin deposition, discolor spots and whitening.Domestic and international research proves, garlic can break nitrosamines carcinogenic substance being synthesized in vivo current till, its anti-cancer effect is in 40 various vegetables, fruit, and by pyramid arrangement, garlic is positioned at tower top.In 100 Multiple components, wherein tens kinds of compositions have independent antitumaous effect.
The galic essential oil that in garlic, health-care effect is very high is the general name of all sulfur-containing compounds in garlic, and the sulphur atom in these materials has the activity of height, can spontaneously be transformed into multiple organosulfur compound.These organosulfur compounds physics, chemistry, under biological factor effect, other sulfur-containing compound can be transformed into again.All sulfur-containing compounds in garlic have extensive pharmacology, drug action mostly, are also the main flavor forming the peculiar acrid odors of garlic.Studying in galic essential oil composition more has alliin, allicin and Allicin.
In addition, in conventional food containing organic germanium the abundantest be also garlic, there are some researches prove, organic germanium compounds and some cancer therapy drugs share, and no matter in Tumor suppression local growth, still prevent metastases aspect, all have synergy; Organic germanium compounds can stimulate in body and produces interferon, and the antitumaous effect of interferon confirm by medical science; Organic germanium compounds has repair in various degree to impaired immune system, can activate NK and macrophage, is conducive to the control of cancer! Organic germanium compounds can reduce the stickiness of blood thus decrease the chance that cancer cell sticks, infiltrates and destroy vascular wall, and this plays a part very important to stoping the diffusion of cancer cell.
Garlic is also rich in selenium, and this material has powerful anticarcinogenic effect equally.Experiment finds, the crowd that cancer incidence is minimum is exactly the crowd that in blood, selenium content is the highest.In addition, selenium plays antioxidation with the form of glutathione peroxidase, thus plays the effect of diaphragm.Also be rich in superoxide dismutase in garlic and also have immeasurable effect in anti-oxidant.In addition, containing 17 seed amino acids in garlic, wherein the content of lysine, leucine, valine is higher, and the content of methionine is lower, and the essential amino acids content of white skin garlic is lower than purple garlic, but total amino acid content percentage is a little more than purple garlic.Garlic Mineral Element Contents is the highest with phosphorus, is secondly that the content of magnesium, calcium, iron, silicon, aluminum and zinc etc. is for high.
Summary of the invention
The object of this invention is to provide a kind of garlic health ginger beverage.
A kind of garlic health ginger beverage, as follows by weight ratio:
Garlic 30-70;
Ginger 20-50;
Mountain spring water 50-100.
The beneficial effect of employing technique scheme is:
Of the present invention nutritious, fragrant and sweet good to eat.
Detailed description of the invention
Embodiment one
A kind of garlic health ginger beverage, as follows by weight ratio:
Garlic 40;
Ginger 30;
Mountain spring water 60.
Embodiment two
A kind of garlic health ginger beverage, as follows by weight ratio:
Garlic 50;
Ginger 40;
Mountain spring water 80.
Embodiment three
A kind of garlic health ginger beverage, as follows by weight ratio:
Garlic 60;
Ginger 40;
Mountain spring water 50.
Embodiment four
A kind of garlic health ginger beverage, as follows by weight ratio:
Garlic 70;
Ginger 20;
Mountain spring water 100.
Claims (1)
1. a garlic health ginger beverage, is characterized in that, as follows by weight ratio:
Garlic 30-70;
Ginger 20-50;
Mountain spring water 50-100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310408587.5A CN104413517A (en) | 2013-09-10 | 2013-09-10 | Garlic ginger health drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310408587.5A CN104413517A (en) | 2013-09-10 | 2013-09-10 | Garlic ginger health drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413517A true CN104413517A (en) | 2015-03-18 |
Family
ID=52964448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310408587.5A Pending CN104413517A (en) | 2013-09-10 | 2013-09-10 | Garlic ginger health drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104413517A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106387569A (en) * | 2016-08-31 | 2017-02-15 | 广东佳业食品股份有限公司 | Concentrated fermented fruit and vegetable juice and preparation method thereof |
| CN108835477A (en) * | 2018-08-10 | 2018-11-20 | 葛介云 | A kind of preparation method of ginger garlic composite beverage |
-
2013
- 2013-09-10 CN CN201310408587.5A patent/CN104413517A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 李兆龙等: "大蒜饮料（三）", 《今日科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106387569A (en) * | 2016-08-31 | 2017-02-15 | 广东佳业食品股份有限公司 | Concentrated fermented fruit and vegetable juice and preparation method thereof |
| CN108835477A (en) * | 2018-08-10 | 2018-11-20 | 葛介云 | A kind of preparation method of ginger garlic composite beverage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150318 |