CN104531484A - Preparation method of garlic juice and apple wine mixed beverage - Google Patents
Preparation method of garlic juice and apple wine mixed beverage Download PDFInfo
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- CN104531484A CN104531484A CN201510031797.6A CN201510031797A CN104531484A CN 104531484 A CN104531484 A CN 104531484A CN 201510031797 A CN201510031797 A CN 201510031797A CN 104531484 A CN104531484 A CN 104531484A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention relates to a preparation method of a garlic juice and apple wine mixed beverage. The beverage contains fermented apple wine and unfermented apple juice, has good nutritional components, integrates nutritional health components in garlic, apples, common andrographis herb and Thailand kaempferiae and is exceptional in taste and flavor. The combination overcomes the limitedness of the taste of single fruit juice, so that an unpredictable technical effect is achieved.
Description
Technical field
The application relates to food processing field, especially relates to a kind of preparation method of the alcoholic beverage containing apple, garlic component.
Background technology
Garlic is a kind of food of medicine-food two-purpose, is chosen as " plant amedica ".National Cancer research centre nineteen ninety result of study shows, in 48 kinds of common anti-carcinogenic foodss, the anti-cancer ability of garlic is high ranks first.But no matter directly eating general garlic, eat something rare or prepared food, all can not play the superior efficacy of garlic completely.And every day, excessive edible raw garlic can cause pungency to damage to the oral cavity of people, throat, gastrointestinal mucosa, caused inflammation, also can damage stomach, liver function.
At present, how to make the various beneficial of garlic fully be absorbed by human body, be classified as important subject by numerous scientific research institution in the world.In the prevention area of cancer, think and do not have the garlic of sharp flavor there is no anticancer effect, but, without the water-soluble sulfur-containing amino acid of sharp flavor---S-allyl cysteine (S-allyl-cysteine) etc. is but found to have extremely strong antitumous effect.In other words, the garlic of sharp flavor is not had to be wrong with regard to not having the theory of effect.Recent abroad research discloses: do not have the black garlic of sharp flavor to have effect of extremely strong anti-oxidant, preventing cancer, physical strength reinforcing, antifatigue.Fermented black garlic is through and strictly selects, and forms through long-time spontaneous fermentation.Garlic by fermentation, not only eliminate odour nuisance, do not change again effective nutritive ingredient of garlic, more make main active ingredient content garlic alkene (Ajoene) of garlic and S-allyl group-halfcystine (S-allyl-cysteine) reach 3 ~ 5 times of uncooked garlic, resistance of oxidation reaches more than 5 times.Often edible Bulbus Allii can the effect such as beneficial vital QI can activate the production of essence, strengthening immunity.The wide result of study of Japan's famous molecular cytobiology expert, triple college professor fields mouth shows, in the 300 numerous food contrasts with anti-oxidative damage function, the resistance of oxidation of black garlic comes out at the top.The result of study of Japan shows, black garlic has hypotensive, reducing blood-fat, hypoglycemic, preventing thrombosis, anti-cancer, decreasing cholesterol, anti-ageing, obvious effect of strengthening power of exempting from service.
The documents such as CN101507484, CN101518319 disclose the method and apparatus of the black garlic of several production, this type of technology is all adopt whole head garlic to produce as raw material, product is also whole head Bulbus Allii, be processed into the raw material that applicable foodstuffs industry uses, also will through decocting, getting juice, concentrated process; In addition, this type of technology all will use the special proving room that makes or incubator is produced.And the present invention adopts general fermentor tank to produce, direct production can direct applied black garlic juice or concentrated black garlic juice, and production technique is convenient, controlled, is applicable to suitability for industrialized production.
Apple is one of modal fruit, nutritious, and mouthfeel is excellent, and heat is low, its nutritive ingredient variation and easily absorbing, and is one of fruit most popular on people's dining table.Apple is rich in various trace elements, such as manganese, selenium, zinc, iodine, copper etc., also containing multiple beneficial element and compounds such as pectin, vitamins C, carotene.Current apple processing is generally taked fruit to be pulverized rear filtration and is obtained fruit juice (CN103222657A, CN102987467A), this type of technique is comparatively complicated, and fruit juice obtained is thus often sourer, although be rich in fragrance, but refrigerant not tasty and refreshing, mouthfeel is comparatively dry and astringent.
Summary of the invention
The present invention is directed to the shortcoming of prior art, devise the preparation method of the beverage containing apple, garlic component.
The present invention realizes by the following method:
(1) washed by first group of apple, belt leather puts into vapor vessel, utilizes high-temperature vapor to heat;
(2), after heating, apple is crushed, centrifugal, give up containing apple core part;
(3) slurries in step (2) ferment;
(4) filter after fermentation ends, remove solid impurity, obtain stillness of night A1;
(5) cleaned by another group apple, stoning, blends and filters then High Temperature Sterilization and obtain A2;
(6) garlic juice G is prepared:
1) diced by garlic or sheet is placed in fermentor tank, the water-lute adding material 1 ~ 3 times stirs;
2) first stage is heated to 80 ~ 85 DEG C of insulations 48 ~ 72 hours, and subordinate phase is cooled to 75 ~ 80 DEG C of insulations 72 ~ 120 hours, releases mixture obtain black garlic juice through press filtration from fermenter base;
3) the black garlic juice obtained is added chitosan sugar-vinegar garlic solution precipitation suspended substance, and suspended substance filtration is obtained clarification garlic juice, then through ultrafiltration membrance filter, then obtain pre-concentration liquid through membrane concentration;
4) pre-concentration liquid is carried out evaporation concentration, thickening temperature is 45 ~ 75 DEG C, and pressure is-0.5 ~-0.8MPa, and concentration ratio is 1/2 ~ 2/3, obtains required garlic juice G.
(7) G, A1, A2 are in harmonious proportion, then add auxiliary component and obtain product.As preferred embodiment, the steam heating temperature in step (1) is at 100-160 degree Celsius, and preferred 105-155 degree Celsius, more preferably 110-150 degree Celsius, also preferred 120-135 degree Celsius, most preferably 130 to penetrate degree Celsius.
As preferred embodiment, in step (1), the time of heating is 1-120 minute, preferred 5-110 minute, more preferably 10-100 minute, also preferred 20-80 minute, most preferably 25-45 minute.
As preferred embodiment, first group of apple can be the impaired apple of appearance, such as transport, pluck, in link of casing by collision, extruding; Its not easily commercially direct apple as commodity selling can also be unsightly caused for outward appearance.
As preferred embodiment, the kind of first group of apple can be: the apple that the appearance of granny smith, Ananasrenette, Berlepsch and arbitrary kind is impaired, such as transport, pluck, in link of casing by collision, extruding; Its not easily commercially direct apple as commodity selling can also be unsightly caused for outward appearance.
As preferred embodiment, not restriction in second group of apple selection principle, any common edible apple can use.But can apple, Aksu " the rock sugar heart " apple of preferably high-quality Fuji apple, Red Delicious Apple kind, or their combination.
As preferred embodiment, the fermentation in step (3), (4) is carried out by the following method: first will through the liquid filtering of step (2), and press filtration, adds enzyme.Described enzyme can be polygalacturonase, cellulase or their combination, is 0.01%-0.02% with enzyme content.Reaction times is 5 minutes-120 minutes, preferred 10-90 minute, more preferably 15-25 minute.Temperature remains on 30-80 degree Celsius, preferred 35-55 degree Celsius, most preferably 35-40 degree Celsius, and solid impurity is removed in press filtration subsequently, and ferment, add dry yeast, content is total mass 0.5-1.2%, uniform stirring 48-72 hour; The NaCl of the total mass 1% and Na of 0.01% is added after fermentation
2hPO
4with 0.01% NaIO
3, continue placement 2 days, filter, after sterilization, can A1 be obtained.
As preferred embodiment, step 3 in step (6)) in, the black garlic juice obtained is added the chitosan sugar-vinegar garlic solution of 1%, its add-on is 1% of black garlic juice volume, filter through flame filter press after suspended substance precipitation and obtain clarification garlic juice, carry out uf processing through the daltonian ultra-filtration membrane of molecular weight cut-off 10,000 ~ 50,000
As preferred embodiment, in step (6) 3) in, membrane concentration adopts nanofiltration membrane or reverse osmosis membrane, and concentration ratio is 1/3 ~ 3/5.
As preferred embodiment, when G, A1, A2 being mixed, the part by weight of three's content is 1-10:5-30:43-58, preferably: 2-7:8-22:47:51; Most preferably: 3-5:10-15:50.
As preferred embodiment, the additive that step (7) adds or component can be: vitamin complex (vitamins C), honey, deionized water, the husky ginger of Herba Andrographis and Thailand are squeezed the juice gained juice, white sugar.Preferred scheme is, in total mass, the mixture of deionized water 4-14%, G+A1+A2 accounts for 47-72%, and vitamins C accounts for 0.1-0.5%, honey 7-13%, and Herba Andrographis and Thailand's mortar are squeezed the juice gained juice 0.4-2%, white sugar 3-5%.
For squeezing the juice of the husky ginger of Herba Andrographis and Thailand, both can use through cleaning squeezing or pulverize the mode of squeezing and obtain juice, and two kinds of material ratios do not limit, and depend on the requirement of concrete taste.
The technical problem that the present invention solves and beneficial effect are:
The taste uniqueness obtained after 1-the present invention finds Bulbus Allii juice to mix with Sucus Mali pumilae is unexpectedly good to eat, and its mouthfeel and taste are obviously better than the taste of Bulbus Allii juice, Sucus Mali pumilae itself;
2-gained beverage of the present invention, both containing the Sucus Mali pumilae fermented, also containing the Sucus Mali pumilae not carrying out fermenting, comprehensively obtains both excellent taste and mouthfeel;
3-the present invention can use the apple being comparatively not suitable for the damage of directly peddling, and has saved cost, and ferment taste afterwards with using not impaired typical apple, and mouthfeel difference is very little;
4-the present invention uses steam to heat existing germicidal action to the apple before fermentation, also a saving the time again because vapor temperature is higher, prevents apple from losing pulp and fruit liquid when retaining Pericarpium Mali pumilae.
The ancillary component that 5-the present invention adds mouthfeel and good taste obviously distinguish the taste with existing beverage, and cause its nutritive value higher owing to adding the compositions such as Herba Andrographis, and taste is unique.
Embodiment
Be taken at the apple having damage in Transport Package process, wherein green apple (granny smith) 1kg, put it in steam still, its vapor temperature 130 degrees Celsius, heat after 40 minutes, remove the part containing fruit stone after crushing apple slurries are centrifugal, filter subsequently, add polygalacturonase, react 43 minutes temperature and keep 38 degrees Celsius, polygalacturonase consumption 0.013%wt, terminates rear press filtration and removes solid impurity, carries out first time fermentation, add dry yeast, content is total mass 0.78%, uniform stirring 72 hours, adds the NaCl of the total mass 1% and Na of 0.01% subsequently
2hPO
4with 0.01% NaIO
3, continue placement 2 days, after filter sterilization, can A1 be obtained.
Choose red fuji apple 1kg, clean, stoning, blend and filter then High Temperature Sterilization and obtain A2.
Garlic clove 5kg, cuts 3mm thin slice, puts in fermentor tank, adds 10kg clear water, is heated to 85 DEG C, is incubated 48 hours.Temperature is reduced to 70 DEG C, is incubated 96 hours.Release material, get juice through plate-and-frame filter press, obtain black garlic Normal juice 1.320kg, add 13kg 1% chitosan-acetic acid solution, stir clarification, after flame filter press filters, black garlic juice (G) 1.300kg must be clarified.
Get A10.24kg, A2 gets 0.056kg, and G gets 0.185kg, mixing.
In total mass, account for 72% by the mixture of following formulated deionized water 10%, G+A1+A2, vitamins C accounts for 0.5%, honey 12.5%, and Herba Andrographis and Thailand (1:1) mortar are squeezed the juice gained juice 2%, white sugar 3%.
Wherein orange juice is obtained by peeling, crushing, press filtration, high-temperature sterilization.
The result of products obtained therefrom of the present invention is shown with following table:
Wherein the difference of comparative example 1-3 and embodiment is only G, and whether the component of A1, A2 exists:
Wherein, sour-sweet degree and mouthfeel show that the result come from 27 random test participant questionnaires is summed up.Such as every participant tastes this four kinds of beverages, but do not know its concrete composition, 5 minutes, interval between each trial test, according to the answer that fills in questionnaires of the numbering on cup, its sour-sweet degree and mouthfeel are given a mark after tasting, when participant's selection " excessively sweet " only more than 2/3, " acid " or " puckery ", this score is just designated as effectively, and the product that visible the present invention obtains is reached fine technique effect by the mixing of three kinds of straight juices being in harmonious proportion and adding other ancillary components.
Claims (8)
1. a garlic juice, the preparation method of hard cider mixing drink, it comprises the following steps: mixing garlic juice G, Sucus Mali pumilae A1 by fermentation, without the Sucus Mali pumilae A2 of fermentation, its composition comprises: in total mass, deionized water 4-14%, the mixture of G+A1+A2 accounts for 47-72%, vitamins C accounts for 0.1-0.5%, honey 7-13%, the husky ginger of Herba Andrographis and Thailand is squeezed the juice gained juice 0.4-2%, white sugar 3-5%, wherein the preparation process of A1 comprises: washed by first group of apple, belt leather puts into vapor vessel, high-temperature vapor is utilized to heat, steam heating temperature is at 100-160 degree Celsius, the time of heating is 1-120 minute, crush, centrifugal rear removal contains fruit stone part, filter, ferment after enzymolysis, add dry yeast, content is total mass 0.5-1.2%, uniform stirring 48-72 hour, the NaCl of the total mass 1% and Na of 0.01% is added after fermentation
2hPO
4with 0.01% NaIO
3, continue placement 2 days, filter, after sterilization, can A1 be obtained.
2. method according to claim 1, wherein during G, A1, A2 mixing, the volume ratio of three's content is 1-10:5-30:43-58, preferably: 2-7:8-22:47:51; Most preferably: 3-5:10-15:50.
3. method according to claim 1, the step preparing garlic juice G comprises:
1) diced by garlic or sheet is placed in fermentor tank, the water-lute adding material 1 ~ 3 times stirs;
2) first stage is heated to 80 ~ 85 DEG C of insulations 48 ~ 72 hours, and subordinate phase is cooled to 75 ~ 80 DEG C of insulations 72 ~ 120 hours, releases mixture obtain black garlic juice through press filtration from fermenter base;
3) the black garlic juice obtained is added chitosan sugar-vinegar garlic solution precipitation suspended substance, and suspended substance filtration is obtained clarification garlic juice, then through ultrafiltration membrance filter, then obtain pre-concentration liquid through membrane concentration;
4) pre-concentration liquid is carried out evaporation concentration, thickening temperature is 45 ~ 75 DEG C, and pressure is-0.5 ~-0.8MPa, and concentration ratio is 1/2 ~ 2/3, obtains required garlic juice G.
4. the method for claim 1-3, in the preparation process of wherein A1, dry yeast content is 0.78%wt.
5. the method for claim 4, first group of apple is the apple of the impaired any kind of appearance.
6. the method for claim 4, the enzymolysis of Sucus Mali pumilae comprises: by the liquid filtering after steam treatment before fermentation, press filtration, adds enzyme; Described enzyme is polygalacturonase, cellulase or their combination, and enzyme content is 0.01%-0.02%, and fermentation time is 5 minutes-120 minutes, and leavening temperature remains on 30-80 degree Celsius.
7. the method for claim 1-3, the preparation method of A2 is, is cleaned by another group apple, stoning, blend and filter then High Temperature Sterilization and obtain A2, this another group apple is selected from Fuji apple, the apple of Red Delicious Apple kind, Aksu " the rock sugar heart " apple, or their combination.
8. the method for claim 1-3, the preparation process 3 of garlic juice) in, the black garlic juice obtained is added the chitosan sugar-vinegar garlic solution of 1%, its add-on is 1% of black garlic juice volume, filter through flame filter press after suspended substance precipitation and obtain clarification garlic juice, carry out uf processing through the daltonian ultra-filtration membrane of molecular weight cut-off 10,000 ~ 50,000, described membrane concentration adopts nanofiltration membrane or reverse osmosis membrane, and concentration ratio is 1/3 ~ 3/5.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510031797.6A CN104531484B (en) | 2015-01-22 | 2015-01-22 | A kind of Bulbus Allii juice, the preparation method of applejack bland |
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| CN201510031797.6A CN104531484B (en) | 2015-01-22 | 2015-01-22 | A kind of Bulbus Allii juice, the preparation method of applejack bland |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996947A (en) * | 2015-07-29 | 2015-10-28 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of sugarcane original vinegar pickled products |
| CN105567497A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Garlic juice and mulberry liquor |
| CN106148108A (en) * | 2016-09-27 | 2016-11-23 | 黑龙江省科学院大庆分院 | A kind of preparation method of black Bulbus Allii blueberry wine |
| US20190203163A1 (en) * | 2017-12-28 | 2019-07-04 | Jiangnan University | Fruit Wine Product Beneficial to Health of Cardiovascular System and Preparation Method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104013050A (en) * | 2014-06-18 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Alliaceous sports beverage |
| CN104187916A (en) * | 2014-07-17 | 2014-12-10 | 周忠泉 | Environment-friendly beverage, edible ferment, and preparation method thereof |
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2015
- 2015-01-22 CN CN201510031797.6A patent/CN104531484B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104013050A (en) * | 2014-06-18 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Alliaceous sports beverage |
| CN104187916A (en) * | 2014-07-17 | 2014-12-10 | 周忠泉 | Environment-friendly beverage, edible ferment, and preparation method thereof |
Non-Patent Citations (1)
| Title |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996947A (en) * | 2015-07-29 | 2015-10-28 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of sugarcane original vinegar pickled products |
| CN105567497A (en) * | 2016-02-06 | 2016-05-11 | 湖北工业大学 | Garlic juice and mulberry liquor |
| CN106148108A (en) * | 2016-09-27 | 2016-11-23 | 黑龙江省科学院大庆分院 | A kind of preparation method of black Bulbus Allii blueberry wine |
| US20190203163A1 (en) * | 2017-12-28 | 2019-07-04 | Jiangnan University | Fruit Wine Product Beneficial to Health of Cardiovascular System and Preparation Method thereof |
| WO2019127222A1 (en) * | 2017-12-28 | 2019-07-04 | 江南大学 | Fruit wine product beneficial to health of cardiovascular system and preparation method therefor |
| US11091728B2 (en) * | 2017-12-28 | 2021-08-17 | Jiangnan University | Fruit wine product beneficial to health of cardiovascular system and preparation method thereof |
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| CN104531484B (en) | 2016-09-14 |
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