CN104643240A - Garlic vinegar-flavored drink - Google Patents
Garlic vinegar-flavored drink Download PDFInfo
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- CN104643240A CN104643240A CN201510038035.9A CN201510038035A CN104643240A CN 104643240 A CN104643240 A CN 104643240A CN 201510038035 A CN201510038035 A CN 201510038035A CN 104643240 A CN104643240 A CN 104643240A
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- vinegar
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- mixed liquor
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Abstract
The invention discloses garlic vinegar-flavored drink, and belongs to the technical field of vinegar drink. The garlic vinegar-flavored drink is characterized by being prepared from the following raw materials in percentage by weight: 25 to 40% of garlic, 5 to 8% of lycium barbarum, 2 to 5% of orange peel, 5 to 8% of cucumber juice, 1 to 2% of liquorice, 5 to 8% of honey, 10 to 15% of white sugar, 10 to 15% of pure water, and the balance of mature vinegar, wherein the sum of the raw materials in percentage by weight is 100%. The garlic vinegar-flavored drink is rich in nutrition, and outstanding in flavor, has obvious health functions of expelling toxin and clearing the intestines, and lowering blood sugar and blood fat, and is the health drink capable of improving the immunity, building the body and strengthening the foundation.
Description
Technical field
The present invention relates to vinegar beverage technical field, particularly a kind of Garlic vinegar flavored drink.
Background technology
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.Recent domestic research prove, garlic can break nitrosamines carcinogenic substance in vivo be synthesized to so far, its anti-cancer effect in 40 various vegetables, fruit, by pyramid arrangement, garlic is positioned at tower top.In 100 Multiple components, wherein tens kinds of compositions have independent antitumaous effect.
At present, the general occupation mode of garlic is all directly edible, no matter eat something rare or prepared food, all can not give full play to the food therapy value of garlic, and every day, excessive edible raw garlic can cause excitant to damage to people's stomach, cause inflammation, also can damage stomach, liver function, therefore, need to find out and a kind ofly can make that the nutrition in garlic is absorbed by the body more fully, eating method simple, the method for all receptible taste of broad masses.
Summary of the invention
The object of the invention is to: for above-mentioned Problems existing, a kind of Garlic vinegar flavored drink is provided, it is nutritious, local flavor is all good, also there is toxin-expelling intestine-cleaning, reduce the remarkable health-care efficacy of blood pressure and blood lipoid, be that one can improve immunologic function, keep fit the health beverages consolidated.
The technical solution used in the present invention is as follows:
A kind of Garlic vinegar flavored drink, formulated by following raw material: by weight percentage, garlic 25 ~ 40%, matrimony vine 5 ~ 8%, orange peel 2 ~ 5%, Fresh Cucumber Juice 5 ~ 8%, Radix Glycyrrhizae 1 ~ 2%, honey 5 ~ 8%, white sugar 10 ~ 15%, pure water 10 ~ 15%, surplus are mature vinegar, and each component percentages sum is 100%.
As preferred version of the present invention, a kind of Garlic vinegar flavored drink, formulated by following raw material: by weight percentage, garlic 30%, matrimony vine 5%, orange peel 3%, Fresh Cucumber Juice 5%, Radix Glycyrrhizae 2%, honey 6%, white sugar 12%, pure water 15%, surplus are mature vinegar, and each component percentages sum is 100%.
Wherein, a kind of preparation method of Garlic vinegar flavored drink, comprises the following steps:
1) prepare vinegar mixed liquor: first by garlic peeling, clean, take mature vinegar and decoct 30min, filter, get filtrate, be soaked in filtrate by clean garlic, the time is 3 ~ 4h, obtains garlic mature vinegar liquid; Take matrimony vine by proportioning, orange peel, Fresh Cucumber Juice, Radix Glycyrrhizae put into water and decoct 50min, obtain mixture; The mixing of mixture, garlic mature vinegar liquid and white sugar is mixed well, obtains vinegar mixed liquor;
2) ferment treatment: by the pectase of 0.5% of upper step vinegar mixed liquor gross weight and the cellulase of 0.3%, add in step vinegar mixed liquor, enzymolysis 2.5 ~ 3h under 30 ~ 32 DEG C of conditions, filters, obtains enzymolysis liquid; Add pure water dilution by 8 ~ 10 times amount of enzymolysis liquid again, after being heated to boil, add sodium acid carbonate and adjust pH to be 5.5, sterilizing cools;
3) alcoholic fermentation: upwards walk the active dry yeast inoculated in gained and activated, stir, under the condition of 30 DEG C, ferment 8 ~ 10 days, the fermentation ends when alcoholic strength reaches 7%;
4) acetic fermentation: by upper step gained access acetic acid bacteria strain, under the condition of 30 DEG C, carry out acetic fermentation, fermentation temperature, at 32 ~ 33 DEG C, stops when the acidity of fermenting to vinegar liquid no longer raises;
5) ageing: by the vinegar liquid sealing of upper step gained, place ageing 20d at 25 DEG C, filters, gets supernatant natural subsidence 8d, and mocromembrane filtration sterilization, except precipitation, adds honey and mixes well, sterile filling, obtain Garlic vinegar flavored drink.
In sum, beneficial effect of the present invention: Garlic vinegar of the present invention have nutritious, local flavor is all good, the health-care efficacy of toxin-expelling intestine-cleaning, hypoglycemic reducing blood lipid, develop immunitypty; Also there is anti-inflammation, the anti-effect cured cold, the effect there is beauty and skin care, delaying senility; Also have promote the production of body fluid to quench thirst, invigorating spleen and reinforcing stomach, heart-nourishing and Qi-benefiting, relieving summer-heat, sober up, effect of toxin-expelling and face nourishing, and regulate human acid-base balance, enhance metabolism, keeping tensions down mood, and reach the effect produced refreshing effect to the mind.Daily edible, contribute to health.
Detailed description of the invention
Now by following examples, the present invention will be further described:
Embodiment 1
A kind of Garlic vinegar flavored drink, formulated by following raw material: by weight percentage, garlic 30%, matrimony vine 5%, orange peel 3%, Fresh Cucumber Juice 5%, Radix Glycyrrhizae 2%, honey 6%, white sugar 12%, pure water 15%, surplus are mature vinegar, and each component percentages sum is 100%.
Wherein, a kind of preparation method of Garlic vinegar flavored drink, comprises the following steps:
1) prepare vinegar mixed liquor: first by garlic peeling, clean, take mature vinegar and decoct 30min, filter, get filtrate, be soaked in filtrate by clean garlic, the time is 4h, obtains garlic mature vinegar liquid; Take matrimony vine by proportioning, orange peel, Fresh Cucumber Juice, Radix Glycyrrhizae put into water and decoct 50min, obtain mixture; The mixing of mixture, garlic mature vinegar liquid and white sugar is mixed well, obtains vinegar mixed liquor;
2) ferment treatment: by the pectase of 0.5% of upper step vinegar mixed liquor gross weight and the cellulase of 0.3%, add in step vinegar mixed liquor, enzymolysis 2.5 under 30 DEG C of conditions, filters, obtains enzymolysis liquid; Add pure water dilution by 8 times amount of enzymolysis liquid again, after being heated to boil, add sodium acid carbonate and adjust pH to be 5.5, sterilizing cools;
3) alcoholic fermentation: upwards walk the active dry yeast inoculated in gained and activated, stir, under the condition of 30 DEG C, ferment 10 days, the fermentation ends when alcoholic strength reaches 7%;
4) acetic fermentation: by upper step gained access acetic acid bacteria strain, under the condition of 30 DEG C, carry out acetic fermentation, fermentation temperature, at 32 DEG C, stops when the acidity of fermenting to vinegar liquid no longer raises;
5) ageing: by the vinegar liquid sealing of upper step gained, place ageing 20d at 25 DEG C, filters, gets supernatant natural subsidence 8d, and mocromembrane filtration sterilization, except precipitation, adds honey and mixes well, sterile filling, obtain Garlic vinegar flavored drink.
Embodiment 2
A kind of Garlic vinegar flavored drink, formulated by following raw material: by weight percentage, garlic 40%, matrimony vine 8%, orange peel 5%, Fresh Cucumber Juice 8%, Radix Glycyrrhizae 2%, honey 8%, white sugar 15%, pure water 15%, surplus are mature vinegar, and each component percentages sum is 100%.
Wherein, a kind of preparation method of Garlic vinegar flavored drink, comprises the following steps:
1) prepare vinegar mixed liquor: first by garlic peeling, clean, take mature vinegar and decoct 30min, filter, get filtrate, be soaked in filtrate by clean garlic, the time is 4h, obtains garlic mature vinegar liquid; Take matrimony vine by proportioning, orange peel, Fresh Cucumber Juice, Radix Glycyrrhizae put into water and decoct 50min, obtain mixture; The mixing of mixture, garlic mature vinegar liquid and white sugar is mixed well, obtains vinegar mixed liquor;
2) ferment treatment: by the pectase of 0.5% of upper step vinegar mixed liquor gross weight and the cellulase of 0.3%, add in step vinegar mixed liquor, enzymolysis 3h under 32 DEG C of conditions, filters, obtains enzymolysis liquid; Add pure water dilution by 10 times amount of enzymolysis liquid again, after being heated to boil, add sodium acid carbonate and adjust pH to be 5.5, sterilizing cools;
3) alcoholic fermentation: upwards walk the active dry yeast inoculated in gained and activated, stir, under the condition of 30 DEG C, ferment 10 days, the fermentation ends when alcoholic strength reaches 7%;
4) acetic fermentation: by upper step gained access acetic acid bacteria strain, under the condition of 30 DEG C, carry out acetic fermentation, fermentation temperature, at 33 DEG C, stops when the acidity of fermenting to vinegar liquid no longer raises;
5) ageing: by the vinegar liquid sealing of upper step gained, place ageing 20d at 25 DEG C, filters, gets supernatant natural subsidence 8d, and mocromembrane filtration sterilization, except precipitation, adds honey and mixes well, sterile filling, obtain Garlic vinegar flavored drink.
Embodiment 3
A kind of Garlic vinegar flavored drink, formulated by following raw material: by weight percentage, garlic 25%, matrimony vine 5%, orange peel 2%, Fresh Cucumber Juice 5%, Radix Glycyrrhizae 1%, honey 5%, white sugar 10%, pure water 10%, surplus are mature vinegar, and each component percentages sum is 100%.
Wherein, a kind of preparation method of Garlic vinegar flavored drink, comprises the following steps:
1) prepare vinegar mixed liquor: first by garlic peeling, clean, take mature vinegar and decoct 30min, filter, get filtrate, be soaked in filtrate by clean garlic, the time is 3h, obtains garlic mature vinegar liquid; Take matrimony vine by proportioning, orange peel, Fresh Cucumber Juice, Radix Glycyrrhizae put into water and decoct 50min, obtain mixture; The mixing of mixture, garlic mature vinegar liquid and white sugar is mixed well, obtains vinegar mixed liquor;
2) ferment treatment: by the pectase of 0.5% of upper step vinegar mixed liquor gross weight and the cellulase of 0.3%, add in step vinegar mixed liquor, enzymolysis 2.5h under 30 DEG C of conditions, filters, obtains enzymolysis liquid; Add pure water dilution by 8 times amount of enzymolysis liquid again, after being heated to boil, add sodium acid carbonate and adjust pH to be 5.5, sterilizing cools;
3) alcoholic fermentation: upwards walk the active dry yeast inoculated in gained and activated, stir, under the condition of 30 DEG C, ferment 8 days, the fermentation ends when alcoholic strength reaches 7%;
4) acetic fermentation: by upper step gained access acetic acid bacteria strain, under the condition of 30 DEG C, carry out acetic fermentation, fermentation temperature, at 32 DEG C, stops when the acidity of fermenting to vinegar liquid no longer raises;
5) ageing: by the vinegar liquid sealing of upper step gained, place ageing 20d at 25 DEG C, filters, gets supernatant natural subsidence 8d, and mocromembrane filtration sterilization, except precipitation, adds honey and mixes well, sterile filling, obtain Garlic vinegar flavored drink.
Claims (3)
1. a Garlic vinegar flavored drink, it is characterized in that by following raw material formulated: by weight percentage, garlic 25 ~ 40%, matrimony vine 5 ~ 8%, orange peel 2 ~ 5%, Fresh Cucumber Juice 5 ~ 8%, Radix Glycyrrhizae 1 ~ 2%, honey 5 ~ 8%, white sugar 10 ~ 15%, pure water 10 ~ 15%, surplus are mature vinegar, and each component percentages sum is 100%.
2. a kind of Garlic vinegar flavored drink according to claim 1, it is characterized in that by following raw material formulated: by weight percentage, garlic 30%, matrimony vine 5%, orange peel 3%, Fresh Cucumber Juice 5%, Radix Glycyrrhizae 2%, honey 6%, white sugar 12%, pure water 15%, surplus are mature vinegar, and each component percentages sum is 100%.
3. the preparation method of a kind of Garlic vinegar flavored drink according to claim 1 and 2, is characterized in that comprising the following steps:
1) prepare vinegar mixed liquor: first by garlic peeling, clean, take mature vinegar and decoct 30min, filter, get filtrate, be soaked in filtrate by clean garlic, the time is 3 ~ 4h, obtains garlic mature vinegar liquid; Take matrimony vine by proportioning, orange peel, Fresh Cucumber Juice, Radix Glycyrrhizae put into water and decoct 50min, obtain mixture; The mixing of mixture, garlic mature vinegar liquid and white sugar is mixed well, obtains vinegar mixed liquor;
2) ferment treatment: by the pectase of 0.5% of upper step vinegar mixed liquor gross weight and the cellulase of 0.3%, add in step vinegar mixed liquor, enzymolysis 2.5 ~ 3h under 30 ~ 32 DEG C of conditions, filters, obtains enzymolysis liquid; Add pure water dilution by 8 ~ 10 times amount of enzymolysis liquid again, after being heated to boil, add sodium acid carbonate and adjust pH to be 5.5, sterilizing cools;
3) alcoholic fermentation: upwards walk the active dry yeast inoculated in gained and activated, stir, under the condition of 30 DEG C, ferment 8 ~ 10 days, the fermentation ends when alcoholic strength reaches 7%;
4) acetic fermentation: by upper step gained access acetic acid bacteria strain, under the condition of 30 DEG C, carry out acetic fermentation, fermentation temperature, at 32 ~ 33 DEG C, stops when the acidity of fermenting to vinegar liquid no longer raises;
5) ageing: by the vinegar liquid sealing of upper step gained, place ageing 20d at 25 DEG C, filters, gets supernatant natural subsidence 8d, and mocromembrane filtration sterilization, except precipitation, adds honey and mixes well, sterile filling, obtain Garlic vinegar flavored drink.
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| CN201510038035.9A CN104643240A (en) | 2015-01-26 | 2015-01-26 | Garlic vinegar-flavored drink |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918746A (en) * | 2016-05-12 | 2016-09-07 | 朱彩玲 | Processing method of garlic containing drink |
| CN106085802A (en) * | 2016-08-18 | 2016-11-09 | 安徽天乾健食品科技有限公司 | One is dispelled fire relieving constipation bowel relieving Fructus Hippophae local flavor fruit honey vinegar and preparation method thereof |
| CN106085801A (en) * | 2016-08-18 | 2016-11-09 | 安徽天乾健食品科技有限公司 | A kind of air making-up and spleen enlivening antiinflammatory Fructus Hippophae local flavor fruit honey vinegar and preparation method thereof |
| CN106244404A (en) * | 2016-09-08 | 2016-12-21 | 中国农业大学 | A kind of antioxidation concentrated vinegar and manufacture method thereof |
| CN106262821A (en) * | 2016-08-12 | 2017-01-04 | 张彦优 | A kind of health product improving gastrointestinal function |
| CN106434252A (en) * | 2016-11-08 | 2017-02-22 | 佛山迅拓奥科技有限公司 | Preparation method of compound enzyme modified concentrated vinegar |
| CN106465874A (en) * | 2015-08-18 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | A kind of processing technique of the sugar-vinegar garlic with flavour |
| CN107495027A (en) * | 2017-09-29 | 2017-12-22 | 龚晓芳 | A kind of preparation method of Garlic beverage |
| CN111662800A (en) * | 2019-03-06 | 2020-09-15 | 程枫 | Body-building health vinegar |
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| CN103333784A (en) * | 2013-07-18 | 2013-10-02 | 马剑 | Garlic vinegar and preparation method thereof |
| CN103333782A (en) * | 2013-07-15 | 2013-10-02 | 镇江丹和醋业有限公司 | Production method of garlic vinegar |
| CN103436425A (en) * | 2013-07-30 | 2013-12-11 | 新疆庄子实业有限公司 | Garlic vinegar oral liquid and preparation method thereof |
| CN104232461A (en) * | 2014-09-17 | 2014-12-24 | 陈梦莹 | Wampee vinegar drink |
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- 2015-01-26 CN CN201510038035.9A patent/CN104643240A/en active Pending
Patent Citations (4)
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| CN103333782A (en) * | 2013-07-15 | 2013-10-02 | 镇江丹和醋业有限公司 | Production method of garlic vinegar |
| CN103333784A (en) * | 2013-07-18 | 2013-10-02 | 马剑 | Garlic vinegar and preparation method thereof |
| CN103436425A (en) * | 2013-07-30 | 2013-12-11 | 新疆庄子实业有限公司 | Garlic vinegar oral liquid and preparation method thereof |
| CN104232461A (en) * | 2014-09-17 | 2014-12-24 | 陈梦莹 | Wampee vinegar drink |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106465874A (en) * | 2015-08-18 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | A kind of processing technique of the sugar-vinegar garlic with flavour |
| CN105918746A (en) * | 2016-05-12 | 2016-09-07 | 朱彩玲 | Processing method of garlic containing drink |
| CN105918746B (en) * | 2016-05-12 | 2019-02-26 | 青岛明眸健康科技有限公司 | A kind of processing method containing garlic drink |
| CN106262821A (en) * | 2016-08-12 | 2017-01-04 | 张彦优 | A kind of health product improving gastrointestinal function |
| CN106085802A (en) * | 2016-08-18 | 2016-11-09 | 安徽天乾健食品科技有限公司 | One is dispelled fire relieving constipation bowel relieving Fructus Hippophae local flavor fruit honey vinegar and preparation method thereof |
| CN106085801A (en) * | 2016-08-18 | 2016-11-09 | 安徽天乾健食品科技有限公司 | A kind of air making-up and spleen enlivening antiinflammatory Fructus Hippophae local flavor fruit honey vinegar and preparation method thereof |
| CN106244404A (en) * | 2016-09-08 | 2016-12-21 | 中国农业大学 | A kind of antioxidation concentrated vinegar and manufacture method thereof |
| CN106434252A (en) * | 2016-11-08 | 2017-02-22 | 佛山迅拓奥科技有限公司 | Preparation method of compound enzyme modified concentrated vinegar |
| CN107495027A (en) * | 2017-09-29 | 2017-12-22 | 龚晓芳 | A kind of preparation method of Garlic beverage |
| CN111662800A (en) * | 2019-03-06 | 2020-09-15 | 程枫 | Body-building health vinegar |
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