CN105394663A - Rock sugar pickled garlic and preparation method thereof - Google Patents
Rock sugar pickled garlic and preparation method thereof Download PDFInfo
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- CN105394663A CN105394663A CN201510805155.7A CN201510805155A CN105394663A CN 105394663 A CN105394663 A CN 105394663A CN 201510805155 A CN201510805155 A CN 201510805155A CN 105394663 A CN105394663 A CN 105394663A
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Abstract
The invention discloses rock sugar pickled garlic in garlic processing. The rock sugar pickled garlic comprises materials as follows: 100 parts of fresh garlic, 100-130 parts of purified water, 15-20 parts of salt, 15-20 parts of white granulated sugar, 0.2-0.3 parts of pyruvic acid, 1-2 parts of citric acid, 3-4 parts of honey and 2-3 parts of green tea powder. According to the prepared rock sugar pickled garlic, the garlic odor is reduced, further, the original spicy stimulation of the garlic is reduced, the edible feeling is enhanced, and the cupric ions required by a human body can also be supplemented.
Description
Technical field
The present invention relates to garlic processing, be specifically related to rock sugar garlic and preparation method thereof.
Background technology
Garlic belongs to Liliaceae allium, is used as medicine with bulb, and garlic is oblate spheroid or short taper shape, and there are canescence or light brown film quality firecoat in outside, peels off scale leaf, inside has 6 ~ 10 garlic cloves, and wheel is born in around scape, and basal part of stem plate-like, has most fibrous root; Each garlic clove outsourcing film, peels off film, and namely see the scale of white, plump succulence, have strong garlic odour, taste is pungent.Garlic nutrient enriches: every 100 grams of moisture contents 69.8 grams, 4.4 grams, protein, 0.2 gram, fat, 23.6 grams, carbohydrate, calcium 5 milligrams, 44 milligrams, phosphorus, iron 0.4 milligram, vitamin C 3 milligrams.In addition, also containing thiamine, riboflavin, niacin, allicin, citral and the trace element such as selenium and germanium, and containing volatile oil about 0.2%, in oil, main component is allicin, is that alliin contained in garlic is produced by the effect hydrolysis of large allinase; Still containing the sulfide compound etc. of multiple pi-allyl, propyl group and methyl composition.
Chinese patent CN201310403052.9 discloses one " rock sugar garlic method for salting ", though do not add any anticorrisive agent and food additives by the rock sugar garlic of the method gained, and the rock sugar garlic delicious flavour gone out after pickling, sparkling and crystal-clear bright, and can preserve for a long time; But do not suppress the allicin in garlic, garlic is still pungent, making to suffer from crowd that is fire excess from yin deficiency and chronic gastritis canker cannot eat; Meanwhile, due to the existence of allicin, cause rock sugar garlic still to have garlic odour taste, lower the edible impression of edible people.
Summary of the invention
The invention is intended to provide a kind of rock sugar garlic and preparation method thereof, to solve the problem that rock sugar garlic in prior art has strong garlic odour taste and pungent stimulation.
Rock sugar garlic in this programme, its raw material comprises fresh garlic, pure water, salt, white granulated sugar, also comprise pyruvic acid, citric acid, honey and green tea powder, the addition of described raw material: fresh garlic 100 parts, pure water 100 ~ 130 parts, salt 15 ~ 20 parts, white granulated sugar 15 ~ 20 parts, pyruvic acid 0.2 ~ 0.3 part, citric acid 1 ~ 2 part, honey 3 ~ 4 parts and 2 ~ 3 parts, green tea powder.
Beneficial effect of the present invention:
The acid of garlic is all relevant with the allicin in garlic body with garlic odour taste.And the synthesis of allicin, be the alliin that contains in garlic body occurs obtained by catalytic reaction under the synergy of allinnase and confactor P5P thereof, wherein pyruvic acid just has inhibitory action to allinnase, and the copper ion contained in green tea is also inhibited to allinnase, in addition copper ion may be used for virus killing, effectively can suppress the bacteria breed in garlic, copper ion is again the indispensable micronutrient of health simultaneously, it is the component of blood in human body in azurin, for blood, nervous centralis and immune system, hair, skin and skeletal tissue and brain and liver, the growth of the internal organ such as the heart and function have material impact, copper ion also plays activation to the formation of hemoglobin, promote absorption and the utilization of iron, at transmission electronics, the synthesis of elastin laminin, the metabolism of connective tissue, purine metabolism, phosphatide and nerve fiber are formed effect energetically.
P5P can impel alliin to resolve into 2-acrylic sulfinic acid, and at generation dimerization reaction, generate the volatile materials-allicin with strong acid, allicin meets light or heat will resolve into sulfurous organic compound, form garlic odour taste, and the fragrance of green tea powder can not only cover garlic odour taste, the amino acid be rich in its body comparatively alliin, amino acid more first can react with phosphopyridoxal pyridoxal phosphate, consume the phosphopyridoxal pyridoxal phosphate amount in garlic body, and then decreasing the reacting dose of phosphopyridoxal pyridoxal phosphate and alliin, the allicin amount of generation reduces, and causes garlic odour taste to weaken; And the chelation of citric acid, can remove the poisonous metal in garlic body, comprise residual copper ion, citric acid can also prevent the oxidation because enzymatic and metal catalytic cause simultaneously, stop the variable color of rock sugar garlic spoiled, enhance the shelf-life of rock sugar garlic; Honey can not only regulate the sugariness of rock sugar garlic, also has the effect producing ease constipation, strengthens the wriggling of stomach.
Adopt the present invention, the rock sugar garlic of making not only garlic odour taste weakens, and the original pungent stimulation of garlic is also weakened, and enhances edible impression, can also supplement the copper ion of needed by human body.
The preparation method of rock sugar garlic, is characterized in that: comprise the following steps:
(1) select materials: the fresh garlic selecting after being unearthed 1 ~ 2 day, remove silt impurity, cut the fibrous root of fresh garlic, peel off 2 ~ 3 layers of crust, rinse 3 ~ 4 times with clear water, dry in the shade;
(2) prepare burden: first salt is poured in 100 ~ 120 parts of pure water, and stirs 1 ~ 2min, treat without salt particle in pure water, terminate to stir; Get the pure water of 10 ~ 30 parts simultaneously, and be heated to boiling, boiling pure water is divided into two parts, get a copy of it and continue heating, and another part suspends heating; In the pure water continuing heating, pour citric acid and honey into, and stir 1 ~ 1.5min, stop subsequently heating and being cooled to room temperature; And suspend at another part in the pure water of heating and pour green tea powder into, and stir 1min, after stirring, heat 5 ~ 6min, stop subsequently heat and being cooled to room temperature, filtration, raw material filtrate for subsequent use;
Mixed by above-mentioned raw materials subsequently, the fresh garlic in step (1) is being poured into and soaked completely, and soak time is 7 ~ 8 days, pulls garlic out and drain after soak time is full;
(3) sugar salts down: the white granulated sugar first spreading one deck 0.1 ~ 0.2cm thickness in cylinder, again garlic in step (2) is spread one deck and white granulated sugar, at the white granulated sugar of garlic upper berth one deck 0.2 ~ 0.3cm thickness, and put one deck garlic and spread one deck white granulated sugar, after filling garlic in cylinder, sealing vat, 3-5 days can inverted engine once, pickle 30 ~ 40 day time and edible.
Adopt this method, the allicin in obtained rock sugar garlic body is significantly suppressed, and citric acid amount is to Cu
2+have stronger impact, and the rock sugar garlic of working it out is crisp, fragrant and pleasant to taste.
Further, sealing vat checks cylinder humidity in 9 ~ 10 days afterwards in described step (3), if cylinder humidity is lower than 30%, should stands garlic in impending cylinder and take out, and again uses saline sook in step (1) 3 ~ 4 days, then by soaked garlic again by step (3).If humidity is lower than 30%, the garlic hydropenia in cylinder is described, the rock sugar garlic causing sugar to salt down is out not crisp.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Embodiment 1:
Rock sugar garlic, comprise fresh garlic, pure water, salt, white granulated sugar, also comprise pyruvic acid, citric acid, honey and green tea powder, wherein addition is: fresh garlic 100 parts, pure water 100 parts, salt 15 parts, white granulated sugar 15 parts, pyruvic acid 0.2 part, citric acid 1 part, honey 3 parts and 2 parts, green tea powder.
Embodiment 2:
Rock sugar garlic, comprise fresh garlic, pure water, salt, white granulated sugar, also comprise pyruvic acid, citric acid, honey and green tea powder, wherein addition is: fresh garlic 100 parts, pure water 115 parts, salt 17 parts, white granulated sugar 17 parts, pyruvic acid 0.25 part, citric acid 1.5 parts, honey 3.5 parts and 2.5 parts, green tea powder.
Embodiment 3:
Rock sugar garlic, comprise fresh garlic, pure water, salt, white granulated sugar, also comprise pyruvic acid, citric acid, honey and green tea powder, wherein addition is: fresh garlic 100 parts, pure water 130 parts, salt 20 parts, white granulated sugar 20 parts, pyruvic acid 0.3 part, citric acid 2 parts, honey 4 parts and 3 parts, green tea powder.
The preparation method of rock sugar garlic, is characterized in that: comprise the following steps:
(1) select materials: the fresh garlic selecting after being unearthed 1 ~ 2 day, remove silt impurity, cut the fibrous root of fresh garlic, peel off 2 ~ 3 layers of crust, rinse 3 ~ 4 times with clear water, dry in the shade.
(2) prepare burden: first pure water is divided into 100 ~ 120 parts and 10 ~ 30 parts, and in the present embodiment pure water is divided into 100 parts and 30 parts, salt is poured in the pure water of 100 parts, and stirs 1 ~ 2min, treat that the salt in pure water now fully dissolves without salt particle in pure water; Get the pure water of 30 parts simultaneously, and be heated to boiling, boiling pure water is divided into two parts, get a copy of it and continue heat and seethe with excitement, and another part suspends heating; In the pure water continuing heating, pour citric acid and honey into, and stir 1 ~ 1.5min, stop subsequently heating and being cooled to room temperature; And suspend at another part in the pure water of heating and pour green tea powder into, and stir 1min, after stirring, heat 5 ~ 6min, stop subsequently heat and being cooled to room temperature, filtration, raw material filtrate for subsequent use.
Mixed by above-mentioned raw materials subsequently, the fresh garlic in step (1) is being poured into and soaked completely, and soak time is 7 ~ 8 days, pulls garlic out and drain after soak time is full.
(3) sugar salts down: the white granulated sugar first spreading one deck 0.1 ~ 0.2cm thickness in cylinder, again garlic in step (2) is spread one deck and white granulated sugar, at the white granulated sugar of garlic upper berth one deck 0.2 ~ 0.3cm thickness, and put one deck garlic and spread one deck white granulated sugar, after filling garlic in cylinder, use plastic film seal vat, envelope cylinder after 3-5 days can inverted engine once, pickle 30 ~ 40 day time and edible.
(4) daily management: in described step (3), sealing vat checks cylinder humidity in 9 ~ 10 days afterwards, if cylinder humidity is lower than 30%, garlic should to be stood in impending cylinder take out, again use saline sook in step (1) 3 ~ 4 days, more soaked garlic is made by step (3) again.
By with traditional rock sugar garlic Experimental comparison, find the rock sugar garlic that invention is obtained, the allicin, the Cu that detect in the rock sugar garlic body of every 100g
2+content as shown in table 1 below, found through experiments simultaneously, the citric acid amount added in rock sugar garlic copper ion exist impact as shown in table 2 below:
Table 1: allicin, Cu
2+content
Table 2: citric acid amount affects copper ion
By table 1 and table 2, we can find out, preparation method of the present invention have obvious inhibitory action to allicin, and citric acid amount is to Cu
2+there is stronger impact.
Above-described is only embodiments of the invention, and in scheme, the general knowledge such as known concrete structure and characteristic does not do too much description at this.Should be understood that; for a person skilled in the art, under the prerequisite not departing from structure of the present invention, some distortion and improvement can also be made; these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.The protection domain that this application claims should be as the criterion with the content of its claim, and the detailed description of the invention in description etc. record the content that may be used for explaining claim.
Claims (3)
1. rock sugar garlic, comprise fresh garlic, pure water, salt, white granulated sugar, it is characterized in that: also comprise pyruvic acid, citric acid, honey and green tea powder, wherein addition is: fresh garlic 100 parts, pure water 100 ~ 130 parts, salt 15 ~ 20 parts, white granulated sugar 15 ~ 20 parts, pyruvic acid 0.2 ~ 0.3 part, citric acid 1 ~ 2 part, honey 3 ~ 4 parts and 2 ~ 3 parts, green tea powder.
2. the preparation method of rock sugar garlic according to claim 1, is characterized in that: comprise the following steps:
(1) select materials: the fresh garlic selecting after being unearthed 1 ~ 2 day, remove silt impurity, cut the fibrous root of fresh garlic, peel off 2 ~ 3 layers of crust, rinse 3 ~ 4 times with clear water, dry in the shade;
(2) prepare burden: first salt is poured in 100 ~ 120 parts of pure water, and stirs 1 ~ 2min, treat without salt particle in pure water, terminate to stir; Get the pure water of 10 ~ 30 parts simultaneously, and be heated to boiling, boiling pure water is divided into two parts, get a copy of it and continue heating, and another part suspends heating; In the pure water continuing heating, pour citric acid and honey into, and stir 1 ~ 1.5min, stop subsequently heating and being cooled to room temperature; And green tea powder is poured in the pure water of another part of time-out heating, and stir 1min, heat 5 ~ 6min after stirring, stop subsequently heating and being cooled to room temperature, filter, gained raw material filtrate is for subsequent use;
Mixed by above-mentioned raw materials subsequently, the fresh garlic in step (1) is being poured into and soaked completely, and soak time is 7 ~ 8 days, pulls garlic out and drain after soak time is full;
(3) sugar salts down: the white granulated sugar first spreading one deck 0.1 ~ 0.2cm thickness in cylinder, again garlic in step (2) is spread one deck and white granulated sugar, at the white granulated sugar of garlic upper berth one deck 0.2 ~ 0.3cm thickness, and put one deck garlic and spread one deck white granulated sugar, after filling garlic in cylinder, sealing vat, 3-5 days can inverted engine once, pickle 30 ~ 40 day time and edible.
3. the preparation method of rock sugar garlic according to claim 2, it is characterized in that: in described step (3), sealing vat checks cylinder humidity in 9 ~ 10 days afterwards, if cylinder humidity is lower than 30%, garlic should be stood in impending cylinder and takes out, again use saline sook in step (1) 3 ~ 4 days.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107714A (en) * | 2016-06-24 | 2016-11-16 | 贵州务川东升生态农业开发有限公司 | A kind of sweet and sour garlic and preparation method thereof |
| CN106174262A (en) * | 2016-07-13 | 2016-12-07 | 务川自治县隆兴食品厂 | A kind of preparation technology of crystal sugar Bulbus Allii |
| CN106307268A (en) * | 2016-08-19 | 2017-01-11 | 贵州民生农业发展有限公司 | Production method of pickled garlic rich in tea polyphenols |
| CN107484991A (en) * | 2017-08-30 | 2017-12-19 | 思南江源绿色食品有限公司 | A kind of tender garlic method of salting and processing of crisp sweet tea |
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| CN102178197A (en) * | 2011-05-03 | 2011-09-14 | 马汝慧 | Method for processing sweet and sour garlic |
| CN103445125A (en) * | 2013-09-06 | 2013-12-18 | 贵州省务川华荣山食品厂 | Rock candy garlic pickling method |
| CN104381565A (en) * | 2014-11-19 | 2015-03-04 | 黄存英 | Processing process of honey-fried preserved garlic |
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2015
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| CN101810288A (en) * | 2009-02-25 | 2010-08-25 | 许元军 | Spicy green garlic |
| CN102178197A (en) * | 2011-05-03 | 2011-09-14 | 马汝慧 | Method for processing sweet and sour garlic |
| CN103445125A (en) * | 2013-09-06 | 2013-12-18 | 贵州省务川华荣山食品厂 | Rock candy garlic pickling method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107714A (en) * | 2016-06-24 | 2016-11-16 | 贵州务川东升生态农业开发有限公司 | A kind of sweet and sour garlic and preparation method thereof |
| CN106174262A (en) * | 2016-07-13 | 2016-12-07 | 务川自治县隆兴食品厂 | A kind of preparation technology of crystal sugar Bulbus Allii |
| CN106307268A (en) * | 2016-08-19 | 2017-01-11 | 贵州民生农业发展有限公司 | Production method of pickled garlic rich in tea polyphenols |
| CN107484991A (en) * | 2017-08-30 | 2017-12-19 | 思南江源绿色食品有限公司 | A kind of tender garlic method of salting and processing of crisp sweet tea |
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Application publication date: 20160316 |