CN106307268A - Production method of pickled garlic rich in tea polyphenols - Google Patents

Production method of pickled garlic rich in tea polyphenols Download PDF

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Publication number
CN106307268A
CN106307268A CN201610693293.5A CN201610693293A CN106307268A CN 106307268 A CN106307268 A CN 106307268A CN 201610693293 A CN201610693293 A CN 201610693293A CN 106307268 A CN106307268 A CN 106307268A
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China
Prior art keywords
sweet
bulbus allii
preparation
rich
tea
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CN201610693293.5A
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Chinese (zh)
Inventor
浠讳鸡
任伦
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Guizhou Minsheng Agricultural Development Co Ltd
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Guizhou Minsheng Agricultural Development Co Ltd
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Priority to CN201610693293.5A priority Critical patent/CN106307268A/en
Publication of CN106307268A publication Critical patent/CN106307268A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a production method of pickled garlic rich in tea polyphenols and belongs to the technical field of food processing. The production method specifically includes the steps of firstly, peeling garlic, cleaning, and airing; secondly, containing in a container without water and oil, and pouring sweet and sour sauce into the container to submerge the garlic; thirdly, adding tea leaf extract into the sweet and sour sauce; fourthly, sealing and storing under room temperature, wherein the garlic can be eaten after the garlic changes color and is sufficiently pickled. The garlic produced by the method is rich in nutrition, fragrant and crispy, sour and sweet, palatable and long in aftertaste.

Description

A kind of preparation method rich in tea polyphenols bubble Bulbus Allii
Technical field
The invention belongs to field, particularly relate to a kind of preparation method rich in tea polyphenols bubble Bulbus Allii.
Background technology
Bulbus Allii is a kind of well food, it can seasoning in the cooking, there is again antiinflammatory, sterilize, protect lung, preventing and treating heart and brain Angiopathy, the health-care effect such as anticancer.In daily life, many people have the custom of food Bulbus Allii.As some people often eats uncooked garlic, It is consumed before a meal 2-4 lobe every day, epidemic cerebrospinal meningitis can be prevented.Also having people's eating sweet and sour garlic, Bulbus Allii is with sweet and sour leaching The 1-2 month, every day, eclipse number grain, and drank sweet and sour juice, both spleen benefiting and stimulating the appetite, change long-pending sore-throat relieving, hypertension can be prevented and treated again.But for a long time with Come, when people pickle sweet and sour garlics, in order to be suitable for the taste of people and prevent from going mouldy, be often geavy salt, polysaccharide when pickling, or It is to add preservative.For the angle of health care, geavy salt, polysaccharide or added the food of the preservative few fraud of healthy profit to people Many, it should to eat less.Sweet and sour bubble Bulbus Allii, can treat and prevent a lot of disease, including: regulation insulin, anti-cancer and cancer-preventing, reduction blood fat (anti-tampon), slow down aging, prevention arthritis, antiinflammatory sterilizing.Particularly suitable pulmonary tuberculosis, cancer, hypertension, arteriosclerosis are suffered from Person.
Tea polyphenols (Tea Polyphenols) is the general name of Polyphenols of Tea, including flavanol compound, anthocyanin Class, flavonoid, flavonols and phenolic acids etc..Predominantly flavonol (catechin) class, catechin accounts for 60~80%.Class material tea Polyphenol, also known as tea tan or tea tannin, is one of Main Ingredients and Appearance forming Tea color fragrance, is also the master having health care in Folium Camelliae sinensis Want one of composition.Research shows, the tool removing toxic substances of tea polyphenols isoreactivity material and radiation resistance, can effectively stop radioactive substance Invade bone marrow, and strontium 90 and Co 60 can be made to excrete rapidly, be described as " radiation jinx " by healthy and medical circle.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of preparation method rich in tea polyphenols bubble Bulbus Allii.
The present invention is achieved by the following technical programs.
A kind of preparation method rich in tea polyphenols bubble Bulbus Allii, comprises the following steps: 1) garlic peeling, clean, dry moisture;2) It is contained in the utensil of anhydrous oil-free, poured no the sweet and sour juice of garlic tablet into;3) in sweet and sour juice, Folium Camelliae sinensis extract is added;4) seal Rear room temperature preservation, edible after variable color is tasty.
Described Bulbus Allii is the one in purple Bulbus Allii and white garlic.
The preparation method of described tea extract is as follows: Folium Camelliae sinensis is carried out micronizing, extraction time is 60~100s, Amount of water is 10~30 times of tea quality, microwave power is 100~200W, cools down and get final product after repeating to extract 2 times.
Described tea is green tea.
The addition of described Folium Camelliae sinensis extract is the 2~5% of sweet and sour juice weight.
In described sweet and sour juice, sweet and sour ratio is 5~7:4.
Also added with the salt that quality is 1~3% in described sweet and sour juice.
The beneficial effects of the present invention is:
(1) the bubble Bulbus Allii color tool that prepared by the present invention is complete, and mouthfeel is crisp and refreshing, sour-sweet peppery agreeable to the taste, instant health, and protects While staying the Bulbus Allii taste that salts down, do not destroy the sterilization of Bulbus Allii, blood fat-reducing blood pressure-decreasing effect, be suitable for mass market and promote.
(2) being added with Folium Camelliae sinensis extract in the present invention, the tea polyphenols in Folium Camelliae sinensis extract reacts with the garlicin in Bulbus Allii, The bubble Bulbus Allii antioxidation making the present invention is greatly increased, and tea polyphenols also has formation and the summation of suppression nitrite, Make the bubble Bulbus Allii more nutrient health of the present invention.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
A kind of preparation method rich in tea polyphenols bubble Bulbus Allii, comprises the following steps:
1) purple Bulbus Allii peeling, cleans, dries moisture;
2) being contained in the utensil of anhydrous oil-free, pouring no the sweet and sour juice manufacture method described in the sweet and sour juice of garlic tablet into is: Put in pot after weighing sugar and vinegar in 5:4 ratio and boil, be incorporated as the salt of sweet and sour juice weight 1% while hot, after being cooled to room temperature Obtain sweet and sour juice;
3) in sweet and sour juice, 2% green tea extract is added;
4) room temperature preservation after sealing, edible after variable color is tasty.
The preparation method of described tea extract is as follows: Folium Camelliae sinensis is carried out micronizing, and extraction time is 60s, adds water Amount is 10 times of tea quality, microwave power is 100W, cools down and get final product after repeating to extract 2 times.
Embodiment two
A kind of preparation method rich in tea polyphenols bubble Bulbus Allii, comprises the following steps:
1) purple Bulbus Allii peeling, cleans, dries moisture;
2) being contained in the utensil of anhydrous oil-free, pouring no the sweet and sour juice manufacture method described in the sweet and sour juice of garlic tablet into is: Put in pot after weighing sugar and vinegar in 6:4 ratio and boil, be incorporated as the salt of sweet and sour juice weight 2% while hot, after being cooled to room temperature Obtain sweet and sour juice;
3) in sweet and sour juice, 3% green tea extract is added;
4) room temperature preservation after sealing, edible after variable color is tasty.
The preparation method of described tea extract is as follows: Folium Camelliae sinensis is carried out micronizing, and extraction time is 80s, adds water Amount is 20 times of tea quality, microwave power is 150W, cools down and get final product after repeating to extract 2 times.
Embodiment three
A kind of preparation method rich in tea polyphenols bubble Bulbus Allii, comprises the following steps:
1) white garlic peeling, cleans, dries moisture;
2) being contained in the utensil of anhydrous oil-free, pouring no the sweet and sour juice manufacture method described in the sweet and sour juice of garlic tablet into is: Put in pot after weighing sugar and vinegar in 7:4 ratio and boil, be incorporated as the salt of sweet and sour juice weight 3% while hot, after being cooled to room temperature Obtain sweet and sour juice;
3) in sweet and sour juice, 5% green tea extract is added;
4) room temperature preservation after sealing, edible after variable color is tasty.
The preparation method of described tea extract is as follows: Folium Camelliae sinensis is carried out micronizing, and extraction time is 100s, adds water Amount is 30 times of tea quality, microwave power is 200W, cools down and get final product after repeating to extract 2 times.
Embodiment four
A kind of preparation method rich in tea polyphenols bubble Bulbus Allii, comprises the following steps:
1) purple Bulbus Allii peeling, cleans, dries moisture;
2) being contained in the utensil of anhydrous oil-free, pouring no the sweet and sour juice manufacture method described in the sweet and sour juice of garlic tablet into is: Put in pot after weighing sugar and vinegar in 5:4 ratio and boil, be incorporated as the salt of sweet and sour juice weight 1% while hot, after being cooled to room temperature Obtain sweet and sour juice;
3) in sweet and sour juice, 3% green tea extract is added;
4) room temperature preservation after sealing, edible after variable color is tasty.
The preparation method of described tea extract is as follows: Folium Camelliae sinensis is carried out micronizing, and extraction time is 60s, adds water Amount is 10 times of tea quality, microwave power is 100W, cools down and get final product after repeating to extract 2 times.
Test example
And carry out steeping the preparation of Bulbus Allii by the preparation technology using the present embodiment two, and with traditional bubble Bulbus Allii preparation method system Standby bubble Bulbus Allii, and its insulin secretion facilitation carried out in Mice Islet Cells is carried out stimulation test, this experiment draws, this The bubble Bulbus Allii stimulation to islet cells compared by the bubble Bulbus Allii of invention so that the secretion of insulin is more, and then can draw, is eaten for a long time The bubble Bulbus Allii of the present invention has the effect of the blood fat that reduces blood pressure.

Claims (7)

1. the preparation method rich in tea polyphenols bubble Bulbus Allii, it is characterised in that comprise the following steps: 1) garlic peeling, clean, dry in the air Solid carbon dioxide divides;2) it is contained in the utensil of anhydrous oil-free, poured no the sweet and sour juice of garlic tablet into;3) in sweet and sour juice, add Folium Camelliae sinensis to extract Thing;4) room temperature preservation after sealing, edible after variable color is tasty.
2. as claimed in claim 1 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that described Bulbus Allii be purple Bulbus Allii with One in white garlic.
3. as claimed in claim 1 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that described tea extract Preparation method is as follows: Folium Camelliae sinensis is carried out micronizing, extraction time is 60~100s, amount of water is tea quality 10~30 Times, microwave power be 100~200W, cool down and get final product after repeating to extract 2 times.
4. as claimed in claim 3 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that described tea is green tea.
5. as claimed in claim 1 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that described Folium Camelliae sinensis extract Addition is the 2~5% of sweet and sour juice weight.
6. as claimed in claim 1 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that sweet and sour in described sweet and sour juice Ratio is 5~7:4.
7. as claimed in claim 1 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that described sweet and sour juice also adds The salt having quality to be 1~3%.
CN201610693293.5A 2016-08-19 2016-08-19 Production method of pickled garlic rich in tea polyphenols Pending CN106307268A (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106858483A (en) * 2017-04-28 2017-06-20 李茂兰 A kind of processing method of sour-sweet radish
CN106901277A (en) * 2017-04-28 2017-06-30 李茂兰 A kind of method for producing health care dried sweet potato
CN106962853A (en) * 2017-04-28 2017-07-21 李茂兰 The processing method that a kind of green tea flavored steeps garlic
CN107048260A (en) * 2017-04-28 2017-08-18 李茂兰 A kind of preparation method of tea perfume dried radish
CN107048278A (en) * 2017-04-28 2017-08-18 李茂兰 A kind of method for producing health-care steeping ginger
CN107467583A (en) * 2017-08-09 2017-12-15 安徽省新旭堂茶业有限公司 Tea powder dried radish and preparation method thereof
CN108783290A (en) * 2017-04-28 2018-11-13 唐健发 A kind of production method of flavor color green pepper
CN109567098A (en) * 2018-12-13 2019-04-05 深圳和鲜食品科技有限公司 A kind of brew method of honey garlic

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104905186A (en) * 2015-05-18 2015-09-16 丽江建红绿色食品开发有限公司 A garlic processing method
CN105394663A (en) * 2015-11-20 2016-03-16 务川自治县清香缘植物油食品有限公司 Rock sugar pickled garlic and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104905186A (en) * 2015-05-18 2015-09-16 丽江建红绿色食品开发有限公司 A garlic processing method
CN105394663A (en) * 2015-11-20 2016-03-16 务川自治县清香缘植物油食品有限公司 Rock sugar pickled garlic and preparation method thereof

Non-Patent Citations (2)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106858483A (en) * 2017-04-28 2017-06-20 李茂兰 A kind of processing method of sour-sweet radish
CN106901277A (en) * 2017-04-28 2017-06-30 李茂兰 A kind of method for producing health care dried sweet potato
CN106962853A (en) * 2017-04-28 2017-07-21 李茂兰 The processing method that a kind of green tea flavored steeps garlic
CN107048260A (en) * 2017-04-28 2017-08-18 李茂兰 A kind of preparation method of tea perfume dried radish
CN107048278A (en) * 2017-04-28 2017-08-18 李茂兰 A kind of method for producing health-care steeping ginger
CN108783290A (en) * 2017-04-28 2018-11-13 唐健发 A kind of production method of flavor color green pepper
CN107467583A (en) * 2017-08-09 2017-12-15 安徽省新旭堂茶业有限公司 Tea powder dried radish and preparation method thereof
CN109567098A (en) * 2018-12-13 2019-04-05 深圳和鲜食品科技有限公司 A kind of brew method of honey garlic
CN109567098B (en) * 2018-12-13 2021-12-31 深圳和鲜食品科技有限公司 Method for brewing honey garlic

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Application publication date: 20170111