CN106962853A - The processing method that a kind of green tea flavored steeps garlic - Google Patents
The processing method that a kind of green tea flavored steeps garlic Download PDFInfo
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- CN106962853A CN106962853A CN201710294730.0A CN201710294730A CN106962853A CN 106962853 A CN106962853 A CN 106962853A CN 201710294730 A CN201710294730 A CN 201710294730A CN 106962853 A CN106962853 A CN 106962853A
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 47
- 235000004611 garlic Nutrition 0.000 title claims abstract description 47
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 46
- 235000009569 green tea Nutrition 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 235000013616 tea Nutrition 0.000 claims abstract description 26
- 229940094952 green tea extract Drugs 0.000 claims abstract description 17
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 17
- 235000021419 vinegar Nutrition 0.000 claims abstract description 17
- 239000000052 vinegar Substances 0.000 claims abstract description 17
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000000605 extraction Methods 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 6
- 235000013824 polyphenols Nutrition 0.000 abstract description 6
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 231100000614 poison Toxicity 0.000 abstract description 3
- 239000003440 toxic substance Substances 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000019587 texture Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000010025 steaming Methods 0.000 description 3
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011987 flavanols Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 201000009906 Meningitis Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 150000002206 flavan-3-ols Chemical class 0.000 description 1
- -1 flavanol compound Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Chemical class O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000000941 radioactive substance Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the processing method that a kind of green tea flavored steeps garlic, this method is to be soaked in after garlic is handled well in green-tea extract, then adds sugar, vinegar and soy sauce and continues to soak, and obtains steeping garlic with green tea flavored.The bubble garlic of the present invention has color, smell and taste concurrently, and crisp texture, sweet and sour taste, anti-inflammatory, the bactericidal action of existing garlic, removing toxic substances and the radiation-resisting functional for having Tea Polyphenols again, health-care effect is good.
Description
Technical field
The invention belongs to food processing technology field, and in particular to the processing method that a kind of green tea flavored steeps garlic.
Background technology
Garlic is a kind of good food, it can the seasoning in the cooking, again have anti-inflammatory, sterilization, protect lung, prevent and treat heart and brain
The health-care effects such as vascular diseases, anticancer.In daily life, many people have the custom of food garlic.Such as some people's often to eat uncooked garlics,
2-4 valves are consumed before a meal daily, meningococal meningitis can be prevented.Also someone's eating sweet and sour garlic, garlic is with sweet and sour leaching
The 1-2 months, daily eclipse number grain, and sweet and sour juice is drunk, both spleen benefiting and stimulating the appetite, change product relieving sore-throat, can prevent and treat high blood pressure again.But it is long-term with
Come, be often geavy salt, polysaccharide when pickling to be adapted to the taste of people and prevent from going mouldy when people pickle sweet and sour garlics, or
It is addition preservative.For the angle of health care, geavy salt, polysaccharide or the food of preservative is added to the few disadvantage of health profit of people
It is many, it should eat less.Sweet and sour bubble garlic, can treat and prevent many diseases, including:Adjust insulin, anti-cancer and cancer-preventing, reduction blood
Fat, anti-aging, prevention arthritis, anti-inflammatory sterilizing.Particularly suitable pulmonary tuberculosis, cancer, hypertension, arteriosclerotic.
Tea Polyphenols (Tea Polyphenols) is the general name of Polyphenols of Tea, including flavanol compound, pattern are general
Class, flavonoids, flavonols and phenolic acid class etc..Predominantly flavanols (catechin) class, catechin accounts for 60-80.Class material tea is more
Phenol is also known as tea boots or tea tannin, is to form one of Main Ingredients and Appearance of tealeaves color, smell and taste, is also to have the main of healthcare function in tealeaves
One of composition.Research shows that the removing toxic substances of Tea Polyphenols isoreactivity material tool and radiation resistance effectively can prevent radioactive substance from invading
Enter marrow, and saw 90 can be made and 60 are bored excrete rapidly, be described as by health and medical field " radiate jinx ".
The content of the invention
It is an object of the invention to provide the processing method that a kind of green tea flavored steeps garlic.
The present invention is realized in the following way：
The processing method that a kind of green tea flavored steeps garlic, it is characterised in that comprise the following steps：
（1）The seamless garlic of well-tended appearance is selected, cleans, dries naturally after peeling;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 90-100 DEG C of distilled water, and
At 70-80 DEG C, refluxing extraction 2-3 times, each 20-30 min, filtering obtains Extraction of Green Tea liquid；
（3）Extraction of Green Tea liquid is concentrated, concentrate is obtained, and filtered by 200 mesh, the green-tea extract clarified;
（4）Garlic after drying is soaked in green-tea extract;
（5）Sugar, vinegar and soy sauce are added in distilled water, dip is stirred into, dip addition is carried immersed with the green tea of garlic
Take in thing, seal, in the immersion of indoor shady place, can be broken a seal after 7-14 days edible.
It is preferred that, step（2）In, the mass ratio of the tea powder and the distilled water is 1:10-100.
It is preferred that, step（3）In, the concentration is the 1/5-1/10 for being concentrated into leaching liquor volume.
It is preferred that, step（4）In, the time of the immersion is 1-24 h.
It is preferred that, step（5）In, the mass ratio of the distilled water and the sugar, vinegar and soy sauce is 100:0.5-2:1-3:
0.2-0.5。
It is preferred that, step（5）In, the sugar is white sugar, and the vinegar is rice vinegar.
Advantages and positive effects of the present invention：
1st, bubble garlic of the invention has color, smell and taste concurrently, crisp texture, sweet and sour taste, and anti-inflammatory, the bactericidal action of existing garlic have tea again
The removing toxic substances of polyphenol and radiation-resisting functional, health-care effect are good.
2nd, the present invention is using green method production, without harmful food additives, product safety health.
3rd, raw material sources of the present invention are extensive, with low cost, easy to operate, energy consumption is low, market prospects good, are adapted to extensive raw
Production.
Embodiment
Below by embodiment, the invention will be further described, so that advantages and features of the invention are easier to be managed
Solution, but protection scope of the present invention is not limited to these embodiments.
Embodiment 1
The processing method that a kind of green tea flavored steeps garlic, comprises the following steps：
（1）The seamless garlic of well-tended appearance is selected, cleans, dries naturally after peeling;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 95 DEG C of distilled water, tea powder is with steaming
The mass ratio of distilled water is 1:50, and at 70 DEG C, refluxing extraction 2 times, 20 min, filters and obtains Extraction of Green Tea liquid every time；
（3）Extraction of Green Tea liquid is concentrated into the 1/5 of leaching liquor volume, concentrate is obtained, and is filtered by 200 mesh, is clarified
Green-tea extract;
（4）Garlic after drying is soaked in 12 h in green-tea extract;
（5）The mass ratio of addition white sugar sugar, rice vinegar and soy sauce in distilled water, distilled water and white sugar, rice vinegar and soy sauce is 100:
1:2:0.23, dip is stirred into, dip is added immersed with the green-tea extract of garlic, sealed, in indoor shady place
Immersion, can break a seal edible after 7 days.
Embodiment 2
The processing method that a kind of green tea flavored steeps garlic, comprises the following steps：
（1）The seamless garlic of well-tended appearance is selected, cleans, dries naturally after peeling;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 90 DEG C of distilled water, tea powder is with steaming
The mass ratio of distilled water is 1:100, and at 70 DEG C, refluxing extraction 3 times, each 20min, filtering obtains Extraction of Green Tea liquid；
（3）Extraction of Green Tea liquid is concentrated into the 1/5 of leaching liquor volume, concentrate is obtained, and is filtered by 200 mesh, is clarified
Green-tea extract;
（4）Garlic after drying is soaked in 1 h in green-tea extract;
（5）The mass ratio of addition white sugar sugar, rice vinegar and soy sauce in distilled water, distilled water and white sugar, rice vinegar and soy sauce is 100:
2:1:0.5, dip is stirred into, dip is added immersed with the green-tea extract of garlic, sealed, in indoor shady place
Immersion, can break a seal edible after 7 days.
Embodiment 3
The processing method that a kind of green tea flavored steeps garlic, comprises the following steps：
（1）The seamless garlic of well-tended appearance is selected, cleans, dries naturally after peeling;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 100 DEG C of distilled water, tea powder with
The mass ratio of distilled water is 1:10, and at 80 DEG C, refluxing extraction 2 times, 30 min, filters and obtains Extraction of Green Tea liquid every time；
（3）Extraction of Green Tea liquid is concentrated into the 1/10 of leaching liquor volume, concentrate is obtained, and is filtered by 200 mesh, is clarified
Green-tea extract;
（4）Garlic after drying is soaked in 24 h in green-tea extract;
（5）The mass ratio of addition white sugar sugar, rice vinegar and soy sauce in distilled water, distilled water and white sugar, rice vinegar and soy sauce is 100:
0.5: 3:0.2, dip is stirred into, dip is added immersed with the green-tea extract of garlic, sealing is shady and cool in interior
Place's immersion, can break a seal edible after 14 days.
Embodiment 4
The processing method that a kind of green tea flavored steeps garlic, comprises the following steps：
（1）The seamless garlic of well-tended appearance is selected, cleans, dries naturally after peeling;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 90 DEG C of distilled water, tea powder is with steaming
The mass ratio of distilled water is 1:60, and at 75 DEG C, refluxing extraction 2 times, 25 min, filters and obtains Extraction of Green Tea liquid every time；
（3）Extraction of Green Tea liquid is concentrated into the 1/8 of leaching liquor volume, concentrate is obtained, and is filtered by 200 mesh, is clarified
Green-tea extract;
（4）Garlic after drying is soaked in 8 h in green-tea extract;
（5）The mass ratio of addition white sugar sugar, rice vinegar and soy sauce in distilled water, distilled water and white sugar, rice vinegar and soy sauce is 100:
1.5:1.5:0.2, dip is stirred into, dip is added immersed with the green-tea extract of garlic, sealing is shady and cool in interior
Place's immersion, can break a seal edible after 10 days.
Claims (6)
1. the processing method that a kind of green tea flavored steeps garlic, it is characterised in that comprise the following steps：
（1）The seamless garlic of well-tended appearance is selected, cleans, dries naturally after peeling;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 90-100 DEG C of distilled water, and
At 70-80 DEG C, refluxing extraction 2-3 times, each 20-30 min, filtering obtains Extraction of Green Tea liquid；
（3）Extraction of Green Tea liquid is concentrated, concentrate is obtained, and filtered by 200 mesh, the green-tea extract clarified;
（4）Garlic after drying is soaked in green-tea extract;
（5）Sugar, vinegar and soy sauce are added in distilled water, dip is stirred into, dip addition is carried immersed with the green tea of garlic
Take in thing, seal, in the immersion of indoor shady place, can be broken a seal after 7-14 days edible.
2. the processing method that green tea flavored as claimed in claim 1 steeps garlic, it is characterised in that step（2）In, the tea powder with
The mass ratio of the distilled water is 1:10-100.
3. the processing method that green tea flavored as claimed in claim 1 steeps garlic, it is characterised in that step（3）In, the concentration is
It is concentrated into the 1/5-1/10 of leaching liquor volume.
4. the processing method that green tea flavored as claimed in claim 1 steeps garlic, it is characterised in that step（4）In, the immersion
Time is 1-24 h.
5. the processing method that green tea flavored as claimed in claim 1 steeps garlic, it is characterised in that step（5）In, the distilled water
Mass ratio with the sugar, vinegar and soy sauce is 100:0.5-2:1-3:0.2-0.5.
6. the processing method that green tea flavored as claimed in claim 5 steeps garlic, it is characterised in that step（5）In, the sugar is white
Sugar, the vinegar is rice vinegar.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710294730.0A CN106962853A (en) | 2017-04-28 | 2017-04-28 | The processing method that a kind of green tea flavored steeps garlic |
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|---|---|---|---|
| CN201710294730.0A CN106962853A (en) | 2017-04-28 | 2017-04-28 | The processing method that a kind of green tea flavored steeps garlic |
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| CN106962853A true CN106962853A (en) | 2017-07-21 |
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| CN201710294730.0A Pending CN106962853A (en) | 2017-04-28 | 2017-04-28 | The processing method that a kind of green tea flavored steeps garlic |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106307269A (en) * | 2016-08-19 | 2017-01-11 | 贵州民生农业发展有限公司 | Method for making traditional Chinese herbal pickled garlic |
-
2017
- 2017-04-28 CN CN201710294730.0A patent/CN106962853A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106307269A (en) * | 2016-08-19 | 2017-01-11 | 贵州民生农业发展有限公司 | Method for making traditional Chinese herbal pickled garlic |
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Application publication date: 20170721 |