CN109567098A - A kind of brew method of honey garlic - Google Patents
A kind of brew method of honey garlic Download PDFInfo
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- CN109567098A CN109567098A CN201811528003.7A CN201811528003A CN109567098A CN 109567098 A CN109567098 A CN 109567098A CN 201811528003 A CN201811528003 A CN 201811528003A CN 109567098 A CN109567098 A CN 109567098A
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- vinegar
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 241001513169 Allium siculum Species 0.000 title claims description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 123
- 241000209094 Oryza Species 0.000 claims abstract description 87
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 87
- 239000007788 liquid Substances 0.000 claims abstract description 87
- 235000009566 rice Nutrition 0.000 claims abstract description 87
- 240000002234 Allium sativum Species 0.000 claims abstract description 83
- 235000004611 garlic Nutrition 0.000 claims abstract description 83
- 235000021419 vinegar Nutrition 0.000 claims abstract description 74
- 239000000052 vinegar Substances 0.000 claims abstract description 74
- 235000000346 sugar Nutrition 0.000 claims abstract description 33
- 240000009239 Tulbaghia violacea Species 0.000 claims abstract description 32
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- 238000001914 filtration Methods 0.000 claims abstract description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 39
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound 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 description 1
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- RMKCQUWJDRTEHE-UHFFFAOYSA-N diallyl tetrasulfane Natural products C=CCSSSSCC=C RMKCQUWJDRTEHE-UHFFFAOYSA-N 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to the technical field of food more particularly to a kind of brew methods of sweet garlic.The present invention provides a kind of brew methods of sweet garlic, comprising the following steps: step 1 prepares main soup and kind liquid, and main soup includes sugar, water and vinegar, and kind liquid includes honey, wine and vinegar, and main soup is divided into the first main soup and the second main soup；Step 2 mixes the first main soup with kind liquid, obtains brewing liquid, and garlic rice is mixed progress first time brew with liquid is brewed；Second main soup is mixed second of brew of progress by step 3 with brew liquid and garlic rice, is obtained by filtration and is brewed garlic rice and soup；Step 4 will brew garlic rice and fresh main soup and plant the mixed liquor of liquid and filling obtains sweet garlic；Or garlic rice will be brewed and sterile soup is filling obtains sweet garlic.Sweet garlic brew method of the invention, can solve sweet garlic brew addition food additives and preservative in the prior art leads to unsound technological deficiency.
Description
Technical field
The invention belongs to the technical field of food more particularly to a kind of brew methods of sweet garlic.
Background technique
Garlic (Garlic) is called garlic, garlic, giant garlic, calabash, only garlic, single clove garlic, is the general designation of garlic class plant.Half a year
Raw herbaceous plant, Liliaceae allium, is used as medicine with bulb.Spring, Xia Caishou, binding hang ventilation, dry in the shade spare.Have strong
The peppery gas of garlic, acrid flavour are peppery.Irritant smell, it is edible or for seasoning, can also be used as medicine.Garlic has anti-bacteria and anti-virus and antiprotozoan
Effect, blood pressure lowering, reducing blood lipid with and resist athero- Atherosclerosis, inhibit platelet aggregation and thrombolytic effect, it is antitumor
The influence to immune function: the effect of anti-mutation and blocking synthesis of nitrosamine, hepatoprotective effect improve immunization of cell, add it
Liver glycogen synthesis reduces blood glucose level and increases plasma insulin level, there is hypoglycemic effect.
Existing honey garlic brew has food additives and the preservatives such as addition citric acid, sorbic acid.Preservative is food
The conventional methods that the shelf-life is solved in industry, but if being excessively added will constitute a threat to human health.Existing honey garlic
The sterilization of common high temperature and pressure is brewed, but high temperature can generate precipitating, while garlic mouthfeel change powder, not crisp will be will lead to, and
Cause vinegar volatilization serious.
Summary of the invention
In view of this, the sweet garlic brew side that the object of the present invention is to provide a kind of without adding food additives and preservative
Method.
The present invention provides a kind of brew methods of sweet garlic, comprising the following steps:
Step 1 prepares main soup and kind liquid, and the main soup includes sugar, water and the first vinegar, and described kind of liquid includes bee
Honey, wine and second of vinegar, the main soup are divided into the first main soup and the second main soup；
Step 2 mixes the described first main soup with described kind of liquid, obtains brewing liquid, garlic rice and the brew liquid are mixed
It closes and carries out first time brew；
Second main soup is mixed second of brew of progress by step 3 with the brew liquid and the garlic rice, and wine is obtained by filtration
Garlic rice processed and soup；
Step 4 obtains sweet garlic for the mixed liquor of the brew garlic rice and the fresh main soup and described kind of liquid is filling；
Or by the brew garlic rice and the sterile soup is filling obtains sweet garlic.
It should be noted that sugar or rock sugar, brown sugar, white sugar or granulated sugar, the present invention is not specifically limited；The first
Vinegar and second vinegar can be rice vinegar, mature vinegar, aromatic vinegar, bran vinegar, wine vinegar, light-coloured vinegar, fruit juice vinegar, garlic juice vinegar, ginger juice vinegar or health-care vinegar,
The present invention is not specifically limited.
It should be noted that in order to make mouthfeel, preferably sweet garlic, sugar are preferably brown sugar in pieces, and vinegar is preferably rice vinegar.
More preferably, it brews for the first time and second brews and carry out in pithos, pithos is using preceding sterilizing: will make pottery
Cylinder moves to cleaning area, is sprayed steam sterilizing 1 minute with steam engine, then rinsed with 75% alcohol, after blot.The cylinder cap of pithos is clear
After washing, after being cleaned with aqua sterilisa, it is put into the sterilizing of sterilizing workshop.
More preferably, brewing and brew for the first time for second is specially to brew the height that liquid is more than garlic rice.
Preferably, the main soup includes that sugar, water and the first vinegar, the sugar account for the mass percent of the main soup
For 30-50%, the mass percent that the water accounts for the main soup is 10-40%, the first described vinegar accounts for the main soup
Mass percent is 20-50%.
More preferably, the main soup includes that sugar, water and the first vinegar, the sugar account for the matter of the main soup in step 1
Amount percentage is 35-45%, and the mass percent that the water accounts for the main soup is 15-35%, the first described vinegar accounts for described
The mass percent of main soup is 25-50%.
Preferably, described kind of liquid includes honey, wine and second of vinegar, the honey accounts for the percent by volume of described kind of liquid
For 5-20%, the percent by volume that the wine accounts for described kind of liquid is 5-20%, and second of the vinegar accounts for the volume hundred of described kind of liquid
Divide than being 70-90%.
More preferably, described kind of liquid includes honey, wine and second of vinegar in step 1, the honey accounts for the body of described kind of liquid
Product percentage is 5-15%%, and the percent by volume that the wine accounts for described kind of liquid is 5-15%%, and second of the vinegar accounts for described
The percent by volume of kind liquid is 80-90%.
Preferably, the acetic acid content of the first vinegar is 6-12g/100ml；The acetic acid content of second of the vinegar is
6-12g/100ml。
Preferably, the acetic acid content of the first vinegar is 9g/100ml；The acetic acid content of second of the vinegar is 6g/
100ml。
Preferably, being calculated according to the sum of the main soup and the volume of described kind of liquid, the volume basis of the main soup
Than being 1%-20% for the percent by volume of 80%-99%, described kind of liquid.
More preferably, being calculated according to the sum of the main soup and the volume of described kind of liquid, the volume basis of the main soup
Than being 10%-15% for the percent by volume of 85%-90%, described kind of liquid.
Preferably, the time that the first time brews is 3-10 days.
More preferably, the time that the first time brews is 5-7 days.
Preferably, described second time brewed is 13-83 days.
Preferably, the preparation method of the main soup is that high-temperature sterilization is cooling after mixing the sugar and the water, so
It is mixed again with the first described vinegar afterwards, obtains the main soup.
More preferably, in the sugar and being put into of the water sugar bowl, 90 DEG C of 30 minutes high-temperature sterilizations.The step needs to sample
Chemical examination, chemically examining qualified rear can be used.
Preferably, the preparation method of described kind of liquid is cooling after high-temperature sterilization after mixing the honey and the wine,
Then it is mixed again with second of the vinegar, obtains kind of a liquid.
More preferably, will the honey and the wine mix after be put into sterilization tank, 90 DEG C high-temperature sterilization 30 minutes, it is cooling
After second of vinegar is added.
Preferably, it is described it is filling for the mass ratio of 1:1~1:3 it is filling.
More preferably, it is described it is filling for 1:1-1:2 mass ratio it is filling.
Preferably, the preparation method of the garlic rice include by garlic successively by peeling, clean and obtained after drying.
More preferably, garlic peeling is specially the root the base of a fruit point for cutting garlic, has grey or small for garlic surface
Part injury cuts injury site, such as rots or goes mouldy more than 5mm, spot is more than 3, then cannot use.The garlic rice stripped
It preferably now shells current, if necessary to temporary, be preferably stored in former freezer, be finished in 3 days.Garlic rice must be selected once after stripping, and cut
It is used on the day of the garlic of spot.
More preferably, it washes garlic and dries and specifically include with the flushing of garlic machine is washed, before baking, finally determination selects one again
It is secondary, it is rinsed with RO water, is air-dried after finally being eluted one time with aqua sterilisa.
The purpose of the present invention is brewed using with high salt, preservative etc. mostly for the brew method of sweet garlic in the prior art
Lead to the unsound technical problem of sweet garlic, can be harmful to human health using excessive preservative.Therefore, honey disclosed by the invention
Garlic brew method fully relies on the shelf-life that high sugared, peracid principle extends sweet garlic, passes through suitable acidity and inhibit microorganism
Growth to avoid addition additive, meanwhile, method brewed by unique two step to solve the mouthfeel of garlic, appearance, flavor
Problem, for the second time with liquid brew garlic rice is brewed, makes brew liquid for the first time with liquid brew garlic rice is brewed first for the crust softening of garlic rice
It preferably penetrates into garlic rice, keeps the flavor of garlic rice fuller, play the role of flavouring；The sugared peracid of the height of main soup and kind liquid can be protected
The shelf-life of proof theory garlic in 1 year time, solves the problems, such as food hygiene, and unique brew liquid of the invention is brewed garlic rice and be can guarantee
The garlic rice subsequent shelf-life was in 1 year.
Specific embodiment
The present invention provides a kind of brew method of sweet garlic, for solve sweet garlic in the prior art need to add it is with high salt and
Poor taste caused by the food additives such as the preservative that may be excessively added, unsound technological deficiency.
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Wherein, the organoleptic analysis of following embodiment, microorganism detection and allicin detection are carried out according to following standard: 1) being felt
Official's assay requires to evaluate according in SB/T 10439-2007 pickled vegetable 4.2 finished product organoleptic indicator；Mainly from
This five indices of color, fragrance, flavour, posture and the quality of product are evaluated；2) microorganism detection is according to food safety country
Standard GB4789.2-2016, emphasis have detected the index of total plate count；3) detection of allicin is according to the agriculture of Chinese people republic
Industry professional standard NY/T1800-2009 is detected.
It in following embodiment, brews for the first time and second brews and carry out in pithos, pithos is using preceding sterilizing: will
Pithos moves to cleaning area, is sprayed steam sterilizing 1 minute with steam engine, then rinsed with 75% alcohol, after blot.By the cylinder cap of pithos
After cleaning, after being cleaned with aqua sterilisa, it is put into the sterilizing of sterilizing workshop.Brewing and brewing for the first time for second is specially to brew liquid not having
Garlic rice；
Garlic peeling is specially the root the base of a fruit point for cutting garlic, for garlic surface have grey or fraction it is injured can
Injury site is cut, such as rot or is gone mouldy more than 5mm, spot is more than 3, then cannot use.The garlic rice stripped preferably now shell it is current,
If necessary to keep in, it is preferably stored in former freezer, is finished in 3 days.Garlic rice must be selected once after stripping, and the garlic for cutting spot works as angel
With.It washes garlic and dries and specifically include with the flushing of garlic machine is washed, before baking, finally determine and selected once again, rinsed with RO water, finally
It is air-dried after being eluted one time with aqua sterilisa；
The preparation method of main soup is 90 DEG C, 30 minutes high-temperature sterilizations by brown sugar in pieces and water being put into sugar bowl.The step
Sample examination qualification rear is needed to can be used；
The preparation method of kind of liquid be will honey and yellow rice wine mix after be put into sterilization tank, 90 DEG C high-temperature sterilization 30 minutes, it is cooling
After rice vinegar is added；
The preparation method of sterile soup is to obtain the non-velum filteration that soup crosses 0.22 μm.
Embodiment 1
The embodiment of the invention provides the first sweet garlic, specific brew method is as follows:
Step 1 prepares main soup and kind liquid, and main soup includes brown sugar in pieces, water and rice vinegar 1；Kind of liquid include honey, yellow rice wine and
Rice vinegar 2, main soup are divided into the first main soup and the second main soup；
Step 2 mixes the first main soup with kind liquid, obtains brewing liquid, and garlic rice is mixed progress for the first time with liquid is brewed
It brews；
Step 3 brews the second main soup with brewing liquid and garlic rice and mix second of progress, be obtained by filtration brew garlic rice with
Soup；
Step 4 will brew garlic rice and sterile soup is filling obtains sweet garlic.
Wherein, it is calculated according to the sum of main soup and the volume of kind liquid, the percent by volume of main soup is 85%, plants the body of liquid
Product percentage is 15%, brown sugar in pieces melts with water Hybrid Heating to form syrup after sterilize, it is cooling to be mixed to prepare main soup with rice vinegar 1
Juice, wherein the mass percent that brown sugar in pieces accounts for main soup is 45%, and the mass percent that water accounts for main soup is 24.44%, rice vinegar
1 mass percent for accounting for main soup is 30.56%；Honey and yellow rice wine are mixed into sterilizing, made after being cooled to room temperature with the mixing of rice vinegar 2
Liquid must be planted, wherein the percent by volume that honey accounts for kind of liquid is 10%, and the percent by volume that yellow rice wine accounts for kind of liquid is 10%, and rice vinegar 2 accounts for
The percent by volume of kind liquid is 80%.The acetic acid content of rice vinegar 1 is 9g/100ml；The acetic acid content of rice vinegar 2 is 6g/100ml.
Embodiment 2
The embodiment of the invention provides second of sweet garlic, specific brew method is as follows:
Step 1 prepares main soup and kind liquid, and main soup includes brown sugar in pieces, water and rice vinegar 1；Kind of liquid include honey, yellow rice wine and
Rice vinegar 2, main soup are divided into the first main soup and the second main soup；
Step 2 mixes the first main soup with kind liquid, obtains brewing liquid, and garlic rice is mixed progress for the first time with liquid is brewed
It brews；
Step 3 brews the second main soup with brewing liquid and garlic rice and mix second of progress, be obtained by filtration brew garlic rice with
Soup；
Step 4 will brew garlic rice and sterile soup is filling obtains sweet garlic.
Wherein, it is calculated according to the sum of main soup and the volume of kind liquid, the percent by volume of main soup is 90%, plants the body of liquid
Product percentage is 10%, brown sugar in pieces melts with water Hybrid Heating to form syrup after sterilize, it is cooling to be mixed to prepare main soup with rice vinegar 1
Juice, wherein the mass percent that brown sugar in pieces accounts for main soup is 38%, and the mass percent that water accounts for main soup is 27.56%, rice vinegar
1 mass percent for accounting for main soup is 34.44%；After honey and yellow rice wine are mixed sterilizing, cooling and rice vinegar 2 is mixed to prepare kind
Liquid, wherein the percent by volume that honey accounts for kind of liquid is 10%, and the percent by volume that wine accounts for kind of liquid is 10%, and rice vinegar 2 accounts for kind of liquid
Percent by volume is 80%.The acetic acid content of rice vinegar 1 is 9g/100ml；The acetic acid content of rice vinegar 2 is 6g/100ml.
Comparative example 1
Comparative example of the present invention provides the third sweet garlic, and specific brew method is as follows:
Step 1, preparation soup, soup includes brown sugar in pieces, water and rice vinegar；Soup is divided into the first soup and the second soup；
First soup is mixed progress first time brew by step 2 with garlic rice；
Second soup is mixed with the first soup and garlic rice second of progress and brews by step 3, be obtained by filtration brew garlic rice and
Soup；
Step 4 will brew garlic rice and sterile soup is filling obtains sweet garlic.
Wherein, brown sugar in pieces melts with water Hybrid Heating to form syrup after sterilize, it is cooling to be mixed to prepare main soup with rice vinegar,
In, the mass percent that brown sugar in pieces accounts for soup is 42%, and the mass percent that water accounts for soup is 25.78%, and rice vinegar accounts for soup
Mass percent is 32.22%.The acetic acid content of rice vinegar is 9g/100ml.
Comparative example 2
The embodiment of the invention provides the 4th kind of sweet garlic, specific brew method is as follows:
Step 1 prepares main soup and kind liquid, and main soup includes brown sugar in pieces, water and rice vinegar 1；Kind of liquid include honey, yellow rice wine and
Rice vinegar 2, main soup are divided into the first main soup and the second main soup；
Step 2 mixes the first main soup with kind liquid, obtains brewing liquid, and garlic rice is mixed progress for the first time with liquid is brewed
It brews；
Step 3 brews the second main soup with brewing liquid and garlic rice and mix second of progress, be obtained by filtration brew garlic rice with
Soup；
Step 4 will brew garlic rice and sterile soup is filling obtains sweet garlic.
Wherein, it is calculated according to the sum of main soup and the volume of kind liquid, the percent by volume of main soup is 99.5%, plants liquid
Percent by volume is 0.5%, brown sugar in pieces melts with water Hybrid Heating to form syrup after sterilize, it is cooling to be mixed to prepare master with rice vinegar 1
Soup, wherein the mass percent that brown sugar in pieces accounts for main soup is 30%, and the mass percent that water accounts for main soup is 54.3%, rice
The mass percent that vinegar 1 accounts for main soup is 15.7%；After honey and yellow rice wine are mixed sterilizing, cooling and rice vinegar 2 is mixed to prepare kind
Liquid, wherein the percent by volume that honey accounts for kind of liquid is 30%, and the percent by volume that wine accounts for kind of liquid is 30%, and rice vinegar 2 accounts for kind of liquid
Percent by volume is 40%.The acetic acid content of rice vinegar 1 is 9g/100ml；The acetic acid content of rice vinegar 2 is 6g/100ml.
Embodiment 3
The present embodiment carries out organoleptic analysis's evaluation (as shown in table 1), microorganism to above embodiments 1-2 and comparative example 1-2
Detection, the detection of allicin, as a result as shown in following table 2-4.
1 organoleptic analysis of table evaluation
| Project | It is required that |
| Color | It is golden yellow or light yellow, it is glossy |
| Fragrance | With due fragrance, no bad smell |
| Flavour | Free from extraneous odour |
| Posture | There should be specification with various products, thickness is uniform, and free from admixture, thick gravy is without muddiness |
| Quality | With distinctive crisp, the tender quality of various products |
Table 2
| Project | Color | Fragrance | Flavour | Posture | Quality |
| Embodiment 1 | It is golden yellow | Garlicky foot, no bad smell | Free from extraneous odour | Soup is more limpid | Garlic rice is clear and melodious |
| Embodiment 2 | It is golden yellow | Garlicky foot, no bad smell | Free from extraneous odour | Soup is more limpid | Garlic rice is clear and melodious |
| Comparative example 1 | Brown color | Garlic rice is sour and astringent, and fragrance is insufficient | Free from extraneous odour | Soup is more limpid | Garlic rice is more crisp |
| Comparative example 2 | Brown color | Sour-sweet degree is uncoordinated, and fragrance is insufficient | There is peculiar smell | Soup is muddy | Garlic rice is more crisp |
The sensory difference of embodiment 1-2 and comparative example 1-2 are bigger, the garlic rice quality brittleness of embodiment 1 and embodiment 2
It is high；The garlic rice quality of comparative example 1 and 2 is soft, and powder sense is stronger, and soup has a smell of burning, and result above is not it is found that comparative example 1 is added
Kind liquid is very big on the influence of the quality of garlic rice, and rice vinegar and brown sugar in pieces additive amount are very few also to the quality of garlic rice in the main soup of comparative example 2
Have a significant impact.
Table 3
Table 4
| Serial number | DADS(mg/kg) | DATS(mg/kg) | Allicin total amount (mg/kg) |
| Embodiment 1 | 117 | 418 | 535 |
| Embodiment 2 | 110 | 423 | 533 |
| Comparative example 1 | 107 | 321 | 428 |
| Comparative example 2 | 102 | 306 | 408 |
It can be seen that from table 2-4, the difference of fragrance, posture and the quality of comparative example 1 than Examples 1 and 2；In comparative example 2
Allicin Content is lower than Examples 1 and 2；The shelf-life of Examples 1 and 2 is longer than comparative example 1 and 2, illustrates main soup of the invention
The variation of the sense organ of sweet garlic, shelf-life and Allicin Content is influenced with the brew ratio of kind of liquid and brew sequence bigger.
Illustrate that main soup and kind liquid can improve the content of allicin in sweet garlic in a specific range, can also improve fragrance, the body of sweet garlic
State and quality, moreover it is possible to extend the shelf life, before the sweet garlic that the embodiment of the present invention is brewed can not add the additives such as preservative, salt
It puts, is kept for the shelf-life of sweet garlic.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of brew method of honey garlic, which comprises the following steps:
Step 1 prepares main soup and kind liquid, and the main soup includes that sugar, water and the first vinegar, described kind of liquid include honey, wine
With second of vinegar, the main soup is divided into the first main soup and the second main soup；
Step 2 mixes the described first main soup with described kind of liquid, obtains brewing liquid, garlic rice and the brew liquid are mixed into
Row is brewed for the first time；
Second main soup is mixed second of brew of progress by step 3 with the brew liquid and the garlic rice, and brew garlic is obtained by filtration
Rice and soup；
Step 4 obtains sweet garlic for the mixed liquor of the brew garlic rice and the fresh main soup and described kind of liquid is filling；Or it will
It is described to brew garlic rice and the sterile soup is filling obtains sweet garlic.
2. brew method according to claim 1, which is characterized in that in step 1, the main soup includes sugar, water and the
A kind of vinegar, the mass percent that the sugar accounts for the main soup is 30-50%, and the water accounts for the mass percent of the main soup
For 10-40%, the mass percent that the first described vinegar accounts for the main soup is 20-50%.
3. brew method according to claim 2, which is characterized in that in step 1, described kind of liquid includes honey, wine and
Two kinds of vinegar, the percent by volume that the honey accounts for described kind of liquid is 5-20%, and the percent by volume that the wine accounts for described kind of liquid is
5-20%, the percent by volume that second of the vinegar accounts for described kind of liquid is 70-90%.
4. brew method according to claim 3, which is characterized in that the acetic acid content of the first vinegar is 6-12g/
100ml；The acetic acid content of second of the vinegar is 6-12g/100ml.
5. brew method according to claim 1, which is characterized in that according to the main soup and the volume of described kind of liquid it
And calculating, the percent by volume of the main soup are 80%-99%, the percent by volume of described kind of liquid is 1%-20%.
6. brew method according to claim 1, which is characterized in that the time that the first time brews is 3-10 days；Institute
The time for stating second of brew is 13-83 days.
7. brew method according to claim 1, which is characterized in that the preparation method of the main soup be by it is described sugar and
High-temperature sterilization is cooling after the water mixing, then mixes again with the vinegar, obtains the main soup.
8. brew method according to claim 1, which is characterized in that the preparation method of described kind of liquid be by the honey and
It is cooling after high-temperature sterilization after the wine mixing, it is then mixed again with the vinegar, obtains kind of a liquid.
9. brew method according to claim 1, which is characterized in that described filling for the filling of the mass ratio of 1:1~1:3
Dress.
10. brew method described in -9 any one according to claim 1, which is characterized in that the preparation method packet of the garlic rice
Include garlic successively by peeling, clean and obtained after drying.
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