CN110982658A - Garlic-flavor wine and preparation method thereof - Google Patents
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides garlic-flavor wine and a preparation method thereof, wherein the garlic-flavor wine is prepared from dehydrated garlic pieces and pure grain wine with the alcohol content of 50-65% Vol, wherein the mass ratio of the dehydrated garlic pieces to the pure grain wine is 1.5: 10. The garlic flavor wine is prepared by soaking dehydrated garlic slices in pure grain wine with the alcoholic strength of 50-65% according to the mass ratio, sealing and soaking for 3-7 days, and distilling. The garlic-flavor wine contains the functional components of garlic, and drinkers can bring the functional components of the garlic into the body while drinking, so that the wine is beneficial to the health of drinkers, has the garlic flavor and the wine flavor, is easy to be loved by consumers, and has wide market prospect. In addition, the preparation method of the garlic wine has the advantages of simple process, convenient operation and short production period, and is suitable for large-scale production.
Description
Technical Field
The invention relates to the technical field of blended wine, in particular to garlic-flavor wine and a preparation method thereof.
Background
Along with the progress of society, the living standard of people is continuously improved, and consumers pay more attention to drinking civilization and drinking health.
Garlic is pungent in flavor and warm in nature, and is a food with a good health preserving effect. The garlic is rich in nutrition and has various physiologically active components, and according to the record of related materials, each 100g of garlic contains 69.8g of water, 4.4g of protein, 0.2g of fat, 23.6g of carbohydrate, 5mg of calcium, 44mg of phosphorus, 0.4mg of iron, 4mg of ascorbic acid, 30mg of riboflavin, 0.2mg of thiamine, 0.9mg of nicotinic acid and about 2g of garlic oil and allicin. The garlic has the organic germanium content of the plant head, and is rich in selenium and the like. The allicin contained in the garlic can participate in metabolism in vivo and has good health-care effect on blood vessel systems. In addition, garlic can inhibit various bacteria and viruses, and has good effects of eliminating fatigue, strengthening body and essence, preventing cold and insomnia, etc. Selenium and garlicin in garlic can inhibit cancer cell diffusion and prevent benign tumor from canceration, and has good antitumor effect.
Therefore, there is a need to research a wine containing the garlic functional components to bring the garlic functional components into the body during drinking so as to achieve the purpose of health care.
Disclosure of Invention
The invention aims to provide garlic-flavor wine which contains garlic functional components, and the garlic functional components can be brought into the body to achieve the purpose of health care while drinking the wine; meanwhile, the invention also aims to provide a preparation method of the garlic wine, which is simple in process, convenient to operate and suitable for large-scale production.
In order to realize the purpose, the invention relates to a garlic flavor wine which adopts the technical scheme that: the garlic-flavor wine is prepared from the following raw materials: dehydrated garlic slices and pure grain wine with the alcoholic strength of 50-65% Vol, wherein the mass ratio of the garlic slices to the pure grain wine is 1.5: 10.
The alcohol content of the pure grain wine is 55% Vol.
The preparation method of the garlic flavor wine comprises the following steps:
(1) selecting garlic bulbs which are big in size, tight and dense, have no rot, deterioration, collision or frost damage in appearance;
(2) peeling garlic bulbs into garlic cloves, selecting larger garlic cloves, peeling and slicing the garlic cloves, wherein the slicing thickness is 1.5-2 mm;
(3) placing the cut garlic slices in a bamboo basket, and fully rinsing in flowing clear water to remove glue solution and fragments;
(4) fishing out the rinsed garlic slices, spin-drying and sterilizing;
(5) transferring the dried garlic slices into a metal sieve or a stainless steel plate, putting the garlic slices into a drying room or an oven, and baking for 6-7 hours at the temperature of 60-80 ℃ to ensure that the water content of the garlic slices is 5-6%;
(6) pouring the dried garlic slices on a sorting table, and picking out the garlic slices which are yellowish, large, complete and uniform in thickness to obtain dehydrated garlic slices;
(7) and (3) soaking the dehydrated garlic slices in 50-65% Vol pure grain wine according to the mass ratio of 1.5:10, sealing and soaking for 3-7 days, and distilling to obtain the garlic flavor wine. .
The dehydrated garlic slices are stirred every day in the sealing and soaking process.
The stirring treatment mode is ultrasonic treatment for 10-20 min, and the ultrasonic power is 100-300W.
The invention has the beneficial effects that: according to the invention, the pure grain wine with the alcoholic strength of 50-65% Vol is used as base wine, the dehydrated garlic slices are soaked, so that the functional components of the garlic slices are effectively dissolved out, namely the functional components of the garlic slices are dissolved into the base wine, so that the functional components of the garlic slices can be brought into the body while drinking, the purpose of health care is achieved, and meanwhile, the garlic-flavored wine-flavored garlic slices have garlic flavor and wine flavor, are easy to be loved by consumers, and have a wide market prospect.
Compared with various harmfulness of the white spirit with low alcoholic strength to people, the base wine used by the invention is high-alcohol wine, and has less spices and additives, and the alcohol of the high-alcohol wine is tightly combined with water, can volatilize along with sweat and be discharged along with urine when entering into the body, is more beneficial to the health of drinkers, and is easier to be loved by consumers.
The invention has corresponding prevention effect on gastrointestinal discomfort after drinking.
The preparation method of the garlic wine has the advantages of simple process, convenient operation and short production period, and is suitable for large-scale production.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1:
the garlic-flavor wine of the embodiment is prepared from the following raw materials: dehydrated garlic slices and pure grain wine with the alcoholic strength of 55 percent Vol, wherein the mass ratio of the garlic slices to the pure grain wine is 1.5: 10.
The preparation method of the garlic-flavor wine comprises the following steps:
(1) selecting garlic bulbs which are big in size, tight and dense, have no rot, deterioration, collision or frost damage in appearance;
(2) peeling garlic bulbs into garlic cloves, selecting larger garlic cloves, peeling and slicing the garlic cloves, wherein the slicing thickness is 1.5-2 mm;
(3) placing the cut garlic slices in a bamboo basket, and fully rinsing in flowing clear water to remove glue solution and fragments;
(4) fishing out the rinsed garlic slices, spin-drying and sterilizing;
(5) transferring the dried garlic slices into a metal sieve or a stainless steel plate, putting the garlic slices into a drying room or an oven, and baking for 6-7 hours at the temperature of 60-80 ℃ to ensure that the water content of the garlic slices is 5-6%;
(6) pouring the dried garlic slices on a sorting table, and picking out the garlic slices which are yellowish, large, complete and uniform in thickness to obtain dehydrated garlic slices;
(7) soaking the dehydrated garlic slices in pure grain wine with the alcoholic strength of 55% Vol according to the mass ratio of 1.5:10, sealing and soaking for 5 days, and then distilling to obtain the garlic flavor wine.
The garlic is cut into garlic slices so as to increase the contact area between the materials and the base wine, improve the leaching speed and the leaching amount of the functional components and shorten the production period of the product.
In garlic, odorless alliin and enzyme substances are distributed at different parts of garlic, and the alliin and the enzyme substances do not react. After the garlic is sliced, the cell wall is damaged, alliinase is activated by oxygen in the air and reacts with alliin to generate allicin with strong stimulation. Allicin is unstable and easily decomposes sulfur-containing compounds which produce strong off-flavors, affecting the flavor and mouthfeel of the product. The garlic slices are dehydrated, so that alliinase can lose activity or be passivated, the occurrence of an enzymatic reaction process is effectively hindered, a good deodorization effect of the garlic slices is achieved, and the functional components of the garlic slices are not lost.
The dehydrated garlic slices are stirred every day in the sealing and soaking process. The stirring treatment can accelerate the dissolution of active substances in the garlic slices, improve the product quality and shorten the production cycle of records. The agitation treatment may be direct shaking or vibration of the wine. In this embodiment, the agitation treatment is performed by ultrasonic treatment 15 using ultrasonic power of 200W. The ultrasonic treatment mode can reduce manual operation, the ultrasonic waves have mechanical effect, cavitation effect and thermal effect, can accelerate the rapid dissolution of functional components, and has the advantages of high efficiency, short time, simple operation, contribution to improving the product quality and shortening the production period.
Example 2
The garlic-flavor wine of the embodiment is prepared from the following raw materials: dehydrated garlic slices and pure grain wine with the alcoholic strength of 50 percent Vol, wherein the mass ratio of the garlic slices to the pure grain wine is 1.5: 10.
The preparation method of the garlic-flavor wine comprises the following steps:
(1) selecting garlic bulbs which are big in size, tight and dense, have no rot, deterioration, collision or frost damage in appearance;
(2) peeling garlic bulbs into garlic cloves, selecting larger garlic cloves, peeling and slicing the garlic cloves, wherein the slicing thickness is 1.5-2 mm;
(3) placing the cut garlic slices in a bamboo basket, and fully rinsing in flowing clear water to remove glue solution and fragments;
(4) fishing out the rinsed garlic slices, spin-drying and sterilizing;
(5) transferring the dried garlic slices into a metal sieve or a stainless steel plate, putting the garlic slices into a drying room or an oven, and baking for 6-7 hours at the temperature of 60-80 ℃ to ensure that the water content of the garlic slices is 5-6%;
(6) pouring the dried garlic slices on a sorting table, and picking out the garlic slices which are yellowish, large, complete and uniform in thickness to obtain dehydrated garlic slices;
(7) soaking the dehydrated garlic slices in 50% Vol pure grain wine according to the mass ratio of 1.5:10, sealing and soaking for 3 days, and then distilling to obtain the garlic flavor wine.
The dehydrated garlic slices are stirred every day in the sealing and soaking process. In this embodiment, the stirring treatment is performed by ultrasonic treatment for 20min, and the ultrasonic power is 100W.
Example 3
The garlic-flavor wine of the embodiment is prepared from the following raw materials: dehydrated garlic slices and pure grain wine with the alcoholic strength of 65% Vol, wherein the mass ratio of the garlic slices to the pure grain wine is 1.5: 10.
The preparation method of the garlic-flavor wine comprises the following steps:
(1) selecting garlic bulbs which are big in size, tight and dense, have no rot, deterioration, collision or frost damage in appearance;
(2) peeling garlic bulbs into garlic cloves, selecting larger garlic cloves, peeling and slicing the garlic cloves, wherein the slicing thickness is 1.5-2 mm;
(3) placing the cut garlic slices in a bamboo basket, and fully rinsing in flowing clear water to remove glue solution and fragments;
(4) fishing out the rinsed garlic slices, spin-drying and sterilizing;
(5) transferring the dried garlic slices into a metal sieve or a stainless steel plate, putting the garlic slices into a drying room or an oven, and baking for 6-7 hours at the temperature of 60-80 ℃ to ensure that the water content of the garlic slices is 5-6%;
(6) pouring the dried garlic slices on a sorting table, and picking out the garlic slices which are yellowish, large, complete and uniform in thickness to obtain dehydrated garlic slices;
(7) soaking the dehydrated garlic slices in 50% Vol pure grain wine according to the mass ratio of 1.5:10, sealing and soaking for 7 days, and then distilling to obtain the garlic flavor wine.
In the sealed soaking process, the dehydrated garlic slices are stirred every day, in the embodiment, the stirring treatment mode is that ultrasonic treatment is adopted for 10min, and the ultrasonic power is 300W.
Test example 1
The garlic-flavor liquor prepared in examples 1 to 3 was subjected to sensory evaluation by randomly investigating 200 persons in six cities of zhengzhou, kaifeng, Shangqiu, Xinxiang, Anyang and xuchang, respectively, and the sensory evaluation criteria are shown in Table 1. Meanwhile, the preference type of the garlic wine prepared in the embodiment 1-3 is evaluated, and the scoring standard is as follows: the food is very much preferred for 5 points, 4 points, 3 parts generally, 2 points and 1 point.
TABLE 1 sensory evaluation standard of garlic health wine
The statistical result is as follows: the garlic-flavored wine prepared in example 1 had an average score of 92 points, the garlic-flavored wine prepared in example 2 had an average score of 89 points, and the garlic-flavored wine prepared in example 3 had a minimum score of 85 points.
Among 200 people in Kagao and Zhengzhou, 92% of people like or very like the garlic wine prepared in examples 1 to 3; 90% of the 200 people in the New countryside and the Anyang preferred or very preferred the garlic wine prepared in examples 1-3; among 200 in Shang and xuchang, 94% of them liked or highly liked the garlic wine prepared in examples 1-3.
It can be seen that the garlic-flavored wine of the present invention was well evaluated in the middle area.
Test example 2
Selecting 100 sub-healthy people with the age of 25-40 years as test objects. The test subject should pay at least 2-4 times per week, fall asleep at 1 am for at least 2 days per week, exercise time per week is less than 7h, sleep quality is poor (fall asleep time is 40min, dreaminess), mental depression and sub-health state are obvious. All test subjects have no obvious diseases of heart, liver, kidney, lung and the like, have no long-term medicine taking history, and ensure the matching of volunteers and tests. Other health-care articles can not be taken during the test period. The original living habits and dietary habits were not changed during the test period.
The test subjects were randomized into 4 groups of 20 persons each, of which 1 group was blank and the remaining 3 groups were test groups. The blank group took 100ml of purified water every day, and the 3 experimental groups respectively took 100ml of garlic-flavor liquor prepared in examples 1-3 every day. The test period was three months.
The sub-health status improvement of the test subjects was observed after the test, and the test results are shown in table 2:
TABLE 2 sub-health improvement statistics table
As can be seen from table 2, 92% of the testers had a short time to fall asleep in the test group drinking the garlic flavor type wine of the present invention; 94% of testers sleep deeply, dreaminess or dreaminess is absent at night, and the sleep quality is obviously improved; 86% of the subjects were more energetic; resistance was enhanced in 85% of the subjects; 94% of the subjects had a more ruddy complexion and improved qi and blood. And no tester shows uncomfortable reaction to the garlic-flavor wine prepared in the examples 1-3.
Claims (4)
1. The garlic-flavor wine is characterized by being prepared from the following raw materials: dehydrated garlic slices and pure grain wine with the alcoholic strength of 50-65% Vol, wherein the mass ratio of the garlic slices to the pure grain wine is 1.5: 10.
2. The garlic-flavored wine of claim 1, wherein: the alcohol content of the pure grain wine is 55% Vol.
The method for preparing garlic-flavor liquor according to claim 1, wherein: the method comprises the following steps:
(1) selecting garlic bulbs which are big in size, tight and dense, have no rot, deterioration, collision or frost damage in appearance;
(2) peeling garlic bulbs into garlic cloves, selecting larger garlic cloves, peeling and slicing the garlic cloves, wherein the slicing thickness is 1.5-2 mm;
(3) placing the cut garlic slices in a bamboo basket, and fully rinsing in flowing clear water to remove glue solution and fragments;
(4) fishing out the rinsed garlic slices, spin-drying and sterilizing;
(5) transferring the dried garlic slices into a metal sieve or a stainless steel plate, putting the garlic slices into a drying room or an oven, and baking for 6-7 hours at the temperature of 60-80 ℃ to ensure that the water content of the garlic slices is 5-6%;
(6) pouring the dried garlic slices on a sorting table, and picking out the garlic slices which are yellowish, large, complete and uniform in thickness to obtain dehydrated garlic slices;
(7) and (3) soaking the dehydrated garlic slices in 50-65% Vol pure grain wine according to the mass ratio of 1.5:10, sealing and soaking for 3-7 days, and distilling to obtain the garlic flavor wine.
3. The method for preparing garlic-flavor liquor according to claim 3, wherein the method comprises the following steps: the dehydrated garlic slices are stirred every day in the sealing and soaking process.
4. The method for preparing garlic-flavor liquor according to claim 4, characterized in that: the stirring treatment mode is ultrasonic treatment for 10-20 min, and the ultrasonic power is 100-300W.
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| CN201811140877.5A CN110982658A (en) | 2018-09-28 | 2018-09-28 | Garlic-flavor wine and preparation method thereof |
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| CN201811140877.5A Pending CN110982658A (en) | 2018-09-28 | 2018-09-28 | Garlic-flavor wine and preparation method thereof |
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| Country | Link |
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| CN (1) | CN110982658A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116546A (en) * | 1995-08-10 | 1996-02-14 | 陈述坤 | Garlic wine |
| CN1502686A (en) * | 2002-11-25 | 2004-06-09 | 戈 王 | Misuan wine and preparation process thereof |
| CN1733243A (en) * | 2005-08-05 | 2006-02-15 | 刘树平 | Garlic medicinal liquor for curing cardiopathy |
| CN101475892A (en) * | 2009-01-15 | 2009-07-08 | 黄文资 | Process for preparing garlic wine |
| CN102475239A (en) * | 2010-11-21 | 2012-05-30 | 于腾升 | Processing method for dried garlic flakes |
-
2018
- 2018-09-28 CN CN201811140877.5A patent/CN110982658A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116546A (en) * | 1995-08-10 | 1996-02-14 | 陈述坤 | Garlic wine |
| CN1502686A (en) * | 2002-11-25 | 2004-06-09 | 戈 王 | Misuan wine and preparation process thereof |
| CN1733243A (en) * | 2005-08-05 | 2006-02-15 | 刘树平 | Garlic medicinal liquor for curing cardiopathy |
| CN101475892A (en) * | 2009-01-15 | 2009-07-08 | 黄文资 | Process for preparing garlic wine |
| CN102475239A (en) * | 2010-11-21 | 2012-05-30 | 于腾升 | Processing method for dried garlic flakes |
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