CN112655855B - Laba garlic lactic acid beverage - Google Patents
Laba garlic lactic acid beverage Download PDFInfo
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- CN112655855B CN112655855B CN202011319772.3A CN202011319772A CN112655855B CN 112655855 B CN112655855 B CN 112655855B CN 202011319772 A CN202011319772 A CN 202011319772A CN 112655855 B CN112655855 B CN 112655855B
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Abstract
The invention relates to a Laba garlic lactic acid beverage, which comprises the following preparation steps: preparing laba baccata garlic juice; preparing the Laba garlic microcapsule; performing lactic acid fermentation; fourthly, adding honey, stevioside, lemon juice and ginger juice into the fermentation liquor for seasoning; homogenizing to obtain Laba garlic lactic acid beverage. The invention adopts a high-density CO2 inactive enzyme cutting technology, realizes enzyme killing and tissue crushing in a low-temperature environment, degrades tissue allicin and generates allicin without influencing the original taste, flavor and nutritive value of the Laba garlic; the addition of the Laba garlic slow-release microcapsule enables the concentration of sulfur-containing substances such as garlicin and the like in fermentation liquor to be less than 0.01 percent, does not influence the fermentation of lactic acid bacteria, can provide fermentation raw materials for the lactic acid bacteria and increases the types of secondary metabolites of products; the flavor-removed protein capsule and the bulge bottle cap can lead consumers to enjoy the special taste brought by the garlic flavor beverage according to the preference of the consumers and avoid worrying about the influence of the garlic flavor on the surrounding people.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a Laba garlic lactic acid beverage.
Background
The green color (the mixed color of alliin and allicin) in Laba garlic can be converted into yellow color (alliin), which affects the color and luster of the product. The formation of alliin mainly comprises two ways, one is the degradation of allicin, and the other is the formation of alliin by the action of enzyme between pyrrole amino acid and pyruvic acid in garlic.
In the fermentation process of the Laba garlic, in the lactic acid fermentation process, sulfur-containing compounds such as garlicin in the Laba garlic can generate certain inhibition effect on the growth of thalli in the fermentation liquor, and the reduction of the fermentation rate is influenced.
The Laba garlic lactic acid beverage has a residual garlic flavor in the oral cavity after drinking, and is relatively rejected by part of people.
Through searching, the following two patent publications related to the patent application of the invention are found:
1. a method for preparing mashed Laba garlic (CN104522602A) comprises autoclaving mashed garlic after complete greening, which may result in loss of nutrients, and slow disappearance of yellowing of the green color of mashed garlic during later storage.
2. The invention relates to a black garlic biological fermentation beverage and a production method thereof (CN102697138A), wherein the black garlic biological fermentation beverage is fermented by using a single yeast strain, the flavor of the product is single, in addition, the accumulation of substances such as acid, alcohol and the like generated by fermentation can cause the reduction of microbial activity, and the fermentation speed is slowed down.
3. A method for preparing fermented beverage of black garlic (CN102228301A) comprises grinding fermented black garlic with gelatin, homogenizing, blending, and sterilizing to obtain sour beverage. The method does not cover the smell of black garlic, and affects the taste of the product.
By contrast, the present patent application is substantially different from the above patent publications.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a Laba garlic lactic acid beverage.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a Laba garlic lactic acid beverage is prepared by the following steps:
preparation method of Laba garlic juice
Selecting Laba garlic with crisp green color and plump garlic cloves, and adding high-density CO2Adding cool green tea water into a cutting container, wherein the weight ratio of the Laba garlic to the tea water is 1:1, and the cutting conditions are as follows: cutting at 25-27 deg.C under 15-18Mpa for 5-7min to obtain Laba garlic juice;
preparation method of Laba garlic microcapsule
Mixing Laba garlic juice and a sodium alginate solution with the mass concentration of 2.5% in a volume ratio of 1:5, mixing, uniformly stirring, slowly dripping a calcium chloride solution with the mass concentration of 1.5%, calcifying for 4-4.5h to obtain calcium alginate gel beads, performing a film forming reaction on the prepared gel beads and chitosan with the mass concentration of 0.5% and the pH of 6.0 under the condition of stirring at 4 ℃, taking out after 40-50min, cleaning with normal saline, liquefying for 20-30min by using 0.055-0.060mol/L sodium citrate, and cleaning to obtain the Laba garlic sustained-release microcapsule;
subjecting to lactic acid fermentation
The skim milk, the Laba garlic sustained-release microcapsules and the white granulated sugar are mixed according to the mass ratio of 3:1:0.1, regulating the pH value of the mixed solution to 6.0-7.0 by malic acid, inoculating domesticated and activated lactobacillus bulgaricus and streptococcus thermophilus in an inoculum size of 5%, wherein the inoculum size of the two is 2: fermenting at 1, 28 deg.C for 48-54h to obtain fermentation broth;
fourth blending homogeneity
Adding 35-38 parts of honey, 35-38 parts of stevioside, 1-2 parts of lemon juice and 12-15 parts of ginger juice into every 10 parts of fermentation liquor prepared in the step three for seasoning, wherein the parts are all parts by weight; homogenizing under 20-25MPa and 40-55 deg.C for 20-25min to obtain Laba garlic lactic acid beverage.
Also, the step includes first high density CO2The cutting vessel comprises high density CO2A sterilization inactive enzyme equipment body and a cutter, the high density CO2The enzyme deactivation device comprises CO2The device comprises a gas storage bottle, a cold box, a high-pressure pump, a treatment kettle, a thermometer, filter plates, an electric heating water bath circulation system and an exhaust port, wherein a treatment cavity is arranged in the treatment kettle, the upper part and the lower part of the treatment cavity are respectively provided with the filter plates, the filter plates are connected with the inner wall of the treatment kettle, a material to be treated can be contained in the treatment cavity between the two filter plates, and the treatment kettle can be opened and sealed after a sample is placed in the treatment kettle; the treatment kettle is connected with an electric heating water bath circulating system which can carry out water bath circulating operation on the treatment cavity; the filter plate arranged below is connected with a cutter which can cut the material to be processed and can be connected with a motor; the thermometer is connected and arranged on the treatment kettle and can monitor the temperature of the water bath; a first valve is arranged above the filter plate, and the valve is a safety valve;
the CO is2CO is stored in the gas storage cylinder2The CO is2The gas storage cylinder is tightly connected with a treatment cavity arranged below the lower filter plate through a second valve, a first pressure gauge, a cold box, a high-pressure pump, a third valve and a second pressure gauge in sequence; the CO is2The gas bomb is also connected with the exhaust port sequentially through a second valve, a first pressure gauge, a cold box, a high-pressure pump, a third valve, a second pressure gauge and a fourth valve, the fourth valve is an exhaust valve, and when the sample finishes high-density CO2After the crushing, the exhaust valve is opened to exhaust through the exhaust port, and the treatment kettle is opened to sample when the pressure in the treatment kettle reaches the safe pressure.
Moreover, the laba garlic lactic acid beverage also comprises a protein-removing capsule, and the protein-removing capsule is prepared by the following steps:
preparing spinach juice: cleaning spinach, removing stems, mixing the spinach, distilled water, ascorbic acid and zinc acetate, and juicing, wherein the mass ratio of the spinach to the distilled water is 1:50, the addition amounts of the ascorbic acid and the zinc acetate are respectively 0.3-0.4 percent and 0.4-0.5 percent of the weight of the spinach, and the spinach juice is obtained by sieving the spinach juice with a 100-mesh sieve;
② preparing the protein juice: mixing almond, peanut kernel, ginger and distilled water according to a mass ratio of 1:1: 0.5: 30, mixing and juicing, and sieving with a 100-mesh sieve to obtain protein juice;
preparing a core material: respectively weighing 5-6 parts of spinach juice and protein juice by weight, adding 0.5-0.7 part of calcium lactate by weight, and stirring to obtain taste-removed protein capsule core material;
preparing a wall material solution: respectively taking sodium alginate, xanthan gum, Arabic gum, guar gum, carrageenan and gelatin, adding water into the wall material, wherein the mass concentration of each substance is 2-2.25%, swelling and dispersing the substances to prepare a wall material solution;
preparing capsules: according to the mass ratio of 5:1, adding the deodorized protein capsule core material into the wall material solution, stirring, uniformly mixing, standing for 12-15min, removing the formed capsule, cleaning in clear water, shaping, taking out, and naturally drying to obtain the crisp green deodorized protein capsule particles.
Moreover, when the flavor-removed protein capsule is used for preparing a finished laba garlic lactic acid beverage, the crisp green flavor-removed protein capsule particles are aseptically filled into a specially-made food-grade rubber bottle cap, the laba garlic lactic acid beverage is aseptically filled into a packaging bottle, and the food-grade rubber bottle cap is tightly and detachably arranged at the top of the packaging bottle;
the food-grade rubber bottle cap comprises a rubber bottle cap body, bulges, a sealing rubber type material carrying bin, air and pressure sensitive holes, wherein the bulges are manufactured at the top of the rubber bottle cap body, a plurality of pressure sensitive holes are formed at the bottom of the rubber bottle cap body at intervals, and the pressure sensitive holes are automatically closed when no pressure is applied; when the pressure sensitive hole does not apply pressure, the pressure sensitive hole is automatically opened;
a sealing rubber type material carrying bin is manufactured in the rubber bottle cap body, the top of the sealing rubber type material carrying bin is communicated with the space in the bulge, the bottom of the sealing rubber type material carrying bin is communicated with the pressure sensitive hole, air is arranged at the upper part of the sealing rubber type material carrying bin, crisp and green odor-removing protein capsule particles are arranged in the sealing rubber type material carrying bin below the air, and when the pressure sensitive hole is automatically opened, the crisp and green odor-removing protein capsule particles can be released from the pressure sensitive hole;
when pressure is applied to the bulge from the outside of the bottle cap, the pressure sensitive hole is opened, the deodorized protein capsule is released into the beverage, when the pressure is not applied, the hole is automatically closed, the pressing times and force of the bottle cap are different, the releasing amount of the deodorized protein capsule is different, and the content of the protein capsule can be adjusted according to the preference of the user on garlic flavor in the drinking process of the beverage. And (4) aseptically filling the Laba garlic lactic acid beverage to obtain a finished product.
Moreover, the sealing rubber type material loading bin is cylindrical.
The invention has the advantages and positive effects that:
1. the invention adopts a high-density CO2 inactive enzyme cutting technology, realizes enzyme killing and tissue crushing in a low-temperature environment, degrades tissue allicin and generates allicin without influencing the original taste, flavor and nutritive value of the Laba garlic; the addition of the Laba garlic slow-release microcapsule enables the concentration of sulfur-containing substances such as garlicin and the like in fermentation liquor to be less than 0.01 percent, does not influence the fermentation of lactic acid bacteria, can provide fermentation raw materials for the lactic acid bacteria and increases the types of secondary metabolites of products; the flavor-removed protein capsule and the bulge bottle cap can lead consumers to enjoy the special taste brought by the garlic flavor beverage according to the preference of the consumers and avoid worrying about the influence of the garlic flavor on the surrounding people.
2. Research shows that allicin is relatively stable in acid environment, and the method utilizes high-density CO2The inactivated enzyme cutting technology is used for crushing the Laba garlic, and enzyme is killed by low-temperature high-pressure treatment without influencing the original taste, flavor and nutritive value of the Laba garlic; in addition, CO2The product has synergistic effect with acetic acid molecules in Laba garlic, reduces pH in tissue, and provides stable environmental condition for allicin.
3. Research shows that the low-concentration allicin does not influence the growth and acid production capability of lactic acid bacteria, the method of the invention prepares the raw liquid of the Laba garlic into Laba garlic slow-release microcapsules to be added into fermentation liquid, and slowly releases the raw liquid of the Laba garlic in the lactic acid fermentation process, so that the concentration of sulfur-containing substances such as the allicin in the fermentation liquid is less than 0.01 percent, the fermentation of the lactic acid bacteria is not influenced, the fermentation raw material can be provided for the lactic acid bacteria, and the types of secondary metabolites of the product are increased.
4. The invention adopts the design of deodorizing protein capsules and bulging bottle caps, and can extrude microcapsules into the beverage by external force extrusion during drinking, and proper amount of microcapsules can be added according to the self-acceptance degree of the garlic flavor, or after drinking the beverage, the protein microcapsules are directly extruded into the oral cavity for chewing, so that the garlic odor can be removed, and the protein and other nutritional ingredients can be supplemented for human bodies.
Drawings
FIG. 1 shows high density CO in the present invention2A structural connection schematic of the cutting container;
fig. 2 is a schematic connection diagram of a structure of food-grade rubber bottle caps, packaging bottles and crisp green protein-removing capsule particles.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
The raw materials used in the invention are all conventional commercial products if no special description is provided, the method used in the invention is all conventional methods in the field if no special description is provided, and the mass of all the materials used in the invention is the conventional use mass.
A Laba garlic lactic acid beverage is prepared by the following steps:
preparation method of Laba garlic juice
Selecting Laba garlic with crisp green color and plump garlic cloves, and adding high-density CO2Adding cool green tea water into a cutting container, wherein the weight ratio of the Laba garlic to the tea water is 1:1, and the cutting conditions are as follows: cutting at 25-27 deg.C under 15-18Mpa for 5-7min to obtain Laba garlic juice; high density CO2The low-temperature and high-pressure environment in the cutting process can passivate the pigment degradation and invertase in the Laba garlic, and the further degradation of the allicin and the generation of the alliin are organized; in addition to this, the present invention is,CO2generating synergistic effect with acetic acid molecules in Laba garlic (pH of tissue fluid in Laba garlic is 4.8-5.1 when no CO2 effect exists, and pH of tissue fluid is 4.1-4.3 after CO2 synergistic effect), reducing pH in tissue, and providing stable environmental condition for allicin; meanwhile, the alkaline substances in the tea water can neutralize acetic acid in the Laba garlic tissue, eliminate the pungent smell of the acetic acid and play a role in regulating the taste and smell of the product;
preparation method of Laba garlic microcapsule
Mixing Laba garlic juice and a sodium alginate solution with the mass concentration of 2.5% in a volume ratio of 1:5, mixing, uniformly stirring, slowly dripping a calcium chloride solution with the mass concentration of 1.5%, calcifying for 4-4.5h to obtain calcium alginate gel beads, performing a film forming reaction on the prepared gel beads and chitosan with the mass concentration of 0.5% and the pH of 6.0 under the condition of stirring at 4 ℃, taking out after 40-50min, cleaning with normal saline, liquefying for 20-30min by using 0.055-0.060mol/L sodium citrate, and cleaning to obtain the Laba garlic sustained-release microcapsule; in the lactic acid fermentation process, the Laba garlic juice in the microcapsule is slowly released, so that the concentration of sulfur-containing substances such as garlicin and the like in the fermentation liquor is always lower than 0.01 percent, the growth and acid production capability of the lactic acid bacteria cannot be influenced by the low-concentration garlicin, and meanwhile, the Laba garlic juice slowly released into the fermentation liquor can provide an additional substrate for the fermentation of the lactic acid bacteria and increase the types of antioxidant secondary metabolites such as phenols, flavones and the like in the product.
Subjecting to lactic acid fermentation
The skim milk, the Laba garlic sustained-release microcapsules and the white granulated sugar are mixed according to the mass ratio of 3:1:0.1, regulating the pH value of the mixed solution to 6.0-7.0 by malic acid, inoculating domesticated and activated lactobacillus bulgaricus and streptococcus thermophilus in an inoculum size of 5%, wherein the inoculum size of the two is 2: fermenting at 1, 28 deg.C for 48-54h to obtain fermentation broth;
fourth blending homogeneity
Adding 35-38 parts of honey, 35-38 parts of stevioside, 1-2 parts of lemon juice and 12-15 parts of ginger juice into every 10 parts of fermentation liquor prepared in the step three for seasoning, wherein the parts are all parts by weight; homogenizing under 20-25MPa and 40-55 deg.C for 20-25min to obtain Laba garlic lactic acid beverage.
PreferablyAs shown in fig. 1, the step2The cutting vessel comprises high density CO2A sterilization inactive enzyme equipment body and a cutter 15, the high density CO2The enzyme deactivation device comprises CO2The device comprises a gas bomb 1, a cold box 4, a high-pressure pump 5, a treatment kettle 9, a thermometer 13, filter plates 11, an electric heating water bath circulating system 16 and an exhaust port (not shown in the figure), wherein a treatment cavity 10 is arranged in the treatment kettle, the upper part and the lower part of the treatment cavity are respectively provided with the filter plates, the filter plates are connected with the inner wall of the treatment kettle, a material 14 to be treated can be contained in the treatment cavity between the two filter plates, and the treatment kettle can be opened and sealed after a sample is placed in the treatment kettle; the treatment kettle is connected with an electric heating water bath circulating system which can carry out water bath circulating operation on the treatment cavity; the filter plate arranged below is connected with a cutter which can cut the material to be processed and can be connected with a motor (not shown in the figure); the thermometer is connected and arranged on the treatment kettle and can monitor the temperature of the water bath; a first valve 12 is arranged above the filter plate, and the valve is a safety valve;
the CO is2CO is stored in the gas storage cylinder2The CO is2The gas storage cylinder is tightly connected with a processing cavity arranged below the lower filter plate through a second valve 2, a first pressure gauge 3, a cold box, a high-pressure pump, a third valve 6 and a second pressure gauge 7 in sequence; the CO is2The gas bomb is also connected with the exhaust port sequentially through a second valve, a first pressure gauge, a cold box, a high-pressure pump, a third valve, a second pressure gauge and a fourth valve 8, the fourth valve is an exhaust valve, and when the sample finishes high-density CO2After the crushing, the exhaust valve is opened to exhaust through the exhaust port, and the treatment kettle is opened to sample when the pressure in the treatment kettle reaches the safe pressure.
Preferably, the laba garlic lactic acid beverage further comprises a flavor-removing protein capsule, and the flavor-removing protein capsule is prepared by the following steps:
preparing spinach juice: cleaning spinach, removing stems, mixing the spinach, distilled water, ascorbic acid and zinc acetate (color protection), and juicing, wherein the mass ratio of the spinach to the distilled water is 1:50, the addition amounts of the ascorbic acid and the zinc acetate are respectively 0.3-0.4 percent and 0.4-0.5 percent of the weight of the spinach, and the spinach juice is obtained by sieving the spinach juice with a 100-mesh sieve;
② preparing the protein juice: mixing almond, peanut kernel, ginger and distilled water according to a mass ratio of 1:1: 0.5: 30, mixing and juicing, and sieving with a 100-mesh sieve to obtain protein juice;
preparing a core material: respectively weighing 5-6 parts of spinach juice and protein juice by weight, adding 0.5-0.7 part of calcium lactate by weight, and stirring to obtain taste-removed protein capsule core material;
preparing a wall material solution: respectively taking sodium alginate, xanthan gum, Arabic gum, guar gum, carrageenan and gelatin, adding water into the wall material, wherein the mass concentration of each substance is 2-2.25%, swelling and dispersing the substances to prepare a wall material solution;
preparing capsules: according to the mass ratio of 5:1, adding the deodorized protein capsule core material into the wall material solution, stirring, uniformly mixing, standing for 12-15min, removing the formed capsule, cleaning in clear water, shaping, taking out, and naturally drying to obtain the crisp green deodorized protein capsule particles.
Preferably, when the flavor-removed protein capsule is used for preparing a finished laba garlic lactic acid beverage, the crisp green flavor-removed protein capsule particles are aseptically filled into a specially-made food-grade rubber bottle cap, the laba garlic lactic acid beverage is aseptically filled into a packaging bottle 26, and the food-grade rubber bottle cap is tightly and detachably arranged at the top of the packaging bottle;
as shown in fig. 2, the food-grade rubber bottle cap comprises a rubber bottle cap body 21, a bulge 22, a sealed rubber type material loading bin 23 and an air and pressure sensitive hole 25, wherein the bulge is manufactured at the top of the rubber bottle cap body, a plurality of pressure sensitive holes are formed at the bottom of the rubber bottle cap body at intervals, and the pressure sensitive holes are automatically closed when no pressure is applied; when the pressure sensitive hole does not apply pressure, the pressure sensitive hole is automatically opened;
a sealing rubber type material carrying bin is manufactured in the rubber bottle cap body, the top of the sealing rubber type material carrying bin is communicated with the space in the bulge, the bottom of the sealing rubber type material carrying bin is communicated with the pressure sensitive hole, air is arranged at the upper part of the sealing rubber type material carrying bin, crisp and green odor-removing protein capsule particles 24 are arranged in the sealing rubber type material carrying bin below the air, and when the pressure sensitive hole is automatically opened, the crisp and green odor-removing protein capsule particles can be released from the pressure sensitive hole;
when pressure is applied to the bulge from the outside of the bottle cap, the pressure sensitive hole is opened, the deodorized protein capsule is released into the beverage, when the pressure is not applied, the hole is automatically closed, the pressing times and force of the bottle cap are different, the releasing amount of the deodorized protein capsule is different, and the content of the protein capsule can be adjusted according to the preference of the user on garlic flavor in the drinking process of the beverage. And (4) aseptically filling the Laba garlic lactic acid beverage to obtain a finished product.
Preferably, the sealing rubber type material loading bin is cylindrical.
More specifically, the preparation and detection are as follows:
a Laba garlic lactic acid beverage is prepared by the following steps:
(1) preparation method of Laba garlic juice
Selecting Laba garlic with crisp and green color and plump garlic cloves, putting the Laba garlic into a high-density CO2 cutting container, adding cool green tea water, wherein the ratio (weight ratio) of the Laba garlic to the tea water is 1:1, and cutting conditions are as follows: the temperature is 25 deg.C, the pressure is 15Mpa, and the cutting time is 5 min. The low-temperature high-pressure environment in the cutting process of the high-density CO2 can passivate the pigment degradation and invertase in the Laba garlic, organize the further degradation of allicin and the generation of alliin; in addition, CO2The preparation has synergistic effect with acetic acid molecules in the Laba garlic, reduces the pH value in the tissue and provides stable environmental conditions for allicin; meanwhile, the alkaline substances in the tea water can neutralize acetic acid in the Laba garlic tissue, eliminate the pungent smell of the acetic acid and play a role in regulating the taste and smell of the product.
(2) Preparation of Laba garlic microcapsule
Mixing Laba garlic juice and 2.5% sodium alginate solution in a volume ratio of 1:5, stirring uniformly, slowly dropping 1.5% calcium chloride solution, calcifying for 4h to obtain calcium alginate gel beads, carrying out film forming reaction on the prepared gel beads and 0.5% chitosan with pH of 6.0 under the condition of stirring at 4 ℃, taking out after a period of time, washing with normal saline, liquefying with 0.055mol/L sodium citrate for a period of time, and washing to obtain the Laba garlic sustained-release microcapsule. In the lactic acid fermentation process, the Laba garlic juice in the microcapsule is slowly released, so that the concentration of sulfur-containing substances such as garlicin and the like in the fermentation liquor is always lower than 0.01 percent, the growth and acid production capability of the lactic acid bacteria cannot be influenced by the low-concentration garlicin, and meanwhile, the Laba garlic juice slowly released into the fermentation liquor can provide an additional substrate for the fermentation of the lactic acid bacteria and increase the types of antioxidant secondary metabolites such as phenols, flavones and the like in the product.
(3) Lactic acid fermentation
Mixing skim milk, Laba garlic sustained-release microcapsules and white granulated sugar according to the proportion of 3:1:0.1, adjusting the pH value of the mixed solution to 6.0-7.0 by malic acid, inoculating domesticated and activated lactobacillus bulgaricus and streptococcus thermophilus (the inoculation amount is 2:1) with the inoculation amount of 5%, and fermenting for 48h at 28 ℃ to obtain fermentation liquor.
(4) Blending and homogenizing
Adding 3 parts of honey, 3 parts of stevioside, 1 part of lemon juice and 1 part of ginger juice into 10 parts of fermentation liquor for seasoning. Homogenizing under 20-25MPa and 40-55 deg.C for 20min to obtain Laba garlic lactic acid beverage.
(5) Preparation of deodouring protein capsule
Preparing spinach juice: cleaning spinach, removing stems, mixing spinach, distilled water, ascorbic acid and zinc acetate (color protection), and squeezing to obtain juice, wherein the ratio of spinach to distilled water is 1:50, and the addition amounts of ascorbic acid and zinc acetate are 0.3% and 0.4% of spinach by mass respectively. Sieving with 100 mesh sieve to obtain herba Spinaciae juice.
② preparing the protein juice: mixing almond, peanut kernel, ginger and distilled water according to a ratio of 1:1: 0.5: 30, and screening the mixture by a 100-mesh sieve to obtain protein juice.
Preparing a core material: respectively weighing 5 parts of spinach juice and protein juice, adding 0.5 part of calcium lactate, and stirring to obtain the flavor-removed protein capsule core material.
Preparing a wall material solution: respectively taking sodium alginate, xanthan gum, Arabic gum, guar gum, carrageenan and gelatin, adding a certain amount of water into the wall material, wherein the concentration of the water is (1:50, m/V), swelling and dispersing the wall material to prepare a wall material solution.
Preparing capsules: adding the core material solution into the wall material solution according to the wall material/core material ratio of 5:1(m/m), stirring, mixing uniformly, standing for 15min, removing the formed capsule, cleaning and shaping the capsule with clear water, taking out the capsule, and naturally drying to obtain the crisp green deodorized protein capsule particles.
(6) Aseptic filling
The method comprises the following steps of filling the deodorized protein capsules into a specially-made food-grade rubber bottle cap (figure 1), wherein a bulge cavity is protruded upwards from the outside of the bottle cap, a sealed rubber type material carrying bin is arranged in the bottle cap and is cylindrical, the upper part of the bottle cap is provided with air, the lower part of the bottle cap is provided with the deodorized protein capsules, the bottom of the rubber column is provided with a pressure sensitive hole with a gap, when pressure is applied from the outside of the bottle cap, the hole at the bottom of the material carrying bin is opened, the deodorized protein capsules are released into beverage, when the pressure is not applied, the hole is automatically closed, the pressing times and the pressing force of the bottle cap are different, the releasing amount of the deodorized protein capsules is different, and the content of the protein capsules can be adjusted according to the preference of the user on garlic flavor in the drinking process of the beverage. And (4) aseptically filling the Laba garlic lactic acid beverage to obtain a finished product. The nutrient content is shown in table 1.
TABLE 1 Laba Garlic lactic acid beverage nutrient content
| Total sugar | Total acid | Protein | Carotene | Sulfur-containing compounds | Total phenols |
| 28g | 6g | 1.29g | 0.02mg | 0.02mg | 0.02mg |
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (4)
1. A Laba garlic lactic acid beverage is characterized in that: the preparation steps are as follows:
Selecting Laba garlic with crisp green color and plump garlic cloves, and adding high-density CO2Adding cool green tea water into a cutting container, wherein the weight ratio of the Laba garlic to the tea water is 1:1, and the cutting conditions are as follows: cutting at 25-27 deg.C under 15-18Mpa for 5-7min to obtain Laba garlic juice;
Mixing Laba garlic juice and a sodium alginate solution with the mass concentration of 2.5% in a volume ratio of 1:5, mixing, uniformly stirring, slowly dripping a calcium chloride solution with the mass concentration of 1.5%, calcifying for 4-4.5h to obtain calcium alginate gel beads, performing a film forming reaction on the prepared gel beads and chitosan with the mass concentration of 0.5% and the pH of 6.0 under the condition of stirring at 4 ℃, taking out after 40-50min, cleaning with normal saline, liquefying for 20-30min by using 0.055-0.060mol/L sodium citrate, and cleaning to obtain the Laba garlic sustained-release microcapsule;
The skim milk, the Laba garlic sustained-release microcapsules and the white granulated sugar are mixed according to the mass ratio of 3:1:0.1, regulating the pH value of the mixed solution to 6.0-7.0 by malic acid, inoculating domesticated and activated lactobacillus bulgaricus and streptococcus thermophilus in an inoculum size of 5%, wherein the inoculum size ratio of the two is 2: fermenting at 1, 28 deg.C for 48-54h to obtain fermentation broth;
In the step of
Adding 35-38 parts of honey, 35-38 parts of stevioside, 1-2 parts of lemon juice and 12-15 parts of ginger juice into each 10 parts of prepared fermentation liquor for seasoning, wherein the parts are all parts by weight; homogenizing under 20-25MPa and 40-55 deg.C for 20-25min to obtain Laba garlic lactic acid beverage;
said step (c) is
Medium and high density CO2The cutting vessel comprises high density CO2A sterilization inactive enzyme equipment body and a cutter, the high density CO2The enzyme deactivation device comprises CO2The device comprises a gas storage bottle, a cold box, a high-pressure pump, a treatment kettle, a thermometer, filter plates, an electric heating water bath circulation system and an exhaust port, wherein a treatment cavity is arranged in the treatment kettle, the upper part and the lower part of the treatment cavity are respectively provided with the filter plates, the filter plates are connected with the inner wall of the treatment kettle, a material to be treated can be contained in the treatment cavity between the two filter plates, and the treatment kettle can be opened and sealed after a sample is placed in the treatment kettle; the treatment kettle is connected with an electric heating water bath circulating system which can carry out water bath circulating operation on the treatment cavity; is provided withA cutter is connected to the lower filter plate and can cut the material to be processed, and the cutter can be connected with a motor; the thermometer is connected and arranged on the treatment kettle and can monitor the temperature of the water bath; a first valve is arranged above the filter plate, and the valve is a safety valve;
the CO is2CO is stored in the gas storage cylinder2The CO is2The gas storage cylinder is tightly connected with a treatment cavity arranged below the lower filter plate through a second valve, a first pressure gauge, a cold box, a high-pressure pump, a third valve and a second pressure gauge in sequence; the CO is2The gas bomb is also connected with the exhaust port sequentially through a second valve, a first pressure gauge, a cold box, a high-pressure pump, a third valve, a second pressure gauge and a fourth valve, the fourth valve is an exhaust valve, and when the sample finishes high-density CO2After the crushing, the exhaust valve is opened to exhaust through the exhaust port, and the treatment kettle is opened to sample when the pressure in the treatment kettle reaches the safe pressure.
2. The lactic acid beverage of Laba garlic according to claim 1, characterized in that: the laba garlic lactic acid beverage also comprises a flavor-removing protein capsule, and the preparation steps of the flavor-removing protein capsule are as follows:
3. The lactic acid beverage of Laba garlic according to claim 2, characterized in that: when the flavor-removed protein capsule is used for preparing a finished laba garlic lactic acid beverage, the crisp green flavor-removed protein capsule particles are aseptically filled into a specially-made food-grade rubber bottle cap, the laba garlic lactic acid beverage is aseptically filled into a packaging bottle, and the food-grade rubber bottle cap is tightly and detachably arranged at the top of the packaging bottle;
the food-grade rubber bottle cap comprises a rubber bottle cap body, bulges, a sealing rubber type material carrying bin, air and pressure sensitive holes, wherein the bulges are manufactured at the top of the rubber bottle cap body, a plurality of pressure sensitive holes are formed at the bottom of the rubber bottle cap body at intervals, and the pressure sensitive holes are automatically closed when no pressure is applied; when the pressure sensitive hole applies pressure, the pressure sensitive hole is automatically opened;
a sealing rubber type material carrying bin is manufactured in the rubber bottle cap body, the top of the sealing rubber type material carrying bin is communicated with the space in the bulge, the bottom of the sealing rubber type material carrying bin is communicated with the pressure sensitive hole, air is arranged at the upper part of the sealing rubber type material carrying bin, crisp and green odor-removing protein capsule particles are arranged in the sealing rubber type material carrying bin below the air, and when the pressure sensitive hole is automatically opened, the crisp and green odor-removing protein capsule particles can be released from the pressure sensitive hole;
when pressure is applied to the bulge from the outside of the bottle cap, the pressure sensitive hole is opened, the deodorized protein capsule is released into the beverage, when the pressure is not applied, the hole is automatically closed, the pressing times and force of the bottle cap are different, the releasing amount of the deodorized protein capsule is different, and the content of the protein capsule can be adjusted according to the preference of the user on garlic flavor in the drinking process of the beverage; and (4) aseptically filling the Laba garlic lactic acid beverage to obtain a finished product.
4. The lactic acid beverage comprising laba garlic according to claim 3, wherein: the sealing rubber type material loading bin is cylindrical.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613504A (en) * | 2012-04-06 | 2012-08-01 | 中国农业大学 | Method for fast processing pickled garlic |
| CN103549004A (en) * | 2013-10-26 | 2014-02-05 | 合肥工业大学 | Preparation method of yoghourt containing special-flavor vegetable particles |
| CN106580916A (en) * | 2016-12-09 | 2017-04-26 | 天津科技大学 | Preparation method of novel allicin microcapsules |
| CN111202202A (en) * | 2020-03-11 | 2020-05-29 | 中国农业科学院农产品加工研究所 | Instant black garlic solid beverage and preparation method thereof |
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2020
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613504A (en) * | 2012-04-06 | 2012-08-01 | 中国农业大学 | Method for fast processing pickled garlic |
| CN103549004A (en) * | 2013-10-26 | 2014-02-05 | 合肥工业大学 | Preparation method of yoghourt containing special-flavor vegetable particles |
| CN106580916A (en) * | 2016-12-09 | 2017-04-26 | 天津科技大学 | Preparation method of novel allicin microcapsules |
| CN111202202A (en) * | 2020-03-11 | 2020-05-29 | 中国农业科学院农产品加工研究所 | Instant black garlic solid beverage and preparation method thereof |
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