CN1144634A - Garlic extract oral liquid and its preparation method - Google Patents

Abstract

An oral liquid of garlic extract is prepared from garlic cloves through such steps as pretreating garlic cloves, extruding to obtain garlic juice, liquefying, filtering, high-pressure vacuum deodouring, immersing extraction, separation of garlic extract, mixing the raw juices of ginger, jujube chrysanthemum flower, black tea, wolfberry fruit and organe juice, as well as glucose and black sugar, filtering, sterilization, loading, sealing, sterilization and packaging, and features full active components of garlic clove, no odour, and unique taste.

Description

Garlic extract oral liquid and preparation method thereof

The present invention relates to a kind of non-alcoholic beverage and preparation method thereof, particularly a kind of garlic extract oral liquid and preparation method thereof.

China's edible garlic has long history, garlic as a kind of can strengthen mouthfeel, the appetizing refresh oneself, orectic flavouring, all essential in China rural area and city.Garlic also has generally acknowledged health-care medical simultaneously and is worth, and particularly has disinfection, anti-inflammatory analgetic, raising body immunity, promotes the arteries expansion, brings high blood pressure down and cholesterolemia, prevents and treats cerebral thrombus and multiple efficacies such as coronary heart disease and cancer-resisting.Now, very active to the research of garlic both at home and abroad, garlic products abroad all is popular at home.China's garlic resource is abundant, and best in quality, the total volume of exports occupies the 4th in the world, and exploitation garlic series of products prospect is very considerable.But up to now, the edible way of garlic products still rests on basically as on the flavouring, still can not directly be eaten by people at large.Tracing it to its cause, is that state is the special garlic odour flavor after garlic and existing garlic products have penetrating odor and eat when directly eating.Certainly, the garlic products that some new developments are also arranged, as be seen on market and reported in literature in garlic juice, garlic sauce, big garlic solvent, garlic powder, garlic slice and even the smart oral ball of garlic and so on, though in processing and making process garlic having been carried out deodorization in various degree handles, but in general, deodorising effect and not satisfactory, thereby mostly can not directly eat and can only make flavouring.And the garlic products that has is improper because of deodour method, so that make that loss such as original effective ingredient allicin and several amino acids is serious in the garlic, this has also just lost the meaning that the effective ingredients such as allicin that make full use of in the garlic are carried out its distinctive health-care medical.

Purpose of the present invention, but be to provide a kind of to have sloughed the garlic stink and eliminated the penetrating odor of garlic and fully kept garlic extract oral liquid that the immediate access of effective ingredient allicin in the garlic etc. takes and preparation method thereof.

Garlic extract oral liquid provided by the present invention, blend by 1: 5 weight ratio based on the mixing material that contains the garlic essence and water and to form, the prescription that wherein contains the garlic essence and be main mixing material forms and corresponding weight percentage is respectively: garlic essence 30～50%, glucose 1～3%, ginger 5～7%, candied date 10%, chrysanthemum 8～12%, black tea 2～6%, matrimony vine 7～10%, brown sugar 7～10%, orange juice 3～8%.

The preparation method of garlic extract oral liquid provided by the present invention divides the extraction of garlic essence and these two big steps of blending of oral liquid product to carry out, and total technical process is as follows:

Garlic raw material → soaking and washing → peel → wash examines → pulverizes → and the smart separation → oral liquid prescription of extraction → garlic juiceization of squeezing the juice → filtration → vacuum high-pressure deodorization → lixiviate → garlic blends allotment → filtration → disinfection → can → gland → disinfection → examination and test of products → packing and dispatches from the factory.

In actual production, the soaking and washing of garlic raw material, to peel, wash inspection and pulverize all be the preprocessing process common commonly used of general garlic products, and the feature part of the present invention in the smart leaching process of garlic is mainly reflected in this three step of the extraction of squeezing the juice, garlic juiceization and vacuum high-pressure deodorization backward.The extraction of squeezing the juice is that pretreated garlic clove fragment is squeezed garlic juice through squeezer, send to again in the extractor and extract garlic juice by high temperature to the cooling control procedure of low temperature by three times, three temperature control is respectively 85 ℃, 70 ℃, 55 ℃, and be 15 minutes the blanking time of each cooling.Garlic juiceization is that the garlic juice that will extract from extractor was displayed 5 minutes through 60 ℃ of warm water, makes the various composition extensive diffusive contacts in the garlic juice body, produces allicin to promote the allinase acid hydrolysis.Passed through after the garlic juiceization and filter to remove part solid and particle, and promptly entered the distinctive vacuum high-pressure deodorising process of the present invention, this process is that garlic juice body is transported to pressure by pipeline is 30Kg/cm ²Vacuum tank in carry out deodorization and handled 3 minutes.This process is continuation and the centralized procedure that alliin hydrolysis under the effect of garlic ammonia enzyme produces allicin, particularly in the leaching process of garlic juice, adopts vacuum high-pressure to reach the off-odor of absorption garlic juice, thereby reaches the purpose of basic deodorization.The garlic essence that garlic juice body after the deodorization conventional lixiviate and separating step in food processing technology become translucent weak yellow liquid is transported to by pipeline that (its internal pressure is 40%g/cm in the high pressure homogenizer ²), the garlic essence is mixed equably with solution of other prescription compositions of aforementioned oral liquid, (pressure is 5Kg/cm to use duplex strainer then ²) liquid that mixes is filtered, be transported to the sterilization that carries out disinfection in the sterilizer after the filtration, temperature is controlled at 80 ℃ in it, time is 5 minutes, be piped to jar a bottle and a gland mechanical part afterwards, be transported to the vacreator sterilization that carries out disinfection once more in the lump together with container at last, temperature is controlled at 75～80 ℃, time still is 5 minutes, to reach the effect of thorough disinfection.The product of the present invention that obtains so just can be tested and packing is dispatched from the factory.

The intermediate products garlic essence that adopts the inventive method to produce has fully kept effective ingredients such as distinctive pungent delicate fragrance taste of garlic and allicin, and deodorising effect is good, no garlic stink, and its stable performance, not perishable during storage, precipitation and decomposition again.After testing, the garlic essence contains allicin and reaches 0.451%, the garlic extract oral liquid of making after the garlic essence is diluted 10 times, and its allicin content reaches 0.045%, and the allicin storage rate is up to 99.78%.

The garlic extract oral liquid product that adopts the inventive method to produce is brownish red, have distinctive flavour of garlic and smell, its sweet acid is suitable, refrigerant tasty and refreshing, pure taste, immediate access is edible easily, has solved for a long time that garlic products can only be made flavouring and can not the edible difficult problem of immediate access.This product carries out the BA that presses down of enteron aisle bacterium through entrusting Hunan Hygienic ﹠ Epidemic Prevention Station, when acting on 60 minutes, is 63.4% to the Escherichia coli sterilizing rate, and the shigella flexneri sterilizing rate is 62.9%, and salmonella typhi is had certain bactericidal action.The Development and Production garlic extract oral liquid to promoting the healthy of people, has positive effect, and to the development and use garlic resource, developing rural economy has good economic benefit and social benefit simultaneously.

Claims (5)

1, a kind of garlic extract oral liquid, it is characterized in that, blend by 1: 5 weight ratio based on the mixing material that contains the garlic essence and water and form that the prescription that wherein contains the garlic essence and be main mixing material forms and corresponding weight percentage is respectively: garlic essence 30～50%, glucose 1～3%, ginger 5～7%, candied date 10%, chrysanthemum 8～12%, black tea 2～6%, matrimony vine 7～10%, brown sugar 7～10%, orange juice 3～8%.

2, a kind of preparation method of garlic extract oral liquid, comprise the soaking and washing to garlic raw material, the preprocessing process of peeling, washing inspection, pulverize, it is characterized in that it also comprises following technical process: the smart separation → oral liquid prescription of extraction → garlic juiceization of squeezing the juice → filtration → vacuum high-pressure deodorization → lixiviate → garlic is blent allotment → filtration → disinfection → can → gland → disinfection → examination and test of products → packing and is dispatched from the factory.

3, method as claimed in claim 2, it is characterized in that, the extraction of squeezing the juice is that pretreated garlic clove fragment is squeezed garlic juice through squeezer, send to again in the extractor and extract garlic juice by high temperature to the cooling control procedure of low temperature by three times, three temperature control is respectively 85 ℃, 70 ℃, 55 ℃, and be 15 minutes the blanking time of each cooling.

4, method as claimed in claim 2 is characterized in that, garlic juiceization is that the garlic juice that will extract from extractor was displayed 5 minutes through 60 ℃ of warm water.

As the described method of claim 2 to 4, it is characterized in that 5, the vacuum high-pressure deodorisation process is that garlic juice body is transported to pressure by pipeline is 30Kg/cm ²Vacuum tank in carry out deodorization and handled 3 minutes.