CN1325649A - Process for extracting raw juice of garlic and Method for producing garlic beverage - Google Patents
Process for extracting raw juice of garlic and Method for producing garlic beverage Download PDFInfo
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- CN1325649A CN1325649A CN 01116710 CN01116710A CN1325649A CN 1325649 A CN1325649 A CN 1325649A CN 01116710 CN01116710 CN 01116710 CN 01116710 A CN01116710 A CN 01116710A CN 1325649 A CN1325649 A CN 1325649A
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Abstract
The present invention relates to the extraction technique of raw garlic juice by using edible vinegar as extractant and production method of garlic beverage containing the extracted raw garlic juice, it is simple in operation, the produced garlic beverage has no off flavor and contains the nutritive components of garlic.
Description
The present invention relates to a kind of garlic magma extraction process and contain the production method of the Garlic beverage of garlic magma.
The contained nutrition of garlic is enriched, and particularly contains trace elements of selenium and germanium with anti-cancer, makes people like eating.Except traditional eating method, at present, garlic is processed into various food, as beverage, garlic powder, garlic sheet and sauce class or the like, but process Garlic beverage or oral liquid, need to extract garlic magma and remove the peculiar smell of garlic, also will keep the original and nutritive value of garlic.In the prior art, the extraction process of garlic is had nothing in common with each other, as the chemical extraction method, rice wine extraction method etc., for example patent 96112318.4 supercritical COs
295114274.7 1 kinds of odorless garlic nutrient liquids of method, patent of processing garlic deodorizing and preparation technology etc. adopt chemical extraction method equipment complexity, and technology is various, invests huge.Adopt rice wine extraction method complicated operation, the production process time is long, generally needs just can finish in 6-12 month, and economic benefit is good inadequately.
The purpose of this invention is to provide a kind of simple to operationly, the production process time is short, the simple garlic magma of equipment extraction process.
Another object of the present invention provides a kind of production method that contains the Garlic beverage of garlic magma.
For achieving the above object, garlic magma extraction process of the present invention step in the following order:
(1) select materials, peel: select fresh garlic head decortication, then with sterile purified water float repeatedly drain after the flushing standby;
(2) deodorizing is handled: with concentration is that the common salt aqueous solution of 8-10% is heated to 85-90 ℃, with common salt aqueous solution: the big head of garlic is the big head of garlic that 1: 1 ratio is put into step (1) gained, constantly stir and picked up in 3-5 minute, the sterile purified water that adopt to flow washes to pick up after 25-30 ℃ and drains, the odorless garlic head;
(3) pulverize defibrination: the odorless garlic head is put into the pulverising mill pulp grinder pulverize defibrination, in pulverizing the defibrination process, add content 1-3% Aqua Folium Camelliae sinensis solution 3-5%, get garlic solvent;
(4) dehydration: with the dehydration of step (3) gained garlic solvent, deviate from the garlic juice of 0.2-0.5%, garlic solvent must dewater;
(5) soak: the garlic solvent that will dewater is in garlic solvent: the ratio of vinegar=1: 2 is put into vinegar and is soaked, and 1-3 days, stirred 1-2 every day, seals In Shadely afterwards, and room temperature is controlled at natural immersion 3-4 week under 15-20 ℃ the condition, must the big garlic solvent mixture of vinegar;
(6) coarse filtration: with the supernatant of the big garlic solvent mixture of above-mentioned steps (5) gained vinegar through vacuum filter filter coarse filtration liquid; The screen pack of vacuum filter is to adopt three floor No. zero filter paper and three floor, 60 order filter cloth combined crosswise to form;
(7) activated carbon filter: step (6) gained coarse filtration liquid is added the activated carbon of 0.5-0.8%, heat then, lump together with three floor No. zero filter paper three floor 100 order filter cloth intersection and carry out pressure filtration and get filtrate to 60-80 ℃;
(8) finished product: step (7) gained filtrate is filtered through the micropore cartridge filter again, garlic magma, the sterilization, pack finished product.
For realizing above-mentioned another goal of the invention, the production method that contains the Garlic beverage of garlic magma of the present invention is: this Garlic beverage component and each component weight ratio are:
Garlic magma 10-13
Red vinegar 35-50
White granulated sugar 25-35
Carbonic acid pure water 440-460
Production technology is step in the following order:
(1),, standby with red vinegar autoclaving sterilization 30 minutes under 125 ℃ temperature by above-mentioned recipe ratio;
(2) it is standby that white granulated sugar dissolves the back cooling in 100 ℃ carbonic acid pure water;
(3) red vinegar and the white granulated sugar solution with step (1) and (2) gained mixes, and adds garlic magma again and stirs; At last
(4) add 5-10 ℃ aseptic carbonic acid pure water, mix the back filling and capping.
The production method that contains the Garlic beverage of garlic magma of the present invention is: this Garlic beverage component and each component weight ratio are:
Garlic magma 8-13
Red vinegar 35-50
White granulated sugar 25-35
Carbonic acid pure water 440-460
Fruit juice 4-8
Production technology is step in the following order:
(1) by above-mentioned recipe ratio, with red vinegar be autoclaving sterilization 30 minutes under 125 ℃ the condition in temperature, standby;
(2) after white granulated sugar dissolves in 100 ℃ carbonic acid pure water, cool off standby;
(3) red vinegar and the white granulated sugar solution with step (1) and (2) gained mixes back adding garlic magma, adds fruit juice again and stirs; At last
(4) add 5-10 ℃ aseptic carbonic acid pure water and mix, filling and capping gets product.
Fruit juice in the above-mentioned component is plum juice, shaddock juice, orange juice or ginger juice.
The present invention has adopted the vinegar extraction method to extract garlic magma, and its technological operation is simple and convenient, and a production process only needs the 3-4 time-of-week, has shortened process greatly, has improved economic benefit.In addition, the garlic magma of extracting with this method is that raw material is made processing beverage, does not only have peculiar garlic smell, has also kept the exclusive strongly fragrant fragrance of garlic original nutrient contents and garlic, adds red vinegar and fruit juice, makes the mouthfeel of beverage better.
Description of drawings:
Fig. 1 is the process chart of garlic magma extraction process of the present invention.
As shown in Figure 1, garlic magma extraction process of the present invention step in the following order:
(1) decortication of selecting materials: select the rotten fresh garlic head decortication of full anosis nothing, rinse well repeatedly with sterile purified water then, drain standby;
(2) deodorizing is handled: with concentration is that 10% common salt aqueous solution is heated to 85-90 ℃, with the common salt aqueous solution and the big head of garlic is that 1: 1 ratio is put into the big head of garlic of having rinsed well, constantly stirred 3-5 minute, pick up be cooled to 25-30 ℃ with the flushing of mobile sterile purified water after, drain standby;
(3) pulverize defibrination: pulverize defibrination with floating after the deodorizing in the big head of garlic input pulverising mill pulp grinder of rinsing well and draining, in pulverizing the defibrination process, add content 1-3% bitter edible plant leaf aqueous solution 3-5%,, make garlic solvent with further deodorizing;
(4) dehydration: the garlic solvent that above-mentioned steps (3) is made dewaters with dewaterer, deviates from the garlic juice (volatile oil) of 0.2%-0.5%, and garlic solvent must dewater;
(5) soak: is that 1: 2 ratio is put into vinegar and soaked with the prepared dehydration garlic solvent of above-mentioned steps (4) in garlic solvent and vinegar, 1-3 days, stir 1-2 every day, garlic vinegar fully is in harmonious proportion evenly, sealing afterwards, In Shade Jing Pao, the room temperature of this moment is controlled at 15-20 ℃, in natural immersion 3-4 week, promptly get the big garlic solvent mixture of vinegar;
(6) coarse filtration: will soak 3-4 week the big garlic solvent mixture of vinegar supernatant through vacuum filter filter coarse filtration liquid; The screen pack of vacuum filter is to adopt three floor No. zero filter paper and three floor, 60 order filter cloth combined crosswise to form;
(7) activated carbon filter: with the activated carbon of coarse filtration liquid adding 0.6%, heat then, adopt the filter screen of forming by three floor No. zero filter paper and three floor, 100 order filter cloth intersection to carry out pressure filtration again and promptly get filtrate to 60-80 ℃;
(8) above-mentioned steps (7) gained filtrate is filtered through the micropore cartridge filter again, get garlic magma finished product;
(9) sterilization, the packing: with garlic magma under 125 ℃ of temperature, carry out 30 minutes the sterilization, pack product.
The production method that contains the Garlic beverage of garlic magma of the present invention,
Embodiment one: the garlic vinegar beverage, its prescription and recipe ratio are: 450 milliliters of 12 milliliters of garlic magma, 50 milliliters of Zhejiang red vinegars, white granulated sugar 25 grams, carbonic acid pure water.
Manufacture method: get 50 milliliters of Zhejiang red vinegars under 125 ℃ temperature, autoclaving sterilization 30 minutes, standby; The dissolving back cooling in 100 ℃ carbonic acid pure water of white granulated sugar 25 grams is standby; The Zhejiang red vinegar is mixed the back add 12 milliliters of garlic magma with white granulated sugar solution, stir well, add 5-10 ℃ 450 milliliters of aseptic carbonic acid pure water at last, mix the back filling and capping and get final product.Packing specification can be 350 milliliters every bottle, 500 milliliters, 1250 milliliters, and the shelf-life is more than 10 months.
Operation requires: above each step of each link is all wanted sterile working, and last filling and capping must be finished in desinfection chamber.This product is not added any anticorrisive agent, by garlic and the fresh-keeping function of the common sterilizing of vinegar, be crucial so regulate the pH value fully, this product must be adjusted between the pH value 2-4 with vinegar, Bacteria Culture is made in each lot number product sampling observation simultaneously, can dispatch from the factory after the every index of negative check is qualified.
Embodiment two: garlic plum beverage: its prescription and recipe ratio are: 10 milliliters of garlic magma, 50 milliliters of Zhejiang red vinegars, white granulated sugar 25 grams, 450 milliliters of carbonic acid pure water, 6 milliliters in plum juice, wherein plum juice is got bright plum and is cleaned to drain to drop into to pulverize in the pulverising mill pulp grinder to drop in the dewaterer behind the defibrination and dewater, again the plum juice of deviating from (water) is carried out filtration treatment, the back sealing that finishes is carried out pasteurization promptly.
Manufacture method: get 50 milliliters of Zhejiang red vinegars under 125 ℃ temperature, autoclaving sterilization 30 minutes, standby; The dissolving back cooling in 100 ℃ carbonic acid pure water of white granulated sugar 25 grams is standby; The Zhejiang red vinegar is mixed the back add 10 milliliters of garlic magma with white granulated sugar solution, add 6 milliliters in set-in of plum rains juice again, stir well, add 5-10 ℃ 450 milliliters of aseptic carbonic acid pure water at last, mix the back filling and capping and get final product.
The operation requirement of producing and the packing specification of product are identical with embodiment one.
Embodiment three: garlic shaddock beverage, its prescription and recipe ratio are: 450 milliliters of 12 milliliters of garlic magma, 50 milliliters of Zhejiang red vinegars, white granulated sugar 25 grams, carbonic acid pure water, 8 milliliters of grape-fruit juices, wherein grape-fruit juice is got bright shaddock peeling, stoning, go to drop into the pulverizing laggard row dehydration of defibrination (juice) in the pulverising mill pulp grinder behind the clothing, after the water of deviating from filtered routinely, sealing was carried out the pasteurization sterilization and is promptly got grape-fruit juice.
Manufacture method: get 50 milliliters of Zhejiang red vinegars under 125 ℃ temperature, autoclaving sterilization 30 minutes, standby; The dissolving back cooling in 100 ℃ carbonic acid pure water of white granulated sugar 25 grams is standby; The Zhejiang red vinegar is mixed the back add 10 milliliters of garlic magma with white granulated sugar solution, add 8 milliliters of grape-fruit juices again, stir well, add 5--10 ℃ 450 milliliters of aseptic carbonic acid pure water at last, mix the back filling and capping and get final product.
The operation requirement of producing and the packing specification of product are identical with embodiment one.
Embodiment four: garlic orange beverage: its prescription and recipe ratio are: 10 milliliters of garlic magma, 50 milliliters of Zhejiang red vinegars, white granulated sugar 25 grams, 450 milliliters of carbonic acid pure water, 8 milliliters of fresh orange-juices, wherein fresh orange-juice is got and is carried out the pasteurization sterilization promptly after new orange is removed the peel the filter and remove residue of squeezing the juice.
Manufacture method: get 50 milliliters of Zhejiang red vinegars under 125 ℃ temperature, autoclaving sterilization 30 minutes, standby; The dissolving back cooling in 100 ℃ carbonic acid pure water of white granulated sugar 25 grams is standby; The Zhejiang red vinegar is mixed the back add 10 milliliters of garlic magma with white granulated sugar solution, add 8 milliliters of fresh orange-juices again, stir well, add 5--10 ℃ 450 milliliters of aseptic carbonic acid pure water at last, mix the back filling and capping and get final product.
The operation requirement of producing and the packing specification of product are identical with embodiment one.
Embodiment five: garlic ginger beverage: its prescription and recipe ratio are: 10 milliliters of garlic magma, 50 milliliters of Zhejiang red vinegars, white granulated sugar 25 grams, 450 milliliters of carbonic acid pure water, 4 milliliters of fresh ginger juice.Fresh ginger juice is got fresh ginger and is cleaned peeling, pulverizes defibrination and squeezes the juice, and filters, and carries out the pasteurization sterilization after removing slag and makes.
Manufacture method: get 50 milliliters of Zhejiang red vinegars under 125 ℃ temperature, autoclaving sterilization 30 minutes, standby; The dissolving back cooling in 100 ℃ carbonic acid pure water of white granulated sugar 25 grams is standby; The Zhejiang red vinegar is mixed the back add 10 milliliters of garlic magma with white granulated sugar solution, add 4 milliliters of fresh ginger juice again, stir well, add 5--10 ℃ 450 milliliters of aseptic carbonic acid pure water at last, mix the back filling and capping and get final product
The operation requirement of producing and the packing specification of product are identical with embodiment one.
Claims (7)
1, a kind of garlic magma extraction process, it is characterized in that: this technology is step in the following order:
(1) select materials, peel: select fresh garlic head decortication, then with sterile purified water float repeatedly drain after the flushing standby;
(2) deodorizing is handled: with concentration is that the common salt aqueous solution of 8-10% is heated to 85-90 ℃, with common salt aqueous solution: the big head of garlic is the big head of garlic that 1: 1 ratio is put into step (1) gained, constantly stir and picked up in 3-5 minute, the sterile purified water that adopt to flow washes to pick up after 25-30 ℃ and drains, the odorless garlic head;
(3) pulverize defibrination: the odorless garlic head is put into the pulverising mill pulp grinder pulverize defibrination, in pulverizing the defibrination process, add content 1-3 bitter edible plant leaf aqueous solution 3-5%, get garlic solvent;
(4) dehydration: with the dehydration of step (3) gained garlic solvent, deviate from the garlic juice of 0.2-0.5%, garlic solvent must dewater;
(5) soak: the garlic solvent that will dewater is in garlic solvent: the ratio of vinegar=1: 2 is put into vinegar and is soaked, and 1-3 days, stirred 1-2 every day, seals In Shadely afterwards, and room temperature is controlled at natural immersion 3-4 week under 15-20 ℃ the condition, must the big garlic solvent mixture of vinegar;
(6) coarse filtration: with the supernatant of the big garlic solvent mixture of above-mentioned steps (5) gained vinegar through vacuum filter filter coarse filtration liquid; The screen pack of vacuum filter is to adopt three floor No. zero filter paper and three floor, 60 order filter cloth combined crosswise to form;
(7) activated carbon filter: step (6) gained coarse filtration liquid is added the activated carbon of 0.5-0.8%, heat then, lump together with three floor No. zero filter paper three floor 100 order filter cloth intersection and carry out pressure filtration and get filtrate to 60-80 ℃;
(8) finished product: step (7) gained filtrate is filtered through the micropore cartridge filter again, garlic magma, the sterilization, pack finished product.
2, a kind of production method of Garlic beverage is characterized in that: this Garlic beverage component and each component weight ratio are:
Garlic magma 10-13
Red vinegar 35-50
White granulated sugar 25-35
Carbonic acid pure water 440-460
Production technology is step in the following order:
(1),, standby with red vinegar autoclaving sterilization 30 minutes under 125 ℃ temperature by above-mentioned recipe ratio;
(2) it is standby that white granulated sugar dissolves the back cooling in 100 ℃ carbonic acid pure water;
(3) red vinegar and the white granulated sugar solution with step (1) and (2) gained mixes, and adds garlic magma again and stirs; At last
(4) add 5-10 ℃ aseptic carbonic acid pure water, mix the back filling and capping.
3, a kind of production method of Garlic beverage is characterized in that: this Garlic beverage component and each component weight ratio are:
Garlic magma 8-13
Red vinegar 35-50
White granulated sugar 25-35
Carbonic acid pure water 440-460
Fruit juice 4-8
Production technology is step in the following order:
(1) by above-mentioned recipe ratio, with red vinegar be autoclaving sterilization 30 minutes under 125 ℃ the condition in temperature, standby;
(2) after white granulated sugar dissolves in 100 ℃ carbonic acid pure water, cool off standby;
(3) red vinegar and the white granulated sugar solution with step (1) and (2) gained mixes back adding garlic magma, adds fruit juice again and stirs; At last
(4) add 5-10 ℃ aseptic carbonic acid pure water and mix, filling and capping gets product.
4, according to the production method of the described a kind of Garlic beverage of claim 3, it is characterized in that: the fruit juice in the component is plum juice.
5, according to the production method of the described a kind of Garlic beverage of claim 3, it is characterized in that: the fruit juice in the component is shaddock juice.
6, according to the production method of the described a kind of Garlic beverage of claim 3, it is characterized in that: the fruit juice in the component is orange juice.
7, according to the production method of the described a kind of Garlic beverage of claim 3, it is characterized in that: the fruit juice in the component is ginger juice.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011167106A CN1164208C (en) | 2001-04-19 | 2001-04-19 | Process for extracting raw juice of garlic and method for producing garlic beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011167106A CN1164208C (en) | 2001-04-19 | 2001-04-19 | Process for extracting raw juice of garlic and method for producing garlic beverage |
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| CN1325649A true CN1325649A (en) | 2001-12-12 |
| CN1164208C CN1164208C (en) | 2004-09-01 |
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| CNB011167106A Expired - Fee Related CN1164208C (en) | 2001-04-19 | 2001-04-19 | Process for extracting raw juice of garlic and method for producing garlic beverage |
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| CN104323361A (en) * | 2014-09-29 | 2015-02-04 | 李元生 | Preparation method of allium macrostemon juice beverage |
| CN104719787A (en) * | 2014-08-18 | 2015-06-24 | 张廷季 | Health product for lowering blood fat and blood pressure and production method of health product for lowering blood fat and blood pressure |
| CN105248641A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Water chestnut blood-pressure-reducing garlic juice drink and preparation method thereof |
| CN105248642A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Prawn and garlic juice beverage capable of improving intelligence and refreshing and preparation method of prawn and garlic juice beverage |
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| CN105249068A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Green plum and garlic juice beverage capable of facilitating metabolism and preparation method of green plum and garlic beverage |
| CN105249069A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Anti-cold chilli and garlic juice beverage and preparation method thereof |
| CN105285113A (en) * | 2015-11-05 | 2016-02-03 | 金张 | Health-preserving health-care buckwheat and garlic juice beverage and preparation method thereof |
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- 2001-04-19 CN CNB011167106A patent/CN1164208C/en not_active Expired - Fee Related
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| CN104719787A (en) * | 2014-08-18 | 2015-06-24 | 张廷季 | Health product for lowering blood fat and blood pressure and production method of health product for lowering blood fat and blood pressure |
| CN104323361A (en) * | 2014-09-29 | 2015-02-04 | 李元生 | Preparation method of allium macrostemon juice beverage |
| CN104323361B (en) * | 2014-09-29 | 2016-07-06 | 李元生 | A kind of preparation method of wild Bulbus Allii juice beverage |
| CN105249069A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Anti-cold chilli and garlic juice beverage and preparation method thereof |
| CN105248643A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Chestnut liver-nourishing and spleen-tonifying garlic juice drink and preparation method thereof |
| CN105249068A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Green plum and garlic juice beverage capable of facilitating metabolism and preparation method of green plum and garlic beverage |
| CN105248642A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Prawn and garlic juice beverage capable of improving intelligence and refreshing and preparation method of prawn and garlic juice beverage |
| CN105285113A (en) * | 2015-11-05 | 2016-02-03 | 金张 | Health-preserving health-care buckwheat and garlic juice beverage and preparation method thereof |
| CN105285610A (en) * | 2015-11-05 | 2016-02-03 | 金张 | Pomelo and garlic juice beverage capable of reducing blood sugar and preparation method of pomelo and garlic juice beverage |
| CN105285112A (en) * | 2015-11-05 | 2016-02-03 | 金张 | Onion and garlic juice beverage capable of reducing blood pressure and resisting ageing and preparation method of onion and garlic juice beverage |
| CN105285111A (en) * | 2015-11-05 | 2016-02-03 | 金张 | Health-care cheese and garlic juice beverage capable of strengthening bodies and preparation method of cheese and garlic juice beverage |
| CN105410529A (en) * | 2015-11-05 | 2016-03-23 | 金张 | Wine and vinegar flavored apricot and garlic juice beverage and preparation method thereof |
| CN105248641A (en) * | 2015-11-05 | 2016-01-20 | 金张 | Water chestnut blood-pressure-reducing garlic juice drink and preparation method thereof |
| CN105725180A (en) * | 2016-01-13 | 2016-07-06 | 宁远平 | Allicin protein and making method thereof |
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| Publication number | Publication date |
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| CN1164208C (en) | 2004-09-01 |
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