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Method for producing garlic clear juice and functional beverage thereof

A garlic and juice clearing technology, which is applied in application, food preparation, food science, etc., can solve problems such as obvious garlic odor, and achieve the effect of clarification and deodorization

Inactive Publication Date: 2011-10-26
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current garlic juice is often turbid juice, and the smell of garlic is obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Pick 1 kg of fresh garlic without mildew and rot, soak the garlic in hot water for 30 seconds, and then peel the garlic. Use a slicer to cut the peeled garlic into 1mm thick and uniform garlic slices, which is conducive to deodorization. Add 20 kg of water to the sliced ​​garlic and cook at a temperature of 70° C. for 10 minutes to deodorize. After draining the obtained 1 kg of garlic flakes, add 1 kg of water for beating and filtering to obtain 2 kg of garlic juice. Add 4 kg of water to the obtained garlic juice to dilute it, then add 3 g of cellulase and 60 g of pectinase, add citric acid to adjust the pH to 5.0, heat it to 60° C. and keep it for 1 hour to obtain clarified garlic juice.

[0015] Carrots are cleaned and peeled, pre-boiled, juiced, filtered, centrifuged, and cooled to obtain carrot juice.

[0016] According to the mass percentage, take 6.0kg of garlic clear juice, 25.0kg of carrot juice, 8.0kg of sucrose, 0.1kg of citric acid, and 60.9kg of purified w...

Embodiment 2

[0020] Pick 1 kg of fresh garlic without mildew and rot, soak the garlic in hot water for 30 seconds, and then peel the garlic. Use a slicer to cut the peeled garlic into 1mm thick and uniform garlic slices, which is conducive to deodorization. Add the chopped garlic slices to 25 kg of water and cook at a temperature of 80°C for 15 minutes to deodorize. After draining the obtained 1 kg of garlic flakes, add 1 kg of water for beating and filtering to obtain 2 kg of garlic juice. Add 4 kg of water to the obtained garlic juice for dilution, then add 3 g of cellulase and 60 g of pectinase, add citric acid to adjust the pH to 5.0, heat to 60° C. and keep it warm for 1 hour to obtain clear garlic juice.

[0021] Carrots are cleaned and peeled, pre-boiled, juiced, filtered, centrifuged, and cooled to obtain carrot juice.

[0022] According to the mass percentage, take 6.0kg of clear garlic juice, 25.0kg of carrot juice, 8.0kg of sucrose, 0.1kg of citric acid and 60.9kg of purified ...

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PUM

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Abstract

The invention relates to a method for producing garlic clear juice and a functional beverage thereof, and determines an optimal temperature and time for garlic heating and deodorization, and a clarification and purification method for obtaining garlic clear juice; and the prepared garlic clear juice is used to produce a carrot juice composite functional beverage and a honeysuckle composite functional beverage. The invention can solve the problems of garlic juice clarification and deodorization, and facilitates the development of various garlic composite health functional drinks.

Description

technical field [0001] The invention relates to a method for producing clear garlic juice and compound carrot and honeysuckle garlic juice drinks, belonging to the field of food processing. Background technique [0002] Garlic is rich in nutrients and has important physiological functions, such as antibacterial and anti-inflammatory, anti-virus, anti-cancer and anti-cancer, lowering blood pressure and blood lipids, preventing and treating diabetes, preventing and treating AIDS, nourishing the brain, strengthening the brain, and delaying aging. At the same time, garlic is mainly planted in Jinxiang, Cangzhou, Shandong, Pizhou, Jiangsu and other places, and the export volume accounts for about 75% of the world's total. Therefore, the garlic industry has become one of the pillar industries in some areas of China. At present, the exported garlic is mainly low-value-added products such as fresh garlic, dehydrated garlic flakes, and rice garlic, and the smell of garlic has affecte...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/212A23L2/72A23L1/29A23L1/09A23L19/00A23L33/00
Inventor 张仁堂
Owner SHANDONG AGRICULTURAL UNIVERSITY
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