Garlic functional drink and preparation method thereof

Abstract

The invention relates to functional drink which adopts garlic as the main material, and a preparation method of the functional drink, and in particular relates to garlic functional drink and a preparation method of the garlic functional drink, belonging to the biotechnological field. The garlic drink with a special healthcare function is prepared from deeply processing the garlic by adopting a biotechnology; and the garlic drink prepared by the preparation method has good mouthfeel and is well reserved with functional ingredients of the garlic. The garlic functional drink is prepared by mixing and sterilizing the following materials in percentage by weight: 50%-90% of garlic clear juice, 10%-50% of water, 0-3% of xylitol, 0.1%-0.5% of citric acid, 0.1%-0.4% of malic acid, 0-6% of honey, 0-1% of vitamin B12 and 0.01%-0.1% of vitamin C. The materials are prepared and sterilized to prepare the garlic functional drink. And the content of fructo-oligose in the prepared drink is 1-5g / 100mL, and the content of alliin in the prepared drink is 1-20mg / 100mL.

Description

technical field [0001] The invention relates to a functional drink with garlic as the main raw material and a preparation method thereof, in particular to a garlic functional drink and a preparation method thereof. The invention belongs to the field of biotechnology, and mainly uses biotechnology to deep-process garlic to prepare a garlic drink with specific health care function. The garlic drink prepared by the invention has good taste and can retain the functional components of garlic to the greatest extent. Background technique [0002] Garlic itself is a kind of food with both medicine and food, and was selected as "the best plant medicine". The 1990 research results of the National Cancer Research Center of the United States showed that among the 48 common anti-cancer foods, the anti-cancer ability of garlic ranked first. However, the direct consumption of common garlic, whether eaten raw or cooked, cannot give full play to the excellent efficacy of garlic. Moreover,...

AI Technical Summary

Problems solved by technology

[0004] At present, there are more and more studies on the deep processing of garlic. In the field of food processing, garlic has been used to process various foods, such as garlic sauce, black garlic, etc. , many products have also been developed in terms of beverages. CN1164208C discloses a preparation process of blanching and deodorizing, adding tea water to refine the pulp, and then soaking in vinegar to obtain garlic puree. The preparation process lasts for 3-4 weeks. , In addition, using the garlic puree extracted by this method as a raw material to manufacture processed beverages will inevitably contain a large amount of acetic acid, which will undoubtedly affect the adaptability of the product

CN102224955A discloses a process in which garlic is peeled, sliced, boiled and deodorized, pulped to obtain juice, and enzymatically hydrolyzed to produce clear garlic juice. It produces a strong pungent garlic smell, and it is not advisable to use the deodorization process after slicing and boiling in water, so that the main ingredients in the garlic (such as fructooligosaccharides, etc.) Garlic juice based on fiber, pectin, etc.