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Garlic vinegar-flavored drink

A technology of garlic vinegar and flavor, which is applied in the field of garlic vinegar flavor drinks, can solve the problems of not giving full play to the therapeutic value of garlic, damage to the stomach, liver function, and irritating damage to the stomach, so as to enhance immunity, contribute to human health, The effect of relieving tension

Inactive Publication Date: 2015-05-27
黄汉森
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the common way to use garlic is to eat it directly. Whether it is eaten raw or cooked, it cannot give full play to the therapeutic value of garlic. Moreover, excessive consumption of raw garlic every day will cause irritating damage to the human stomach, cause inflammation, and Damage to the gastrointestinal and liver functions, therefore, it is necessary to find a method that can make the nutrients in garlic more fully absorbed by the body, easy to eat, and taste acceptable to the general public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A garlic vinegar flavor drink, prepared from the following raw materials: 30% garlic, 5% wolfberry, 3% orange peel, 5% cucumber juice, 2% licorice, 6% honey, 12% white sugar, pure Water 15%, balance is mature vinegar, and the sum of each component percentage is 100%.

[0018] Wherein, a kind of preparation method of garlic vinegar flavor drink comprises the following steps:

[0019] 1) Prepare the vinegar mixture: first peel the garlic, wash it, weigh the mature vinegar and cook for 30 minutes, filter, take the filtrate, soak the washed garlic in the filtrate for 4 hours, and obtain the garlic mature vinegar liquid; Put wolfberry, orange peel, cucumber juice, and licorice into water and boil for 50 minutes to obtain a mixture; mix the mixture, garlic mature vinegar and white sugar and mix thoroughly to obtain a vinegar mixture;

[0020] 2) Enzyme treatment: add 0.5% pectinase and 0.3% cellulase of the total weight of the vinegar mixture in the previous step to the vine...

Embodiment 2

[0025] A garlic vinegar flavor drink, prepared from the following raw materials: 40% garlic, 8% wolfberry, 5% orange peel, 8% cucumber juice, 2% licorice, 8% honey, 15% white sugar, pure Water 15%, balance is mature vinegar, and the sum of each component percentage is 100%.

[0026] Wherein, a kind of preparation method of garlic vinegar flavor drink comprises the following steps:

[0027] 1) Prepare the vinegar mixture: first peel the garlic, wash it, weigh the mature vinegar and cook for 30 minutes, filter, take the filtrate, soak the washed garlic in the filtrate for 4 hours, and obtain the garlic mature vinegar liquid; Put wolfberry, orange peel, cucumber juice, and licorice into water and boil for 50 minutes to obtain a mixture; mix the mixture, garlic mature vinegar and white sugar and mix thoroughly to obtain a vinegar mixture;

[0028] 2) Enzyme treatment: Add 0.5% pectinase and 0.3% cellulase of the total weight of the vinegar mixture in the previous step to the vine...

Embodiment 3

[0033] A garlic vinegar flavor drink, prepared from the following raw materials: 25% garlic, 5% wolfberry, 2% orange peel, 5% cucumber juice, 1% licorice, 5% honey, 10% white sugar, pure Water 10%, balance is mature vinegar, and the sum of each component percentage is 100%.

[0034] Wherein, a kind of preparation method of garlic vinegar flavor drink comprises the following steps:

[0035] 1) Preparation of vinegar mixture: first peel and wash the garlic, weigh mature vinegar and cook for 30 minutes, filter, take the filtrate, soak the washed garlic in the filtrate for 3 hours, and obtain garlic mature vinegar; Put wolfberry, orange peel, cucumber juice, and licorice into water and boil for 50 minutes to obtain a mixture; mix the mixture, garlic mature vinegar and white sugar and mix thoroughly to obtain a vinegar mixture;

[0036] 2) Enzyme treatment: add 0.5% pectinase and 0.3% cellulase of the total weight of the vinegar mixture in the previous step to the vinegar mixture ...

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PUM

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Abstract

The invention discloses garlic vinegar-flavored drink, and belongs to the technical field of vinegar drink. The garlic vinegar-flavored drink is characterized by being prepared from the following raw materials in percentage by weight: 25 to 40% of garlic, 5 to 8% of lycium barbarum, 2 to 5% of orange peel, 5 to 8% of cucumber juice, 1 to 2% of liquorice, 5 to 8% of honey, 10 to 15% of white sugar, 10 to 15% of pure water, and the balance of mature vinegar, wherein the sum of the raw materials in percentage by weight is 100%. The garlic vinegar-flavored drink is rich in nutrition, and outstanding in flavor, has obvious health functions of expelling toxin and clearing the intestines, and lowering blood sugar and blood fat, and is the health drink capable of improving the immunity, building the body and strengthening the foundation.

Description

technical field [0001] The invention relates to the technical field of vinegar drinks, in particular to a garlic vinegar flavor drink. Background technique [0002] Modern medical research has confirmed that garlic has more than 100 kinds of medicinal and health-care ingredients, including 43 kinds of sulfur-containing volatiles, 13 kinds of sulfinic acid (such as allicin) esters, 9 kinds of amino acids, 8 kinds of peptides, and glycosides. 12 kinds of enzymes and 11 kinds of enzymes. In addition, alliin is a unique component of garlic. When it enters the blood, it becomes allicin. Even if this allicin is diluted 100,000 times, it can still kill typhoid bacilli, Shigella, and influenza viruses in an instant. The combination of allicin and vitamin B1 can produce allithiamine, which has the miraculous effect of eliminating fatigue and enhancing physical strength. The creatinine contained in garlic is an indispensable component to participate in muscle activities, and it also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29C12J1/04A23L33/00
Inventor 黄汉森
Owner 黄汉森
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