Water chestnut blood-pressure-reducing garlic juice drink and preparation method thereof

Abstract

The invention discloses a water chestnut blood-pressure-reducing garlic juice drink which is prepared from the following raw materials in parts by weight: 270-280 parts of garlic bulbs, 180-200 parts of pure milk, 30-34 parts of peanut kernel, 24-28 parts of lotus plumule, 76-80 parts of water chestnut juice, 45-50 parts of cucurbit, 30-37 parts of jellyfish, 3-3.6 parts of cassia occidentalis, 90-110 parts of white sugar and a proper amount of water. According to the garlic juice drink processing technology disclosed by the invention, the garlic deodorizing treatment effect is good, nutrition of garlic is remained, the drink is prepared by reasonably matching the main component garlic bulbs and multiple auxiliary materials such as the lotus plumule, water chestnut juice and jellyfish, the contained nutrition is comprehensive, and the nutritive value is high. Moreover, the multiple raw materials have the health care effect of reducing blood pressure, and the drinking effect is good.

Description

technical field [0001] The invention relates to the technical field of garlic processed food and its processing, and mainly relates to a water chestnut antihypertensive garlic juice drink and a preparation method thereof. Background technique [0002] Garlic is very rich in nutrients. Every 100g of fresh garlic contains 70g of water, 4.4g of protein, 0.2g of fat, 23g of carbohydrates, 0.7g of crude fiber, 1.3g of ash, 5mg of calcium, 44mg of phosphorus, 0.4mg of iron, and 0.24mg of thiamine , riboflavin 0.03, niacin 0.9mg, ascorbic acid 3mg. Garlic contains 17 kinds of amino acids, 8 of which are essential amino acids for the human body, especially arginine, which accounts for 20.4% of the total amino acids, followed by glutamic acid, which accounts for 19.75% of the total amino acids. It is very active in human metabolism and is an important component for protein synthesis, growth and development of tissues and their repair and renewal. In addition, garlic also contains p...

AI Technical Summary

Problems solved by technology

[0004] Most of the garlic in our country is used as a fresh material, but its shelf life is short, and the storage conditions are high. It is necessary to ensure that the storage place is cool, dry and well ventilated under certain temperature and humidity conditions, and the storage should not be too dense. Turn it over every 2 to 3 days, and pick out rotten garlic and diseased garlic at any time.

Therefore, a large amount of rotten garlic is discarded in our country every year, causing serious waste and a large loss of nutrients

In addition, there is also preliminary processing of garlic, but it only stays in simple processing such as pickling, slicing, and grinding, and lacks high value-added products. Therefore, deep processing of garlic can greatly increase the added value of the product, and can last for a long time. The storage can ensure the rapid, stable and sustainable development of my country's garlic industry in a good direction

However, during the deep processing of garlic, garlic will produce a special odor when it is broken, and it will remain in the mouth for a long time after eating, so it is very necessary to deodorize garlic during the deep processing of garlic.