Wine and vinegar flavored apricot and garlic juice beverage and preparation method thereof

Abstract

The present invention discloses a wine and vinegar flavored apricot and garlic juice beverage which consists of 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 kernels, 20-24 parts of highland barley wine, 38-42 parts of apricots, 20-23 parts of butter powder, 19-21 parts of crab ovary and digestive glands, 10-12 parts of bran vinegar, 90-110 parts of white sugar and an appropriate amount of water. The garlic juice beverage is processed and prepared by the main material of the garlic bulbs and a reasonable match of various accessory materials of the highland barley wine, apricots, butter powder, bran vinegar, etc. In the processing process, the deodorization effect of the garlic is good, the beverage has a mellow wine fragrance in drinking, is sour and sweet in mouthfeel and rich and comprehensive in nutrition, has a certain health preserving health-care efficacy, and is benefit to body health in drinking.

Description

technical field [0001] The invention relates to the technical field of garlic processed food and its processing, and mainly relates to a wine-vinegar-flavored apricot 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 pro...

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.