Red date and garlic juice drink capable of warming middle-warmer and tonifying qi and preparation method thereof

Abstract

The invention discloses a red date garlic juice drink for warming and benefiting qi, which is made of the following raw materials in parts by weight: garlic head 270-280, pure milk 180-200, peanut kernel 30-34, pear peel 19-23, jujube 65-70, Pomegranate seed powder 20‑23, dried rose 5‑6, cod liver oil 14‑18, sugar 90‑110 and water. The garlic juice beverage of the present invention is made by reasonable matching and processing of the main ingredient garlic and various auxiliary materials such as red dates, pomegranate seed powder, and dried roses. Red dates and garlic are fragrant, and the nutrients contained are rich and comprehensive, have certain health care effects, can warm the middle and replenish qi, and drinking is beneficial to health.

Description

technical field [0001] The invention relates to the technical field of garlic processed food and its processing, and mainly relates to a red date garlic juice beverage for warming the middle and benefiting qi 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, g...

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.