CN104522788A - Method for preparing garlic juice and apple vinegar mixed drink - Google Patents
Method for preparing garlic juice and apple vinegar mixed drink Download PDFInfo
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- CN104522788A CN104522788A CN201510031772.6A CN201510031772A CN104522788A CN 104522788 A CN104522788 A CN 104522788A CN 201510031772 A CN201510031772 A CN 201510031772A CN 104522788 A CN104522788 A CN 104522788A
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 38
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 33
- 239000000052 vinegar Substances 0.000 title claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 4
- 238000000034 method Methods 0.000 title claims description 17
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 37
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims description 31
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- 241000383638 Allium nigrum Species 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
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- 238000002360 preparation method Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 7
- 235000019987 cider Nutrition 0.000 claims description 7
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- 229910021641 deionized water Inorganic materials 0.000 claims description 7
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
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- 235000013399 edible fruits Nutrition 0.000 claims description 6
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- 238000003756 stirring Methods 0.000 claims description 6
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
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- 238000004094 preconcentration Methods 0.000 claims description 4
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- 241000872931 Myoporum sandwicense Species 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 2
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- 238000000108 ultra-filtration Methods 0.000 claims description 2
- 238000006911 enzymatic reaction Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 7
- 235000015197 apple juice Nutrition 0.000 abstract description 5
- 235000015203 fruit juice Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 241000220225 Malus Species 0.000 abstract 2
- 235000021016 apples Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
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- 239000002253 acid Substances 0.000 description 5
- 230000001093 anti-cancer Effects 0.000 description 5
- 241000581835 Monodora junodii Species 0.000 description 4
- ZFAHNWWNDFHPOH-YFKPBYRVSA-N S-allylcysteine Chemical compound OC(=O)[C@@H](N)CSCC=C ZFAHNWWNDFHPOH-YFKPBYRVSA-N 0.000 description 4
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- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
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- 239000002002 slurry Substances 0.000 description 2
- IXELFRRANAOWSF-FNORWQNLSA-N (E)-Ajoene Chemical compound C=CCSS\C=C\CS(=O)CC=C IXELFRRANAOWSF-FNORWQNLSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
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- 208000001953 Hypotension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- IXELFRRANAOWSF-CYBMUJFWSA-N ajoene Natural products C=CCSSC=CC[S@](=O)CC=C IXELFRRANAOWSF-CYBMUJFWSA-N 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000002567 autonomic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- IXELFRRANAOWSF-UHFFFAOYSA-N cis-ajoene Natural products C=CCSSC=CCS(=O)CC=C IXELFRRANAOWSF-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a drink containing garlic juice and apple juice. The drink comprises fermented apple vinegar and unfermented apple juice and has good nutritional ingredients, the nutrition and health care components in the garlic and apples are integrated, and the mouthfeel and the taste are distinctive. According to the composition, the limitation of the taste of single fruit juice is overcome, and an unpredictable technical effect is achieved.
Description
Technical field
The application relates to food processing field, especially relates to a kind of preparation method of the beverage containing apple, garlic component.
Background technology
Garlic is a kind of food of medicine-food two-purpose, is chosen as " autonomic drug ".National Cancer research center nineteen ninety result of study shows, in 48 kinds of common anticancer foods, the anti-cancer ability of garlic is high ranks first.But no matter directly eating general garlic, eat something rare or prepared food, all can not play the superior efficacy of garlic completely.And every day, excessive edible raw garlic can cause excitant to damage to the oral cavity of people, throat, gastrointestinal mucosa, caused inflammation, also can damage stomach, liver function.
At present, how to make the various beneficial of garlic fully be absorbed by human body, be classified as important subject by numerous scientific research institution in the world.In the prevention area of cancer, think and do not have the garlic of acid there is no anticancer effect, but, without the water-soluble sulfur-containing amino acid of acid---S-allyl cysteine (S-allyl-cysteine) etc. is but found to have extremely strong antitumaous effect.In other words, the garlic of acid is not had to be wrong with regard to not having the theory of effect.Research recent abroad discloses: do not have the black garlic of acid to have extremely strong anti-oxidant, pre-anti-cancer, strengthen effect of muscle power, antifatigue.Fermented black garlic is through and strictly selects, and forms through long-time spontaneous fermentation.Garlic by fermentation, not only eliminate odour nuisance, do not change again effective nutritional labeling of garlic, more make main active content garlic alkene (Ajoene) of garlic and S-pi-allyl-cysteine (S-allyl-cysteine) reach 3 ~ 5 times of uncooked garlic, oxidation resistance reaches more than 5 times.Often edible black garlic can the effect such as beneficial vital QI can activate the production of essence, develop immunitypty.The wide result of study of Japan's famous molecular cytobiology expert, triple college professor fields mouth shows, in the 300 numerous food contrasts with anti-oxidative damage function, the oxidation resistance of black garlic comes out at the top.The result of study of Japan shows, black garlic has hypotensive, reducing blood lipid, hypoglycemic, preventing thrombosis, anti-cancer, norcholesterol, anti-ageing, obvious effect of strengthening power of exempting from service.
The documents such as CN101507484, CN101518319 disclose the method and apparatus of the black garlic of several production, this type of technology is all adopt whole head garlic to produce as raw material, product is also whole black garlic, be processed into the raw material that applicable food industry uses, also will through decocting, getting juice, concentrated process; In addition, this type of technology all will use the special fermenting cellar that makes or incubator is produced.And the present invention adopts general fermentation tank to produce, directly producing can direct applied black garlic juice or concentrated black garlic juice, and production technology is convenient, controlled, is applicable to suitability for industrialized production.
Apple is one of modal fruit, nutritious, and mouthfeel is excellent, and heat is low, its nutritional labeling variation and easily absorbing, and is one of fruit most popular on people's dining table.Apple is rich in various trace elements, such as manganese, selenium, zinc, iodine, copper etc., also containing multiple beneficial element and compounds such as pectin, vitamin C, carrotene.Current apple processing is generally taked fruit to be pulverized rear filtration and is obtained fruit juice (CN103222657A, CN102987467A), this type of technique is comparatively complicated, and fruit juice obtained is thus often sourer, although be rich in fragrance, but refrigerant not tasty and refreshing, mouthfeel is comparatively dry and astringent.
Summary of the invention
The present invention is directed to the shortcoming of prior art, devise the preparation method of the beverage containing apple, garlic component.
The present invention realizes by the following method:
(1) washed by first group of apple, belt leather puts into vapor vessel, utilizes high-temperature vapor to heat;
(2), after heating, apple is crushed, centrifugal, give up containing apple core part;
(3) slurries in step (2) ferment;
(4) filter after fermentation ends, remove solid impurity, obtain stillness of night A1;
(5) cleaned by another group apple, stoning, blends and filters then high temperature sterilization and obtain A2;
(6) garlic juice G is prepared:
1) diced by garlic or sheet is placed in fermentation tank, the water-stop adding material 1 ~ 3 times stirs;
2) first stage is heated to 80 ~ 85 DEG C of insulations 48 ~ 72 hours, and second stage is cooled to 75 ~ 80 DEG C of insulations 72 ~ 120 hours, releases mixture obtain black garlic juice through press filtration from fermenter base;
3) the black garlic juice obtained is added shitosan sugar-vinegar garlic precipitation suspension, and suspension is filtered obtain clarification garlic juice, then through ultrafiltration membrance filter, then obtain pre-concentration liquid through film is concentrated;
4) pre-concentration liquid is carried out evaporation and concentration, thickening temperature is 45 ~ 75 DEG C, and pressure is-0.5 ~-0.8MPa, and concentration ratio is 1/2 ~ 2/3, obtains required garlic juice G.
(7) G, A1, A2 are in harmonious proportion, then add helper component and obtain product.
As preferred embodiment, the Steam Heating temperature in step (1) is at 100-160 degree Celsius, and preferred 105-155 degree Celsius, more preferably 110-150 degree Celsius, also preferred 120-135 degree Celsius, most preferably 130 to penetrate degree Celsius.
As preferred embodiment, in step (1), the time of heating is 1-120 minute, preferred 5-110 minute, more preferably 10-100 minute, also preferred 20-80 minute, most preferably 25-45 minute.
As preferred embodiment, first group of apple can be the impaired apple of appearance, such as transport, pluck, in link of casing by collision, extruding; Its not easily commercially direct apple as commodity selling can also be unsightly caused for outward appearance.
As preferred embodiment, the kind of first group of apple can be: the apple that the appearance of granny smith, Ananasrenette, Berlepsch and arbitrary kind is impaired, such as transport, pluck, in link of casing by collision, extruding and being formed; Its not easily commercially direct apple as commodity selling can also be unsightly caused for outward appearance.
As preferred embodiment, not restriction in second group of apple selection principle, any common edible apple can use.But can apple, Aksu " the rock sugar heart " apple of preferably high-quality Fuji apple, Red Delicious Apple kind, or their combination.
As preferred embodiment, the fermentation in step (3), (4) is carried out by the following method: first will through the liquid filtering of step (2), and press filtration, adds enzyme.Described enzyme can be pectase, cellulase or their combination, is 0.01%-0.02% with enzyme content.Reaction time is 5 minutes-120 minutes, preferred 10-90 minute, more preferably 15-25 minute.Temperature remains on 30-80 degree Celsius, preferred 35-55 degree Celsius, most preferably 35-40 degree Celsius, and solid impurity is removed in press filtration subsequently, and carry out first time fermentation, add dry ferment, content is gross mass 0.1-0.23%, uniform stirring 24-36 hour; Carry out second time fermentation subsequently, by liquid filtering before, add acetic fermentation with bacterium (aerobic), the acetic fermentation bacterial concentration 10-15% of bacterium, adding volume is cumulative volume 10-20%, fermentation temperature is at 37 degrees Celsius, and the time is 2.5 days, adds the NaCl of the gross mass 1% and Na of 0.01% subsequently
2hPO
4with 0.01% NaIO
3, continue placement 4 days, filter, add deionized water dilution depending on acidity situation, make acetic acid content be not more than 1.5%, prevent taste peracid, after sterilization, can A1 be obtained.
As preferred embodiment, step 3 in step (6)) in, the black garlic juice obtained is added the shitosan sugar-vinegar garlic solution of 1%, its addition is 1% of black garlic juice volume, filter through flame filter press after suspension precipitation and obtain clarification garlic juice, carry out hyperfiltration treatment through the daltonian milipore filter of molecular cut off 10,000 ~ 50,000
As preferred embodiment, in step (6) 3) in, film is concentrated adopts NF membrane or reverse osmosis membrane, and concentration ratio is 1/3 ~ 3/5.
As preferred embodiment, when G, A1, A2 being mixed, the part by weight of three's content is 1-10:5-30:43-58, preferably: 2-7:8-22:47:51; Most preferably: 3-5:10-15:50.
As preferred embodiment, the additive that step (7) adds or component can be: the fruit juice (such as orange juice, tomato juice etc. are squeezed the juice) of B B-complex (vitamin C), other kinds, honey, deionized water, the dried peppermint leaf smashed to pieces.Preferred scheme is, in gross mass, the mixture of deionized water 4-21%, G+A1+A2 accounts for 47-72%, and vitamin C accounts for 0.1-0.5%, honey 7-13%, the dried peppermint leaf 0.2-0.7% smashed to pieces, orange juice 2.1-7.9%.
The technical problem that the present invention solves and beneficial effect are:
The taste uniqueness obtained after 1-the present invention finds black garlic juice to mix with cider is unexpectedly good to eat, and its mouthfeel and taste are obviously better than the taste of black garlic juice, cider itself;
2-gained beverage of the present invention, both containing the cider fermented, also containing the cider not carrying out fermenting, comprehensively obtains both excellent taste and mouthfeel;
3-the present invention can use the apple being comparatively not suitable for the damage of directly peddling, and has saved cost, and ferment taste afterwards with using not impaired typical apple, and mouthfeel difference is very little;
4-the present invention uses steam to heat existing bactericidal action to the apple before fermentation, again due to the vapor (steam) temperature higher saving process time, prevents apple from losing pulp and fruit liquid when retaining apple skin.
5-the present invention just can obtain good sense of taste without the need to carrying out debitterize process before acetic fermentation.
Detailed description of the invention
Be taken at the apple having damage in transportation and packing process, wherein green apple (granny smith) 1kg, put it in steam still, its vapor (steam) temperature 130 degrees Celsius, heat after 40 minutes, the part containing fruit stone is removed after crushing apple slurries are centrifugal, filter subsequently, add pectase, react 43 minutes temperature and keep 38 degrees Celsius, pectase consumption 0.013%wt, after terminating, solid impurity is removed in press filtration, carries out first time fermentation, adds dry ferment, content is gross mass 0.19%, uniform stirring 36 hours; Carry out second time fermentation subsequently, by liquid filtering before, add acetic fermentation with bacterium (aerobic), the acetic fermentation bacterial concentration 10% of bacterium, adding volume is cumulative volume 12%, consumption fermentation temperature is at 37 degrees Celsius, and the time is 2.5 days, adds the NaCl of the gross mass 1% and Na of 0.01% subsequently
2hPO
4with 0.01% NaIO
3, continue placement 4 days, filter, add deionized water dilution depending on acidity situation, after sterilization, can A1 be obtained.
Choose red fuji apple 1kg, clean, stoning, blend and filter then high temperature sterilization and obtain A2.
Garlic clove 5kg, cuts 3mm thin slice, puts in fermentation tank, adds 10kg clear water, is heated to 85 DEG C, is incubated 48 hours.Temperature is reduced to 70 DEG C, is incubated 96 hours.Release material, get juice through plate and frame filter press, obtain black garlic Normal juice 1.320kg, add 13kg 1% chitosan-acetic acid solution, stir clarification, after flame filter press filters, black garlic juice (G) 1.300kg must be clarified.
Get A1 0.24kg, A2 gets 0.056kg, and G gets 0.185kg, mixing.
In gross mass, account for 67% by the mixture of following formulated deionized water 13%, G+A1+A2, vitamin C accounts for 0.32%, honey 12%, the dried peppermint leaf 0.78% smashed to pieces, orange juice 6.9%.
Wherein orange juice is obtained by peeling, crushing, press filtration, high-temperature sterilization.
The result of products obtained therefrom of the present invention is shown with following table:
Wherein the difference of comparative example 1-3 and embodiment is only G, and whether the component of A1, A2 exists:
Embodiment | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
G | Black garlic juice | Nothing | Black garlic juice | Black garlic juice |
A1 | Green apple ferments | Green apple ferments | Nothing | Green apple ferments |
A2 | Fuji apple's juice | Fuji apple's juice | Fuji apple's juice | Nothing |
Sour-sweet degree | Moderate | Cross sweet | Acid | Light taste |
Mouthfeel | Clearly, silk is sliding | Slightly puckery | Puckery | Slightly puckery |
Wherein, sour-sweet degree and mouthfeel show that the result come from 27 random experiment participant questionnaires is summed up.Such as every participant tastes this four kinds of beverages, but do not know its concrete composition, 5 minutes, interval between each trial test, according to the answer that fills in questionnaires of the numbering on cup, its sour-sweet degree and mouthfeel are given a mark after tasting, when participant's selection " excessively sweet " only more than 2/3, " acid " or " puckery ", this score is just designated as effectively, and the product that visible the present invention obtains is reached fine technique effect by the mixing of three kinds of fruit juices being in harmonious proportion and adding other auxiliary elements.
Claims (8)
1. a garlic, the preparation method of apple vinegar bland, it comprises the following steps: mixing garlic juice G, cider A1 by fermentation, without the cider A2 of fermentation, and add following auxiliary element: in gross mass, deionized water 4-21%, the mixture of G+A1+A2 accounts for 47-72%, vitamin C accounts for 0.1-0.5%, honey 7-13%, the dried peppermint leaf 0.2-0.7% smashed to pieces, orange juice 2.1-7.9%, wherein the preparation process of A1 comprises: washed by first group of apple, belt leather puts into vapor vessel, high-temperature vapor is utilized to heat, Steam Heating temperature is at 100-160 degree Celsius, the time of heating is 1-120 minute, crush, centrifugal rear removal contains fruit stone part, filter, first time fermentation is carried out after enzymolysis, add dry ferment, content is gross mass 0.1-0.23%, uniform stirring 24-36 hour, carry out second time fermentation subsequently, by liquid filtering before, add acetic fermentation with bacterium, the acetic fermentation bacterial concentration 10-15% of bacterium, adding volume is cumulative volume 10-20%, and fermentation temperature is at 37 degrees Celsius, time is 2.5 days, adds the NaCl of the gross mass 1% and Na of 0.01% subsequently
2hPO
4with 0.01% NaIO
3, continue placement 4 days, filter, add deionized water dilution depending on acidity situation, keep acetic acid content not higher than 1.5%wt, after sterilization, can A1 be obtained.
2. method according to claim 1, wherein during G, A1, A2 mixing, the volume ratio of three's content is 1-10:5-30:43-58, preferably: 2-7:8-22:47:51; Most preferably: 3-5:10-15:50.
3. method according to claim 1, the step preparing garlic juice G comprises:
1) diced by garlic or sheet is placed in fermentation tank, the water-stop adding material 1 ~ 3 times stirs;
2) first stage is heated to 80 ~ 85 DEG C of insulations 48 ~ 72 hours, and second stage is cooled to 75 ~ 80 DEG C of insulations 72 ~ 120 hours, releases mixture obtain black garlic juice through press filtration from fermenter base;
3) the black garlic juice obtained is added shitosan sugar-vinegar garlic precipitation suspension, and suspension is filtered obtain clarification garlic juice, then through ultrafiltration membrance filter, then obtain pre-concentration liquid through film is concentrated;
4) pre-concentration liquid is carried out evaporation and concentration, thickening temperature is 45 ~ 75 DEG C, and pressure is-0.5 ~-0.8MPa, and concentration ratio is 1/2 ~ 2/3, obtains required garlic juice G.
4. the method for claim 1-3, in the preparation process of wherein A1, dry ferment content is 0.19%wt, and acetic fermentation is aerobic with bacterium, the acetic fermentation bacterial concentration 10% of bacterium, and adding volume is cumulative volume 12%.
5. the method for claim 4, first group of apple is the apple of the impaired any kind of appearance.
6. the method for claim 4, the fermentation preferment solution of cider comprises: by the liquid filtering after steam treatment before fermentation, and press filtration adds and sends out enzyme; Described enzyme can be pectase, cellulase or their combination, and enzyme content is 0.01%-0.02%, and the enzyme reaction time is 5 minutes-120 minutes, and temperature remains on 30-80 degree Celsius.
7. the method for claim 1-3, the preparation method of A2 is, is cleaned by another group apple, stoning, blend and filter then high temperature sterilization and obtain A2, this another group apple is selected from Fuji apple, the apple of Red Delicious Apple kind, Aksu " the rock sugar heart " apple, or their combination.
8. the method for claim 1-3, the preparation process 3 of garlic juice) in, the black garlic juice obtained is added the shitosan sugar-vinegar garlic solution of 1%, its addition is 1% of black garlic juice volume, filter through flame filter press after suspension precipitation and obtain clarification garlic juice, carry out hyperfiltration treatment through the daltonian milipore filter of molecular cut off 10,000 ~ 50,000, described film is concentrated adopts NF membrane or reverse osmosis membrane, and concentration ratio is 1/3 ~ 3/5.
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