| 摘要 |
For a garlic juice including water 85 wt%, raw garlic 10 wt%, fructose 0.9 wt%, a small amount of citric acid, vitamin C, pineapple juice and starch syrup, the preparation comprises the processes of: heat treating peeled garlics in hot water of 100 deg.C for five minutes to sterilize; again heat treating sliced garlic pieces in water for 10 minutes; crushing the heat treated garlic slices to add water and extract nutrients from the garlic to filter with a fine mesh screen; adding to the extract flavoring such as fructose, vitamin C, starch syrup, and others for heat treating for 20 minutes at 80-90 deg.C. The preparation maintains nutrients often destroyed in the course of conventional preparation.
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