CN102972713A

CN102972713A - Onion sauce fermentation production method

Info

Publication number: CN102972713A
Application number: CN201210534891XA
Authority: CN
Inventors: 梁孟; 罗立新; 成丽丽; 冯莹莹
Original assignee: Guangdong Jiashili Food Group Co Ltd
Current assignee: Guangdong Jiashili Food Group Co Ltd
Priority date: 2012-12-11
Filing date: 2012-12-11
Publication date: 2013-03-20

Abstract

The invention discloses an onion sauce fermentation production method and relates to the field of processing of agricultural and sideline products. The method comprises the following steps of: 1) peeling: removing the peel, head and root of the onion, cleaning and frying; 2) NaCl adding: adding NaCl into the crushed onion; 3) naturally fermenting in a fermenting tank: fermenting the crushed onion in an incubator at the temperature of 30-35 DEG C; 4) centrifugal filtration: centrifugally filtering the fermented onion to prepare fermented onion sauce; and 5) storing: adding beta-cyclodextrine into the fermented onion sauce, and storing at room temperature for later use. The onion serves as a fermentation substrate, microbes in the environment are utilized, the onion is naturally fermented at room temperature for 3-4 days, and the original spicy taste of the onion is removed; and moreover, the flavor of the onion is kept, the nutritional ingredients are improved, the method is easy to operate and suitable for large-scale production, and the conditions are easily controlled.

Description

A kind of fermentation method for producing of Conditions of Onion Juice

Technical field:

The present invention relates to the agricultural byproducts processing field, be specifically related to a kind of fermentation method for producing of Conditions of Onion Juice.

Background technology:

Onion (Allium cepa L.) another name Onion, round onions are the Liliaceae allium, with meat scale and bulbil consist of bulb for, generally plant all over the world.Onion is a kind of vegetables that people generally use, has very high nutritive value, have the title of " vegetables queen " the America and Europe, be the medicine-food two-purpose vegetables of generally acknowledging, diuresis, reducing blood lipid arranged, prevent and treat artery sclerosis, antitumor, antiviral, anticoagulation, treatment asthma, the multiple medical care effect such as anticancer.And unique flavor easily stores, and quite is subjected to people's favor.

Based on nutritive value and the health care of onion, develop the important content that the onion health food has become the onion deep processing.In recent years, change had occured in the traditional eating method of onion: add red skin Conditions of Onion Juice in fresh milk, utilize lactobacillus bulgaricus and streptococcus thermophilus mixed culture fermentation, develop the onion sour milk products of other tool style; Utilize wine yeast and acetic acid bacteria that the broken thing of onion is fermented, develop the onion vinegar beverage of mouthfeel uniqueness; Utilize saccharomyces cerevisiae that the broken thing of onion is fermented, develop a kind of novel low pure health liquor.The application of zymotechnique has changed onion only as the eating method of cooking condiment.

Summary of the invention:

The fermentation method for producing that the purpose of this invention is to provide a kind of Conditions of Onion Juice, it is take onion as fermentation substrate, utilize the microorganism in the environment, room temperature spontaneous fermentation 3～4 days, the original pungent smell of onion is removed, and has kept its green onion fragrance, and nutritional labeling is improved, simple to operate, condition is controlled easily, is fit to large-scale production.

1), onion → remove the peel, go in order to solve the existing problem of background technology, the present invention adopts following production decision:: with the onion peeling, decaptitate and root, clean, scrap; 2), add NaCl: in broken thing, add NaCl; 3), fermentation vat spontaneous fermentation: place 30～35 ℃ insulating box to ferment the broken thing of above-mentioned onion; 4), centrifugal filtration: fermentate centrifugal filtration is made the onion fermented juice; 5), store: in ferment onion juice, add cycloheptaamylose, room temperature storage, for subsequent use.

In the described step 1, in order not affect the color of Conditions of Onion Juice, first will be in the raw material rot and the onion that germinates is rejected, again with after the onion washing fragmentation of select namely by step 2) carry out.

The addition of NaCl is about 1% in the described step 2.

The broken thing of the onion to fermenting that can be suitable in the described step 3 stirs, and is conducive to the formation of nutriment; And the upper batch fermentation thing of adding about 10% can reduce fermentation time and the stability of the material that has additional nutrients as the initial bacterial classification of fermentation before fermentation.

In the described step 5, the stabilizing agent cycloheptaamylose can keep the original local flavor of Conditions of Onion Juice, and addition is 2.5g/kg.

The present invention utilizes the microorganism in the environment take onion as fermentation substrate, room temperature spontaneous fermentation 3～4 days, the original pungent smell of onion is removed, and has kept its green onion fragrance, and nutritional labeling is improved, simple to operate, condition is controlled easily, is fit to large-scale production.

The specific embodiment:

This specific embodiment is by the following technical solutions:: the onion of 1) rotting and germinateing in onion → rejecting raw material, peeling, excision top and root use the circulating water rinsing, then the onion of washing are entered crusher in crushing.

(2) get the broken thing of 500g onion (second batch and later fermentation are got the broken thing of 450g onion and added 50g last consignment of fermentate), add 2.5gNaCl;

(3) place 30～35 ℃ insulating box to ferment above-mentioned broken thing, stirred once every 12 hours, increase dissolved oxygen amount, and detect its pH variation with accurate pH test paper.

(4) when the pH of fermentate is reduced to 3～4, with the centrifugal 10min of 8000rmp, obtain Conditions of Onion Juice.

(5) in ferment onion juice, add cycloheptaamylose (addition is 2.5g/kg), room temperature storage (can store about fortnight), for subsequent use.

This specific embodiment is utilized the microorganism in the environment take onion as fermentation substrate, room temperature spontaneous fermentation 3～4 days, the original pungent smell of onion is removed, and has kept its green onion fragrance, and nutritional labeling is improved, simple to operate, condition is controlled easily, is fit to large-scale production.

Claims

1), onion → remove the peel, go 1. the fermentation method for producing of a Conditions of Onion Juice is characterized in that adopting following production decision:: with the onion peeling, decaptitate and root, clean, scrap; 2), add NaCl: in broken thing, add NaCl; 3), fermentation vat spontaneous fermentation: place 30～35 ℃ insulating box to ferment the broken thing of above-mentioned onion; 4), centrifugal filtration: fermentate centrifugal filtration is made the onion fermented juice; 5), store: in ferment onion juice, add cycloheptaamylose, room temperature storage, for subsequent use.

2. the fermentation method for producing of a kind of Conditions of Onion Juice according to claim 1, it is characterized in that in the described step 1, in order not affect the color of Conditions of Onion Juice, first will be in the raw material rot and the onion that germinates is rejected, again with after the onion washing fragmentation of select namely by step 2) carry out.

3. the fermentation method for producing of a kind of Conditions of Onion Juice according to claim 1, the addition that it is characterized in that NaCl in the described step 2 is about 1%.

4. the fermentation method for producing of a kind of Conditions of Onion Juice according to claim 1, it is characterized in that can be suitable in the described step 3 the broken thing of the onion of fermenting is stirred, and before fermentation, add about 10% upper batch fermentation thing as the initial bacterial classification of fermentation.

5. the fermentation method for producing of a kind of Conditions of Onion Juice according to claim 1 is characterized in that in the described step 5, and stabilizing agent cycloheptaamylose addition is 2.5g/kg.