CN105994901A - Processing technology of health-care preserved onions - Google Patents

Processing technology of health-care preserved onions Download PDF

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Publication number
CN105994901A
CN105994901A CN201610361446.6A CN201610361446A CN105994901A CN 105994901 A CN105994901 A CN 105994901A CN 201610361446 A CN201610361446 A CN 201610361446A CN 105994901 A CN105994901 A CN 105994901A
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CN
China
Prior art keywords
bulbus allii
sugar
allii cepae
health
processing technology
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CN201610361446.6A
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Chinese (zh)
Inventor
周家勃
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Individual
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Individual
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Priority to CN201610361446.6A priority Critical patent/CN105994901A/en
Publication of CN105994901A publication Critical patent/CN105994901A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a processing technology of health-care preserved onions, and belongs to the field of food processing. The processing technology is characterized by comprising the following technological processes of a processing technology: performing material selection; peeling; deodorizing; preparing a sugar solution; performing sugar permeability; drying; andpackaging. The processing technology has the beneficial effects that products are moderate in soft and hard degrees, light in hot taste, fine and smooth in mouth feel, tender and crisp in tissue, and clear and melodious in fragrance and crispness, and has the special fresh and fragrant flavor of onions. The health-care preserved onions not only are high in nutrient value and rich in varied nutrient substances and trace elements, can stimulate the appetite and promote digestion, have the efficacies of softening blood vessels, reducing blood sugar, preventing cancer and resisting ageing, and are a health-preserving food which is environment-friendly, healthy, nutritive and delicious.

Description

A kind of processing technique of Bulbus Allii Cepae health preserved fruits
Technical field
The processing method that the present invention relates to a kind of food, especially relates to the processing technique of a kind of Bulbus Allii Cepae health preserved fruits.
Background technology
Bulbus Allii Cepae, Bulbus Allii Cepae has another name called ball Herba Alii fistulosi, onion, Onion, onion, belongs to Liliaceae Allium, is 2 years raw herbaceous plant.Onion brass to the most faint yellow, scale meat, micro-Huang and soft, organize fine and closely woven, pungent is denseer, oblateness.Bulbus Allii Cepae is warm in nature, acrid-sweet flavor.Eliminate the phlegm, diuresis, stomach-invigorating intestine-moisturizing, the function such as removing toxic substances parasite killing, Bulbus Allii Cepae extract also has bactericidal action, can improve gastrointestinal tract tension force, increase digestive secretion effect.
Bulbus Allii Cepae is nutritious, and abnormal smells from the patient is pungent, can stimulate stomach, intestinal and digestive gland secretion, appetite stimulator, facilitating digestion, and Bulbus Allii Cepae is the most fatty, contains the mixture of the sulfur-containing compound that can reduce cholesterol in its quintessence oil.Bulbus Allii Cepae is current known unique prostaglandin-containing A, and prostaglandin A can be expanded blood vessel, reduce blood viscosity, thus can produce blood pressure lowering, can reduce peripheral blood vessel and increase blood flow coronarius, antithrombotic effect.Effect to hypertensive substances such as catecholamines in human body, can promote again the excretion of sodium salt, so that blood pressure drops.Bulbus Allii Cepae also has certain stimulating effect, and it can help cell to better profit from glucose, reduces blood glucose simultaneously, supplies brain cell heat energy, is the good vegetables of dietetic therapy of diabetes, the tired patient of mind.Containing the material of scorching " the oak doradexanthin " 9 of a kind of name in Bulbus Allii Cepae, this is one of current known maximally effective natural anti-cancer material, and it can stop internal biochemical mechanism variation, the growth of control cancerous cell occur, thus has anti-cancer and kill cancer action.
Bulbus Allii Cepae is generally used as flavoring agent, and economic benefit is low, can realize the comprehensive utilization to Bulbus Allii Cepae raw material, instant for being processed into Bulbus Allii Cepae health preserved fruits, and be easy to store, improve its economic worth.
Summary of the invention
Present invention aim to address the problem that Bulbus Allii Cepae economic benefit is low, it is provided that the processing technique of a kind of Bulbus Allii Cepae health preserved fruits.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of processing technique of Bulbus Allii Cepae health preserved fruits, it is characterised in that: the processing process of employing is for selecting materials → remove the peel → deodorize → preparation sugar liquid → the most sugared → dry → packaging, and concrete operation step is:
(1) select materials: selecting ripe Bulbus Allii Cepae big, that free from insect pests is gone mouldy, meat is pure white is raw material;
(2) peeling: be dipped to Bulbus Allii Cepae ball with clear water shinny, go Bulbus Allii Cepae stem, peeling;
(3) deodorize: first green tea and boiling water are soaked 20 minutes in the ratio of 1: 18, then filter and prepare green tea juice;Again Bulbus Allii Cepae is put in the green tea juice of its quality 3/5 and boil 22 minutes, pull dewatering, dry in the sun immediately out;
(4) preparation sugar liquid: desirable proteins sugar is 1: 3 with the ratio of raw material, maltose is made into the sugar liquid of 55%, adds 0.1% malic acid, 5% honeysuckle juice, 0.02% sodium benzoate;
(5) thoroughly sugared: after sugar liquid is boiled, add Bulbus Allii Cepae while hot and soak;Use repeatedly the most sugared method, every 2 hours sugar liquid individually heated concentration, improve concentration 3% every time, refunding continuation dipping after concentration while hot, repeat such operation every other day, the production cycle is 7 days, see that every Bulbus Allii Cepae is translucent state description sugar thoroughly close to saturated after inhaling sugar, until sugar concentration reaches 70%, being further continued for impregnating 3 days, saturating sugar completes;
(6) it is dried: Bulbus Allii Cepae is picked up from sugar liquid, spreads out above drip pan, enters in 67 DEG C of drying rooms and be dried, until water content reaches 8%;
(7) packaging: use capsule fineness packaging.
Beneficial effect: product of the present invention is neither too hard, nor too soft, and micro-strip is pungent, delicate mouthfeel, organizes tender and crisp, and crisp-fried is clear and melodious, has the distinctive fresh Flavor of Bulbus Allii Cepae;This product not only nutritive value is the highest, rich in multiple nutrients material and trace element, can be with appetite stimulator, and facilitating digestion, also there is vessel softening, reduce blood glucose and effect of preventing cancer and delay sanility, be a kind of green health, the health-preserving food of nutrition delicious food.
Detailed description of the invention
Embodiment 1:
A kind of processing technique of Bulbus Allii Cepae health preserved fruits, concrete operation step is:
(1) select materials: selecting ripe Bulbus Allii Cepae big, that free from insect pests is gone mouldy, Bulbus Allii Cepae meat is pure white is raw material;
(2) peeling: be dipped to Bulbus Allii Cepae ball with clear water shinny, go Bulbus Allii Cepae stem, peeling;
(3) deodorize: first green tea and boiling water are soaked 15 minutes in the ratio of 1: 47, then filter and prepare green tea juice;Again Bulbus Allii Cepae is put in the green tea juice of its quality 1/4 and boil 32 minutes, pull dewatering, dry in the sun immediately out;
(4) preparation sugar liquid: desirable proteins sugar is 3: 4 with the ratio of raw material, protein sugar is made into the sugar liquid of 60%, adds 0.25% citric acid, 1% Sal, 0.07% potassium sorbate;
(5) thoroughly sugared: after sugar liquid is boiled, add Bulbus Allii Cepae while hot and soak;Use repeatedly the most sugared method, every 16 hours sugar liquid individually heated concentration, improve concentration 2% every time, refunding continuation dipping after concentration while hot, repeat such operation every other day, the production cycle is 22 days, see that every Bulbus Allii Cepae is translucent state description sugar thoroughly close to saturated after inhaling sugar, until sugar concentration reaches 85%, being further continued for impregnating 7 days, saturating sugar completes;
(6) it is dried: Bulbus Allii Cepae is picked up from sugar liquid, spreads out above drip pan, enters in 80 DEG C of drying rooms and be dried, until water content reaches 12%;
(7) packaging: use capsule fineness packaging.
Embodiment 2:
A kind of processing technique of Bulbus Allii Cepae health preserved fruits, concrete operation step is:
(1) select materials: selecting ripe Bulbus Allii Cepae big, that free from insect pests is gone mouldy, Bulbus Allii Cepae meat is pure white is raw material;
(2) peeling: be dipped to Bulbus Allii Cepae ball with clear water shinny, go Bulbus Allii Cepae stem, peeling;
(3) deodorize: first green tea and boiling water are soaked 18 minutes in the ratio of 1: 35, then filter and prepare green tea juice;Again Bulbus Allii Cepae is put in the green tea juice of its quality 1/2 and boil 25 minutes, pull dewatering, dry in the sun immediately out;
(4) preparation sugar liquid: required fructose is 1: 1 with the ratio of raw material, fructose is made into the sugar liquid of 40%, adds 0.75% citric acid, 2.5% Sal, 0.04% potassium sorbate;
(5) thoroughly sugared: after sugar liquid is boiled, add Bulbus Allii Cepae while hot and soak;Use repeatedly the most sugared method, every 36 hours sugar liquid individually heated concentration, improve concentration 5% every time, refunding continuation dipping after concentration while hot, repeat such operation every other day, the production cycle is 14 days, see that every Bulbus Allii Cepae is translucent state description sugar thoroughly close to saturated after inhaling sugar, until sugar concentration reaches 65%, being further continued for impregnating 5 days, saturating sugar completes;
(6) it is dried: Bulbus Allii Cepae is picked up from sugar liquid, spreads out above drip pan, enters in 88 DEG C of drying rooms and be dried, until water content reaches 18%, spread last layer river white sugar after drying;
(7) packaging: use capsule fineness packaging.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.

Claims (1)

1. the processing technique of a Bulbus Allii Cepae health preserved fruits, it is characterised in that: the processing process of employing is for selecting materials → remove the peel → deodorize → preparation sugar liquid → the most sugared → dry → packaging, and concrete operation step is:
(1) select materials: selecting ripe Bulbus Allii Cepae big, that free from insect pests is gone mouldy, meat is pure white is raw material;
(2) peeling: be dipped to Bulbus Allii Cepae ball with clear water shinny, go Bulbus Allii Cepae stem, peeling;
(3) deodorize: first green tea and boiling water are soaked 20 minutes in the ratio of 1: 18, then filter and prepare green tea juice;Again Bulbus Allii Cepae is put in the green tea juice of its quality 3/5 and boil 22 minutes, pull dewatering, dry in the sun immediately out;
(4) preparation sugar liquid: desirable proteins sugar is 1: 3 with the ratio of raw material, maltose is made into the sugar liquid of 55%, adds 0.1% malic acid, 5% honeysuckle juice, 0.02% sodium benzoate;
(5) thoroughly sugared: after sugar liquid is boiled, add Bulbus Allii Cepae while hot and soak;Use repeatedly the most sugared method, every 2 hours sugar liquid individually heated concentration, improve concentration 3% every time, refunding continuation dipping after concentration while hot, repeat such operation every other day, the production cycle is 7 days, see that every Bulbus Allii Cepae is translucent state description sugar thoroughly close to saturated after inhaling sugar, until sugar concentration reaches 70%, being further continued for impregnating 3 days, saturating sugar completes;
(6) it is dried: Bulbus Allii Cepae is picked up from sugar liquid, spreads out above drip pan, enters in 67 DEG C of drying rooms and be dried, until water content reaches 8%;
(7) packaging: use capsule fineness packaging.
CN201610361446.6A 2016-05-30 2016-05-30 Processing technology of health-care preserved onions Pending CN105994901A (en)

Priority Applications (1)

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CN201610361446.6A CN105994901A (en) 2016-05-30 2016-05-30 Processing technology of health-care preserved onions

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106376705A (en) * 2016-09-29 2017-02-08 芜湖市三山区绿色食品产业协会 Process for making dried healthcare onion
CN107173510A (en) * 2017-06-18 2017-09-19 柴华 A kind of preparation method of the sweet dried meat of onion
CN112931665A (en) * 2021-04-07 2021-06-11 中福(天津)健康管理有限公司 Phyllanthus emblica selenium fruit tea and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104365970A (en) * 2014-11-25 2015-02-25 彭超昀莉 Processing technology of honey and crisp preserved garlic
CN104381565A (en) * 2014-11-19 2015-03-04 黄存英 Processing process of honey-fried preserved garlic

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104381565A (en) * 2014-11-19 2015-03-04 黄存英 Processing process of honey-fried preserved garlic
CN104365970A (en) * 2014-11-25 2015-02-25 彭超昀莉 Processing technology of honey and crisp preserved garlic

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106376705A (en) * 2016-09-29 2017-02-08 芜湖市三山区绿色食品产业协会 Process for making dried healthcare onion
CN107173510A (en) * 2017-06-18 2017-09-19 柴华 A kind of preparation method of the sweet dried meat of onion
CN112931665A (en) * 2021-04-07 2021-06-11 中福(天津)健康管理有限公司 Phyllanthus emblica selenium fruit tea and preparation method thereof

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Application publication date: 20161012