CN106213292A

CN106213292A - A kind of method preparing onion powder

Info

Publication number: CN106213292A
Application number: CN201610607164.XA
Authority: CN
Inventors: 刘杰
Original assignee: Shandong Longsheng Food Joint Stock (limited) Co
Current assignee: Shandong Longsheng Food Joint Stock (limited) Co
Priority date: 2016-07-28
Filing date: 2016-07-28
Publication date: 2016-12-14

Abstract

The invention discloses the preparation method of a kind of onion powder, including step: take clean fresh Bulbus Allii Cepae crushing and beating together with the fresh Aloe cleaned, the dehydrated alcohol of 10 15% (volumes) is added after making beating, filter, take filtrate to concentrate, concentration process is first preheated to 80 88 DEG C maintain 60 90s, be then cooled to less than 45 DEG C be concentrated in vacuo to Bulbus Allii Cepae starch water content be about 60 80% (weight)；Then in the Bulbus Allii Cepae of gained is starched, add maltodextrin and the modified starch of 3 8% (weight), 150 300kg/cm of 5 15% (weight)²Homogenizing under pressure；By the mixture that obtains inlet temperature 150～180 DEG C, under conditions of leaving air temp 70～80 DEG C, carry out pneumatic conveying drying, described onion powder can be obtained.Onion powder prepared by the method for the present invention, the shelf-life significantly extends, and after onion powder rehydration, viscosity is higher, good stability.

Description

A kind of method preparing onion powder

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of method preparing onion powder.

Background technology

Bulbus Allii Cepae (formal name used at school: Allium cepa), another name ball Herba Alii fistulosi, onion, Onion, onion, Holland Herba Alii fistulosi, skin serratd edge etc., Bulbus Lilii Section, Allium biennial herb plant.Bulbus Allii Cepae contains prostaglandin A, can reduce peripheral vascular resistance, reduces blood viscosity, can be used for Reduce blood pressure, refreshment, alleviation pressure, preventing cold.Additionally, Bulbus Allii Cepae can also oxygen-derived free radicals in purged body, strengthen new old generation Thank ability, defying age, pre-preventing bone rarefaction, be the health food being suitable for middle-aged and elderly people.Bulbus Allii Cepae is extensive at distribution in China, and north and south is each All there is cultivation on ground, is one of China main cultivation vegetable.Mainly there are Fujian, Shandong, Gansu, the Inner Mongol, Xinjiang in the Bulbus Allii Cepae place of production of China Etc. ground.

Onion powder in addition to there is physical change, it also occur that some chemical changes, causes the shelf-life in process of production Shorten, therefore production process should retain the original color and luster of Bulbus Allii Cepae, local flavor and material to greatest extent.

This area needs to develop a kind of shelf-life that can either extend onion powder, can retain again active matter in Bulbus Allii Cepae as far as possible The processing technique of matter.

Summary of the invention

Present invention aim at providing the preparation method of a kind of onion powder, it is provided that a kind of safe and reliable, freshness good, rehydration The onion powder that rear viscosity is strong.

The invention provides the preparation method of a kind of onion powder, including step:

1) take clean fresh Bulbus Allii Cepae and shred making beating together with the fresh Aloe cleaned, after making beating, add 10-15%'s (volume) Dehydrated alcohol, filters, and takes filtrate and concentrates, and is first preheated to 80-88 DEG C and maintains 60-90s, be then cooled to 45 DEG C in concentration process Below it is concentrated in vacuo to Bulbus Allii Cepae slurry water content and is about 60-80% (weight)；

2) to above-mentioned steps 1) Bulbus Allii Cepae of gained slurry adds the maltodextrin of 5-15% (weight) and 3-8% (weight) Modified starch, 150-300kg/cm²Homogenizing under pressure；

3) by above-mentioned steps 2) mixture of gained is in inlet temperature 150～180 DEG C, leaving air temp 70～the condition of 80 DEG C Under, carry out pneumatic conveying drying, described onion powder can be obtained.

Preferably, step 1) in, the weight ratio of the freshest Bulbus Allii Cepae and fresh Aloe is 20:1-4.

Preferably, step 1) in, the weight ratio of fresh Bulbus Allii Cepae and fresh Aloe is 20:1-3；More preferably 20:1-2.

Preferably, step 1) in, add the dehydrated alcohol of 13-14% (volume) after making beating.

Preferably, step 1) in, concentration process is first preheated to 85 DEG C and maintains about 60s, be then cooled to less than 45 DEG C It is concentrated in vacuo.

Preferably, step 1) in, it is concentrated in vacuo to Bulbus Allii Cepae slurry water content and is about 70-75% (weight).

Preferably, step 2) in, to above-mentioned steps 1) the Bulbus Allii Cepae slurry of gained adds 10% (weight) maltodextrin and The modified starch of 5% (weight).

Preferably, step 2) in, 200-250kg/cm²Homogenizing under pressure.

Preferably, step 3) in, inlet temperature 170～180 DEG C, leaving air temp 70～80 DEG C.

Compared with prior art, the onion powder of the present invention has the advantage that

(1) onion powder prepared by the method for the present invention, the shelf-life significantly extends, after preserving 80 days, vitamin E relative amount Remain able to maintain more than 80%；The relative amount of rutin maintains more than 90%.

(2) onion powder prepared by the method for the present invention, after onion powder rehydration, viscosity is higher, homogeneous, will not sink Fall, good stability.

Detailed description of the invention

The preparation of embodiment 1 onion powder

The preparation method of the onion powder of the present embodiment is as follows:

1) taking clean fresh Bulbus Allii Cepae crushing and beating together with the fresh Aloe cleaned, the weight ratio of fresh Bulbus Allii Cepae and fresh Aloe is 10:1, adds the dehydrated alcohol of 13% (volume) after making beating, filter, and takes filtrate and concentrates, is first preheated to 85 DEG C in concentration process Maintain 60s, be then cooled to less than 45 DEG C be concentrated in vacuo to Bulbus Allii Cepae starch water content be about 78% (weight)；

2) to above-mentioned steps 1) Bulbus Allii Cepae of gained slurry adds maltodextrin and the degeneration of 5% (weight) of 10% (weight) Starch, 200kg/cm²Homogenizing under pressure；

3) by above-mentioned steps 2) mixture of gained is in inlet temperature 170～180 DEG C, leaving air temp 70～the condition of 80 DEG C Under, carrying out pneumatic conveying drying, it is thus achieved that onion powder, water content is about 7.6 (weight) %.

The content of vitamin E is measured by the method using GB/T 5009.82-2003, and matched group is step 1) broken Content of vitamin E (being calculated as 100%) in making beating rear slurry, detection room temperature deposits containing of vitamin E in the onion powder of different time Amount, testing result is as shown in table 1.

Table 1

Testing result shows, the method using the present invention, and when the onion powder of preparation preserved to 80 days, vitamin E contains relatively Amount remains able to reach about about the 95% of initial amount.

Rutin in onion powder is measured by the method using GB/T 19427-2003, (concentrates front sample with matched group Product) in rutin content be 100%, after result shows to store 80 days, the rutin content in onion powder is about 90%.

And, experiment finds the present embodiment step 1) in, by the activity of high temperature inactive enzyme so that after onion powder rehydration Viscosity is higher, homogeneous, will not settle, good stability.The Aloe added, can not only improve onion powder further Stability after rehydration, and significantly reduce the degraded of vitamin E isoreactivity composition in onion powder preparation process, it is possible to increase In onion powder finished product, vitamin E, the stability of rutin isoreactivity composition, extend the shelf life.

The preparation of embodiment 2 onion powder

1) taking clean fresh Bulbus Allii Cepae crushing and beating together with the fresh Aloe cleaned, the weight ratio of fresh Bulbus Allii Cepae and fresh Aloe is 20:3, adds the dehydrated alcohol of 15% (volume) after making beating, filter, and takes filtrate and concentrates, is first preheated to 88 DEG C in concentration process Maintain 90s, be then cooled to less than 45 DEG C be concentrated in vacuo to Bulbus Allii Cepae starch water content be about 75% (weight)；

2) to above-mentioned steps 1) Bulbus Allii Cepae of gained slurry adds maltodextrin and the degeneration of 4% (weight) of 8% (weight) Starch, 250kg/cm²Homogenizing under pressure；

3) by above-mentioned steps 2) mixture of gained is in inlet temperature 170～180 DEG C, leaving air temp 70～the condition of 80 DEG C Under, carrying out pneumatic conveying drying, it is thus achieved that onion powder, water content is about 7.8 (weight) %.

The content of vitamin E is measured by the method using GB/T 5009.82-2003, and matched group is step 1) broken Content of vitamin E (being calculated as 100%) in making beating rear slurry, detection room temperature deposits containing of vitamin E in the onion powder of different time Amount, testing result is as shown in table 2.

Table 2

Testing result shows, the method using the present invention, and when the onion powder of preparation preserved to 80 days, content of vitamin E is still So can reach more than the 90% of initial amount.

Comparative example 1

The preparation method of onion powder is substantially with embodiment 1, and difference is, without Aloe in preparation process.Gained Onion powder room temperature stores detection in 40 days, and vitamin E relative amount is 69%, and rutin relative amount is 66%.After onion powder rehydration, Standing 10min, lamination is obvious, and viscosity is poor.

The preferred embodiment of the present invention described in detail above.Should be appreciated that the ordinary skill of this area is without wound The property made work just can make many modifications and variations according to the design of the present invention.Therefore, all technical staff in the art The most on the basis of existing technology by the available technology of logical analysis, reasoning, or a limited experiment Scheme, all should be in the protection domain being defined in the patent claims.

Claims

1. the preparation method of an onion powder, it is characterised in that described method includes step:

1) take clean fresh Bulbus Allii Cepae crushing and beating together with the fresh Aloe cleaned, after making beating, add the anhydrous of 10-15% (volume) Ethanol, filters, and takes filtrate and concentrates, and is first preheated to 80-88 DEG C and maintains 60-90s, be then cooled to less than 45 DEG C in concentration process It is concentrated in vacuo to Bulbus Allii Cepae slurry water content and is about 60-80% (weight)；

2) to above-mentioned steps 1) Bulbus Allii Cepae of gained slurry adds maltodextrin and the degeneration of 3-8% (weight) of 5-15% (weight) Starch, 150-300kg/cm²Homogenizing under pressure；

3) by above-mentioned steps 2) mixture of gained is inlet temperature 150～180 DEG C, under conditions of leaving air temp 70～80 DEG C, Carry out pneumatic conveying drying, described onion powder can be obtained.

2. the method for claim 1, it is characterised in that step 1) in, the weight ratio of fresh Bulbus Allii Cepae and fresh Aloe is 20:1- 3；More preferably 20:1-2.

3. the method for claim 1, it is characterised in that step 1) in, add the anhydrous of 13-14% (volume) after making beating Ethanol.

4. the method for claim 1, it is characterised in that step 1) in, concentration process is first preheated to 85 DEG C of maintenances About 60s, is then cooled to less than 45 DEG C and is concentrated in vacuo.

5. the method for claim 1, it is characterised in that step 1) in, it is concentrated in vacuo to Bulbus Allii Cepae slurry water content and is about 70- 75% (weight).

6. the method for claim 1, it is characterised in that step 2) in, to above-mentioned steps 1) Bulbus Allii Cepae of gained slurry adds Enter maltodextrin and the modified starch of 5% (weight) of 10% (weight).

7. the method for claim 1, it is characterised in that step 2) in, 200-250kg/cm²Homogenizing under pressure.

8. the method for claim 1, it is characterised in that step 3) in, inlet temperature 170～180 DEG C, leaving air temp 70 ～80 DEG C.

9. the method for claim 1, it is characterised in that the weight ratio of fresh Bulbus Allii Cepae and fresh Aloe is 20:1-4.