CN106306910A - Onion juice beverage and preparation method thereof - Google Patents
Onion juice beverage and preparation method thereof Download PDFInfo
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- CN106306910A CN106306910A CN201610842001.XA CN201610842001A CN106306910A CN 106306910 A CN106306910 A CN 106306910A CN 201610842001 A CN201610842001 A CN 201610842001A CN 106306910 A CN106306910 A CN 106306910A
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- 241000234282 Allium Species 0.000 title claims abstract description 36
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000004744 fabric Substances 0.000 claims abstract description 10
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000221377 Auricularia Species 0.000 claims description 9
- 241001506047 Tremella Species 0.000 claims description 9
- 238000001125 extrusion Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- 238000011068 loading method Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 2
- 244000000626 Daucus carota Species 0.000 abstract 2
- 235000002767 Daucus carota Nutrition 0.000 abstract 2
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 2
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 2
- 241000233866 Fungi Species 0.000 abstract 2
- 240000008892 Helianthus tuberosus Species 0.000 abstract 2
- 235000003230 Helianthus tuberosus Nutrition 0.000 abstract 2
- 244000241872 Lycium chinense Species 0.000 abstract 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 2
- 241000908178 Tremella fuciformis Species 0.000 abstract 2
- 241000218989 Trichosanthes Species 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 235000013361 beverage Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- PCMORTLOPMLEFB-ONEGZZNKSA-N sinapic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC(OC)=C1O PCMORTLOPMLEFB-ONEGZZNKSA-N 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000003262 anti-osteoporosis Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- PCMORTLOPMLEFB-UHFFFAOYSA-N sinapinic acid Natural products COC1=CC(C=CC(O)=O)=CC(OC)=C1O PCMORTLOPMLEFB-UHFFFAOYSA-N 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 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
- 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
- A23L2/52—Adding ingredients
-
- 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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to an onion juice beverage and a preparation method thereof. The onion juice beverage is prepared from the following raw materials in parts by weight: 50 to 70 parts of onion, 4 to 6 parts of Chinese yam, 1 part of helianthus tuberosus, 1 part of trichosanthes kirilowi roots, 3 to 5 parts of carrots, 4 to 6 parts of red dates, 1 part of black fungus, 1 part of tremella fuciformis, 1 to 3 parts of Chinese wolfberry fruit and 15 to 25 parts of drinking water. The preparation method of the onion juice beverage is characterized in that the onion, the Chinese yam, the helianthus tuberosus, the trichosanthes kirilowi roots and the carrots are selected, washed by water and cut into blocks; the red dates, the black fungus, the tremella fuciformis and the Chinese wolfberry fruit are selected and washed by water, and are then put into warm water to be soaked for 10 to 20 minutes; draining is performed; the materials are weighed according to the weight parts and are then mixed to be charged into a cloth bag; the drinking water in the weight part is added into a pressure cooker; heating and boiling are performed; when the temperature in the pressure cooker reaches 120 DEG C, the temperature is maintained for 4 to 5h; then, material juice liquid in the cloth bag is squeezed out; the squeezed juice liquid is mixed with water in the pressure cooker; after filtering, hot filling is performed when the temperature is not lower than 90 DEG C; then, through metering and vacuum package, a finished product is obtained.
Description
Technical field
The present invention relates to a kind of onion deep process technology field, especially one and can be effectively retained onion nutritional labeling,
Onion juice beverage of eliminating the unusual smell and preparation method thereof can be removed again.
Background technology
Onion is a kind of vegetable with very high nutritive value, medical value and health care, and it is rich in volatile oil, carbon water
The trace element such as compound, mineral, aminoacid, vitamin and caffeic acid, sinapic acid, cinnamic acid, fresh orange-juice salt, polysaccharide and
Several amino acids.Often edible onion can expand blood vessel, lowering blood pressure and blood fat and blood sugar lowering, to arteriosclerosis, hypertension,
The disease such as hyperlipidemia, diabetes has certain curative effect；And there is effect of pre-anti-osteoporosis, hypercholesterolemia, gastric cancer；But
Be the good health-care vegetable of such a really because it has unpleasant pungent taste beastly and pungent, mouthfeel is the best, separately
People is difficult to accept, and just produces anorexia, refusing to eat phenomenon.To this, people have invented the multiple beverage product with onion as body material,
The big big change of mouthfeel, but most of goods shortage can be effectively retained onion nutritional labeling, can remove again the onion beverage eliminated the unusual smell,
Have impact on the edibility of onion.
Summary of the invention
For the deficiency that mouthfeel is the best, nutrition is relatively low overcoming existing onion beverage to exist, the present invention provides a kind of
With onion as major ingredient, with Fructus Jujubae, Rhizoma Dioscoreae etc. as adjuvant, the processed nutrition both retaining onion made, there is again beverage
Characteristic, the onion juice beverage of the pure in mouth feel looked good, smell good and taste good.
The technical solution adopted for the present invention to solve the technical problems is: a kind of onion juice beverage, is by following weight parts
The proportioning raw materials of meter is made: onion 50～70 parts, Rhizoma Dioscoreae 4～6 parts, the pepperyyest 1 part of Rhizoma Zingiberis Recens, 1 part of ring, Radix Dauci Sativae 3～5 parts, Fructus Jujubae
4～6 parts, Auricularia 1 part, 1 part of Tremella, Fructus Lycii 1～3 parts, drinking water 15～25 parts；Its preparation method is: by onion, Rhizoma Dioscoreae warp
Cross select, peel, wash, stripping and slicing, after weighing based on above-mentioned respective weight portion, stand-by；Rhizoma Zingiberis Recens is the pepperyyest, ring, Radix Dauci Sativae through choosing
Choosing, washing, stripping and slicing, then after weighing based on above-mentioned respective weight portion, stand-by；By selected to Fructus Jujubae, Auricularia, Tremella, Fructus Lycii, water
Wash, and after weighing based on above-mentioned respective weight portion, put into and warm water soaks 10～20min, drain, stand-by；Needed above-mentioned
Mix in loading cloth bag with material, put into pressure cooker after sealing, then in pressure cooker, add the drink of above-mentioned weight portion meter
With water, heating and cooking, after high pressure kettle temperature reaches 120 DEG C, keeping 4～5h, then material juice in extrusion cloth bag, will squeeze
The juice gone out filters after in pressure cooker, residue soup mixes, and after filtration, juice carries out hot filling, then warp when being not less than 90 DEG C
Metering, vacuum packaging get product, and every bag of 150g often takes 1～2 bag.
The present invention with onion as primary raw material, be aided with Rhizoma Dioscoreae, Rhizoma Zingiberis Recens the pepperyyest, ring, Radix Dauci Sativae, Fructus Jujubae, Auricularia, Tremella, Chinese holly
Qi, uses High Temperature High Pressure boiling expressing technique, extracts the natural juice such as onion, Fructus Jujubae, Rhizoma Dioscoreae, has successfully dispelled the abnormal flavour of onion,
Remaining the active ingredient of onion, health-care existing to human body is worth, and has possessed again the mouthfeel of Fructus Jujubae, Rhizoma Dioscoreae etc., and taste is pure
Just, open bag and i.e. drink, nutritious, it is a kind of leisure beverage meeting modern's requirement.
Detailed description of the invention
Embodiment 1: by fresh for raw material onion, Rhizoma Dioscoreae respectively through selecting, peel, wash, after stripping and slicing, claim by weight
Take onion 50～70 parts, Rhizoma Dioscoreae 4～6 parts, stand-by；Rhizoma Zingiberis Recens is the pepperyyest, ring, Radix Dauci Sativae respectively through selecting, wash, after stripping and slicing, then
Weigh by weight the pepperyyest 1 part of Rhizoma Zingiberis Recens, 1 part of ring, Radix Dauci Sativae 3～5 parts, stand-by；Fructus Jujubae, Auricularia, Tremella, Fructus Lycii are passed through
After selecting respectively, washing, then weigh Fructus Jujubae 4～6 parts, Auricularia 1 part, 1 part of Tremella, Fructus Lycii 1～3 parts by weight, put into
Warm water soaks 10～20min, drains, stand-by；Above-mentioned all stand-by materials are mixed in loading cloth bag, put into after sealing
In pressure cooker, then the drinking water 16 parts of addition weight portion meter in pressure cooker, heating and cooking, when high pressure kettle temperature reaches 120
After DEG C, keep 4～5h, then extrusion cloth bag in material juice, by extrusion juice with in pressure cooker residue soup mix after mistake
Filter, after filtration, onion juice carries out hot filling when being not less than 90 DEG C, then gets product through metering, vacuum packaging, every bag of 150g,
Often take 1～2 bag.
Embodiment 2: by onion, Rhizoma Dioscoreae respectively through selecting, peel, wash, after stripping and slicing, weigh onion 70 by weight
Part, Rhizoma Dioscoreae 2 parts, stand-by；Rhizoma Zingiberis Recens is the pepperyyest, ring, Radix Dauci Sativae respectively through selecting, wash, after stripping and slicing, then weigh by weight
The pepperyyest 1 part of Rhizoma Zingiberis Recens, 1 part of ring, 3 parts of Radix Dauci Sativae, stand-by；By Fructus Jujubae, Auricularia, Tremella, Fructus Lycii after selecting respectively, washing, then
Weigh Fructus Jujubae 4 parts, Auricularia 1 part, 1 part of Tremella, Fructus Lycii 2 parts by weight, put into and warm water soaks 10～20min, drain,
Stand-by；Above-mentioned stand-by material is mixed in loading cloth bag, put into pressure cooker after sealing, then in pressure cooker, add weight
The drinking water 16 parts of part meter, heating and cooking, after high pressure kettle temperature reaches 120 DEG C, keep 4～5h, then in extrusion cloth bag
Material juice, filters the juice of extrusion with remaining in pressure cooker after moisture content mixes, and after filtration, onion juice is being not less than 90 DEG C
Shi Jinhang hot filling, then get product through metering, vacuum packaging, every bag of 150g, often take 1～2 bag.
Claims (1)
1. an onion juice beverage, is made up of the proportioning raw materials of following weight parts meter: onion 50～70 parts, Rhizoma Dioscoreae 4～6
Part, the pepperyyest 1 part of Rhizoma Zingiberis Recens, 1 part of ring, Radix Dauci Sativae 3～5 parts, Fructus Jujubae 4～6 parts, Auricularia 1 part, 1 part of Tremella, Fructus Lycii 1～3 parts, drink
Water 15～25 parts；Its preparation method is: by onion, Rhizoma Dioscoreae through selecting, peel, wash, stripping and slicing, based on above-mentioned respective weight portion
After weighing, stand-by；Rhizoma Zingiberis Recens is the pepperyyest, ring, Radix Dauci Sativae be selected, washing, stripping and slicing, and after weighing based on above-mentioned respective weight portion, treat
With；By Fructus Jujubae, Auricularia, Tremella, Fructus Lycii, level is selected, is washed, and after weighing based on above-mentioned respective weight portion, puts in warm water
Soak 10～20min, drain, stand-by；Above-mentioned all stand-by materials are mixed in loading cloth bag, after sealing, put into pressure cooker
In, then in pressure cooker, add the drinking water of above-mentioned weight portion meter, and heating and cooking, after high pressure kettle temperature reaches 120 DEG C, protect
Holding 4～5h, then material juice in extrusion cloth bag, filters the juice of extrusion after residue soup mixes in pressure cooker, filters
Rear juice carries out hot filling when being not less than 90 DEG C, then gets product through metering, vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610842001.XA CN106306910A (en) | 2016-09-23 | 2016-09-23 | Onion juice beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610842001.XA CN106306910A (en) | 2016-09-23 | 2016-09-23 | Onion juice beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306910A true CN106306910A (en) | 2017-01-11 |
Family
ID=57819812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610842001.XA Pending CN106306910A (en) | 2016-09-23 | 2016-09-23 | Onion juice beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306910A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156239A (en) * | 2011-12-09 | 2013-06-19 | 李赣平 | Onion health beverage preparation method |
| CN103494282A (en) * | 2013-09-26 | 2014-01-08 | 刘芳圃 | Blood sugar reducing healthcare beverage mixed by Chinese yam juice and onion juice and preparation method of beverage |
| CN103798889A (en) * | 2014-02-21 | 2014-05-21 | 孙钰家 | Preparation method of onion and medlar juice beverage |
| CN103976433A (en) * | 2014-04-17 | 2014-08-13 | 五河县鲲鹏食品饮料有限公司 | Magnolia officinalis blood sugar-reduction health beverage and preparation method thereof |
| KR20160072751A (en) * | 2014-12-15 | 2016-06-23 | 주충권 | How to make sweet onion juice |
-
2016
- 2016-09-23 CN CN201610842001.XA patent/CN106306910A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156239A (en) * | 2011-12-09 | 2013-06-19 | 李赣平 | Onion health beverage preparation method |
| CN103494282A (en) * | 2013-09-26 | 2014-01-08 | 刘芳圃 | Blood sugar reducing healthcare beverage mixed by Chinese yam juice and onion juice and preparation method of beverage |
| CN103798889A (en) * | 2014-02-21 | 2014-05-21 | 孙钰家 | Preparation method of onion and medlar juice beverage |
| CN103976433A (en) * | 2014-04-17 | 2014-08-13 | 五河县鲲鹏食品饮料有限公司 | Magnolia officinalis blood sugar-reduction health beverage and preparation method thereof |
| KR20160072751A (en) * | 2014-12-15 | 2016-06-23 | 주충권 | How to make sweet onion juice |
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Application publication date: 20170111 |