CN106858196A - A kind of onion water - Google Patents
A kind of onion water Download PDFInfo
- Publication number
- CN106858196A CN106858196A CN201510911786.7A CN201510911786A CN106858196A CN 106858196 A CN106858196 A CN 106858196A CN 201510911786 A CN201510911786 A CN 201510911786A CN 106858196 A CN106858196 A CN 106858196A
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- Prior art keywords
- onion
- water
- conditions
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- grams
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 241000234282 Allium Species 0.000 title claims abstract description 209
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 209
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 145
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 97
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 20
- 229920001285 xanthan gum Polymers 0.000 claims description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 235000010350 erythorbic acid Nutrition 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 abstract 1
- 241000946641 Allium canadense var. mobilense Species 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 238000003756 stirring Methods 0.000 description 10
- 230000009286 beneficial effect Effects 0.000 description 6
- 238000010304 firing Methods 0.000 description 6
- 241001104043 Syringa Species 0.000 description 5
- 235000004338 Syringa vulgaris Nutrition 0.000 description 5
- 239000000084 colloidal system Substances 0.000 description 5
- 239000012467 final product Substances 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 235000021581 juice product Nutrition 0.000 description 5
- 238000003475 lamination Methods 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000007598 dipping method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008719 thickening Effects 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of onion water, by weight including following component：700 ~ 900 parts of Conditions of Onion Juice, 900 ~ 1600 parts of water, 3 ~ 10 parts of D-araboascorbic acid sodium, 60 ~ 100 parts of salt and 60 ~ 90 parts of white granulated sugar.A kind of onion water that the embodiment of the present application is provided, employs new formula, can effectively improve the stability of Conditions of Onion Juice quality.
Description
Technical field
The present invention relates to field of beverage, and in particular to a kind of onion water.
Background technology
Existing onion water is generally made of straight dipping process, specifically makees solvent with base water, is made through specific process conditions and process, and then onion section attrition grinding conversion sauce shape directly is being filtered into flavor substance composition, is formed through thickening and firing, and process is simple.
But, the onion water being made of straight dipping process is that operator is made according to the empirically determined water of oneself and the ratio of Conditions of Onion Juice so that the quality stability of the Conditions of Onion Juice being made is poor.
The content of the invention
The embodiment of the present application employs new formula by providing a kind of onion water, can effectively improve the stability of Conditions of Onion Juice quality.
The embodiment of the present application provides a kind of onion water, by weight including following component：
700 ~ 900 parts of Conditions of Onion Juice, 900 ~ 1600 parts of water, 3 ~ 10 parts of D- sodium isoascorbates, 60 ~ 100 parts of salt and 60 ~ 90 parts of white granulated sugar.
Optionally, the capsicum dip is specifically included by weight：
800 ~ 860 parts of Conditions of Onion Juice, 1000 ~ 1500 parts of water, 4 parts of D- sodium isoascorbates, 80 parts of salt and 65 ~ 80 parts of white granulated sugar.
Optionally, the onion water also includes 4 ~ 5.5 parts of xanthans.
Optionally, the onion water also includes 3 ~ 5 parts of citric acid.
Optionally, the onion water also includes 1 ~ 2 part of potassium sorbate.
Beneficial effects of the present invention are as follows：
Due to the onion water in the present invention, 700 ~ 900 parts of Conditions of Onion Juice, 900 ~ 1600 parts of water, 3 ~ 10 parts of D- sodium isoascorbates, 60 ~ 100 parts of salt and 60 ~ 90 parts of white granulated sugar, by this kind of formula, the ratio of Conditions of Onion Juice and water can accurately be determined, and detected after 60 ~ 100 parts of salt and 60 ~ 90 parts of white granulated sugar is added according to 1000 result of the tests, also cause that the mouthfeel of onion water is more preferable in the case where the original flavor of onion water is ensured, so, so that the stability of the quality of the onion water that the present invention is provided has obtained effective guarantee, also improve the mouthfeel of onion water.
Specific embodiment
The embodiment of the present application employs new formula by providing a kind of onion water, can effectively improve the stability of Conditions of Onion Juice quality.
Embodiment one,
The embodiment of the present application provides a kind of onion water, takes following raw material：700 grams of Conditions of Onion Juice, 900 grams of water, 3 grams of D- sodium isoascorbates, 60 grams of salt and 60 grams of white granulated sugar.
Wherein, the acquisition modes of Conditions of Onion Juice are specially：Purple onion, dense requirement ocean taste from water content below 85%, free from admixture, nothing are gone mouldy without lamination；Then onion is cut into slices, wherein, in order to fully ensure that the organoleptic quality of Conditions of Onion Juice product, filtered filtered fluid with colloid mill is levigate being crushed with pulverizer being cut into slices with vegetable-chopper after onion must clean with water；Burnt paper as sacrificial offerings again; specifically just in the automatic digester of Conditions of Onion Juice addition; very hot oven makes Conditions of Onion Juice seethe with excitement firing temperature for 85 DEG C, after bad smell is volatilized, removes oil generation; truce is cooled to 65 DEG C of temperature; in this way, can obtain the Conditions of Onion Juice, the Conditions of Onion Juice is in purple or lilac; homogenous consistency, fragrance and the flavour taste without exception for having Conditions of Onion Juice.
Specifically, being cut into slices again after after purple onion is chosen, after also needing to remove the Lao Pi of purple onion, then being selected, being cleaned, so, it is possible to ensure the quality of Conditions of Onion Juice.
Specifically, after the onion water is obtained, by 900 grams of water, 3 grams of D- sodium isoascorbates, 60 grams of salt and 60 grams of white granulated sugar are poured into 700 grams of Conditions of Onion Juice, and stirring is allowed to well mixed and obtains final product onion water.
Specifically, being sufficiently dissolved in water in order that obtaining Conditions of Onion Juice, the onion water also includes 4 grams of xanthans, 4 grams of xanthans is added in Conditions of Onion Juice, stirring is allowed to well mixed so that Conditions of Onion Juice is sufficiently dissolved in water so that the color and luster of the onion water of acquisition is evenly.
Specifically, also including 3 grams of citric acid and 1 gram of potassium sorbate in the onion water so that the shelf lives of the Conditions of Onion Juice are longer, to extend the shelf-life of the Conditions of Onion Juice.
Shown according to the user trial of 2000 times, compared with existing onion water, onion water of the invention there are 1800 mouthfeels than existing onion water good, it follows that the mouthfeel of the onion juice of present invention offer is more stable, more meet the taste of user.
Beneficial effects of the present invention are as follows：
Due to the onion water in the present invention, 700 parts of Conditions of Onion Juice, 900 parts of water, 3 parts of D- sodium isoascorbates, 60 parts of salt and 60 parts of white granulated sugar, by this kind of formula, the ratio of Conditions of Onion Juice and water can accurately be determined, and detected after 60 parts of salt and 60 parts of white granulated sugar is added according to 2000 result of the tests, also cause that the mouthfeel of onion water is more preferable in the case where the original flavor of onion water is ensured, so, so that the stability of the quality of the onion water that the present invention is provided has obtained effective guarantee, the mouthfeel of onion water is also improved.
Embodiment two,
The embodiment of the present application provides a kind of onion water, takes following raw material：900 grams of Conditions of Onion Juice, 1600 grams of water, 10 grams of D- sodium isoascorbates, 100 grams of salt and 90 grams of white granulated sugar.
Wherein, the acquisition modes of Conditions of Onion Juice are specially：Purple onion, dense requirement ocean taste from water content below 85%, free from admixture, nothing are gone mouldy without lamination；Then onion is cut into slices, wherein, in order to fully ensure that the organoleptic quality of Conditions of Onion Juice product, filtered filtered fluid with colloid mill is levigate being crushed with pulverizer being cut into slices with vegetable-chopper after onion must clean with water；Burnt paper as sacrificial offerings again; specifically just in the automatic digester of Conditions of Onion Juice addition; very hot oven makes Conditions of Onion Juice seethe with excitement firing temperature for 85 DEG C, after bad smell is volatilized, removes oil generation; truce is cooled to 65 DEG C of temperature; in this way, can obtain the Conditions of Onion Juice, the Conditions of Onion Juice is in purple or lilac; homogenous consistency, fragrance and the flavour taste without exception for having Conditions of Onion Juice.
Specifically, being cut into slices again after after purple onion is chosen, after also needing to remove the Lao Pi of purple onion, then being selected, being cleaned, so, it is possible to ensure the quality of Conditions of Onion Juice.
Specifically, after the onion water is obtained, by 1600 grams of water, 10 grams of D- sodium isoascorbates, 100 grams of salt and 90 grams of white granulated sugar are poured into 900 grams of Conditions of Onion Juice, and stirring is allowed to well mixed and obtains final product onion water.
Specifically, being sufficiently dissolved in water in order that obtaining Conditions of Onion Juice, the onion water also includes 6 grams of xanthans, 6 grams of xanthans is added in Conditions of Onion Juice, stirring is allowed to well mixed so that Conditions of Onion Juice is sufficiently dissolved in water so that the color and luster of the onion water of acquisition is evenly.
Specifically, also including 5 grams of citric acid and 2 grams of potassium sorbate in the onion water so that the shelf lives of the Conditions of Onion Juice are longer, to extend the shelf-life of the Conditions of Onion Juice.
Shown according to the user trial of 1500 times, compared with existing onion water, onion water of the invention there are 1200 mouthfeels than existing onion water good, it follows that the mouthfeel of the onion juice of present invention offer is more stable, more meet the taste of user.
Beneficial effects of the present invention are as follows：
Due to the onion water in the present invention, 900 parts of Conditions of Onion Juice, 1600 parts of water, 10 parts of D- sodium isoascorbates, 100 parts of salt and 90 parts of white granulated sugar, by this kind of formula, the ratio of Conditions of Onion Juice and water can accurately be determined, and detected after 100 parts of salt and 90 parts of white granulated sugar is added according to 1500 result of the tests, also cause that the mouthfeel of onion water is more preferable in the case where the original flavor of onion water is ensured, so, so that the stability of the quality of the onion water that the present invention is provided has obtained effective guarantee, the mouthfeel of onion water is also improved.
Embodiment three,
The embodiment of the present application provides a kind of onion water, takes following raw material：800 grams of Conditions of Onion Juice, 1500 grams of water, 4 grams of D- sodium isoascorbates, 80 grams of salt and 80 grams of white granulated sugar.
Wherein, the acquisition modes of Conditions of Onion Juice are specially：Purple onion, dense requirement ocean taste from water content below 85%, free from admixture, nothing are gone mouldy without lamination；Then onion is cut into slices, wherein, in order to fully ensure that the organoleptic quality of Conditions of Onion Juice product, filtered filtered fluid with colloid mill is levigate being crushed with pulverizer being cut into slices with vegetable-chopper after onion must clean with water；Burnt paper as sacrificial offerings again; specifically just in the automatic digester of Conditions of Onion Juice addition; very hot oven makes Conditions of Onion Juice seethe with excitement firing temperature for 85 DEG C, after bad smell is volatilized, removes oil generation; truce is cooled to 65 DEG C of temperature; in this way, can obtain the Conditions of Onion Juice, the Conditions of Onion Juice is in purple or lilac; homogenous consistency, fragrance and the flavour taste without exception for having Conditions of Onion Juice.
Specifically, being cut into slices again after after purple onion is chosen, after also needing to remove the Lao Pi of purple onion, then being selected, being cleaned, so, it is possible to ensure the quality of Conditions of Onion Juice.
Specifically, after the onion water is obtained, by 1500 grams of water, 4 grams of D- sodium isoascorbates, 80 grams of salt and 80 grams of white granulated sugar are poured into 800 grams of Conditions of Onion Juice, and stirring is allowed to well mixed and obtains final product onion water.
Specifically, being sufficiently dissolved in water in order that obtaining Conditions of Onion Juice, the onion water also includes 4 grams of xanthans, 4 grams of xanthans is added in Conditions of Onion Juice, stirring is allowed to well mixed so that Conditions of Onion Juice is sufficiently dissolved in water so that the color and luster of the onion water of acquisition is evenly.
Specifically, also including 4 grams of citric acid and 1 gram of potassium sorbate in the onion water so that the shelf lives of the Conditions of Onion Juice are longer, to extend the shelf-life of the Conditions of Onion Juice.
Shown according to the user trial of 3000 times, compared with existing onion water, onion water of the invention there are 2800 mouthfeels than existing onion water good, it follows that the mouthfeel of the onion juice of present invention offer is more stable, more meet the taste of user.
Beneficial effects of the present invention are as follows：
Due to the onion water in the present invention, 800 parts of Conditions of Onion Juice, 1500 parts of water, 4 parts of D- sodium isoascorbates, 80 parts of salt and 80 parts of white granulated sugar, by this kind of formula, the ratio of Conditions of Onion Juice and water can accurately be determined, and detected after 80 parts of salt and 80 parts of white granulated sugar is added according to 3000 result of the tests, also cause that the mouthfeel of onion water is more preferable in the case where the original flavor of onion water is ensured, so, so that the stability of the quality of the onion water that the present invention is provided has obtained effective guarantee, the mouthfeel of onion water is also improved.
Example IV,
The embodiment of the present application provides a kind of onion water, takes following raw material：800 grams of Conditions of Onion Juice, 1000 grams of water, 4 grams of D- sodium isoascorbates, 80 grams of salt and 65 grams of white granulated sugar.
Wherein, the acquisition modes of Conditions of Onion Juice are specially：Purple onion, dense requirement ocean taste from water content below 85%, free from admixture, nothing are gone mouldy without lamination；Then onion is cut into slices, wherein, in order to fully ensure that the organoleptic quality of Conditions of Onion Juice product, filtered filtered fluid with colloid mill is levigate being crushed with pulverizer being cut into slices with vegetable-chopper after onion must clean with water；Burnt paper as sacrificial offerings again; specifically just in the automatic digester of Conditions of Onion Juice addition; very hot oven makes Conditions of Onion Juice seethe with excitement firing temperature for 85 DEG C, after bad smell is volatilized, removes oil generation; truce is cooled to 65 DEG C of temperature; in this way, can obtain the Conditions of Onion Juice, the Conditions of Onion Juice is in purple or lilac; homogenous consistency, fragrance and the flavour taste without exception for having Conditions of Onion Juice.
Specifically, being cut into slices again after after purple onion is chosen, after also needing to remove the Lao Pi of purple onion, then being selected, being cleaned, so, it is possible to ensure the quality of Conditions of Onion Juice.
Specifically, after the onion water is obtained, by 1000 grams of water, 4 grams of D- sodium isoascorbates, 80 grams of salt and 65 grams of white granulated sugar are poured into 800 grams of Conditions of Onion Juice, and stirring is allowed to well mixed and obtains final product onion water.
Specifically, being sufficiently dissolved in water in order that obtaining Conditions of Onion Juice, the onion water also includes 5.5 grams of xanthans, 5.5 grams of xanthans is added in Conditions of Onion Juice, stirring is allowed to well mixed so that Conditions of Onion Juice is sufficiently dissolved in water so that the color and luster of the onion water of acquisition is evenly.
Specifically, also including 4 grams of citric acid and 1 gram of potassium sorbate in the onion water so that the shelf lives of the Conditions of Onion Juice are longer, to extend the shelf-life of the Conditions of Onion Juice.
Shown according to the user trial of 4000 times, compared with existing onion water, onion water of the invention there are 3900 mouthfeels than existing onion water good, it follows that the mouthfeel of the onion juice of present invention offer is more stable, more meet the taste of user.
Beneficial effects of the present invention are as follows：
Due to the onion water in the present invention, 800 parts of Conditions of Onion Juice, 1000 parts of water, 4 parts of D- sodium isoascorbates, 80 parts of salt and 65 parts of white granulated sugar, by this kind of formula, the ratio of Conditions of Onion Juice and water can accurately be determined, and detected after 80 parts of salt and 65 parts of white granulated sugar is added according to 4000 result of the tests, also cause that the mouthfeel of onion water is more preferable in the case where the original flavor of onion water is ensured, so, so that the stability of the quality of the onion water that the present invention is provided has obtained effective guarantee, the mouthfeel of onion water is also improved.
Embodiment five,
The embodiment of the present application provides a kind of onion water, takes following raw material：860 grams of Conditions of Onion Juice, 1500 grams of water, 4 grams of D- sodium isoascorbates, 80 grams of salt and 80 grams of white granulated sugar.
Wherein, the acquisition modes of Conditions of Onion Juice are specially：Purple onion, dense requirement ocean taste from water content below 85%, free from admixture, nothing are gone mouldy without lamination；Then onion is cut into slices, wherein, in order to fully ensure that the organoleptic quality of Conditions of Onion Juice product, filtered filtered fluid with colloid mill is levigate being crushed with pulverizer being cut into slices with vegetable-chopper after onion must clean with water；Burnt paper as sacrificial offerings again; specifically just in the automatic digester of Conditions of Onion Juice addition; very hot oven makes Conditions of Onion Juice seethe with excitement firing temperature for 85 DEG C, after bad smell is volatilized, removes oil generation; truce is cooled to 65 DEG C of temperature; in this way, can obtain the Conditions of Onion Juice, the Conditions of Onion Juice is in purple or lilac; homogenous consistency, fragrance and the flavour taste without exception for having Conditions of Onion Juice.
Specifically, being cut into slices again after after purple onion is chosen, after also needing to remove the Lao Pi of purple onion, then being selected, being cleaned, so, it is possible to ensure the quality of Conditions of Onion Juice.
Specifically, after the onion water is obtained, by 1500 grams of water, 4 grams of D- sodium isoascorbates, 80 grams of salt and 80 grams of white granulated sugar are poured into 860 grams of Conditions of Onion Juice, and stirring is allowed to well mixed and obtains final product onion water.
Specifically, being sufficiently dissolved in water in order that obtaining Conditions of Onion Juice, the onion water also includes 5.5 grams of xanthans, 5.5 grams of xanthans is added in Conditions of Onion Juice, stirring is allowed to well mixed so that Conditions of Onion Juice is sufficiently dissolved in water so that the color and luster of the onion water of acquisition is evenly.
Specifically, also including 4 grams of citric acid and 1 gram of potassium sorbate in the onion water so that the shelf lives of the Conditions of Onion Juice are longer, to extend the shelf-life of the Conditions of Onion Juice.
Shown according to the user trial of 5000 times, compared with existing onion water, onion water of the invention there are 4600 mouthfeels than existing onion water good, it follows that the mouthfeel of the onion juice of present invention offer is more stable, more meet the taste of user.
Beneficial effects of the present invention are as follows：
Due to the onion water in the present invention, 860 parts of Conditions of Onion Juice, 1500 parts of water, 4 parts of D- sodium isoascorbates, 80 parts of salt and 80 parts of white granulated sugar, by this kind of formula, the ratio of Conditions of Onion Juice and water can accurately be determined, and detected after 80 parts of salt and 80 parts of white granulated sugar is added according to 5000 result of the tests, also cause that the mouthfeel of onion water is more preferable in the case where the original flavor of onion water is ensured, so, so that the stability of the quality of the onion water that the present invention is provided has obtained effective guarantee, the mouthfeel of onion water is also improved.
Although preferred embodiments of the present invention have been described, but those skilled in the art once know basic creative concept, then other change and modification can be made to these embodiments.So, appended claims are intended to be construed to include preferred embodiment and fall into having altered and changing for the scope of the invention.
Obviously, those skilled in the art can carry out various changes and modification without deviating from this hair to the present invention
Bright spirit and scope.So, if these modifications of the invention and modification belong within the scope of the claims in the present invention and its equivalent technologies, then the present invention is also intended to comprising these changes and modification.
Claims (5)
1. a kind of onion water, it is characterised in that by weight including following component：
700 ~ 900 parts of Conditions of Onion Juice, 900 ~ 1600 parts of water, 3 ~ 10 parts of D- sodium isoascorbates, 60 ~ 100 parts of salt and 60 ~ 90 parts of white granulated sugar.
2. onion water as claimed in claim 1, it is characterised in that the capsicum dip is specifically included by weight：
800 ~ 860 parts of Conditions of Onion Juice, 1000 ~ 1500 parts of water, 4 parts of D- sodium isoascorbates, 80 parts of salt and 65 ~ 80 parts of white granulated sugar.
3. onion water as claimed in claim 2, it is characterised in that the onion water also includes 4 ~ 5.5 parts of xanthans.
4. onion water as claimed in claim 3, it is characterised in that the onion water also includes 3 ~ 5 parts of citric acid.
5. onion water as claimed in claim 4, it is characterised in that the onion water also includes 1 ~ 2 part of potassium sorbate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510911786.7A CN106858196A (en) | 2015-12-11 | 2015-12-11 | A kind of onion water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510911786.7A CN106858196A (en) | 2015-12-11 | 2015-12-11 | A kind of onion water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858196A true CN106858196A (en) | 2017-06-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510911786.7A Pending CN106858196A (en) | 2015-12-11 | 2015-12-11 | A kind of onion water |
Country Status (1)
| Country | Link |
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| CN (1) | CN106858196A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010002269A1 (en) * | 1997-05-06 | 2001-05-31 | Zhao Iris Ginron | Multi-phase food & beverage |
| CN101485361A (en) * | 2009-03-03 | 2009-07-22 | 姚桂森 | Fruit juice onion milk and fruit juice onion milk complete powder as well as method for producing the same |
| CN101999717A (en) * | 2010-10-25 | 2011-04-06 | 金乡县东运冷藏有限公司 | Onion sauce and processing method thereof |
| CN102240055A (en) * | 2010-05-10 | 2011-11-16 | 孙洁 | Onion juice beverage |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
-
2015
- 2015-12-11 CN CN201510911786.7A patent/CN106858196A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010002269A1 (en) * | 1997-05-06 | 2001-05-31 | Zhao Iris Ginron | Multi-phase food & beverage |
| CN101485361A (en) * | 2009-03-03 | 2009-07-22 | 姚桂森 | Fruit juice onion milk and fruit juice onion milk complete powder as well as method for producing the same |
| CN102240055A (en) * | 2010-05-10 | 2011-11-16 | 孙洁 | Onion juice beverage |
| CN101999717A (en) * | 2010-10-25 | 2011-04-06 | 金乡县东运冷藏有限公司 | Onion sauce and processing method thereof |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李素等: "洋葱雪梨复合饮料的研制", 《饮料工业》 * |
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