CN107006809B - Vinegar onion product with blood fat reducing effect and preparation method thereof - Google Patents
Vinegar onion product with blood fat reducing effect and preparation method thereof Download PDFInfo
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- CN107006809B CN107006809B CN201710232868.8A CN201710232868A CN107006809B CN 107006809 B CN107006809 B CN 107006809B CN 201710232868 A CN201710232868 A CN 201710232868A CN 107006809 B CN107006809 B CN 107006809B
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- onion
- vinegar
- skin
- solid content
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Images
Classifications
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- 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
Abstract
The invention relates to a vinegar onion product with a blood fat reducing effect and a preparation method thereof. Selecting and cleaning fresh onions, heating at 80-95 ℃ for 15-30 minutes, pulping, filtering to obtain juice, concentrating the juice at 55-60 ℃ in vacuum until the solid content is 65-70 DEG Bx, adding water-soluble oligosaccharide to raise the solid content to 75-85 DEG Bx, continuing heating to 90-95 ℃, keeping the temperature for 0.5-2 hours, cooling to room temperature, adjusting the solid content to 8-30 DEG Bx by using table vinegar, packaging and sterilizing to obtain a finished product; or baking onion until the color of the onion is changed into brown and the water content is lower than 10%, adding water for pulping, filtering juice, vacuum concentrating at 55-60 ℃ until the solid content is 65-70 DEG Bx, adjusting the solid content to 8-30 DEG Bx by using table vinegar, packaging and sterilizing to obtain the finished product. The product can be packaged in a penicillin bottle or a bag, wherein the content of Amadori Compounds (ACs) in each package is 100-1000 mg, and the content of total flavonoids is 100-250 mg. Due to the combined action of the ACs component and the onion flavone, the vinegar onion product has good effect of benefiting the health of cardiovascular system.
Description
Technical Field
A vinegar-processed onion product with blood lipid reducing effect and its preparation method are provided. Selecting and cleaning fresh onions, heating at 80-95 ℃ for 15-30 minutes, pulping, filtering to obtain juice, concentrating the juice at 55-60 ℃ in vacuum until the solid content is 65-70 DEG Bx, adding water-soluble oligosaccharide to raise the solid content to 75-85 DEG Bx, continuing heating to 90-95 ℃, keeping the temperature for 0.5-2 hours, cooling to room temperature, adjusting the solid content to 8-30 DEG Bx by using table vinegar, packaging and sterilizing to obtain a finished product; or baking onion until the color of the onion is changed into brown and the water content is lower than 10%, adding water for pulping, filtering juice, vacuum concentrating at 55-60 ℃ until the solid content is 65-70 DEG Bx, adjusting the solid content to 8-30 DEG Bx by using table vinegar, packaging and sterilizing to obtain the finished product. The product can be packaged in a penicillin bottle or a bag, wherein the content of Amadori Compounds (ACs) in each package is 100-1000 mg, and the content of total flavonoids is 100-250 mg. Due to the combined action of the ACs component and the onion flavone, the vinegar onion product has good effect of benefiting the health of cardiovascular system.
Background
Onion, also known as onion, onion bulb, spearmint onion, scallion and toothpicks, is a biennial herb of the genus Allium of the family Liliaceae. The Bulbus Allii Cepae contains various phytochemicals with physiological activity such as sulfur-containing compounds (such as alliin), soluble saccharide, amino acid, flavonoid, steroid saponin and prostaglandin, has antibacterial, antiinflammatory, antioxidant, platelet aggregation inhibiting, blood viscosity reducing, and cardiovascular disease risk reducing effects.
Flavonoid compounds, steroid saponins and prostaglandins which are naturally present in the onions are considered as main effective components for reducing the morbidity risk of cardiovascular diseases, and the experience of softening blood vessels and benefiting cardiovascular health caused by soaking the onions in vinegar and red wine widely exists in folks. However, the research on specific components of the vinegar onion directly related to the function of softening blood vessels of the vinegar onion, how to obtain the vinegar onion product with stronger activity and more stable quality through processing treatment so as to improve the synergistic effect among different types of active components, and the like is not sufficient, the standard is not clear enough, and the product is very lacking.
Disclosure of Invention
The invention aims to provide a vinegar onion product beneficial to the health of cardiovascular systems and a preparation method thereof. The method comprises the steps of taking fresh onions as raw materials, conducting treatment at 80-95 ℃ for 15-30 minutes to kill alliinase activity, then pulping, filtering, conducting vacuum concentration on filtrate at 55-60 ℃ until the solid content is 65-70 DEG Bx, adding water-soluble oligosaccharide to enable the solid content to be increased to 75-85 DEG Bx, then continuously heating to 90-95 ℃ under low-speed and strong stirring, keeping the temperature for 0.5-2 hours to obtain concentrated onion juice, and then adjusting vinegar to obtain a vinegar onion product with the solid content of 8-30 DEG Bx; or baking the onion until the color of the onion is changed into brown and the moisture content is lower than 10%, adding water for pulping, filtering juice, vacuum-concentrating the juice at 55-60 ℃ until the solid content is 65-70 DEG Bx, and adjusting the juice to be a vinegar onion product with the solid content of 8-30 DEG Bx by using table vinegar. The content of ACs components in each package is 100-1000 mg, and the content of total flavonoids is 100-250 mg. Due to the combined action of the ACs component and the onion flavone, the vinegar onion product has good effect of benefiting the health of cardiovascular system.
The technical scheme of the invention is as follows:
selecting red-skin onion, yellow-skin onion or white-skin onion bulbs with complete shapes and without mildew spots and skin cracks on the surfaces as raw materials, cleaning the red-skin onion, yellow-skin onion or white-skin onion bulbs with clean water, putting the complete bulbs into hot water at the temperature of 80-95 ℃ for treatment for 15-30 minutes to kill allinase therein, removing free moisture, directly pulping, filtering through 100-mesh filter cloth to obtain juice, taking the juice, carrying out vacuum concentration at the temperature of 55-60 ℃ until the solid content is 65-70 DEG Bx, adding water-soluble oligosaccharide to increase the solid content to 75-85 DEG Bx, continuously heating to 90-95 ℃ under low-speed and strong stirring, keeping the temperature for 0.5-2 hours, cooling to room temperature, adjusting the solid content to 8-30 DEG Bx by using table vinegar, and packaging and sterilizing to obtain a finished product, wherein the ACs content in each package is 100-1000 mg, and the total flavone content is 100-250 mg;
selecting red-skin onion, yellow-skin onion or white-skin onion bulbs with complete appearance, no mildew spots on the surface, no skin cracking and uniform size as raw materials, cleaning with clear water, draining off water, directly cutting the onion bulbs into two or four, putting the onion bulbs into an oven with the oven temperature of 150-180 ℃, adjusting baking time according to the size of the cut onion bulbs until the color of the onion bulbs is changed into brown and the water content is lower than 10%, adding water for pulping, filtering to obtain juice, performing vacuum concentration at 55-60 ℃ until the solid content is 65-70 DEG Bx, adjusting the solid content to 8-30 DEG Bx by using table vinegar, packaging and sterilizing to obtain a finished product, wherein the content of ACs in each package is 100-1000 mg, and the content of total flavonoids is 100-250 mg.
Ketoamine component content determination method
The content of ACs components (represented by the sum of eight components including Fru-Arg, Fru-His, Fru-Glu, Fru-Ala, Fru-Phe, Fru-Leu, Fru-Met and FruVal, and the ACs components corresponding to each absorption peak are detected by coffee as an internal standard) in the product is determined by adopting an ultra performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-MS/MS) method, which is specifically described as follows:
sample treatment: weighing a proper amount of sample, adding absolute methanol according to a ratio of 1:10, extracting at room temperature for about 4 hours, filtering, rotatably evaporating filtrate at 60 ℃ to remove methanol, and adding ultrapure water to prepare a solution with a proper concentration for detection.
The instrument comprises the following steps: UPLC-TQD ultra high performance liquid chromatography-triple quadrupole tandem mass spectrometer (Waters corporation, usa); a chromatographic column: ACQUITY C18(1.7 μm,2.1 × 100 mm);
liquid phase conditions: phase A: acetonitrile; phase B: 0.1% formic acid water; flow rate: 0.3 mL/min; column temperature: 45 ℃; gradient elution procedure: the initial conditions are that the phase B is 100%, the phase B is changed from 100% to 90% within 1min to 5min, the phase B is changed from 90% to 50% within 5min to 6min, the phase B is changed from 50% to 100% within 6min to 7min, the phase B is kept at 100% after 7min, and the running time is 10 min.
The method for measuring the total flavonoids in the product comprises the following steps: al (NO)3)3-NaNO2The NaOH process, described in detail below:
accurately weighing 20.0000mg of rutin, placing in a 100mL volumetric flask, dissolving with methanol, diluting to constant volume, and preparing into a rutin standard solution with the concentration of 200 mug/mL.
Accurately transferring 0.0,1.0,2.0,3.0,4.0,5.0,6.0mL rutin standard solution into 25mL volumetric flask, adding ultrapure water to 12.5mL, and adding 5% NaNO20.5mL of the solution was left to stand for 6min, and 10% Al (NO) was added3)3Placing the solution at room temperature for 6min, adding 4.0mL of 4% NaOH solution, diluting with ultrapure water to constant volume, shaking for 12min, and measuring absorbance at 510nm wavelength. Blank was used as reference.
Accurately weighing 0.5000g of onion concentrated juice, diluting to 25mL, and determining according to a method for drawing a standard curve. Blank was used as reference. And calculating the content of the total flavone in terms of rutin.
The oligosaccharide, including but not limited to fructo-oligosaccharide, malto-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, lactulose, stachyose, raffinose or their mixture; the oligosaccharides may also be replaced with other water soluble, less than 800 daltons edible ingredients, including but not limited to sucrose, glucose, fructose, xylose, glutamic acid, methionine, arginine, histidine, lysine or mixtures thereof.
The vinegar is a seasoning containing acetic acid as a main component, and includes brewed vinegar and synthetic vinegar, and is referred to by the names including but not limited to one or a combination of "rice vinegar", "smoked vinegar", "special vinegar", "sugar vinegar", "wine vinegar" and "white vinegar".
The invention has the advantages of
The onion vinegar product prepared by the process described in the invention has the following advantages: the content of the ACs component in each package is 100-1000 mg, the content of the total flavone is 100-250 mg, and the food has the effects of reducing blood pressure and inhibiting blood viscosity after being eaten.
Drawings
FIG. 1: the mass spectrum Multiple Reaction Monitoring (MRM) diagram of eight ACs components and an internal standard substance caffeine comprises Fru-Arg, Fru-His, Fru-Phe, Fru-Glu, Fru-Val, Fru-Leu, Fru-Met, Fru-Ala and caffeine from top to bottom in sequence.
FIG. 2 is a drawing: total ion flow graph (TIC) of the sample of example 1.
FIG. 3: determination of Total Flavonoids [ Al (NO)3)3-NaNO2NaOH method]Standard curve chart.
Detailed Description
The present invention will be further described in detail with reference to the following examples for better understanding, but the scope of the present invention is not limited to the examples.
Example 1
Selecting red skin onion bulbs with complete shapes, no mildew spots on the surfaces and no skin breakage as raw materials, cleaning the red skin onion bulbs with clean water, putting the complete bulbs into hot water at 95 ℃ for 15 minutes to kill alliinase in the red skin onion bulbs, removing free moisture, directly pulping, filtering through a filter cloth of 100 meshes to obtain juice, vacuum concentrating at 55-56 ℃ until the solid content is 65 DEG Bx, adding fructo-oligosaccharide to increase the solid content to 75 DEG Bx, continuously heating to 95 ℃ under low-speed and strong stirring, preserving heat for 0.5 hour, cooling to room temperature after finishing, adjusting the solid content to 8 DEG Bx by Zhenjiang aromatic vinegar, packaging and sterilizing to obtain a finished product, wherein the ACs content in each package is 120mg, and the total flavone content is 175 mg.
EXAMPLE 2
Selecting a yellow-skinned onion bulb which is complete in shape, free of mildew spots on the surface and skin breakage as a raw material, cleaning the yellow-skinned onion bulb with clear water, putting the complete bulb into hot water at 80 ℃ for 30 minutes to kill alliinase in the bulb, removing free moisture, directly pulping, filtering with 100-mesh filter cloth to obtain juice, taking the juice, vacuum concentrating the juice at 58-60 ℃ until the solid content is 70 DEG Bx, adding a mixture of glucose and fructose (glucose: fructose 1:1), raising the solid content to 85 DEG Bx, continuously raising the temperature to 90 ℃ under low-speed and strong stirring, keeping the temperature for 2 hours, cooling to room temperature after the temperature is finished, adjusting the solid content to 15 DEG Bx with white vinegar, packaging and sterilizing to obtain a finished product, wherein the content of ACs in each package is 900mg, and the content of total flavonoids is 105 mg;
example 3
Selecting white-skin onion bulbs with complete appearance, no mildew spots on the surface, no skin cracking and uniform size as raw materials, cleaning with clear water, draining off water, directly cutting the onion bulbs into two parts, putting the two parts into an oven with the oven temperature of 150 ℃, adjusting the baking time according to the size of the cut onion bulbs until the onion bulbs become brown and the water content is lower than 10%, adding water for pulping, filtering juice, performing vacuum concentration at 55 ℃ until the solid content is 65 DEG Bx, adjusting the solid content to 30 DEG Bx with Shanxi mature vinegar, packaging and sterilizing to obtain a finished product, wherein the ACs component content in each package is 100mg, and the total flavone content is 100 mg.
Example 4
Selecting red-skin onion and white-skin onion bulbs which are complete in appearance, free of mildew spots on the surface, free of skin cracking and uniform in size as raw materials, wherein the ratio of the red-skin onion bulbs to the white-skin onion bulbs is 1:1, cleaning with clear water, draining off water, directly cutting the onion bulbs into four parts, placing the four parts into an oven with the oven temperature of 180 ℃, adjusting the baking time according to the size of the cut onion bulbs until the color of the onion bulbs is changed into brown and the water content is lower than 10%, adding water for pulping, filtering to obtain juice, performing vacuum concentration at 60 ℃ until the solid content is 70 DEG Bx, adjusting the solid content to 12 DEG Bx by using table vinegar, packaging and sterilizing to obtain a finished product, wherein the content of ACs in each package is 400mg, and the content of total flavonoids is 185 mg.
Attached: EXAMPLE 1 evaluation of samples for inhibition of Angiotensin Converting Enzyme (ACE) Activity
The instrument comprises the following steps: mindary full-automatic biochemical analyzer (BS-120 type)
The method comprises the following steps: the vinegar onion product prepared in example 1 was mixed (1:8) with an angiotensin transferase kit (continuous monitoring method, Nanjing institute of bioengineering, product number E007), incubated at 37 ℃ for 180 seconds, zeroed with a blank, and the absorbance change was continuously monitored for 300 seconds at a main wavelength of 340nm and a sub-wavelength of 450nm using a rate method. The evaluation results are shown in table 1.
TABLE 1 concentration-inhibition relationship of vinegar onion to Angiotensin Converting Enzyme (ACE)
Claims (4)
1. A vinegar onion product with the effect of reducing blood fat is characterized in that red-skin onion, yellow-skin onion or white-skin onion bulbs which are complete in appearance and free of mildew spots and skin breakage on the surface are selected as raw materials, clean water is firstly used for cleaning, hot water treatment is carried out for killing alliinase, then pulping, filtering, vacuum concentration is carried out, water-soluble oligosaccharide is used for adjusting the solid content, heating and heat preservation are carried out, vinegar is used for adjusting the solid content to 8-30 degrees Bx, and the finished product is obtained after packaging and sterilization; the hot water treatment is to put the complete corm into hot water with the temperature of 80-95 ℃ for 15-30 minutes to kill allinase therein; the water-soluble oligosaccharide is selected from one or more of fructo-oligosaccharide, malto-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, lactulose, stachyose and raffinose; the heating and heat preservation treatment is to continue heating to 90-95 ℃ under low-speed and strong stirring and preserving heat for 0.5-2 hours; or selecting red skin onion, yellow skin onion or white skin onion bulbs with complete appearance, no mildew spots on the surface, no skin cracking and uniform size as raw materials, cleaning, baking, adding water for pulping, filtering, vacuum concentrating, adjusting the solid content to 8-30 DEG Bx by using table vinegar, packaging and sterilizing to obtain a finished product; the baking is to cut the onion bulbs into two or four, put the onion bulbs into an oven with the oven temperature of 150-180 ℃, and adjust the baking time according to the sizes of the onion bulb cut blocks until the onion bulbs are brown and the moisture content is lower than 10%; the content of ACs in each package is 100-1000 mg, and the content of total flavonoids is 100-250 mg.
2. A preparation method of a vinegar onion product with a blood fat reducing effect is characterized in that red-skin onion, yellow-skin onion or white-skin onion bulbs which are complete in appearance and free of mildew spots and skin cracking on the surface are selected as raw materials, the red-skin onion, yellow-skin onion or white-skin onion bulbs are cleaned by clear water, the complete bulbs are put into hot water of 80-95 ℃ for treatment for 15-30 minutes to kill alliinase in the bulbs, free water is removed, then the juice is directly pulped and filtered through a filter cloth of 100 meshes to obtain juice, the juice is vacuum-concentrated at 55-60 ℃ until the solid content is 65-70 DEG Bx, water-soluble oligosaccharide is added to increase the solid content to 75-85 DEG Bx, then the temperature is continuously increased to 90-95 ℃ under low-speed and strong stirring and kept at the temperature for 0.5-2 hours, after the temperature is reduced to the room temperature, the solid content is adjusted to 8-30 DEG Bx by vinegar, and the finished product is; or selecting red-skin onion, yellow-skin onion or white-skin onion bulbs with complete appearance, no mildew spots on the surface, no skin cracking and uniform size as raw materials, cleaning with clear water, draining off water, directly cutting the onion bulbs into two or four, putting into an oven with the oven temperature of 150-180 ℃, adjusting baking time according to the size of the cut onion bulbs until the color of the onion bulbs is changed into brown and the water content is lower than 10%, adding water for pulping, filtering to obtain juice, vacuum-concentrating at 55-60 ℃ until the solid content is 65-70 DEG Bx, adjusting the solid content to be 8-30 DEG Bx by using table vinegar, packaging and sterilizing to obtain a finished product; the content of ACs in each package is 100-1000 mg, and the content of total flavonoids is 100-250 mg.
3. The vinegar-onion based product with hypolipidemic effect of claim 1, wherein said oligosaccharides can be replaced by other water-soluble edible ingredients with molecular weight less than 800Dalton, selected from one or more of sucrose, glucose, fructose, xylose, glutamic acid, methionine, arginine, histidine and lysine.
4. The vinegar-onion product having a hypolipidemic effect according to claim 1, wherein the vinegar is a seasoning containing acetic acid as a main component, and comprises brewed vinegar and synthetic vinegar, and is selected from one or more of "rice vinegar", "smoked vinegar", "special vinegar", "sugar vinegar", "wine vinegar" and "white vinegar".
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| CN1243731C (en) * | 2003-12-30 | 2006-03-01 | 暨南大学 | Method of combined preparing alliin and galic polysaccharide |
| CN102154088A (en) * | 2010-11-30 | 2011-08-17 | 山东海之宝海洋科技有限公司 | Preparation method of onion vinegar |
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