CN107691945A - Black Conditions of Onion Juice of blueberry and preparation method thereof - Google Patents
Black Conditions of Onion Juice of blueberry and preparation method thereof Download PDFInfo
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- CN107691945A CN107691945A CN201710963419.0A CN201710963419A CN107691945A CN 107691945 A CN107691945 A CN 107691945A CN 201710963419 A CN201710963419 A CN 201710963419A CN 107691945 A CN107691945 A CN 107691945A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 121
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 119
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 73
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 73
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 73
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 244000291564 Allium cepa Species 0.000 title 1
- 241000234282 Allium Species 0.000 claims abstract description 118
- 241000383638 Allium nigrum Species 0.000 claims abstract description 47
- 238000004140 cleaning Methods 0.000 claims abstract description 17
- 238000005360 mashing Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 235000013361 beverage Nutrition 0.000 claims abstract description 3
- 239000003814 drug Substances 0.000 claims abstract description 3
- 235000014101 wine Nutrition 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- 239000004480 active ingredient Substances 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000002893 slag Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 5
- 235000014058 juice drink Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000000378 dietary effect Effects 0.000 abstract description 4
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000021581 juice product Nutrition 0.000 description 7
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 4
- 238000012946 outsourcing Methods 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 3
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000005875 quercetin Nutrition 0.000 description 3
- 229960001285 quercetin Drugs 0.000 description 3
- BGKHCLZFGPIKKU-UHFFFAOYSA-N (13E,15S)-15-hydroxy-9-oxo-prosta-10,13-dienoic acid Natural products CCCCCC(O)C=CC1C=CC(=O)C1CCCCCCC(O)=O BGKHCLZFGPIKKU-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 230000002924 anti-infective effect Effects 0.000 description 2
- 230000000840 anti-viral effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 150000003180 prostaglandins Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation method of the black Conditions of Onion Juice of blueberry, including：Purple skin onion after cleaning is positioned in high hot house and fermented, forms black onion；Squeeze the juice to obtain black Conditions of Onion Juice after black onion mashing after will be fermented；It will squeeze the juice to obtain blueberry juice after the blueberry mashing after cleaning；Obtained black Conditions of Onion Juice is allocated in proportion with blueberry juice, that is, obtains the black Conditions of Onion Juice of blueberry.Further, the invention also discloses using the black Conditions of Onion Juice of blueberry made from the above method, and the black Conditions of Onion Juice of blueberry that is prepared of this method prepares the application of wine, food, beverage, health products, flavouring or medicine.There is no the pungent peculiar smell of onion by the black Conditions of Onion Juice of blueberry made from this method, sweet and sour taste, belong to natural food, be adapted to most of crowds as dietary product.
Description
Technical field
The invention belongs to food processing class technical field, and in particular to a kind of black Conditions of Onion Juice of blueberry and preparation method thereof.
Background technology
Onion is unique vegetables containing prostaglandin A, and containing Quercetin, polyphenol and sulfide etc. it is a variety of effectively into
Point, there is anti-oxidant, antifatigue, antiviral, anti-infective, anti-aging and a variety of work(such as lowering blood pressure and blood fat, hypoglycemic
Effect.Onion often is eaten, a variety of diseases can be prevented and treated.But onion has stronger pungent peculiar smell, eat raw or many people of prepared food are difficult
To receive, therefore the intake that onion reaches disease preventing and treating is leveraged, its medical value is difficult to play.To eliminate onion
Pungent peculiar smell, existing technology are that onion fermentation is made into black onion.Fermented obtaining and onion, it can not only effectively remove ocean
Most of pungent peculiar smell in green onion, and beneficiating ingredient is activated, amplified in onion, and oxidation resistance improves, polyphenol content increase,
Nutritional ingredient is more beneficial for absorption of human body, and medicinal function significantly improves.
Blueberry is a kind of blue berry, its fruit not only sweet and sour palatability, pleasant aroma, and nutritious, except rich in
Outside conventional nutritional ingredient, also containing the mineral element such as the multivitamins such as Vc, Ve, Va, Vb and potassium, iron, zinc, calcium, Yi Ji great
The anthocyanidin of amount.Anthocyanidin belongs to pure natural anti-aging and nutritive replenishers, is the maximally effective anti-oxidant of current mankind's discovery
Bioactivator.Therefore, blueberry has protect eyes, promotes eyesight；Improve immunity, pre- anti-cancer；Remove interior free yl,
Delaying human body caducity；Improve the effect such as blood circulation, enhancing cardio cerebral function.
The content of the invention
The purpose of the present invention is using the black onion exploitation black Conditions of Onion Juice product of blueberry after fermentation, has both retained black onion and indigo plant
The effect of certain kind of berries, the pungent peculiar smell of except black onion is further removed, strengthens its active ingredient and nutritive value, improves its exploitation value
Value, meets the needs of more crowds are to dietary product.
The invention discloses black Conditions of Onion Juice of a kind of blueberry and preparation method thereof, including：Intact purple skin onion is selected, through clear
Wash, cut, ferment, obtain being beaten after black onion, squeeze the juice, filter, concentrating, black Conditions of Onion Juice is made, then add in proportion fresh
Blueberry juice, the black Conditions of Onion Juice product of blueberry is obtained after sterilizing.Concrete technical scheme is as follows：
A kind of preparation method of the black Conditions of Onion Juice of blueberry, including：
Purple skin onion after cleaning is subjected to fermentation and forms black onion；
Squeeze the juice to obtain black Conditions of Onion Juice after black onion mashing after will be fermented；
It will squeeze the juice to obtain blueberry juice after the blueberry mashing after cleaning；
Obtained black Conditions of Onion Juice is allocated in proportion with blueberry juice, that is, obtains the black Conditions of Onion Juice of blueberry.
As a kind of preferred scheme, it will squeeze the juice to obtain black Conditions of Onion Juice after the black onion mashing after fermentation, specifically include：
It will be squeezed the juice after black onion mashing after fermentation, obtain black onion Normal juice and black onion slag；
Black onion slag through squeezing the juice to obtain is squeezed the juice again after adding water to be beaten, and filters off the liquid and Hei Yang except solid content, obtained
Black onion mixed liquor is obtained after the mixing of green onion Normal juice；
Black onion mixed liquor is concentrated, black Conditions of Onion Juice is made.
As a kind of preferred scheme, it will squeeze the juice to obtain blueberry juice after the blueberry mashing after cleaning, specifically include：
Add water to be squeezed the juice again after being beaten the blueberry after cleaning, filter off except solid content, obtain blueberry juice.
As a kind of preferred scheme, fermented after being cleaned from intact purple skin onion.
As a kind of preferred scheme, the purple skin onion after cleaning is cut into small pieces, is put into container, and the container is placed in
Fermented in high hot house.
As a kind of preferred scheme, the container is closed container.
As a kind of preferred scheme, the purple skin onion after cleaning is positioned in high hot house and fermented, fermentation in high hot house
Condition is：60-85 DEG C of temperature, humidity 80-95%, 25-35 days time.
As a kind of preferred scheme, onion fermentation is divided into three phases：
First stage temperature is 75-85 DEG C, humidity 90-95%, the 7-10 days time, to reduce the pungent peculiar smell in onion；
Second stage temperature be 65-75 DEG C, humidity 85-90%, 10-15 days time, with improve in onion it is effective into
Point；
Phase III temperature is 60-65 DEG C, humidity 80-85%, the 8-10 days time, to improve the organoleptic indicator in onion.
As a kind of preferred scheme, the allotment ratio of black Conditions of Onion Juice and blueberry juice is 4：1~3：1.
As a kind of preferred scheme, the black Conditions of Onion Juice of obtained blueberry is sterilized, and to the black onion of blueberry after sterilizing
Juice is filling, so as to obtain the black Conditions of Onion Juice drink of blueberry.
As a kind of preferred scheme, the black Conditions of Onion Juice of obtained blueberry is used into high-temperature short-time sterilization, sterilising temp 120-
130 DEG C, time 15-20s.
Invention additionally discloses a kind of black Conditions of Onion Juice of blueberry, is prepared using any one above-mentioned method.
Invention additionally discloses a kind of application of the black Conditions of Onion Juice of blueberry, the blueberry being prepared using any one above-mentioned method
Black Conditions of Onion Juice prepares wine, food, beverage, health products, flavouring or medicine.
The present invention has following beneficial effect：
(1) the black Conditions of Onion Juice of blueberry disclosed in this invention is black liquor, without the pungent peculiar smell of onion, sweet and sour taste,
Without any preservative and additive, belong to natural food, be adapted to most of crowds as dietary product, particularly suitable as anti-
Oxidation, antifatigue, antiviral, anti-infective, anti-aging and lowering blood pressure and blood fat, hypoglycemic dietary product.
(2) the onion raw material that the present invention uses is bright for active ingredients such as purple skin onion, its Quercetin, polyphenol, prostaglandin As
It is aobvious to be higher than other onion kinds.
(3) main component of the black Conditions of Onion Juice of blueberry disclosed in this invention is the black onion through everfermentation, original in onion
Macromolecular nutritional ingredient, be degraded to small molecule during the fermentation, it is easier to be absorbed by the body.
(4) manufacture craft of the invention is simple, is adapted to industrialized production.
Brief description of the drawings
Fig. 1 is onion products taste contrast schematic diagram；
Fig. 2 is onion product active constituent content schematic diagram.
Embodiment
With reference to specific embodiment, the present invention will be further described：
Embodiment 1：
A kind of black Conditions of Onion Juice of blueberry and preparation method thereof, comprises the following steps：
(1) select intact purple skin onion to be cleaned, the strip that width is about 1 centimetre is cut into after draining, is put into depth
In about 20 centimetres of closed container.
(2) closed container that onion is housed in step (1) is placed in high hot house and fermented, fermentation technology process is divided into
Three phases：
First stage：75 DEG C, humidity 90-95% of fermentation temperature, 9-10 days time, to reduce the pungent peculiar smell of onion；
Second stage：70 DEG C, humidity 85-90% of fermentation temperature, 10-15 days time, to improve the active ingredient in onion；
Phase III：65 DEG C of fermentation temperature, humidity 80-85%, 8-10 days time, to improve the organoleptic indicator of black onion.
(3) squeezed the juice after the black onion obtained in step (2) is beaten, obtain black onion Normal juice and black onion slag.
(4) squeezed the juice again after adding water to be beaten the black onion slag in step (3) through squeezing the juice, filter off except solid content, obtain
Liquid mixes with the black onion Normal juice in step (3), is concentrated to give black Conditions of Onion Juice, increases active ingredient.
(5) fresh intact blueberry is selected, adds water mashing after cleaning in right amount, squeezes the juice, filter off except solid content, obtain blueberry
Juice.
(6) by the black Conditions of Onion Juice and blueberry juice in step (4), (5) according to 4:1 ratio allotment, it is filling, 120-130 DEG C,
15-20s sterilizes, that is, obtains the black Conditions of Onion Juice product of blueberry.
Embodiment 2：
A kind of black Conditions of Onion Juice of blueberry and preparation method thereof, comprises the following steps：
(1) select intact purple skin onion to be cleaned, the strip that width is about 1 centimetre is cut into after draining, is put into depth
In about 20 centimetres of closed container.
(2) closed container that onion is housed in step (1) is placed in high hot house and fermented, fermentation technology process is divided into
Three phases：
First stage：80 DEG C, humidity 90-95% of fermentation temperature, 8-9 days time, to reduce the pungent peculiar smell of onion；
Second stage：70 DEG C, humidity 85-90% of fermentation temperature, 10-15 days time, to improve the active ingredient in onion；
Phase III：65 DEG C of fermentation temperature, humidity 80-85%, 8-10 days time, to improve the organoleptic indicator of black onion.
(3) squeezed the juice after the black onion obtained in step (2) is beaten, obtain black onion Normal juice and black onion slag.
(4) squeezed the juice again after adding water to be beaten the black onion slag in step (3) through squeezing the juice, filter off except solid content, obtain
Liquid mixes with the black onion Normal juice in step (3), is concentrated to give black Conditions of Onion Juice, increases active ingredient.
(5) fresh intact blueberry is selected, adds water mashing after cleaning in right amount, squeezes the juice, filter off except solid content, obtain blueberry
Juice.
(6) by the black Conditions of Onion Juice and blueberry juice in step (4), (5) according to 3:1 ratio allotment, it is filling, 120-130 DEG C,
15-20s sterilizing, thus obtaining the products are to the black Conditions of Onion Juice product of blueberry.
Embodiment 3：
A kind of black Conditions of Onion Juice of blueberry and preparation method thereof, comprises the following steps：
(1) select intact purple skin onion to be cleaned, the strip that width is about 1 centimetre is cut into after draining, is put into depth
In about 20 centimetres of closed container.
(2) closed container that onion is housed in step (1) is placed in high hot house and fermented, fermentation technology process is divided into
Three phases：
First stage：85 DEG C, humidity 90-95% of fermentation temperature, 7-8 days time, to reduce the pungent peculiar smell of onion；
Second stage：70 DEG C, humidity 85-90% of fermentation temperature, 10-15 days time, to improve the active ingredient in onion；
Phase III：65 DEG C of fermentation temperature, humidity 80-85%, 8-10 days time, to improve the organoleptic indicator of black onion.
(3) squeezed the juice after the black onion obtained in step (2) is beaten, obtain black onion Normal juice and black onion slag.；
(4) squeezed the juice again after adding water to be beaten the black onion slag in step (3) through squeezing the juice, filter off except solid content, obtain
Liquid mixes with the black onion Normal juice in step (3), is concentrated to give black Conditions of Onion Juice, increases active ingredient.
(5) fresh intact blueberry is selected, adds water mashing after cleaning in right amount, squeezes the juice, filter off except solid content, obtain blueberry
Juice.
(6) by the black Conditions of Onion Juice and blueberry juice in step (4), (5) according to 4:1 ratio allotment, it is filling, 120-130 DEG C,
15-20s sterilizing, thus obtaining the products are to the black Conditions of Onion Juice product of blueberry.
Comparative example 1：
The black Conditions of Onion Juice of market outsourcing.Existing market has no domestic like product, the only a black Conditions of Onion Juice of import.It is prepared
Method substantially step：Onion fermentation, extraction, filtering, concentration, addition honey, filling, sterilizing.
Comparative example 2：
The preparation method of common Conditions of Onion Juice, comprises the following steps：
(1) select intact purple skin onion to be cleaned, strip is cut into after draining.
(2) add water to be beaten in right amount slitting onion in step (1), squeeze the juice, filter off except solid content, concentration, filling, 120-
130 DEG C, 15-20s sterilizing, thus obtaining the products to common Conditions of Onion Juice product.
By three groups of embodiments and two groups of comparative examples from organoleptic indicator, mouthfeel and active ingredient it is several in terms of contrasted, obtain
It is as follows to comparing result：
Data comparison 1：
Organoleptic indicator's standards of grading (table 1)
| Project | Score value |
| Color and luster | Onion primary colors (1-2), light brown (3-5), brown (6-8), black purple (9-10) |
| Smell | Seriously (1-2), obvious (3-5), slight (6-8), nothing (9-10) |
Organoleptic indicator's appraisal result (table 2)
Data in table 2 are visible, 1) the black Conditions of Onion Juice product sensory index of blueberry of the present invention significantly better than common Conditions of Onion Juice with
The black Conditions of Onion Juice of market outsourcing；2) addition blueberry can further remove the pungent peculiar smell of except black onion.
Data comparison 2：
From accompanying drawing 1, the mouthfeel that the black Conditions of Onion Juice of blueberry obtained by the present invention is tasted through 20 experts with consumer obtains
Divide and be significantly better than the black Conditions of Onion Juice of market outsourcing and common Conditions of Onion Juice.
Data comparison 3：
Through Experimental comparison, from accompanying drawing 2, the active ingredient index of the black Conditions of Onion Juice of blueberry obtained by the present invention, including
Quercetin, polyphenol, prostaglandin A etc., hence it is evident that be better than the black Conditions of Onion Juice of market outsourcing and common Conditions of Onion Juice.
Although embodiment of the present invention is described above in association with accompanying drawing, the invention is not limited in above-mentioned
Specific embodiments and applications field, above-mentioned specific embodiment are only schematical, directiveness, rather than restricted
's.One of ordinary skill in the art is under the enlightenment of this specification, in the scope for not departing from the claims in the present invention and being protected
In the case of, the form of many kinds can also be made, these belong to the row of protection of the invention.
Claims (10)
- A kind of 1. black Conditions of Onion Juice preparation method of blueberry, it is characterised in that including：Purple skin onion after cleaning is subjected to fermentation and forms black onion；Squeeze the juice to obtain black Conditions of Onion Juice after black onion mashing after will be fermented；It will squeeze the juice to obtain blueberry juice after the blueberry mashing after cleaning；Obtained black Conditions of Onion Juice is allocated in proportion with blueberry juice, that is, obtains the black Conditions of Onion Juice of blueberry.
- 2. preparation method as claimed in claim 1, it is characterised in thatIt will squeeze the juice to obtain black Conditions of Onion Juice after the black onion mashing after fermentation, specifically include：It will be squeezed the juice after black onion mashing after fermentation, obtain black onion Normal juice and black onion slag；Black onion slag through squeezing the juice to obtain is squeezed the juice again after adding water to be beaten, and filters off the liquid except solid content, obtained and black onion is former Black onion mixed liquor is obtained after juice mixing；Black onion mixed liquor is concentrated, black Conditions of Onion Juice is made；It will squeeze the juice to obtain blueberry juice after the blueberry mashing after cleaning, specifically include：Add water to be squeezed the juice again after being beaten the blueberry after cleaning, filter off except solid content, obtain blueberry juice.
- 3. preparation method as claimed in claim 1, it is characterised in that the purple skin onion after cleaning is cut into small pieces, is put into appearance In device, and the container is placed in high hot house and fermented.
- 4. preparation method as claimed in claim 1, it is characterised in that the purple skin onion after cleaning is positioned in high hot house and sent out Ferment, the condition of the interior fermentation of high hot house are：60-85 DEG C of temperature, humidity 80-95%, 25-35 days time.
- 5. preparation method as claimed in claim 4, it is characterised in that described onion fermentation is divided into three phases：First stage temperature is 75-85 DEG C, humidity 90-95%, the 7-10 days time, to reduce the pungent peculiar smell in onion；Second stage temperature is 65-75 DEG C, humidity 85-90%, the 10-15 days time, to improve the active ingredient in onion；Phase III temperature is 60-65 DEG C, humidity 80-85%, the 8-10 days time, to improve the organoleptic indicator in onion.
- 6. preparation method as claimed in claim 1, it is characterised in that the allotment ratio of black Conditions of Onion Juice and blueberry juice is 4：1~ 3：1.
- 7. preparation method as claimed in claim 1, it is characterised in that the black Conditions of Onion Juice of obtained blueberry is sterilized, and it is right The black Conditions of Onion Juice of blueberry after sterilizing is filling, so as to obtain the black Conditions of Onion Juice drink of blueberry.
- 8. preparation method as claimed in claim 7, it is characterised in that the black Conditions of Onion Juice of obtained blueberry is gone out using high-temperature instantaneous Bacterium, sterilising temp are 120-130 DEG C, time 15-20s.
- 9. a kind of black Conditions of Onion Juice of blueberry, it is characterised in that obtained using the preparation method as described in claim any one of 1-8.
- 10. a kind of application of the black Conditions of Onion Juice of blueberry, it is characterised in that using the preparation side as described in claim any one of 1-8 The black Conditions of Onion Juice of blueberry made from method prepares wine, food, beverage, health products, flavouring or medicine.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109924448A (en) * | 2019-04-04 | 2019-06-25 | 廊坊市妙趣商贸有限公司 | A kind of preparation method and Conditions of Onion Juice of Conditions of Onion Juice |
| CN110669619A (en) * | 2019-09-19 | 2020-01-10 | 青岛农业大学 | Black chokeberry onion fermented wine and preparation method thereof |
| CN112980638A (en) * | 2021-04-16 | 2021-06-18 | 徐州工程学院 | Composite black fermented fruit wine and preparation method thereof |
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| JPH04166052A (en) * | 1990-10-29 | 1992-06-11 | Kikkoman Corp | Production of seasoning or beverage |
| CN102240055A (en) * | 2010-05-10 | 2011-11-16 | 孙洁 | Onion juice beverage |
| CN106177631A (en) * | 2016-08-25 | 2016-12-07 | 金黑鹰 | A kind of heat clearing away spleen invigorating drink |
| CN106721809A (en) * | 2016-12-16 | 2017-05-31 | 青岛爱雪康生物科技有限公司 | Three black Conditions of Onion Juice dietary products high of a kind of regulation and preparation method thereof |
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| JPH04166052A (en) * | 1990-10-29 | 1992-06-11 | Kikkoman Corp | Production of seasoning or beverage |
| CN102240055A (en) * | 2010-05-10 | 2011-11-16 | 孙洁 | Onion juice beverage |
| CN106177631A (en) * | 2016-08-25 | 2016-12-07 | 金黑鹰 | A kind of heat clearing away spleen invigorating drink |
| CN106721809A (en) * | 2016-12-16 | 2017-05-31 | 青岛爱雪康生物科技有限公司 | Three black Conditions of Onion Juice dietary products high of a kind of regulation and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109924448A (en) * | 2019-04-04 | 2019-06-25 | 廊坊市妙趣商贸有限公司 | A kind of preparation method and Conditions of Onion Juice of Conditions of Onion Juice |
| CN110669619A (en) * | 2019-09-19 | 2020-01-10 | 青岛农业大学 | Black chokeberry onion fermented wine and preparation method thereof |
| CN112980638A (en) * | 2021-04-16 | 2021-06-18 | 徐州工程学院 | Composite black fermented fruit wine and preparation method thereof |
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