CN109355144A - 一种洋葱酒的制备方法 - Google Patents
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Abstract
本发明涉及一种洋葱酒的制备方法，属于食品加工技术领域；其制备方法包括：（1）洋葱液制备：洋葱清洗后切分为小块，在550W条件下，微波处理10min，然后加入3‑4倍质量的水，打浆，加糖，调整到糖度为15%，过滤得到清汁；（2）发酵：洋葱液加入0.5‑1%经活化后的酵母菌，20‑25℃发酵24‑36h；（3）过滤澄清：发酵后的洋葱果酒进行澄清过滤；（4）调配，杀菌：过滤后调配，巴氏杀菌后装瓶即可；该发明方法制备的洋葱酒醇厚柔和，酯香浓郁，口感较好，而且发酵后的洋葱酒含有较高的黄酮物质，具有较好的抗氧化，抗衰老，改善血液循环，降低胆固醇的功效。
Description
技术领域
本发明涉及一种洋葱酒的制备方法，属于食品加工技术领域。
背景技术
洋葱以肥大的肉质鳞茎为食用器官，洋葱富含营养物质，新鲜洋葱中含水分约86.8%，碳水化合物 11.6%，蛋白质 1.2%，、丰富的维生素 A、维生素 B1、维生素 C、尼克酸、泛酸以及微量的铜、铁、锌、锰、碘等矿物元素，被誉为“菜中皇后”。洋葱中还含有类黄酮化合物、苯丙素酚类化合物、含硫化合物、含氮化合物和前列腺素类等几大类生理活性物质。
洋葱具有较高的食用和药用价值，是东西方居民皆喜食的调味蔬菜。在中医学上，洋葱味甘微辛，性温，有平肝、润肠的功能，可促进食欲和治疗多种疾病。洋葱有降血栓、降血脂，降血压、减少动脉硬化、杀菌治痢疾、治疗创伤、皮肤溃疡和抑制肿瘤的形成和扩散的功能。近代医学研究表明，洋葱可抑制几种肿瘤的形成和扩散。其中 0.05%左右的挥发油（主要成分是含硫化合物）不但构成了洋葱特有的风味和催泪作用，而且也是洋葱生理活性成分研究焦点之一。
洋葱作为世界范围内广泛食用的蔬菜，含有多种营养成分和保健因子，是老少皆宜的蔬菜。当前，国内外洋葱主要是作为初级产品使用，即烹炒和直接食用。近年来，随着人们对洋葱研究的不断深入，相继开发出了许多洋葱的深加工产品，主要有洋葱精油、干制洋葱、洋葱饮料、洋葱酱、洋葱酒和洋葱醋等。
中国专利CN201810666335.5公开了一种洋葱酒及其制备方法，按重量比计算洋葱酒含有：白酒85-90%，洋葱提取物9-14%，其余为戊醇0-0.4%、正己醇0-0.4%、白藜芦醇0-0.1%、花青素0-0.1%。其制备方法，包括洋葱的预处理、蒸馏白酒、萃取工艺步骤。本发明技术方案是利用葡萄酒生产过程中废弃的葡萄皮渣经蒸馏得白酒，利用该白酒对处理后的紫皮洋葱进行萃取，得含有槲皮素与前列腺素A的原酒。本发明的技术方案具废物利用、生产成本低，洋葱的利用高的特点。如用洋葱直接发酵制得洋葱酒将会节省原料，降低成本，改善其营养价值。
发明内容
本发明的目的是提供一种洋葱酒的制备方法，制备的洋葱酒醇厚柔和，酯香浓郁，口感较好，而且发酵后的洋葱酒含有较高的黄酮物质，具有较好的抗氧化，抗衰老，改善血液循环，降低胆固醇的功效。
为实现上述发明的目的，本发明采取的技术方案如下：
一种洋葱酒的制备方法，包括如下步骤：
（1）洋葱液制备：洋葱清洗后切分为小块，在550W条件下，微波处理10min，然后加入3-4倍质量的水，打浆，加糖，调整到糖度为15%，过滤得到清汁；
（2）发酵：洋葱液加入0.5-1%经活化后的酵母菌，20-25℃发酵24-36h；
（3）过滤澄清：发酵后的洋葱果酒进行澄清过滤；
（4）调配，杀菌：过滤后调配，巴氏杀菌后装瓶即可。
本发明的有益效果是：
制备的洋葱酒醇厚柔和，酯香浓郁，口感较好，而且发酵后的洋葱酒含有较高的黄酮物质，具有较好的抗氧化，抗衰老，改善血液循环，降低胆固醇的功效。
具体实施方式
下面通过实例对本发明做进一步详细说明，这些实例仅用来说明本发明，并不限制本发明的范围。
实施例1
一种洋葱酒的制备方法，包括如下步骤：
（1）洋葱液制备：洋葱清洗后切分为小块，在550W条件下，微波处理10min，然后加入3倍质量的水，打浆，加糖，调整到糖度为15%，过滤得到清汁；
（2）发酵：洋葱液加入0.5%经活化后的酵母菌，25℃发酵24h；
（3）过滤澄清：发酵后的洋葱果酒进行澄清过滤；
（4）调配，杀菌：过滤后调配，巴氏杀菌后装瓶即可。
实施例2
一种洋葱酒的制备方法，包括如下步骤：
（1）洋葱液制备：洋葱清洗后切分为小块，在550W条件下，微波处理10min，然后加入4倍质量的水，打浆，加糖，调整到糖度为15%，过滤得到清汁；
（2）发酵：洋葱液加入1%经活化后的酵母菌，20℃发酵36h；
（3）过滤澄清：发酵后的洋葱果酒进行澄清过滤；
（4）调配，杀菌：过滤后调配，巴氏杀菌后装瓶即可。
实施例3
一种洋葱酒的制备方法，包括如下步骤：
（1）洋葱液制备：洋葱清洗后切分为小块，在550W条件下，微波处理10min，然后加入3倍质量的水，打浆，加糖，调整到糖度为15%，过滤得到清汁；
（2）发酵：洋葱液加入0.8%经活化后的酵母菌，22℃发酵30h；
（3）过滤澄清：发酵后的洋葱果酒进行澄清过滤；
（4）调配，杀菌：过滤后调配，巴氏杀菌后装瓶即可。
实施例4
一种洋葱酒的制备方法，包括如下步骤：
（1）洋葱液制备：洋葱清洗后切分为小块，在550W条件下，微波处理10min，然后加入4倍质量的水，打浆，加糖，调整到糖度为15%，过滤得到清汁；
（2）发酵：洋葱液加入0.5%经活化后的酵母菌，20℃发酵24h；
（3）过滤澄清：发酵后的洋葱果酒进行澄清过滤；
（4）调配，杀菌：过滤后调配，巴氏杀菌后装瓶即可。
实施例5
一种洋葱酒的制备方法，包括如下步骤：
（1）洋葱液制备：洋葱清洗后切分为小块，在550W条件下，微波处理10min，然后加入4倍质量的水，打浆，加糖，调整到糖度为15%，过滤得到清汁；
（2）发酵：洋葱液加入1%经活化后的酵母菌，25℃发酵36h；
（3）过滤澄清：发酵后的洋葱果酒进行澄清过滤；
（4）调配，杀菌：过滤后调配，巴氏杀菌后装瓶即可。
Claims (5)
1.一种洋葱酒的制备方法，其特征在于：包括如下步骤：
（1）洋葱液制备：洋葱清洗后切分为小块，微波处理，然后加入3-4倍质量的水，打浆，加糖，调整到糖度为15%，过滤得到清汁；
（2）发酵：洋葱液加入0.5-1%经活化后的酵母菌，发酵；
（3）过滤澄清：发酵后的洋葱果酒进行澄清过滤；
（4）调配，杀菌：过滤后调配，杀菌后装瓶即可。
2.根据权利要求1所述的一种洋葱酒的制备方法，其特征在于：步骤（1）所述的微波处理是指在550W条件下，处理10min。
3.根据权利要求1所述的一种洋葱酒的制备方法，其特征在于：步骤（2）所述的发酵是指在20-25℃发酵24-36h。
4.根据权利要求1所述的一种洋葱酒的制备方法，其特征在于：步骤（3）所述的过滤为用200目滤网过滤。
5.根据权利要求1所述的一种洋葱酒的制备方法，其特征在于：步骤（4）所述的杀菌指巴氏杀菌。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110669619A (zh) * | 2019-09-19 | 2020-01-10 | 青岛农业大学 | 一种黑果腺肋花楸洋葱发酵酒及其制备方法 |
| WO2021246518A1 (ja) * | 2020-06-05 | 2021-12-09 | 三菱商事ライフサイエンス株式会社 | タマネギ発酵調味液 |
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| CN110669619A (zh) * | 2019-09-19 | 2020-01-10 | 青岛农业大学 | 一种黑果腺肋花楸洋葱发酵酒及其制备方法 |
| WO2021246518A1 (ja) * | 2020-06-05 | 2021-12-09 | 三菱商事ライフサイエンス株式会社 | タマネギ発酵調味液 |
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