CN111449180A - Onion and egg beverage and preparation method thereof - Google Patents

Abstract

The invention discloses an onion and egg beverage which is prepared from the following raw materials in parts by weight: 6-8 parts of onions, 9-11 parts of eggs and 15-25 parts of water, wherein the onions are fresh onions, the eggs are cooked eggs, and the water is drinking water. The preparation method comprises removing shell of cooked ovum gallus Domesticus, removing shell of Bulbus Allii Cepae, and cleaning; weighing the raw materials in parts by weight, adding the weighed eggs, onions and water into a wall breaking machine, breaking the wall, stirring for 3-10 minutes, putting into a drink cup, and drinking within 4-6 hours. The beverage provided by the invention not only can completely retain the original components and effects of the fresh raw onions, but also can overcome the problems of spicy taste and the like of the fresh raw onions when the fresh raw onions are eaten, and meanwhile, the self sweet taste of the onions is brought.

Description

Onion and egg beverage and preparation method thereof

Technical Field

The invention relates to the technical field of health-care beverages and preparation thereof, and particularly relates to an onion and egg beverage and a preparation method thereof.

Background

the onion is rich in nutrients such as potassium, vitamin C, folic acid, zinc, selenium and cellulose, and has two special nutrients, namely quercetin and prostaglandin A, which are not contained in other vegetables, so that the onion has many health benefits irreplaceable by other foods, namely (1) the quercetin rich in the onion can inhibit the activity of carcinogenic cells and prevent the growth of cancer cells, and meanwhile, the biological availability of the quercetin is high, scientific researches report indicates that the quercetin can help prevent the oxidation of low-density lipoprotein (L D L) and can provide an important protective effect for atherosclerosis, (2) the onion has few vegetables containing prostaglandin A, the prostaglandin A can expand blood vessels and reduce the blood viscosity, so blood pressure and blood flow of coronary arteries are reduced, thrombus is prevented, the onion can be divided into three types, namely white skin, yellow skin and purple skin according to the skin color, the onion is evaluated from the perspective of nutritional value, the nutrition of the purple skin is better, the purple skin has a better taste than the other varieties, and the onion has more spicy blood sugar reducing effect on the purple skin.

Although the nutritive value and various health-care effects of the onions are generally accepted at home and abroad, the onions are spicy and have good taste, so people often fry and cook the onions and eat the onions, or only use the onions as auxiliary materials. However, after the onion is heated, the nutrient components and the efficacy of the onion are greatly damaged, especially the quercetin in the onion. Therefore, there is a need to develop a formula and a process, which can not only retain the original components and effects of the onion, but also mask or eliminate the pungent and bitter taste of the onion.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides an onion and egg beverage and a preparation method thereof, which not only can completely retain the original components and effects of fresh raw onions, but also can overcome the problems of spicy taste and the like of the fresh raw onions when the fresh raw onions are eaten, and bring out the sweet taste of the onions.

The technical scheme of the invention is realized as follows:

An onion egg beverage is prepared from the following raw materials in parts by weight:

6-8 parts of onion

9-11 parts of eggs

15-25 parts of water

The onion is fresh onion, the egg is cooked egg, and the water is drinking water.

The onion and egg beverage is prepared from the following raw materials in parts by weight: 7 parts of onion, 10 parts of egg and 20 parts of water.

The onion and egg beverage is prepared at the temperature of 55-65 ℃; the temperature of the water is 55-65 ℃.

The onion and egg beverage also comprises 0.5 to 0.8 portion of garlic; the garlic is fresh garlic.

The onion and egg beverage also comprises 0.8-1.2 parts of snow pears.

The onion egg beverage is prepared from onion with purple peel.

The preparation method of any one of the onion and egg beverage is characterized by comprising the following steps:

S1, peeling the boiled eggs, peeling the onions and cleaning for later use;

S2, weighing the raw materials according to the parts by weight, adding the weighed eggs, onions and water into a wall breaking machine to break the wall and stir for 3-10 minutes, then placing the mixture into a drinking cup, and drinking within 4-6 hours.

The invention has the following beneficial effects:

1. The core of functional food is its functional ingredients, so ensuring that the end product retains as much as possible of its functional ingredients is a key technology for developing onion functional products. Onion contains a large amount of diallyl disulfide with pungent odor, commonly known as onion odor, and remains in the mouth after eating, which is disliked by most people. A popular functional food not only has higher level of efficacy factors, but also meets the requirements of color, fragrance and taste. Therefore, how to reduce or eliminate the onion odor while keeping the onion functional components is another key technology for developing onion functional products. The invention adopts fresh raw onions and cooked chicken eggs in a weight ratio of 6-8: 9-11, the yolk (cholesterol) contained in the eggs can solve the problems that the fresh onions are spicy when directly eaten and the fresh onions leave breath after eating, simultaneously keep the fresh and sweet taste of the onions, and simultaneously keep the original components and effects of the onions because the onions are not cooked at high temperature. In addition, the raw onions have the effects of resisting oxidation, promoting digestion, resisting bacteria and diminishing inflammation and the like, and the defects that eggs are easy to oxidize and digest and are easy to breed bacteria for a long time are just overcome, so that the raw onions and the cooked eggs are compounded, the advantages of mutually offsetting and inhibiting peculiar smell can be realized in the taste, and the effects of the onions and the eggs can be maximized by complementing in the effect, so that the beverage is beneficial to daily preparation and eating of patients with cardiovascular and cerebrovascular diseases, is convenient and rapid, has fragrant and sweet taste, and is easy to accept for daily health care.

2. The beverage is stirred by warm water at the temperature of 55-65 ℃, and the beverage obtained at the temperature has excellent mouthfeel and taste.

3. According to the invention, snow pears are added in a proper amount on the basis of the basic formula to increase the sweetness and the mouthfeel of the beverage, and meanwhile, the effects of moistening lung, clearing dryness, relieving cough, reducing phlegm, nourishing blood and promoting tissue regeneration are increased.

4. The invention adds fresh garlic in proper amount on the basic formula, which increases the functions of antibiosis, anti-inflammation, detoxification, intestine clearing, blood sugar reduction in vivo and cancer prevention.

5. The egg contains protein, fat and heat energy, the amino acid proportion of the egg protein is very suitable for the physiological needs of human bodies, and the egg is easy to be absorbed by the bodies, has very high nutritive value and is very suitable for people who are in fitness to eat so as to supplement the physical energy needed by the people.

Drawings

Fig. 1 is a photograph of a real object of the fresh onion egg beverage prepared in example 1.

Fig. 2 is a photograph of a real object of the onion egg beverage prepared in example 1 after being stored for 6 hours.

Detailed Description

For a more clear understanding of the technical features, objects and advantages of the present invention, reference is now made to the following detailed description of the embodiments of the present invention taken in conjunction with the accompanying drawings, which are included to illustrate and not to limit the scope of the present invention.

Example 1

An onion egg beverage is prepared from the following raw materials in parts by weight: 7 parts of fresh purple skin onion (350g), 10 parts of cooked egg (500g) and 20 parts of drinking water (1000g) with the temperature of 55 ℃.

The preparation method comprises the following steps:

Peeling cooked egg, peeling Bulbus Allii Cepae, removing head and tail, and cleaning; weighing the raw materials in parts by weight, adding the raw materials into a wall breaking machine together, adding warm water of 55 ℃, breaking the wall, stirring, and putting into a drink cup as shown in figure 1.

As shown in figure 1, the beverage has the physical effect. As can be seen, the beverage is milky white after being prepared at present, and is similar to the color of freshly squeezed soybean milk. Fig. 2 is the state that this sliced medicinal herbs held in 6 hours, held in transparent drink, compare fig. 1 with fig. 2, this drink holds 6 hours back at room temperature, no matter from outward appearance colour or physical property all there is not big change, it is obvious that this drink is deposited 6 hours at room temperature, has fine stability.

The beverage of this example was evaluated on the basis of the food taste performance index, and the results are shown in table 1.

Example 2

An onion egg beverage is prepared from the following raw materials in parts by weight: 8 parts of fresh purple-skin onion (400g), 9 parts of cooked egg (450g) and 20 parts of drinking water (1000g) at the temperature of 60 ℃.

The preparation method comprises the following steps:

Peeling cooked egg, peeling Bulbus Allii Cepae, removing head and tail, and cleaning; weighing the raw materials according to the weight parts, adding the raw materials into a wall breaking machine, adding warm water of 60 ℃, breaking the wall, stirring, and putting into a drinking cup to drink within 6 hours.

The beverage of this example was evaluated on the basis of the food taste performance index, and the results are shown in table 1.

Example 3

An onion egg beverage is prepared from the following raw materials in parts by weight: 8 parts of fresh purple-skin onion (400g), 10 parts of cooked egg (500g) and 20 parts of drinking water (1000g) at the temperature of 65 ℃.

The preparation method comprises the following steps:

Peeling cooked egg, peeling Bulbus Allii Cepae, removing head and tail, and cleaning; weighing the raw materials according to the weight parts, adding the raw materials into a wall breaking machine, adding warm water of 65 ℃, breaking the wall, stirring, and putting into a drinking cup to drink within 6 hours.

The beverage of this example was evaluated on the basis of the food taste performance index, and the results are shown in table 1.

Example 4

An onion egg beverage is prepared from the following raw materials in parts by weight: 7 parts of fresh white skin onion (350g), 11 parts of cooked egg (550g), 1 part of snow pear (50g) and 20 parts of drinking water (1000g) at the temperature of 55 ℃.

The preparation method comprises the following steps:

Peeling the boiled eggs; peeling Bulbus Allii Cepae, removing head and tail, and cleaning; cleaning snow pears, removing cores and cutting into blocks; weighing the raw materials according to the weight parts, adding the raw materials into a wall breaking machine, adding warm water of 55 ℃, breaking the wall, stirring, and putting into a drinking cup to drink within 6 hours.

The beverage of this example was evaluated on the basis of the food taste performance index, and the results are shown in table 1.

Example 5

An onion egg beverage is prepared from the following raw materials in parts by weight: 8 parts of fresh white skin onion (400g), 9 parts of cooked egg (450g), 1.2 parts of snow pear (60g) and 20 parts of drinking water (1000g) at the temperature of 60 ℃.

The preparation method comprises the following steps:

Peeling the boiled eggs; peeling Bulbus Allii Cepae, removing head and tail, and cleaning; cleaning snow pears, removing cores and cutting into blocks; weighing the raw materials according to the weight parts, adding the raw materials into a wall breaking machine, adding warm water of 60 ℃, breaking the wall, stirring, and putting into a drinking cup to drink within 6 hours.

The beverage of this example was evaluated on the basis of the food taste performance index, and the results are shown in table 1.

Example 6

An onion egg beverage is prepared from the following raw materials in parts by weight: 8 parts of fresh purple-skin onions (400g), 10 parts of cooked egg (500g), 0.8 part of snow pear (40g) and 20 parts of drinking water at the temperature of 65 ℃ (1000 g).

The preparation method comprises the following steps:

Peeling the boiled eggs; peeling Bulbus Allii Cepae, removing head and tail, and cleaning; cleaning snow pears, removing cores and cutting into blocks; weighing the raw materials according to the weight parts, adding the raw materials into a wall breaking machine, adding warm water of 65 ℃, breaking the wall, stirring, and putting into a drinking cup to drink within 6 hours.

The beverage of this example was evaluated on the basis of the food taste performance index, and the results are shown in table 1.

Example 7

An onion egg beverage is prepared from the following raw materials in parts by weight: 7 parts of fresh white skin onion (350g), 11 parts of cooked egg (550g), 1 part of snow pear (50g), 0.6 part of garlic (30g) and 20 parts of drinking water (1000g) at the temperature of 55 ℃.

The preparation method comprises the following steps:

Peeling the boiled eggs; peeling Bulbus Allii Cepae, removing head and tail, and cleaning; cleaning snow pears, removing cores and cutting into blocks; peeling garlic and cleaning; weighing the raw materials according to the weight parts, adding the raw materials into a wall breaking machine, adding warm water of 55 ℃, breaking the wall, stirring, and putting into a drinking cup to drink within 6 hours.

The beverage of this example was evaluated on the basis of the food taste performance index, and the results are shown in table 1.

Example 8

An onion egg beverage is prepared from the following raw materials in parts by weight: 8 parts of fresh yellow-skin onion (400g), 9 parts of cooked egg (450g), 1.2 parts of snow pear (60g), 0.8 part of garlic (40g) and 20 parts of drinking water at the temperature of 60 ℃.

The preparation method comprises the following steps:

Peeling the boiled eggs; peeling Bulbus Allii Cepae, removing head and tail, and cleaning; cleaning snow pears, removing cores and cutting into blocks; peeling garlic and cleaning; weighing the raw materials according to the weight parts, adding the raw materials into a wall breaking machine, adding warm water of 60 ℃, breaking the wall, stirring, and putting into a drinking cup to drink within 6 hours.

The beverage of this example was evaluated on the basis of the food taste performance index, and the results are shown in table 1.

Example 9

An onion egg beverage is prepared from the following raw materials in parts by weight: 8 parts of fresh purple-skin onions (400g), 10 parts of cooked egg (500g), 1.2 parts of snow pear (60g), 0.8 part of garlic (40g) and 20 parts of drinking water at the temperature of 65 ℃.

The preparation method comprises the following steps:

Peeling the boiled eggs; peeling Bulbus Allii Cepae, removing head and tail, and cleaning; cleaning snow pears, removing cores and cutting into blocks; peeling garlic and cleaning; weighing the raw materials according to the weight parts, adding the raw materials into a wall breaking machine, adding warm water of 65 ℃, breaking the wall, stirring, and putting into a drinking cup to drink within 6 hours.

The beverage of this example was evaluated on the basis of the food taste performance index, and the results are shown in table 1.

As shown in Table 1, the beverages prepared in examples 1 to 9 had slightly sweet mouthfeel, no pungency, smooth mouthfeel, and creamy white color.

Comparative example 1

The raw material proportion and the preparation method of the embodiment 1 are adopted, and the only difference is that the drinking water with the temperature of 55 ℃ is replaced by the normal-temperature drinking water.

The comparative beverage was evaluated on the basis of the food taste property index, and the results are shown in table 1.

Comparative example 2

The raw material ratio and the preparation method of the embodiment 1 are adopted, and the only difference is that 10 parts of cooked eggs are replaced by 13 parts of cooked eggs.

The comparative beverage was evaluated on the basis of the food taste property index, and the results are shown in table 1.

Comparative example 3

The raw material ratio and the preparation method of the embodiment 2 are adopted, and the only difference is that 8 parts of the fresh purple-skin onions are replaced by 9 parts of the fresh purple-skin onions.

The comparative beverage was evaluated on the basis of the food taste property index, and the results are shown in table 1.

Comparative example 4

The raw material ratio and the preparation method of the embodiment 8 are adopted, and the only difference is that 0.8 part of garlic is replaced by 2 parts of garlic.

The comparative beverage was evaluated on the basis of the food taste property index, and the results are shown in table 1.

Comparative example 5

The raw material ratio and the preparation method of example 9 were adopted, with the only difference that 20 parts of drinking water at a temperature of 65 ℃ were replaced with 18 parts of drinking water at a temperature of 65 ℃.

The comparative beverage was evaluated on the basis of the food taste property index, and the results are shown in table 1.

TABLE 1 comparison of mouthfeel and appearance of comparative examples 1-5 with inventive examples 1-9

Item	Taste of the product	Appearance of the product
			Example 1	Slightly sweet, no pungent taste, no bitter taste, no fishy smell, and smooth taste	Milky white and milky
Example 2	Slightly sweet, no pungent taste, no bitter taste, no fishy smell, and smooth taste	Milky white and milky
			Examples 3	Slightly sweet, no pungent taste, no bitter taste, no fishy smell, and smooth taste	Milky white and milky
Example 4	Sweet, no pungent taste, no bitter taste, no fishy smell, and smooth taste	Milky white and milky
			Example 5	Sweet, no pungent taste, no bitter taste, no fishy smell, and smooth taste	Milky white and milky
Example 6	Sweet, no pungent taste, no bitter taste, no fishy smell, and smooth taste	Milky white and milky
			Example 7	Sweet, no pungent taste, no bitter taste, no fishy smell, and smooth taste	Milky white and milky
Example 8	Sweet, no pungent taste, no bitter taste, no fishy smell, and smooth taste	Milky white and milky
			Example 9	Sweet, no pungent taste, no bitter taste, no fishy smell, and smooth taste	Milky white and milky
Comparative example 1	Sweet, pungent and astringent tastes, and fishy smell, and is smooth	Milky white and milky
			Comparative example 2	Slightly sweet, pungent taste, bitter taste, fishy smell, and thick taste	Milky white and milky
Comparative example 3	Slightly pungent, bitter and astringent taste, no fishy smell, and smooth taste	Milky white and milky
			Comparative example 4	Slightly spicy, without bitter and astringent taste, without fishy smell, and smooth in mouth	Milky white and milky
Comparative example 5	Sweet, pungent, bitter and fishy, and thick	Milky white, pasty

As can be seen from table 1, in comparative example 1, the raw material ratio and the preparation method of example 1 are adopted, the only difference is that water with the temperature of 55 ℃ is replaced by normal-temperature water, and the comparison result shows that the raw onion beverage prepared by the normal-temperature water has slight fishy smell; comparative example 2 the raw material ratio and preparation method of example 1 were adopted, the only difference being that 10 portions of cooked eggs were replaced with 13 portions of cooked eggs, and the comparison results show that when there were many cooked eggs, the drink was thick and not easy to swallow; comparative example 3, the raw material ratio and the preparation method of example 2 are adopted, and the only difference is that 8 parts of fresh purple-skin onions are replaced by 9 parts of fresh purple-skin onions, and the comparison result shows that when more raw onions are used, the prepared beverage tastes spicy and bitter, and the sweetness of the onions is reduced; comparative example 4 the raw material ratio and preparation method of example 8 were adopted, the only difference being that 0.8 parts of garlic was replaced by 2 parts of garlic, and the comparison results show that the prepared beverage had a slightly spicy mouthfeel when more garlic was present; comparative example 5 using the raw material formulation and preparation method of example 9, the only difference was that 20 parts of water having a temperature of 65 ℃ were replaced with 18 parts of water having a temperature of 65 ℃, and the comparison found that the prepared beverage was viscous and not easy to be taken in. In conclusion, the beverage prepared by the raw material proportion and the preparation method of the onion egg beverage is fragrant and sweet in taste, retains the inherent nutrients and effects of onion eggs, and is a health beverage widely applicable and popularized.

It should be understood that the detailed description of the present invention is only for illustrating the present invention and is not limited by the technical solutions described in the embodiments of the present invention, and those skilled in the art should understand that the present invention can be modified or substituted equally to achieve the same technical effects; as long as the use requirements are met, the method is within the protection scope of the invention.

The above embodiments are merely provided to help understand the method and core principle of the present invention, and the main steps and embodiments of the present invention are described in detail by using specific examples. To those skilled in the art, the various conditions and parameters may be varied as desired in a particular implementation in accordance with the principles of the invention, and in view of the foregoing, the description is not to be taken as limiting the invention.

Claims (7)

1. The onion and egg beverage is characterized by being prepared from the following raw materials in parts by weight:

6-8 parts of onion

9-11 parts of eggs

15-25 parts of water

The onion is fresh onion, the egg is cooked egg, and the water is drinking water.

2. The onion egg beverage of claim 1, which is prepared from the following raw materials in parts by weight: 7 parts of onion, 10 parts of egg and 20 parts of water.

3. The onion egg beverage of claim 1, wherein the temperature of the beverage is 55 ℃ to 65 ℃; the temperature of the water is 55-65 ℃.

4. The onion egg beverage as claimed in claim 1, further comprising 0.5 to 0.8 parts of garlic; the garlic is fresh garlic.

5. The onion egg beverage as claimed in claim 1, further comprising 0.8-1.2 parts of snow pears.

6. The onion egg beverage of claim 1, wherein the onion is purple-skinned onion.

7. The preparation method of the onion egg beverage as claimed in any one of claims 1 to 6, wherein the method comprises the following steps:

S1, peeling the boiled eggs, peeling the onions and cleaning for later use;

S2, weighing the raw materials according to the parts by weight, adding the weighed eggs, onions and water into a wall breaking machine to break the wall and stir for 3-10 minutes, then placing the mixture into a drinking cup, and drinking within 4-6 hours.

Images