CN1539340A - Onion beverage and technial method of preparation - Google Patents

Abstract

An onion beverage for preventing cardiovascular and cerebrovascular diseases is prepared from onion.

Description

Onion beverage and process for making thereof

Technical field

The present invention relates to a kind of vegetable and fruit field of beverage.

Background technology

Present various beverages are the health care of unmatchful cardiovascular and cerebrovascular all, and fruit beverage, vegetable beverage, soda all do not contain thrombosis is played inhibitory action and expands the diallyl disulfide and the prostaglandin A of strong vascular function ₁

Summary of the invention

The present invention be a kind of be the beverage of main material production with the onion.

Purpose of the present invention: China's heart and brain blood battalion incidence of disease is higher at present, the medical evidence onion has prophylactic function when eating state raw, but since onion to eat something rare the pungent flavor that irritates too strong, it is extremely limited to eat the onion amount at present raw, number is also fewer, make full use of the health care of onion by the present invention, thereby reduce the incidence of disease of cardiovascular and cerebrovascular, the purpose of this invention provides a kind of new beverage.The present invention carries out the taste adjustment after squeezing the juice by onion, adds behind the white sugar to carry out taste and other flavouring with fruit juice such as apple, lemon juice and adjust and realize again.

The invention has the advantages that:

1, assurance onion Normal juice does not have the pungent taste that irritates;

2, the onion composition is not destroyed, and health care is given full play to, and diet is convenient.

The specific embodiment

One, technological process and key points for operation:

1, technological process:

Finished product is checked in bright onion → remove the peel, cut root dish → flushing → fragmentation → squeeze the juice → sterilization → acid adjustment → adding (white sugar, cider, clear juice, pear juice, lemon juice etc.) → modulation → seasoning → tinning → seal → commercial sterilization of preparing burden.

2, key points for operation:

(1) raw material is checked and accepted

With the bright white onion of acid foot, soluble solid can reach more than 8%, non-variegation, go mouldy, germination, water logging.

(2) go root, peeling

With the rubbing manipulation decortication, cut away the dried-up blade of root dish and top, not residual fibrillatable Lao Pi and coring and dried-up blade with the vegetables Multi Role Aircraft.

(3) fragmentation

Broken mesh size is adjusted into 0.9-1.1cm.

(4) squeeze the juice

Adopt the normal temperature cold pressing process, with the fruit that the is fit to equipment of squeezing the juice, former juice concentration: 6-120 ° BX.

(5) acid adjustment

Adjust onion juice with the 0.25%-0.3% citric acid solution, the acidity pH value is to 4.4-4.6.

(6) seasoning

Add the white granulated sugar of 5%-14% and fruit syrup (cider or clear juice, pear juice etc.), the lemon juice of 1%-4%, the pure water (mineral water) of 10%-30%, the pH value of 1%-8% and transfer to 3.8-4.2.

Two, the quality control method of onion beverage:

Onion juice can not be in air open-assembly time long, easily cause the hydroxyl quinone reaction of enzymatic reaction, cause brown stain, sweeten.

The method that prevents is as follows:

(1) shortens material in each operation time of staying

(2) squeeze onion juice under the low temperature

(3) sealing, storage

(4) citric acid with 0.2-0.25% protects look in the shattering process

2, the method for control product P H value:

The pH value of onion magma is that 5.5-5.8 belongs to low acidity food, and finished product onion beverage pH value transfers to 3.8-4.2 and is advisable, and the pH value in the production of onion beverage directly influences the ph value of finished product, sour-sweet ratio, local flavor, color and luster and bactericidal effect and shelf-life, must strict control.

Three, onion beverage quality standard:

1, organoleptic indicator: liquid uniform and smooth, deposit-free, suspension, look pale yellow, do not have and irritate taste, sour and sweet palatability, do not have visible fiber, impurity.

2, physical and chemical index: total reducing sugar＜15%, pH value 3.8-4.2.

3, microbiological indicator: fungi count＜40/100 visuals field, pathogenic bacteria must not detect.

Four, embodiment 1:

Get 57 parts of onion Normal juice, 5 parts of white sugar, 7 parts of ciders, 1 part of lemon juice, 27 parts of mineral waters, it is sweet to make mouthfeel by above-mentioned technology, no pungent and irritate taste, is easy to drink.

Embodiment 2:

Get 61 parts of onion Normal juice, 6 parts of white sugar, 8 parts of pear juices, 4 parts of lemon juices, 25 parts of mineral waters, it is sweet to make mouthfeel by above-mentioned technology, no pungent and irritate taste, is easy to drink.

Five, contrast test: get 10 milliliters of onion Normal juice, drink, taste is pungent, it is serious to irritate eyes, and the nostril irritates unbearably.It is sweet to take the onion beverage taste that above-mentioned technology makes, no pungent and swash flavor, strong good to eat.

Claims (2)

1. onion beverage and process for making thereof is characterized in that its composition is 57 parts of onion Normal juice, 5 parts of white sugar, 7 parts of ciders (or various fruit syrup), 1 part of lemon juice, 27 parts of mineral waters.

2. onion beverage according to claim 1 and process for making thereof, it is characterized in that, bright onion → remove the peel, cut root dish → flushing → fragmentation → squeeze the juice → sterilization → acid adjustment → adding batching (white sugar, cider, clear juice, pear juice, lemon juice etc.) → modulation → seasoning → tinning → seal → commercial sterilization and check finished product.