Method for processing onion juice by ultrasonic-assisted biological enzymolysis technology

An ultrasonic and bio-enzyme technology is applied in the field of onion juice processing by ultrasonic-assisted bio-enzymolysis technology, which can solve the problems of insufficient utilization of filter residue, low onion juice yield, and high intensity of wastewater treatment, so as to improve comprehensive utilization value and process design. Scientific and reasonable, less environmental pollution effect

Inactive Publication Date: 2014-02-26
海通食品徐州有限公司
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Problems solved by technology

[0009] In order to overcome the shortcomings of the existing onion juice yield rate is not high, filter residues can not be fully utilized, waste water treatment intensity is high, the present invention provides a processing method using ultra

Method used

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  • Method for processing onion juice by ultrasonic-assisted biological enzymolysis technology

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Effect test

Embodiment 1

[0041] Soak the onion in water for 30 minutes, then wash off the old skin, soil and other impurities on the outside of the yellow onion with a fruit brushing machine, and use a rotary hammer crusher to crush the onion into slurry particles below 2.5mm. Then the slurry particles are processed by a belt filter press (filter cloth pore size φ0.5mm) and press-filtered to obtain filtered juice and filter residue. After the filtered juice is separated by a 3000rpm high-speed disc machine, the onion juice and filter residue are obtained. After mixing the above-mentioned filter residue after press filtration and centrifugation, add 1 times its weight of water, place it in an ultrasonic treatment device, add pectinase and cellulase, start ultrasonic, and perform ultrasonic enzymatic hydrolysis. The ratio of pectinase to cellulase is 1:1, the added amount is 0.05% of the weight of the filter residue, the pH value of the enzymatic hydrolysis is 4, the enzymatic hydrolysis temperature is ...

Embodiment 2

[0043] Soak the onion in water for 60 minutes, then wash off the old skin, soil and other impurities on the outside of the yellow onion with a fruit brushing machine, and use a rotary hammer crusher to crush the onion into slurry particles below 2.5mm. Then the slurry particles are processed by a belt filter press (filter cloth aperture φ0.8mm) to obtain filtered juice and filter residue. After the filtered juice is separated by a 3000rpm high-speed disc machine, the onion juice and filter residue are obtained. After mixing the above-mentioned filter residue after press filtration and centrifugation, add water 3 times its weight, place it in an ultrasonic treatment device, add pectinase and cellulase, start ultrasonic, and perform ultrasonic enzymolysis. The ratio of pectinase to cellulase is 3:1, the added amount is 0.1% of the weight of the filter residue, the pH value of the enzymatic hydrolysis is 5, the enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysi...

Embodiment 3

[0045] Soak the onion in water for 50 minutes, then wash off the old skin, soil and other impurities on the outside of the yellow onion with a fruit brushing machine, and use a rotary hammer crusher to crush the onion into slurry particles below 2.5mm. Then the slurry particles are processed by a belt filter press (filter cloth pore size φ1.0mm) to obtain filtered juice and filter residue. After the filtered juice is separated by a 3000rpm high-speed disc machine, the onion juice and filter residue are obtained. After mixing the above-mentioned filter residue after press filtration and centrifugation, add 1 times its weight of water, place it in an ultrasonic treatment device, add pectinase and cellulase, start ultrasonic, and perform ultrasonic enzymatic hydrolysis. The ratio of pectinase to cellulase is 2:1, the added amount is 0.08% of the weight of the filter residue, the pH value of the enzymatic hydrolysis is 4.5, the enzymatic hydrolysis temperature is 45°C, and the enz...

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Abstract

The invention relates to a method for processing onion juice by an ultrasonic-assisted biological enzymolysis technology. The method comprises the steps of crushing a raw material, carrying out filter pressing by using a belt filter press, separating the filtered juice at high speed, carrying out ultrasonic enzymolysis on filter residue, concentrating and sterilizing. According to the method, in the processing process, ultrasonic treatment and composite enzyme system enzymolysis are carried out on the filter residue, so that the processing rate is increased by 10-15%. The onion juice processed by the method is good in flavor and high in content of physiological activators, the emission of waste residue is reduced, and the production cost is greatly lowered.

Description

technical field [0001] The invention relates to a method for processing onion juice by ultrasonic-assisted biological enzymolysis technology, belonging to the fields of food processing and fruit and vegetable processing. Background technique [0002] Onion, onion, also known as onion, onion, jade onion, bulb onion, etc., belongs to the biennial herbaceous plant of the genus Allium in the family Liliaceae, and uses hypertrophic fleshy bulbs as products. [0003] Onions are native to Central Asia, and are wildly distributed in Iran and Afghanistan; the Far East and the Mediterranean coast are the second origin. The cultivation of onions has a history of more than 5,000 years. Ancient Egypt recorded eating onions in 3200 BC. Later, it spread to countries along the Mediterranean Sea, and then to the United States, Japan and other countries. Onion is one of the main vegetables in European and American countries. [0004] Onions are widely distributed in China, and are cultivate...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L2/02A23L19/00
CPCA23L2/02A23L19/09A23L27/10
Inventor 孙月娥陈亦辉王卫东黄琼叶卫东
Owner 海通食品徐州有限公司
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