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Health food containing onion active ingredient and production method thereof

The technology of an active ingredient and a production method is applied in the field of healthy food containing active ingredients of shallots and its production field, which can solve the problems of low industrial utilization rate of shallot resources and waste of resources, etc., and achieve lower blood cholesterol levels, strengthen nutrition, enhance The effect of liver function

Active Publication Date: 2017-08-15
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a health food containing active ingredients of shallots and a production method thereof, so as to solve the problems of low industrial utilization rate of shallot resources and waste of resources, and provide people with healthy, safe and effective health food containing active ingredients of shallots , to provide technical support for the high-value utilization of shallot resources

Method used

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  • Health food containing onion active ingredient and production method thereof
  • Health food containing onion active ingredient and production method thereof
  • Health food containing onion active ingredient and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Proportion of raw and auxiliary materials

[0031] According to mass fraction: 100 parts of shallots, 30 parts of whole-grain corn flour, 4 parts of hawthorn, 3 parts of whole-grain wheat flour, 3 parts of whole-grain rice flour, 0.5 parts of edible dry yeast, 0.3 parts of mesophilic lactic acid bacteria for food processing, 0.6 parts of salt share;

[0032] (2) Pretreatment of raw and auxiliary materials

[0033] Screen the mature shallots, remove rotten and mildewed shallots and weeds, rinse and rub with running water at a temperature of 8°C to remove dirt and dust, and only remove the outermost red skin of the shallots during rinsing. 85% of the epidermis and all the root hairs of shallots, the washed shallots are subjected to low-temperature vacuum crushing at 8°C and an absolute pressure of 80KPa to obtain all shallot debris that can pass through a sieve with an aperture of 80 meshes, and then add 0.10% of its mass vitamin C and 0.05% citric acid, stirred eve...

Embodiment 2

[0043] (1) Proportion of raw and auxiliary materials

[0044] By mass fraction: 100 parts of shallots, 50 parts of whole-grain corn flour, 8 parts of hawthorn, 5 parts of whole-grain wheat flour, 5 parts of whole-grain rice flour, 1.5 parts of edible dry yeast, 0.5 parts of mesophilic lactic acid bacteria for food processing, 1.2 parts of salt share.

[0045] (2) Pretreatment of raw and auxiliary materials

[0046] Screen mature shallots, remove rotten and mildewed shallots and weeds, rinse and rub with running water at a temperature of 10°C to remove dirt and dust, and only remove the outermost red skin of the shallots during rinsing. 85% to 95% of the epidermis and all the root hairs of shallots, the washed shallots are subjected to low-temperature vacuum crushing at 10°C and an absolute pressure of 90KPa to obtain shallot debris that can all pass through a 120-mesh aperture sieve, and then add other Quality 0.30% vitamin C, 0.12% citric acid, stir evenly, vacuum pack imme...

Embodiment 3

[0056] (1) Proportion of raw and auxiliary materials

[0057] According to mass fraction: 100 parts of shallots, 40 parts of whole-grain corn flour, 6 parts of hawthorn, 4 parts of whole-grain wheat flour, 4 parts of whole-grain rice flour, 1.0 part of edible dry yeast, 0.4 parts of mesophilic lactic acid bacteria for food processing, 0.9 parts of salt share;

[0058] (2) Pretreatment of raw and auxiliary materials

[0059] Screen mature shallots, remove rotten and mildewed shallots and weeds, rinse and rub with running water at a temperature of 9°C to remove soil and dust. When rinsing, pay attention to control that only the outermost red epidermis of the shallots is removed, and 90% of the epidermis and all the roots of the shallots are retained. After washing, the shallots are subjected to low-temperature vacuum crushing under the conditions of 9°C and an absolute pressure of 85KPa, and all of them can pass 100 Shallot fragments through a mesh aperture sieve, then add 0.2...

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Abstract

The invention relates to a health food containing active ingredients of shallots and a production method thereof, belonging to the field of food processing. Using mature shallots as raw materials, adding hawthorn, whole-grain corn flour, whole-grain rice flour, whole-grain wheat flour, salt and other auxiliary materials, it is prepared through pretreatment, mixed fermentation, molding, sterilization and aging processes, and has anti-constipation and anti-thrombotic effects healthy food. The advantage is that the product of the present invention has a strong aromatic flavor and crisp taste, and can be used as a functional food suitable for consumer groups with anti-constipation and anti-thrombotic needs, and can also be eaten as a snack food. The production process of the product of the present invention realizes full utilization of raw materials without pollution , no waste residue, waste steam and harmful substances are produced; all food raw materials are used, no additives are used, and it is safe to eat.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a health food containing active ingredients of shallots and a production method thereof. Background technique [0002] Shallot, scientific name tillering onion (Allium cepa L.var.agrogatum Don.), is a perennial or biennial herbaceous plant of the genus Allium in the Liliaceae family (Liliaccae). Green onions, Egyptian onions, etc., whose bulbs are approximately spherical and covered with a red-red film, are mostly edible. Shallot is native to Japan and introduced to Jilin from Japan in 1931. It is abundant in Northeast my country. It is a traditional crop variety in Heilongjiang and Jilin Provinces. It is also called "three spicy" together with garlic and red pepper. The cultivation area is expanding year by year. Shallot not only has high nutritional value, but also has a high medical effect. Its extract has certain therapeutic effects on insomnia, pharyngitis, red dysentery, vag...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L19/00A23L7/104
Inventor 刘婷婷张艳荣王大为张雁凌
Owner JILIN AGRICULTURAL UNIV
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