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Onion enzymes and preparation method thereof

An onion and enzyme technology, applied in the field of onion enzyme and its preparation, can solve problems such as food restrictions, and achieve the effects of enhancing resistance, promoting human metabolism, and reducing blood lipids and cardiovascular diseases

Inactive Publication Date: 2016-08-24
王若森
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, onion consumption is restricted due to its strong pungent taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Wash the well-preserved onions, lemons, oranges, pineapples, and cacti, drain the water, peel them, and mix them according to the ratio of 7:0.5:1:1:0.5. Sterilize them at 100°C for 30 minutes, according to 5% (v / w) is connected to probiotics, and the fermentation is sealed and fermented at 28℃ for 25 days in the dark; the resulting fermentation broth is sterilized to become onion enzyme solution, and spray-dried (parameters: material temperature is 60~70℃, inlet air temperature is 120~140℃, outlet temperature 70~80℃, feed flow rate is 20~30mL / min) onion enzyme powder. At the same time, wash and drain the onions, lemons, oranges, pineapples and cactus, peel them, and squeeze the juice according to the ratio of 7:0.5:1:1:0.5, and the ratio of the squeezed juice and water according to the ratio of 20:80 , And add 5% (w / v) sucrose, insert probiotics at the ratio of 5% (v / v), and ferment and culture at 37°C for 5 days to obtain the probiotic solution and the stock solution ...

Embodiment 2

[0029] Wash the well-preserved onions, lemons, oranges, pineapples, and cactus, wash and drain the water, peel them, according to the ratio of 8:0.5:0.5:0.5:0.5, sterilize at 100 ℃ for 30 minutes, according to 5% (v / w) is connected to probiotics, and the fermentation is sealed and fermented at 28°C for 30 days in the dark; the resulting fermentation broth is sterilized into onion enzyme solution, and spray dried (parameters: the temperature of the material solution is 60~70°C, and the inlet air temperature is 120~140℃, outlet temperature 70~80℃, feed flow rate is 20~30mL / min) onion enzyme powder. At the same time, wash and drain the onions, lemons, oranges, pineapples, and cactus, peel them, and squeeze the juice according to the ratio of 8:0.5:0.5:0.5:0.5, and the ratio of the squeezed juice and water according to the ratio of 20:80 , And add 5% (w / v) sucrose, insert probiotics at the ratio of 5% (v / v), and ferment and culture at 37°C for 5 days to obtain the probiotic liquid...

Embodiment 3

[0031] Wash the well-preserved onions, lemons, oranges, pineapples, and cacti, drain the water, peel them, and sterilize them at 100°C for 30 minutes at a ratio of 6:1:1:1:1, according to 5% (v / w) is connected to probiotics, and the fermentation is sealed and fermented at 28°C for 20 days in the dark; the resulting fermentation broth is sterilized into onion enzyme solution, and spray-dried (parameters: the temperature of the material solution is 60~70°C, and the inlet air temperature is 120~140℃, outlet temperature 70~80℃, feed flow rate is 20~30mL / min) onion enzyme powder. At the same time, wash and drain the onions, lemons, oranges, pineapples and cactus, peel off the skins, and squeeze the juice according to the ratio of 6:1:1:1:1, and the ratio of the squeezed juice to water according to the ratio of 20:80 , And add 5% (w / v) sucrose, insert probiotics in the proportion of 5% (v / v), and ferment and culture at 37°C for 5 days to obtain the probiotic liquid and the original ...

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PUM

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Abstract

The invention discloses a preparation method of onion enzyme, comprising the following steps: firstly, in parts by weight, 3-9 parts of onions, 0.1-3 parts of lemons, 0.1-3 parts of oranges, 0.1-3 parts of pineapples and cactus are taken as raw materials 0.1-3 portions, and sterilize the raw materials, then inoculate the probiotics into the raw materials, seal and ferment for 15-30 days at a temperature of 25-30° C. and avoid light, to obtain onion enzyme liquid. The invention also discloses an onion enzyme. According to the method of the present invention, onion is fermented into ferment, one is to eliminate the fishy and spicy taste of onion, and the other is to add lemon, orange, pineapple and cactus to make the prepared onion ferment taste good.

Description

Technical field [0001] The invention belongs to the field of enzyme preparation, and particularly relates to an onion enzyme and a preparation method thereof. Background technique [0002] Onion, also known as jade onion and onion, is a plant of the genus Liliaceae. It is widely grown in my country, but at present, in addition to being used as food raw materials for direct consumption, there is still a large amount of onion value that needs to be applied. Onions are usually used as medicine with bulbs, which have anti-inflammatory and antibacterial effects, promoting blood circulation and removing blood stasis, reducing lipids and stopping diarrhea, preventing cancer and anticancer, diuresis, lowering blood lipids and preventing cardiovascular diseases. However, due to the strong spicy taste of onions, their consumption is restricted. [0003] Enzyme is the general term for enzymes. It contains a variety of enzymes, which participate in a variety of chemical reactions to help the...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/135
CPCA23V2002/00
Inventor 王若森李晨
Owner 王若森