Production technique of quercetin beverage and production technique of onion fermented product

Abstract

The invention relates to the technical field of food fermented beverages, in particular to a production technique of a quercetin beverage and a production technique of an onion fermented product. Theproduction techniques have greatly decreased chances for mildews. The production technique of the quercetin beverage comprises the steps of (1) adding 42 g of sodium D-isoascorbate into 90 kg of drinking water; (2) adding 300 g of L-malic acid and 250 g of anhydrous citric acid into 10 kg of drinking water to obtain an organic acid solution; (3) peeling and washing 100 kg of onion (well treated);(4) adding the standby solution of step (1), and soaking for 2 hours; (5) adding the organic acid solution of step (2), and continuing to soak for 24 hours; (6) heating to boil, and adding water two hours after slight boiling to obtain a raw extract; (7) adding purified water to honey, and allowing to spawn for 24 hours for use; (8) adding the raw extract of step (5) and a honey fermentation enzyme into a barrel, and fermenting at a normal temperature for 3 days; (9) filtering twice to obtain liquid onion extract; and (10) canning, maintaining at a constant temperature, and getting the finished material ready for use.

Description

technical field [0001] The invention relates to the technical field of food fermented drinks, in particular to a production process of an onion drink and onion fermented products. Background technique [0002] As we all know, there is no onion beverage and fermented onion products in the market, because the production cycle of fermented products is long, it takes three months to two years for fermentation, and four stages of fermentation are required. Product contains certain alcohol content. Fermentation bacteria will produce mildew in the air, which is difficult to control. The original smell of onion is difficult to deal with, and it is difficult for consumers to accept it. The researched and developed one adopts the fermented natural honey enzymatic fission fermentation process, clean water low-temperature raw leaching extraction method, the extracted onion stock solution is subjected to rapid high-temperature aging, and the honey enzyme is used to promote the natural f...

AI Technical Summary

Problems solved by technology

[0006] 2. Mildew risk and periodical mildew control, solve the problem of taste processing and transformation of natural fermented aroma;

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