A kind of production method of fermented onion juice
A production method and technology for onion juice, which are applied in the field of food processing, can solve the problems of unstable aroma of onion juice fermentation, affecting the flavor of fermented products, and controlling microbial species.
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Embodiment 1
[0064] Embodiment 1, fermented onion juice of the present invention
[0065] After removing rotten and germinated onions, peel the onions, cut off the heads and roots, wash them with running water, and then crush the washed onions with a crusher, controlling the mass ratio of chopped onions to onion juice to 85:15.
[0066] Weigh 300 parts of crushed onion juice, add 1.5 parts of Pichia kudriazwi CGMCC No.18650 bacterial liquid and 1.5 parts of Lactobacillus rhamnosus CGMCC No.18648 bacterial liquid, and stir evenly. Place the inoculated chopped onion at 32°C, and after sealing with an air-tight film for 48 hours of anaerobic fermentation, continuously measure the pH value of the fermented product. When the pH value is lower than 4.0, it is the end point of the fermentation, and the fermentation ends. The fermented product was centrifuged at 5000r / min for 5min, and the obtained supernatant was primary fermented onion juice.
[0067] Inject 3.0 parts of Acetobacter pasteurianu...
Embodiment 2
[0068] Embodiment 2, fermented onion juice of the present invention
[0069] After removing rotten and germinated onions, peel the onions, cut off the heads and roots, wash them with flowing water, and then crush the washed onions with a crusher, controlling the mass ratio of chopped onions to onion juice to 70:30.
[0070] Weigh 300 parts of chopped onion juice, add 3.0 parts of Pichia kudriazwi CGMCC No.18650 bacterial liquid and 3.0 parts of Lactobacillus rhamnosus CGMCC No.18648 bacterial liquid, and stir evenly. Place the inoculated chopped onion at 30°C, and after sealing with an air-tight film for 48 hours of anaerobic fermentation, continuously measure the pH value of the fermented product. When the pH value is lower than 4.0, it is the end point of fermentation, and the fermentation ends. The fermented product was centrifuged at 5000r / min for 5min, and the obtained supernatant was primary fermented onion juice. Add 300 parts of the primary fermented onion juice to 4....
Embodiment 3
[0071] Embodiment 3, fermented onion juice of the present invention
[0072] After removing rotten and germinated onions, peel the onions, cut off the heads and roots, wash them with running water, and then crush the washed onions with a crusher, controlling the mass ratio of chopped onions to onion juice to 80:20.
[0073]Weigh 300 parts of chopped onion juice, add 3.0 parts of Pichia kudriazwi CGMCC No.18650 bacterial liquid and 3.0 parts of Lactobacillus rhamnosus CGMCC No.18648 bacterial liquid, and stir evenly. Place the inoculated minced onion at 37°C, and after sealing with an air-tight film for 48 hours of anaerobic fermentation, continuously measure the pH value of the fermented product. When the pH value is lower than 4.0, it is the end point of fermentation, and the fermentation ends. The fermented product was centrifuged at 5000r / min for 5min, and the obtained supernatant was primary fermented onion juice.
[0074] Inject 3.0 parts of Acetobacter pasteurianus CGMC...
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