Method for improving quality of functional onion vinegar in brewing process

A quality improvement and functional technology, applied in the field of quality improvement in the brewing process of functional onion vinegar, can solve the problems of lack of yeast fermentation flavor and the like

Pending Publication Date: 2021-03-23
JINHUA ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still many problems in this process that need to be improved, such as the one-step fermentation method with ethanol as the raw material lacking the flavor of yeast fermentation, etc. In addition, how to reduce or remove its peculiar smell and harmful components of vinegar fermentation while retaining the functional components of onion is currently an issue. Key Issues in the Development of Functional Products of Onion and Vinegar

Method used

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  • Method for improving quality of functional onion vinegar in brewing process
  • Method for improving quality of functional onion vinegar in brewing process

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A method for improving quality in the brewing process of functional onion vinegar, comprising the following brewing process,

[0037] S1 raw material pretreatment: select fresh onions, wash, remove the head, cut the tail, cut, soak in citric acid, heat and boil the juice at 80°C for 3 hours, then filter and extract with 1 μm mesh to make onion juice extract;

[0038] S2 Adjust the sugar content: add liquefaction enzyme after steaming and gelatinizing the corn, and liquefy at 90°C for 15 minutes; add 0.5% glucoamylase into the liquefaction liquid, and saccharify at 60°C for 30 minutes, use the above corn sugar solution to adjust the sugar content of the above onion juice extract to 10 , adjust the pH value of the onion juice extract to 6.0;

[0039]S3 Alcoholic fermentation: use yeast Saccharamyces cerevisiae ATCC9763 as the strain, add 1kg / 10t of active dry yeast to warm water at 35°C, mix well, let stand, stir gently every 10 min, let stand for 20min, and then use YM m...

Embodiment 2

[0046] A brewing process of functional onion vinegar is characterized in that it comprises the following steps:

[0047] S1 Raw material pretreatment: select fresh onions, wash, remove the head, cut the tail, cut, soak in citric acid, heat and boil the juice at 90°C for 2 hours, then filter and extract with a 510μm mesh to make onion juice extract;

[0048] S2 Adjust the sugar content: add liquefaction enzyme after steaming and gelatinizing the corn, and liquefy at 90°C for 15 minutes; add 0.5% glucoamylase into the liquefaction liquid, and saccharify at 60°C for 30 minutes, and use the above corn sugar solution to adjust the sugar content of the above onion juice extract to 14 , adjust the pH value of the onion juice extract to 6.2;

[0049] S3 Alcoholic fermentation: use yeast Saccharamyces cerevisiae ATCC9763 as the strain, add 1kg / 10t of active dry yeast to the 5% sugar solution at 40°C, mix well, let stand, stir gently once every 10 min, let stand for 25min, Then use YM ...

Embodiment 3

[0056] A brewing process of functional onion vinegar is characterized in that it comprises the following steps:

[0057] S1 raw material pretreatment: select fresh onions, wash, remove the head, cut the tail, cut, soak in citric acid, heat and boil the juice at 100°C for 1 hour, then filter and extract with a 10μm mesh to make onion juice extract;

[0058] S2 Adjust the sugar content: add liquefaction enzyme after steaming and gelatinizing the corn, and liquefy at 90°C for 15 minutes; add 0.5% glucoamylase to the liquefaction liquid, and saccharify at 60°C for 30 minutes, use the above corn sugar solution to adjust the sugar content of the above onion juice extract to 12 , adjust the pH value of the onion juice extract to 6.5;

[0059] S3 Alcoholic fermentation: use yeast Saccharamyces cerevisiae ATCC9763 as the strain, add 1kg / 10t of active dry yeast to warm water at 35-42°C or an aqueous solution containing 5% sugar, mix well, let stand, and gently stir once every 10 min , ...

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Abstract

The invention belongs to the field of onion vinegar production, and particularly discloses a method for improving the quality of functional onion vinegar in the brewing process. Aiming at solving problems that the traditional vinegar fermentation is open-type solid state fermentation, the content of harmful ingredients is relatively high and the continuous production cannot be realized, the methoduses onion as a raw material and adopts the Saccharomyces cerevisiae and Acetobacter aceti two-step liquid submerged fermentation technology, the change rule of flavonoid active substances in the brewing process is detected, and the content of active substances in the finished vinegar is reserved as much as possible; meanwhile, the method improves the health-care quality of the onion vinegar by reducing the content of harmful substances such as biogenic amines and urethane in the brewing process; furthermore, the method improves the flavor of the onion vinegar by embedding diallyl disulfide in the onion vinegar; and by integrating the characteristics, the method greatly improves the quality of the onion vinegar and is worthy of vigorous popularization.

Description

technical field [0001] The invention belongs to the field of onion vinegar production and specifically discloses a method for improving the quality of functional onion vinegar in the brewing process. Background technique [0002] Onion (Alliumcepa L.), also known as onion, onion, jade onion, belongs to Liliaceae Allium, a biennial herb. Onions have been cultivated for thousands of years and are distributed all over the world. In recent years, the onion market has developed rapidly, and the world's production has increased by at least 25%, reaching 50 million tons, second only to tomatoes, accounting for about 10% of the world's total vegetables. Onions are rich in nutrients. The edible part of onions per 100g contains 88.3g of water, 1.8g of protein, 8g of carbohydrates, 1.1g of crude fiber, 0.1g of fat, 20mg of vitamin C, 10.03mg of vitamin B, and 20.02 mg of vitamin B. Niacin 0.2mg and calcium, phosphorus, iron, selenium and other trace elements. In addition, there are ...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/02C12R1/865
CPCC12J1/04
Inventor 刘新华曹春信袁建锋王剑峰孙晓明
Owner JINHUA ACAD OF AGRI SCI
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