Functional onion beverage and its production method

A manufacturing process and functional technology, applied in the field of functional onion beverage and its manufacturing process, to achieve the effect of expanding edible properties and highlighting substantive characteristics

Inactive Publication Date: 2003-09-24
YANTAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And utilize fruit and vegetable to be raw material and adopt water extraction process to extract stoste, make product not only keep original taste, nutritional labeling constant, but also have the f...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Taking the production of 1000kg of beverage as an example, take 400kg of drinking water, add 5.2kg of citric acid to make the organic acid solution PH = 2-3, stir well for later use; select onions, peel the onions, wash them with water, and slice them. Separate the slices for easy soaking. Weigh 200kg of onion slices treated above, put them into the prepared organic acid solution, and soak them at room temperature for 20 hours. After soaking, remove the onion slices and place them in a stainless steel bucket with mesh. ; use a large-capacity extraction tank, pack 800kg of drinking water, add 3kg of citric acid, 0.75kg of malic acid, stir and heat, put the above-mentioned stainless steel bucket filled with onions into the solution when boiling, continue heating, and extract 2 Hours, when boiling, the steam overflows, and the volatile oil components such as spicy and pungent smells contained in the onion slices are continuously evaporated with the steam, and water is added...

Embodiment 2

[0026] Take 300kg of drinking water, add 3.9kg of malic acid to make the organic acid solution PH = 2-3, stir well for later use; select onions, peel the onions, wash them with water, slice them, separate the slices after slicing, and weigh the above-mentioned processed onion slices 150kg, put into the prepared organic acid solution, soak for 14 hours at room temperature, remove the onion slices and put them in a stainless steel bucket with mesh; put 600kg of drinking water in the extraction tank, add 1.5kg of citric acid , 1kg of malic acid, stir well and heat, put the above-mentioned stainless steel bucket containing onions into the solution when it boils, continue heating, extract for 3 hours, make steam overflow when boiling, add water at any time to maintain the total amount of solution; after extraction, lift Out of the stainless steel barrel, the extract is first filtered with a 110-mesh sieve, and then twice membrane-filtered with a membrane filter. The mesh number of t...

Embodiment 3

[0029] Take 350 kg of drinking water, add 4.55 kg of malic acid to make the organic acid solution PH = 2-3, stir well for later use; select onions, peel the onions, wash them with water, slice them, separate the slices after slicing, and weigh the above-mentioned processed onion slices 175kg, put into the prepared organic acid solution, soak at room temperature for 18 hours, remove the onion slices after soaking and put them in a stainless steel bucket with mesh; fill the extraction tank with 700kg of drinking water, add 0.9kg of citric acid , 0.8kg malic acid, stir evenly and heat, put the above-mentioned stainless steel barrel containing onions into the solution when boiling, continue heating, extract for 3 hours, make steam overflow when boiling, add water at any time to keep the total amount of solution; after extraction, Lift out the stainless steel barrel, filter the extract with a 120-mesh sieve, and then perform two membrane filtrations with a membrane filter. The mesh ...

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PUM

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Abstract

The present invention discloses a functional onion beverage and its production process. Its composition contains (by weight component) 60-80 portions of onion extract, 14-20 portions of high fructose, 0.2-0.6 portions of citric acid, 0.08-0.1 portions of natural pefume, 1 portions of vitamin B12, 2-6 portions of honey, 0.1-0.4 portions of malic acid, 2-6 portions of concentrated pear juice, 0.12 portions of vitamin C, 0.5-2 portions of algal oligose and 1 portions of amino ethyl sulphonic acid. Said invention adopts the organic acid inhibitory enzyme treatment and special water extraction process to extract onion raw juice, so that it can retain most of onion nutrients and original colour and flaovur, therefore it is a cold fruit and vegetable beverage.

Description

technical field [0001] The invention relates to a functional onion drink and a manufacturing process thereof, belonging to the technical field of food and drink. Background technique [0002] There are many kinds of fruit and vegetable beverages on the market, and their nutritional components and manufacturing processes are mainly divided into three categories. One is the original juice type fruit and vegetable beverages made by simply squeezing the juice; The imitation fruit juice drink made by blending; the third is to add CO on the basis of the second type 2 of carbonated drinks. And utilize fruit and vegetable to be raw material and adopt water extraction process to extract stoste, make product not only keep original taste, nutritional labeling constant, but also have the fruit and vegetable beverage manufacturing process of refreshing drink characteristic to have not yet been reported, and do not have this type of product to put on the market, onion juice drink It is ...

Claims

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Application Information

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IPC IPC(8): A23L2/02
Inventor 金海珠付学军郭承华赵吉强刘传林
Owner YANTAI UNIV
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