Onion beverage

Abstract

The invention discloses an onion beverage, which is prepared from snow water, purple onion, white vinegar, rock sugar, fructus lycii, mulberry and sophora flower bud, and is prepared by the following steps: putting various raw materials into a pot in a sterile room, heating and sterilizing, boiling water, decocting with soft fire for 60-80 minutes, naturally cooling, removing solid substances in the mixture, filtering by using an activated carbon filter, and packaging the filtered liquid. The purple onion is mixed with the fructus lycii and the mulberries, the mixture is heated and sterilized to prepare the beverage, the strong taste and smell of the onion can be removed, the health-care functional components of the onion are not damaged, the white vinegar and the rock candy are used for seasoning, and the beverage is sour, sweet, delicious and free of astringent taste and other peculiar smells.

Description

Technical Field

[0001] The invention belongs to the field of liquid beverages, and in particular relates to an onion beverage. Background Art

[0002] Onions are perennial herbs belonging to the genus Allium in the Liliaceae family. They contain a variety of nitrogenous compounds, sulfur compounds, flavonoids, and proteoglycans. Purple onions are particularly rich in flavonoids and anthocyanins, which have anti-inflammatory, antioxidant, blood sugar, blood pressure, and lipid-lowering, and tumor-suppressing properties. They are recognized as both a food and a medicine, effectively satisfying consumers' nutritional and health needs. The widespread recognition of onions' health benefits satisfies consumers' desire for health. Despite their large cultivation area and high yield, onions are still primarily consumed traditionally stir-fried or served cold due to their distinctive pungent odor. Their low price contributes to low incomes for farmers. Summary of the Invention

[0003] In order to improve the economic added value of onions, the invention provides an onion beverage which has no pungent irritating smell of onions and is sweet and sour in taste.

[0004] The object of the present invention is achieved in the following manner: An onion drink comprises the following raw materials by weight: 1-1.2 kg of snow water, 180-200 g of purple onion, 30-40 g of white vinegar, 20-30 g of rock sugar, 10-20 g of wolfberry, 10-30 g of mulberry and 5-8 g of sophora japonica seeds.

[0005] An onion drink comprises the following raw materials by weight: 1 kg of snow water, 180 g of purple onions, 40 g of white vinegar, 20 g of rock sugar, 15 g of wolfberry, 20 g of mulberry, and 5 g of sophora japonica seeds.

[0006] The preparation method of the onion beverage includes the following steps: placing the above-mentioned raw materials by weight into a pot in a sterile room and heating and sterilizing them; simmering them on low heat for 60-80 minutes after the water is boiled, cooling them naturally, removing solid matter in the mixture, filtering them with an activated carbon filter, and packaging the filtered liquid.

[0007] Snow water. Every summer, the snowmelt from the Qilian and Kunlun Mountains provides a vital water source for Gansu, Qinghai, Tibet, and other regions. Snow water is rich in minerals and trace elements, such as calcium, magnesium, and potassium. Drinking it in moderation can replenish these essential nutrients. In traditional medicine, snow water is believed to promote blood circulation and dissipate blood stasis.

[0008] Onions are a common food, and their bulbs are rich in various active ingredients. Quercetin and sulfide, among other ingredients, can scavenge free radicals, reduce inflammation, and offer some supportive effects on chronic inflammatory conditions such as arthritis. The sulfide and chromium in onions may improve insulin sensitivity and aid blood sugar control. They can also lower low-density lipoprotein cholesterol (LDL-C) and reduce the risk of cardiovascular disease. The dietary fiber and oligofructose in onions help regulate intestinal flora and alleviate constipation.

[0009] Mulberry is the fruit of the perennial woody plant mulberry tree of the Moraceae family. It contains a variety of functional ingredients, such as active protein, amino acids, rutin, anthocyanins, resveratrol, etc., which can enhance immunity, strengthen the spleen and stomach, and aid digestion. It has good anti-cancer, anti-aging, anti-ulcer, and antiviral effects. It is hailed by the medical community as "the best health fruit of the 21st century."

[0010] Lycium barbarum, the fruit of the Solanaceae shrub Lycium barbarum, also known as Ningxia Lycium barbarum, is known to nourish the liver and kidneys, improve essence and blood, improve eyesight and dispel cataracts, and moisten the lungs and relieve coughs. Lycium barbarum can regulate immune function, effectively inhibit tumor growth and cell mutation, slow aging, fight fatty liver disease, and regulate blood lipids and blood sugar. Therefore, Lycium barbarum has therapeutic effects on diabetes, dyslipidemia, liver dysfunction, gastritis, and other conditions.

[0011] The invention mixes purple onion with wolfberry and mulberry and prepares a beverage through heat sterilization, which can remove the strong taste and smell of onion without destroying the health-care functional components of onion. The beverage is seasoned with white vinegar and rock sugar and is sweet and sour without astringency or other peculiar smell. DETAILED DESCRIPTION

[0012] The present invention will be further described below with reference to specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. After reading the contents of the present invention, those skilled in the art may make various changes or modifications to the present invention, and these equivalent forms also fall within the scope defined by the present invention.

[0013] Example 1 An onion drink comprises the following raw materials by weight: 1 kg of snow water, 180 g of purple onions, 40 g of white vinegar, 20 g of rock sugar, 15 g of wolfberry, 20 g of mulberry, and 5 g of sophora japonica seeds.

[0014] The preparation method of the onion beverage comprises the following steps: placing the above-mentioned raw materials by weight into a pot in a sterile room and heating and sterilizing the mixture; simmering the mixture over a low heat for 60-80 minutes after the water is boiled, cooling the mixture naturally, removing solid matter from the mixture, filtering the mixture through an activated carbon filter, and packaging the filtered liquid.

[0015] Example 2 An onion drink comprises the following raw materials by weight: 1.2 kg of snow water, 200 g of purple onion, 40 g of white vinegar, 30 g of rock sugar, 20 g of wolfberry, 30 g of mulberry, and 8 g of sophora japonica seed. The preparation method is the same as that of Example 1.

[0016] Example 3 An onion drink comprises the following raw materials by weight: 1.1 kg of snow water, 190 g of purple onion, 30 g of white vinegar, 20 g of rock sugar, 15 g of wolfberry, 10 g of mulberry, and 5 g of sophora japonica seed. The preparation method is the same as that of Example 1.

[0017] Example 4 An onion drink comprises the following raw materials by weight: 1.1 kg of snow water, 185 g of purple onion, 35 g of white vinegar, 35 g of rock sugar, 10 g of wolfberry, 25 g of mulberry, and 6 g of sophora japonica seed. The preparation method is the same as that of Example 1.

[0018] The application effects of the present invention are described in detail below in combination with sensory evaluation and related experiments.

[0019] A panel of 10 experienced sensory evaluators from the food industry was selected to conduct a sensory evaluation of the beverages of Examples 1-4. The total scores of color (20%), aroma (20%), texture (20%), and taste (40%) were calculated to form the sensory evaluation index score (average score). The scoring criteria are shown in the table below. Table 1 shows the sensory evaluation criteria and evaluation results.

[0020] Table 1 Sensory evaluation standards and evaluation results The sensory evaluation showed that the onion beverage prepared in Example 1 had the highest sensory score, with a golden color, no precipitation, a pure taste, a sweet and sour flavor, and no astringency or other odors. The present invention mixes purple onions with wolfberries and mulberries and sterilizes them to make a beverage, which can remove the strong taste and odor of onions. The beverage is seasoned with white vinegar and rock sugar, and has a sweet and sour flavor without astringency or other odors. This not only increases the economic added value of onions, but also retains the health-promoting functional components of onions, and combines the effects of wolfberries and mulberries, such as improving eyesight, strengthening the spleen and stomach, and enhancing immunity.

[0021] The above is only a preferred embodiment of the present invention. It should be pointed out that for those skilled in the art, several changes and improvements can be made without departing from the overall concept of the present invention, and these should also be regarded as the scope of protection of the present invention.

Claims

1. An onion beverage, characterized by: The recipe includes the following raw materials by weight: snow water 1-1.2kg, purple onion 180-200g, white vinegar 30-40g, rock sugar 20-30g, wolfberry 10-20g, mulberry 10-30g, and sophora japonica seed 5-8g.

2. The onion beverage according to claim 1, characterized in that: The recipe includes the following raw materials by weight: 1kg snow water, 180g purple onion, 40g white vinegar, 20g rock sugar, 15g wolfberry, 20g mulberry, and 5g sophora japonica seed.

3. The method for preparing the onion beverage according to claim 1 or 2, characterized in that: The method comprises the following steps: placing the above-mentioned raw materials by weight into a pot in a sterile room and heating and sterilizing the mixture; simmering the mixture over a low heat for 60-80 minutes after the water is boiled, cooling the mixture naturally, removing solid matter from the mixture, filtering the mixture with an activated carbon filter, and packaging the filtered liquid.

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