CN101112210B - Onion biological fermentation emulsion and the producing method thereof - Google Patents
Onion biological fermentation emulsion and the producing method thereof Download PDFInfo
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- CN101112210B CN101112210B CN2007102008351A CN200710200835A CN101112210B CN 101112210 B CN101112210 B CN 101112210B CN 2007102008351 A CN2007102008351 A CN 2007102008351A CN 200710200835 A CN200710200835 A CN 200710200835A CN 101112210 B CN101112210 B CN 101112210B
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Abstract
The invention relates to an onion fermentation milk and the production method thereof; the onion fermentation milk consists of fresh milk, non-antibiotic milk powder, onion juice and lactic bacteria leaven; the production method is that the pungency of onion is removed and the onion is squeezed to get onion juice, then the required fresh milk, non-antibiotic milk powder and onion juice are fully mixed into a mixture, and the mixture is added by the required quantity of lactic bacteria leaven to be fermented in constant temperature and slaked before acquiring an onion bio-fermentation milk. The onion bio-fermentation milk of the invention not only keeps the nutrition components of onion and milk, but also be endowed with onion aroma and fermented milk flavor with good taste, and the pungency of onion is removed and the tasted of fermented milk is improved, furthermore, no abdominal distension and disgusting and vomiting will occurs after continuous intaking, and the appetite of user will be improved; the blood lipid value of those with hyperlipemia may be decreased with obvious effect to normal value after a period of taking the onion bio-fermentation milk.
Description
Technical field
The present invention relates to food and production method thereof that people eat, is a kind of onion biological fermentation emulsion and production method thereof, and it has the effect that mouthfeel is good, easily drink, have obvious reduction blood fat.
Background technology
The onion nutritive value is high, contains sugar 8.5% in its loose bulb, dry 9.2%, and per 100 grams contain 5 milligrams of vitamin As, 9.3 milligrams of vitamin Cs, 40 milligrams of calcium, 50 milligrams in phosphorus, and 8 milligrams of iron, and 18 seed amino acids are rare health foods.
Through the clinical proof of traditional Chinese and western medicine: onion has the function of flat liver, ease constipation, and the material Zhao diallyl disulfide that reduces cholesterol is arranged in its contained volatile oil, is present unique prostaglandin-containing sample material and the plant that can activate the molten fibrin active ingredient of blood.These materials all have the ability of stronger vasodilator and heart coronary artery, can promote the drainage of sodium salt again, thereby make blood pressure drops and prevention thrombosis.Materials such as diallyl disulfide and sulphur amino acid have the unusual function of anti-angiogenic sclerosis and reduction blood fat.Find that after deliberation after hyperlipemic patients ate a period of time onion, cholesterol, triglycerides and lipoprotein in its body all can obviously reduce.
Modern medicine research also shows, contains trace elements of selenium in the onion.Selenium is a kind of antioxidant, and its special role is to make human body produce a large amount of glutathione, and the physiological action of glutathione is that delivering oxygen supplies cellular respiration, and Se content increases in the human body, and the cancer incidence will descend greatly.So onion is again a kind of health food.
Onion also has hypoglycemic activity, because of contain and organic matter like the hypoglycemic agent first sulphur fourth pulse-phase, can generate the skin bitter principle with powerful diuresis in the onion in human body.The every canteen onion of diabetes patient 25-50 gram can play and reduce blood sugar and diuresis preferably.
Phytocide in the onion stimulates appetite, helps digest except that having the effect, also because it is via respiratory tract, the urinary tract, when sweat gland is discharged, can stimulate the duct wall secretion, so eliminate the phlegm again, diuresis, sweating, preventing cold and antibacterial antisepsis.
From edible situation, onion both can be used to seasoning, can eat in a large number again; From food therapy effect, not only nutritious, also have important medical value.
But, because not only the raw meat pungent is heavy to eat onion raw, and there is strong peculiar smell can not eliminate lastingly in the mouth, simultaneously stomach also had strong impulse, therefore the amount of the edible onion of people all seldom, thereby just greatly reduce the food therapy effect of onion, make the DeGrain that reduces blood fat, even do not have effect.If edible in a large number onion, a lot of people phenomenons such as abdominal distension, n and V just occur in the edible phase, even influence normal appetite, thereby are difficult to adhere to continuously edible.Therefore, onion only is used for seasoning usually, and can't reach the food therapy effect that reduces blood fat.
Milk is the nutrient excellent product that common people generally acknowledge, milk comprises people's milk, milk, goat milk, mare's milk etc., and what people were edible more usually is milk.Milk protein mainly is made up of complete proteins such as casein, lactalbumins, and its amino acid contained A wide selection of colours and designs, quantity abundance, ratio are suitable, be suitable for human body and constitute musculature, thereby it not only to keep the adult healthy, can also promote upgrowth and development of children.Milk protein is digested and assimilated easily, and digestibility is up to 98%, and biological value 84 is higher than pork, fish and vegetable protein, we can say, milk is the fabulous source of protein in the human foods.Milk fatty unusual, it contains short chain and the medium chain fatty acid that easily absorbs, and fusing point is low only 34.5 ℃; Fat globule particle breast minimum and that be high degree of dispersion melts shape in addition, therefore very easily digests and assimilates.Butterfat also contains the aliphatic acid and the phosphatide of needed by human, is the higher fat of a kind of nutritive value.Lactose is the distinctive carbohydrate of newborn class, and it can promote the absorption of calcium, iron, zinc, can also promote the growth of some acidophil in the enteron aisle, suppresses the breeding of spoilage organisms, thereby helps intestinal health.Milk also contains mineral matters such as calcium, phosphorus, iron, copper, manganese, molybdenum, and wherein the alkalize element so milk belongs to base-forming food, helps acid-base balance in the control agent more than becoming acid element.Particularly the milk calcic is many, and absorption rate is also high, is the best source of human calcium.In addition, milk contains all known various vitamins, and esp milk contains more vitamin A and B2, so milk still is the important source of body vitamin A and B2.Be not difficult to find out that remove the dietary fiber place, milk also contains the complete nutrients matter that needed by human body is wanted, the height of its nutrition is that other foods are too far behind to catch up.
Milk is comprehensive nutrition not only, and cheap.In material no longer deficient today, milk should not be infant's food, and children, teenager, adult, the elderly should drink milk every day, in order to health.Though adult's physique no longer increases, but the histoorgan of human body needs continual renovation, upgrades half in about 10 days as the protein in the liver.The adult is bearing heavy society and housework heavy burden, and health is just experiencing by vigorous to the transformation that is stabilized to decline, and therefore the adult also needs to absorb the nutriments such as protein, calcium of abundance, to delay the process that histoorgan is failed by stable turning; If chronic dietary is unreasonable, will certainly be unhealthful.With advancing age, human body descends to the absorbability of nutriment, as the elderly's protein metabolism based on catabolism, the corresponding increase of the consumption of essential amino acid; After it's 40 years old past the people, the bone mineral reduced gradually, estimated to lose 1% approximately every year; Therefore the elderly more need absorb sufficient protein, calcium etc., with the process of delaying senility, otherwise will become old and weak before one's age.
In general, high-quality protein should account for 30% of the total intake of protein in adult's meals, and the old man accounts for 50% needs that could satisfy body, yet the actual conditions difficulty is fully up to expectations.High-quality protein in China resident meals only accounts for 24% of intake, per capita calcium intake 49.2% (calcium RDA value is a calcium nutrition daily intaking amount proposed standard) of calcium RDA value only; The intake of vitamin A and B2 is respectively 61.7% and 58.4% of calcium RDA value per capita; This has milk very little on ordinary days with the adult and has some relations.Remedy these deficiencies, best bet is exactly to have milk every day, if drink half jin of milk (commercially available reinforcement AD milk) every day, can obtain 7.5 gram high-quality proteins, can supply with per day for adults amino acid needed 1/2; Also can obtain nearly 300 milligrams of calcium (be equivalent to RDA 2/5) and a certain amount of vitamin A (be about calcium RDA value 1/5) and vitamin B2 (be about calcium RDA value 1/4).Drink milk one need not worry to chew motionless or get stuck between the teeth, and two do not worry the cholesterol that raises.Milk not only contains little cholesterol, defends diacid and orotic acid but also contain the 3 hydroxyls-methyl that can reduce cholesterolemia, and is particularly suitable to the elderly.
Milk is inexpensive, is the best source of protein and calcium in the human diet, be improve nutrition, the indispensable desirable food of building up health, delay senility.
But, because of the fishy smell of milk makes the edible milk amount of many people less even abandoned edible milk.
Sour milk refers generally to yoghurt http://baike.baidu.com/view/492.htm, and it is to be raw material with fresh milk, through adding beneficial bacterium (leavening) again after the Ma Shi sterilization in milk, behind an alcohol, cools off a kind of milk product of can again.Sour milk has not only kept all advantages of milk, and some aspect also maximizes favourable factors and minimizes unfavourable ones through process, becomes to be more suitable for human nutrient and healthcare products.Sweat makes in the milk sugar, protein have to be decomposed into about 20% little molecule (as galactolipin and lactic acid, little peptide chain and amino acid etc.).Fat content generally is 3%-5% in the milk.After fermentation, the comparable raw material milk of the aliphatic acid in the sour milk increases by 2 times.These variations make easier digestion of sour milk and absorption, and the utilization rate of various nutrients is improved.Sour milk is formed by the plain chocolate fermentation, and except that the whole nutritional labelings that kept fresh milk, lactic acid bacteria also can produce the necessary multivitamin of human nutrition during the fermentation, as B1, B2, B6, B12 etc.Particularly, drink sour milk and also can not take place more than abdominal distension, the gas or the diarrhoea phenomenon the dyspeptic crowd of lactose.Calcium content is abundant in the fresh milk, and after fermentation, mineral matters such as calcium do not change, but so the lactic acid that the fermentation back produces can improve calcium, the phosphorus utilization rate in human body, effectively easier being absorbed by the body of calcium phosphorus in the sour milk.
Summary of the invention
The invention provides a kind of onion biological fermentation emulsion, both kept the nutrition of onion and sour milk, have onion fragrance and sour milk flavor again, reduce or removed the pungent of onion and improved the sour milk mouthfeel, also have the effect that significantly reduces blood fat.The present invention also provides a kind of production method of this onion biological fermentation emulsion.
One of technical scheme of the present invention realizes by following measure: it is 40% to 85% fresh milk, 2% to 5% nonreactive milk powder, 5% to 50% onion juice and 2% to 5% lactic acid bacteria fermenting agent by weight percentage that a kind of onion biological fermentation emulsion, its raw material are formed.
Be further optimization and/or selection below to technique scheme:
Above-mentioned lactic acid bacteria fermenting agent can adopt streptococcus thermophilus and lactobacillus bulgaricus.
Above-mentioned lactic acid bacteria fermenting agent can adopt lactobacillus acidophilus and Bifidobacterium.
Two of technical scheme of the present invention realizes by following measure: the production method of above-mentioned onion biological fermentation emulsion is undertaken by following step: onion is removed to squeeze the juice after the raw meat pungent obtain onion juice, secondly fresh milk, nonreactive milk powder and onion juice of requirement is fully mixed and obtain mixture, and in mixture, put into the lactic acid bacteria fermenting agent of requirement, in temperature is 38 ℃ to 45 ℃ following ferment at constant temperature 2.5 hours to 3.5 hours, and slaking obtained onion biological fermentation emulsion in 6 hours to 8 hours then.
Be further optimization and/or selection below to technique scheme:
Above-mentioned method of removing onion raw meat pungent is: onion is placed on is heated to boiling in milk or the water and removes onion raw meat pungent.
Above-mentioned method of removing onion raw meat pungent is: the raw meat pungent is removed in the onion heating.
Before above-mentioned fermentation, can carry out sterilization processing to mixture.
Onion biological fermentation emulsion among the present invention had both kept the nutrition of onion and sour milk, had onion fragrance and sour milk flavor again, and mouthfeel is good, reduced or had removed the pungent of onion and improved the mouthfeel of milk acid; And after edible continuously, the phenomenon of abdominal distension, n and V can not occur, also strengthen eater's appetite; Behind one section of edible this onion biological fermentation emulsion of high fat of blood person process, lipid-lowering effect is obvious, makes blood fat be reduced to normal value.
The specific embodiment
The present invention is not subjected to the restriction of following embodiment, can determine concrete embodiment according to technical scheme of the present invention and actual conditions.
Below in conjunction with embodiment and accompanying drawing the present invention is further described:
Embodiment 1, and it is 40% fresh milk, 5% nonreactive milk powder, 50% onion juice and 5% lactic acid bacteria fermenting agent by weight percentage that the raw material of this onion biological fermentation emulsion is formed.
Embodiment 2, and it is 85% fresh milk, 2% nonreactive milk powder, 8% onion juice and 5% lactic acid bacteria fermenting agent by weight percentage that the raw material of this onion biological fermentation emulsion is formed.
Embodiment 3, and it is 60% fresh milk, 3% nonreactive milk powder, 34% onion juice and 3% lactic acid bacteria fermenting agent by weight percentage that the raw material of this onion biological fermentation emulsion is formed.
Embodiment 4, and it is 85% fresh milk, 5% nonreactive milk powder, 8% onion juice and 2% lactic acid bacteria fermenting agent by weight percentage that the raw material of this onion biological fermentation emulsion is formed.
Embodiment 5, and it is 68% fresh milk, 5% nonreactive milk powder, 25% onion juice and 2% lactic acid bacteria fermenting agent by weight percentage that the raw material of this onion biological fermentation emulsion is formed.
Embodiment 6, and it is 85% fresh milk, 5% nonreactive milk powder, 5% onion juice and 5% lactic acid bacteria fermenting agent by weight percentage that the raw material of this onion biological fermentation emulsion is formed.
The foregoing description obtains as follows: onion is removed to squeeze the juice after the raw meat pungent obtain onion juice, secondly fresh milk, nonreactive milk powder and onion juice of requirement is fully mixed and obtain mixture, and in mixture, put into the lactic acid bacteria fermenting agent of requirement, in temperature is 38 ℃ or 45 ℃ of following ferment at constant temperature 2.5 hours or 3.5 hours, and slaking obtained onion biological fermentation emulsion in 6 hours or 8 hours then.
The method of removing onion raw meat pungent in said method can be: onion is placed on is heated to boiling in milk or the water and removes onion raw meat pungent.
The method of removing onion raw meat pungent in said method also can be: the raw meat pungent is removed in the onion heating, and its mode of heating can adopt the conventional mode of heating that uses of microwave heating or Electric heating or other.
In said method: before fermentation, mixture is carried out sterilization processing.
In said method: the method for removing onion raw meat pungent that also can adopt other routine.
In the present invention: lactic acid bacteria fermenting agent can adopt streptococcus thermophilus and lactobacillus bulgaricus, perhaps lactic acid bacteria fermenting agent also can adopt lactobacillus acidophilus and Bifidobacterium, and perhaps lactic acid bacteria fermenting agent also can adopt existing known other probiotic lactic acid bacterium leavening agent.Nonreactive milk powder and lactic acid bacteria fermenting agent all adopt the product of public offering on the market.
Above-mentioned gained onion biological fermentation emulsion is carried out the edible investigation of reducing blood lipid: mainly reduce the follow-up study of cholesterol and triglyceride, the normal value of cholesterol is 3.12 to 5.17, and the normal value of triglyceride is 0.23 to 1.7.
Be by restraining to the people's of the resultant onion biological fermentation emulsion of 600 gram the foregoing descriptions lipid-lowering effect test result below to eating 300 every day:
Situation for the onion biological fermentation emulsion that eats embodiment 1: Zhang, before edible, the test value of cholesterol is 5.90, superelevation 0.73, the test value of triglyceride is 3.02, superelevation 1.32; After edible 90 days, the test value of cholesterol is 3.82, reaches normal value, and the test value of triglyceride is 1.60, reaches normal value.
Situation for the onion biological fermentation emulsion that eats embodiment 2: the Wang, before edible, the test value of cholesterol is 7.36, superelevation 2.19, the test value of triglyceride is 4.30, superelevation 2.6; After edible 90 days, the test value of cholesterol is 3.80, reaches normal value, and the test value of triglyceride is 1.65, reaches normal value.
Situation for the onion biological fermentation emulsion that eats embodiment 3: Lee, before edible, the test value of cholesterol is 6.80, superelevation 1.63, the test value of triglyceride is 3.50, superelevation 1.8; After edible 90 days, the test value of cholesterol is 4.6, reaches normal value, and the test value of triglyceride is 1.2, reaches normal value.
Situation for the onion biological fermentation emulsion that eats embodiment 4: Wu, before edible, the test value of cholesterol is 6.65, superelevation 1.48, the test value of triglyceride is 4.2, superelevation 2.5; After edible 90 days, the test value of cholesterol is 4.2, reaches normal value, and the test value of triglyceride is 1.2, reaches normal value.
Situation for the onion biological fermentation emulsion that eats embodiment 5: Zhang, before edible, the test value of cholesterol is 7.8, superelevation 2.63, the test value of triglyceride is 3.5, superelevation 1.8; After edible 90 days, the test value of cholesterol is 4.8, reaches normal value, and the test value of triglyceride is 1.5, reaches normal value.
Situation for the onion biological fermentation emulsion that eats embodiment 6: the Wang, before edible, the test value of cholesterol is 7.9, superelevation 2.73, the test value of triglyceride is 5.0, superelevation 3.3; After edible 90 days, the test value of cholesterol is 4.6, reaches normal value, and the test value of triglyceride is 1.2, reaches normal value.
The person that more than experiment showed, the high fat of blood through one section of edible this onion biological fermentation emulsion after, can make blood fat be reduced to normal value, and the phenomenon of abdominal distension, n and V all not occur, also strengthened eater's appetite.
Ask A, B, C, D and E five people to taste with discrimination food the foregoing description gained onion biological fermentation emulsion, and with the marking of 5 fens system standard product foods, the standard code of specifically giving a mark is as follows: score value is at 0 o'clock, anacidity milk fragrance; Score value is 3 o'clock, and sour milk fragrance is moderate; Score value is 5 o'clock, and sour milk fragrance is denseer.Score value is 0 o'clock, no onion fragrance; Score value is 3 o'clock, and onion fragrance is moderate; Score value is 5 o'clock, and onion fragrance is denseer.Score value is 0 o'clock, no onion pungent; Score value is 3 o'clock, and the onion pungent is moderate; Score value is 5 o'clock, and the onion pungent is denseer.The marking result that five people taste with discrimination food is as follows:
By as can be known to above marking result's analysis: the resulting onion biological fermentation emulsion of the present invention, both kept onion fragrance and sour milk fragrance, reduce again or removed the pungent of onion and the fishy smell of milk.
Onion biological fermentation emulsion of the present invention also can add other fruit syrup (as: cider, strawberry juice, muskmelon juice, watermelon juice etc.) or the needed taste of flavorant furnishing.
Claims (4)
1. onion biological fermentation emulsion is characterized in that it is 40% to 85% fresh milk, 2% to 5% nonreactive milk powder, 5% to 50% onion juice and 2% to 5% lactic acid bacteria fermenting agent by weight percentage that raw material is formed; Wherein, onion biological fermentation emulsion obtains by following step: onion is removed to squeeze the juice after the raw meat pungent obtain onion juice, secondly fresh milk, nonreactive milk powder and onion juice of requirement is fully mixed and obtain mixture, and in mixture, put into the lactic acid bacteria fermenting agent of requirement, in temperature is 38 ℃ to 45 ℃ following ferment at constant temperature 2.5 hours to 3.5 hours, and slaking obtained onion biological fermentation emulsion in 6 hours to 8 hours then; Wherein, before fermentation mixture is carried out sterilization processing, the method for removing onion raw meat pungent is: onion is placed on is heated to boiling in milk or the water and removes onion raw meat pungent.
2. onion biological fermentation emulsion according to claim 1 is characterized in that lactic acid bacteria fermenting agent adopts streptococcus thermophilus and lactobacillus bulgaricus.
3. onion biological fermentation emulsion according to claim 1 is characterized in that lactic acid bacteria fermenting agent adopts lactobacillus acidophilus and Bifidobacterium.
4. production method according to claim 1 or 2 or 3 described onion biological fermentation emulsions, it is characterized in that being undertaken: onion is removed to squeeze the juice after the raw meat pungent obtain onion juice by following step, secondly fresh milk, nonreactive milk powder and onion juice of requirement is fully mixed and obtain mixture, and in mixture, put into the lactic acid bacteria fermenting agent of requirement, in temperature is 38 ℃ to 45 ℃ following ferment at constant temperature 2.5 hours to 3.5 hours, and slaking obtained onion biological fermentation emulsion in 6 hours to 8 hours then; Wherein, before fermentation mixture is carried out sterilization processing, the method for removing onion raw meat pungent is: onion is placed on is heated to boiling in milk or the water and removes onion raw meat pungent.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101485361B (en) * | 2009-03-03 | 2012-05-09 | 姚桂森 | Fruit juice onion milk and fruit juice onion milk powder and production method thereof |
| CN102960672B (en) * | 2012-11-05 | 2014-04-09 | 北京世农国际贸易有限公司 | Preparation method of organic healthy condiment of onion |
| CN102972713A (en) * | 2012-12-11 | 2013-03-20 | 广东嘉士利食品集团有限公司 | Onion sauce fermentation production method |
| CN104222883B (en) * | 2014-06-24 | 2015-06-03 | 广东嘉士利食品集团有限公司 | Onion fermentation method by virtue of added tetragenococcus halophilus |
| CN105285104B (en) * | 2015-11-23 | 2019-08-23 | 徐州工程学院 | A kind of black onion health care yoghourt of low fat Low lactose milk black garlic and preparation method thereof |
| CN111172069B (en) * | 2020-01-06 | 2021-12-24 | 广东嘉士利食品集团有限公司 | Production method of fermented onion juice |
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| CN1465258A (en) * | 2002-06-28 | 2004-01-07 | 贾三毛 | Barley corn fruit taste leben and its production method |
| CN1826916A (en) * | 2005-03-04 | 2006-09-06 | 罗仁全 | Onion milk and its production method |
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