系列洋葱深加工研究及其产业化前景探析  

Study on Series Production from Onions and Its Industrial Foreground

作　　者：付学军[1] 金海珠[2] 黎乃维[2] 赵玉平[2] 李希友[1] 

机构地区：[1]山东大学化学与化工学院,济南250100 [2]烟台大学食品科学与工程研究所,山东烟台264005

出　　处：《农产品加工（下）》2006年第6期4-7,10,共5页Farm Products Processing

基　　金：山东省省教育厅资助项目(J02H02)。

摘　　要：为了通过洋葱的深加工来充分利用洋葱的生理生化功效,造福于消费者,提高洋葱的附加值,扩大洋葱的产销量,作为系列洋葱深加工,研究开发了洋葱功能性饮料和洋葱醋。对洋葱饮料的功能进行验证,添加1%稳定剂环状糊精,可防止洋葱饮料在储藏和流通中产生沉淀,并有利于保持洋葱的原味。采用硫氰酸盐方法测定其抗氧化作用,表明在40℃培养12d时抗氧化效果顺序为:BHT,BHA,蒜提取浓缩物,洋葱提取浓缩物,但其数据相差较小,表明洋葱提取物具有很强的抗氧化作用。对白鼠的抗疲劳实验结果表明,洋葱提取浓缩物添加量较少时效果不明显,但添加量达到2%(每500g添加10g)时则抗疲劳效果分别提高了57%;利用洋葱饮料代替饮用水喂养白鼠时,其抗疲劳效果最明显,提高了72%。以洋葱汁为原料进行醋酸发酵,较为理想的条件为:温度30℃,初始酸度3.0%,乙醇体积分数为4.0%,营养物添加酵母提取物,MgSO4,K3PO4各0.3%,发酵时间15d。洋葱的总酸度可达6.2%以上,并以此为基础可开发满足不同层次、不同需要的洋葱醋产品。A functional beverage and vinegar were manufactured from onion. The concentration of cyclodextrin was studied to improve the quality of onion beverage and the antioxidative and anti-fatigue effects of onion beverage were investigated in vitro or in vivo. One percent of eyclodextrin was optimum concentration to prevent precipitation, to remove pungent taste and keep primary taste during storage at room temperature and 40 ℃. Onion beverage made by extracting onion shown significant effeiency in antioxidative effect based on peroxide value and thiocyanate method. For the test of antifatigue, swimming performance of mice which fed with onion beverage and water extracts of onion and garlic for 2 weeks was investigated. The mice fed with onion beverage swam longer than those fed with water extract of onion and garlic. Various conditions for alcohol and acetic fermentations were investigated to produce a kind of vinegar from onion. At the optimum condition, 5.8% alcohol was produced after 5 days of fermentation at 30 ℃ from the 14° Brix onion juice. A vinegar with 6.7% acetic acid content was produced after 15 days of fermentation at 30 ℃, 4% alcohol, initial acidity 3.0% and adding 0.3% yeast extract, 0.3% MgSO4 and 0.3% K3PO4 as nutrients.

关 键 词：洋葱 饮料 醋 抗氧化作用 环糊精 

分 类 号：S633.2[农业科学—蔬菜学] TS255.3[农业科学—园艺学]