The Volatile Component Analysis Of Onion And The Research Of Onion Sauce And Onion Juice Processing Technology

Onions(Allium cepa L.),belong to lily family of green,is among the broad consumer favorite flavored vegetables,contain rich nutrients and the biological activity material,have anti-cancer cancer prevention,antimicrobial,fall blood pressure,fall hematic fat,prevention of diabetes and reduce blood clots and many kinds of physiological function.At present,the onion planted widely all over the world,China’s onion output is also very large,but the onion deep processing products on the market is not much.This paper studies the onion of volatile chemical composition,onion sauce processing technology and enzymatic from the processing technology of the concentrated juice onion.Main results are as follows:1.Determination of fresh onions and dry onions volatile components,were identified 49 kinds of chemical composition,mainly for sulfur compounds,alcohols,aldehydes and ester etc.Red fresh onions and white fresh onions compare,volatile components of roughly similar,but there are also differences.Red fresh onions,white fresh onions,red dry onions and white dry onions each identified 31,30,30 and 26 kind of volatile chemical compositions.Two strains of dry onion sulfur compounds,ester and alcohol are significantly lower than the relative content of the corresponding fresh onions.The onion the main functional ingredients in the process of dehydrated by the damage.2.To dehydration onions as raw material production onion sauce,dehydrated,onion complex water temperature of 80℃ 140℃ temperature for craft.The best formula for:Dehydration onion 50 g,salad oil 130g,dry chili 25g,sugar 18g,broad bean paste 25g,five spices power 1g,soy sauce 5g,cooking wine 10g,vinegar 10g,Chinese prickly ash,chili oil 5g,oil 5g,sesame 8g,salt 2g,monosodium glutamate 1.7g.3.Microwave processing garlic acid enzymatic activity is decreased obviously.15 g fresh onions in the 200 W microwave intensity treatment under 3 min,garlic,enzyme activity under control.Onion juice in the microwave and enzyme solution of soluble solids content process almost unchanged;The microwave and enzyme solution of flavonoids content in the process of the effect is not obvious,Microwave treatment reduces the garlic of amino acid content;Enzyme solution process reduce pectin content.4.Composite pectinase can effectively increase the onion juice out of juice rate and the light transmittance,improve the quality of the onion juice.Composite pectinase dosage 3.00 mL/Kg,enzyme processing time of 120 min,temperature 50℃ onion juice out of juice rate 90%,onion juice transmission rate and improve.Enrichment onion juice soluble solids content is 65%,the color and luster is for orange red,a transparent,with onion’s special flavor.