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Optimization Making Process Of Onion Wine

Posted on:2018-11-15Degree:MasterType:Thesis
Country:ChinaCandidate:X Y LiaoFull Text:PDF
GTID:2321330515450011Subject:Food engineering
Abstract/Summary:PDF Full Text Request
Onion(Allium cepa L.)belongs to Liliaceae Allium plant,rich in a variety of nutrients,such as proteins,sugars,amino acids,carbohydrates,vitamins and amino acids,and also rich in many physiological active substances,such as sulfur compounds,flavonoids,polysaccharides,steroid compounds,prostaglandin A,styrene acrylic phenolic compounds and nitrogen compounds.onion and wine can prevent cardiovascular disease,and also have many other effects,such as anticancer,antioxidant,antibacterial and so on.Therefore,cabernet sauvignon and red onion were used as raw materials to make onion wine in this test,through studying its main functional components to optimize a kind of onion wine which balances flavors and functions.The main results are as follows:(1)The optimization test result of concentration time of onion juice: the yield of fitting curve which onion juice was concentrated different time is y = 0.126 x2-6.789 x + 96.525(0 ≤X ≤24),R2 = 0.997.With comprehensive consideration of loss,flavor change,energy conservation in the dry course of onion juice,the best concentration time is 12 h,and the concentration yield of onion juice is 33.20%.After onion juice was concentrated 12 h,the total flavonoids,total anthocyanins,the total phenols,polysaccharides,and total antioxidant capacity were increased.Total flavonoids,total monomeric anthocyanin and total phenols,polysaccharides expressed significant positive correlation with total antioxidant capacity.Therefore,in terms of functional components,total antioxidant capacity,concentrating 12 h of onion juice was used to carry out later research.(2)The optimization results of onion wine making process: 20% onion juice which was made from red onions by beating,filtering,vacuum freeze concentrating for 12 h was mixed with red wine.With comprehensive consideration from the color,functional components,total antioxidant capacity,sensory evaluation,cost savings and so on,the onion wine made by the optimization making process is the best.The onion wine displays purple colour,bright and clean,semi-sweet,low alcohol,sweet and mild in our mouth,typical flavors which perfectly balance between onion and wine,and other flavors,such as vegetable and fruit,a lingering finish of onion flavor.(3)Compared with red wine,in the optimal onion wine,alcohol decreased by4.07%(v/v),total sugar increased by 32.50 g/L,the reducing sugar increased by24.70 g/L,soluble solids increased by 4.00 Brix,dry extract increased by 18.60 g/L,pH value increased by 0.48,VC increased by 13.20 mg/L.The test of aerobic plate count showed that onion wine had extremely strong antibacterial activity because the aerobic plate count in onion wine was undetected.Determination results of free phenols by UPLC showed that rutin in onion wine increased by 0.21 mg/L,in addition,the onion wine increased 3 kinds of phenolics which were 0.13 mg/L ferulic acid,1.09 mg/L quercetin,and 0.07 mg/L kaempferol respectively.Determination results of aroma composition by GC-MS showed that the onion wine was detected 28 kinds of aroma components,a total of 65.65 mg/L,and it’s main aroma components were lipids,alcohols,organic sulfides,acids.Compared with the red wine,in onion wine,alcohols decreased by 15.72 mg/L,lipids decreased by 22.06 mg/L,acids decreased by 15.19 mg/L,alkane alkenes decreased by 0.98 mg/L,aldehyde ketones increased by 0.18 mg/L,in addition,it increased 11.63 mg/L of 6 kinds of organic sulfides and 6.30 mg/L of 3 other compounds.
Keywords/Search Tags:Onion, wine, making process, functional components, antioxidant activity
PDF Full Text Request
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