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1. Overview of Onions
1.1 Species and Characters of Onions
According to the color of onion skin, the onion can be categorized into white onions, yellow
onions and purple onions. In terms of the nutrition, the purple kind is better than the other two
kinds.
1.11 White onions
White onions has tender flesh, high moisture and sweetness but low yield, and they are of gold
color and rich sweet after long-time cooking; they are good to be fresh consumed, roasted or
stewed.
1.12 Purple onions
Reddish flesh, strong acridity but poor storage; suitable for fried dish or lettuce salad.
1.13 Yellow onions
Most are exported. Bright yellow flesh with fine sweet and mid-spicy taste; suitable for fresh
eating or eating with sauce; good storage; commonly used as dehydrated vegetable.
1.2 Value and Efficacy of Onions
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Onions are rich in nutrition, and per 100g onion consists following elements:
Moisture
88g
Protein
1.1g
Carbohydrate
8.1g0.02mg
Crude Fiber
0.9g
Carotene
0.02mg
Vitamin B1
0.03mg
Vitamin B2
0.02mg
Vitamin C
8mg
In the mean time, onions also have 18 types of amino acid and selenium, zinc, copper, iron, etc.
Micro-elements, so onions are kind of treasured health food welcomed by many people, and
exported increasingly.
1.22 Medical value
In traditional Chinese medicine, onions are considered to have mild nature and spicy taste; have
the functions of warming lung & reducing phlegm, helping digestion, detoxifying & killing insects,
treating wound and swelling; decreasing blood pressure and fat; and be able to relieve the
crymodynia in abdomen, ascarid in children, rheumatic arthritis, dermatophytosis, skin ulcer,
dysentery, pertussis, insomnia, etc..
Moreover, onions have some supportive therapeutic efficacy for diabetes, CHD, cerebral
thrombosis, atrophic gastritis, atherosclerosis, etc.. Modern medicine research has showed that
frequent eating of onions has certain curative effect on cancer, heart disease, hypertension,
lithiasis, bronchitis, etc..
1.3 Consumption Trend of Onions and Its Deep-processed Products
Except for fresh eating, onions are also a raw materials for food industry, and the major product
is onion paste that has a wide market and can be used as seasoning to lessen the bad smell of
meats and fishes, or as added food into the soup, dessert or vegetable salad.
2. Deep-processed Products and Processing Technology of Onions
Other than the onion paste, there are many other deep-processed onion products, such as
dehydrated onion slices, onion powder, onion essential oil, onion juice and multi-flavor onions.
Among these products, the onion essential oil and onion juice are common in western developed
countries, as one of the essential flavoring in their daily lives.
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Tel: 86-0371-65903478
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onions-cleaning/rinsing-onion
slicing-original
flavor
preservation-onion
dehydrating-picking-onion crushing-packing
---The ripe onion with dry outer skin, big bulb, small stem, tight structure, strong spicy, and
internal consistency should be chosen.
---The thickness of slices should be 3-5 mm and they need a full washing, and color-protecting by
dipping them in the baking soda solution.
---After cleaning and color-protecting, put the slices into the dewaterting machine to remove the
surface water. The centrifugal dewatering machine is widely used in this process.
---Preheat the drying machine to a temperature of 60 , and spread the onion slices evenly in
the drying machine for dehydration. The drying temperature should be 55-60 , drying time
should be 6-7 hours. When the moisture is reduced to 5%, the drying process is finished.
---The dextrin and lactose should be used for a rapid drop of water to keep the original flavor of
onions, so that the product can have a long-time storage.
---Pick out dried slices with inferior-quality and pack; or grind them into onion powder.
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process and the combination of direct and indirect process. Hydro-distillation method is large in
energy consumption. During the extraction, the onion may loss some constituents; some other
constituents will be resolved into propylmercaptan that has 50-70 times sweetness of sugar. So,
the ripe onion has no spicy taste, and the dehydrated onion tastes crisp and sweet. The effective
constituents of onions cellulolytic activity is stable to heat, insoluble in water, not easy to
volatilize, which makes it possible that use the hydro-distillation to get onion oil.
---Solution Extraction Method
By this method, the low-polar solvent, such as aether, dichloromethane, etc., is used to extract
onion oil from the fresh onions. The solution extraction method has advantages of mild
extraction conditions, less destroy of flavor components and high extraction rate. However,
there is a problem of residual solvent, as a result, the application scope of this method is being
narrowed down.
---Supercritical Extraction Method
This kind of extraction is conducted under not really high temperature with less consumption of
heat-sensitive compounds. High-quality onion oil with no residual solvent can be obtained.
2.31 Onion oil technological process
Fresh onions-cleaning/rinsing-onion slicing-onion freezing-oil extraction-finished oil product
2.32 Tips
---When using the supercritical extraction, the onion should be freeze-dried into onion slices or
powder.
---In the extraction process, 15% absolute ethyl alcohol should be added as entrainer.
2.33 Processing parameter
Taking the freeze-dried red onion powder with a particle size of 0.45-0.90 mm as the raw
materials, the extraction pressure is 27.98 MPa, temperature is 42.18 , time is 216.6 minutes,
extraction rate is 0.483%. The finished onion oil is of a strong flavor of fresh onions.
2.4 Multi-flavor Onions Production
---Peel the fresh onions and cut their roots without making the bulb scattering; then make rip
cuttings every 1cm along the onions waist part with a half depth to the center.
---Steep the onions into the saturated clarifification water for about 10 hours, and then rinse
them by clean water.
---Add 280g dry ginger powder, 200g curcuma powder, 200g table salt, 80g saccharin, 80 white
pepper powder, 80g red pepper powder, 80g garlic juice into 20kg sugar solution with 50% sugar
content; after boiled, place 30kg prepared onions in the mixture for 5 minutes boiling, then
stop heating for 2 days steep; 2 times of stirring is needed during steep.
---When the steep is finished, a second boiling is done till the sugar solution mixture is half
remained.
---Dry the outer layers of steeped onions under a temperature of 55-60; then split them to dry
their center part to a moisture content less than 20%.
---Settle the finished onions, then cool and pack.
Tel: 86-0371-65903478
Fax: 86-0371-65903401
www.amisyfoodmachine.com
info@amisymachine.com
Tel: 86-0371-65903478
Fax: 86-0371-65903401