| 摘要 |
PURPOSE: High quality fermented onion juice, and a manufacturing method thereof are provided to remove the spicy flavor and smell of onions by adding enzyme and fermenting, after heat-processing the onions. CONSTITUTION: A manufacturing method of high quality fermented onion juice comprises the following steps: crushing onions; heat-processing the onion for 5~20 minutes in 90~120 deg C; aging the heat-processed onion for 48~96 hours in 40~80deg C: adding 0.01~15 parts of enzyme by weight selected from the group consisting of Saccharomyces cerevisiae and Saccharomyces ellipsoidus, for fermenting in 20~40 deg C for 15~60 hours; and juicing the fermented onion.
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