PROCESS FOR EXTRACTION AND CONCENTRATION OF ONION'S SPICE

摘要

Concentrated onion flavorings were prepd. Thus, 12kg soybean milk and 0.2kg soybean phospholipid were mixed for 10 min at 60 C and later mixed with 70kg concd. onion ext., 0.05kg thiosulfinate, and 2kg sucrose. The mixt. was emulsified for 15 min at 55≦̸C and 3000 rpm to give O/W emulsion, and treated for 25 min at 120 C in a sealed reactor. The mixt. was cooled and mixed with drain water obtd. from onion concentration step to give concd. onion flavorings.