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Recipe and production process of olive powder

A technology of olive powder and olives, which is applied in food preparation, food shaping, food science, etc., can solve the problems of reduced nutritional value and drug efficacy, short shelf life, etc., and achieves easy storage and transportation, sweet aftertaste, and avoids nutritional ingredients The effect of the loss

Inactive Publication Date: 2010-05-19
FUZHOU DASHIJIE OLIVE
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional value and medicinal effect of fresh olives are the best, but mature olives are harvested in a concentrated season and have a short shelf life, so traditional processes such as salting and honey pickling are often used to process olives, but this leads to a significant reduction in nutritional value and medicinal effect

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0043] The olive fruits are sorted, washed, blanched, cooled, crushed and pitted, and frozen.

[0044] Take 100Kg of frozen olive meat, add the same amount of pure water at 80°C, and thaw until the olive meat is completely thawed, then squeeze out the juice through a squirrel cage crusher and a screw juicer, and then centrifuge the squeezed juice, and pass through After the 300-mesh filter cloth, vacuum concentration can be carried out. During the concentration process, add 0.002Kg of sodium hexametaphosphate, 0.005Kg of sodium hexametaphosphate, and 0.8Kg of β-cyclodextrin. The vacuum degree is 0.09MPa and the temperature is 45-50 Under the condition of ℃, concentrate the juice to about 30°Brix, add 0.505Kg of β-cyclodextrin, 4.04Kg of maltodextrin, 0.303Kg of gelatin, 0.03Kg of sodium carboxymethylcellulose, stearic acid to the concentrated juice Sodium 0.03Kg, lecithin 0.253Kg, sucrose 0.505Kg, acesulfame potassium 0.003Kg, glycyrrhizin 0.005Kg, after homogenization (second...

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Abstract

The present invention provides recipe and production process of olive powder. The recipe includes olive, sodium ascorbate, sodium hexametaphosphate, beta-cyclodextrin, maltodextrin, gelatin, sodium carboxymethyl cellulose, cane sugar, sodium stearate, soft phospholipid, Acesulfame potassium and glycyrrhizin. The production process includes the steps of sorting olive, washing, scalding, cooling, stoning, crushing, freezing, defrosting, squeezing, filtering, concentrating, concentrating, mixing with other materials, drying and sterilizing. The produce process has well preservation of the beneficial components in fresh olive, and the olive powder has wide application foreground in health food and medicine.

Description

technical field [0001] The invention belongs to food raw material processing technology, and more specifically relates to a raw material formula of olive powder and a production process thereof. Background technique [0002] Olive, also known as green fruit, green olive, and white olive, is a plant of the genus Olivaceae. China is the country with the most olive cultivation in the world, mainly distributed in Guangdong, Guangxi, Fujian, Sichuan, Taiwan and other places. Olive is one of the famous and high-quality fruits in the tropics and subtropics. The fruit is oval, about 3cm long, and the weight of a single fruit is about 9-10 grams. The color of the pericarp is green when young, and yellow-green when mature. Olives are rich in protein, fat, carbohydrates and multivitamins. Among them, the calcium content of fresh olives is among the best in the fruit family, with 204 mg of calcium per 100 grams of pulp, 20 times more than bananas, apples, persimmons, and peaches; The c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/29A23L1/272A23L2/39A23P1/04A23L5/41A23L19/00A23L33/00A23P10/30
Inventor 王文果刘清培郑金营
Owner FUZHOU DASHIJIE OLIVE
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