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Method for processing canned olea europaea fruit

A technology of olive fruit and processing method, which is applied in the direction of preserving fruits/vegetables with sugar, which can solve problems such as not being able to meet market demand, and achieve good appearance, long storage period, and complete bitterness removal

Inactive Publication Date: 2012-06-27
YUNNAN ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing olive processing methods can not meet market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A. Mix the analytically pure NaOH with water to prepare an alkaline solution with a mass concentration of 1.5%. Place the fresh Aspen oleifera fruit in the prepared alkaline solution until the oleifera fruit has been immersed for 12 hours to remove the bitterness of the olive fruit. taste;

[0020] B. Put the olive fruit soaked in step A into water until the olive fruit has not been soaked for 2 days to remove the alkaline taste of the olive fruit;

[0021] C. Put the olive berries processed in step B into a magnesium acetate solution with a mass concentration of 0.3% until the olive berries are covered, soak them at a constant temperature of 60°C for 40 minutes, rinse with water for 3 times, then dehydrate and vacuum, and finally use the usual amount After adding food additives and water and mixing uniformly, sealing and sterilizing, the canned olive fruit brine is obtained. The food additives added are: 2g salt and 0.1g lactic acid per 100g dehydrated olive fruit.

Embodiment 2

[0023] A. Mix the analytically pure NaOH with water to prepare an alkali solution with a mass concentration of 3.5%. Place the fresh Foao variety in the alkali solution until the olive fruit is covered, and soak for 9.5 hours to remove the olive fruit. Bitter taste

[0024] B. Put the olive fruit soaked in step A into an aqueous phosphoric acid solution with a mass concentration of 0.8% until the olive fruit has been soaked for 20 hours to remove the alkaline taste of the olive fruit;

[0025] C. Put the olive fruit processed in step B into a magnesium acetate solution with a mass concentration of 0.1% until the olive fruit is covered, soak it at a constant temperature of 50°C for 50 minutes, rinse with water for 3 times, then dehydrate and vacuum, and finally use the conventional amount After adding food additives and water and mixing them evenly, sealing and sterilizing, the canned olive fruit brine is obtained. The food additives added are: 3g salt, 0.3g lactic acid and 1g li...

Embodiment 3

[0027] A. Mix the analytically pure NaOH with water to prepare an alkaline solution with a mass concentration of 2.5% respectively. Place the fresh Aspen oleifera fruit in the prepared alkaline solution until the oleifera fruit has been immersed, and soak it for 5 hours to remove the olive fruit. Bitter taste

[0028] B. Put the olive fruit soaked in step A into an aqueous phosphoric acid solution with a mass concentration of 0.1% until the olive fruit has been immersed for 36 hours to remove the alkaline taste of the olive fruit;

[0029] C. Put the olive berries processed in step B into a magnesium acetate solution with a mass concentration of 0.5% until the olive berries are not covered, soak them at a constant temperature of 70°C for 30 minutes, rinse with water for 2 times, then dehydrate and vacuum, and finally use the usual amount After adding food additives and water and mixing uniformly, sealing and sterilizing, the canned olive fruit brine is obtained. The food additiv...

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PUM

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Abstract

The invention provides a method for processing canned olea europaea fruit. The method comprises the following steps of: soaking olea europaea fruits for hours in an alkali solution; soaking the olea europaea fruits in water or phosphoric acid aqueous solution for hours; soaking the olea europaea fruits in magnesium acetate solution at constant temperature, bleaching by water, dehydrating, and vacuumizing; and adding a food additive and the water conventionally, stirring uniformly, sealing, and sterilizing to obtain the canned olea europaea fruit. According to the method, the problems of debittering and dealkalization of the olea europaea fruits are solved, and an optimum formula for the olea europaea fruit can is found; the canned olea europaea fruit saline obtained by the method has the special faint scent flavor of the olea europaea fruits, is nether too hard not too soft and offers a good mouthfeel; and according to the canned olea europaea fruit processed by the method, the loss of nutrient substances is little, the original flavor can be kept, and the retention period is longer.

Description

Technical field [0001] The invention relates to a processing method of canned food, in particular to a processing method of canned olive fruit, which belongs to the technical field of agricultural special product processing. Background technique [0002] Because olive fruit contains bitter glucoside and tannins, it has a strong bitter and astringent taste and cannot be eaten directly. Especially when processing olive fruits into cans, the bitterness and astringency must be removed. Existing olive processing methods cannot meet market demand. Summary of the invention [0003] In order to solve the problem of debittering and dealkalization of olive fruit, and to find the best formula of canned olive fruit, the present invention provides a processing method of canned olive fruit. [0004] The present invention provides a processing method of such a canned olive fruit, which is characterized by going through the following steps: [0005] A. Mix the analytically pure NaOH with water to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/08
Inventor 宁德鲁耿树香廖永坚张艳丽陈海云肖良俊贺娜李勇杰杜春花毛云玲徐玉梅杨卫明
Owner YUNNAN ACAD OF FORESTRY
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