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Processing method of preserved olive fruit

A technology of olive fruit and processing method, which is applied in the confectionary industry, confectionery, food science, etc., can solve the problems of not meeting the market demand, etc., and achieve the effect of tender, crispy and sweet meat, good taste, and increased cooking resistance

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

[0016] A. Mix analytically pure NaOH with water to prepare an alkaline solution with a mass concentration of 1.5%. Put fresh Aspen olives in the prepared alkaline solution until the olives are covered, and soak for 12 hours to remove the bitterness of the olives. taste;

[0017] B. Put the olive fruit soaked in step A into water until the olive fruit is submerged and soak for 2 days to remove the alkali taste of the olive fruit;

[0018] C. Soak the olive fruit treated in step B in a food-grade calcium chloride solution with a mass concentration of 0.15% until the olive fruit has been hardened for 5 hours, rinse with water for 4 times, puncture or score as usual; then add The sugar water with a mass concentration of 20% has not covered the olive fruit, and boiled for 3 minutes, left for 30 hours, then increased the sugar water mass concentration to 50%, added food additives, boiled for 2 minutes, and left for 48 hours. The food additives added are: : In every 100g of sugar...

Embodiment 2

[0020] A. Mix analytically pure NaOH with water to prepare an alkaline solution with a mass concentration of 2.5%. Put fresh Aspen olives in the prepared alkaline solution until the olives are covered, and soak for 5 hours to remove the bitterness of the olives. taste;

[0021] B. Put the olive fruit soaked in step A into water until the olive fruit is submerged and soak for 4 days to remove the alkali taste of the olive fruit;

[0022] C. Soak the olive fruit treated in step B in a food-grade calcium chloride solution with a mass concentration of 0.15% until the olive fruit has been hardened for 8 hours, rinse with water for 3 times, puncture or score according to the routine; then add The sugar water with a mass concentration of 40% is submerged in the olive fruit and boiled for 1 minute respectively, and then placed for 50 hours, then the mass concentration of the sugar water is increased to 60%, and food additives are added and boiled for 2 minutes, then placed for 30 h...

Embodiment 3

[0024] A. Mix analytically pure NaOH with water to prepare an alkaline solution with a mass concentration of 2.0%. Put fresh Aspen olives in the prepared alkaline solution until the olives are covered, and soak for 9 hours to remove the bitterness of the olives. taste;

[0025] B. The olive fruit soaked in step A is put into water until the olive fruit is submerged and soaked for 3 days, so as to remove the alkali taste of the olive fruit;

[0026] C. Soak the olive fruit treated in step B in a food-grade calcium chloride solution with a mass concentration of 0.15% until the olive fruit has been hardened for 7 hours, rinse with water for 5 times, puncture or score according to the routine; then add The sugar water with a mass concentration of 30% is submerged in the olive fruit and boiled for 3 minutes, then placed for 40 hours, then the mass concentration of the sugar water is increased to 55%, and food additives are added, boiled for 2 minutes, and placed for 35 hours. Th...

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Abstract

The invention provides a processing method of preserved olive fruit. The processing method comprises first soaking the olives in aqueous alkali for a plurality of hours; then placing the olives in water or phosphoric-acid aqueous solution and soaking for a plurality of hours; using water to rinse the olives after hardening treatment, and punching holes or scratching by the book; then respectively adding sugar water with different mass concentrations and respectively boiling and standing, thickening the sugar water, adding a food additive and boiling, standing for a plurality of hours, finally taking out the olives containing sugar, drying the olives by the book, and obtaining the preserved fruit of the olives. The processing method solves the problem of bitter removal and alkali removal of the olives and provides an optimal formula of the preserved fruit of the olives. The preserved fruit of the olives obtained by the processing method is good in taste, the appearance is brown orange to dark brown or green, the preserved fruit is transparent and glossy and is full and does not shrink in appearance, pulp quality is fine, tender, crisp and sweet, and the preserved fruit has oil fragrance of the olives.

Description

technical field [0001] The invention relates to a processing method of preserved fruit, in particular to a processing method of preserved olive fruit, belonging to the technical field of agricultural special products processing. Background technique [0002] Because the olive fruit contains picroglucoside and tannins, it has a strong bitter taste and cannot be eaten directly. Especially when the olive fruit is processed into candied fruit, the bitterness must be removed. Existing olive processing methods can not meet market demand. Contents of the invention [0003] In order to solve the problem of debittering and dealkalization of olive fruit, and to find the best formula of candied olive fruit, the invention provides a processing method of candied olive fruit. [0004] The invention provides such a processing method of preserved olive fruit, which is characterized in that the following steps are performed: [0005] A. Mix analytically pure NaOH with water to prepare ...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
Inventor 耿树香宁德鲁李勇杰张艳丽陈海云肖良俊贺娜廖永坚毛云玲杜春花徐玉梅杨卫明
Owner YUNNAN ACAD OF FORESTRY
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