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Salty and sweet olive preserves and production method thereof

A technology of olive preserves and production methods, applied in confectionery, confectionery industry, food science, etc., can solve the problems of loss of nutrients, etc., and achieve the effect of easy operation, rich varieties, and crisp texture

Active Publication Date: 2013-07-03
福州市食品工业研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional olive preserves are too strong in taste, sweet or salty, and lose a lot of nutrients during pickling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The concrete steps of a kind of salty and sweet olive production method are:

[0027] (1) Grading: Pour the olives into the grading machine and grade them by size, and then stack them according to the grade after grading;

[0028] (2) Selection: Pour different grades of olives on the operating table, select fresh and plump olives with yellow color, rich aroma and normal shape, and remove impurities, rotten fruit, scar fruit and deformed fruit;

[0029] (3) Peeling: Select good olives and pour them into the peeling machine, and add coarse salt at the same time. The salt should not be too thick or too fine; The weight of early olives is 3.0%, and the weight of middle and late olives is 4.0%. The peeling time is generally: 2-4 minutes in the early stage, 4-6 minutes in the middle and late stage, and the fruit surface is slightly worn;

[0030] (4) Salting: Add sodium metabisulfite and calcium chloride according to the weight ratio of 0.030% and 0.30% of olives; the weigh...

Embodiment 2

[0036] The difference between this example and Example 1 is that in step (3) mechanical peeling, the amount of salt added is: 3.5% for early olives, 4.5% for middle and late olives; in step (4), 0.033% by weight of olives And 0.45% add sodium pyrosulfite and calcium chloride; The weight concentration of flushing into the brine is 18%, and the weight percent concentration of salt in the final brine should be controlled at 23.5%. ; In step (5), the vacuum degree is 0.080MPa; in step (6), boil the licorice water according to the weight ratio of olives, water and licorice 1:1:0.08, adjust the sugar to 20 ° Bé after the two filtrates are combined, and cool to 60°C; add 0.075% iso-Vc sodium and 4.5% salt according to the weight ratio of water, boil the sugar water and cool it to about 80°C, then add 0.42% citric acid, 0.15% malic acid, and 0.063% sodium citrate according to the weight ratio of water , 0.2% ginger powder, 0.10% ethyl maltol, 0.10β-carotene and other ingredients, ...

Embodiment 3

[0038]The difference between this example and Example 1 is that in step (3) mechanical peeling, the amount of salt added is: 4.0% for early olives, 5.0% for middle and late olives; in step (4), 0.035% by weight of olives Add sodium metabisulfite and calcium chloride at 0.60%; the weight concentration of flushed brine is 19%, and the final weight concentration of brine should be controlled at 24%. In step (5), the vacuum degree is 0.085 MPa; in step (6), the licorice water is boiled according to the weight ratio of olives, water and licorice 1:1:0.09, the two filtrates are combined, the sugar is adjusted to 21°Bé, and cooled to 60°C; add 0.15% iso-Vc sodium and 5.0% salt according to the weight ratio of water, boil the sugar water and cool it to about 80°C, then add 0.45% citric acid, 0.2%% malic acid, and 0.065% sodium citrate according to the weight ratio of water , 0.3% ginger powder, 0.15% ethyl maltol, 0.15β-carotene and other ingredients, stir well and pour into the fruit...

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PUM

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Abstract

The invention discloses salty and sweet olive preserves and a production method thereof. The production method includes processing procedures of fresh olive sorting, selecting, peeling, salting, grading, separating, washing, preserving, baking, separating, packaging and putting in storage. The finished salty and sweet olive preserves are carefully made, have unique shapes, are bright-colored, taste delicate and have bright market development outlook.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a salty-sweet olive preserve and a production method thereof. Background technique [0002] Olive is one of the rare fruits in southern my country. It contains a variety of nutrients and has the functions of invigorating the stomach, opening the spleen, resolving phlegm and relieving cough. It has been included in the first list of both food and medicine by the Ministry of Health. my country's olive production areas are mainly distributed in Fujian, Guangdong, Guangxi and Taiwan provinces, among which Fujian is the most important main production area of ​​olives, and its output ranks first in the country. In addition to being eaten fresh, olives can also be processed into various preserves, fruits and olive juice drinks. Due to the geographical limitations of olive cultivation, the development and utilization of olives abroad is almost in a blank state. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 陈日春唐胜春
Owner 福州市食品工业研究所
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