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Processing method for dried olive fruit sweetmeat

A technology of olive fruit and processing method, which is applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of hardening treatment, nutrient loss, easy softening of the fruit, etc., and achieves rich olive oil flavor, plump and wrinkle-free appearance. The effect of shrinking, tender and crispy meat

Inactive Publication Date: 2014-01-01
凉山州中泽新技术开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method needs to add a variety of chemicals, which can easily cause impact on product quality, loss and destruction of nutrients, and even cause pollution to the environment and products; the fruit tends to become soft under the action of acid and alkali, which is not conducive to processing and must be hardened.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment one uses the inventive method to make olive fruit candied fruit

[0026] A. Pick the olive fruit of the "Ezhi" variety with a maturity index of 1, place it in a 10% saline solution, and fix it for 6 days in an airtight condition, then transfer it to a 7% salt solution, and carry out natural lactic acid fermentation under an airtight condition. Keep the room temperature at 20-25°C for 30 days.

[0027] B. Soak the lactic-acid-fermented olive fruit in step A in clean water for 36 hours for desalination treatment, and rinse with water for 4 times.

[0028] C. The olive fruit treated in step B is punctured or scored as usual; then add sugar water with a mass concentration of 40% until the olive fruit is covered, boil for 1.5 minutes, leave it for 36 hours, and then adjust the sugar water mass concentration to 70 %, after boiling for 1.5 minutes, stand for 36 hours, finally take out the olive fruit containing sugar, and dry it conventionally to obtain candied oli...

Embodiment 2

[0030] Embodiment two uses the inventive method to make preserved olive fruit candied fruit

[0031] A. Pick the olive fruit of the "Ezhi" variety with a maturity index of 1, place it in a 10% saline solution, and fix it for 6 days in an airtight condition, then transfer it to a 7% salt solution, and carry out natural lactic acid fermentation under an airtight condition. Keep the room temperature at 20-25°C for 90 days.

[0032] B. Soak the lactic-acid-fermented olive fruit in step A in clear water for 36 hours for desalination treatment, and rinse with water for 4 times.

[0033] C. The olive fruit treated in step B is punctured or scored as usual; then add sugar water with a mass concentration of 40% until the olive fruit is covered, boil for 1.5 minutes, leave it for 36 hours, and then adjust the sugar water mass concentration to 70 %, after boiling for 1.5 minutes, stand for 36 hours, finally take out the olive fruit containing sugar, and dry it conventionally to obtain c...

Embodiment 3

[0035] Embodiment three uses the inventive method to make olive fruit candied fruit

[0036] A. Pick the olive fruit of the "Ezhi" variety with a maturity index of 1, place it in a 10% saline solution, and fix it for 6 days in an airtight condition, then transfer it to a 7% salt solution, and carry out natural lactic acid fermentation under an airtight condition. Keep the room temperature at 20-25°C for 180 days.

[0037] B. Soak the lactic-acid-fermented olive fruit in step A in clean water for 36 hours for desalination treatment, and rinse with water for 4 times.

[0038] C. The olive fruit treated in step B is punctured or scored as usual; then add sugar water with a mass concentration of 40% until the olive fruit is covered, boil for 1.5 minutes, leave it for 36 hours, and then adjust the sugar water mass concentration to 70 %, after boiling for 1.5 minutes, stand for 36 hours, finally take out the olive fruit containing sugar, and dry it conventionally to obtain candied ...

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Abstract

The invention discloses a processing method for dried olive fruit sweetmeat and belongs to the technical field of agricultural local products. The processing method comprises the following steps of a, placing olive fruits into an edible salt aqueous solution with the concentration of 9-12 percent, soaking the olive fruits under a closed condition for 4-8 days, then placing the olive fruits into an edible salt aqueous solution with the concentration of 6.5-7.5 percent, and performing natural lactic acid fermentation under a condition of keeping the temperature at 19-27 DEG C as well as the closed condition for over 20 days; b soaking and washing the olive fruits which are fermented in the step a through clean water; and c, punching or scratching the soaked and cleaned olive fruits, then sugaring and drying the olive fruits to obtain the dried olive fruit sweetmeat. According to the method, the nutrition of the fruits cannot be destroyed under the condition that any chemical substances and food additives are not added; furthermore, unique fragrance is generated through conversion of components in a fermentation process; the produced dried olive fruit sweetmeat has a strong frankincense flavour and rich nutrition.

Description

technical field [0001] The invention belongs to the technical field of processing agricultural special products, and relates to a processing method of preserved fruit, in particular to a processing method of preserved olive fruit. Background technique [0002] Because the olive fruit contains bitter glucose and tannin substances, it has a strong bitter taste and cannot be eaten directly. Therefore, the key technology for the production of preserved olive fruit is to "remove bitterness and astringency" of the fruit. Before producing preserved fruit, soak the olive fruit in an alkaline solution for several hours; then put the olive fruit in water or hydrochloric acid aqueous solution for several hours; then harden After the treatment, soak and wash in water, pierce or score according to the routine; then add sugar water with different mass concentrations, boil for several times, and then dry the preserved olive fruit. However, this processing method is to first add alkali (so...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 马建英杨泽身杨大刚谢碧秀刘泉陈冶胡伟杨麒光
Owner 凉山州中泽新技术开发有限责任公司
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