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Making method for fermented olives

A production method and olive technology, applied in food preparation, bacteria used in food preparation, food science and other directions, can solve the problems of olives turning black, unfit for eating, affecting appearance, etc., and achieve a harmonious salty taste, crisp taste, and delicate taste. Effect

Inactive Publication Date: 2015-01-07
HARBIN PATERNA BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh olives have a strong bitter taste and are not suitable for consumption. The bitterness mainly comes from the glucoside oleuropein, which can only be eaten after removing the oleuropein; fresh green olives will turn purple after storage, and finally turn black. Phenolic substances are the main cause of darkening in olives, seriously affecting appearance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Weigh 500g of bright green olives, wash, soak in 3% sodium carbonate solution at 20°C for 6h, remove, rinse with clean water 3 times, add 400mL of water, 40g of salt, 5g of citric acid, marinate for 5h, remove and drain Remove water, blanch in hot water at 85°C for 2 minutes, put it into a clean container, add 300mL of warm water at 40°C, 35g of salt, 10g of white sugar, 5g of sodium acetate, and 0.15g of nisin, and inoculate Leuconostoc enterococcus 25mL of liquid seeds, 50mL of liquid seeds of Lactobacillus plantarum, 0.25g of dry yeast for fruit wine, sealed and fermented at 24-26°C for 5 days, then fermented olives.

Embodiment 2

[0012] Weigh 1000g green olives, wash them, soak them in 3% sodium carbonate solution at 20°C for 6 hours, remove them, rinse them with clean water for 3 times, add 800mL of water, 80g of salt, and 10g of citric acid, marinate them for 5 hours, remove them, and drain the water , Blanch in hot water at 85°C for 2 minutes, put it into a clean container, add 600mL of warm water at 40°C, 70g of salt, 20g of white sugar, 10g of sodium acetate, and 0.3g of nisin, and inoculate liquid seeds of Leuconostoc enterococcus 50mL, 100mL of Lactobacillus plantarum liquid seeds, 0.5g of fruit wine dry yeast, sealed and fermented at 24-26°C for 5 days, then fermented olives.

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PUM

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Abstract

The invention provides a making method for fermented olives. The method particularly comprises the following steps: cleaning green olives, and soaking the cleaned green olives in 3% of a sodium carbonate solution for 6 hours at the temperature of 20 DEG C; fishing out the soaked green olives, cleaning the green olives which are fished out with clean water 3 times, adding 80% of water, 8% of table salt and 1% of citric acids to the cleaned green olives, and preserving the mixture for 5 hours; fishing out the preserved green olives, draining off the water, and blanching and scalding the green olives of which the water is drained off for 2 minutes at the temperature of 85 DEG C; putting the blanched and scalded green olives into a clean container, adding 60% of warm water which is 40 DEG C, 7% of the table salt, 2% of white sugar, 1% of sodium acetate and 0.03% of nisin to the blanched and scalded green olives, vaccinating 5% of leuconostoc mesenteroides liquid seeds, 10% of lactobacillus plantarum liquid seeds and 0.05% of dried yeast for fruit wine to the green olives, and fermenting the green olives for 5 days at the temperature of 24-26 DEG C to obtain fermented olives.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a method for preparing fermented olives. Background technique [0002] Olive, also known as green fruit, the pulp contains protein, carbohydrates, fat, rich in calcium and vitamin C, and can be eaten fresh or processed. Olives are helpful for digestion, and can also relieve gas poisoning, alcoholism and fish and crab allergies. Eating them can clear away heat, detoxify and reduce phlegm. Eating olives often can help digestion, increase appetite, strengthen bones, lower cholesterol levels and blood pressure in the human body, remove free radicals in the body, achieve anti-aging purposes, prevent the formation of carcinogen nitrosamines, promote body balance, and enhance body resistance. It is a nutritious food suitable for all ages. [0003] Fresh olives have a strong bitter taste and are not suitable for consumption. The bitterness mainly comes from the glucoside oleuropein, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23L29/065A23V2400/161A23V2400/169
Inventor 宋林霞
Owner HARBIN PATERNA BIOTECH DEV
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