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Processing method of preserved olive fruit

A processing method and technology of preserved olive fruit are applied in the fields of confectionary industry, confectionery, food science, etc., and can solve problems such as single efficacy and difficulty in meeting market demand, and achieve simple process technology, suppress the onset of asthma, and be easy to promote Applied effect

Inactive Publication Date: 2015-08-12
张睿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The efficacy of the current preserved olive fruit is relatively single, and it is difficult to meet the needs of the market

Method used

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  • Processing method of preserved olive fruit

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of preserved olive fruit, comprising the steps of:

[0031] In step (1), fresh olives with good fruit, no serious deformity, no corruption, and no mildew are selected as raw materials, washed with clean water, and set aside;

[0032] Step (2), according to parts by weight, crush 10 parts of licorice, 2 parts of Pennisetum and 3 parts of Shichangpu together until the particle size is less than 80 mesh, then soak in 150 parts of cold water for 30 minutes, ultrasonically vibrate for 5 minutes, and then heat To 60°C, keep the temperature and stir at a speed of 100r / min for 1.5h, filter, and take the filtrate;

[0033] Step (3), after piercing the olives washed in step (1), boil them in water for 14 minutes until the color of the olives changes from dark green to yellow, then take them out, cool down, and remove the pits to obtain seedless olives;

[0034] In step (4), according to parts by weight, 1 part of honeycomb, 0.5 part of cyclodextrin, 0.5 part ...

Embodiment 2

[0037] A processing method of preserved olive fruit, comprising the steps of:

[0038] In step (1), fresh olives with good fruit, no serious deformity, no corruption, and no mildew are selected as raw materials, washed with clean water, and set aside;

[0039] Step (2), according to parts by weight, crush 15 parts of licorice, 4 parts of Pennisetum and 5 parts of Shichangpu together until the particle size is less than 80 mesh, then soak in 200 parts of cold water for 50 minutes, ultrasonically vibrate for 8 minutes, and then heat to 70°C, keep the temperature and stir at a speed of 150r / min for 2h, filter, and take the filtrate;

[0040] Step (3), after piercing the olives washed in step (1), boil them in water for 18 minutes until the color of the olives changes from dark green to yellow, then take them out, cool them down, and remove the pits to obtain seedless olives;

[0041] In step (4), according to parts by weight, 2 parts of honeycomb, 1 part of cyclodextrin, 1.2 par...

Embodiment 3

[0044] A processing method of preserved olive fruit, comprising the steps of:

[0045] In step (1), fresh olives with good fruit, no serious deformity, no corruption, and no mildew are selected as raw materials, washed with clean water, and set aside;

[0046] Step (2), according to parts by weight, crush 12 parts of licorice, 3 parts of Pennisetum and 3.8 parts of Shichangpu together until the particle size is less than 80 mesh, then soak in 172 parts of cold water for 42 minutes, ultrasonically vibrate for 6 minutes, and then heat to 63°C, keep the temperature and stir at a speed of 1250r / min for 1.7h, filter, and take the filtrate;

[0047] Step (3), after piercing the olives washed in step (1), boil them in water for 15 minutes until the color of the olives changes from dark green to yellow, then take them out, cool them, and remove the pits to obtain seedless olives;

[0048]In step (4), according to parts by weight, 1.5 parts of honeycomb, 0.9 parts of cyclodextrin, 1 p...

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Abstract

The invention relates to a processing method of a preserved olive fruit, and belongs to the technical field of food processing. The processing method comprises the following steps: cleaning olive, puncturing, and poaching; carrying out reduced pressure evaporation on the poached olive and a liquid prepared from liquorice, wild chinese pennisetum, acorus tatarinowii, honeycomb, cyclodextrin, tartaric acid and gellan gum; and finally, carrying out vacuum drying and ultra-high pressure sterilization, so as to obtain the preserved olive fruit provided by the invention. The preserved olive fruit processed by the processing method is sour, sweet and tasty; the problems that a preserved olive fruit in the past is bitter and astringent are solved; through reasonable combination of the raw materials, the preserved olive fruit provided by the invention has the efficacies of clearing the lung and eliminating phlegm, promoting the production of body fluid to relieve thirst, relieving a cough, relieving sore-throat, protecting the liver and tonifying the stomach, and is capable of effectively lowering blood pressure, blood glucose and blood fat of patients with 'three high', and effectively inhibiting asthma attacks for patients with asthma; in addition, the preserved olive fruit also has the weight-losing effect; the processing method is free of pollution to production environment; the process is safe in operation process; and the process technology is simple, and is easy to popularize and apply.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of preserved olive fruit. Background technique [0002] Olive is native to China and can be eaten fresh or processed. It is a famous subtropical specialty fruit tree. Olives are a specialty of Chaozhou, Fuzhou, and were listed as tributes as early as the Tang Dynasty. When I first tasted Fuzhou olives, I felt bitter and astringent, but after the aftertaste, I felt fragrant and sweet. Fuzhou's olive production areas are mainly distributed on both sides of the lower reaches of the Minjiang River, with Minhou and Minqing counties producing the most olives. Fujian Province is the province with the largest distribution of olives in China. Guangdong, Guangxi, Taiwan, Sichuan, Zhejiang and other provinces also have cultivations. There are still a small amount of wild species distributed in Yunnan and other places. [0003] Olives are divided in...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 张睿
Owner 张睿
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