Preserved olive fruit and processing method thereof

Abstract

The invention provides preserved olive fruit which is short in production period and has the function of moistening the throat, and a processing method of the preserved olive fruit. According to the method, the preserved olive fruit is obtained by mixing peeled olive on which whipping and enzymolysis are conducted with homologous Chinese herbal medicine according to a certain proportion and conducting intermittent vacuum tumbling, back pressure sugar infusion and drying. The method has the advantages that peeling is conducted through whipping and enzymolysis, the peeling effect is good, efficiency is high, the taste is good, and the problems of the high sewage processing cost and the high labor cost are solved; the intermittent vacuum tumbling technology is adopted, the texture of olive is improved through tumbling, olive tissue is softened and tenderized, and the later-period vacuum sugar infusion time is shortened; the back pressure concentration sugar infusion technology is adopted, sweet water concentration and sugar infusion are combined, effective components, such as olive flavonoid, which have the functions of clearing heat from throats and clearing throats are reserved, the production period of the preserved fruit is greatly shortened to 3 days from the traditional 15 days, and the production efficiency is greatly improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to olive preserves and a processing method thereof. Background technique [0002] Olives are rich in nutrients such as protein, fat, vitamin C, carbohydrates, dietary fiber, and carotene, and biologically active substances such as polyphenols, flavonoids, and volatile oils. They have anti-oxidation, antibacterial, anti-inflammatory, anti-cancer, and liver protection properties. Efficacy, has been included in the Ministry of Health's first list of both food and medicine. Traditional olive preserves are whipped and peeled with coarse salt, which not only increases labor costs, but also produces a large amount of high-salt wastewater, which does not comply with the policy of energy conservation and emission reduction; in addition, the traditional sugar infiltration method is relatively slow, and it takes 20 hours to produce a batch of products. It is not only easy to cause microbial con...

AI Technical Summary

Problems solved by technology

Traditional olive preserves are whipped and peeled with coarse salt, which not only increases labor costs, but also produces a large amount of high-salt wastewater, which does not comply with the policy of energy conservation and emission reduction; in addition, the traditional sugar infiltration method is relatively slow, and it takes 20 hours to produce a batch of products. Not only is it easy to cause microbial contamination, more preservatives need to be added, but also the olive active substances that can clear throat and throat will be partially lost

[0003] The invention patent with the publication number CN102510622A discloses a kind of salty and sweet olive preserves and its processing method. After the processes of selection, packaging, and warehousing are completed, additives such as sodium metabisulfite and calcium chloride need to be added during the processing. Although the cost is low, it is not safe for consumers to eat, and it also causes great damage to olive active substances. The large damage caused the original throat moistening effect of olives to disappear, and the production cycle was longer