Method of making preserved olive

Abstract

The invention provides a method of making preserved olive. The method comprises the steps of olive sorting, cleaning, alkali soaking, pickling, candying and drying. The method is characterized in that the olives after pickling are stirred 2-5 minutes in boiled water and then taken out and cooled in cold water; candying is carried out four times; and after candying, the olives are coated with olive oil and dried. The preserved olive made by the method has the advantages of low production cost, strong frankincense, uniform distribution of sugar, consistent color, uniform softness, and good appearance and luster.

Description

technical field [0001] The invention relates to a method for preparing olive fruit preserves. Background technique [0002] Olive (Olea europaea.) is an evergreen tree belonging to the genus Oleaceae Oleaceae. Olive fruit is rich in unsaturated fatty acids, carotene, squalene, flavonoids and polyphenols, which can protect the cardiovascular system, promote blood circulation, improve digestive system function, and improve endocrine system functions. However, because the olive fruit contains bitter glucose and tannin substances, it has a strong bitterness and astringency, and it is difficult to eat it fresh. Especially in the production process of olive fruit preserves, it is necessary to remove the bitterness and astringency of the olive fruit. A "processing method of candied olive fruit" (CN 103478387 A) published in a Chinese invention patent application. Deastringency, the main disadvantages of this method: the one, the olive fruit is soaked in salt water, and the perica...

AI Technical Summary

Problems solved by technology

However, because the olive fruit contains bitter glucose and tannin substances, it has a strong bitterness and ambiguity, and it is difficult to eat it fresh. Especially in the production process of olive fruit preserves, it is necessary to debitter and deastringent the olive fruit.

A "processing method of candied olive fruit" (CN 103478387 A) published in a Chinese invention patent application. Deastringency, the main disadvantages of this method: one is that the olive fruit is soaked in salt water, and the peel is easy to shrink; the other is that the natural lactic acid fermentation takes a long time, the production cost is high, and it is easy to deteriorate

A "processing method of candied olive fruit" (CN 102511617 A) published in a Chinese invention patent application, the method first soaks the olive fruit in an alkaline solution for several hours; then puts the olive fruit in water or phosphoric acid aqueous solution for several hours; Then after hardening treatment, rinse with water, pierce or score according to the routine; then add sugar water with different mass concentrations and boil it separately, then place it separately, then increase the sugar water concentration and add food additives, boil it and place it for several hours, and finally take out the sugary olives Fruits are conventionally dried to obtain candied olive fruit. Although this method takes a short time to remove bitterness and astringency, there are still some shortcomings: first, the olive milk flavor is light; second, the sugar content of the candied fruit is unevenly distributed; The color of preserved olive fruit is inconsistent, the softness and hardness are uneven, and the gloss of the appearance is poor.