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Production method of canned olea europaea fruits

A technology of olive fruit and olive fruit, applied in the direction of preserving fruits/vegetables with sugar, food science, etc., can solve the problem of single olive fruit products, achieve the effect of good taste, simple process, and retain nutrients

Inactive Publication Date: 2017-04-19
LONGNAN XIANGYU OIL OLIVES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the single problem of olive fruit products and provide a preparation method of canned olive fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Raw material screening: select pure, fresh, moderately ripe olive fruits, and remove bad, injured, fruit stems and sundries;

[0020] (2) Cleaning: Rinse with clean water for 2 to 3 minutes to remove the dirt on the surface;

[0021] (3) Debitter and astringent removal: mix food-grade sodium hydroxide and water to prepare an alkali solution with a mass percentage concentration of 3%, put the cleaned olive fruit in the alkali solution, soak for 8 hours, and measure the center of the olive pulp The pH value is 13.8;

[0022] (4) Soaking in clean water: Soak in clean water for 6 hours, changing the water every 2 hours to wash away the lye on the surface;

[0023] (5) Dealkalization: mix food-grade phosphoric acid and water to prepare an acid solution with a concentration of 3% by mass, place the olive fruit in the acid solution, soak for 7 hours, and measure the pH value of the center of the olive pulp to be 7;

[0024] (6) Soak in clean water for the second time: so...

Embodiment 2

[0032] (1) Raw material screening: same as Example 1;

[0033] (2) Cleaning: Same as Example 1;

[0034] (3) Debitter and astringent removal: mix food-grade sodium hydroxide and water to prepare an alkali solution with a mass percentage concentration of 3%, put the cleaned olive fruit in the alkali solution, soak for 7 hours, and measure the center of the olive pulp The pH value is 13.6;

[0035] (4) Soaking in clear water: same as Example 1;

[0036] (5) Dealkalization: mix food-grade phosphoric acid and water to prepare an acid solution with a concentration of 3% by mass, place the olive fruit in the acid solution, soak for 6.5 hours, and measure the pH value of the center of the olive pulp to be 6.5;

[0037] (6) Soaking in clear water for the second time: same as Example 1;

[0038] (7) hardening: with embodiment 1;

[0039] (8) Secondary cleaning: same as Example 1;

[0040] (9) Seasoning: mix white sugar and water to prepare sugar water with a mass fraction of 30%, ...

Embodiment 3

[0045] (1) Raw material screening: same as Example 1;

[0046] (2) Cleaning: Same as Example 1;

[0047] (3) Debitter and astringent removal: mix food-grade sodium hydroxide and water to prepare an alkali solution with a mass percentage concentration of 3%, put the cleaned olive fruit in the alkali solution, soak for 6 hours, and measure the center of the olive pulp The pH value is 13.1;

[0048] (4) Soaking in clear water: same as Example 1;

[0049] (5) Dealkalization: mix food-grade phosphoric acid and water to prepare an acid solution with a concentration of 3% by mass, place the olive fruit in the acid solution, soak for 8 hours, and measure the pH value of the center of the olive pulp to be 6;

[0050] (6) Soaking in clear water for the second time: same as Example 1;

[0051] (7) hardening: with embodiment 1;

[0052] (8) Secondary cleaning: same as Example 1;

[0053] (9) Seasoning: mix edible salt and water, and prepare brine with a mass fraction of 3% to soak th...

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Abstract

A production method of canned olea europaea fruits includes the steps of: using fresh olea europaea fruits as a raw material, screening the raw material, cleaning the raw material, debitterizing and deastringenting the raw material, soaking the raw material in clear water, performing dealkalization, soaking the olea europaea fruits in water again, hardening the olea europaea fruits, performing secondary cleaning, flavoring the olea europaea fruits, canning the olea europaea fruits, exhausting gas in the cans and sealing the cans, and performing sterilization and cooling. The production method solves the problem that olea europaea fruits and products thereof are in only one form. Canned olea europaea fruits in different flavors can be produced. The product has good taste, and a special delicate flavor of the olea europaea fruits is maintained. Nutrients in the olea europaea fruits are maintained as most as possible.

Description

technical field [0001] The invention relates to a processing method of canned fruit, in particular to a method for preparing canned olive fruit. Background technique [0002] Olive fruit is usually used to produce olive oil, and is used medicinally to treat laryngitis, coughing up blood, polydipsia, enteritis and diarrhea. The core is used for carving, and it is also used for medicine. It is effective in treating fish bone throat, but its product is single and not resistant to storage. Therefore, processing canned olive fruit can realize the comprehensive utilization of olive raw materials and increase its economic value. Contents of the invention [0003] The purpose of the invention is to solve the problem of single olive fruit product, and provide a preparation method of canned olive fruit. [0004] A preparation method for canned olive fruit, using fresh olive fruit as raw material, screening, cleaning, removing bitterness and astringency according to the raw material...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/08
CPCA23B7/08
Inventor 刘玉红白鹏程
Owner LONGNAN XIANGYU OIL OLIVES DEV
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