A kind of olive salting liquid and the method for suppressing the generation of olive precipitate
A technology for salting liquid and precipitates, which is applied in the field of olive salting liquid and inhibiting the production of olive precipitates, can solve the problems of affecting the surface color and luster of the olive candied fruit quality, affecting the absorption of nutrients of the olive candiing fruit, affecting the commercial value of the olive candiing fruit and the like. , to inhibit the growth and reproduction of microorganisms, be conducive to preservation, and improve the effect of surface color.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0037] Further, the olives from which the waxy layer of the epidermis has been removed are prepared by the following method: the olives that have been graded and the rotten fruit removed are added with coarse salt and whipped until the waxy layer of the olive epidermis is removed.
[0038] It can be seen from the above description that the beneficial effect of the present invention is that the olives are beaten with coarse salt to remove the waxy layer on the surface, so that the olive brine can quickly penetrate into the olives to replace the active ingredients in the olives, thereby realizing the preservation of the olives.
Embodiment 1
[0040] 1 Materials and methods
[0041] 1.1 Materials
[0042] fresh olives;
[0043] Reagents such as sodium chloride, calcium chloride, citric acid, and sodium metabisulfite are all food grade and meet national hygiene standards.
[0044] 1.2 Main instruments
[0045] WGZ-100 scattering photoelectric turbidimeter, Shanghai Precision Instrument Factory;
[0046] BAS224S electronic analytical balance, Sartorius Scientific Instruments (Beijing) Co., Ltd.
[0047] 1.3 Test method
[0048] 1.3.1 Preparation of olive salt germ
[0049] Add kosher salt (accounting for about 5% of the weight of the olive) to the olives that have been graded and removed from the rotten fruit, and whip until the waxy layer of the olive skin is removed;
[0050] Configure olive salting solution: add 13g sodium chloride, 1g sodium metabisulfite, 0.15g calcium chloride and 0.2g citric acid in every 100g of water, and prepare 10kg olive salting solution according to the above ratio (the pH value of th...
Embodiment 2
[0064] Repeat the process of embodiment 1, just each component of olive salting liquid has been changed, and beginning olive salting liquid is to add 15g sodium chloride, 2.5g sodium pyrosulfite, 0.45g calcium chloride and 0.6g citric acid in every 100g water, Prepare 10kg of olive salting liquid according to this ratio (the pH value of this olive salting liquid is about 2.25); the ratio of solid to liquid between olives and olive salting liquid becomes 1:1.5; after pouring olives and olive salting liquid into PC bucket On the second and third days, the salinity was continuously adjusted, and the sodium chloride content in the olive brine was added to 21g per 100g of water, and the soaking time was 60 days.
[0065] The evaluation method of olive salt germ quality is the same as that in Example 1, and the evaluation results of olive salt germ quality are shown in Table 2.
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More