A method for preventing olive precipitates from being produced

A technology for extracts and olives, which is applied in the field of preventing olive precipitates, can solve the problems affecting the surface color of olive preserves, the quality of olive preserves, the absorption of nutrients in olive preserves, and the commercial value of olive preserves, etc., to achieve the reduction of olive polyphenols, The effect of inhibiting the formation and shortening the salting time

Active Publication Date: 2020-08-11
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional olive preserves have a salting process, but since alum (potassium aluminum sulfate dodecahydrate) is no longer allowed to be used in candied fruit processing, a layer of off-white substance (olive precipitate) will be precipitated on the surface of olives during the salting process , and will be brought into the final product of olive preserves, which will seriously affect the surface color of olive preserves and the quality of olive preserves, and at the same time affect the absorption of nutrients in olive preserves by consumers, reduce the edible value of olive preserves, and reduce consumers' desire to buy , thus affecting the commercial value of olive preserves

Method used

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  • A method for preventing olive precipitates from being produced

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] 1 Materials and methods

[0049] 1.1 Materials

[0050] fresh olives;

[0051] Reagents such as tannase, acid protease (papain), sodium chloride, calcium chloride and citric acid are all food grade and meet the national hygiene standards.

[0052] 1.2 Main instruments

[0053] WGZ-100 scattering photoelectric turbidimeter, Shanghai Precision Instrument Factory;

[0054] DK-S24 electric heating constant temperature water bath, Shanghai Jinghong Experimental Equipment Co., Ltd.;

[0055] BAS224S electronic analytical balance, Sartorius Scientific Instruments (Beijing) Co., Ltd.

[0056] 1.3 Test method

[0057] 1.3.1 Preparation of olive salt germ

[0058] Step 1: Put the olives that have been graded and removed the rotten fruit into the dermabrasion machine for rinsing until the olive skin is completely removed, and then wash with water to get the peeled olives for later use;

[0059] Step 2: Prepare sodium chloride solution: add 13g of sodium chloride per 100g of...

Embodiment 2

[0077] Repeat the process of Example 1, the difference is:

[0078] The concentration of sodium chloride in step 2 is: add 17g sodium chloride per 100g water, configure 10kg sodium chloride solution according to the above ratio; pour 10kg peeled olives and the above-mentioned 10kg sodium chloride solution into a PC barrel with a cover at the same time, and then Cover the lid of the PC barrel and place it at room temperature for 3 days;

[0079] Activation of tannase: Weigh 300 g of tannase with an activity of 500 u / g, put it into 500 g of water, stir and place it in a constant temperature water bath at 40°C for 1 hour, and stir once every 15 minutes to obtain a tannase solution;

[0080] Activation of acid protease: Weigh 1.125 g of acid protease with an activity of 400,000 u / g, put it into 22.5 g of water, stir and place it in a constant temperature water bath at 40°C for 1 hour, and stir once every 15 minutes to obtain an acid protease solution;

[0081] Pour the activated ...

Embodiment 3

[0086] Repeat the process of Example 1, the difference is:

[0087] The concentration of sodium chloride in step 2 is: add 15g sodium chloride per 100g water, configure 10kg sodium chloride solution according to the above ratio; pour 10kg peeled olives into the PC barrel with cover simultaneously with the above-mentioned 10kg sodium chloride solution, and then Cover the lid of the PC barrel and place it at room temperature for 2 days;

[0088] Activation of tannase: Weigh 200 g of tannase with an activity of 500 u / g, put it into 500 g of water, stir and place it in a constant temperature water bath at 40°C for 1 hour, and stir once every 15 minutes to obtain a tannase solution;

[0089] Activation of acid protease: Weigh 0.75 g of acid protease with an activity of 400,000 u / g, put it into 15 g of water, stir, place in a constant temperature water bath at 40°C for 1 hour, and stir once every 15 minutes to obtain an acid protease solution;

[0090] Pour the activated tannase so...

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Abstract

The invention provides a method for preventing production of an olive precipitate. The method comprises the following steps of (1) peeling off a fresh olive; and (2) soaking the peeled olive by using a sodium chloride solution for 1-3 days, adding a tannase solution, further soaking for 6-24 hours and then adding an acid proteinase solution to further soak for 6-18 hours. According to the method for preventing production of the olive precipitate, through peeling and treatment of tannase and acid proteinase, production of the olive precipitate can be effectively prevented. The method is simple, the conditions are easy to control, the operability is high, the method is safe and effective, the salting time and the preserved olive processing cycle can be greatly shortened and the production cost is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preventing the production of olive precipitates. Background technique [0002] Olive [Canariumalbum (Lour.) Raeusch] is a specialty fruit in southern my country. It has high edible value because it is rich in dietary fiber, flavonoids, multivitamins, calcium, phosphorus, iron and other mineral elements. Can be processed into olive preserves, therefore, olive preserves are still the main product of olive processing. [0003] Traditional olive preserves have a salting process, but since alum (potassium aluminum sulfate dodecahydrate) is no longer allowed to be used in candied fruit processing, a layer of off-white substance (olive precipitate) will be precipitated on the surface of olives during the salting process , and will be brought into the final product of olive preserves, which will seriously affect the surface color of olive preserves and the quality of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/36A23G3/362A23G3/366A23G3/48A23V2002/00A23V2250/1614A23V2250/1578A23V2250/032
Inventor 曾绍校池文文郭文慧周美龄刘清培林少玲郭泽镔
Owner FUJIAN AGRI & FORESTRY UNIV
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