A method for preventing olive precipitates from being produced

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...

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