A method of inhibiting the formation of olive precipitates

A technology for extracts and olives, applied in the field of inhibiting the formation of olive extracts, can solve the problems of affecting the surface color and luster quality of the olive preserves, affecting the absorption of nutrients of the olive preserves, reducing the edible value of the olive preserves, etc. The effect of suppressing the formation and reducing the production cost
CN106798068BActive Publication Date: 2021-03-05FUJIAN AGRI & FORESTRY UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
FUJIAN AGRI & FORESTRY UNIV
Publication Date
2021-03-05

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Abstract

The invention provides a method for inhibiting the formation of olive precipitates, comprising the following steps: step 1: peeling fresh olives; step 2: soaking the peeled olives in sodium chloride solution for 1 to 3 days, and then adding tannase solution, continue to soak for 6‑24 hours. The method for inhibiting the formation of olive precipitates in the present invention can realize the inhibition of olive precipitates through peeling and tannase treatment. The method of the present invention is simple, operable, safe and effective, and can greatly shorten the salting time and olive Candied fruit processing cycle saves production cost.
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Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a method for inhibiting the formation 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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