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

Active Publication Date: 2021-03-05
FUJIAN AGRI & FORESTRY UNIV
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  • 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 of inhibiting the formation of olive precipitates

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1 Materials and methods

[0036] 1.1 Materials

[0037] fresh olives;

[0038] Reagents such as tannase, sodium chloride, calcium chloride and sodium pyrosulfite are all food grade and meet national hygiene standards.

[0039] 1.2 Main instruments

[0040] WGZ-100 scattering photoelectric turbidimeter, Shanghai Precision Instrument Factory;

[0041]DK-S24 electric heating constant temperature water bath, Shanghai Jinghong Experimental Equipment Co., Ltd.;

[0042] BAS224S electronic analytical balance, Sartorius Scientific Instruments (Beijing) Co., Ltd.

[0043] 1.3 Test method

[0044] 1.3.1 Preparation of olive salt germ

[0045] 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;

[0046] Step 2: Prepare sodium chloride solution: add 15g sodium chloride per 100g water, and configure 10kg s...

Embodiment 2

[0063] Repeat the process of Example 1, the difference is:

[0064] In step 2, put the peeled olive and sodium chloride solution into a PC barrel with a cover, put the lid on the PC barrel and place it at room temperature for 3 days

[0065] 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;

[0066] Pour the activated tannase solution into a PC barrel (tannase addition amount 15U / g olive) equipped with dehulled olives and sodium chloride solution, stir evenly, and then place at room temperature for 24 hours.

[0067] Step 3: Prepare salting solution: add 17g of sodium chloride, 0.3g of calcium chloride and 0.5g of sodium metabisulfite to every 100g of water, and prepare 10kg of salting solution according to the above ratio;

[0068] The time for soaking the olives in the salting liquid is a...

Embodiment 3

[0071] Repeat the process of Example 1, the difference is:

[0072] In step 2, put the peeled olive and sodium chloride solution into a PC barrel with a cover, put the lid on the PC barrel and place it at room temperature for 2 days

[0073] 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;

[0074] Pour the activated tannase solution into a PC barrel (tannase addition 10U / g olive) equipped with dehulled olives and sodium chloride solution, stir evenly, and then place at room temperature for 15 hours.

[0075] Step 3: Prepare salting solution: add 15g of sodium chloride, 0.2g of calcium chloride and 0.3g of sodium metabisulfite to every 100g of water, and prepare 10kg of salting solution according to the above ratio;

[0076] The time for soaking the olives in the salting liquid is as follo...

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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.

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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23L5/00A23L5/20
CPCA23G3/48
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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