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Olive salting liquid and method for preventing production of olive precipitate

A technology for salting liquid and precipitates is applied in the field of olive salting liquid and preventing the production of olive precipitates, and 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, reducing the edible value of the olive candiing fruit and the like. , to achieve the effect of preventing the production of olive precipitates, being conducive to preservation, and shortening the salting time

Active Publication Date: 2017-06-13
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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  • Olive salting liquid and method for preventing production of olive precipitate

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preparation example Construction

[0034] Further, the olives from which the waxy layer of the epidermis has been removed in step 1 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.

[0035] 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.

[0036] Further, in step 2, the solid-liquid ratio of the olives to the olive salting liquid is 1:1-1.5.

[0037] It can be seen from the above description that the beneficial effect of the present invention is that the solid-liquid ratio of olives and olive salting liquid is 1:1 to 1.5 to ensure that the olive salting liquid can cover the olive...

Embodiment 1

[0048] 1 Materials and methods

[0049] 1.1 Materials

[0050] fresh olives;

[0051] Reagents such as sodium chloride, calcium chloride, citric acid, and sodium metabisulfite are all food grade and meet national hygiene standards.

[0052] 1.2 Main instruments

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

[0054] BAS224S electronic analytical balance, Sartorius Scientific Instruments (Beijing) Co., Ltd.

[0055] 1.3 Test method

[0056] 1.3.1 Preparation of olive salt germ

[0057] Step 1: Add coarse salt (accounting for about 5% of olive weight) to the olives that have been graded and remove rotten fruit, and beat until the waxy layer of the olive skin is removed, then wash with water, and then prick the olives that have removed the waxy layer of the skin hole;

[0058] Step 2: Configure the olive salting solution: add 13g sodium chloride, 0.6g sodium metabisulfite, 0.1g calcium chloride and 0.2g citric acid in every 1...

Embodiment 2

[0072] Repeat the process of embodiment 1, just each component of olive salting liquid has been changed, and beginning olive salting liquid is to add 13g sodium chloride, 1.5g sodium pyrosulfite, 0.15g calcium chloride and 0.6g citric acid in every 100g water, Allocate 10kg olive salting liquid according to this ratio (the pH value of this olive salting liquid is about 2.25); The osmotic pressure of the olive brine is too high, so the salinity is continuously adjusted on the second and third day after the olives and the olive brine are poured into the PC bucket. 20g, the soaking time is 20 days.

[0073] 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.

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Abstract

The invention provides olive salting liquid and a method for preventing production of olive precipitate. The olive salting liquid is prepared from the following raw materials in parts by weight: 100 parts of water, 15 to 20 parts of sodium chloride, 0.6 to 1.5 parts of sodium metabisulfite, and 0.2 to 0.6 part of citric acid. The method for preventing the production of the olive precipitate comprises the following steps of 1, puncturing the olive after the epicuticle wax layer is removed; 2, soaking the punctured olive into the olive salting liquid. The method for preventing the production of the olive precipitate has the advantages that by puncturing to change the permeation speed of the salting liquid and control the component of the olive salting liquid, the production of the olive precipitate is effectively prevented; the method is simple, the condition is controllable, the operability is strong, the salting time and the preserved olive processing cycle are 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 an olive salting solution and a method for preventing olive precipitates from being produced. Background technique [0002] Olive [Canarium album (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. However, most varieties have a bitter taste. Can only 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, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23B7/157A23B7/154A23L5/41
CPCA23B7/154A23B7/157A23G3/36A23G3/362A23G3/48A23V2002/00A23V2200/04
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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