A method of inhibiting the formation of olive precipitates

A technology for extracts and olives, which is applied in the field of inhibiting the formation of olive precipitates, can solve the problems of affecting the surface color of olive preserves, the quality of olive preserves, affecting the absorption of nutrients in olive preserves, reducing the edible value of olive preserves, etc., and achieving the goal of inhibiting olive precipitates Formation, reduction of soluble protein content, inhibition of formation of polyphenol-protein polymers

Active Publication Date: 2020-09-01
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 of inhibiting the formation of olive precipitates

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] 1 Materials and methods

[0045] 1.1 Materials

[0046] fresh olives;

[0047] Reagents such as acid protease (papain), sodium chloride, calcium chloride and sodium metabisulfite are all food grade and meet the national hygiene standards.

[0048] 1.2 Main instruments

[0049] WGZ-100 scattering photoelectric turbidimeter, Shanghai Precision Instrument Factory;

[0050] DK-S24 electric heating constant temperature water bath, Shanghai Jinghong Experimental Equipment Co., Ltd.;

[0051] BAS224S electronic analytical balance, Sartorius Scientific Instruments (Beijing) Co., Ltd.

[0052] 1.3 Test method

[0053] 1.3.1 Preparation of olive salt germ

[0054] 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;

[0055] Step 2: Prepare sodium chloride solution: add 14g sodium chloride per 100g water...

Embodiment 2

[0072] Repeat the process of Example 1, the difference is:

[0073] The concentration of sodium chloride solution in step 2 is: add 18g sodium chloride in every 100g water, configure 10kg sodium chloride solution according to the above ratio; Place the lid of the PC barrel at room temperature for 3 days;

[0074] Activation of acid protease: Weigh 1 g of acid protease with an activity of 400,000 u / g, put it into 20 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;

[0075] Pour the activated acid protease solution into a PC bucket (acid protease addition 40U / g olive) equipped with dehulled olives and sodium chloride solution, stir evenly, and then place at room temperature for 24 hours.

[0076] 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...

Embodiment 3

[0080] Repeat the process of Example 1, the difference is:

[0081] The concentration of sodium chloride solution in step 2 is: add 16g sodium chloride in every 100g water, configure 10kg sodium chloride solution according to the above ratio; Place the lid of the PC barrel at room temperature for 2 days;

[0082] Activation of acid protease: Weigh 0.625 g of acid protease with an activity of 400,000 u / g, put it into 13 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;

[0083] Pour the activated acid protease solution into a PC barrel (acid protease addition 25U / g olive) equipped with dehulled olives and sodium chloride solution, stir evenly, and then place at room temperature for 15 hours.

[0084] 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 solu...

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Abstract

The invention provides a method for inhibiting formation of olive precipitates. The method comprises the following steps of 1, peeling fresh olive; 2, soaking the peeled olive into a sodium chloride solution for 1 to 3 days, adding an acid protease solution, and continuing to soak for 6 to 24h. The method for inhibiting the formation of the olive precipitates has the advantages that by utilizing peeling and protease treatment, the formation of the olive precipitates is effectively controlled; the method is simple, the condition is controllable, the operability is strong, the salting time and 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 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): A23G3/48
CPCA23G3/48
Inventor 郭泽镔池文文郭文慧周美龄刘清培林少玲曾绍校
Owner FUJIAN AGRI & FORESTRY UNIV
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