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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 affecting the surface color of olive preserves, the quality of olive preserves, the absorption of nutrients in olive preserves, and the commercial value of olive preserves, etc., so as to reduce the content of soluble protein, Effects of shortening the salting time and reducing the processing cycle

Active Publication Date: 2020-12-25
福建龙岩晋龙食品有限公司
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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

[0032] 1 Materials and methods

[0033] 1.1 Materials

[0034] fresh olives;

[0035] Reagents such as sodium chloride, calcium chloride, and citric acid are all food grade and meet national hygiene standards.

[0036] 1.2 Main instruments

[0037] WGZ-100 scattering photoelectric turbidimeter, Shanghai Precision Instrument Factory;

[0038] DK-S24 electric heating constant temperature water bath, Shanghai Jinghong Experimental Equipment Co., Ltd.;

[0039] BAS224S electronic analytical balance, Sartorius Scientific Instruments (Beijing) Co., Ltd.

[0040] 1.3 Test method

[0041] 1.3.1 Preparation of olive salt germ

[0042] 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;

[0043] Step 2: Weigh 5 kg of peeled olives and boil them in 5 L of 80°C water for 5 minutes;

[0044] Between step 2 and s...

Embodiment 2

[0058] Others are the same as Example 1, and the difference is that the preparation of the olive salt embryo is as follows:

[0059] 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;

[0060] Step 2: Weigh 5 kg of peeled olives and boil them in 10 L of 100°C water for 15 minutes;

[0061] Between step 2 and step 3: soak and wash the boiled olives in water capable of submerging the olives for 24 hours, and change the water every 6 hours;

[0062] Step 3: Prepare salting solution: add 17g sodium chloride, 0.10g calcium chloride and 0.6g citric acid to every 100g of water, and prepare 5kg of salting solution according to the above ratio; drain the boiled and washed olives Water is packed into the cleaned PC barrel, then the 5kg salting solution configured above is put into it, the PC barrel lid is covered, ...

Embodiment 3

[0065] Others are the same as Example 1, and the difference is that the preparation of the olive salt embryo is as follows:

[0066] 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;

[0067] Step 2: Weigh 5 kg of peeled olives and boil them in 7.5 L of 90°C water for 10 minutes;

[0068] Between step 2 and step 3: soak and wash the boiled olives in water capable of submerging the olives for 18 hours, and change the water every 6 hours;

[0069] Step 3: Prepare salting solution: add 15g sodium chloride, 0.075g calcium chloride and 0.4g citric acid to every 100g of water, prepare 5kg of salting solution according to the above ratio; drain the boiled and washed olives Water is packed into the cleaned PC barrel, then the 5kg salting solution configured above is packed into, the PC barrel lid is covered, and...

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Abstract

The invention provides a method for inhibiting an olive precipitate from forming. The method comprises the following steps: step one, peeling fresh olive; step two, cooking the peeled olive for 5-15mins in the water at 80-100 DEG C; and step three, soaking the cooked olive for 3-7 days in a salt solution. By use of the method for inhibiting the olive precipitate from forming disclosed by the invention, the control on the olive precipitate can be realized through peeling and cooking. The method is simple, strong in operability, safe and effective, and capable of greatly shortening salinizing time and the processing period of the preserved olive, and the production cost is saved.

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): A23L19/00A23L5/10
Inventor 曾绍校池文文郭文慧周美龄刘清培林少玲郭泽镔
Owner 福建龙岩晋龙食品有限公司
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