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Olive salting liquid and method for preventing production of olive precipitate

A technology for salting liquid and precipitates, which is applied in the fields of olive salting liquid and preventing the production of olive precipitates, 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, affecting the commercial value of the olive candiing fruit and the like. , to achieve the synergistic effect of color protection, prevent brown polymer or polyphenol-protein polymer, and be beneficial to preservation.

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

[0042] 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.

[0043] 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.

[0044] Further, in step 3, the olives are submerged in the olive brine and soaked in a closed environment.

[0045] From the above description, it can be seen that the beneficial effect of the present invention is that the olives and the olive salting solution are put into the container and then sealed to reduce the contact between the outside ...

Embodiment 1

[0054] 1 Materials and methods

[0055] 1.1 Materials

[0056] fresh olives;

[0057] Reagents such as sodium chloride, calcium chloride, citric acid, and sodium metabisulfite are all food grade and meet national hygiene standards.

[0058] 1.2 Main instruments

[0059] WGZ-100 scattering photoelectric turbidimeter, Shanghai Precision Instrument Factory;

[0060] SH1981 Midea Induction Cooker, Midea Electric Co., Ltd.;

[0061] DK-S24 electric heating constant temperature water bath, Shanghai Jinghong Experimental Equipment Co., Ltd.;

[0062] BAS224S electronic analytical balance, Sartorius Scientific Instruments (Beijing) Co., Ltd.

[0063] 1.3 Test method

[0064] 1.3.1 Preparation of olive salt germ

[0065] Step 1: Add coarse salt (accounting for about 5% of the weight of the olive) to the olives that have been graded and remove the rotten fruit, and beat until the waxy layer of the olive skin is removed, then wash with water, and then burn the olives with the waxy...

Embodiment 2

[0081] Others are the same as Example 1, and the difference is that the preparation of the olive salt embryo is as follows:

[0082] Step 1: Add coarse salt (accounting for about 5% of the weight of the olive) to the olives that have been graded and remove the rotten fruit, and beat until the waxy layer of the olive skin is removed, then wash with water, and then burn the olives with the waxy layer removed flat;

[0083] Step 2: boil 10kg of flattened olives in 20L of 100°C water for 10 minutes;

[0084] 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;

[0085] Step 3: Prepare salting solution: add 16g sodium chloride, 0.13g calcium chloride, 1.2g sodium metabisulfite and 0.6g citric acid to every 100g of water, prepare 10kg of salting solution according to the above ratio; soak and wash in water after boiling Drain the good olives and put them into a cleaned PC bucket, then...

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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, 12 to 16 parts of sodium chloride, 0.6 to 1.2 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, beating and flattening the olives after the epicutile wax layer is removed; 2, boiling the beat and flattened olives in water for 5 to 10min at the temperature of 80 to 100 DEG C; 3, soaking the boiled olives into the olive salting liquid. The method for preventing the production of the olive precipitate has the advantages that by performing beating and flattening, boiling, and controlling of component of 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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IPC IPC(8): A23L19/20A23L3/358A23L3/3535
CPCA23L3/3535A23L3/358Y02A40/90
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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