A kind of olive salting liquid and method for preventing olive precipitates from being produced

A technology of precipitates and salting liquid, which is applied in the fields of olive salting liquid and prevention of olive precipitates, and 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. , to achieve color protection synergy, prevent brown polymers or polyphenol-protein polymers, and facilitate preservation

Active Publication Date: 2020-09-29
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 kind of olive salting liquid and method for preventing olive precipitates from being produced

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preparation example Construction

[0042] Further, the olive from which the waxy layer of the epidermis is removed in step 1 is prepared by the following method: the olives that have been graded and the rotten fruit are removed are added with coarse salt and whipped until the waxy layer of the olive's epidermis is removed.

[0043] It can be seen from the above description that the beneficial effect of the present invention is that the olive thickened salt is beaten to remove the surface waxy layer, so that the olive salting solution can quickly penetrate into the olive to replace the active ingredients in the olive, thereby realizing the preservation of the olive.

[0044] Further, in step 3, the olives are immersed in the olive salting solution and soaked in a closed environment.

[0045] It can be seen from the above description that the beneficial effects of the present invention are: the olives and the olive salting liquid are filled into the container and then sealed, reducing the contact between the outside air ...

Embodiment 1

[0054] 1Materials and methods

[0055] 1.1 Material

[0056] Fresh olives

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

[0058] 1.2 Main instruments

[0059] WGZ-100 Scattering Photoelectric Turbidity Meter, 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 embryo

[0065] Step 1: Add coarse salt (approximately 5% of the weight of olives) to the olives that have been graded and removed the rotten fruit, and beat until the waxy layer of the olive epidermis is removed, rinse with water, and then copy the olives with the waxy epidermis layer removed...

Embodiment 2

[0081] Others are the same as in Example 1, except that the preparation of olive salt embryos is as follows:

[0082] Step 1: Add coarse salt (approximately 5% of the weight of olives) to the olives that have been graded and removed the rotten fruit, and beat until the waxy layer of the olive epidermis is removed, rinse with water, and then copy the olives with the waxy epidermis layer removed flat;

[0083] Step 2: Cook 10kg of flattened olives in 20L of 100℃ water for 10 minutes;

[0084] Between Step 2 and Step 3: Put the boiled olives into water that can soak the olives for 24 hours, and change the water every 6 hours;

[0085] Step 3: Configure the saline solution: add 16g of sodium chloride, 0.13g of calcium chloride, 1.2g of sodium metabisulfite and 0.6g of citric acid to every 100g of water, and prepare 10kg of the saline solution according to the above ratio; after cooking, soak and wash in water The good olives are drained into the washed PC bucket, and then filled with the...

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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 liquid and a method for preventing olive precipitation. Background technique [0002] Olive [Canarium album(Lour.) Raeusch] is a specialty fruit in southern my country. It is rich in dietary fiber, flavonoids, multiple vitamins and mineral elements such as calcium, phosphorus, and iron. It has high edible value, but most varieties have bitter taste. It 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 preserve processing, a layer of off-white material (olive precipitate) will precipitate on the surface of olives during the salting process. , And will be brought into the final olive candied product, which will seriously affect the surface color...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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