Preparation method of olive sauce rich in carotenoids

Abstract

The invention discloses a preparation method of an olive sauce rich in carotenoids. The method comprises the following steps: adding a proper amount of drinking water into olive fruit residue for moistening after squeezing oil, introducing steam for steaming, inoculating aspergillus niger bran koji, carrying out heat-preservation fermentation at the temperature of 30-33 DEG C, adjusting water content, carrying out heat-preservation fermentation at the temperature of 45-55 DEG C, then inoculating a rhodotorula bacteria seed solution, carrying out heat-preservation fermentation at the temperature of 30-33 DEG C, then carrying out heat-preservation fermentation for 48-60 hours at the temperature of 26-29 DEG C, then ending fermentation, mixing thick broad-bean sauce, olive oil, table salt, white granulated sugar and red square fermented bean curd juice, and decocting to prepare the olive sauce. The olive fruit residue after squeezing oil is subjected to enzymolysis by aspergillus niger, so that the content of tannin is reduced; starch and protein are degraded into micromolecule materials; the fragrance of the olive sauce is improved; the digestion and absorption rate of nutrition components is increased; through post fermentation of red yeast after pre-fermentation, the carotenoids are generated; the nutrition materials are increased; the thick broad-bean sauce, the olive oil and the red square fermented bean curd juice are used for decocting, so that the olive sauce is strong in sauce flavor and rich in taste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of olive paste rich in carotenoids. Background technique [0002] Olive, a world-famous woody oil plant, has high edible value and is rich in high-quality edible vegetable oil-olive oil. Olives are mainly distributed in countries in the Mediterranean region. The main producing countries are Spain, Italy, Greece, Portugal and other countries, and there are more than 800 million olive trees. In my country, according to statistics from the Chinese Academy of Forestry, as of the end of 2015, there were 822,300 mu of olives in 16 provinces and autonomous regions in my country, with an annual output of 27,400 tons of fresh fruit and 4,089 tons of extra virgin olive oil. Olive oil is processed through a special pressing process to obtain olive oil, which is recognized by the European Union as a high-grade vegetable oil that is beneficial to the body. fat...

AI Technical Summary

Problems solved by technology

[0005] By searching the existing technologies at home and abroad, it is found that there is no report on the preparation of carotenoid-rich olive oil with olive pomace as the main ingredient.