Preparation method of olive sauce rich in carotenoids
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of carotene and tapenade, which is applied in the field of food processing to achieve the effects of increasing product added value, improving digestion and absorption rate, and increasing aroma
Active Publication Date: 2017-06-20
HUBEI UNIV OF TECH
View PDF12 Cites 12 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0005] By searching the existing technologies at home and abroad, it is found that there is no
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0020] Preparation of Aspergillus niger bran koji in the present invention: use PDA medium to activate Aspergillus niger, cultivate 3d at 32°C to obtain activated Aspergillus niger; 250g of bran, add 200g of water, moisten grits for 0.5h, and kill under 121°C and 0.1MPa conditions After 30 minutes, add 50g of water, mix evenly, and inoculate four pieces of activated Aspergillus niger when cooled to 32°C, each with an area of 1cm 2 After culturing at 32°C for 36-48h, Aspergillus niger bran koji was obtained.
Embodiment 2
[0022] Preparation of Rhodotorula strain seed liquid in the present invention: Rhodotorula strain (species number: CICC31229) is activated by test tube, 100mL Erlenmeyer flask shaker culture and 1000mL Erlenmeyer flask liquid expansion culture to logarithmic growth phase (strain density is 1.2 100 million CFU / mL) to obtain the seed liquid of Rhodotorula strain; among them, the test tube activation medium formula is: potato dextrose agar medium (PDA medium); the 100mL Erlenmeyer flask medium formula is: 2g glucose, 2g peptone, 1g yeast cream, 100mL water; 1000mL medium formula is: 20g glucose, 20g peptone, 10g yeast extract, 1000mL water.
Embodiment 3
[0024] 1) Take 80kg of olive pomace, add 40kg of drinking water, mix well, let it stand for moistening for 25min, then transfer it to a steamer for 30min under normal pressure;
[0025] 2) Cool the cooked olive pomace to about 35°C, inoculate 5kg of Aspergillus niger bran koji, stir evenly, after 42 hours of heat preservation and fermentation at 30°C, add 15kg of drinking water at about 50°C, heat preservation and fermentation at 45°C, and stir for 1 hour every 8 hours. times, fermented for 30h, and the pre-fermentation ended;
[0026] 3) "Step 2)" Inoculate the olive pomace with 10kg of Rhodotorula seed solution, stir evenly, heat-preserve and ferment at about 30°C for 24 hours, then heat-preserve and ferment at 28°C for 48 hours, and then finish the fermentation;
[0027] 4) Take 12kg of olive oil, heat it until black smoke starts to come out, add 8kg of chili flakes, 5kg of red bean curd juice, 6kg of light soy sauce, 10kg of bean paste, 14 kg of salt, and the fermented oli...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
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...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more