A kind of oleocanthal enzyme and preparation method thereof

A technology of olive enzyme and olive fruit, which is applied to the bacteria used in food preparation, the function of food ingredients, lactobacilli, etc., can solve the adverse effects of water-soluble pigments and nutritional components of olive fruit, and the degree of fermentation and dominant bacteria are difficult to control. Control and affect the color, taste, flavor and other issues of the finished product, so as to improve the bioavailability, increase the added value of the product, and have a soft taste.

Active Publication Date: 2020-06-09
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The long-term soaking process in this technical solution has adverse effects on the water-soluble pigment and nutritional components of the olive fruit, and the natural fermentation method is adopted, the degree of fermentation and the dominant bacteria are difficult to control, and it is easy to affect the color, taste, flavor and other qualities of the finished product
In addition, the high sugar content of candied foods limits its consumer groups

Method used

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  • A kind of oleocanthal enzyme and preparation method thereof
  • A kind of oleocanthal enzyme and preparation method thereof
  • A kind of oleocanthal enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. The weight ratio of raw and auxiliary materials produced by solid-state oleocanthal:

[0025] Formula: 100 parts of fresh olive fruit, 3 parts of drinking water, 2 parts of linden tree raw honey, 0.2 part of lactobacillus fermentation liquid, 8 parts of mixed powder (based on percentage weight of dried fruit).

[0026] 2. The preparation method of solid-state oleocanthal enzyme (according to the above-mentioned added parts by weight), such as figure 1 As shown, the specific steps are as follows:

[0027] 1) Olive pretreatment: remove rotten fruit and moldy fruit in olive fruit, remove stems, leaves and sundries;

[0028] 2) Soak and clean olive oil: first wash twice with pure water to remove surface sludge and impurities, then soak with 0.9% normal saline for 20-30 minutes, finally rinse twice with clean water, and drain the water;

[0029] 3) Preparation of Lactobacillus starter: inoculate Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus rhamnosus...

Embodiment 2

[0045] Prepare oleocanthal enzyme by the step of embodiment 1, difference is, formula is: 80 parts of fresh olive fruit, 5 parts of drinking water, 1.5 parts of linden raw honey, 0.1 part of lactobacillus fermented liquid, 6 parts of mixed powder (according to the percentage of dried fruit) Weight).

Embodiment 3

[0047] Prepare oleocanthal ferment by the step of embodiment 1, difference is, formula is: 100 parts of fresh olive fruit, 4 parts of drinking water, 2 parts of linden raw honey, 0.2 part of lactobacillus fermented liquid, 8 parts of mixed powders (according to the hundred parts of dried fruit) Weight).

[0048] The present invention measures the basic components in the enzyme products prepared in Examples 2 and 3, and performs sensory evaluation. The results show that more than 95% of the indicators have reached the same level as Example 1.

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Abstract

The invention discloses an oleocanthal enzyme and a preparation method thereof, belonging to the technical field of agricultural product processing. The oleocanthal enzyme of the present invention is prepared by fermenting 80-100 parts of fresh olive fruit, 2-5 parts of drinking water, 1-2 parts of lime tree raw honey, 0.1-0.2 part of lactobacillus fermentation liquid, and adding 6-8 parts of mixed powder become. The technical scheme of the invention can improve the taste and flavor of the olive fruit, significantly weaken the bitterness of the olive, make the taste soft, and release the effective active ingredients in the raw materials, and the fermentation period is only 30 days, and the processing time is short. It is helpful to realize industrialized production, and has positive significance for further promoting and improving the development of its industrial chain, increasing the added value of products, and driving the economic development of local planting areas.

Description

technical field [0001] The invention relates to an oleocanthal enzyme and a preparation method thereof, belonging to the technical field of agricultural product processing. Background technique [0002] Olive is a world-renowned woody tree species with both oil and fruit. The planting areas in my country are mainly concentrated in Gansu, Yunnan, Sichuan and other places. Traditional Chinese medicine believes that olives are sweet, astringent, sour, and flat in nature, and have the effects of clearing the lungs, relieving the throat, promoting body fluid, and detoxifying the human body. Therefore, in the application of traditional Chinese medicine, it is mostly used to treat sore throat, polydipsia, cough, hematemesis, and bacillary dysentery. In addition to rich unsaturated fatty acids, fresh olive fruit also contains triterpenoids (arbutol, maslinic acid, erythrodiol, oleanolic acid, etc.), split iridoids (oleuropein), flavonoids Classes, phenols, vitamins and trace eleme...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/10A23L21/25
CPCA23V2002/00A23V2400/11A23V2400/125A23V2400/113A23V2400/175A23V2200/30
Inventor 孙秀兰耿树香叶永丽成玉良皮付伟张银志赵晓联
Owner JIANGNAN UNIV
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