Sugar-free original-flavor preserved olive fruits and processing method thereof

Abstract

The invention discloses sugar-free original-flavor preserved olive fruits and a processing method thereof. The sugar-free original-flavor preserved olive fruits comprises the following raw materials: olive fruits, edible salt, rapeseed oil, soy sauce, chicken essence, minced garlic, potassium sorbate, and a food-grade antioxidant; and the sugar-free original-flavor preserved olive fruits specifically comprises the following raw materials in the following parts by weight: 40-60 parts of olive fruits, 6-8 parts of edible salt, 8-15 parts of rapeseed oil, 8-10 parts of soy sauce, 5-10 parts of chicken essence, 20-35 parts of minced garlic, 2-5 parts of potassium sorbate, and a food-grade antioxidant. The processing method of the sugar-free original-flavor preserved olive fruits comprises the following steps of carrying out steaming, carrying out stirring, carrying out mixing, carrying out drying, and so on. The minced garlic is added so as to be steamed together with the olive flesh so that the minced garlic and the olive flesh can be fully integrated; and the potassium sorbate and the antioxidant are used in combination so as to ensure a bacterium inhibition rate of 85% or higher, and thus, the shelf life can be 12 months or longer; moreover, the sugar-free original-flavor preserved olive fruits contain no invert sugar substance so that the sugar-free original-flavor preserved olive fruits are suitable for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of preserved fruit processing, and in particular relates to a sugar-free preserved olive fruit and a processing method thereof. Background technique [0002] Preserved fruit is a traditional native product in my country. As a tourist leisure food and local specialty, it is deeply loved by consumers. However, traditional preserved fruit is mainly processed by marinating with sugar or honey. It is a "heavy sugar" product. It is more than 70-75%, and the prevalence rate of type 2 diabetes is increasing day by day. High-sugar preserved fruit is especially unsuitable for elderly people with high blood sugar. It can be seen that sugar-free preserved fruit has a broad market prospect. [0003] At present, there have been reports on the research on sugar-free candied fruit technology, such as "Development of sugar-free pomelo peel fruit" DOI: 10.16178 / j.issn.0528-9017.2010.06.007 classification number: TS255.41, but ...

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Problems solved by technology

[0002] Preserved fruit is a traditional native product in my country. As a tourist leisure food and local specialty, it is deeply loved by consumers. However, traditional preserved fruit is mainly processed by marinating with sugar or honey. It is a "heavy sugar" product. It is more than 70-75%, and the prevalence of type 2 diabetes is increasing day by day. High-sugar preserved food is especially not suitable for elderly people with high blood sugar. It can be seen that sugar-free preserved food has a broad market prospect.

[0003] At present, there have been reports on the research on sugar-free candied fruit technology, such as "Development of sugar-free pomelo peel fruit" DOI: 10.16178 / j.issn.0528-9017.2010.06.007 classification number: TS255.41, but no adoption Related reports on sugar-free preserved fruit made from olives, edible salt, rapeseed oil, soy sauce, chicken essence, minced garlic, potassium sorbate, and antioxidants

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