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Green olive taste improving agent and use method thereof

An improver, a technology for green olives, applied in fertilization methods, applications, organic fertilizers and other directions, can solve the problems of green olives' green taste and affect the utilization of green olives, and achieve long-term storage and transportation, low production costs, and improved taste. Effect

Inactive Publication Date: 2018-09-28
JIESHOU JINGHUA TECH INFORMATION CONSULTING SERVICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Green olives have important utilization value in the field of medicine and health care, but because green olives taste green and astringent, sour and bitter, etc. affect the utilization of green olives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A green olive taste improver and its use method, which is made of the following components in parts by weight: 95 parts of cyclamate, 35 parts of nutritional agent, 8 parts of plant auxin, 7 parts of plant hormone, 4 parts of indole ester, 0.04 parts of 6-benzylaminopurine.

[0029] The plant hormone is one of salicylic acid or jasmonic acid, which are simple small molecular organic compounds, but their physiological effects are very complex and diverse. For example, from affecting cell division, elongation, and differentiation to affecting plant germination, rooting, flowering, fruiting, sex determination, dormancy, and shedding. Therefore, phytohormones play an important role in the regulation and control of plant growth and development.

[0030] The plant auxin is an indole compound, and the indole compound is indole acetic acid, which is an endogenous auxin ubiquitous in plants, also known as auxin and auxin. This product is easy to decompose when exposed to light...

Embodiment 2

[0038] A green olive taste improver and its use method, which is made of the following components in parts by weight: 95 parts of cyclamate, 45 parts of nutritional agent, 8 parts of plant auxin, 7 parts of plant hormone, 5 parts of indole ester, 0.04 parts of 6-benzylaminopurine.

[0039] The plant hormone is one of salicylic acid or jasmonic acid, which are simple small molecular organic compounds, but their physiological effects are very complex and diverse. For example, from affecting cell division, elongation, and differentiation to affecting plant germination, rooting, flowering, fruiting, sex determination, dormancy, and shedding. Therefore, phytohormones play an important role in the regulation and control of plant growth and development.

[0040]The plant auxin is an indole compound, and the indole compound is indole acetic acid, which is an endogenous auxin ubiquitous in plants, also known as auxin and auxin. This product is easy to decompose when exposed to light ...

Embodiment 3

[0048] A green olive taste improver and its use method, which is made of the following components in parts by weight: 100 parts of cyclamate, 55 parts of nutritional agent, 8 parts of plant auxin, 9 parts of plant hormone, 5 parts of indole ester, 0.04 parts of 6-benzylaminopurine.

[0049] The nutrient is made from the following components in parts by weight: 8 parts of urea, 4 parts of potassium dihydrogen phosphate, 0.9 part of calcium sulfate, 0.8 part of magnesium sulfate, 0.003 part of zinc sulfate, 0.005 part of iron sulfate, 0.004 part of copper sulfate one or more of 0.6 parts of selenium-enriched yeast;

[0050] The preparation method of the above nutritional agent is as follows: add one or more of urea, potassium dihydrogen phosphate, calcium sulfate, magnesium sulfate, zinc sulfate, iron sulfate, copper sulfate, and selenium-enriched yeast into warm water at 35-40°C, stir to dissolve, Adjust the Ph to 7.0-7.2 with sulfuric acid or calcium hydroxide, concentrate un...

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PUM

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Abstract

The invention discloses a green olive taste improving agent and a use method thereof. The green olive taste improving agent is prepared from the following components in parts by weight: 35 to 115 parts of sodium cyclamate, 15 to 55 parts of a nutritional agent, 2 to 10 parts of phytohormone, 3 to 10 parts of a plant hormone, 1 to 6 parts of ethychlozate, and 0.02 to 0.06 part of 6-benzylamino hydrazine. A specially formulated nutritional agent, microelements and sodium cyclamate are adopted and supplemented by direct injection before ripening of green olives, the production cost is relativelylow, the implementation technology is simple, and the sweetness of the green olives is increased and the taste of the green olives is improved without excessively increasing the sugar content, therebyproviding low-sugar, sweet and sour fruit varieties for diabetic population, and providing an improved method for the green olives with over high acidity; at the same time, fruits can be on sale earlier when the fruits is 80% ripe, and the taste is good; and fresh picking is also good for long-term storage and transportation, and a broad consumer market is found.

Description

technical field [0001] The invention relates to the technical field of nutritional agents, in particular to a green olive mouthfeel improver and a using method thereof. Background technique [0002] Green olive, the original plant is an evergreen tree with a height of 10-20m. Drupe ovoid, about 3cm long, blue-yellow. Grows in miscellaneous forests at low altitudes. Harvest and dry when the fruit is ripe in autumn. The fruit is spindle-shaped, with blunt tips at both ends, 2.5 to 4 cm long and 1 to 1.5 cm in diameter. The surface is brownish yellow or dark brown, with irregular wrinkles. The pulp is gray-brown or tan, hard. The fruit core is fusiform, dark reddish brown, with longitudinal ribs; the interior is divided into 3 chambers, each with 1 seed. The pulp is astringent, slightly sweet after chewing for a long time. Function cures mainly: heat-clearing, sore-throat relief, fluid-promoting, detoxification. [0003] Olive is sweet, astringent, sour, flat, and enter...

Claims

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Application Information

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IPC IPC(8): C05G3/00A01C21/00
CPCC05G3/00A01C21/005C05B7/00C05C9/00C05D3/00C05D5/00C05D9/02C05F11/08C05F11/10
Inventor 代朋岳
Owner JIESHOU JINGHUA TECH INFORMATION CONSULTING SERVICE CO LTD
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