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Preparation method of olive fruit jam

An olive jam, olive technology, applied in the direction of food science, to achieve the effect of good quality, unique flavor and smooth taste

Pending Publication Date: 2018-11-13
POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, olive jam has its own astringency, and it is not advisable to cover up the astringency of olives with pungent ingredients such as garlic and pepper

Method used

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  • Preparation method of olive fruit jam
  • Preparation method of olive fruit jam
  • Preparation method of olive fruit jam

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A preparation method of olive jam, comprising the following steps:

[0024] 1) Fruit selection: Choose ripe olive fruits that are yellow-green in color, free of pests and diseases, and uncontaminated.

[0025] 2) Cleaning: Pour the selected olive fruit into the cleaning pool and soak for 30 minutes, then put it into the box and rinse it with clean water:

[0026] 3) Blanching: Put the cleaned olive fruit in a stainless steel pot, add an appropriate amount of water, cook for 10 minutes, then pick it up with a slotted spoon and put it in a sieve to drain the excess water:

[0027] 4) De-pitting: After the fruit has cooled to room temperature, de-pit in a pitting machine:

[0028] 5) Beating: Put the pulp into the Philips beater and beat it into the original pulp;

[0029] 6) Ingredients: adding water, white granulated sugar and citric acid to the original fruit pulp to prepare jam; wherein the volume ratio of the original fruit pulp and water is 4:6, and the white granu...

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PUM

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Abstract

The present invention belongs to the field of preparation of fruit jam and particularly relates to a preparation method of an olive fruit jam. The preparation method comprises fruit selecting, washing, hot blanching, enucleating, beating, material mixing, filling, sealing, sterilizing, cooling and storing. In the material mixing process, a mass ratio of raw fruit slurry and water is 4:6; white granulated sugar accounts for 47.5 wt% of the total weight of the raw fruit slurry and water; and a use amount of citric acid accounts for 0.35 wt% of the total weight of the raw fruit slurry, water andwhite granulated sugar. The prepared olive fruit jam is unique in flavor, refreshing and smooth in mouthfeel and excellent in quality.

Description

technical field [0001] The invention belongs to the field of jam preparation, in particular to a preparation method of olive jam. Background technique [0002] olive [ Canarium album (Lour.) Raeusch], also known as white olive and green fruit, belongs to the olive family (Canarium) olive is an evergreen tree plant. China is the country with the largest olive cultivation area and largest output in the world, mainly distributed in Fujian, Guangdong, Guangxi, Yunnan. and other provinces. Olive fruit is rich in dietary fiber, calcium, phosphorus, vitamin C and other nutrients, and also contains flavonoids, polyphenols and other functional components. It is a traditional Chinese medicinal material with high nutritional and medicinal value. [0003] At present, olive consumption is mainly divided into two categories: fresh consumption and product processing. Since olives are climacteric fruits, they are not easy to store at room temperature after harvesting, and the peel is p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/00
CPCA23L21/15A23L33/00
Inventor 陈瑾吴如建赖瑞联韦晓霞
Owner POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
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