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Manufacture method of preserved olea europaea fruits

A technology for olive fruit and a production method, applied in the field of food processing, can solve problems such as unreasonable water content control, poor market benefit, poor taste, etc., and achieve the effects of uniform color, uniform sugar infiltration, and full appearance.

Inactive Publication Date: 2019-01-15
贵州中欧科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the finished candied fruit produced by the current production method, due to improper baking and unreasonable water content control, the candied olive fruit will appear sandy and soft, the taste is not good, and the market benefit is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of olive fruit preserves, comprising the steps of:

[0022] (1) Fruit selection: select bright-colored olives that have been picked for 1 day;

[0023] (2) Cleaning: Soak the selected olives in salt water for 1 hour, the concentration of the salt water is 5% to obtain product A;

[0024] (3) Alkali soaking: continue to place the product A obtained in step (2) and soak in the edible alkali solution for 0.5-1h, the concentration of the edible alkali solution is 5%, and obtain the product B;

[0025] (4) pickling: the product B obtained in step (3) is cleaned with a flowing acid solution; product C is obtained;

[0026] (5) Put product C obtained in step (4) into boiling water and stir for 2 minutes, then remove and cool with cold water to obtain product D;

[0027] (6) Sugaring: sugaring is carried out in four times;

[0028] A. The first sugaring is to put the olive fruit into sugar water with a mass concentration of 18% and boil it for 1 minute, ...

Embodiment 2

[0035] A preparation method of olive fruit preserves, comprising the steps of:

[0036] (1) Fruit selection: select olives that have been picked for 2 days and have a bright color;

[0037] (2) Cleaning: Soak the selected olives in salt water for 1.5 hours. The concentration of the salt water is 8% to obtain product A;

[0038] (3) Alkali soaking: continue to place the product A obtained in step (2) and soak in the edible alkali solution for 0.8h, the concentration of the edible alkali solution is 7%, and obtain the product B;

[0039] (4) pickling: the product B obtained in step (3) is cleaned with a flowing acid solution; product C is obtained;

[0040] (5) Put product C obtained in step (4) into boiling water and stir for 3 minutes, then remove and cool with cold water to obtain product D;

[0041] (6) Sugaring: sugaring is carried out in four times;

[0042] A. The first sugaring is to put the olive fruit into the sugar water with a mass concentration of 20% and boil fo...

Embodiment 3

[0049] A preparation method of olive fruit preserves, comprising the steps of:

[0050] (1) Fruit selection: select olives that have been picked for 3 days and have a bright color;

[0051] (2) Cleaning: soak the selected olives in salt water for 2 hours, and the concentration of the salt water is 10% to obtain product A;

[0052] (3) Alkali soaking: continue to place the product A obtained in step (2) and soak in the edible alkali solution for 01h, and the concentration of the edible alkali solution is 10%, to obtain product B;

[0053] (4) pickling: the product B obtained in step (3) is cleaned with a flowing acid solution; product C is obtained;

[0054] (5) Put product C obtained in step (4) into boiling water and stir for 5 minutes, then remove and cool with cold water to obtain product D;

[0055] (6) Sugaring: sugaring is carried out in four times;

[0056] A. The first sugaring is to put the olive fruit into sugar water with a mass concentration of 18-22% and boil f...

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PUM

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Abstract

The present invention discloses a manufacture method of preserved olea europaea fruits. The manufacture method of the preserved olea europaea fruits comprises the following steps: (1) fruit selectingis conducted; (2) washing is conducted; (3) alkali soaking is conducted; (4) acid washing is conducted; (5) an obtained product C in the step (4) is put into boiling water to be stirred; and the stirred product C is taken out to be cooled; (6) sugar soaking is conducted: the sugar soaking is conducted for four times; and (7) after the sugar soaking, the surfaces of the olea europaea fruits are coated with olea europaea oil; and then drying is conducted to obtain a finished product. The olea europaea fruits with excellent quality are selected for the preparation, which enables the finally prepared preserved fruits to have better taste and appearance; the manufacture processes of the acid washing and alkali soaking passivate activity of oxidase and peroxidase of the olea europaea fruits to prevent oxidation and enable the preserved fruits to be uniform in color, even in softness and hardness, and full in appearance; the four times of the sugar soaking enable the olea europaea fruits to be sugar-soaked evenly, consistent in sweetness and full in the fruits; besides, the four times of the sugar soaking use honey; and the preserved olea europaea fruits are pure in sweetness and bright in the fruits.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing olive fruit preserves. Background technique [0002] Olive is native to the Mediterranean Sea and is a famous subtropical fruit tree and an important woody oil tree species. Its fruit is rich in high-quality edible olive oil. Olive oil is rich in unsaturated fatty acids, multivitamins and trace elements. It has the functions of enhancing human immunity, treating cardiovascular and cerebrovascular diseases, and beauty care. It has the reputation of "Queen of Vegetable Oils" and "Golden Liquid". [0003] The official large-scale introduction of olives in my country began in 1964, and the current planting area has reached more than 600,000 mu. The main olive cultivation areas in my country belong to the subtropical monsoon climate, with concentrated and heavy rainfall in summer, mostly clayey soil with shallow soil layers, easy to harden, and poor pe...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23B7/157
CPCA23G3/48A23B7/157
Inventor 孟涛
Owner 贵州中欧科技有限公司
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