CN102511543A - Method for processing canned olea europaea fruit - Google Patents
Method for processing canned olea europaea fruit Download PDFInfo
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- CN102511543A CN102511543A CN2011104416205A CN201110441620A CN102511543A CN 102511543 A CN102511543 A CN 102511543A CN 2011104416205 A CN2011104416205 A CN 2011104416205A CN 201110441620 A CN201110441620 A CN 201110441620A CN 102511543 A CN102511543 A CN 102511543A
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- olive
- fruit
- olea europaea
- water
- olive fruit
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Abstract
The invention provides a method for processing canned olea europaea fruit. The method comprises the following steps of: soaking olea europaea fruits for hours in an alkali solution; soaking the olea europaea fruits in water or phosphoric acid aqueous solution for hours; soaking the olea europaea fruits in magnesium acetate solution at constant temperature, bleaching by water, dehydrating, and vacuumizing; and adding a food additive and the water conventionally, stirring uniformly, sealing, and sterilizing to obtain the canned olea europaea fruit. According to the method, the problems of debittering and dealkalization of the olea europaea fruits are solved, and an optimum formula for the olea europaea fruit can is found; the canned olea europaea fruit saline obtained by the method has the special faint scent flavor of the olea europaea fruits, is nether too hard not too soft and offers a good mouthfeel; and according to the canned olea europaea fruit processed by the method, the loss of nutrient substances is little, the original flavor can be kept, and the retention period is longer.
Description
Technical field
The present invention relates to the processing method of can, especially relate to a kind of processing method of olive fruit can, belong to the Special Agriculture Product processing technique field.
Background technology
Owing to contain bitter glycoside and tanning matter in the olive fruit, have dense bitter taste, can not directly eat.Especially when olive really is processed into can, must remove by bitter taste wherein.Existing olive processing method can't be met the need of market.
Summary of the invention
Be the problem of solution olive fruit debitterize and dealkalize, and find the optimum formula of olive fruit can, the present invention provides a kind of processing method of olive fruit can.
The present invention is to provide a kind of like this processing method of olive fruit can, it is characterized in that through following each step:
A. mixes with water with analyzing pure NaOH, be mixed with mass concentration and be 1.5～3.5% aqueous slkali, the green oil olive is really placed the aqueous slkali of being prepared, soaked 5～12 hours, to remove olive bitter taste really to not having olive really;
B. the olive that steps A is soaked is really put into water to not having the olive fruit, soaks 2～4 days; Perhaps put into mass concentration and be 0.1～0.8% phosphate aqueous solution to not having the olive fruit, soaked 20～36 hours, distinguish the flavor of with the alkali that removes the olive fruit;
C. it is that 0.1～0.5% magnesium acetate solution is to not having the olive fruit that the olive of step B being handled is really put into mass concentration; Soaked 30～50 minutes at 50～70 ℃ of following constant temperature; Dewater, vacuumize with behind the water rinse 2～4 times again; By convention amount adding food additives and water and after stirring, envelope jar, sterilization promptly obtain olive fruit can at last.
The food additives that add in the olive fruit after the dehydration of said step C are: in every 100g dehydrated oil olive fruit, add:
Salt 2～4g
Lactic acid 0.1～0.3g
Radix Glycyrrhizae 0～1g.
The food additives that add in the olive fruit after the dehydration of said step C are: in every 100g dehydrated oil olive fruit, add:
Sugar 15～25g
Citric acid 0.1～0.25g
Lactic acid 0.1～0.2g.
Effect that the present invention possesses and advantage: adopt method provided by the invention, when olive fruit debitterize, all lack than the olive fruit debitterize glucoside time in the prior art data, and debitterize is complete, appearance maintenance emerald green.When adopting magnesium acetate solution to carry out keeping fresh and protecting color; The olive fruit can of handling can make the olive in the can really be green; Keep outward appearance preferably, soup juice is not muddy, and the magnesium acetate that adds is that food-grade does not influence its nutritive value; Human body is not had harm, make olive fruit can that the long shelf-life can be arranged; And all having the product colour browning by the olive fruit can of conventional working procedure processing, soup juice presents muddiness in various degree.This method has solved the problem of olive fruit debitterize and dealkalize, and finds the optimum formula of olive fruit can; Olive fruit brine pack with this processing method gained has olive fruit special delicate fragrance local flavor, and the soft or hard appropriateness, and good taste is arranged; With the olive fructose water can of this processing method gained, its nutriment loss is few, can keep original local flavor, and storage life is longer.
The specific embodiment
Below in conjunction with concrete embodiment the present invention is done further description, but the scope that the present invention requires to protect is not limited to these embodiment.
Embodiment 1
A. mixes with water with analyzing pure NaOH, be mixed with mass concentration and be 1.5% aqueous slkali, fresh A Si kind olive is really placed the aqueous slkali of being prepared to not having the olive fruit, immersion 12h is to remove olive bitter taste really;
B. the olive that steps A was soaked is really put into water to not having olive really to soak 2 days, to remove the alkali flavor of olive fruit;
C. it is that 0.3% magnesium acetate solution is to not having the olive fruit that the olive after step B being handled is really put into mass concentration; Soaked 40 minutes at 60 ℃ of following constant temperature; Dewater, vacuumize with behind the water rinse 3 times again, add after food additives stir with water envelope jar, sterilization at last by convention amount; Promptly obtain olive fruit brine pack, the food additives that wherein add are: in every 100g dehydrated oil olive fruit, add: salt 2g, lactic acid 0.1g.
Embodiment 2
A. mixes with water with analyzing pure NaOH, be mixed with mass concentration and be 3.5% aqueous slkali, fresh Buddhist kind olive difficult to understand is really placed the aqueous slkali of being prepared to not having the olive fruit, immersion 9.5h is to remove olive bitter taste really;
B. it is that 0.8% phosphate aqueous solution was not to having olive really to soak 20 hours, to remove the alkali flavor of olive fruit that the olive that steps A was soaked is really put into mass concentration;
C. the olive after step B being handled really put into mass concentration be 0.1% magnesium acetate solution to not having the olive fruit, soaked 50 minutes at 50 ℃ of following constant temperature, dewater, vacuumize with behind the water rinse 3 times again; After stirring by convention amount adding food additives and water at last; Envelope jar, sterilization promptly obtain olive fruit brine pack, and the food additives that wherein add do; In the olive fruit of every 100g dehydration back, add: salt 3g, lactic acid 0.3g, Radix Glycyrrhizae 1g; Make it to have olive fruit special delicate fragrance local flavor, and the soft or hard appropriateness, good mouthfeel.
Embodiment 3
A. mixes with water with analyzing pure NaOH, be mixed with mass concentration and be respectively 2.5% aqueous slkali, fresh A Si kind olive is really placed the aqueous slkali of being prepared to not having the olive fruit, immersion 5h is to remove olive bitter taste really;
B. the olive that steps A was soaked really put into mass concentration be 0.1% phosphate aqueous solution to not having the olive fruit, soaked 36 hours, distinguish the flavor of with the alkali that removes the olive fruit;
C. it is that 0.5% magnesium acetate solution is to not having the olive fruit that the olive after step B being handled is really put into mass concentration; Soaked 30 minutes at 70 ℃ of following constant temperature, dewater, vacuumize with behind the water rinse 2 times again, after stirring by convention amount adding food additives and water at last; Envelope jar, sterilization; Promptly obtain olive fruit brine pack, the food additives that wherein add are in the olive fruit of every 100g dehydration back, to add: salt 4g, lactic acid 0.2g, Radix Glycyrrhizae 0.5g.
Embodiment 4
A. mixes with water with analyzing pure NaOH, be mixed with mass concentration and be 3.0% aqueous slkali, fresh Buddhist kind olive difficult to understand is really placed the aqueous slkali of being prepared to not having the olive fruit, immersion 8hh is to remove olive bitter taste really;
B. the olive that steps A was soaked is really put into water to not having olive really to soak 3 days, to remove the alkali flavor of olive fruit;
C. it is that 0.2% magnesium acetate solution is to not having the olive fruit that the olive after step B being handled is really put into mass concentration; Soaked 35 minutes at 55 ℃ of following constant temperature, dewater, vacuumize with behind the water rinse 2 times again, after stirring by convention amount adding food additives and water at last; Envelope jar, sterilization; Promptly obtain olive fructose water can, the food additives that wherein add are in the olive fruit of every 100g dehydration back, to add: sugared 15g, citric acid 0.2g, lactic acid 0.1g.
Embodiment 5
A. mixes with water with analyzing pure NaOH, be mixed with mass concentration and be 2.0% aqueous slkali, fresh A Si kind olive is really placed the aqueous slkali of being prepared to not having the olive fruit, immersion 7h is to remove olive bitter taste really;
B. it is that 0.5% phosphate aqueous solution was not to having olive really to soak 28 hours, to remove the alkali flavor of olive fruit that the olive that steps A was soaked is really put into mass concentration;
C. the olive after step B being handled really put into mass concentration be 0.5% magnesium acetate solution to not having the olive fruit, soaked 40 minutes at 60 ℃ of following constant temperature, dewater, vacuumize with behind the water rinse 4 times again; After stirring by convention amount adding food additives and water at last; Envelope jar, sterilization promptly obtain olive fructose water can, and the food additives that wherein add do; In the olive fruit of every 100g dehydration back, add: sugared 25g, citric acid 0.1g, lactic acid 0.15g; It is few to make it the nutriment loss, can keep original local flavor, and storage life is longer.
Embodiment 6
A. mixes with water with analyzing pure NaOH, be mixed with mass concentration and be 3.0% aqueous slkali, fresh Buddhist kind olive fruit difficult to understand is placed successively the aqueous slkali of being prepared to not having the olive fruit, immersion 10h is to remove olive bitter taste really;
B. the olive that steps A was soaked is really put into water to not having olive really to soak 3 days, to remove the alkali flavor of olive fruit;
C. it is that 0.2% magnesium acetate solution is to not having the olive fruit that the olive after step B being handled is really put into mass concentration; Soaked 35 minutes at 55 ℃ of following constant temperature, dewater, vacuumize with behind the water rinse 2 times again, after stirring by convention amount adding food additives and water at last; Envelope jar, sterilization; Promptly obtain olive fructose water can, the food additives that wherein add are in the olive fruit of every 100g dehydration back, to add: sugared 20g, citric acid 0.25g, lactic acid 0.2g.
Claims (3)
1. the processing method of olive fruit can is characterized in that through following each step:
A. mix with water with analyzing pure NaOH, be mixed with mass concentration and be 1.5～3.5% aqueous slkali, the green oil olive is really placed the aqueous slkali of being prepared, soaked 5～12 hours to not having olive really;
B. the olive that steps A is soaked is really put into water to not having the olive fruit, soaks 2～4 days, perhaps puts into mass concentration and be 0.1～0.8% phosphate aqueous solution to not having olive really, soaks 20～36 hours;
C. it is that 0.1～0.5% magnesium acetate solution is to not having the olive fruit that the olive of step B being handled is really put into mass concentration; Soaked 30～50 minutes at 50～70 ℃ of following constant temperature; Dewater, vacuumize with behind the water rinse 2～4 times again; By convention amount adding food additives and water and after stirring, envelope jar, sterilization promptly obtain olive fruit can at last.
2. processing method according to claim 1 is characterized in that: the food additives that add in the olive fruit after the dehydration of said step C are: in every 100g dehydrated oil olive fruit, add:
Salt 2～4g
Lactic acid 0.1～0.3g
Radix Glycyrrhizae 0～1g.
3. processing method according to claim 1 is characterized in that: the food additives that add in the olive fruit after the dehydration of said step C are: in every 100g dehydrated oil olive fruit, add:
Sugar 15～25g
Citric acid 0.1～0.25g
Lactic acid 0.1～0.2g.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011104416205A CN102511543A (en) | 2011-12-26 | 2011-12-26 | Method for processing canned olea europaea fruit |
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| CN2011104416205A CN102511543A (en) | 2011-12-26 | 2011-12-26 | Method for processing canned olea europaea fruit |
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| CN102511543A true CN102511543A (en) | 2012-06-27 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123902A (en) * | 2015-10-19 | 2015-12-09 | 长沙理工大学 | Fresh-keeping method of fresh lotus seedpod |
| CN105249325A (en) * | 2015-10-10 | 2016-01-20 | 广西陆川县泓源食品有限公司 | Hakka olive pulp processing method |
| CN106562281A (en) * | 2016-11-01 | 2017-04-19 | 陇南市祥宇油橄榄开发有限责任公司 | Production method of canned olea europaea fruits |
| CN106616591A (en) * | 2016-11-16 | 2017-05-10 | 丽江三全油橄榄产业开发有限公司 | Making method of canned olea europaea fruits |
| CN107373481A (en) * | 2017-06-27 | 2017-11-24 | 易门县康蓉油橄榄农业种植专业合作社 | A kind of preparation method of Ke Ladi fruits can |
| CN108157870A (en) * | 2017-12-21 | 2018-06-15 | 陇南市华祥油橄榄产业开发有限公司 | A kind of production method of low sugar selenium-rich olive can |
| CN108850920A (en) * | 2018-06-19 | 2018-11-23 | 邓煜 | One seed ginseng stilbene olive can and preparation method thereof |
| CN108991432A (en) * | 2018-08-13 | 2018-12-14 | 白小芳 | A kind of production method of green apple taste olive can |
| CN109717424A (en) * | 2017-10-31 | 2019-05-07 | 白小芳 | A kind of spicy olive can and preparation method thereof |
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| CN1078118A (en) * | 1992-12-02 | 1993-11-10 | 贵州省环境保护科学研究所 | The production method of emblic series beverage and emblic preserved fruit |
| CN101803709A (en) * | 2010-03-24 | 2010-08-18 | 阮大涛 | Olive fruit processing soak solution and preparation method thereof |
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2011
- 2011-12-26 CN CN2011104416205A patent/CN102511543A/en active Pending
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| CN1078118A (en) * | 1992-12-02 | 1993-11-10 | 贵州省环境保护科学研究所 | The production method of emblic series beverage and emblic preserved fruit |
| CN101803709A (en) * | 2010-03-24 | 2010-08-18 | 阮大涛 | Olive fruit processing soak solution and preparation method thereof |
Non-Patent Citations (2)
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| 张植中: "油橄榄罐头的加工方法", 《云南林业科技》, 1 July 1984 (1984-07-01), pages 39 - 40 * |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249325A (en) * | 2015-10-10 | 2016-01-20 | 广西陆川县泓源食品有限公司 | Hakka olive pulp processing method |
| CN105123902A (en) * | 2015-10-19 | 2015-12-09 | 长沙理工大学 | Fresh-keeping method of fresh lotus seedpod |
| CN106562281A (en) * | 2016-11-01 | 2017-04-19 | 陇南市祥宇油橄榄开发有限责任公司 | Production method of canned olea europaea fruits |
| CN106616591A (en) * | 2016-11-16 | 2017-05-10 | 丽江三全油橄榄产业开发有限公司 | Making method of canned olea europaea fruits |
| CN107373481A (en) * | 2017-06-27 | 2017-11-24 | 易门县康蓉油橄榄农业种植专业合作社 | A kind of preparation method of Ke Ladi fruits can |
| CN109717424A (en) * | 2017-10-31 | 2019-05-07 | 白小芳 | A kind of spicy olive can and preparation method thereof |
| CN108157870A (en) * | 2017-12-21 | 2018-06-15 | 陇南市华祥油橄榄产业开发有限公司 | A kind of production method of low sugar selenium-rich olive can |
| CN108850920A (en) * | 2018-06-19 | 2018-11-23 | 邓煜 | One seed ginseng stilbene olive can and preparation method thereof |
| CN108991432A (en) * | 2018-08-13 | 2018-12-14 | 白小芳 | A kind of production method of green apple taste olive can |
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Application publication date: 20120627 |