CN104256459A - Making method for fermented olives - Google Patents
Making method for fermented olives Download PDFInfo
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- CN104256459A CN104256459A CN201410553575.6A CN201410553575A CN104256459A CN 104256459 A CN104256459 A CN 104256459A CN 201410553575 A CN201410553575 A CN 201410553575A CN 104256459 A CN104256459 A CN 104256459A
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- Prior art keywords
- olives
- green olives
- water
- green
- olive
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- 238000000034 method Methods 0.000 title abstract description 6
- 241000207836 Olea <angiosperm> Species 0.000 title abstract 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 13
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 5
- 108010053775 Nisin Proteins 0.000 claims abstract description 5
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 5
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 5
- 239000004309 nisin Substances 0.000 claims abstract description 5
- 235000010297 nisin Nutrition 0.000 claims abstract description 5
- 239000001632 sodium acetate Substances 0.000 claims abstract description 5
- 235000017281 sodium acetate Nutrition 0.000 claims abstract description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 5
- 240000007817 Olea europaea Species 0.000 claims description 22
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 229920001817 Agar Polymers 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- RFWGABANNQMHMZ-UHFFFAOYSA-N 8-acetoxy-7-acetyl-6,7,7a,8-tetrahydro-5H-benzo[g][1,3]dioxolo[4',5':4,5]benzo[1,2,3-de]quinoline Natural products CC=C1C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(C(=O)OC)=COC1OC1OC(CO)C(O)C(O)C1O RFWGABANNQMHMZ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- HKVGJQVJNQRJPO-UHFFFAOYSA-N Demethyloleuropein Natural products O1C=C(C(O)=O)C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(=CC)C1OC1OC(CO)C(O)C(O)C1O HKVGJQVJNQRJPO-UHFFFAOYSA-N 0.000 description 2
- RFWGABANNQMHMZ-HYYSZPHDSA-N Oleuropein Chemical compound O([C@@H]1OC=C([C@H](C1=CC)CC(=O)OCCC=1C=C(O)C(O)=CC=1)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RFWGABANNQMHMZ-HYYSZPHDSA-N 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- RFWGABANNQMHMZ-CARRXEGNSA-N oleuropein Natural products COC(=O)C1=CO[C@@H](O[C@H]2O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]2O)C(=CC)[C@H]1CC(=O)OCCc3ccc(O)c(O)c3 RFWGABANNQMHMZ-CARRXEGNSA-N 0.000 description 2
- 235000011576 oleuropein Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010017740 Gas poisoning Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000004005 nitrosamines Chemical class 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/161—Mesenteroides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a making method for fermented olives. The method particularly comprises the following steps: cleaning green olives, and soaking the cleaned green olives in 3% of a sodium carbonate solution for 6 hours at the temperature of 20 DEG C; fishing out the soaked green olives, cleaning the green olives which are fished out with clean water 3 times, adding 80% of water, 8% of table salt and 1% of citric acids to the cleaned green olives, and preserving the mixture for 5 hours; fishing out the preserved green olives, draining off the water, and blanching and scalding the green olives of which the water is drained off for 2 minutes at the temperature of 85 DEG C; putting the blanched and scalded green olives into a clean container, adding 60% of warm water which is 40 DEG C, 7% of the table salt, 2% of white sugar, 1% of sodium acetate and 0.03% of nisin to the blanched and scalded green olives, vaccinating 5% of leuconostoc mesenteroides liquid seeds, 10% of lactobacillus plantarum liquid seeds and 0.05% of dried yeast for fruit wine to the green olives, and fermenting the green olives for 5 days at the temperature of 24-26 DEG C to obtain fermented olives.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of fermented olive.
Background technology
Olive, has another name called Chinese olive, and pulp, containing protein, carbohydrate, fat, is rich in calcium and vitamin C, can for eating raw or processing.Olive contributes to digestion, also can separate gas poisoning, alcoholism and fish crab are irritated, and the energy of food is clearing heat and detoxicating, reduce phlegm.Often eat olive can help digest and improve a poor appetite, strong bone, reduce cholesterol in human body content and blood pressure, also can remove interior free yl, reach antidotal object, and stop the formation of Carcinogenic Nitrosamines, promote organism balance, strengthening body anti-cancer ability, is all-ages nutraceutical.
New fresh olive has strong bitter taste, inedibility, and its bitter taste is mainly from glucosides phenol oleuropein, and oleuropein of only going out could eat; Viridian new fresh olive, through depositing and can becoming purple, finally become black, the aldehydes matter in olive is the main cause of olive blackening, has had a strong impact on outward appearance.Above defect only has by carrying out processing process to new fresh olive, could solve.
Summary of the invention
The invention provides a kind of preparation method of fermented olive.
The object of the invention is to realize in the following manner: blue or green olive, cleaning, in the solution of 3% sodium carbonate, 20 DEG C are soaked 6h, pull out, 3 times are rinsed with clear water, add water 80%, salt 8%, citric acid 1%, pickle 5h, pull out, drain moisture, blanching 2min in 85 DEG C of hot water, load in clean container, add 40 DEG C of warm water 60%, salt 7%, white granulated sugar 2%, sodium acetate 1%, nisin 0.03%, inoculate 5% Leuconostoc mesenteroides liquid seeds, 10% Lactobacillus plantarum liquid seeds, fruit wine dry ferment 0.05%, 24-26 DEG C of sealing and fermenting 5d, be fermented olive.
The cultural method of described Leuconostoc mesenteroides liquid seeds: first Leuconostoc mesenteroides slant strains is inoculated in MRS agar medium, 28 DEG C-30 DEG C activation 24h, inoculate in the MRS fluid nutrient medium not adding agar, 35 DEG C-37 DEG C quiescent culture 24h, are Leuconostoc mesenteroides liquid seeds;
The cultural method of described Lactobacillus plantarum liquid seeds: first Lactobacillus plantarum slant strains is inoculated in MRS agar medium, 28 DEG C-30 DEG C activation 24h, inoculate in the MRS fluid nutrient medium not adding agar, 35 DEG C-37 DEG C quiescent culture 24h, are Lactobacillus plantarum liquid seeds;
Fermented olive of the present invention is emerald green, and mouthfeel is clear and melodious, and sour, sweet, saline taste is coordinated, and mouthfeel is finer and smoother, abundant, and long storage periods color also can not change, and solves the problem of color blackening in new fresh olive heavy bitter taste, inedibility and storage.
Four, specific embodiment
Embodiment 1
Take viridian olive 500g, cleaning, in the solution of 3% sodium carbonate, 20 DEG C are soaked 6h, pull out, 3 times are rinsed with clear water, add water 400mL, salt 40g, citric acid 5g, pickle 5h, pull out, drain moisture, blanching 2min in 85 DEG C of hot water, load in clean container, add 40 DEG C of warm water 300mL, salt 35g, white granulated sugar 10g, sodium acetate 5g, nisin 0.15g, inoculation Leuconostoc mesenteroides liquid seeds 25mL, Lactobacillus plantarum liquid seeds 50mL, fruit wine dry ferment 0.25g, 24-26 DEG C of sealing and fermenting 5d, is fermented olive.
Embodiment 2
Take blue or green olive 1000g, cleaning, in the solution of 3% sodium carbonate, 20 DEG C are soaked 6h, pull out, 3 times are rinsed with clear water, add water 800mL, salt 80g, citric acid 10g, pickle 5h, pull out, drain moisture, blanching 2min in 85 DEG C of hot water, load in clean container, add 40 DEG C of warm water 600mL, salt 70g, white granulated sugar 20g, sodium acetate 10g, nisin 0.3g, inoculation Leuconostoc mesenteroides liquid seeds 50mL, Lactobacillus plantarum liquid seeds 100mL, fruit wine dry ferment 0.5g, 24-26 DEG C of sealing and fermenting 5d, is fermented olive.
Claims (1)
1. the invention provides a kind of preparation method of fermented olive, its feature is as follows: blue or green olive, cleaning, in the solution of 3% sodium carbonate, 20 DEG C are soaked 6h, pull out, 3 times are rinsed with clear water, add water 80%, salt 8%, citric acid 1%, pickle 5h, pull out, drain moisture, blanching 2min in 85 DEG C of hot water, load in clean container, add 40 DEG C of warm water 60%, salt 7%, white granulated sugar 2%, sodium acetate 1%, nisin 0.03%, inoculate 5% Leuconostoc mesenteroides liquid seeds, 10% Lactobacillus plantarum liquid seeds, fruit wine dry ferment 0.05%, 24-26 DEG C of sealing and fermenting 5d, be fermented olive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410553575.6A CN104256459A (en) | 2014-10-20 | 2014-10-20 | Making method for fermented olives |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410553575.6A CN104256459A (en) | 2014-10-20 | 2014-10-20 | Making method for fermented olives |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256459A true CN104256459A (en) | 2015-01-07 |
Family
ID=52148145
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410553575.6A Pending CN104256459A (en) | 2014-10-20 | 2014-10-20 | Making method for fermented olives |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256459A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690189A (en) * | 2016-12-26 | 2017-05-24 | 福建农林大学 | Olive salting liquid and method for preventing olive precipitates from being generated |
| CN106880043A (en) * | 2017-03-13 | 2017-06-23 | 江南大学 | A kind of olive ferment and preparation method thereof |
| CN107692094A (en) * | 2017-09-30 | 2018-02-16 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive fish |
| CN108991434A (en) * | 2018-08-13 | 2018-12-14 | 白小芳 | A kind of production method of chocolate flavoured olive can |
| CN115399418A (en) * | 2022-08-31 | 2022-11-29 | 福建农林大学 | Probiotic fermented olive juice with liver protection effect and preparation method thereof |
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| WO2000060948A1 (en) * | 1999-04-09 | 2000-10-19 | Consejo Superior De Investigaciones Cientificas | Process for fermenting vegetable products |
| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
| CN102625828A (en) * | 2009-07-16 | 2012-08-01 | Cj第一制糖株式会社 | Novel Leuconostoc citreum and fermented foods using the same as a starter, and compositions thereof |
| CN102994386A (en) * | 2012-12-20 | 2013-03-27 | 重庆市涪陵瑞星食品有限公司 | Leavening agent and method for pickling carrot |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690189A (en) * | 2016-12-26 | 2017-05-24 | 福建农林大学 | Olive salting liquid and method for preventing olive precipitates from being generated |
| CN106880043A (en) * | 2017-03-13 | 2017-06-23 | 江南大学 | A kind of olive ferment and preparation method thereof |
| CN106880043B (en) * | 2017-03-13 | 2020-06-09 | 江南大学 | Olive enzyme and preparation method thereof |
| CN107692094A (en) * | 2017-09-30 | 2018-02-16 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive fish |
| CN108991434A (en) * | 2018-08-13 | 2018-12-14 | 白小芳 | A kind of production method of chocolate flavoured olive can |
| CN115399418A (en) * | 2022-08-31 | 2022-11-29 | 福建农林大学 | Probiotic fermented olive juice with liver protection effect and preparation method thereof |
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