CN105230935A - Method for making fruity olive sweetmeats - Google Patents

Abstract

The invention discloses a method for making fruity olive sweetmeats, which belongs to the field of food processing, and is characterized by adopting a processing flow of material selecting, sugar soaking, sugar cooking, baking and packing. The method for making the fruity olive sweetmeats has the beneficial effects that the fruity olive sweetmeats are of greenyellow, sweet and tasty with elasticity, can be eaten dry, also can be soaked in boiling water to be eaten, have fresh taste of olives, are rich in calcium and vitamin C, are beneficial for growth and development of skeletons, further has the effects of clearing away heat and toxic materials, resolving phlegm, removing food retention and relaxing tendon and activation collaterals. The fruity olive sweetmeats can achieve an effect of cooling throat by being eaten in winter and spring seasons, further can prevent respiratory tracts from being infected, and are suitable for all ages and convenient to eat.

Description

A kind of preparation method of fruity olive preserved fruit

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of fruity olive preserved fruit.

Background technology

Olive, has another name called Chinese olive, because gaining the name for eating raw when fruit is still dark green.Olive fruit is rich in calcareous and vitamin C, the large benefit of Yu Renyou.Fruit is long and narrow, pericarp bottle green, has gray speck, and meat is careful, crisp sweet, without astringent taste.The effect of olive: olive pulp contains abundant nutrients, eat useful health raw, particularly calcic is more, helpful to children's skeleton development.New fresh olive can separate the poison of gas poisoning, alcoholism and fish crab, have clearing heat and detoxicating, reduce phlegm, disappear long-pending effect.Winter-spring season, the normal food olive of ordering has the merit wet one's whistle, and can prevent the infection of the upper respiratory tract.For cough with lung heat, spitting of blood quite useful, the effect of stimulating the circulation of the blood and cause the muscles and joints to relax in addition.

The growth cycle of olive is short, can not supply in the four seasons, and for being processed into the comprehensive utilization that fruity olive preserved fruit can realize olive raw material, can directly eat, delicious flavour, storage time is long, improves its economic worth.

Summary of the invention

The object of this invention is to provide a kind of preparation method of fruity olive preserved fruit, can directly eat, delicious flavour, storage time is long.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for fruity olive preserved fruit, is characterized in that: adopt select materials → soak sugared → boil sugar → smoke → be packaged as processing process, concrete operation step is:

(1) select materials: select the olive pickled, reject impurity;

(2) soak: soak 3-5 hour with clear water, slough salinity;

(3) cutting: be cut into the square bulk of 2-4cm with cutter;

(4) sugaring, candy: olive is put into the lactose liquid that concentration is 45%, after boiling 40 minutes, flood 12 hours from fire; Pulled out by olive, remaining liquid glucose heats again, and adds rock sugar liquid simultaneously, makes sugar concentration reach 45%, add malic acid and the 1% red tangerine essential oil of 0.3% again, after very hot oven boils, add olive, constantly stir, when liquid glucose is concentrated into 55%, continue to boil to 35 minutes, then pull olive out, draining sugar liquid;

(5) upper sugar-coat: when olive is cooled to 36 DEG C, mix with the albumen water caltrop starch gone out through 180 mesh sieves, mixes even, then with sterilized clean bottle splendid attire.

Beneficial effect: product of the present invention is yellow green, fragrant and sweet delicious flexible, get final product dry-eating, also can be used for boiling water bubble food, there is the local flavor of olive deliciousness, this product is rich in calcareous and vitamin C, not only contributes to growing of bone, also have clearing heat and detoxicating, reduce phlegm, disappear effect that is long-pending, that stimulate the circulation of the blood and cause the muscles and joints to relax.Winter-spring season is often eaten, and can reach the effect wet one's whistle, and can also prevent the infection of the upper respiratory tract.All-ages, instant.

Detailed description of the invention

Embodiment 1 :

A preparation method for fruity olive preserved fruit, concrete operation step is:

(1) select materials: select the olive pickled, reject impurity;

(2) soak: soak 8 hours with clear water, slough salinity;

(3) cutting: be cut into the square bulk of 5-6cm with cutter;

(4) sugaring, candy: raw material is put into the liquid glucose that concentration is 50%, after boiling 45 minutes, flood 12 hours from fire; Again raw material is pulled out, remaining liquid glucose heats, and adds lactose, donkey-hide gelatin simultaneously, makes sugar concentration reach 60%, add citric acid and 10% blueberry pulp of 0.3% again, after very hot oven boils, add raw material, constantly stir, when liquid glucose is concentrated into 75%, continue to boil to 25 minutes, then pull raw material out, draining sugar liquid;

(5) upper sugar-coat: when raw material is cooled to 55 DEG C, mix with the albumen Icing Sugar gone out through 160 mesh sieves, mixes even, then with sterilized clean bottle splendid attire.

Embodiment 2 :

A preparation method for fruity olive preserved fruit, concrete operation step is:

(1) select materials: select the olive pickled, reject impurity;

(2) soak: soak 2 hours with clear water, slough salinity;

(3) cutting: be cut into the square bulk of 5cm with cutter;

(4) sugaring, candy: olive is put into the liquid glucose that concentration is 55%, after boiling 60 minutes, flood 18 hours from fire; Pulled out by olive, remaining liquid glucose heats again, and adds fructose, flavoring rose essence simultaneously, makes sugar concentration reach 62%, add the malic acid of 0.32% again, after very hot oven boils, add olive, constantly stir, when liquid glucose is concentrated into 78%, continue to boil to 32 minutes, then pull olive out, draining sugar liquid;

(5) upper sugar-coat: when olive is cooled to 35 DEG C, mix with the fragrant taro albumen powder gone out through 120 mesh sieves, mixes even, then with sterilized clean bottle splendid attire.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a preparation method for fruity olive preserved fruit, is characterized in that: adopt select materials → soak sugared → boil sugar → smoke → be packaged as processing process, concrete operation step is:

(1) select materials: select the olive pickled, reject impurity;

(2) soak: soak 3-5 hour with clear water, slough salinity;

(3) cutting: be cut into the square bulk of 2-4cm with cutter;

(4) sugaring, candy: olive is put into the lactose liquid that concentration is 45%, after boiling 40 minutes, flood 12 hours from fire; Pulled out by olive, remaining liquid glucose heats again, and adds rock sugar liquid simultaneously, makes sugar concentration reach 45%, add malic acid and the 1% red tangerine essential oil of 0.3% again, after very hot oven boils, add olive, constantly stir, when liquid glucose is concentrated into 55%, continue to boil to 35 minutes, then pull olive out, draining sugar liquid;

(5) upper sugar-coat: when olive is cooled to 36 DEG C, mix with the albumen water caltrop starch gone out through 180 mesh sieves, mixes even, then with sterilized clean bottle splendid attire.