CN106616591A - Making method of canned olea europaea fruits - Google Patents
Making method of canned olea europaea fruits Download PDFInfo
- Publication number
- CN106616591A CN106616591A CN201611008666.7A CN201611008666A CN106616591A CN 106616591 A CN106616591 A CN 106616591A CN 201611008666 A CN201611008666 A CN 201611008666A CN 106616591 A CN106616591 A CN 106616591A
- Authority
- CN
- China
- Prior art keywords
- olea europaea
- fruits
- fruit
- food additives
- water
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 104
- 240000007817 Olea europaea Species 0.000 title claims abstract description 90
- 235000002725 Olea europaea Nutrition 0.000 title claims abstract description 78
- 238000000034 method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000013373 food additive Nutrition 0.000 claims abstract description 33
- 239000002778 food additive Substances 0.000 claims abstract description 33
- 235000019640 taste Nutrition 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000004381 surface treatment Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 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 claims description 24
- 229930006000 Sucrose Natural products 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 2
- 239000012670 alkaline solution Substances 0.000 abstract 1
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000795633 Olea <sea slug> Species 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- UEGPKNKPLBYCNK-UHFFFAOYSA-L magnesium acetate Chemical compound [Mg+2].CC([O-])=O.CC([O-])=O UEGPKNKPLBYCNK-UHFFFAOYSA-L 0.000 description 1
- 239000011654 magnesium acetate Substances 0.000 description 1
- 235000011285 magnesium acetate Nutrition 0.000 description 1
- 229940069446 magnesium acetate Drugs 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 229940031439 squalene Drugs 0.000 description 1
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a making method of canned olea europaea fruits. The making method comprises the following steps of selecting fruits, performing cleaning, performing soaking in an aqueous alkaline solution, performing pickling, sealing cans and performing sterilization. The making method is characterized by comprising the specific steps of putting acid-pickled and hardened olea europaea fruits into boiling water, performing stirring for 2-5 minutes, fishing out the stirred olea europaea fruits, and performing cooling with cold water; pricking or carving the acid-pickled, hardened and cooled olea europaea fruits; adding an appropriate quantity of food additives to the pricked or carved olea europaea fruits at twice, putting the olea europaea fruits with the food additives into water, boiling over the olea europaea fruits, and pouring the boiled olea europaea fruits into a vat for standing for 20-26 hours; fishing out the olea europaea fruits in which materials are permeated, adding an appropriate quantity of food additives, putting the processed olea europaea fruits into the water, boiling over the olea europaea fruits, fishing out the boiled olea europaea fruits, and performing rinsing to remove the food additives on the surface of the peel of the olea europaea fruits; and sealing the cans, loading the olea europaea fruits after surface treatment, adding a food additive aqueous solution, performing sealing, and performing covering. The canned olea europaea fruits made by the making method disclosed by the invention are free from bitter taste, the olea europaea fruits are consistent in surface color and uniform in hardness, permeated materials in the olea europaea fruits are uniform, and canned olea europaea fruits are consistent in taste.
Description
Technical field
The present invention relates to a kind of preparation method of olea europaea fruit can.
Background technology
Olive（Olea europaea.）It is Oleaceae Olea aiphyllium, is that woody oleiferous plants and fruit use seeds.
Olea europaea fruit contains abundant unrighted acid, carrotene, squalene, Flavonoid substances and polyphenolic substance, with protection
Cardiovascular system, stimulate circulation, improve digestive system work(, improve internal system function the effects such as.But due to olive
Containing bitter glucose examination and tanning matter in fruit, with dense bitter taste, it is difficult to directly eat raw, particularly olea europaea fruit tank
Need to carry out olea europaea fruit de- hardship in the production process of head, take away the puckery taste.One kind " olea europaea fruit that Chinese invention patent application is announced
The processing method of can "（CN 102511543 A）, the method first uses aqueous slkali soaking olea europaea fruit a few hours, then by olive
Fruit is put into water or soaks a few hours in phosphate aqueous solution, is then placed in constant temperature immersion in magnesium acetate solution, takes off after being rinsed with water
Water, evacuation, after finally routinely adding food additives and water to stir, sealed cans, sterilization obtain olea europaea fruit can.
Although the method has preferably carried out de- hardship to olea europaea fruit, taken away the puckery taste, part is still had several drawbacks：One is the work that do not complete
Skill, makes that olea europaea fruit appearance color in olea europaea fruit can is inconsistent, soft or hard is uneven, or even part olea europaea fruit oxygen can occur
Change and rot, affect the quality of product and kept for the phase；2nd, bleed is uneven in olea europaea fruit, and taste is inconsistent.
The content of the invention
The purpose of the present invention is for above-mentioned problem, there is provided one kind is without bitter taste, olea europaea fruit appearance color one
Cause, soft or hard is uniform, the interior olea europaea fruit method for making canned that bleed is uniform, taste is consistent of fruit.
What the present invention was realized in：A kind of preparation method of olea europaea fruit can, including choosing fruit, cleaning, alkali bubble, acid
Wash, sealed cans and sterilisation step, it is characterized in that：
1st, complete：Olea europaea fruit after pickling, hardening is put into after stirring 2～5 minutes in boiling water, is pulled out and is cooled down with cold water；
2nd, acanthopore or delineation：Olea europaea fruit to cooling down after pickling, hardening carries out acanthopore or delineation, the oily olive after acanthopore or delineation
Olive is soaked 50～75 hours by fruit with clear water, and 12～18 clear water are changed in immersion process, and the fruit liquid that acanthopore or delineation are oozed out is complete
Pull out after drifting out in portion；
3rd, first time bleed：Add appropriate food additives to be put into water olea europaea fruit after acanthopore or delineation and boil 1～2 point
Zhong Hou, pours into cylinder and stands 20～26 hours, and food additives are white sugar or salt, if making the can of sweet taste, the oily olive of addition
The white sugar of the 8～12% of olive fruit quality, if making the can of saline taste, adds the 0.8～1.2% of olea europaea fruit quality food
Salt；
4th, second bleed：After olea europaea fruit after first time bleed is pulled out, appropriate food additives are added to be put into water
After boiling 1～2 minute, pour into cylinder and stand 20～26 hours, food additives are white sugar or salt, if making the tank of sweet taste
Head, adds the 18～22% of olea europaea fruit quality white sugar, if making the can of saline taste, adds the 1.8 of olea europaea fruit quality
～2.2% salt；
5th, it is surface-treated：After olea europaea fruit after second bleed is pulled out, add appropriate food additives to be put into water and boil
After boiling 5～6 minutes, the food additives on pericarp surface, food additives are gone to be white sugar or salt after fruit is pulled out with boiling water drift,
If making the can of sweet taste, add the 18～22% of olea europaea fruit quality white sugar, if making the can of saline taste, addition oil
The salt of the 1.8～2.2% of olive fruit quality；
6th, sealed cans：Olea europaea fruit after surface treatment is loaded after tank, adds the food additives aqueous solution to flood to whole fruits
Till, then seal and add a cover, food additives are white sugar or salt, if making the can of sweet taste, the mass concentration of white sugar water is 38
～45%, if making the can of saline taste, the mass concentration for adding salt solution is 1.8～2.2%.
The de- hardship of the present invention, the alkali soluble immersion method taken away the puckery taste using the A of CN 102511543, have carried out de- hardship, have taken away the puckery taste, and
On the basis of the A of CN 102511543, one is after the olea europaea fruit after pickling is put into and is stirred 2～5 minutes in boiling water, to pull out with cold
The de-enzyming process of water cooling, has been passivated the oxidizing ferment of olea europaea fruit and the activity of peroxidase, and anti-oxidation makes fruit color one
Cause, soft or hard is uniform, appearance is full；Two be complete after, employ acanthopore or delineation, in two times bleed, make bleed in fruit it is uniform,
Taste is consistent；Three is to employ process of surface treatment, makes fruit bright.
Specific embodiment
The present invention is illustrated with reference to embodiment.
1st, choosing fruit：From the olea europaea fruit of 8～9 maturations, immature and overdone olea europaea fruit is removed；
2nd, clean：With the olea europaea fruit of clean water step 1；
3rd, alkali bubble：The olea europaea fruit of step 2 is placed in the sodium hydrate aqueous solution that mass concentration is 1.5～2%, immersion 18～
20 hours；
4th, pickling：After the olea europaea fruit of step 3 is rinsed into 5～6 times with clear water, the phosphoric acid water of mass concentration 0.6～0.8% is placed in
In solution, then add after the magnesium chloride of olea europaea fruit quality 0.08～0.12% stirs, soak 18～20 hours；
5th, complete：After the olea europaea fruit of step 4 is rinsed into 5～6 times with clear water, it is put into after stirring 2～5 minutes in boiling water, pulls out
Cooled down with cold water；
6th, acanthopore or delineation：Acanthopore or delineation, the olea europaea fruit clear water after acanthopore or delineation are carried out to the olea europaea fruit of step 5
Immersion 50～75 hours, changes 12～18 clear water in immersion process, and the fruit liquid that acanthopore or delineation are oozed out is dragged for after all drifting out
Go out；
7th, first time bleed：The appropriate food additives of step 6 olea europaea fruit addition are put into water after boiling 1～2 minute,
Enter in cylinder and stand 20～26 hours, food additives are white sugar or salt, if making the can of sweet taste, add olea europaea fruit quality
8～12% white sugar, if make saline taste can, add olea europaea fruit quality 0.8～1.2% salt；
8th, second bleed：After the olea europaea fruit of step 7 is pulled out, add appropriate food additives to be put into water and boil 1～2
After minute, pour into cylinder and stand 20～26 hours, food additives are white sugar or salt, if making the can of sweet taste, addition oil
The white sugar of the 18～22% of olive fruit quality, if making the can of saline taste, adds the 1.8～2.2% of olea europaea fruit quality
Salt；
9th, it is surface-treated：After the olea europaea fruit of just step 8 is pulled out, add appropriate food additives to be put into water and boil 5～6
After minute, the food additives on pericarp surface are removed after fruit is pulled out with boiling water drift, food additives are white sugar or salt, if system
Make the can of sweet taste, add the 18～22% of olea europaea fruit quality white sugar, if making the can of saline taste, add olea europaea fruit
The salt of the 1.8～2.2% of quality；
10th, sealed cans：The olea europaea fruit of step 9 is loaded after tank, adding the food additives aqueous solution to flood to whole fruits,
Seal again and add a cover, food additives are white sugar or salt, if making the can of sweet taste, the mass concentration of white sugar water is 38～45%,
If making the can of saline taste, the mass concentration for adding salt solution is 1.8～2.2%.
11st, sterilize：After the olea europaea fruit can of step 10 is sterilized according to a conventional method, product.
Claims (1)
1. a kind of preparation method of olea europaea fruit can, including choosing fruit, cleaning, alkali bubble, pickling, sealed cans and sterilisation step, it is special
Levying is：
（1）Complete：Olea europaea fruit after pickling, hardening is put into after stirring 2～5 minutes in boiling water, is pulled out and is cooled down with cold water；
（2）Acanthopore or delineation：Olea europaea fruit to cooling down after pickling, hardening carries out acanthopore or delineation, the oil after acanthopore or delineation
Olive fruit is soaked 50～75 hours with clear water, and 12～18 clear water, the fruit liquid that acanthopore or delineation are oozed out are changed in immersion process
Pull out after all drifting out；
（3）First time bleed：Add appropriate food additives to be put into water olea europaea fruit after acanthopore or delineation and boil 1～2
After minute, pour into cylinder and stand 20～26 hours, food additives are white sugar or salt, if making the can of sweet taste, addition oil
The white sugar of the 8～12% of olive fruit quality, if making the can of saline taste, adds the 0.8～1.2% of olea europaea fruit quality food
Salt；
（4）Second bleed：After olea europaea fruit after first time bleed is pulled out, appropriate food additives are added to be put into water
After boiling 1～2 minute, pour into cylinder and stand 20～26 hours, food additives are white sugar or salt, if making the tank of sweet taste
Head, adds the 18～22% of olea europaea fruit quality white sugar, if making the can of saline taste, adds the 1.8 of olea europaea fruit quality
～2.2% salt；
（5）Surface treatment：After olea europaea fruit after second bleed is pulled out, add appropriate food additives to be put into water and boil
After boiling 5～6 minutes, the food additives on pericarp surface, food additives are gone to be white sugar or salt after fruit is pulled out with boiling water drift,
If making the can of sweet taste, add the 18～22% of olea europaea fruit quality white sugar, if making the can of saline taste, addition oil
The salt of the 1.8～2.2% of olive fruit quality；
（6）Sealed cans：Olea europaea fruit after surface treatment is loaded after tank, adds the food additives aqueous solution to flood to whole fruits
Till, then seal and add a cover, food additives are white sugar or salt, if making the can of sweet taste, the mass concentration of white sugar water is 38
～45%, if making the can of saline taste, the mass concentration for adding salt solution is 1.8～2.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611008666.7A CN106616591A (en) | 2016-11-16 | 2016-11-16 | Making method of canned olea europaea fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611008666.7A CN106616591A (en) | 2016-11-16 | 2016-11-16 | Making method of canned olea europaea fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616591A true CN106616591A (en) | 2017-05-10 |
Family
ID=58807126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611008666.7A Pending CN106616591A (en) | 2016-11-16 | 2016-11-16 | Making method of canned olea europaea fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616591A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108669485A (en) * | 2018-04-02 | 2018-10-19 | 甘肃农业大学 | A kind of processing method of olive can |
| CN108991434A (en) * | 2018-08-13 | 2018-12-14 | 白小芳 | A kind of production method of chocolate flavoured olive can |
| CN109717423A (en) * | 2017-10-31 | 2019-05-07 | 白小芳 | A kind of bubble green pepper olive can and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511543A (en) * | 2011-12-26 | 2012-06-27 | 云南省林业科学院 | Method for processing canned olea europaea fruit |
| CN102511617A (en) * | 2011-12-26 | 2012-06-27 | 云南省林业科学院 | Processing method of preserved olive fruit |
-
2016
- 2016-11-16 CN CN201611008666.7A patent/CN106616591A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511543A (en) * | 2011-12-26 | 2012-06-27 | 云南省林业科学院 | Method for processing canned olea europaea fruit |
| CN102511617A (en) * | 2011-12-26 | 2012-06-27 | 云南省林业科学院 | Processing method of preserved olive fruit |
Non-Patent Citations (1)
| Title |
|---|
| 关海宁等: "《龙江地产农业产品加工技术》", 31 January 2013, 黑龙江大学出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109717423A (en) * | 2017-10-31 | 2019-05-07 | 白小芳 | A kind of bubble green pepper 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 |
| CN108669485A (en) * | 2018-04-02 | 2018-10-19 | 甘肃农业大学 | A kind of processing method of olive can |
| CN108991434A (en) * | 2018-08-13 | 2018-12-14 | 白小芳 | A kind of production method of chocolate flavoured olive can |
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Application publication date: 20170510 |
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