CN106798068B - A method for inhibiting formation of olive precipitate - Google Patents
A method for inhibiting formation of olive precipitate Download PDFInfo
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- CN106798068B CN106798068B CN201611221226.XA CN201611221226A CN106798068B CN 106798068 B CN106798068 B CN 106798068B CN 201611221226 A CN201611221226 A CN 201611221226A CN 106798068 B CN106798068 B CN 106798068B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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Abstract
The invention provides a method for inhibiting the formation of olive educts, which comprises the following steps: step 1: peeling fresh olive; step 2: and soaking the peeled olive in a sodium chloride solution for 1-3 days, then adding a tannase solution, and continuing to soak for 6-24 hours. The method for inhibiting the formation of the olive educt can inhibit the olive educt by peeling and tannase treatment, has the advantages of simplicity, strong operability, safety and effectiveness, can greatly shorten the salting time and the processing period of olive preserves, and saves the production cost.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for inhibiting formation of olive educts.
Background
Olive (canarium album (Lour.) Raeusch) is a special fruit in the south of China, has high edible value due to the rich dietary fiber, flavone, multiple vitamins and mineral elements such as calcium, phosphorus, iron and the like, but can only be processed into olive preserves due to bitter taste of most varieties, so the olive preserves are still main products processed by the olive up to now.
The traditional olive preserves have a salting process, but since alum (aluminum potassium sulfate dodecahydrate) is not allowed to be used in the process of preserving the preserves any more, a layer of off-white substances (olive precipitate) is separated out from the surface layer of the olives in the salting process and is brought into the final products of the olive preserves, so that the surface color and the quality of the olive preserves are seriously influenced, the absorption of nutrient components of the olive preserves by consumers is influenced, the edible value of the olive preserves is reduced, the purchasing desire of the consumers is reduced, and the commercial value of the olive preserves is further influenced.
Therefore, it is necessary to invent a safe and practical method for inhibiting the formation of olive precipitates.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: to provide a safe and practical method for suppressing the formation of olive precipitates.
During the process of salting, the olive generates grey white precipitate and the grey white precipitate is attached to the surface of the olive, so that the color and the quality of the finished olive preserves are seriously affected. Since researchers in the field always misunderstand that the olive precipitate is calcium pectate formed by pectin in olive and calcium in olive, the research direction is deviated, so that the problem of precipitate generation in the process of salting olive is not solved for many years. The applicant finds that polyphenol and soluble protein in olive are main substances for forming olive precipitate, and the olive precipitate is mainly brown polymer formed by oxidation of polyphenol in the salting process and polyphenol-protein polymer formed by interaction of polyphenol and soluble protein.
The applicant has therefore achieved the aim of inhibiting the formation of olive precipitates by controlling the polyphenol or soluble protein content in salted olives, preventing the oxidation of polyphenols to brown polymers and interfering with the formation of polyphenol-protein polymers.
In order to solve the technical problems, the invention adopts the technical scheme that:
a method of inhibiting the formation of olive precipitate comprising the steps of:
step 1: peeling fresh olive;
step 2: and soaking the peeled olive in a sodium chloride solution for 1-3 days, then adding a tannase solution, and continuing to soak for 6-24 hours.
The invention has the beneficial effects that: the fresh olive is subjected to peeling treatment, so that the polyphenol content in the olive can be greatly reduced, the polyphenol content easily combined with soluble protein is reduced, the formation of polyphenol-protein complexes is inhibited, the formation of olive precipitates is inhibited, and the quality of the olive preserves is improved; meanwhile, after the peeling treatment is carried out on the olive, the permeation of the salting liquid into the olive can be effectively promoted, the subsequent salting time of the olive and the processing period of the olive preserved fruit are shortened, and the production cost of the olive preserved fruit is reduced; because polyphenol substances in the olives are mainly tannin (tannic acid), the peeled olives are soaked in a sodium chloride solution for 1-3 days until some tannin in the olives is replaced with the sodium chloride solution, and then a tannase solution is added, so that the influence of the sodium chloride solution on the activity of the tannase is reduced, and the higher activity of the tannase is ensured; soaking the peeled olive in a sodium chloride solution for 1-3 days, and adding a tannase solution to enable the tannase to be in full contact with tannin replaced in the sodium chloride solution, so that more tannin is hydrolyzed by the tannase, thereby reducing olive polyphenol and inhibiting the formation of olive precipitates.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The most key concept of the invention is as follows: the formation of olive precipitate is inhibited by reducing the polyphenol content of olive by peeling fresh olive and hydrolyzing tannin with tannase (the polyphenols in olive are mainly tannin).
The invention provides a method for inhibiting the formation of olive educts, which comprises the following steps:
step 1: peeling fresh olive;
step 2: and soaking the peeled olive in a sodium chloride solution for 1-3 days, then adding a tannase solution, and continuing to soak for 6-24 hours.
The principle of the invention for inhibiting the formation of olive educt is as follows: since the applicant researches and discovers that polyphenol and soluble protein in olive are the main substances for forming olive precipitate, and the olive precipitate is mainly brown polymer formed by oxidation of polyphenol in the salting process and polyphenol-protein polymer formed by interaction of polyphenol and soluble protein, the aim of inhibiting the formation of olive precipitate is achieved by controlling the content of polyphenol or soluble protein in the salted olive, preventing the polyphenol from being oxidized into brown polymer and interfering the formation of polyphenol-protein polymer. The applicant finds that the polyphenol in the olive is mainly distributed on the olive skin through experimental detection, and the fresh olive is peeled, so that the polyphenol content in the olive can be greatly reduced, the formation of polyphenol-protein complexes is inhibited, the formation of olive precipitates is further inhibited, and the quality of olive preserves is further improved; meanwhile, as polyphenol substances in the olives are mainly tannin, tannase solution is added to soak the olives before salting, and tannin in the olives is hydrolyzed by the tannase and replaced into sodium chloride solution, so that the content of polyphenol combined with soluble protein can be reduced, the formation of polyphenol-protein complex is inhibited, the formation of polyphenol oxidized into polymer is also reduced, and further the formation of olive precipitate is inhibited.
From the above description, the beneficial effects of the present invention are: the fresh olive is subjected to peeling treatment, so that the polyphenol content in the olive can be greatly reduced, the polyphenol content easily combined with soluble protein is reduced, the formation of polyphenol-protein complexes is inhibited, the formation of olive precipitates is inhibited, and the quality of the olive preserves is improved; meanwhile, after the peeling treatment is carried out on the olive, the permeation of the salting liquid into the olive can be effectively promoted, the subsequent salting time of the olive and the processing period of the olive preserved fruit are shortened, and the production cost of the olive preserved fruit is reduced; because polyphenol substances in the olives are mainly tannin (tannic acid), the peeled olives are soaked in a sodium chloride solution for 1-3 days until some tannin in the olives is replaced with the sodium chloride solution, and then a tannase solution is added, so that the influence of the sodium chloride solution on the activity of the tannase is reduced, and the higher activity of the tannase is ensured; soaking the peeled olive in a sodium chloride solution for 1-3 days, and adding a tannase solution to ensure that the tannase can be fully contacted with tannin replaced in the sodium chloride solution, so that more tannin is hydrolyzed by the tannase, thereby reducing olive polyphenol and inhibiting the formation of olive precipitates; adding a tannase solution to continuously soak for 6-24 hours, and avoiding the low-activity tannase serving as protein from carrying out a complex reaction with unhydrolyzed polyphenol to form a new polymer to be attached to the surface of the olive.
Further, the method also comprises the step 3: and (3) fishing out the olives treated in the step (2), washing with water, and soaking in a saline solution for 15-20 days.
As can be seen from the above description, the beneficial effects of the present invention are: washing the tannase remained on the surface of the olive by using water, and continuing to soak in the saline solution, so as to prevent the tannase with low activity as protein from carrying out a complex reaction with the unhydrolyzed polyphenol to form a new polymer attached to the surface of the olive; the olive salting liquid is soaked for 15-20 days to prepare an olive salt embryo meeting the production requirement, after the olive is peeled, the olive salting liquid can be effectively promoted to permeate into the olive, the water activity of the olive is reduced, the life activity of the fresh olive is forced to stop, the juice in material tissues is made to permeate outwards, the usage amount of sodium chloride in the salting process is reduced, the olive salting time is shortened (the salting time of the non-peeled olive is more than 60 days), the salting time of the peeled olive is 15-20 days) and the processing period of the olive preserves are shortened, the times of rinsing water and the generation amount of rinsing sewage of the olive salt embryo are reduced, and the sewage treatment cost and the production cost of the olive preserves are reduced.
Further, the salting liquid is prepared from the following raw materials in parts by weight: 100 parts of water, 13-17 parts of sodium chloride, 0.1-0.3 part of calcium chloride and 0.1-0.5 part of sodium metabisulfite.
As can be seen from the above description, the beneficial effects of the present invention are: the content of sodium chloride in the salting liquid is controlled within the range, the salting liquid can be ensured to have proper osmotic pressure to control the water activity of the olive, and inhibit the microbial propagation in the olive so as to meet the preservation requirement of olive salt embryos, and simultaneously, the olive salt embryo shrinkage phenomenon and the waste of sodium chloride raw materials caused by overhigh concentration of sodium chloride can be avoided; the calcium chloride in the range is added as a hardening agent, so that the phenomenon of rotting of olive salt embryos is prevented, and unpleasant lime taste is avoided; sodium metabisulfite in the range is added to serve as an antioxidant and a color fixative of the olive salt embryos, so that the olive salt embryos are prevented from being brown due to oxidation of olive polyphenol.
Furthermore, the material-liquid ratio of the olive to the salting liquid is 1: 1-1.5.
Further, step 2 and step 3 include that the olives processed in step 2 are fished out and then placed in a protease solution to be soaked for 6-24 hours.
As can be seen from the above description, the beneficial effects of the present invention are: the tannase solution treatment is followed by soaking in a protease solution, which hydrolyzes soluble proteins complexed with polyphenols using proteases, further reducing the possibility of precipitate formation during the salting process of olives.
Further, the protease solution is an acidic protease solution.
As can be seen from the above description, the beneficial effects of the present invention are: the olive contains citric acid and malic acid, and acid can be seeped into the salting liquid in the salting process to enable the salting liquid to be acidic, so that the use of acid protease can ensure that the enzyme keeps higher activity to achieve better hydrolysis effect.
Further, the mass volume concentration of the sodium chloride solution is 130-170 g/L.
As can be seen from the above description, the beneficial effects of the present invention are: adopt the sodium chloride solution of above-mentioned concentration to soak earlier and peel the olive for sodium chloride solution has suitable osmotic pressure and can make the inside active substance of olive replace the sodium chloride solution, makes things convenient for tannase and the abundant contact of tannin of replacing out, makes tannin by more abundant of hydrolysising.
Furthermore, the adding amount of the tannase in the tannase solution is 5-15U/g of olive.
As can be seen from the above description, the beneficial effects of the present invention are: the tannase is controlled within the range, and the effect and the cost of tannin hydrolysis by the tannase can be considered at the same time.
Further, the peeling in the step 1 is finished by manual peeling, mechanical peeling or whipping peeling.
Example 1
1 materials and methods
1.1 materials
Fresh olives;
reagents such as tannase, sodium chloride, calcium chloride, sodium metabisulfite and the like are all food-grade and meet the national sanitary standard.
1.2 Main instruments
Model WGZ-100 scattering type photoelectric turbidimeter, Shanghai precision Instrument Mill;
DK-S24 model electric heating constant temperature water bath, Shanghai Jing Macro Experimental facilities, Inc.;
model BAS224S electronic analytical balance, sydows scientific instruments (beijing) ltd.
1.3 test methods
1.3.1 preparation of Olive salt embryos
Step 1: adding the classified and rotten olive into a peeling machine for peeling until the olive skin is completely removed, and washing with water to obtain peeled olive for later use;
step 2: preparing a sodium chloride solution: adding 15g of sodium chloride into every 100g of water, and preparing 10kg of sodium chloride solution according to the proportion; pouring 10kg of peeled olive and the 10kg of sodium chloride solution into a PC barrel with a cover, covering the cover of the PC barrel, and standing at room temperature for 1 day;
activation of tannase: weighing 100g of tannase with activity of 500u/g, putting the 100g of tannase into 500g of water, stirring, putting the mixture into a constant-temperature water bath kettle at 40 ℃ for 1 hour, and stirring once every 15 minutes to obtain a tannase solution;
pouring the activated tannase solution into a PC barrel (the adding amount of the tannase is 5U/g olive) filled with peeled olive and sodium chloride solution, stirring uniformly, and then placing at room temperature for 6 hours.
And step 3: preparing a salting liquid: adding 13g of sodium chloride, 0.1g of calcium chloride and 0.1g of sodium metabisulfite into 100g of water, and preparing 10kg of salting liquid according to the proportion;
taking out the olives treated in the step 2 from a PC barrel, soaking and washing the olives for 2 times by using clear water, putting the washed olives into the washed PC barrel, then putting the prepared 10kg of salting liquid into the PC barrel, and soaking the olives for 15 days to obtain olive salt embryos.
1.3.2 evaluation method of quality of Olive salt embryo
1.3.2.1 method for measuring turbidity of olive salt embryos
After the dipping is finished, 5 olive salt embryos are taken from the upper part and the lower part of a salting container, surface salt (sodium chloride) is lightly washed by deionized water, then the surfaces of the 15 olive salt embryos are scrubbed by 600mL until surface precipitates (white spots on the surfaces) visible to the naked eye are scrubbed, then the solution is diluted by a proper factor, and finally the turbidity is measured. The greater the turbidity, the more olive precipitate and the poorer the stability; conversely, the better the stability.
And (3) measuring turbidity: and respectively carrying out zero adjustment and hundred adjustment by taking double distilled water as a 0-degree standard solution and a 100-degree standard turbidity solution. The sample liquid is diluted by a certain multiple and is measured in the measuring range of the instrument. The turbidity is calculated according to the following formula:
T＝T1×N－T0
in the formula: T-Final turbidity (NTU); t is1-determination of the turbidity (NTU) of the solution; n is solution dilution times; t is0Initial turbidity (NTU) of pure solvent (double distilled water).
Remarking: turbidity 100NTU corresponds to 1mg (dry weight) of olive precipitate.
1.3.2.2 measurement method for sensory evaluation of Olive salt embryos
TABLE 1 Olive salt embryo sensory evaluation index
The measured results are repeatedly measured for three times, the average value is taken, the test data are processed and analyzed by SPSS13.0 statistical software, and the evaluation result of the olive salt embryo quality is shown in Table 2.
Example 2
The procedure of example 1 was repeated except that:
placing peeled olive and sodium chloride solution into a PC barrel with a cover in step 2, covering the PC barrel with the cover, and standing at room temperature for 3 days
Activation of tannase: weighing 300g of tannase with activity of 500u/g, putting the tannase into 500g of water, stirring, putting the water in a constant-temperature water bath kettle at 40 ℃ for 1 hour, and stirring once every 15 minutes to obtain a tannase solution;
pouring the activated tannase solution into a PC barrel (the adding amount of the tannase is 15U/g olive) filled with peeled olive and sodium chloride solution, stirring uniformly, and then placing at room temperature for 24 hours.
And step 3: preparing a salting liquid: adding 17g of sodium chloride, 0.3g of calcium chloride and 0.5g of sodium metabisulfite into every 100g of water, and preparing 10kg of salting liquid according to the proportion;
the time for soaking the olive in the salting liquid is as follows: soaking for 20 days to obtain olive salt embryo.
The method for evaluating the quality of olive salt embryos is the same as that of example 1, and the results of the evaluation of the quality of olive salt embryos are shown in Table 2.
Example 3
The procedure of example 1 was repeated except that:
placing peeled olive and sodium chloride solution into a PC barrel with a cover in step 2, covering the PC barrel with the cover, and standing at room temperature for 2 days
Activation of tannase: weighing 200g of tannase with activity of 500u/g, putting the 200g of tannase into 500g of water, stirring, putting the mixture into a constant-temperature water bath kettle at 40 ℃ for 1 hour, and stirring once every 15 minutes to obtain a tannase solution;
pouring the activated tannase solution into a PC barrel (the adding amount of the tannase is 10U/g olive) filled with peeled olive and sodium chloride solution, stirring uniformly, and then placing at room temperature for 15 hours.
And step 3: preparing a salting liquid: adding 15g of sodium chloride, 0.2g of calcium chloride and 0.3g of sodium metabisulfite into 100g of water, and preparing 10kg of salting liquid according to the proportion;
the time for soaking the olive in the salting liquid is as follows: soaking for 18 days to obtain olive salt embryo.
The method for evaluating the quality of olive salt embryos is the same as that of example 1, and the results of the evaluation of the quality of olive salt embryos are shown in Table 2.
Comparative example
Preparation of traditional olive salt embryos:
step 1: adding coarse salt (about 5% by weight of olive) into classified and rotten-removed olive, and beating until the waxy layer of olive cuticle is removed;
step 2: preparing a salting liquid: the salting liquid is prepared by adding 15g of sodium chloride and 0.3g of calcium chloride into 100g of water according to the proportion and preparing 10kg of salting liquid; sequentially pouring the olive and the salting liquid into a PC barrel according to the material-liquid ratio of 1: 1, continuously adjusting salinity on the second and third days, and adding the sodium chloride content in the salting liquid to the content of 18g in each 100g of water, wherein the soaking time is 60 days.
The method for evaluating the quality of olive salt embryos is the same as that of example 1, and the results of the evaluation of the quality of olive salt embryos are shown in Table 2.
TABLE 2 evaluation results of several olive salt embryo qualities
| Olive salt embryo | Turbidity (NTU) | Sensory scoring |
| Example 1 | 59.28±1.33 | 84.07±1.93 |
| Example 2 | 48.72±0.58 | 90.24±0.67 |
| Example 3 | 49.61±0.77 | 87.68±0.58 |
| Comparative example | 600.54±4.85 | 56.31±0.67 |
Experiments show that when the turbidity of the olive salt embryo is less than or equal to 65.0NTU, no precipitate exists on the surface layer of the olive salt embryo, and as can be seen from the table 2, the olive salt embryo obtained by soaking the peeled olive treated by the tannase solution in the salt soaking solution has the advantages that compared with the olive salt embryo of a comparative example, the precipitate (turbidity) on the surface layer is obviously reduced, and the sensory score is obviously improved. The olive salt embryo prepared by the method is uniform and yellow in color, full and non-shrinking in particles and good in quality, no precipitate or a small amount of precipitate exists on the surface of the olive salt embryo, and under the same other processing conditions, the method for inhibiting the formation of the olive precipitate obviously improves the surface color and the quality of the olive preserves, improves the edible value and the commercial value of the olive preserves, and has a certain reference value for processing the olive into other products.
In conclusion, according to the method for inhibiting the formation of the olive precipitate provided by the invention, the fresh olives are subjected to the peeling treatment, so that the content of polyphenol in the olives can be greatly reduced, the content of polyphenol which is easy to combine with soluble protein is reduced, the formation of polyphenol-protein complexes is inhibited, the formation of the olive precipitate is inhibited, and the quality of the olive preserves is improved; meanwhile, after the olive is peeled, the permeation of a salting liquid into the olive can be effectively promoted, the water activity of the olive is reduced, the life activity of the fresh olive is forced to stop, the juice in material tissues is enabled to seep outwards, the using amount of sodium chloride in the salting process is reduced, the olive salting time (the salting time of the non-peeled olive is more than 60 days, and the salting time of the peeled olive is 15-20 days) and the processing period of the olive preserves are shortened, the water bleaching times and the generation amount of rinsing sewage of olive salt embryos are reduced, and the sewage treatment cost and the production cost of the olive preserves are reduced; the method comprises the steps of soaking peeled olives in a sodium chloride solution for 1-3 days until tannin in the olives is replaced by the sodium chloride solution, adding tannase into the sodium chloride solution to reduce the influence of the sodium chloride solution on tannase activity, ensuring that the tannase hydrolyzes more tannin under the condition of high activity, and fully contacting the tannase with the tannin replaced in the sodium chloride solution and tannin in the olives after the olives are peeled so that more tannin is hydrolyzed by the tannase, thereby reducing olive polyphenol and inhibiting the formation of olive precipitates.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (5)
1. A method of inhibiting the formation of olive precipitate, comprising the steps of:
step 1: peeling fresh olive;
step 2: soaking the peeled olive in a sodium chloride solution for 1-3 days, then adding a tannase solution, and continuing to soak for 6-24 hours;
further comprising the step 3: fishing out the olives treated in the step 2, washing with water, and soaking in a saline solution for 15-20 days;
the salinization liquid is prepared from the following raw materials in parts by weight: 100 parts of water, 13-17 parts of sodium chloride, 0.1-0.3 part of calcium chloride and 0.1-0.5 part of sodium metabisulfite.
2. The method for inhibiting formation of olive precipitates according to claim 1, wherein the material-to-liquid ratio of the olives to the salting liquid is 1: 1-1.5.
3. The method for suppressing the formation of olive precipitates according to claim 1, wherein the mass volume concentration of the sodium chloride solution is 130 to 170 g/L.
4. The method for inhibiting the formation of olive precipitates according to claim 1, wherein the amount of tannase added to the tannase solution is 5 to 15U/g olive.
5. The method for inhibiting the formation of olive precipitates according to claim 1, wherein the peeling in step 1 is performed by manual peeling, mechanical peeling or whipping peeling.
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| CN104054884A (en) * | 2014-06-07 | 2014-09-24 | 陶峰 | Preparation method of rose olives |
| CN105055527A (en) * | 2015-09-25 | 2015-11-18 | 白心亮 | Preparation method of olive leaf extract |
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| US8377488B2 (en) * | 2010-08-25 | 2013-02-19 | Olive X-Tend Ltd. | Method for treating olives to be utilized for olive oil production |
| CN102028278B (en) * | 2010-11-29 | 2012-05-23 | 广东石油化工学院 | Method for producing olive juice |
| CN102511622B (en) * | 2011-12-29 | 2013-07-03 | 福州市食品工业研究所 | Salty and sweet olive preserves and production method thereof |
| CN102783692A (en) * | 2012-05-12 | 2012-11-21 | 林钧 | Innovative astringency removal technique for olive juice and innovative bitter removal technique for citrus juice |
| CN103710327B (en) * | 2013-12-30 | 2015-04-29 | 福州大世界橄榄有限公司 | Compound enzyme preparation for deep processing of olive and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104054884A (en) * | 2014-06-07 | 2014-09-24 | 陶峰 | Preparation method of rose olives |
| CN105055527A (en) * | 2015-09-25 | 2015-11-18 | 白心亮 | Preparation method of olive leaf extract |
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