CN106819323B - Olive salting liquid and method for preventing generation of olive precipitate - Google Patents
Olive salting liquid and method for preventing generation of olive precipitate Download PDFInfo
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- CN106819323B CN106819323B CN201611216415.8A CN201611216415A CN106819323B CN 106819323 B CN106819323 B CN 106819323B CN 201611216415 A CN201611216415 A CN 201611216415A CN 106819323 B CN106819323 B CN 106819323B
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 333
- 238000009938 salting Methods 0.000 title claims abstract description 128
- 239000007788 liquid Substances 0.000 title claims abstract description 120
- 239000002244 precipitate Substances 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 41
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 99
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 62
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 33
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 33
- 229940001584 sodium metabisulfite Drugs 0.000 claims abstract description 32
- 241000207836 Olea <angiosperm> Species 0.000 claims abstract description 31
- 239000011780 sodium chloride Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000002791 soaking Methods 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 70
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 13
- 239000001110 calcium chloride Substances 0.000 claims description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 13
- 238000010009 beating Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 210000002257 embryonic structure Anatomy 0.000 description 37
- 102000004169 proteins and genes Human genes 0.000 description 37
- 108090000623 proteins and genes Proteins 0.000 description 37
- 150000008442 polyphenolic compounds Chemical class 0.000 description 30
- 235000013824 polyphenols Nutrition 0.000 description 30
- 229920000642 polymer Polymers 0.000 description 26
- 210000001161 mammalian embryo Anatomy 0.000 description 20
- 230000002829 reductive effect Effects 0.000 description 20
- 230000015572 biosynthetic process Effects 0.000 description 13
- 239000010410 layer Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- 230000008569 process Effects 0.000 description 10
- 230000009286 beneficial effect Effects 0.000 description 9
- 230000003204 osmotic effect Effects 0.000 description 9
- 239000013543 active substance Substances 0.000 description 8
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- 238000004321 preservation Methods 0.000 description 7
- 102000030523 Catechol oxidase Human genes 0.000 description 6
- 108010031396 Catechol oxidase Proteins 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 230000001276 controlling effect Effects 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 230000035515 penetration Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000002344 surface layer Substances 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000002738 chelating agent Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 229910001431 copper ion Inorganic materials 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 239000012154 double-distilled water Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 230000002452 interceptive effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000010865 sewage Substances 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000519995 Stachys sylvatica Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical group O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- GNHOJBNSNUXZQA-UHFFFAOYSA-J potassium aluminium sulfate dodecahydrate Chemical compound O.O.O.O.O.O.O.O.O.O.O.O.[Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GNHOJBNSNUXZQA-UHFFFAOYSA-J 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
-
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Cosmetics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides an olive salting liquid and a method for preventing olive precipitate. The olive salting liquid is prepared from the following raw materials in parts by weight: 100 parts of water, 15-20 parts of sodium chloride, 0.6-1.5 parts of sodium metabisulfite and 0.2-0.6 part of citric acid; method for preventing the generation of olive precipitates, comprising the following steps: step 1: pricking the olives with the epidermal wax layer removed; step 2: soaking the punctured olive in the olive salting liquid. The method for preventing the generation of the olive educt can effectively prevent the generation of the olive educt by changing the permeation speed of the salting liquid and controlling the components of the olive salting liquid through the puncture, has simple method, easily controlled conditions and strong operability, can greatly shorten the salting time and the processing period of the olive preserves, and saves the production cost.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to olive salting liquid and a method for preventing olive precipitates from being generated.
Background
Olive (olive album, laur) Raeusch) is a special fruit in south 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 the main products of olive processing.
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 method for effectively preventing the generation of olive precipitates and provide a corresponding olive salting liquid.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a method for effectively preventing the generation of olive educt and corresponding olive salting liquid.
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 preventing 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:
the invention provides olive salting liquid which is prepared from the following raw materials in parts by weight: 100 parts of water, 15-20 parts of sodium chloride, 0.6-1.5 parts of sodium metabisulfite and 0.2-0.6 part of citric acid.
Further, the feed also comprises the following raw materials in parts by weight: 0.10-0.15 part of calcium chloride.
The present invention also provides a method for preventing the generation of olive precipitate, comprising the steps of:
step 1: pricking the olives with the epidermal wax layer removed;
step 2: soaking the punctured olive in the olive salting liquid.
Further, the olive with the epidermal waxy layer removed in the step 1 is prepared by the following method: the classified and rotten olive is beaten with coarse salt until the waxy coat of the olive is removed.
Further, in the step 2, the material-liquid ratio of the olive to the olive salting liquid is 1: 1-1.5.
Further, in step 2, the olive salting liquid soaks the olives, and the olives are soaked in a closed environment.
Further, the time period of soaking the olive in the olive salting liquid in the step 2 is 15-20 days.
The present invention also provides a method for preventing the generation of olive precipitate, comprising the steps of:
step 1: adding coarse salt into classified and rotten olive, beating until the outer wax layer of olive is removed, and pricking the olive without the outer wax layer;
step 2: mixing 15-20 parts by weight of sodium chloride, 0.6-1.5 parts by weight of sodium metabisulfite, 0.2-0.6 part by weight of citric acid and 0.10-0.15 part by weight of calcium chloride, and dissolving in 100 parts by weight of water to obtain an olive salting liquid;
and immersing the punctured olives in the olive salting liquid for 15-20 days, and soaking in a closed environment.
The invention has the beneficial effects that: the olive salting liquid containing sodium metabisulfite and citric acid is used for soaking the olive, and the adding amount of the sodium metabisulfite and the citric acid is controlled within the range allowed by the food additive, so that the polyphenol is prevented from being oxidized or influencing the charged number of soluble protein or destroying the protein structure, the generation of brown polymers or polyphenol-protein polymers is prevented, and the generation of olive precipitates is effectively prevented; meanwhile, the olive is punctured, so that the rapid penetration of olive salting liquid into olive fruits can be promoted, the replacement speed of olive active substances (polyphenol and soluble protein) and the olive salting liquid is accelerated, the sodium metabisulfite and citric acid in the salting liquid can directly inhibit the active substances, the formation of olive precipitates can be effectively prevented from the source, the preservation of olive salt embryos is facilitated, the subsequent salting time of the olives and the processing period of the olive preserves can be shortened, and the production cost of the olive preserves is reduced; meanwhile, the sodium metabisulfite is matched with the citric acid for use, and the synergistic effect is realized on the color protection of the olive salt embryos, so that the olive salt embryos are all yellow, and the surface color of the final product of the olive preserves and the quality of the olive preserves are improved; the addition amount of the sodium chloride is controlled to be in the range, so that the shrinkage of the olive salt embryos is avoided while the osmotic pressure required for storing the olive salt embryos is taken into consideration; the method can effectively prevent the generation of olive educt, and is simple, easy to control the conditions and strong in operability.
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 method comprises pricking fructus Canarii albi, and soaking the pricked fructus Canarii albi in fructus Canarii albi pickling solution containing appropriate amount of sodium pyrosulfite and citric acid to prevent oxidation of polyphenol, destroy soluble protein structure or influence soluble protein charge number, and further prevent generation of fructus Canarii albi precipitate.
The olive salting liquid provided by the invention is prepared from the following raw materials in parts by weight: 100 parts of water, 13-17 parts of sodium chloride and 0.2-0.6 part of citric acid.
The reaction principle of the invention is as follows: by changing the components of the olive salting liquid for soaking the olive and adding a proper amount of citric acid and sodium metabisulfite into the traditional olive salting liquid, on one hand, the pH value of the olive salting liquid is adjusted by the citric acid, and the H in the olive salting liquid is changed+The content of the soluble protein in the olive salting liquid soaked with the olive and the olive salt embryo is further changed, so that the charged state or the charged static charge number of the soluble protein in the olive salting liquid and the olive salt embryo are changed, and the formation of polyphenol-protein polymers is influenced; on the other hand, lemonCitric acid as chelating agent can inactivate polyphenol oxidase (PPO) by forming coordination compound with copper ion to inhibit polyphenol oxidation browning and prevent polyphenol from being oxidized into brown polymer; on one hand, the oxygen in the olive salting liquid is removed by using sodium metabisulfite, and simultaneously, the activity of polyphenol oxidase is inhibited, so that the oxidation of polyphenol in the olive salting liquid and olive salt embryos soaked in olives into brown polymers is effectively prevented; on the other hand, sodium metabisulfite is utilized to break disulfide bonds in proteins, reduce the degree of cross-linking among proteins, change the content of soluble proteins in olive salting liquid for soaking olives and olive salt embryos, thereby reducing the formation of polyphenol-protein polymers, and sodium chloride in the olive salting liquid is utilized to salt out the soluble proteins replaced in the olive salting liquid so as to reduce the content of the soluble proteins; the content of sodium chloride in the olive salting liquid is controlled, on one hand, the olive salting liquid has proper osmotic pressure, the water activity of the olive is reduced, the life activity of the fresh olive is forced to stop, juice in material tissues is made to seep outwards, meanwhile, the growth and the reproduction of microorganisms can be inhibited, the corrosion prevention effect is achieved, the preservation of olive salt embryos is facilitated, on the other hand, the content of sodium chloride in the olive salting liquid is controlled, and the phenomenon that the skin of the olive salt embryos is shrunk is not easy to occur while the olive precipitate is further reduced; namely, multiple measures are adopted to prevent polyphenol from being oxidized, destroy the structure of soluble protein or influence the charge number of the soluble protein, thereby effectively preventing the generation of olive educt.
Further, the feed also comprises the following raw materials in parts by weight: 0.10-0.15 part of calcium chloride.
As can be seen from the above description, the beneficial effects of the present invention are: on one hand, a small amount of calcium chloride is added into the olive salting liquid to be used as a hardening agent, so that the olive salt embryo is prevented from being softened and rotted, and the brittleness and hardness of the olive are kept, but the addition of excessive calcium chloride not only promotes the formation of olive precipitates, but also easily causes the unpleasant lime taste of the finished olive preserves.
The present invention also provides a method for preventing the generation of olive precipitate, comprising the steps of:
step 1: pricking the olives with the epidermal wax layer removed;
step 2: soaking the punctured olive in the olive salting liquid.
The reaction principle of the invention 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. By changing the components of the olive salting liquid for soaking the olive and adding a proper amount of citric acid and sodium metabisulfite into the traditional olive salting liquid, on one hand, the pH value of the olive salting liquid is adjusted by the citric acid, and the H in the olive salting liquid is changed+The content of the soluble protein in the olive salting liquid soaked with the olive and the olive salt embryo is further changed, so that the charged state or the charged static charge number of the soluble protein in the olive salting liquid and the olive salt embryo are changed, and the formation of polyphenol-protein polymers is influenced; on the other hand, citric acid as a chelating agent inactivates polyphenol oxidase (PPO) by forming a complex with copper ions to inhibit polyphenol oxidative browning, preventing polyphenol from being oxidized into a brown polymer; on one hand, the oxygen in the olive salting liquid is removed by using sodium metabisulfite, and simultaneously, the activity of polyphenol oxidase is inhibited, so that the oxidation of polyphenol in the olive salting liquid and olive salt embryos soaked in olives into brown polymers is effectively prevented; on the other hand, sodium metabisulfite is used for breaking disulfide bonds in proteins, reducing the degree of cross-linking between proteins, and changing the content of soluble proteins in olive salting liquid and olive salt embryos for soaking olives, so that the formation of polyphenol-protein polymers is reduced, in addition, olives are punctured, the permeation of the olive salting liquid is accelerated, and the soluble proteins replaced in the olive salting liquid are salted out by using sodium chloride in the olive salting liquid, so that the content of the soluble proteins is reduced; controlling the content of sodium chloride in the olive salting liquid, on one hand, the olive salting liquid has proper osmotic pressure, reduces the water activity of the olive, forces the life activity of the fresh olive to stop, and causes the juice in the material tissue to seep outMeanwhile, the compound olive salting liquid can inhibit the growth and the reproduction of microorganisms, has an antiseptic effect, is beneficial to the preservation of olive salt embryos, and on the other hand, the content of sodium chloride in the olive salting liquid is controlled, so that the phenomenon of skin shrinkage of the olive salt embryos is not easy to occur while the olive precipitates are further reduced; namely, multiple measures are adopted to prevent polyphenol from being oxidized, destroy the structure of soluble protein or influence the charge number of the soluble protein, thereby effectively preventing the generation of olive educt.
From the above description, the beneficial effects of the present invention are: the olive salting liquid containing sodium metabisulfite and citric acid is used for soaking the olive, and the adding amount of the sodium metabisulfite and the citric acid is controlled within the range allowed by the food additive, so that the polyphenol is prevented from being oxidized or influencing the charged number of soluble protein or destroying the protein structure, the generation of brown polymers or polyphenol-protein polymers is prevented, and the generation of olive precipitates is effectively prevented; meanwhile, the olive is punctured, so that the rapid penetration of olive salting liquid into olive fruits can be promoted, the replacement speed of olive active substances (polyphenol and soluble protein) and the olive salting liquid is accelerated, the sodium metabisulfite and citric acid in the salting liquid can directly inhibit the active substances, the formation of olive precipitates can be effectively prevented from the source, the preservation of olive salt embryos is facilitated, the subsequent salting time of the olives and the processing period of the olive preserves can be shortened, and the production cost of the olive preserves is reduced; meanwhile, the sodium metabisulfite is matched with the citric acid for use, and the synergistic effect is realized on the color protection of the olive salt embryos, so that the olive salt embryos are all yellow, and the surface color of the final product of the olive preserves and the quality of the olive preserves are improved; the addition amount of the sodium chloride is controlled to be in the range, so that the shrinkage of the olive salt embryos is avoided while the osmotic pressure required for storing the olive salt embryos is taken into consideration; the method can effectively prevent the generation of olive educt, and is simple, easy to control the conditions and strong in operability.
Further, the olive with the epidermal waxy layer removed in the step 1 is prepared by the following method: the classified and rotten olive is beaten with coarse salt until the waxy coat of the olive is removed.
As can be seen from the above description, the beneficial effects of the present invention are: adding coarse salt into olive, beating to remove surface layer wax layer, so that the olive salting liquid can quickly infiltrate into olive to displace out active ingredients in olive, thereby realizing preservation of olive.
Further, in the step 2, the material-liquid ratio of the olive to the olive salting liquid is 1: 1-1.5.
As can be seen from the above description, the beneficial effects of the present invention are: the material-liquid ratio of the olive to the olive salting liquid is 1: 1-1.5, so that the olive salting liquid can submerge the olive, the contact between the olive and air is reduced, the risk that polyphenol in the olive is oxidized into brown polymer is reduced, and meanwhile, the waste of the olive salting liquid is avoided.
Further, in step 2, the olive salting liquid soaks the olives, and the olives are soaked in a closed environment.
As can be seen from the above description, the beneficial effects of the present invention are: the olive and the olive salting liquid are sealed after being filled into a container, so that the contact between the outside air and the olive is reduced, and the risk that polyphenol in the olive is oxidized into brown polymer is reduced.
Further, the time period of soaking the olive in the olive salting liquid in the step 2 is 15-20 days.
As can be seen from the above description, the beneficial effects of the present invention are: the olive salting liquid is soaked for 15-20 days to prepare an olive salt blank meeting the production requirement, after the olive is punctured, 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-punctured olive is more than 60 days), the salting time of the punctured olive is 15-20 days), the processing period of the olive preserves is shortened, the water bleaching times and the generation amount of rinsing sewage of the olive salt blank are reduced, and the sewage treatment cost and the production cost of the olive preserves are reduced.
The present invention also provides a method for preventing the generation of olive precipitate, comprising the steps of:
step 1: adding coarse salt into classified and rotten olive, beating until the outer wax layer of olive is removed, and pricking the olive without the outer wax layer;
step 2: mixing 15-20 parts by weight of sodium chloride, 0.6-1.5 parts by weight of sodium metabisulfite, 0.2-0.6 part by weight of citric acid and 0.10-0.15 part by weight of calcium chloride, and dissolving in 100 parts by weight of water to obtain an olive salting liquid;
and immersing the punctured olives in the olive salting liquid for 15-20 days, and soaking in a closed environment.
From the above description, the beneficial effects of the present invention are: the olive salting liquid containing sodium metabisulfite and citric acid is used for soaking the olive, and the adding amount of the sodium metabisulfite and the citric acid is controlled within the range allowed by the food additive, so that the polyphenol is prevented from being oxidized or influencing the charged number of soluble protein or destroying the protein structure, the generation of brown polymers or polyphenol-protein polymers is prevented, and the generation of olive precipitates is effectively prevented; meanwhile, the olive is punctured, so that the rapid penetration of olive salting liquid into olive fruits can be promoted, the replacement speed of olive active substances (polyphenol and soluble protein) and the olive salting liquid is accelerated, the sodium metabisulfite and citric acid in the salting liquid can directly inhibit the active substances, the formation of olive precipitates can be effectively prevented from the source, the preservation of olive salt embryos is facilitated, the subsequent salting time of the olives and the processing period of the olive preserves can be shortened, and the production cost of the olive preserves is reduced; meanwhile, the sodium metabisulfite is matched with the citric acid for use, and the synergistic effect is realized on the color protection of the olive salt embryos, so that the olive salt embryos are all yellow, and the surface color of the final product of the olive preserves and the quality of the olive preserves are improved; the addition amount of the sodium chloride is controlled to be in the range, so that the shrinkage of the olive salt embryos is avoided while the osmotic pressure required for storing the olive salt embryos is taken into consideration; the method can effectively prevent the generation of olive educt, and is simple, easy to control the conditions and strong in operability.
Example 1
1 materials and methods
1.1 materials
Fresh olives;
the reagents such as sodium chloride, calcium chloride, citric acid, 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;
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 coarse salt (about 5% of olive weight) into classified and rotten olive, beating until the wax coat of olive is removed, washing with water, and pricking the olive with the wax coat removed;
step 2: preparing olive salting liquid: adding 13g of sodium chloride, 0.6g of sodium metabisulfite, 0.1g of calcium chloride and 0.2g of citric acid into 100g of water, and blending 10kg of olive salting liquid (the pH value of the olive salting liquid is about 3) according to the proportion;
and (2) putting 10kg of punctured olives into a PC barrel with a cover, adding 10kg of olive salting liquid according to the material-liquid ratio of the olives to the olive salting liquid of 1: 1, covering the cover of the PC barrel (soaking in a closed environment), placing at room temperature, in order to prevent the osmotic pressure of the olive salting liquid from being too high and avoid regulating the sodium chloride concentration to a target value at one time, therefore, continuously regulating the salinity by the second and third steps, adding the sodium chloride content in the olive salting liquid to the content of 15g in each 100g of water, and placing at room temperature for soaking 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: 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 process of example 1 is repeated, except that the components of the olive salting liquid are changed, 13g of sodium chloride, 1.5g of sodium metabisulfite, 0.15g of calcium chloride and 0.6g of citric acid are added into every 100g of water, and 10kg of the olive salting liquid (the pH value of the olive salting liquid is about 2.25) is prepared according to the proportion; the material-liquid ratio of the olive to the olive salting liquid is 1: 1.5; in order to avoid that the osmotic pressure of the olive salting liquid is too high due to adding sodium chloride into water at one time, and continuously adjusting the salinity on the second day and the third day after pouring the olive and the olive salting liquid into a PC barrel, the sodium chloride content in the olive salting liquid is added to be 20g per 100g of water, and the soaking time is 20 days.
The evaluation method of olive salt embryo quality is the same as that of example 1, and the evaluation results of olive salt embryo quality are shown in table 2.
Example 3
The process of example 1 is repeated, except that the components of the olive salting liquid are changed, 13g of sodium chloride, 1.05g of sodium metabisulfite, 0.125g of calcium chloride and 0.4g of citric acid are added into each 100g of water, and 10kg of the olive salting liquid is prepared according to the proportion; the material-liquid ratio of the olive to the olive salting liquid is 1: 1.2; in order to avoid that the osmotic pressure of the olive salting liquid is too high due to adding sodium chloride into water at one time, and therefore, the salinity is continuously adjusted on the second day and the third day after the olives and the olive salting liquid are poured into a PC barrel, the sodium chloride content in the olive salting liquid is added to the water content of 17.5g per 100g of water, and the soaking time is 18 days.
The evaluation method of olive salt embryo quality is the same as that of example 1, and the evaluation results of olive salt embryo quality 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 | 48.24±1.51 | 85.67±1.23 |
| Example 2 | 40.21±0.47 | 89.85±0.26 |
| Example 3 | 42.32±0.43 | 90.84±0.86 |
| 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, compared with the olive salt embryo of a comparative example, the olive salt embryo obtained by soaking the punctured olives in the olive salting liquid has the advantages that the precipitate (turbidity) on the surface layer is remarkably reduced, the sensory score is remarkably improved, the olive precipitate cannot be seen by naked eyes, and the acceptability of eaters is remarkably improved. The olive salt embryo prepared by the invention is uniform and yellow in color, full and non-shrinking in particles and good in quality, no precipitate is generated on the surface of the olive salt embryo, and under the same processing conditions, the method for preventing the generation of the olive precipitate obviously improves the surface color and the quality of the olive preserves, so that the polyphenol of the olive preserves better, the edible value and the commercial value of the olive preserves are improved, and a certain reference value is provided for processing the olive into other products.
In summary, the olive salting liquid and the method for preventing the generation of olive educts provided by the invention soak olives by using the olive salting liquid containing sodium metabisulfite and citric acid, and prevent polyphenol from being oxidized or influencing the charged number of soluble protein or destroying the protein structure by controlling the adding amount of the sodium metabisulfite and the citric acid within the range of food additives, thereby preventing the generation of brown polymers or polyphenol-protein polymers and further effectively preventing the generation of olive educts; meanwhile, the olive is punctured, so that the rapid penetration of olive salting liquid into olive fruits can be promoted, the replacement speed of olive active substances (polyphenol and soluble protein) and the olive salting liquid is accelerated, the sodium metabisulfite and citric acid in the salting liquid can directly inhibit the active substances, the formation of olive precipitates can be effectively prevented from the source, the preservation of olive salt embryos is facilitated, the subsequent salting time of the olives and the processing period of the olive preserves can be shortened, and the production cost of the olive preserves is reduced; meanwhile, the sodium metabisulfite is matched with the citric acid for use, and the synergistic effect is realized on the color protection of the olive salt embryos, so that the olive salt embryos are all yellow, and the surface color of the final product of the olive preserves and the quality of the olive preserves are improved; the addition amount of the sodium chloride is controlled to be in the range, so that the shrinkage of the olive salt embryos is avoided while the osmotic pressure required for storing the olive salt embryos is taken into consideration; the method can effectively prevent the generation of olive educt, and is simple, easy to control the conditions and strong in operability.
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 for preventing the generation of olive precipitates, characterized in that it comprises the following steps:
step 1: pricking the olives with the epidermal wax layer removed;
step 2: soaking the punctured olive in olive salting liquid;
the olive salting liquid is prepared from the following raw materials in parts by weight: 100 parts of water, 15-20 parts of sodium chloride, 0.6-1.5 parts of sodium metabisulfite, 0.2-0.6 part of citric acid and 0.10-0.15 part of calcium chloride;
in the step 2, the olive is soaked in the olive salting liquid for 15-20 days.
2. The method for preventing the generation of olive precipitates according to claim 1, wherein the olives with the epidermal waxy layer removed in step 1 are prepared by the following method: the classified and rotten olive is beaten with coarse salt until the waxy coat of the olive is removed.
3. The method for preventing the generation of olive precipitate according to claim 1, wherein in the step 2, the ratio of the olive to the olive salting liquid is 1: 1-1.5.
4. The method for preventing the generation of olive educts as claimed in claim 1, wherein the olive salting liquid immerses the olives in the step 2, and the olives are immersed in a closed environment.
5. A method for preventing the generation of olive precipitates, characterized in that it comprises the following steps:
step 1: adding coarse salt into classified and rotten olive, beating until the outer wax layer of olive is removed, and pricking the olive without the outer wax layer;
step 2: mixing 15-20 parts by weight of sodium chloride, 0.6-1.5 parts by weight of sodium metabisulfite, 0.2-0.6 part by weight of citric acid and 0.10-0.15 part by weight of calcium chloride, and dissolving in 100 parts by weight of water to obtain an olive salting liquid;
and immersing the punctured olives in the olive salting liquid for 15-20 days, and soaking in a closed environment.
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