CN106820006B - 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 PDF

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CN106820006B
CN106820006B CN201611216411.XA CN201611216411A CN106820006B CN 106820006 B CN106820006 B CN 106820006B CN 201611216411 A CN201611216411 A CN 201611216411A CN 106820006 B CN106820006 B CN 106820006B
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olive
salting liquid
water
generation
parts
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CN106820006A (en
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郭泽镔
池文文
郭文慧
周美龄
刘清培
林少玲
曾绍校
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Fujian Agriculture and Forestry University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3535—Organic compounds containing sulfur
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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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, 12-16 parts of sodium chloride, 0.6-1.2 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: flattening the olive with the surface wax layer removed; step 2: boiling the flattened olive in water at 80-100 ℃ for 5-10 minutes; and step 3: soaking the boiled 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 flattening, boiling and controlling the components of the olive salting liquid, 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

Olive salting liquid and method for preventing generation of olive precipitate
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 precipitate.
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 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:
the invention provides olive salting liquid which is prepared from the following raw materials in parts by weight: 100 parts of water, 12-16 parts of sodium chloride, 0.6-1.2 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: 0.07-0.13 part of calcium chloride.
The present invention also provides a method for preventing the generation of olive precipitate, comprising the steps of:
step 1: flattening the olive with the surface wax layer removed;
step 2: boiling the flattened olive in water at 80-100 ℃ for 5-10 minutes;
and step 3: soaking the boiled olive in the olive salting liquid.
Further, step 2 and step 3 include: and (3) soaking and washing the boiled olive in water for 12-24 hours, and replacing the water every 6 hours.
Further, the feed-liquid ratio of the flattened olive to water is 1: 1-2.
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 step 3, the olive salting liquid is used for immersing the olives in a closed environment.
Further, the olive is soaked in the olive salting liquid for 10-15 days in the step 3.
The invention provides a method for preventing olive educt generation, which comprises the following steps:
step 1: adding coarse salt into the classified and rotten olive, beating until the wax coat on the olive skin is removed, and flattening the olive with the wax coat removed;
step 2: boiling the flattened olives in water at the temperature of 80-100 ℃ for 5-10 minutes, soaking and washing the boiled olives in water for 12-24 hours, and replacing the water every 6 hours, wherein the feed-liquid ratio of the flattened olives to the water is 1: 1-2;
and step 3: mixing 12-16 parts by weight of sodium chloride, 0.6-1.2 parts by weight of sodium metabisulfite, 0.2-0.6 part by weight of citric acid and 0.07-0.13 part by weight of calcium chloride, dissolving in 100 parts by weight of water to obtain an olive salting liquid, immersing the washed olives obtained in the step 2 in the olive salting liquid for 10-15 days, and soaking in a closed environment.
The invention has the beneficial effects that: boiling the olive at 80-100 ℃, so that soluble protein in the olive can be denatured, the content of the soluble protein capable of being complexed with polyphenol is reduced, and further, the formation of olive precipitates is inhibited; meanwhile, the activity of polyphenol oxidase (PPO) can be effectively inhibited at the high temperature of more than 80 ℃, so that polyphenol is prevented from being oxidized into brown polymer, and further the formation of olive educt is inhibited; 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 flattened until the surface has cracks, so that the olive salting liquid can be promoted to rapidly permeate into olive fruits, the replacement speed of active substances (polyphenol and soluble protein) of the olive and the olive salting liquid is accelerated, sodium pyrosulfite 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 olive 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 olive is flattened, boiled at high temperature and soaked in olive salting liquid containing a proper amount of sodium metabisulfite and citric acid to prevent polyphenol oxidation, destroy soluble protein structure or influence soluble protein charge number, and further prevent generation of olive precipitate.
Beating is to beat each olive by a mallet or a machine until the olive has cracks and little olive juice flows out.
The invention provides olive salting liquid which is prepared from the following raw materials in parts by weight: 100 parts of water, 12-16 parts of sodium chloride, 0.6-1.2 parts of sodium metabisulfite 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, 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 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, the juice in the material tissue 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 the sodium chloride in the olive salting liquid is controlledThe content of sodium chloride is not easy to cause the phenomenon of skin shrinkage of olive salt embryos while further reducing olive educts.
Further, the feed also comprises the following raw materials in parts by weight: 0.07-0.13 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: flattening the olive with the surface wax layer removed;
step 2: boiling the flattened olive in water at 80-100 ℃ for 5-10 minutes;
and step 3: soaking the boiled 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. Boiling the olive at 80-100 ℃, so that soluble protein in the olive can be denatured, the content of the soluble protein capable of being complexed with polyphenol is reduced, and further, the formation of olive precipitates is inhibited; meanwhile, the activity of polyphenol oxidase (PPO) can be effectively inhibited at the high temperature of more than 80 ℃, so that polyphenol is prevented from being oxidized into brown polymer, and further the formation of olive educt is inhibited; 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 the one hand, the regulation is carried out by citric acidThe pH value of the olive salting liquid is changed by changing H in the olive salting liquid+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 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.
From the above description, the beneficial effects of the present invention are: boiling the olive at 80-100 ℃, so that soluble protein in the olive can be denatured, the content of the soluble protein capable of being complexed with polyphenol is reduced, and further, the formation of olive precipitates is inhibited; meanwhile, the activity of polyphenol oxidase (PPO) can be effectively inhibited at the high temperature of more than 80 ℃, so that polyphenol is prevented from being oxidized into brown polymer, and further the formation of olive educt is inhibited; 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 flattened until the surface has cracks, so that the olive salting liquid can be promoted to rapidly permeate into olive fruits, the replacement speed of active substances (polyphenol and soluble protein) of the olive and the olive salting liquid is accelerated, sodium pyrosulfite 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 olive 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, step 2 and step 3 include: and (3) soaking and washing the boiled olive in water for 12-24 hours, and replacing the water every 6 hours.
As can be seen from the above description, the beneficial effects of the present invention are: after boiling, the olive is soaked in water and washed for a plurality of times, so that polyphenol and soluble protein in the olive can be rinsed, and the generation of olive precipitate can be prevented.
Further, the feed-liquid ratio of the flattened olive to water is 1: 1-2.
As can be seen from the above description, the beneficial effects of the present invention are: the more water is used in boiling, the more olive polyphenol and soluble protein are boiled, the more polyphenol and soluble protein contained in the olive in salting and soaking are greatly reduced, and further the formation of olive precipitate is inhibited, and meanwhile, the using proportion of the water cannot be too high, so that the waste of water resources is avoided.
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 step 3, the olive salting liquid is used for immersing the olives 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 olive is soaked in the olive salting liquid for 10-15 days in the step 3.
As can be seen from the above description, the beneficial effects of the present invention are: the olive salting liquid is soaked for 10-15 days to prepare olive salt embryos meeting production requirements, after the olives are flattened and boiled, the olive salting liquid can be effectively promoted to permeate into the olives, the water activity of the olives is reduced, the life activity of the fresh olives is forced to stop, juice in material tissues is made to seep outwards, the usage amount of sodium chloride in the salting process is reduced, the olive salting time is shortened (the salting time of the unbleached and boiled olives is more than 60 days), the processing period of flattened and boiled olives is 10-15 days, the frequency of rinsing water of the olive salt embryos and the yield of rinsing sewage are reduced, and the sewage treatment cost and the production cost of the olive preserves are reduced.
The invention provides a method for preventing olive educt generation, which comprises the following steps:
step 1: adding coarse salt into the classified and rotten olive, beating until the wax coat on the olive skin is removed, and flattening the olive with the wax coat removed;
step 2: boiling the flattened olives in water at the temperature of 80-100 ℃ for 5-10 minutes, soaking and washing the boiled olives in water for 12-24 hours, and replacing the water every 6 hours, wherein the feed-liquid ratio of the flattened olives to the water is 1: 1-2;
and step 3: mixing 12-16 parts by weight of sodium chloride, 0.6-1.2 parts by weight of sodium metabisulfite, 0.2-0.6 part by weight of citric acid and 0.07-0.13 part by weight of calcium chloride, dissolving in 100 parts by weight of water to obtain an olive salting liquid, immersing the washed olives obtained in the step 2 in the olive salting liquid for 10-15 days, and soaking in a closed environment.
From the above description, the beneficial effects of the present invention are: boiling the olive at 80-100 ℃, so that soluble protein in the olive can be denatured, the content of the soluble protein capable of being complexed with polyphenol is reduced, and further, the formation of olive precipitates is inhibited; meanwhile, the activity of polyphenol oxidase (PPO) can be effectively inhibited at the high temperature of more than 80 ℃, so that polyphenol is prevented from being oxidized into brown polymer, and further the formation of olive educt is inhibited; 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 flattened until the surface has cracks, so that the olive salting liquid can be promoted to rapidly permeate into olive fruits, the replacement speed of active substances (polyphenol and soluble protein) of the olive and the olive salting liquid is accelerated, sodium pyrosulfite 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 olive 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;
SH1981, induction cooker, american electric appliances limited;
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 coarse salt (about 5% of olive weight) into classified and rotten olive, beating until the wax layer of olive skin is removed, washing with water, and flattening the olive with the wax layer removed;
step 2: cooking 10kg of flattened olive in 10L of water at 80 deg.C for 5 min;
between step 2 and step 3: soaking and washing the boiled olive in water capable of immersing the olive for 12 hours, and replacing the water every 6 hours;
and step 3: preparing a salting liquid: adding 12g of sodium chloride, 0.07g of calcium chloride, 0.6g of sodium metabisulfite and 0.2g of citric acid into 100g of water, and preparing 10kg of salting liquid according to the proportion; draining water from boiled and washed olive, putting into a clean PC barrel, adding the prepared 10kg of salting liquid, covering a PC barrel cover (soaking in a closed environment), standing at room temperature, and soaking for 10 days to obtain olive salt embryo.
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
Figure BDA0001191807160000101
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 other steps are the same as example 1, except that the preparation of olive salt embryos is as follows:
step 1: adding coarse salt (about 5% of olive weight) into classified and rotten olive, beating until the wax layer of olive skin is removed, washing with water, and flattening the olive with the wax layer removed;
step 2: cooking 10kg of flattened olive in 20L of 100 deg.C water for 10 min;
between step 2 and step 3: soaking and washing the boiled olive in water capable of immersing the olive for 24 hours, and replacing the water every 6 hours;
and step 3: preparing a salting liquid: adding 16g of sodium chloride, 0.13g of calcium chloride, 1.2g of sodium metabisulfite and 0.6g of citric acid into 100g of water, and preparing 10kg of salting liquid according to the proportion; draining water from boiled and washed olive, putting into a clean PC barrel, adding the prepared 10kg of salting liquid, covering with a PC barrel cover (soaking in a closed environment), standing at room temperature, and soaking for 15 days to obtain olive salt embryo.
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 other steps are the same as example 1, except that the preparation of olive salt embryos is as follows:
step 1: adding coarse salt (about 5% of olive weight) into classified and rotten olive, beating until the wax layer of olive skin is removed, washing with water, and flattening the olive with the wax layer removed;
step 2: cooking 10kg flattened olive in 15L 100 deg.C water for 7.5 min;
between step 2 and step 3: soaking and washing the boiled olive in water capable of immersing the olive for 18 hours, and replacing the water every 6 hours;
and step 3: preparing a salting liquid: adding 14g of sodium chloride, 0.1g of calcium chloride, 0.9g of sodium metabisulfite and 0.4g of citric acid into 100g of water, and preparing 10kg of salting liquid according to the proportion; draining water from boiled and washed olive, putting into a clean PC barrel, adding the prepared 10kg of saline solution, covering a PC barrel cover (soaking in a closed environment), standing at room temperature, and soaking for 12.5 days to obtain olive salt embryo. 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 48.28±1.03 87.07±0.51
Example 2 38.28±0.87 89.16±0.35
Example 3 40.39±0.67 92.07±0.44
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 flattened and boiled 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 conclusion, according to the olive salting liquid and the method for preventing the generation of olive precipitates, provided by the invention, the olive is boiled at the temperature of 80-100 ℃, so that soluble protein in the olive can be denatured, the content of the soluble protein capable of being complexed with polyphenol is reduced, and the formation of the olive precipitates is further inhibited; meanwhile, the activity of polyphenol oxidase (PPO) can be effectively inhibited at the high temperature of more than 80 ℃, so that polyphenol is prevented from being oxidized into brown polymer, and further the formation of olive educt is inhibited; 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 flattened until the surface has cracks, so that the olive salting liquid can be promoted to rapidly permeate into olive fruits, the replacement speed of active substances (polyphenol and soluble protein) of the olive and the olive salting liquid is accelerated, sodium pyrosulfite 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 olive 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 (6)

1. A method for preventing the generation of olive precipitates, characterized in that it comprises the following steps:
step 1: flattening the olive with the surface wax layer removed;
step 2: boiling the flattened olive in water at 80-100 ℃ for 5-10 minutes;
and step 3: soaking the boiled olive in olive salting liquid;
the olive salting liquid is prepared from the following raw materials in parts by weight: 100 parts of water, 12-16 parts of sodium chloride, 0.6-1.2 parts of sodium metabisulfite, 0.2-0.6 part of citric acid and 0.07-0.13 part of calcium chloride;
the method comprises the following steps between the step 2 and the step 3: and (3) soaking and washing the boiled olive in water for 12-24 hours, and replacing the water every 6 hours.
2. The method for preventing the generation of olive precipitate according to claim 1, wherein the feed-liquid ratio of the flattened olive to water is 1: 1-2.
3. 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.
4. The method for preventing the generation of olive educts as claimed in claim 2, wherein in step 3, the olive salting liquid immerses the olives in a closed environment.
5. The method for preventing the generation of olive precipitate according to claim 2, wherein the period of time for soaking the olive in the olive salting liquid in the step 3 is 10-15 days.
6. A method for preventing the generation of olive precipitates, characterized in that it comprises the following steps:
step 1: adding coarse salt into the classified and rotten olive, beating until the wax coat on the olive skin is removed, and flattening the olive with the wax coat removed;
step 2: boiling the flattened olives in water at the temperature of 80-100 ℃ for 5-10 minutes, soaking and washing the boiled olives in water for 12-24 hours, and replacing the water every 6 hours, wherein the feed-liquid ratio of the flattened olives to the water is 1: 1-2;
and step 3: mixing 12-16 parts by weight of sodium chloride, 0.6-1.2 parts by weight of sodium metabisulfite, 0.2-0.6 part by weight of citric acid and 0.07-0.13 part by weight of calcium chloride, dissolving in 100 parts by weight of water to obtain an olive salting liquid, immersing the washed olives obtained in the step 2 in the olive salting liquid for 10-15 days, and soaking in a closed environment.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101095553A (en) * 2007-07-16 2008-01-02 张其录 Technics for processing edible burdock candied fruits
CN102511622A (en) * 2011-12-29 2012-06-27 福州市食品工业研究所 Salty and sweet olive preserves and production method thereof
CN103749884A (en) * 2014-01-23 2014-04-30 浙江莫干山食业有限公司 Flattened olive and preparation method thereof
CN105248823A (en) * 2015-11-17 2016-01-20 福州大世界橄榄有限公司 Preserved olive fruit and processing method thereof
CN105831379A (en) * 2016-04-17 2016-08-10 莫玉明 Method for processing preserved phyllanthus emblica
CN106071014A (en) * 2016-06-30 2016-11-09 胡本奎 A kind of processing method of sour-sweet Pleurotus eryngii preserve

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101095553A (en) * 2007-07-16 2008-01-02 张其录 Technics for processing edible burdock candied fruits
CN102511622A (en) * 2011-12-29 2012-06-27 福州市食品工业研究所 Salty and sweet olive preserves and production method thereof
CN103749884A (en) * 2014-01-23 2014-04-30 浙江莫干山食业有限公司 Flattened olive and preparation method thereof
CN105248823A (en) * 2015-11-17 2016-01-20 福州大世界橄榄有限公司 Preserved olive fruit and processing method thereof
CN105831379A (en) * 2016-04-17 2016-08-10 莫玉明 Method for processing preserved phyllanthus emblica
CN106071014A (en) * 2016-06-30 2016-11-09 胡本奎 A kind of processing method of sour-sweet Pleurotus eryngii preserve

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