CN107125542A - A kind of olive jam and preparation method thereof - Google Patents
A kind of olive jam and preparation method thereof Download PDFInfo
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- CN107125542A CN107125542A CN201710390442.5A CN201710390442A CN107125542A CN 107125542 A CN107125542 A CN 107125542A CN 201710390442 A CN201710390442 A CN 201710390442A CN 107125542 A CN107125542 A CN 107125542A
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 69
- 240000008042 Zea mays Species 0.000 claims abstract description 28
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 28
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 28
- 235000005822 corn Nutrition 0.000 claims abstract description 28
- 244000269722 Thea sinensis Species 0.000 claims abstract description 24
- 235000009569 green tea Nutrition 0.000 claims abstract description 23
- 239000000654 additive Substances 0.000 claims abstract description 21
- 230000000996 additive effect Effects 0.000 claims abstract description 21
- 240000006063 Averrhoa carambola Species 0.000 claims abstract description 14
- 235000010082 Averrhoa carambola Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 11
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 8
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 8
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 8
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 8
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 229940082787 spirulina Drugs 0.000 claims abstract description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 7
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 7
- 229940010454 licorice Drugs 0.000 claims abstract description 7
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 20
- 241000237502 Ostreidae Species 0.000 claims description 14
- 235000020636 oyster Nutrition 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical compound [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 230000001007 puffing effect Effects 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 235000019606 astringent taste Nutrition 0.000 abstract description 4
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 230000004054 inflammatory process Effects 0.000 abstract description 2
- 230000000116 mitigating effect Effects 0.000 abstract description 2
- 241000202807 Glycyrrhiza Species 0.000 description 5
- 238000007654 immersion Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010017740 Gas poisoning Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000035508 accumulation Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with 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
Abstract
The invention discloses a kind of olive jam and preparation method thereof, it is composed of the following raw materials by weight：100 500 parts of olive, 50 100 parts of carambola, 20 50 parts of green tea powder, 15 30 parts of ostreae testa pulverata, 10 20 parts of corn, 10 25 parts of additive；Wherein, the additive is made up of following parts by weight material：5 10 parts of salt, 10 20 parts of sugar, 12 parts of longan powder, 12 parts of spirulina powder, 12 parts of tangerine peel powder, 36 parts of licorice powder；Jam of the present invention is nutritious, the blood pressure blood fat of human body can be adjusted, there is good mitigation for the oral inflammation of human body, the ostreae testa pulverata of addition can not only improve immune function of human body, increase the delicate flavour of olive jam simultaneously, reduce the astringent taste of olive so that olive jam is nutritious and does not have local flavor.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of olive jam and preparation method thereof.
Background technology
Olive is a kind of fruit, is available for eating raw or processes, and is famous subtropical zone special product fruit tree.Olive contributes to digestion.
Olive pulp contains abundant nutrients, containing the mineral matter such as protein, carbohydrate, fat, vitamin C and calcium, phosphorus, iron
And the amino acid that 17 kinds of needed by human body are wanted, wherein ascorbic content is 10 times of apple, pears, 5 times of peach.Its calcium content
Also it is very high, and be easily absorbed by the body, eaten especially suitable for women, children.Olive eats beneficial health raw, due to its calcic compared with
It is many, it is helpful to children's skeleton development.New fresh olive can solve the poison of gas poisoning, alcoholism and ichthyophagy crab, the energy heat-clearing solution of food
Poison, resolving sputum, disperse accumulations.And olive is typically made into olive preserved fruit at present, olive dish, the food such as olive oil, but it is made as jam
It is less, and the method complexity of jam is made at present, taste is single.
The content of the invention
It is an object of the invention to provide a kind of olive jam and preparation method thereof, jam of the present invention is nutritious, can be with
The blood pressure blood fat of human body is adjusted, there is good mitigation for the oral inflammation of human body, the ostreae testa pulverata of addition not only can be with
Improve immune function of human body, while increase olive jam delicate flavour, reduce olive astringent taste so that olive jam it is nutritious and
Do not have local flavor；
The present invention, which also provides a kind of preparation method of olive jam, can be effectively retained the nutriment in material so that olive
It is nutritious in jam, it can be very good to remove the astringent taste of olive by saline sook under condition of high voltage, improve the mouthfeel of jam,
Corn is made into expanded corn powder, increases the denseness of jam, convenient use.
To achieve the above object, technical scheme is as follows：
A kind of olive jam, is composed of the following raw materials by weight：100-500 parts of olive, 50-100 parts of carambola, green tea powder
20-50 parts, 15-30 parts of ostreae testa pulverata, 10-20 parts of corn, 10-25 parts of additive；Wherein, the additive is by following parts by weight material
Material composition：5-10 parts of salt, 10-20 parts of sugar, 1-2 parts of longan powder, 1-2 parts of spirulina powder, 1-2 parts of tangerine peel powder, 3-6 parts of licorice powder；
The ostreae testa pulverata is made up of following methods：Fresh oyster meat is cleaned up, using ginger juice and lemon juice, difference
After immersion 1-2 hours, it is -30 to -20 DEG C of refrigerating chambers that oyster meat is positioned over into temperature, and after freezing 3-6 hours, adding concentration is
The sodium bicarbonate water mixing high-speed stirred of 2% mass fraction, then it is less than 10% weight by freeze-drying to moisture, through too high
Press pulse nano grinder to crush, cross 1000 mesh sieve and obtain ostreae testa pulverata；Ostreae testa pulverata can be very well by ginger juice and lemon juice immersion
Removal itself fishy smell, high-speed stirred can retain the nutritional ingredient in oyster and be prevented from losing after refrigerating chamber freezing, add
Sodium bicarbonate water causes the ostreae testa pulverata prepared into alkalescent, to be conducive to absorption of human body and health.
Preferably, it is composed of the following raw materials by weight：400 parts of olive, 80 parts of carambola, 30 parts of green tea powder, ostreae testa pulverata 25
Part, 15 parts of corn, 20 parts of additive；Wherein, the additive is made up of following parts by weight material：8 parts of salt, sugared 15 parts, longan
1 part of powder, 2 parts of spirulina powder, 2 parts of tangerine peel powder, 5 parts of licorice powder.
The present invention also provides a kind of preparation method of described olive jam, including：
The ripe olive of step 1, selection, after olive is enucleated, uses concentration to be pickled under high pressure for 30-40% salt solution
After 1-2 hours, pressure was 10-20Mpa, then use deionized water is soaked 1 hour, rinses 2-3 times and obtain olive meat；
Step 2, fine powder will be worn into after corn puffing cross 500 mesh sieve, obtain expanded corn powder, green tea is dried and is crushed to
Less than 10 microns are arrived green tea powder；
Step 3, carambola is enucleated after, olive meat, expanded corn powder, green tea powder, ostreae testa pulverata and additive mixing after pass through
Cross mixer and stir into jam.
Preferably, step 3 also includes：Sterilization process, using radiation sterilizing.
Beneficial effects of the present invention：
Firstth, the ostreae testa pulverata added in olive jam of the invention, without fishy smell, alkalescent, with abundant nutrients
Matter, particularly with abundant Zn-ef ficiency, is easily absorbed by the body, and addition ostreae testa pulverata can increase the delicate flavour of jam, and corn contains rich
Rich cornstarch is by easily digested after expanding treatment, and wherein olive be combined with each other with carambola and makes jam, acid
The tasty appetite for significantly improving people of sweet tea, improves human consumption's ability；
Secondth, preparation method of the invention is simple to operation, can be very good to remove by saline sook under condition of high voltage
The astringent taste of olive, improves the mouthfeel of jam, and corn is made into expanded corn powder, increases the denseness of jam, convenient use, the present invention
Material is without high-temperature process, and the high temperature for reducing nutritional ingredient is lost in.
Embodiment
With specific embodiment, the present invention will be described below, and selected embodiment is merely to illustrate and explained this hair herein
It is bright, it is not intended to limit the present invention.
Embodiment 1
A kind of olive jam, is composed of the following raw materials by weight：100 parts of olive, 50 parts of carambola, 20 parts of green tea powder, oyster
15 parts of powder, 10 parts of corn, 10 parts of additive；Wherein, the additive is made up of following parts by weight material：5 parts of salt, sugar 10 parts,
1 part of longan powder, 1 part of spirulina powder, 1 part of tangerine peel powder, 3 parts of licorice powder；
The ostreae testa pulverata is made up of following methods：Fresh oyster meat is cleaned up, using ginger juice and lemon juice, difference
After immersion 1 hour, it is -30 to -20 DEG C of refrigerating chambers that oyster meat is positioned over into temperature, after freezing 3 hours, and it is 2% to add concentration
The sodium bicarbonate water mixing high-speed stirred of mass fraction, then it is less than 10% weight by freeze-drying to moisture, by high pressure
Pulse nano grinder is crushed, and is crossed 1000 mesh sieve and is obtained ostreae testa pulverata.
The preparation method of described olive jam, including：
The ripe olive of step 1, selection, after olive is enucleated, uses concentration to pickle 1 under high pressure for 30% salt solution small
When, after pressure is 10Mpa, then use deionized water is soaked 1 hour, rinses 2 times and obtain olive meat；
Step 2, fine powder will be worn into after corn puffing cross 500 mesh sieve, obtain expanded corn powder, green tea is dried and is crushed to
Less than 10 microns are arrived green tea powder；
Step 3, carambola is enucleated after, olive meat, expanded corn powder, green tea powder, ostreae testa pulverata and additive mixing after pass through
Cross mixer and stir into jam.
Example 2
A kind of olive jam, is composed of the following raw materials by weight：500 parts of olive, 100 parts of carambola, 50 parts of green tea powder, oyster
30 parts of powder, 20 parts of corn, 25 parts of additive；Wherein, the additive is made up of following parts by weight material：10 parts of salt, sugar 20 parts,
2 parts of longan powder, 2 parts of spirulina powder, 2 parts of tangerine peel powder, 6 parts of licorice powder；
The ostreae testa pulverata is made up of following methods：Fresh oyster meat is cleaned up, using ginger juice and lemon juice, difference
After immersion 2 hours, it is -30 to -20 DEG C of refrigerating chambers that oyster meat is positioned over into temperature, after freezing 6 hours, and it is 2% to add concentration
The sodium bicarbonate water mixing high-speed stirred of mass fraction, then it is less than 10% weight by freeze-drying to moisture, by high pressure
Pulse nano grinder is crushed, and is crossed 1000 mesh sieve and is obtained ostreae testa pulverata.
The preparation method of described olive jam, including：
The ripe olive of step 1, selection, after olive is enucleated, uses concentration to pickle 2 under high pressure for 40% salt solution small
When, after pressure is 20Mpa, then use deionized water is soaked 1 hour, rinses 3 times and obtain olive meat；
Step 2, fine powder will be worn into after corn puffing cross 500 mesh sieve, obtain expanded corn powder, green tea is dried and is crushed to
Less than 10 microns are arrived green tea powder；
Step 3, carambola is enucleated after, olive meat, expanded corn powder, green tea powder, ostreae testa pulverata and additive mixing after pass through
Cross mixer and stir into jam.
Embodiment 3
A kind of olive jam, is composed of the following raw materials by weight：400 parts of olive, 80 parts of carambola, 30 parts of green tea powder, oyster
25 parts of powder, 15 parts of corn, 20 parts of additive；Wherein, the additive is made up of following parts by weight material：8 parts of salt, sugar 15 parts,
1 part of longan powder, 2 parts of spirulina powder, 2 parts of tangerine peel powder, 5 parts of licorice powder；
The ostreae testa pulverata is made up of following methods：Fresh oyster meat is cleaned up, using ginger juice and lemon juice, difference
After immersion 1.5 hours, it is -30 to -20 DEG C of refrigerating chambers that oyster meat is positioned over into temperature, and after freezing 4 hours, adding concentration is
The sodium bicarbonate water mixing high-speed stirred of 2% mass fraction, then it is less than 10% weight by freeze-drying to moisture, through too high
Press pulse nano grinder to crush, cross 1000 mesh sieve and obtain ostreae testa pulverata.
The preparation method of described olive jam, including：
The ripe olive of step 1, selection, after olive is enucleated, uses concentration to pickle 1.5 under high pressure for 35% salt solution
Hour, after pressure is 15Mpa, then use deionized water is soaked 1 hour, rinses 3 times and obtain olive meat；
Step 2, fine powder will be worn into after corn puffing cross 500 mesh sieve, obtain expanded corn powder, green tea is dried and is crushed to
Less than 10 microns are arrived green tea powder；
Step 3, carambola is enucleated after, olive meat, expanded corn powder, green tea powder, ostreae testa pulverata and additive mixing after pass through
Cross mixer and stir into jam, then by radiation sterilizing, produce the olive jam.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (4)
1. a kind of olive jam, it is characterised in that be composed of the following raw materials by weight：100-500 parts of olive, carambola 50-100
Part, 20-50 parts of green tea powder, 15-30 parts of ostreae testa pulverata, 10-20 parts of corn, 10-25 parts of additive；Wherein, the additive by with
Lower parts by weight material composition：It is 5-10 parts of salt, 10-20 parts of sugar, 1-2 parts of longan powder, 1-2 parts of spirulina powder, 1-2 parts of tangerine peel powder, sweet
3-6 parts of grass meal；
The ostreae testa pulverata is made up of following methods：Fresh oyster meat is cleaned up, using ginger juice and lemon juice, soaked respectively
After 1-2 hours, it is -30 to -20 DEG C of refrigerating chambers that oyster meat is positioned over into temperature, after freezing 3-6 hours, and it is 2% to add concentration
The sodium bicarbonate water mixing high-speed stirred of mass fraction, then it is less than 10% weight by freeze-drying to moisture, by high pressure
Pulse nano grinder is crushed, and is crossed 1000 mesh sieve and is obtained ostreae testa pulverata.
2. olive jam according to claim 1, it is characterised in that be composed of the following raw materials by weight：400 parts of olive,
80 parts of carambola, 30 parts of green tea powder, 25 parts of ostreae testa pulverata, 15 parts of corn, 20 parts of additive；Wherein, the additive is by following weight
Part material composition：8 parts of salt, 15 parts of sugar, 1 part of longan powder, 2 parts of spirulina powder, 2 parts of tangerine peel powder, 5 parts of licorice powder.
3. the preparation method of olive jam according to claim 1, it is characterised in that including：
The ripe olive of step 1, selection, after olive is enucleated, uses concentration to pickle 1-2 under high pressure for 30-40% salt solution
Hour, after pressure is 10-20Mpa, then use deionized water is soaked 1 hour, rinses 2-3 times and obtain olive meat；
Step 2, fine powder will be worn into after corn puffing cross 500 mesh sieve, obtain expanded corn powder, green tea dries to be crushed to 10 micro-
Rice is following to arrive green tea powder；
Step 3, carambola is enucleated after, olive meat, expanded corn powder, green tea powder, ostreae testa pulverata and additive mixing after by stirring
The machine of mixing stirs into jam.
4. the preparation method of olive jam according to claim 3, it is characterised in that step 3 also includes：Sterilization process,
Using radiation sterilizing.
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| CN201710390442.5A CN107125542A (en) | 2017-05-27 | 2017-05-27 | A kind of olive jam and preparation method thereof |
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| CN201710390442.5A CN107125542A (en) | 2017-05-27 | 2017-05-27 | A kind of olive jam and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712765A (en) * | 2017-11-27 | 2018-02-23 | 茂名市家家食品有限公司 | A kind of cumquat olive paste |
| CN107788474A (en) * | 2017-11-27 | 2018-03-13 | 茂名市家家食品有限公司 | A kind of Momordica grosvenori olive paste |
| CN108991451A (en) * | 2018-08-09 | 2018-12-14 | 浙江农林大学 | A kind of potato jam and preparation method thereof promoting digestive function with nutrition |
| CN114304568A (en) * | 2021-11-30 | 2022-04-12 | 广西南亚热带农业科学研究所 | Black olive jam and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742873A (en) * | 2012-07-23 | 2012-10-24 | 广东海洋大学 | Preparation method of instant oyster food |
| CN105661417A (en) * | 2016-01-15 | 2016-06-15 | 广西北部湾珠乡橄榄食品有限公司 | Olive pulp and preserving method thereof |
| CN105942470A (en) * | 2016-06-02 | 2016-09-21 | 莆田市海扬食品有限公司 | Abalone sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102742873A (en) * | 2012-07-23 | 2012-10-24 | 广东海洋大学 | Preparation method of instant oyster food |
| CN105661417A (en) * | 2016-01-15 | 2016-06-15 | 广西北部湾珠乡橄榄食品有限公司 | Olive pulp and preserving method thereof |
| CN105942470A (en) * | 2016-06-02 | 2016-09-21 | 莆田市海扬食品有限公司 | Abalone sauce and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712765A (en) * | 2017-11-27 | 2018-02-23 | 茂名市家家食品有限公司 | A kind of cumquat olive paste |
| CN107788474A (en) * | 2017-11-27 | 2018-03-13 | 茂名市家家食品有限公司 | A kind of Momordica grosvenori olive paste |
| CN108991451A (en) * | 2018-08-09 | 2018-12-14 | 浙江农林大学 | A kind of potato jam and preparation method thereof promoting digestive function with nutrition |
| CN114304568A (en) * | 2021-11-30 | 2022-04-12 | 广西南亚热带农业科学研究所 | Black olive jam and preparation method thereof |
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