CN107125542A - A kind of olive jam and preparation method thereof - Google Patents

A kind of olive jam and preparation method thereof Download PDF

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Publication number
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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CN
China
Prior art keywords
parts
olive
powder
jam
additive
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710390442.5A
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Chinese (zh)
Inventor
王清
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangxi Beibuwan Zhuxiang Olive Food Co Ltd
Original Assignee
Guangxi Beibuwan Zhuxiang Olive Food Co Ltd
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Filing date
Publication date
Application filed by Guangxi Beibuwan Zhuxiang Olive Food Co Ltd filed Critical Guangxi Beibuwan Zhuxiang Olive Food Co Ltd
Priority to CN201710390442.5A priority Critical patent/CN107125542A/en
Publication of CN107125542A publication Critical patent/CN107125542A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276Treatment with inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food 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

A kind of olive jam and preparation method thereof
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.
CN201710390442.5A 2017-05-27 2017-05-27 A kind of olive jam and preparation method thereof Pending CN107125542A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
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

Citations (3)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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

Cited By (3)

* Cited by examiner, † Cited by third party
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

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