CN107788497A - A kind of Momordica grosvenori olive paste and preparation method thereof - Google Patents
A kind of Momordica grosvenori olive paste and preparation method thereof Download PDFInfo
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- CN107788497A CN107788497A CN201711202009.0A CN201711202009A CN107788497A CN 107788497 A CN107788497 A CN 107788497A CN 201711202009 A CN201711202009 A CN 201711202009A CN 107788497 A CN107788497 A CN 107788497A
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- olive
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- momordica grosvenori
- olive paste
- paste according
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 51
- 244000185386 Thladiantha grosvenorii Species 0.000 title claims abstract description 27
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 10
- 235000019483 Peanut oil Nutrition 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000000312 peanut oil Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 4
- 235000010234 sodium benzoate Nutrition 0.000 claims description 4
- 239000004299 sodium benzoate Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 244000304337 Cuminum cyminum Species 0.000 claims 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims 2
- 241001247821 Ziziphus Species 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000008821 health effect Effects 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 238000002203 pretreatment Methods 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 8
- 241000510672 Cuminum Species 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- ONTQJDKFANPPKK-UHFFFAOYSA-L chembl3185981 Chemical group [Na+].[Na+].CC1=CC(C)=C(S([O-])(=O)=O)C=C1N=NC1=CC(S([O-])(=O)=O)=C(C=CC=C2)C2=C1O ONTQJDKFANPPKK-UHFFFAOYSA-L 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of Momordica grosvenori olive paste and preparation method thereof, belong to food processing field.The Momordica grosvenori olive paste of the present invention is processed into by raw materials such as Momordica grosvenori, olive, jujubes through pre-treatment, processing, sterilizing, the Momordica grosvenori olive paste being prepared using the inventive method, preparation method is simple, product special flavour is unique, have Momordica grosvenori heat-clearing effect and sweet mouthfeel concurrently, and heat-clearing, the clearing damp characteristic of olive, the tonifying Qi plus jujube take care of health property.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of Momordica grosvenori olive paste and preparation method thereof.
Background technology
Olive is rich in a variety of nutriments, such as carrotene, vitamin A, calcium, iron, phosphorus, potassium, magnesium.Dimension in blue or green olive
Raw plain c content is 10 times of apple or so.The content of olive Linoleic acid is very abundant, and 99% ground of energy is absorbed by the body.Olive
Olive grease can be readily apparent that to reduce the cholesterol in blood, have one for prevention and treatment artery sclerosis, coronary heart disease etc.
Fixed effect.The vitamin c being rich in olive can prevent the synthesis of N- nitroso compounds, therefore often eat olive and can give protection against cancer.Mirror
In this, in recent years, the food that olive is enriched from single fruit deep processing into taste, have become research and Hot spots for development.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of Momordica grosvenori olive paste and preparation method thereof, has so that output is a kind of
Olive pickles that have Momordica grosvenori flavor, that long shelf-life, nutritive value are high.
In order to solve the above technical problems, the present invention uses following technical scheme：A kind of Momordica grosvenori olive paste, by following heavy
It is prepared by the raw material for measuring part：7 ~ 14 parts of Momordica grosvenori, 80 ~ 140 parts of olive, 4 ~ 10 parts of jujube, 8 ~ 14 parts of peanut oil, 3 ~ 8 parts of capsicum, salt
2 ~ 9 parts, 1 ~ 3 part of cumin, sugar 2 ~ 5 parts, 0.1 ~ 0.4 part of preservative, 5 ~ 10 parts of water.
The Momordica grosvenori olive paste of the present invention is prepared using following steps：
（1）After Momordica grosvenori and jujube are removed into fruit stone, it is chopped into jam；
（2）After olive is enucleated, olive dip is ground into；
（3）By step（1）And（2）Obtained jam and olive dip stirs；
（4）Capsicum is chopped into section, through peanut oil quick-fried 30s；
（5）Treat step（4）After the cooling of gained mixed material, step is added（3）Gained mixed material, stirs；
（6）Salt, cumin, sugar, preservative, water are added, after stirring, is filled into vial, and uses ultra high temperature short time sterilization pair
Terminal sterilization.
Preferably, the preservative is one kind in potassium sorbate, sodium benzoate.
Preferably, the step（3）Middle speed of agitator is 300 ~ 600r/min.
Preferably, the step（5）In be cooled to temperature as 25 ~ 35 DEG C.
It is furthermore preferred that the preparation method of described olive paste, step（6）Middle sterilising temp is 130 ~ 135 DEG C, sterilization time
For 3 ~ 6s.
The olive paste being process using the inventive method, have Momordica grosvenori heat-clearing effect and sweet mouthfeel, and olive concurrently
Heat-clearing, clearing damp characteristic, the tonifying Qi plus jujube takes care of health property so that olive paste of the present invention has unique flavor,
And additive component is few, natural health.
Embodiment
The present invention is described in further detail with reference to embodiment.It is emphasized that the description below is only
Only it is exemplary, the scope being not intended to be limiting of the invention and its application.
Embodiment 1：A kind of Momordica grosvenori olive paste, prepared by the raw material of following parts by weight：It is 7 parts of Momordica grosvenori, 80 parts of olive, red
4 parts of jujube, 8 parts of peanut oil, 3 parts of capsicum, 2 parts of salt, 1 part of cumin, 2 parts of sugar, 0.1 part of potassium sorbate, 5 parts of water.Using following steps
Prepare：
（1）After Momordica grosvenori and jujube are removed into fruit stone, it is chopped into jam；
（2）After olive is enucleated, olive dip is ground into；
（3）By step（1）And（2）Obtained jam and olive dip, in the case where rotating speed is 300r/min, stir；
（4）Capsicum is chopped into section, through peanut oil quick-fried 30s；
（5）Treat step（4）After gained mixed material is cooled to 25 DEG C, step is added（3）Gained mixed material, stirs；
（6）Salt, cumin, sugar, potassium sorbate, water are added, after stirring, is filled into vial, and use ultra high temperature short time sterilization
Sterilize 6s to finished product at 130 DEG C.
A kind of Momordica grosvenori olive paste of embodiment 2, prepared by the raw material of following parts by weight：14 parts of Momordica grosvenori, 140 parts of olive,
10 parts of jujube, 14 parts of peanut oil, 8 parts of capsicum, 9 parts of salt, 3 parts of cumin, 5 parts of sugar, 0.4 part of sodium benzoate, 10 parts of water.Using following
It is prepared by step：
（1）After Momordica grosvenori and jujube are removed into fruit stone, it is chopped into jam；
（2）After olive is enucleated, olive dip is ground into；
（3）By step（1）And（2）Obtained jam and olive dip stirs in the case where rotating speed is 600r/min；
（4）Capsicum is chopped into section, through peanut oil quick-fried 30s；
（5）Treat step（4）Gained mixed material is cooled to temperature after 35 DEG C, to add step（3）Gained mixed material, stirring are equal
It is even；
（6）Salt, cumin, sugar, sodium benzoate, water are added, after stirring, is filled into vial, and use ultra high temperature short time sterilization
Sterilize 3s to finished product at 135 DEG C.
A kind of Momordica grosvenori olive paste of embodiment 3, prepared by the raw material of following parts by weight：10 parts of Momordica grosvenori, 120 parts of olive,
8 parts of jujube, 10 parts of peanut oil, 6 parts of capsicum, 6 parts of salt, 2 parts of cumin, 3 parts of sugar, 0.25 part of potassium sorbate, 8 parts of water.Using following
It is prepared by step：
（1）After Momordica grosvenori and jujube are removed into fruit stone, it is chopped into jam；
（2）After olive is enucleated, olive dip is ground into；
（3）By step（1）And（2）Obtained jam and olive dip stirs in the case where rotating speed is 400r/min；
（4）Capsicum is chopped into section, through peanut oil quick-fried 30s；
（5）Treat step（4）Gained mixed material is cooled to temperature after 30 DEG C, to add step（3）Gained mixed material, stirring are equal
It is even；
（6）Salt, cumin, sugar, preservative, water are added, after stirring, is filled into vial, and uses ultra high temperature short time sterilization pair
Finished product sterilizes 4s at 132 DEG C.
Claims (6)
1. a kind of Momordica grosvenori olive paste, it is characterised in that prepared by the raw material of following parts by weight：7 ~ 14 parts of Momordica grosvenori, olive 80 ~
140 parts, 4 ~ 10 parts of jujube, 8 ~ 14 parts of peanut oil, 3 ~ 8 parts of capsicum, 2 ~ 9 parts of salt, 1 ~ 3 part of cumin, sugar 2 ~ 5 parts, preservative 0.1 ~
0.4 part, 5 ~ 10 parts of water.
2. olive paste according to claim 1, it is characterised in that its preparation method includes following steps：
（1）After Momordica grosvenori and jujube are removed into fruit stone, it is chopped into jam；
（2）After olive is enucleated, olive dip is ground into；
（3）By step（1）And（2）Obtained jam and olive dip stirs；
（4）Capsicum is chopped into section, through peanut oil quick-fried 30s；
（5）Treat step（4）After the cooling of gained mixed material, step is added（3）Gained mixed material, stirs；
（6）Salt, cumin, sugar, preservative, water are added, after stirring, is filled into vial, and uses ultra high temperature short time sterilization pair
Terminal sterilization.
3. olive paste according to claim 1 or 2, it is characterised in that the preservative is in potassium sorbate, sodium benzoate
One kind.
4. olive paste according to claim 2, it is characterised in that step（3）Middle speed of agitator is 300 ~ 600r/min.
5. olive paste according to claim 2, it is characterised in that step（5）In be cooled to temperature as 25 ~ 35 DEG C.
6. olive paste according to claim 2, it is characterised in that step（6）Middle sterilising temp is 130 ~ 135 DEG C, sterilizing
Time is 3 ~ 6s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711202009.0A CN107788497A (en) | 2017-11-27 | 2017-11-27 | A kind of Momordica grosvenori olive paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711202009.0A CN107788497A (en) | 2017-11-27 | 2017-11-27 | A kind of Momordica grosvenori olive paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788497A true CN107788497A (en) | 2018-03-13 |
Family
ID=61536608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711202009.0A Pending CN107788497A (en) | 2017-11-27 | 2017-11-27 | A kind of Momordica grosvenori olive paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788497A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028060A (en) * | 2007-04-09 | 2007-09-05 | 牟子伟 | Quelite with health-care function |
| CN103202418A (en) * | 2013-04-18 | 2013-07-17 | 杨防 | Olive paste and preparation technology thereof |
| CN104273516A (en) * | 2014-10-29 | 2015-01-14 | 宁夏宁杨清真食品有限公司 | Meat sauce with red dates and preparation method thereof |
| CN105105069A (en) * | 2015-07-28 | 2015-12-02 | 江苏味门食品有限公司 | Flavoring production method |
| CN105433349A (en) * | 2015-11-13 | 2016-03-30 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive tapenade for health care and blood pressure reduction |
-
2017
- 2017-11-27 CN CN201711202009.0A patent/CN107788497A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028060A (en) * | 2007-04-09 | 2007-09-05 | 牟子伟 | Quelite with health-care function |
| CN103202418A (en) * | 2013-04-18 | 2013-07-17 | 杨防 | Olive paste and preparation technology thereof |
| CN104273516A (en) * | 2014-10-29 | 2015-01-14 | 宁夏宁杨清真食品有限公司 | Meat sauce with red dates and preparation method thereof |
| CN105105069A (en) * | 2015-07-28 | 2015-12-02 | 江苏味门食品有限公司 | Flavoring production method |
| CN105433349A (en) * | 2015-11-13 | 2016-03-30 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive tapenade for health care and blood pressure reduction |
Non-Patent Citations (1)
| Title |
|---|
| 童筱: "《食疗与养生》", 31 January 2006, 吉林音像出版社 * |
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Application publication date: 20180313 |
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