CN107897814A - A kind of Siraitia grosvenorii chrysanthemum olive paste - Google Patents

A kind of Siraitia grosvenorii chrysanthemum olive paste Download PDF

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Publication number
CN107897814A
CN107897814A CN201711202008.6A CN201711202008A CN107897814A CN 107897814 A CN107897814 A CN 107897814A CN 201711202008 A CN201711202008 A CN 201711202008A CN 107897814 A CN107897814 A CN 107897814A
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CN
China
Prior art keywords
olive
parts
chrysanthemum
siraitia grosvenorii
paste
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
CN201711202008.6A
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Chinese (zh)
Inventor
沈秋港
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.)
Maoming Jiajia Food Co Ltd
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Maoming Jiajia Food Co Ltd
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Publication date
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Priority to CN201711202008.6A priority Critical patent/CN107897814A/en
Publication of CN107897814A publication Critical patent/CN107897814A/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
    • A23L21/15Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/125Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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 Siraitia grosvenorii chrysanthemum olive paste, belong to food processing field.The Siraitia grosvenorii chrysanthemum olive paste of the present invention is prepared by the raw material of following weight proportion:7 ~ 14 parts of Siraitia grosvenorii, 80 ~ 140 parts of olive, 4 ~ 10 parts of jujube, 5 ~ 20 parts of leaf of Moringa, 5 10 parts of chrysanthemum, 3 ~ 8 parts of olive oil, 2 ~ 9 parts of salt, 1 ~ 3 part of inulin, 2 ~ 5 parts of sugar, 0.1 ~ 0.4 part of L lactic acid, 5 ~ 10 parts of water.It is different from the taste that the heavy oil geavy salt or weight of traditional pickles are peppery using the olive paste that the method for the present invention is process, the olive paste of the present invention has Siraitia grosvenorii, chrysanthemum heat-clearing effect and sweet mouthfeel and heat-clearing, the clearing damp characteristic of olive concurrently, tonifying Qi plus jujube takes care of health property, so that Siraitia grosvenorii chrysanthemum olive paste of the present invention has unique flavor, and additive component is few, natural health;Inulin, L lactic acid are added, increases dietary fiber, promotes and adjusts function of intestinal canal and metabolism.

Description

A kind of Siraitia grosvenorii chrysanthemum olive paste
Technical field
The invention belongs to food processing field, and in particular to a kind of Siraitia grosvenorii chrysanthemum olive paste.
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 The content of raw element c 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, has 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 Siraitia grosvenorii chrysanthemum olive paste, has Siraitia grosvenorii so that output is a kind of Flavor, olive pickles 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 Siraitia grosvenorii chrysanthemum olive paste, by with It is prepared by the raw material of lower weight proportion:7 ~ 14 parts of Siraitia grosvenorii, 80 ~ 140 parts of olive, 4 ~ 10 parts of jujube, 5 ~ 20 parts of leaf of Moringa, chrysanthemum 5- 10 parts, 3 ~ 8 parts of olive oil, 2 ~ 9 parts of salt, 1 ~ 3 part of inulin, sugar 2 ~ 5 parts, 0.1 ~ 0.4 part of Pfansteihl, 5 ~ 10 parts of water.
The Siraitia grosvenorii chrysanthemum olive paste of the present invention is prepared using following steps:
(1)Jujube is removed into fruit stone, Siraitia grosvenorii cleaning, after stoning, is chopped into jam;After olive is enucleated, olive sauce is ground into;
(2)Obtained jam and olive sauce are stirred, obtain material;
(3)By leaf of Moringa, chrysanthemum after 60-70 DEG C of drying, fine powder is ground into, is soaked in 24h in the hot water of 3 times of quality, must be carried Liquid is taken, with step(2)Obtained material is mixed evenly, and obtains mixed material;
(4)In mixed material, olive oil, salt, inulin, sugar, Pfansteihl, water are added, stirring, is filled into vial, and adopt With ultra high temperature short time sterilization.
Further, after the oil mill, in the broken middle pectase for adding olive quality 0.1-0.2% of olive, 2 times of matter The water of amount, heats and under the conditions of 50-65 DEG C, pH5.5-6.5 after insulation enzymolysis 1h, then high temperature enzyme deactivation, olive sauce is made.
Preferably, the step(2)Middle speed of agitator is 300 ~ 600r/min.
Preferably, the step(4)Middle sterilising temp is 130 ~ 135 DEG C, and sterilization time is 3 ~ 6s.
It is different from the taste that the heavy oil geavy salt or weight of traditional pickles are peppery using the olive paste that the method for the present invention is process, this The olive paste of invention has Siraitia grosvenorii, chrysanthemum heat-clearing effect and sweet mouthfeel, and heat-clearing, the clearing damp characteristic of olive concurrently, plus red The tonifying Qi of jujube takes care of health property so that Siraitia grosvenorii chrysanthemum olive paste of the present invention has unique flavor, and additive component It is few, natural health;Inulin, Pfansteihl are added, increases dietary fiber, promotes and adjusts function of intestinal canal and metabolism.
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 Siraitia grosvenorii chrysanthemum olive paste, is prepared by the raw material of following weight proportion:7 parts of Siraitia grosvenorii, olive 80 parts, 4 parts of jujube, 10 parts of leaf of Moringa, 5 parts of chrysanthemum, 3 parts of olive oil, 2 parts of salt, 1 part of inulin, sugar 2 parts, 0.1 part of Pfansteihl, water 5 Part.Prepared using following steps:
(1)Jujube is removed into fruit stone, Siraitia grosvenorii cleaning, after stoning, is chopped into jam;After olive is enucleated, grinding, in gained olive The water of the broken middle pectase for adding olive quality 0.2%, 2 times of quality, heats and is simultaneously kept the temperature under the conditions of 50-65 DEG C, pH5.5-6.5 After digesting 1h, then high temperature enzyme deactivation, olive sauce is made;
(2)Obtained jam and olive sauce are stirred evenly with the rotating speed of 600r/min, obtain material;
(3)By leaf of Moringa, chrysanthemum after 60-70 DEG C of drying, fine powder is ground into, is soaked in 24h in the hot water of 3 times of quality, must be carried Liquid is taken, with step(2)Obtained material is mixed evenly, and obtains mixed material;
(4)In mixed material, olive oil, salt, inulin, sugar, Pfansteihl, water are added, stirring, is filled into vial, 135 Sterilization time 3s at DEG C.
A kind of Siraitia grosvenorii chrysanthemum olive paste of embodiment 2, is prepared by the raw material of following weight proportion:14 parts of Siraitia grosvenorii, olive 140 parts, 10 parts of jujube, 5 parts of leaf of Moringa, 10 parts of chrysanthemum, 8 parts of olive oil, 9 parts of salt, 3 parts of inulin, sugared 5 parts, sodium benzoate 0.4 Part, 10 parts of water;Prepared using following steps:
(1)Jujube is removed into fruit stone, Siraitia grosvenorii cleaning, after stoning, is chopped into jam;After olive is enucleated, grinding, in gained olive The water of the broken middle pectase for adding olive quality 0.12%, 2 times of quality, heats and is simultaneously kept the temperature under the conditions of 50-65 DEG C, pH5.5-6.5 After digesting 1h, then high temperature enzyme deactivation, olive sauce is made;
(2)The rotating speed of obtained jam and olive sauce 600r/min is stirred evenly, obtains material;
(3)By leaf of Moringa, chrysanthemum after 60-70 DEG C of drying, fine powder is ground into, is soaked in 24h in the hot water of 3 times of quality, must be carried Liquid is taken, with step(2)Obtained material is mixed evenly, and obtains mixed material;
(4)In mixed material, olive oil, salt, inulin, sugar, Pfansteihl, water are added, stirring, is filled into vial, 130 Sterilization time 6s at ~ 135 DEG C.
A kind of Siraitia grosvenorii chrysanthemum olive paste of embodiment 3, is prepared by the raw material of following weight proportion:10 parts of Siraitia grosvenorii, olive 120 parts, 8 parts of jujube, 20 parts of leaf of Moringa, 8 parts of chrysanthemum, 6 parts of olive oil, 6 parts of salt, 2 parts of inulin, sugar 3 parts, 0.25 part of Pfansteihl, 8 parts of water;Prepared using following steps:
(1)Jujube is removed into fruit stone, Siraitia grosvenorii cleaning, after stoning, is chopped into jam;After olive is enucleated, grinding, in gained olive The water of the broken middle pectase for adding olive quality 0.15%, 2 times of quality, heats and is simultaneously kept the temperature under the conditions of 50-65 DEG C, pH5.5-6.5 After digesting 1h, then high temperature enzyme deactivation, olive sauce is made;
(2)Obtained jam and olive sauce are stirred evenly with the rotating speed of 400r/min, obtain material;
(3)By leaf of Moringa, chrysanthemum after 60-70 DEG C of drying, fine powder is ground into, is soaked in 24h in the hot water of 3 times of quality, must be carried Liquid is taken, with step(2)Obtained material is mixed evenly, and obtains mixed material;(4)In mixed material, addition olive oil, Salt, inulin, sugar, Pfansteihl, water, stirring, are filled into vial, the sterilization time 5s at 130 ~ 135 DEG C.

Claims (5)

1. a kind of Siraitia grosvenorii chrysanthemum olive paste, it is characterised in that prepared by the raw material of following weight proportion:7 ~ 14 parts of Siraitia grosvenorii, 80 ~ 140 parts of olive, 4 ~ 10 parts of jujube, 5 ~ 20 parts of leaf of Moringa, 5-10 parts of chrysanthemum, 3 ~ 8 parts of olive oil, 2 ~ 9 parts of salt, inulin 1 ~ 3 Part, 2 ~ 5 parts of sugar, 0.1 ~ 0.4 part of Pfansteihl, 5 ~ 10 parts of water.
2. Siraitia grosvenorii chrysanthemum olive paste according to claim 1, it is characterised in that its preparation method is:
(1)Jujube is removed into fruit stone, Siraitia grosvenorii cleaning, after stoning, is chopped into jam;After olive is enucleated, olive sauce is ground into;
(2)Obtained jam and olive sauce are stirred, obtain material;
(3)By leaf of Moringa, chrysanthemum after 60-70 DEG C of drying, fine powder is ground into, is soaked in 24h in the hot water of 3 times of quality, must be carried Liquid is taken, with step(2)Obtained material is mixed evenly, and obtains mixed material;
(4)In mixed material, olive oil, salt, inulin, sugar, Pfansteihl, water are added, stirring, is filled into vial, and adopt With ultra high temperature short time sterilization.
3. Siraitia grosvenorii chrysanthemum olive paste according to claim 2, it is characterised in that broken in olive after the oil mill The water of the middle pectase for adding olive quality 0.1-0.2%, 2 times of quality, heats and is simultaneously protected under the conditions of 50-65 DEG C, pH5.5-6.5 After temperature enzymolysis 1h, then high temperature enzyme deactivation, olive sauce is made.
4. Siraitia grosvenorii chrysanthemum olive paste according to claim 2, it is characterised in that step(2)Middle speed of agitator for 300 ~ 600r/min。
5. Siraitia grosvenorii chrysanthemum olive paste according to claim 2, it is characterised in that step(4)Middle sterilising temp for 130 ~ 135 DEG C, sterilization time is 3 ~ 6s.
CN201711202008.6A 2017-11-27 2017-11-27 A kind of Siraitia grosvenorii chrysanthemum olive paste Pending CN107897814A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711202008.6A CN107897814A (en) 2017-11-27 2017-11-27 A kind of Siraitia grosvenorii chrysanthemum olive paste

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Application Number Priority Date Filing Date Title
CN201711202008.6A CN107897814A (en) 2017-11-27 2017-11-27 A kind of Siraitia grosvenorii chrysanthemum olive paste

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101263921A (en) * 2007-03-12 2008-09-17 福建农林大学 Preparation of olive health care beverage
CN103202418A (en) * 2013-04-18 2013-07-17 杨防 Olive paste and preparation technology thereof
CN104886426A (en) * 2015-05-16 2015-09-09 张俊辉 Processing method of momordica grosvenori jam
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
CN105581321A (en) * 2016-01-22 2016-05-18 大连民族大学 Salad dressing containing inulin and preparation method of salad dressing
CN107028152A (en) * 2017-01-13 2017-08-11 宜春市芊浔谷生态农业开发有限公司 A kind of herbal thick chilli sauce of chrysanthemum-flavored and health-preserving function

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101263921A (en) * 2007-03-12 2008-09-17 福建农林大学 Preparation of olive health care beverage
CN103202418A (en) * 2013-04-18 2013-07-17 杨防 Olive paste and preparation technology thereof
CN104886426A (en) * 2015-05-16 2015-09-09 张俊辉 Processing method of momordica grosvenori jam
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
CN105581321A (en) * 2016-01-22 2016-05-18 大连民族大学 Salad dressing containing inulin and preparation method of salad dressing
CN107028152A (en) * 2017-01-13 2017-08-11 宜春市芊浔谷生态农业开发有限公司 A kind of herbal thick chilli sauce of chrysanthemum-flavored and health-preserving function

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
李冈荣主编: "《汉方中草药对症图典.第4册》", 30 September 2015, 新疆人民卫生出版社 *

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