CN107897814A - A kind of Siraitia grosvenorii chrysanthemum olive paste - Google Patents
A kind of Siraitia grosvenorii chrysanthemum olive paste Download PDFInfo
- 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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- Prior art keywords
- olive
- parts
- chrysanthemum
- siraitia grosvenorii
- olive paste
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- 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.)
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 64
- 244000185386 Thladiantha grosvenorii Species 0.000 title claims abstract description 32
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title claims abstract description 32
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 31
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920001202 Inulin Polymers 0.000 claims abstract description 13
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 13
- 229940029339 inulin Drugs 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 11
- 239000004006 olive oil Substances 0.000 claims abstract description 11
- 235000008390 olive oil Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 4
- 244000179886 Moringa oleifera Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 20
- 235000015067 sauces Nutrition 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 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
- 235000021110 pickles Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000000295 fuel oil Substances 0.000 abstract description 2
- 230000008821 health effect Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 abstract 4
- 241001247821 Ziziphus Species 0.000 description 9
- 241000220215 Moringa Species 0.000 description 8
- 238000000227 grinding Methods 0.000 description 3
- 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
- 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
- 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
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000009413 insulation Methods 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
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- -1 sugared 5 parts Chemical compound 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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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 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
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.
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 |
Applications Claiming Priority (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 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897814A true CN107897814A (en) | 2018-04-13 |
Family
ID=61848834
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711202008.6A Pending CN107897814A (en) | 2017-11-27 | 2017-11-27 | A kind of Siraitia grosvenorii chrysanthemum olive paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897814A (en) |
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| CN105581321A (en) * | 2016-01-22 | 2016-05-18 | 大连民族大学 | Salad dressing containing inulin and preparation method of salad dressing |
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