CN108991433A - A kind of production method of "Hami" melon taste olive can - Google Patents
A kind of production method of "Hami" melon taste olive can Download PDFInfo
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- CN108991433A CN108991433A CN201810916766.2A CN201810916766A CN108991433A CN 108991433 A CN108991433 A CN 108991433A CN 201810916766 A CN201810916766 A CN 201810916766A CN 108991433 A CN108991433 A CN 108991433A
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- fruit
- hami
- olea europaea
- melon
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 90
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 39
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 244000241257 Cucumis melo Species 0.000 title claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 87
- 235000002725 Olea europaea Nutrition 0.000 claims abstract description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 230000008595 infiltration Effects 0.000 claims abstract description 3
- 238000001764 infiltration Methods 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 35
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000010790 dilution Methods 0.000 claims description 10
- 239000012895 dilution Substances 0.000 claims description 10
- 238000004090 dissolution Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 9
- 235000013372 meat 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
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 241001646834 Mesona Species 0.000 claims description 5
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 5
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- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
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- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000009434 installation Methods 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
- 235000009165 saligot Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 5
- 235000018553 tannin Nutrition 0.000 claims description 5
- 229920001864 tannin Polymers 0.000 claims description 5
- 239000001648 tannin Substances 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 4
- 238000009298 carbon filtering Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 240000001085 Trapa natans Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 8
- 230000029087 digestion Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013324 preserved food Nutrition 0.000 abstract description 2
- 241000219112 Cucumis Species 0.000 abstract 5
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- 238000003756 stirring Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 241001330002 Bambuseae Species 0.000 description 4
- 229920001661 Chitosan Polymers 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
- 241001083492 Trapa Species 0.000 description 4
- 239000011591 potassium Substances 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000008390 olive oil Nutrition 0.000 description 3
- 239000004006 olive oil Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 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
- 208000004429 Bacillary Dysentery Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010017915 Gastroenteritis shigella Diseases 0.000 description 1
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- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
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- 206010029164 Nephrotic syndrome Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241000795633 Olea <sea slug> Species 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 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
- 206010000269 abscess Diseases 0.000 description 1
- 230000009471 action 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
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000014461 bone development Effects 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
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- UEGPKNKPLBYCNK-UHFFFAOYSA-L magnesium acetate Chemical compound [Mg+2].CC([O-])=O.CC([O-])=O UEGPKNKPLBYCNK-UHFFFAOYSA-L 0.000 description 1
- 235000011285 magnesium acetate Nutrition 0.000 description 1
- 239000011654 magnesium acetate Substances 0.000 description 1
- 229940069446 magnesium acetate Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000009928 nephrosis Diseases 0.000 description 1
- 231100001027 nephrosis Toxicity 0.000 description 1
- 230000008271 nervous system development Effects 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 201000005113 shigellosis Diseases 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229940031439 squalene Drugs 0.000 description 1
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000005406 washing Methods 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of production methods of "Hami" melon taste olive can, belong to canned food manufacture field.This method comprises the step of: (1) fruit being selected to clean；(2) removing is bitter；(3) secondary cleaning；(4) vegetable active liquid is matched；(5) infiltration is handled；(6) "Hami" melon is handled；(7) seasoning water is matched；(8) encapsulate.Compared with the prior art, the invention avoids repeatedly high temperature is applied to olive fruit in long-time water-removing, digestion and sterilization technology, the olea europaea fruit pulp in the can finally made is caused to collapse soft, the poor problem of mouthfeel；It can be shortened Production Time, improve efficiency, promote quality, increase mouthfeel diversity；Unique flavor, in addition to retaining the distinctive light Flavor of olea europaea fruit and nutritional ingredient, "Hami" melon and olive are fabricated to the related derivative product category that can had both enriched olive and "Hami" melon by fragrance also special with "Hami" melon, related industry chain has been widened again, moreover it is possible to increase industry added value.
Description
Technical field
The invention belongs to canned food manufacture fields, and in particular to a kind of production method of "Hami" melon taste olive can.
Background technique
Olive is Oleaceae Olea aiphyllium, is world-renowned woody oleiferous plants and fruit tree species, cultivation product
Kind has higher edible value.Olea europaea fruit is generally used for producing edible olive oil, rich in a large amount of unsaturated fatty acid and more
Kind of phenolic acid class, flavonoids, squalene, microorganism and pigment bioactive ingredients, have promote bone and nervous system development,
Prevent the multiple functions such as cardiovascular and cerebrovascular disease, anti-aging.Studies have shown that the Flavonoid substances in olive oil are with anti-oxidant, anti-
The multiple biological activities function such as bacterium, antiviral, cancer-resisting.Olive oil is good iundustrial oil again, is widely used in food, protects
The industrial departments such as health food, medicine, cosmetics, soap, precision instrument.Olive fruit has clearing lung-heat, relieving sore-throat, promotes the production of body fluid, detoxifies
Effect, can be used for treating abscess of throat, polydipsia, cough, haematemesis and bacillary dysentery, have unique medical value, it is various plus
Chemical product has edible, skin care and health-care efficacy.
"Hami" melon is Xinjiang specialty, and for main product in Turpan- Hami basin, unique flavor, melon meat are plump, fresh and crisp, "Hami" melon battalion
It supports and enriches, sugar content is up to 21%, there are also malic acid, pectin substance, vitamin A, B, C, niacin and calcium, phosphorus, iron etc.
Element.The content of potassium is very high in "Hami" melon.Potassium be to body it is very useful, potassium can give body provide protection, moreover it is possible to
Normal heart rate and blood pressure are enough kept, coronary heart disease can be effectively prevented, meanwhile, potassium can prevent muscle cramp, allow the body of people
Body recovers from damage as soon as possible.Chinese medicine thinks, the fruit property of muskmelon class is partially cold, also have stay one's hunger, be convenient, QI invigorating,
The effect of clearing lung-heat hot cough-relieving, is suitable for nephrosis, stomach trouble, cough phlegm asthma, anaemia and constipation patient.Now, Hami is had no in the market
The can of melon and olive production.If "Hami" melon and olive are fabricated to can, olive related derivative product can be enriched
Type, and olive industrial chain can be widened, moreover it is possible to increase industry added value.
Currently, well known olive can process technology is that method first uses aqueous slkali soaking olea europaea fruit a few hours, then incites somebody to action
Olea europaea fruit is impregnated a few hours into the water or in phosphate aqueous solution, is then placed in constant temperature in magnesium acetate solution and is impregnated, is floated with water
It is dehydrated, evacuates after washing, food additives and water routinely finally are added after mixing evenly, sealed cans are sterilized to get olea europaea fruit is arrived
Can.In above-mentioned well known technology, high temperature repeatedly is applied to olive fruit in water-removing, digestion and sterilization technology, causes finally to make
The olea europaea fruit pulp made in the can come out collapses soft, and mouthfeel is poor.
Summary of the invention
It is more in water-removing, digestion and sterilization technology the purpose of the invention is to overcome in existing olive can process technology
It is secondary that high temperature is applied to olive fruit, cause the olea europaea fruit pulp in the can finally made to collapse soft, the poor problem of mouthfeel,
A kind of new "Hami" melon taste olive method for making canned is provided, this method not only can solve existing olive can process technology
Repeatedly is applied to olive fruit the problem of high temperature causes in middle water-removing, digestion and sterilization technology, and can be shortened Production Time, improves
Efficiency promotes quality, increases mouthfeel diversity.
In order to achieve the above object, the present invention uses following technical scheme.
A kind of production method of "Hami" melon taste olive can, comprising the following steps:
(1) select fruit to clean
Select that maturity is moderate, the thick core of meat is small, proper, in the same size, pure color the fresh olea europaea fruit of fruit shape, with clear
Water washes off the soil impurity on surface, is submerged into 0.1% sodium chloride solution of mass fraction, spare；
(2) removing is bitter
It is immersed immediately after olea europaea fruit is drained in the tannin enzyme solutions that mass fraction is 0.1% and impregnates 35-45min, fished out
After out, with 100-105 DEG C of steam treatment 20-40s, then by 2% sodium bicarbonate solution of mass fraction and mass fraction 0.5%
Chitosan solution is configured to be sprayed at olea europaea fruit surface after mixed liquor by 1:1 volume ratio, and fountain height is olea europaea fruit quality
1-1.2% seals 4-6h, then olea europaea fruit is placed in the light-coloured vinegar solution of 50 times of dilution, and light-coloured vinegar is molten after olea europaea fruit and dilution
Liquid mass ratio is 1:2-2.5, impregnates 3-5h；
(3) secondary cleaning
Step (2) treated olea europaea fruit cleaning is immersed in the calcium chloride solution of mass fraction 1% after primary and is impregnated
Then 15-25min is washed with water 1-3 times, drain, and acanthopore vacuumizes 10-20min；
(4) vegetable active liquid is matched
It is 0.1% water chestnut extract, 0.1% bamboo extractive, the extraction of 0.1% mesona that mass ratio is added in pure water
Object is configured to vegetable active liquid after stirring evenly dissolution；
(5) infiltration is handled
Step (3) treated olea europaea fruit is immersed into vegetable active liquid, olea europaea fruit and vegetable active liquid mass ratio are
1:2-2.5 impregnating 2-4h；
(6) "Hami" melon is handled
By "Hami" melon cleaning, peeling, stripping and slicing, it is put into drier after vacuumizing 5-10min and squeezes the juice, obtain Cantaloupe juice,
0.1% ascorbic acid solution of mass fraction is added thereto, additional amount is the 0.5% of Cantaloupe juice quality, is evaporated at 50 DEG C dense
Contracting, then carries out vacuum freeze drying, and 4h is first pre-chilled in when vacuum freeze drying at -40 DEG C, then in distillation heating temperature 50
DEG C, handled under vacuum degree 10Pa, obtain "Hami" melon fruit powder；
(7) seasoning water is matched
In pure water be added mass ratio be 1% salt, 0.1% potassium sorbate, 35% white granulated sugar, 1% "Hami" melon fruit powder,
Active carbon filtering is carried out after stirring evenly dissolution, is configured to seasoning water；
(8) encapsulate
Can is added in step (5) treated olea europaea fruit, (7) seasoning water that step is made into adds to submergence olive
Until fruit after cover sealing, will cover sealing can be placed in sterilizing installation do sterilization processing after finished product.
Compared with the prior art, it advantageous effects of the invention: avoids more in water-removing, digestion and sterilization technology for a long time
It is secondary that high temperature is applied to olive fruit, cause the olea europaea fruit pulp in the can finally made to collapse soft, the poor problem of mouthfeel；
It can be shortened Production Time, improve efficiency, promote quality, increase mouthfeel diversity；Unique flavor, it is peculiar in addition to retaining olea europaea fruit
Light Flavor and nutritional ingredient "Hami" melon is fabricated to can with olive and had both been enriched also with "Hami" melon special fragrance
The related derivative product category of olive and "Hami" melon, and widened related industry chain, moreover it is possible to increase industry added value.
Specific embodiment
Below in conjunction with the specific embodiment of the invention, technical solution of the present invention is clearly and completely described, is shown
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Embodiment 1
Select that maturity is moderate, the thick core of meat is small, proper, in the same size, pure color the fresh olea europaea fruit of fruit shape, with clear
Water washes off the soil impurity on surface, is submerged into 0.1% sodium chloride solution of mass fraction, spare.Olea europaea fruit is drained
It is immersed in the tannin enzyme solutions that mass fraction is 0.1% immediately afterwards and impregnates 35min, after pulling out, with 100 DEG C of steam treatment 20s,
Then 2% sodium bicarbonate solution of mass fraction and 0.5% chitosan solution of mass fraction are configured to mixed liquor by 1:1 volume ratio
After be sprayed at olea europaea fruit surface, fountain height is the 1% of olea europaea fruit quality, seals 4h, then olea europaea fruit is placed in dilution 50
In light-coloured vinegar solution again, light-coloured vinegar solution quality ratio is 1:2 after olea europaea fruit and dilution, impregnates 3h.It will treated olive
It is immersed after fruit cleaning is primary in the calcium chloride solution of mass fraction 1% and impregnates 15min, then washed with water 1 time, drain, acanthopore,
Vacuumize 10min.Mass ratio is added in pure water to mention for 0.1% water chestnut extract, 0.1% bamboo extractive, 0.1% mesona
Object is taken, is configured to vegetable active liquid after stirring evenly dissolution.By treated, olea europaea fruit immerses vegetable active liquid, olea europaea fruit and plant
Object activity liquid mass ratio is 1:2, impregnates 2h."Hami" melon cleaning, peeling, stripping and slicing are put into after vacuumizing 5min in drier
Juicing, obtains Cantaloupe juice, and 0.1% ascorbic acid solution of mass fraction is added thereto, and additional amount is Cantaloupe juice quality
0.5%, it is concentrated by evaporation at 50 DEG C, then carries out vacuum freeze drying, 4h is first pre-chilled in when vacuum freeze drying at -40 DEG C, so
It is handled at 50 DEG C of heating temperature of distillation, vacuum degree 10Pa afterwards, obtains "Hami" melon fruit powder.Mass ratio is added in pure water
For 1% salt, 0.1% potassium sorbate, 35% white granulated sugar, 1% "Hami" melon fruit powder, active carbon filtering is carried out after stirring evenly dissolution, is matched
Seasoning water is made.By treated, can is added in olea europaea fruit, after the seasoning water being made into is added to until submerging olea europaea fruit
Cover sealing, will cover sealing can be placed in sterilizing installation do sterilization processing after finished product.
Embodiment 2
Select that maturity is moderate, the thick core of meat is small, proper, in the same size, pure color the fresh olea europaea fruit of fruit shape, with clear
Water washes off the soil impurity on surface, is submerged into 0.1% sodium chloride solution of mass fraction, spare.Olea europaea fruit is drained
It is immersed in the tannin enzyme solutions that mass fraction is 0.1% immediately afterwards and impregnates 45min, after pulling out, with 105 DEG C of steam treatment 40s,
Then 2% sodium bicarbonate solution of mass fraction and 0.5% chitosan solution of mass fraction are configured to mixed liquor by 1:1 volume ratio
After be sprayed at olea europaea fruit surface, fountain height is the 1.2% of olea europaea fruit quality, seals 6h, then olea europaea fruit is placed in dilution
In 50 times of light-coloured vinegar solution, light-coloured vinegar solution quality ratio is 1:2.5 after olea europaea fruit and dilution, impregnates 5h.Will treated oil
It is immersed after olive fruit cleaning is primary in the calcium chloride solution of mass fraction 1% and impregnates 25min, then washed with water 3 times, drain,
Acanthopore vacuumizes 20min.It is 0.1% water chestnut extract, 0.1% bamboo extractive, 0.1% that mass ratio is added in pure water
Mesona extract is configured to vegetable active liquid after stirring evenly dissolution.By treated, olea europaea fruit immerses vegetable active liquid, olive
Fruit and vegetable active liquid mass ratio are 1:2.5, impregnate 2-4h.By "Hami" melon cleaning, peeling, stripping and slicing, it is put into drier and takes out
It squeezes the juice after vacuum 10min, obtains Cantaloupe juice, 0.1% ascorbic acid solution of mass fraction is added thereto, additional amount is Hami
The 0.5% of melon juice quality is concentrated by evaporation at 50 DEG C, then carries out vacuum freeze drying, when vacuum freeze drying first at -40 DEG C
4h is pre-chilled, is then handled at 50 DEG C of heating temperature of distillation, vacuum degree 10Pa, obtains "Hami" melon fruit powder.In pure water
Addition mass ratio is 1% salt, 0.1% potassium sorbate, 35% white granulated sugar, 1% "Hami" melon fruit powder, carries out activity after stirring evenly dissolution
Charcoal filtering, is configured to seasoning water.By treated, can is added in olea europaea fruit, and the seasoning water being made into is added to submergence olive
Until fruit after cover sealing, will cover sealing can be placed in sterilizing installation do sterilization processing after finished product.
Embodiment 3
Select that maturity is moderate, the thick core of meat is small, proper, in the same size, pure color the fresh olea europaea fruit of fruit shape, with clear
Water washes off the soil impurity on surface, is submerged into 0.1% sodium chloride solution of mass fraction, spare.Olea europaea fruit is drained
It is immersed in the tannin enzyme solutions that mass fraction is 0.1% immediately afterwards and impregnates 40min, after pulling out, with 102 DEG C of steam treatment 30s,
Then 2% sodium bicarbonate solution of mass fraction and 0.5% chitosan solution of mass fraction are configured to mixed liquor by 1:1 volume ratio
After be sprayed at olea europaea fruit surface, fountain height is the 1.1% of olea europaea fruit quality, seals 5h, then olea europaea fruit is placed in dilution
In 50 times of light-coloured vinegar solution, light-coloured vinegar solution quality ratio is 1:2 after olea europaea fruit and dilution, impregnates 3-5h.Will treated oil
It is immersed after olive fruit cleaning is primary in the calcium chloride solution of mass fraction 1% and impregnates 20min, then washed with water 2 times, drain,
Acanthopore vacuumizes 15min.It is 0.1% water chestnut extract, 0.1% bamboo extractive, 0.1% that mass ratio is added in pure water
Mesona extract is configured to vegetable active liquid after stirring evenly dissolution.By treated, olea europaea fruit immerses vegetable active liquid, olive
Fruit and vegetable active liquid mass ratio are 1:2.2, impregnate 3h.By "Hami" melon cleaning, peeling, stripping and slicing, it is put into drier and takes out very
It squeezes the juice after empty 5-10min, obtains Cantaloupe juice, 0.1% ascorbic acid solution of mass fraction is added thereto, additional amount is Hami
The 0.5% of melon juice quality is concentrated by evaporation at 50 DEG C, then carries out vacuum freeze drying, when vacuum freeze drying first at -40 DEG C
4h is pre-chilled, is then handled at 50 DEG C of heating temperature of distillation, vacuum degree 10Pa, obtains "Hami" melon fruit powder.In pure water
Addition mass ratio is 1% salt, 0.1% potassium sorbate, 35% white granulated sugar, 1% "Hami" melon fruit powder, carries out activity after stirring evenly dissolution
Charcoal filtering, is configured to seasoning water.By treated, can is added in olea europaea fruit, and the seasoning water being made into is added to submergence olive
Until fruit after cover sealing, will cover sealing can be placed in sterilizing installation do sterilization processing after finished product.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (1)
1. a kind of production method of "Hami" melon taste olive can, which comprises the following steps:
(1) select fruit to clean
Selection maturity is moderate, the thick core of meat is small, proper, in the same size, pure color the fresh olea europaea fruit of fruit shape, is rushed with clear water
The soil impurity except surface is washed away, is submerged into 0.1% sodium chloride solution of mass fraction, it is spare；
(2) removing is bitter
It is immersed immediately after olea europaea fruit is drained in the tannin enzyme solutions that mass fraction is 0.1% and impregnates 35-45min, after pulling out,
With 100-105 DEG C of steam treatment 20-40s, then 2% sodium bicarbonate solution of mass fraction and 0.5% shell of mass fraction are gathered
Sugar juice is configured to be sprayed at olea europaea fruit surface after mixed liquor by 1:1 volume ratio, and fountain height is the 1- of olea europaea fruit quality
1.2%, 4-6h is sealed, then olea europaea fruit is placed in the light-coloured vinegar solution of 50 times of dilution, light-coloured vinegar solution after olea europaea fruit and dilution
Mass ratio is 1:2-2.5, impregnates 3-5h；
(3) secondary cleaning
Step (2) treated olea europaea fruit cleaning is immersed in the calcium chloride solution of mass fraction 1% after primary and impregnates 15-
Then 25min is washed with water 1-3 times, drain, and acanthopore vacuumizes 10-20min；
(4) vegetable active liquid is matched
It is 0.1% water chestnut extract, 0.1% bamboo extractive, 0.1% mesona extract that mass ratio is added in pure water, is stirred
Vegetable active liquid is configured to after even dissolution；
(5) infiltration is handled
Step (3) treated olea europaea fruit is immersed into vegetable active liquid, olea europaea fruit and vegetable active liquid mass ratio are 1:2-
2.5, impregnate 2-4h；
(6) "Hami" melon is handled
By "Hami" melon cleaning, peeling, stripping and slicing, it is put into drier after vacuumizing 5-10min and squeezes the juice, obtain Cantaloupe juice, Xiang Qi
Middle 0.1% ascorbic acid solution of addition mass fraction, additional amount are the 0.5% of Cantaloupe juice quality, are concentrated by evaporation at 50 DEG C, so
After carry out vacuum freeze drying, 4h is first pre-chilled in when vacuum freeze drying at -40 DEG C, then in 50 DEG C of heating temperature of distillation, true
It is handled under reciprocal of duty cycle 10Pa, obtains "Hami" melon fruit powder；
(7) seasoning water is matched
It is 1% salt, 0.1% potassium sorbate, 35% white granulated sugar, 1% "Hami" melon fruit powder that mass ratio is added in pure water, is stirred evenly
Active carbon filtering is carried out after dissolution, is configured to seasoning water；
(8) encapsulate
Can is added in step (5) treated olea europaea fruit, (7) seasoning water that step is made into adds to submergence olea europaea fruit and is
After only cover sealing, will cover sealing can be placed in sterilizing installation do sterilization processing after finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810916766.2A CN108991433A (en) | 2018-08-13 | 2018-08-13 | A kind of production method of "Hami" melon taste olive can |
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|---|---|---|---|
| CN201810916766.2A CN108991433A (en) | 2018-08-13 | 2018-08-13 | A kind of production method of "Hami" melon taste olive can |
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Citations (4)
| 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 |
| CN106562281A (en) * | 2016-11-01 | 2017-04-19 | 陇南市祥宇油橄榄开发有限责任公司 | Production method of canned olea europaea fruits |
| CN107997058A (en) * | 2017-12-25 | 2018-05-08 | 湖南宇山玉月农业科技有限公司 | A kind of fruity sweet potato can |
| CN108157870A (en) * | 2017-12-21 | 2018-06-15 | 陇南市华祥油橄榄产业开发有限公司 | A kind of production method of low sugar selenium-rich olive can |
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2018
- 2018-08-13 CN CN201810916766.2A patent/CN108991433A/en active Pending
Patent Citations (4)
| 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 |
| CN106562281A (en) * | 2016-11-01 | 2017-04-19 | 陇南市祥宇油橄榄开发有限责任公司 | Production method of canned olea europaea fruits |
| CN108157870A (en) * | 2017-12-21 | 2018-06-15 | 陇南市华祥油橄榄产业开发有限公司 | A kind of production method of low sugar selenium-rich olive can |
| CN107997058A (en) * | 2017-12-25 | 2018-05-08 | 湖南宇山玉月农业科技有限公司 | A kind of fruity sweet potato can |
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| 张磊等: "果汁中单宁脱除方法的研究进展", 《食品科学》 * |
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