CN108991434A - A kind of production method of chocolate flavoured olive can - Google Patents

A kind of production method of chocolate flavoured olive can Download PDF

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Publication number
CN108991434A
CN108991434A CN201810917860.XA CN201810917860A CN108991434A CN 108991434 A CN108991434 A CN 108991434A CN 201810917860 A CN201810917860 A CN 201810917860A CN 108991434 A CN108991434 A CN 108991434A
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olea europaea
fruit
europaea fruit
bioactivation
seasoning
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白小芳
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    • 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
    • A23L19/03—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 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • 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 production methods of chocolate flavoured olive can, comprising steps of 1) selecting fruit；2) it cleans；3) it takes off hardship to take away the puckery taste: olea europaea fruit being impregnated in saleratus solution, sloughs the bitter taste of olea europaea fruit；4) olive that de- hardship is taken away the puckery taste dealkalize: is impregnated into dealkalize in acetum；5) salt soaks: the olea europaea fruit of dealkalize being impregnated in salt solution, is fully infiltrated into salt in olive pulp；6) it seasons: by immersion treatment in the olea europaea fruit seasoning water of salt leaching；7) bioactivation: by the olea europaea fruit of seasoning in biological mixed liquor immersion treatment；8) secondary seasoning: the olea europaea fruit of bioactivation is placed in the seasoning water of same step 6) and is impregnated；9) secondary bioactivation: the olea europaea fruit of secondary seasoning is placed in the bioactivation liquid of same step 7) and is impregnated；10) it encapsulates.Using the olive can that the method for the present invention makes have the advantages that unique flavor, strong, mouthfeel it is tender it is delicious, exterior quality is good.

Description

A kind of production method of chocolate flavoured olive can
Technical field
The invention belongs to can processing technical field more particularly to a kind of production methods of chocolate flavoured olive can.
Background technique
Olive is Oleaceae wooden slippers olive category aiphyllium, is world-renowned woody oil tree species.Its fruit contains rich Rich nutritional ingredient, outside the conventional ingredients such as isolating protein, fat, carbohydrate, there are also the minerals such as iron, calcium, sodium, selenium, zinc And VA、VB、VC、VEEqual multivitamins, in addition, the functional nutrients such as taurine, glycine betaine, sitosterol component content is also very It is high.Compared with other plant processes raw material, fat content is up to 37% in olive, it is therein do not include saturated fatty acid, Linoleic acid, linolenic content have accounted for 80%, are known as " liquid golden ".
In recent years, olive has been paid attention to by domestic and foreign scholars as the rare resource of dietotherapeutic, especially domestic Many scholars detect its chemical component, structure and in terms of carried out many researchs, these research shows that Olive not only has nutritional ingredient abundant, but also has various health-care effects, such as enhances human immunity；It reduces and pre- The generation of anti-cardiovascular and cerebrovascular disease；It prevents digestive system substantially and promotes digestion；Promote children's bone and nervous system development；Suppression Make and delay tumour；Inhibit lipid oxide to generate and increases red cell vitality in blood；Resisting stress, anti-mutation；To making Blood function has facilitation, and leukin production quantity can be improved；With female hormone effect；The lymph that healthy human body can be improved is thin Dysuria with lower abdominal colic rate improves cell phagocytic activity, effectively removing free radical, significant and persistent reduction blood glucose and can improve lysozyme Vigor.
Currently, mainly olive oil is processed with fresh fruit, secondly for processed can, preserved fruit in the processed and applied of olive And preserved fruit.But since, containing bitter glycoside and tanning matter, it has very heavy bitter taste, Bu Nengzhi in olive fruit It connects edible, hardship must be taken off in process and taken away the puckery taste.Typically now de- hardship is impregnated using aqueous alkali (such as potassium hydroxide) to take away the puckery taste, though Corresponding effect can so be reached, but since aqueous alkali has very strong corrosivity, be not only easily destroyed the epidermal tissue of olive, Nutrition is set to outflow, it is more more demanding to process operation.As patent CN 106562281A discloses a kind of system of olea europaea fruit can Make method, using fresh olea europaea fruit as raw material, takes away the puckery taste through raw material screening, cleaning, de- hardship, clear water immersion, dealkalize, the leaching of secondary clear water Bubble, hardening, secondary cleaning, seasoning, tinning, exhaust sealing, sterilization cool down and etc. processing preparation, wherein de- hardship is adopted when taking away the puckery taste With potassium hydroxide solution immersion treatment.
Summary of the invention
It is an object of the invention to: a kind of production method of chocolate flavoured olive can is provided, by select fruit, cleaning, De- hardship takes away the puckery taste, dealkalize, salt leaching and alternately seasoning and bioactivation post package etc. processes, there is the olive can of production The advantage that nutritive value is high, exterior quality is good, with rich flavor.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of production method of chocolate flavoured olive can, includes the following steps:
1) select fruit: selection fruit is big, meat is thick, core is small and in the same size, fruit shape is rectified, the olea europaea fruit of fruit beauty；
2) it cleans: after the olea europaea fruit chosen is cleaned with 25-30 DEG C of warm water, pulling out and drain；
3) it takes off hardship to take away the puckery taste: the olea europaea fruit drained be placed in the saleratus solution that mass fraction is 1%, it is small to impregnate 6-8 When, it after the bitter taste for sloughing olea europaea fruit, pulls out and drains, wherein the mass ratio of the olea europaea fruit and saleratus solution is 1: 2-2.5；
4) dealkalize: the olive that de- hardship is taken away the puckery taste being placed in the acetum that mass fraction is 1%, is impregnated 6-8 hours, is taken off Sodium bicarbonate is removed, makes the control of its pH value in the range of 6.5-7.2, pulls out and drain, wherein the olea europaea fruit and acetum matter Amount is than being 1:2-2.5；
5) salt soaks: the olea europaea fruit of dealkalize being placed in the salt solution that mass fraction is 0.2-0.5%, it is small to impregnate 1-2 When, it is fully infiltrated into salt in olive pulp, wherein the olea europaea fruit is 1:4.5-5 with salt solution mass ratio；
6) it seasons: salt, potassium sorbate, white granulated sugar and chocolate essence being dissolved in pure water, seasoning water is configured to, then The olea europaea fruit that salt soaks is placed in one, impregnates 12 hours, pulls out, wherein olea europaea fruit is 1:3- with seasoning water mass ratio 3.5；
7) bioactivation: soluble wheat vegetable protein and trehalose are dissolved in pure water, are configured to bioactivation liquid, The olea europaea fruit of seasoning is placed in one again, is impregnated 2-3 hours, wherein olea europaea fruit is 1 with bioactivation liquid mass ratio: 2.5-3；
8) secondary seasoning: the olea europaea fruit of bioactivation being placed in the seasoning water of same step 6), is impregnated 8 hours, is pulled out, Wherein, olea europaea fruit and seasoning water mass ratio are 1:2-2.5；
9) secondary bioactivation: the olea europaea fruit of secondary seasoning is placed in the bioactivation liquid of same step 7), impregnates 1- 1.5 hours, wherein olea europaea fruit is 1:1.5-2 with bioactivation liquid mass ratio；
10) it encapsulates: the olea europaea fruit handled through secondary bioactivation and seasoning water 1:2-2.5 in mass ratio is packed into Sealing is covered after can.
Further, in the seasoning water, salt, potassium sorbate, white granulated sugar and chocolate essence mass fraction be difference It is 1%, 0.1%, 35%, 0.1%.
Further, in the bioactivation liquid, soluble wheat vegetable protein quality score is 0.3-0.5%, trehalose Mass fraction is 1-1.2%.
Compared with prior art, the beneficial effects of the present invention are:
1) present invention impregnates de- hardship using sodium bicarbonate solution and takes away the puckery taste, and compares strong base solution (such as potassium hydroxide) action temperature With, reach de- hardship take away the puckery taste effect while, the plant structure of olea europaea fruit will not be destroyed, and then effectively prevent outside nutriment Stream, and operation is required lower, worker will not be scalded lye splashes out, further, since its alkalinity is relatively weak, is added Amount is easy to control, and is conducive to subsequent dealkalize process, it is often more important that, carbon dioxide bubble can be generated in dealkalize, bubble escapes not Solution mobility is increased only, the heat accumulation in reaction process is reduced；
2) present invention contains water soluble wheat protein and trehalose, not only after seasoning into bioactivation in the activating solution It can be improved the protein content of olive can, and energy softening oil olive pulp, make its mouthfeel more preferably；It can also prevent can Product deterioration, keeps its fresh flavor and color, can more promote baste to penetrate into olive pulp, and prevent outside baste Stream so that olive canned pack unique flavor, persistently, mouthfeel is tender delicious；
3) present invention carries out salt leaching before seasoning, penetrates into saline solution in olive pulp, forms weak osmotic pressure, prevent from seasoning When caused due to the larger permeable pressure head of intraor extracellular cell rupture phenomenon occur, retain nutriment do not outflow, improve can The nutritional quality of product；
4) there is unique flavor, strong, tender delicious, the appearance product of mouthfeel using the olive can of the method for the present invention production The good advantage of matter；And the production method is easy to operate, and it is at low cost, also add the mouthfeel diversity of olive can.
Specific embodiment
Technical solution of the present invention is described further combined with specific embodiments below, in order to same domain technical staff Understanding, but do not limit interest field.
Embodiment 1
A kind of production method of chocolate flavoured olive can, includes the following steps:
1) select fruit: selection fruit is big, meat is thick, core is small and in the same size, fruit shape is rectified, the olea europaea fruit of fruit beauty；
2) it cleans: after the olea europaea fruit chosen is cleaned with 25-30 DEG C of warm water, pulling out and drain；
3) it takes off hardship to take away the puckery taste: the olea europaea fruit drained be placed in the saleratus solution that mass fraction is 1%, it is small to impregnate 6-8 When, it after the bitter taste for sloughing olea europaea fruit, pulls out and drains, wherein the mass ratio of the olea europaea fruit and saleratus solution is 1: 2-2.5；
4) dealkalize: the olive that de- hardship is taken away the puckery taste being placed in the acetum that mass fraction is 1%, is impregnated 6-8 hours, is taken off Sodium bicarbonate is removed, makes the control of its pH value in the range of 6.5-7.2, pulls out and drain, wherein the olea europaea fruit and acetum matter Amount is than being 1:2-2.5；
5) salt soaks: the olea europaea fruit of dealkalize being placed in the salt solution that mass fraction is 0.2-0.5%, it is small to impregnate 1-2 When, it is fully infiltrated into salt in olive pulp, wherein the olea europaea fruit is 1:4.5-5 with salt solution mass ratio；
6) it seasons: salt, potassium sorbate, white granulated sugar and chocolate essence being dissolved in pure water, salt, sorb are configured to Sour potassium, white granulated sugar and chocolate essence mass fraction are respectively 1%, 0.1%, 35%, 0.1% seasoning water, then salt is soaked Olea europaea fruit be placed in one, impregnate 12 hours, pull out, wherein olea europaea fruit and seasoning water mass ratio are 1:3-3.5；
7) bioactivation: soluble wheat vegetable protein and trehalose are dissolved in pure water, soluble wheat is configured to Vegetable protein quality score is 0.3-0.5%, and trehalose mass fraction is the bioactivation liquid of 1-1.2%, then by the oil of seasoning Olive fruit is placed in one, and impregnates 2-3 hours, wherein olea europaea fruit is 1:2.5-3 with bioactivation liquid mass ratio；
8) secondary seasoning: the olea europaea fruit of bioactivation being placed in the seasoning water of same step 6), is impregnated 8 hours, is pulled out, Wherein, olea europaea fruit and seasoning water mass ratio are 1:2-2.5；
9) secondary bioactivation: the olea europaea fruit of secondary seasoning is placed in the bioactivation liquid of same step 7), impregnates 1- 1.5 hours, wherein olea europaea fruit is 1:1.5-2 with bioactivation liquid mass ratio；
10) it encapsulates: the olea europaea fruit handled through secondary bioactivation and seasoning water 1:2-2.5 in mass ratio is packed into Sealing is covered after can.
Embodiment 2
A kind of production method of chocolate flavoured olive can, includes the following steps:
1) select fruit: selection fruit is big, meat is thick, core is small and in the same size, fruit shape is rectified, the olea europaea fruit of fruit beauty；
2) it cleans: after the olea europaea fruit chosen is cleaned with 25-30 DEG C of warm water, pulling out and drain；
3) it takes off hardship to take away the puckery taste: the olea europaea fruit drained be placed in the saleratus solution that mass fraction is 1%, it is small to impregnate 6-8 When, it after the bitter taste for sloughing olea europaea fruit, pulls out and drains, wherein the mass ratio of the olea europaea fruit and saleratus solution is 1: 2-2.5；
4) dealkalize: the olive that de- hardship is taken away the puckery taste being placed in the acetum that mass fraction is 1%, is impregnated 6-8 hours, is taken off Sodium bicarbonate is removed, makes the control of its pH value in the range of 6.5-7.2, pulls out and drain, wherein the olea europaea fruit and acetum matter Amount is than being 1:2-2.5；
5) it seasons: salt, potassium sorbate, white granulated sugar and chocolate essence being dissolved in pure water, salt, sorb are configured to Sour potassium, white granulated sugar and chocolate essence mass fraction are respectively 1%, 0.1%, 35%, 0.1% seasoning water, then salt is soaked Olea europaea fruit be placed in one, impregnate 24 hours, pull out, wherein olea europaea fruit and seasoning water mass ratio are 1:3-3.5；
6) it covers and seals after the olea europaea fruit through seasoning being packed into can with seasoning water 1:2-2.5 in mass ratio.
Embodiment 3
A kind of production method of chocolate flavoured olive can, includes the following steps:
1) select fruit: selection fruit is big, meat is thick, core is small and in the same size, fruit shape is rectified, the olea europaea fruit of fruit beauty；
2) it cleans: after the olea europaea fruit chosen is cleaned with 25-30 DEG C of warm water, pulling out and drain；
3) it takes off hardship to take away the puckery taste: the olea europaea fruit drained be placed in the potassium hydroxide solution that mass fraction is 1%, impregnate 6-8 Hour, after the bitter taste for sloughing olea europaea fruit, pulls out and drain, wherein the mass ratio of the olea europaea fruit and potassium hydroxide solution For 1:2-2.5；
4) dealkalize: the olive that de- hardship is taken away the puckery taste being placed in the acetum that mass fraction is 1%, is impregnated 6-8 hours, is taken off Sodium bicarbonate is removed, makes the control of its pH value in the range of 6.5-7.2, pulls out and drain, wherein the olea europaea fruit and acetum matter Amount is than being 1:2-2.5；
5) it seasons: salt, potassium sorbate, white granulated sugar and chocolate essence being dissolved in pure water, salt, sorb are configured to Sour potassium, white granulated sugar and chocolate essence mass fraction are respectively 1%, 0.1%, 35%, 0.1% seasoning water, then salt is soaked Olea europaea fruit be placed in one, impregnate 24 hours, pull out, wherein olea europaea fruit and seasoning water mass ratio are 1:3-3.5；
6) it covers and seals after the olea europaea fruit through seasoning being packed into can with seasoning water 1:2-2.5 in mass ratio.
The olive can of above embodiments production is subjected to organoleptic detection, as the result is shown:
The olive can mouthfeel that embodiment 1 makes is tender, chocolate flavoured strong, and pulp exterior quality is good, especially pulp Baste infiltration capacity is big and balanced in wind, detects to its nutriment, and protein content significantly improves, and other nutriments are such as The content of the minerals such as vitamin and calcium, iron also year-on-year highest；
The olive can that embodiment 2 makes has chocolate flavoured, and pulp exterior quality is preferable, pulp outer layer taste when eating It is denseer compared to internal and thin out with the increase of bite depth, its nutriment is detected, protein and its nutriment such as tie up life The content of the minerals such as element and calcium, iron is lower；
The olive can that embodiment 3 makes has chocolate flavoured, and pulp exterior quality is general, pulp outer layer taste when eating It is denseer compared to internal and thin out with the increase of bite depth, its nutriment is detected, protein and its nutriment such as tie up life The content of the minerals such as element and calcium, iron is minimum.
Finally, it should be noted that property technical side the above examples are only used to illustrate the technical scheme of the present invention and are not limiting Case, those skilled in the art should understand that, modification or equivalent replacement of the technical solution of the present invention are made for those, and The objective and range for not departing from the technical program, are intended to be within the scope of the claims of the invention.

Claims (3)

1. a kind of production method of chocolate flavoured olive can, characterized by the following steps:
1) select fruit: selection fruit is big, meat is thick, core is small and in the same size, fruit shape is rectified, the olea europaea fruit of fruit beauty；
2) it cleans: after the olea europaea fruit chosen is cleaned with 25-30 DEG C of warm water, pulling out and drain；
3) it takes off hardship to take away the puckery taste: the olea europaea fruit drained be placed in the saleratus solution that mass fraction is 1%, impregnated 6-8 hours, taken off It after removing the bitter taste of olea europaea fruit, pulls out and drains, wherein the mass ratio of the olea europaea fruit and saleratus solution is 1:2-2.5；
4) dealkalize: the olive that de- hardship is taken away the puckery taste being placed in the acetum that mass fraction is 1%, is impregnated 6-8 hours, is sloughed small Soda makes the control of its pH value in the range of 6.5-7.2, pulls out and drain, wherein the olea europaea fruit and acetum mass ratio For 1:2-2.5；
5) salt soaks: the olea europaea fruit of dealkalize being placed in the salt solution that mass fraction is 0.2-0.5%, impregnates 1-2 hours, make Salt is fully infiltrated into olive pulp, wherein the olea europaea fruit is 1:4.5-5 with salt solution mass ratio；
6) it seasons: salt, potassium sorbate, white granulated sugar and chocolate essence is dissolved in pure water, be configured to seasoning water, then by salt The olea europaea fruit of leaching is placed in one, and impregnates 12 hours, pulls out, wherein olea europaea fruit is 1:3-3.5 with seasoning water mass ratio；
7) bioactivation: soluble wheat vegetable protein and trehalose are dissolved in pure water, are configured to bioactivation liquid, then will The olea europaea fruit of seasoning is placed in one, and impregnates 2-3 hours, wherein olea europaea fruit is 1:2.5-3 with bioactivation liquid mass ratio；
8) secondary seasoning: the olea europaea fruit of bioactivation being placed in the seasoning water of same step 6), is impregnated 8 hours, is pulled out, In, olea europaea fruit and seasoning water mass ratio are 1:2-2.5；
9) secondary bioactivation: the olea europaea fruit of secondary seasoning is placed in the bioactivation liquid of same step 7), and it is small to impregnate 1-1.5 When, wherein olea europaea fruit is 1:1.5-2 with bioactivation liquid mass ratio；
10) it encapsulates: the olea europaea fruit handled through secondary bioactivation and seasoning water 1:2-2.5 in mass ratio is packed into can Sealing is covered after bottle.
2. a kind of production method of chocolate flavoured olive can as described in claim 1, it is characterised in that: the seasoning water In, salt, potassium sorbate, white granulated sugar and chocolate essence mass fraction be respectively 1%, 0.1%, 35%, 0.1%.
3. a kind of production method of chocolate flavoured olive can as described in claim 1, it is characterised in that: the biology is living Change in liquid, soluble wheat vegetable protein quality score is 0.3-0.5%, and trehalose mass fraction is 1-1.2%.
CN201810917860.XA 2018-08-13 2018-08-13 A kind of production method of chocolate flavoured olive can Pending CN108991434A (en)

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CN114081112A (en) * 2021-10-18 2022-02-25 云南橄清科技有限公司 Production process of olive juice without bitter taste

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