CN104082690A - 一种橄榄果珍的制备方法 - Google Patents
一种橄榄果珍的制备方法 Download PDFInfo
- Publication number
- CN104082690A CN104082690A CN201410276684.8A CN201410276684A CN104082690A CN 104082690 A CN104082690 A CN 104082690A CN 201410276684 A CN201410276684 A CN 201410276684A CN 104082690 A CN104082690 A CN 104082690A
- Authority
- CN
- China
- Prior art keywords
- olive
- rinsing
- peeling
- preparation
- raw material
- 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
Links
- 240000007817 Olea europaea Species 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract 3
- 239000000843 powder Substances 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000007598 dipping method Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 235000019640 taste Nutrition 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000010612 desalination reaction Methods 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 229940037003 alum Drugs 0.000 claims description 4
- 238000013036 cure process Methods 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 231100000241 scar Toxicity 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000007689 inspection Methods 0.000 abstract 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 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 101100117236 Drosophila melanogaster speck gene Proteins 0.000 description 1
- 206010017740 Gas poisoning Diseases 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000009736 wetting 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种橄榄果珍的制备方法，属于饮料加工领域。其特征在于：采用原料验收分级→洗涤→去皮→处理浸渍→漂洗→加糖水→真空封罐→杀菌冷却→成品的加工工艺流程。有益效果：本发明产品甜酸适口，清香，具有橄榄应有之风味，本品有清热解毒、化痰消积、镇静、安抚之功效，老少皆宜，操作简单，易于实施。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种橄榄果珍的制备方法。
背景技术
橄榄，又名青果，因果实尚呈青绿色时即可供鲜食而得名。橄榄果富含钙质和维生素C，于人有大益。果实狭长，果皮深绿色，间有灰斑点，肉质细致，脆甜，无涩味。
橄榄的作用：橄榄果肉含有丰富的营养物，鲜食有益人体健康，特别是含钙较多，对儿童骨骼发育有帮助。新鲜橄榄可解煤气中毒、酒精中毒和鱼蟹之毒，有清热解毒、化痰、消积的功效。冬春季节，常食点橄榄有润喉之功，可防止上呼吸道感染。对于肺热咳嗽、咯血颇有益，还有舒筋活络的功效。
橄榄的生长周期短，无法四季供应，用于加工成橄榄果珍可实现对橄榄原料的综合利用，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决橄榄生长周期短，无法四季供应的问题，提供一种橄榄果珍的制备方法。
本发明解决其技术问题所采取的技术方案是：
一种橄榄果珍的制备方法，其特征在于：采用原料验收分级→洗涤→去皮→处理浸渍→漂洗→加糖水→真空封罐→杀菌冷却→成品的加工工艺流程，具体操作步骤为：
①原料验收分级：选新鲜橄榄，剔除虫蛀、疤节、机械伤果和叶、梗，按大小分级；
②洗涤：先用高锰酸钾溶液浸洗，再用水冲洗；
③去皮：用去皮机去皮，去皮后要求均匀一致；
④处理浸渍：用4%明矾、10%~12%食盐进行硬化处理，浸渍12~24小时后，再脱盐漂洗；
⑤漂洗：将脱盐后的橄榄用流动水漂洗1.5~2小时，至无咸味即可称量装罐；
⑥加糖水：糖液温度不低于70℃，含20%~25%白砂糖、0.2%~0.3%柠檬酸；
⑦真空封罐：真空度控制在55千帕；
⑧杀菌冷却：450克玻璃瓶杀菌式为12′—15′／100℃，250克玻璃瓶杀菌式为10′—15′／100℃。
有益效果：本发明产品甜酸适口，清香，具有橄榄应有之风味，本品有清热解毒、化痰消积、镇静、安抚之功效，老少皆宜，操作简单，易于实施。
具体实施方式
实施例1：
一种橄榄果珍的制备方法，具体操作步骤为：
①原料验收分级：选新鲜橄榄，剔除虫蛀、疤节、机械伤果和叶、梗，按大小分级；
②洗涤：先用高锰酸钾溶液浸洗，再用水冲洗；
③去皮：用去皮机去皮，去皮后要求均匀一致；
④处理浸渍：用4%明矾、10%~12%食盐进行硬化处理，浸渍12~24小时后，再脱盐漂洗；
⑤漂洗：将脱盐后的橄榄用流动水漂洗1.5~2小时，至无咸味即可称量装罐；
⑥加糖水：糖液温度不低于70℃，含20%~25%白砂糖、0.2%~0.3%柠檬酸，加入20%浓度的冰糖水；
⑦真空封罐：真空度控制在55千帕；
⑧杀菌冷却：450克玻璃瓶杀菌式为12′—15′／100℃，250克玻璃瓶杀菌式为10′—15′／100℃。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2：
一种橄榄果珍的制备方法，具体操作步骤为：
①原料验收分级：选新鲜橄榄，剔除虫蛀、疤节、机械伤果和叶、梗，按大小分级；
②洗涤：先用高锰酸钾溶液浸洗，再用水冲洗；
③去皮：用去皮机去皮，去皮后要求均匀一致；
④处理浸渍：用4%明矾、10%~12%食盐进行硬化处理，浸渍12~24小时后，再脱盐漂洗；
⑤漂洗：将脱盐后的橄榄用流动水漂洗1.5~2小时，至无咸味即可称量装罐；加入少许芒果果粒；
⑥加糖水：糖液温度不低于70℃，含20%~25%白砂糖、0.2%~0.3%柠檬酸；
⑦真空封罐：真空度控制在55千帕；
⑧杀菌冷却：450克玻璃瓶杀菌式为12′—15′／100℃，250克玻璃瓶杀菌式为10′—15′／100℃。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种橄榄果珍的制备方法，其特征在于：采用原料验收分级→洗涤→去皮→处理浸渍→漂洗→加糖水→真空封罐→杀菌冷却→成品的加工工艺流程，具体操作步骤为：
①原料验收分级：选新鲜橄榄，剔除虫蛀、疤节、机械伤果和叶、梗，按大小分级；
②洗涤：先用高锰酸钾溶液浸洗，再用水冲洗；
③去皮：用去皮机去皮，去皮后要求均匀一致；
④处理浸渍：用4%明矾、10%~12%食盐进行硬化处理，浸渍12~24小时后，再脱盐漂洗；
⑤漂洗：将脱盐后的橄榄用流动水漂洗1.5~2小时，至无咸味即可称量装罐；
⑥加糖水：糖液温度不低于70℃，含20%~25%白砂糖、0.2%~0.3%柠檬酸；
⑦真空封罐：真空度控制在55千帕；
⑧杀菌冷却：450克玻璃瓶杀菌式为12′—15′／100℃，250克玻璃瓶杀菌式为10′—15′／100℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410276684.8A CN104082690A (zh) | 2014-06-20 | 2014-06-20 | 一种橄榄果珍的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410276684.8A CN104082690A (zh) | 2014-06-20 | 2014-06-20 | 一种橄榄果珍的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082690A true CN104082690A (zh) | 2014-10-08 |
Family
ID=51630538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410276684.8A Pending CN104082690A (zh) | 2014-06-20 | 2014-06-20 | 一种橄榄果珍的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104082690A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183291A (zh) * | 2017-05-26 | 2017-09-22 | 芜湖市三山区绿色食品产业协会 | 地菍果蜜饯的制作方法 |
| CN113397023A (zh) * | 2021-06-25 | 2021-09-17 | 闽侯县兴荣农业科技有限公司 | 一种灵峰百香橄榄果脯加工工艺 |
-
2014
- 2014-06-20 CN CN201410276684.8A patent/CN104082690A/zh active Pending
Non-Patent Citations (1)
| Title |
|---|
| 严奉伟等: "《水果深加工技术与工艺配方》", 31 May 2001, 科学技术文献出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183291A (zh) * | 2017-05-26 | 2017-09-22 | 芜湖市三山区绿色食品产业协会 | 地菍果蜜饯的制作方法 |
| CN113397023A (zh) * | 2021-06-25 | 2021-09-17 | 闽侯县兴荣农业科技有限公司 | 一种灵峰百香橄榄果脯加工工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103222501A (zh) | 一种保健荔枝罐头及其制作方法 | |
| CN105029258A (zh) | 一种多味橄榄的制作方法 | |
| CN103652717A (zh) | 一种蕨菜罐头的制作方法 | |
| CN103652525A (zh) | 一种绿茶果酱及其制备方法 | |
| CN103349191B (zh) | 高含量芦荟凝胶果酱的加工方法 | |
| CN102845789A (zh) | 一种银杏酱及其制备方法 | |
| CN104783149A (zh) | 一种糖醋羊肚菌的加工方法 | |
| CN104312829A (zh) | 一种橄榄玫瑰茄果酒的制作方法 | |
| CN102389092A (zh) | 膨化蕨麻食品及其加工方法 | |
| CN103947754B (zh) | 紫薯米酒乳饮料及其制备方法 | |
| CN104336165A (zh) | 一种糖水荔枝罐头及其制作方法 | |
| CN104082690A (zh) | 一种橄榄果珍的制备方法 | |
| CN104256035A (zh) | 一种羊肚菌蜜饯的制作方法 | |
| CN103704807A (zh) | 一种蕨菜汁饮料的制备方法 | |
| CN104054884A (zh) | 一种玫瑰橄榄的制作方法 | |
| CN104055173A (zh) | 一种橄榄木瓜复合果汁的制作方法 | |
| CN103932080A (zh) | 一种杨梅干及其加工方法 | |
| CN106118984A (zh) | 一种发酵型茶酒及其生产方法 | |
| CN106072139A (zh) | 一种即食型混合绿叶蔬菜的制备方法 | |
| CN104509805A (zh) | 一种糖水凤梨罐头的制作方法 | |
| CN104365970A (zh) | 一种蜜酥蒜脯的加工工艺 | |
| CN106135777A (zh) | 一种桂花苹果果酱及其制备方法 | |
| CN104381565A (zh) | 一种蜜酥蒜脯的加工工艺 | |
| CN108740866A (zh) | 一种橘子罐头的制备方法 | |
| CN103040055A (zh) | 一种青枣饮料的制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141008 |