CN105248823A - Preserved olive fruit and processing method thereof - Google Patents
Preserved olive fruit and processing method thereof Download PDFInfo
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Abstract
The invention provides preserved olive fruit which is short in production period and has the function of moistening the throat, and a processing method of the preserved olive fruit. According to the method, the preserved olive fruit is obtained by mixing peeled olive on which whipping and enzymolysis are conducted with homologous Chinese herbal medicine according to a certain proportion and conducting intermittent vacuum tumbling, back pressure sugar infusion and drying. The method has the advantages that peeling is conducted through whipping and enzymolysis, the peeling effect is good, efficiency is high, the taste is good, and the problems of the high sewage processing cost and the high labor cost are solved; the intermittent vacuum tumbling technology is adopted, the texture of olive is improved through tumbling, olive tissue is softened and tenderized, and the later-period vacuum sugar infusion time is shortened; the back pressure concentration sugar infusion technology is adopted, sweet water concentration and sugar infusion are combined, effective components, such as olive flavonoid, which have the functions of clearing heat from throats and clearing throats are reserved, the production period of the preserved fruit is greatly shortened to 3 days from the traditional 15 days, and the production efficiency is greatly improved.
Description
Technical field
The present invention relates to food processing field, specifically a kind of olive preserved fruit and processing method thereof.
Background technology
Olive is rich in nutritional labeling and polyphenol, flavone compound, the volatilization wet goods bioactivators such as protein, fat, vitamin C, carbohydrate, dietary fiber, carrotene, have anti-oxidant, antibacterial, anti-inflammatory, anticancer, the effect such as to protect the liver, be put into the Ministry of Public Health and be food in the first batch and in the list of medicine.Traditional olive preserved fruit beats peeling by crude salt, not only increases cost of labor, also produce a large amount of high-salt wastewaters, do not meet the policy of energy-saving and emission-reduction; In addition, traditional oozes sugared Method compare slowly, produces a collection of product needed about 20 days, not only easily causes microbial contamination, need add more anticorrisive agent, and the olive active material with pharynx-clearing throat-benefiting can part run off.
Publication number is that the patent of invention of CN102510622A discloses a kind of salty sweet olive preserves and processing method thereof, it by new fresh olive classification, select, remove the peel, salted, classification, sorting, drift ice, pickle, smoke, sorting, packaging, put these operations in storage and machine, need in process to add the additive such as sodium pyrosulfite, calcium chloride, although with low cost, but for consumer, edible and dangerous, also olive active material is done a lot of damage simultaneously, originally the effect that wets one's whistle that olive has has not been existed, and the production cycle is longer.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of with short production cycle, olive preserved fruit with the effect that wets one's whistle and processing method thereof.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of olive preserved fruit, and the raw material comprising following weight portion is prepared from: olive 800 ~ 1000 parts, white granulated sugar 400 ~ 600 parts, maltose 80 ~ 100 parts, Momordica grosvenori 40 ~ 50 parts, honeysuckle 20 ~ 30 parts, perilla seed 10 ~ 20 parts, balloonflower root 10 ~ 15 parts, lily 5 ~ 15 parts, the sterculia seed 8 ~ 12 parts, lophatherum gracile 6 ~ 10 parts, 3 ~ 6 parts, Radix Glycyrrhizae, menthol 1 ~ 3 part and citron 5 ~ 10 parts.
The present invention also provides a kind of processing method of olive preserved fruit, comprises the steps:
Step 1, olive fresh fruit beaten after 2 ~ 3min add water and complex enzyme, discharge water after continuing whipping 10 ~ 15min, olive is continued whipping 3 ~ 5min water and rinse, obtain decortication olive;
Step 2, decortication olive is placed in interval tumbling 50 ~ 90min, wherein every tumbling 10 ~ 20min interval 5 ~ 10min under vacuum-0.04 ~-0.08MPa, rotating speed 10 ~ 15r/min condition;
Step 3, get white granulated sugar 400 ~ 600 parts, maltose 80 ~ 100 parts, Momordica grosvenori 40 ~ 50 parts, honeysuckle 20 ~ 30 parts, perilla seed 10 ~ 20 parts, balloonflower root 10 ~ 15 parts, lily 5 ~ 15 parts, the sterculia seed 8 ~ 12 parts, lophatherum gracile 6 ~ 10 parts, 3 ~ 6 parts, Radix Glycyrrhizae, menthol 1 ~ 3 part, citron 5 ~ 10 parts and interval tumbling after decortication olive 800 ~ 1000 parts mix with water, under 50 ~ 70 DEG C of conditions, be evacuated to vacuum is-0.06 ~-0.08MPa3 ~ 5 time, wherein often vacuumizes 30 ~ 50min interval, 5 ~ 6h;
Step 4, step 3 gained olive is pulled out, drained and smoke, obtain olive preserved fruit.
A kind of technical scheme that the present invention also provides is: a kind of processing method of olive preserved fruit, comprises the steps:
Step 1, olive fresh fruit to be beaten after 2 ~ 3min with the rotating speed of 120 ~ 180rpm, the warm water adding 40 ~ 50 DEG C of twice olive volume continues to beat with the rotating speed of 50 ~ 80rpm, beat while add complex enzyme after adding water, add water after whipping 10 ~ 15min and water is discharged, then continue whipping 3 ~ 5min with the rotating speed of 120 ~ 180rpm, then rinse with water and obtain decortication olive;
Wherein, the component of described complex enzyme comprises starch 15 ~ 25 parts, pectase 15 ~ 20 parts, complex cellulase 10 ~ 15 parts, cutinase 5 ~ 8 parts, pH buffer 3 ~ 6 parts by weight, described PH buffer is made up of with the mass ratio of 3:1 sodium hydrogen phosphate and citric acid, described complex cellulase is made up of with the mass ratio of 5:2 cellulase and hemicellulase, described starch is cornstarch, the average particulate diameter of described starch is 90 μm, and in described starch, the mass ratio of amylose and amylopectin is 5:1; Described warm water is the water of 40 ~ 50 DEG C;
Step 2, decortication olive is placed in interval tumbling 50 ~ 90min, wherein every tumbling 10 ~ 20min interval 5 ~ 10min under vacuum-0.04 ~-0.08MPa, rotating speed 10 ~ 15r/min condition;
Step 3, get white granulated sugar 400 ~ 600 parts, maltose 80 ~ 100 parts, Momordica grosvenori 40 ~ 50 parts, honeysuckle 20 ~ 30 parts, perilla seed 10 ~ 20 parts, balloonflower root 10 ~ 15 parts, lily 5 ~ 15 parts, the sterculia seed 8 ~ 12 parts, lophatherum gracile 6 ~ 10 parts, 3 ~ 6 parts, Radix Glycyrrhizae, menthol 1 ~ 3 part, citron 5 ~ 10 parts and interval tumbling after decortication olive 800 ~ 1000 parts mix with water, under 50 ~ 70 DEG C of conditions, be evacuated to vacuum is-0.06 ~-0.08MPa3 ~ 5 time, wherein often vacuumizes 30 ~ 50min interval, 5 ~ 6h;
Step 4, step 3 gained olive pulled out and drained, under 50 ~ 70 DEG C of conditions, smoking 8 ~ 12h, obtain olive preserved fruit.
Beneficial effect of the present invention is: by olive preserved fruit that olive and white granulated sugar, maltose, Momordica grosvenori, honeysuckle, perilla seed, balloonflower root, lily, the sterculia seed, lophatherum gracile, Radix Glycyrrhizae, menthol and citron obtain by a certain percentage in preserved fruit formula of the present invention, not only strengthen the effect that wets one's whistle, and contribute to shortening the production cycle, without the need to adding anticorrisive agent, long shelf-life;
Olive preserved fruit processing method of the present invention utilizes to be beaten and mode of action peeling, and exfoliant effect is good, and efficiency is high, and mouthfeel is good, solves the problem of high cost of sewage disposal and cost of labor; Adopt intermittent vacuum tumbling technology, by tumbling, olive matter structure is improved, softening also tenderization olive tissue, shortens the vacuum sugar infiltration time in later stage; Adopt back-pressure to concentrate and ooze sugared technology, syrup is concentrated and oozes sugar and unites two into one, not only remain the both effectiveness composition that olive yellow ketone etc. has pharynx-clearing throat-benefiting, and substantially reduce the production cycle of preserved fruit, shorten to 3 days from traditional 15 days, substantially increase production efficiency; Vacuumizing concentrated limit on olive limit oozes in sugared process, add the Chinese herbal medicine of integration of drinking and medicinal herbs, utilize the osmotic pressure of liquid glucose, make lixiviate limit, Chinese herbal medicine functional component limit penetrate in olive, accelerate leaching rate and improve extraction rate, thus strengthening pharynx-clearing throat-benefiting effect of olive.
Detailed description of the invention
By describing technology contents of the present invention in detail, being realized object and effect, be explained below in conjunction with embodiment.
The design of most critical of the present invention is: mixed by a certain percentage with Chinese herbal medicine by the decortication olive after whipping, enzymolysis and ooze sugar through intermittent vacuum tumbling, back-pressure, namely olive preserved fruit is obtained after oven dry, not only substantially reduce the production cycle, the olive active material with throat moistening function not easily runs off, and without the need to adding anticorrisive agent, long shelf-life.
The technical solution used in the present invention is: a kind of olive preserved fruit, and the raw material comprising following weight portion is prepared from: olive 800 ~ 1000 parts, white granulated sugar 400 ~ 600 parts, maltose 80 ~ 100 parts, Momordica grosvenori 40 ~ 50 parts, honeysuckle 20 ~ 30 parts, perilla seed 10 ~ 20 parts, balloonflower root 10 ~ 15 parts, lily 5 ~ 15 parts, the sterculia seed 8 ~ 12 parts, lophatherum gracile 6 ~ 10 parts, 3 ~ 6 parts, Radix Glycyrrhizae, menthol 1 ~ 3 part and citron 5 ~ 10 parts.
From foregoing description, beneficial effect of the present invention is: olive preserved fruit olive and white granulated sugar, maltose, Momordica grosvenori, honeysuckle, perilla seed, balloonflower root, lily, the sterculia seed, lophatherum gracile, Radix Glycyrrhizae, menthol and citron obtained by a certain percentage, not only there is the effect that wets one's whistle, and and contribute to shorten the production cycle, without the need to adding anticorrisive agent, long shelf-life.
Preferably, above-mentioned olive preserved fruit is prepared from by the raw material of following weight portion: olive 900 parts, white granulated sugar 500 parts, maltose 90 parts, Momordica grosvenori 45 parts, honeysuckle 25 parts, perilla seed 15 parts, balloonflower root 13 parts, lily 10 parts, the sterculia seed 10 parts, lophatherum gracile 8 parts, 5 parts, Radix Glycyrrhizae, menthol 2 parts and citron 8 parts.
The present invention also provides a kind of processing method of olive preserved fruit, comprises the steps:
Step 1, olive fresh fruit beaten after 2 ~ 3min add water and complex enzyme, discharge water after continuing whipping 10 ~ 15min, olive is continued whipping 3 ~ 5min water and rinse, obtain decortication olive;
Step 2, decortication olive is placed in interval tumbling 50 ~ 90min, wherein every tumbling 10 ~ 20min interval 5 ~ 10min under vacuum-0.04 ~-0.08MPa, rotating speed 10 ~ 15r/min condition;
Step 3, get white granulated sugar 400 ~ 600 parts, maltose 80 ~ 100 parts, Momordica grosvenori 40 ~ 50 parts, honeysuckle 20 ~ 30 parts, perilla seed 10 ~ 20 parts, balloonflower root 10 ~ 15 parts, lily 5 ~ 15 parts, the sterculia seed 8 ~ 12 parts, lophatherum gracile 6 ~ 10 parts, 3 ~ 6 parts, Radix Glycyrrhizae, menthol 1 ~ 3 part, citron 5 ~ 10 parts and interval tumbling after decortication olive 800 ~ 1000 parts mix with water, under 50 ~ 70 DEG C of conditions, be evacuated to vacuum is-0.06 ~-0.08MPa3 ~ 5 time, wherein often vacuumizes 30 ~ 50min interval, 5 ~ 6h;
Step 4, step 3 gained olive is pulled out, drained and smoke, obtain olive preserved fruit.
From foregoing description, beneficial effect of the present invention is: utilize and beat and mode of action peeling, exfoliant effect is good, and efficiency is high, and mouthfeel is good, solves the problem of high cost of sewage disposal and cost of labor; Adopt intermittent vacuum tumbling technology, by tumbling, olive matter structure is improved, softening also tenderization olive tissue, shortens the vacuum sugar infiltration time in later stage; Adopt back-pressure to concentrate and ooze sugared technology, syrup is concentrated and oozes sugar and unites two into one, not only remain the both effectiveness composition that olive yellow ketone etc. has pharynx-clearing throat-benefiting, and substantially reduce the production cycle of preserved fruit, shorten to 3 days from traditional 15 days, substantially increase production efficiency; Vacuumizing concentrated limit on olive limit oozes in sugared process, add the Chinese herbal medicine of integration of drinking and medicinal herbs, utilize the osmotic pressure of liquid glucose, make lixiviate limit, Chinese herbal medicine functional component limit penetrate in olive, accelerate leaching rate and improve extraction rate, thus strengthening pharynx-clearing throat-benefiting effect of olive.
Further, the component of described complex enzyme comprises starch 15 ~ 25 parts, pectase 15 ~ 20 parts, complex cellulase 10 ~ 15 parts, cutinase 5 ~ 8 parts and pH buffer 3 ~ 6 parts by weight, described PH buffer is made up of with the mass ratio of 3:1 sodium hydrogen phosphate and citric acid, and described complex cellulase is made up of with the mass ratio of 5:2 cellulase and hemicellulase.
Seen from the above description, remove the peel with this complex enzyme, not only remain nutritional labeling and the effective active matter of fresh olive fruit, and greatly reduce discharge of wastewater, saved cost of labor, water rate and cost for wastewater treatment.
Further, described starch is cornstarch.
Further, the average particulate diameter of described starch is 90 μm.
Further, in described starch, the mass ratio of amylose and amylopectin is 5:1.
Further, described step 1 is specially: after olive fresh fruit is beaten 2 ~ 3min with the rotating speed of 120 ~ 180rpm, the warm water adding 40 ~ 50 DEG C of twice olive volume continues to beat with the rotating speed of 50 ~ 80rpm, beat while add complex enzyme after adding water, add water after whipping 10 ~ 15min and water is discharged, then continue whipping 3 ~ 5min with the rotating speed of 120 ~ 180rpm, then rinse with water and obtain decortication olive.
Seen from the above description, by beating, olive tissue becomes loose, accelerates enzymolysis peeling process, shortens the peeling time,---beat fast at a slow speed---simultaneously through fast above-mentioned, be unlikely to cause damage to olive.
Further, the technological parameter smoked is: bake out temperature 50 ~ 70 DEG C, drying time 8 ~ 12h.
Seen from the above description, by enzymolysis peeling, intermittent vacuum tumbling, back-pressure oozes the olive after sugar at 50 ~ 70 DEG C, dry 8 ~ 12h, can obtain the olive that mouthfeel is clear and melodious, have the effect that wets one's whistle.
A kind of technical scheme that the present invention also provides is: a kind of processing method of olive preserved fruit, comprises the steps:
Step 1, olive fresh fruit to be beaten after 2 ~ 3min with the rotating speed of 120 ~ 180rpm, the warm water adding 40 ~ 50 DEG C of twice olive volume continues to beat with the rotating speed of 50 ~ 80rpm, beat while add complex enzyme after adding water, add water after whipping 10 ~ 15min and water is discharged, then continue whipping 3 ~ 5min with the rotating speed of 120 ~ 180rpm, then rinse with water and obtain decortication olive;
Wherein, the component of described complex enzyme comprises starch 15 ~ 25 parts, pectase 15 ~ 20 parts, complex cellulase 10 ~ 15 parts, cutinase 5 ~ 8 parts, pH buffer 3 ~ 6 parts by weight, described PH buffer is made up of with the mass ratio of 3:1 sodium hydrogen phosphate and citric acid, described complex cellulase is made up of with the mass ratio of 5:2 cellulase and hemicellulase, described starch is cornstarch, the average particulate diameter of described starch is 90 μm, and in described starch, the mass ratio of amylose and amylopectin is 5:1; Described warm water is the water of 40 ~ 50 DEG C;
Step 2, decortication olive is placed in interval tumbling 50 ~ 90min, wherein every tumbling 10 ~ 20min interval 5 ~ 10min under vacuum-0.04 ~-0.08MPa, rotating speed 10 ~ 15r/min condition;
Step 3, get white granulated sugar 400 ~ 600 parts, maltose 80 ~ 100 parts, Momordica grosvenori 40 ~ 50 parts, honeysuckle 20 ~ 30 parts, perilla seed 10 ~ 20 parts, balloonflower root 10 ~ 15 parts, lily 5 ~ 15 parts, the sterculia seed 8 ~ 12 parts, lophatherum gracile 6 ~ 10 parts, 3 ~ 6 parts, Radix Glycyrrhizae, menthol 1 ~ 3 part, citron 5 ~ 10 parts and interval tumbling after decortication olive 800 ~ 1000 parts mix with water, under 50 ~ 70 DEG C of conditions, be evacuated to vacuum is-0.06 ~-0.08MPa3 ~ 5 time, wherein often vacuumizes 30 ~ 50min interval, 5 ~ 6h;
Step 4, step 3 gained olive pulled out and drained, under 50 ~ 70 DEG C of conditions, smoking 8 ~ 12h, obtain olive preserved fruit.
Embodiment 1
Olive preserved fruit formula 1: olive 900kg, white granulated sugar 500kg, maltose 90kg, Momordica grosvenori 45kg, honeysuckle 25kg, perilla seed 15kg, balloonflower root 13kg, lily 10kg, sterculia seed 10kg, lophatherum gracile 8kg, Radix Glycyrrhizae 5kg, menthol 2kg and citron 8kg.
Embodiment 2
Olive preserved fruit formula 2: olive 800kg, white granulated sugar 400kg, maltose 80kg, Momordica grosvenori 40kg, honeysuckle 20kg, perilla seed 10kg, balloonflower root 10kg, lily 5kg, sterculia seed 8kg, lophatherum gracile 6kg, Radix Glycyrrhizae 3kg, menthol 1kg and citron 5kg.
Embodiment 3
Olive preserved fruit formula 3: olive 1000kg, white granulated sugar 600kg, maltose 100kg, Momordica grosvenori 50kg, honeysuckle 30kg, perilla seed 20kg, balloonflower root 15kg, lily 15kg, sterculia seed 12kg, lophatherum gracile 10kg, Radix Glycyrrhizae 6kg, menthol 3kg and citron 10kg.
Embodiment 4
A kind of processing method of olive preserved fruit:
Olive preserved fruit formula (weight portion): olive 800 parts, white granulated sugar 600 parts, maltose 80 parts, Momordica grosvenori 45 parts, honeysuckle 25 parts, perilla seed 15 parts, balloonflower root 12 parts, the sterculia seed 11 parts, lily 10 parts, lophatherum gracile 8 parts, 5 parts, Radix Glycyrrhizae, menthol 2 parts, citron 6 parts.
Production technology:
Step 1, complex enzyme are removed the peel: open stepper motor, the olive fresh fruit of 100kg is added in the charge groove of olive beetling machine, open drive motors (quick shelves simultaneously, rotating speed is 120 ~ 180rpm), machinery is carried out to the olive fresh fruit in feeding cylinder and beats 2 minutes, to beat tumbling light damage olive cuticula and epidermal area by machinery, for the infiltration decomposition accelerating subsequent bio complex enzyme liquid is prepared, after constant temperature water sink water temperature reaches setting value 45 DEG C, open water pump, the warm water of 120L is added in feeding cylinder, drive motors is adjusted to shelves (rotating speed is 50 ~ 80rpm) at a slow speed, in complex enzyme dog-house, biological complex enzyme 100mL is dropped into while low rate mixing olive, continue low rate mixing enzymolysis 15 minutes, described biological complex enzyme is by 15 parts of starch, 20 parts of pectases, 10 parts of complex cellulases, 5 parts of cutinases and 6 parts of pH buffers composition (weight portion), pH buffer is made up of with the mass ratio of 3:1 sodium hydrogen phosphate and citric acid, complex cellulase by cellulase and hemicellulase with the mass ratio of 5:2 for forming, starch is cornstarch, the average particulate diameter of starch is 90 μm, in starch, the ratio of amylose and amylopectin is 5:1, open feeding cylinder outlet pipe, make the enzymolysis liquid discharge in feeding cylinder clean, drive motors is adjusted to quick gear, machinery is proceeded to the enzymolysis fresh fruit in feeding cylinder and beats 5 minutes, open feeding cylinder discharge gate afterwards, olive is discharged, load in charge basket, splendid decortication olive of peeling can be obtained after washing, by from the appearance visual, thoroughly, pulp does not almost damage in decortication.Decortication olive does not have enzyme taste, and mouthfeel is good.
Step 2, intermittent vacuum tumbling: the olive after peeling is placed in vacuum tumbler, adds upper cover; On panel, parameters is: vacuum is-0.06MPa, rotating speed 15r/min, tumbling total time 70min, tumbling time 20min, intermittent time 10min, presses vavuum pump button and tumbling button, and olive will carry out the vacuum tumbling of automatic intermittent; After automatically stopping tumbling, close vacuum pump switch and tumbler switch, open return-air switch, drain vacuum pressure and unload bung, open discharging switch, staving self-emptying, powered-down master switch.Olive is subject to the mechanical force of certain forms in tumbler cylinder along with the rotation of cylinder, its matter structure is improved, softening olive fibr tissue, prepares for accelerating later stage vacuum sugar infiltration.
Step 3, integrated back-pressure are concentrated oozes sugared technique: olive fruit is placed in integrated back-pressure is concentrated oozes sugared equipment, add the syrup 300kg that pol is 20Birx and the medium-height grass cartridge bag prepared, cover lid, arranging vacuum is-0.06 ~-0.08MPa, and temperature is 40 ~ 70 DEG C, pumpdown time: 45min, intermittent time: 6h, vacuumize number of times 5 times, open vavuum pump button and steam button, Vacuum Concentration limit, olive limit is oozed sugar and will automatically be completed, the 2nd day infuse balance.
Step 4, oven dry, packaging: within the 3rd day, pull out, drain, being undertaken smoking 12H by the temperature of 65 DEG C, pack with automatic packaging machine, is namely finished product.
In sum, the beneficial effect of olive preserved fruit provided by the invention and processing method thereof is:
1, with complex enzyme peeling, not only remain nutritional labeling and the effective active matter of fresh olive fruit, and greatly reduce discharge of wastewater, saved cost of labor, water rate and cost for wastewater treatment;
2, adopt intermittent vacuum tumbling technology, be subject to the mechanical force of certain forms by olive in tumbler cylinder along with the rotation of cylinder, softening olive fiber, tenderization olive tissue, makes its matter structure be improved, shortens the vacuum sugar infiltration time in later stage;
3, adopt integrated back-pressure to concentrate and ooze sugared technology, syrup is concentrated and oozes sugar and unites two into one, not only remain the both effectiveness composition that olive yellow ketone etc. has pharynx-clearing throat-benefiting, and substantially reduce the production cycle of preserved fruit, shorten to 3 days from traditional 15 days, improve production efficiency;
4, vacuumizing concentrated limit on olive limit oozes in sugared process, add the Chinese herbal medicine of integration of drinking and medicinal herbs, utilize the osmotic pressure of liquid glucose, make lixiviate limit, Chinese herbal medicine functional component limit ooze sugar in olive, accelerate leaching rate and improve extraction rate, thus strengthening pharynx-clearing throat-benefiting effect of olive.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalents utilizing description of the present invention to do, or be directly or indirectly used in relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (10)
1. an olive preserved fruit, it is characterized in that, the raw material comprising following weight portion is prepared from: olive 800 ~ 1000 parts, white granulated sugar 400 ~ 600 parts, maltose 80 ~ 100 parts, Momordica grosvenori 40 ~ 50 parts, honeysuckle 20 ~ 30 parts, perilla seed 10 ~ 20 parts, balloonflower root 10 ~ 15 parts, lily 5 ~ 15 parts, the sterculia seed 8 ~ 12 parts, lophatherum gracile 6 ~ 10 parts, 3 ~ 6 parts, Radix Glycyrrhizae, menthol 1 ~ 3 part and citron 5 ~ 10 parts.
2. olive preserved fruit according to claim 1, it is characterized in that, be prepared from by the raw material of following weight portion: olive 900 parts, white granulated sugar 500 parts, maltose 90 parts, Momordica grosvenori 45 parts, honeysuckle 25 parts, perilla seed 15 parts, balloonflower root 13 parts, lily 10 parts, the sterculia seed 10 parts, lophatherum gracile 8 parts, 5 parts, Radix Glycyrrhizae, menthol 2 parts and citron 8 parts.
3. a processing method for olive preserved fruit, is characterized in that, comprises the steps:
Step 1, olive fresh fruit beaten after 2 ~ 3min add water and complex enzyme, discharge water after continuing whipping 10 ~ 15min, olive is continued whipping 3 ~ 5min water and rinse, obtain decortication olive;
Step 2, decortication olive is placed in interval tumbling 50 ~ 90min, wherein every tumbling 10 ~ 20min interval 5 ~ 10min under vacuum-0.04 ~-0.08MPa, rotating speed 10 ~ 15r/min condition;
Step 3, get white granulated sugar 400 ~ 600 parts, maltose 80 ~ 100 parts, Momordica grosvenori 40 ~ 50 parts, honeysuckle 20 ~ 30 parts, perilla seed 10 ~ 20 parts, balloonflower root 10 ~ 15 parts, lily 5 ~ 15 parts, the sterculia seed 8 ~ 12 parts, lophatherum gracile 6 ~ 10 parts, 3 ~ 6 parts, Radix Glycyrrhizae, menthol 1 ~ 3 part, citron 5 ~ 10 parts and interval tumbling after decortication olive 800 ~ 1000 parts mix with water, under 50 ~ 70 DEG C of conditions, be evacuated to vacuum is-0.06 ~-0.08MPa3 ~ 5 time, wherein often vacuumizes 30 ~ 50min interval, 5 ~ 6h;
Step 4, step 3 gained olive is pulled out, drained and smoke, obtain olive preserved fruit.
4. the processing method of olive preserved fruit according to claim 3, it is characterized in that: the component of described complex enzyme comprises starch 15 ~ 25 parts, pectase 15 ~ 20 parts, complex cellulase 10 ~ 15 parts, cutinase 5 ~ 8 parts and pH buffer 3 ~ 6 parts by weight, described PH buffer is made up of with the mass ratio of 3:1 sodium hydrogen phosphate and citric acid, and described complex cellulase is made up of with the mass ratio of 5:2 cellulase and hemicellulase.
5. the processing method of olive preserved fruit according to claim 4, is characterized in that: described starch is cornstarch.
6. the processing method of olive preserved fruit according to claim 4, is characterized in that: the average particulate diameter of described starch is 90 μm.
7. the processing method of olive preserved fruit according to claim 4, is characterized in that: in described starch, the mass ratio of amylose and amylopectin is 5:1.
8. the processing method of olive preserved fruit according to claim 3, it is characterized in that, described step 1 is specially: after olive fresh fruit is beaten 2 ~ 3min with the rotating speed of 120 ~ 180rpm, the warm water adding 40 ~ 50 DEG C of twice olive volume continues to beat with the rotating speed of 50 ~ 80rpm, beat while add complex enzyme after adding water, add water after whipping 10 ~ 15min and water is discharged, then continue whipping 3 ~ 5min with the rotating speed of 120 ~ 180rpm, then rinse with water and obtain decortication olive.
9. the processing method of olive preserved fruit according to claim 3, is characterized in that: the technological parameter smoked is: bake out temperature 50 ~ 70 DEG C, drying time 8 ~ 12h.
10. a processing method for olive preserved fruit, is characterized in that, comprises the steps:
Step 1, olive fresh fruit to be beaten after 2 ~ 3min with the rotating speed of 120 ~ 180rpm, the warm water adding 40 ~ 50 DEG C of twice olive volume continues to beat with the rotating speed of 50 ~ 80rpm, beat while add complex enzyme after adding water, add water after whipping 10 ~ 15min and water is discharged, then continue whipping 3 ~ 5min with the rotating speed of 120 ~ 180rpm, then rinse with water and obtain decortication olive;
Wherein, the component of described complex enzyme comprises starch 15 ~ 25 parts, pectase 15 ~ 20 parts, complex cellulase 10 ~ 15 parts, cutinase 5 ~ 8 parts, pH buffer 3 ~ 6 parts by weight, described PH buffer is made up of with the mass ratio of 3:1 sodium hydrogen phosphate and citric acid, described complex cellulase is made up of with the mass ratio of 5:2 cellulase and hemicellulase, described starch is cornstarch, the average particulate diameter of described starch is 90 μm, and in described starch, the mass ratio of amylose and amylopectin is 5:1; Described warm water is the water of 40 ~ 50 DEG C;
Step 2, decortication olive is placed in interval tumbling 50 ~ 90min, wherein every tumbling 10 ~ 20min interval 5 ~ 10min under vacuum-0.04 ~-0.08MPa, rotating speed 10 ~ 15r/min condition;
Step 3, get white granulated sugar 400 ~ 600 parts, maltose 80 ~ 100 parts, Momordica grosvenori 40 ~ 50 parts, honeysuckle 20 ~ 30 parts, perilla seed 10 ~ 20 parts, balloonflower root 10 ~ 15 parts, lily 5 ~ 15 parts, the sterculia seed 8 ~ 12 parts, lophatherum gracile 6 ~ 10 parts, 3 ~ 6 parts, Radix Glycyrrhizae, menthol 1 ~ 3 part, citron 5 ~ 10 parts and interval tumbling after decortication olive 800 ~ 1000 parts mix with water, under 50 ~ 70 DEG C of conditions, be evacuated to vacuum is-0.06 ~-0.08MPa3 ~ 5 time, wherein often vacuumizes 30 ~ 50min interval, 5 ~ 6h;
Step 4, step 3 gained olive pulled out and drained, under 50 ~ 70 DEG C of conditions, smoking 8 ~ 12h, obtain olive preserved fruit.
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| CN106819972A (en) * | 2016-12-26 | 2017-06-13 | 福建农林大学 | It is a kind of to suppress the method that olive precipitate is formed |
| CN106819324A (en) * | 2016-12-26 | 2017-06-13 | 福建农林大学 | It is a kind of to suppress the method that olive precipitate is formed |
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| CN106690189A (en) * | 2016-12-26 | 2017-05-24 | 福建农林大学 | Olive salting liquid and method for preventing olive precipitates from being generated |
| CN106720880A (en) * | 2016-12-26 | 2017-05-31 | 福建农林大学 | A kind of method for preventing olive precipitate from producing |
| CN106820006A (en) * | 2016-12-26 | 2017-06-13 | 福建农林大学 | A kind of olive salt marsh liquid and the method for preventing the generation of olive precipitate |
| CN106819972A (en) * | 2016-12-26 | 2017-06-13 | 福建农林大学 | It is a kind of to suppress the method that olive precipitate is formed |
| CN106819324A (en) * | 2016-12-26 | 2017-06-13 | 福建农林大学 | It is a kind of to suppress the method that olive precipitate is formed |
| CN106720880B (en) * | 2016-12-26 | 2020-08-11 | 福建农林大学 | A method for preventing generation of olive precipitate |
| CN106820006B (en) * | 2016-12-26 | 2020-09-29 | 福建农林大学 | Olive salting liquid and method for preventing generation of olive precipitate |
| CN106819972B (en) * | 2016-12-26 | 2020-12-25 | 福建龙岩晋龙食品有限公司 | A method for inhibiting formation of olive precipitate |
| CN107047910A (en) * | 2017-03-13 | 2017-08-18 | 蚌埠清菲农业科技有限公司 | A kind of preparation method of preserved fruit PERICARPIUM TRICHOSANTHIS |
| CN107019085A (en) * | 2017-04-25 | 2017-08-08 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of to improve the processing method that fruit jelly oozes sugared dewatering efficiency |
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Application publication date: 20160120 |