CN107897813A - A kind of dried rhizome of rehmannia olive paste - Google Patents
A kind of dried rhizome of rehmannia olive paste Download PDFInfo
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- CN107897813A CN107897813A CN201711202007.1A CN201711202007A CN107897813A CN 107897813 A CN107897813 A CN 107897813A CN 201711202007 A CN201711202007 A CN 201711202007A CN 107897813 A CN107897813 A CN 107897813A
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- olive
- parts
- rehmannia
- dried rhizome
- paste
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 63
- 241000405414 Rehmannia Species 0.000 title claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229920001202 Inulin Polymers 0.000 claims abstract description 12
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 12
- 229940029339 inulin Drugs 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 11
- 239000004006 olive oil Substances 0.000 claims abstract description 11
- 235000008390 olive oil Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000179886 Moringa oleifera Species 0.000 claims abstract 3
- 241001247821 Ziziphus Species 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 20
- 235000015067 sauces Nutrition 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000008821 health effect Effects 0.000 abstract description 2
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 abstract 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 241000220215 Moringa Species 0.000 description 8
- 239000012467 final product Substances 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000295 fuel oil Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of dried rhizome of rehmannia olive paste, belong to food processing field.The dried rhizome of rehmannia olive paste of the present invention is prepared by the raw material of following weight proportion：2 ~ 8 parts of the dried rhizome of rehmannia, 80 ~ 140 parts of olive, 4 ~ 10 parts of jujube, 10 ~ 20 parts of leaf of Moringa, 3 ~ 8 parts of olive oil, 2 ~ 9 parts of salt, 1 ~ 3 part of inulin, 2 ~ 5 parts of sugar, 0.1 ~ 0.4 part of L lactic acid, 5 ~ 10 parts of water.The olive paste being process using the method for the present invention, has dried rhizome of rehmannia fall fire, the heat-clearing of the effect that wets one's whistle and olive, clearing damp characteristic concurrently, and the tonifying Qi plus jujube takes care of health property so that olive paste of the invention has unique flavor, and additive component is few, natural health.
Description
Technical field
The invention belongs to food processing field, and in particular to dried rhizome of rehmannia olive paste.
Background technology
Olive, also known as Chinese olive, gain the name when fruit is in still dark green for eating raw.Olive is rich in a variety of nutrients
Matter, such as carrotene, vitamin A, calcium, iron, phosphorus, potassium, magnesium.The content of vitamin c in blue or green olive is 10 times of left sides of apple
It is right.The content of olive Linoleic acid is very abundant, and 99% ground of energy is absorbed by the body.Olive grease can be readily apparent that to reduce
Cholesterol in blood, all has certain effect for prevention and treatment artery sclerosis, coronary heart disease etc..The dimension life being rich in olive
Plain c can prevent the synthesis of N- nitroso compounds, therefore often eat olive and can give protection against cancer.In consideration of it, in recent years, by olive from single
The food that fruit deep processing is enriched into taste, has become research and Hot spots for development.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of dried rhizome of rehmannia olive paste and preparation method thereof, have with output one kind
Dried rhizome of rehmannia flavor, olive pickles that long shelf-life, nutritive value are high.
In order to solve the above technical problems, the present invention uses following technical scheme：A kind of dried rhizome of rehmannia olive paste, by following weight
It is prepared by the raw material of proportioning：2 ~ 8 parts of the dried rhizome of rehmannia, 80 ~ 140 parts of olive, 4 ~ 10 parts of jujube, 10 ~ 20 parts of leaf of Moringa, 3 ~ 8 parts of olive oil, salt
2 ~ 9 parts, 1 ~ 3 part of inulin, sugar 2 ~ 5 parts, 0.1 ~ 0.4 part of Pfansteihl, 5 ~ 10 parts of water.
The dried rhizome of rehmannia olive paste preparation method of the present invention includes following steps：
（1）Jujube is removed into fruit stone, cleaning, is chopped into jujube paste；After olive is enucleated, olive sauce is ground into；
（2）Obtained jujube paste and olive sauce are stirred, obtain material；
（3）Leaf of Moringa, the dried rhizome of rehmannia is cleaned, dry, segment, section, add in the hot water of 4 times of quality and extract 2 times, merge twice
Extracting solution, obtains extracting solution, with step（2）Obtained material is mixed evenly, and obtains mixed material；
（4）In mixed material, olive oil, salt, inulin, sugar, Pfansteihl, water are added, stirring, is filled into vial, and adopt
With ultra high temperature short time sterilization.
After the oil mill, in the broken middle pectase for adding olive quality 0.1-0.2% of olive, the water of 2 times of quality, add
Simultaneously after insulation enzymolysis 1h, then high temperature enzyme deactivation, olive sauce is made under the conditions of 50-65 DEG C, pH5.5-6.5 in heat.
Preferably, the step（2）Middle speed of agitator is 300 ~ 600r/min.
It is furthermore preferred that the step（4）Middle sterilising temp is 130 ~ 135 DEG C, and sterilization time is 3 ~ 6s.
Different from the taste that the heavy oil geavy salt or weight of traditional pickles are peppery, olive paste of the invention has dried rhizome of rehmannia fall fire concurrently, wets one's whistle
The heat-clearing of effect and olive, clearing damp characteristic, the tonifying Qi plus jujube take care of health property so that olive paste of the present invention has only
Special flavor, and additive component is few, natural health；Inulin, Pfansteihl are added in raw material, increases dietary fiber, promotes and adjusts
Save function of intestinal canal and metabolism.
Embodiment
The present invention is described in further detail with reference to embodiment.It is emphasized that the description below is only
Only it is exemplary, the scope being not intended to be limiting of the invention and its application.
Embodiment 1：A kind of dried rhizome of rehmannia olive paste, is prepared by the raw material of following weight proportion：2 parts of the dried rhizome of rehmannia, 80 parts of olive, jujube
4 parts, 10 parts of leaf of Moringa, 3 parts of olive oil, 2 parts of salt, 1 part of inulin, sugar 2 parts, 0.1 part of Pfansteihl, 5 parts of water.Using following steps system
It is standby：
（1）Jujube is removed into fruit stone, cleaning, is chopped into jujube paste；After olive is enucleated, grinding, in the broken middle addition olive quality of olive
The water of 0.15% pectase, 2 times of quality, heats the simultaneously insulation enzymolysis 1h under the conditions of 50-65 DEG C, pH5.5-6.5, then high temperature goes out
After enzyme, olive sauce is made；
（2）Obtained jujube paste and olive sauce are stirred under 350r/min rotating speeds, obtain material；
（3）Leaf of Moringa, the dried rhizome of rehmannia is cleaned, dry, segment, section, add in the hot water of 4 times of quality and extract 2 times, merge twice
Extracting solution, obtains extracting solution, with step（2）Obtained material is mixed evenly, and obtains mixed material；
（4）In mixed material, olive oil, salt, inulin, sugar, Pfansteihl, water are added, stirring, is filled into vial, and
130 ~ 135 DEG C, sterilize 3s, to obtain the final product.
A kind of dried rhizome of rehmannia olive paste of embodiment 2, is prepared by the raw material of following weight proportion：8 parts of the dried rhizome of rehmannia, 140 parts of olive, jujube
10 parts, 15 parts of leaf of Moringa, 8 parts of olive oil, 9 parts of salt, 3 parts of inulin, sugar 5 parts, 0.4 part of sodium benzoate, 10 parts of water.Using following step
It is rapid to prepare：
（1）Jujube is removed into fruit stone, cleaning, is chopped into jujube paste；After olive is enucleated, grinding, in the broken middle addition olive quality of olive
The water of 0.1% pectase, 2 times of quality, heats the simultaneously insulation enzymolysis 1h under the conditions of 50-65 DEG C, pH5.5-6.5, then high temperature enzyme deactivation
Afterwards, olive sauce is made.Into olive sauce；
（2）Obtained jujube paste and olive sauce are stirred under 500r/min rotating speeds, obtain material；
（3）Leaf of Moringa, the dried rhizome of rehmannia is cleaned, dry, segment, section, add in the hot water of 4 times of quality and extract 2 times, merge twice
Extracting solution, obtains extracting solution, with step（2）Obtained material is mixed evenly, and obtains mixed material；
（4）In mixed material, olive oil, salt, inulin, sugar, Pfansteihl, water are added, stirring, is filled into vial, and
130 ~ 135 DEG C, sterilize 6s, to obtain the final product.
A kind of dried rhizome of rehmannia olive paste of embodiment 3, is prepared by the raw material of following weight proportion：5 parts of the dried rhizome of rehmannia, 120 parts of olive, jujube
8 parts, 20 parts of leaf of Moringa, 6 parts of olive oil, 6 parts of salt, 2 parts of inulin, sugar 3 parts, 0.25 part of Pfansteihl, 8 parts of water.Using following steps
Prepare：
（1）Jujube is removed into fruit stone, cleaning, is chopped into jujube paste；After olive is enucleated, olive sauce is ground into；
（2）Obtained jujube paste and olive sauce are stirred under 450r/min rotating speeds, obtain material；
（3）Leaf of Moringa, the dried rhizome of rehmannia is cleaned, dry, segment, section, add in the hot water of 4 times of quality and extract 2 times, merge twice
Extracting solution, obtains extracting solution, with step（2）Obtained material is mixed evenly, and obtains mixed material；
（4）In mixed material, olive oil, salt, inulin, sugar, Pfansteihl, water are added, stirring, is filled into vial, and
130 ~ 135 DEG C, sterilize 4s, to obtain the final product.
Claims (5)
1. a kind of dried rhizome of rehmannia olive paste, it is characterised in that prepared by the raw material of following weight proportion：2 ~ 8 parts of the dried rhizome of rehmannia, olive 80 ~ 140
Part, 4 ~ 10 parts of jujube, 10 ~ 20 parts of leaf of Moringa, 3 ~ 8 parts of olive oil, 2 ~ 9 parts of salt, 1 ~ 3 part of inulin, sugar 2 ~ 5 parts, Pfansteihl 0.1 ~
0.4 part, 5 ~ 10 parts of water.
2. olive paste according to claim 1, it is characterised in that its preparation method is：
（1）Jujube is removed into fruit stone, cleaning, is chopped into jujube paste；After olive is enucleated, olive sauce is ground into；
（2）Obtained jujube paste and olive sauce are stirred, obtain material；
（3）Leaf of Moringa, the dried rhizome of rehmannia is cleaned, dry, segment, section, add in the hot water of 4 times of quality and extract 2 times, merge twice
Extracting solution, obtains extracting solution, with step（2）Obtained material is mixed evenly, and obtains mixed material；
（4）In mixed material, olive oil, salt, inulin, sugar, Pfansteihl, water are added, stirring, is filled into vial, and adopt
With ultra high temperature short time sterilization.
3. dried rhizome of rehmannia olive paste according to claim 2, it is characterised in that after the oil mill, in the broken middle addition of olive
The water of the pectase of olive quality 0.1-0.2%, 2 times of quality, heats and enzymolysis is simultaneously kept the temperature under the conditions of 50-65 DEG C, pH5.5-6.5
After 1h, then high temperature enzyme deactivation, olive sauce is made.
4. dried rhizome of rehmannia olive paste according to claim 2, it is characterised in that step（3）Middle speed of agitator is 300 ~ 600r/
min。
5. dried rhizome of rehmannia olive paste according to claim 2, it is characterised in that step（6）Middle sterilising temp is 130 ~ 135 DEG C,
Sterilization time is 3 ~ 6s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711202007.1A CN107897813A (en) | 2017-11-27 | 2017-11-27 | A kind of dried rhizome of rehmannia olive paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711202007.1A CN107897813A (en) | 2017-11-27 | 2017-11-27 | A kind of dried rhizome of rehmannia olive paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897813A true CN107897813A (en) | 2018-04-13 |
Family
ID=61848796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711202007.1A Pending CN107897813A (en) | 2017-11-27 | 2017-11-27 | A kind of dried rhizome of rehmannia olive paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897813A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740983A (en) * | 2018-05-31 | 2018-11-06 | 浦北县龙腾食品有限公司 | The preparation method of nutritious olive roast pork sauce |
Citations (3)
| 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 |
| CN103202418A (en) * | 2013-04-18 | 2013-07-17 | 杨防 | Olive paste and preparation technology thereof |
| CN105581321A (en) * | 2016-01-22 | 2016-05-18 | 大连民族大学 | Salad dressing containing inulin and preparation method of salad dressing |
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2017
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