CN106889534B - Preparation method of salty olive - Google Patents
Preparation method of salty olive Download PDFInfo
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- CN106889534B CN106889534B CN201710034763.1A CN201710034763A CN106889534B CN 106889534 B CN106889534 B CN 106889534B CN 201710034763 A CN201710034763 A CN 201710034763A CN 106889534 B CN106889534 B CN 106889534B
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- olive
- olives
- salted
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N7/00—Peeling vegetables or fruit
- A23N7/01—Peeling vegetables or fruit using chemical substances, e.g. lye
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Toxicology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a preparation method of salted olives, cutinase is added in the peeling process of the preparation method, the salting process is used for circulating saline water, and after the salting process is finished, oil dirt is removed, and the quality of the salted olives is improved. The retention rate of flavone and polyphenol of the obtained salted olive is obviously improved, the retention rate of total flavone is improved by 16.6-53.2%, and the improvement amount of the polyphenol retention rate is especially obvious and is 80.5-141.6%. The preparation method can well retain natural effective components of total flavonoids and polyphenols, and the prepared product has the functions of moistening throat and relieving alcoholism.
Description
Technical Field
The invention relates to a preparation method of salty olives, in particular to a preparation method of salty olives.
Background
Olive also called Chinese olive, kokum fruit, and jian fruit is a hard meat fruit which can be eaten fresh or processed, is a famous subtropical fruit and is widely planted in Fujian, Guangdong, Guangxi, Taiwan, Sichuan, Zhejiang provinces and the like. Olives are rich in proteins, fats, vitamins, carbohydrates, dietary fibres and polyphenols, total flavonoids, and have been listed in the first list of health authorities, both as food and as pharmaceutical products.
Pharyngitis is an inflammation of the mucous membrane, submucosa and lymphoid tissue of the pharynx. The disease is mostly seen in adults, is chronic and difficult to cure, and is mostly caused by factors such as bad living habits such as smoking and drinking, infection of tissues adjacent to throats, trouble of occupational diseases, unsuitable living environment and the like. In recent years, with the deterioration of living environment and the increase of working and living pressure of people, the incidence rate of the disease is gradually increased, and patients mainly show clinical symptoms such as dry and itching pharyngeal cavity, irritable cough and the like. At present, western medicine treatment mainly adopts antibiotics, so that a human body can generate the side effect of drug resistance, the traditional Chinese medicines need to be decocted, and the preparation and the taking process are inconvenient.
In addition, wine culture is long-running in China, and drinking exists in the aspects of life such as relatives and friends gathering, business round and the like. However, drinking alcohol, especially excessive drinking alcohol, brings harm to human health, especially damages to liver, which is a main metabolic organ of alcohol, causes cirrhosis of liver, and seriously affects physical and psychological health and life of people. The traditional sobering-up method mainly takes medicines, and achieves the sobering-up effect by adding different hormones, but the medicines can generate side effects on the body after being drunk for a long time.
The olive has the functions of clearing away heat and toxic materials, relieving sore throat, promoting the production of body fluid, alleviating hangover and protecting the liver, and the total flavonoids and the polyphenols are main effective components for playing the functions. The olive harvesting period is centralized, the time of coming into the market is short, the degradation of polyphenol substances is fast due to browning reaction, and the preservation period is short. The salted olive is a common olive processing mode, and the high-salt environment inhibits the degradation of polyphenol and well retains the functional components of the salted olive.
The invention patent with publication number CN102511622A discloses a salty and sweet olive preserved fruit and a processing method thereof, which are processed and finished by the procedures of fresh olive grading, selection, peeling, salting, grading, sorting, rinsing, salting, baking, sorting, packaging and warehousing. The invention patent with publication number CN105661417A discloses an olive pulp and a pickling method thereof, which comprises the procedures of raw material treatment, pulp screening, mixing and sealed pickling.
The two patents do not control the maturity of olive raw materials, do not relate to the addition of cutinase in the peeling process and the circulation of saline water in the pickling process, and have poor peeling and pickling effects, so that the main effective component contents of total flavonoids and polyphenols of pickled olive finished products are unstable and the retention rate is low. After the pickling is finished, oil dirt is not removed, and the quality of a finished product is influenced.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the preparation method of the salty olive, the preparation method carries out multi-point control on the olive raw material, the peeling and the salting procedures, and the total flavone and polyphenol retention rate of the prepared salty olive finished product is high.
In order to realize the purpose, the technical scheme is as follows: a method for preparing salty olives, which comprises the following steps:
(1) peeling olives: adding 50-200 parts by weight of salt and 0.1-0.5 per mill cutinase of the weight of the olive into 1200-1600 parts by weight of the olive to peel, and washing the olive with water after peeling;
(2) salting: taking the peeled olive obtained in the step (1), scattering 300-600 parts by weight of salt according to a method for salting the layer fruits, adding 800-1400 parts by weight of water, and salting;
(3) and (3) airing: and after the salting is finished, taking out the salted olive and airing to obtain the salted olive.
Preferably, the olives in step (1) are sandalwood olives of good maturity. The maturity index is as follows: the meat quality is fine and crisp, the aftertaste is strong and lasting, and the sweetness and the fragrance are obvious; yellow green peel, yellow pulp and earthy yellow stone; the content of soluble solid matters in the pulp is 9-12%, the content of titratable acid (calculated by malic acid and with a conversion coefficient of 0.067) is 0.7-1.0%, and the ratio of the soluble solid matters to the titratable acid is 9.0-17.1.
Preferably, the olives in step (1) are fresh, full, yellowish in color, strong in aroma and normal in shape.
Preferably, the peeling time in the step (1) is 5-30 minutes.
Preferably, the salting in the step (2) specifically comprises the following steps:
(2a) brine circulation and salinity monitoring:
circularly and uniformly mixing the brine in the salting process every day 10-35 days before the salting process, detecting the salinity of the brine after circularly and uniformly mixing, supplementing 50-200 parts by weight of salt at proper time, and keeping the salinity qualified;
(2b) covering a filter screen:
after the step (2a) is finished, covering a nylon filter screen with an area larger than that of the pickling tank on the olive, uniformly covering the nylon filter screen with a bamboo weaving layer, and continuously pickling for 20-55 days;
(2c) removing oil stains:
and (3) after the step (2b) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process.
Preferably, the salty olives are taken out and aired in the step (3) so that the moisture content of the salty olives is 10% to 50% or less.
Preferably, the specific steps of the salted olive airing in the step (3) are as follows:
drying for 7-15 days each time, stopping drying after 7-15 days, covering and placing for 1-7 days by using canvas to make the water content naturally and uniformly distributed, removing the canvas and drying for about 7-15 days, and repeating the drying for 4 times to make the water content reach below 10% -50%.
Preferably, the preparation method further comprises the steps of sorting, packaging and warehousing the obtained salted olives after the salted olives are aired.
The invention provides a salty olive prepared by the preparation method.
The preparation method of the salty olive comprises the following raw materials in parts by weight: 1200-1600 parts of olive, 100-300 parts of rock candy, 30-60 parts of dried orange peel, 10-30 parts of boat-fruited sterculia seed, 10-30 parts of fingered citron, 5-20 parts of exocarpium citri rubrum, 400-1000 parts of salt and 800-1400 parts of water.
The olive is named as Chinese olive, white olive, sweet olive and Chinese olive, and the fruit of the olive can be eaten fresh when the fruit is green; it is also called a jiangu, because it is characterized by astringent taste when it is eaten at first, sweet and delicious after it is chewed for a long time, and endless aftertaste, which is liked to a keen sensu, but it is contrary to the ears and beneficial to human beings. The fructus Canarii albi is rich in protein, fat, vitamin C, carbohydrate, dietary fiber, carotene, retinol, and vitamin B1Vitamin B2Nutrient components such as nicotinic acid and the like, and trace elements such as calcium, boron, iron, chromium, manganese, nickel, aluminum and the like. The compendium of materia Medica records: olive fruit eating and boiling and drinking without wine poison(ii) a Chewing the throat to treat fish sticking; the medicated bag can be used for relieving toxicity, stimulating appetite, descending qi, relieving diarrhea, promoting the production of body fluid, relieving polydipsia, and treating sore throat. The record of the pharmacopoeia: olive has effects of clearing away heat and toxic materials, relieving sore throat, and promoting fluid production, and can be used for treating swelling and pain of throat, cough, polydipsia, fish and crab poisoning, etc. The phenolic compounds in the olive are main active ingredients with pharmacological effects of alleviating hangover and protecting liver, resisting bacteria and inflammation, resisting virus, detoxifying and the like.
Preferably, the raw materials of the salty olives also comprise cutinase, and the dosage of the cutinase is 0.1-0.5 per mill of the weight of the olives.
The invention has the beneficial effects that: the invention provides a preparation method of salted olives, cutinase is added in the peeling process of the preparation method, the salting process is used for circulating saline water, and after the salting process is finished, oil dirt is removed, and the quality of the salted olives is improved. The retention rate of flavone and polyphenol of the obtained salted olive is obviously improved, the retention rate of total flavone is improved by 16.6-53.2%, and the improvement amount of the polyphenol retention rate is especially obvious and is 80.5-141.6%. The preparation method can well retain natural effective components of total flavonoids and polyphenols, and the product prepared by adding the traditional Chinese medicine ingredients has the functions of moistening throat and dispelling the effects of alcohol.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.
Example 1
The embodiment of the preparation method of the natural green salty olives for moistening the throat and relieving alcoholism provided by the invention comprises the following steps of:
(1) selecting olives: pouring the sandalwood olives with good maturity into a clean container, selecting fresh and full olives with yellow color, strong fragrance and normal shape, and removing impurities, rotten fruits, scar fruits and malformed fruits. The maturity index is as follows: the meat quality is fine and crisp, the aftertaste is strong and lasting, and the sweetness and the fragrance are obvious; yellow green peel, yellow pulp and earthy yellow stone; the content of soluble solid in pulp is 9%, the content of titratable acid (calculated by malic acid and with a conversion coefficient of 0.067) is 1.0%, and the ratio of soluble solid to titratable acid is 9.0.
(2) Peeling olives: pouring 1200 parts by weight of the olive selected in the step (1) into a peeling machine, adding cutinase which is 0.1 per mill of the weight of the olive and 50 parts by weight of salt, and peeling for 5 min; after peeling, the skin was rinsed clean with water.
(3) Salting: and (3) adding the peeled olives obtained in the step (2) into a clean pickling pool, scattering 400 parts by weight of salt according to the method for pickling the layers of the olives, and adding 800 parts by weight of water for salting.
(4) Brine circulation and salinity monitoring
And (3) circularly and uniformly mixing the saline water by using a pump every day 20 days before the beginning of salting, detecting the salinity of the saline water after circularly and uniformly mixing, and supplementing 50 parts by weight of salt in due time to keep the salinity qualified.
(5) Covered filter screen
After the step (4) is finished, covering the olive with a nylon filter screen with an area slightly larger than that of the pickling tank, uniformly covering the nylon filter screen with a bamboo weaving layer, and continuously pickling for 20 days.
(6) Removing oil dirt
And (5) after the step (5) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process.
(7) Airing clothes
And (6) after the step (6) is finished, taking out the salted olive for airing, airing for 7 days each time, stopping airing after 7 days, covering and placing for 3 days by using canvas to enable water to be distributed uniformly naturally, removing the canvas for airing for about 7 days, and repeatedly airing for 4 times in such a way to enable the water content of the salted olive to reach below 30% to obtain the salted olive.
(8) Sorting, packaging and warehousing
And (4) sorting and grading the salty olives obtained in the step (7), removing rotten and deformed olives with poor shapes, packaging, warehousing, and storing in a cool, dry and ventilated place.
Example 2
The embodiment of the preparation method of the natural green salty olives for moistening the throat and relieving alcoholism provided by the invention comprises the following steps of:
(1) selecting olives: pouring the sandalwood olives with good maturity into a clean container, selecting fresh and full olives with yellow color, strong fragrance and normal shape, and removing impurities, rotten fruits, scar fruits and malformed fruits. The meat quality is fine and crisp, the aftertaste is strong and lasting, and the sweetness and the fragrance are obvious; yellow green peel, yellow pulp and earthy yellow stone; the content of soluble solid in pulp is 10%, the content of titratable acid (calculated by malic acid and with a conversion coefficient of 0.067) is 0.9%, and the ratio of soluble solid to titratable acid is 11.1.
(2) Peeling olives: pouring 1300 parts by weight of the olive selected in the step (1) into a peeling machine, adding cutinase which is 0.2 per mill of the weight of the olive and 100 parts by weight of salt, and peeling for 10 min; after peeling, the skin was rinsed clean with water.
(3) Salting: and (3) adding the peeled olives obtained in the step (2) into a clean pickling pool, scattering 500 parts by weight of salt according to the method for pickling the layers of the olives, and adding 1200 parts by weight of water for pickling.
(4) Brine circulation and salinity monitoring
And (3) circularly and uniformly mixing the saline water by using a pump every day 10 days before the beginning of salting, detecting the salinity of the saline water after circularly and uniformly mixing, and timely supplementing 100 parts by weight of salt to keep the salinity qualified.
(5) Covered filter screen
After the step (4) is finished, covering the olive with a nylon filter screen with an area slightly larger than that of the pickling tank, uniformly covering the nylon filter screen with a bamboo weaving layer, and continuously pickling for 30 days.
(6) Removing oil dirt
And (5) after the step (5) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process.
(7) Airing clothes
And (6) after the step (6) is finished, taking out the salted olive for airing, airing for 5 days each time, stopping airing after 5 days, covering and placing for 1 day by using the canvas to enable the water content to be naturally and uniformly distributed, removing the canvas for airing for about 5 days, and repeatedly airing for 4 times in such a way, so that the water content of the salted olive reaches below 50%.
(8) Sorting, packaging and warehousing
And (4) sorting and grading the salty olives obtained in the step (7), removing rotten and deformed olives with poor shapes, packaging, warehousing, and storing in a cool, dry and ventilated place.
Example 3
The embodiment of the preparation method of the natural green salty olives for moistening the throat and relieving alcoholism provided by the invention comprises the following steps of:
(1) selecting olives: pouring the sandalwood olives with good maturity into a clean container, selecting fresh and full olives with yellow color, strong fragrance and normal shape, and removing impurities, rotten fruits, scar fruits and malformed fruits. The maturity index is as follows: the meat quality is fine and crisp, the aftertaste is strong and lasting, and the sweetness and the fragrance are obvious; yellow green peel, yellow pulp and earthy yellow stone; the content of soluble solid in pulp is 11%, the content of titratable acid (calculated by malic acid and with a conversion coefficient of 0.067) is 0.8%, and the ratio of soluble solid to titratable acid is 13.8.
(2) Peeling olives: pouring 1400 parts of the olive in the step (1) into a peeling machine, adding cutinase which is 0.3 per mill of the weight of the olive and 150 parts of salt by weight, and peeling for 15 min; after peeling, the skin was rinsed clean with water.
(3) Salting: and (3) adding the peeled olives obtained in the step (2) into a clean pickling pool, scattering 300 parts by weight of salt according to the method for pickling the layers of the olives, and adding 1000 parts by weight of water for salting.
(4) Brine circulation and salinity monitoring
And (3) circularly and uniformly mixing the salt water by using a pump every day 30 days before the beginning of salt curing, detecting the salinity of the salt water after circularly and uniformly mixing, and supplementing 150 parts by weight of salt in time to keep the salinity qualified.
(5) Covered filter screen
After the step (4) is finished, covering the olive with a nylon filter screen with an area slightly larger than that of the pickling tank, uniformly covering the nylon filter screen with a bamboo weaving layer, and continuously pickling for 40 days.
(6) Removing oil dirt
And (5) after the step (5) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process.
(7) Airing clothes
And (6) after the step (6) is finished, taking out the salted olive for airing, airing for 10 days each time, stopping airing after 10 days, covering and placing for 5 days by using canvas to enable water to be distributed uniformly naturally, removing the canvas for airing for about 10 days, and repeatedly airing for 4 times in such a way, so that the water content of the salted olive is below 15%.
(8) Sorting, packaging and warehousing
And (4) sorting and grading the salty olives obtained in the step (7), removing rotten and deformed olives with poor shapes, packaging, warehousing, and storing in a cool, dry and ventilated place.
Example 4
The embodiment of the preparation method of the natural green salty olives for moistening the throat and relieving alcoholism provided by the invention comprises the following steps of:
(1) selecting olives: pouring the sandalwood olives with good maturity into a clean container, selecting fresh and full olives with yellow color, strong fragrance and normal shape, and removing impurities, rotten fruits, scar fruits and malformed fruits. The maturity index is as follows: the meat quality is fine and crisp, the aftertaste is strong and lasting, and the sweetness and the fragrance are obvious; yellow green peel, yellow pulp and earthy yellow stone; the content of soluble solid in pulp is 12%, the content of titratable acid (calculated by malic acid and with a conversion coefficient of 0.067) is 0.7%, and the ratio of soluble solid to titratable acid is 17.1.
(2) Peeling olives: pouring 1600 parts by weight of the olive selected in the step (1) into a peeling machine, adding cutinase which is 0.5 per mill of the weight of the olive and 200 parts by weight of salt, and peeling for 30 min; after peeling, the skin was rinsed clean with water.
(3) Salting: and (3) adding the peeled olives obtained in the step (2) into a clean pickling pool, scattering 600 parts by weight of table salt according to a method for pickling the layers of the olives, and adding 1400 parts by weight of water for pickling.
(4) Brine circulation and salinity monitoring
And (3) circularly and uniformly mixing the saline water by using a pump every day 35 days before the beginning of salting, detecting the salinity of the saline water after circularly and uniformly mixing, and timely supplementing 200 parts by weight of salt to keep the salinity qualified.
(5) Covered filter screen
And (4) after the step (4) is finished, covering the olive with a nylon filter screen with a nylon area slightly larger than that of the pickling tank, and then uniformly covering the nylon filter screen with a bamboo weaving bag. Curing is continued for 55 days.
(6) Removing oil dirt
And (5) after the step (5) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process.
(7) Airing clothes
And (6) after the step (6) is finished, taking out the salted olive for airing, airing for 15 days each time, stopping airing after 15 days, covering and placing for 7 days by using canvas to enable water to be distributed uniformly naturally, removing the canvas for airing for about 15 days, and repeatedly airing for 4 times in such a way, so that the water content of the salted olive is below 10%.
(8) Sorting, packaging and warehousing
And (4) sorting and grading the salty olives obtained in the step (7), removing rotten and deformed olives with poor shapes, packaging, warehousing, and storing in a cool, dry and ventilated place.
Example 5: comparison of Total Flavonoids and Polyphenol Retention rates
1. Material
Control group: preparing olive finished products according to example 1 disclosed in the invention patent with publication number CN 102511622A;
test 1 group: finished salted olives prepared according to example 1;
test 2 groups: finished salted olives prepared according to example 2;
run 3 groups: finished salted olives prepared according to example 3;
run 4 groups: finished salted olives prepared according to example 4;
2. content determination of total flavone and polyphenol
(1) Determination of total flavone content
Weighing 0.0100g rutin dried at 105 deg.C to constant weight, placing in 10mL volumetric flask, dissolving with methanol to constant volume as standard stock solution with concentration of 1.00 mg/mL. And then sucking 20mL of standard stock solution, putting the stock solution into a 100mL volumetric flask, and adding methanol to a constant volume to prepare a standard solution use solution, wherein the use solution concentration is 0.20 mg/mL.
Drawing a standard curve:
sucking 0.0, 1.0, 2.0, 3.0, 4.0 and 5.0mL of rutin standard solution (equivalent to 0.0, 0.2, 0.4, 0.6, 0.8 and 1.0mg of rutin) respectively and placing in a 10mL scale colorimetric tube, adding methanol to 5mL, adding 0.3mL of 5% sodium nitrite solution, shaking uniformly and placing for 5 min; adding 0.3mL of 10% aluminum nitrate solution, shaking uniformly and standing for 30 min; adding 2mL of 4% sodium hydroxide solution, adding methanol to dilute to a scale, shaking uniformly, standing for 10min, using a 1cm cuvette with a zero point as a blank, and measuring the absorbance at the wavelength of 510 nm. And drawing a standard curve by taking the content as an abscissa and the absorbance as an ordinate.
Preparation and determination of samples:
taking fresh olive samples (before pickling) and pickled olive samples (the salted olive disclosed by the invention) of each test group, and drying to constant weight. Weighing 1-2 g of a dried solid sample, crushing, tightly wrapping with filter paper, adding 50-100 mL of 70% ethanol solution into a flat-bottomed flask, and refluxing for 2 hours in a water bath at 80 ℃. Cooling the crude extractive solution, vacuum filtering, washing the residue with about 20mL less 70% ethanol, and mixing the filtrates. Distilling the filtrate at 60 ℃ under reduced pressure, steaming until the filtrate has no alcohol smell, pouring out the solution in the distillation flask, washing the distillation flask with 20mL of hot water for 2 times, combining the filtrates in the distillation flask, pouring the filtrate into a separating funnel, extracting and degreasing with 50mL of chloroform for 2 times, and completely separating the layers. The lower aqueous solution was collected and made to volume of 50 mL.
2mL of the sample solution was taken up in 1.5g of polyamide powder (100-200 mesh), dry-packed in a column, eluted with methanol and made to a volume of 10 mL.
And 5mL of sample liquid after methanol elution and volume determination is taken to be placed in a 10mL graduated colorimetric tube, and 5% sodium nitrite solution and the like are added according to the steps of drawing a standard curve. A sample blank was prepared without the addition of sodium nitrite.
And (4) calculating a result:
the content of total flavonoids is as follows: according to the standard curve, the rutin content corresponding to the absorbance of the sample is calculated, and the total flavone content is calculated according to the following formula:
wherein X represents the total flavone content (g/100g) of the sample;
m 1-calculating the flavone content (μ g) in the tested liquid according to the standard curve;
m-mass of sample (g);
v1-volume (mL) of aliquot of test solution;
V2-Total volume of solution to be tested (mL). Total flavone retention rate: measuring the content of total flavonoids in the dried and pickled olives before and after constant weight pickling, and calculating the retention rate of the total flavonoids according to the following formula:
wherein X1 represents the content (g/100g) of total flavonoids in olive before pickling;
x2-content of total flavonoids in pickled olives (g/100 g).
(2) Determination of polyphenol content
Drawing a standard curve: accurately weighing gallic acid standard substance 44.3mg dried in vacuum to constant weight, dissolving with water and diluting to 100 mL. The resulting solution was used to prepare solutions having concentrations of 8.86. mu.g/mL, 17.72. mu.g/mL, 35.44. mu.g/mL, 52.16. mu.g/mL, 70.88. mu.g/mL, 88.60. mu.g/mL. Adding 1mL of the solution with different concentrations into a 10mL colorimetric tube, and sequentially adding 1mL of deionized water, 0.5mL of 2-fold diluted forskolin-phenol test solution and 1.5mL of 26.7% Na2CO3The solution was finally made up to 10mL with water, reacted at room temperature for 2h, and the absorbance was measured at 760 nm. The concentration was regressed by absorbance to obtain a standard curve.
Preparation and determination of samples: taking fresh olive samples (before pickling) and pickled olive samples (the salted olive disclosed by the invention) of each test group in the total flavone determination according to the step (1), and drying to constant weight. Weighing 1-2 g of … …, collecting the lower layer of aqueous solution, and making the volume of the lower layer of aqueous solution to 50mL to prepare a sample solution. Then 1mL of sample solution is added into a 10mL colorimetric tube, and 1mL of deionized water, 0.5mL of forskolin-phenol test solution and 26.7% of Na are sequentially added2CO3The solution was 1.5mL, then made up to 10mL with water, reacted at room temperature for 2 hours, and the absorbance was measured at 760 nm. The measured absorbance was substituted into the standard curve to determine the total polyphenol content in the sample, based on the gallic acid content.
Wherein X represents the polyphenol content (g/100g) of the sample;
m 1-calculating the polyphenol content (mug) in the tested liquid according to the standard curve;
m-mass of sample (g);
v1-volume (mL) of aliquot of test solution;
V2-Total volume of solution to be tested (mL).
Polyphenol retention rate: measuring the polyphenol content in the dried and pickled olives before and after the drying and the pickling, and calculating the polyphenol retention rate according to the following formula:
wherein X1 represents the content (g/100g) of polyphenols in olive before pickling;
x2-content of polyphenols in pickled olives (g/100 g).
3. Total flavonoid and polyphenol retention results are shown in Table 1
TABLE 1 Total Flavonoids and Polyphenol Retention results
Data in the same column are labeled differently and the difference is significant (P < 0.05).
Compared with a control group, the retention rate of the total flavonoids and the polyphenols of the olive fruits prepared by 4 test groups is obviously improved, the retention rate of the total flavonoids is improved by 16.6-53.2%, and the improvement amount of the polyphenol retention rate is especially obvious and is 80.5-141.6%. Wherein the retention rate of total flavone and polyphenol in the group 1 is obviously higher than that of other groups. The preparation method of the salty olives can well retain natural effective components of total flavonoids and polyphenols, and the product prepared by adding the traditional Chinese medicine ingredients has the functions of moistening throat and relieving alcoholism.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (4)
1. A preparation method of salted olives is characterized by comprising the following steps:
(1) peeling olives: adding 50-200 parts by weight of salt and 0.1-0.5 per mill cutinase of olive weight into 1200-1600 parts by weight of olive to peel for 5-30 minutes, and washing with water after peeling;
(2) salting: taking the peeled olive obtained in the step (1), scattering 300-600 parts by weight of salt according to a method for salting the layer fruits, adding 800-1400 parts by weight of water, and salting:
(2a) brine circulation and salinity monitoring:
circularly and uniformly mixing the brine in the salting process every day 10-35 days before the salting process, detecting the salinity of the brine after circularly and uniformly mixing, supplementing 50-200 parts by weight of salt at proper time, and keeping the salinity qualified;
(2b) covering a filter screen:
after the step (2a) is finished, covering a nylon filter screen with an area larger than that of the pickling tank on the olive, uniformly covering the nylon filter screen with a bamboo weaving layer, and continuously pickling for 20-55 days;
(2c) removing oil stains:
after the step (2b) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process;
(3) and (3) airing: after the salt pickling is finished, taking out the salted olive and airing to obtain the salted olive;
the specific steps of the salted olive airing in the step (3) are as follows:
drying for 7-15 days each time, stopping drying after 7-15 days, covering and placing for 1-7 days by using canvas to make the water content naturally and uniformly distributed, removing the canvas, drying for about 7-15 days, and repeatedly drying for 4 times in such a way, so that the water content of the salty olive is below 10% -50%.
2. The method for preparing according to claim 1, wherein the olives in step (1) are sandalwood olives of good maturity.
3. The preparation method according to claim 1, further comprising the steps of sorting, packaging and warehousing the obtained salted olives after airing the salted olives.
4. A salted olive prepared by the method of any one of claims 1 to 3.
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