FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (14): 96-99.doi: 10.7506/spkx1002-6630-201114019
• Processing Technology • Previous Articles Next Articles
SHENG Wen-jun,HAN Shun-yu,ZHU Xia,JIANG Yu-mei
Online:
Published:
Abstract: Orthogonal array design was employed to optimize two pre-treatment procedures including color protection and alkaline deastringency before fermentation in the production of canned green olive. The optimal color fixative formula was made up of 0.30 g/L magnesium chloride, 1.0 g/L kojic acid, 2.0 g/L vitamin C, 0.20 g/L zinc acetate and 0.02 g/L copper acetate. The optimal alkaline deastringency conditions were soaking at 33 ℃ for 13.5 h in 4.0 g/L NaOH solution. After the optimal deastringency treatment, the concentration of tannin in olive was decreased to 0.025%. Canned green olive processed based on the optimized pre-treatments revealed the best yellow-green color and mild taste.
Key words: green olive, canned products, process parameters
CLC Number:
TS295.6
SHENG Wen-jun,HAN Shun-yu,ZHU Xia,JIANG Yu-mei. Optimization of Pre-treatment Procedures for Canned Green Olive[J]. FOOD SCIENCE, 2011, 32(14): 96-99.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201114019
https://www.spkx.net.cn/EN/Y2011/V32/I14/96