Recipe and production process of olive powder
A technology of olive powder and olives, which is applied in food preparation, food shaping, food science, etc., can solve the problems of reduced nutritional value and drug efficacy, short shelf life, etc., and achieves easy storage and transportation, sweet aftertaste, and avoids nutritional ingredients The effect of the loss
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[0043] The olive fruits are sorted, washed, blanched, cooled, crushed and pitted, and frozen.
[0044] Take 100Kg of frozen olive meat, add the same amount of pure water at 80°C, and thaw until the olive meat is completely thawed, then squeeze out the juice through a squirrel cage crusher and a screw juicer, and then centrifuge the squeezed juice, and pass through After the 300-mesh filter cloth, vacuum concentration can be carried out. During the concentration process, add 0.002Kg of sodium hexametaphosphate, 0.005Kg of sodium hexametaphosphate, and 0.8Kg of β-cyclodextrin. The vacuum degree is 0.09MPa and the temperature is 45-50 Under the condition of ℃, concentrate the juice to about 30°Brix, add 0.505Kg of β-cyclodextrin, 4.04Kg of maltodextrin, 0.303Kg of gelatin, 0.03Kg of sodium carboxymethylcellulose, stearic acid to the concentrated juice Sodium 0.03Kg, lecithin 0.253Kg, sucrose 0.505Kg, acesulfame potassium 0.003Kg, glycyrrhizin 0.005Kg, after homogenization (second...
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