| 摘要 |
Novelty: Method applied for the automatic hydrolysis of the oleuropein of the throuba olives and, consequently, for the debittering of these last under adequate climatic conditions, in special production areas, and with no use of conservative substances and, mainly, of salt. Debittering process: Collection, selection, washing, drying of the edible olives and removal of the perishable ones, placing of the selected edible olives inside special stainless crates and, finally, transport thereof to a place where aseptic conditions, constant temperature of from 15 to 25 degrees Celsius and humidity of from 40 percent to 60 percent useful for the completion of their maturation prevail. Throughout the treatment phase the olive fruit are spread out in fine layers inside the crates and stirred at intervals; their bittertaste will be suppressed after a period of 15 to 30 days. Advantage: The sodium content level remains identical to this existing before treatment. |
