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Olive comprehensive utilization method

An olive and olive family technology, applied in the application, drug combination, pharmaceutical formula and other directions, can solve the problems such as the inability to effectively remove polyphenolic compounds, the influence of sensory quality and storage stability, and the influence of product quality, so as to improve the added value, Good stability and the effect of improving utilization

Inactive Publication Date: 2010-12-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing olive juice processing reports, in order to remove the bitterness and astringency of olives, the NaOH method is used to remove the bitterness and astringency, that is, the olives are soaked in lye for 2 to 3 hours before blanching and pitting to remove the bitterness. The polyphenols that come with a bitter taste, the lye deastringent method is easy to corrode olives, affecting product quality, and the large amount of lye produced is easy to cause environmental pollution; in addition, lye soaking cannot effectively remove a large amount of polyphenols contained in the pulp Compounds, which cause the current olive beverage products to be prone to browning and secondary precipitation problems
However, like other fruit and vegetable polyphenols, polyphenols in olives, as one of its important medicinal components, are also very positive for human health, and it is a waste of resources to destroy and discard them; Olive processing does have a great impact on the sensory quality and storage stability of the product
From the perspective of comprehensive utilization of resources, under the premise of ensuring the natural quality and stability of beverage products, polyphenols that cause olive bitterness and affect product stability are effectively extracted through safe and environmentally friendly methods, and used as functional beverages. development and utilization of sexual food, and the development research in this area has not been reported in the literature

Method used

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  • Olive comprehensive utilization method
  • Olive comprehensive utilization method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Use fresh olive fruit as raw material, remove the bad fruit with pests, mildew, rot and mechanical damage, wash with clean water to remove the surface silt and sundries, put it in boiling water for 2 minutes, and after cooling, crush and remove the core. The olive pulp after pitting is added with water according to the mass ratio of pulp and water at 1:0.5, and the pulp particle size is controlled at 0.5-2mm. Add food-grade alcohol to the beaten fruit pulp according to the pulp / alcohol mass volume ratio of 1:1 to extract polyphenols, and the extraction time is 2 hours. After the extraction is finished, centrifuge at a speed of 3000 rpm for 10-20 minutes to obtain polyphenol extract and precipitated olive puree. The polyphenol extract was vacuum concentrated and freeze-dried to obtain the olive polyphenol extract.

[0022] The remaining olive puree is removed under vacuum until there is no solvent smell, and then water and pectinase are added for enzymatic hydrolysis to...

Embodiment 2

[0024] Use fresh olive fruits as raw materials, remove the bad fruits with pests, mildew, rot and mechanical damage, wash with clean water to remove surface sediment and sundries, put them in boiling water for 3 minutes, and after cooling, crush and remove the core. The olive pulp after pitting is added with water according to the mass ratio of pulp and water of 1:0.75, and the pulp particle size is controlled at 0.5-2mm. Add food-grade alcohol to the beaten fruit pulp according to the pulp / alcohol mass volume ratio of 1:1.5 to extract polyphenols, and the extraction time is 1.5 hours. After the extraction is finished, centrifuge at a speed of 3000 rpm for 10-20 minutes to obtain polyphenol extract and precipitated olive puree. The polyphenol extract was vacuum concentrated and freeze-dried to obtain the olive polyphenol extract.

[0025] The remaining olive puree is removed under vacuum until there is no solvent smell, and then water and pectinase are added for enzymatic hyd...

Embodiment 3

[0027] Use fresh olive fruit as raw material, remove the bad fruit with pests, mildew, rot and mechanical damage, wash with clean water to remove surface silt and sundries, put it in boiling water for 4 minutes, and then crush and remove the core after cooling. The olive pulp after pitting is added with water according to the mass ratio of pulp and water at 1:1, and the pulp particle size is controlled at 0.5-2 mm. Add food-grade alcohol to the beaten fruit pulp according to the pulp / alcohol mass volume ratio of 1:2 to extract polyphenols, and the extraction time is 1 hour. After the extraction is finished, centrifuge at a speed of 3000 rpm for 10-20 minutes to obtain polyphenol extract and precipitated olive puree. The polyphenol extract was vacuum concentrated and freeze-dried to obtain the olive polyphenol extract.

[0028] The remaining olive puree is removed under vacuum until there is no solvent smell, and then water and pectinase are added for enzymatic hydrolysis to ext...

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Abstract

The invention relates to a method for utilize olive, belonging to food processing field. It takes fresh olive fruit as raw material, then treats through washing, blanching , enucleating and pulp beating, extracts polyphenol substance with edible alcohol, condenses in vacuum alcohol; adds pectinase into fruit paste for liquefaction, filters and gets olive juice, produces olive beverage through formulating, homogenizing, degassing, sterilizing and sterile packing. The invention is characterized in that it gets polyphenol substance while produce olive beverage, which increases resource utilization ratio and product added value; the extraction of polyphenol substance reduces bitter and dry taste for olive beverage and increases its stability. The polyphenol substance is anti- oxidation and can be used to develop health- care food. The produced olive beverage is characterized by good taste and stability, and long storage period of 12 months.

Description

technical field [0001] The invention provides a method for comprehensively utilizing olives, which belongs to the technical field of food processing. Background technique [0002] Olive (Canarium album Raeusch.) is a unique subtropical evergreen fruit tree in southern my country. Its fruit, also known as green fruit, is a traditional Chinese medicine in my country and has high medicinal and health care value. According to ancient medical records, olives are sweet, sour, astringent, and flat in nature and taste, and enter the lung and stomach meridians. Certain curative effect. Fresh olives are rich in nutrients, especially the calcium content is the first among all fruits, which is about 20 times that of ordinary fruits. In addition, they also contain a lot of polyphenols, which make olives have a strong sour taste. [0003] Olives have a strong seasonality, a short shelf life, and are not easy to preserve. Fresh olives have a strong astringent taste. At present, they are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/29A23L1/39A23L2/06A23L2/84A23L2/72A23L2/70A23L2/60A23L2/62A23L2/56A23L2/52A61K36/63A61P39/06A61P17/18A61P29/00A61P29/02A61P11/10A61P11/04A61P1/14A61P25/00A61P25/32A61K131/00A23L19/00A23L23/00A23L33/00
Inventor 夏文水何志勇姜启兴
Owner JIANGNAN UNIV