Recipe and prepn process of oral olive liquid

Abstract

The present invention provides recipe and preparation process of oral olive liquid. The oral olive liquid consists of concentrated olive juice, cane sugar, Ganbao, beta-cyclodextrin, sodium isoascorbate, Acesulfame potassium, water soluble mint essence, potassium sorbate and water. Its preparation process includes preparing concentrated olive juice through washing olive fruit, beating, protectingcolor, quick freezing, vacuum extracting, concentrating, filtering and other steps; dissolving other materials in water and mixing with concentrated olive juice; and sterilizing the mixed liquid at 45-55 deg.c for 20-30 min. The present invention has reasonable recipe, preparation process to maintain the effective components of olive at most and eliminate astringency from olive, and oral olive liquid product with moderate sour sweet taste.

Description

technical field [0001] The invention relates to a raw material formula of olive oral liquid and a preparation process thereof. Background technique [0002] Olives are widely distributed in my country. They are commonly found in valleys and hillside broad-leaved forests at an altitude of 200-1300m in Guangdong, Guangxi, Yunnan, Hainan, Sichuan, Fujian, Taiwan, and Hunan. They are also distributed in northern Vietnam. Olives are commonly known as green fruits, also known as yellow olives, mountain olives, and white olives. They are olive plants in the genus Olive. The treatment of sore throat, cough, polydipsia, fish and crab poisoning, etc., and according to the "Compendium of Materia Medica", it has the functions of relaxing meridian and activating collaterals, dispelling wind and dampness, treating enteritis, diarrhea, numbness of hands and feet, etc. However, mature olives are harvested in a concentrated season and have a short shelf life, so traditional processes such a...

AI Technical Summary

Problems solved by technology

However, mature olives are harvested in a concentrated season and have a short shelf life, so traditional processes such as salting and honey pickling are often used to process olives, but this leads to a significant reduction in nutritional value and medicinal efficacy, and is not convenient for storage and transportation.