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Preparation method of olive juice

A technology of olive juice and olives, applied in the direction of food preparation, application, food science, etc., can solve the problem that it is difficult for non-origin people to eat olives, etc., and achieve the effects of simple and reasonable production process, high juice yield, and help digestion

Inactive Publication Date: 2010-07-28
黄柏龄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to storage and transportation restrictions, it is difficult for non-origin people to eat fresh olives

Method used

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Examples

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Effect test

Embodiment 1

[0018] A preparation method of olive juice of the present invention, the process includes pretreatment, enucleation and crushing pulping, enzymatic hydrolysis, filtration, dilution, deployment, sterilization, hot filling or aseptic filling, inspection, finished product preservation and other processes; The preparation of olive juice is processed according to the following processes and proportions:

[0019] ①Fresh olives: use domestic olives and imported Sri Lankan varieties of olives as the main raw materials, and use fresh olives with no pests, no enzyme changes, and normal fruit shape;

[0020] ②Pretreatment: Fresh olives are washed, disinfected and blanched, and treated with sulfite for color protection;

[0021] ③Pipe removal and crushing to make raw pulp: use a pitting machine to remove the pits, then crush the olives with a crusher, add a certain proportion of water at the same time, and grind the glue into a pulp;

[0022] ④ Enzymolysis: enzymolyze the olive pulp with...

Embodiment 2

[0029] A preparation method of olive juice of the present invention, the process includes pretreatment, enucleation and crushing pulping, enzymatic hydrolysis, filtration, dilution, deployment, sterilization, hot filling or aseptic filling, inspection, finished product preservation and other processes; The preparation of olive juice is processed according to the following processes and proportions:

[0030] ①Fresh olives: use domestic olives and imported Sri Lankan varieties of olives as the main raw materials, and use fresh olives with no pests, no enzyme changes, and normal fruit shape;

[0031] ②Pretreatment: Fresh olives are washed, disinfected and blanched, and treated with sulfite for color protection;

[0032] ③Pipe removal and crushing to make raw pulp: use a pitting machine to remove the pits, then crush the olives with a crusher, add a certain proportion of water at the same time, and grind the glue into a pulp;

[0033] ④ Enzymolysis: enzymatically hydrolyze the ol...

Embodiment 3

[0040] A preparation method of olive juice of the present invention, the process includes pretreatment, enucleation and crushing pulping, enzymatic hydrolysis, filtration, dilution, deployment, sterilization, hot filling or aseptic filling, inspection, finished product preservation and other processes; The preparation of olive juice is processed according to the following processes and proportions:

[0041] ①Fresh olives: use domestic olives and imported Sri Lankan varieties of olives as the main raw materials, and use fresh olives with no pests, no enzyme changes, and normal fruit shape;

[0042] ②Pretreatment: Fresh olives are washed, disinfected and blanched, and treated with sulfite for color protection;

[0043] ③Pipe removal and crushing to make raw pulp: use a pitting machine to remove the pits, then crush the olives with a crusher, add a certain proportion of water at the same time, and grind the glue into a pulp;

[0044] ④Enzymolysis: enzymolyze the olive pulp with ...

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PUM

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Abstract

The invention discloses a preparation method of olive juice, which comprises the following procedures of: juicing fresh olive, pretreating, removing kernels, crushing and pulping, carrying out enzymolysis, filtering, diluting, blending, sterilizing, thermally filling or sterile-filling, inspecting, storing finished products and the like. 70-80 percent by weight of purified water, 18-22 percent by weight of fresh olive juice, 5-9 percent by weight of white sugar, 0.02-0.04 percent by weight of acesulfame, 0.08-0.13 percent by weight of citric acid, 0.03-0.07 percent by weight of sodium carboxymethylcellulose (CMC), 0.04-0.07 percent by weight of potassium sorbate, 0.02-0.04 percent by weight of vitamins and 0.0004 percent by weight of tartrazine are diluted and prepared. The invention has the advantages of simple and reasonable production process and high juice yield; and the olive is prepared into juice assisted with special additives, therefore, the olive juice can be stored for a long time, is beneficial to better developing the efficacy, and has functions of better relieving a cough, smoothing the lung, helping digestion and the like.

Description

technical field [0001] The present invention relates to a kind of preparation method of fruit juice drink, in particular, relates to a kind of preparation method of olive juice. Background technique [0002] Olive (Canariumalbum), also known as "green fruit", is a precious fruit. It is mainly produced in Hainan, Fujian, Guangdong, Taiwan, Zhejiang and other provinces in China, and in Sri Lanka and other countries abroad. Olives are rich in 16 kinds of amino acids and calcium needed by the human body, and have the functions of relieving cough, moisturizing the lungs, and helping digestion. However, due to storage and transportation restrictions, it is difficult for non-origin people to eat fresh olives. If olives can be prepared into juice and supplemented with special additives, it can be preserved for a long time and its efficacy can be better exerted. Contents of the invention [0003] The present invention is just a kind of preparation method of olive juice researched...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 黄柏龄
Owner 黄柏龄
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