Method for producing olive juice

Abstract

The invention relates to a method for producing olive juice, which comprises the following steps of: immersing olive pulps in a color fixative, performing enzymolysis by using an enzymatic agent, and juicing to obtain the olive juice. The color fixative is mixed aqueous solution of pawpaw flavone, sodium pyrophosphate and sodium chloride, wherein the mass concentration of pawpaw flavone in the color fixative is 0.05 to 0.15 percent, the mass concentration of sodium pyrophosphate is 0.05 to 0.15 percent, and the mass concentration of sodium chloride is 0.1 to 0.3 percent in mass concentratio. The enzymatic agent is mixed aqueous solution of pectinase and tannase, wherein the mass concentration of pectinase is 0.01 to 0.02 percent, and the mass concentration of tannase is 0.01 to 0.02 percent; and the pH value of the color fixative during immersing and the pH value of the enzymatic agent during enzymolysis are both regulated to between 4 and 5. By the method, the problem of brown stain can be avoided, so the original nutrition ingredients and fresh color and luster and flavor of the olive juice are retained.

Description

technical field [0001] The invention relates to the technical field of fruit processing, in particular to a production method of olive juice. Background technique [0002] At present, the production process of olive juice is usually that fresh olives are broken and pitted, and the olive pulp is blanched, enzymatically squeezed, filtered, and sterilized to become primary juice. In the production process, heat treatment is required after olives are broken and before juice extraction. One of the purposes is to improve product quality. Since heating can inhibit the activity of various enzymes and prevent discoloration and other adverse phenomena caused by enzymatic browning, the general heat treatment condition is 90 ~95°C. Under this condition, too long blanching time will lead to the destruction or oxidation of reducing substances, precipitation, discoloration and other undesirable phenomena, and too short blanching time cannot fully inhibit the activities of various enzymes ...

AI Technical Summary

Problems solved by technology

Too long blanching time under this condition will lead to the destruction or oxidation of reducing substances, precipitation, discoloration and other undesirable phenomena, and too short blanching time cannot fully inhibit the activities of various enzymes inside the pulp, and there will still be enzymatic browning when juicing. In addition, pasteurization needs to be carried out at 79-85°C. Under this condition, reducing substances will also be oxidized, and adverse phenomena such as precipitation, stratification, and discoloration will occur.