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Olive juice and preparation method thereof

A technology of olive juice and olive juice, applied in the direction of food science, etc., can solve the problems of many chemical additives, poor taste, turbidity of fruit juice, etc., and achieve the effect of ensuring taste and quality, taste and quality, and food safety

Inactive Publication Date: 2015-04-29
景谷傣族彝族自治县大有为食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main objective disadvantages of the existing olive juice are: unscientific formula, too many chemical additives, strong bitterness and astringency, prominent precipitation reaction in the finished product, and poor taste; the technological process is relatively simple, not advanced enough, less sediment removal, and the juice is turbid , dark, not clear enough

Method used

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  • Olive juice and preparation method thereof

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preparation example Construction

[0044] The preparation method of olive juice provided by the invention, such as figure 1 As shown, the following steps are included,

[0045] Step 101: fresh olives are crushed and squeezed to obtain olive juice, and the olive juice is left to stand for 10 to 12 hours, and then the upper clear juice is taken to obtain the original olive juice;

[0046] There is a longer clarification time when preparing olive juice, so that the precipitation reaction is more sufficient, and the precipitation removal after filtration is more thorough.

[0047] Preferably, in step 101, it also includes:

[0048] The clear juice of the upper layer is sterilized at 120-130° C. for 15-20 seconds, and then cooled to 30-40° C. to obtain the original olive juice.

[0049] The high-temperature instantaneous sterilization of olive juice can remove harmful microorganisms in olive juice without affecting the taste of olive juice, and completely retain the original nutrition and ingredients of olives.

...

Embodiment 1

[0069] Wild fresh olives remove impurities such as rotten fruit, leaves, fruit pedicles, wash the dust or fines on the fresh fruit with clean water, crush the fresh fruit with a crusher, and squeeze out the olive juice in the fresh fruit with a juicer; put the olive juice in Stand in the conical container for 10 hours to fully precipitate the pulp, seeds and other substances, and extract the supernatant juice; take the supernatant juice after precipitation and enter it into a high-temperature instant sterilizer, sterilize it at 120°C for 15 seconds, and then enter the cooling equipment to cool down to 30°C, prepare olive juice for later use.

[0070] Take 0.5kg of licorice, 0.3kg of chrysanthemum, and 0.5kg of platycodon grandiflora, add purified water with a weight 15 times the total weight of licorice, chrysanthemum, and platycodon grandiflorum, boil for 15 minutes, cool to room temperature, filter with 100-mesh gauze, collect the filtrate, and as the first addition.

[007...

Embodiment 2

[0074] Wild fresh olives remove impurities such as rotten fruit, leaves, fruit pedicles, wash the dust or fines on the fresh fruit with clean water, crush the fresh fruit with a crusher, and squeeze out the olive juice in the fresh fruit with a juicer; put the olive juice in Stand in the conical container for 15 hours to fully precipitate the pulp, seeds and other substances, and extract the supernatant juice; take the precipitated supernatant juice and enter it into a high-temperature instant sterilizer, sterilize it at 130°C for 20 seconds, and then enter the cooling equipment to cool down to 40°C, prepare olive juice for later use. Take 0.3kg of licorice, 0.5kg of chrysanthemum, and 0.5kg of platycodon grandiflora, add purified water with a weight 10 times the total weight of licorice, chrysanthemum, and platycodon grandiflorum, boil for 15 minutes, cool to room temperature, filter with 100-mesh gauze, collect the filtrate, and as the first addition.

[0075] Take 55kg of ...

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Abstract

The invention provides olive juice. The olive juice is prepared from the following raw materials in parts by weight: 100-200 parts of normal olive juice, 30-55 parts of white granulated sugar, 1-3 parts of honey, 0.3-0.5 part of liquorice, 0.3-0.5 part of chrysanthemum, 0.3-0.5 part of platycodon grandiflorum, 0.2-0.4 part of Ak sugar, 0.2-0.4 part of sodium erythorbate and 0.2-0.45 part of malic acid. A preparation method of the olive juice is characterized in that firstly clarification is carried out for a long time during preparation of the normal olive juice, so that precipitate formation reaction is complete, precipitates can be removed more thoroughly after filtering, less precipitates are left in the prepared olive juice, and the prepared olive juice is transparent and not murky grey or muddy; secondly, diatomite is adopted for fine filtering in a follow-up step, tiny impurities are filtered to the utmost extent, and less precipitates form in a late period, so that the filtered olive juice is clear and transparent, good in appearance and long in a quality guarantee period; and thirdly, filtrate is subjected to degassing, oxygen dissolved in the filtrate is removed, and oxidation and browning of the olive juice with oxygen are prevented.

Description

technical field [0001] The invention relates to the field of food, in particular to an olive juice and a preparation method thereof. Background technique [0002] Yunnan olive is nutritious and balanced. It is a unique and nutritious wild fruit in Yunnan Province. The calcium content per 100g of pulp is as high as 964 mg, ranking first among fruits and more than 25 times that of bananas. [0003] At present, the production formula of olive juice is mainly raw olive juice with sugar, potassium sorbate, citric acid, fruit green, sodium iso-VC, etc. In terms of processing, the main process is to squeeze fresh olive juice, add chemical additives after filtration, filter, sterilize, and fill. The main objective disadvantages of the existing olive juice are: unscientific formula, too many chemical additives, strong bitterness and astringency, prominent precipitation reaction in the finished product, and poor taste; the technological process is relatively simple, not advanced enoug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/60A23L2/52A23L2/70A23L2/72A23L2/76
CPCA23L2/04A23L2/52A23L2/60A23L2/70A23L2/72A23L2/76A23V2002/00
Inventor 杨元富谢云龙
Owner 景谷傣族彝族自治县大有为食品有限公司
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