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Olive enzyme beverage and production method thereof

A technology of olive enzyme and oleocanthal, which is applied in the field of fermented food, can solve the problems of low utilization rate and low added value, achieve the effects of short production cycle, increase product added value, and soft bitter taste

Inactive Publication Date: 2017-06-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aiming at the low utilization rate and low added value of the pomace obtained after olive oil pressing, based on the fact that the pomace contains vitamins, amino acids, and various active components such as oleuropein and maslinic acid, a new method is proposed. It is very important to make reasonable and full use of olive resources, extend the olive processing industry chain, increase the added value of products, enrich the product diversity of the olive market, be rich in nutrients, and help improve bioavailability. economic and social value

Method used

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  • Olive enzyme beverage and production method thereof
  • Olive enzyme beverage and production method thereof
  • Olive enzyme beverage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Formula: 55 parts of olive pomace, 40 parts of drinking water, 4 parts of raw linden honey, 0.2 parts of lactobacillus starter, 15 parts of fructose syrup.

[0026] Method for making oleocanthal enzyme drink (according to the above-mentioned added mass parts), such as figure 1 As shown, the specific steps are:

[0027] 1) Olive pretreatment: remove rotten fruit and moldy fruit in olive fruit, remove stems, leaves and sundries;

[0028] 2) Soak and clean the olives: first wash twice with pure water to remove surface sludge and impurities, then soak with 0.9% normal saline for 20-30 minutes, finally rinse twice with clean water, and drain the water.

[0029] 3) Olive oil processing and pomace acquisition: the olive oil is prepared by low-temperature screw pressing, and the olive pomace is obtained for later use.

[0030] 4) Lactobacillus starter: Lactobacillus starter is obtained by mixing Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus rhamnosus. The ...

Embodiment 2

[0047] Prepare oleocanthal enzyme beverage by the method for embodiment 1, difference is, formula is: 50 parts of olive pomace, 45 parts of drinking water, 2 parts of linden raw honey, 0.2 part of lactobacillus starter, 10 parts of fructose syrup (according to fermentation filtrate percent weight).

Embodiment 3

[0049] Prepare the olive enzyme beverage by the method of embodiment 1, difference is, formula is: 60 parts of olive pomace, 36 parts of drinking water, 3 parts of linden raw honey, 0.15 part of lactobacillus starter, 10 parts of fructose syrup (according to fermentation filtrate percent weight).

[0050] The content of basic components and functional factors in the enzyme drinks prepared in Examples 2 and 3 were tested, and the results showed that more than 95% of the indicators could reach the level of Example 1.

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Abstract

The invention discloses an olive enzyme beverage and a production method thereof and belongs to the technical field of fermented food. Enzymes are prepared from, by weight, 50-75 parts of olive fruit residues, 36-45 parts of drinking water, 2-4 parts of linden raw honey, 0.1-0.2 part of lactobacillus fermentation agent and 10 parts of high fructose corn syrup through fermentation. The olive liquid enzymes have the unique flavor of fermented olive and can be obtained through fermentation for 8 days, and the fermentation time is short. The bitter flavor of olive fermented liquid is gentle, and product taste is good. A simple, convenient, safe and healthy enzyme processing process is provided, the olive fruit residues are the by-products of an olive oil processing process, comprehensive utilization of high value-added raw materials is achieved by utilizing the olive fruit residues prepared the enzymes through fermentation, and economic benefits can be increased effectively.

Description

technical field [0001] The invention relates to an oleocanthal enzyme drink and a preparation method thereof, belonging to the technical field of fermented food. Background technique [0002] Olive is a world-renowned woody tree species with both oil and fruit. The planting areas in my country are mainly concentrated in Gansu, Yunnan, Sichuan and other places. Olive oil is mainly used for olive oil processing, and most of the fruit juice and pomace produced in the processing are directly discarded, and only a small part of the pomace is used as feed after processing, which causes environmental pollution and also causes serious waste of resources and reduces Economic utilization value of olive oil. Therefore, it is necessary to comprehensively utilize resources for the by-products of olive oil processing. [0003] Relevant research data show that olive pomace, which is composed of olive peel, pulp and fruit stone, contains active ingredients such as flavonoids, polyphenols,...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00A23L2/72
CPCA23L2/382A23L2/72
Inventor 孙秀兰耿树香叶永丽成玉良皮付伟张银志赵晓联
Owner JIANGNAN UNIV
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