Production method of olive beverages

A technology of olives and beverages, which is applied in the field of food processing, can solve problems such as unfavorable human health, and achieve the effects of maintaining storage stability, lowering blood sugar, and enhancing immunity

Inactive Publication Date: 2017-12-22
浦北县龙腾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most existing olive beverages need to add preservatives and food flavors, which are harmful to human health

Method used

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  • Production method of olive beverages
  • Production method of olive beverages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of olive beverage, comprising the following preparation steps:

[0029] 1) Take fresh olives, wash them, and remove the pits to obtain olive meat;

[0030] 2) Crush the olive pulp, mix it with purified water twice its mass, and then put it into a high-pressure tank, at 8kgf / cm 2 Treat under pressure for 7 minutes to obtain slurry;

[0031] 3) Ultrasonic extraction of the slurry for 15 minutes at 200W to obtain the first extraction solution, then increase the power to 400W, ultrasonic extraction for 5 minutes to obtain the second extraction solution, and mix the two extraction solutions evenly to obtain a mixed solution. During ultrasonic extraction, the temperature is controlled at 60°C;

[0032] 4) Mix the mixed solution with pure water of the same weight, then add 0.01% vitamin C by weight of the mixed solution and mix evenly, adjust the sugar content to 9°Bx;

[0033] 5) Place in a magnetic field with a magnetic field strength of 0.01T for 9 m...

Embodiment 2

[0036] A preparation method of olive beverage, comprising the following preparation steps:

[0037] 1) Take fresh olives, wash them, and remove the pits to obtain olive meat;

[0038] 2) Crush the olive pulp, mix it with pure water 3 times its mass, and then put it into a high-pressure tank, at 7kgf / cm 2 Treat under pressure for 8 minutes to obtain slurry;

[0039] 3) Ultrasonic extraction of the slurry at 150W for 20 minutes to obtain the first extraction solution, then increase the power to 350W, and ultrasonic extraction for 8 minutes to obtain the second extraction solution, and mix the two extraction solutions evenly to obtain a mixed solution. During ultrasonic extraction, the temperature is controlled at 50°C;

[0040] 4) Mix the mixed solution with purified water of the same weight, then add 0.02% vitamin C by weight of the mixed solution and mix evenly, and adjust the sugar content to 8°Bx;

[0041] 5) Place in a magnetic field with a magnetic field strength of 0.0...

Embodiment 3

[0044] A preparation method of olive beverage, comprising the following preparation steps:

[0045] 1) Take fresh olives, wash them, and remove the pits to obtain olive meat;

[0046] 2) Crush the olive pulp, mix it with pure water 4 times its mass, and then put it into a high-pressure tank, at 5kgf / cm 2 Treat under pressure for 10 minutes to obtain slurry;

[0047] 3) Ultrasonic extraction of the slurry at 100W for 25 minutes to obtain the first extraction solution, then increase the power to 300W, and ultrasonic extraction for 10 minutes to obtain the second extraction solution, and mix the two extraction solutions evenly to obtain a mixed solution. During ultrasonic extraction, the temperature is controlled at 40°C;

[0048] 4) Mix the mixed solution with pure water of the same weight, then add 0.03% vitamin C by weight of the mixed solution and mix evenly, adjust the sugar content to 7°Bx;

[0049] 5) Place in a magnetic field with a magnetic field strength of 0.05T for...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a production method of olive beverages. The production method includes the steps of firstly, taking fresh olives, washing, and removing kernels to obtain olive pulp; secondly, crushing the olive pulp, mixing with purified water, placing in to a high-pressure tank, and compressing to obtain thick liquid; thirdly, performing stepped-power ultrasonic extraction on the thick liquid to obtain mixed liquid; fourthly, evenly mixing the mixed liquid with purified water as heavy as the mixed liquid, adding vitamin C, evenly mixing, and regulating sugar content; fifthly, placing into a magnetic field; sixthly, filling, and sterilizing to obtain the olive beverages. The olive beverages produced by the method are long in shelf life without adding preservatives.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of olive beverage. Background technique [0002] Olive, also known as yellow olive and green fruit, is one of the common fruits in the south. It is rich in nutrition. The pulp contains protein, carbohydrates, fat, vitamin C, calcium, phosphorus, iron and other minerals. The content of vitamin C is more than that of apples. 10 times that of pears and peaches, 5 times that of pears and peaches, the calcium content is also very high, and it is easily absorbed by the body, especially suitable for women and children. In winter and spring, chewing two or three fresh olives a day can prevent upper respiratory tract infection, so the folks have the reputation of "winter and spring olives match ginseng". Research data at home and abroad show that olive fruit also contains basartemisia lactone, scopoletin, (E)-3,3-dihydroxy-4,4-dimethoxystilbene, gallic acid, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L3/015A23L2/44A23L2/52A23L2/50A23L33/00
CPCA23L2/02A23L2/04A23L2/44A23L2/50A23L2/52A23L3/0155A23L33/00A23V2002/00A23V2200/334A23V2200/324A23V2200/30A23V2200/3262A23V2200/328A23V2300/14A23V2300/48A23V2250/708
Inventor 高金彰
Owner 浦北县龙腾食品有限公司
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