Preparation method of olive oil powder, and olive oil powder

A technology of olive oil and powder, which is applied in food forming, edible oil/fat, and fat-containing food ingredients, etc. It can solve the problems of poor taste, easy to oxidize and deteriorate, and short shelf life for direct drinking, so that it is not easy to break Effects of leakage and oxidation, improvement of embedding performance, and extension of shelf life

Active Publication Date: 2020-05-22
GUANGYUAN RONGSHENGYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, virgin olive oil has a grassy aroma and a special taste of sweetness and bitterness, and the taste of direct drinking is not good, which affects its promotion.
And most of the existing olive oil commodity forms are bottled liquid oil. Liquid olive oil has certain advantages in the use of traditional cooking methods, but there are also some problems, such as easy to oxidize and deteriorate, and the shelf life is not long; the taste of direct drinking is not good. , not convenient to use as raw materials for drinks and beverages, etc.

Method used

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  • Preparation method of olive oil powder, and olive oil powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Such as figure 1 Shown, the preparation method of olive oil powder is about to embedding olive oil as the method in core material and wall material. The concrete steps of its preparation method are as follows:

[0039] Step 1: Preparation of the first layer of wall material

[0040] Weigh soybean protein isolate and maltodextrin with a weight ratio of 1:1.3 to 1:1.8, add to water, stir and dissolve to obtain the first layer of wall material solution, ie solution A, and set aside. Wherein, the weight ratio of the soybean protein isolate and maltodextrin composition to water is 1:2.5˜1:5.

[0041] Step 2: Olive Oil Emulsion Preparation

[0042] Weigh lecithin and Tween-80 with a weight ratio of 5:2, add a small amount of water, fully stir and dissolve to obtain an emulsifier; measure olive oil, add the prepared emulsifier to olive oil, olive oil and emulsification The weight ratio of the agent is 1:0.001~1:0.0025. After fully stirring and mixing, put it into the ultra...

Embodiment 2

[0055] The preparation method of olive oil powder, its concrete steps are as follows:

[0056] Step 1: Preparation of the first layer of wall material

[0057] Weigh 40g of soybean protein isolate and 60g of maltodextrin, add to 400ml of water, stir and dissolve to obtain the first layer of wall material solution, namely A solution, and set aside;

[0058] Step 2: Olive Oil Emulsion Preparation

[0059] Weigh 0.5g lecithin and 0.2g Tween-80, add into 20ml water, fully stir and dissolve to make emulsifier; take beaker, measure 350ml olive oil, add the prepared emulsifier into olive oil, stir well After uniformity, put it into an ultrasonic emulsification machine, the ultrasonic power is 100W, and ultrasonic treatment is 10min, and the olive oil emulsion is obtained, namely the B solution, which is set aside.

[0060] Step 3: Preparation of the second layer of wall material

[0061] Take a beaker, add 450ml of water, heat to 80-90°C, weigh 33g of β-cyclodextrin, 60g of psylli...

Embodiment 3

[0072] Prepare olive oil powder, concrete steps are as follows:

[0073] Step 1: Preparation of the first layer of wall material

[0074] Weigh 40g of soybean protein isolate and 55g of maltodextrin, add to 250ml of water, stir and dissolve to obtain the first layer of wall material solution, i.e. solution A, and set aside;

[0075] Step 2: Olive Oil Emulsion Preparation

[0076] Weigh 0.5g lecithin and 0.2g Tween-80, add to 20ml water, fully stir to dissolve, and make an emulsifier; take a beaker, measure 300ml olive oil and 30ml honey, add the prepared emulsifier to olive oil and honey After fully stirring and mixing, put it into an ultrasonic emulsification machine with an ultrasonic power of 100W and ultrasonic treatment for 15 minutes to obtain an olive oil emulsion, namely solution B, for future use.

[0077] Step 3: Preparation of the second layer of wall material

[0078] Take a beaker, add 300ml of water, heat to 80-90°C, weigh 14g of β-cyclodextrin and 60g of agar...

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Abstract

The invention provides a preparation method of olive oil powder, and the olive oil powder, and relates to the technical field of olive oil processing. The preparation method comprises the following steps: S1, combining soy isolate protein and maltodextrin, and adding water for dissolving to obtain a solution A; S2, adding an emulsifier into water for dissolution, then adding olive oil, performinguniform mixing, and performing ultrasonic treatment to obtain a solution B; S3, heating water to 80-90 DEG C, adding beta-cyclodextrin and a coagulator, performing stirring for dissolving, and coolingobtained mixture to 45-65 DEG C to obtain a solution C; S4, adding the solution B into the solution A, performing uniform mixing, and performing shearing and homogenizing to prepare a primary emulsion; S5, adding the primary emulsion into the solution C, performing uniform mixing, and performing shearing and homogenizing to obtain a final emulsion; S6, putting the final emulsion into a vacuum freeze drying oven, and performing drying for 24-30 hours at a temperature of -30 to-50 DEG C; and S7, crushing the dried material by using a crusher, and performing screening by using a screen to obtainthe olive oil powder. The olive oil powder is embedded by adopting a double-layer wall material, is strong in product quality stability, is not easy in damage and oil leakage, and is convenient to store and transport.

Description

technical field [0001] The invention relates to the technical field of olive oil processing, in particular to a preparation method of olive oil powder and the olive oil powder. Background technique [0002] Olive oil is a natural fruit juice obtained by direct cold pressing of fresh olive fruit, without heating and chemical treatment, and retains natural nutrients. Its color is yellow-green, with a delicate smell, rich in nutrients, and has certain medical and health effects. It is recognized as a green health-care edible oil. Olive oil contains a variety of fatty acids, such as oleic acid, linoleic acid, linolenic acid, palmitoleic acid, palmitic acid and stearic acid. Among them, the content of oleic acid is the highest, up to 55-83%, and oleic acid is monounsaturated fatty acid. The oleic acid contained in olive oil includes essential linoleic acid and linolenic acid, and the ratio of linoleic acid to linolenic acid is close to the ratio of linoleic acid and linolenic a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A23D9/06A23L33/115A23P10/30A23L5/30
CPCA23D9/007A23D9/04A23D9/06A23L33/115A23P10/30A23L5/32A23V2002/00A23V2200/14A23V2200/30A23V2250/18A23V2300/10A23V2300/20A23V2300/48
Inventor 张显军余发权赵芙蓉任彬
Owner GUANGYUAN RONGSHENGYUAN FOOD
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