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Original olive fruit powder and preparation method thereof

A technology for olive fruit powder and olive fruit, which is applied in powder transportation, pharmaceutical formulations, plant raw materials, etc., can solve the problems of hardening of epidermal tissue structure, large changes in product quality, loss of effective components, etc., to prevent enzymatic browning, The effect of improving palatability and reducing loss of nutrients

Pending Publication Date: 2020-08-14
GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, olive fruit powder is used in olive high-fiber biscuits, olive salt, mixed fruit powder, etc., but the drying technology is traditional hot air drying, and the material is olive peel and residual pulp or olive pomace, ignoring the color, aroma and nutritional content of olive pulp. Retained, the product quality changes greatly, the active ingredients are seriously lost, and the epidermal tissue structure becomes hard, and the taste is uncomfortable

Method used

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  • Original olive fruit powder and preparation method thereof
  • Original olive fruit powder and preparation method thereof

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preparation example Construction

[0021] The invention provides a kind of preparation method of original flavor olive fruit powder, comprises the following steps:

[0022] The olive fruit is sequentially blanched to eliminate enzymes, vacuum freeze-dried, pitted and pulverized to obtain the original flavor olive fruit powder.

[0023] In the invention, the olive fruit is blanched to inactivate the enzyme to obtain the inactivated olive fruit. In the present invention, the blanching enzyme preferably includes boiling water blanching and warm water cooling in sequence; the temperature of the boiling water blanching is preferably 90°C to 95°C, more preferably 92°C to 95°C; the boiling water The blanching time is preferably 8s to 13s, more preferably 8s to 11s; the warm water cooling temperature is preferably 20°C to 25°C, more preferably 23°C to 25°C; the warm water cooling time is preferably 25s ~30s, more preferably 25s~27s. After the warm water is cooled, the present invention preferably drains the olive fru...

Embodiment 1

[0037] The preparation process of original flavor olive fruit powder:

[0038] (1) Select mature olive fruits with large and plump grains, smooth surface, no disease spots, no insect eyes, and yellow-green color, and wash the olive surface stains with water.

[0039] (2) After blanching the above-mentioned olive fruit in boiling water at 95°C for 10 seconds, cooling in a warm water bath at 25°C for 25 seconds, and draining naturally for 30 minutes, the enzyme-inactivated olive fruit was obtained.

[0040] (3) Place the enzyme-inactivated olive fruit in a 6°C refrigerator for precooling for 5 hours to obtain the precooled olive fruit.

[0041] (4) Turn on the vacuum freeze dryer. When the temperature of the layers reaches -33°C, arrange the pre-cooled olives in a single layer in the drying chamber. When the temperature of the layers reaches -50°C, the pre-freezing is completed.

[0042] (5) When the absolute pressure of the vacuum freeze dryer system is 80 Pa, increase the tem...

Embodiment 2

[0047] The preparation process of original flavor olive fruit powder:

[0048] (1) Select mature olive fruits with large and plump grains, smooth surface, no disease spots, no insect eyes, and yellow-green color, and wash the olive surface stains with water.

[0049] (2) After blanching the above-mentioned olive fruit in boiling water at 95°C for 10 seconds, cooling in a warm water bath at 25°C for 25 seconds, and draining naturally for 30 minutes, the enzyme-inactivated olive fruit was obtained.

[0050] (3) Place the enzyme-inactivated olive fruit in a 6°C refrigerator for precooling for 5 hours to obtain the precooled olive fruit.

[0051] (4) Turn on the vacuum freeze dryer. When the temperature of the layers reaches -33°C, arrange the pre-cooled olives in a single layer in the drying chamber. When the temperature of the layers reaches -50°C, the pre-freezing is completed.

[0052] (5) After the system absolute pressure of the vacuum freeze dryer is 80 Pa, raise the tempe...

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Abstract

The present invention belongs to the technical field of food processing and specifically relates to original olive fruit powder and a preparation method thereof. The method comprises the following steps: sequentially blanching and enzyme deactivating olive fruits, and conducting vacuum freeze-drying, pitting and crushing to obtain the original olive fruit powder. The fruit powder prepared by the provided method retains original color and original flavor and reduces loss of nutrients. Results show the prepared fruit powder product is still olive green, while the color of the olive fruit powderobtained by a traditional olive fruit powder preparation method is changed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an original flavor olive fruit powder and a preparation method thereof. Background technique [0002] Olive fruit (Canarium album (Lour.) Raeusch.) is the fruit of the genus Olive in the olive family. It is a kind of fruit that can be used for both medicine and food. Quenches thirst, the fruit is suitable for processing, and has immeasurable medicinal value. The smell of olives is fragrant, which can increase appetite and refresh the mind. "Compendium of Materia Medica · Fruit Three · Olive" has relevant records on this: "Olive produces body fluid, relieves polydipsia, and cures sore throat. Chewing the pharyngeal juice can relieve all crab poisons", "Its lignin is like black glue, natives Take it hot, it is clear and strong, and it is called olive fragrance." Current studies have shown that olive fruit is the king of fruits containing calcium and flavonoids...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/20A23L5/00A23L27/14A23L27/12A23L33/00A61K36/32A61K9/14A61P29/00A61P31/04A61P31/10A61P11/04A61P1/00A61P39/02A61P1/16A61P3/02A61P31/20A61P3/10A61P39/06A61P9/12A61P3/06A61K131/00
CPCA23L19/01A23L5/21A23L5/00A23L27/14A23L27/12A23L33/00A61K36/32A61K9/14A61P29/00A61P31/04A61P31/10A61P11/04A61P1/00A61P39/02A61P1/16A61P3/02A61P31/20A61P3/10A61P39/06A61P9/12A61P3/06A61K2236/19A61K2236/13A61K2236/15A61K2236/17
Inventor 郝小玲冯春梅黎新荣宾振钧荣涛檀业维王淋靓牛德宝任二芳艾静汶罗朝丹张芬於艳萍欧克纬罗清毛立彦赵媛危丹妮
Owner GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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