High-quality olive oil processing technology

A processing technology, olive oil technology, applied in the direction of edible oil/fat, fat oil/fat production, fat oil/fat refining, etc., can solve the problems of reducing the nutritional value of olive oil, low oil yield, poor quality of olive oil, etc., to achieve Avoid long-term high-temperature treatment, increase oil yield, and retain nutritional value

Inactive Publication Date: 2021-12-07
心之源(上海)食品股份有限公司
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0003] The olive oil processing technology in the prior art mainly has the following problems: 1, the existing olive oil processing technology has a low oil yield, and the olive oil quality obtained is relatively poor; 2, chemical substances are usually added in the existing olive oil processing technology, And it needs to be treated at high temperature for a long time, and many bioactive components in olive oil are temperature-sensitive substances. High temperature treatment causes a large amount of degradation of active components, which greatly reduces the nutritional value of olive oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] refer to figure 1 Shown, a kind of high-quality olive oil processing technology, comprises the following steps:

[0057] S1. Select mature olives, wash and dry them, peel and shell them to collect olive kernels, and then press and grind the olive kernels into a paste to obtain olive kernel slurry;

[0058] S2. Soak the olive kernel slurry obtained in step S1 in a mixed solution composed of green tea concentrate and demulsifier, and after ultrasonic treatment for 15 minutes, continue soaking. During the soaking process, turn on the far-infrared irradiation device at the same time to irradiate, and soak for 2 hours. Pretreated olive kernel slurry;

[0059] Wherein, the weight-number ratio of olive kernel slurry, green tea concentrate, and demulsifier is 1:0.08:0.18;

[0060] Wherein, the ultrasonic processing frequency is 800 Hz;

[0061] Among them, the temperature of the infrared heat source of the far-infrared irradiation device is 60°C, and the wavelength of infrar...

Embodiment 2

[0073] A kind of high-quality olive oil processing technology, comprises the following steps:

[0074] S1. Select mature olives, wash and dry them, peel and shell them to collect olive kernels, and then press and grind the olive kernels into a paste to obtain olive kernel slurry;

[0075] S2. Soak the olive kernel slurry obtained in step S1 in a mixed solution composed of green tea concentrate and demulsifier, after ultrasonic treatment for 15 minutes, continue soaking, and turn on the far-infrared irradiation device for irradiation during the soaking process, and soak for 3 hours. Pretreated olive kernel slurry;

[0076] Wherein, the weight-number ratio of olive kernel slurry, green tea concentrate, and demulsifier is 1:0.08:0.18;

[0077] Wherein, the ultrasonic processing frequency is 800 Hz;

[0078] Among them, the temperature of the infrared heat source of the far-infrared irradiation device is 60°C, and the wavelength of infrared rays generated is 16 μm;

[0079] S3,...

Embodiment 3

[0089] A kind of high-quality olive oil processing technology, comprises the following steps:

[0090] S1. Select mature olives, wash and dry them, peel and shell them to collect olive kernels, and then press and grind the olive kernels into a paste to obtain olive kernel slurry;

[0091] S2. Soak the olive kernel slurry obtained in step S1 in a mixed solution composed of a green tea concentrate and a demulsifier, and after ultrasonic treatment for 15 minutes, continue soaking for 3 hours to obtain the pretreated olive kernel slurry;

[0092] Wherein, the weight-number ratio of olive kernel slurry, green tea concentrate, and demulsifier is 1:0.08:0.18;

[0093] Wherein, the ultrasonic processing frequency is 800 Hz;

[0094] S3. Put the pretreated olive kernel slurry obtained in step S2 into microwave vacuum equipment for 72 seconds, then cold press through a hydraulic cold press to obtain crude olive oil, and then undergo supercritical extraction of carbon dioxide to obtain ...

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Abstract

The invention discloses a high-quality olive oil processing technology which comprises the following steps: S1, selecting mature olive, cleaning, airing, peeling, shelling, and grinding into paste to obtain olive kernel pulp; S2, soaking the olive kernel pulp in a mixed solution composed of a green tea concentrated solution and a demulsifier, and performing ultrasonic treatment to obtain pretreated olive kernel pulp; S3, treating in microwave vacuum equipment, performing cold pressing through a hydraulic cold pressing machine, and performing carbon dioxide supercritical extraction to obtain virgin olive oil; S4, cooling the virgin olive oil, stirring and crystallizing, and removing uncrystallized and solidified olive oil on the upper layer to obtain refined olive oil; S5, adding zingiberone alcohol and avocado oil into the refined olive oil, carrying out ultrasonic oscillation and centrifugal separation, and collecting an oil material; and S6, carrying out vacuum filtration on the oil material. The processing technology is simple, safe and environment-friendly, the oil yield is increased, addition of chemical substances and long-time high-temperature treatment are avoided, the nutritional value in the olive oil is effectively reserved, and the anisidine value of the olive oil is reduced.

Description

technical field [0001] The invention relates to the technical field of olive oil processing, in particular to a high-quality olive oil processing technology. Background technique [0002] Olive oil is the oil directly extracted from the olive fruit by cold treatment, and the nutrients in it have not been destroyed, so it is considered to be the most suitable natural oil for the human body. For a long time, olive oil has the beauty and title of "vegetable oil queen", and it is also called "liquid gold" in the West. Olive oil is rich in monounsaturated fatty acid - oleic acid, which can not only provide heat energy to the human body, but also effectively prevent excess cholesterol in the body, prevent high blood pressure, coronary heart disease and other diseases. [0003] The olive oil processing technology in the prior art mainly has the following problems: 1, the existing olive oil processing technology has a low oil yield, and the olive oil quality obtained is relatively ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04C11B1/04C11B3/00C11B5/00
CPCA23D9/007A23D9/04C11B1/04C11B3/001C11B5/0092
Inventor 周永军
Owner 心之源(上海)食品股份有限公司
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