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Healthy olive oil

An olive oil and healthy technology, applied in the directions of edible oil/fat, fat oil/fat refining, fat oil/fat production, etc., can solve the problems of low oil yield and short shelf life of olive oil, reduce pigments and harmful impurities, reduce The effect of high oxidation degree and food safety

Pending Publication Date: 2022-07-15
浙江一芽二新能源有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The olive oil refined by this patent has high purity and controlled acidity to a certain extent, but the oil yield of olive oil is low and the shelf life is short

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation method of pressed olive oil comprises the following steps:

[0042] S1, pulverization: after removing impurities from the olives, wash with water to obtain clean olives, mash the clean olives with a masher, and pass through a 30-mesh sieve to obtain slurry A;

[0043] S2, treatment: put the above-mentioned slurry A into ultrasonic for 20 min at a temperature of 40° C., ultrasonic power of 300 W, and ultrasonic frequency of 60 kHz to obtain an ultrasonic-treated slurry; then put it into a microwave power of 800 W for 5 min to obtain a microwave-treated slurry;

[0044] S3, squeezing: the above-mentioned microwave-treated slurry is loaded into the oil press for squeezing for 50min, the squeezing speed is 12rpm, the squeezing temperature is 25°C, and the pressure is 50MPa, to obtain a squeezing liquid; put the squeezing liquid into a plate frame with a pressure of 0.35MPa Filter by filter to obtain crude oil;

[0045] S4, separation: centrifuge the above-m...

Embodiment 2

[0048] The preparation method of pressed olive oil comprises the following steps:

[0049] S1, pulverization: after removing impurities from the olives, wash with water to obtain clean olives, mash the clean olives with a masher, and pass through a 30-mesh sieve to obtain slurry A;

[0050] S2. Mixing: add the functional additive with a mass of 1.2 wt % of the slurry A to the above-mentioned slurry A, and stir at 200 rpm for 20 minutes to obtain the slurry B;

[0051] S3, treatment: put the above-mentioned slurry B into the temperature of 40 ℃, ultrasonic power 300W, ultrasonic frequency 60kHz under ultrasonic 20min, obtain ultrasonic treatment slurry; Put into microwave power 800W and process 5min again, obtain microwave treatment slurry;

[0052] S4, squeezing: put the above-mentioned microwave-treated slurry into the oil press for squeezing for 50min, the squeezing speed is 12rpm, the squeezing temperature is 25°C, and the pressure is 50MPa to obtain a squeezing liquid; put...

Embodiment 3

[0075] The preparation method of pressed olive oil comprises the following steps:

[0076] S1, pulverization: after removing impurities from the olives, wash with water to obtain clean olives, mash the clean olives with a masher, and pass through a 30-mesh sieve to obtain slurry A;

[0077] S2. Mixing: add the functional additive with a mass of 1.2 wt % of the slurry A to the above-mentioned slurry A, and stir at 200 rpm for 20 minutes to obtain the slurry B;

[0078] S3, treatment: put the above-mentioned slurry B into the temperature of 40 ℃, ultrasonic power 300W, ultrasonic frequency 60kHz under ultrasonic 20min, obtain ultrasonic treatment slurry; Put into microwave power 800W and process 5min again, obtain microwave treatment slurry;

[0079] S4, squeezing: put the above-mentioned microwave-treated slurry into the oil press for squeezing for 50min, the squeezing speed is 12rpm, the squeezing temperature is 25°C, and the pressure is 50MPa to obtain a squeezing liquid; put...

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Abstract

The invention discloses healthy olive oil which is prepared by the following steps: taking sunflower seed oil, adding the sunflower seed oil into a closed reactor, introducing nitrogen, heating, then adding a traditional Chinese medicine mixture, stirring, and filtering to remove impurities, so as to obtain mixed oil I; adding the squeezed olive oil into a mixing stirrer, heating, then adding the lycopene and the tea polyphenol, stirring, finally adding the mixed oil I and the sesame oil, continuously stirring, and cooling to room temperature to obtain the healthy olive oil. The healthy olive oil is balanced in nutrition, unique in flavor and stable in storage.

Description

technical field [0001] The invention relates to the technical field of seasoning oils, in particular to a healthy olive oil. Background technique [0002] Olive oil is generally cold-pressed from fresh olive fruit without heating or chemical treatment, and retains natural nutrients. It can be divided into two categories: virgin olive oil and refined olive oil. Olive oil is rich in oleic acid, vitamins and antioxidants. It is not only a natural vegetable edible oil, but also a good functional oil, which can be used as the base oil of skin care products, injections and ointments. Chinese patent CN107384578A discloses a method for refining olive oil, which includes the following steps: picking large, fresh and healthy green and black fruits; separating leaves from the fruits by a fan, cleaning the separated fruits and removing a small amount of them Remaining leaves; Crush the processed clean fresh fruit to a paste, squeeze into the chassis, and finally send it to a cold pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00A23D9/04A23D9/007A23D9/06B01D11/02B01J20/30B01J20/22C11B1/04C11B1/06C11B1/10C11B3/10C11B3/14C11B3/16C11B5/00
CPCC11B3/001C11B5/0092A23D9/04A23D9/007A23D9/06C11B1/04C11B1/06C11B1/106C11B1/10C11B1/108C11B3/10C11B3/14C11B3/16B01D11/0288B01D11/0292B01J20/22B01J20/12
Inventor 吴铮
Owner 浙江一芽二新能源有限公司