Preparation method of healthy prebiotic olive juice beverage

Abstract

The invention discloses a preparation method of a healthy prebiotic olive juice beverage, and relates to the technical field of fruit juice beverages. Fresh olive fruits without plant diseases and insect pests, mildew and rot are selected during fruit selection, and all impurities such as branches and leaves on the fruits are removed, so that the high purity of subsequent olive juice is guaranteed, fibers are reduced, and the quality of the olive juice is improved. A good basis is provided for follow-up preparation of prebiotic olive juice beverages, the prepared olive juice still keeps excellent taste and smell, the filtering speed is obviously increased, then the prebiotic concentrated solution is used for replacing cane sugar, the nutrition and health care functions are enhanced, the burden caused to the human body is reduced, and the olive is a medicine-food homologous food and is combined with the prebiotic concentrated solution, so that the health care effect is good. And a better eating effect is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of fruit juice beverages, in particular to a method for preparing a healthy prebiotic olive juice beverage. Background Art

[0002] Olive juice is the juice squeezed from olives, which has the effect of treating laryngitis, hemoptysis, thirst, enteritis and diarrhea. Olive juice is an olive juice drink made from olive juice with water, sucrose and food additives added. It also has certain effects of treating laryngitis, hemoptysis, thirst, enteritis and diarrhea.

[0003] Prebiotics refer to organic substances that are not digested and absorbed by the host but can selectively promote the metabolism and proliferation of beneficial bacteria in the body, thereby improving the health of the host. Commonly used prebiotics include oligosaccharides, including oligofructose, oligogalactose, oligoxylose, oligomaltolide, soy oligosaccharide, inulin, etc. Some microalgae can also be used as prebiotics, such as spirulina and arthrospira. In addition, polysaccharides (such as Coriolus versicolor polysaccharides, carrot nitrogen-containing polysaccharides), protein hydrolysates (such as casein hydrolysates, α-lactalbumin, lactoferrin, etc.) and vegetables, Chinese herbal medicines, wild plants, etc. in natural plants can also be used as prebiotics.

[0004] Olive juice drinks in the prior art usually use rock sugar and sucrose as sweeteners to improve the overall sweet taste of the olive juice drink. However, the metabolic pathway of fructose is different from that of glucose. It can bypass the energy demand limitation of the liver, resulting in an increased metabolic burden on liver cells. Long-term intake will impose a burden on the human body and cause a series of diseases.

[0005] To this end, a method for preparing a healthy prebiotic olive juice beverage is proposed herein, in which prebiotic concentrate is used to replace sucrose to enhance the nutritional and health functions, and olives themselves are both medicinal and edible foods, and the combination of the two has a better edible effect. Summary of the invention

[0006] The technical problem solved by the present invention is to overcome the defect of the prior art that the metabolic burden is large, and to provide a method for preparing a healthy prebiotic olive juice beverage.

[0007] To achieve the above object, the present invention provides the following technical solution: a method for preparing a healthy prebiotic olive juice beverage, comprising the following steps:

[0008] Step 1: Make olive juice;

[0009] Step 2: Prepare olive juice with prebiotics;

[0010] Step 3: Degassing, homogenizing and sterilizing the prepared prebiotic olive juice beverage;

[0011] Step 4: Filling, sealing and pouring the prebiotic olive juice beverage after the preliminary treatment;

[0012] Step 5: Cooling and drying the bottled prebiotic olive juice beverage;

[0013] Step 6: Label, code, pack, store, inspect and finally ship out the cooled prebiotic olive juice beverage.

[0014] Preferably, in step 1, a total of 10 kg of olive fruits need to be selected;

[0015] The olive fruits need to be selected as fresh olive fruits that are "free of pests and diseases, mildew and rot". There is no limit to the size of the fresh olive fruits, and all impurities such as branches and leaves need to be removed to achieve the purpose of increasing the purity of the juice and reducing fiber.

[0016] Preferably, in step 1, the selected 10 kg of fresh olive fruits need to be subjected to the processes of "drum washing, selection, killing, first stage cooling, second stage cooling, draining, traying, quick freezing, bagging, storage and juice extraction", wherein the specific operation method of each process is as follows:

[0017] Drum cleaning: In the drum cleaning equipment, the mud and sand on the outer surface of fresh olive fruits are removed under high-pressure water, ensuring that subsequent processes can be carried out more conveniently;

[0018] Selection: The washed olives are placed together, and unqualified fruits such as scarred fruits, rotten fruits, and fruits with black spots are picked out. The remaining qualified fruits are used for subsequent processes;

[0019] Fixing: Place the selected qualified fruits in a closed water bath fixing machine, and use the closed water bath fixing machine to quickly heat up and achieve the fixing effect;

[0020] One-stage cooling and two-stage cooling: the olive fruits are quickly cooled after being withered, and the cooling process is carried out twice to achieve the purpose of reducing the loss of nutrients;

[0021] Draining: Use vibration equipment to remove moisture from the surface of the olives to facilitate subsequent storage;

[0022] Packing and quick freezing: Pack the dried olives on a plate according to their weight and quickly freeze them at -35°C, keeping the central temperature at -5°C.

[0023] Bagging: The frozen olives are repacked into bags according to the predetermined weight to facilitate subsequent processing;

[0024] Storage: The bagged olives are stored in a freezer at -18℃;

[0025] Juicing: 10 kg of olive fruits were taken out from the freezer and juiced to obtain olive juice.

[0026] Preferably, the specific process flow of squeezing juice in step 1 is as follows:

[0027] RO secondary reverse osmosis, pure water, thawing, flattening, pitting, crushing, pressing, filtration and testing, among which thawing is achieved by blowing bubbles to achieve rapid thawing, flattening is a two-step flattening process to quickly separate the core from the meat, pitting is done by manually picking out the kernel, crushing is done by using a squirrel cage crusher to crush the pulp, pressing is done by using a spiral juicer, and filtration is done by using a double vibrating screen to obtain olive paste after filtration, and then it is determined whether the olive paste meets the indicators. If the indicators are met, it will be directly used in subsequent processes.

[0028] Preferably, the following ingredients are needed to prepare the olive juice in step 2: 100-120g olive juice, 350-400g pure water, 20-25g prebiotic concentrate, 1.7-2.4g citric acid, 0.04-0.08g vitamin C and 0.02-0.04 vitamin E, and then mixed at 40°C-50°C with stirring and boiled for 6-8min to obtain the prepared prebiotic olive juice beverage.

[0029] Preferably, in step three, the olive juice needs to be degassed using a degassing device, then homogenized using a homogenizing device, and finally sterilized at a high temperature of 130° C. using a shell-and-tube ultra-high temperature instantaneous sterilization device.

[0030] Preferably, in step four, the olive juice beverage is filled using a four-in-one filling machine, and during this period, the bottle cap and the bottle body are disinfected and cleaned respectively using the four-in-one filling machine. After the filling work is completed, the bottle cap is screwed on to achieve a sealing operation, and the subsequent sealing and inverting of the bottle are further completed.

[0031] Preferably, in step five, the bottled prebiotic olive juice beverage is cooled by spray cooling. After cooling, water stains on the surface of the bottle are dried by air drying equipment to facilitate subsequent processes.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] The present invention selects fresh olive fruits that are free of pests, mildew and rot, and removes all impurities such as branches and leaves on the fruits, thereby ensuring the high purity of subsequent olive juice and reducing fiber, thereby providing a good basis for the subsequent preparation of prebiotic olive juice beverages. The prepared olive juice still maintains excellent taste and smell, and the filtration speed is significantly improved. Prebiotic concentrate is then used to replace sucrose, thereby enhancing nutritional and health functions and reducing the burden on the human body. In addition, olives themselves are both medicinal and edible foods, and the combination of the two has a better edible effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a production flow chart of the healthy prebiotic olive juice beverage of the present invention;

[0035] Figure 2 This is a list of ingredients for the healthy prebiotic olive juice beverage in Example 1 of the present invention;

[0036] Figure 3 This is the ingredient list of the healthy prebiotic olive juice beverage in Example 2 of the present invention;

[0037] Figure 4 The present invention provides a comparative table of nutritional components of the healthy prebiotic olive juice beverage. DETAILED DESCRIPTION

[0038] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0039] Embodiment 1:

[0040] See also Figure 1 , Figure 2 The present invention provides a technical solution: a method for preparing a healthy prebiotic olive juice beverage, comprising the following steps:

[0041] Step 1: Make olive juice;

[0042] In step 1, you need to select 10kg of olive fruits;

[0043] The olives must be fresh and free of pests, mildew and rot. The size of the fresh olives is not limited, and all impurities such as branches and leaves must be removed to improve the purity of the juice and reduce the fiber.

[0044] Then, the selected 10kg fresh olives need to undergo the following processes: "drum washing, selection, withering, first stage cooling, second stage cooling, draining, tray loading, quick freezing, bagging, storage and juice extraction". The specific operation methods of each process are as follows:

[0045] Drum cleaning: In the drum cleaning equipment, the mud and sand on the outer surface of fresh olive fruits are removed under high-pressure water, ensuring that subsequent processes can be carried out more conveniently;

[0046] Selection: The washed olives are placed together, and unqualified fruits such as scarred fruits, rotten fruits, and fruits with black spots are picked out. The remaining qualified fruits are used for subsequent processes;

[0047] Fixing: Place the selected qualified fruits in a closed water bath fixing machine, and use the closed water bath fixing machine to quickly heat up and achieve the fixing effect;

[0048] One-stage cooling and two-stage cooling: the olive fruits are quickly cooled after being withered, and the cooling process is carried out twice to achieve the purpose of reducing the loss of nutrients;

[0049] Draining: Use vibration equipment to remove moisture from the surface of the olives to facilitate subsequent storage;

[0050] Packing and quick freezing: Pack the dried olives on a plate according to their weight and quickly freeze them at -35°C, keeping the central temperature at -5°C.

[0051] Bagging: The frozen olives are repacked into bags according to the predetermined weight to facilitate subsequent processing;

[0052] Storage: The bagged olives are stored in a freezer at -18℃;

[0053] Juicing: 10 kg of olive fruits were taken out from the freezer to extract the juice to obtain olive juice;

[0054] The specific process of juice extraction is as follows:

[0055] RO secondary reverse osmosis, pure water, thawing, flattening, pitting, crushing, squeezing, filtering and testing, among which thawing is achieved by blowing bubbles to achieve rapid thawing, flattening is a two-step flattening process to quickly separate the core from the flesh, pitting is to manually pick out the kernel, crushing is to use a squirrel-cage crusher to crush the flesh, squeezing is to use a spiral juicer to squeeze, and filtering is to use a double vibrating screen to filter. After filtering, olive pulp is obtained, and then the olive pulp is tested to see if it meets the indicators. If it meets the indicators, it is directly used in subsequent processes;

[0056] Step 2: Prepare olive juice with prebiotics;

[0057] In step 2, the following ingredients are needed to prepare the olive juice: 110g olive juice, 380g purified water, 23g prebiotic concentrate, 1.9g citric acid, 0.07g vitamin C and 0.03g vitamin E, and then mixed and boiled at 40°C to 50°C for 6min under stirring conditions to obtain the prepared prebiotic olive juice beverage;

[0058] Step 3: Degassing, homogenizing and sterilizing the prepared prebiotic olive juice beverage;

[0059] In step 3, the olive juice needs to be degassed using a degassing device, then homogenized using a homogenizing device, and finally sterilized at a high temperature of 130°C using a tubular ultra-high temperature instantaneous sterilization device;

[0060] Step 4: Filling, sealing and pouring the prebiotic olive juice beverage after the preliminary treatment;

[0061] In step 4, the olive juice beverage is filled by a four-in-one filling machine, and during this period, the bottle cap and the bottle body are disinfected and cleaned by the four-in-one filling machine. After the filling work is completed, the bottle cap is screwed to achieve a sealing operation, and the subsequent sealing and bottle inversion processes are further completed;

[0062] Step 5: Cooling and drying the sterilized prebiotic olive juice beverage;

[0063] In the step 5, the bottled prebiotic olive juice beverage is cooled by spray cooling, and after the cooling is completed, the water stains on the surface of the bottle are blown dry by air drying equipment to facilitate the subsequent processes;

[0064] Step 6: Label, code, pack, store, inspect and finally ship out the cooled prebiotic olive juice beverage.

[0065] Sensory indicators:

[0066] Color: light yellow, uniform;

[0067] Tissue state: The juice is uniform, and a small amount of precipitation is allowed after long-term storage, but it is uniform after shaking;

[0068] Taste and smell: It has the inherent taste and smell of olive juice, without any peculiar smell.

[0069] Physical and chemical indicators:

[0070] The prepared prebiotic olive juice beverage needs to meet the following requirements:

[0071] The soluble solid content is 11% to 13% (Brix: 6-8), the acidity is 0.15% to 0.25%, and the original juice content is ≥20%.

[0072] Embodiment 2:

[0073] See also Figure 1 , Figure 3 The present invention provides a technical solution: a method for preparing a healthy prebiotic olive juice beverage, comprising the following steps:

[0074] Step 1: Make olive juice;

[0075] In step 1, you need to select 10kg of olive fruits;

[0076] The olives must be fresh and free of pests, mildew and rot. The size of the fresh olives is not limited, and all impurities such as branches and leaves must be removed to improve the purity of the juice and reduce the fiber.

[0077] Then, the selected 10kg fresh olives need to undergo the following processes: "drum washing, selection, withering, first stage cooling, second stage cooling, draining, tray loading, quick freezing, bagging, storage and juice extraction". The specific operation methods of each process are as follows:

[0078] Drum cleaning: In the drum cleaning equipment, the mud and sand on the outer surface of fresh olive fruits are removed under high-pressure water, ensuring that subsequent processes can be carried out more conveniently;

[0079] Selection: The washed olives are placed together, and unqualified fruits such as scarred fruits, rotten fruits, and fruits with black spots are picked out. The remaining qualified fruits are used for subsequent processes;

[0080] Fixing: Place the selected qualified fruits in a closed water bath fixing machine, and use the closed water bath fixing machine to quickly heat up and achieve the fixing effect;

[0081] One-stage cooling and two-stage cooling: the olive fruits are quickly cooled after being withered, and the cooling process is carried out twice to achieve the purpose of reducing the loss of nutrients;

[0082] Draining: Use vibration equipment to remove moisture from the surface of the olives to facilitate subsequent storage;

[0083] Packing and quick freezing: Pack the dried olives on a plate according to their weight and quickly freeze them at -35°C, keeping the central temperature at -5°C.

[0084] Bagging: The frozen olives are repacked into bags according to the predetermined weight to facilitate subsequent processing;

[0085] Storage: The bagged olives are stored in a freezer at -18℃;

[0086] Juicing: 10 kg of olive fruits were taken out from the freezer to extract the juice to obtain olive juice;

[0087] The specific process of juice extraction is as follows:

[0088] RO secondary reverse osmosis, pure water, thawing, flattening, pitting, crushing, squeezing, filtering and testing, among which thawing is achieved by blowing bubbles to achieve rapid thawing, flattening is a two-step flattening process to quickly separate the core from the flesh, pitting is to manually pick out the kernel, crushing is to use a squirrel-cage crusher to crush the flesh, squeezing is to use a spiral juicer to squeeze, and filtering is to use a double vibrating screen to filter. After filtering, olive pulp is obtained, and then the olive pulp is tested to see if it meets the indicators. If it meets the indicators, it is directly used in subsequent processes;

[0089] Step 2: Prepare olive juice with prebiotics;

[0090] In step 2, the following ingredients are needed to prepare the olive juice: 120g olive juice, 370g purified water, 23g prebiotic concentrate, 1.9g citric acid, 0.05g vitamin C and 0.05g vitamin E, and then mixed and boiled at 40°C to 50°C for 6min under stirring conditions to obtain the prepared prebiotic olive juice beverage;

[0091] Step 3: Degassing, homogenizing and sterilizing the prepared prebiotic olive juice beverage;

[0092] In step 3, the olive juice needs to be degassed using a degassing device, then homogenized using a homogenizing device, and finally sterilized at a high temperature of 130°C using a tubular ultra-high temperature instantaneous sterilization device;

[0093] Step 4: Filling, sealing and pouring the prebiotic olive juice beverage after the preliminary treatment;

[0094] In step 4, the olive juice beverage needs to be filled by a four-in-one filling machine, and during this period, the bottle cap and the bottle body are disinfected and cleaned by the four-in-one filling machine. After the filling work is completed, the bottle cap is screwed to achieve a sealing operation, and the subsequent sealing and bottle inversion processes are further completed;

[0095] Step 5: Cooling and drying the sterilized prebiotic olive juice beverage;

[0096] In the step 5, the bottled prebiotic olive juice beverage is cooled by spray cooling, and after the cooling is completed, the water stains on the surface of the bottle are blown dry by air drying equipment to facilitate the subsequent processes;

[0097] Step 6: Label, code, pack, store, inspect and finally ship out the cooled prebiotic olive juice beverage.

[0098] Sensory indicators:

[0099] Color: light green, uniform;

[0100] Tissue state: The juice is uniform, and a small amount of precipitation is allowed after long-term storage, but it is uniform after shaking;

[0101] Taste and smell: It has the inherent taste and smell of olive juice, without any peculiar smell.

[0102] Physical and chemical indicators:

[0103] The prepared prebiotic olive juice beverage needs to meet the following requirements:

[0104] The soluble solids content is 11% to 13%, the acidity is 0.25% to 0.35%, and the original juice content is ≥20%.

[0105] Embodiment three:

[0106] The differences in sensory organs and bioactive components between the olive juice beverage purchased in the supermarket and the prebiotic olive juice beverage of the present invention were compared.

[0107] The results are as follows Figure 4 As shown:

[0108] Figure 4 The sensory and nutritional components of the olive juice beverage purchased in the supermarket and the prebiotic olive juice beverage of the present invention are clearly recorded in Figure 4 It can be seen that no matter in terms of sensory perception, energy, or dietary fiber content, the prebiotic olive juice beverage of Example 1 and the prebiotic olive juice beverage of Example 2 of the present invention are significantly higher than the olive juice beverage purchased in the supermarket.

[0109] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a healthy prebiotic olive juice beverage, comprising the following steps, characterized in that: Step 1: Make olive juice; Step 2: Prepare olive juice with prebiotics; Step 3: Degassing, homogenizing and sterilizing the prepared prebiotic olive juice beverage; Step 4: Filling, sealing and pouring the prebiotic olive juice beverage after the preliminary treatment; Step 5: Cooling and drying the bottled prebiotic olive juice beverage; Step 6: Label, code, pack, store, inspect and finally ship out the cooled prebiotic olive juice beverage.

2. The method for preparing a healthy prebiotic olive juice beverage according to claim 1, characterized in that: In the step 1, a total of 10 kg of olive fruits need to be selected; The olive fruits need to be selected as fresh olive fruits that are "free of pests and diseases, mildew and rot". There is no limit to the size of the fresh olive fruits, and all impurities such as branches and leaves need to be removed to achieve the purpose of increasing the purity of the juice and reducing fiber.

3. The method for preparing a healthy prebiotic olive juice beverage according to claim 2, characterized in that: In step 1, the selected 10 kg of fresh olive fruits need to be subjected to the processes of "drum washing, selection, killing, first stage cooling, second stage cooling, draining, tray loading, quick freezing, bagging, storage and juice extraction", wherein the specific operation methods of each process are as follows: Drum cleaning: In the drum cleaning equipment, the mud and sand on the outer surface of fresh olive fruits are removed under high-pressure water, ensuring that subsequent processes can be carried out more conveniently; Selection: The washed olives are placed together, and unqualified fruits such as scarred fruits, rotten fruits, and fruits with black spots are picked out. The remaining qualified fruits are used for subsequent processes; Fixing: Place the selected qualified fruits in a closed water bath fixing machine, and use the closed water bath fixing machine to quickly heat up and achieve the fixing effect; One-stage cooling and two-stage cooling: the olive fruits are quickly cooled after being withered, and the cooling process is carried out twice to achieve the purpose of reducing the loss of nutrients; Draining: Use vibration equipment to remove moisture from the surface of the olives to facilitate subsequent storage; Packing and quick freezing: Pack the dried olives on a plate according to their weight and quickly freeze them at -35°C, keeping the central temperature at -5°C. Bagging: The frozen olives are repacked into bags according to the predetermined weight to facilitate subsequent processing; Storage: The bagged olives are stored in a freezer at -18℃; Juicing: 10 kg of olive fruits were taken out from the freezer and juiced to obtain olive juice.

4. The method for preparing a healthy prebiotic olive juice beverage according to claim 3, characterized in that: The specific process of squeezing juice in step 1 is as follows: RO secondary reverse osmosis, pure water, thawing, flattening, pitting, crushing, pressing, filtration and testing, among which thawing is achieved by blowing bubbles to achieve rapid thawing, flattening is a two-step flattening process to quickly separate the core from the meat, pitting is done by manually picking out the kernel, crushing is done by using a squirrel cage crusher to crush the pulp, pressing is done by using a spiral juicer, and filtration is done by using a double vibrating screen to obtain olive paste after filtration, and then it is determined whether the olive paste meets the indicators. If the indicators are met, it will be directly used in subsequent processes.

5. The method for preparing a healthy prebiotic olive juice beverage according to claim 1, characterized in that: The following ingredients are required for preparing the olive juice in step 2: 100-120g olive juice, 350-400g pure water, 20-25g prebiotic concentrate, 1.7-2.4g citric acid, 0.04-0.08g vitamin C and 0.02-0.04g vitamin E. The ingredients are then mixed at 40°C-50°C with stirring and boiled for 6-8min to obtain the prepared prebiotic olive juice beverage.

6. The method for preparing a healthy prebiotic olive juice beverage according to claim 1, characterized in that: In the step three, the olive juice needs to be degassed using a degassing device, then homogenized using a homogenizing device, and finally sterilized at a high temperature of 130° C. using a tubular ultra-high temperature instantaneous sterilization device.

7. The method for preparing a healthy prebiotic olive juice beverage according to claim 1, characterized in that: In step 4, the olive juice beverage is filled by a four-in-one filling machine, and during this period, the bottle cap and the bottle body are disinfected and cleaned by the four-in-one filling machine. After the filling work is completed, the bottle cap is screwed on to achieve a sealing operation, and the subsequent sealing and inverting of the bottle are further completed.

8. The method for preparing a healthy prebiotic olive juice beverage according to claim 1, characterized in that: In the step 5, the bottled prebiotic olive juice beverage is cooled by spray cooling. After the cooling is completed, the water stains on the surface of the bottle are blown dry by air drying equipment to facilitate subsequent processes.

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