Method for improving oil extraction rate of olea europaea

Abstract

The invention provides a method for improving the oil yield of olea europaea L. The method comprises the following steps: pretreating olea europaea L. fruits, and then crushing to obtain crushed fruit pulp; and adding calcium salt into the crushed fruit pulp, uniformly mixing, stirring and fusing, heating in a water bath, maintaining the temperature of the fruit pulp at 20-25 DEG C, carrying out centrifugal separation, separating and decanting fruit residues, oil and water, and collecting to obtain the olive oil. By adding the calcium salt, full fusion of the olive pulp can be improved and promoted, the oil content, the water content, the dry basis oil content and the acidity of olive oil of the olive pulp are not changed, lipid parts can be extracted as much as possible, the olive oil yield is remarkably increased and reaches about 20%, and therefore extra huge benefits are brought to the olive industry.

Description

Technical Field

[0001] The invention relates to the technical field of olive processing, in particular to a method for promoting and improving the oil yield of olives. Background Art

[0002] Olive (Olea europaea L.) is an evergreen tree of the genus Oleaceae, and is a world-renowned woody oil and fruit tree species. The main nutritional and health properties of extra virgin olive oil can be attributed to its unique composition, which is characterized by a high content of monounsaturated fatty acids (oleic acid) and several minor compounds such as phytosterols, carotenoids, tocopherols and phenolic compounds, all of which help prevent cardiovascular diseases. It can also be used to produce a variety of medical, health care and cosmetic products, etc. It has important economic value and is unmatched by any other seed vegetable oil. Therefore, it is known as the "Queen of Vegetable Oils", "Liquid Gold of the Mediterranean" and "Oil of Human Health".

[0003] Extra virgin olive oil can only be produced by mechanical treatment, aimed at separating as much of the lipid fraction as possible from the pulp of the drupe. However, during the separation process, some of the oil remains in the solid and liquid waste of the drupe, and part of the oil contained in the drupe is difficult to extract during processing: the so-called "bound" oil remains in the colloidal system of the olive paste, or is emulsified with the aqueous phase, or even trapped in a few intact cells. The difficulty in releasing the "bound" oil is due to the effect of the lipoprotein membrane surrounding the dispersed or emulsified oil droplets, causing the "bound" oil to remain in this state and be discharged with the waste, resulting in the oil yield of the olives being much lower than expected. All of this seriously affects and hinders the development of the olive industry. Therefore, it is necessary to develop a method to increase the oil yield of olives. Summary of the invention

[0004] The purpose of the present invention is to provide a method for improving the oil yield of olives, which can improve and promote the full fusion of olive pulp, release more olive oil from the "bound" oil, thereby significantly promoting and improving the oil yield of olives, and producing as much olive oil as possible on the basis of the same yield or quality of olive fruits and without changing the oil quality, thereby bringing additional huge benefits to the olive industry.

[0005] To achieve the above object, the present invention adopts the following technical solution:

[0006] In a first aspect of the present invention, a method for increasing the oil yield of olives is provided, the method comprising:

[0007] The olive fruits are pre-treated and then crushed to obtain crushed fruit pulp;

[0008] The crushed pulp is added with calcium salt and mixed evenly, then stirred and blended and heated in a water bath to maintain the pulp temperature at 20-25° C., and then centrifuged to separate and decant the pomace, oil and water, and the olive oil is collected and obtained.

[0009] Furthermore, the pretreatment includes: freshly picked olive fruits, and selecting healthy fruits with uniform maturity.

[0010] Furthermore, during the crushing, the pulp powder is required to be uniform and the diameter of the fruit core is not greater than 4.5 mm.

[0011] Furthermore, the calcium salt is selected from one of food-grade calcium gluconate, food-grade light calcium carbonate and food-grade heavy calcium carbonate. The calcium salts are all food-grade, powdered, and have a purity of ≥99%.

[0012] Furthermore, the concentration of the calcium salt is 1%-5% (this concentration refers to the final concentration of the calcium salt added to the crushed pulp). The mass ratio of the calcium salt to the crushed pulp is in the range of 1%-5%.

[0013] Furthermore, during the stirring and fusion, the stirring speed is 18-22 rpm and the time is 50 min-70 min.

[0014] Furthermore, in the centrifugal separation, the rotation speed is 3300rpm-3600rpm, and the time is 50S-70S.

[0015] Furthermore, the water bath heating temperature is 36°C-37°C.

[0016] One or more technical solutions in the embodiments of the present invention have at least the following technical effects or advantages:

[0017] The method for improving the oil yield of olives provided by the present invention promotes and improves the oil yield of olives by adding calcium salt to the crushed pulp and stirring and fusing it. On the one hand, the calcium salt has a crystal structure (calcite) and a negative charge, and has no chemical reaction with olive oil droplets (hydrophobic colloid). On the other hand, the density of calcium salts such as heavy calcium carbonate is very high, which is 2.72 g / cm 3 , which is almost three times that of olive oil, so it is easy to remove it together with the olive pomace by centrifugation. Adding 1% calcium salt from different sources can improve and promote the full fusion of olive pulp, and will not change the oil content, water content, dry basis oil content and olive oil acidity of olive pulp, but can extract as much lipid as possible, significantly increase the olive oil yield and up to about 20%, thus bringing additional huge benefits to the olive industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1Schematic diagram of the effect of adding different calcium salts on the moisture content, dry basis oil content and volume of olive oil;

[0019] Figure 2 This is a schematic diagram showing the effect of adding different calcium salts on the oil content and oil yield of olives;

[0020] Figure 3 Schematic diagram showing the effect of adding different concentrations of calcium salt on the water content, dry basis oil content and volume of olive oil;

[0021] Figure 4 Schematic diagram of the effect of adding different concentrations of calcium salt on the oil content and oil yield of olives. DETAILED DESCRIPTION

[0022] The present invention is further described below in conjunction with specific embodiments, but the embodiments do not limit the present invention in any form. Unless otherwise specified, the raw materials and reagents used in the embodiments of the present invention are conventionally purchased raw materials and reagents.

[0023] According to a specific embodiment, the present invention provides a method for improving the oil yield of olives, the method comprising:

[0024] Step S1, pre-treating olive fruits, and then crushing them to obtain crushed fruit pulp;

[0025] In the step S1,

[0026] The pretreatment includes: freshly picked olive fruits, and selecting healthy and mature fruits. Freshly picked olive fruits are used as materials, and healthy and mature fruits are selected to ensure the stability of olive oil quality and oil yield;

[0027] During the crushing, the pulp powder is required to be uniform and the diameter of the fruit core is not greater than 4.5 mm. The pretreated fruit is crushed with a crusher, and the pulp powder is required to be uniform and the diameter of the fruit core is not greater than 4.5 mm, so that the pulp can be fully and evenly fused during the stirring and fusion process, which is more conducive to promoting and improving the oil yield.

[0028] Step S2, adding calcium salt to the crushed pulp and mixing evenly, stirring and blending, heating in a water bath to maintain the pulp temperature at 20-25° C., and then centrifuging to separate and decant the pomace, oil and water, and collecting and obtaining olive oil.

[0029] In the step S2, it is beneficial to release the bound oil of the lipoprotein membrane surrounding the dispersed or emulsified oil droplets, which greatly promotes the improvement of the oil yield, thereby producing more high-quality olive oil, bringing additional huge benefits to the olive industry, and providing a solid and reliable guarantee for promoting the healthy and sustainable development of the olive industry.

[0030] The calcium salt is selected from one of food grade calcium gluconate, food grade light calcium carbonate and food grade heavy calcium carbonate. All calcium salts are powders, which can ensure that the calcium salt is fully integrated with the pulp, thereby promoting and improving the oil yield of the olive. The calcium salt is preferably food grade heavy calcium carbonate.

[0031] The concentration of the calcium salt is 1%-5%. If the calcium concentration is too high, it will not play a corresponding role and increase the cost. If the calcium salt concentration is too low, the effect of increasing and promoting the oil yield of olive oil is not obvious.

[0032] During the stirring and blending, the stirring speed is 18-22 rpm and the time is 50 min-70 min. The speed and stirring time in this range can ensure that the calcium salt and the pulp are fully blended, thereby promoting and improving the olive oil yield.

[0033] The water bath heating temperature is 36-37° C. The water bath heating temperature can maintain the pulp temperature at 20-25° C.

[0034] During the centrifugal separation, the rotation speed is 3300 rpm-3600 rpm, and the time is 50S-70S.

[0035] During the fruit pretreatment process, freshly picked fruits that are healthy and of uniform maturity are selected. The fruit is crushed within 1 hour after picking, and the entire oil extraction process including stirring, fusion and centrifugal separation is completed within 3 hours.

[0036] The present application will be described in detail below with reference to embodiments and experimental data.

[0037] Example 1

[0038] A method for improving the oil yield of olives, comprising the following steps:

[0039] Fruit pretreatment: Use freshly picked olive fruits as materials, and select fruits that are healthy and of uniform maturity;

[0040] Fruit crushing: crush the processed fruits with MC2 MM-100 crusher, the fruit pulp powder should be uniform and the diameter of the fruit core should not be greater than 4.5mm;

[0041] Pretreatment of fruit pulp: The crushed fruit pulp was divided into several portions, one portion was used as a control, and the rest were added with a certain amount of calcium salt (1%, 2%, 3%, 4% and 5%): food grade calcium gluconate (calcium salt 1). The crushed fruit pulp was mixed evenly with different groups of calcium salts and then DA 6200 was used to measure the calcium salt content. TM A portable near-infrared analyzer was used to measure the oil content, water content, dry basis oil content, and olive oil acidity (each treatment was repeated three times, and 500 g of pulp was used for each repetition);

[0042] Stirring and blending: Use MC2 TB-100 blending machine for stirring and blending. The speed of the stirrer is 20r / min, heated in a 37℃ water bath, the blending time is 60min, and the pulp temperature is maintained at 20-25℃;

[0043] Centrifugal separation: Place the fruit pulp after sufficient stirring and fusion in a MC2 CF-100 high-speed centrifuge to separate the pomace, oil and water, collect the olive oil and calculate the oil content. The data of olive oil content, water content and dry basis oil content are shown in Experimental Example 1.

[0044] Example 2

[0045] In this embodiment, the calcium salt in Example 1 is replaced with food-grade light calcium carbonate (calcium salt 2). Other steps are the same as in Example 1.

[0046] Example 3

[0047] In this embodiment, the calcium salt in Example 1 is replaced with food grade heavy calcium carbonate (calcium salt 3). Other steps are the same as in Example 1.

[0048] Test Example 1

[0049] (1) Effects of adding different calcium salts to the same mass of fruit pulp on the oil content, moisture content, and dry basis oil content of olives in Examples 1 to 3

[0050] After crushing fresh, healthy and mature olive fruits, accurately weigh 500g of fruit pulp, add different calcium salts with a final concentration of 1%, stir evenly, and use DA6200 TM A portable near-infrared analyzer was used to measure the oil content, water content, dry basis oil content and olive oil acidity (each treatment was repeated three times, with 500 g of pulp used in each repeat).

[0051] Table 1 Effect of adding different calcium salts to the same mass of pulp on the acidity of olive oil

[0052]

[0053] Compared with the control CK, adding 1% calcium salt from different sources to the same mass of olive pulp (500 g, Table 1) had no effect on the oil content, moisture content, dry basis oil content and acidity of olive oil in olive pulp (Table 1, Figure 1 and Figure 2 ).

[0054] (2) Effects of adding different calcium salts to the same mass of fruit pulp on the oil volume and oil yield of olives

[0055] After crushing fresh, healthy and mature olive fruits, accurately weigh 500g of fruit pulp, add different calcium salts with a final concentration of 1%, stir evenly, and use DA 6200 TM A portable near-infrared analyzer was used to measure the oil content, water content, dry basis oil content, and olive oil acidity (each treatment was repeated three times, and 500 g of pulp was used for each repetition). After thorough stirring and blending, the olive oil was obtained by centrifugation. The volume V (mL) of the olive oil was measured and the oil yield was calculated. The calculation formula is:

[0056]

[0057] Compared with the control group CK, adding 1% calcium salt from different sources to the same mass of olive pulp (500g, Table 1) significantly increased the oil volume and oil yield of olive pulp. Statistical analysis showed that the addition of exogenous calcium salts did not change or destroy the oil content, moisture content, dry basis oil content and olive oil acidity of olive pulp, but could significantly increase the oil volume of olives and improve the oil yield (by about 20%) (Table 1, Figure 1 and Figure 2 ).

[0058] In summary, whether it is the moisture content of olive pulp, dry basis oil content ( Figure 1 ) and olive oil acidity (Table 1) or from the olive pulp oil content ( Figure 2 ), olive pulp oil volume ( Figure 1 ) and the final oil yield ( Figure 2 ), only adding 1% of calcium salt, whether it is food-grade calcium gluconate (calcium salt 1), food-grade light calcium carbonate (calcium salt 2), or 1% of food-grade heavy calcium carbonate (calcium salt 3), can significantly increase the oil output volume and improve the oil output rate, without changing or breaking the olive pulp olive pulp oil content, water content, dry basis oil content and olive oil acidity. However, food-grade calcium salt 1 is relatively expensive, with a price of 25.00 yuan / 1000g, while food-grade calcium salt 2 price (12.80 yuan / 1000g) and food-grade calcium salt 3 (12.00 yuan / 1000g) are relatively cheap, but different batches of food-grade calcium salt 1 and calcium salt 2 are not repeatable and have a faint aromatic taste, which may affect the quality of freshly squeezed extra virgin olive oil, while calcium salt 3 is more stable in repeatability, tasteless and cheap, therefore, selecting relatively cheap calcium salt 3 can reduce costs. Unless otherwise specified, the calcium salt used subsequently refers to calcium salt 3.

[0059] Example 4

[0060] A method for promoting olive oil yield, comprising the following steps:

[0061] Fruit pretreatment: Use freshly picked olive fruits as materials, and select fruits that are healthy and of uniform maturity;

[0062] Fruit crushing: crush the processed fruits with MC2 MM-100 crusher, the fruit pulp powder should be uniform and the diameter of the fruit core should not be greater than 4.5mm;

[0063] Pretreatment of fruit pulp: The crushed fruit pulp was divided into several portions, one portion was used as a control, and the rest were added with a certain amount of calcium salt of different concentrations (specifically food-grade heavy calcium carbonate, the final concentration was 1%, 2%, 3%, 4%, 5%), mixed evenly, and DA 6200 was used to TM A portable near-infrared analyzer was used to measure the oil content, water content, dry basis oil content, and olive oil acidity (each treatment was repeated three times, and 500 g of pulp was used for each repetition);

[0064] Stirring and blending: Use MC2 TB-100 blending machine for stirring and blending. The speed of the stirrer is 20r / min, heated in a 37℃ water bath, the blending time is 60min, and the pulp temperature is maintained at 20-25℃;

[0065] Centrifugal separation: Place the fully stirred and blended pulp in a MC2 CF-100 high-speed centrifuge to separate and decant the pomace, oil and water, collect the olive oil and calculate the oil yield.

[0066] Test Example 2

[0067] (1) Effects of adding different concentrations of calcium salt to the same mass of fruit pulp on the oil content, moisture content, and dry basis oil content of olives in Example 4

[0068] Table 2 Effect of adding different concentrations of calcium salt to the same mass of pulp on the acidity of olive oil

[0069]

[0070] After crushing fresh, healthy and mature olive fruits, accurately weigh 500g of fruit pulp, add calcium salt with a final concentration of 1%-5%, stir evenly, and use DA 6200 TM A portable near-infrared analyzer was used to measure the oil content, water content, dry basis oil content, and olive oil acidity (each treatment was repeated three times, and 500 g of pulp was used for each repetition). After thorough stirring and fusion, the mixture was centrifuged to obtain olive oil. The volume V (mL) of the olive oil was measured and the oil yield was calculated.

[0071] Compared with the control CK, adding different concentrations of calcium salt to the same mass of olive pulp (500 g, Table 2) had no effect on the oil content, moisture content, dry basis oil content and acidity of olive oil in olive pulp (Table 2, Figure 3 and Figure 4 ).

[0072] (2) Effects of adding different concentrations of calcium salt to the same mass of fruit pulp on the oil volume and oil yield of olives

[0073] Compared with the control group CK, adding different concentrations of calcium salt to the same mass of olive pulp (500g, Table 2) significantly increased the oil volume and oil yield of olive pulp. Statistical analysis showed that the addition of exogenous calcium salts did not change or destroy the oil content, water content, dry basis oil content and olive oil acidity of olive pulp, but could significantly increase the oil volume of olives and improve the oil yield (by about 20%) (Table 2, Figure 3 and Figure 4 ).

[0074] In summary, whether it is the moisture content of olive pulp, dry basis oil content ( Figure 3 ) and olive oil acidity (Table 2) or from the olive pulp oil content ( Figure 4 ), olive pulp oil volume ( Figure 3 ) and the final oil yield ( Figure 4 ), adding only 1% calcium salt can significantly increase the oil volume and improve the oil yield without changing or affecting the olive pulp oil content, water content, dry basis oil content and olive oil acidity. However, adding 2%-5% calcium salt has no difference with adding 1% calcium salt in increasing the oil volume and improving the oil yield.

[0075] Example 5: Extraction of olive oil from different olive varieties

[0076] A method for promoting olive oil yield, comprising the following steps:

[0077] Fruit pretreatment: Freshly picked olive fruits of different olive varieties, including Pigua, Krolaka, Absana and Corati, were used as materials for different groups, and fruits of the same health and maturity were selected;

[0078] Fruit crushing: crush the processed fruits with MC2 MM-100 crusher, the fruit pulp powder should be uniform and the diameter of the fruit core should not be greater than 4.5mm;

[0079] Pretreatment of fruit pulp: The crushed fruit pulp was divided into several portions, one portion was used as a control, and a certain amount of calcium salt (specifically food-grade heavy calcium carbonate) (1%) of different concentrations was added to the rest, mixed evenly, and then DA 6200 was used to TM A portable near-infrared analyzer was used to measure the oil content, water content, dry basis oil content, and olive oil acidity (each treatment was repeated three times, and 500 g of pulp was used for each repetition);

[0080] Stirring and blending: Use MC2 TB-100 blending machine for stirring and blending. The speed of the stirrer is 20r / min, heated in a 37℃ water bath, the blending time is 60min, and the pulp temperature is maintained at 20-25℃;

[0081] Centrifugal separation: Place the fully stirred and blended pulp in a MC2 CF-100 high-speed centrifuge to separate and decant the pomace, oil and water, collect the olive oil and calculate the oil yield.

[0082] Test Example 3

[0083] (1) Effect of adding calcium salt in Example 5 on the oil content, moisture content, dry basis oil content and olive oil acidity of different olive varieties

[0084] Freshly picked olive fruits of different olive varieties, including Pigua, Krolaka, Absana and Corati, were used as materials. Fresh, healthy and mature olive fruits were crushed, and 500 g of fruit pulp was accurately weighed. Calcium salt with a final concentration of 1% was added, stirred evenly, and DA 6200 was used to precipitate the mixture. TM A portable near-infrared analyzer was used to measure the oil content, water content, dry basis oil content and olive oil acidity (each treatment was repeated three times, with 500 g of pulp used in each repeat).

[0085] After thorough stirring and fusion, centrifuge to obtain olive oil. Measure the volume V (mL) of the olive oil and calculate the oil yield.

[0086] Compared with the control CK, adding 1% calcium salt to the same mass of olive pulp (500 g, Table 3) of different olive varieties had no effect on the oil content, moisture content, dry basis oil content and acidity of olive oil in the olive pulp (Table 3).

[0087] Table 3 Effects of calcium salts on oil content, moisture content, dry basis oil content and acidity of different olive varieties

[0088]

[0089] (2) Effect of adding 1% calcium salt on the oil yield of different olive varieties

[0090] Compared with the control group CK, adding 1% calcium salt to the same mass of olive pulp (500g, Table 3) of different olive varieties significantly increased the oil yield of olive pulp. Statistical analysis found that the exogenous addition of calcium salt not only did not change or destroy the oil content, moisture content, dry basis oil content and olive oil acidity of the pulp of different olive varieties, but could significantly increase and improve the olive oil yield (increased by about 21% to 27%) (Table 4).

[0091] Table 4 Effect of calcium salt on oil yield of different olive varieties

[0092]

[0093] In summary, whether it is from the moisture content of olive pulp, dry basis oil content, olive oil acidity, or from the olive pulp oil content (Table 3), and the final oil yield (Table 4), adding only 1% calcium salt can significantly increase and improve the oil yield of different olives without changing or destroying the olive pulp oil content, moisture content, dry basis oil content and olive oil acidity.

[0094] Finally, it should be noted that the terms "comprises," "includes," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements that are inherent to such process, method, article, or apparatus.

[0095] Although the preferred embodiments of the present invention have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the embodiments of the present invention.

[0096] Obviously, those skilled in the art can make various changes and modifications to the embodiments of the present invention without departing from the spirit and scope of the embodiments of the present invention. Thus, if these modifications and variations of the embodiments of the present invention fall within the scope of the claims of the embodiments of the present invention and their equivalents, the embodiments of the present invention are also intended to include these modifications and variations.

Claims

1. A method for increasing the oil yield of olives, characterized in that: The method comprises: The olive fruits are pre-treated and then crushed to obtain crushed fruit pulp; The crushed pulp is added with calcium salt and mixed evenly, then stirred and blended and heated in a water bath to maintain the pulp temperature at 20-25° C., and then centrifuged to separate and decant the pomace, oil and water, and the olive oil is collected and obtained.

2. A method for improving olive oil yield according to claim 1, characterized in that: The pretreatment comprises: freshly picking olive fruits and selecting healthy fruits with uniform maturity.

3. The method for improving olive oil yield according to claim 1, wherein: During the crushing, the pulp powder is required to be uniform and the diameter of the fruit core is not greater than 4.5 mm.

4. The method for improving olive oil yield according to claim 1, wherein: The calcium salt is selected from one of food grade calcium gluconate, food grade light calcium carbonate and food grade heavy calcium carbonate.

5. The method for improving olive oil yield according to claim 1, characterized in that: The concentration of the calcium salt is 1%-5%.

6. The method for increasing olive oil yield according to claim 1, wherein: During the stirring and fusion, the stirring speed is 18-22 rpm and the time is 50 min-70 min.

7. The method for improving olive oil yield according to claim 1, characterized in that: During the centrifugal separation, the rotation speed is 3300 rpm-3600 rpm, and the time is 50S-70S.

8. The method for increasing olive oil yield according to claim 1, characterized in that: The water bath is heated at a temperature of 36°C-37°C.

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