Olea europaea composite concentrated fruit juice and preparation method thereof
By vacuum concentration and enzymatically lysis, the oil olive waste liquid was treated and mixed with pomegranate juice, the problems of bitterness and nutritional loss of oil olive waste liquid were solved, and a high-clearity and nutrient-rich oil olive complex concentrated juice was prepared.
Patent Information
- Application Number
- CN202510378318.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-28
- Publication Date
- 2025-05-16
AI Technical Summary
Olive waste liquid is hindered by its bitterness and severe loss of nutrients.
The oil olive waste liquid was concentrated in vacuo, combined with cellulase and pectinase enzymatic treatment, followed by centrifugation and filtration, and finally mixed with pomegranate juice and sterilized to prepare the oil olive juice.
The prepared oil olive compound concentrated juice has high clarity and bright color, with a rich oil olive and pomegranate fruit aroma, a moderate taste of sweet and sour, and can retain the content of nutrients such as total sugar, total phenol, total flavonoids and total acids to the greatest extent.
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Figure CN119999829A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of beverage preparation, and in particular relates to an olive composite concentrated juice and a preparation method thereof. Background Art
[0002] Olive (Olea europaca) is a plant of the genus Oleaceae, and is a world-renowned high-quality edible oil tree. Olive oil has the functions of promoting blood circulation, promoting digestion and absorption, accelerating endocrine secretion, and removing free radicals. The whole olive is a treasure, and the olive fruit, olive oil and olive leaves all have very high utilization value.
[0003] Olive three-phase separation is an advanced oil extraction process, mainly used to improve the extraction efficiency of olive oil and reduce waste. The specific operation steps include: 1. Crushing and stirring: the olive fruit is crushed and stirred into a paste; 2. Centrifugal separation: the paste is separated into oil, pomace and wastewater using a centrifuge; 3. Oil purification: further filtering and purifying the olive oil to ensure its quality.
[0004] The main by-products of olive three-phase separation are olive pomace and olive waste liquid. Olive pomace and olive waste liquid are generally discharged as waste by factories, but olive pomace and olive waste water also contain rich polyphenol components, such as oleuropein, hydroxytyrosol, etc. Modern pharmacological research has found that olive polyphenols have multiple pharmacological activities such as antioxidant, anti-tumor, anti-inflammatory, antibacterial, antiviral, anti-aging, hypotensive and hypoglycemic, and can be used in medicines, cosmetics, health foods and functional foods. Olive waste liquid also contains dietary fiber, vitamin E, minerals (such as iron, calcium, potassium) and residual unsaturated fatty acids. These components are not completely extracted during the olive oil production process, so the waste liquid still has nutritional value.
[0005] The trend of healthy drinks is strong now, and natural and functional products are very popular among consumers. However, olive waste liquid not only has a strong bitter taste, but also causes a large loss of nutrients during the treatment process, which seriously hinders the reuse of olive waste liquid. Summary of the invention
[0006] In view of this, the object of the present invention is to provide an olive composite concentrated juice and a preparation method thereof, so as to solve the problems of strong bitter taste and serious loss of nutrients in olive waste liquid.
[0007] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions: The present invention provides a method for preparing a composite concentrated olive juice, comprising the following steps: 1) vacuum concentrating the olive waste liquid to obtain a concentrated liquid; 2) mixing the concentrated solution with cellulase and pectinase, performing enzymolysis, and obtaining an enzymolysis solution; 3) Centrifuging and filtering the enzymatic hydrolyzate to obtain olive juice; 4) Mixing the olive juice and the pomegranate juice, sterilizing, and obtaining the olive composite concentrated juice.
[0008] Preferably, in step 1), the pressure of the vacuum concentration is -0.05 to -0.1 MPa, the temperature of the vacuum concentration is 50 to 70° C., and the rotation speed of the vacuum concentration is 50 to 150 r / min.
[0009] Preferably, in step 2), the amount of cellulase added is 1-5% of the volume of the concentrated solution, and the amount of pectinase added is 1-6% of the volume of the concentrated solution.
[0010] Preferably, in step 2), the temperature of the enzymatic hydrolysis is 30-70° C., and the time of the enzymatic hydrolysis is 30-150 min.
[0011] Preferably, in step 3), the centrifugal speed is 5000-7000 r / min, and the centrifugal time is 3-6 min.
[0012] Preferably, in step 4), the volume ratio of the olive juice to the pomegranate juice is 1-5:1.
[0013] Preferably, the sterilization temperature in step 4) is 72-75° C., and the sterilization time is 15-30 seconds.
[0014] The invention also provides the olive composite concentrated juice prepared by the preparation method.
[0015] Compared with the prior art, the present invention has the following beneficial effects:
[0016] The invention optimizes the concentration method, enzymatic hydrolysis and centrifugal conditions, and the types and proportions of the compounded juices, so that the prepared olive composite concentrated juice has a clarity of 96.5%, a bright color, rich olive and pomegranate fruit aromas, a moderate sweet and sour taste, a soft and refreshing taste, no irritation, and can retain the contents of nutrients such as total sugar, total phenols, total flavonoids and total acid to the greatest extent, and reduces the damage of the process conditions to the nutrients as much as possible. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] Figure 1 This is the result graph of the effects of the amount of cellulase added, the amount of pectinase added, the enzymatic hydrolysis time and the enzymatic hydrolysis temperature on the transmittance (where a is the amount of cellulase added, b is the amount of pectinase added, c is the enzymatic hydrolysis time, and d is the enzymatic hydrolysis temperature). DETAILED DESCRIPTION
[0018] The present invention provides a method for preparing a composite concentrated olive juice, comprising the following steps: 1) vacuum concentrating the olive waste liquid to obtain a concentrated liquid; 2) mixing the concentrated solution with cellulase and pectinase, performing enzymolysis, and obtaining an enzymolysis solution; 3) Centrifuging and filtering the enzymatic hydrolyzate to obtain olive juice; 4) Mixing the olive juice and the pomegranate juice, sterilizing, and obtaining the olive composite concentrated juice.
[0019] In the present invention, the olive waste liquid is vacuum concentrated to obtain a concentrated liquid. The vacuum concentration pressure is preferably -0.05 to -0.1 MPa, more preferably -0.06 to -0.09 MPa; the vacuum concentration temperature is preferably 50 to 70°C, more preferably 55 to 65°C; the vacuum concentration rotation speed is preferably 50 to 150 r / min, more preferably 80 to 120 r / min.
[0020] In the present invention, the concentrated solution is mixed with cellulase and pectinase, and enzymolysis is performed to obtain an enzymolysis solution. The amount of cellulase added is preferably 1-5% of the volume of the concentrated solution, and more preferably 2-4%; the amount of pectinase added is preferably 1-6% of the volume of the concentrated solution, and more preferably 2-5%; the temperature of the enzymolysis is preferably 30-70°C, and more preferably 40-60°C; the time of the enzymolysis is preferably 30-150 minutes, and more preferably 60-120 minutes.
[0021] In the present invention, the enzymatic hydrolyzate is centrifuged and filtered to obtain olive juice. The centrifugal speed is preferably 5000-7000 r / min, more preferably 5500-6500 r / min; the centrifugal time is preferably 3-6 min, more preferably 4-5 min.
[0022] In the present invention, olive juice and pomegranate juice are mixed and sterilized to obtain olive composite concentrated juice. The volume ratio of the olive juice to the pomegranate juice is preferably 1-5:1, more preferably 2-4:1; the sterilization temperature is preferably 72-75°C, more preferably 73-74°C; the sterilization time is preferably 15-30s, more preferably 20-25s.
[0023] The invention also provides the olive composite concentrated juice prepared by the preparation method.
[0024] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0025] Example 1
[0026] The olive waste liquid is vacuum concentrated (-0.08Mpa, 60°C, 100r / min) to obtain a concentrated solution; the concentrated solution is mixed with 4% cellulase and 5% pectinase by volume of the concentrated solution, and enzymolysis is performed (60°C, 90min) to obtain an enzymolysis solution; the enzymolysis solution is centrifuged (6000r / min, 5min), filtered to obtain olive juice; the olive juice and pomegranate juice are mixed in a volume ratio of 4:1, and sterilized (73°C, 20s) to obtain an olive composite concentrated juice.
[0027] Example 2
[0028] The olive waste liquid was vacuum concentrated (-0.05Mpa, 50°C, 50r / min) to obtain a concentrated solution; the concentrated solution was mixed with 1% cellulase and 1% pectinase by volume of the concentrated solution, and enzymolysis was performed (30°C, 30min) to obtain an enzymolysis solution; the enzymolysis solution was centrifuged (5000r / min, 3min), and filtered to obtain olive juice; the olive juice and pomegranate juice were mixed in a volume ratio of 1:1, and sterilized (72°C, 15s) to obtain an olive composite concentrated juice.
[0029] Example 3
[0030] The olive waste liquid is vacuum concentrated (-0.1Mpa, 70°C, 150r / min) to obtain a concentrated solution; the concentrated solution is mixed with 5% of the volume of the concentrated solution cellulase and 6% of the volume of the concentrated solution pectinase, and enzymolysis is performed (70°C, 150min) to obtain an enzymolysis solution; the enzymolysis solution is centrifuged (7000r / min, 6min), filtered to obtain olive juice; the olive juice and pomegranate juice are mixed in a volume ratio of 5:1, and sterilized (75°C, 30s) to obtain an olive composite concentrated juice.
[0031] Experimental Example 1
[0032] Effects of different concentration methods on the nutritional components of olive wastewater Hot concentration: Place the waste olive liquid directly on an electric ceramic stove and heat it until it boils. Keep concentrating it in a boiling state, paying attention to the sugar content at all times until the sugar content of the waste olive liquid reaches 20°Brix; Vacuum rotary concentration: The sugar content of the olive waste liquid is concentrated to 20°Brix under the conditions of pressure -0.08Mpa, temperature 60℃ and rotation speed 100r / min.
[0033] The contents of soluble fixed matter, total sugar, total phenol, total flavonoids and total acid in olive waste liquid, olive waste liquid after thermal concentration and olive waste liquid after vacuum rotary concentration were determined respectively.
[0034] Soluble fixed matter content: measured by refractometer; total acid: determined by acid-base indicator titration method in accordance with GB 12456-2021 "National Food Safety Standard Determination of Total Acid in Food"; total sugar: sulfuric acid phenol method; total phenol: determined by Folin-Ciocalteu method; total flavonoids: reference (Liu Xiaoyan. Study on the determination method and extraction conditions of total flavonoids in buckwheat soaked wine [J]. Hubei Agricultural Sciences, 2014, 53(13): 3156-3159.).
[0035] Experimental results: as shown in Table 1.
[0036] Table 1 Effects of different concentration methods on the nutritional components of olive wastewater
[0037] At the same sugar content, the higher the substance content, the better the concentration method retains the original juice. As shown in Table 1, when the concentration endpoint is consistent, the vacuum concentration rotary evaporation method has a better retention effect on total sugar, total phenols, and total flavonoids. Vacuum concentration rotary evaporation is considered for subsequent concentration.
[0038] Experimental Example 2
[0039] Effects of cellulase addition amount, pectinase addition amount, enzymolysis time and enzymolysis temperature on light transmittance The concentrate obtained by vacuum concentration in Example 1 was used as the investigation factor to explore the influence of the amount of cellulase added, the amount of pectinase added, the enzymatic hydrolysis time and the enzymatic hydrolysis temperature on the transmittance of the concentrate. When one of the factors was studied, the other three factors took the middle value of each level. The transmittance was measured using a spectrophotometer at a wavelength of 860nm.
[0040] Experimental results: Figure 1 As shown. Figure 1 It can be seen that when the addition amount of cellulase is less than 4%, the transmittance increases with the increase of the addition amount of cellulase, and when it is higher than 4%, the transmittance shows a downward trend, so 4% is selected as the optimal addition amount of cellulase; In the range of 1% to 5% pectinase addition, the transmittance has been increasing with the increase of the addition amount, so 5% is selected as the optimal addition amount of cellulase (although there is no inflection point, 5% is still selected considering the cost); When the enzymatic hydrolysis time is 30min~90min, the transmittance has a significant upward trend, but when it exceeds 90min, the transmittance has no significant upward trend, so the enzymatic hydrolysis time is selected as 90min; When the enzymatic hydrolysis temperature is between 30 and 60 °C, the transmittance increases with the increase of the enzymatic hydrolysis temperature. When the temperature exceeds 60 °C, the transmittance decreases. Therefore, the optimal enzymatic hydrolysis temperature is 60 °C.
[0041] Then the optimal conditions were verified, that is, when the cellulase addition amount was 4%, the pectinase addition amount was 5%, the enzymatic hydrolysis time was 90 minutes, and the enzymatic hydrolysis temperature was 60°C, the measured transmittance reached 87.8%, and the effect was good.
[0042] Experimental Example 3
[0043] Effect of different centrifugation conditions on clarity The enzymatic hydrolysate obtained after enzymatic hydrolysis in Example 1 was centrifuged to study the effect of different centrifugal time and centrifugal speed on the clarity of the enzymatic hydrolysate, and 5000r / min, 6000r / min, and 7000r / min were selected for centrifugation for 3, 4, and 5 minutes, respectively. The determination method of clarity was the same as the transmittance of Experimental Example 2.
[0044] Experimental results: as shown in Table 2.
[0045] Table 2 Effect of different centrifugation conditions on clarity
[0046] It can be seen from Table 2 that the highest clarity is achieved by centrifugation at 6000r / min for 5min, which can reach 96.5%.
[0047] Experimental Example 4
[0048] Effects of olive juice and different types of fruit juices at different compounding ratios on olive compound concentrated juice Pomegranate juice, emblica juice, mango juice and grape juice were selected and compounded with the olive juice prepared in Example 1. The compounding volume ratio (other juices: olive juice) was 1:1, 1:2, 1:3, 1:4 and 1:5. After compounding, the mixture was sterilized (73°C, 20s) to obtain olive composite concentrated juice.
[0049] 1. Sensory evaluation The sensory evaluation table is shown in Table 3.
[0050] Table 3 Sensory evaluation table
[0051] Experimental results: as shown in Table 4.
[0052] Table 4 Sensory evaluation results
[0053] As shown in Table 4, pomegranate juice and olive juice are selected for compounding, and the optimal compounding volume ratio of olive juice to pomegranate juice is 4: 1. Since pomegranate juice itself has a relatively light flavor, after compounding with olives, the main body presents the fragrance of olives, which is perfectly integrated with the light pomegranate flavor. However, when the proportion of olive juice is too high, the sour taste of olives will be more prominent.
[0054] 2. Determination of nutritional components The method for determining the contents of total sugar, total phenol, total flavonoids and total acid is shown in Experimental Example 1.
[0055] Experimental results: as shown in Tables 5~8.
[0056] Table 5 Total sugar content in olive composite concentrated juice obtained by mixing olive juice with different types of juice at different mixing ratios
[0057] It can be seen from Table 5 that as the proportion of olive juice increases, the total sugar content of grape juice, pomegranate juice and mango juice shows a downward trend, while that of emblica juice shows an upward trend.
[0058] Table 6 Total acid content in olive composite concentrated juice obtained by mixing olive juice with different types of juice at different mixing ratios
[0059] It can be seen from Table 6 that as the proportion of olive juice increases, the total acid content of all compounded juices shows an upward trend because the total acid content of olive juice is higher.
[0060] Table 7 Total phenol content in olive composite concentrated juice obtained by mixing olive juice with different types of juice at different mixing ratios
[0061] Table 8 Total flavonoids content in olive composite concentrated juice obtained by mixing olive juice with different types of juice at different mixing ratios
[0062] It can be seen from Tables 7 and 8 that as the proportion of olive juice increases, the total phenol and flavonoid contents of all compounded products show an upward trend. The reason may be that the content of bioactive ingredients in olive juice itself is relatively high. However, too high a total phenol and flavonoid content will lead to too strong bitterness, which will affect the taste of the olive compound concentrated juice.
[0063] From Tables 5 to 8, we can see that when the composite volume ratio of olive juice concentrate: pomegranate juice is 4:1, the total sugar content is 43.43 g / L, the total acid content is 7.45 g / L, the flavonoid content is 5.23 mg / mL, and the polyphenol content is 0.377 mg / mL.
[0064] Based on the results of sensory evaluation and nutritional component determination, the olive composite concentrated juice obtained by compounding olive concentrate juice and pomegranate juice in a volume ratio of 4:1 has a high level of active ingredients, a suitable sweet and sour taste, and is widely loved by the public.
[0065] It can be seen from the above embodiments and experimental examples that the present invention optimizes the concentration method, enzymatic hydrolysis and centrifugation conditions, and the type and proportion of the composite juice to prepare an olive composite concentrated juice with a clarity of 96.5%, bright color, rich olive and pomegranate fruit aroma, moderate sweet and sour taste, soft and refreshing taste, no irritation, and can retain the content of nutrients such as total sugar, total phenol, total flavonoids and total acid to the greatest extent, and reduce the damage of process conditions to various nutrients as much as possible.
[0066] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A method for preparing a composite concentrated olive juice, characterized in that: The following steps are involved: 1) vacuum concentrating the olive waste liquid to obtain a concentrated liquid; 2) mixing the concentrated solution with cellulase and pectinase, performing enzymolysis, and obtaining an enzymolysis solution; 3) Centrifuging and filtering the enzymatic hydrolyzate to obtain olive juice; 4) Mixing the olive juice and the pomegranate juice, sterilizing, and obtaining the olive composite concentrated juice.
2. The preparation method according to claim 1, characterized in that: Step 1) The pressure of the vacuum concentration is -0.05~-0.1Mpa, the temperature of the vacuum concentration is 50~70°C, and the rotation speed of the vacuum concentration is 50~150r / min.
3. The preparation method according to claim 1, characterized in that: Step 2) The amount of cellulase added is 1-5% of the volume of the concentrated solution, and the amount of pectinase added is 1-6% of the volume of the concentrated solution.
4. The preparation method according to claim 1, characterized in that: Step 2) The temperature of the enzymolysis is 30-70°C, and the time of the enzymolysis is 30-150 min.
5. The preparation method according to claim 1, characterized in that: Step 3) The centrifugal speed is 5000-7000 r / min, and the centrifugal time is 3-6 min.
6. The preparation method according to claim 1, characterized in that: Step 4) The volume ratio of the olive juice to the pomegranate juice is 1-5:
1.
7. The preparation method according to claim 1, characterized in that: Step 4) The sterilization temperature is 72-75°C and the sterilization time is 15-30s.
8. The olive composite concentrated juice prepared by the preparation method according to any one of claims 1 to 7.