CN101015333B - A method of comprehensive utilization of olives - Google Patents

Abstract

A method for comprehensively utilizing olives belongs to the technical field of food processing. The invention uses fresh olive fruit as raw material, after fruit selection, cleaning, blanching, pitting and beating, polyphenols in the fruit pulp are extracted with food-grade alcohol, and then the alcohol is concentrated and recovered in a vacuum; the fruit after polyphenol extraction The mud is liquefied with pectinase, filtered to obtain olive juice, and the olive juice beverage is prepared through preparation, homogenization, degassing, sterilization and aseptic filling. The invention obtains the polyphenolic substance extract while producing the olive juice beverage, which improves resource utilization and product added value; the extraction of the polyphenolic substance reduces the bitterness and astringency of the olive juice beverage and improves the stability of the olive juice beverage . The olive polyphenol extract prepared by the method of the invention has antioxidant activity and can be developed as a health food; the prepared olive juice drink has the natural color and unique fragrance of olives, is sweet and sour, has good storage stability, and is safe to store. period of up to 12 months.

Description

A method of comprehensive utilization of olives

technical field

The invention provides a method for comprehensively utilizing olives, which belongs to the technical field of food processing.

Background technique

Olive (Canarium album Raeusch.) is a unique subtropical evergreen fruit tree in southern my country. Its fruit, also known as green fruit, is a traditional Chinese medicine in my country and has high medicinal and health care value. According to ancient medical records, olives are sweet, sour, astringent, and flat in nature and taste, and enter the lung and stomach meridians. Certain curative effect. Fresh olives are rich in nutrients, especially the calcium content is the first among all fruits, which is about 20 times that of ordinary fruits. In addition, they also contain a lot of polyphenols, which make olives have a strong sour taste.

Olives have a strong seasonality, a short shelf life, and are not easy to preserve. Fresh olives have a strong astringent taste. At present, they are mainly processed into candied products for consumption, and there are also a few reports on fruit juice beverages. The invention patent with the patent application number of 93101241.4 was the first to propose a processing method of olive beverage. The hot water extraction method was used to extract the juice during processing. This method has a low yield of juice, low soluble solid content, low nutritional content and insufficient natural flavor. . The invention patent with the patent application number 02115769.3 proposes a method of enzymatic hydrolysis to extract juice for this problem, which greatly improves the yield of juice. However, in the existing olive juice processing reports, in order to remove the bitterness and astringency of olives, the NaOH method is used to remove the bitterness and astringency, that is, the olives are soaked in lye for 2 to 3 hours before blanching and pitting to remove the bitterness. The polyphenols that come with a bitter taste, the lye deastringent method is easy to corrode olives, affecting product quality, and the large amount of lye produced is easy to cause environmental pollution; in addition, lye soaking cannot effectively remove a large amount of polyphenols contained in the pulp Compounds, which cause the current olive beverage products to be prone to browning and secondary precipitation problems. However, like other fruit and vegetable polyphenols, polyphenols in olives, as one of its important medicinal components, are also very positive for human health, and it is a waste of resources to destroy and discard them; Olive processing does have a great impact on the sensory quality and storage stability of the product. From the perspective of comprehensive utilization of resources, under the premise of ensuring the natural quality and stability of beverage products, polyphenols that cause olive bitterness and affect product stability are effectively extracted through safe and environmentally friendly methods, and used as functional beverages. Sexual food is developed and utilized, and the development and research in this area has not been reported in the literature.

Contents of the invention

Purpose of the invention: propose a kind of method of comprehensive utilization olive. Using olive fruit as raw material, polyphenols in olives are partially extracted by edible alcohol to obtain polyphenol extracts with antioxidant activity, so that olive polyphenols can be recycled, and at the same time reduce the content of polyphenols in olive pulp, thereby Reduce the bitterness and improve the stability of the follow-up product olive juice drink. The olive puree after extracting polyphenols is enzymatically hydrolyzed to extract the juice and blended to obtain an olive juice drink with olive flavor, good stability and high quality.

Technical scheme of the present invention: using fresh olive fruit as raw material, after fruit selection, cleaning, blanching, pitting, beating, extraction of polyphenols, enzymatic hydrolysis of fruit puree to extract juice, deployment, degassing, homogenization, sterilization, filling The steps are to make olive polyphenol extract and olive juice drink, and the processing steps are:

(1) Fruit selection and cleaning: use the fruit of the olive plant Canarium album Raeusch. in southern my country as the raw material. It is required to select fresh olive fruits free from pests, mildew, rot and mechanical damage, and wash with water to remove the surface of the fruit. sand and sundries;

(2) Blanching and pitting: put the cleaned fresh olive fruit in boiling water and scald for 2 to 4 minutes, take it out and cool it in clean water, then crush and pit it;

(3) Beating: Add water to the olive pulp immediately after crushing and removing the pit for beating, the mass ratio of pulp to water is 1:0.5-1.0, and the particle size of the pulp after beating is controlled at 0.5-2mm;

(4) Extracting polyphenols: adding food-grade alcohol to the pulp obtained by beating and stirring for extraction, the extraction time is 1 to 2 hours, and the mass volume ratio (W/V) of pulp and alcohol is 1:1 to 2;

(5) Centrifugal separation: Centrifugal separation is carried out after the extraction is completed, the centrifugal speed is 3000 rpm, and the time is 10-20 minutes. The clear liquid obtained by centrifugation is polyphenol extract, and the precipitate obtained by centrifugation is olive puree;

(6) Vacuum concentration and freeze-drying: the polyphenol extract is concentrated in a vacuum to recover alcohol to obtain a polyphenol concentrate, which is freeze-dried to obtain an olive polyphenol extract;

(7) Extract juice by enzymatic hydrolysis: first remove residual alcohol from olive puree under vacuum conditions, then add water and pectinase to extract juice by enzymatic hydrolysis, the mass ratio of fruit puree to water is 1:1~2, pectin The dosage of the enzyme is 0.02%-0.1% of the mass of the puree, the enzymolysis temperature is 30-40°C, and the enzymolysis time is 1-2 hours;

(8) Filtration: after enzymolysis, the residue is removed by filtration, and the liquid obtained is olive juice;

(9) Deployment: Add xanthan gum, sodium carboxymethyl cellulose, citric acid, sodium erythorbate, sucrose and water to olive juice for preparation; the quality formula of various ingredients is: xanthan gum 0.05%～0.1% %, sodium carboxymethylcellulose 0.05%-0.15%, citric acid 0.4%-1.0%, sucrose 6%-10%, sodium erythorbate 0.05%-0.1%, olive juice 20%-50%, add water to make up to 100% %;

(10) Degassing and homogenization: The prepared materials are preheated to 60-70°C for degassing, the vacuum degree is 0.06-0.08MPa, and then homogenized, and the homogenization pressure is 20-40MPa;

(11) Sterilization, cooling, and filling: send the homogenized feed liquid into a sterilizer, sterilize it at 95-100°C for 20-30 seconds, then cool it below 35°C and carry out aseptic filling to obtain Olive juice drink.

Beneficial effects of the invention: the invention provides a method for comprehensively utilizing olives. The polyphenols in olives are extracted by food-grade alcohol to obtain olive polyphenols extract, so that the olive polyphenols can be recycled and the utilization rate of resources is improved. Polyphenol extracts have anti-oxidation and other physiological activities, and can be used as raw materials for the production of pharmaceuticals, health food and other functional products. Overall cost, increased economic benefits. After the polyphenols are extracted, the content of polyphenols in olive juice is reduced, the bitterness of the juice is reduced, and the bitterness, astringency, and easy browning of the product caused by the production of fruit juice drinks directly from olive juice are solved. The problem of secondary precipitation. The olive juice prepared by the method of the invention is prepared into an olive juice beverage having the unique flavor and mouthfeel of olives, good stability, long storage period, and excellent color, fragrance and flavor. The present invention proposes a new idea of comprehensive utilization of olives. While improving the quality of olive juice beverages, polyphenol extracts with antioxidant activity are obtained, which enables comprehensive utilization of resources and increases the added value of products. The in-depth development of olive resources and the development of olive processing industry have a great role in promoting.

Description of drawings

Fig. 1 Process flow diagram of comprehensive utilization of olives.

Fig. 2 HPLC chart of polyphenols in olive polyphenol extract.

Detailed ways

Example 1

Use fresh olive fruit as raw material, remove the bad fruit with pests, mildew, rot and mechanical damage, wash with clean water to remove the surface silt and sundries, put it in boiling water for 2 minutes, and after cooling, crush and remove the core. The olive pulp after pitting is added with water according to the mass ratio of pulp and water at 1:0.5, and the pulp particle size is controlled at 0.5-2mm. Add food-grade alcohol to the beaten fruit pulp according to the pulp/alcohol mass volume ratio of 1:1 to extract polyphenols, and the extraction time is 2 hours. After the extraction is finished, centrifuge at a speed of 3000 rpm for 10-20 minutes to obtain polyphenol extract and precipitated olive puree. The polyphenol extract was vacuum concentrated and freeze-dried to obtain the olive polyphenol extract.

The remaining olive puree is removed under vacuum until there is no solvent smell, and then water and pectinase are added for enzymatic hydrolysis to extract the juice. The mass ratio of fruit puree to water is 1:1, the dosage of enzyme is 0.02% of the mass of fruit puree, the enzymolysis temperature is 30 DEG C, and the enzymolysis time is 2 hours; after the enzymolysis is finished, the olive juice is obtained by filtration. The olive juice drink is obtained by blending the obtained olive juice. The formula of olive juice drink is as follows: xanthan gum 0.05%～0.1%, sodium carboxymethylcellulose (CMC, acid-resistant type) 0.05%-0.15%, citric acid 0.4%～1.0%, sucrose 6%～10%, iso Sodium ascorbate 0.05% ~ 0.1%, olive juice 20%, add water to make up to 100%. The prepared material is preheated to 60-70°C and degassed, then homogenized, the homogenization pressure is 20MPa, and then sterilized at 95°C for 30s, and cooled to below 35°C after sterilization The finished product of olive juice drink is prepared by filling.

Example 2

Use fresh olive fruits as raw materials, remove the bad fruits with pests, mildew, rot and mechanical damage, wash with clean water to remove surface sediment and sundries, put them in boiling water for 3 minutes, and after cooling, crush and remove the core. The olive pulp after pitting is added with water according to the mass ratio of pulp and water of 1:0.75, and the pulp particle size is controlled at 0.5-2mm. Add food-grade alcohol to the beaten fruit pulp according to the pulp/alcohol mass volume ratio of 1:1.5 to extract polyphenols, and the extraction time is 1.5 hours. After the extraction is finished, centrifuge at a speed of 3000 rpm for 10-20 minutes to obtain polyphenol extract and precipitated olive puree. The polyphenol extract was vacuum concentrated and freeze-dried to obtain the olive polyphenol extract.

The remaining olive puree is removed under vacuum until there is no solvent smell, and then water and pectinase are added for enzymatic hydrolysis to extract the juice. The mass ratio of fruit puree to water is 1:1.5, the dosage of enzyme is 0.06% of the mass of fruit puree, the enzymolysis temperature is 35 DEG C, and the enzymolysis time is 1.5h; after the enzymolysis is finished, the olive juice is obtained by filtration. The olive juice drink is obtained by blending the obtained olive juice. The formula of olive juice drink is as follows: xanthan gum 0.05%～0.1%, sodium carboxymethylcellulose (CMC, acid-resistant type) 0.05%-0.15%, citric acid 0.4%～1.0%, sucrose 6%～10%, iso Sodium ascorbate 0.05% ~ 0.1%, olive juice 35%, add water to make up to 100%. The prepared materials are preheated to 60-70°C and degassed, then homogenized, the homogenization pressure is 30MPa, and then sterilized at 97°C for 25s, and cooled to below 35°C after sterilization The finished product of olive juice drink is prepared by filling.

Example 3

Use fresh olive fruit as raw material, remove the bad fruit with pests, mildew, rot and mechanical damage, wash with clean water to remove surface silt and sundries, put it in boiling water for 4 minutes, and then crush and remove the core after cooling. The olive pulp after pitting is added with water according to the mass ratio of pulp and water at 1:1, and the pulp particle size is controlled at 0.5-2 mm. Add food-grade alcohol to the beaten fruit pulp according to the pulp/alcohol mass volume ratio of 1:2 to extract polyphenols, and the extraction time is 1 hour. After the extraction is finished, centrifuge at a speed of 3000 rpm for 10-20 minutes to obtain polyphenol extract and precipitated olive puree. The polyphenol extract was vacuum concentrated and freeze-dried to obtain the olive polyphenol extract.

The remaining olive puree is removed under vacuum until there is no solvent smell, and then water and pectinase are added for enzymatic hydrolysis to extract the juice. The mass ratio of fruit puree to water is 1:2, the dosage of enzyme is 0.1% of the mass of fruit puree, the enzymolysis temperature is 40 DEG C, and the enzymolysis time is 1 hour; after the enzymolysis is finished, the olive juice is obtained by filtration. The olive juice drink is obtained by blending the obtained olive juice. The formula of olive juice drink is as follows: xanthan gum 0.05%～0.1%, sodium carboxymethylcellulose (CMC, acid-resistant type) 0.05%-0.15%, citric acid 0.4%～1.0%, sucrose 6%～10%, iso Sodium ascorbate 0.05% ~ 0.1%, olive juice 50%, add water to make up to 100%. The prepared material is preheated to 60-70°C, degassed, then homogenized, the homogenization pressure is 40MPa, and then sterilized at 100°C for 20s, and cooled to below 35°C after sterilization The finished product of olive juice drink is prepared by filling.

Claims (1)

1. the preparation method of an olive fruit drink is characterized in that procedure of processing is:

(1) choosing fruit, cleaning: selecting the fruit of China south olive subject plant olive Canarium album Raeusch. for use is raw material, requirement is selected no disease and pest for use, is not had and go mouldy, do not have the fresh olive fruits that rots and have no mechanical damage, and cleans silt and the foreign material of removing fruit surface with clear water;

(2) blanching, stoning: the olive fresh fruit that cleans up was put into the boiling water blanching 2～4 minutes, and taking-up places clear water to cool off, broken then stoning;

(3) making beating: the olive pulp after the broken stoning adds water immediately pulls an oar, and the mass ratio of pulp and water is 1: 0.5～1.0, and making beating back pulp grain diameter is controlled at 0.5～2mm;

(4) extract polyphenol: add food grade alcohol and stir extraction in the pulp that making beating obtains, 1～2 hour extraction time, the mass volume ratio of pulp and alcohol (W/V) is 1: 1～2;

(5) centrifugation: carry out centrifugation after extracting end, 3000 rev/mins of centrifugal rotational speeds, time 10-20 minute, the centrifugal sediment that obtains was the olive puree;

(6) enzymolysis is got juice: earlier the olive puree is removed residual alcohol under vacuum condition, adding entry and pectase then carries out enzymolysis and gets juice, the mass ratio of puree and water is 1: 1～2, the consumption of pectase is 0.02%～0.1% of a puree quality, hydrolysis temperature is 30～40 ℃, and enzymolysis time is 1～2 hour;

(7) filter: behind the enzymolysis, remove residue after filtration, the liquid of gained is olive fruit juice;

(8) allotment: in olive fruit juice, add xanthans, sodium carboxymethylcellulose, citric acid, sodium isoascorbate, sucrose and water respectively and allocate; The quality prescription of various batchings is: xanthans 0.05%～0.1%, sodium carboxymethylcellulose 0.05%-0.15%, citric acid 0.4%～1.0%, sucrose 6%～10%, sodium isoascorbate 0.05%～0.1%, olive fruit juice 20%～50% adds water and complements to 100%;

(9) degassing, homogeneous: deployed material outgases through being preheating to 60-70 ℃, and vacuum 0.06～0.08MPa carries out homogeneous then and handles, and homogenization pressure is 20～40MPa;

(10) sterilization, cooling, can: the feed liquid behind the homogeneous is sent into sterilization machine, be cooled to below 35 ℃ then and carry out sterile filling sterilization 20-30 second under 95～100 ℃ of conditions, make the olive fruit drink.

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