CN101088385B - Recipe and production process of olive powder - Google Patents
Recipe and production process of olive powder Download PDFInfo
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- CN101088385B CN101088385B CN200710009011A CN200710009011A CN101088385B CN 101088385 B CN101088385 B CN 101088385B CN 200710009011 A CN200710009011 A CN 200710009011A CN 200710009011 A CN200710009011 A CN 200710009011A CN 101088385 B CN101088385 B CN 101088385B
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Abstract
The present invention provides recipe and production process of olive powder. The recipe includes olive, sodium ascorbate, sodium hexametaphosphate, beta-cyclodextrin, maltodextrin, gelatin, sodium carboxymethyl cellulose, cane sugar, sodium stearate, soft phospholipid, Acesulfame potassium and glycyrrhizin. The production process includes the steps of sorting olive, washing, scalding, cooling, stoning, crushing, freezing, defrosting, squeezing, filtering, concentrating, concentrating, mixing with other materials, drying and sterilizing. The produce process has well preservation of the beneficial components in fresh olive, and the olive powder has wide application foreground in health food and medicine.
Description
Technical field
The invention belongs to the raw-food material process technology, more specifically relate to a kind of composition of raw materials and production technology thereof of emblica powder.
Background technology
Olive also claims Chinese olive, Qing Lan, Bai Lan, is Burseraceae Canarium plant, and China is the maximum country of olive growing in the world, mainly is distributed in ground such as Guangdong, Guangxi, Fujian, Sichuan, Taiwan.Olive is one of the torrid zone, semi-tropical famous-brand and high-quality fruit, and the fruit oval is about 3cm, and about 9～10 grams of single fruit weight are green during the fruit colour children, and ripe back is a yellow green.Olive contains rich in protein, fat, carbohydrate and multivitamin, and wherein, the calcium content of fresh olive comes out at the top in fruit family, and 204 milligrams of per 100 gram pulp calcics are Duoed 20 times than banana, apple, persimmon, peach; Ascorbic content also is 10 times of apple, pears, peach 5 times.In addition, also contain abundant Flavonoid substances in the olive, experiment confirm olive flavones has anti-oxidant and suppresses effect such as germ.The olive nature and flavor are sweet sour and astringent flat, have clearing lung-heat, relieve sore throat, promote the production of body fluid, effect such as detoxifcation.New fresh olive nutritive value and drug effect the best, but the ripe olive harvest season is concentrated, freshness date is short, thus use traditional handicraft processing olives such as salted, candied always, however but cause the obvious reduction of nutritive value and drug effect.
Summary of the invention
The objective of the invention is to provide a kind of composition of raw materials and production technology thereof of emblica powder.This manufacturing technique method is simple, and raw material is easy to get, and effective beneficiating ingredient of new fresh olive extracts reservation to greatest extent in the prepared emblica powder, and pulvis is faint yellow or light brown powder, easily dispersion or water-soluble is convenient to store and transportation, flavor acid, little puckery, the aftertaste sweetness has special fragrance.
The composition of raw materials of emblica powder of the present invention is characterized in that: each component with respect to the parts by weight of 100 parts of olive inspissated juice soluble solids is in the described composition of raw materials:
30～45 parts of 7～13 portions of maltodextrins of cycloheptaamylose
0.2～0.5 part of 2～5 parts of sodium carboxymethylcellulose of gelatin;
0.3 part of 5～10 parts of odium stearate of sucrose
0.02～0.05 part of soft phosphatidase 12 .5～3.0 parts acesulfame potassium
0.01～0.02 part in 0.02～0.05 part of different Vc sodium of glycyrrhizin
0.05～0.1 part of calgon
The production technology of emblica powder of the present invention is characterized in that: described production craft step is as follows:
1. with olive fruits through sorting, cleaning, blanching, cooling, broken stoning, freezing, thaw, broken juice, centrifugal filtration, smart filter make olive fruit juice; Described blanching is the aqueous citric acid solution blanching 5～10min with 0.1%, protects look with different Vc sodium simultaneously; The consumption of described different Vc sodium is 0.1%～0.15% of an aqueous citric acid solution weight;
2. concentrate: in vacuum is 0.085～0.09MPa, and temperature is under 45～55 ℃ the condition, to make concentration of juices to 25～35 ° Brix, concentrates to add 0.01～0.02 part in different Vc sodium, 0.05～0.1 part of calgon, 5～8 parts of cycloheptaamyloses simultaneously;
3. dry: as when drying, to adopt microcapsule embedded method, add 2～5 parts of cycloheptaamyloses, 30～45 parts of maltodextrins, 2～5 parts in gelatin, 0.2～0.5 part of sodium carboxymethylcellulose, add 5～10 parts of sucrose, 0.3 part of odium stearate, soft phosphatidase 12 .5～3.0 parts, 0.02～0.05 part of acesulfame potassium, 0.02～0.05 part of glycyrrhizin simultaneously; Drying is after sterilization treatment makes emblica powder.
Remarkable advantage of the present invention is:
A) adopt vacuum to concentrate in the process of the present invention, kept the nutritional labeling in the olive fruits to greatest extent, avoided causing loss of nutritive components owing to the thermal sensitivity of fruit juice.
B) process of the present invention adds an amount of different Vc sodium, calgon, β-CD in concentration process, can work to protect look and embedding local flavor, fundamentally solves the allochroic problem of emblica powder.
C) process adaptation step of the present invention adopts microcapsule embedded method, adds an amount of microcapsule embedded dose, has improved the stability of emblica powder in storage.
D) emblica powder that makes of process of the present invention is a kind of faint yellow or light brown powder, easily disperse or water-soluble powder, it has kept the sour and astringent and aftertaste of olive sweet, the special fragrance of olive is arranged, contain beneficiating ingredient and be (weight percentage): calcium 0.1～0.3%, vitamin C 8～15mg/ hectogram powder, general flavone 0.05～0.2%, fat 2.5～5%; Easily dispersion or water-soluble is convenient to store and transportation.
The specific embodiment
Processing method of the present invention is achieved in that
Sorting: select no disease and pest not have to go mouldy not have and rot and the fresh fruit of mechanical damage, reject foreign material such as branches and leaves, weeds;
Clean: removing the dirt that invests the pericarp surface, and drag for the branches and leaves of keeping afloat, weeds etc. with the clear water flushing;
Blanching: the aqueous citric acid solution blanching 5～10min with 0.1%, protect look with different Vc sodium simultaneously; The consumption of described different Vc sodium is 0.1%～0.15% of an aqueous citric acid solution weight;
Cooling: pull out with cold water immediately after blanching is finished and be cooled to non-scald on hand;
Broken stoning: degree of crushing will suit, and pulp is broken and examines and does not break, and separates meat and nuclear, and forbidding irony and copper utensil;
Freezing: it is freezing that freezer is sent in the pack of the pulp after the fragmentation immediately;
Thaw: before producing olive meat taken out and thaws, thaw fully to olive meat with an amount of hot water, and after keeping thawing temperature below 10 ℃;
Broken juice: respectively through disintegrating machine and the juice extractor fruit juice of squeezing out;
Centrifugal filtration: adopt centrifugation and through 300 order filter cloth isolated by filtration juice and slags;
Smart filter: need in the time of making pulvis soluble in water through diatomite filter or the further smart filter of flame filter press;
Concentrate: because the thermal sensitivity of fruit juice, for keeping nutritional labeling to greatest extent, so adopt vacuum to concentrate, in vacuum is 0.085～0.09MPa, temperature is under 45～55 ℃ the condition, to make concentration of juices to 25～35 ° Brix, can add an amount of different Vc sodium (0.01～0.02 part), calgon (0.05～0.1 part), β-CD (5～8 parts) when concentrated, to work protecting look and embedding local flavor, more than be parts by weight with respect to 100 parts of olive fruit juice soluble solids.
Allotment: adopt microcapsule embedded method, add an amount of microcapsule embedded dose, to improve the stability of emblica powder in storage, constituent is (with respect to the parts by weight of 100 parts of olive inspissated juice soluble solids): 2～5 parts of cycloheptaamyloses; 30～45 parts of maltodextrins; 2～5 parts in gelatin; 0.2～0.5 part of sodium carboxymethylcellulose; Add odium stearate simultaneously: 0.3 part; Soft phosphatide: 2.5～3.0 parts; Sucrose: 5～10 parts; 0.02～0.05 part of acesulfame potassium; 0.02～0.05 part of glycyrrhizin is to improve pulvis proterties and seasoning;
Homogeneous: processing condition is secondary pressure 10～15MPa, first class pressure 30～40MPa;
Dry: the spray-dried tower of concentrate, flash evaporation moisture makes the concentrate drying obtain the product emblica powder.
When adopting centrifugal spray-drying, inlet temperature is 180～210 ℃, and outlet temperature is 80～86 ℃
When adopting the compression spray-drying, inlet temperature is 120～140 ℃, and outlet temperature is 70～80 ℃
Sterilization: ultraviolet irradiation-sterilize.
Analytical control: measure active ingredients such as calcium, vitamin C, general flavone, fat in the product, and detect by the food hygiene index.
Packing, storage: require sealing lucifuge room temperature packing to preserve.
The emblica powder that olive obtains after above-mentioned processing has kept active ingredient and the biologically active of former fruit to greatest extent, its calcium content is up to 0.1～0.3%, vitamin C 8～15mg/ hectogram powder, general flavone 0.05～0.2%, fat 2.5～5%, more significant is its anti-oxidant and bacteriostasis.After making pulvis, be convenient in food and medicine, add and use, also convenient transportation and preservation.
In order fully to disclose emblica powder of the present invention and processing method thereof, be illustrated below in conjunction with embodiment.
Embodiment
With olive fruits through sorting, cleaning, blanching, cooling, broken stoning, freezing.
Get freezing olive meat 100Kg, the equivalent pure water that adds 80 ℃, thaw, thaw fully to olive meat, then through cage mill and the spiral juice extractor fruit juice of squeezing out, the fruit juice of squeezing out is again through centrifugation, after crossing 300 order filter clothes, can carry out vacuum concentrates, add different Vc sodium 0.002Kg in the concentration process, calgon 0.005Kg, cycloheptaamylose 0.8Kg, in vacuum is 0.09MPa, temperature is under 45～50 ℃ the condition, to make about concentration of juices to 30 ° Brix, adds cycloheptaamylose 0.505Kg in the inspissated juice again, maltodextrin 4.04Kg, gelatin 0.303Kg, sodium carboxymethylcellulose 0.03Kg, odium stearate 0.03Kg, soft phosphatidase 10 .253Kg, sucrose 0.505Kg, acesulfame potassium 0.003Kg, glycyrrhizin 0.005Kg, through homogeneous (secondary pressure 10MPa, first class pressure 35MPa) after, adopt centrifugal spray drying, inlet temperature is 200 ℃, outlet temperature is 83 ℃, then through ultraviolet sterilization 30min.
The emblica powder theory must be measured and be 15.67Kg, the actual 13.88Kg that obtains, and yield is 88.6%.Calcium content 0.23% after measured, vitamin C 11.5mg/ hectogram powder, general flavone 0.17%, fat 3.9%, moisture 4.8%.
The present invention has given full play to the health-care effect of olive fruits to the mankind, opens up its application prospect in food, medicine.
Claims (6)
1. emblica powder, it is characterized in that: each component with respect to the parts by weight of 100 parts of olive inspissated juice soluble solids is in the composition of raw materials of described emblica powder:
30～45 parts of 7～13 portions of maltodextrins of cycloheptaamylose
0.2～0.5 part of 2～5 parts of sodium carboxymethylcellulose of gelatin
0.3 part of 5～10 parts of odium stearate of sucrose
0.02～0.05 part of soft phosphatidase 12 .5～3.0 parts acesulfame potassium
0.01～0.02 part in 0.02～0.05 part of different Vc sodium of glycyrrhizin
0.05～0.1 part of calgon;
The production craft step of emblica powder is as follows:
1. with olive fruits through sorting, cleaning, blanching, cooling, broken stoning, freezing, thaw, broken juice, centrifugal filtration, smart filter make olive fruit juice; Described blanching is the aqueous citric acid solution blanching 5～10min with 0.1%, protects look with different Vc sodium simultaneously; The consumption of described different Vc sodium is 0.1%～0.15% of an aqueous citric acid solution weight;
2. concentrate: in vacuum is 0.085～0.09MPa, and temperature is under 45～55 ℃ the condition, to make concentration of juices to 25～35 ° Brix, concentrates to add 0.01～0.02 part in different Vc sodium, 0.05～0.1 part of calgon, 5～8 parts of cycloheptaamyloses simultaneously;
3. dry: as when drying, to adopt microcapsule embedded method, add 2～5 parts of cycloheptaamyloses, 30～45 parts of maltodextrins, 2～5 parts in gelatin, 0.2～0.5 part of sodium carboxymethylcellulose, add 5～10 parts of sucrose, 0.3 part of odium stearate, soft phosphatidase 12 .5～3.0 parts, 0.02～0.05 part of acesulfame potassium, 0.02～0.05 part of glycyrrhizin simultaneously; Drying is after sterilization treatment makes emblica powder.
2. emblica powder according to claim 1 is characterized in that: described olive fruits is a fresh fruit.
3. emblica powder according to claim 1 is characterized in that: forbidding irony and copper utensil in the described broken stoning step.
4. emblica powder according to claim 1 is characterized in that: keep olive to thaw the back temperature below 10 ℃ in the described step of thawing.
5. emblica powder according to claim 1 is characterized in that: described smart filter step adopts diatomite filter or flame filter press to carry out the essence filter.
6. emblica powder according to claim 1 is characterized in that: when adopting centrifugal spray-drying in the described drying steps, drying condition is: inlet temperature is 180～210 ℃, and outlet temperature is 80～86 ℃; Or when adopting the compression spray-drying, drying condition is: inlet temperature is 120～140 ℃, and outlet temperature is 70～80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710009011A CN101088385B (en) | 2007-05-25 | 2007-05-25 | Recipe and production process of olive powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710009011A CN101088385B (en) | 2007-05-25 | 2007-05-25 | Recipe and production process of olive powder |
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| Publication Number | Publication Date |
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| CN101088385A CN101088385A (en) | 2007-12-19 |
| CN101088385B true CN101088385B (en) | 2010-05-19 |
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| CN200710009011A Expired - Fee Related CN101088385B (en) | 2007-05-25 | 2007-05-25 | Recipe and production process of olive powder |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444318B (en) * | 2008-12-18 | 2012-06-20 | 福州延福橄榄有限公司 | Process for producing high-luminousness olive clear-juice beverage |
| CN107594407A (en) * | 2017-09-19 | 2018-01-19 | 沈阳农业大学 | A kind of preparation method of cool humid zone powder |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078620A (en) * | 1992-05-09 | 1993-11-24 | 昆明市轻工研究所 | emblic powder (Phyllanthus emblica powder) and processing method thereof |
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2007
- 2007-05-25 CN CN200710009011A patent/CN101088385B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078620A (en) * | 1992-05-09 | 1993-11-24 | 昆明市轻工研究所 | emblic powder (Phyllanthus emblica powder) and processing method thereof |
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| CN101088385A (en) | 2007-12-19 |
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Owner name: FUZHOU GREAT WORLD OLIVE CO., LTD. Free format text: FORMER OWNER: ZHENG JINYING Effective date: 20140409 |
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| C41 | Transfer of patent application or patent right or utility model | ||
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Effective date of registration: 20140409 Address after: Nantai road Cangshan District Fuzhou 350000 Fujian province No. 38 Hang Hing Garden Building 1 4-5F Patentee after: FUZHOU DASHIJIE OLIVE CO., LTD. Address before: Nantai road Cangshan District Fuzhou 350000 Fujian province No. 38 Hang Hing Garden Building 1 4F Fuzhou world olive Company Limited Patentee before: Zheng Jinying |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100519 Termination date: 20170525 |
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| CF01 | Termination of patent right due to non-payment of annual fee |