CN101444318A - Process for producing high-luminousness olive clear-juice beverage - Google Patents
Process for producing high-luminousness olive clear-juice beverage Download PDFInfo
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- CN101444318A CN101444318A CNA2008100723950A CN200810072395A CN101444318A CN 101444318 A CN101444318 A CN 101444318A CN A2008100723950 A CNA2008100723950 A CN A2008100723950A CN 200810072395 A CN200810072395 A CN 200810072395A CN 101444318 A CN101444318 A CN 101444318A
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 143
- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 73
- 238000001914 filtration Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 16
- 239000000919 ceramic Substances 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 239000012528 membrane Substances 0.000 claims description 13
- 235000013372 meat Nutrition 0.000 claims description 12
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 239000000654 additive Substances 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 238000002834 transmittance Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 229940093503 ethyl maltol Drugs 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000001764 infiltration Methods 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
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- 238000005119 centrifugation Methods 0.000 abstract 2
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- 238000005374 membrane filtration Methods 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 241000207836 Olea <angiosperm> Species 0.000 abstract 1
- 238000005265 energy consumption Methods 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
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- 238000009288 screen filtration Methods 0.000 abstract 1
- 239000011734 sodium Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000208229 Burseraceae Species 0.000 description 2
- 244000012254 Canarium album Species 0.000 description 2
- 235000009103 Canarium album Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000644798 Canarium <sea snail> Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a process for producing high-luminousness olive clear-juice beverage. The process comprises the following steps: fresh olives are selected as main materials; frozen olive pulp is produced through the processes of material selection and pretreatment; juice extraction, centrifugation and squeeze, zymohydrolysis, filtration and blending are carried out to produce high-luminousness olive clear juice; and finally, the olive clear-juice beverage is obtained after homogenization. The zymohydrolysis of the centrifugated olive raw juice is carried out by adopting pectase, thereby the olive juice yield is high; and the olive juice obtained by adopting ceramic membrane filtration has high luminousness. Specific production processes comprise material selection, water treatment, pretreatment, juice extraction, centrifugation and two-stage squeeze, the pectase is adopted during the zymohydrolysis, the ceramic membrane filtration is carried out after the vibrating-screen filtration during the filtration, and the blending process is then carried out to obtain the high-luminousness olive clear-juice beverage. The invention has the advantages that the production process is scientific and reasonable, the maneuverability is strong, the control is easy, and the energy consumption is less, the large-scale production of the high-luminousness olive clear juice is applicable, the produced olive clear juice has rich nutrients, good taste and obvious economic benefits.
Description
Technical field
The invention belongs to the beverage processing field, more specifically relate to a kind of process for producing high-luminousness olive clear-juice beverage.
Background technology
Olive (Canarium album) also claim Chinese olive, Qing Lan, Bai Lan, is Burseraceae (Burseraceae) Canarium plant, is one of the torrid zone, semi-tropical famous-brand and high-quality fruit.The olive nutritive value is very high, and Compendium of Material Medica is put down in writing its energy " the appetizing therapeutic method to keep the adverse qi flowing downward, the antidiarrheal born fluid ends polydipsia, controls sore-throat "; Modern scientific research shows: every 100g olive contains moisture 73g, protein 0.77～1.2g, fatty 6.55g, carbohydrate 5.6～12.0g, calcium 204～400mg, chlorophyll 30mg, carotenoid 7.52～8.05mg, vitamin C 21.12～39.29mg.Olive is at the cultivation history in existing more than 2000 year of China, and Fujian is most important main producing region.
But, because olive is more concentrated picking time, Time To Market is short, and polyphenols content is higher in the fruit, easily brown stain, freshness date is not long, and olive products is mainly based on preserved fruit, and kind is single, economic benefit is lower, and that olive adds state-of-art deeply is lower, and then Higher output is not accompanied by a higher income to have caused the orchard worker, and the sustainable development of whole olive industry is caused tremendous influence.
Summary of the invention
The purpose of this invention is to provide a kind of process for producing high-luminousness olive clear-juice beverage; This production technology is scientific and reasonable, the olive juice productive rate height of enzymolysis; Olive juice light transmittance height, good filtration effect; Use this production technology to produce olive clear-juice beverage, be easy to control, workable, and power consumption is few, is applicable to the large-scale production of high-luminousness olive clear-juice, and the olive clear-juice of producing is nutritious, and features good taste has remarkable economic efficiency.
Process for producing high-luminousness olive clear-juice beverage of the present invention, it is characterized in that: selecting new fresh olive is primary raw material, through selecting materials, preliminary treatment make freeze olive meat, squeeze the juice, centrifugal and squeezing, enzymolysis, filtration, allotment, make high-luminousness olive clear-juice, make olive clear-juice beverage behind the homogeneous.
Remarkable advantage of the present invention is:
(1) the present invention adopts pectinase enzymatic hydrolysis, improved the yield of olive juice, and hydrolysis result is good, simple to operate.Adopt ceramic membrane that olive juice is filtered, the light transmittance height of products obtained therefrom, product appearance is good, and has kept the quality of product preferably.
(2) this production technology is applied to produce high-luminousness olive clear-juice beverage in the deep processing of olive, the production efficiency height is easy to control, and is workable, and power consumption is few, is applicable to the large-scale production of olive clear-juice, has remarkable economic efficiency and social benefit.
(3) the nutritional labeling height of the high-luminousness olive clear-juice of employing technology preparation of the present invention, features good taste, and be convenient to transportation and storage.
The specific embodiment
(1) select materials and water treatment: selecting new fresh olive is primary raw material; The preparation of drinks water stores standby after treatment;
(2) preliminary treatment: new fresh olive after the cylinder classification again through guipure choosing fruit, with the olive of different stage carry out surfing wash fruit again through blanching, cooling, stoning, make after freezing and freeze olive meat;
(3) squeeze the juice: freeze olive meat through thaw, that broken back adopts spiral to squeeze the juice is afterwards centrifugal;
(4) centrifugal and squeezing: adopt supercentrifuge centrifugal to remove pomace and impurity to the olive juice after squeezing the juice through spiral, the rotating speed of centrifuge is 8000rpm, olive slag after centrifugal squeezes with squeezer again, after leave the olive juice of gained in enzymatic vessel together;
(5) enzymolysis: adopt pectase to carry out enzymolysis;
(6) filter: filter with ceramic membrane again after filtering with vibratory sieve earlier;
(7) allotment: after filtering olive juice and various auxiliary material are allocated, made high-luminousness olive clear-juice;
(8) homogeneous: deployed clear juice is carried out homogeneous; Make olive clear-juice beverage.
Olive clear-juice beverage passes through tinning, seals, and the olive clear-juice beverage finished product is made in sterilization; Tinning, seal the mode be evacuated to sealed cans behind the 0.050-0.055MPa that adopts; It is 5min that the heating-up time is adopted in described sterilization, and 95-100 ℃ of constant temperature spray sterilization 15min is cooled to below 40 ℃ through 10min again.
The preparation of drinks water is treated to: water after mechanical filter, activated carbon filtration, micro porous filtration, secondary filter, counter-infiltration in the storage standby, carry with pump.
The enzymatic hydrolysis condition of enzymolysis process is: olive juice 600L/ cylinder, enzyme dosage are 0.03%～0.04% of olive juice volume, enzyme activity unit 50,000 u/g, enzymolysis time 0.8～1.2h, 50 ℃ of hydrolysis temperatures, pH value of solution 3.5.
Be filtered into behind the enzymolysis: adopting membrane aperture again after the olive juice behind the enzymolysis filters with vibratory sieve earlier is the ceramic membrane filter of 0.01～0.05 μ m, filters back product light transmittance and is: 95%～98%.
Be allocated as according to mass percent: olive original juice 45%～55%, rock sugar 5～7%, sodium cellulose glycolate CMC-Na0.08～1.2%, ethyl maltol 0.007～0.009%, all the other are water.
In the allotment feed liquid, can also add other additive, the addition of described other additive as required or specified volume add, such as the addition of other additive mass percent: cycloheptaamylose 0.2% according to olive clear-juice beverage solution, composite phosphate 0.03%, Vc0.01% adds.
Below be several embodiments of the present invention, further specify the present invention, but the present invention is not limited only to this.
Embodiment 1
(1) select materials and water treatment: selecting new fresh olive is primary raw material; The preparation of drinks water stores standby after mechanical filter, activated carbon filtration, micro porous filtration, secondary filter, counter-infiltration, carries with pump.
(2) preliminary treatment: new fresh olive after the cylinder classification again through guipure choosing fruit, with the olive of different stage carry out surfing wash fruit again through blanching, cooling, stoning, make after freezing and freeze olive meat;
(3) squeeze the juice: freeze olive meat through thaw, that broken back adopts spiral to squeeze the juice is afterwards centrifugal;
(4) centrifugal and squeezing: adopt supercentrifuge centrifugal to remove pomace and impurity to the olive juice after squeezing the juice through spiral, the rotating speed of centrifuge is 8000rpm, olive slag after centrifugal squeezes with squeezer again, after leave the olive juice of gained in enzymatic vessel together;
(5) enzymolysis: adopt pectase to carry out enzymolysis; Olive juice 600L/ cylinder, enzyme dosage are 0.03% of olive juice volume, enzyme activity unit 50,000 u/g, enzymolysis time 0.8h, 50 ℃ of hydrolysis temperatures, pH value of solution 3.5.
(6) filter: adopting membrane aperture again after the olive juice behind the enzymolysis filters with vibratory sieve earlier is the ceramic membrane filter of 0.01 μ m, filters back product light transmittance and is: 98%.
(7) allotment: after filtering olive juice and various auxiliary material are allocated, made high-luminousness olive clear-juice; Be allocated as according to mass percent: olive original juice 50%, rock sugar 6%, sodium cellulose glycolate CMC-Na 0.1%, ethyl maltol 0.08%, all the other are water.
(8) homogeneous: deployed clear juice is carried out homogeneous; Make olive clear-juice beverage;
(9) olive clear-juice beverage passes through tinning, seals, and the olive clear-juice beverage finished product is made in sterilization; Tinning, seal the mode be evacuated to sealed cans behind the 0.050MPa that adopts; It is 5min that the heating-up time is adopted in described sterilization, and 95 ℃ of constant temperature spray sterilization 15min are cooled to below 40 ℃ through 10min again, are prepared into the high-luminousness olive clear-juice beverage finished product.
Embodiment 2
(1) select materials and water treatment: selecting new fresh olive is primary raw material; The preparation of drinks water stores standby after mechanical filter, activated carbon filtration, micro porous filtration, secondary filter, counter-infiltration, carries with pump.
(2) preliminary treatment: new fresh olive after the cylinder classification again through guipure choosing fruit, with the olive of different stage carry out surfing wash fruit again through blanching, cooling, stoning, make after freezing and freeze olive meat;
(3) squeeze the juice: freeze olive meat through thaw, that broken back adopts spiral to squeeze the juice is afterwards centrifugal;
(4) centrifugal and squeezing: adopt supercentrifuge centrifugal to remove pomace and impurity to the olive juice after squeezing the juice through spiral, the rotating speed of centrifuge is 8000rpm, olive slag after centrifugal squeezes with squeezer again, after leave the olive juice of gained in enzymatic vessel together;
(5) enzymolysis: adopt pectase to carry out enzymolysis; Olive juice 600L/ cylinder, enzyme dosage are 0.04% of olive juice volume, enzyme activity unit 50,000 u/g, enzymolysis time 1.2h, 50 ℃ of hydrolysis temperatures, pH value of solution 3.5.
(6) filter: adopting membrane aperture again after the olive juice behind the enzymolysis filters with vibratory sieve earlier is the ceramic membrane filter of 0.05 μ m, filters back product light transmittance and is: 95%.
(7) allotment: after filtering olive juice and various auxiliary material are allocated, made high-luminousness olive clear-juice; Be allocated as according to mass percent: olive original juice 55%, rock sugar 7%, sodium cellulose glycolate CMC-Na 1.2%, ethyl maltol 0.009%, all the other are water.
(8) homogeneous: deployed clear juice is carried out homogeneous; Make olive clear-juice beverage;
(9) in olive clear-juice beverage, add cycloheptaamylose 0.2% again, composite phosphate 0.03%, Vc0.01%, described weight is to account for the percentage of juice weight clearly, cycloheptaamylose adds and to account for 0.2% of juice weight clearly, composite phosphate adds and to account for 0.03% of juice weight clearly, and Vc adds and accounts for 0.01% of juice weight clearly.
(10) olive clear-juice beverage passes through tinning, seals, and the olive clear-juice beverage finished product is made in sterilization; Tinning, seal the mode be evacuated to sealed cans behind the 0.055MPa that adopts; It is 5min that the heating-up time is adopted in described sterilization, and 100 ℃ of constant temperature spray sterilization 15min are cooled to below 40 ℃ through 10min again, are prepared into the high-luminousness olive clear-juice beverage finished product.
Embodiment 3
(1) select materials and water treatment: selecting new fresh olive is primary raw material; The preparation of drinks water after mechanical filter, activated carbon filtration, micro porous filtration, secondary filter, counter-infiltration in the storage standby, carry with pump.
(2) preliminary treatment: new fresh olive after the cylinder classification again through guipure choosing fruit, with the olive of different stage carry out surfing wash fruit again through blanching, cooling, stoning, make after freezing and freeze olive meat;
(3) squeeze the juice: freeze olive meat through thaw, that broken back adopts spiral to squeeze the juice is afterwards centrifugal;
(4) centrifugal and squeezing: adopt supercentrifuge centrifugal to remove pomace and impurity to the olive juice after squeezing the juice through spiral, the rotating speed of centrifuge is 8000rpm, olive slag after centrifugal squeezes with squeezer again, after leave the olive juice of gained in enzymatic vessel together;
(5) enzymolysis: adopt pectase to carry out enzymolysis; Olive juice 600L/ cylinder, enzyme dosage are 0.035% of olive juice volume, enzyme activity unit 50,000 u/g, enzymolysis time 1.0h, 50 ℃ of hydrolysis temperatures, pH value of solution 3.5.
(6) filter: adopting membrane aperture again after the olive juice behind the enzymolysis filters with vibratory sieve earlier is the ceramic membrane filter of 0.04 μ m, filters back product light transmittance and is: 96%～97%.
(7) allotment: after filtering olive juice and various auxiliary material are allocated, made high-luminousness olive clear-juice; Be allocated as according to mass percent: olive original juice 45%, rock sugar 5%, sodium cellulose glycolate CMC-Na 0.08%, ethyl maltol 0.007%, all the other are water; According to actual taste and needs, can also in the allotment feed liquid, add other additive, as colouring agent, sweetener, flavouring agent or the like, the addition of other additive as required or specified volume add.
(8) homogeneous: deployed clear juice is carried out homogeneous; Make olive clear-juice beverage;
(9) olive clear-juice beverage passes through tinning, seals, and the olive clear-juice beverage finished product is made in sterilization; Tinning, seal the mode be evacuated to sealed cans behind the 0.052-0.055MPa that adopts; It is 5min that the heating-up time is adopted in described sterilization, and 96-98 ℃ of constant temperature spray sterilization 15min is cooled to below 40 ℃ through 10min again, is prepared into the high-luminousness olive clear-juice beverage finished product.
Claims (10)
1. process for producing high-luminousness olive clear-juice beverage, it is characterized in that: selecting new fresh olive is primary raw material, through selecting materials, preliminary treatment make freeze olive meat, squeeze the juice, centrifugal and squeezing, enzymolysis, filtration, allotment, make high-luminousness olive clear-juice, make olive clear-juice beverage behind the homogeneous.
2. process for producing high-luminousness olive clear-juice beverage according to claim 1 is characterized in that: the concrete steps of described technology are:
(1) select materials and water treatment: selecting new fresh olive is primary raw material; The preparation of drinks water stores standby after treatment;
(2) preliminary treatment: new fresh olive after the cylinder classification again through guipure choosing fruit, with the olive of different stage carry out surfing wash fruit again through blanching, cooling, stoning, make after freezing and freeze olive meat;
(3) squeeze the juice: freeze olive meat through thaw, that broken back adopts spiral to squeeze the juice is afterwards centrifugal;
(4) centrifugal and squeezing: adopt supercentrifuge centrifugal to remove pomace and impurity to the olive juice after squeezing the juice through spiral, the rotating speed of centrifuge is 8000rpm, olive slag after centrifugal squeezes with squeezer again, after leave the olive juice of gained in enzymatic vessel together;
(5) enzymolysis: adopt pectase to carry out enzymolysis;
(6) filter: filter with ceramic membrane again after filtering with vibratory sieve earlier;
(7) allotment: after filtering olive juice and various auxiliary material are allocated, made high-luminousness olive clear-juice;
(8) homogeneous: deployed clear juice is carried out homogeneous; Make olive clear-juice beverage.
3. process for producing high-luminousness olive clear-juice beverage according to claim 2 is characterized in that: described olive clear-juice beverage passes through tinning, seals, and the olive clear-juice beverage finished product is made in sterilization.
4. process for producing high-luminousness olive clear-juice beverage according to claim 3 is characterized in that: described tinning, seal the mode be evacuated to sealed cans behind the 0.050-0.055MPa that adopts; It is 5min that the heating-up time is adopted in described sterilization, and 95-100 ℃ of constant temperature spray sterilization 15min is cooled to below 40 ℃ through 10min again.
5. process for producing high-luminousness olive clear-juice beverage according to claim 2, it is characterized in that: described preparation of drinks water is treated to: water after mechanical filter, activated carbon filtration, micro porous filtration, secondary filter, counter-infiltration in the storage standby, carry with pump.
6. process for producing high-luminousness olive clear-juice beverage according to claim 2, it is characterized in that: the enzymatic hydrolysis condition of described enzymolysis process is: olive juice 600L/ cylinder, enzyme dosage is 0.03%～0.04% of an olive juice volume, enzyme activity unit 50,000 u/g, enzymolysis time 0.8～1.2h, 50 ℃ of hydrolysis temperatures, pH value of solution 3.5.
7. process for producing high-luminousness olive clear-juice beverage according to claim 2, it is characterized in that: be filtered into behind the described enzymolysis: adopting membrane aperture again after the olive juice behind the enzymolysis filters with vibratory sieve earlier is the ceramic membrane filter of 0.01～0.05 μ m, filters back product light transmittance and is: 95%～98%.
8. process for producing high-luminousness olive clear-juice beverage according to claim 2, it is characterized in that: described being allocated as: olive original juice 45%～55% according to mass percent, rock sugar 5～7%, sodium cellulose glycolate CMC-Na0.08～1.2%, ethyl maltol 0.007～0.009%, all the other are water.
9. process for producing high-luminousness olive clear-juice beverage according to claim 8 is characterized in that: in the allotment feed liquid, add other additive, the addition of described other additive as required or specified volume add.
10. process for producing high-luminousness olive clear-juice beverage according to claim 9, it is characterized in that: the addition of described other additive is according to the mass percent of olive clear-juice beverage solution: cycloheptaamylose 0.2%, composite phosphate 0.03%, Vc0.01% adds.
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| CN107156554A (en) * | 2017-05-27 | 2017-09-15 | 广西北部湾珠乡橄榄食品有限公司 | A kind of preparation method of olive fruit juice |
| CN107183444A (en) * | 2017-05-27 | 2017-09-22 | 广西北部湾珠乡橄榄食品有限公司 | A kind of preparation method of compound olive fruit juice |
| CN107495029A (en) * | 2017-10-12 | 2017-12-22 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive beverage |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124598A (en) * | 1995-07-19 | 1996-06-19 | 昆明天成食品工业有限公司 | Clear Yunnan Chinese olive beverage |
| CN101263921B (en) * | 2007-03-12 | 2011-04-20 | 福建农林大学 | Preparation of olive health care beverage |
| CN101088385B (en) * | 2007-05-25 | 2010-05-19 | 郑金营 | Recipe and production process of olive powder |
-
2008
- 2008-12-18 CN CN2008100723950A patent/CN101444318B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106723095A (en) * | 2015-11-24 | 2017-05-31 | 宜兴恒盛农业发展有限公司 | Red bayberry takes juice system in a kind of cranberry juice production |
| CN106690189A (en) * | 2016-12-26 | 2017-05-24 | 福建农林大学 | Olive salting liquid and method for preventing olive precipitates from being generated |
| CN107156554A (en) * | 2017-05-27 | 2017-09-15 | 广西北部湾珠乡橄榄食品有限公司 | A kind of preparation method of olive fruit juice |
| CN107183444A (en) * | 2017-05-27 | 2017-09-22 | 广西北部湾珠乡橄榄食品有限公司 | A kind of preparation method of compound olive fruit juice |
| CN107495029A (en) * | 2017-10-12 | 2017-12-22 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive beverage |
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| CN101444318B (en) | 2012-06-20 |
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