CN104287021B - A kind of preparation method of natural olive original juice - Google Patents
A kind of preparation method of natural olive original juice Download PDFInfo
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- CN104287021B CN104287021B CN201410618796.7A CN201410618796A CN104287021B CN 104287021 B CN104287021 B CN 104287021B CN 201410618796 A CN201410618796 A CN 201410618796A CN 104287021 B CN104287021 B CN 104287021B
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 93
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 239000000284 extract Substances 0.000 claims abstract description 21
- 238000001471 micro-filtration Methods 0.000 claims abstract description 20
- 239000012528 membrane Substances 0.000 claims abstract description 18
- 239000012141 concentrate Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000005352 clarification Methods 0.000 claims abstract description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- 239000000919 ceramic Substances 0.000 claims abstract description 11
- 238000010298 pulverizing process Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims abstract description 6
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 238000000605 extraction Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 abstract description 9
- 239000012535 impurity Substances 0.000 abstract description 8
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000003381 stabilizer Substances 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The preparation method who the invention discloses a kind of natural olive original juice, comprising: select materials (1), cleaning, stoning; (2) pulverize, pull an oar: by the olive after stoning, adopt pulverizer to pulverize, pull an oar; (3) extract: the slurries after pulverizing are sent in differential extractor and extracted; (4) centrifugal, filter: extract is carried out centrifugal, centrifugate is carried out micro-filtration with ceramic membrane; (5) concentrate, protect look: the clear liquid after micro-filtration is carried out to physics through reverse osmosis membrane and concentrate, then add vitamin C to protect look; (6) sterilizing obtains the natural olive original juice of clarification type. Extractive technique of the present invention carries out under high pressure low temperature, does not pass through high temperature, does not destroy the original nutritional labeling of olive and functional component; Olive juice impurity after high pressure low temperature extracts is few, the olive juice therefore obtaining through different ceramic membrane classified filterings, and clarity is high; Do not add anticorrisive agent and other non-natural color stabilizers, kept the pure natural property of olive juice.
Description
Technical field
The present invention relates to beverage processing technology technical field, specifically, relate to the preparation method of the natural olive juice of a kind of clarification type.
Background technology
Olive, has another name called " Chinese olive ", is one of southern Common Fruits, and it is nutritious, and it has again very high medical value simultaneously. It is health ministry approval be one of article of food and medicine. In olive, important functional component is the polyphenols such as gallic acid. Studies have shown that, such material has higher radical scavenging activity and stronger oxidation resistance, has clinically and relieves the effect of alcohol, protects the effects such as throat, anti-ageing, angiocardiopathy preventing generation.
Due to higher nutrition and medical value that olive has, be now developed to beverage products. The method of producing at present olive juice, is generally the juice method that squeezes out, and the method crushing juice rate is lower. The type of olive juice mostly is muddy type olive juice at present, and this type of olive juice will add stabilizing agent could keep suspended state, and easily occurs deposited phenomenon in storage process, not only affects the exterior quality of olive juice, also can affect the mouthfeel of olive juice. Therefore, the exploitation of the clarification type olive juice that recovery rate is high is greatly necessary, prepare at present the method for clarification type olive juice, thereby be generally to add gelatin adsorption-condensation to remove precipitation, but because standing required time is longer, in this process, easily grow microorganism, and can not remove precipitation completely, still have partly precipitated in depositing process in the later stage and generate, in addition in adsorption-condensation process, have part macromolecular substances and be removed simultaneously, affect the local flavor of olive juice. In addition, the olive juice of selling on market, passes through high-temperature sterilization mostly, has reduced the nutritive value of olive, and has added anticorrisive agent, and human body is also had to certain infringement.
Technology contents
The poor extraction separation concentrator of patented technology continuous high pressure the object of the invention is to by utilizing my company carries out the development of new product to olive, develop the clarification type cold drink consistent with olive raw material color, smell and taste, trophic function composition height.
The present invention realizes the technical scheme that object adopts:
(1) select materials, cleaning, stoning: select large, a fresh olive, remove silt, clean up stoning;
(2) pulverize, pull an oar: by the olive after stoning, adopt pulverizer to pulverize, pull an oar;
(3) extract: the slurries after pulverizing are sent in differential extractor and extracted; General olive juice is all to filter immediately after adopting pulverizing to squeeze the juice, and the active ingredient in olive is not fully extracted, and has more macromolecular substances existence; Extracting method of the present invention, its feature is: the time of extraction is 45～75min, the pressure of differential extractor is 15～25Mpa, in this leaching process, temperature is controlled at 25～30 degree always, the effect of low temperature pressure reduction, can fully extract the active ingredient in olive, and the few extract of impurity is limpid.
(4) centrifugal, filter: extract is carried out centrifugal, centrifugate is carried out micro-filtration with ceramic membrane.
(5) concentrate, protect look: the clear liquid after micro-filtration is carried out to physics through reverse osmosis membrane and concentrate, then add vitamin C to protect look. Current many olive juices all adopt compound additive to reach to protect Semu, this patent is owing to adopting cryogenic high pressure to extract, and the olive juice molecular weight obtaining is little, and clarity is high, single natural complex C can reach and protect Semu, has kept again the natural sex of olive juice simultaneously.
(6) sterilizing: the olive juice protecting after look is carried out to microwave sterilization, obtain the natural olive original juice of clarification type. Traditional olive juice generally adopts high-temperature sterilization, so not only can destroy the polyphenol substance in olive juice, also can affect the mouthfeel of olive juice. The olive juice that the present invention extracts, because impurity is few, after 200um ceramic filtration membrane micro-filtration, can reach bacteria-eliminating efficacy, without carrying out the long-time sterilizing of high temperature, therefore the olive juice protecting after look is carried out to microwave sterilization, obtains the natural olive original juice of clarification type.
As a kind of preferred version, while olive pulp being pulverized to making beating in step (2), the weight of the water adding is 5～10 times of pulp weight.
As a kind of preferred version, the described differential extractor of step (3) is that the patent No. is ZL200420102481.9, and name is called the differential extractor that the Chinese utility model patent of " differential extractor " is recorded. Differential extractor can utilize pressure reduction to change to promote solution exchange inside and outside cell under cryogenic conditions, the content that obtains Related Component in extract is higher, simultaneously, the extract that utilizes the additional filter of the penetrating combination of selection of cell membrane to obtain, squeezes out and filters the few and clarification of the extract impurity obtaining after juice than routine. The olive juice that utilizes this equipment to prepare, can well keep the integrality of the nutriment such as polyphenol in olive, and because overall process is all at room temperature carried out, can keep the local flavor of olive not have destroyed, therefore, finally can obtain the natural olive original juice of clarification type that mouthfeel is pure, have olive delicate fragrance and function.
As a kind of preferred version, when olive extraction in step (3), the weight of the water adding when extraction is 20～25 times of olive pulp weight, and the temperature of extraction is 25～30 DEG C, extraction time is 45～75min, and the pressure of differential extractor is 15～25Mpa.
As a kind of preferred version, when centrifugal in step (4), the rotating speed of centrifuge is 3000～3800rpm, then crosses respectively the ceramic membrane of 500nm, 200nm, and flow velocity when micro-filtration is 4～5L/min.
As a kind of preferred version, step concentrates the clear liquid after micro-filtration in (5), and the weight of the olive juice after concentrating is 3～5 times of olive pulp; The ascorbic weight adding is 0.1～0.3% of olive pulp.
As a kind of preferred version, the microwave sterilization time in step (6) is 5min～10min.
Compared with prior art, the present invention has following beneficial effect: the whole extractive technique of the present invention carries out under high pressure low temperature, does not pass through high temperature, does not destroy the original nutritional labeling of olive and functional component; Olive juice impurity after high pressure low temperature extracts is few, the olive juice therefore obtaining through different ceramic membrane classified filterings, and clarity is high; Do not add anticorrisive agent and other non-natural color stabilizers, kept the pure natural property of olive juice.
Detailed description of the invention
Below in conjunction with example, the present invention is further elaborated, but embodiments of the present invention are not limited to this. Unless stated otherwise, the reagent that the embodiment of the present invention is addressed is the conventional reagent using of the art
Embodiment 1:
(1) select materials, cleaning, stoning: select a large fresh olive, remove silt, clean up rear stoning.
(2), pulverize, pull an oar: the olive pulp after stoning is sent in the high-efficiency turbine formula pulverizer that 0.8mm～1.2mm stainless steel mesh is housed and pulverized, pull an oar, the weight of the water adding is 5 times of olive pulp weight.
(3) extract: adopt differential extractor to extract in the olive slurries after pulverizing, the weight of the water adding is 25 times of olive pulp weight, and the temperature of extraction is 25 DEG C, and extraction time is 75min, and the pressure of differential extractor is 15Mpa.
(4) centrifugal, filtration: adopt supercentrifuge to carry out extract centrifugal, to remove pomace and impurity, the rotating speed of centrifuge is 3000rpm; Clear liquid after centrifugal carries out micro-filtration by the ceramic filtration membrane of 500nm, 200nm respectively, and flow velocity when micro-filtration is 4L/min.
(5) concentrate, protect look: the clear liquid after micro-filtration is carried out to physics through reverse osmosis membrane and concentrate, the weight of concentrate is 3 times of olive pulp weight, then adds vitamin C to protect look, and addition is 0.1% of olive pulp weight.
(6) sterilizing: the clear liquid protecting after look is carried out to sterilizing, and sterilization method is microwave sterilization, and sterilization time is 5min, obtains the natural olive original juice of clarification type.
Embodiment 2:
(1) select materials, cleaning, stoning: select a large fresh olive, remove silt, clean up rear stoning.
(2), pulverize, pull an oar: the olive pulp after stoning is sent in the high-efficiency turbine formula pulverizer that 0.8mm～1.2mm stainless steel mesh is housed and pulverized, pull an oar, the weight of the water adding is 8 times of olive pulp weight.
(3) extract: adopt differential extractor to extract in the olive slurries after pulverizing, the weight of the water adding is 22 times of olive pulp weight, and the temperature of extraction is 28 DEG C, and extraction time is 60min, and the pressure of differential extractor is 20Mpa.
(4) centrifugal, filtration: adopt supercentrifuge to carry out extract centrifugal, to remove pomace and impurity, the rotating speed of centrifuge is 3400rpm; Clear liquid after centrifugal carries out micro-filtration by the ceramic filtration membrane of 500nm, 200nm respectively, and flow velocity when micro-filtration is 4.5L/min.
(5) concentrate, protect look: the clear liquid after micro-filtration is carried out to physics through reverse osmosis membrane and concentrate, the weight of concentrate is 4 times of olive pulp weight, then adds vitamin C to protect look, and addition is 0.2% of olive pulp weight.
(6) sterilizing: the clear liquid protecting after look is carried out to sterilizing, and sterilization method is microwave sterilization, and sterilization time is 7min, obtains the natural olive original juice of clarification type.
Embodiment 3:
(1) select materials, cleaning, stoning: select a large fresh olive, remove silt, clean up rear stoning.
(2), pulverize, pull an oar: the olive pulp after stoning is sent in the high-efficiency turbine formula pulverizer that 0.8mm～1.2mm stainless steel mesh is housed and pulverized, pull an oar, the weight of the water adding is 10 times of olive pulp weight.
(3) extract: adopt differential extractor to extract in the olive slurries after pulverizing, the weight of the water adding is 20 times of olive pulp weight, and the temperature of extraction is 30 DEG C, and extraction time is 45min, and the pressure of differential extractor is 25Mpa.
(4) centrifugal, filtration: adopt supercentrifuge to carry out extract centrifugal, to remove pomace and impurity, the rotating speed of centrifuge is 3800rpm; Clear liquid after centrifugal carries out micro-filtration by the ceramic filtration membrane of 500nm, 200nm respectively, and flow velocity when micro-filtration is 5L/min.
(5) concentrate, protect look: the clear liquid after micro-filtration is carried out to physics through reverse osmosis membrane and concentrate, the weight of concentrate is 5 times of olive pulp, then adds vitamin C to protect look, and addition is 0.3% of olive pulp weight.
(6) sterilizing: the clear liquid protecting after look is carried out to sterilizing, and sterilization method is microwave sterilization, and sterilization time is 10min, obtains the natural olive original juice of clarification type.
Claims (1)
1. a natural olive original juice, is characterized in that, described olive original juice prepares by the following method:
(1) select materials, cleaning, stoning: select large, a fresh olive, remove silt, clean up stoning;
(2) pulverize, pull an oar: by the olive after stoning, adopt pulverizer to pulverize, pull an oar;
(3) extract: the slurries after pulverizing are sent in differential extractor and extracted;
(4) centrifugal, filter: extract is carried out centrifugal, centrifugate is carried out micro-filtration with ceramic membrane;
(5) concentrate, protect look: the clear liquid after micro-filtration is carried out to physics through reverse osmosis membrane and concentrate, then add vitamin C to protect look;
(6) sterilizing: the olive juice protecting after look is carried out to microwave sterilization, obtain the natural olive original juice of clarification type;
In step (2), when described pulverizing making beating, the weight of the water adding is 5～10 times of olive pulp weight;
In step (3), in described extraction, the weight of the water adding when extraction is 20～25 times of olive pulp weight, and the temperature of extraction is 25～30 DEG C, and extraction time is 45～75min, and the pressure of differential extractor is 15～25Mpa;
In step (4), described extract carries out centrifugal, and rotating speed when it is centrifugal is 3000～3800rpm; Then the ceramic membrane of crossing respectively 500nm, 200nm, flow velocity when micro-filtration is 4～5L/min;
In step (5), described that clear liquid after micro-filtration is carried out to physics through reverse osmosis membrane is concentrated, and the weight of its concentrate is 3～5 times of olive pulp weight; Described olive juice after concentrated is protected to look, the ascorbic weight adding when it protects look is 0.1～0.3% of olive pulp weight;
In step (6), described the olive juice protecting after look is carried out to microwave sterilization, its sterilization time is 5～10min.
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| CN201410618796.7A CN104287021B (en) | 2014-11-06 | 2014-11-06 | A kind of preparation method of natural olive original juice |
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| CN201410618796.7A CN104287021B (en) | 2014-11-06 | 2014-11-06 | A kind of preparation method of natural olive original juice |
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