CN107156554A - A kind of preparation method of olive fruit juice - Google Patents
A kind of preparation method of olive fruit juice Download PDFInfo
- Publication number
- CN107156554A CN107156554A CN201710390443.XA CN201710390443A CN107156554A CN 107156554 A CN107156554 A CN 107156554A CN 201710390443 A CN201710390443 A CN 201710390443A CN 107156554 A CN107156554 A CN 107156554A
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- Prior art keywords
- olive
- leaf
- preparation
- fruit juice
- juice
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Classifications
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a kind of preparation method of olive fruit juice, the raw material of olive fruit juice making mainly includes：Olive, olive leaf, lemon, Momordica grosvenori, beet root；Preparation method comprises the following steps：Step 1, olive and olive leaf handle to olive juice, step 2, using Momordica grosvenori is prepared, beet root juice, step 3, mixing sterilization obtain the olive fruit juice；Preparation method of the present invention can be effectively retained the nutriment in material, so that nutritious in olive fruit juice, and pass through Momordica grosvenori, beet root seasoning, lemon color protection, without any chemical addition agent, by pulse magnetic field and ultra-high pressure sterilization, extend the storage life of olive fruit juice so that the olive fruit juice health and safety of making.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation method of olive fruit juice.
Background technology
Olive is a kind of fruit, is available for eating raw or processes, and is famous subtropical zone special product fruit tree.Olive contributes to digestion.
Olive pulp contains abundant nutrients, containing the mineral matter such as protein, carbohydrate, fat, vitamin C and calcium, phosphorus, iron
And the amino acid that 17 kinds of needed by human body are wanted, wherein ascorbic content is 10 times of apple, pears, 5 times of peach.Its calcium content
Also it is very high, and be easily absorbed by the body, eaten especially suitable for women, children.Olive eats beneficial health raw, due to its calcic compared with
It is many, it is helpful to children's skeleton development.New fresh olive can solve the poison of gas poisoning, alcoholism and ichthyophagy crab, the energy heat-clearing solution of food
Poison, resolving sputum, disperse accumulations.And olive is typically made into olive preserved fruit at present, olive dish, the food such as olive oil, but it is made as fruit juice
Less, and make that the method for fruit juice is complicated at present, olive juice is general in manufacturing process to scald through overdone, cause the nutrition of olive into
Divide loss serious, and add multiple additives, influence human body is used for a long time healthy.
The content of the invention
It is an object of the invention to provide a kind of preparation method of olive fruit juice, the preparation method can be effectively retained in material
Nutriment so that it is nutritious in olive fruit juice, and pass through Momordica grosvenori, beet root seasoning, lemon color protection, without any
Chemical addition agent, by pulse magnetic field and ultra-high pressure sterilization, extends the storage life of olive fruit juice so that the olive fruit juice of making
Health and safety.
To achieve the above object, technical scheme is as follows：
A kind of preparation method of olive fruit juice, the raw material of olive fruit juice making mainly includes：Olive, olive leaf, lemon, sieve
Chinese fruit, beet root；
Preparation method comprises the following steps：
Step 1, olive and olive leaf used concentration carry out immersion 1-2 hours for the sodium bicarbonate water of 1-5% mass fractions
Afterwards, be enucleated, by lemon be squeezed into olive pulp and olive leaf after juice be put into immersion 1-2 hours after, olive pulp and olive leaf are put
The refrigerating chamber for entering -30 to -10 DEG C carries out freezing 2-4 hours, adds the deionization that 1-3 times of olive pulp and olive leaf gross weight are weighed
Water, after high-speed stirred blends olive pulp and olive leaf, is placed in pressure to be placed 1-2 hours under 20-30Mpa, at ultrasonic wave
Reason 20 minutes, vacuum filtration obtains olive juice；After being soaked using sodium bicarbonate, water vapor bubbles are full of in plant cell, by ultralow temperature
After freezing, blend nutriment after easily the nutriment in plant cell being separated and freezed and not easily run off；
The ripe Momordica grosvenori of step 2, selection, beet root squeeze and filter obtain juice, and juice is passed through into charcoal absorption face
Color, to liquid A；
Step 3, by weight 100: 50-1 mix olive juice and liquid A, add pectase and cellulase is carried out
Stand after clarification 2 hours, the enzyme that goes out, centrifugal filtration obtains the olive fruit juice；
The weight ratio 10: 1-5 of wherein described olive pulp and olive leaf.
Preferably, wherein, the weight ratio of Momordica grosvenori and beet root is 1-10: 1-20.
Preferably, the olive leaf is that old leaf and tender leaf are mixed, and the old leaf is the new fresh olive of growth more than 1 month
Leaf, the tender leaf is the budding fresh olive leaf of 5-15 days, and the weight ratio of the old leaf and tender leaf is 1-5: 5-15.
Preferably, the preparation method also includes：The olive and olive leaf are adopted again after using the immersion of sodium bicarbonate water
Immersion 0.5-1 hours is carried out with the salt solution of 50% mass fraction, is rinsed 2-3 times using deionized water.
Preferably, the preparation method also includes：The olive pulp and olive leaf blended in step 1 is by ultrasonic wave
It is additionally included under strong pulse magnetic field and handles 10-30 minutes after reason, the magnetic field intensity 10-30T, umber of pulse is 8-10；Through
Strong pulse magnetic field processing is crossed, nutriment can effectively be separated from cell.
Preferably, the preparation method also includes：Also include sterilization in step 3 after centrifugal filtration, killed using super-pressure
Bacterium, pressure is 100-200Mpa, substantially reduces the loss of nutriment.
Beneficial effects of the present invention：
Without any chemical addition agent during the olive fruit juice that the present invention makes, and without high-temperature process, adopt
With after freezing processing after strong pulse magnetic field, high pressure, ultrasonication by the nutritional ingredient in olive and olive leaf
Separate, olive juice is obtained by vacuum filtration, this process substantially reduces the loss of olive and olive leaf nutritional ingredient, and
Containing abundant nutriment in the olive leaf for the olive fruit juice addition that the present invention makes, olive leaf, pass through the making of the present invention
Method, with antiviral, suppress the production of bacterium and significantly strengthens immune function of human body, and can rapid recovery fatigue, addition
Momordica grosvenori and beet root juice can not only adjust the bitter taste of olive, the also healthcare function with pressure regulation lipid-loweringing.
Embodiment
With specific embodiment, the present invention will be described below, and selected embodiment is merely to illustrate and explained this hair herein
It is bright, it is not intended to limit the present invention.
Embodiment 1
Get out raw material：Olive 10kg, olive leaf 1kg, lemon 5kg, Momordica grosvenori 5kg, beet root 5kg；
Preparation method comprises the following steps：
Step 1, olive and olive leaf used concentration carry out immersion 1-2 hours for the sodium bicarbonate water of 1-5% mass fractions
Afterwards, 5.25kg olive pulps are obtained after olive is enucleated, 5kg lemons are squeezed into 5.25kg olive pulps and 1kg olive leaves after juice
After being put into immersion 1 hour, after lemon and sodium bicarbonate color protection, olive pulp and olive leaf are put into -30 to -10 DEG C of freezing
Room carries out freezing 2 hours, adds 1 times of heavy deionized water of olive pulp and olive leaf gross weight, using homogenizer by olive
Olive pulp and olive leaf are blended at a high speed, and the rotating speed of homogenizer is generally 5000 revs/min, and mixed jam is obtained after blending, will
Mixed jam is placed in pressure to be placed 1 hour under 20Mpa, ultrasonication 20 minutes, and the working frequency of ultrasonic wave is 100 hertz
Hereby, finally jam progress is filtered by vacuum and obtains olive juice, the negative pressure of vacuum is -0.8Mpa；After being soaked using sodium bicarbonate, plant
Water vapor bubbles are full of in cell, after superfreeze, blending easily can be by the nutriment separation in plant cell simultaneously
And nutriment is not easily runed off after freezing, and sodium bicarbonate and lemon juice are using can play good effect of color protection；
The ripe Momordica grosvenori 5kg of step 2, selection, beet root 5kg squeeze and filters obtain juice, and juice is passed through into activated carbon
Adsorb color, to liquid A；
Step 3, by weight 100: 50 mix olive juice and liquid A, add 2% weight pectase and cellulase enters
Row is stood after clarification 2 hours, the enzyme that goes out, and centrifugal filtration obtains the olive fruit juice.
Example 2
Get out raw material：Olive 10kg, olive leaf 1kg, lemon 6kg, Momordica grosvenori 3kg, beet root 9kg；Wherein, it is described
Olive leaf is that old leaf and tender leaf are mixed, and the old leaf is the fresh olive leaf of growth more than 1 month, and the tender leaf is budding 5-15
The weight ratio of it fresh olive leaf, the old leaf and tender leaf is 1: 5, and old leaf and tender leaf mix the nutritional ingredient for causing olive leaf
Uniformly；
Preparation method comprises the following steps：
Step 1, olive and olive leaf used after concentration carries out immersion 2 hours for the sodium bicarbonate water of 5% mass fraction, adopted
Immersion 0.5 hour is carried out with the salt solution of 50% mass fraction, is rinsed 2 times, is obtained after olive is enucleated using deionized water
5.92kg olive pulps, by 6kg lemons be squeezed into 5.92kg olive pulps and 1kg olive leaves after juice be put into immersion 1 hour after, leaching
Stirred once every half an hour during bubble, after lemon and sodium bicarbonate color protection, olive pulp and olive leaf are put into -30
Freezing 4 hours is carried out to -10 DEG C of refrigerating chambers, 3 times of heavy deionized waters of olive pulp and olive leaf gross weight are added, using height
Fast mixer blends at a high speed olive pulp and olive leaf, and the rotating speed of homogenizer is generally 10000 revs/min, after blending
To mixed jam, mixed jam is placed in pressure to be placed 2 hours under 30Mpa, ultrasonication 20 minutes, the work of ultrasonic wave
Frequency is 500 hertz, then by being handled 10 minutes under strong pulse magnetic field, the magnetic field intensity 10T, umber of pulse is 8；By
Strong pulse magnetic field processing, nutriment can be separated effectively, be finally filtered by vacuum jam from cell
Olive juice is obtained, the negative pressure of vacuum is -0.6Mpa；After being soaked using sodium bicarbonate, water vapor bubbles are full of in plant cell, by ultralow
After temperature freezing, blend nutriment after easily the nutriment in plant cell being separated and freezed and not easily run off,
And sodium bicarbonate and lemon juice are using can play good effect of color protection；
The ripe Momordica grosvenori 3kg of step 2, selection, beet root 9kg squeeze and filters obtain juice, and juice is passed through into activated carbon
Adsorb color, to liquid A；
Step 3, by weight 100: 30 mix olive juice and liquid A, add pectase and cellulase progress is quiet
Put after clarification 2 hours, the enzyme that goes out, centrifugal filtration, using ultrahigh-pressure sterilization, pressure is 100Mpa, obtains the olive fruit juice.
Embodiment 3
Get out raw material：Olive 10kg, olive leaf 1kg, lemon 5kg, Momordica grosvenori 6kg, beet root 4kg；
Wherein, the olive leaf is that old leaf and tender leaf are mixed, and the old leaf is the fresh olive leaf of growth more than 1 month,
The tender leaf is the budding fresh olive leaf of 515 days, and the weight ratio of the old leaf and tender leaf is 4: 11.
Preparation method comprises the following steps：
Step 1, olive and olive leaf used after concentration carries out immersion 2 hours for the sodium bicarbonate water of 4% mass fraction, then
Immersion 1 hour is carried out using the salt solution of 50% mass fraction, is rinsed 3 times using deionized water, uses saline sook so that olive
Meat and core be can be easily separated, and 5.56kg olive pulps are obtained after olive is enucleated, and 5kg lemons are squeezed into 5.56kg olive pulps after juice
After being put into immersion 1 hour with 1kg olive leaves, after lemon and sodium bicarbonate color protection, olive pulp and olive leaf are put into -30
Freezing 3 hours is carried out to -10 DEG C of refrigerating chambers, 2 times of heavy deionized waters of olive pulp and olive leaf gross weight are added, using height
Fast mixer blends at a high speed olive pulp and olive leaf, and the rotating speed of homogenizer is generally 8000 revs/min, is obtained after blending
Mixed jam, pressure is placed in be placed 2 hours under 30Mpa by mixed jam, ultrasonication 20 minutes, the work frequency of ultrasonic wave
Rate is 400 hertz, then processing 30 minutes under strong pulse magnetic field, the magnetic field intensity 30T, and umber of pulse is 10, finally will
Jam be filtered by vacuum obtaining olive juice, and the negative pressure of vacuum is -1Mpa；After being soaked using sodium bicarbonate, it is full of in plant cell
Water vapor bubbles, after superfreeze, blending can easily separate the nutriment in plant cell and freeze rear batallion
Foster material is not easily runed off, and sodium bicarbonate and lemon juice are using can play good effect of color protection；
The ripe Momordica grosvenori 6kg of step 2, selection, beet root 4kg squeeze and filters obtain juice, and juice is passed through into activated carbon
Adsorb color, to liquid A；
Step 3, by weight 100: 40 mix olive juice and liquid A, add pectase and cellulase progress is quiet
Put after clarification 2 hours, the enzyme that goes out, centrifugal filtration, using ultrahigh-pressure sterilization, pressure is 200Mpa, obtains the olive fruit juice.
The olive fruit juice of making meets the food standard of country by test.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (6)
1. a kind of preparation method of olive fruit juice, it is characterised in that the raw material of olive fruit juice making mainly includes：Olive, olive
Leaf, lemon, Momordica grosvenori, beet root；
Preparation method comprises the following steps：
Step 1, olive and olive leaf used after concentration carries out immersion 1-2 hours for the sodium bicarbonate water of 1-5% mass fractions, gone
Core, by lemon be squeezed into olive pulp and olive leaf after juice be put into immersion 1-2 hours after, olive pulp and olive leaf are put into -30
Freezing 2-4 hours is carried out to -10 DEG C of refrigerating chambers, the deionized water that 1-3 times of olive pulp and olive leaf gross weight are weighed is added, it is high
After speed stirring blends olive pulp and olive leaf, pressure is placed in be placed 1-2 hours under 20-30Mpa, 20 points of ultrasonication
Clock, vacuum filtration obtains olive juice；
The ripe Momordica grosvenori of step 2, selection, beet root squeeze and filter obtain juice, and juice is passed through into charcoal absorption color, arrived
Obtain liquid A；
Step 3, by weight 100: 50-1 mix olive juice and liquid A, add pectase and cellulase is stood
After clarification 2 hours, the enzyme that goes out, centrifugal filtration obtains the olive fruit juice；
The weight ratio 10: 1-5 of wherein described olive pulp and olive leaf.
2. the preparation method of olive fruit juice according to claim 1, it is characterised in that wherein, Momordica grosvenori and beet root
Weight ratio is 1-10: 1-20.
3. the preparation method of olive fruit juice according to claim 1, it is characterised in that the olive leaf is old leaf and tender leaf
Mixing, the old leaf is the fresh olive leaf of growth more than 1 month, and the tender leaf is the fresh olive leaf of budding 515 days, described
Old leaf and the weight of tender leaf ratio are 1-5: 5-15.
4. the preparation method of olive fruit juice according to claim 1, it is characterised in that the preparation method also includes：Institute
State the salt solution of olive and olive leaf again using 50% mass fraction after being soaked using sodium bicarbonate water and carry out immersion 0.5-1 hours,
Rinsed 2-3 times using deionized water.
5. the preparation method of olive fruit juice according to claim 1, it is characterised in that the preparation method also includes：Step
The olive pulp and olive leaf blended in rapid 1 is additionally included under strong pulse magnetic field after being ultrasonically treated and handles 10-30
Minute, the magnetic field intensity 10-30T, umber of pulse is 8-10.
6. the preparation method of olive fruit juice according to claim 1, it is characterised in that the preparation method also includes：Step
Also include sterilization in rapid 3 after centrifugal filtration, using ultrahigh-pressure sterilization, pressure is 100-200Mpa.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710390443.XA CN107156554A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of olive fruit juice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710390443.XA CN107156554A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of olive fruit juice |
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| CN107156554A true CN107156554A (en) | 2017-09-15 |
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| CN201710390443.XA Pending CN107156554A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of olive fruit juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN111066992A (en) * | 2019-12-31 | 2020-04-28 | 江苏大学 | Fruit juice sterilization method combining strong pulse light with pulsed magnetic field |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101444318A (en) * | 2008-12-18 | 2009-06-03 | 福州延福橄榄有限公司 | Process for producing high-luminousness olive clear-juice beverage |
| CN106306234A (en) * | 2016-08-13 | 2017-01-11 | 宿州学院 | Cool and refreshing type health-care olive throat wetting tea and preparation method thereof |
-
2017
- 2017-05-27 CN CN201710390443.XA patent/CN107156554A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444318A (en) * | 2008-12-18 | 2009-06-03 | 福州延福橄榄有限公司 | Process for producing high-luminousness olive clear-juice beverage |
| CN106306234A (en) * | 2016-08-13 | 2017-01-11 | 宿州学院 | Cool and refreshing type health-care olive throat wetting tea and preparation method thereof |
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| 孟宪军等主编: "《果蔬加工工艺学》", 31 July 2012, 中国轻工业出版社 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN111066992A (en) * | 2019-12-31 | 2020-04-28 | 江苏大学 | Fruit juice sterilization method combining strong pulse light with pulsed magnetic field |
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Application publication date: 20170915 |