CN107495029A - A kind of preparation method of olive beverage - Google Patents

Abstract

The invention belongs to the technical field of food processing, and in particular relates to a preparation method of an olive drink, which comprises the following preparation steps: 1) taking fresh olives, washing them, removing pits to obtain olive flesh; 2) crushing the olive flesh, and mixing it with purified water , then put it into a high-pressure tank, pressurize to obtain a slurry; 3) extract the step power ultrasonic wave to obtain a mixed solution; 4) mix the mixed solution with pure water of the same weight, and then add vitamin C to mix evenly, adjust 5) placed in a magnetic field; 6) filled and sterilized. The olive beverage prepared by the method of the invention does not need to add preservatives, and also has a long shelf life.

Description

A kind of preparation method of olive drink

technical field

The invention belongs to the technical field of food processing, in particular to a preparation method of olive beverage.

Background technique

Olive, also known as yellow olive and green fruit, is one of the common fruits in the south. It is rich in nutrition. The pulp contains protein, carbohydrates, fat, vitamin C, calcium, phosphorus, iron and other minerals. The content of vitamin C is more than that of apples. 10 times that of pears and peaches, 5 times that of pears and peaches, the calcium content is also very high, and it is easily absorbed by the body, especially suitable for women and children. In winter and spring, chewing two or three fresh olives a day can prevent upper respiratory tract infection, so the folks have the reputation of "winter and spring olives match ginseng". Research data at home and abroad show that olive fruit also contains basartemisia lactone, scopoletin, (E)-3,3-dihydroxy-4,4-dimethoxystilbene, gallic acid, retrogallic acid, brevifolia Phenols, hyperin and some triterpenoids, volatile oils, flavonoids.

Olive is one of the items approved by the Ministry of Health as both food and medicine, with high medicinal value. According to traditional Chinese medicine, olive tastes sweet and sour, and its nature is calm. It is suitable for spleen, stomach, and lung meridian. . "Rihuazi Materia Medica" states that it "whets the appetite, relieves qi, and relieves diarrhea". "Compendium of Materia Medica" states that it "generates body fluid, relieves polydipsia, cures sore throat, chews pharyngeal juice, and can relieve all fish and crab poisons." "Southern Yunnan Materia Medica" states that it "cures all throat fires and big head plague, can relieve damp heat, spring temperature, promote body fluid and quench thirst, relieve phlegm, and relieve fish poison, alcohol, and stagnation." The important functional ingredients in olives are polyphenols such as gallic acid. Studies have proved that this kind of substance has high free radical scavenging ability and strong anti-oxidation ability, and has the functions of hangover, throat protection, anti-aging, and prevention of cardiovascular diseases in clinical practice.

Because olives have many functions, they are favored by consumers. Nowadays, olives are processed into a variety of processed products, and olive drink is one of them. But existing olive drinks need to add preservatives and food flavors and the like more, which is unfavorable to human health. Even if there are no preservatives and food flavors added, a lot of food additives will be added to maintain the storage stability of the beverage, and the storage time is only 270 days at most. Therefore research and development a kind of preparation method of olive beverage that does not add preservative and can longer shelf-life, is very necessary.

Contents of the invention

The technical problem to be solved by the present invention is to provide a method for preparing an olive drink. The olive drink prepared by the method does not need to add preservatives and has a long shelf life.

To achieve the above object, the present invention adopts the following technical solutions:

The invention provides a kind of preparation method of olive beverage, comprises following preparation steps:

1) Take fresh olives, wash them, and remove the pits to obtain olive meat;

2) Crush the olive pulp, mix it with pure water 2-4 times its mass, put it into a high-pressure tank, and process it under a pressure of 5-8kgf/ ^cm2 for 7-10min to obtain a slurry;

3) Ultrasonic extraction of the slurry at 100-200W for 15-25min to obtain the first extract, then increase the power to 300-400W, ultrasonic extraction for 5-10min to obtain the second extract, and mix the two extracts Uniformly, a mixed solution is obtained;

4) Mix the mixed solution with pure water of the same weight, then add 0.01-0.03% vitamin C by weight of the mixed solution and mix evenly, and adjust the sugar content to 7-9°Bx;

5) Place in a magnetic field with a magnetic field strength of 0.01-0.05T for 5-9min;

6) Filling and sterilization.

Preferably, in the step 2) of the present invention, the olive meat is mixed with purified water with 3 times its quality. Adding suitable water is beneficial to cooperate with the preparation of subsequent steps, so that the prepared olive drink has a better mouthfeel.

Preferably, in step 2) of the present invention, the pressure is increased to 7kgf/cm ² . Under such pressure treatment, the bitter and astringent ingredients in the olives will not dissolve out, which will affect the taste of the drink. Cooperate with the following preparation method to obtain an olive drink with excellent color, fragrance and shape. This kind of treatment is also beneficial Work with the next steps to extend the shelf life of your olive drink.

Preferably, in step 3) of the present invention, the temperature is controlled at 40-60°C during ultrasonic extraction. Ultrasonic extraction conditions are mild, which can dissolve the active ingredients and avoid the destruction of the active ingredients to the greatest extent.

Preferably, in step 4) of the present invention, the amount of vitamin C added is 0.02% of the weight of the mixed solution. It is beneficial to improve the mouthfeel of the olive drink and prolong the shelf life of the olive drink.

Preferably, in step 4) of the present invention, the sugar content is adjusted to 8°Bx. A certain amount of sugar helps to enhance the taste of olive drinks.

Preferably, in step 5) of the present invention, the magnetic field strength is 0.03T. After the beverage of the present invention is treated by a magnetic field with a certain magnetic field strength, the structure of some molecules in the olive beverage changes, so that the beverage will not deteriorate during storage, the shelf life of the olive beverage is extended, and the fragrance of the olive is improved without adding food flavors. At the same time, it is also beneficial to improve the storage stability of the olive beverage, without stratification and precipitation.

Preferably, in step 5) of the present invention, place in the magnetic field for 7 minutes. A certain storage time is conducive to improving the performance of the olive beverage, improving the taste and storage performance.

Compared with the prior art, the beneficial effects of the present invention are:

1. The present invention uses high-pressure treatment of raw materials to dissolve flavonoids, phenolic compounds, coumarin, triterpenoids, amino acids, calcium, phosphorus, iron and other minerals and trace elements in olives, making nutrition more easily absorbed It can be absorbed by the human body, and can prevent the bitterness and astringency in the olive from dissolving out, which affects the mouthfeel, and the prepared olive drink is fresh and fragrant.

2. After the high-pressure treatment, the present invention can effectively maintain the storage stability of the beverage, and prolong the shelf life of the olive beverage at 25°C without preservatives and additives. The shelf life is up to 12 months. During the storage period, the beverage is stable without stratification, precipitation and impurities.

3. The olive drink of the present invention does not add preservatives and food flavors, does not contain too many food additives, is green and environmentally friendly, and meets people's needs for green products.

4. The olive beverage prepared by the present invention is pale yellow, sweet and sour in taste, and has a dry aftertaste. After drinking, it has the effects of relieving alcohol and protecting the liver, anti-oxidation, enhancing immunity, regulating blood lipids, lowering blood sugar, regulating qi and invigorating the spleen.

detailed description

The present invention will be further described below in conjunction with examples, but the present invention is not limited to these examples.

Example 1

A preparation method of olive beverage, comprising the following preparation steps:

1) Take fresh olives, wash them, and remove the pits to obtain olive meat;

2) crush the olive pulp, mix it with purified water twice its mass, put it into a high-pressure tank, and process it under a pressure of 8kgf/ ^cm2 for 7 minutes to obtain a slurry;

3) Ultrasonic extraction of the slurry for 15 minutes at 200W to obtain the first extraction solution, then increase the power to 400W, ultrasonic extraction for 5 minutes to obtain the second extraction solution, and mix the two extraction solutions evenly to obtain a mixed solution. During ultrasonic extraction, the temperature is controlled at 60°C;

4) Mix the mixed solution with pure water of the same weight, then add 0.01% vitamin C by weight of the mixed solution and mix evenly, adjust the sugar content to 9°Bx;

5) Place in a magnetic field with a magnetic field strength of 0.01T for 9 minutes;

6) Filling and sterilization.

Example 2

A preparation method of olive beverage, comprising the following preparation steps:

1) Take fresh olives, wash them, and remove the pits to obtain olive meat;

2) crush the olive pulp, mix it with pure water 3 times its mass, put it into a high-pressure tank, and process it under a pressure of 7kgf/ ^cm2 for 8 minutes to obtain a slurry;

3) Ultrasonic extraction of the slurry at 150W for 20 minutes to obtain the first extraction solution, then increase the power to 350W, and ultrasonic extraction for 8 minutes to obtain the second extraction solution, and mix the two extraction solutions evenly to obtain a mixed solution. During ultrasonic extraction, the temperature is controlled at 50°C;

4) Mix the mixed solution with purified water of the same weight, then add 0.02% vitamin C by weight of the mixed solution and mix evenly, and adjust the sugar content to 8°Bx;

5) Place in a magnetic field with a magnetic field strength of 0.03T for 7 minutes;

6) Filling and sterilization.

Example 3

A preparation method of olive beverage, comprising the following preparation steps:

1) Take fresh olives, wash them, and remove the pits to obtain olive meat;

2) crush the olive pulp, mix it with pure water 4 times its mass, put it into a high-pressure tank, and process it under a pressure of 5kgf/ ^cm2 for 10min to obtain a slurry;

3) Ultrasonic extraction of the slurry at 100W for 25 minutes to obtain the first extraction solution, then increase the power to 300W, and ultrasonic extraction for 10 minutes to obtain the second extraction solution, and mix the two extraction solutions evenly to obtain a mixed solution. During ultrasonic extraction, the temperature is controlled at 40°C;

4) Mix the mixed solution with pure water of the same weight, then add 0.03% vitamin C by weight of the mixed solution and mix evenly, adjust the sugar content to 7°Bx;

5) Place in a magnetic field with a magnetic field strength of 0.05T for 5 minutes;

6) Filling and sterilization.

Comparative example 1

A preparation method of olive beverage, comprising the following preparation steps:

1) Take fresh olives, wash them, and remove the pits to obtain olive meat;

2) crush the olive pulp, mix it with pure water 3 times its mass, and extract it by ultrasonic wave for 20 minutes at 150W to obtain the first extraction solution, then increase the power to 350W, and conduct ultrasonic extraction for 8 minutes to obtain the second extraction solution. The second extraction solution is mixed evenly to obtain a mixed solution, and the temperature is controlled to 50° C. during the ultrasonic extraction;

3) Mix the mixed solution with pure water of the same weight, then add 0.02% vitamin C by weight of the mixed solution and mix evenly, adjust the sugar content to 8°Bx;

4) Place in a magnetic field with a magnetic field strength of 0.03T for 7 minutes;

5) Filling and sterilization.

Comparative example 2

A preparation method of olive beverage, comprising the following preparation steps:

1) Take fresh olives, wash them, and remove the pits to obtain olive meat;

2) crush the olive pulp, mix it with pure water 3 times its mass, put it into a high-pressure tank, and process it under a pressure of 7kgf/ ^cm2 for 8 minutes to obtain a slurry;

3) Ultrasonic extraction of the slurry at 150W for 20 minutes to obtain the first extraction solution, then increase the power to 350W, and ultrasonic extraction for 8 minutes to obtain the second extraction solution, and mix the two extraction solutions evenly to obtain a mixed solution. During ultrasonic extraction, the temperature is controlled at 50°C;

4) Mix the mixed solution with purified water of the same weight, then add 0.02% vitamin C by weight of the mixed solution and mix evenly, and adjust the sugar content to 8°Bx;

5) Filling and sterilization.

Comparative example 3

A preparation method of olive beverage, comprising the following preparation steps:

1) Take fresh olives, wash them, and remove the pits to obtain olive meat;

2) crush the olive pulp, mix it with pure water 3 times its mass, put it into a high-pressure tank, and process it under a pressure of 7kgf/ ^cm2 for 8 minutes to obtain a slurry;

3) Ultrasonic extraction of the slurry at 150W and 50°C for 28 minutes to obtain an extract;

4) Mix the mixed solution with purified water of the same weight, then add 0.02% vitamin C by weight of the mixed solution and mix evenly, and adjust the sugar content to 8°Bx;

5) Place in a magnetic field with a magnetic field strength of 0.03T for 7 minutes;

6) Filling and sterilization.

Comparative example 4

A preparation method of olive beverage, comprising the following preparation steps:

1) Take fresh olives, wash them, and remove the pits to obtain olive meat;

2) crush the olive pulp, mix it with pure water 3 times its mass, put it into a high-pressure tank, and process it under a pressure of 7kgf/ ^cm2 for 8 minutes to obtain a slurry;

3) Ultrasonic extraction of the slurry at 350W and 50°C for 28 minutes to obtain an extract;

4) Mix the mixed solution with purified water of the same weight, then add 0.02% vitamin C by weight of the mixed solution and mix evenly, and adjust the sugar content to 8°Bx;

5) Place in a magnetic field with a magnetic field strength of 0.03T for 7 minutes;

6) Filling and sterilization.

Test Example 1: The olive drinks prepared in Examples 1-3 and Comparative Examples 1-4 of the present invention were placed at 25°C for 12 months, the total number of colonies was detected according to GB4789.2, and the plate count in GB4789.3 coli group, according to GB4789.15 to detect mold, according to GB4789.15 to detect yeast ≤ 20cfu/ml, pathogenic bacteria should comply with the provisions of GB29921-2013. According to GB 7101-2015 "National Food Safety Standard Beverages": the total number of colonies ≤ 100cfu/ml; coliform ≤ 1cfu/ml; mold ≤ 20cfu/ml; pathogenic bacteria shall not be detected. The specific results are shown in Table 1.

The microbial detection situation of the olive beverage of table 1 embodiment of the present invention and comparative example unit: cfu/ml

project Total number of colonies Coliform bacteria mold yeast pathogenic bacteria Example 1 25 none none none none Example 2 20 none none none none Example 3 32 none none none none Comparative example 1 6×10 ⁶ 3×10 ³ 106 89 have Comparative example 2 3×10 ⁹ 2×10 ⁴ 212 96 have Comparative example 3 3×10 ⁴ 10 ⁴ 103 87 have Comparative example 4 4×10 ⁴ 10 ⁴ 108 76 have

Note: Pathogenic bacteria such as Salmonella and a large number of Staphylococcus aureus were detected in Comparative Examples 1-4.

Test Example 2: Effects of different magnetic field strengths on the appearance of olive beverages, other parameters are the same as those in Example 2, and the specific results are shown in Table 2.

Table 2 Effects of different magnetic field strengths on the appearance of olive beverages

Claims (8)

1. a preparation method of olive beverage, is characterized in that, comprises following preparation steps: 1) Take fresh olives, wash them, and remove the pits to obtain olive meat; 2) Crush the olive pulp, mix it with pure water 2-4 times its mass, put it into a high-pressure tank, and process it under a pressure of 5-8kgf/ ^cm2 for 7-10min to obtain a slurry; 3) Ultrasonic extraction of the slurry at 100-200W for 15-25min to obtain the first extract, then increase the power to 300-400W, ultrasonic extraction for 5-10min to obtain the second extract, and mix the two extracts Uniformly, a mixed solution is obtained; 4) Mix the mixed solution with pure water of the same weight, then add 0.01-0.03% vitamin C by weight of the mixed solution and mix evenly, adjust the sugar content to 7-9°Bx; 5) Place in a magnetic field with a magnetic field strength of 0.01-0.05T for 5-9min; 6) Filling and sterilization. 2. The preparation method of olive drink according to claim 1, characterized in that: in said step 2), the olive meat is mixed with pure water with 3 times its quality. 3. The preparation method of olive beverage according to claim 2, characterized in that: in the step 2), pressurize to 7kgf/cm ² . 4. The preparation method of olive beverage according to claim 1, characterized in that: in said step 3), the temperature is controlled to be 40-60° C. during ultrasonic extraction. 5. The preparation method of olive drink according to claim 1, characterized in that: in said step 4), the amount of vitamin C added is 0.02% of the weight of the mixed solution. 6. the preparation method of olive drink according to claim 5, is characterized in that: in described step 4), regulate sugar content to 8 ° of Bx. 7. The preparation method of olive beverage according to claim 1, characterized in that: in the step 5), the magnetic field strength is 0.03T. 8. The preparation method of the olive drink according to claim 7, characterized in that: in the step 5), place it in the magnetic field for 7min.