CN107495029A - A kind of preparation method of olive beverage - Google Patents
A kind of preparation method of olive beverage Download PDFInfo
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- CN107495029A CN107495029A CN201710945202.7A CN201710945202A CN107495029A CN 107495029 A CN107495029 A CN 107495029A CN 201710945202 A CN201710945202 A CN 201710945202A CN 107495029 A CN107495029 A CN 107495029A
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- olive
- preparation
- mixed liquor
- magnetic field
- beverage
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 90
- 235000013361 beverage Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000002002 slurry Substances 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 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 10
- 238000011049 filling Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 5
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 5
- 239000011718 vitamin C Substances 0.000 claims abstract description 5
- 239000000284 extract Substances 0.000 claims description 27
- 238000000605 extraction Methods 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 abstract description 7
- 230000002335 preservative effect Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000011282 treatment Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 230000000694 effects Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- -1 triterpene compounds Chemical class 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 210000003800 pharynx Anatomy 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- 206010068319 Oropharyngeal pain Diseases 0.000 description 2
- 201000007100 Pharyngitis Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
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- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- FBUBVLUPUDBFME-UHFFFAOYSA-N Xanthoxylin Chemical compound COC1=CC(O)=C(C(C)=O)C(OC)=C1 FBUBVLUPUDBFME-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
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- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
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- 239000000203 mixture Substances 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 206010036067 polydipsia Diseases 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
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- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OVSQVDMCBVZWGM-SJWGPRHPSA-N Hyperin Natural products O[C@H]1[C@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-SJWGPRHPSA-N 0.000 description 1
- FVQOMEDMFUMIMO-UHFFFAOYSA-N Hyperosid Natural products OC1C(O)C(O)C(CO)OC1OC1C(=O)C2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 FVQOMEDMFUMIMO-UHFFFAOYSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- ULCNFDDLFIVGIS-CMDGGOBGSA-N OC1(C=C(C=CC1(OC)OC)\C=C\C1=CC=CC=C1)O Chemical class OC1(C=C(C=CC1(OC)OC)\C=C\C1=CC=CC=C1)O ULCNFDDLFIVGIS-CMDGGOBGSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 240000003152 Rhus chinensis Species 0.000 description 1
- 235000014220 Rhus chinensis Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- FXVRSKPFWVYCPN-UHFFFAOYSA-N brevifolin Natural products OC1=C(O)C(O)=CC(C(O2)=O)=C1C1=C2C(=O)CC1 FXVRSKPFWVYCPN-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229960000956 coumarin Drugs 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000915 fish venom Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000021245 head disease Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- NQYPTLKGQJDGTI-FCVRJVSHSA-N hyperoside Natural products OC[C@H]1O[C@@H](OC2=C(Oc3cc(O)cc(O)c3[C@H]2O)c4ccc(O)c(O)c4)[C@H](O)[C@@H](O)[C@H]1O NQYPTLKGQJDGTI-FCVRJVSHSA-N 0.000 description 1
- 231100000731 ichthyotoxin Toxicity 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000005426 magnetic field effect Effects 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- OVSQVDMCBVZWGM-DTGCRPNFSA-N quercetin 3-O-beta-D-galactopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-DTGCRPNFSA-N 0.000 description 1
- BBFYUPYFXSSMNV-UHFFFAOYSA-N quercetin-7-o-galactoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 BBFYUPYFXSSMNV-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- GUAFOGOEJLSQBT-UHFFFAOYSA-N scoparone Chemical compound C1=CC(=O)OC2=C1C=C(OC)C(OC)=C2 GUAFOGOEJLSQBT-UHFFFAOYSA-N 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 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
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to food processing technology field, more particularly to a kind of preparation method of olive beverage, including following preparation process：1) new fresh olive is taken, is cleaned, stoning, obtains olive meat；2) olive pulp is crushed, mixed with pure water, placed into pressure pan, pressurized treatments, obtain slurries；3) ladder power ultrasonic is extracted, obtains mixed liquor；4) mixed liquor is well mixed with the pure water of its equivalent weight again, adds vitamin C and be well mixed, adjust pol；5) place in magnetic field；6) it is filling, sterilization.The olive beverage that the inventive method is prepared, it is not necessary to add preservative, it may have very long shelf-life.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation method of olive beverage.
Background technology
Olive, also known as yellow olive, Chinese olive, are one of southern Common Fruits, and its is nutritious, pulp inner protein, carbon water
The mineral matter such as compound, fat, vitamin C and calcium, phosphorus, iron, wherein ascorbic content is 10 times of apple, pears, peach
5 times, calcium content is also very high, and is easily absorbed by the body, and is eaten especially suitable for women, children.Winter-spring season, it is fresh that two or three piece of food is chewed daily
Olive, the infection of the upper respiratory tract can be prevented, therefore the reputation among the people for having " Winter-Spring olive matches ginseng ".Studying data at home and abroad shows olive fruit
Also contain escoparone, scopolactone, (E) -3,3- dihydroxy -4,4- dimethoxystilbenes, gallic acid, inverse nutgall in reality
Acid, brevifolin, Hyperoside and some triterpene compounds, volatile oil, flavone compound.
Olive be health ministry approval be both food and one of article of medicine, high medical value.The traditional Chinese medical science is recognized
The sweet acid of olive, mild-natured, people's spleen, stomach, lung channel, to have clearing heat and detoxicating, relieving sore-throat resolving sputum, promoting the production of body fluid to quench thirst, the work(that relieving restlessness is sobered up, fit
For abscess of throat, polydipsia, cough phlegm blood etc..《Japan hanako materia medica》Say its " appetizing, lower gas, antidiarrheal ".《Compendium of Materia Medica》Yan Qi
" born fluid, only polydipsia, control sore-throat, chew pharynx juice, can solve all ichthyophagy crabs poison ".《The southern regions of the Yunnan Province book on Chinese herbal medicine》Say that it " is controlled on all larynx fire
Scorching, infection with swollen head disease, can solve damp and hot, spring warmth, promote the production of body fluid to quench thirst, sharp phlegm, solution ichthyotoxin, wine, stagnate ".The effect of important in olive composition
It is the polyphenols such as gallic acid.Research has shown that such material has higher radical scavenging activity and stronger antioxygen
Change ability, clinically have and relieve the effect of alcohol, protect the effects such as throat, anti-aging, the generation of prevention of cardiovascular disease.
Because olive has multiple efficacies, consumer's pro-gaze is enjoyed.Now, olive is processed to a variety of converted products, olive
Olive beverage is exactly one kind therein.But existing olive beverage needs to add preservative and flavoring essence etc more, to people
Body health is unfavorable.Even if having and not adding preservative and flavoring essence, many food additions can be also added, to keep the storage of beverage
Stability, and at most only 270 days holding time.Therefore research and develop and a kind of do not add preservative and be capable of long quality guarantee period
The preparation method of olive beverage, is highly desirable.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of preparation method of olive beverage, what this method was prepared
Olive beverage, it is not necessary to add preservative, it may have very long shelf-life.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides a kind of preparation method of olive beverage, including following preparation process：
1) new fresh olive is taken, is cleaned, stoning, obtains olive meat；
2) olive pulp is crushed, mixes, place into pressure pan, in 5-8kgf/ with 2-4 times of pure water of its quality
cm27-10min is handled under pressure, obtains slurries；
3) by slurries under 100-200W, ultrasonic wave extraction 15-25min, first time extract solution is obtained, then improves power extremely
300-400W, ultrasonic wave extraction 5-10min, second of extract solution is obtained, extract solution will be well mixed twice, and obtain mixed liquor；
4) mixed liquor is well mixed with the pure water of its equivalent weight again, adds mixed liquor weight 0.01-0.03%
Vitamin C be well mixed, regulation pol is to 7-9 ° of Bx；
5) 5-9min is placed in the magnetic field that magnetic field intensity is 0.01-0.05T；
6) it is filling, sterilization.
Preferably, in step 2) of the present invention, the pure water of 3 times of olive meat and its quality mixes.Suitable water is added,
Be advantageous to the preparation for coordinating subsequent step so that the olive beverage being prepared has preferable mouthfeel.
Preferably, in step 2) of the present invention, it is forced into 7kgf/cm2.Under such pressure treatment, in olive
Bitter taste, the composition of astringent taste will not be dissolved out, and influenceed the mouthfeel of beverage, coordinated preparation method below, to obtain color, smell, taste and shape
Splendid olive beverage, such processing, cooperation subsequent step is also helped, extend the shelf-life of olive beverage.
Preferably, in step 3) of the present invention, temperature control is 40-60 DEG C during ultrasonic wave extraction.Ultrasonic wave extraction bar
Part is gentle, can make active ingredient dissolution, and avoid active ingredient from being destroyed to greatest extent.
Preferably, in step 4) of the present invention, vitamin C addition is the 0.02% of mixed liquor weight.Be advantageous to carry
The mouthfeel of olive beverage is risen, and extends the shelf-life of olive beverage.
Preferably, in step 4) of the present invention, regulation pol to 8 ° of Bx.Certain pol, help to lift olive drink
The mouthfeel of material.
Preferably, in step 5) of the present invention, magnetic field intensity 0.03T.The beverage of the present invention is strong by certain magnetic field
After the magnetic field processing of degree, the structure of the moieties in olive beverage changes so that and beverage undergoes no deterioration during storage,
Extend the olive beverage shelf-life, and lift the fragrance of olive, without adding flavoring essence, while also advantageously improve olive beverage
Bin stability, it is not stratified, do not produce precipitation.
Preferably, in step 5) of the present invention, 7min is placed in magnetic field.Certain standing time, be advantageous to improve
The performance of olive beverage, lift mouthfeel and shelf characteric.
Compared with prior art, the beneficial effects of the present invention are：
1st, the present invention uses HIGH PRESSURE TREATMENT raw material so that flavone compound, phenolic compound, coumarin in olive,
The mineral matters such as triterpene compound, amino acid, calcium, phosphorus, iron and trace element, dissolution so that nutrition is more easy to be absorbed by the body, and
The bitter taste dissolution in olive can be prevented, influences mouthfeel, the fresh perfume (or spice) of the olive beverage being prepared.
2nd, after the present invention is by HIGH PRESSURE TREATMENT, handles, can have in follow-up ladder power ultrasonic processing and placement magnetic field
Effect keeps the bin stability of beverage, and in the case of without preservative and additive, at 25 DEG C, extends olive beverage
Shelf-life to 12 months, during storage, beverage stablize it is not stratified, without precipitation, free from admixture.
3rd, olive beverage of the invention, does not add preservative and flavoring essence, without excessive food additives, green ring
Protect, meet the needs of people are to green product.
4th, the olive beverage that the present invention is prepared is faint yellow that sweet mouthfeel, aftertaste are dry and comfortable, has solution bartender after drinking
Liver, anti-oxidant, strengthen immunity, regulation blood fat, reduction blood glucose, regulating qi-flowing for strengthening spleen and other effects.
Embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
A kind of preparation method of olive beverage, including following preparation process：
1) new fresh olive is taken, is cleaned, stoning, obtains olive meat；
2) olive pulp is crushed, mixes, place into pressure pan, in 8kgf/cm with 2 times of pure water of its quality2Pressure
7min is handled under power, obtains slurries；
3) by slurries under 200W, ultrasonic wave extraction 15min, first time extract solution is obtained, then improves power to 400W, surpassed
Sound wave extracts 5min, obtains second of extract solution, extract solution will be well mixed twice, obtains mixed liquor, the ultrasonic wave extraction
Shi Wendu is controlled as 60 DEG C；
4) mixed liquor is well mixed with the pure water of its equivalent weight again, adds the dimension life of mixed liquor weight 0.01%
Plain C is well mixed, regulation pol to 9 ° of Bx；
5) 9min is placed in the magnetic field that magnetic field intensity is 0.01T；
6) it is filling, sterilization.
Embodiment 2
A kind of preparation method of olive beverage, including following preparation process：
1) new fresh olive is taken, is cleaned, stoning, obtains olive meat；
2) olive pulp is crushed, mixes, place into pressure pan, in 7kgf/cm with 3 times of pure water of its quality2Pressure
8min is handled under power, obtains slurries；
3) by slurries under 150W, ultrasonic wave extraction 20min, first time extract solution is obtained, then improves power to 350W, surpassed
Sound wave extracts 8min, obtains second of extract solution, extract solution will be well mixed twice, obtains mixed liquor, the ultrasonic wave extraction
Shi Wendu is controlled as 50 DEG C；
4) mixed liquor is well mixed with the pure water of its equivalent weight again, adds the dimension life of mixed liquor weight 0.02%
Plain C is well mixed, regulation pol to 8 ° of Bx；
5) 7min is placed in the magnetic field that magnetic field intensity is 0.03T；
6) it is filling, sterilization.
Embodiment 3
A kind of preparation method of olive beverage, including following preparation process：
1) new fresh olive is taken, is cleaned, stoning, obtains olive meat；
2) olive pulp is crushed, mixes, place into pressure pan, in 5kgf/cm with 4 times of pure water of its quality2Pressure
10min is handled under power, obtains slurries；
3) by slurries under 100W, ultrasonic wave extraction 25min, first time extract solution is obtained, then improves power to 300W, surpassed
Sound wave extracts 10min, obtains second of extract solution, extract solution will be well mixed twice, obtains mixed liquor, the ultrasonic wave extraction
Shi Wendu is controlled as 40 DEG C；
4) mixed liquor is well mixed with the pure water of its equivalent weight again, adds the dimension life of mixed liquor weight 0.03%
Plain C is well mixed, regulation pol to 7 ° of Bx；
5) 5min is placed in the magnetic field that magnetic field intensity is 0.05T；
6) it is filling, sterilization.
Comparative example 1
A kind of preparation method of olive beverage, including following preparation process：
1) new fresh olive is taken, is cleaned, stoning, obtains olive meat；
2) olive pulp is crushed, mixes with 3 times of pure water of its quality, under 150W, ultrasonic wave extraction 20min, obtain
To first time extract solution, then power is improved to 350W, ultrasonic wave extraction 8min, obtain second of extract solution, will extract solution twice
It is well mixed, obtain mixed liquor, temperature is controlled as 50 DEG C during the ultrasonic wave extraction；
3) mixed liquor is well mixed with the pure water of its equivalent weight again, adds the dimension life of mixed liquor weight 0.02%
Plain C is well mixed, regulation pol to 8 ° of Bx；
4) 7min is placed in the magnetic field that magnetic field intensity is 0.03T；
5) it is filling, sterilization.
Comparative example 2
A kind of preparation method of olive beverage, including following preparation process：
1) new fresh olive is taken, is cleaned, stoning, obtains olive meat；
2) olive pulp is crushed, mixes, place into pressure pan, in 7kgf/cm with 3 times of pure water of its quality2Pressure
8min is handled under power, obtains slurries；
3) by slurries under 150W, ultrasonic wave extraction 20min, first time extract solution is obtained, then improves power to 350W, surpassed
Sound wave extracts 8min, obtains second of extract solution, extract solution will be well mixed twice, obtains mixed liquor, the ultrasonic wave extraction
Shi Wendu is controlled as 50 DEG C；
4) mixed liquor is well mixed with the pure water of its equivalent weight again, adds the dimension life of mixed liquor weight 0.02%
Plain C is well mixed, regulation pol to 8 ° of Bx；
5) it is filling, sterilization.
Comparative example 3
A kind of preparation method of olive beverage, including following preparation process：
1) new fresh olive is taken, is cleaned, stoning, obtains olive meat；
2) olive pulp is crushed, mixes, place into pressure pan, in 7kgf/cm with 3 times of pure water of its quality2Pressure
8min is handled under power, obtains slurries；
3) by slurries at 150W and 50 DEG C, ultrasonic wave extraction 28min, extract solution is obtained；
4) mixed liquor is well mixed with the pure water of its equivalent weight again, adds the dimension life of mixed liquor weight 0.02%
Plain C is well mixed, regulation pol to 8 ° of Bx；
5) 7min is placed in the magnetic field that magnetic field intensity is 0.03T；
6) it is filling, sterilization.
Comparative example 4
A kind of preparation method of olive beverage, including following preparation process：
1) new fresh olive is taken, is cleaned, stoning, obtains olive meat；
2) olive pulp is crushed, mixes, place into pressure pan, in 7kgf/cm with 3 times of pure water of its quality2Pressure
8min is handled under power, obtains slurries；
3) by slurries at 350W and 50 DEG C, ultrasonic wave extraction 28min, extract solution is obtained；
4) mixed liquor is well mixed with the pure water of its equivalent weight again, adds the dimension life of mixed liquor weight 0.02%
Plain C is well mixed, regulation pol to 8 ° of Bx；
5) 7min is placed in the magnetic field that magnetic field intensity is 0.03T；
6) it is filling, sterilization.
Test example 1：The olive beverage that 1-3 of the embodiment of the present invention and comparative example 1-4 are prepared, at 25 DEG C, place
12 months, total plate count is detected according to GB4789.2, the colony counting method detection coli-group in GB4789.3, basis
GB4789.15 detects mould, detects yeast≤20cfu/ml according to GB4789.15, pathogenic bacteria should meet GB29921-2013 rule
It is fixed.According to GB 7101-2015《National food safety standard beverage》Middle regulation：Total plate count≤100cfu/ml；Escherichia coli
Group≤1cfu/ml；Mould≤20cfu/ml；Pathogenic bacteria must not detect.Concrete outcome is shown in Table 1.
The microorganism detection situation unit of the olive beverage of the embodiment of the present invention of table 1 and comparative example：cfu/ml
| Project | Total plate count | Coli-group | Mould | Yeast | Pathogenic bacteria |
| Embodiment 1 | 25 | Nothing | Nothing | Nothing | Nothing |
| Embodiment 2 | 20 | Nothing | Nothing | Nothing | Nothing |
| Embodiment 3 | 32 | Nothing | Nothing | Nothing | Nothing |
| Comparative example 1 | 6×106 | 3×103 | 106 | 89 | Have |
| Comparative example 2 | 3×109 | 2×104 | 212 | 96 | Have |
| Comparative example 3 | 3×104 | 104 | 103 | 87 | Have |
| Comparative example 4 | 4×104 | 104 | 108 | 76 | Have |
Note：Comparative example 1-4 detects the pathogenic bacteria such as salmonella and a large amount of staphylococcus aureuses.
Test example 2：For different magnetic field intensity to the appearance effects of olive beverage, other parameters are identical and in embodiment 2,
Concrete outcome is shown in Table 2.
Appearance effects of the different magnetic field intensity of table 2 to olive beverage
Claims (8)
1. a kind of preparation method of olive beverage, it is characterised in that including following preparation process：
1) new fresh olive is taken, is cleaned, stoning, obtains olive meat；
2) olive pulp is crushed, mixes, place into pressure pan, in 5-8kgf/cm with 2-4 times of pure water of its quality2Pressure
Lower processing 7-10min, obtains slurries；
3) by slurries under 100-200W, ultrasonic wave extraction 15-25min, first time extract solution is obtained, then improves power to 300-
400W, ultrasonic wave extraction 5-10min, second of extract solution is obtained, extract solution will be well mixed twice, and obtain mixed liquor；
4) mixed liquor is well mixed with the pure water of its equivalent weight again, adds mixed liquor weight 0.01-0.03% dimension
Raw plain C is well mixed, regulation pol to 7-9 ° of Bx；
5) 5-9min is placed in the magnetic field that magnetic field intensity is 0.01-0.05T；
6) it is filling, sterilization.
2. the preparation method of olive beverage according to claim 1, it is characterised in that：In the step 2), olive meat with
The pure water mixing of 3 times of its quality.
3. the preparation method of olive beverage according to claim 2, it is characterised in that：In the step 2), it is forced into
7kgf/cm2。
4. the preparation method of olive beverage according to claim 1, it is characterised in that：In the step 3), ultrasonic wave carries
Temperature control is 40-60 DEG C when taking.
5. the preparation method of olive beverage according to claim 1, it is characterised in that：In the step 4), vitamin C adds
Enter 0.02% that amount is mixed liquor weight.
6. the preparation method of olive beverage according to claim 5, it is characterised in that：In the step 4), pol is adjusted
To 8 ° of Bx.
7. the preparation method of olive beverage according to claim 1, it is characterised in that：In the step 5), magnetic field intensity
For 0.03T.
8. the preparation method of olive beverage according to claim 7, it is characterised in that：In the step 5), in magnetic field
Place 7min.
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