CN111184076A - Preparation method of olive oil powder and olive oil powder - Google Patents

Preparation method of olive oil powder and olive oil powder Download PDF

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Publication number
CN111184076A
CN111184076A CN201911254358.6A CN201911254358A CN111184076A CN 111184076 A CN111184076 A CN 111184076A CN 201911254358 A CN201911254358 A CN 201911254358A CN 111184076 A CN111184076 A CN 111184076A
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olive oil
solution
oil powder
mixture
preparing
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CN111184076B (en
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张显军
余发权
赵芙蓉
任彬
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Guangyuan City Rongshengyuan Food Co ltd
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Guangyuan City Rongshengyuan Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/06—Preservation of finished products
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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 invention provides a preparation method of an olive oil powder agent and the olive oil powder agent, and relates to the technical field of olive oil processing, wherein the preparation method comprises the steps of S1, combining soybean protein isolate and maltodextrin, adding the mixture into water to dissolve the mixture to obtain solution A, S2, adding an emulsifier into the water to dissolve the mixture, adding the mixture into olive oil to mix uniformly, carrying out ultrasonic treatment to obtain solution B, S3, heating the water to 80-90 ℃, adding β -cyclodextrin and a coagulant to stir and dissolve the mixture, cooling the mixture to 45-65 ℃ to obtain solution C, S4, adding the solution B into the solution A to mix uniformly, shearing and homogenizing the mixture to prepare primary emulsion, S5, adding the primary emulsion into the solution C to mix uniformly, shearing and homogenizing the mixture to prepare final emulsion, S6, placing the final emulsion into a vacuum freeze drying box, drying the final emulsion for 24-30 hours at the temperature of-30 ℃ to-50 ℃, S7, crushing and sieving the dried materials by using a crusher to prepare the olive oil powder agent, wherein the product is embedded in a double-layer, the product has strong quality stability, is convenient for storage, and convenient for transportation and easy damage.

Description

Preparation method of olive oil powder and olive oil powder
Technical Field
The invention relates to the technical field of olive oil processing, in particular to a preparation method of an olive oil powder and the olive oil powder.
Background
The olive oil is natural fruit oil juice obtained by directly cold pressing fresh olive fruits, and natural nutritional ingredients are reserved without heating and chemical treatment. The green health-care edible oil is yellow green in color, fragrant in smell and rich in nutrient components, has a certain medical health-care effect and is generally recognized as green health-care edible oil. Olive oil contains a variety of fatty acids, such as oleic, linoleic, linolenic, palmitoleic, palmitic and stearic acids. Wherein the content of oleic acid is the highest and can reach 55-83%, and the oleic acid is the monounsaturated fatty acid. The oleic acid contained in the olive oil comprises linoleic acid and linolenic acid which are necessary for human bodies, and the proportion of the linoleic acid to the linolenic acid contained in the olive oil is close to that of the linoleic acid and the linolenic acid which are necessary for human bodies. The olive oil can provide a large amount of heat energy for human body, and can also regulate the concentration ratio of high-density lipoprotein and low-density lipoprotein cholesterol in human plasma to a certain extent, thereby improving human health. In addition, olive oil is rich in vitamins, antioxidants, etc.
More and more people select olive oil at present, the edible modes of the olive oil are various, the olive oil can be directly drunk, and the olive oil can also be used for frying, boiling, seasoning, pickling, cold mixing, baking and the like of food. Due to the health care effect of olive oil, many middle-aged and elderly people like to drink olive oil directly, so as to achieve the purpose of improving body health. However, the virgin olive oil has grass flavor and special sweet and bitter taste, and the mouthfeel is not good when the virgin olive oil is directly drunk, so that the popularization of the virgin olive oil is influenced. In addition, most of the existing olive oil commercial forms mainly contain bottled liquid oil, and the liquid olive oil has certain advantages in the use of the traditional cooking mode, but has some problems, such as easy oxidation and deterioration and short shelf life; the direct drinking has poor taste, and is inconvenient to be used as a beverage and a raw material of the beverage, and the like.
Chinese patents with application numbers of 201610339606.7 and 201910152852.5 both embed olive oil to prepare olive oil microcapsule powder, so that the olive oil microcapsule powder is powdered, the olive oil is not easy to be oxidized, the production cost of microencapsulation is reduced, and the taste of olive oil microcapsule powder products is improved. There is room for improvement, particularly in the study of the structural stability of olive oil microcapsule powders, to make the olive oil encapsulation more stable.
Disclosure of Invention
The invention aims to provide a preparation method of an olive oil powder agent and the olive oil powder agent, wherein olive oil is used as a core material and is sequentially embedded through a first layer of wall material and a second layer of wall material, and then the olive oil powder agent is obtained through vacuum freeze drying; the application range of the olive oil is increased, so that the olive oil can be used as a raw material of brewed drinks, beverages, dairy products and the like; the double-layer wall material is embedded, the powder embedding structure is stable, the powder is not easy to damage and leak oil, the transportation and the storage are convenient, and the quality guarantee period is long.
The invention is realized by the following technical scheme:
a preparation method of an olive oil powder agent, wherein the olive oil powder agent is prepared by embedding olive oil in a wall material, and the preparation method comprises the following steps:
s1: preparing a first layer of wall material: combining the soybean protein isolate and maltodextrin, adding the mixture into water, and stirring the mixture until the mixture is completely dissolved to obtain a solution A;
s2: olive oil emulsion preparation: adding an emulsifier into water, stirring for dissolving, then adding into olive oil, stirring for uniformly mixing, and performing ultrasonic treatment to obtain a solution B;
s3, preparing a second-layer wall material, namely heating water to 80-90 ℃, adding β -cyclodextrin and a coagulant, stirring until the mixture is completely dissolved, and cooling to 45-65 ℃ to obtain a solution C;
s4: preparing a primary emulsion: slowly adding the solution B into the solution A, continuously stirring and uniformly mixing, and shearing and homogenizing the mixed solution to prepare a primary emulsion;
s5: embedding: slowly adding the primary emulsion prepared in the step S4 into the solution C, continuously stirring and uniformly mixing, and shearing and homogenizing the mixed solution to prepare a final emulsion;
s6: vacuum freeze drying: putting the final emulsion prepared in the step S5 into a vacuum freeze drying oven, and drying for 24-30h at the temperature of-30 to-50 ℃;
s7: crushing and sieving: crushing the dried material obtained in the step S6 by using a crusher, and sieving the crushed material by using a sieve to obtain the olive oil powder.
Further, in step S1, the weight ratio of the soy protein isolate to the maltodextrin is 1: 1.3-1: 1.8, the weight ratio of the soybean protein isolate, the maltodextrin and the water is 1: 2.5-1: 5;
in step S2, the weight ratio of olive oil to emulsifier is 1:0.001 to 1: 0.0025;
in the step S3, the weight ratio of β -cyclodextrin to coagulant is 11: 20-7: 30, and the specific gravity of β -cyclodextrin to coagulant to water is 1: 4-1: 5;
in the step S4, the volume ratio of the solution A to the solution B is 2: 1-4: 3;
in the step S5, the volume ratio of the solution C to the primary emulsion is 1: 1-2: 5.
Further, the emulsifier comprises lecithin and tween-80, and the weight ratio of the lecithin to the tween-80 is 5: 2.
Furthermore, honey is also added into the solution B. The honey and the olive oil are emulsified together to be used as core materials, so that the mouthfeel of olive oil powder extrusion can be improved to a certain extent, and the product is richer in nutrition.
Further, in the step S2, the ultrasonic treatment time is 10 to 30min, and the ultrasonic power is 100W.
Further, in step S3, the coagulant is agar and/or xanthan gum and/or psyllium husk gel.
Further, in the step S4, shearing is carried out for 3-5 min by adopting a high-speed emulsification homogenizer at 12000-14000 rpm; homogenizing, namely treating for 2-3 times by using an ultrahigh pressure microjet homogenizer under the condition of 25-35 MPa; in the step S5, shearing is carried out for 2-3 min by adopting a high-speed emulsification homogenizer at 8000-10000 rpm; homogenizing, and treating for 1-2 times by adopting an ultrahigh pressure micro-jet homogenizer under the condition of 25-35 MPa.
Further, the mesh number of the screen used in the step S7 is 60 to 150 meshes.
An olive oil powder, which is prepared by any one of the above preparation methods.
Further, the content of the olive oil in the olive oil powder is 45% -65%.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the olive oil emulsion is embedded by two layers of wall materials, double-layer protection is formed around the olive oil emulsion, the embedding performance of the powder is improved, the contact between the olive oil and the outside air is isolated, the performance of the olive oil powder product is more stable, the phenomena of breakage, leakage and oxidation are not easy to occur, and the quality guarantee period of the product is prolonged.
2. The olive oil is mixed with the emulsifier, ultrasonic treatment is carried out, the olive oil is fully emulsified, and when the olive oil is mixed and emulsified with the first layer of wall material solution, the olive oil particles can be more easily fully dispersed and are in contact with the first layer of wall material solution to be fully embedded, so that the embedding rate of the olive oil is improved, and the embedded particles are more uniform.
3. Vacuum freeze drying, pulverizing, and sieving with a screen. Drying at low temperature to avoid the damage of high temperature to the nutrient components of the olive oil and ensure the quality of the olive oil; meanwhile, the second-layer wall material contains a coagulant which can be melted under the high-temperature condition, and the freeze drying can ensure the stability of the second-layer wall material structure. Pulverizing and sieving to ensure that the olive oil powder product is fine and smooth and has good uniform fluidity.
Drawings
FIG. 1 is a process diagram of the process of the present invention.
Detailed Description
The invention is further illustrated below with reference to specific examples.
Defining:
content of olive oil in the olive oil powder: the amount of embedded olive oil is a percentage of the total weight of the powder extrusion.
The embedding rate is as follows: the olive oil content of the olive oil powder extrusion is a percentage of the total olive oil addition.
Example one
As shown in fig. 1, the preparation method of the olive oil powder is a method of embedding olive oil as a core material and embedding olive oil in a wall material. The preparation method comprises the following specific steps:
step 1: first layer wall material preparation
Weighing the isolated soy protein and the maltodextrin in a weight ratio of 1: 1.3-1: 1.8, adding the mixture into water, and stirring and dissolving to obtain a first layer of wall material solution, namely solution A for later use. Wherein the weight ratio of the composition of the soybean protein isolate and the maltodextrin to the water is 1: 2.5-1: 5.
Step 2: olive oil emulsion preparation
Weighing lecithin and tween-80 in a weight ratio of 5:2, adding a small amount of water, and fully stirring and dissolving to obtain an emulsifier; weighing olive oil, adding the prepared emulsifier into olive oil, wherein the weight ratio of the olive oil to the emulsifier is 1: 0.001-1: 0.0025, fully stirring and uniformly mixing, putting into an ultrasonic emulsifying machine, wherein the ultrasonic power is 100W, and performing ultrasonic treatment for 10-30 min to obtain an olive oil emulsion, namely a solution B for later use. Substances such as honey and the like can be added into the olive oil to be emulsified together with the olive oil to be used as a core material, so that the taste of the olive oil can be improved to a certain extent, nutritional factors are increased, and the nutrition of a final pulverizer is richer.
And step 3: second layer wall material preparation
Heating water to 80-90 ℃, weighing β -cyclodextrin and a coagulant, wherein the coagulant can be any one of agar, xanthan gum or psyllium husk gel, adding the heated water, stirring until the mixture is completely dissolved, cooling and preserving the temperature to 45-65 ℃ to prepare a second-layer wall material solution, namely a solution C, for later use, wherein the weight ratio of β -cyclodextrin to the coagulant is 11: 20-7: 30, and the weight ratio of β -mixture of cyclodextrin and the coagulant to water is 1: 4-1: 5.
And 4, step 4: preparation of a Primary emulsion
Measuring the solution B, slowly adding the solution B into the solution A, wherein the volume ratio of the solution A to the solution B is 2: 1-4: 3, fully and uniformly mixing the solution A and the solution B by using a glass rod, placing the uniformly mixed liquid and a beaker under a high-speed emulsification homogenizer, and shearing for 3-5 min under the condition of 12000-14000 rpm; and homogenizing the sheared solution for 2-3 times by a high-pressure micro-jet homogenizer under the condition of 25-35 MPa to prepare a primary emulsion.
And 5: final emulsion preparation
Weighing 600ml of the primary emulsion prepared in the fourth step, slowly adding the primary emulsion into the solution C, and continuously stirring and uniformly mixing, wherein the volume ratio of the solution C to the primary emulsion is 1: 1-2: 5; placing the uniformly mixed liquid and the beaker into a high-speed emulsification homogenizer, and shearing for 2-3 min under the condition of 8000-10000 rpm; and homogenizing the sheared solution for 1-2 times by a high-pressure micro-jet homogenizer under the condition of 25-30 MPa to prepare the final emulsion.
Step 6: vacuum freeze drying
And (3) putting the final emulsion prepared in the step (5) into a vacuum freeze drying box, drying for 24-30h at the temperature of-30-50 ℃ to prepare the dried material embedded with the olive oil. Drying at low temperature effectively avoids the high temperature to destroy the nutrient components of the olive oil, ensures the quality of the olive oil, prevents the coagulant from being melted due to high-temperature drying, and ensures the uniform powder particles and good coating.
And 7: pulverizing and sieving
And (4) putting the dried material embedded with the olive oil prepared in the step (6) into a crusher for crushing, and sieving the crushed powder particles through a sieve with the specification of 0-150 meshes to obtain the required olive oil powder.
As a result: the olive oil content of the obtained olive oil powder is 45-65%; the embedding rate of the olive oil powder agent is more than 90%; the olive oil powder product has fine and uniform powder particles and good fluidity.
Example two
The preparation method of the olive oil powder comprises the following specific steps:
step 1: first layer wall material preparation
Weighing 40g of soybean protein isolate and 60g of maltodextrin, adding into 400ml of water, stirring and dissolving to obtain a first layer of wall material solution, namely solution A for later use;
step 2: olive oil emulsion preparation
Weighing 0.5g lecithin and 0.2g tween-80, adding into 20ml water, stirring thoroughly to dissolve to obtain emulsifier; taking a beaker, measuring 350ml of olive oil, adding the prepared emulsifier into the olive oil, fully stirring and uniformly mixing, putting into an ultrasonic emulsifying machine, and carrying out ultrasonic treatment for 10min at the ultrasonic power of 100W to prepare an olive oil emulsion, namely a solution B for later use.
And step 3: second layer wall material preparation
Adding 450ml of water into a beaker, heating to 80-90 ℃, weighing β -cyclodextrin 33g and psyllium husk gel 60g, adding into the heated water, stirring until the gel is completely dissolved, cooling, and keeping the temperature to 45-65 ℃ to prepare a second-layer wall material solution, namely a solution C for later use.
And 4, step 4: preparation of a Primary emulsion
Taking 400ml of A solution by using a beaker, taking 250mlB solution by using a measuring cylinder, slowly adding the solution into the A solution, fully and uniformly stirring by using a glass rod, putting the uniformly mixed liquid and the beaker into a high-speed emulsification homogenizer, and shearing for 4min at 12000 rpm; homogenizing the sheared solution for 2 times by a high-pressure micro-jet homogenizer under the condition of 30MPa to prepare a primary emulsion.
And 5: final emulsion preparation
Taking 400ml of the solution C by using a beaker, taking 600ml of the primary emulsion prepared in the step four, slowly adding the primary emulsion into the solution C, and continuously stirring and uniformly mixing; placing the uniformly mixed liquid and beaker into a high-speed emulsification homogenizer, and shearing for 2min at 8000 rpm; homogenizing the sheared solution for 2 times by a high-pressure micro-jet homogenizer under the condition of 30MPa to prepare the final emulsion.
Step 6: vacuum freeze drying
And (3) putting the final emulsion prepared in the step (5) into a vacuum freeze drying oven, and drying for 24 hours under the condition that the temperature is-40 ℃ to prepare a dry material embedded with the olive oil.
And 7: pulverizing and sieving
And (4) putting the dried material embedded with the olive oil prepared in the step (6) into a crusher for crushing, and sieving the crushed powder particles through a sieve with the specification of 120 meshes to obtain the required olive oil powder.
As a result: the content of olive oil in the obtained olive oil powder is 58.82%; the embedding rate of the olive oil powder is 95.23%; the olive oil powder has fine and uniform particles and good fluidity.
EXAMPLE III
The preparation method of the olive oil powder comprises the following specific steps:
step 1: first layer wall material preparation
Weighing 40g of soybean protein isolate and 55g of maltodextrin, adding into 250ml of water, stirring and dissolving to obtain a first layer of wall material solution, namely solution A for later use;
step 2: olive oil emulsion preparation
Weighing 0.5g lecithin and 0.2g tween-80, adding into 20ml water, stirring thoroughly to dissolve to obtain emulsifier; taking a beaker, measuring 300ml of olive oil and 30ml of honey, adding the prepared emulsifier into the mixed solution of the olive oil and the honey, fully stirring and uniformly mixing, putting into an ultrasonic emulsifying machine, and carrying out ultrasonic treatment for 15min at the ultrasonic power of 100W to prepare an olive oil emulsion, namely a solution B for later use.
And step 3: second layer wall material preparation
Adding 300ml of water into a beaker, heating to 80-90 ℃, weighing β -cyclodextrin 14g and agar 60g, adding into the heated water, stirring until the materials are completely dissolved, then cooling and preserving the temperature to 45-65 ℃ to prepare a second-layer wall material solution, namely a solution C, for later use.
And 4, step 4: preparation of a Primary emulsion
Taking 250ml of A solution by using a beaker, taking 180mlB solution by using a measuring cylinder, slowly adding the solution into the A solution, fully and uniformly stirring by using a glass rod, putting the uniformly mixed liquid and the beaker into a high-speed emulsification homogenizer, and shearing for 3min under the condition of 10000 rpm; homogenizing the sheared solution for 2 times by a high-pressure micro-jet homogenizer under the condition of 25MPa to prepare a primary emulsion.
And 5: final emulsion preparation
Taking 300ml of the solution C by using a beaker, taking 400ml of the primary emulsion prepared in the step four, slowly adding the primary emulsion into the solution C, and continuously stirring and uniformly mixing; placing the uniformly mixed liquid and beaker into a high-speed emulsification homogenizer, and shearing for 2min at 8000 rpm; homogenizing the sheared solution for 1 time by a high-pressure micro-jet homogenizer under the condition of 30MPa to prepare the final emulsion.
Step 6: vacuum freeze drying
And (3) putting the final emulsion prepared in the step (5) into a vacuum freeze drying oven, and drying for 24 hours under the condition that the temperature is-40 ℃ to prepare a dry material embedded with the olive oil.
And 7: pulverizing and sieving
And (4) putting the dried material embedded with the olive oil prepared in the step (6) into a crusher for crushing, and sieving the crushed powder particles through a sieve with the specification of 100 meshes to obtain the required olive oil powder.
As a result: the content of olive oil in the obtained olive oil powder is 52.57%; the embedding rate of the olive oil powder is 92.51%; the olive oil powder has fine and uniform particles and good fluidity.
Example four
The preparation method of the olive oil powder comprises the following specific steps:
step 1: first layer wall material preparation
Weighing 40g of soybean protein isolate and 70g of maltodextrin, adding into 500ml of water, stirring and dissolving to obtain a first layer of wall material solution, namely solution A for later use;
step 2: olive oil emulsion preparation
Weighing 0.5g lecithin and 0.2g tween-80, adding into 20ml water, stirring thoroughly to dissolve to obtain emulsifier; taking a beaker, measuring 600ml of olive oil and 90ml of honey, adding the prepared emulsifier into the mixed solution of the olive oil and the honey, fully stirring and uniformly mixing, putting into an ultrasonic emulsifying machine, and carrying out ultrasonic treatment for 30min at the ultrasonic power of 100W to prepare an olive oil emulsion, namely a B solution for later use.
And step 3: second layer wall material preparation
Adding 500ml of water into a beaker, heating to 80-90 ℃, weighing β -cyclodextrin 20g and xanthan gum 80g, adding into the heated water, stirring until the mixture is completely dissolved, then cooling and preserving the temperature to 45-65 ℃ to prepare a second-layer wall material solution, namely a solution C, for later use.
And 4, step 4: preparation of a Primary emulsion
Taking 500ml of A solution by using a beaker, taking 250mlB solution by using a measuring cylinder, slowly adding the solution into the A solution, fully and uniformly stirring by using a glass rod, putting the uniformly mixed liquid and the beaker into a high-speed emulsification homogenizer, and shearing for 5min under the condition of 10000 rpm; homogenizing the sheared solution for 2 times by a high-pressure micro-jet homogenizer under the condition of 35MPa to prepare a primary emulsion.
And 5: final emulsion preparation
Taking 300ml of the solution C by using a beaker, taking 750ml of the primary emulsion prepared in the step four, slowly adding the primary emulsion into the solution C, and continuously stirring and uniformly mixing; placing the uniformly mixed liquid and beaker in a high-speed emulsification homogenizer, and shearing for 3min at 1000 rpm; homogenizing the sheared solution for 1 time by a high-pressure micro-jet homogenizer under the condition of 30MPa to prepare the final emulsion.
Step 6: vacuum freeze drying
And (3) putting the final emulsion prepared in the step (5) into a vacuum freeze drying oven, and drying for 30 hours under the condition that the temperature is minus 50 ℃ to prepare a dry material embedded with the olive oil.
And 7: pulverizing and sieving
And (4) putting the dried material embedded with the olive oil prepared in the step (6) into a crusher for crushing treatment, and sieving the crushed powder particles through a sieve with the specification of 150 meshes to obtain the required olive oil powder.
As a result: the obtained olive oil powder has an olive oil content of 61.57%; the embedding rate of the olive oil powder is 98.37%; the olive oil powder has uniform particles and good fluidity.
In conclusion, the olive oil powder agent of the invention is prepared by adding an emulsifier into an oil phase and taking the oil phase as a core material through ultrasonic emulsification; embedding double-layer wall materials in sequence, shearing, homogenizing and emulsifying, and drying under a vacuum freezing condition; and finally crushing and sieving to obtain the olive oil powder. The olive oil powder has uniform and fine particle, good fluidity, high oil content of olive oil, and good embedding rate, can be directly taken after being mixed with water, and can also be used as raw material of beverage, dessert, etc., with improved taste.

Claims (10)

1. The preparation method of the olive oil powder is characterized in that the olive oil powder is prepared by embedding olive oil in a wall material, and the preparation method comprises the following steps:
s1: preparing a first layer of wall material: combining the soybean protein isolate and maltodextrin, adding the mixture into water, and stirring the mixture until the mixture is completely dissolved to obtain a solution A;
s2: olive oil emulsion preparation: adding an emulsifier into water, stirring for dissolving, then adding into olive oil, stirring for uniformly mixing, and performing ultrasonic treatment to obtain a solution B;
s3, preparing a second-layer wall material, namely heating water to 80-90 ℃, adding β -cyclodextrin and a coagulant, stirring until the mixture is completely dissolved, and cooling to 45-65 ℃ to obtain a solution C;
s4: preparing a primary emulsion: slowly adding the solution B into the solution A, continuously stirring and uniformly mixing, and shearing and homogenizing the mixed solution to prepare a primary emulsion;
s5: embedding: slowly adding the primary emulsion prepared in the step S4 into the solution C, continuously stirring and uniformly mixing, and shearing and homogenizing the mixed solution to prepare a final emulsion;
s6: vacuum freeze drying: putting the final emulsion prepared in the step S5 into a vacuum freeze drying oven, and drying for 24-30h at the temperature of-30 to-50 ℃;
s7: crushing and sieving: crushing the dried material obtained in the step S6 by using a crusher, and sieving the crushed material by using a sieve to obtain the olive oil powder.
2. The method for preparing olive oil powder according to claim 1,
in step S1, the weight ratio of the soy protein isolate to the maltodextrin is 1: 1.3-1: 1.8, the weight ratio of the soybean protein isolate, the maltodextrin and the water is 1: 2.5-1: 5;
in step S2, the weight ratio of olive oil to emulsifier is 1:0.001 to 1: 0.0025;
in the step S3, the weight ratio of β -cyclodextrin to coagulant is 11: 20-7: 30, and the specific gravity of β -cyclodextrin to coagulant to water is 1: 4-1: 5;
in the step S4, the volume ratio of the solution A to the solution B is 2: 1-4: 3;
in the step S5, the volume ratio of the solution C to the primary emulsion is 1: 1-2: 5.
3. The method for preparing olive oil powder according to claim 1 or 2, wherein the emulsifier comprises lecithin and tween-80, and the weight ratio of the lecithin to tween-80 is 5: 2.
4. The method for preparing olive oil powder according to claim 1 or 2, wherein honey is further added to the solution B.
5. The method for preparing olive oil powder according to claim 4, wherein the ultrasonic treatment time is 10-30 min and the ultrasonic power is 100W in step S2.
6. The method of preparing olive oil powder according to claim 1 or 2, wherein in step S3, the coagulant is agar and/or xanthan gum and/or psyllium husk gel.
7. The method for preparing olive oil powder according to claim 1 or 2, wherein the shearing in step S4 is performed by shearing with a high-speed emulsifying homogenizer at 12000-14000 rpm for 3-5 min; homogenizing, namely treating for 2-3 times by using an ultrahigh pressure microjet homogenizer under the condition of 25-35 MPa; in the step S5, shearing is carried out for 2-3 min by adopting a high-speed emulsification homogenizer at 8000-10000 rpm; homogenizing, and treating for 1-2 times by adopting an ultrahigh pressure micro-jet homogenizer under the condition of 25-35 MPa.
8. The method for preparing olive oil powder according to claim 1 or 2, wherein the mesh number of the screen used in the step S7 is 60-150 mesh.
9. An olive oil powder, characterized in that it is obtained by the process according to any one of claims 1 to 8.
10. The olive oil powder according to claim 9, wherein the content of olive oil in the olive oil powder is 45-65%.
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