CN111184076B - 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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CN111184076B
CN111184076B CN201911254358.6A CN201911254358A CN111184076B CN 111184076 B CN111184076 B CN 111184076B CN 201911254358 A CN201911254358 A CN 201911254358A CN 111184076 B CN111184076 B CN 111184076B
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olive oil
solution
oil powder
preparation
shearing
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CN111184076A (en
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张显军
余发权
赵芙蓉
任彬
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GUANGYUAN RONGSHENGYUAN FOOD CO Ltd
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GUANGYUAN 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
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  • Edible Oils And Fats (AREA)
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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. The preparation method comprises the following steps: s1: combining the soybean protein isolate and maltodextrin, and adding water to dissolve to obtain a solution A; s2: dissolving emulsifier in water, adding oleum Olivarum, mixing, and performing ultrasonic treatment to obtain solution B; s3: heating water to 80-90 ℃, adding beta-cyclodextrin and a coagulant, stirring for dissolving, and cooling to 45-65 ℃ to obtain a solution C; s4: adding the solution B into the solution A, uniformly mixing, shearing and homogenizing to prepare a primary emulsion; s5: adding the primary emulsion into the solution C, uniformly mixing, shearing and homogenizing to obtain a final emulsion; s6: putting the final emulsion into a vacuum freeze drying oven, drying for 24-30h at the temperature of minus 30-minus 50 ℃; s7: crushing the dried material with a pulverizer, and sieving with a screen to obtain olive oil powder. The olive oil powder is embedded by double-layer wall materials, has high product quality stability, is not easy to damage and leak oil, and is convenient to store and transport.

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 to 83 percent, 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 conventional 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 oxidative 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 201610339606.7 and 201910152852.5 all carry out embedding treatment on olive oil, and olive oil microcapsule powder is prepared, so that the powdering of the olive oil microcapsule is realized, the olive oil is not easy to oxidize, the production cost of the microcapsule is reduced, and the taste of the olive oil microcapsule powder product 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 wall material and a second layer 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 is characterized in that 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 of wall material: heating water to 80-90 ℃, adding beta-cyclodextrin and a coagulant, stirring until the beta-cyclodextrin and the coagulant are 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: and (3) 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: and (4) crushing the dried material prepared in the step (S6) by using a crusher, and sieving by using a sieve to prepare the olive oil powder.
Further, in the 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 the step S2, the weight ratio of the olive oil to the emulsifier is 1:0.001 to 1:0.0025;
in the step S3, the weight ratio of the beta-cyclodextrin to the coagulant is 11:20 to 7:30, the specific gravity of the beta-cyclodextrin, the coagulant and the water is 1:4 to 1:5;
in the step S4, the volume ratio of the solution A to the solution B is 2-4;
in the step S5, the volume ratio of the solution C to the primary emulsion is 1-2.
Further, the emulsifier comprises lecithin and tween-80, and the weight ratio of the lecithin to the tween-80 is 5.
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.
In 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, the shearing in the step S4 is carried out for 3-5 min by adopting a high-speed emulsifying homogenizer at 12000-14000 rpm; homogenizing, and treating for 2-3 times by adopting an ultrahigh pressure micro-jet 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.
Furthermore, the mesh number of the screen used in the step S7 is 60-150 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, and ultrasonic treatment is carried out to fully emulsify the olive oil, so that when the olive oil is mixed and emulsified with the first layer of wall material solution, olive oil particles can be more easily fully dispersed and contact with the first layer of wall material solution to be fully embedded, the embedding rate of the olive oil is improved, and the embedded particles are more uniform.
3. Vacuum freeze drying, pulverizing, and sieving with 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 may melt under a high-temperature condition, and freeze drying is adopted to 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 schematic process route for 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 soybean protein isolate and the maltodextrin in a weight ratio of 1: 1.3-1.8, adding the soybean protein isolate and the maltodextrin 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 soybean protein isolate and maltodextrin composition to water is 1.
Step 2: olive oil emulsion preparation
Weighing lecithin and tween-80 in a weight ratio of 5; measuring olive oil, adding the prepared emulsifier into the olive oil, wherein the weight ratio of the olive oil to the emulsifier is 1.001-1. 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 beta-cyclodextrin and a coagulant, wherein the coagulant can be any one of agar, xanthan gum or psyllium husk gel, adding into the heated water, stirring until the mixture is completely dissolved, then cooling and preserving the temperature to 45-65 ℃, and preparing a second-layer wall material solution, namely a solution C for later use. Wherein the weight ratio of the beta-cyclodextrin to the coagulant is 11-7; the weight ratio of the mixture of the beta-cyclodextrin and the coagulant to the water is 1.
And 4, step 4: preparation of a Primary emulsion
Measuring a solution B, slowly adding the solution B into the solution A, wherein the volume ratio of the solution A to the solution B is (2-4); 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
Measuring 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 1-2; then placing the uniformly mixed liquid and beaker under a high-speed emulsifying homogenizer, and shearing for 2-3 min under the condition of 8000-10000 rpm; homogenizing the sheared solution for 1 to 2 times by a high-pressure micro-jet homogenizer under the condition of 25 to 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 box, drying for 24-30h at the temperature of-30-50 ℃ to prepare the dry 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 33g of beta-cyclodextrin and 60g of psyllium husk gel, adding into the heated water, stirring until the beta-cyclodextrin and the psyllium husk gel are completely dissolved, then cooling and preserving the temperature to 45-65 ℃ to prepare a second layer of wall material solution, namely solution C, for later use.
And 4, step 4: preparation of a Primary emulsion
Taking 400ml of A solution by using a beaker, taking 250ml of B solution by using a measuring cylinder, slowly adding the 250ml of B solution into the A solution, fully and uniformly stirring by using a glass rod, placing the uniformly mixed liquid and the beaker under 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.
And 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 of 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
Taking a beaker, adding 300ml of water, heating to 80-90 ℃, weighing 14g of beta-cyclodextrin and 60g of agar, adding the beta-cyclodextrin and the agar into the heated water, stirring until the beta-cyclodextrin and the agar are completely dissolved, and 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 180ml of B solution by using a measuring cylinder, slowly adding the 180ml of B solution into the A solution, fully and uniformly stirring by using a glass rod, putting the uniformly mixed liquid and the beaker under 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 particles through a sieve with the specification of 100 meshes to obtain the required olive oil powder agent.
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 of 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: preparation of an Olive oil emulsion
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
And (2) adding 500ml of water into a beaker, heating to 80-90 ℃, weighing 20g of beta-cyclodextrin and 80g of xanthan gum, adding the weighed beta-cyclodextrin and the xanthan gum into the heated water, stirring until the beta-cyclodextrin and the xanthan gum are completely dissolved, and 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 250ml of B solution by using a measuring cylinder, slowly adding the 250ml of B solution into the A solution, fully and uniformly stirring by using a glass rod, placing the uniformly mixed liquid and the beaker under 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.
And 6: vacuum freeze drying
And (4) 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 content of olive oil in the obtained olive oil powder is 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 is prepared by adding the emulsifier into the oil phase and taking the oil phase as the 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 (7)

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 water, and stirring until the soybean protein isolate and the maltodextrin are 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; wherein the emulsifier comprises lecithin and tween-80, and the weight ratio of the lecithin to the tween-80 is 5;
s3: preparing a second layer of wall material: heating water to 80-90 ℃, adding beta-cyclodextrin and a coagulant, stirring until the beta-cyclodextrin and the coagulant are completely dissolved, and cooling to 45-65 ℃ to obtain a solution C; wherein the coagulant is agar and/or xanthan gum and/or psyllium husk gel, and the weight ratio of the beta-cyclodextrin to the coagulant is 11:20 to 7:30, of a nitrogen-containing gas;
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; wherein the volume ratio of the solution A to the solution B is 2 to 1 to 4;
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; wherein the volume ratio of the solution C to the primary emulsion is 1 to 2;
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 prepared in the step S6 by using a crusher, and sieving the crushed material by using a 60-150-mesh sieve to obtain the olive oil powder.
2. The method for preparing olive oil powder according to claim 1,
in the step S1, the weight ratio of the soybean protein isolate to the maltodextrin is 1:1.3 to 1:1.8, the weight ratio of the soybean protein isolate, the maltodextrin and the water is 1:2.5 to 1:5;
in the step S2, the weight ratio of the olive oil to the emulsifier is 1:0.001 to 1:0.0025;
in the step S3, the specific gravity of the beta-cyclodextrin, the coagulant and the water is 1:4 to 1:5.
3. the method for preparing olive oil powder according to claim 1 or 2, wherein honey is further added to the solution B.
4. The method for preparing an olive oil powder according to claim 3, wherein in the step S2, the ultrasonic treatment is performed for 10 to 30min at an ultrasonic power of 100W.
5. The method for preparing the olive oil powder according to claim 1 or 2, wherein the shearing in the step S4 is carried out by shearing for 3-5 min under the conditions of 12000-14000rpm by adopting a high-speed emulsification homogenizer; homogenizing, and processing for 2 to 3 times by using an ultrahigh pressure micro-jet homogenizer under the conditions of 25 to 35MPa; in the step S5, shearing for 2-3min at 8000-10000 rpm by using a high-speed emulsification homogenizer; homogenizing, and processing for 1 to 2 times by using an ultrahigh pressure micro-jet homogenizer under the conditions of 25 to 35MPa.
6. An olive oil powder, characterized in that it is obtained by the process according to any one of claims 1 to 5.
7. The olive oil powder according to claim 6, wherein the content of olive oil in the olive oil powder is 45% to 65%.
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