CN113755232A

CN113755232A - High-quality olive oil processing technology

Info

Publication number: CN113755232A
Application number: CN202010501710.8A
Authority: CN
Inventors: 周永军
Original assignee: Xinzhiyuan Shanghai Food Co ltd
Current assignee: Xinzhiyuan Shanghai Food Co ltd
Priority date: 2020-06-04
Filing date: 2020-06-04
Publication date: 2021-12-07

Abstract

The invention discloses a high-quality olive oil processing technology, which comprises the following steps: s1, cleaning, airing and crushing fresh olive fruits to obtain olive paste; s2, transferring the olive paste to a fusion pool for fusion treatment; s3, putting the olive paste subjected to the fusion treatment into a closed centrifuge for centrifugal treatment, taking out an upper layer mixture, extracting oil by a physical squeezing method, collecting the oil, filtering to remove impurities, and obtaining virgin olive oil; s4, extracting the lower-layer sediment olive pomace obtained by centrifugation by a biological enzyme extraction method, collecting olive oil floating on the upper-layer pomace, and filtering to remove impurities; s5, mixing the squeezed olive oil with the pomace olive oil, and carrying out degumming, decoloring and deacidification treatment to obtain the high-quality olive oil. The method can improve the oil yield of oleum Olivarum, retain unsaturated fatty acid components in fresh fructus Canarii albi, and prolong the shelf life of the obtained oleum Olivarum.

Description

High-quality olive oil processing technology

Technical Field

The invention relates to the technical field of vegetable oil processing, in particular to a high-quality olive oil processing technology.

Background

The olive oil is grease extracted and separated from fresh olive fruits, the content of unsaturated fatty acid in the olive oil reaches 82% -87%, the olive oil has unique fragrance and deliciousness, is rich in fat-soluble vitamin A, D, E, K and a plurality of natural nutrient substances such as squalene, sterol and the like, the absorption rate of the olive oil absorbed by a human body reaches 93.40%, the olive oil has a plurality of health care effects on the human body, and particularly has special effects on preventing and reducing cardiovascular diseases and promoting the development of skeletons and nervous systems of infants, so the olive oil is more and more favored by people, and the market demand is more and more large.

The existing olive oil processing technology is divided into a physical method and a chemical method, the chemical method needs to use an organic solvent to soak olive oil, the common organic solvent is diethyl ether, petroleum ether, n-hexane and the like, the chemical method usually has longer extraction time, large solvent consumption and high solvent chemical residue, and the quality of the prepared oil product is poor; the processing process of the physical method is shown in figure 1, the fresh olive fruits are cleaned and ground, then are subjected to pressing treatment, the mixed liquid of olive oil and water is extruded, olive slag is separated, the mixed liquid of the olive oil and the water is separated to obtain the olive oil, the olive slag generated in the processing process is usually directly discarded, but the waste rate of the olive oil processed by the physical method is high due to the high oil content in the olive slag, and the prepared olive oil is high in acidity and is not storage-resistant.

Therefore, there is a need to develop a process for processing olive oil with high oil yield, high quality, long storage time and high safety.

Disclosure of Invention

In order to solve the problems in the background art, the invention aims to provide a high-quality olive oil processing technology, which can improve the oil yield of olive oil, better reserve unsaturated fatty acid components in fresh olive fruits, and ensure that the prepared olive oil has long storage time, and the processing technology is safe, healthy and environment-friendly.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides a high-quality olive oil processing technology, which comprises the following steps:

s1, cleaning and airing the picked fresh olive fruits, then crushing the fresh olive fruits to remove shells, and crushing the fresh olive fruits by using a crusher to obtain olive paste;

s2, transferring the olive paste obtained in the step S1 to a fusion pool, stirring and mixing for 20-30min, and controlling the temperature in the fusion pool to be lower than 40 ℃;

s3, putting the olive paste subjected to the fusion treatment in the step S2 into a sealed centrifuge for centrifugal treatment for 10-15min, wherein the centrifugal rotation speed is 30-40r/min, the pressure in the sealed centrifuge is 0.4-0.5MPa, the temperature is 40-45 ℃, then taking out an upper layer mixture, extracting oil by a physical squeezing method, collecting the oil, filtering to remove impurities, and obtaining virgin olive oil;

s4, drying and grinding the olive pomace of the lower-layer precipitate obtained by centrifugation in the step S3, and mixing the olive pomace with water and biological enzyme according to the mass ratio of 1 (4-6): (0.2-0.4) adding the mixture into an oscillation bottle, stirring and mixing uniformly, then placing the oscillation bottle in an oscillator, oscillating and reacting for 1-3h at normal temperature, standing the mixed solution after oscillation treatment, collecting the olive oil floating on the upper layer, and filtering to remove impurities;

s5, mixing the virgin olive oil obtained in the step S3 with the pomace olive oil obtained in the step S4, and carrying out degumming, decoloring and deacidification treatment to obtain the high-quality olive oil.

The formation of oil drops is facilitated by transferring the olive paste into a fusion pool for stirring and mixing, the control of the temperature and the mixing time in the fusion process is key, the stirring time is controlled to be 20-30min, the temperature is controlled to be less than 40 ℃, the emulsification of the olive oil caused by overhigh temperature or overlong stirring time can be prevented, the oil yield of the olive paste can be ensured, meanwhile, the pressure maintaining treatment is carried out in the centrifugation process, the expansion treatment from inside to outside can be carried out on the materials in a centrifuge, the temperature and the rotating speed in the centrifugation process are set, the oil yield of the olive paste is adjusted to be optimal, the oil yield of fresh olive fruits is improved, the oil yield in the subsequent physical squeezing process is higher, the olive oil is extracted from the olive residues in the centrifugation process by adopting a water enzyme method, the olive oil in the olive residues can be extracted to the maximum extent, and the oil yield of the fresh olive fruits is improved, and the aqueous enzymatic method has high safety.

Preferably, the biological enzyme in step S4 is cellulase, pectinase, glucoamylase or papain. The extraction by adopting the biological enzymes can obviously improve the oil yield of olive pomace.

Preferably, in the step S1, in the process of crushing fresh olive fruits by using the crusher, the crushing speed is 2500-.

By controlling the crushing speed and the diameter of the filtering sieve pores, the unsaturated fatty acid components in the fresh olive fruits can be kept in the finally prepared olive oil, and the acidity in the finally prepared olive oil and the UV value in the peroxide can be controlled.

Preferably, in step S5, the photoresist stripping step includes: freezing the mixed olive oil at 8-10 deg.C for 6-8h, filtering at 8-10 deg.C, and collecting filtrate.

Preferably, the olive oil after degumming treatment is decolorized by using diatomite or activated carbon.

Preferably, the deacidification treatment step is: and injecting the olive oil subjected to degumming and decoloring treatment into a molecular distiller for molecular distillation treatment, collecting heavy phase substances, and cooling to obtain the high-quality olive oil.

Preferably, the molecular distillation treatment comprises primary molecular distillation and secondary molecular distillation, wherein the heating temperature of the primary molecular distillation is 70-80 ℃, the vacuum degree is 60-100Pa, the heating temperature of the secondary molecular distillation is 100-110 ℃, and the vacuum degree is 1-2 Pa.

The method for degumming, decoloring and deacidifying is adopted to refine the virgin olive oil and the pomace olive oil, so that the long-time high-temperature treatment of chemical additives is avoided, the nutritive value of the olive oil is kept, and the storage time of the olive oil is long.

Preferably, the fresh olive fruits in the step S1 comprise Chinese olive fruits and black olive fruits, and the mass ratio of the Chinese olive fruits to the black olive fruits is (3-5): 1.

The olive contains more polyphenol compounds but has low oil content, and the black fruit contains higher oil content but low antioxidant content, so that the black fruit and the olive are mixed at a certain quality, the quality and the oil yield of the olive oil are ensured, and the shelf life of the olive oil is effectively improved.

Compared with the prior art, the invention has the following beneficial effects:

in the invention, fresh olive fruits are crushed and then transferred to a fusion pool to be stirred and mixed to be beneficial to the formation of oil drops, the control of temperature and mixing time in the fusion process is key, the control of the stirring time at 20-30min and the control of the temperature at less than 40 ℃ can prevent the emulsification of olive oil caused by overhigh temperature or overlong stirring time, and simultaneously can ensure the oil yield of olive paste, the pressure maintaining treatment is carried out in the centrifugation process, the expansion treatment from inside to outside can be carried out on materials in a centrifuge, the temperature and the rotating speed in the centrifugation process are set, so that the oil yield of the olive paste is adjusted to be optimal, the oil yield in the subsequent physical squeezing process is higher, in addition, the olive dregs generated by the centrifugation are extracted by adopting a water enzyme method, the olive oil in the olive dregs can be extracted to the maximum extent, and the oil yield of the fresh olive fruits is improved, the aqueous enzymatic method has high safety; finally, the primarily pressed olive oil and the pomace olive oil are subjected to degumming, decoloration and deacidification treatment, so that the long-time high-temperature treatment of chemical additives is avoided, the nutritional value of the olive oil is kept, and the storage time of the olive oil is long.

Drawings

The invention is described in further detail below with reference to specific embodiments and with reference to the following drawings.

FIG. 1 is a flow chart of a prior art olive oil processing process;

FIG. 2 is a flow chart of the process for processing olive oil according to the present invention;

FIG. 3 is the effect of screening of bio-enzyme species on oil yield;

FIG. 4 is a graph showing the effect of temperature control on oil yield during a fusion process;

FIG. 5 is a graph of the effect of mixing time on oil production rate during a fusion treatment process;

FIG. 6 is a graph showing the effect of dwell pressure on oil yield during centrifugation.

Detailed Description

Example 1

A high-quality olive oil processing technology is shown in figure 2, and comprises the following steps:

s1, removing branches and leaves of picked fresh olive fruits, cleaning and airing, then crushing to remove shells, crushing the fresh olive fruits by using a crusher at the crushing speed of 2500r/min, and filtering the olive paste obtained after crushing, wherein the diameter of a filtering sieve pore is 5mm to obtain the olive paste; the fresh olive fruits comprise Chinese olive fruits and black olive fruits, and the mass ratio of the Chinese olive fruits to the black olive fruits is 5: 1;

s2, transferring the olive paste obtained in the step S1 to a fusion pool, stirring and mixing for 30min, and controlling the temperature in the fusion pool to be lower than 40 ℃;

s3, putting the olive paste subjected to the fusion treatment in the step S2 into a sealed centrifuge for centrifugal treatment for 15min, wherein the centrifugal rotation speed is 30r/min, the pressure in the sealed centrifuge is 0.5MPa, the temperature is 42 ℃, then taking out an upper layer mixture, extracting oil by a physical squeezing method, collecting the oil, filtering and removing impurities to obtain primarily-pressed olive oil;

s4, drying and grinding the olive pomace of the lower-layer precipitate obtained by centrifugation in the step S3, and mixing the olive pomace with water and biological enzyme according to the mass ratio of 1: 5: adding the mixture into an oscillation bottle according to the proportion of 0.2, stirring and mixing uniformly, then placing the oscillation bottle in an oscillator, carrying out oscillation reaction for 2 hours at normal temperature, standing the mixed solution after oscillation treatment, collecting the olive oil floating on the upper layer, and filtering to remove impurities; wherein, the biological enzyme is cellulase;

s5, mixing the virgin olive oil obtained in the step S3 with the pomace olive oil obtained in the step S4, and carrying out degumming, decoloring and deacidification treatment to obtain high-quality olive oil;

the photoresist removing treatment steps are as follows: freezing the mixed olive oil at 8-10 deg.C for 6-8h, filtering at 8-10 deg.C, and collecting filtrate;

and (3) decoloring treatment: decolorizing the degumming-treated olive oil with diatomite or active carbon;

the deacidification treatment steps are as follows: injecting the olive oil after degumming and decoloring treatment into a molecular distiller for molecular distillation treatment, collecting heavy phase substances, and cooling to obtain high-quality olive oil;

the molecular distillation treatment comprises primary molecular distillation and secondary molecular distillation, wherein the heating temperature of the primary molecular distillation is 70-80 ℃, the vacuum degree is 60-100Pa, the heating temperature of the secondary molecular distillation is 100-110 ℃, and the vacuum degree is 1-2 Pa.

Example 2

s1, removing branches and leaves of picked fresh olive fruits, cleaning and airing, then crushing to remove shells, crushing the fresh olive fruits by using a crusher at a crushing speed of 3000r/min, and filtering the olive paste obtained after crushing, wherein the diameter of a filtering sieve pore is 5mm to obtain the olive paste; the fresh olive fruits comprise Chinese olive fruits and black olive fruits, and the mass ratio of the Chinese olive fruits to the black olive fruits is 4: 1;

s2, transferring the olive paste obtained in the step S1 to a fusion pool, stirring and mixing for 20min, and controlling the temperature in the fusion pool to be lower than 40 ℃;

s3, putting the olive paste subjected to the fusion treatment in the step S2 into a sealed centrifuge for centrifugal treatment for 10min, wherein the centrifugal rotation speed is 40r/min, the pressure in the sealed centrifuge is 0.4MPa, the temperature is 45 ℃, then taking out an upper layer mixture, extracting oil by a physical squeezing method, collecting the oil, filtering and removing impurities to obtain primarily-pressed olive oil;

s4, drying and grinding the olive pomace of the lower-layer precipitate obtained by centrifugation in the step S3, and mixing the olive pomace with water and biological enzyme according to the mass ratio of 1: 4: adding the mixture into an oscillation bottle according to the proportion of 0.3, stirring and mixing uniformly, then placing the oscillation bottle in an oscillator, carrying out oscillation reaction for 3 hours at normal temperature, standing the mixed solution after oscillation treatment, collecting the olive oil floating on the upper layer, and filtering to remove impurities; wherein, the biological enzyme is cellulase;

Example 3

s1, removing branches and leaves of picked fresh olive fruits, cleaning and airing, then crushing to remove shells, crushing the fresh olive fruits by using a crusher at the crushing speed of 2800r/min, and filtering the olive paste obtained after crushing, wherein the diameter of a filtering sieve pore is 6mm to obtain the olive paste; the fresh olive fruits comprise Chinese olive fruits and black olive fruits, and the mass ratio of the Chinese olive fruits to the black olive fruits is 3: 1;

s3, putting the olive paste subjected to the fusion treatment in the step S2 into a sealed centrifuge for centrifugal treatment for 15min, wherein the centrifugal rotation speed is 30r/min, the pressure in the sealed centrifuge is 0.4MPa, the temperature is 40 ℃, then taking out an upper layer mixture, extracting oil by a physical squeezing method, collecting the oil, filtering and removing impurities to obtain primarily-pressed olive oil;

s4, drying and grinding the olive pomace of the lower-layer precipitate obtained by centrifugation in the step S3, and mixing the olive pomace with water and biological enzyme according to the mass ratio of 1: 6: adding the mixture into an oscillation bottle according to the proportion of 0.4, stirring and mixing uniformly, then placing the oscillation bottle in an oscillator, carrying out oscillation reaction for 3 hours at normal temperature, standing the mixed solution after oscillation treatment, collecting the olive oil floating on the upper layer, and filtering to remove impurities; wherein, the biological enzyme is cellulase;

Comparative example 1

Comparative example 1 is a comparative test of example 1, which is substantially the same as example 1 except that comparative example 1 is subjected to the centrifugal treatment of olive paste in step S3 with the parameters: the centrifugation time is 15min, the centrifugation speed is 30r/min, the temperature is 42 ℃, and the pressure maintaining treatment is not carried out in the centrifugation process.

Test example 1

The olive oil prepared by the processes of examples 1 to 3 and comparative example 1 was tested for oil yield, and the test results are shown in table 1.

TABLE 1

	Oil yield (%)
		Example 1	44％
Example 2	38％
		Example 3	36％
Comparative example 1	22％

As can be seen from the test results in table 1, the oil yield of the olive oil produced by the production processes in examples 1 to 3 is more than 35%, and compared with the test results in comparative example 1, the material in the centrifuge can be subjected to the expansion treatment from inside to outside by performing the pressure maintaining treatment during the centrifugation process, so that the oil yield of the olive paste is adjusted to the best, and the oil yield of the fresh olive fruits is improved.

Test example 2

The color, peroxide value and acid value of the high-quality olive oil prepared in the examples 1 to 3 are measured, and the peroxide value is detected by referring to GB/T5538 animal and vegetable oil peroxide value (GB/T5538-2005, ISO3960:2001, IDT); the method for detecting the acid value refers to the measurement of the acid value and the acidity of GB/T5530 animal and vegetable oil (GB/T5530-2005, ISO660:1996, IDT), and the specific detection results are shown in Table 2.

TABLE 2

	Colour(s)	Peroxide number	Acid value
				Example 1	In a clear yellowish color	0mmol/kg	0.08mg/g
Example 2	In a clear yellowish color	0mmol/kg	0.11
				Example 3	In a clear yellowish color	0mmol/kg	0.09

From the test results in table 2, it can be seen that the high-quality olive oils prepared in examples 1 to 3 of the present invention are all clear and light yellow, and the peroxide value in the olive oil is 0mmol/kg, and the acid value is below 0.15mg/g, which completely meets the national standard (the acid value of edible olive oil is less than 4mg/g, and the peroxide value is less than 10mmol/kg, which is specified in the national standard GB 23347-2009).

Test example 3

Effect of biological enzyme type screening on oil yield

Selecting cellulase, pectinase, glucoamylase or papain, preparing high-quality olive oil by respectively adopting the processing technology in the embodiment 1, calculating the oil yield of fresh olive fruits, performing the experiment for 3 times each time, calculating the average value, and obtaining the test result shown in figure 3. according to the test result shown in figure 3, the cellulase has better enzymolysis effect on the fresh olive fruits through the test, so that the grease can be fully released, and then the glucoamylase, the papain and the pectinase have the worst enzymolysis efficiency.

Test example 4

Effect of temperature and mixing time control on oil yield during fusion treatment

The temperatures in the fusion treatment process were set to 20 ℃, 30 ℃, 40 ℃, 50 ℃, 60 ℃ and 70 ℃, respectively, and high-quality olive oil was prepared according to the processing technique in example 1, and the oil yield of fresh olive fruits was calculated, and the average value was obtained after 3 trials, and the test results are shown in fig. 4.

The stirring time in the fusion treatment process is respectively set to 10min, 20min, 30min, 40min and 50min, the temperature is set to 30 ℃, high-quality olive oil is prepared according to the processing technology in the embodiment 1, the oil yield of fresh olive fruits is calculated, the oil yield is calculated for 3 times in each test, the average value is calculated, and the test result is shown in figure 5.

From the test results in fig. 4 and 5, it can be known that controlling the temperature and the mixing time in the fusion process is critical, controlling the stirring time at 20-30min and the temperature at less than 40 ℃ can prevent the olive oil from emulsifying due to overhigh temperature or overlong stirring time, and can ensure the oil yield of the olive paste.

Test example 5

Influence of pressure maintaining pressure on oil yield in centrifugal treatment process

The pressure maintaining pressure in the centrifugal treatment process is respectively set to be 0.2MPa, 0.3MPa, 0.4MPa, 0.5MPa, 0.6MPa and 0.7MPa, high-quality olive oil is prepared according to the processing technology in the embodiment 1, the oil yield of fresh olive fruits is calculated, the test is carried out 3 times, the average value is obtained, and the test result is shown in figure 6.

From the test results in fig. 6, it can be seen that the oil-out state of the olive paste is adjusted to the best state by performing pressure-maintaining treatment during the centrifugation process and adjusting the pressure value to 0.4-0.5MPa, thereby improving the oil-out rate of the fresh olive fruits.

The present invention has been described in terms of specific examples, which are provided to aid understanding of the invention and are not intended to be limiting. For a person skilled in the art to which the invention pertains, several simple deductions, modifications or substitutions may be made according to the idea of the invention.

Claims

1. A high-quality olive oil processing technology is characterized by comprising the following steps:

2. The process of claim 1, wherein the bio-enzyme in step S4 is cellulase, pectinase, glucoamylase or papain.

3. The process according to claim 1 or 2, wherein in the step S1, when the crusher is used to crush fresh olive fruits, the crushing speed is 2500-.

4. The process of claim 3, wherein in step S5, the step of removing photoresist is: freezing the mixed olive oil at 8-10 deg.C for 6-8h, filtering at 8-10 deg.C, and collecting filtrate.

5. The process of claim 4, wherein in the step S5, the olive oil after degumming is decolorized with diatomite or activated carbon.

6. The process of claim 5, wherein in step S5, the deacidification step is: and injecting the olive oil subjected to degumming and decoloring treatment into a molecular distiller for molecular distillation treatment, collecting heavy phase substances, and cooling to obtain the high-quality olive oil.

7. The process according to claim 6, wherein the molecular distillation treatment comprises a primary molecular distillation and a secondary molecular distillation, the primary molecular distillation is performed at a heating temperature of 70-80 ℃ and a vacuum degree of 60-100Pa, and the secondary molecular distillation is performed at a heating temperature of 100-110 ℃ and a vacuum degree of 1-2 Pa.

8. The process of claim 1, wherein the fresh olive fruits in the step S1 include olive fruits and black fruits, and the mass ratio of the olive fruits to the black fruits is (3-5): 1.