CN114752439A

CN114752439A - Healthy olive oil

Info

Publication number: CN114752439A
Application number: CN202210420540.XA
Authority: CN
Inventors: 吴铮
Original assignee: Wenzhou Shangmai Biotechnology Co ltd
Current assignee: Wenzhou Shangmai Biotechnology Co ltd
Priority date: 2022-04-21
Filing date: 2022-04-21
Publication date: 2022-07-15
Anticipated expiration: 2042-04-21
Also published as: CN114752439B

Abstract

The invention discloses healthy olive oil which is prepared by the following method: adding sunflower seed oil into a closed reactor, introducing nitrogen, heating, adding the traditional Chinese medicine mixture, stirring, and filtering to remove impurities to obtain mixed oil I; adding the squeezed olive oil into a mixing stirrer, heating, adding lycopene and tea polyphenol, stirring, adding the mixed oil I and sesame oil, continuously stirring, and cooling to room temperature to obtain the healthy olive oil. The healthy olive oil disclosed by the invention is balanced in nutrition, unique in flavor and stable in storage.

Description

Healthy olive oil

Technical Field

The invention relates to the technical field of seasoning oil, and particularly relates to healthy olive oil.

Background

The olive oil is generally prepared by directly cold pressing fresh olive fruits, does not undergo heating and chemical treatment, retains natural nutrient components, and can be divided into two categories of virgin olive oil and refined olive oil. Olive oil is rich in oleic acid, vitamins and antioxidants. It is not only a natural vegetable edible oil, but also a very good functional oil, and can be used as base oil of skin care products, injection, ointment and the like. Chinese patent CN107384578A discloses an olive oil refining method, which comprises the following steps: picking larger fresh healthy Chinese olive and black fruit; separating leaves from fruits by a fan, cleaning and dedusting the separated fruits and removing a small amount of residual leaves; grinding the treated fresh clean fruits into paste, extruding into a chassis, and finally, conveying into a cold squeezer for squeezing to obtain olive oil and olive juice; separating the olive oil from the olive juice with a separator; and (5) placing the oil in an oil storage tank, and keeping dry and preserved in dark. The olive oil refined by the patent has high purity, and the acidity is controlled to a certain degree, but the olive oil has low oil yield and short shelf life.

Disclosure of Invention

In view of the above-mentioned disadvantages of the prior art, the present invention provides a healthy olive oil.

In order to solve the technical problems, the invention adopts the technical scheme that:

a healthy olive oil is prepared by the following method:

adding 15-25 parts by weight of sunflower seed oil into a closed reactor, introducing nitrogen gas, controlling the temperature at 150-; the traditional Chinese medicine mixture is a mixture of kudzu root, mulberry leaf, saffron, tuckahoe and astragalus according to the mass ratio of (3-5) to (1-3); adding 125 parts by weight of 115-plus-oil into a mixing stirrer, controlling the temperature to be 50-60 ℃, then adding 0.5-1.5 parts by weight of lycopene and 0.3-0.6 parts by weight of tea polyphenol, stirring for 15-20min at the rotation speed of 1300rpm of 900-plus-oil, finally adding the mixed oil I and 5-15 parts by weight of sesame oil, continuing stirring for 7-12min, and cooling to room temperature to obtain the healthy olive oil.

The sunflower seed oil and the sesame oil are matched with the squeezed olive oil, so that the flavor is unique, and the nutrition is more balanced; the addition of tea polyphenol and lycopene improves the stability of olive oil, the storage performance is better, and the addition of traditional Chinese medicine components further improves the nutrition and quality of olive oil. The healthy olive oil does not contain peroxide basically, is not easy to generate carcinogens in the cooking process, and has high edible safety.

The preparation method of the squeezed olive oil comprises the following steps:

s1, crushing: removing impurities from Olea europaea, washing with water to obtain clean Olea europaea, mashing with a mashing machine, and sieving with 20-40 mesh sieve to obtain slurry A;

s2, mixing: adding a functional additive accounting for 0.8-2 wt% of the mass of the slurry A into the slurry A, and stirring for 10-30min at the speed of 100-300rpm to obtain a slurry B;

s3, processing: placing the slurry B into ultrasonic treatment for 10-30min at the temperature of 30-50 ℃, the ultrasonic power of 200-; then placing the mixture under the microwave power of 500-900W for treatment for 2-6min to obtain microwave treatment slurry;

s4, squeezing: loading the microwave treated slurry into an oil press, and squeezing for 40-60min at 10-15rpm at 20-30 deg.C under 40-60MPa to obtain squeezed liquid; filtering the squeezed liquid in a plate-and-frame filter with pressure of 0.25-0.5MPa to obtain crude oil;

s5, separation: centrifuging the crude oil, collecting supernatant, standing for 10-16h, separating with separating funnel, and retaining oil phase;

s6, deodorization: and (3) putting the oil phase into a vacuum container, and performing steam distillation deodorization for 1-3h, wherein the vacuum degree is 0.02-0.08MPa, and the deodorization temperature is 65-80 ℃, so as to obtain the pressed olive oil.

The functional additive is attapulgite or modified attapulgite.

Preferably, the functional additive modified attapulgite is prepared by the following steps:

(1) mixing attapulgite and a sulfuric acid aqueous solution, stirring, filtering and drying to obtain pretreated attapulgite;

(2) mixing and stirring all the pretreated attapulgite and water, and then irradiating by using cobalt 60-gamma rays; centrifuging and drying to obtain activated attapulgite;

(3) mixing the activated attapulgite with an ethanol water solution, performing ultrasonic treatment, and adding hexadecyl trimethyl ammonium chloride for reaction; filtering and drying to obtain the modified attapulgite.

The oxidation process of the oil and fat and the type of byproducts generated by the olive oil squeezing are affected by factors such as exposure degree, temperature, light, extraction mode, storage mode and environment. The oxidation of the pressed olive oil is mainly caused by the fact that the oil is easy to oxidize due to the existence of a large amount of unsaturated fatty acid (about 85 percent) and pigment, and unsaturated fatty acid vinegar can be automatically oxidized at room temperature to generate mono-hydroperoxide, so that the acid value change and the quality of the pressed olive oil are influenced. The oxidation of the pressed olive oil is mainly divided into automatic oxidation and photooxidation, because of the unique processing mode of the pressed olive oil, the water content and the pigment content in the commercial pressed olive oil are high, the automatic oxidation not only reduces the quality of the pressed olive oil, changes the original flavor substances of the pressed olive oil, but also generates new substances with rancid odor. The oxidation of the pressed olive oil not only results in the reduction of natural antioxidants in the olive oil and the reduction of the quality of the oil, but also may generate toxic and harmful by-products after oxidation. Therefore, it is urgently needed to reduce the oxidation degree of the pressed olive oil in the processing process and reduce the content of pigment, so as to improve the quality of the pressed olive oil and ensure that people eat the pressed olive oil with peace of mind and health.

The attapulgite is an aqueous magnesium-aluminum-rich silicate clay mineral with a chain lamellar structure, the storage capacity of China is very rich, and the attapulgite has unique dispersion, high temperature resistance, saline-alkali resistance and other good colloidal properties, higher adsorption and decoloration capabilities and strong water absorption. However, natural attapulgite often contains other mineral impurities such as quartz, dolomite, montmorillonite, and the like, and meanwhile, the intermolecular van der waals force, the effect of hydrogen bonds, and the interlaminar force between minerals exist, and the attapulgite crystals usually take an aggregated state, and in addition, the rheological property is poor, and the state greatly reduces the adsorption property of the attapulgite, thereby limiting the application of the attapulgite. Therefore, when the attapulgite is used for adsorbing the oil, the modified attapulgite is adopted to improve the adsorption performance, reduce the oxidation degree, reduce rancid substances generated in the oxidation process, reduce the content of pigment and ensure the quality of the decolorized edible oil after processing and filtering.

In particular, the invention provides a method for preparing pressed olive oil. Firstly, acid is adopted for surface activation, so that the attapulgite has higher porosity, specific surface area and surface adsorption performance, the surface of the attapulgite has acidity, and meanwhile, inorganic salts, inter-particle cementing substances and other impurities in the attapulgite are removed, the physicochemical property of the attapulgite is effectively changed, and the activity of the attapulgite is enhanced; secondly, the penetration performance of the attapulgite is further improved by adopting 60-gamma ray irradiation treatment, and the surface activation force of the attapulgite is activated; finally, more hydroxyl active centers are exposed in the activated attapulgite clay, the binding capacity of the attapulgite and the hexadecyl trimethyl ammonium chloride is improved, the hexadecyl ammonium chloride is favorably modified on the surface of the attapulgite, and the free fatty acid binding capacity can be realized by using alkalescence of amino, so that the acid value in the squeezed olive oil is greatly reduced.

Further, the preparation method of the modified attapulgite comprises the following steps:

(1) mixing 3-8 parts by weight of attapulgite with 80-200 parts by weight of 0.5-2mol/L sulfuric acid aqueous solution, stirring at 60-80 ℃ and 600rpm of 400-;

(2) mixing all the pretreated attapulgite with 40-80 parts by weight of water, stirring at 800rpm of 500-; centrifuging, washing with water, and drying the precipitate at 70-100 deg.C for 6-10 hr to obtain activated attapulgite;

(3) mixing all the activated attapulgite with 300 parts by weight of 30-50 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 40-70kHz and ultrasonic power of 200-400W for 10-30min, adding 0.05-0.3 part by weight of hexadecyl trimethyl ammonium chloride, reacting at 400-600rpm and ultrasonic temperature of 20-40 ℃ for 0.2-1h, filtering, washing with water, drying the precipitate at 70-100 ℃ for 4-10h, crushing, and sieving with 300-500 meshes to obtain the modified attapulgite.

The modifier, L-ascorbyl palmitate and dihydromyricetin are further added in the step (3), the L-ascorbyl palmitate can be used for food to play roles of antioxidation, food (grease) color protection, nutrition enhancement and the like, but is insoluble in water and vegetable oil, and needs to be dispersed in the vegetable oil through a carrier to improve the antioxidation performance of the food; the dihydromyricetin not only has good antioxidation, but also has the advantages of good and safe antibacterial performance, difficult generation of drug resistance and the like; however, the single use of dihydromyricetin has poor alkali resistance, easy oxidation and poor stability, and needs to be dispersed in vegetable oil through a carrier to improve the oxidation resistance of the vegetable oil, so that the dihydromyricetin and the vegetable oil have synergistic interaction to improve the oxidation resistance of the pressed olive oil, inhibit the generation of bacteria in the processing process and improve the quality of the pressed olive oil.

(3) mixing all the activated attapulgite with 300 parts by weight of 30-50 wt% ethanol aqueous solution, performing ultrasonic treatment at an ultrasonic frequency of 40-70kHz and an ultrasonic power of 200-400W for 10-30min, adding 0.05-0.3 part by weight of hexadecyltrimethylammonium chloride, and reacting at a temperature of 20-40 ℃ and a speed of 400-600rpm for 0.2-1 h; then adding 0.5-2 parts by weight of modifier, reacting for 3-6h at 55-70 ℃ and 300-600rpm, filtering, washing, drying the precipitate for 4-10h at 70-100 ℃, crushing, and sieving with a 300-500 mesh sieve to obtain the modified attapulgite.

The modifier is L-ascorbyl palmitate and/or dihydromyricetin, preferably, the modifier is prepared from L-ascorbyl palmitate and dihydromyricetin according to the mass ratio of (1-3): (1-5), and further, the modifier is prepared from L-ascorbyl palmitate and dihydromyricetin according to a mass ratio of 2:3, and (3).

The invention has the beneficial effects that: the healthy olive oil disclosed by the invention is balanced in nutrition, stable in storage performance and high in edible safety. The sunflower seed oil, the sesame oil and the olive oil are matched, so that the flavor is unique, and the nutrition is more balanced; the addition of tea polyphenol and lycopene improves the stability of olive oil, the storage performance is better, and meanwhile, the addition of traditional Chinese medicine components further improves the nutrition and quality of olive oil. The functional additive is added in the preparation process of the squeezed olive oil, so that on one hand, the modified attapulgite has excellent adsorption performance, can reduce pigments and harmful impurities, reduce the oxidation degree and reduce rancid substances generated in the oxidation process; on the other hand, the surface of the modified attapulgite is provided with alkaline substances, so that the content of free acid can be effectively reduced, and the acid value is reduced; the quality of the pressed olive oil is ensured.

Detailed Description

The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.

Introduction of some raw materials in this application:

the olea europaea is purchased from Lemna minor forestry fine breed seedling farmer professional cooperative society in Wudu district, Longnan City.

Attapulgite is purchased from Shunzui mineral product processing factory in Lingshu county, goods number: 6520, fineness: 325 mesh.

Dihydromyricetin was purchased from sienvert biotechnology limited liability, CAS: 27200-12-0, Cat number: WT-TC306, content: 40 percent.

L-ascorbyl palmitate was purchased from Jiangsu Yihao Hao Zengshi Co., Ltd, CAS: 137-66-6, content of effective substances: 99.9 percent.

Example 1

A method for preparing pressed olive oil comprises the following steps:

s1, crushing: removing impurities from olive, washing with water to obtain clean olive, mashing clean olive with a mashing machine, and sieving with a 30-mesh sieve to obtain slurry A;

s2, processing: putting the slurry A into ultrasonic waves at the temperature of 40 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 60kHz for 20min to obtain ultrasonic processing slurry; then placing the mixture into a microwave power of 800W for treatment for 5min to obtain microwave treatment slurry;

s3, squeezing: loading the microwave-treated slurry into an oil press, and pressing for 50min at 12rpm, 25 deg.C and 50MPa to obtain a pressed solution; filtering the squeezed liquid in a plate and frame filter with the pressure of 0.35MPa to obtain crude oil;

s4, separation: centrifuging the crude oil, collecting supernatant, standing for 12h, separating with a separating funnel, and keeping oil phase;

s5, deodorization: and (3) putting the oil phase into a vacuum container, and performing steam distillation deodorization for 1.5h, wherein the vacuum degree is 0.05MPa, and the deodorization temperature is 75 ℃, so as to obtain the squeezed olive oil.

Example 2

A preparation method of squeezed olive oil comprises the following steps:

s2, mixing: adding a functional additive accounting for 1.2 wt% of the mass of the slurry A into the slurry A, and stirring at 200rpm for 20min to obtain a slurry B;

s3, processing: putting the slurry B into ultrasonic waves at the temperature of 40 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 60kHz for 20min to obtain ultrasonic processing slurry; then placing the mixture into a microwave power of 800W for treatment for 5min to obtain microwave treatment slurry;

s4, squeezing: loading the microwave-treated slurry into an oil press, and pressing for 50min at 12rpm, 25 deg.C and 50MPa to obtain a pressed solution; filtering the squeezed liquid in a plate and frame filter with the pressure of 0.35MPa to obtain crude oil;

s5, separation: centrifuging the crude oil, collecting supernatant, standing for 12h, separating with a separating funnel, and keeping oil phase;

s6, deodorization: and (3) putting the oil phase into a vacuum container, and performing steam distillation deodorization for 1.5h, wherein the vacuum degree is 0.05MPa, and the deodorization temperature is 75 ℃, so as to obtain the squeezed olive oil.

The functional additive is attapulgite.

Comparative example 1

A method for preparing pressed olive oil comprises the following steps:

s3, processing: placing the slurry B into ultrasonic waves at the temperature of 40 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 60kHz for 20min, and circulating for 2 times to obtain ultrasonic processing slurry;

s4, squeezing: loading the ultrasonic-treated slurry into an oil press, and pressing for 50min at 12rpm, 25 deg.C and 50MPa to obtain a pressed solution; filtering the squeezed liquid in a plate and frame filter with the pressure of 0.35MPa to obtain crude oil;

s5, separation: centrifuging the crude oil, collecting supernatant, standing for 12h, separating with a separating funnel, and retaining oil phase;

The functional additive is attapulgite.

Comparative example 2

A method for preparing pressed olive oil comprises the following steps:

s3, processing: treating the slurry B under the microwave power of 800W for 5min, and circulating for 2 times to obtain microwave treatment slurry;

s6, deodorization: and (3) putting the oil phase into a vacuum container, and carrying out steam distillation deodorization for 1.5h, wherein the vacuum degree is 0.05MPa, and the deodorization temperature is 75 ℃, so as to obtain the pressed olive oil.

The functional additive is attapulgite.

Example 3

A preparation method of squeezed olive oil comprises the following steps:

s3, processing: putting the slurry B into ultrasonic waves at the temperature of 40 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 60kHz for 20min to obtain ultrasonic processing slurry; then placing the mixture into a microwave oven to be treated for 5min under the microwave power of 800W to obtain microwave treatment slurry;

The functional additive is modified attapulgite, and the preparation method of the modified attapulgite comprises the following steps:

(1) mixing 5 parts by weight of attapulgite with 120 parts by weight of 1mol/L sulfuric acid aqueous solution, stirring at 70 ℃ and 500rpm for 2h, filtering, washing with water until the pH is neutral, drying the precipitate at 80 ℃ for 8h, grinding, and sieving with a 400-mesh sieve to obtain pretreated attapulgite;

(2) mixing all the pretreated attapulgite with 50 parts by weight of water, stirring at 600rpm for 5min, and irradiating with cobalt 60-gamma ray for 20min at 400W; centrifuging, washing with water, and drying the precipitate at 80 deg.C for 8 hr to obtain activated attapulgite;

(3) mixing all the activated attapulgite with 200 parts by weight of 40 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 60kHz and ultrasonic power of 300W for 20min, adding 0.1 part by weight of hexadecyltrimethylammonium chloride, and reacting at 30 ℃ and 500rpm for 0.5 h; adding 1 weight part of modifier, reacting at 65 ℃ and 500rpm for 5h, filtering, washing with water, drying the precipitate at 80 ℃ for 6h, crushing, and sieving with a 400-mesh sieve to obtain the modified attapulgite. The modifier is L-ascorbyl palmitate.

Comparative example 3

A preparation method of squeezed olive oil comprises the following steps:

mixing 5 parts by weight of attapulgite with 200 parts by weight of 40 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 60kHz and ultrasonic power of 300W for 20min, adding 0.1 part by weight of hexadecyltrimethylammonium chloride, and reacting at 30 ℃ and 500rpm for 0.5 h; adding 1 weight part of modifier, reacting at 65 ℃ and 500rpm for 5h, filtering, washing with water, drying the precipitate at 80 ℃ for 6h, crushing, and sieving with a 400-mesh sieve to obtain the modified attapulgite. The modifier is L-ascorbyl palmitate.

Example 4

Substantially the same as in example 3, except that the modified attapulgite was prepared as follows:

(3) mixing all the activated attapulgite with 200 parts by weight of 40 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 60kHz and ultrasonic power of 300W for 20min, adding 0.1 part by weight of hexadecyltrimethylammonium chloride, and reacting at 30 ℃ and 500rpm for 0.5 h; adding 1 weight part of modifier, reacting at 65 ℃ and 500rpm for 5h, filtering, washing with water, drying the precipitate at 80 ℃ for 6h, crushing, and sieving with a 400-mesh sieve to obtain the modified attapulgite. The modifier is dihydromyricetin.

Example 5

(2) mixing all the pretreated attapulgite with 50 parts by weight of water, stirring at 600rpm for 5min, and performing irradiation treatment with cobalt 60-gamma rays for 20min at the irradiation power of 400W; centrifuging, washing with water, and drying the precipitate at 80 deg.C for 8 hr to obtain activated attapulgite;

(3) mixing all the activated attapulgite with 200 parts by weight of 40 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 60kHz and ultrasonic power of 300W for 20min, adding 0.1 part by weight of hexadecyltrimethylammonium chloride, and reacting at 30 ℃ and 500rpm for 0.5 h; adding 1 weight part of modifier, reacting at 65 ℃ and 500rpm for 5h, filtering, washing with water, drying the precipitate at 80 ℃ for 6h, crushing, and sieving with a 400-mesh sieve to obtain the modified attapulgite. The modifier consists of L-ascorbyl palmitate and dihydromyricetin according to the mass ratio of 2: 3.

Example 6

A healthy olive oil is prepared by the following method:

adding 20 parts by weight of sunflower seed oil into a closed reactor, introducing nitrogen, controlling the temperature to be 160 ℃, adding 5 parts by weight of the traditional Chinese medicine mixture, stirring at the rotating speed of 200rpm for 12min, and filtering to remove impurities to obtain mixed oil I; the traditional Chinese medicine mixture is a mixture of kudzu roots, mulberry leaves, saffron crocus, poria cocos and astragalus membranaceus according to a mass ratio of 5:5:3:3: 3; adding 120 parts by weight of squeezed olive oil into a mixing stirrer, controlling the temperature to be 55 ℃, then adding 1 part by weight of lycopene and 0.5 part by weight of tea polyphenol, stirring for 18min at the rotating speed of 1000rpm, finally adding all the mixed oil I and 10 parts by weight of sesame oil, continuing stirring for 10min, and cooling to room temperature to obtain the healthy olive oil.

A method for preparing pressed olive oil comprises the following steps:

s1, crushing: removing impurities from olive, washing with water to obtain clean olive, mashing the clean olive with a mashing machine, and sieving with a 30-mesh sieve to obtain a slurry A;

(1) mixing 5 parts by weight of attapulgite and 120 parts by weight of 1mol/L sulfuric acid aqueous solution, stirring at 70 ℃ and 500rpm for 2h, filtering, washing with water until the pH is neutral, drying the precipitate at 80 ℃ for 8h, grinding, and sieving with a 400-mesh sieve to obtain pretreated attapulgite;

(3) mixing all the activated attapulgite with 200 parts by weight of 40 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 60kHz and ultrasonic power of 300W for 20min, adding 0.1 part by weight of hexadecyltrimethylammonium chloride, and reacting at 30 ℃ and 500rpm for 0.5 h; adding 1 weight part of modifier, reacting at 65 ℃ and 500rpm for 5h, filtering, washing with water, drying the precipitate at 80 ℃ for 6h, crushing, and sieving with a 400-mesh sieve to obtain the modified attapulgite. The modifier consists of L-ascorbyl palmitate and dihydromyricetin according to the mass ratio of 2: 3. The peroxide value of the healthy olive oil prepared in example 6 was measured according to the method of test example 1 and was 1.5 mmol/kg.

Test example 1

Acid value determination: the determination is carried out by adopting a first cold solvent indicator titration method in national standard GB5009.229-2016 (determination of acid value in food safety national standard food), 10g of squeezed olive oil prepared in examples 1-5 and comparative examples 1-3 are respectively weighed as an experimental group, the experimental group is placed in a 250mL conical flask, 100mL of diethyl ether-isopropanol mixed solution (prepared according to a volume ratio of 1: 1) and 3 drops of phenolphthalein indicator are added, the mixture is shaken up, potassium hydroxide standard aqueous solution with the concentration of 0.5mol/L is used for titration, the titration is carried out until the solution is reddish and does not change color within 15s, the blank control is obtained by adopting that the squeezed olive oil is not added, other quantities are the same as the experimental group, the parallel test is carried out for 4 times, and the average value is taken.

Determination of peroxide number: the determination is carried out by adopting a first titration method in national standard GB5009.227-2016 (determination of peroxide value in food safety national standard food), 2.5g of squeezed olive oil prepared in examples 1-5 and comparative examples 1-3 are respectively weighed as an experimental group, the experimental group is placed in a 250mL iodine measuring flask, 30mL of chloroform-glacial acetic acid mixed solution (prepared according to a volume ratio of 2: 3) is added, 1.00mL of saturated potassium iodide solution is added, the oscillation is carried out for 0.5min, the experimental group is placed in a dark place for 3min, 100m of water is added, sodium thiosulfate standard solution is used for titration, the mixture is titrated to be light yellow, 1.00mL of starch indicator is added, the titration is continued to be an end point, the blank control is the squeezed olive oil prepared by the method, other amounts are the same as the experimental group, 4 groups are tested in parallel, and an average value is taken.

TABLE 1 determination of acid value and peroxide number of pressed olive oil

From the results, the functional additive attapulgite or modified attapulgite is added in the preparation process of the olive oil, so that the quality of the olive oil can be effectively improved, and the acid value and the peroxide value can be effectively reduced. The reason for this is the high adsorption decoloring ability and the strong water absorption of attapulgite. However, natural attapulgite often contains other mineral impurities such as quartz, dolomite, montmorillonite and the like, and meanwhile, the van der waals force among molecules, the action of hydrogen bonds and the interlaminar acting force among minerals exist, the attapulgite crystals usually show an aggregated state, in addition, the rheological property of the attapulgite crystals is poor, in order to improve the adsorption property of the attapulgite crystals, activated attapulgite clay is adopted to expose more hydroxyl active centers, the binding capacity of the attapulgite and hexadecyltrimethylammonium chloride is increased, the hexadecylammonium chloride is favorably modified to the surface of the attapulgite, and the capacity of combining free fatty acid by using alkalescence of amino groups is utilized, so that the acid value in olive oil is greatly reduced. The modified attapulgite improves the adsorption performance, reduces the oxidation degree, reduces rancidity substances generated in the oxidation process, reduces the content of pigment, and ensures the quality of the edible oil after being processed and filtered and decolorized. It is known from example 2 and comparative examples 1-2 that the effect of using only ultrasound or microwave is not as good as the effect of using ultrasound and microwave in combination because it is difficult to mix the functional additives and the materials uniformly and to enter the materials by mechanical vibration only using ultrasound, and it is difficult to release the free acids and pigments inside; and only by adopting microwaves, the functional additive, the free acid agent and the pigment absorb microwave energy, the temperature rises rapidly, and the energy of the substance is higher, so that the adsorption performance and the binding performance are weakened, the removal rate of the free acid and the pigment is further reduced, and only by effectively combining the two and synergically, the acid value and the peroxide value can be effectively reduced.

In the embodiment 5, a modifier, L-ascorbyl palmitate and dihydromyricetin are further added, and the L-ascorbyl palmitate can be used for food to play an anti-oxidation effect; the dihydromyricetin has good antioxidation, good and safe antibacterial performance to improve the antioxidation performance, and the dihydromyricetin have synergistic effect to improve the antioxidation performance of the olive oil together, inhibit the generation of bacteria in the processing process and improve the quality of the olive oil.

Test example 2

And (3) oil yield determination: the usual gravimetric method was used. Wherein the oil yield (%) is M₁/M₀X 100%, wherein: m₁For the mass (g) of pressed olive oil, M₀The mass (g) of the cleaned olive.

TABLE 2 oil yield test results for pressed olive oil

	Oil yield (%)
		Example 2	50.4
Comparative example 1	43.8
		Comparative example 2	42.9

From table 2, the oil yield of olive oil can be effectively improved by treating the raw materials with the combination of ultrasound and microwave in the process of preparing the pressed olive oil, because the ultrasound is an elastic mechanical wave in a substance medium, and can cause the medium particles to generate mechanical vibration in the substance medium; the action of ultrasonic waves on substances is mainly a cavitation effect, the effect can improve the activity of reaction molecules, so that a solvent can enter the substances more easily, effective components can flow out more easily, the extraction efficiency of effective substances can be obviously improved, and the quality of oil can be improved; the microwave is the process that high-frequency electromagnetic waves penetrate through the extraction medium to reach the micro-tube bundle and glandular system in the material. As the microwave energy is absorbed, the temperature in the cell will rise rapidly, so that the pressure in the cell exceeds the capability of the cell wall expansion, and as a result, the cell is broken, the effective components in the cell freely flow out, and the two cooperate to increase the oil yield.

Claims

1. The healthy olive oil is characterized by being prepared by the following method:

adding 15-25 parts by weight of sunflower seed oil into a closed reactor, introducing nitrogen, controlling the temperature at 150-; adding 125 parts by weight of 115-plus-oil into a mixing stirrer, controlling the temperature to be 50-60 ℃, then adding 0.5-1.5 parts by weight of lycopene and 0.3-0.6 parts by weight of tea polyphenol, stirring for 15-20min at the rotation speed of 1300rpm of 900-plus-oil, finally adding the mixed oil I and 5-15 parts by weight of sesame oil, continuing stirring for 7-12min, and cooling to room temperature to obtain the healthy olive oil.

2. The healthy olive oil of claim 1, wherein the traditional Chinese medicine mixture is a mixture of kudzu root, mulberry leaf, saffron, tuckahoe and astragalus according to a mass ratio of (3-5): 1-3: (1-3).

3. The healthy olive oil according to claim 1, wherein the preparation method of the pressed olive oil comprises the steps of:

s1, crushing: removing impurities from fructus Oleae Europaeae, washing with water to obtain clean fructus Oleae Europaeae, mashing with a mashing machine, and sieving with 20-40 mesh sieve to obtain slurry A;

s3, processing: placing the slurry B into ultrasonic treatment for 10-30min at the temperature of 30-50 ℃, the ultrasonic power of 200-; then placing the mixture into a microwave oven with the power of 500-;

s5, separation: centrifuging the crude oil, collecting supernatant, standing for 10-16 hr, separating with separating funnel, and retaining oil phase;

4. The healthy olive oil according to claim 3, wherein the functional additive is attapulgite or modified attapulgite.

5. The healthy olive oil according to claim 4, wherein the modified attapulgite is prepared by the following method:

(3) mixing all the activated attapulgite with 100-50 wt% of 30-50 wt% ethanol aqueous solution, performing ultrasonic treatment at an ultrasonic frequency of 40-70kHz and an ultrasonic power of 200-400W for 10-30min, adding 0.05-0.3 wt% of hexadecyltrimethylammonium chloride, and reacting at a temperature of 20-40 ℃ and a rpm of 400-600 for 0.2-1 h; then adding 0.5-2 parts by weight of modifier, reacting for 3-6h at 55-70 ℃ and 300-600rpm, filtering, washing, drying the precipitate for 4-10h at 70-100 ℃, crushing, and sieving with a 300-500 mesh sieve to obtain the modified attapulgite.

6. The healthy olive oil according to claim 5, wherein the modifier is L-ascorbyl palmitate and/or dihydromyricetin.