CN115633748A - Extraction method of fresh olive juice beverage - Google Patents
Extraction method of fresh olive juice beverage Download PDFInfo
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- CN115633748A CN115633748A CN202211307436.6A CN202211307436A CN115633748A CN 115633748 A CN115633748 A CN 115633748A CN 202211307436 A CN202211307436 A CN 202211307436A CN 115633748 A CN115633748 A CN 115633748A
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- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for extracting a fresh olive juice beverage, which comprises the following steps: 1) cleaning, 2) extracting, 3) enzyme deactivation, 4) particle preparation, 5) blending, 6) filling, after the blending of a fresh olive juice finished product is finished, filling the fruit juice finished product under a sealing condition, wherein the filling temperature is 87.7-88.3 ℃, and after the filling is finished, sealing, sterilizing, cooling, labeling, code spraying, packaging and entering are carried out; the fresh olive juice beverage prepared by the invention is sour, sweet and delicious, has a full flavor, increases the plumpness of the olive juice, realizes the taste of pulp particles, increases the refreshing feeling, strengthens the sweet feeling, and reduces the bitterness.
Description
Technical Field
The invention relates to the technical field of beverage preparation, in particular to a method for extracting fresh olive juice beverage.
Background
Olive, belonging to the family Burseraceae. Its fruit is also called "olive" because it is always greenish from young to mature. The olive is rich in nutrition, the olive contains very rich vitamin C, the VC content of the olive is 800-1800mg/10g and is 120 times of that of citrus, and the olive also contains rich vitamin A, vitamin B1, 18 amino acids, organic germanium, zinc, selenium and other trace elements required by human bodies. The olive fruits can be used as medicine, and have the effects of clearing heat, relieving sore throat, moistening lung, eliminating phlegm, promoting the production of body fluid and quenching thirst. Modern researches show that fructus phyllanthi has the effects of resisting oxidation, scavenging free radicals, resisting tumor, preventing aging and the like.
The use of dry or liquid olive juice in food or dietary supplements is limited due to the smell, bitterness and turbidity of olive juice.
Disclosure of Invention
The invention provides a method for extracting a fresh olive juice beverage and a preparation method thereof, which aim to solve the problems in the prior art.
A method for extracting fresh olive juice beverage comprises the following steps:
1) Cleaning olives, adding boiling water after washing, adding 0.2 mass percent of citric acid solution into the boiling water, blanching in the boiling water for 3-5 minutes, removing wax layers on the surface, softening and removing cores of pulp tissues, crushing the olives, and performing enzymolysis and ultrasonic treatment;
2) Extracting, adding appropriate amount of water into an extraction tank, transferring the treated fructus Canarii albi pulp into the extraction tank for extraction at 80-90 deg.C for 60-90min, and blowing for 3-5min each time by starting the extraction and starting an air pump every 10-15min for 1 time; after extraction is finished, conveying the extraction liquid to a vibration filter, filtering by using 100-150-mesh filter cloth, wherein the obtained filtrate is an extract, the extract is hermetically conveyed to an enzyme deactivation tank, and the obtained filter residue is conveyed to a freeze-drying bin for freeze-drying after enzyme deactivation;
3) Enzyme deactivation, namely reducing the temperature of the dried fruit extract subjected to enzyme deactivation to 15-20 ℃ and standing for 10-20min; after enzyme deactivation treatment is finished, the extract in the enzyme deactivation tank is hermetically conveyed to a disc separator for separation at the separation speed of 2000-4000r/min until olive juice is separated from olive pulp, the separated olive raw juice is hermetically conveyed to a buffer tank, fine filtration is carried out on the olive raw juice in the buffer tank to obtain fresh olive juice, the particle diameter of the fresh olive juice is 0.5-1 mu m, and the filtered filtrate is conveyed to a freeze-drying bin for freeze-drying;
4) Preparing particles, namely crushing and mixing the freeze-dried filter residue and the freeze-dried filter substance to obtain a mixture for later use; mixing a proper amount of water with honey, heating to 35-60 ℃, stirring to obtain honey water, and adding the mixture, starch, mint powder, licorice powder, tortoise jelly powder, red bean powder and mesona chinensis benth into the honey water; kneading into dough, and then making the dough into particles with the diameter range of 0.1 cm-2 cm; after the particles are prepared, sticking starch, sending the particles into a heating pot, boiling the particles until the particles are transparent, fishing out the particles, and washing the particles with cold water for later use;
5) Blending, adding purified water, white granulated sugar, salt, malic acid and carboxymethyl cellulose into a sugar dissolving tank together by a sugar dissolving pump for dissolving to obtain sugar liquor; adding a proper amount of water, the fresh olive juice obtained in the step 3) and the sugar solution into a preparation tank to obtain a preparation solution, then adjusting the total acid content of the preparation solution to 0.2-0.3% by using malic acid, starting a stirrer for stirring for 20-30min, adding a proper amount of particles obtained in the step 4) after homogenizing, and degassing to obtain a fresh olive juice finished product;
6) And (3) filling, namely filling the finished fruit juice product under a sealing condition after the blending of the finished fresh olive juice product is finished, wherein the filling temperature is 87.7-88.3 ℃, and sealing, sterilizing, cooling, labeling, code spraying, packaging and warehousing are carried out after the filling is finished.
According to the preferable technical scheme, the enzymolysis treatment is carried out according to the mass ratio of cellulase to pectinase of 2 to feed liquid of 1; the ultrasonic treatment is carried out at the ultrasonic power of 300.0w and the temperature of 55.0 ℃ for 20.0min.
According to the preferable technical scheme, a ceramic membrane with the membrane aperture of 0.01 mu m is adopted for fine filtration.
According to the preferable technical scheme, the feeding ratio of the mixture, the starch, the mint powder, the licorice powder, the tortoise jelly powder, the red bean powder and the mesona chinensis benth is 20-30: 80-90: 2 to 8:2 to 5:5 to 12:3 to 6:1 to 5.
According to the preferable technical scheme, the feeding ratio of the purified water, the white granulated sugar, the salt, the malic acid and the carboxymethyl cellulose in the step 5) is (50-60).
According to the preferable technical scheme, the feeding ratio of the water added into the blending tank in the step 5) and the fresh olive juice and the sugar liquid in the step 3) is 500-1000: 40 to 50:11 to 26.
In a preferred embodiment, the particle diameter is in the range of 0.5cm.
According to the preferable technical scheme, the filling temperature is 25-35 ℃.
The invention discloses a method for extracting a fresh olive juice beverage, which comprises the following steps: 1) Cleaning olive, adding boiling water, adding 0.2% citric acid solution into the boiling water, blanching for 3-5 minutes in the boiling water, removing the wax layer on the surface, softening and removing the core of the pulp tissue, crushing the olive pulp, and performing enzymolysis and ultrasonic treatment; 2) Extracting, adding appropriate amount of water into an extraction tank, transferring the processed fructus Canarii albi pulp into the extraction tank for extraction at 80-90 deg.C for 60-90min, starting the extraction, and blowing for 3-5min every 10-15min for 1 time by starting an air pump; after extraction is finished, conveying the extraction liquid to a vibration filter, filtering by using 100-150-mesh filter cloth, wherein the obtained filtrate is an extract, the extract is hermetically conveyed to an enzyme deactivation tank, and the obtained filter residue is conveyed to a freeze-drying bin for freeze-drying after enzyme deactivation; 3) Enzyme deactivation, namely reducing the temperature of the dried fruit extract subjected to enzyme deactivation to 15-20 ℃ and standing for 10-20min; after enzyme deactivation, hermetically conveying the extract in the enzyme deactivation tank to a disc separator for separation at a separation speed of 2000-4000r/min until olive juice is separated from olive pulp, hermetically conveying the separated olive raw juice to a buffer tank, finely filtering the olive raw juice in the buffer tank to obtain fresh olive juice, wherein the particle diameter of the fresh olive juice is 0.5-1 mu m, and conveying the filtered filtrate to a freeze-drying bin for freeze-drying; 4) Preparing particles, namely crushing and mixing the freeze-dried filter residue and the freeze-dried filter substance to obtain a mixture for later use; mixing a proper amount of water with honey, heating to 35-60 ℃, stirring to obtain honey water, and adding the mixture, starch, mint powder, licorice powder, tortoise jelly powder, red bean powder and mesona chinensis benth into the honey water; kneading into dough, and then making the dough into particles with the diameter range of 0.1 cm-2 cm; after the particles are prepared, sticking starch, sending the particles into a heating pot, boiling the particles until the particles are transparent, fishing out the particles, and washing the particles with cold water for later use; 5) Blending, adding purified water, white granulated sugar, salt, malic acid and carboxymethyl cellulose into a sugar dissolving tank together by a sugar dissolving pump for dissolving to obtain sugar liquor; adding a proper amount of water, the fresh olive juice obtained in the step 3) and the sugar solution into a preparation tank to obtain a preparation solution, then adjusting the total acid content of the preparation solution to 0.2-0.3% by using malic acid, starting a stirrer for stirring for 20-30min, adding a proper amount of particles obtained in the step 4) after homogenization, and degassing to obtain a fresh olive juice finished product; 6) And (3) filling, namely filling the finished fruit juice under a sealed condition after the blending of the fresh olive juice finished product is finished, wherein the filling temperature is 87.7-88.3 ℃, and sealing, sterilizing, cooling, labeling, code spraying, packaging and warehousing are carried out after the filling is finished.
The advantages are that:
the olive juice is sour, sweet and delicious, has rich flavor, increases the sense of fullness of the olive juice, realizes the taste of pulp particles, increases refreshing sense, strengthens sweet sense, reduces bitter sense, improves color and taste, and improves the product quality; the extraction process releases the oxidase of olive, prevents browning which is easy to occur in the preparation process by using the old oxidase of olive, shortens the production flow, does not need to purchase additional raw materials, and reduces the production cost.
Detailed Description
In order to make up for the above deficiencies, the present invention provides a method for extracting fresh olive juice, which solves the above problems in the background art.
A method for extracting fresh olive juice beverage comprises the following steps:
1) Cleaning olive, adding boiling water, adding 0.2% citric acid solution into the boiling water, blanching for 3-5 minutes in the boiling water, removing the wax layer on the surface, softening and removing the core of the pulp tissue, crushing the olive pulp, and performing enzymolysis and ultrasonic treatment;
2) Extracting, adding appropriate amount of water into an extraction tank, transferring the treated fructus Canarii albi pulp into the extraction tank for extraction at 80-90 deg.C for 60-90min, and blowing for 3-5min each time by starting the extraction and starting an air pump every 10-15min for 1 time; after extraction is finished, conveying the extraction liquid to a vibration filter, filtering by using 100-150-mesh filter cloth, wherein the obtained filtrate is an extract, the extract is hermetically conveyed to an enzyme deactivation tank, and the obtained filter residue is conveyed to a freeze-drying bin for freeze-drying after enzyme deactivation;
3) Enzyme deactivation, namely reducing the temperature of the dried fruit extract subjected to enzyme deactivation to 15-20 ℃ and standing for 10-20min; after enzyme deactivation treatment is finished, the extract in the enzyme deactivation tank is hermetically conveyed to a disc separator for separation at the separation speed of 2000-4000r/min until olive juice is separated from olive pulp, the separated olive raw juice is hermetically conveyed to a buffer tank, fine filtration is carried out on the olive raw juice in the buffer tank to obtain fresh olive juice, the particle diameter of the fresh olive juice is 0.5-1 mu m, and the filtered filtrate is conveyed to a freeze-drying bin for freeze-drying;
4) Preparing particles, namely crushing and mixing the freeze-dried filter residue and the freeze-dried filter substance to obtain a mixture for later use; mixing a proper amount of water with honey, heating to 35-60 ℃, stirring to obtain honey water, and adding the mixture, starch, mint powder, licorice powder, tortoise jelly powder, red bean powder and mesona chinensis benth into the honey water; kneading into dough, and then making the dough into particles with the diameter range of 0.1 cm-2 cm; after the particles are prepared, sticking starch, sending the particles into a heating pot, boiling the particles until the particles are transparent, fishing out the particles, and washing the particles with cold water for later use;
5) Blending, adding purified water, white granulated sugar, salt, malic acid and carboxymethyl cellulose into a sugar dissolving tank together by a sugar dissolving pump for dissolving to obtain sugar liquor; adding a proper amount of water, the fresh olive juice obtained in the step 3) and the sugar solution into a preparation tank to obtain a preparation solution, then adjusting the total acid content of the preparation solution to 0.2-0.3% by using malic acid, starting a stirrer for stirring for 20-30min, adding a proper amount of particles obtained in the step 4) after homogenizing, and degassing to obtain a fresh olive juice finished product;
6) And (3) filling, namely filling the finished fruit juice product under a sealing condition after the blending of the finished fresh olive juice product is finished, wherein the filling temperature is 87.7-88.3 ℃, and sealing, sterilizing, cooling, labeling, code spraying, packaging and warehousing are carried out after the filling is finished.
The enzymolysis treatment is that the mass ratio of cellulase to pectinase is 2 to 1, the mass ratio of feed liquid is 1; the ultrasonic treatment is carried out at the ultrasonic power of 300.0w and the temperature of 55.0 ℃ for 20.0min.
The fine filtration adopts a ceramic membrane with the membrane aperture of 0.01 mu m.
The feed ratio of the mixture, the starch, the mint powder, the licorice powder, the tortoise jelly powder, the red bean powder and the mesona chinensis benth is 20-30: 80-90: 2 to 8:2 to 5:5 to 12:3 to 6:1 to 5.
The feeding ratio of the purified water, the white granulated sugar, the salt, the malic acid and the carboxymethyl cellulose in the step 5) is 50-60.
The water is added into the blending tank in the step 5), and the feeding ratio of the fresh olive juice and the sugar solution in the step 3) is 500-1000: 40 to 50:11 to 26.
The particles range in diameter from 0.5cm.
The filling temperature is 25-35 ℃.
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The first embodiment is as follows:
1) Cleaning olives, adding boiling water after washing, adding 0.2 mass percent of citric acid solution into the boiling water, blanching in the boiling water for 3-5 minutes, removing wax layers on the surface, softening and removing cores of pulp tissues, crushing the olives, and performing enzymolysis and ultrasonic treatment;
2) Extracting, adding appropriate amount of water into an extraction tank, transferring the treated fructus Canarii albi pulp into the extraction tank for extraction at 80-90 deg.C for 60-90min, and blowing for 3-5min each time by starting the extraction and starting an air pump every 10-15min for 1 time; after extraction is finished, conveying the extraction liquid to a vibration filter, filtering by using 100-150-mesh filter cloth, wherein the obtained filtrate is an extract, the extract is hermetically conveyed to an enzyme deactivation tank, and the obtained filter residue is conveyed to a freeze-drying bin for freeze-drying after enzyme deactivation;
3) Enzyme deactivation, namely, reducing the temperature of the dried fruit extract subjected to enzyme deactivation to 15-20 ℃ and standing for 10-20min; after enzyme deactivation treatment is finished, the extract in the enzyme deactivation tank is hermetically conveyed to a disc separator for separation at the separation speed of 2000-4000r/min until olive juice is separated from olive pulp, the separated olive raw juice is hermetically conveyed to a buffer tank, fine filtration is carried out on the olive raw juice in the buffer tank to obtain fresh olive juice, the particle diameter of the fresh olive juice is 0.5-1 mu m, and the filtered filtrate is conveyed to a freeze-drying bin for freeze-drying;
4) Preparing particles, namely crushing and mixing the freeze-dried filter residues and the freeze-dried filter substances to obtain a mixture for later use; mixing a proper amount of water with honey, heating to 35-60 ℃, stirring to obtain honey water, and adding the mixture, starch, mint powder, licorice powder, tortoise jelly powder, red bean powder and mesona chinensis benth into the honey water; kneading into dough, and then making the dough into particles with the diameter range of 0.1 cm-2 cm; after the granules are made, the granules are stuck with starch, sent into a heating pot to be boiled to be transparent and fished out, and washed by cold water, and the granules are reserved;
5) Blending, adding purified water, white granulated sugar, salt, malic acid and carboxymethyl cellulose into a sugar dissolving tank together by a sugar dissolving pump for dissolving to obtain sugar liquor; adding a proper amount of water, the fresh olive juice obtained in the step 3) and the sugar solution into a preparation tank to obtain a preparation solution, then adjusting the total acid content of the preparation solution to 0.2-0.3% by using malic acid, starting a stirrer for stirring for 20-30min, adding a proper amount of particles obtained in the step 4) after homogenizing, and degassing to obtain a fresh olive juice finished product;
6) And (3) filling, namely filling the finished fruit juice product under a sealing condition after the blending of the finished fresh olive juice product is finished, wherein the filling temperature is 87.7-88.3 ℃, and sealing, sterilizing, cooling, labeling, code spraying, packaging and warehousing are carried out after the filling is finished.
The enzymolysis treatment is that the mass ratio of cellulase to pectinase is 2 to 1, the mass ratio of feed liquid is 1; the ultrasonic treatment is carried out at the ultrasonic power of 300.0w and the temperature of 55.0 ℃ for 20.0min.
The fine filtration adopts a ceramic membrane with the membrane aperture of 0.01 mu m.
The feed ratio of the mixture, the starch, the mint powder, the licorice powder, the tortoise jelly powder, the red bean powder and the mesona chinensis benth is 30:90:8:5:12:6:5.
the feeding ratio of the purified water, the white granulated sugar, the salt, the malic acid and the carboxymethyl cellulose in the step 5) is 560.
The water is added into the blending tank in the step 5), and the feeding ratio of the fresh olive juice and the sugar solution in the step 3) is 1000:50:26.
the filling temperature is 25-35 ℃.
The second embodiment:
1) Cleaning olives, adding boiling water after washing, adding 0.2 mass percent of citric acid solution into the boiling water, blanching in the boiling water for 3-5 minutes, removing wax layers on the surface, softening and removing cores of pulp tissues, crushing the olives, and performing enzymolysis and ultrasonic treatment;
2) Extracting, adding appropriate amount of water into an extraction tank, transferring the processed fructus Canarii albi pulp into the extraction tank for extraction at 80-90 deg.C for 60-90min, starting the extraction, and blowing for 3-5min every 10-15min for 1 time by starting an air pump; after extraction is finished, conveying the extraction liquid to a vibration filter, filtering by using 100-150-mesh filter cloth, wherein the obtained filtrate is an extract, the extract is hermetically conveyed to an enzyme deactivation tank, and the obtained filter residue is conveyed to a freeze-drying bin for freeze-drying after enzyme deactivation;
3) Enzyme deactivation, namely reducing the temperature of the dried fruit extract subjected to enzyme deactivation to 15-20 ℃ and standing for 10-20min; after enzyme deactivation treatment is finished, the extract in the enzyme deactivation tank is hermetically conveyed to a disc separator for separation at the separation speed of 2000-4000r/min until olive juice is separated from olive pulp, the separated olive raw juice is hermetically conveyed to a buffer tank, fine filtration is carried out on the olive raw juice in the buffer tank to obtain fresh olive juice, the particle diameter of the fresh olive juice is 0.5-1 mu m, and the filtered filtrate is conveyed to a freeze-drying bin for freeze-drying;
4) Preparing particles, namely crushing and mixing the freeze-dried filter residues and the freeze-dried filter substances to obtain a mixture for later use; mixing a proper amount of water with honey, heating to 35-60 ℃, stirring to obtain honey water, and adding the mixture, starch, mint powder, licorice powder, tortoise jelly powder, red bean powder and mesona chinensis benth into the honey water; kneading into dough, and then making the dough into particles with the diameter range of 0.1 cm-2 cm; after the granules are made, the granules are stuck with starch, sent into a heating pot to be boiled to be transparent and fished out, and washed by cold water, and the granules are reserved;
5) Blending, adding purified water, white granulated sugar, salt, malic acid and carboxymethyl cellulose into a sugar dissolving tank by a sugar dissolving pump for dissolving to obtain sugar solution; adding a proper amount of water, the fresh olive juice obtained in the step 3) and the sugar solution into a preparation tank to obtain a preparation solution, then adjusting the total acid content of the preparation solution to 0.2-0.3% by using malic acid, starting a stirrer for stirring for 20-30min, adding a proper amount of particles obtained in the step 4) after homogenizing, and degassing to obtain a fresh olive juice finished product;
6) And (3) filling, namely filling the finished fruit juice product under a sealing condition after the blending of the finished fresh olive juice product is finished, wherein the filling temperature is 87.7-88.3 ℃, and sealing, sterilizing, cooling, labeling, code spraying, packaging and warehousing are carried out after the filling is finished.
The enzymolysis treatment comprises the following steps of (1) carrying out enzymolysis treatment, wherein the mass ratio of cellulase to pectinase is 2; the ultrasonic treatment is carried out at the ultrasonic power of 300.0w and the temperature of 55.0 ℃ for 20.0min.
The fine filtration adopts a ceramic membrane with the membrane aperture of 0.01 mu m.
The feed ratio of the mixture, the starch, the mint powder, the licorice powder, the tortoise jelly powder, the red bean powder and the mesona chinensis benth is 20:80:2:2:5:3:1.
the feeding ratio of the purified water, the white granulated sugar, the salt, the malic acid and the carboxymethyl cellulose in the step 5 is 50.
The water is added into the blending tank in the step 5), and the feeding ratio of the fresh olive juice and the sugar solution in the step 3) is 500:40:11.
the filling temperature is 25-35 ℃.
Example three:
1) Cleaning olives, adding boiling water after washing, adding 0.2 mass percent of citric acid solution into the boiling water, blanching in the boiling water for 3-5 minutes, removing wax layers on the surface, softening and removing cores of pulp tissues, crushing the olives, and performing enzymolysis and ultrasonic treatment;
2) Extracting, adding appropriate amount of water into an extraction tank, transferring the treated fructus Canarii albi pulp into the extraction tank for extraction at 80-90 deg.C for 60-90min, and blowing for 3-5min each time by starting the extraction and starting an air pump every 10-15min for 1 time; after extraction is finished, conveying the extraction liquid to a vibration filter, filtering by using 100-150-mesh filter cloth, wherein the obtained filtrate is an extract, the extract is hermetically conveyed to an enzyme deactivation tank, and the obtained filter residue is conveyed to a freeze-drying bin for freeze-drying after enzyme deactivation;
3) Enzyme deactivation, namely reducing the temperature of the dried fruit extract subjected to enzyme deactivation to 15-20 ℃ and standing for 10-20min; after enzyme deactivation treatment is finished, the extract in the enzyme deactivation tank is hermetically conveyed to a disc separator for separation at the separation speed of 2000-4000r/min until olive juice is separated from olive pulp, the separated olive raw juice is hermetically conveyed to a buffer tank, fine filtration is carried out on the olive raw juice in the buffer tank to obtain fresh olive juice, the particle diameter of the fresh olive juice is 0.5-1 mu m, and the filtered filtrate is conveyed to a freeze-drying bin for freeze-drying;
4) Preparing particles, namely crushing and mixing the freeze-dried filter residue and the freeze-dried filter substance to obtain a mixture for later use; mixing a proper amount of water with honey, heating to 35-60 ℃, stirring to obtain honey water, and adding the mixture, starch, mint powder, licorice powder, tortoise jelly powder, red bean powder and mesona chinensis benth into the honey water; kneading into dough, and making the dough into granules with diameter range of 0.5cm; after the granules are made, the granules are stuck with starch, sent into a heating pot to be boiled to be transparent and fished out, and washed by cold water, and the granules are reserved;
5) Blending, adding purified water, white granulated sugar, salt, malic acid and carboxymethyl cellulose into a sugar dissolving tank together by a sugar dissolving pump for dissolving to obtain sugar liquor; adding a proper amount of water, the fresh olive juice obtained in the step 3) and the sugar solution into a preparation tank to obtain a preparation solution, then adjusting the total acid content of the preparation solution to 0.2-0.3% by using malic acid, starting a stirrer for stirring for 20-30min, adding a proper amount of particles obtained in the step 4) after homogenization, and degassing to obtain a fresh olive juice finished product;
6) And (3) filling, namely filling the finished fruit juice product under a sealing condition after the blending of the finished fresh olive juice product is finished, wherein the filling temperature is 87.7-88.3 ℃, and sealing, sterilizing, cooling, labeling, code spraying, packaging and warehousing are carried out after the filling is finished.
The enzymolysis treatment comprises the following steps of (1) carrying out enzymolysis treatment, wherein the mass ratio of cellulase to pectinase is 2; the ultrasonic treatment is carried out at the ultrasonic power of 300.0w and the temperature of 55.0 ℃ for 20.0min.
The fine filtration adopts a ceramic membrane with the membrane aperture of 0.01 mu m.
The feeding ratio of the mixture, starch, mint powder, licorice powder, tortoise jelly powder, red bean powder and mesona chinensis benth is 22:85:3:2:6:4:2.
the feeding ratio of the purified water, the white granulated sugar, the salt, the malic acid and the carboxymethyl cellulose in the step 5) is (55).
The water is added into the blending tank in the step 5), and the feeding ratio of the fresh olive juice and the sugar solution in the step 3) is 1000:40:15.
the filling temperature is 25-35 ℃.
Comparative test example:
sensory analysis evaluation experiments were performed on the fresh olive branch beverages prepared by the methods of examples 1 to 3 and the olive juice prepared by the prior art, which was debittered and deastringent by the NaOH method and used as a control group, to evaluate the mouthfeel characteristics of the products.
The sensory evaluation criteria are shown in Table 1 below
While the invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not to be limited to the disclosed embodiment, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A method for extracting fresh olive juice is characterized by comprising the following steps:
1) Cleaning olives, adding boiling water after washing, adding 0.2 mass percent of citric acid solution into the boiling water, blanching in the boiling water for 3-5 minutes, removing wax layers on the surface, softening and removing cores of pulp tissues, crushing the olives, and performing enzymolysis and ultrasonic treatment;
2) Extracting, adding appropriate amount of water into an extraction tank, transferring the treated fructus Canarii albi pulp into the extraction tank for extraction at 80-90 deg.C for 60-90min, and blowing for 3-5min each time by starting the extraction and starting an air pump every 10-15min for 1 time; after extraction is finished, conveying the extraction liquid to a vibration filter, filtering by using 100-150-mesh filter cloth, wherein the obtained filtrate is an extract, the extract is hermetically conveyed to an enzyme deactivation tank, and the obtained filter residue is conveyed to a freeze-drying bin for freeze-drying after enzyme deactivation;
3) Enzyme deactivation, namely reducing the temperature of the dried fruit extract subjected to enzyme deactivation to 15-20 ℃ and standing for 10-20min; after enzyme deactivation, hermetically conveying the extract in the enzyme deactivation tank to a disc separator for separation at a separation speed of 2000-4000r/min until olive juice is separated from olive pulp, hermetically conveying the separated olive raw juice to a buffer tank, finely filtering the olive raw juice in the buffer tank to obtain fresh olive juice, wherein the particle diameter of the fresh olive juice is 0.5-1 mu m, and conveying the filtered filtrate to a freeze-drying bin for freeze-drying;
4) Preparing particles, namely crushing and mixing the freeze-dried filter residue and the freeze-dried filter substance to obtain a mixture for later use; mixing a proper amount of water with honey, heating to 35-60 ℃, stirring to obtain honey water, and adding the mixture, starch, mint powder, licorice powder, tortoise jelly powder, red bean powder and mesona chinensis benth into the honey water; kneading into dough, and then making the dough into particles with the diameter range of 0.1 cm-2 cm; after the particles are prepared, sticking starch, sending the particles into a heating pot, boiling the particles until the particles are transparent, fishing out the particles, and washing the particles with cold water for later use;
5) Blending, adding purified water, white granulated sugar, salt, malic acid and carboxymethyl cellulose into a sugar dissolving tank by a sugar dissolving pump for dissolving to obtain sugar solution; adding a proper amount of water, the fresh olive juice obtained in the step 3) and the sugar solution into a preparation tank to obtain a preparation solution, then adjusting the total acid content of the preparation solution to 0.2-0.3% by using malic acid, starting a stirrer for stirring for 20-30min, adding a proper amount of particles obtained in the step 4) after homogenizing, and degassing to obtain a fresh olive juice finished product;
6) And (3) filling, namely filling the finished fruit juice product under a sealing condition after the blending of the finished fresh olive juice product is finished, wherein the filling temperature is 87.7-88.3 ℃, and sealing, sterilizing, cooling, labeling, code spraying, packaging and warehousing are carried out after the filling is finished.
2. A process for extracting fresh olive juice beverage according to claim 1, wherein: the enzymolysis treatment is that the mass ratio of cellulase to pectinase is 2 to 1, the mass ratio of feed liquid is 1; the ultrasonic treatment is carried out at the ultrasonic power of 300.0w and the temperature of 55.0 ℃ for 20.0min.
3. A process for extracting fresh olive juice beverage according to claim 1, wherein: the fine filtration adopts a ceramic membrane with the membrane aperture of 0.01 mu m.
4. A process for extracting fresh olive juice beverage according to claim 1, wherein: the feed ratio of the mixture, starch, mint powder, licorice powder, tortoise jelly powder, red bean powder and mesona chinensis benth is 20-30: 80-90: 2 to 8:2 to 5:5 to 12:3 to 6:1 to 5.
5. A process for extracting fresh olive juice beverage according to claim 1, wherein: the feeding ratio of the purified water, the white granulated sugar, the salt, the malic acid and the carboxymethyl cellulose in the step 5) is 50-60.
6. The method of claim 1, wherein the extraction of fresh olive juice beverage comprises: the water is added into the blending tank in the step 5), and the feeding ratio of the fresh olive juice and the sugar solution in the step 3) is 500-1000: 40 to 50:11 to 26.
7. The method of claim 1, wherein the extraction of fresh olive juice beverage comprises: the particle diameter ranged from 0.5cm.
8. The method of claim 1, wherein the extraction of fresh olive juice beverage comprises: the filling temperature is 25-35 ℃.
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