CN116478763A - Method for extracting olive oil - Google Patents
Method for extracting olive oil Download PDFInfo
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- CN116478763A CN116478763A CN202310515374.6A CN202310515374A CN116478763A CN 116478763 A CN116478763 A CN 116478763A CN 202310515374 A CN202310515374 A CN 202310515374A CN 116478763 A CN116478763 A CN 116478763A
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- olive oil
- oil
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- 235000008390 olive oil Nutrition 0.000 title claims abstract description 72
- 238000000034 method Methods 0.000 title claims abstract description 41
- 238000000926 separation method Methods 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000011282 treatment Methods 0.000 claims abstract description 30
- 240000007817 Olea europaea Species 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 20
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- 238000002156 mixing Methods 0.000 claims abstract description 5
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- 238000005119 centrifugation Methods 0.000 claims description 4
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- 238000004949 mass spectrometry Methods 0.000 description 2
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- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical compound CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 description 2
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- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 244000147058 Derris elliptica Species 0.000 description 1
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- 244000182067 Fraxinus ornus Species 0.000 description 1
- 235000002917 Fraxinus ornus Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021319 Palmitoleic acid Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
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- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- SECPZKHBENQXJG-UHFFFAOYSA-N cis-palmitoleic acid Natural products CCCCCCC=CCCCCCCCC(O)=O SECPZKHBENQXJG-UHFFFAOYSA-N 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
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- 239000006071 cream Substances 0.000 description 1
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- 238000005238 degreasing Methods 0.000 description 1
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- 238000010586 diagram Methods 0.000 description 1
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000019476 oil-water mixture Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- -1 polyphenol compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- CASUWPDYGGAUQV-UHFFFAOYSA-M potassium;methanol;hydroxide Chemical compound [OH-].[K+].OC CASUWPDYGGAUQV-UHFFFAOYSA-M 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 229940031439 squalene Drugs 0.000 description 1
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000010463 virgin olive oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/16—Refining fats or fatty oils by mechanical means
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Mechanical Engineering (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention belongs to the technical field of olive oil processing, and particularly relates to a method for extracting olive oil. In order to improve the oil yield of olive oil and simultaneously reduce the problem of nutrient loss of olive oil, the invention provides a method for extracting olive oil assisted by a high-voltage pulse electric field, which comprises the following steps: cleaning fructus Canarii albi, pulverizing, sequentially performing high-pressure pulse treatment, stirring and mixing, solid-liquid separation, oil-water separation, and standing. The invention adopts the high-voltage pulse electric field to improve the oil yield of the olive, reduce the acid value and peroxide value of the olive oil and increase the unsaturated fatty acid content, thereby improving the quality of the olive oil and having great significance for the production of the olive oil.
Description
Technical Field
The invention belongs to the technical field of olive oil processing, and particularly relates to a method for extracting olive oil with the assistance of a high-voltage pulse electric field.
Background
The olive is a famous woody oil tree species in the world, the cultivar has higher edible value, the olive oil is directly cold-pressed by fresh olive fruits, and the olive oil has the reputation of vegetable oil queen, liquid gold and Mediterranean manna because of the excellent natural health care effect, beauty effect and ideal cooking use. The edible olive oil is the only edible vegetable oil which is prepared from fresh fruits, is ready-to-eat by cold pressing and exists in a natural form and is purely natural woody in the world, and has rich nutritional value and important economic value. The olive fruits are rich in various nutrient components beneficial to human bodies, such as unsaturated fatty acids, trace elements, vitamins, squalene, flavonoids, polyphenol compounds and the like, but the content of the nutrient components in the olive oil is very small, so that the existing squeezing process is urgently required to be changed, and the oil yield and quality of the olive oil are improved.
At present, the traditional olive oil squeezing process adopts the characteristics of cleaning, removing leaves, crushing, stirring and fusing, solid-liquid separation, oil-water separation and preliminary precipitation of fresh olive fruits, so that extra-grade virgin olive oil is obtained, the process equipment is simple, the operation is convenient, the process is also suitable for cold squeezing of fresh olive fruits, the wall breaking of the olive fruits is incomplete, the oil yield of the olive oil is low, and meanwhile, a large amount of nutrient components in olive fruit water are lost along with wastewater, so that the problem of waste exists in the olive oil is very little.
Disclosure of Invention
In order to improve the oil yield of olive oil and reduce the problem of nutrient loss of olive oil, the invention provides a method for extracting olive oil assisted by a high-voltage pulse electric field. Compared with the traditional process, the olive oil obtained by the method has the advantages of high oil yield, low acid value and peroxide value, and increased unsaturated fatty acid content.
The invention firstly provides a method for extracting olive oil by high-voltage pulse electric field assistance, which comprises the following steps:
cleaning fructus Canarii albi, pulverizing, sequentially performing high-pressure pulse treatment, stirring and mixing, solid-liquid separation, oil-water separation, and standing.
In the high-voltage pulse treatment, the pulse voltage is 6000-6500V. Preferably, the pulse voltage is 6500V.
In the high-voltage pulse processing, the pulse width is 30 mu s.
Wherein, in the high-voltage pulse treatment, the frequency is 10-75 Hz.
In the high-voltage pulse processing, the pulse frequency is 15-30 times.
Wherein the temperature of the stirring fusion is 28-38 ℃, the rotating speed is 60r/min, and the time is 40-50 min.
Preferably, the stirring fusion time is 45min.
Wherein, the solid-liquid separation adopts a horizontal centrifuge.
Wherein the separation rotating speed of the solid-liquid separation is 5000r/min, and the centrifugation time is 1min.
Wherein, oil-water separation adopts disc type centrifuge.
Wherein the separation rotating speed of the oil-water separation is 5900r/min, and the centrifugation time is 1min.
Wherein the standing condition is light-proof, oxygen-proof and the temperature is 15-18 ℃.
Wherein the olive fruit is fresh olive fruit.
The beneficial effects are that: the invention adopts the high-voltage pulse electric field technology to change the permeability of the olive fruit cell membrane and destroy the structure of the olive fruit cell membrane, so that the grease and unsaturated fatty acid in the olive fruit are extracted to the maximum extent, and the quality of the olive oil is improved. Compared with the prior art, the method of the invention has the advantages that the oil yield of the olive oil is improved to 21.9% at most by 14.2%, the acid value is reduced to 0.34 from 0.45, the peroxide value is reduced to 0.72 from 1.24, and the relative content of unsaturated fatty acid is increased to 83.5% from 82.5%, so that the oil yield of the olive oil is greatly improved, and the quality of the olive oil is improved. The method also has the advantages of simple process, high efficiency, low treatment temperature, low energy consumption and the like.
Drawings
FIG. 1 is a process flow diagram of the method of the present invention.
Detailed Description
The invention aims to provide a method for extracting olive oil assisted by a high-voltage pulse electric field, which comprises the following steps of:
1) Cleaning and crushing olive fruits, and treating the olive fruits by a high-voltage pulse electric field to form jam, wherein the pulse voltage of the high-voltage pulse electric field is 6000-6500V, the pulse width is 30 mu s, the frequency is 10-75 Hz, and the pulse frequency is 15-30 times.
2) Stirring and fusing the jam subjected to the pulse treatment in the step 1) to obtain extracted fruit pulp; the temperature of the stirring fusion is 28-38 ℃, the rotating speed is 60r/min, and the time is 40-50 min.
3) And (3) carrying out solid-liquid separation on the pulp extracted in the step (2) by using a horizontal centrifuge, wherein the rotating speed is 5000r/min, and the centrifuging time is 1min, so as to obtain an oil-water mixed solution.
4) And (3) carrying out oil-water separation on the oil-water mixture obtained in the step (3) by using a disc type centrifuge, wherein the separation rotating speed is 5900r/min, the centrifugation time is 1min, and standing to obtain the olive oil.
In the present invention, the olive fruit is preferably fresh olive fruit.
The extraction of the olive oil is different from the extraction of other vegetable oils such as soybean and corn, the olive oil is generally woody vegetable oil, and is usually directly extracted from olive fruits by adopting a physical low-temperature (28-38 ℃) cold pressing mode to obtain fruit juice oil; the common vegetable oil is generally herbal vegetable oil, and is usually extracted by a refining mode, a physical hot pressing mode or a chemical hot pressing mode, for example, common soybean oil is extracted by pure physical pressing and chemical leaching methods: (1) Purely physically squeezing, namely cleaning, drying, crushing, sieving, squeezing, separating, namely heating and cooking soybean oil before squeezing, wherein the steps are a cold squeezing method and a hot squeezing method, and the temperature of the hot squeezing is generally kept at about 128 ℃; the solution leaching method (leaching method) is a soybean oil preparation process commonly applied in industry, and comprises the steps of soybean cleaning, drying, crushing, embryo rolling, leaching condition adjustment, leaching (60 ℃) to six-component (degreasing, degumming, dehydration, decolorization, deodorization and deacidification) to soybean oil.
Extraction of corn oil: (1) Squeezing method, wherein the process of preparing oil comprises cleaning, drying, softening (60 deg.C), rolling embryo, steaming and parching, extracting oil, and refining; (2) The leaching method is to dip the pre-pressed cake in a selected solvent to dissolve the grease in the solvent, thereby forming the mixed oil. The mixed oil can be separated from solid residues after being prepared, and then the mixed oil is evaporated, stripped and the like according to different boiling points, so that the solvent can be vaporized into vapor to the greatest extent, and the vapor is separated from the oil, and finally the grease is obtained. Therefore, the nature of the extracted raw materials of the olive oil is different from the raw materials based on other vegetable oils, so that the extraction mode of other vegetable oils cannot be referred to and borrowed for the extraction of the olive oil.
In the invention, the high-voltage pulse electric field technology is adopted to change the permeability of the olive fruit cell membrane and destroy the structure of the olive fruit cell membrane, so that the grease and unsaturated fatty acid in the olive fruit are extracted to the maximum extent, thereby reducing the acid value and the peroxide value and improving the oil yield and the quality of the olive oil. Meanwhile, the sterilization effect can be achieved by utilizing the high-voltage pulse electric field, and the safety of the olive oil is improved.
In the invention, when the pulse voltage of the high-voltage pulse electric field is 6000-6500V, the pulse width is 30 mu s, the frequency is 10-75 Hz, and the pulse frequency is 15-30 times, the comprehensive properties of the oil yield, the acid value, the peroxide value and the relative content of unsaturated fatty acid of the extracted olive oil are better.
In the invention, the pulse voltage of the high-voltage pulse electric field can influence the final oil yield and the relative content of unsaturated fatty acid of the olive oil, and when the pulse voltage of the high-voltage pulse electric field is 6500V, the oil yield and the oil quality of the olive oil are optimal.
In the invention, the pulse frequency of the high-voltage pulse electric field can influence the final oil yield and the relative content of unsaturated fatty acid of the olive oil, and when the pulse frequency of the high-voltage pulse electric field is 10Hz, the oil yield and the oil quality of the olive oil are optimal.
In the invention, when the temperature of stirring and fusing is 28-38 ℃, the rotating speed is 60r/min, and the time is 40-50 min, the stirring and fusing of jam are facilitated, and uniform fruit pulp is formed, so that the oil yield and quality of olive oil are improved.
In the present invention, the final oil yield, acid value, peroxide value and relative unsaturated fatty acid content of olive oil are optimized when the blending temperature is 35 ℃ and the blending time is 45min.
According to the invention, when the solid-liquid separation rotating speed of the horizontal centrifugal machine is 5000r/min and the centrifugal time is 1min, the oil residues can be better removed, so that the oil-water mixed liquid with less impurities is obtained.
Further, when the rotating speed is 5900r/min and the centrifuging time is 1min, the oil-water separation effect is best.
In the invention, the horizontal centrifuge can utilize the centrifugal force generated by the high-speed rotating drum to trap the solid particles in the suspension in the drum and automatically discharge the solid particles out of the machine under the action of force; simultaneously, under the action of centrifugal force, the liquid in the suspension is thrown out through the filter medium and the small holes of the rotary drum, thereby achieving the purpose of liquid-solid separation and filtration.
The disc separator can perform two operations: liquid-solid separation (i.e., separation of bottom concentration suspension), known as clarification; liquid-liquid separation (or liquid-solid) separation (i.e., separation of emulsions), is referred to as a separation operation. A stack of conical discs is mounted in the drum and the emulsion and low concentration suspension components are separated by centrifugal sedimentation. The disc separator can be operated under airtight, high temperature, low temperature, pressurized and vacuum conditions, and is used for purifying cream and fruit juice extracted from milk, beer, animal and vegetable oil, transformer oil, etc., and yeast concentration and serum extraction from animal blood plasma, etc.
Therefore, the invention uses the horizontal centrifuge to separate solid and liquid, uses the disc centrifuge to separate oil and water, and can better improve the extraction rate of olive oil.
The scheme of the present invention will be explained below with reference to examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the present invention and should not be construed as limiting the scope of the invention. The examples are not to be construed as limiting the specific techniques or conditions described in the literature in this field or as per the specifications of the product. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Measurement of various indexes
(1) Oil yield: oil yield = weight of oil/weight of fresh fruit.
(2) Acid value: the determination is carried out according to the cold solvent indicator titration method of GB5009.229-2016 determination of acid value in food national safety Standard food.
(3) Peroxide value: the determination is carried out according to the titration method in GB5009.227-2016 "peroxide value in food safety national standard food".
(4) Determination of the Main fatty acid composition and relative content
The olive oil fatty acid component was detected and analyzed by GCMS-2010QP weather chromatograph-mass spectrometer (shimadzu corporation). The fatty acid composition was determined by NIST MS mass spectrometry database and the relative content of each fatty acid was calculated using peak area normalization.
Methyl esterification: 0.10g of oil is added into 2mL of 1mol/mL KOH-methanol solution, repeatedly shaken for 30min in a water bath at 40 ℃, kept stand for 15min, added with 2mL of n-hexane for extraction, kept stand for 10min, the supernatant is taken, a little anhydrous sodium carbonate is added, and the subsequent measurement is carried out after filtration through a microporous filter membrane with the thickness of 0.45 mu m.
GC-MS analysis conditions
Gas chromatography conditions: HP-5MS capillary column (30 m.times.0.25 mm.times.0.25 μm). Heating program: 1min at 80 ℃, 1min at 20 ℃/min up to 160 ℃, 1min at 20 ℃/min up to 200 ℃, 1min at 200 ℃, and 5min at 5 ℃/min up to 250 ℃. The split ratio is 200:1, the temperature of the sample inlet is 250 ℃, helium is used as carrier gas, the flow rate is 1mL/min, and the sample injection amount is 1 mu L.
Mass spectrometry conditions: EI ion source, mass scan range: 50-500 amu, and delaying the solvent for 3min.
Example 1
1) Cleaning and crushing fresh olive fruits, precisely weighing 500g, and performing high-voltage pulse treatment, wherein the pulse voltage is 6000V, the pulse width is 30 mu s, the frequency is 10Hz, and the pulse times are 30 times to form jam.
2) And (3) stirring and fusing the jam subjected to the pulse treatment in the step (1) for 40min at the rotating speed of 60r/min and the temperature of 35 ℃ to form fruit pulp.
3) And (3) carrying out solid-liquid separation treatment on the pulp in the step (2) at normal temperature by using a horizontal centrifuge at 5000r/min for 1min to obtain an oil-water mixed solution.
4) And 3) carrying out oil-water separation on the oil-water mixed solution in the step 3) by using a disc type centrifugal machine at the rotating speed of 5900r/min for 1min, and standing at the temperature of 15 ℃ in the dark and in the oxygen isolation to obtain the olive oil, wherein the oil yield of the olive oil is 16.3%, the acid value is 0.39, the peroxide value is 1.04, and the relative content of unsaturated fatty acid is 82.9%.
Example 2
1) Cleaning and crushing fresh olive fruits, precisely weighing 500g, and performing high-voltage pulse treatment, wherein the pulse voltage is 6500V, the pulse width is 30 mu s, the frequency is 10Hz, and the pulse times are 30 times to form jam.
2) And (3) stirring and fusing the jam subjected to the pulse treatment in the step (1) for 40min at the rotating speed of 60r/min and the temperature of 35 ℃ to form fruit pulp.
3) And (3) carrying out solid-liquid separation treatment on the pulp in the step (2) at normal temperature by using a horizontal centrifuge at 5000r/min for 1min to obtain an oil-water mixed solution.
4) And 3) carrying out oil-water separation on the oil-water mixed solution in the step 3) by using a disc type centrifugal machine at the rotating speed of 5900r/min for 1min, and standing at the temperature of 15 ℃ in the dark and in the oxygen isolation state to obtain the olive oil, wherein the oil yield of the olive oil is 18.8%, the acid value is 0.36, the peroxide value is 0.89, and the relative content of unsaturated fatty acid is 83.2%.
Example 3
1) Cleaning and crushing fresh olive fruits, precisely weighing 500g, and performing high-voltage pulse treatment, wherein the pulse voltage is 6500V, the pulse width is 30 mu s, the frequency is 10Hz, and the pulse times are 30 times to form jam.
2) And (3) stirring and fusing the jam subjected to the pulse treatment in the step (1) for 45min at the rotating speed of 60r/min and the temperature of 35 ℃ to form fruit pulp.
3) And (3) carrying out solid-liquid separation treatment on the pulp in the step (2) at normal temperature by using a horizontal centrifuge at 5000r/min for 1min to obtain an oil-water mixed solution.
4) And 3) carrying out oil-water separation on the oil-water mixed solution in the step 3) by using a disc type centrifugal machine at the rotating speed of 5900r/min for 1min, and standing at the temperature of 15 ℃ in a dark place to obtain olive oil, wherein the oil yield of the olive oil is 21.9%, the acid value is 0.34, the peroxide value is 0.72, and the relative content of unsaturated fatty acid is 83.5%.
Comparative example 1 no high voltage pulse treatment was performed, and other operations and parameters were the same as in example 1
1) Cleaning fresh olive fruits, crushing to form jam, accurately weighing 500g jam, and stirring and fusing at a rotating speed of 60r/min and a temperature of 35 ℃ for 40min to form fruit pulp.
2) And (3) carrying out solid-liquid separation treatment on the pulp in the step (1) at normal temperature by using a horizontal centrifuge at 5000r/min for 1min to obtain an oil-water mixed solution.
3) And (3) carrying out oil-water separation on the oil-water mixed solution by using a disc type centrifugal machine at the rotating speed of 5900r/min for 1min, keeping away light and oxygen, and standing at the temperature of 15 ℃ to obtain the olive oil, wherein the oil yield of the olive oil is 14.2%, the acid value is 0.45, the peroxide value is 1.24, and the relative content of unsaturated fatty acid is 82.5%.
Comparative example 2 high voltage pulse treatment frequency was 5Hz, and other operations and parameters were the same as in example 1
1) Cleaning and crushing fresh olive fruits, precisely weighing 500g, and performing high-voltage pulse treatment, wherein the pulse voltage is 6000V, the pulse width is 30 mu s, the frequency is 5Hz, and the pulse times are 30 times to form jam.
2) And (3) stirring and fusing the jam subjected to the pulse treatment in the step (1) for 40min at the rotating speed of 60r/min and the temperature of 35 ℃ to form fruit pulp.
3) And (3) carrying out solid-liquid separation treatment on the pulp in the step (2) at normal temperature by using a horizontal centrifuge at 5000r/min for 1min to obtain an oil-water mixed solution.
4) And 3) carrying out oil-water separation on the oil-water mixed solution in the step 3) by using a disc type centrifugal machine at the rotating speed of 5900r/min for 1min, and standing at the temperature of 15 ℃ in the dark and in the oxygen isolation to obtain the olive oil, wherein the oil yield of the olive oil is 14.1%, the acid value is 0.43, the peroxide value is 1.11, and the relative content of unsaturated fatty acid is 82.48%.
Comparative example 3 high voltage pulse treatment voltage was 5000V, other operations and parameters were the same as in example 1
1) Cleaning and crushing fresh olive fruits, accurately weighing 500g, and performing high-voltage pulse treatment, wherein the pulse voltage is 5000V, the pulse width is 30 mu s, the frequency is 10Hz, and the pulse frequency is 30 times to form jam.
2) And (3) stirring and fusing the jam subjected to the pulse treatment in the step (1) for 40min at the rotating speed of 60r/min and the temperature of 35 ℃ to form fruit pulp.
3) And (3) carrying out solid-liquid separation treatment on the pulp in the step (2) at normal temperature by using a horizontal centrifuge at 5000r/min for 1min to obtain an oil-water mixed solution.
4) And 3) carrying out oil-water separation on the oil-water mixed solution in the step 3) by using a disc type centrifugal machine at the rotating speed of 5900r/min for 1min, and standing at the temperature of 15 ℃ in the dark and in the oxygen isolation to obtain the olive oil, wherein the oil yield of the olive oil is 13.8%, the acid value is 0.39, the peroxide value is 1.00, and the relative content of unsaturated fatty acid is 82.4%.
TABLE 1 fatty acid compositions and relative content tables for the different examples and comparative examples
Note that: saturated fatty acids include palmitic acid, stearic acid, arachic acid, and unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, and heptadecenoic acid.
As shown by the experimental results, compared with comparative example 1 (the prior conventional process), the oil yield of the olive oil is improved from 14.2% to 16.3% -21.9%, the acid value is reduced from 0.45 to 0.34-0.39, the peroxide value is reduced from 1.24 to 0.72-1.04, and the relative content of unsaturated fatty acid is increased from 82.5% to 82.9% -83.5% after the high-pressure pulse treatment. Meanwhile, when the pulse voltage is 6000-6500V, the pulse width is 30 mu s, and the frequency is 10-75 Hz, the oil yield and the olive oil quality are better. Therefore, the method can greatly improve the oil yield of the olive oil and improve the quality of the olive oil.
It is to be noted that the particular features, structures, materials, or characteristics described in this specification may be combined in any suitable manner in any one or more embodiments. Furthermore, the various embodiments described in this specification, as well as the features of the various embodiments, can be combined and combined by one skilled in the art without contradiction.
Claims (10)
1. The method for extracting olive oil is characterized by comprising the following steps: the method comprises the following steps: cleaning fructus Canarii albi, pulverizing, sequentially performing high-pressure pulse treatment, stirring and mixing, solid-liquid separation, oil-water separation, and standing.
2. The method for extracting olive oil according to claim 1, wherein: in the high-voltage pulse treatment, the pulse voltage is 6000-6500V.
3. Method for extracting olive oil according to claim 1 or 2, characterized in that: in the high-voltage pulse processing, the pulse width is 30 mu s.
4. A method for extracting olive oil according to any one of claims 1-3, wherein: in the high-voltage pulse treatment, the frequency is 10-75 Hz.
5. The method for extracting olive oil according to any one of claims 1 to 4, wherein: in the high-voltage pulse treatment, the pulse frequency is 15-30 times.
6. Method for extracting olive oil according to any one of claims 1-5, characterized in that: the temperature of the stirring fusion is 28-38 ℃, the rotating speed is 60r/min, and the time is 40-50 min.
7. The method for extracting olive oil according to any one of claims 1 to 6, wherein: the solid-liquid separation adopts a horizontal centrifuge, the separation rotating speed is 5000r/min, and the centrifugation time is 1min.
8. The method for extracting olive oil according to any one of claims 1 to 7, wherein: the oil-water separation adopts a disc type centrifugal machine, the separation rotating speed is 5900r/min, and the centrifugal time is 1min.
9. The method for extracting olive oil according to any one of claims 1 to 8, wherein: the standing condition is light-proof, oxygen-proof and the temperature is 15-18 ℃.
10. The method for extracting olive oil according to any one of claims 1 to 9, wherein: the olive fruit is fresh olive fruit.
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