CN107960571A - A kind of formula of olive beverage and preparation method thereof - Google Patents
A kind of formula of olive beverage and preparation method thereof Download PDFInfo
- Publication number
- CN107960571A CN107960571A CN201711383642.4A CN201711383642A CN107960571A CN 107960571 A CN107960571 A CN 107960571A CN 201711383642 A CN201711383642 A CN 201711383642A CN 107960571 A CN107960571 A CN 107960571A
- Authority
- CN
- China
- Prior art keywords
- parts
- olive
- fruit
- juice
- olea europaea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 240000007817 Olea europaea Species 0.000 title claims abstract description 145
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 58
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 53
- 235000002725 Olea europaea Nutrition 0.000 claims abstract description 50
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 27
- 238000011049 filling Methods 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 22
- 230000008569 process Effects 0.000 claims abstract description 21
- 238000001914 filtration Methods 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 63
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 48
- 238000005498 polishing Methods 0.000 claims description 24
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 17
- 206010033546 Pallor Diseases 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 12
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 12
- 235000004936 Bromus mango Nutrition 0.000 claims description 11
- 235000014826 Mangifera indica Nutrition 0.000 claims description 11
- 244000288157 Passiflora edulis Species 0.000 claims description 11
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 11
- 235000009184 Spondias indica Nutrition 0.000 claims description 11
- 235000005979 Citrus limon Nutrition 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 claims description 10
- 244000241838 Lycium barbarum Species 0.000 claims description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 10
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000012907 honey Nutrition 0.000 claims description 10
- 229960000367 inositol Drugs 0.000 claims description 10
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 claims description 10
- 229960003966 nicotinamide Drugs 0.000 claims description 10
- 235000005152 nicotinamide Nutrition 0.000 claims description 10
- 239000011570 nicotinamide Substances 0.000 claims description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 10
- 235000013824 polyphenols Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 claims description 10
- 239000001509 sodium citrate Substances 0.000 claims description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 10
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 10
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 9
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 9
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 9
- 239000004472 Lysine Substances 0.000 claims description 9
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 235000002949 phytic acid Nutrition 0.000 claims description 9
- 239000000467 phytic acid Substances 0.000 claims description 9
- 229940068041 phytic acid Drugs 0.000 claims description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims description 9
- 239000004302 potassium sorbate Substances 0.000 claims description 9
- 229940069338 potassium sorbate Drugs 0.000 claims description 9
- 229930003779 Vitamin B12 Natural products 0.000 claims description 8
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 claims description 8
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims description 8
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 8
- 235000010234 sodium benzoate Nutrition 0.000 claims description 8
- 239000004299 sodium benzoate Substances 0.000 claims description 8
- 235000019163 vitamin B12 Nutrition 0.000 claims description 8
- 239000011715 vitamin B12 Substances 0.000 claims description 8
- 229940088594 vitamin Drugs 0.000 claims description 7
- 229930003231 vitamin Natural products 0.000 claims description 7
- 235000013343 vitamin Nutrition 0.000 claims description 7
- 239000011782 vitamin Substances 0.000 claims description 7
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims description 6
- 238000011156 evaluation Methods 0.000 claims description 6
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 230000008520 organization Effects 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 229960003080 taurine Drugs 0.000 claims description 6
- 238000012360 testing method Methods 0.000 claims description 6
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 3
- 229960003646 lysine Drugs 0.000 claims description 3
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 3
- 229960003885 sodium benzoate Drugs 0.000 claims description 3
- 235000019158 vitamin B6 Nutrition 0.000 claims description 3
- 239000011726 vitamin B6 Substances 0.000 claims description 3
- 229940011671 vitamin b6 Drugs 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims 2
- 239000005711 Benzoic acid Substances 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 235000010233 benzoic acid Nutrition 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000002929 anti-fatigue Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000002087 whitening effect Effects 0.000 abstract description 3
- 241001093152 Mangifera Species 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 4
- 239000005864 Sulphur Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000010606 normalization Methods 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000004006 olive oil Substances 0.000 description 3
- 235000008390 olive oil Nutrition 0.000 description 3
- 238000010791 quenching Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000035922 thirst Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000207834 Oleaceae Species 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 230000009759 skin aging Effects 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000795633 Olea <sea slug> Species 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 239000004280 Sodium formate Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229940070017 potassium supplement Drugs 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- HLBBKKJFGFRGMU-UHFFFAOYSA-M sodium formate Chemical compound [Na+].[O-]C=O HLBBKKJFGFRGMU-UHFFFAOYSA-M 0.000 description 1
- 235000019254 sodium formate Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation method of olive beverage, it includes the following steps：More good olea europaea fruit is first selected, pulp powder is separated with fruit juice using filter, is filtered three times, is filtered using the process of coarse filtration, middle filter, fine filtering；The olive juice obtained in 6th step is allocated with various auxiliary materials, has to stir evenly in allocation process, deployed material is subjected to homogeneous, then boils deployed olive juice, progress is filling, is put in storage with postcooling.The present invention enriches the intensive processing application of olive, adds the economic benefit of olive product, is adapted to large-scale promotion application.In addition, the olive beverage of technological means production using the present invention has, mouthfeel is good, full of nutrition, additionally it is possible to play the health-care effects such as antifatigue, whitening.
Description
Technical field
The present invention relates to olive technical field of beverage, more particularly to a kind of formula of olive beverage and its preparation side
Method.
Background technology
Olive is a kind of famous seeds for having long history in the world, the olive in Plant Taxonomy
(Olea Europaea L.) incorporates Oleaceae (Oleaceae), sweet-scented osmanthus (Olea) into, and evergreen dungarunga Mediterraneans have oil
The weather conditions such as optimum soil and temperature, sunshine, air humidity and precipitation needed for olive growth.Science investigation
The results show that since olive oil is eaten for a long time, the body index of many people's health is all at the forefront in the world.Made of olive oil edible
Oil, can form the rational diet structure of true health.It can prevent cardiovascular and cerebrovascular disease, cancerous swelling, senile dementia；These are all
It is the health-care efficacy of olive oil mystery.
The beverage of current olive juice manufacture is more on the low side, and olive beverage have effects that in itself it is fine, it is impossible to
Utilized, some current functional beverages are commercially in great demand very much, but unfortunately cannot reach olive in itself
The effect of, it is unfavorable for mankind's long-time service, and current many beverages cannot supplement the energy in body, it is not possible to quench one's thirst,
Seem that function is very dull, and olive products, mainly based on preserved fruit, single varieties, economic benefit is relatively low, and olive deeply plus
State-of-art is relatively low, and having in turn resulted in orchard worker, Higher output is not accompanied by a higher income, and the sustainable development to whole olive industry causes huge
Influence.
The content of the invention
For the deficiency of the prior art, the present invention provides a kind of formula of olive beverage, it includes following parts by weight
Several raw materials：
20-50 parts of olea europaea fruit, 0.5-1.2 parts of citric acid, 0.2-0.5 parts of sodium citrate, 0.5-1.2 parts of lemon yellow, benzene
0.3-0.6 parts of sodium formate, 1-1.2 parts of taurine, 0.4-0.6 parts of lysine, 0.3-0.6 parts of inositol, 0.05-0.2 parts of niacinamide,
0.01-0.25 parts of vitamin B6,0.02-0.035 parts of vitamin B12,10-25 parts of olive polyphenol extracting solution, glucose 15-20
Part, 0.2-0.3 parts of sodium isoascorbate, 5-10 parts of refined salt, 0.001-0.004 parts of phytic acid, 0.2-0.4 parts of potassium sorbate, hundred perfume
30-60 parts of fruit juice, 30-50 parts of ginger powder, 5-15 parts of matrimony vine, 10-30 parts of honey, 10-30 parts of mango juice, 10-15 parts of white granulated sugar, water
0.5-2.5 parts of fruity essence, 50-120 parts of pure water.
According to a preferred embodiment, the citric acid, sodium citrate, lemon yellow, sodium benzoate, taurine, bad ammonia
Acid, inositol, niacinamide, vitamin B6, the weight ratio of vitamin B12 is 0.6-1.1：0.3-0.4：0.6-1.1：0.4-0.6：1-
1.1：0.4-0.5：0.35-0.5：0.08-0.15：0.02-0.22：0.03-0.032.
According to a preferred embodiment, the olive polyphenol extracting solution, glucose, sodium isoascorbate, refined salt, plant
Acid, the weight ratio of potassium sorbate are 12-20：16-18：0.22-0.25：6-8：0.002-0.003：0.25-0.35.
It is fragrant according to a preferred embodiment, the Passion Fruit Juice, ginger powder, matrimony vine, honey, mango juice, white granulated sugar, fruit
Essence, the weight ratio of pure water are 35-55：35-45：8-12：13-28：12-28：11-14：0.8-2.2：60-110.
According to a preferred embodiment, the olea europaea fruit, Passion Fruit Juice, mango juice, white granulated sugar, the weight of pure water
Than for 25-45：35-50：15-25：12-15：60-100.
Present invention also offers a kind of preparation method of olive beverage, it includes the following steps：
The first step, first selects more good olea europaea fruit, and unification in water basket is placed on after select and carries out 2-3 all over clear
Wash, ensure to remove impurity present in raw material, and floating material is salvaged, the raw material after cleaning is separated with the impurity of bottom into
The cleaning of row again, untill clean, is subsequently placed into spare in water basket；
Second step, the olea europaea fruit in water basket is transferred to together in the NaOH solution pond of 1.0-1.5% and soaks 60-
180min, keeps thermostatic, after being put into, is put into thinner strainer in the upper end of water basket and pushes down olea europaea fruit, avoid oily olive
Olive fruit floats, and after soaking time has arrived, lifts water basket and is immediately transferred to clean in clear water reserviors, paying attention to cannot be by oil
Olive fruit is exposed on the outside, avoids aoxidizing；
3rd step, hot water blanching 5-8min is utilized by the olea europaea fruit after being cleaned in second step, and is added during blanching
Enter the citric acid of 0.05-0.2%, remove olea europaea fruit epicutile wax layer, make pulp organization softening, then by the olive after taking away the puckery taste
Take out, it is spare to remove fruit stone；
4th step, carries out pulp using efficient polishing pulverizer to crush polishing 15-20min, needs to add before polishing
2-4 times of pure water, obtains thick fruit juice；
5th step, uses pectinase treatment by the thick fruit juice obtained in the 4th step, selects enzyme dosage, hydrolysis temperature and enzymolysis
Time carries out orthogonal test, using fruit juice yield as evaluation index, determines optimum enzymolysis condition；
6th step, pulp powder is separated, filtered three times using filter with fruit juice, using coarse filtration, middle filter, thin
The process filtering of filter, is wherein enclosed with superfine filter cloth on the outside of the process kind of fine filtering, obtains clear, has olive peculiar taste
Olive juice；
7th step, the olive juice obtained in the 6th step is allocated with various auxiliary materials, has to stir in allocation process
Mix uniformly, it is desirable to which product pH value is formulated to 3.5-4.0；
8th step, homogeneous, homogenization pressure 25-35MPa, then by deployed olive juice are carried out by deployed material
Boil, progress is filling, is put in storage with postcooling.
According to a preferred embodiment, it is diameter 0.02- that the polishing in the 4th step, which crushes crusher machine particle diameter,
0.05cm。
According to a preferred embodiment, need olive juice boiling 5-8min before filling in the 8th step, and
Temperature control is at 60-70 DEG C when filling.
The invention has the advantages that：
By adding citric acid, sodium citrate, lemon yellow, sodium benzoate, taurine, lysine, inositol, niacinamide, dimension
Raw element B6, vitamin B12 can wake up the energy in mankind's body, sufficient nutrition can be provided for consumer, is quickly supplemented energy,
There is antifatigue, olive polyphenol extracting solution, glucose, sodium isoascorbate, refined salt, phytic acid, potassium sorbate supplement people
Body needs, and has the whitening for the treatment of face, subtracts the effect of waistline thin abdomen level-one skin-care and beautifying health care, boost metabolism, suppress skin
Skin aging, make skin thoroughly the gloss in youth, it is Passion Fruit Juice, ginger powder, matrimony vine, honey, mango juice, white granulated sugar, fruit essence, pure
Water purification, component is reasonable, gives off a strong fragrance, and fragrant odour is pleasant, has an improving eyesight toxin expelling, and warm stomach is relaxed the effect of liver, plus the oil of itself
The poison that olive juice promotes the production of body fluid to quench thirst, it is lame to control throat, solution fish is endured, and olive juice also acts as refrigerant moderator, function is very various,
As the product that disappear soon, the consumption view as servant is more conform with, virtually adds economic benefit, promotes olive technological development water
It is flat, and then substantial amounts of income is brought for orchard worker, the Prospects of Sustainable Development of whole olive industry is improved, after being worth energetically
Promote the use of.
Brief description of the drawings
Fig. 1 is a kind of preparation method process flow diagram of olive beverage proposed by the present invention.
Embodiment
To make the object, technical solutions and advantages of the present invention of greater clarity, with reference to embodiment and join
According to attached drawing, the present invention is described in more detail.It should be understood that these descriptions are merely illustrative, and it is not intended to limit this hair
Bright scope.In addition, in the following description, the description to known features and technology is eliminated, to avoid this is unnecessarily obscured
The concept of invention.
With reference to Fig. 1, embodiment 1
A kind of formula of olive beverage, includes the raw material of following parts by weight：
20 parts of olea europaea fruit, 0.5 part of citric acid, 0.2 part of sodium citrate, 0.5 part of lemon yellow, 0.3 part of sodium benzoate, ox sulphur
1 part of acid, 0.4 part of lysine, 0.3 part of inositol, 0.05 part of niacinamide, 0.01 part of vitamin B6,0.02 part of vitamin B12, olive
10 parts of olive polyphenol extracting solution, 15 parts of glucose, 0.2 part of sodium isoascorbate, 5 parts of refined salt, 0.001 part of phytic acid, potassium sorbate 0.2
Part, 30 parts of Passion Fruit Juice, 30 parts of ginger powder, 5 parts of matrimony vine, 10 parts of honey, 10 parts of mango juice, 10 parts of white granulated sugar, fruit essence 0.5
Part, 50 parts of pure water.
The present invention also proposes a kind of preparation method of olive beverage, includes the following steps：
The first step, first selects more good olea europaea fruit, and unified 2 times cleanings of progress in water basket are placed on after select,
Ensure to remove impurity present in raw material, and floating material is salvaged, and the raw material after cleaning is separated progress with the impurity of bottom
Cleaning again, untill clean, is subsequently placed into spare in water basket；
Second step, the olea europaea fruit in water basket is transferred to together in 1.0% NaOH solution pond and soaks 60min, is kept
Thermostatic, after being put into, is put into thinner strainer in the upper end of water basket and pushes down olea europaea fruit, avoid olea europaea fruit from floating, etc.
After having been arrived to soaking time, lift water basket and be immediately transferred to clean in clear water reserviors, paying attention to cannot be exposed by olea europaea fruit
On the outside, avoid aoxidizing；
3rd step, hot water blanching 5min is utilized by the olea europaea fruit after being cleaned in second step, and is added during blanching
0.05% citric acid, removes olea europaea fruit epicutile wax layer, makes pulp organization softening, and the olive after then taking away the puckery taste takes out,
It is spare to remove fruit stone；
4th step, carries out pulp using efficient polishing pulverizer to crush polishing 15min, needs to add 2 times before polishing
Pure water, obtain thick fruit juice, it be diameter 0.02cm that the polishing, which crushes crusher machine particle diameter, is beaten according to the standard crushing of crushing
Mill, is played a role using a diameter of subsequent filter of 0.02cm；
5th step, uses pectinase treatment by the thick fruit juice obtained in the 4th step, selects enzyme dosage, hydrolysis temperature and enzymolysis
Time carries out orthogonal test, using fruit juice yield as evaluation index, determines optimum enzymolysis condition；
6th step, pulp powder is separated, filtered three times using filter with fruit juice, using coarse filtration, middle filter, thin
The process filtering of filter, is wherein enclosed with superfine filter cloth, obtaining clear has olive peculiar taste on the outside of the process kind of fine filtering
Olive juice；
7th step, the olive juice obtained in the 6th step is allocated with various auxiliary materials, has to stir in allocation process
Mix uniformly, it is desirable to which product pH value is formulated to 3.5；
8th step, carries out homogeneous, homogenization pressure 25MPa, then boils deployed olive juice by deployed material
Boiling, carries out filling, is put in storage with postcooling, it is described it is filling before need olive juice boiling 5min, and the temperature when filling
Degree control more has normalization at 60 DEG C, and the time boiled is just, also allows for the control of following temperature, easy to more increase
What is imitated is filling.
With reference to Fig. 1, embodiment 2
A kind of formula of olive beverage, includes the raw material of following parts by weight：
30 parts of olea europaea fruit, 0.6 part of citric acid, 0.4 part of sodium citrate, 0.8 part of lemon yellow, 0.3 part of sodium benzoate, ox sulphur
1 part of acid, 0.4 part of lysine, 0.4 part of inositol, 0.08 part of niacinamide, 0.02 part of vitamin B6,0.03 part of vitamin B12, olive
12 parts of olive polyphenol extracting solution, 16 parts of glucose, 0.2 part of sodium isoascorbate, 8 parts of refined salt, 0.002 part of phytic acid, potassium sorbate 0.3
Part, 35 parts of Passion Fruit Juice, 35 parts of ginger powder, 6 parts of matrimony vine, 15 parts of honey, 15 parts of mango juice, 12 parts of white granulated sugar, fruit essence 0.6
Part, 60 parts of pure water.
The present invention also proposes a kind of preparation method of olive beverage, includes the following steps：
The first step, first selects more good olea europaea fruit, and unified 3 times cleanings of progress in water basket are placed on after select,
Ensure to remove impurity present in raw material, and floating material is salvaged, and the raw material after cleaning is separated progress with the impurity of bottom
Cleaning again, untill clean, is subsequently placed into spare in water basket；
Second step, the olea europaea fruit in water basket is transferred to together in 1.2% NaOH solution pond and soaks 90min, is kept
Thermostatic, after being put into, is put into thinner strainer in the upper end of water basket and pushes down olea europaea fruit, avoid olea europaea fruit from floating, etc.
After having been arrived to soaking time, lift water basket and be immediately transferred to clean in clear water reserviors, paying attention to cannot be exposed by olea europaea fruit
On the outside, avoid aoxidizing；
3rd step, hot water blanching 6min is utilized by the olea europaea fruit after being cleaned in second step, and is added during blanching
0.06% citric acid, removes olea europaea fruit epicutile wax layer, makes pulp organization softening, and the olive after then taking away the puckery taste takes out,
It is spare to remove fruit stone；
4th step, carries out pulp using efficient polishing pulverizer to crush polishing 16min, needs to add 2 times before polishing
Pure water, obtain thick fruit juice, it be diameter 0.03cm that the polishing, which crushes crusher machine particle diameter, is beaten according to the standard crushing of crushing
Mill, is played a role using a diameter of subsequent filter of 0.03cm；
5th step, uses pectinase treatment by the thick fruit juice obtained in the 4th step, selects enzyme dosage, hydrolysis temperature and enzymolysis
Time carries out orthogonal test, using fruit juice yield as evaluation index, determines optimum enzymolysis condition；
6th step, pulp powder is separated, filtered three times using filter with fruit juice, using coarse filtration, middle filter, thin
The process filtering of filter, is wherein enclosed with superfine filter cloth, obtaining clear has olive peculiar taste on the outside of the process kind of fine filtering
Olive juice；
7th step, the olive juice obtained in the 6th step is allocated with various auxiliary materials, has to stir in allocation process
Mix uniformly, it is desirable to which product pH value is formulated to 3.8；
8th step, carries out homogeneous, homogenization pressure 28MPa, then boils deployed olive juice by deployed material
Boiling, carries out filling, is put in storage with postcooling, it is described it is filling before need olive juice boiling 6min, and the temperature when filling
Degree control more has normalization at 65 DEG C, and the time boiled is just, also allows for the control of following temperature, easy to more increase
What is imitated is filling.
With reference to Fig. 1, embodiment 3
A kind of formula of olive beverage, includes the raw material of following parts by weight：
45 parts of olea europaea fruit, 0.9 part of citric acid, 0.4 part of sodium citrate, 0.9 part of lemon yellow, 0.5 part of sodium benzoate, ox sulphur
1.1 parts of acid, 0.5 part of lysine, 0.5 part of inositol, 0.1 part of niacinamide, 0.02 part of vitamin B6,0.032 part of vitamin B12,
22 parts of olive polyphenol extracting solution, 18 parts of glucose, 0.25 part of sodium isoascorbate, 8 parts of refined salt, 0.003 part of phytic acid, potassium sorbate
0.3 part, 55 parts of Passion Fruit Juice, 45 parts of ginger powder, 12 parts of matrimony vine, 26 parts of honey, 26 parts of mango juice, 13 parts of white granulated sugar, fruit essence
2.2 parts, 110 parts of pure water.
The present invention also proposes a kind of preparation method of olive beverage, includes the following steps：
The first step, first selects more good olea europaea fruit, and unified 3 times cleanings of progress in water basket are placed on after select,
Ensure to remove impurity present in raw material, and floating material is salvaged, and the raw material after cleaning is separated progress with the impurity of bottom
Cleaning again, untill clean, is subsequently placed into spare in water basket；
Second step, the olea europaea fruit in water basket is transferred to together in 1.3% NaOH solution pond and soaks 150min, is kept
Thermostatic, after being put into, is put into thinner strainer in the upper end of water basket and pushes down olea europaea fruit, avoid olea europaea fruit from floating, etc.
After having been arrived to soaking time, lift water basket and be immediately transferred to clean in clear water reserviors, paying attention to cannot be exposed by olea europaea fruit
On the outside, avoid aoxidizing；
3rd step, hot water blanching 7min is utilized by the olea europaea fruit after being cleaned in second step, and is added during blanching
0.15% citric acid, removes olea europaea fruit epicutile wax layer, makes pulp organization softening, and the olive after then taking away the puckery taste takes out,
It is spare to remove fruit stone；
4th step, carries out pulp using efficient polishing pulverizer to crush polishing 18min, needs to add 3 times before polishing
Pure water, obtain thick fruit juice, it be diameter 0.04cm that the polishing, which crushes crusher machine particle diameter, is beaten according to the standard crushing of crushing
Mill, is played a role using a diameter of subsequent filter of 0.04cm；
5th step, uses pectinase treatment by the thick fruit juice obtained in the 4th step, selects enzyme dosage, hydrolysis temperature and enzymolysis
Time carries out orthogonal test, using fruit juice yield as evaluation index, determines optimum enzymolysis condition；
6th step, pulp powder is separated, filtered three times using filter with fruit juice, using coarse filtration, middle filter, thin
The process filtering of filter, is wherein enclosed with superfine filter cloth, obtaining clear has olive peculiar taste on the outside of the process kind of fine filtering
Olive juice；
7th step, the olive juice obtained in the 6th step is allocated with various auxiliary materials, has to stir in allocation process
Mix uniformly, it is desirable to which product pH value is formulated to 3.8；
8th step, carries out homogeneous, homogenization pressure 32MPa, then boils deployed olive juice by deployed material
Boiling, carries out filling, is put in storage with postcooling, it is described it is filling before need olive juice boiling 7min, and the temperature when filling
Degree control more has normalization at 68 DEG C, and the time boiled is just, also allows for the control of following temperature, easy to more increase
What is imitated is filling.
Embodiment 4
A kind of formula of olive beverage, includes the raw material of following parts by weight：
50 parts of olea europaea fruit, 1.2 parts of citric acid, 0.5 part of sodium citrate, 1.2 parts of lemon yellow, 0.6 part of sodium benzoate, ox sulphur
1.2 parts of acid, 0.6 part of lysine, 0.6 part of inositol, 0.2 part of niacinamide, 0.25 part of vitamin B6,0.035 part of vitamin B12, olive
25 parts of olive polyphenol extracting solution, 20 parts of glucose, 0.3 part of sodium isoascorbate, 10 parts of refined salt, 0.004 part of phytic acid, potassium sorbate
0.4 part, 60 parts of Passion Fruit Juice, 50 parts of ginger powder, 15 parts of matrimony vine, 30 parts of honey, 30 parts of mango juice, 15 parts of white granulated sugar, fruit essence
2.5 parts, 120 parts of pure water.
The present invention also proposes a kind of preparation method of olive beverage, includes the following steps：
The first step, first selects more good olea europaea fruit, and unified 3 times cleanings of progress in water basket are placed on after select,
Ensure to remove impurity present in raw material, and floating material is salvaged, and the raw material after cleaning is separated progress with the impurity of bottom
Cleaning again, untill clean, is subsequently placed into spare in water basket；
Second step, the olea europaea fruit in water basket is transferred to together in 1.5% NaOH solution pond and soaks 180min, is kept
Thermostatic, after being put into, is put into thinner strainer in the upper end of water basket and pushes down olea europaea fruit, avoid olea europaea fruit from floating, etc.
After having been arrived to soaking time, lift water basket and be immediately transferred to clean in clear water reserviors, paying attention to cannot be exposed by olea europaea fruit
On the outside, avoid aoxidizing；
3rd step, hot water blanching 8min is utilized by the olea europaea fruit after being cleaned in second step, and is added during blanching
0.2% citric acid, removes olea europaea fruit epicutile wax layer, makes pulp organization softening, and the olive after then taking away the puckery taste takes out, and goes
Except fruit stone is spare；
4th step, carries out pulp using efficient polishing pulverizer to crush polishing 20min, needs to add 4 times before polishing
Pure water, obtain thick fruit juice, it be diameter 0.05cm that the polishing, which crushes crusher machine particle diameter, is beaten according to the standard crushing of crushing
Mill, is played a role using a diameter of subsequent filter of 0.05cm；
5th step, uses pectinase treatment by the thick fruit juice obtained in the 4th step, selects enzyme dosage, hydrolysis temperature and enzymolysis
Time carries out orthogonal test, using fruit juice yield as evaluation index, determines optimum enzymolysis condition；
6th step, pulp powder is separated, filtered three times using filter with fruit juice, using coarse filtration, middle filter, thin
The process filtering of filter, is wherein enclosed with superfine filter cloth, obtaining clear has olive peculiar taste on the outside of the process kind of fine filtering
Olive juice；
7th step, the olive juice obtained in the 6th step is allocated with various auxiliary materials, has to stir in allocation process
Mix uniformly, it is desirable to which product pH value is formulated to 4.0；
8th step, carries out homogeneous, homogenization pressure 35MPa, then boils deployed olive juice by deployed material
Boiling, carries out filling, is put in storage with postcooling, it is described it is filling before need olive juice boiling 8min, and the temperature when filling
Degree control more has normalization at 70 DEG C, and the time boiled is just, also allows for the control of following temperature, easy to more increase
What is imitated is filling.
Operation principle：By adding citric acid, sodium citrate, lemon yellow, sodium benzoate, taurine, lysine, inositol,
Niacinamide, vitamin B6, vitamin B12 can wake up the energy in mankind's body, sufficient nutrition can be provided for consumer, quickly
Energy is supplemented, there is antifatigue, olive polyphenol extracting solution, glucose, sodium isoascorbate, refined salt, phytic acid, sorbic acid
Potassium supplement human body needs, and has the whitening for the treatment of face, subtracts the effect of waistline thin abdomen level-one skin-care and beautifying health care, promotes new old generation
Thank, suppress skin aging, make skin thoroughly the gloss in youth, Passion Fruit Juice, ginger powder, matrimony vine, honey, mango juice, white granulated sugar, water
Fruity essence, pure water, component is reasonable, gives off a strong fragrance, and fragrant odour is pleasant, has an improving eyesight toxin expelling, and warm stomach is relaxed the effect of liver, is added
The poison that the olive juice of itself promotes the production of body fluid to quench thirst, it is lame to control throat, solution fish is endured, and olive juice is also commonly used for refrigerant moderator, passes through
Choose the effect of dispensing improves the present invention to act on, manufactured using the step of preparation method of the invention.
The above description is merely a specific embodiment, but simultaneously difference is limited to this to protection scope of the present invention, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention answers the scope of the claims of being subject to.
Claims (8)
1. a kind of formula of olive beverage, it is characterised in that include the raw material of following parts by weight：
20-50 parts of olea europaea fruit, 0.5-1.2 parts of citric acid, 0.2-0.5 parts of sodium citrate, 0.5-1.2 parts of lemon yellow, benzoic acid
0.3-0.6 parts of sodium, 1-1.2 parts of taurine, 0.4-0.6 parts of lysine, 0.3-0.6 parts of inositol, 0.05-0.2 parts of niacinamide, dimension life
Plain B6 0.01-0.25 parts, 0.02-0.035 parts of vitamin B12,10-25 parts of olive polyphenol extracting solution, 15-20 parts of glucose,
0.2-0.3 parts of sodium isoascorbate, 5-10 parts of refined salt, 0.001-0.004 parts of phytic acid, 0.2-0.4 parts of potassium sorbate, Passion Fruit Juice
30-60 parts, 30-50 parts of ginger powder, 5-15 parts of matrimony vine, 10-30 parts of honey, 10-30 parts of mango juice, 10-15 parts of white granulated sugar, fruit it is fragrant
0.5-2.5 parts smart, 50-120 parts of pure water.
2. the formula of olive beverage according to claim 1, it is characterised in that the citric acid, sodium citrate, lemon
Huang, sodium benzoate, taurine, lysine, inositol, niacinamide, vitamin B6, the weight ratio of vitamin B12 is 0.6-1.1：
0.3-0.4：0.6-1.1：0.4-0.6：1-1.1：0.4-0.5：0.35-0.5：0.08-0.15：0.02-0.22：0.03-
0.032。
3. the formula of olive beverage according to claim 1, it is characterised in that the olive polyphenol extracting solution, grape
Sugar, sodium isoascorbate, refined salt, phytic acid, the weight ratio of potassium sorbate are 12-20：16-18：0.22-0.25：6-8：0.002-
0.003：0.25-0.35.
4. the formula of olive beverage according to claim 1, it is characterised in that the Passion Fruit Juice, ginger powder, matrimony vine,
Honey, mango juice, white granulated sugar, fruit essence, the weight ratio of pure water are 35-55：35-45：8-12：13-28：12-28：11-
14：0.8-2.2：60-110.
5. the formula of olive beverage according to claim 1, it is characterised in that the olea europaea fruit, Passion Fruit Juice, awns
Fruit juice, white granulated sugar, the weight ratio of pure water are 25-45：35-50：15-25：12-15：60-100.
6. a kind of preparation method of olive beverage, it is characterised in that include the following steps：
The first step, first selects more good olea europaea fruit, and the unified 2-3 that carries out in water basket is placed on after select and, all over cleaning, is protected
Card removes impurity present in raw material, and floating material is salvaged, and the raw material after cleaning is separated progress again with the impurity of bottom
Cleaning once, untill clean, is subsequently placed into spare in water basket；
Second step, the olea europaea fruit in water basket is transferred to together in the NaOH solution pond of 1.0-1.5% and soaks 60-180min,
Thermostatic is kept, after being put into, thinner strainer is put into the upper end of water basket and pushes down olea europaea fruit, avoid olea europaea fruit from floating
Rise, after soaking time has arrived, lift water basket and be immediately transferred to clean in clear water reserviors, paying attention to cannot be by olea europaea fruit
It is exposed on the outside, avoid aoxidizing；
3rd step, hot water blanching 5-8min is utilized by the olea europaea fruit after being cleaned in second step, and is added during blanching
The citric acid of 0.05-0.2%, removes olea europaea fruit epicutile wax layer, makes pulp organization softening, then take the olive after taking away the puckery taste
Go out, it is spare to remove fruit stone；
4th step, carries out pulp using efficient polishing pulverizer to crush polishing 15-20min, needs to add 2-4 times before polishing
Pure water, obtain thick fruit juice；
5th step, uses pectinase treatment by the thick fruit juice obtained in the 4th step, selects enzyme dosage, hydrolysis temperature and enzymolysis time
Orthogonal test is carried out, using fruit juice yield as evaluation index, determines optimum enzymolysis condition；
6th step, pulp powder is separated, filtered three times using filter with fruit juice, using coarse filtration, middle filter, fine filtering
Process filters, and is wherein enclosed with superfine filter cloth on the outside of the process kind of fine filtering, obtains clear, has the oil of olive peculiar taste
Olive juice；
7th step, the olive juice obtained in the 6th step is allocated with various auxiliary materials, and it is equal that stirring is had in allocation process
It is even, it is desirable to which that product pH value is formulated to 3.5-4.0；
8th step, carries out homogeneous, homogenization pressure 25-35MPa, then boils deployed olive juice by deployed material
Boiling, progress is filling, is put in storage with postcooling.
7. the preparation method of olive beverage according to claim 6, it is characterised in that the polishing powder in the 4th step
Broken crusher machine particle diameter is diameter 0.02-0.05cm.
8. the preparation method of olive beverage according to claim 6, it is characterised in that needed before filling in the 8th step
Olive juice is boiled into 5-8min, and when filling temperature control at 60-70 DEG C.
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| CN108617897A (en) * | 2018-04-25 | 2018-10-09 | 胡泽荣 | A kind of micro-nano olive beverage and its processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617897A (en) * | 2018-04-25 | 2018-10-09 | 胡泽荣 | A kind of micro-nano olive beverage and its processing method |
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