CN101785563A - Preparation method of olive juice - Google Patents
Preparation method of olive juice Download PDFInfo
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- CN101785563A CN101785563A CN200910002891A CN200910002891A CN101785563A CN 101785563 A CN101785563 A CN 101785563A CN 200910002891 A CN200910002891 A CN 200910002891A CN 200910002891 A CN200910002891 A CN 200910002891A CN 101785563 A CN101785563 A CN 101785563A
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Abstract
The invention discloses a preparation method of olive juice, which comprises the following procedures of: juicing fresh olive, pretreating, removing kernels, crushing and pulping, carrying out enzymolysis, filtering, diluting, blending, sterilizing, thermally filling or sterile-filling, inspecting, storing finished products and the like. 70-80 percent by weight of purified water, 18-22 percent by weight of fresh olive juice, 5-9 percent by weight of white sugar, 0.02-0.04 percent by weight of acesulfame, 0.08-0.13 percent by weight of citric acid, 0.03-0.07 percent by weight of sodium carboxymethylcellulose (CMC), 0.04-0.07 percent by weight of potassium sorbate, 0.02-0.04 percent by weight of vitamins and 0.0004 percent by weight of tartrazine are diluted and prepared. The invention has the advantages of simple and reasonable production process and high juice yield; and the olive is prepared into juice assisted with special additives, therefore, the olive juice can be stored for a long time, is beneficial to better developing the efficacy, and has functions of better relieving a cough, smoothing the lung, helping digestion and the like.
Description
Technical field
The present invention relates to a kind of preparation method of fruit drink, specifically, relate to a kind of preparation method of olive juice.
Background technology
Olive (Canariumalbum) has another name called " Chinese olive ", is a kind of fruit of preciousness, and states such as Sri Lanka are originated in the domestic provinces such as Hainan, Fujian, Guangdong, Taiwan and Zhejiang of mainly originating in abroad.Olive is rich in 16 seed amino acids of needed by human body and calcareous, effect such as have cough-relieving, moistening lung, help digest.But owing to limited by storage and transport, non-place of production personnel are difficult to have fresh olive.If olive can be prepared into juice, and be aided with special additive, then can long preservation, help its effect again and better bring into play.
Summary of the invention
The preparation method of a kind of olive juice that the present invention finds out in order to solve the problems of the technologies described above just.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation method of olive juice, its process comprises that squeeze the juice slurrying, enzymolysis, filtration, dilution, allotment, sterilization, hot filling or sterile filling, check, finished product of preliminary treatment, stoning, fragmentation, squeezer preserve operation, and the preparation of its olive juice is processed by following technology and proportioning:
1. fresh olive: the Sri Lanka's kind olive with domestic olive and introduction is a primary raw material, selects that no disease and pest, no enzyme become, the normal fresh olive of fruit shape for use;
2. preliminary treatment: fresh olive is through cleaning, sterilization and blanching, and protects look with sulphite and handle;
3. stoning, broken system magma: use the stoner stoning, pulverize olive with disintegrating machine again, add a certain proportion of water simultaneously, glue is worn into slurry;
4. enzymolysis: with the biology enzyme agent olive paste is carried out enzymolysis processing, enzymolysis agent consumption is 0.2-0.4%, and hydrolysis temperature is 30-50 ℃, and the time is about 3-4 hour;
5. filter: filter with vibratory sieve or plate compression, fruit juice filters by 300 orders;
6. dilution allotment:, extract supernatant again, both fresh olive Normal juice filtering the refrigeration clarification earlier of good fruit juice; By weight: pure water be 70-80%, fresh olive Normal juice be 18-22%, white granulated sugar be 5-9%, acesulfame potassium be 0.02-0.04%, citric acid be 0.1-0.2%, sodium carboxymethylcellulose CMC be 0.03-0.07%, potassium sorbate be 0.04-0.07%, vitamin be 0.02-0.04% and lemon yellow be 0.0004% to dilute allotment;
7. sterilization: sterilize with the UHT sterilization machine, temperature is 100-108 ℃, and the time is 3-5 second, or at pan boiling, temperature is: 100-108 ℃, the time is 10-15 second, carry out aseptic packaging or hot filling again after, or to use heat water-spraying's sterilization, temperature be 90-100 ℃, and the time is 10-15 minute;
8. check: the regulation by " olive juice company standard " is tested;
9. storage of finished products: storage of finished products is in the warehouse of waterproof, protection against the tide, sun-proof, pest control.
The invention has the beneficial effects as follows its production technology advantages of simple, become juice rate height, olive is prepared into juice, and is aided with special additive, then can long preservation, help its effect again and better bring into play, effect such as have good cough-relieving, moistening lung, help digest.
The specific embodiment
The present invention is further described below in conjunction with embodiment.
Embodiment 1:
The preparation method of a kind of olive juice of the present invention, its process comprise operations such as preliminary treatment, the broken slurrying of stoning, enzymolysis, filtration, dilution, allotment, sterilization, hot filling or sterile filling, check, finished product preservation; The preparation of its olive juice is processed by following technology and proportioning:
1. fresh olive: the Sri Lanka's kind olive with domestic olive and introduction is a primary raw material, selects that no disease and pest, no enzyme become, the normal fresh olive of fruit shape for use;
2. preliminary treatment: fresh olive is through cleaning, sterilization and blanching, and protects look with sulphite and handle;
3. magma is made in the stoning fragmentation: use the stoner stoning, pulverize olive with disintegrating machine again, add a certain proportion of water simultaneously, glue is worn into slurry;
4. enzymolysis: with the biology enzyme agent olive paste is carried out enzymolysis processing, enzymolysis agent consumption is 0.4%, and hydrolysis temperature is 30 ℃, and the time is about 4 hours;
5. filter: filter with vibratory sieve or plate compression, fruit juice is by 300 orders;
6. dilution allotment:, extract supernatant again, both fresh olive Normal juice filtering the refrigeration clarification earlier of good fruit juice; By weight: pure water is 72.7596%, fresh olive Normal juice is 20%, white granulated sugar is 7%, acesulfame potassium is 0.02%, citric acid is 0.1%, sodium carboxymethylcellulose CMC is 0.05%, potassium sorbate is 0.05%, vitamin be 0.02% and lemon yellow be 0.0004 to dilute allotment;
7. sterilization: sterilize with the UHT sterilization machine, temperature is 100-108 ℃, and the time is 3-5 second, or at pan boiling, temperature is: 100-108 ℃, the time is 10-15 second, carry out aseptic packaging or hot filling again after, or to use heat water-spraying's sterilization, temperature be 90-100 ℃, and the time is 10-15 minute;
8. check: the regulation by " olive juice company standard " is tested, and qualified just the permission put in storage and sold.
9. storage of finished products: storage of finished products is in waterproof, protection against the tide, sun-proof, pest control, the warehouse that condition is good.The warehouse.
Embodiment 2:
The preparation method of a kind of olive juice of the present invention, its process comprise operations such as preliminary treatment, the broken slurrying of stoning, enzymolysis, filtration, dilution, allotment, sterilization, hot filling or sterile filling, check, finished product preservation; The preparation of its olive juice is processed by following technology and proportioning:
1. fresh olive: the Sri Lanka's kind olive with domestic olive and introduction is a primary raw material, selects that no disease and pest, no enzyme become, the normal fresh olive of fruit shape for use;
2. preliminary treatment: fresh olive is through cleaning, sterilization and blanching, and protects look with sulphite and handle;
3. magma is made in the stoning fragmentation: use the stoner stoning, pulverize olive with disintegrating machine again, add a certain proportion of water simultaneously, glue is worn into slurry;
4. enzymolysis: with the biology enzyme agent olive paste is carried out enzymolysis processing, enzymolysis agent consumption is 0.3%, and hydrolysis temperature is 40 ℃, and the time is about 3.5 hours;
5. filter: filter with vibratory sieve or plate compression, fruit juice is by 300 orders;
6. dilution allotment:, extract supernatant again, both fresh olive Normal juice filtering the refrigeration clarification earlier of good fruit juice; By weight: pure water is 72.6996%, fresh olive Normal juice is 18%, white granulated sugar is 9%, acesulfame potassium is 0.04%, citric acid is 0.1%, sodium carboxymethylcellulose CMC is 0.06%, potassium sorbate is 0.06%, vitamin be 0.04% and lemon yellow be that 0.0004% (4PPM) dilutes allotment;
7. sterilization: sterilize with the UHT sterilization machine, temperature is about 108 ℃, and the time is about 4 seconds, carry out aseptic packaging or hot filling again after, use heat water-spraying's sterilization, temperature is about 90 ℃, the time is about 15 minutes;
8. check: the regulation by " olive juice company standard " is tested, and qualified just the permission put in storage and sold.
9. storage of finished products: storage of finished products is in waterproof, protection against the tide, sun-proof, pest control, the warehouse that condition is good.The warehouse.
Embodiment 3:
The preparation method of a kind of olive juice of the present invention, its process comprise operations such as preliminary treatment, the broken slurrying of stoning, enzymolysis, filtration, dilution, allotment, sterilization, hot filling or sterile filling, check, finished product preservation; The preparation of its olive juice is processed by following technology and proportioning:
1. fresh olive: the Sri Lanka's kind olive with domestic olive and introduction is a primary raw material, selects that no disease and pest, no enzyme become, the normal fresh olive of fruit shape for use;
2. preliminary treatment: fresh olive is through cleaning, sterilization and blanching, and protects look with sulphite and handle;
3. magma is made in the stoning fragmentation: use the stoner stoning, pulverize olive with disintegrating machine again, add a certain proportion of water simultaneously, glue is worn into slurry;
4. enzymolysis: with the biology enzyme agent olive paste is carried out enzymolysis processing, enzymolysis agent consumption is 0.4%, and hydrolysis temperature is 50 ℃, and the time is about 3 hours;
5. filter: filter with vibratory sieve or plate compression, fruit juice is by 300 orders;
6. dilution allotment:, extract supernatant again, both fresh olive Normal juice filtering the refrigeration clarification earlier of good fruit juice; By weight: pure water is 72.6896%, fresh olive Normal juice is 22%, white granulated sugar is 5%, acesulfame potassium is 0.02%, citric acid is 0.2%, sodium carboxymethylcellulose CMC is 0.03%, potassium sorbate is 0.04%, vitamin be 0.02% and lemon yellow be that 0.0004% (4PPM) dilutes allotment;
7. sterilization: sterilize with the UHT sterilization machine, temperature is about 108 ℃, and the time is about 5 seconds, carry out aseptic packaging or hot filling again after, use heat water-spraying's sterilization, temperature is about 90 ℃, the time is about 15 minutes;
8. check: the regulation by " olive juice company standard " is tested, and qualified just the permission put in storage and sold.
9. storage of finished products: storage of finished products is in waterproof, protection against the tide, sun-proof, pest control, the warehouse that condition is good.The warehouse.
The present invention is not limited to above-mentioned preferred forms, and other any identical with the present invention or akin products that anyone draws under enlightenment of the present invention all drop within protection scope of the present invention.
Claims (1)
1. the preparation method of an olive juice, its process comprises that squeeze the juice slurrying, enzymolysis, filtration, dilution, allotment, sterilization, hot filling or sterile filling, check, finished product of preliminary treatment, stoning, fragmentation, squeezer preserve operation, and it is characterized in that: the preparation of olive juice is processed by following technology and proportioning:
1. fresh olive: the Sri Lanka's kind olive with domestic olive and introduction is a primary raw material, selects that no disease and pest, no enzyme become, the normal fresh olive of fruit shape for use;
2. preliminary treatment: fresh olive is through cleaning, sterilization and blanching, and protects look with sulphite and handle;
3. stoning, fragmentation, the squeezer system magma of squeezing the juice: use the stoner stoning, pulverize olive with disintegrating machine again, add a certain proportion of water simultaneously, glue is worn into slurry;
4. enzymolysis: with the biology enzyme agent olive paste is carried out enzymolysis processing, enzymolysis agent consumption is 0.2-0.4%, and hydrolysis temperature is 30-50 ℃, and the time is about 3-4 hour;
5. filter: filter with vibratory sieve or plate compression, fruit juice filters by 300 orders;
6. dilution allotment:, extract supernatant again, both fresh olive Normal juice filtering the refrigeration clarification earlier of good fruit juice; By weight: pure water be 70-80%, fresh olive Normal juice be 18-22%, white granulated sugar be 5-9%, An Saimi be 0.02-0.04%, citric acid be 0.08-0.13%, sodium carboxymethylcellulose CMC be 0.03-0.07%, potassium sorbate be 0.04-0.07%, vitamin be 0.02-0.04% and lemon yellow be 0.0004% to dilute allotment;
7. sterilization: sterilize with the UHT sterilization machine, temperature is 100-108 ℃, and the time is 3-5 second, or at pan boiling, temperature is: 100-108 ℃, the time is 10-15 second, carry out aseptic packaging or hot filling again after, or to use heat water-spraying's sterilization, temperature be 90-100 ℃, and the time is 10-15 minute;
8. check: the regulation by " olive juice company standard " is tested;
9. storage of finished products: storage of finished products is in the warehouse of waterproof, protection against the tide, sun-proof, pest control.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910002891A CN101785563A (en) | 2009-01-22 | 2009-01-22 | Preparation method of olive juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910002891A CN101785563A (en) | 2009-01-22 | 2009-01-22 | Preparation method of olive juice |
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| CN101785563A true CN101785563A (en) | 2010-07-28 |
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| CN200910002891A Pending CN101785563A (en) | 2009-01-22 | 2009-01-22 | Preparation method of olive juice |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544414A (en) * | 2015-01-21 | 2015-04-29 | 景谷傣族彝族自治县大有为食品有限公司 | Olive juice and preparation method thereof |
| CN104856010A (en) * | 2015-04-23 | 2015-08-26 | 河南栖美生物科技有限公司 | Preparation method for olive cellulose colloid |
| CN108617897A (en) * | 2018-04-25 | 2018-10-09 | 胡泽荣 | A kind of micro-nano olive beverage and its processing method |
| CN109007482A (en) * | 2018-10-26 | 2018-12-18 | 广东潮盛食品实业有限公司 | A kind of olive juice drink and processing and preparation method thereof |
| CN115517324A (en) * | 2022-09-27 | 2022-12-27 | 福州大世界天然食品有限公司 | Method for preparing olive juice by non-thermal physical sterilization technology |
-
2009
- 2009-01-22 CN CN200910002891A patent/CN101785563A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544414A (en) * | 2015-01-21 | 2015-04-29 | 景谷傣族彝族自治县大有为食品有限公司 | Olive juice and preparation method thereof |
| CN104856010A (en) * | 2015-04-23 | 2015-08-26 | 河南栖美生物科技有限公司 | Preparation method for olive cellulose colloid |
| CN108617897A (en) * | 2018-04-25 | 2018-10-09 | 胡泽荣 | A kind of micro-nano olive beverage and its processing method |
| CN109007482A (en) * | 2018-10-26 | 2018-12-18 | 广东潮盛食品实业有限公司 | A kind of olive juice drink and processing and preparation method thereof |
| CN115517324A (en) * | 2022-09-27 | 2022-12-27 | 福州大世界天然食品有限公司 | Method for preparing olive juice by non-thermal physical sterilization technology |
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Application publication date: 20100728 |