CN113136260B

CN113136260B - Preparation method of olive oil with fruit wine flavor

Info

Publication number: CN113136260B
Application number: CN202110611870.2A
Authority: CN
Inventors: 郑恒光; 翁敏劼; 李章汀; 林方喜; 汤葆莎; 吴俐; 陈君琛
Original assignee: Institute of Agricultural Engineering Technology of Fujian Academy of Agricultural Sciences
Current assignee: Institute of Agricultural Engineering Technology of Fujian Academy of Agricultural Sciences
Priority date: 2021-06-02
Filing date: 2021-06-02
Publication date: 2023-06-30
Anticipated expiration: 2041-06-02
Also published as: CN113136260A

Abstract

The invention belongs to the field of food processing, and relates to a preparation method of olive oil with fruit wine fragrance, which comprises the following steps: cleaning, crushing, sieving, mild alcoholic fermentation, fusion, centrifuging to remove fruit residues, standing, water diversion and the like. The technical scheme of the invention has the beneficial effects that: the olive oil with the aroma of fruit wine is obtained, so that the special smell carried by the virgin olive oil is masked, and the special smell is often prohibitive for the ordinary consumers. At the same time, the mild fermentation can avoid the olive oil from being fissile.

Description

Preparation method of olive oil with fruit wine flavor

Technical Field

The invention relates to a preparation method of olive oil with fruit wine fragrance, belonging to the field of food processing.

Background

The olive oil is a traditional edible oil for people in coasts of the Mediterranean sea, is prepared by directly cold pressing fresh olive fruits, so that all natural nutritional ingredients are reserved, and the olive oil is recognized as green health-care edible oil with the reputation of liquid gold because of rich nutritional ingredients and outstanding medical health-care functions. In the preparation process of olive oil, in order to keep the health care effect to the maximum extent, the olive oil obtained by squeezing fresh fruits is generally directly eaten without refining, so that the smell is very strong, people who are used to eating the olive oil call the smell as "fruit smell", and people who dislike the smell call the smell as "paint smell". In summary, the strong natural odor characteristic of olive oil has become a major obstacle to its popularization and consumption in China.

Disclosure of Invention

The invention aims to overcome the defect of the smell of the prior virgin olive oil and provide an oil preparation method which can mask the smell of the virgin olive oil and has the quality close to that of the virgin olive oil.

In order to achieve the above purpose, the invention adopts the following technical means:

a preparation method of olive oil with fruit wine flavor comprises the following steps:

(1) Cleaning and cleaning

Removing branches, leaves and soil impurities from fresh olive fruits which are just harvested, and washing the surfaces of the fruits with tap water;

(2) Crushing and sieving

Transferring cleaned and cleaned fructus Canarii albi fruit into tissue masher, mashing, sieving with 20-60 mesh sieve, collecting thick pulp under the sieve, mashing the oversize product again, sieving until the oversize product is crushed and sieved almost completely;

(3) Mild alcoholic fermentation

And (3) adding 1-10% (w/w) white sugar, 0.08-0.1% (w/w) dried yeast of fruit wine and 0.008-0.01% (w/w) sodium metabisulfite into the olive pulp obtained in the step (2) for component adjustment. Then transferring the olive oil into a brewing jar to ferment for 1-10 days at room temperature (the fermented olive oil has fruit wine flavor and can not cause the olive oil to generate fission due to over fermentation);

(4) Fusion of

Taking out the pulp after fermentation, transferring the pulp into a rotary evaporator, and rotating for 0.5-1 hour at 20-45 ℃ to enable small oil drops in the pulp to be converged into large oil drops so as to further separate out fruit residues by using a centrifugal machine;

(5) Centrifuging to remove fruit residues

Diluting the fused fruit pulp with water in equal volume, stirring uniformly, transferring into a centrifuge, loading into a centrifuge barrel, centrifuging at 4000-8000 rpm for 2-10 min, collecting supernatant, and discarding precipitated fruit residues;

(6) Standing and separating water

The centrifuged supernatant was transferred to a separatory funnel, allowed to stand overnight, the lower aqueous solution was removed by opening a drain valve, and the upper olive oil was collected.

Compared with the existing olive oil preparation technology, the invention has the beneficial effects that:

the alcohol fermentation step is added into the preparation process of the virgin olive oil, so that the prepared olive oil has the fragrance of fruit wine, the inherent smell of the olive oil is greatly masked, the biological activity of the olive oil is maintained, and the quality indexes such as acid value, peroxide value and the like are equivalent to or approximate to those of the virgin olive oil.

Drawings

FIG. 1 is a test report of a sample of the present invention;

FIG. 2 is a test report of a sample of the present invention;

FIG. 3 is a test report of a sample of the present invention;

FIG. 4 test report of the inventive sample.

Detailed Description

The invention is further illustrated below in connection with specific examples, but the invention is not limited to these examples only.

Example 1

(1) Cleaning and cleaning

Removing impurities such as branches, leaves, soil and the like from fresh olive fruits which are just picked, and washing the surfaces of the fruits clean by tap water;

(2) Crushing and sieving

Transferring cleaned and cleaned fructus Canarii albi fruit into tissue masher, mashing, sieving with 20 mesh sieve, collecting thick pulp under sieve, mashing the oversize product again, sieving until the oversize product is crushed and sieved almost completely;

(3) Mild alcoholic fermentation

1% (w/w) white sugar, 0.08% (w/w) dried yeast of fruit wine and 0.008% (w/w) sodium metabisulfite are added into the olive fruit pulp for component adjustment. Then transferring the mixture into a brewing jar for fermentation at room temperature for 2 days;

(4) Fusion of

Taking out the pulp after fermentation, transferring the pulp into a rotary evaporator, and rotating for 0.5 hour at 20 ℃ to enable small oil drops in the pulp to be converged into large oil drops so as to further separate out fruit residues by using a centrifugal machine;

(5) Centrifuging to remove fruit residues

Diluting the fused fruit pulp with water in equal volume, stirring, transferring into a centrifuge, loading into a centrifuge barrel, centrifuging at 4000rpm for 2min, collecting supernatant, and discarding the precipitated fruit residue;

(6) Standing and separating water

Example 2

(1) Cleaning and cleaning

(2) Crushing and sieving

Transferring cleaned and cleaned fructus Canarii albi fruit into tissue masher, mashing, sieving with 40 mesh sieve, collecting thick pulp under the sieve, mashing the oversize product again, sieving until the oversize product is crushed and sieved almost completely;

(3) Mild alcoholic fermentation

Adding 5% (w/w) white sugar, 0.1% (w/w) dried yeast of fruit wine and 0.01% (w/w) sodium metabisulfite into the fructus Canarii albi pulp for component adjustment. Then transferring the mixture into a brewing jar for fermentation at room temperature for 1 day;

(4) Fusion of

Taking out the pulp after fermentation, transferring the pulp into a rotary evaporator, and rotating for 0.5 hour at 35 ℃ to enable small oil drops in the pulp to be converged into large oil drops so as to further separate out fruit residues by using a centrifugal machine;

(5) Centrifuging to remove fruit residues

Diluting the fused fruit pulp with water in equal volume, stirring, transferring into a centrifuge, loading into a centrifuge tube, centrifuging at 8000rpm for 2min, collecting supernatant, and discarding the precipitated fruit residue;

(6) Standing and separating water

The acid value of the unfermented olive oil (namely, a reference sample) is 0.43 mg/g, the acid value of the olive oil (namely, a treated sample) prepared after 2 days of alcoholic fermentation by adopting the method is 0.54 mg/g, the acid value of the olive oil (namely, the treated sample) is 4.3 mmol/kg, and the acid value (3 mg/g) and the peroxide value (0.25 g/100g, which are reduced to 9.6 mmol/kg) limit amounts in the national food safety standard vegetable oil of GB2716-2018 are both lower. Fatty acid composition analysis showed that the control olive oil oleic acid content was 78.8% and the fermented olive oil oleic acid content was 78.6%. This shows that the fermentation has little effect on the content of the main health-care functional ingredient (oleic acid) of olive oil.

In addition, prior studies have shown that olive oil has an aldehyde as a characteristic odor component, while fruit wine has alcohols and esters as characteristic odor components. Accordingly, the odor component analysis of the olive oil shows that after fermentation treatment, olive oil aldehyde substances (such as n-formaldehyde, heptanal, 2, 4-heptadienal, 2-octanal and the like) are greatly reduced or even eliminated; in contrast, alcohols (e.g., isoamyl alcohol, cis-4-hepten-1-ol, heptanol, 2-methylenecyclohexanol, trans-2-octen-1-ol, phenethyl alcohol, n-quinuclidine) and esters (ethyl caproate, phyllostanol acetate, methyl caprylate, ethyl caprylate, ding Weixin lactone, etc.) are increased in variety or content. This shows that the inherent bad smell of olive oil is removed by alcoholic fermentation, while the aroma of fruit wine becomes very prominent, which is mutually confirmed with the results of sensory analysis. In addition, compared with the flavoring method that some manufacturers use essence or spice to mask the smell of olive oil, the alcoholic fermentation method has better effect. Because the alcohol fermentation method can not only achieve the effect of masking the odor by the flavoring method, but also the yeast can metabolize and remove most of the natural odor components of the olive, so that the bad odors are fundamentally eliminated.

The foregoing description is only of the preferred embodiments of the invention, and all changes and modifications that come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Claims

1. The preparation method of the olive oil with the fragrance of the fruit wine is characterized by comprising the following steps of:

(1) Cleaning and cleaning

(2) Crushing and sieving

Transferring cleaned and cleaned fructus Canarii albi fruit into tissue masher, mashing, sieving, collecting thick pulp under sieve, mashing the over-sieve, and sieving until the over-sieve is crushed and sieved almost completely;

(3) Mild alcoholic fermentation

Adding white sugar, dried fruit wine yeast and sodium metabisulfite into the olive fruit pulp to regulate the components; then transferring the mixture into a brewing jar for room temperature fermentation;

(4) Fusion of

Taking out the pulp after fermentation, transferring the pulp into a rotary evaporator, and rotating for a certain time at a low temperature to enable small oil drops in the pulp to be converged into large oil drops so as to further separate out the fruit residues by using a centrifugal machine;

(5) Centrifuging to remove fruit residues

Diluting the fused fruit pulp with water in equal volume, stirring, transferring into a centrifuge, loading into a centrifuge tube, centrifuging, collecting supernatant, and discarding the precipitated fruit residue;

(6) Standing to separate water

Transferring the centrifugal supernatant into a separating funnel, standing overnight, opening a water drain valve to remove the lower aqueous solution, and collecting the upper olive oil;

the relation of the raw materials in the step (3) is specifically as follows: adding 1-10% (w/w) white sugar, 0.08-0.1% (w/w) dried yeast of fruit wine and 0.008-0.01% (w/w) sodium metabisulfite into the olive pulp obtained in the step (2) by mass;

the fermentation days at room temperature in the step (3) are 1-10 days.

2. The method for preparing olive oil with fruit wine flavor according to claim 1, wherein the method comprises the following steps: the relation of the raw materials in the step (3) is specifically as follows: 1% (w/w) white sugar, 0.08% (w/w) dried fruit wine yeast and 0.008% (w/w) sodium metabisulfite are added into the olive fruit pulp based on the mass of the olive fruit pulp obtained in the step (2).

3. The method for preparing olive oil with fruit wine flavor according to claim 1, wherein the method comprises the following steps: the relation of the raw materials in the step (3) is specifically as follows: adding 5% (w/w) white sugar, 0.1% (w/w) dried yeast of fruit wine and 0.01% (w/w) sodium metabisulfite into the olive fruit pulp obtained in the step (2).

4. The method for preparing olive oil with fruit wine flavor according to claim 1, wherein the method comprises the following steps: and (3) fermenting at room temperature for 2 days.

5. The method for preparing olive oil with fruit wine flavor according to claim 1, wherein the method comprises the following steps: the number of days of fermentation at room temperature in the step (3) is 1 day.

6. The method for preparing olive oil with fruit wine flavor according to claim 1, wherein the method comprises the following steps: the low-temperature rotation in the step (4) is specifically performed at 20-45 ℃ for 0.5-1 hour.

7. The method for preparing olive oil with fruit wine flavor according to claim 1, wherein the method comprises the following steps: the centrifugation conditions in the step (5) are specifically as follows: centrifuging at 4000-8000 rpm for 2-10 min.