CN115517324A - Method for preparing olive juice by non-thermal physical sterilization technology - Google Patents
Method for preparing olive juice by non-thermal physical sterilization technology Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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Abstract
The invention discloses a method for preparing olive juice by a non-thermal physical sterilization technology, which belongs to the field of food processing and comprises the following steps: introducing ozone while cleaning fresh olive fruits, and cleaning with sterile water; carrying out intensive pulse light sterilization on the cleaned fresh olive fruits; removing core from fructus Canarii albi after sterilizing with strong pulse light; adding water and enzyme into the stoned olive for enzymolysis; squeezing the enzymolyzed olive to obtain juice, and filtering to obtain olive juice; filling olive juice; after filling, two-stage intermittent ultrahigh pressure sterilization is carried out. The preparation method adopts a combined sterilization mode of ozone sterilization and intensive pulse light sterilization to sterilize fresh olive fruits, and combines a two-section ultrahigh pressure sterilization mode to sterilize olive juice, so that the retention rate of flavone and chlorophyll in the olive juice is improved.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for preparing olive juice by a non-thermal physical sterilization technology.
Background
Olives, also known as olives, are the fruits of the olive (canarium album (lour.) aresch) belonging to the family of olivaceae, and are classified as a source of homology of medicine and food. The olive has the effects of clearing heat, relieving sore throat, promoting fluid production, strengthening the spleen, dispelling the effects of alcohol, protecting the liver, detoxifying and the like. Modern science proves that the Chinese olive is rich in chemical components, wherein the chemical components comprise polyphenol, flavonoid, triterpenoid and other bioactive components, so that the Chinese olive is often processed into products such as olive juice and the like. These bioactive components, particularly flavones, are unstable and are particularly susceptible to temperature and oxygen.
The olive juice inevitably has microorganism persistence in the preparation process, and the sterilization process is important in order to reduce the number of pathogenic and putrefying microorganisms in food, prolong the shelf life and promote the food safety. At present, the commonly used high-temperature sterilization method can greatly reduce the content of the functional components of the fruit juice and does not retain the original fruit aroma and chlorophyll. For example, chinese patent publication No. CN101785563A discloses a method for preparing olive juice, which comprises selecting fresh olive, pretreating, removing core, crushing, pulping, performing enzymolysis, filtering, diluting, blending, sterilizing, hot filling or aseptic filling, inspecting, storing the finished product, and the like, wherein the sterilization method is carried out by using a UHT sterilization machine or pot boiling or hot water spray sterilization, which is easy to destroy heat-sensitive components in the juice and has a color obviously different from that of the original juice.
Disclosure of Invention
In order to overcome the defects of the prior art, the technical problem to be solved by the invention is how to improve the retention rate of flavone and chlorophyll in olive juice.
In order to solve the technical problems, the invention adopts the technical scheme that: a method for preparing olive juice by non-thermal physical sterilization technology comprises the following steps:
s1, cleaning fresh olive fruits, introducing ozone, and cleaning with sterile water;
s2, carrying out intensive pulse light sterilization on the cleaned fresh olive fruits;
s3, removing the pits from the olive after the sterilization by the intensive pulse light;
s4, adding water and enzyme into the stoned olive for enzymolysis;
s5, squeezing the olive subjected to enzymolysis to obtain juice, and filtering to obtain olive juice;
s6, filling the olive juice;
and S7, carrying out two-stage intermittent ultrahigh pressure sterilization after filling.
The invention has the beneficial effects that: according to the method for preparing the olive juice by the non-thermal physical sterilization technology, the fresh olive fruits are sterilized by adopting a combined sterilization mode of ozone sterilization and pulsed strong light sterilization, compared with the mode of single ozone sterilization or pulsed strong light sterilization, the sterilization intensity is low, the retention rate of flavone is improved, and the sterilization effect can be achieved; after the olive juice is filled, a two-stage ultrahigh pressure sterilization mode is adopted, compared with a single-stage sterilization mode, the pressure is reduced, the sterilization time is shortened, the inactivation of nutrient substances in the olive juice due to the fact that the nutrient substances are at high temperature for a long time is prevented, the loss of the nutrient substances in the olive juice beverage is reduced, the chlorophyll preservation rate is improved, and meanwhile the microbial content meets the food and juice hygienic standard.
Drawings
FIG. 1 is a flow chart of a method for preparing olive juice by a non-thermal physical sterilization technology according to the present invention.
Detailed Description
In order to explain technical contents, achieved objects, and effects of the present invention in detail, the following description is made with reference to the accompanying drawings in combination with the embodiments.
The most key concept of the invention is as follows: the fresh olive fruits are sterilized by adopting a combined sterilization mode of ozone sterilization and intensive pulse light sterilization, and the olive juice is sterilized by adopting a two-section ultrahigh pressure sterilization mode, so that the retention rate of flavone and chlorophyll in the olive juice is improved.
Referring to fig. 1, the method for preparing olive juice by non-thermal physical sterilization technology of the present invention comprises the following steps:
s1, cleaning fresh olive fruits, introducing ozone, and cleaning with sterile water;
s2, performing intensive pulse light sterilization on the cleaned fresh olive fruits;
s3, removing the pits from the olive after the sterilization by the intensive pulse light;
s4, adding water and enzyme into the stoned olive for enzymolysis;
s5, squeezing the olive subjected to enzymolysis to obtain juice, and filtering to obtain olive juice;
s6, filling the olive juice;
and S7, carrying out two-stage intermittent ultrahigh pressure sterilization after filling.
From the above description, the beneficial effects of the present invention are: ozone directly acts on cell membrane in ozone sterilization, which causes the permeability of the cell membrane to be increased, intracellular substances to flow out, and enzyme necessary for cell activity to lose activity; the intensive pulse light sterilization technology is to sterilize the surface by a strong white light pulse flash illumination method; according to the application, fresh olive fruits are sterilized by adopting a combined sterilization mode of ozone sterilization and pulse strong light sterilization, compared with a single ozone sterilization mode or pulse strong light sterilization mode, the sterilization intensity is low, the retention rate of flavone is improved, and meanwhile, a good sterilization effect can be achieved; after the olive juice is filled, a two-section type ultrahigh pressure sterilization mode is adopted, compared with a single-section type high pressure sterilization mode, the pressure is reduced, the sterilization time is shortened, the chlorophyll preservation rate is improved, and meanwhile, the microorganism content meets the food and fruit juice sanitary standard.
Further, in S1, the concentration of the ozone is 0.1-0.5 mg/L, and the ozone sterilization time is 5-15 min.
From the above description, it can be seen that the ozone sterilization cleaning both improves the safety of fresh olive fruits and prolongs the shelf life.
Further, in S2, the pulse intensity of the intensive pulse light sterilization is 0.6 to 0.9J/cm 2 Pulse, pulse frequency 0.8-1.2 Hz, irradiation time 6-15 s.
From the above description, the combination of ozone sterilization and pulsed light sterilization combined sterilization technology is compared with the single ozone sterilization or pulsed light sterilization mode, so that the sterilization intensity is low, the retention rate of flavone is improved, and the sterilization effect can be achieved.
Further, in S4, the temperature of the enzymolysis is 30 to 60 ℃, the time of the enzymolysis is 0.5 to 2 hours, preferably, the temperature of the enzymolysis is 40 to 45 ℃, and the time of the enzymolysis is 1 to 1.5 hours.
From the above description, it is known that too high or too low a temperature reduces the catalytic efficiency of the enzyme, i.e., reduces the speed of the enzymatic reaction; the method has the advantages of accelerating the extraction efficiency of the olive juice, reducing the intensity, shortening the precipitation time, further shortening the processing time, obtaining the olive juice with clear color and luster and clear juice, and greatly improving the juice yield of the olive juice.
Further, in S4, the enzyme is pectinase and cellulase, the content of the pectinase is 0.1-0.5 wt%, and the content of the cellulase is 0.1-0.5 wt%.
Further, in S4, the content of water is 0.3 to 0.8 times the weight of the pitted olive pulp, and preferably, the content of water is 0.5 times the weight of the pitted olive pulp.
As can be seen from the above description, pectinase is added into the stoned olive to break the plant cell wall and intercellular layer, so that the subsequent squeezing and juice extraction are easier, and the pectin is decomposed into water-soluble galacturonic acid, so that the subsequently obtained olive juice is clearer; meanwhile, cellulase is added to accelerate the decomposition of pectin substances, accelerate the filtration efficiency, reduce the viscosity of feed liquid, further reduce the loss of filter cloth and save the production cost; the cellulase and the pectinase have synergistic effect, so that the plant cells can quickly release nutrient substances in the cells, and the juice yield of the fruit juice is improved.
Further, in S5, filtering is performed by adopting filter cloth, and the mesh size of the filter cloth is 100-300 meshes.
As can be seen from the above description, water-insoluble components are separated by filtration through a filter cloth, wherein the nutritional functional components of the juice are not destroyed.
Further, in S7, the pressure of the first-stage ultra-high pressure sterilization in the two-stage intermittent ultra-high pressure sterilization is 100 to 500MPa, and the pressure maintaining time is 10 to 40min, preferably, the pressure of the first-stage ultra-high pressure sterilization in the two-stage intermittent ultra-high pressure sterilization is 400 to 450MPa, and the pressure maintaining time is 15 to 20min.
Further, in S7, the pressure of the second-stage ultra-high pressure sterilization in the two-stage intermittent ultra-high pressure sterilization is 200 to 600MPa, and the pressure maintaining time is 5 to 20min, preferably, the pressure of the second-stage ultra-high pressure sterilization in the two-stage intermittent ultra-high pressure sterilization is 500 to 550MPa, and the pressure maintaining time is 10 to 15min.
Further, in S7, the two-stage intermittent ultra-high pressure sterilization treatment interval is 8 to 12min, and preferably, the two-stage intermittent ultra-high pressure sterilization treatment interval is 10min.
As can be seen from the above description, ultra-high pressure sterilization destroys microorganisms by destroying their cellular structures, changing the spatial structure of proteins, causing denaturation, aggregation or gelation of proteins, and further killing microorganisms; the ultrahigh pressure sterilization treatment is utilized to treat the olive juice, the browning degree of the olive juice is low, the enzymatic reaction is inhibited, the original color of the olive juice is better kept, the ultrahigh pressure sterilization treatment has the passivation effect on the endogenous enzyme of the olive juice and the high pressure homogenization effect to dissolve out color forming substances in olive juice cells, and the ultrahigh pressure sterilization treatment has a good protection effect on the appearance quality of the olive juice; namely, the two-stage ultrahigh pressure sterilization treatment is adopted, so that microorganisms can be killed, and the appearance quality and the taste of the olive juice can be ensured.
Referring to table 1, example 1 of the present invention is:
a method for preparing olive juice by non-thermal physical sterilization technology comprises the following steps:
s1, cleaning fresh olive fruits, introducing ozone, and cleaning for 2 times by using sterile water; wherein the concentration of ozone is 0.1mg/L, and the ozone sterilization time is 5min;
s2, carrying out pulsed light sterilization on the cleaned fresh olive fruits, wherein the set parameters of the pulsed light sterilization are as follows: the pulse intensity is 0.6J/cm 2 Pulse, pulse frequency 0.8Hz, illumination time 6s.
S3, placing the olives obtained in the S2 into a stoner to obtain olive pulp, and meanwhile, manually picking and removing the unremoved olive stones;
s4, adding water with the weight being 0.3 time that of olive pulp, 0.1 wt% of pectinase and 0.1 wt% of cellulase into the stoned olive for enzymolysis, wherein the enzymolysis temperature is 30 ℃, and the enzymolysis time is 0.5h;
s5, squeezing by using a belt type squeezer to obtain juice, and filtering by using filter cloth with 100 meshes for later use;
s6, filling the olive juice obtained in the step S5 by using filling equipment;
and S7, performing two-stage intermittent ultrahigh pressure sterilization after filling, wherein the pressure of the first-stage ultrahigh pressure sterilization is 100MPa, the pressure maintaining time is 10min, the pressure of the second-stage ultrahigh pressure sterilization is 200MPa, and the pressure maintaining time is 5min, wherein the treatment interval in the two-stage intermittent ultrahigh pressure sterilization is 8min.
Referring to table 1, example 2 of the present invention is:
a method for preparing olive juice by non-thermal physical sterilization technology comprises the following steps:
s1, cleaning fresh olive fruits, introducing ozone, and cleaning for 2 times by using sterile water; wherein the concentration of ozone is 0.4mg/L, and the ozone sterilization time is 8min;
s2, carrying out pulsed light sterilization on the cleaned fresh olive fruits, wherein the set parameters of the pulsed light sterilization are as follows: the pulse intensity is 0.7J/cm 2 Pulse, pulse frequency 0.9Hz, irradiation time 12s.
S3, placing the olives obtained in the S2 into a stoner to obtain olive pulp, and meanwhile, manually picking and removing the unremoved olive stones;
s4, adding water with the weight being 0.5 time that of olive pulp, 0.3 wt% of pectinase and 0.3 wt% of cellulase into the stoned olive for enzymolysis, wherein the enzymolysis temperature is 40 ℃, and the enzymolysis time is 1h;
s5, squeezing by using a belt type squeezer to obtain juice, and filtering by using filter cloth of 200 meshes for later use;
s6, filling the olive juice obtained in the step S5 by using filling equipment;
and S7, performing two-stage intermittent ultrahigh pressure sterilization after filling, wherein the pressure of the first-stage ultrahigh pressure sterilization is 400MPa, the pressure maintaining time is 20min, the pressure of the second-stage ultrahigh pressure sterilization is 500MPa, the pressure maintaining time is 10min, and the treatment interval in the two-stage intermittent ultrahigh pressure sterilization is 10min.
Referring to fig. 1, an embodiment 3 of the present invention is:
a method for preparing olive juice by non-thermal physical sterilization technology comprises the following steps:
s1, cleaning fresh olive fruits, introducing ozone, and cleaning for 3 times by using sterile water; wherein the concentration of ozone is 0.5mg/L, and the ozone sterilization time is 15min;
s2, carrying out pulsed light sterilization on the cleaned fresh olive fruits, wherein the set parameters of the pulsed light sterilization are as follows: the pulse intensity is 0.9J/cm 2 Pulse, pulse frequency 1.2Hz, illumination time 15s.
S3, placing the olives obtained in the S2 into a stoner to obtain olive pulp, and meanwhile, manually picking and removing the undeleted olive stones;
s4, adding water with the weight being 0.8 time that of olive pulp, 0.1 wt% of pectinase and 0.1 wt% of cellulase into the stoned olive to carry out enzymolysis, wherein the enzymolysis temperature is 60 ℃, and the enzymolysis time is 2 hours;
s5, squeezing by using a belt type squeezer to obtain juice, and filtering by using 300-mesh filter cloth for later use;
s6, filling the olive juice obtained in the step S5 by using filling equipment;
and S7, performing two-stage intermittent ultrahigh pressure sterilization after filling, wherein the pressure of the first-stage ultrahigh pressure sterilization is 500MPa, the pressure maintaining time is 40min, the pressure of the second-stage ultrahigh pressure sterilization is 600MPa, and the pressure maintaining time is 20min, wherein the treatment interval in the two-stage intermittent ultrahigh pressure sterilization is 12min.
Referring to fig. 1, an embodiment 4 of the present invention is:
a method for preparing olive juice by non-thermal physical sterilization technology comprises the following steps:
s1, cleaning fresh olive fruits, introducing ozone, and cleaning for 3 times by using sterile water; wherein the concentration of ozone is 0.5mg/L, and the ozone sterilization time is 15min;
s2, carrying out pulsed light sterilization on the cleaned fresh olive fruits, wherein the set parameters of the pulsed light sterilization are as follows: the pulse intensity is 0.9J/cm 2 Pulse, pulse frequency 1.2Hz, illumination time 15s.
S3, placing the olives obtained in the S2 into a stoner to obtain olive pulp, and meanwhile, manually picking and removing the undeleted olive stones;
s4, adding water with the weight being 0.8 time that of olive pulp, 0.1 wt% of pectinase and 0.1 wt% of cellulase into the stoned olive for enzymolysis, wherein the enzymolysis temperature is 45 ℃, and the enzymolysis time is 1.5h;
s5, squeezing by using a belt type squeezer to obtain juice, and filtering by using 300-mesh filter cloth for later use;
s6, filling the olive juice obtained in the step S5 by using filling equipment;
and S7, performing two-stage intermittent ultrahigh pressure sterilization after filling, wherein the pressure of the first-stage ultrahigh pressure sterilization is 500MPa, the pressure maintaining time is 40min, the pressure of the second-stage ultrahigh pressure sterilization is 600MPa, and the pressure maintaining time is 20min, wherein the treatment interval in the two-stage intermittent ultrahigh pressure sterilization is 12min.
Comparative example:
comparative example 1 differs from example 2 only in that: and (3) sterilizing and cleaning the fresh olive fruits by adopting a single ozone sterilization mode (namely, not carrying out S2). The concentration of ozone is 0.5mg/L, and the ozone sterilization time is 12min.
Comparative example 2 differs from example 2 only in that: and (3) sterilizing and cleaning fresh olive fruits by adopting a single pulse intensive light sterilization mode (namely, not carrying out S1). The parameters of the intensive pulse light sterilization are as follows: the pulse intensity is 0.9J/cm 2 Pulse, pulse frequency 1.2Hz and irradiation time 15s.
Comparative example 3 differs from example 2 only in that: the olive juice is sterilized by adopting single-stage ultrahigh pressure sterilization. The pressure of the single-stage ultrahigh pressure sterilization is 500MPa, and the pressure maintaining time is 30min.
The olive juices obtained in example 2 and comparative examples 1 to 3 were measured and averaged, and the results are shown in table 1. The test of flavone retention rate and chlorophyll retention rate adopts high performance liquid chromatography or spectrophotometry, and the test of total number of microbial colonies adopts a plate culture counting method.
TABLE 1
Therefore, the method for preparing the olive juice by the non-thermal physical sterilization technology can effectively sterilize, and the preservation rate of the prepared olive juice flavone and chlorophyll is far higher than that of the comparative example.
In conclusion, according to the method for preparing the olive juice by the non-thermal physical sterilization technology, the fresh olive fruits are sterilized by adopting the sterilization mode of combining ozone sterilization and pulse strong light sterilization, compared with the mode of adopting single ozone sterilization or pulse strong light sterilization, the sterilization intensity is low, the retention rate of flavone is improved, and the sterilization effect can be achieved; the two-stage type ultrahigh pressure sterilization mode is adopted after the olive juice is filled, compared with the single-stage type sterilization mode, the pressure is reduced, the sterilization time is shortened, the chlorophyll preservation rate is improved, and meanwhile, the microorganism content meets the food and fruit juice sanitary standard.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent changes made by using the contents of the present specification and the drawings, or applied directly or indirectly to the related technical fields, are included in the scope of the present invention.
Claims (10)
1. A method for preparing olive juice by a non-thermal physical sterilization technology is characterized by comprising the following steps:
s1, cleaning fresh olive fruits, introducing ozone, and cleaning with sterile water;
s2, performing intensive pulse light sterilization on the cleaned fresh olive fruits;
s3, removing the pits from the olive after the sterilization by the intensive pulse light;
s4, adding water and enzyme into the stoned olive for enzymolysis;
s5, squeezing the olive subjected to enzymolysis to obtain juice, and filtering to obtain olive juice;
s6, filling the olive juice;
and S7, performing two-stage intermittent ultrahigh pressure sterilization after filling.
2. The method for preparing olive juice according to claim 1, wherein the concentration of ozone in S1 is 0.1-0.5 mg/L, and the ozone sterilization time is 5-15 min.
3. The method for preparing olive juice according to claim 1, wherein in S2, the pulsed light sterilization has a pulse intensity of 0.6-0.9J/cm 2 Pulse, pulse frequency 0.8-1.2 Hz, irradiation time 6-15 s.
4. The method for preparing olive juice according to claim 1, wherein in S4, the temperature of the enzymolysis is 30-60 ℃, and the time of the enzymolysis is 0.5-2 h.
5. The method for preparing olive juice according to claim 1, wherein in S4, pectinase and cellulase are adopted as the enzymes, the content of the pectinase is 0.1-0.5 wt%, and the content of the cellulase is 0.1-0.5 wt%.
6. The method for preparing olive juice according to claim 1, wherein the water content of S4 is 0.3-0.8 times of the weight of the pitted olive pulp.
7. The method for preparing olive juice according to claim 1, wherein in step S5, the filtering is performed by using a filter cloth, and the mesh size of the filter cloth is 100-300 meshes.
8. The method for preparing olive juice according to claim 1, wherein in S7, the pressure of the first stage of the two-stage intermittent ultra-high pressure sterilization is 100-500 MPa, and the pressure maintaining time is 10-40 min.
9. The method for preparing olive juice according to claim 1, wherein in S7, the pressure of the second stage of the two-stage intermittent ultra-high pressure sterilization is 200-600 MPa, and the pressure maintaining time is 5-20 min.
10. The method for preparing olive juice according to claim 1, wherein in step S7, the interval between the two-stage intermittent ultra-high pressure sterilization and treatment is 8-12 min.
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