阅读说明：本技术 一种多元化利用橄榄粉的加工方法 (Processing method for diversified utilization of olive powder ) 是由 林炎娟 周丹蓉 *** 梁华俤 方智振 姜翠翠 吴如健 陈文光 于 2020-07-08 设计创作，主要内容包括：本发明提供了一种多元化利用橄榄粉的加工方法,具体包括以下步骤：挑选新鲜、无干缩、无褐变、无机械损伤、无病虫害、无腐烂变质的橄榄,用流动水清洗表面后沥干,然后放入100℃沸水中热烫1min,冷却后去核破碎,去核破碎后平铺样品盘上置于冷冻真空干燥设备中干燥,干燥至水分含量8％以下,后置于超微粉碎机中粉碎,过80目筛网,即制得冷冻真空干燥橄榄粉成品。本发明利用橄榄热烫护色后破碎制干,降低前处理操作难度,干燥效果作用好,避免原料浪费,保持果粉营养品质、鲜绿色泽和浓郁橄榄风味,可用作为食品基料、辅料等添加于各类食品中,工艺简单,原料利用率高,产品附加值和经济效益显著提高。(The invention provides a processing method for diversified utilization of olive powder, which specifically comprises the following steps: selecting fresh, non-drying shrinkage, non-browning, non-mechanical damage, non-pest and disease damage, non-rotten and non-deteriorated olives, cleaning the surface with flowing water, draining, then putting into 100 ℃ boiling water for blanching for 1min, cooling, removing cores, crushing, spreading on a sample tray after removing cores and crushing, drying in a freezing vacuum drying device until the moisture content is below 8%, then putting in an ultrafine pulverizer for pulverizing, and sieving with a 80-mesh screen to obtain the finished product of the freezing vacuum drying olive powder. According to the invention, the olive is subjected to hot ironing for color protection and then is crushed and dried, so that the pretreatment operation difficulty is reduced, the drying effect is good, the raw material waste is avoided, the nutritional quality, the fresh green color and the full-bodied olive flavor of the fruit powder are maintained, the olive powder can be used as a food base material, an auxiliary material and the like to be added into various foods, the process is simple, the utilization rate of the raw material is high, and the added value and the economic benefit of the product are obviously improved.)

1. A processing method for diversified utilization of olive powder is characterized by comprising the following steps:

(1) selecting and cleaning: selecting fresh healthy olive fruits, cleaning and draining;

(2) color protection: blanching fresh fructus Canarii albi in hot water of 90 deg.C for 50-70 s, and cooling;

(3) pretreatment: removing cores of the cooled fresh olive fruits and then crushing the fresh olive fruits;

(4) and (3) drying: drying the crushed pulp in a freezing vacuum drying device;

(5) crushing and sieving: placing the dried pulp into an ultrafine grinder for grinding;

(6) tabletting: tabletting the crushed fruit powder, forming and packaging in dark place to obtain the olive fruit powder finished product.

2. The processing method of diversified utilization of olive powder according to claim 1, wherein: and (2) cleaning the fresh olive fruits in the step (1) by using flowing water.

3. The processing method of diversified utilization of olive powder according to claim 1, wherein: the specific operation step of the step (2) is that the fresh olive fruits are put into boiling water with the temperature of 100 ℃ for blanching for 60 seconds and then cooled.

4. The processing method of diversified utilization of olive powder according to claim 1, wherein: and (4) flatly paving the crushed pulp on a sample plate in the step (3) and then processing in the step (4).

5. The processing method of diversified utilization of olive powder according to claim 1, wherein: and (4) specifically setting the temperature of a cold trap of the freezing vacuum drying equipment to be-45 ℃, precooling the pulp for 2h, then setting the internal pressure of the freezing vacuum drying equipment to be 18Pa, carrying out sublimation drying on the pulp for 24h, finally setting the temperature of the freezing vacuum drying equipment to be 45 ℃, and continuously drying the pulp until the water content is below 8%.

6. The processing method of diversified utilization of olive powder according to claim 1, wherein: and (5) sieving the crushed pulp with a 80-mesh sieve at least once, and then performing treatment in the step (6).

7. The processing method of diversified utilization of olive powder according to claim 1, wherein: and (6) tabletting the fruit powder by a tabletting machine to form the fruit powder.

Technical Field

The invention belongs to the technical field of deep processing of fruits and vegetables, and particularly relates to a method for processing olive fruit powder.

Background

The olive fruits are also called Chinese olive, sweet olive and the like, are rich in nutrition, unique in taste, astringent in taste at the beginning, sweet and endless in taste after long-time chewing, rich in carbohydrate, amino acid, protein, polyphenol, flavonoid, vitamin and other nutritional ingredients, and have various health-care and medicinal effects of protecting liver, clearing heat and relieving sore throat, resisting bacteria and inflammation, resisting tumors and oxidation, improving antibody immunity and the like, are the first batch of medicinal and edible species published by the Ministry of health of China, have high medicinal and edible value, and can be eaten and processed fresh. However, olive processing and production are mostly concentrated on preserved fruits and the like, the pharmacological functions of the olive products are greatly reduced, the consumption of fresh olives by traditional olive products is limited, and the olive products are urgently required to be developed into various novel olive deep-processing products, so that the fresh fruit consumption is improved, and the lost sales and economic losses are reduced. The fruit powder is a processed product with high nutritive value, good storage stability and low transportation cost, and can be used as instant fruit powder and can also be added into various foods as food base material, auxiliary material and the like. At present, the fruit powder drying mode mainly comprises spray drying, hot air drying, vacuum drying and the like, the spray drying is the most common drying mode for the continuous production of the fruit powder, but the spray drying is not suitable for drying materials with high solid content, pretreatment modes such as drying after fruit juice pressing and the like are mostly adopted, the utilization rate of raw materials is low, and the cellulose content of fresh olive fruits is high and difficult to treat.

Disclosure of Invention

Aiming at the problems, the invention provides a processing method for diversified utilization of olive powder, color protection is carried out by using blanching treatment, the browning speed of fresh fruits is obviously reduced after blanching treatment, pulp and kernel are separated to a certain degree, which is beneficial to pretreatment of the fresh fruits, and then vacuum freeze drying is adopted. Vacuum freeze drying is considered as the most effective drying mode for keeping the nutritional ingredients of the fruit and vegetable powder, the color, the fragrance and the taste of the vacuum freeze dried fruit are basically the same as those of fresh fruits, the nutritional ingredients of the fruit can be kept to the maximum extent, the rehydration performance is good, and the fruit and vegetable powder can be easily stored for a long time. The olive is prepared into the fruit powder, so that the problem of unsmooth sale of fresh fruits can be reduced, the storage life is prolonged, the types of deep processed olive products are enriched, the additional value and the economic benefit of the olive products are improved, and the industrial development is promoted.

The specific technical scheme of the invention is as follows: a processing method for diversified utilization of olive powder comprises the following steps:

(1) selecting and cleaning: selecting fresh healthy olive fruits, cleaning and draining;

(2) color protection: blanching fresh fructus Canarii albi in hot water of 90 deg.C for 50-70 s, and cooling;

(3) pretreatment: removing cores of the cooled fresh olive fruits and then crushing the fresh olive fruits;

(4) and (3) drying: drying the crushed pulp in a freezing vacuum drying device;

(5) crushing and sieving: placing the dried pulp into an ultrafine grinder for grinding;

(6) tabletting: tabletting the crushed fruit powder, forming and packaging in dark place to obtain the olive fruit powder finished product.

Further: and (2) cleaning the fresh olive fruits in the step (1) by using flowing water.

Further: the specific operation step of the step (2) is that the fresh olive fruits are put into boiling water with the temperature of 100 ℃ for blanching for 60 seconds and then cooled.

Further: and (4) flatly paving the crushed pulp on a sample plate in the step (3) and then processing in the step (4).

Further: and (4) specifically setting the temperature of a cold trap of the freezing vacuum drying equipment to be-45 ℃, precooling the pulp for 2h, then setting the internal pressure of the freezing vacuum drying equipment to be 18Pa, carrying out sublimation drying on the pulp for 24h, finally setting the temperature of the freezing vacuum drying equipment to be 45 ℃, and continuously drying the pulp until the water content is below 8%.

Further: and (5) sieving the crushed pulp with a 80-mesh sieve at least once, and then performing treatment in the step (6).

Further: and (6) tabletting the fruit powder by a tabletting machine to form the fruit powder.

Has the advantages that: the invention utilizes vacuum freeze drying to prepare the olive fruit powder, furthest reduces the influence of the temperature and the time in the drying process on the quality of the fruit powder, has good processing effect, avoids the waste of raw materials, has uniform green color and luster of the fruit powder, maintains the nutritional value and the special flavor of the original fruit, has simple process, high utilization rate of the raw materials, high and stable quality of the finished product of the fruit powder, good taste, low transportation components, long storage period and obviously improved product added value and economic benefit.

Drawings

Fig. 1 is a photograph of a finished olive fruit powder product of the present invention.

Detailed Description

The present invention is further illustrated by the following figures and specific examples, which are to be understood as illustrative only and not as limiting the scope of the invention, which is to be given the full breadth of the appended claims and any and all equivalent modifications thereof which may occur to those skilled in the art upon reading the present specification.

The processing method for diversified utilization of olive powder specifically comprises the following steps:

(1) selecting and cleaning: selecting fresh olives without drying shrinkage, browning, mechanical damage, plant diseases and insect pests, rotting and deterioration, cleaning fresh fruits by flowing water, and draining;

(2) color protection: blanching fresh fruit in 100 deg.C boiling water for 1min, and cooling;

(3) pretreatment: removing the kernels of the cooled fresh fruits, crushing the kernels, and then flatly paving the kernels on a sample tray;

(4) and (3) drying: putting the sample plate into a freezing vacuum drying device for drying, wherein the specific conditions of freezing vacuum drying are precooling for 2h at minus 45 ℃, sublimation drying for 24h under vacuum 18Pa at the temperature of a cold trap of minus 45 ℃, and finally resolution drying at 45 ℃ until the water content is below 8%; the drying standard conforms to the agricultural standard NY/T1884-;

(5) crushing and sieving: drying, pulverizing into powder in a superfine pulverizer, and sieving with a 80-mesh sieve once;

(6) tabletting: pouring the sieved powder into a hopper of a tablet machine, tabletting, and packaging in dark place to obtain the olive fruit powder finished product. As shown in figure 1, the olive fruit powder finished product prepared by the invention has uniform particles, smooth and fine texture, uniform green color and good appearance and is excellent in selling.

The invention aims at the characteristics of high solid content of olive pulp cellulose and the like, difficult juice extraction, high pretreatment difficulty and the like, combines the process characteristics of diversified utilization of fruit powder, utilizes the characteristic that the pretreatment difficulty is reduced after blanching fresh olive fruits, the beneficial effect of color protection can be achieved in the processing process by inactivating oxidase through blanching, and the olive fruit powder is prepared through vacuum freeze drying, so that the influence of the temperature and time in the drying process on the quality of the fruit powder is reduced to the maximum extent, the processing effect is good, the waste of raw materials is avoided, the fruit powder presents uniform green color, the nutritional value and the special flavor of the original fruit are maintained, the process is simple, the utilization rate of the raw materials is high, the quality and the stability of the finished product of the fruit powder are high, the mouthfeel is good, the transport component is low, the storage period is long, and.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.