阅读说明：本技术 一种可有效保留营养成分的橄榄粉的制备方法 (Preparation method of olive powder capable of effectively retaining nutrient components ) 是由 徐国雄 于 2019-11-25 设计创作，主要内容包括：本发明公开了一种可有效保留营养成分的橄榄粉的制备方法,包括以下步骤：步骤一：选择新鲜、完好、成熟度适宜的橄榄果；清洗,用清水冲洗橄榄果原料,在清洗完成后,将橄榄果切碎,然后在橄榄果碎块上倒入食用油,并对橄榄果和食用油进行搅拌；步骤二：将清洗好的原料倒入高速离心式榨汁机；离心过滤榨汁,将榨取的橄榄汁在12000r/min-25000r/min的高速离心式榨汁机中离心过滤榨汁2-10分钟得到橄榄原汁。本发明通过将橄榄果切割并导入食用油搅拌,可以利用食用油覆盖住橄榄果块的表面,在进行榨汁的过程中,能够有效利用食用油封住橄榄果中的营养成分。(The invention discloses a preparation method of olive powder capable of effectively retaining nutrient components, which comprises the following steps: the method comprises the following steps: selecting fresh, intact and proper-maturity olive fruits; cleaning, namely washing the olive raw materials by using clear water, cutting the olive after the cleaning is finished, pouring edible oil into the broken olive pieces, and stirring the olive and the edible oil; step two: pouring the cleaned raw materials into a high-speed centrifugal juicer; centrifuging, filtering and juicing, and centrifuging, filtering and juicing the squeezed olive juice in a high-speed centrifugal juicer at 12000r/min-25000r/min for 2-10 min to obtain raw olive juice. According to the invention, the olive fruits are cut and introduced with the edible oil for stirring, so that the surface of the olive fruit blocks can be covered with the edible oil, and the edible oil can be effectively used for sealing the nutritional ingredients in the olive fruits in the juicing process.)

1. A preparation method of olive powder capable of effectively retaining nutrient components is characterized by comprising the following steps:

the method comprises the following steps: selecting fresh, intact and proper-maturity olive fruits; cleaning, namely washing the olive raw materials by using clear water, cutting the olive after the cleaning is finished, pouring edible oil into the broken olive pieces, and stirring the olive and the edible oil;

step two: pouring the cleaned raw materials into a high-speed centrifugal juicer; centrifuging, filtering and juicing, wherein the obtained olive juice is centrifuged and filtered in a high-speed centrifugal juicer at 12000r/min-25000r/min for 2-10 min to obtain raw olive juice;

step three: adding mannitol into olive juice, and adding mannitol into the olive raw juice obtained by centrifugation;

step four: and (3) spray drying, after the mannitol is fully dissolved, carrying out instantaneous vacuum spray drying on the olive juice mannitol mixed solution by a centrifugal spray dryer, wherein the air inlet temperature is 180-220 ℃, the air outlet temperature is 60-100 ℃, and the vacuum degree is-700 to-900 Pa, so as to obtain olive powder.

2. The method for preparing olive powder with effective retention of nutrients as claimed in claim 1, wherein the method comprises the following steps: the edible oil in the first step can be one or more of maize oil, rapeseed oil, peanut oil, hemp seed oil, corn oil, olive oil, camellia oil, canola oil, sunflower oil, soybean oil and palm oil.

3. The method for preparing olive powder with effective retention of nutrients as claimed in claim 1, wherein the method comprises the following steps: the mannitol in the third step is prepared by taking kelp as a raw material, and performing concentration, impurity removal, ion exchange, evaporation concentration, cooling and crystallization on the kelp soaking solution after iodine extraction for multiple times while producing alginate.

4. The method for preparing olive powder with effective retention of nutrients as claimed in claim 1, wherein the method comprises the following steps: the high-speed centrifugal juicer in the second step consists of a cylindrical shell, a rotary impeller, a blade and a rack.

5. The method for preparing olive powder with effective retention of nutrients as claimed in claim 1, wherein the method comprises the following steps: the centrifugal spray dryer in the fourth step consists of a hot air circulating system, a cyclone collecting system and a liquid material atomizing system.

6. The method for preparing olive powder with effective retention of nutrients as claimed in claim 1, wherein the method comprises the following steps: the olive fruit in the step one can be one or more of stone olive, green olive and Yunnan olive.

Technical Field

The invention relates to the technical field of olive powder, in particular to a preparation method of olive powder capable of effectively retaining nutrient components.

Background

The vitamin C in the olive juice can block the synthesis of strong carcinogen N-nitroso compounds in animals and human bodies, and the blocking rate reaches over 90 percent and is 3 to 5 times higher than that of the vitamin C with the same concentration. In addition, the medical scientists all consider that the olive has good effects of promoting the production of body fluid to quench thirst, clearing and protecting throat, moistening lung and reducing blood pressure, eliminating stagnation and reducing phlegm and the like. However, the fresh olive has short storage life and too sour and astringent taste, so the olive is generally prepared into olive powder at present.

Patent No. CN201010104171.0 discloses a preparation method of olive powder, belonging to the technical field of food processing. The production process of the invention comprises the following steps: selecting olive fruits with better fresh quality → washing → extracting olive juice → centrifugal filtration → adding dextrin in a certain proportion into the filtered juice → spray drying → olive powder. The olive powder prepared by the method can be uniformly mixed with dextrin, so that the taste of the olive powder is improved, and the deep processing of the olive powder is facilitated; meanwhile, the adopted spray drying process can fully retain the nutritional ingredients in the olive.

However, in the production process of the existing olive powder, the nutrient components can be greatly lost, and the juicing and centrifuging processes are separated, so that the production efficiency is easily influenced.

Disclosure of Invention

The invention aims to provide a preparation method of olive powder capable of effectively retaining nutrient components, and solves the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing olive powder capable of effectively retaining nutrient components comprises the following steps:

the method comprises the following steps: selecting fresh, intact and proper-maturity olive fruits; cleaning, namely washing the olive raw materials by using clear water, cutting the olive after the cleaning is finished, pouring edible oil into the broken olive pieces, and stirring the olive and the edible oil;

step two: pouring the cleaned raw materials into a high-speed centrifugal juicer; centrifuging, filtering and juicing, wherein the obtained olive juice is centrifuged and filtered in a high-speed centrifugal juicer at 12000r/min-25000r/min for 2-10 min to obtain raw olive juice;

step three: adding mannitol into olive juice, and adding mannitol into the olive raw juice obtained by centrifugation;

step four: and (3) spray drying, after the mannitol is fully dissolved, carrying out instantaneous vacuum spray drying on the olive juice mannitol mixed solution by a centrifugal spray dryer, wherein the air inlet temperature is 180-220 ℃, the air outlet temperature is 60-100 ℃, and the vacuum degree is-700 to-900 Pa, so as to obtain olive powder.

As a preferred embodiment of the present invention, the edible oil in the first step may be one or more of millet oil, rapeseed oil, peanut oil, hemp seed oil, corn oil, olive oil, camellia oil, canola oil, sunflower oil, soybean oil and palm oil.

As a preferred embodiment of the present invention, the mannitol in step three is obtained by using kelp as a raw material, and simultaneously performing concentration, impurity removal, ion exchange, evaporation concentration, cooling and crystallization on the kelp soaking solution after iodine extraction for multiple times while producing alginate.

In a preferred embodiment of the present invention, the high-speed centrifugal juicer in the second step comprises a cylindrical casing, a rotary impeller, a blade and a frame.

In a preferred embodiment of the present invention, the centrifugal spray dryer in the fourth step is composed of a hot air circulation system, a cyclone collection system and a liquid material atomization system.

As a preferred embodiment of the invention, the olive fruit in the first step can be one or more of stone olive, green olive and Yunnan olive.

Compared with the prior art, the invention has the following beneficial effects:

through cutting the olive and leading-in edible oil stirring, can utilize edible oil to cover the surface of olive piece, in the in-process of squeezing the juice, can effectively utilize edible oil to seal the nutrient composition in the olive, the oxidation of effective nutrient element in the olive has been avoided and the inefficacy is got rid of, through adopting high-speed centrifugal juice extractor, save and centrifuge and the step of squeezing the juice separately, carry out centrifugal juice extraction with the olive in same machine, and high-speed centrifugal juice extractor's cutting speed is fast, can avoid squeezing the juice for a long time, lead to the nutrient composition in the olive to run off, through adding mannitol, can effectively replace traditional dextrin, provide the effect of step-down and diuresis, through adopting centrifugal spray drier, not only can spray drying, and can carry out secondary centrifugation to the material, centrifugal effect has been promoted.

Drawings

Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:

fig. 1 is a process flow diagram of a method for preparing olive powder capable of effectively retaining nutrients according to the present invention.

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

Referring to fig. 1, the present invention provides a technical solution: a method for preparing olive powder capable of effectively retaining nutrient components comprises the following steps:

the method comprises the following steps: selecting fresh, intact and proper-maturity olive fruits; cleaning, namely washing the olive raw materials by using clear water, cutting the olive after the cleaning is finished, pouring edible oil into the broken olive pieces, and stirring the olive and the edible oil;

step two: pouring the cleaned raw materials into a high-speed centrifugal juicer; centrifuging, filtering and juicing, wherein the obtained olive juice is centrifuged and filtered in a high-speed centrifugal juicer at 12000r/min-25000r/min for 2-10 min to obtain raw olive juice;

step three: adding mannitol into olive juice, and adding mannitol into the olive raw juice obtained by centrifugation;

step four: and (3) spray drying, after the mannitol is fully dissolved, carrying out instantaneous vacuum spray drying on the olive juice mannitol mixed solution by a centrifugal spray dryer, wherein the air inlet temperature is 180-220 ℃, the air outlet temperature is 60-100 ℃, and the vacuum degree is-700 to-900 Pa, so as to obtain olive powder.

Further, the edible oil in the first step may be one or more of millet oil, rapeseed oil, peanut oil, hemp seed oil, corn oil, olive oil, camellia oil, canola oil, sunflower oil, soybean oil and palm oil.

Furthermore, the mannitol in the third step is prepared by taking kelp as a raw material, and simultaneously carrying out multiple concentration, impurity removal, ion exchange, evaporation concentration, cooling and crystallization on the kelp soaking solution after iodine extraction while producing alginate.

Furthermore, the high-speed centrifugal juicer in the second step consists of a cylindrical shell, a rotary impeller, a blade and a rack.

Further, the centrifugal spray dryer in the fourth step is composed of a hot air circulating system, a cyclone collecting system and a liquid material atomizing system.

Further, the olive fruit in the first step can be one or more of stone olive, green olive and Yunnan olive.