阅读说明：本技术 一种高品质橄榄油加工工艺 (High-quality olive oil processing technology ) 是由 周永军 于 2020-06-04 设计创作，主要内容包括：本发明公开了一种高品质橄榄油加工工艺,包括以下步骤：S1、选取成熟油橄榄洗净晾干,去皮去壳、压磨成糊状,得到橄榄仁浆液；S2、橄榄仁浆液浸泡于绿茶浓缩液和破乳剂组成的混合溶液中,超声处理,即得预处理后的橄榄仁浆液；S3、放入微波真空设备处理后,再经过液压冷榨机冷榨、二氧化碳超临界提取得初榨橄榄油；S4、初榨橄榄油降温,搅拌结晶,去除上层未结晶固化的橄榄油,即得精制橄榄油；S5、向精制橄榄油中加入姜酮醇和牛油果油,超声波震荡,离心分离,收集油料；S6、将油料进行真空过滤。本发明工艺简单、安全、环保,提高了出油率,避免了化学物质的添加和长时间高温处理,有效保留了橄榄油中的营养价值,降低了橄榄油的甲氧基苯胺值。(The invention discloses a high-quality olive oil processing technology, which comprises the following steps: s1, selecting ripe olive, cleaning, airing, peeling, removing shells, and grinding into paste to obtain olive kernel slurry; s2, soaking the olive kernel slurry in a mixed solution consisting of a green tea concentrated solution and a demulsifier, and carrying out ultrasonic treatment to obtain the pretreated olive kernel slurry; s3, placing the olive oil into a microwave vacuum device for treatment, and then carrying out cold pressing and carbon dioxide supercritical extraction by a hydraulic cold pressing machine to obtain virgin olive oil; s4, cooling the virgin olive oil, stirring for crystallization, and removing the olive oil which is not crystallized and solidified on the upper layer to obtain refined olive oil; s5, adding the zingiberol and the avocado oil into the refined olive oil, performing ultrasonic oscillation, performing centrifugal separation, and collecting oil materials; s6, vacuum filtering the oil. The method has the advantages of simple, safe and environment-friendly process, improves the oil yield, avoids the addition of chemical substances and long-time high-temperature treatment, effectively retains the nutritive value of the olive oil, and reduces the anisidine value of the olive oil.)

1. A high-quality olive oil processing technology is characterized by comprising the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after carrying out ultrasonic treatment for 5-15 minutes, starting a far infrared ray irradiation device for irradiation in the soaking process, and soaking for 2-3 hours to obtain the pretreated olive kernel slurry;

s3, placing the pretreated olive kernel slurry obtained in the step S2 into microwave vacuum equipment for treating for 8-90 seconds, performing cold pressing through a hydraulic cold press to obtain crude olive oil, and performing carbon dioxide supercritical extraction on the crude olive oil to obtain the virgin olive oil;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1-1.5 hours at the temperature of 15-20 ℃, then cooling, stirring for crystallization for 2-25 hours at the temperature of-1-2 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

s5, sequentially adding the zingeronol and the avocado oil into the refined olive oil obtained in the step S4, stirring and oscillating for 15-20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

s6, vacuum filtering the oil material collected in the step S5 through a vacuum oil filter to obtain the high-quality olive oil.

2. The process according to claim 1, wherein the olive kernel slurry, the green tea concentrate and the demulsifier in the step S2 have a weight ratio of 1: 0.05-0.11: 0.15 to 0.2.

3. The process of claim 2, wherein the demulsifier in step S2 is secoisolariciresinol diglucoside.

4. The process of claim 1, wherein the ultrasonic treatment frequency in step S2 is 500-1000 Hz.

5. The process of claim 1, wherein the temperature of the infrared heat source of the far infrared ray irradiation apparatus in the step S2 is 60 ℃, and the wavelength of the generated infrared ray is 16 μm.

6. The process of claim 1, wherein the microwave power density in the microwave vacuum equipment in step S3 is 12W/g, and the vacuum degree is 0.05-0.08 MPa.

7. The process of claim 1, wherein the supercritical carbon dioxide extraction in step S3 is carried out at 25 deg.C under 20-36 MPa and under 5-7 MPa.

8. The process according to claim 1, wherein the cooling rate in step S4 is 0.1-0.3 ℃/min.

9. The process of claim 1, wherein the refined olive oil, the zingiberol and the avocado oil in the step S5 have a weight ratio of 1: 0.1-0.5: 0.01 to 0.2.

10. The process of claim 1, wherein the vacuum degree of the vacuum oil filter in step S6 is 0.092 MPa.

Technical Field

The invention relates to the technical field of olive oil processing, and particularly relates to a high-quality olive oil processing technology.

Background

Olive oil is an oil extracted directly from olive fruits by a cold treatment method, and the nutritional ingredients of olive oil are not destroyed, so that olive oil is considered as a natural oil most suitable for human bodies. Olive oil has been known as "vegetable oil queen" and is more known as "liquid gold" in the western world. The olive oil contains rich monounsaturated fatty acid-oleic acid, which can not only provide heat energy for human body, but also effectively prevent the excess of cholesterol in the body and prevent diseases such as hypertension, coronary heart disease and the like.

The olive oil processing technology in the prior art mainly has the following problems: 1. the oil yield of the existing olive oil processing technology is low, and the obtained olive oil has poor quality; 2. chemical substances are usually added in the existing olive oil processing technology and need to be subjected to long-time high-temperature treatment, but many bioactive components in the olive oil are temperature-sensitive substances, and the high-temperature treatment causes a large amount of degradation of the active components, so that the nutritional value of the olive oil is greatly reduced.

Therefore, a high-quality olive oil processing technology is needed, which can improve the oil yield, avoid the addition of chemical substances and long-time high-temperature treatment, effectively retain the nutritional value in the olive oil, and improve the oil yield, the oxidation resistance and the stability of the olive oil.

In addition, the content of secondary oxidation products such as aldehyde, ketone and quinone in the oil is generally represented by a anisidine value, and the higher the content of such substances, the higher the anisidine value is, the higher the deterioration degree of the oil is represented, therefore, the improvement of the olive oil processing technology should also consider how to reduce the anisidine value of the olive oil as much as possible so as to reduce the potential risk of damaging the normal physiological function of a human body and the occurrence and deterioration of diseases.

Disclosure of Invention

The invention aims to overcome the defects, provides a high-quality olive oil processing technology, has simple, safe and environment-friendly process, obviously improves the oil yield, avoids the addition of chemical substances and long-time high-temperature treatment, effectively retains the nutritive value in the olive oil, greatly reduces the anisidine value of the olive oil, and is suitable for large-scale industrial production.

In order to achieve the purpose, the invention provides the following technical scheme, and the high-quality olive oil processing technology comprises the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after carrying out ultrasonic treatment for 5-15 minutes, starting a far infrared ray irradiation device for irradiation in the soaking process, and soaking for 2-3 hours to obtain the pretreated olive kernel slurry;

s3, placing the pretreated olive kernel slurry obtained in the step S2 into microwave vacuum equipment for treating for 8-90 seconds, performing cold pressing through a hydraulic cold press to obtain crude olive oil, and performing carbon dioxide supercritical extraction on the crude olive oil to obtain the virgin olive oil;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1-1.5 hours at the temperature of 15-20 ℃, then cooling, stirring for crystallization for 2-25 hours at the temperature of-1-2 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

s5, sequentially adding the zingeronol and the avocado oil into the refined olive oil obtained in the step S4, stirring and oscillating for 15-20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

s6, vacuum filtering the oil material collected in the step S5 through a vacuum oil filter to obtain the high-quality olive oil.

By adopting the technical scheme, the green tea solution in the step S2 has an ultra-strong antioxidation effect, can effectively protect nutrient substances in the olive kernel serous fluid, and meanwhile, the activation treatment on the cell performance in the olive kernel serous fluid can be realized by utilizing far infrared rays in the step S2, so that the overflow of biomacromolecules from cells is accelerated, the oil-water separation is promoted, the fatty acid oxidation is prevented, and the far infrared rays also have a certain sterilization effect;

in the step S3, the pretreated olive kernel slurry is subjected to microwave treatment, the microwave treatment is beneficial to the aggregation of oil drops in the olive kernel slurry, the oil-water separation is further promoted, and the oil yield is improved;

in the step S4, winterization technology is used for reducing the anisidine value of the olive oil, so that the safety and stability of the olive oil can be effectively improved, and meanwhile, the quality of the olive oil is ensured not to change;

in the step S5, the synergetic matching of the zingiberone and the avocado oil is beneficial to enhancing the antioxidant performance of the olive oil, so that unsaturated fatty acid in the olive oil is not easily oxidized into peroxide, the storage life of the olive oil is prolonged, and meanwhile, carcinogenic substances are not easily generated in the process of re-cooking the olive oil, and the influence on the health of a human body is not easily caused; in the step S5, the filter residue is removed through centrifugal filtration, which is beneficial to improving the purity of the olive oil and ensures that the olive oil is not easy to precipitate in the storage process;

the high-quality olive oil prepared by the method has the advantages of strong stability, pure and transparent color, strong oxidation resistance and low anisidine value.

Preferably, in the step S2, the olive kernel slurry, the green tea concentrate and the demulsifier are mixed in the ratio of 1: 0.05-0.11: 0.15 to 0.2.

Preferably, the demulsifier in step S2 is secoisolariciresinol diglucoside.

Preferably, the ultrasonic treatment frequency in the step S2 is 500 to 1000 hz.

Preferably, the temperature of the infrared heat source of the far infrared ray irradiation apparatus in the step S2 is 60 ℃, and the wavelength of the generated infrared ray is 16 μm.

Preferably, in the step S3, the microwave power density in the microwave vacuum equipment is 12W/g, and the vacuum degree is 0.05-0.08 MPa.

Preferably, the carbon dioxide supercritical treatment in the step S3 has an extraction temperature of 25 ℃, an extraction pressure of 20-36 MPa, and a separation pressure of 5-7 MPa.

Preferably, the cooling rate in the step S4 is 0.1-0.3 ℃/min.

Preferably, in the step S5, the refined olive oil, the zingiberol and the shea butter have a weight ratio of 1: 0.1-0.5: 0.01 to 0.2.

Preferably, the vacuum degree of the vacuum oil filter in the step S6 is 0.092 MPa.

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

1. the high-quality olive oil processing technology provided by the invention is simple, safe and environment-friendly, obviously improves the oil yield, avoids the addition of chemical substances and long-time high-temperature treatment, effectively retains the nutritive value in the olive oil, reduces the anisidine value of the olive oil, obviously improves the stability of the olive oil, and is suitable for large-scale industrial production.

2. In the step S2 of the high-quality olive oil processing technology, the activation treatment of the cell performance in the olive kernel slurry can be realized by using far infrared rays, so that the overflow of biomacromolecules from cells is accelerated, the oil-water separation is promoted, the fatty acid oxidation is prevented, and the far infrared rays also have a certain sterilization effect, thereby improving the quality of the olive oil.

3. In the step S3 of the high-quality olive oil processing technology, the pretreated olive kernel slurry is subjected to microwave treatment, and the microwave treatment is beneficial to the aggregation of oil drops in the olive kernel slurry, further promotes oil-water separation and improves the oil yield.

4. In the step S4 of the high-quality olive oil processing technology, winterization technology is used for reducing the anisidine value of the olive oil, so that the safety and stability of the olive oil can be effectively improved, and meanwhile, the quality of the olive oil is ensured not to change.

5. In the step S5 of the high-quality olive oil processing technology, the zingiberol and the avocado oil are cooperatively matched, so that the antioxidation performance of the olive oil is favorably enhanced, unsaturated fatty acid in the olive oil is not easily oxidized into peroxide, the storage life of the olive oil is favorably prolonged, and meanwhile, carcinogenic substances are not easily generated in the process of re-cooking the olive oil, and the influence on the health of a human body is not easily caused; in addition, the filtration residue is removed by centrifugal filtration in step S5, which is advantageous for improving the purity of olive oil, so that the olive oil is not easily precipitated during storage.

Drawings

FIG. 1 is a flow chart of a high quality olive oil processing process of the present invention.

Fig. 2 shows the change of the oil yield of high-quality olive oil according to the change of the temperature of the infrared heat source.

Fig. 3 shows the change of the oil yield of high quality olive oil according to the change of the wavelength of infrared rays.

Fig. 4 shows the change of the oil yield of high quality olive oil according to the change of the microwave power density.

Fig. 5 shows the change of the oil yield of the high-quality olive oil according to the change of the cooling rate in step S4.

Fig. 6 shows the change of the oil yield of the high-quality olive oil according to the change of the ultrasonic treatment frequency in step S2.

Detailed Description

In order to make the technical means, the characteristics, the purposes and the functions of the invention easy to understand, the invention is further described with reference to the specific drawings.

In the present invention, all the equipment and materials are commercially available or commonly used in the art, and the methods in the following examples are conventional in the art unless otherwise specified.

Secoisolariciresinol diglucoside, CAS No.: 158932-33-3, Kyoto Biotech, Inc.

The method for measuring the medium oil yield of the high-quality olive oil processing technology comprises the following steps:

1. weighing the peeled and shelled olive kernels with mass m 1;

2. weighing the mass m2 of the prepared high-quality olive oil;

3. the oil yield was calculated according to the following formula:

the method for measuring the peroxide value of the high-quality olive oil prepared by the high-quality olive oil processing technology comprises the following steps:

weighing 2g of olive oil, placing in a 250mL iodine bottle, dissolving with 30mL of chloroform-glacial acetic acid mixed solution with volume ratio of 2:3, adding 1.00mL of saturated KI, adding a plug, shaking, sealing with water, reacting in dark for 3min, adding 100mL of fresh boiled cooling water after the reaction is finished, shakingImmediately after homogenizing, 0.001mol/L NaS is used₂O₃The standard solution was titrated to yellow, then 1ml of 1% starch indicator was added and titrated until the blue color disappeared while a blank test was performed. The calculation formula is as follows:

wherein, in the formula:

p is peroxide value and the unit is meq/kg;

v1 NaS consumed by high-quality olive oil₂O₃Volume of (d) in mL;

v2 NaS consumption for blank group₂O₃Volume of (d) in mL;

c is NaS₂O₃The molarity of the standard solution;

m is the mass of high-quality olive oil, g.

Example 1

Referring to fig. 1, a high-quality olive oil processing process includes the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after performing ultrasonic treatment for 15 minutes, starting a far infrared ray irradiation device for irradiation in the soaking process, and soaking for 2 hours to obtain the pretreated olive kernel slurry;

wherein, the olive kernel slurry, the green tea concentrated solution and the demulsifier are 1: 0.08: 0.18 of;

wherein the ultrasonic treatment frequency is 800 Hz;

wherein the temperature of the infrared heat source of the far infrared ray irradiation device is 60 ℃, and the wavelength of the generated infrared ray is 16 μm;

s3, placing the pretreated olive kernel slurry obtained in the step S2 into a microwave vacuum device for processing for 75 seconds, performing cold pressing through a hydraulic cold press to obtain crude olive oil, and performing carbon dioxide supercritical extraction on the crude olive oil to obtain virgin olive oil;

wherein the microwave power density in the microwave vacuum equipment is 12W/g, and the vacuum degree is 0.08 MPa;

wherein the extraction temperature of the carbon dioxide supercritical treatment is 25 ℃, the extraction pressure is 32MPa, and the separation pressure is 7 MPa;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1.5 hours at the temperature of 120 ℃, then cooling, stirring for crystallization for 18 hours at the temperature of 1 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

wherein the cooling speed is 0.25 ℃/min;

s5, sequentially adding the zingiberol and the avocado oil into the refined olive oil obtained in the step S4, stirring and vibrating for 20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

wherein the weight part ratio of the refined olive oil, the zingiberone alcohol and the avocado oil is 1: 0.4: 0.15;

s6, performing vacuum filtration on the oil material collected in the step S5 through a vacuum oil filter to obtain high-quality olive oil;

wherein the vacuum degree of the vacuum oil filter is 0.092MPa, and the environmental temperature is 20 ℃.

The demulsifier in this embodiment is secoisolariciresinol diglucoside.

Example 2

A high-quality olive oil processing technology comprises the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after performing ultrasonic treatment for 15 minutes, starting a far infrared ray irradiation device for irradiation in the soaking process, and soaking for 3 hours to obtain the pretreated olive kernel slurry;

wherein, the olive kernel slurry, the green tea concentrated solution and the demulsifier are 1: 0.08: 0.18 of;

wherein the ultrasonic treatment frequency is 800 Hz;

wherein the temperature of the infrared heat source of the far infrared ray irradiation device is 60 ℃, and the wavelength of the generated infrared ray is 16 μm;

s3, carrying out cold pressing on the pretreated olive kernel slurry obtained in the step S2 by a hydraulic cold press to obtain crude olive oil, and carrying out carbon dioxide supercritical extraction on the crude olive oil to obtain the crude olive oil;

wherein the extraction temperature of the carbon dioxide supercritical treatment is 25 ℃, the extraction pressure is 36MPa, and the separation pressure is 7 MPa;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1.5 hours at the temperature of 20 ℃, then cooling, stirring for crystallization for 18 hours at the temperature of 1 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

wherein the cooling speed is 0.25 ℃/min;

s5, sequentially adding the zingiberol and the avocado oil into the refined olive oil obtained in the step S4, stirring and vibrating for 20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

wherein the weight part ratio of the refined olive oil, the zingiberone alcohol and the avocado oil is 1: 0.4: 0.15;

s6, performing vacuum filtration on the oil material collected in the step S5 through a vacuum oil filter to obtain high-quality olive oil;

wherein the vacuum degree of the vacuum oil filter is 0.092MPa, and the environmental temperature is 20 ℃.

The demulsifier in this embodiment is secoisolariciresinol diglucoside.

Example 3

A high-quality olive oil processing technology comprises the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after ultrasonic treatment for 15 minutes, and obtaining the pretreated olive kernel slurry after 3 hours;

wherein, the olive kernel slurry, the green tea concentrated solution and the demulsifier are 1: 0.08: 0.18 of;

wherein the ultrasonic treatment frequency is 800 Hz;

s3, placing the pretreated olive kernel slurry obtained in the step S2 into a microwave vacuum device for processing for 72 seconds, performing cold pressing through a hydraulic cold press to obtain crude olive oil, and performing carbon dioxide supercritical extraction on the crude olive oil to obtain the virgin olive oil;

wherein the microwave power density in the microwave vacuum equipment is 12W/g, and the vacuum degree is 0.08 MPa;

wherein the extraction temperature of the carbon dioxide supercritical treatment is 25 ℃, the extraction pressure is 36MPa, and the separation pressure is 7 MPa;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1-1.5 hours at the temperature of 20 ℃, then cooling, stirring for crystallization for 18 hours at the temperature of 1 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

wherein the cooling speed is 0.25 ℃/min;

s5, sequentially adding the zingiberol and the avocado oil into the refined olive oil obtained in the step S4, stirring and vibrating for 20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

wherein the weight part ratio of the refined olive oil, the zingiberone alcohol and the avocado oil is 1: 0.4: 0.15;

s6, performing vacuum filtration on the oil material collected in the step S5 through a vacuum oil filter to obtain high-quality olive oil;

wherein the vacuum degree of the vacuum oil filter is 0.092MPa, and the environmental temperature is 20 ℃.

The demulsifier in this embodiment is secoisolariciresinol diglucoside.

Example 4

A high-quality olive oil processing technology comprises the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, carrying out ultrasonic treatment for 15 minutes, and continuing to soak for 3 hours to obtain the pretreated olive kernel slurry;

wherein, the olive kernel slurry, the green tea concentrated solution and the demulsifier are 1: 0.08: 0.18 of;

wherein the ultrasonic treatment frequency is 800 Hz;

s3, carrying out cold pressing on the pretreated olive kernel slurry obtained in the step S2 by a hydraulic cold press to obtain crude olive oil, and carrying out carbon dioxide supercritical extraction on the crude olive oil to obtain the crude olive oil;

wherein the extraction temperature of the carbon dioxide supercritical treatment is 25 ℃, the extraction pressure is 36MPa, and the separation pressure is 7 MPa;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1.5 hours at the temperature of 20 ℃, then cooling, stirring for crystallization for 12 hours at the temperature of 2 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

wherein the cooling speed is 0.25 ℃/min;

s5, sequentially adding the zingeronol and the avocado oil into the refined olive oil obtained in the step S4, stirring and oscillating for 15-20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

wherein the weight part ratio of the refined olive oil, the zingiberone alcohol and the avocado oil is 1: 0.4: 0.15;

s6, performing vacuum filtration on the oil material collected in the step S5 through a vacuum oil filter to obtain high-quality olive oil;

wherein the vacuum degree of the vacuum oil filter is 0.092MPa, and the environmental temperature is 20 ℃.

The demulsifier in this embodiment is secoisolariciresinol diglucoside.

Example 5

A high-quality olive oil processing technology comprises the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after performing ultrasonic treatment for 15 minutes, starting a far infrared ray irradiation device for irradiation in the soaking process, and soaking for 3 hours to obtain the pretreated olive kernel slurry;

wherein, the olive kernel slurry, the green tea concentrated solution and the demulsifier are 1: 0.08: 0.18 of;

wherein the ultrasonic treatment frequency is 800 Hz;

wherein the temperature of the infrared heat source of the far infrared ray irradiation device is 60 ℃, and the wavelength of the generated infrared ray is 16 μm;

s3, placing the pretreated olive kernel slurry obtained in the step S2 into a microwave vacuum device for processing for 90 seconds, performing cold pressing through a hydraulic cold press to obtain crude olive oil, and performing carbon dioxide supercritical extraction on the crude olive oil to obtain the virgin olive oil;

wherein the microwave power density in the microwave vacuum equipment is 12W/g, and the vacuum degree is 0.08 MPa;

wherein the extraction temperature of the carbon dioxide supercritical treatment is 25 ℃, the extraction pressure is 36MPa, and the separation pressure is 7 MPa;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1.5 hours at the temperature of 20 ℃, then cooling, stirring for crystallization for 15 hours at the temperature of 1 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

wherein the cooling speed is 0.25 ℃/min;

s5, carrying out centrifugal separation on the refined olive oil obtained in the step S4, and collecting oil;

s6, performing vacuum filtration on the oil material collected in the step S5 through a vacuum oil filter to obtain high-quality olive oil;

wherein the vacuum degree of the vacuum oil filter is 0.092MPa, and the environmental temperature is 20 ℃.

The demulsifier in this embodiment is secoisolariciresinol diglucoside.

Example 6

A high-quality olive oil processing technology comprises the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after performing ultrasonic treatment for 15 minutes, starting a far infrared ray irradiation device for irradiation in the soaking process, and soaking for 3 hours to obtain the pretreated olive kernel slurry;

wherein, the olive kernel slurry, the green tea concentrated solution and the demulsifier are 1: 0.08: 0.18 of;

wherein the ultrasonic treatment frequency is 800 Hz;

wherein the temperature of the infrared heat source of the far infrared ray irradiation device is 60 ℃, and the wavelength of the generated infrared ray is 16 μm;

s3, placing the pretreated olive kernel slurry obtained in the step S2 into a microwave vacuum device for processing for 72 seconds, performing cold pressing through a hydraulic cold press to obtain crude olive oil, and performing carbon dioxide supercritical extraction on the crude olive oil to obtain the virgin olive oil;

wherein the microwave power density in the microwave vacuum equipment is 12W/g, and the vacuum degree is 0.08 MPa;

wherein the extraction temperature of the carbon dioxide supercritical treatment is 25 ℃, the extraction pressure is 36MPa, and the separation pressure is 7 MPa;

s4, sequentially adding the zingeronol and the avocado oil into the refined olive oil obtained in the step S3, stirring and oscillating for 15-20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

wherein the weight part ratio of the refined olive oil, the zingiberone alcohol and the avocado oil is 1: 0.4: 0.15;

s5, performing vacuum filtration on the oil material collected in the step S4 through a vacuum oil filter to obtain high-quality olive oil;

wherein the vacuum degree of the vacuum oil filter is 0.092MPa, and the environmental temperature is 20 ℃.

The demulsifier in this embodiment is secoisolariciresinol diglucoside.

Test example 1

1. The oil yield of the high-quality olive oil obtained in examples 1 to 4 was measured;

2. measuring the peroxide value of the high-quality olive oil obtained in the example 1 and the example 5;

3. the anisidine value of the high-quality olive oil obtained in example 1 and example 6 was measured.

The measurement results are shown in table 1.

TABLE 1

As can be seen from table 1, in example 1, far infrared irradiation and microwave treatment were simultaneously performed, in example 2, far infrared irradiation was performed without microwave treatment, in example 3, microwave treatment was performed without far infrared irradiation, and the oil yield of example 1 was significantly higher than that of examples 2 to 4; the cell performance in the olive kernel serum can be activated by the far infrared rays, so that the overflow of biomacromolecules from the cells is accelerated, the oil-water separation is promoted, and the oil yield is improved; the microwave treatment is beneficial to the aggregation of oil drops in the olive kernel slurry, further promotes the oil-water separation and improves the oil yield; in example 4, neither far infrared ray irradiation nor microwave treatment was used, and the oil yield of example 4 was significantly lower than those of examples 1 to 3.

As can be seen from table 1, the peroxide value in example 1 is significantly lower than that in example 5, and the synergistic combination of zingiberol and shea butter in example 1 is beneficial to improving the oxidation stability of olive oil.

As can be seen from table 1, the anisidine value in example 6 is significantly lower than that in example 6, and in example 1, the anisidine value of the olive oil is reduced by using winterization technology, so that the safety and stability of the olive oil can be effectively improved, and the quality of the olive oil is ensured to be unchanged.

Test example 2

This test example examined the influence of the temperature of the infrared heat source of the far infrared ray irradiation device on the oil yield of high-quality olive oil.

The processing technology of the high-quality olive oil in the test example comprises the following steps:

a high-quality olive oil processing technology comprises the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after performing ultrasonic treatment for 12 minutes, starting a far infrared ray irradiation device for irradiation in the soaking process, and soaking for 3 hours to obtain the pretreated olive kernel slurry;

wherein, the olive kernel slurry, the green tea concentrated solution and the demulsifier are 1: 0.1: 0.15;

wherein the ultrasonic treatment frequency is 800 Hz;

wherein the temperature of an infrared heat source of the far infrared irradiation device is 40-110 ℃, and the wavelength of generated infrared rays is 16 mu m;

s3, placing the pretreated olive kernel slurry obtained in the step S2 into a microwave vacuum device for processing for 75 seconds, performing cold pressing through a hydraulic cold press to obtain crude olive oil, and performing carbon dioxide supercritical extraction on the crude olive oil to obtain virgin olive oil;

wherein the microwave power density in the microwave vacuum equipment is 12W/g, and the vacuum degree is 0.07 MPa;

wherein the extraction temperature of the carbon dioxide supercritical treatment is 25 ℃, the extraction pressure is 32MPa, and the separation pressure is 7 MPa;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1.5 hours at the temperature of 20 ℃, then cooling, stirring for crystallization for 18 hours at the temperature of 1 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

wherein the cooling speed is 0.25 ℃/min;

s5, sequentially adding the zingiberol and the avocado oil into the refined olive oil obtained in the step S4, stirring and vibrating for 20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

wherein the weight part ratio of the refined olive oil, the zingiberone alcohol and the avocado oil is 1: 0.4: 0.12;

s6, performing vacuum filtration on the oil material collected in the step S5 through a vacuum oil filter to obtain high-quality olive oil;

wherein the vacuum degree of the vacuum oil filter is 0.092MPa, and the environmental temperature is 20 ℃.

The demulsifier in this embodiment is secoisolariciresinol diglucoside.

In the test example, the high-quality olive oil processing process is repeated for 8 times, wherein the steps and parameters except the temperature of the infrared heat source in the 8 times of high-quality olive oil processing process are the same; the temperature of 8 times of repeated tests is 40 ℃, 50 ℃, 60 ℃, 70 ℃, 80 ℃, 90 ℃, 100 ℃ and 110 ℃;

after the test, the oil yield of the olive oil obtained by 8 times of repeated tests is respectively tested, and the result is shown in figure 2.

As shown in FIG. 2, the oil yield was the highest when the temperature of the infrared heat source of the far infrared ray irradiation apparatus of the present invention was 60 ℃.

Test example 3

The test example examined the influence of the wavelength of infrared rays generated by the far infrared ray irradiation device on the oil yield of high-quality olive oil.

The processing technology of the high-quality olive oil in the test example comprises the following steps:

a high-quality olive oil processing technology comprises the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after performing ultrasonic treatment for 12 minutes, starting a far infrared ray irradiation device for irradiation in the soaking process, and soaking for 3 hours to obtain the pretreated olive kernel slurry;

wherein, the olive kernel slurry, the green tea concentrated solution and the demulsifier are 1: 0.1: 0.15;

wherein the ultrasonic treatment frequency is 800 Hz;

wherein the temperature of an infrared heat source of the far infrared irradiation device is 60 ℃, and the wavelength of generated infrared rays is 10-18 mu m;

s3, placing the pretreated olive kernel slurry obtained in the step S2 into a microwave vacuum device for processing for 75 seconds, performing cold pressing through a hydraulic cold press to obtain crude olive oil, and performing carbon dioxide supercritical extraction on the crude olive oil to obtain virgin olive oil;

wherein the microwave power density in the microwave vacuum equipment is 12W/g, and the vacuum degree is 0.07 MPa;

wherein the extraction temperature of the carbon dioxide supercritical treatment is 25 ℃, the extraction pressure is 32MPa, and the separation pressure is 7 MPa;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1.5 hours at the temperature of 20 ℃, then cooling, stirring for crystallization for 18 hours at the temperature of 1 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

wherein the cooling speed is 0.25 ℃/min;

s5, sequentially adding the zingiberol and the avocado oil into the refined olive oil obtained in the step S4, stirring and vibrating for 20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

wherein the weight part ratio of the refined olive oil, the zingiberone alcohol and the avocado oil is 1: 0.4: 0.12;

s6, performing vacuum filtration on the oil material collected in the step S5 through a vacuum oil filter to obtain high-quality olive oil;

wherein the vacuum degree of the vacuum oil filter is 0.092MPa, and the environmental temperature is 20 ℃.

The demulsifier in this embodiment is secoisolariciresinol diglucoside.

In the experimental example, the processing process of the high-quality olive oil is repeated for 9 times, wherein the processing process of the high-quality olive oil for 9 times has the same steps and parameters except the wavelength of the infrared rays generated by the far infrared ray irradiation device; the infrared wavelengths of the 9 repeated tests are respectively 10 μm, 11 μm, 12 μm, 13 μm, 14 μm, 15 μm, 16 μm, 17 μm and 18 μm;

after the test, the oil yield of the olive oil obtained by 9 times of repeated tests is respectively tested, and the result is shown in figure 3.

As shown in FIG. 3, the oil yield is highest when the wavelength of infrared rays generated from the far infrared ray irradiation device is 16 μm.

Test example 4

The test example examines the influence of the microwave power density on the oil yield of high-quality olive oil.

The processing technology of the high-quality olive oil in the test example comprises the following steps:

a high-quality olive oil processing technology comprises the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after performing ultrasonic treatment for 12 minutes, starting a far infrared ray irradiation device for irradiation in the soaking process, and soaking for 3 hours to obtain the pretreated olive kernel slurry;

wherein, the olive kernel slurry, the green tea concentrated solution and the demulsifier are 1: 0.1: 0.15;

wherein the ultrasonic treatment frequency is 800 Hz;

wherein the temperature of the infrared heat source of the far infrared ray irradiation device is 60 ℃, and the wavelength of the generated infrared ray is 16 μm;

s3, placing the pretreated olive kernel slurry obtained in the step S2 into a microwave vacuum device for processing for 75 seconds, performing cold pressing through a hydraulic cold press to obtain crude olive oil, and performing carbon dioxide supercritical extraction on the crude olive oil to obtain virgin olive oil;

wherein the microwave power density in the microwave vacuum equipment is 8-15W/g, and the vacuum degree is 0.07 MPa;

wherein the extraction temperature of the carbon dioxide supercritical treatment is 25 ℃, the extraction pressure is 32MPa, and the separation pressure is 7 MPa;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1.5 hours at the temperature of 20 ℃, then cooling, stirring for crystallization for 18 hours at the temperature of 1 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

wherein the cooling speed is 0.25 ℃/min;

s5, sequentially adding the zingiberol and the avocado oil into the refined olive oil obtained in the step S4, stirring and vibrating for 20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

wherein the weight part ratio of the refined olive oil, the zingiberone alcohol and the avocado oil is 1: 0.4: 0.12;

s6, performing vacuum filtration on the oil material collected in the step S5 through a vacuum oil filter to obtain high-quality olive oil;

wherein the vacuum degree of the vacuum oil filter is 0.092MPa, and the environmental temperature is 20 ℃.

The demulsifier in this embodiment is secoisolariciresinol diglucoside.

In the test example, the high-quality olive oil processing process is repeated for 8 times, wherein the steps and parameters of the high-quality olive oil processing process for 8 times are the same except for the microwave power density in the microwave vacuum equipment; the microwave power density in the microwave vacuum equipment of 8 times of repeated tests is respectively 8W/g, 9W/g, 10W/g, 11W/g, 12W/g, 13W/g, 14W/g and 15W/g.

After the test, the oil yield of the olive oil obtained by 8 times of repeated tests is respectively tested, and the result is shown in fig. 4.

As shown in FIG. 4, the oil yield is the highest when the microwave power density in the microwave vacuum equipment is 12W/g.

Test example 5

The influence of the ultrasonic treatment frequency on the oil yield of high-quality olive oil in step S2 of this test example.

The processing technology of the high-quality olive oil in the test example comprises the following steps:

a high-quality olive oil processing technology comprises the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after performing ultrasonic treatment for 12 minutes, starting a far infrared ray irradiation device for irradiation in the soaking process, and soaking for 3 hours to obtain the pretreated olive kernel slurry;

wherein, the olive kernel slurry, the green tea concentrated solution and the demulsifier are 1: 0.1: 0.15;

wherein the ultrasonic treatment frequency is 50-1000 Hz;

wherein the temperature of the infrared heat source of the far infrared ray irradiation device is 60 ℃, and the wavelength of the generated infrared ray is 16 μm;

s3, placing the pretreated olive kernel slurry obtained in the step S2 into a microwave vacuum device for processing for 75 seconds, performing cold pressing through a hydraulic cold press to obtain crude olive oil, and performing carbon dioxide supercritical extraction on the crude olive oil to obtain virgin olive oil;

wherein the microwave power density in the microwave vacuum equipment is 12W/g, and the vacuum degree is 0.07 MPa;

wherein the extraction temperature of the carbon dioxide supercritical treatment is 25 ℃, the extraction pressure is 32MPa, and the separation pressure is 7 MPa;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1.5 hours at the temperature of 20 ℃, then cooling, stirring for crystallization for 18 hours at the temperature of 1 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

wherein the cooling speed is 0.25 ℃/min;

s5, sequentially adding the zingiberol and the avocado oil into the refined olive oil obtained in the step S4, stirring and vibrating for 20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

wherein the weight part ratio of the refined olive oil, the zingiberone alcohol and the avocado oil is 1: 0.4: 0.12;

s6, performing vacuum filtration on the oil material collected in the step S5 through a vacuum oil filter to obtain high-quality olive oil;

wherein the vacuum degree of the vacuum oil filter is 0.092MPa, and the environmental temperature is 20 ℃.

The demulsifier in this embodiment is secoisolariciresinol diglucoside.

In this test example, the above-mentioned high-quality olive oil processing process was repeated 6 times, wherein the other steps and parameters except the ultrasonic treatment frequency in step S2 were the same in the 6 times of high-quality olive oil processing process; in 8 repeated experiments, the ultrasonic treatment frequency in the step S2 is respectively 500 Hz, 600 Hz, 700 Hz, 800 Hz, 900 Hz and 1000 Hz;

after the test, the oil yield of the olive oil obtained by 6 times of repeated tests is respectively tested, and the result is shown in fig. 5.

As shown in fig. 5, in the present invention, when the ultrasonic treatment frequency is 800 hz in step S2, the oil yield is the highest.

Test example 6

The influence of the cooling rate on the oil yield of high-quality olive oil in step S4 of this test example.

A high-quality olive oil processing technology comprises the following steps:

s1, selecting ripe olive, cleaning, airing, peeling, removing shells, collecting olive kernels, and then grinding the olive kernels into paste to obtain olive kernel slurry;

s2, soaking the olive kernel slurry obtained in the step S1 in a mixed solution composed of a green tea concentrated solution and a demulsifier, continuing soaking after performing ultrasonic treatment for 12 minutes, starting a far infrared ray irradiation device for irradiation in the soaking process, and soaking for 3 hours to obtain the pretreated olive kernel slurry;

wherein, the olive kernel slurry, the green tea concentrated solution and the demulsifier are 1: 0.1: 0.15;

wherein the ultrasonic treatment frequency is 800 Hz;

wherein the temperature of the infrared heat source of the far infrared ray irradiation device is 60 ℃, and the wavelength of the generated infrared ray is 16 μm;

s3, placing the pretreated olive kernel slurry obtained in the step S2 into a microwave vacuum device for processing for 75 seconds, performing cold pressing through a hydraulic cold press to obtain crude olive oil, and performing carbon dioxide supercritical extraction on the crude olive oil to obtain virgin olive oil;

wherein the microwave power density in the microwave vacuum equipment is 12W/g, and the vacuum degree is 0.07 MPa;

wherein the extraction temperature of the carbon dioxide supercritical treatment is 25 ℃, the extraction pressure is 32MPa, and the separation pressure is 7 MPa;

s4, adding the virgin olive oil obtained in the step S3 into a crystallization bottle, stirring for 1.5 hours at the temperature of 20 ℃, then cooling, stirring for crystallization for 18 hours at the temperature of 1 ℃, and removing the olive oil which is not crystallized and solidified at the upper layer to obtain refined olive oil;

wherein the cooling speed is 0.1-0.3 ℃/min;

s5, sequentially adding the zingiberol and the avocado oil into the refined olive oil obtained in the step S4, stirring and vibrating for 20 minutes by adopting ultrasonic waves, performing centrifugal separation, and collecting oil materials;

wherein the weight part ratio of the refined olive oil, the zingiberone alcohol and the avocado oil is 1: 0.4: 0.12;

s6, performing vacuum filtration on the oil material collected in the step S5 through a vacuum oil filter to obtain high-quality olive oil;

wherein the vacuum degree of the vacuum oil filter is 0.092MPa, and the environmental temperature is 20 ℃.

The demulsifier in this embodiment is secoisolariciresinol diglucoside.

In this test example, the above-mentioned high-quality olive oil processing process was repeated 6 times, wherein the other steps and parameters except the cooling rate in step S4 were the same in the 6 times of high-quality olive oil processing process; in 8 times of repeated tests, the cooling speed in the step S4 is respectively 0.1 ℃/min, 0.15 ℃/min, 0.2 ℃/min, 0.25 ℃/min, 0.3 ℃/min and 0.35 ℃/min;

after the test, the oil yield of the olive oil obtained by 6 times of repeated tests is respectively tested, and the result is shown in fig. 6.

As shown in FIG. 6, in the present invention, the oil yield is the highest when the cooling rate is 0.25 ℃/min in step S4.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.