Processing method of high-quality olive oil

Abstract

The invention discloses a processing method of high-quality olive oil, which comprises the following steps: performing impurity removal on fruits; separating; cleaning; weighing; preheating; pulverizing; fusing, wherein a jacketed kettle with a stirrer is used, the rotation speed of the stirrer is 18-25 r / min, an interlayer of the jacketed kettle is heated by hot water of 30-35 DEG C, the fusing time is 30-50 minutes, and the temperature of fruit pulp is kept at 20-25 DEG C; spreading cakes, wherein the fused fruit pulp is spread into the cakes on a cake spreading vehicle by means of a clean nylon cushion, a cake spreading ring and squeezing disks, the cakes need to be evenly spread, the thickness of each cake is 25 mm, and 4-5 layers of cakes are spread between every two disks; squeezing; roughly filtering; decanting; performing centrifugal separation; filtering in vacuum; and storing. According to the method, olive oil is processed at low temperature (less than 25 DEG C) and is extracted by a mechanical method; no further refining is required, and no chemical substance and additive exist; detection indicates that the acid value of the prepared olive oil is less than 1.0 mg / g, the ultraviolet absorption value (K232) is no more than 0.20, the ultraviolet absorption value (K270) is no more than 0.20, and the peroxide value is no more than 10 mmol / kg; and the prepared olive oil has inherent smell and taste of olive oil and is edible.

Description

technical field [0001] The invention belongs to the technical field of olive oil, and in particular relates to a processing method of high-quality olive oil. Background technique [0002] Olive oil (olive oil) is the oil extracted from the fresh fruit of olives by appropriate mechanical methods, known as extra-virgin olive oil (Extra-virgin olive oil), rich in fat-soluble V A , V D , V E , V K and a variety of trace elements and other natural nutrients. The unsaturated fatty acid in the oil reaches 82% to 87%. It has a unique fragrance and delicious taste. Health benefits, especially for reducing cardiovascular diseases and promoting the development of children's bones and nervous system. Therefore, olive oil has the reputation of "Queen of Vegetable Oils". In addition, olive oil has a wide range of uses in industries such as medicine, textiles, daily chemicals, food, and electronics. [0003] At present, the processing methods of olive oil have been developed from the...

AI Technical Summary

Problems solved by technology

In the process of olive oil processing and storage, due to improper technology, the obtained olive oil often has quality problems such as high acidity, poor flavor, and intolerance to storage, and even needs further refining before eating, and the product grade is low