Olive edible oil and preparation method thereof

A technology of edible oil and olive oil, which is applied in the field of edible oil, can solve the problems of late olive oil, high acidity of olive oil, and poor fragrance, and achieve the effect of ingenious conception and novel and unique methods

Inactive Publication Date: 2017-08-18
橄享成都科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research on olive oil processing in my country started late. During the processing and storage of olive oil, 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. low grade product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of olive edible oil includes the following steps: the fruit is preheated after impurity removal and washing, then crushing, fusion, cake spreading, pressing, primary coarse filtration, secondary fine filtration, decantation, final filtration, and the preheating The olive fruit is soaked at 20-25°C under micro-oxygen conditions, and the fusion is to transfer the crushed olive pulp into a fusion pool, and control the fusion temperature to 30-35°C and the fusion time to 20-30 minutes.

[0018] The decantation is a two-phase centrifugal separation. The decanting temperature is 16-20°C. The decantation time is 5-6h.

Embodiment 2

[0020] A preparation method of olive edible oil includes the following steps: the fruit is preheated after impurity removal, washing, crushing, fusion, cake spreading, pressing, primary coarse filtration, secondary fine filtration, decantation, final filtration, and the preheating The olive fruit is soaked at 20-25°C under micro-oxygen conditions, and the fusion is to transfer the crushed olive pulp into a fusion tank, and control the fusion temperature to 30-35°C and the fusion time to be 20-30 min.

[0021] During the fusion, it is also necessary to stir the fusion pool. The stirring process is 5min at 5r / min, then 10min at 12r / min, and finally 5min at 8r / min.

[0022] The decantation is a two-phase centrifugal separation. The decanting temperature is 16-20°C. The decantation time is 5-6h.

Embodiment 3

[0024] A preparation method of olive edible oil includes the following steps: the fruit is preheated after impurity removal and washing, then crushing, fusion, cake spreading, pressing, primary coarse filtration, secondary fine filtration, decantation, final filtration, and the preheating The olive fruit is soaked at 20-25°C under micro-oxygen conditions, and the fusion is to transfer the crushed olive pulp into a fusion pool, and control the fusion temperature to 30-35°C and the fusion time to 20-30 minutes.

[0025] During fusion, it is also necessary to stir the fusion pool. The stirring process is 6min at 8r / min, 15min at 15r / min, and finally 9min at 10r / min.

[0026] The decantation is a two-phase centrifugal separation.

[0027] The decanting temperature is 16-20°C.

[0028] The decantation time is 5-6h.

[0029] The olive edible oil prepared by the preparation method described in Example 1 to Example 3 has an acidity of ≤1%.

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PUM

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Abstract

The invention discloses a preparation method of olive edible oil. The preparation method comprises the following steps: removing impurities, and cleaning and preheating fruits; and performing crushing, mixing, cake paving, squeezing, primary coarse filtration, secondary fine filtration, decantation and final filtration, wherein the preheating is soaking olive fruits at 20-25 DEG C in a micro-aerobic condition; the mixing is transferring the crushed olive fruits into a mixing tank, wherein mixing temperature is controlled to 30-35 DEG C, and mixing time is 20-30min. The invention also discloses high-quality olive oil with olive aroma and acidity of less than or equal to 1%. By strictly controlling the preheating condition and the mixing technology, the high-quality olive oil with olive aroma and acidity of less than or equal to 1% can be obtained.

Description

Technical field [0001] The invention relates to the field of edible oil, in particular to an edible oil of olive oil and a preparation method thereof. Background technique [0002] Olive oil is one of the oldest and most valuable oils in the world. Olea europaea has been cultivated on the Mediterranean coast for more than 4,000 years, and its olive oil production accounts for about 85% of the world's total olive oil production. The country with the most olive oil production in the world is Spain, followed by Italy, Greece, Tunisia, and Portugal. In these countries, olive oil production accounts for 80%-90% of their national edible oil. [0003] my country introduced olive trees in the 1960s. The current olive trees are mainly distributed in Guangdong, Guangxi, Fujian, Taiwan, Sichuan, Yunnan, Hainan and other provinces. The current output of olive oil has reached 600,000 kg, which is mainly used for oil extraction. In addition, my country still needs to import about 200t of oliv...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/00
CPCC11B1/00C11B1/04
Inventor 杨绩程
Owner 橄享成都科技有限责任公司
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