Olive freeze-dried powder preparation method and olive freeze-dried powder

Abstract

The invention belongs to the field of food processing, and particularly relates to an olive freeze-dried powder preparation method, which comprises: 1, pretreating olive to obtain an olive stock solution; 2, performing low-concentration vacuum concentration on the olive stock solution until the sugar degree is 10-25 degrees Bx to obtain an olive concentrated solution; and 3, performing vacuum freeze drying on the olive concentrated solution to obtain olive freeze-dried powder; the invention further provides the olive freeze-dried powder prepared by the method. The method can effectively prevent the loss of functional components such as polyphenols and the damage of flavor components in the freeze-drying process of the olives, and effectively improves the yield and the product quality of the olive freeze-dried powder.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of olive freeze-dried powder and olive freeze-dried powder. Background technique [0002] Olive, also known as green fruit, is the fruit of Canarium album (Lour.) Raeusch, an olive plant in the family Olivaceae, and is classified as a resource with the same source of medicine and food. Olive has the effects of clearing heat, relieving throat, promoting body fluid, invigorating the spleen, relieving alcohol, protecting the liver, and detoxifying. Modern science has proved that green fruit is rich in chemical components, including polyphenols, flavonoids, flavonoids, triterpenoids and other biologically active components. These bioactive ingredients are unstable and are particularly susceptible to temperature and oxygen effects. At present, the commonly used fruit powder drying method is spray drying, but before spray drying, the fruit juice needs t...

AI Technical Summary

Problems solved by technology

These bioactive ingredients are unstable and are particularly susceptible to temperature and oxygen

At present, the commonly used fruit powder drying method is spray drying, but before spray drying, the fruit juice needs to be highly concentrated to a concentration of 35-40°Bx. During the highly concentrated process, the content of functional components of the fruit juice is greatly reduced, and the original fruity aroma is no longer retained. , and after spray-drying, the functional components in the fruit powder are largely destroyed, significantly reducing the nutritional value of the fruit powder

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