High-quality olive oil processing technology
A processing technology, olive oil technology, applied in the direction of edible oil/fat, fat oil/fat production, fat oil/fat refining, etc., can solve the problems of reducing the nutritional value of olive oil, low oil yield, poor quality of olive oil, etc., to achieve Avoid long-term high-temperature treatment, increase oil yield, and retain nutritional value
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Embodiment 1
[0056] refer to figure 1 Shown, a kind of high-quality olive oil processing technology, comprises the following steps:
[0057] S1. Select mature olives, wash and dry them, peel and shell them to collect olive kernels, and then press and grind the olive kernels into a paste to obtain olive kernel slurry;
[0058] S2. Soak the olive kernel slurry obtained in step S1 in a mixed solution composed of green tea concentrate and demulsifier, and after ultrasonic treatment for 15 minutes, continue soaking. During the soaking process, turn on the far-infrared irradiation device at the same time to irradiate, and soak for 2 hours. Pretreated olive kernel slurry;
[0059] Wherein, the weight-number ratio of olive kernel slurry, green tea concentrate, and demulsifier is 1:0.08:0.18;
[0060] Wherein, the ultrasonic processing frequency is 800 Hz;
[0061] Among them, the temperature of the infrared heat source of the far-infrared irradiation device is 60°C, and the wavelength of infrar...
Embodiment 2
[0073] A kind of high-quality olive oil processing technology, comprises the following steps:
[0074] S1. Select mature olives, wash and dry them, peel and shell them to collect olive kernels, and then press and grind the olive kernels into a paste to obtain olive kernel slurry;
[0075] S2. Soak the olive kernel slurry obtained in step S1 in a mixed solution composed of green tea concentrate and demulsifier, after ultrasonic treatment for 15 minutes, continue soaking, and turn on the far-infrared irradiation device for irradiation during the soaking process, and soak for 3 hours. Pretreated olive kernel slurry;
[0076] Wherein, the weight-number ratio of olive kernel slurry, green tea concentrate, and demulsifier is 1:0.08:0.18;
[0077] Wherein, the ultrasonic processing frequency is 800 Hz;
[0078] Among them, the temperature of the infrared heat source of the far-infrared irradiation device is 60°C, and the wavelength of infrared rays generated is 16 μm;
[0079] S3,...
Embodiment 3
[0089] A kind of high-quality olive oil processing technology, comprises the following steps:
[0090] S1. Select mature olives, wash and dry them, peel and shell them to collect olive kernels, and then press and grind the olive kernels into a paste to obtain olive kernel slurry;
[0091] S2. Soak the olive kernel slurry obtained in step S1 in a mixed solution composed of a green tea concentrate and a demulsifier, and after ultrasonic treatment for 15 minutes, continue soaking for 3 hours to obtain the pretreated olive kernel slurry;
[0092] Wherein, the weight-number ratio of olive kernel slurry, green tea concentrate, and demulsifier is 1:0.08:0.18;
[0093] Wherein, the ultrasonic processing frequency is 800 Hz;
[0094] S3. Put the pretreated olive kernel slurry obtained in step S2 into microwave vacuum equipment for 72 seconds, then cold press through a hydraulic cold press to obtain crude olive oil, and then undergo supercritical extraction of carbon dioxide to obtain ...
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