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1. Process flow

Olive → fruit selection → washing → blanching → crushing and pitting → spiral squeezing juice → (juice → room temperature enzymatic hydrolysis, pomace → room temperature enzymatic hydrolysis) → combining two juices → coarse filtration → diatomaceous earth filtration → blending → preheating →Filling→sealing→sterilization→cooling→finished product.

2. Key points of operation

(1) Olive raw materials

Choose fresh fruits that are free from pests, mildew, and rot, and are not limited in size, and other impurities such as branches and leaves are removed.

(2) blanching

Add a small amount of sodium bicarbonate to the water and blanch it in boiling water for 3 to 5 minutes to remove the waxy layer of the epidermis and soften the pulp tissue.

(3) Spiral squeeze juice

The ripe olive fruit has a tight pulp texture and hard core. After crushing and removing the core, a screw juicer is used to squeeze the juice.

(4) Enzymatic hydrolysis

The fruit juice is treated with pectinase, the pomace is adjusted to pH 4.5-5.0 by adding the same amount of water, and the pectinase is added for 35 hours, during which it is stirred every 1 hour.

(5) Filter

After enzymatic hydrolysis, the obtained juice is mixed, first filtered with 120 meshes to remove the pulp with larger particles in the juice, and then 1% diatomaceous earth is added and filtered with a plate and frame to obtain a clear and transparent olive juice with a unique olive flavor , The soluble solid content is between 5 and 6%.

3. Sensory indicators

Color: light green, uniform.

Tissue morphology: The juice is uniform, a small amount of precipitation is allowed after long-term storage, but it is uniform after shaking.

Taste and smell: It has the inherent taste and smell of olive juice, no peculiar smell.

The above wonderful content is the sharing of Olive Juice Technology by Henan Zhongxing Grain and Oil Machinery Co., Ltd. If you want to know more about olive processing technology, you can contact us at any time.