Study On The Production Process Of Olive Oil Drinking Liquid

Olive oil is the only pure plant oil that can be directly drinking and also is one of thehealthiest edible oil in the world. This is because that olive oil is riched with the unsaturatedacid including oleic acid and linoleic acid, vitamin, squalene and other nutrients. However,currently, the main edible product in the market is cooking olive oil. More importantly, theproduct type is so single and could not meet the diverse needs of the market and consumers.Therefore, the objective of this paper is to develope the nutritional and health olive oildrinking liquid by investigating the production technology. This investigation could enrich thetype of olive oil products and improve its influence and market share.Firsty, the characteristics of olive oil were researched. The product quality was assessedthrough the acid value, peroxide value, refractive index and saponification value. Moreimportant, the nutritional effectiveness including the composition of fatty acid and the contentof squalence in the olive oil was also analysis by using the combination method of GC-MSand HPLC. Resultls showed that the acid value of olive oil is0.9900mg/g, the peroxide valueis0.0006g/100g, the refractive index is1.4645and the saponification value is0.1420g/g,respectivley. Furthermore, in olive oil, the relativd content of oleic acid is56.020%, palmiticacid is16.620%and the palmitoleic acid is4.570%, respectivley. And the composition ofunsaturated fatty acid is greater than75%. On the other hand, the purity of squalence in oliveoil is as high as84.33%and the content is569.21mg/100g. These results indicated that theolive oil has a good quality and nutritional effectiveness.Secondly, the production process of olive oil drinking liquid is optimizaed by theresponse surface based on the single factor experiment. Results showed that the mixedproportion of olive oil and water is1:9(V/V), the emulsifier is sucrose fatty acid ester and thedosage is0.9%(W/W), the stabilizer is sodium stearoyl lactylate and calcium stearoyllactylate mixing mass ratio of5:1complex stabilizer and its dosage is0.25%(W/W),respectively. This mixture could obtained by filling at115℃for20min after homogeneousedfor11min at the speed of16000r/min and the temperature of51℃.Finally, the characteristics of olive oil drinking liquid were investigated. Resultsindicated that the shelf life of olive oil drinking liquid’s beverage is6months by the method ofASLT. The quality of olive oil drinking liquid was evaluated by measuring the fat content,soluble solids content, acid value, peroxide value and physiochemical indexes and totalbacterial count, coliform bacteria, pathogens and other microbial indicatos, and the same time,the production standards standard of olive oil drinking liquid was established. On the otherhand, the nutritional effects was also evaluated by analysis of the composition of fatty acid in olive oil drinking liquid and olive oil using the GC-MS method. These above results indicatedthat the quality of the olive oil drinking liquid is reliable and its nutritional effects keepconsistent wit the nutritional effects of olive oil.