Development Of Series Of Olive Fruit Products In Longnan Area Of Gansu Province

Olive(Olea europaea.)is an important oil crops & edible crops in the world,cultivated varieties have high edible value.In this dissertation,single factor experiments,orthogonal experiments,response surface optimization analysis experiments and mixed material design optimization tests were used to optimize the key processes such as olive oil codonopsis polysaccharide soft capsule,olive oil oral liquid,olive canned food,and olive juice mixed liquor,resulting in the optimum parameters of various processes.The main research studies were as follows: 1.Through single factor test and orthogonal test,the optimum process parameters of olive oil codonopsis polysaccharide soft capsule content were as follows: olive oil: codonopsis pilosula polysaccharide was 90%:10%,the additive volume of compound emulsifier(Mono-and Diglycerides of Fatty Acids: Sucrose Fatty Acid Esters = 1:1)was 0.8%(mass ratio),and the additive volume of stabilizer was 0.4%(mass ratio).2.The optimum process parameters of olive oil oral liquid were optimized through single factor and response surface optimization tests: the ratio of liquid to oil was 7:3,the additive volume of complex emulsifier(Mono-and Diglycerides of Fatty Acids: Sucrose Fatty Acid Esters = 1:2)was 0.9%(mass ratio).The additive volume of compound stabilizer was 0.2%(mass ratio),the R value of the theoretical emulsification stability coefficient in this condition was: 81.9%.The R value of the emulsification stability coefficient measured in the verification test was 80.2%.The relative error of the theoretical value was 1.7%.The best conditions of homogenization were: 50?,10 mins for homogenizing time,and 12000 r/min for homogenizing rotation speed.3.Through single factor test and orthogonal test,the optimum color protection process parameters of canned olives were: 0.005% for copper acetate,0.03% for magnesium chloride,0.03% for zinc acetate,0.3% for vitamin C.The optimum deastringenting process parameters were: 3% for sodium hydroxide concentration,25° for deastringenting temperature,and 13 h for deastringenting time.4.Through the optimization experiment of mixture design,resulting in the optimum process parameters of the olive juice mixed liquor: 83.14% for olive juice liquor,0.5% for citric acid,14.36% for white sugar and 2% for honey.The theoretical sensory evaluation in this mixed-factor condition was 85 points,and the sensory evaluation score obtained from the verification test was 86 points.In conclusion,using the olives from Longnan regions of Gansu as the raw materials,through the key processes development of olive oil codonopsis soft capsules,olive oil oral liquid,olive canned olives,and olive juice mixed liquor,which can broaden the processing channels of olive oil products,extend the industry chain of olive oil,and provide a series of technical support for the olive processing enterprises in Gansu Province.It is helpful to solve the monotonization of olive processing in Gansu Province and increase the additional value of the products.