Method for extracting olive oil from olive fruits

Fecha de publicación: 12/03/2021
Fuente: Wipo "olive oil"
The invention provides a method for extracting olive oil from olive fruits, and belongs to the technical field of food and health food processing. A high-speed shearing wall-breaking technology is adopted for the first time, so polyphenol compounds, organic acid, unsaturated fatty acid, rich vitamin A, vitamin D, vitamin E, vitamin F, vitamin K, carotene and other fat-soluble vitamins, antioxidants and other components in the olive fruits are dissolved in oil and water to the maximum extent; therefore, hydroxytyrosol in the pulp is completely extracted and dissolved in fruit oil and fruit water, and olive oil in the pulp is completely dissociated; the solubility of hydroxytyrosol in oil is increased through fusion and heat preservation for the first time; inorganic salt is added, so that the solubility of the water is saturated, the solubility of the hydroxytyrosol in the water is reduced, the hydroxytyrosol is further promoted to be dissolved in the oil, the function of the olive oilis enhanced, and the content of the hydroxytyrosol in the olive oil is increased.