Ultrasonic-assisted olive oil extraction method

Fecha de publicación: 13/05/2022
Fuente: Wipo "olive oil"
The invention provides an ultrasonic-assisted olive oil extraction method. The method comprises the following steps: crushing fresh olive fruits, mixing the crushed fresh olive fruits with water, performing ultrasonic extraction, performing fusion and performing heat preservation to obtain extracted fruit pulp; sequentially carrying out solid-liquid separation on the extracted fruit pulp to obtain an oil-water mixed solution; further stirring and fusing the oil-water mixed solution; the fusion temperature ranges from 25 DEG C to 40 DEG C, the fusion time ranges from 20 min to 40 min, and the stirring rotating speed ranges from 40 r/min to 100 r/min. And carrying out oil-water separation on the fused oil-water mixed solution, and standing to obtain the olive oil. According to the method disclosed by the invention, olive oil, polyphenol, organic acid, unsaturated fatty acid, rich vitamins A, D, E, F, K and other components in the olive fruits are extracted to the maximum extent, so that the oil yield of the olive oil is obviously improved, and further stirring and fusion are performed after solid-liquid separation, so that the polyphenol and other functional components in the olive oil are obviously improved.