Dazhou Olive Oil [Sichuan Dazhou Specialty]

What is Dazhou olive oil? Authentic Sichuan Dazhou specialty: Dazhou olive oil

Content summary:Do you want to know what Dazhou olive oil is? This article is a detailed introduction to the special product of Dazhou, Sichuan Province - Dazhou Olive Oil. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dazhou Olive Oil. The full text takes about 8 minutes to read, mainly including the basic introduction of Dazhou Olive Oil and its nutritional value? What are the product characteristics of Dazhou olive oil? How did the history of olive oil in Dazhou come about? The production method of Dazhou olive oil, the awards and honors of Dazhou olive oil, etc

Basic introduction of Dazhou olive oil

Dazhou olive oil is a specialty of Dazhou City, Sichuan Province, China. It is a national geographical indication product and is a vegetable oil extracted from fresh olive trees by pressing at room temperature. It is also the only vegetable oil obtained by cold pressing fresh fruits in the world in the 21st century. It is understood that the main chemical components of olive oil are fatty acids, glycerols, and non glycerols. Greases are mainly composed of saturated fatty acids and unsaturated fatty acids. Unsaturated fatty acids have strong health benefits, and the content of unsaponifiable substances in non glycerols of olive oil is very low, so the absorption value of olive oil by the human body is high, similar to human milk. Due to its many functions in nutrition and healthcare, olive oil is praised by Western nutritionists as the "friend of human health" and the "queen of vegetable oils". Countries such as the United Kingdom and the United States have included olive oil in their pharmacopoeias

Method of making Dazhou olive oil

1. Fresh fruit: Fruit for processing, with intact skin, no mechanical damage, lesions, insect eyes, etc., and a yellow green or purple black color. The time from picking to pressing shall not exceed 24 hours

2. Cleaning: Select the branches, leaves, moldy, spoiled, and insect infested fruits from the fresh olive fruit, put them into a cleaning tank/washing machine to clean, remove sediment and other debris, drain the water, and move on to the next process

3. Crushing: Feed the cleaned fresh olive fruit into a grinder for crushing. The aperture of the crushing sieve in this process is 4 to 6 millimeters<4. Blending: Send the crushed fruit pulp into a blender and stir at low speed for 30 to 50 minutes (depending on the blending effect), with a temperature controlled at around 28 ℃ and a stirring speed of 18 to 20 revolutions per minute

5. Centrifugal separation: After the horizontal centrifuge is started and the speed is stable, turn on the pulp pump and feed the fruit pulp into the horizontal centrifuge at a constant speed

6. Oil water separation: Use a centrifuge (disc type) to separate the solid-liquid separated liquid into oil and water, with a temperature controlled at 28 ℃ and a centrifuge speed of 6500 revolutions per minute. The separated oil is promptly transferred to the plate and frame filter

7. Filtration: Special filter paper with a pore size of 0.2 microns is used to filter out solid impurities

8. Storage:

(1) Inspection: Strictly test the filtered olive oil to ensure product quality

(2) Storage: According to the inspection standard level, classify and load into dedicated oil storage tanks, establish quality inspection records, and attach quality inspection labels on the tank body. Products that fail quality inspection shall not be stored. And it is necessary to keep the warehouse clean and well ventilated, take necessary shading measures, and avoid direct sunlight exposure

9. Filling: According to the production plan, issue filling standards. During operation, strict operating procedures are followed, accurate measurements are taken, bottle caps are added and sealed in a timely manner, and labels are affixed after passing inspection

10. Inner box packaging: Classify and pack the bottled oil, user manual, and certificate of conformity into the box, and mark the production date on the bottom right corner of the box

11. Finished product storage: Each batch of finished products produced can only be stored after passing inspection according to the prescribed requirements, and various registrations should be made at the same time

Awards and honors for Dazhou olive oil

On January 14, 2006, Dazhou olive oil passed the expert group evaluation in Beijing and was praised as the "Olive Capital of China" by the China Food Industry Association