CN101333491A - Method for preparing olive wine - Google Patents
Method for preparing olive wine Download PDFInfo
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- CN101333491A CN101333491A CNA2008100297421A CN200810029742A CN101333491A CN 101333491 A CN101333491 A CN 101333491A CN A2008100297421 A CNA2008100297421 A CN A2008100297421A CN 200810029742 A CN200810029742 A CN 200810029742A CN 101333491 A CN101333491 A CN 101333491A
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Abstract
The invention discloses a process for preparing olive wine, comprising steps of: taking olive pulp by preprocessing olive materials, drying the olive pulp, and adding distilled spirit to the dried olive pulp for soaking the pulp. The process utilizes the dried olive pulp to produce the olive fruit wine by adopting the leaching method, the microwave preprocessing is conducted before soaking the pulp so as to effectively maintain the specific flavor and aroma of olive, shorten the drying time of the olive pulp, and increase the content of active constituents in the olive steeping wine, the flavor and nutritional ingredients of olive are not lost, the natural flavor is maintained and the health function of the olive wine is enhanced, thereby overcoming the defects of rather plain flavor of the steeping fruit wine and low content of effective constituents; meanwhile, the preparation process of the invention has advantages of convenience, easy control of process parameters and uniform product quality.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of fruit wine, especially refer to a kind of preparation method of olive wine.
Background technology
Olive (Canarium album) is one of the torrid zone, semi-tropical famous-brand and high-quality fruit, mainly is distributed in provinces and regions such as Guangdong, Fujian, Guangxi, Taiwan, Sichuan, Zhejiang and Yunnan.The olive unique flavor, nutritious, particularly functional ingredient Flavonoid substances, polyphenols and amino acid whose content are higher, utilize Flavonoid substances to be dissolved in alcoholic acid character easily, adopt the soaking in Chinese liquor olive pulp of certain alcoholic strength, fully extract functional ingredient and flavour substances in the olive, be developed into olive wine with health function.
The manufacture method of olive fruit wine is more, and multiple preparation scheme is arranged at present:
Publication number is that to have proposed a kind of olive be main raw material to the patent of invention of CN1613997A and CN1034755A, the method of Seiko brew olive fruit wine, sophisticated olive is through cleaning, removal of impurities, fragmentation, dipping, gets behind the certain hour that supernatant liquor carries out inverted engine, clarification, filters, blends, allocates, storage, sterilization.
Patent of invention CN1149621A relates to a kind of employing fermentation method and makes olive fruit wine, it is with olive cleaning, broken stoning, presses extracting juice, through adjusting the fruit juice sugar degree is certain limit, adds a certain amount of sulfurous gas, adjusts the pH value to acid, add a certain amount of ammonium phosphate or ammonium sulfate, add a certain amount of fruit wine yeast control fermentation again,, carry out secondary fermentation, clarification when the residual sugar amount is that a timing is removed slag, mix with soaking wine, the sugaring modulation is blent and is formed.
The olive health promoting wine of patent of invention CN1563334A preparation is by the pure grain wine emblica powder, and herbal medicine such as olive fruit juice fleece-flower root, crust halberd, radix scrophulariae, pseudo-ginseng, rhizoma Gastrodiae, Yunnan Caulis Spatholobi, ramulus et uncus uncariae are formed.
First kind of making method do not have evaluation index, and processing condition are difficult to control, and randomness is big, and the olive wine composition disunity that different batches is made can't guarantee the identical in quality of product.The olive wine of second method preparation by fermentation, the original fragrance of olive, the loss of partial function composition cause finished product not have distinctive local flavor of olive and nutrition.The third method adds a large amount of herbal medicine, the cost height, and complex manufacturing technology has been covered the distinctive fragrance of olive and has been returned sugariness.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of olive wine is provided.
Purpose of the present invention realizes by following technical proposals:
A kind of preparation method of olive wine is provided, may further comprise the steps:
(1) olive pulp is got in the olive raw materials pretreatment;
(2) dry olive pulp;
(3) adding liquor in the dried olive pulp soaks.
As of the present invention preferred, also comprise the Microwave Pretreatment step before the described immersion of step (3), begin immersion process again after being about to carry out microwave earlier and handle behind the adding liquor in the dried olive pulp.
Described microwave power is 480W～800W.
The described olive raw materials pretreatment of step (1) is to select to heat-treat after new fresh olive cleans.
Above-mentioned heat treating method is for adopting 80 ℃～100 ℃ hot water blanching 0.5min～5min or adopting steam boiling 3min～15min.
The described olive pulp of step (2) drying is that pretreated olive pulp is dried to water content is 3%～15%.
Above-mentioned drying can adopt seasoning, 50 ℃～150 ℃ warm air dryings or microwave drying, and the microwave power of described microwave drying is 1KW～12KW.
The mass percent of the liquor of described dried olive pulp of step (3) and adding is 1: 5～50; Described soaking temperature is 10 ℃～40 ℃, and soak time is 1～12 month.
After above-mentioned steps (1)～step (3) processing, can obtain olive wine liquid, the present invention provides a kind of method that described olive wine liquid is allocated simultaneously, and described allotment is that the component that adds following weight percent composition in olive wine liquid is allocated the olive fruit wine that obtains unique flavor according to this area routine techniques:
Olive fruit juice 0～50%;
Solid content is 0.5%～10% Sucus Glycyrrhizae 0.5%～10%;
White sugar 3%～15%;
Xylitol 0%～10%;
Salt 0%～3%;
Citric acid 0%～2%;
Honey 0%～10%.
The present invention compared with prior art has following advantage and effect:
(1) the present invention utilizes exsiccant olive pulp to adopt lixiviation process to produce olive fruit wine, effectively keeps distinctive flavour of olive and fragrance; The olive raw material is at first heat-treated, carry out drying then, select for use appropriate condition and method to shorten olive pulp time of drying, improve the content of activeconstituents in the olive soaking wine, olive local flavor and nutritive ingredient be loss not, and the nourishing function of genuineness and olive wine strengthens;
(2) the present invention introduces microwave technology dried olive pulp and white spirit mixed thing is carried out Microwave Pretreatment before immersion, help accelerating oozing out of effective constituent and flavour substances in the olive, shorten soak time, improve nutrient composition content in the olive wine, strengthen the nourishing function of olive fruit wine, it is lighter to have solved immersion fruit wine local flavor, the shortcoming that active constituent content is not high;
(3) preparation technology of the present invention is easy, and processing parameter is controlled easily;
(4) select processing parameter with active constituent content in the olive as evaluation index in the preparation process of the present invention, the uniform in quality unanimity.
Embodiment
Further describe the present invention below in conjunction with specific embodiment.Though the inventive method is simple, the formation of technical scheme is that the applicant just can obtain through years of researches and a large amount of experimental summaries, and the embodiment of the limited quantity of below choosing only is used for helping to understand the present invention, does not therefore limit the present invention.Condition and raw material among the present invention program in the scope are not given unnecessary details one by one in an embodiment.
Embodiment 1
(1) olive pulp is got in the olive raw materials pretreatment
Fresh olive process is selected, is cleaned, blanching 1min in 100 ℃ of boiling water, and pulp is got in broken, stoning.
(2) dry olive pulp
Olive pulp adopts the warm air drying technology to dry, and drying conditions is: at 110 ℃ of following warm air drying 1h, then at 70 ℃ of following warm air drying 3h.The hot blast wind speed does not have particular requirement, with reference to prior art.
(3) add liquor in the dried olive pulp and carry out Microwave Pretreatment
Add 10 times of liquor and prepare to soak, earlier olive pulp is handled 1min with soaking wine under the 600W microwave power.
(4) soak
Olive pulp soaked 6 months under the room temperature in soaking wine.
(5) allotment
Pour out wine liquid, adding subsidiary material such as concentrating Sucus Canarii albi 15%, white sugar 13%, salt 0.3%, citric acid 0.15%, honey 2%, Sucus Glycyrrhizae 0.5% in the wine liquid allocates, can obtain the olive fruit wine that keeps healthy, described subsidiary material are all this area commercial material commonly used.
Embodiment 2
(1) olive pulp is got in the olive raw materials pretreatment;
Fresh olive is through selecting, cleaning, and with 100 ℃ of steamed 5min, pulp is got in broken, stoning.
(2) dry olive pulp;
Olive pulp adopts the warm air drying technology to dry, and drying conditions is: at 140 ℃ of following warm air drying 1h, then at 50 ℃ of following warm air drying 3h, be 3.0%～15% to get final product to olive pulp water content.
(3) soaked 6 months under 10 times of liquor room temperatures of adding in the dried olive pulp.
(4) allotment
Pour out wine liquid, add subsidiary material such as Sucus Canarii albi 20%, white sugar 15%, salt 0.3%, citric acid 0.2%, honey 3%, Sucus Glycyrrhizae 5% in the wine liquid and allocate, can obtain the olive fruit wine that keeps healthy.
Embodiment 3
(1) olive pulp is got in the olive raw materials pretreatment
Fresh olive is through selecting, cleaning, and with 100 ℃ of steamed 3min～15min, pulp is got in broken, stoning.
(2) dry olive pulp
Olive pulp adopts the warm air drying technology to dry, and drying conditions is: at 110 ℃ of following warm air drying 1h, then at 70 ℃ of following warm air drying 3h, be 4.0%～4.5% to get final product to olive pulp water content.
(3) add liquor in the dried olive pulp and carry out Microwave Pretreatment
Add 10 times of liquor and prepare to soak, earlier olive pulp is handled 1min with soaking wine under the 800W microwave power.
(4) soak
Olive pulp soaked 8 months under the room temperature in soaking wine.
(5) allotment
Pour out wine liquid, add subsidiary material such as white sugar 18%, salt 0.6%, citric acid 0.3%, honey 3%, Sucus Glycyrrhizae 2% in the wine liquid and allocate, can obtain the olive fruit wine that keeps healthy.
Embodiment 4
(1) olive pulp is got in the olive raw materials pretreatment
Fresh olive process is selected, is cleaned, blanching 0.5min～5min in 80 ℃～90 ℃ boiling water, and pulp is got in broken, stoning.
(2) dry olive pulp
It is 4.0%～4.5% that olive pulp pulp adopts microwave technology to be dried to water content, and microwave power can be selected for use in 1KW～12KW scope, and present embodiment is selected microwave power 3KW for use, treatment time 5～20min.
(3) add liquor in the dried olive pulp and carry out Microwave Pretreatment
Add 10 times of liquor and prepare to soak, earlier olive pulp is handled 1.5min with soaking wine under the 480W microwave power.
(4) soak
Olive pulp soaked 6 months under the room temperature in soaking wine.
(5) allotment
Pour out wine liquid, add subsidiary material such as concentrating Sucus Canarii albi 10%, white sugar 15%, salt 0.5%, citric acid 0.2%, honey 1%, Sucus Glycyrrhizae 2% in the wine liquid and allocate, can obtain the olive fruit wine that keeps healthy.
Embodiment 5
Experimental procedure and embodiment 4 are roughly the same, fresh olive process is selected, cleaned, blanching 1min in 100 ℃ of boiling water, broken, stoning, pulp is 4.0%～4.5% through seasoning to water content, add 10 times of liquor and soak, at room temperature soaked 12 months, pour out wine liquid and promptly get described olive wine.
Perhaps, add subsidiary material such as concentrating Sucus Canarii albi 15%, white sugar 10%, salt 0.2%, citric acid 0.1%, honey 3%, Sucus Glycyrrhizae 2% and allocate, can obtain the olive fruit wine that keeps healthy with above-mentioned embodiment.Concentrating that subsidiary material such as Sucus Canarii albi, white sugar, salt, citric acid, honey and Sucus Glycyrrhizae need according to actual taste can the conversion ratio, also can use this area fruit wine additive commonly used to carry out the allotment of more tastes.
Claims (10)
1, a kind of preparation method of olive wine is characterized in that may further comprise the steps:
(1) olive pulp is got in the olive raw materials pretreatment;
(2) dry olive pulp;
(3) adding liquor in the dried olive pulp soaks.
2,, it is characterized in that also comprising the Microwave Pretreatment step before the described immersion of step (3) according to the preparation method of the described olive wine of claim 1.
3,, it is characterized in that described microwave power is 480W～800W according to the preparation method of the described olive wine of claim 2.
4,, it is characterized in that the described olive raw materials pretreatment of step (1) is to select to heat-treat after new fresh olive cleans according to the preparation method of the described olive wine of claim 1.
5,, it is characterized in that described heat treating method is for adopting 80 ℃～100 ℃ hot water blanching 0.5min～5min or adopting steam boiling 3min～15min according to the preparation method of the described olive wine of claim 4.
6,, it is characterized in that the described olive pulp of step (2) drying is that pretreated olive pulp is dried to water content is 3%～15% according to the preparation method of the described olive wine of claim 1.
7,, it is characterized in that described drying can adopt seasoning, 50 ℃～150 ℃ warm air dryings or microwave drying according to the preparation method of the described olive wine of claim 6.
8,, it is characterized in that the mass percent of the liquor of described dried olive pulp of step (3) and adding is 1: 5～50 according to the preparation method of the described olive wine of claim 1; Described soaking temperature is 10 ℃～40 ℃, and soak time is 1～12 month.
9,, it is characterized in that also comprising adaptation step after the step (3) according to the preparation method of the described olive wine of claim 1.
10,, it is characterized in that described allotment is to add component that following weight percent forms to allocate and obtain olive fruit wine in olive wine liquid according to the preparation method of the described olive wine of claim 9:
Olive fruit juice 0～50%;
Solid content is 0.5%～10% Sucus Glycyrrhizae 0.5%～10%;
White sugar 3%～15%;
Xylitol 0%～10%;
Salt 0%～3%;
Citric acid 0%～2%;
Honey 0%～10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100297421A CN101333491B (en) | 2008-07-25 | 2008-07-25 | Method for preparing olive wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100297421A CN101333491B (en) | 2008-07-25 | 2008-07-25 | Method for preparing olive wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101333491A true CN101333491A (en) | 2008-12-31 |
| CN101333491B CN101333491B (en) | 2011-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008100297421A Expired - Fee Related CN101333491B (en) | 2008-07-25 | 2008-07-25 | Method for preparing olive wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014044153A1 (en) * | 2012-09-19 | 2014-03-27 | Xie Yajian | Fruit wine and preparation method therefor |
| CN106754132A (en) * | 2016-12-28 | 2017-05-31 | 广东榄帝士酒业有限公司 | A kind of olive wine of mellow in taste |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182451A (en) * | 2007-12-10 | 2008-05-21 | 张凤寿 | Olive wine and method for preparing same |
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2008
- 2008-07-25 CN CN2008100297421A patent/CN101333491B/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014044153A1 (en) * | 2012-09-19 | 2014-03-27 | Xie Yajian | Fruit wine and preparation method therefor |
| CN106754132A (en) * | 2016-12-28 | 2017-05-31 | 广东榄帝士酒业有限公司 | A kind of olive wine of mellow in taste |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101333491B (en) | 2011-11-16 |
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