CN101942369A - Olive wine and production technique thereof - Google Patents
Olive wine and production technique thereof Download PDFInfo
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- CN101942369A CN101942369A CN2009101578412A CN200910157841A CN101942369A CN 101942369 A CN101942369 A CN 101942369A CN 2009101578412 A CN2009101578412 A CN 2009101578412A CN 200910157841 A CN200910157841 A CN 200910157841A CN 101942369 A CN101942369 A CN 101942369A
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Abstract
The invention discloses olive wine and a production technique thereof. The production technique comprises the following steps: (1) evenly mixing 10-15 wt% of wheat flour, 10-20 wt% of sorghum flour, 10-20 wt% of corn flour, 5-15 wt% of rice meal, 40-60 wt% of olive slurry and 3-5 wt% of yeast powder, adding clear water according to the weight ratio of the mixture to the clear water of 10:1, evenly mixing, and fermenting in a fermenting tank at 28-32 DEG C for 45-60 days to obtain the fermentation liquor; (2) heating the fermentation liquor to 90-110 DEG C, distilling for 5-7 hours, cooling at normal temperature to obtain the distillate; (3) and under the conditions of normal temperature and dark place, adding water to the distillate, and aging to obtain the primary finished product. The production technique can be used for producing the olive wine with intense fruit smell, and has obvious economic benefit.
Description
Technical field
The present invention relates to the fruit wine brewing process, particularly, relate to a kind of olive wine and production technique thereof.
Background technology
The Latin name of olive is called Canavium album Raeuseh; English name is olive, also claim Chinese olive, Qing Lan, Bai Lan, be Bursera family (Burevaceae), Canarium (Canavium) plant, originate in Fujian China, in Guangdong, also there are cultivation in provinces such as Guangxi, Taiwan, Sichuan, Zhejiang, are called as " paradise is fruit ", also claim Chinese olive, Bai Lan, blue or green olive can be for eating raw or processing.
The olive nutritive value is very high, contains the amino acid that 17 kinds of needed by human body are wanted, mineral substance such as pulp rich in proteins, carbohydrate, fat, vitamins C and calcium, phosphorus, iron, and wherein ascorbic content is 10 times of apple, pears, peach 5 times; Calcium content is also very high, and easily is absorbed by the body.The olive nature and flavor are sweet, sour, flat, go into spleen, stomach, lung channel, have clearing heat and detoxicatingly, relieve sore throat reduces phlegm, and promotes the production of body fluid to quench thirst, relieving restlessness is sobered up, and changes the merit that thorn removes fishbone, winter-spring season is chewed 2～3 pieces of fresh olives of food every day, can prevent upper respiratory tract infection; Children are often edible, and the growth of bone is benefited.
In China, Fujian Province is the topmost main producing region of olive, but because olive is more concentrated collection period, Time To Market is short, and polyphenols content is higher in the fruit, easily brown stain, freshness date is not long, causes olive low in economic efficiency, the orchard worker takes in limited, and the Sustainable development of whole olive industry is caused tremendous influence; And at present, olive products is mainly based on preserved fruit and salt marsh, and is of less types, is unfavorable for the development of olive industry.
Summary of the invention
The objective of the invention is to,, propose a kind of olive wine and production technique thereof at the problems referred to above, making the olive wine that the smell of fruits is very sweet, and remarkable in economical benefits.
For achieving the above object, the technical solution used in the present invention is: a kind of olive wine, and this wine is led to by the raw material of following component and weight percent content: wheat: 10-15%; Chinese sorghum: 10-20%; Corn: 10-20%; Rice: 5-15%; Olive fruit: 40-60%; Yeast: 3-5%; And the water that accounts for above-mentioned raw materials gross weight 10-30%.
Simultaneously, the another kind of technical scheme that the present invention adopts is: a kind of production technique of olive wine, comprise the steps: (1) content by weight percentage, with wheat-flour 10-15%, sorghum flour 10-20%, Semen Maydis powder 10-20%, rice meal 5-15%, olive paste 40-60% and yeast powder 3-5% mixing, be 10: 1 ratio again in the weight ratio of powder mix slurry and clear water, add clear water, after stirring evenly, in temperature is under the 28-32 ℃ of condition, and fermentation is 45-60 days in fermentation vat, obtains fermented liquid; (2) described fermented liquid is heated to 90-110 ℃, 5-7h is handled in distillation, and the normal temperature cooling obtains distillate; (3) under normal temperature and lucifuge condition, described distillate is added water configuration process and the old processing of Cui, obtain one-pass finished.
Further, in step (3) afterwards, comprise the steps: that also (4) under normal temperature and lucifuge condition, carry out filtration treatment to described one-pass finished, obtain the secondary finished product.
Further, in step (3) and/or step (4) afterwards, comprise the steps: that also (5) under normal temperature and lucifuge condition, carry out germicidal treatment to described one-pass finished and/or secondary finished product, can successively again, seal, and the packing warehouse-in.
Further, in step (1): use wooden utensil that olive is really pulverized, obtain described olive paste.
Further, the alcoholic strength of described olive wine is 42-48 °.
Further, in step (3), the described water configuration process that adds is specially: in described distillate, adding accounts for the water of distillate weight 10-30%, and fully stirs evenly, and obtains mixed solution.
Further, in step (3), the old processing of described Cui is specially: use digestion tank, with described mixed solution ageing 30-90min.
In sum, the olive wine of various embodiments of the present invention and production technique thereof, content by weight percentage, with wheat 10-15%, Chinese sorghum 10-20%, corn 10-20%, rice 5-15% and olive fruit 40-60% is raw material, is aided with yeast 3-5%, is under the 28-32 ℃ of condition in temperature, fermentation is 45-60 days in fermentation vat, again to the fermented liquid that obtains distill, add water configuration successively, Cui is old and germicidal treatment, can make the olive wine that the smell of fruits is very sweet, and remarkable in economical benefits.
Other features and advantages of the present invention will be set forth in the following description, and, partly from specification sheets, become apparent, perhaps understand by implementing the present invention.Purpose of the present invention and other advantages can realize and obtain by specifically noted structure in the specification sheets of being write, claims and accompanying drawing.
Embodiment
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein only is used for description and interpretation the present invention, and be not used in qualification the present invention.
Olive wine embodiment
Embodiment one
According to the embodiment of the invention, provide a kind of olive wine.In the present embodiment, olive wine is led to by the raw material of following component and weight percent content:
Wheat: 12.5%;
Chinese sorghum: 15%;
Corn: 15%;
Rice: 10%;
Olive fruit: 43.5%;
Yeast: 4%;
And the water that accounts for above-mentioned raw materials gross weight 10%.
Embodiment two
Different with the foregoing description is that in the present embodiment, olive wine is led to by the raw material of following component and weight percent content:
Wheat: 10%;
Chinese sorghum: 10%;
Corn: 10%;
Rice: 15%;
Olive fruit: 52%;
Yeast: 3%;
And the water that accounts for above-mentioned raw materials gross weight 20%.
Embodiment three
Different with the foregoing description is that in the present embodiment, olive wine is led to by the raw material of following component and weight percent content:
Wheat: 15%;
Chinese sorghum: 18%;
Corn: 12%;
Rice: 10%;
Olive fruit: 40%;
Yeast: 5%;
And the water that accounts for above-mentioned raw materials gross weight 30%.
The production technique embodiment of olive wine
Embodiment one
According to the embodiment of the invention, provide a kind of production technique of olive wine.In the present embodiment, the production technique of olive wine comprises the steps:
Step 101: content by weight percentage with wheat-flour 12.5%, sorghum flour 15%, Semen Maydis powder 15%, rice meal 10%, olive paste 43.5% and yeast powder 4% mixing, adds proper amount of clear water, after stirring evenly, in temperature is under 30 ℃ of conditions, and fermentation is 50 days in fermentation vat, obtains fermented liquid;
In step 101, can pass through cleaning machine, use the normal temperature clear water, wheat, Chinese sorghum, corn, rice and olive are really carried out the hydro-peening of 2h; After drying, use pulverizer, pulverize wheat, Chinese sorghum, corn and rice, obtain wheat-flour, sorghum flour, Semen Maydis powder and rice meal; And use wooden utensil, and pulverize the olive fruit, obtain olive paste;
Further, in step 101, the mixture of wheat-flour, sorghum flour, Semen Maydis powder, rice meal and olive paste and the weight ratio of clear water can be 10: 1;
Step 102: above-mentioned fermented liquid is heated to 100 ℃, and 6h is handled in distillation, and the normal temperature cooling obtains distillate;
In step 102, can use a plurality of weight is that 1 ton still pot distills processing; Also can use water cooler, to distillate cooling process 6h;
Step 103: under normal temperature and lucifuge condition, above-mentioned distillate is filtered and germicidal treatment, obtain finished product; Under normal temperature condition, finished product is added water configuration process and the old processing of Cui, carry out can afterwards, seal, and the packing warehouse-in;
Particularly, in step 103, can earlier under normal temperature and lucifuge condition, carry out filtration treatment, obtain one-pass finished, and one-pass finished is carried out germicidal treatment, can carry out can afterwards, seal and put in storage processing the distillate in the step 102; But, in order further to improve the clarity of one-pass finished, can be when obtaining one-pass finished, continuation is carried out filtration treatment to one-pass finished under normal temperature and lucifuge condition, obtain the secondary finished product, again the secondary finished product is carried out germicidal treatment, can afterwards, seal and pack warehouse-in;
Wherein, can under normal temperature condition, press per hour 1 ton speed, one-pass finished is carried out filtration treatment; Further, can be under normal temperature condition, to one-pass finished and/or secondary finished product germicidal treatment 80min;
In addition, in step 103, the time that adds water configuration process and the old processing of Cui respectively is 8h; Before can, need clean container, oven dry and sterilising treatment.Here, add the water configuration process and be specially: in distillate, adding accounts for the water of distillate weight 10-30%, and fully stirs evenly, and obtains mixed solution; The old processing of Cui is specially: use digestion tank, with mixed solution ageing 30-90min, obtain one-pass finished.
Embodiment two
Different with the foregoing description is that in the present embodiment, the production technique of olive wine comprises the steps:
Step 201: content by weight percentage with wheat-flour 10%, sorghum flour 10%, Semen Maydis powder 10%, rice meal 15%, olive paste 52% and yeast powder 3% mixing, is under 28 ℃ of conditions in temperature, and fermentation is 45 days in fermentation vat, obtains fermented liquid;
Further, in step 201, the mixture of wheat-flour, sorghum flour, Semen Maydis powder, rice meal and olive paste and the weight ratio of clear water can be 7: 3;
Step 202: above-mentioned fermented liquid is heated to 95 ℃, and 5h is handled in distillation, and the normal temperature cooling obtains distillate;
Step 203: under normal temperature and lucifuge condition, above-mentioned distillate is filtered and germicidal treatment, obtain finished product, with the finished product can, seal, and the packing warehouse-in.
Embodiment three
Different with the foregoing description is that in the present embodiment, the production technique of olive wine comprises the steps:
Step 301: content by weight percentage with wheat-flour 15%, sorghum flour 18%, Semen Maydis powder 12%, rice meal 10%, olive paste 40% and yeast powder 5% mixing, is under 32 ℃ of conditions in temperature, and fermentation is 60 days in fermentation vat, obtains fermented liquid;
Further, in step 301, the mixture of wheat-flour, sorghum flour, Semen Maydis powder, rice meal and olive paste and the weight ratio of clear water can be 9: 2;
Step 302: above-mentioned fermented liquid is heated to 105 ℃, and 7h is handled in distillation, and the normal temperature cooling obtains distillate;
Step 303: under normal temperature and lucifuge condition, above-mentioned distillate is filtered and germicidal treatment, obtain finished product, with the finished product can, seal, and the packing warehouse-in.
Through above-mentioned each olive wine embodiment, can make alcoholic strength and be 42-48 ° olive wine.
In the present embodiment, olive wine has the following advantages: olive wine have clearing heat and detoxicating, relieve sore throat reduces phlegm, promote the production of body fluid to quench thirst, change the merit that thorn removes fishbone, also can prevent upper respiratory tract infection etc.The olive wine color and luster is amber, and is limpid transparent, and fruital is pleased people, sour and sweet palatability, aglycone.Nutritious, contain trace elements such as zinc, iron, the content of microorganism C is particularly outstanding.Normal drink olive wine is relaxed the muscles and stimulate the blood circulation, clear larynx, promote the production of body fluid, moistening lung, detoxicating functions, suitable hypercholesterolemia, arteriosclerosis person are edible.The expert thinks the wine kind of development prospect of tool in all wine product.
In sum, the olive wine of various embodiments of the present invention and production technique thereof, content by weight percentage, with wheat 10-15%, Chinese sorghum 10-20%, corn 10-20%, rice 5-15% and olive fruit 40-60% are raw material, be aided with yeast 3-5%, be 10: 1 ratio again in the weight ratio of powder mix slurry and clear water, add clear water, after stirring evenly, in temperature is under the 28-32 ℃ of condition, and fermentation is 45-60 days in fermentation vat, the fermented liquid that obtains is distilled successively again, add the water configuration, old and the germicidal treatment of Cui, can make the olive wine that the smell of fruits is very sweet, and remarkable in economical benefits.
It should be noted that at last: the above only is the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, it still can be made amendment to the technical scheme that aforementioned each embodiment put down in writing, and perhaps part technical characterictic wherein is equal to replacement.Within the spirit and principles in the present invention all, any modification of being done, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. an olive wine is characterized in that, this wine is led to by the raw material of following component and weight percent content:
Wheat: 10-15%;
Chinese sorghum: 10-20%;
Corn: 10-20%;
Rice: 5-15%;
Olive fruit: 40-60%;
Yeast: 3-5%;
And the water that accounts for above-mentioned raw materials gross weight 10-30%.
2. the production technique of an olive wine is characterized in that, comprises the steps:
(1) content by weight percentage, with wheat-flour 10-15%, sorghum flour 10-20%, Semen Maydis powder 10-20%, rice meal 5-15%, olive paste 40-60% and yeast powder 3-5% mixing, be 10: 1 ratio again in the weight ratio of powder mix slurry and clear water, add clear water, after stirring evenly, in temperature is under the 28-32 ℃ of condition, and fermentation is 45-60 days in fermentation vat, obtains fermented liquid;
(2) described fermented liquid is heated to 90-110 ℃, 5-7h is handled in distillation, and the normal temperature cooling obtains distillate;
(3) under normal temperature and lucifuge condition, described distillate is added water configuration process and the old processing of Cui, obtain one-pass finished.
3. the production technique of olive wine according to claim 2 is characterized in that, in step (3) afterwards, also comprises the steps:
(4) under normal temperature and lucifuge condition, described one-pass finished is carried out filtration treatment, obtain the secondary finished product.
4. according to the production technique of claim 2 or 3 described olive wine, it is characterized in that, in step (3) and/or step (4) afterwards, also comprise the steps:
(5) under normal temperature and lucifuge condition, described one-pass finished and/or secondary finished product are carried out germicidal treatment, can successively again, seal, and the packing warehouse-in.
5. the production technique of olive wine according to claim 2 is characterized in that, in step (1): use wooden utensil that olive is really pulverized, obtain described olive paste.
6. the production technique of olive wine according to claim 5 is characterized in that, the alcoholic strength of described olive wine is 42-48 °.
7. the production technique of olive wine according to claim 1 is characterized in that, in step (3), the described water configuration process that adds is specially: in described distillate, adding accounts for the water of distillate weight 10-30%, and fully stirs evenly, and obtains mixed solution.
8. the production technique of olive wine according to claim 7 is characterized in that, in step (3), the old processing of described Cui is specially: use digestion tank, with described mixed solution ageing 30-90min.
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| CN2009101578412A CN101942369B (en) | 2009-07-08 | 2009-07-08 | Olive wine and production technique thereof |
Applications Claiming Priority (1)
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| CN2009101578412A CN101942369B (en) | 2009-07-08 | 2009-07-08 | Olive wine and production technique thereof |
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| CN101942369A true CN101942369A (en) | 2011-01-12 |
| CN101942369B CN101942369B (en) | 2013-03-20 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102337197A (en) * | 2011-11-02 | 2012-02-01 | 李�荣 | Corn olive wine and preparation method thereof |
| CN103333766A (en) * | 2013-06-18 | 2013-10-02 | 天津科技大学 | Brewing technique of olive brandy based on solid-state fermentation method |
| CN104152321A (en) * | 2014-08-22 | 2014-11-19 | 云南顺宁府酒业有限责任公司 | Preparation method for fructus phyllanthi Baijiu |
| CN105062780A (en) * | 2015-08-29 | 2015-11-18 | 固镇县益民养殖专业合作社 | Complex wine |
| CN106690189A (en) * | 2016-12-26 | 2017-05-24 | 福建农林大学 | Olive salting liquid and method for preventing olive precipitates from being generated |
| CN106754051A (en) * | 2016-12-28 | 2017-05-31 | 广东榄帝士酒业有限公司 | A kind of olive wine |
| CN111718823A (en) * | 2020-07-03 | 2020-09-29 | 卓楚贞 | Olive wine and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149621A (en) * | 1995-11-09 | 1997-05-14 | 云南省潞西县宏潞酿酒厂 | Oliver wine and its making technology |
| CN101445775B (en) * | 2008-12-18 | 2012-05-30 | 福州延福橄榄有限公司 | Process for producing olive wine |
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2009
- 2009-07-08 CN CN2009101578412A patent/CN101942369B/en active Active
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102337197A (en) * | 2011-11-02 | 2012-02-01 | 李�荣 | Corn olive wine and preparation method thereof |
| CN103333766A (en) * | 2013-06-18 | 2013-10-02 | 天津科技大学 | Brewing technique of olive brandy based on solid-state fermentation method |
| CN104152321A (en) * | 2014-08-22 | 2014-11-19 | 云南顺宁府酒业有限责任公司 | Preparation method for fructus phyllanthi Baijiu |
| CN104152321B (en) * | 2014-08-22 | 2016-08-24 | 云南顺宁府酒业有限责任公司 | A kind of preparation method of Yunnan Fructus Canarii albi Chinese liquor |
| CN105062780A (en) * | 2015-08-29 | 2015-11-18 | 固镇县益民养殖专业合作社 | Complex wine |
| CN106690189A (en) * | 2016-12-26 | 2017-05-24 | 福建农林大学 | Olive salting liquid and method for preventing olive precipitates from being generated |
| CN106754051A (en) * | 2016-12-28 | 2017-05-31 | 广东榄帝士酒业有限公司 | A kind of olive wine |
| CN111718823A (en) * | 2020-07-03 | 2020-09-29 | 卓楚贞 | Olive wine and preparation method thereof |
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| CN101942369B (en) | 2013-03-20 |
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Address after: No. 303, liumai Road, high tech Zone, Zhenjiang City, Jiangsu Province, 212000 Patentee after: Lin Hai Address before: 746000 room 602, no.026, market east entrance, panxuan West Road, Chengguan Town, Wudu District, Longnan City, Gansu Province Patentee before: Lin Hai |
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Address after: 746000 room 602, no.026, market east entrance, panxuan West Road, Chengguan Town, Wudu District, Longnan City, Gansu Province Patentee after: Lin Hai Address before: No. 303, liumai Road, high tech Zone, Zhenjiang City, Jiangsu Province, 212000 Patentee before: Lin Hai |