CN103789190A - Light type olive vinegar and production method thereof - Google Patents
Light type olive vinegar and production method thereof Download PDFInfo
- Publication number
- CN103789190A CN103789190A CN201410045522.3A CN201410045522A CN103789190A CN 103789190 A CN103789190 A CN 103789190A CN 201410045522 A CN201410045522 A CN 201410045522A CN 103789190 A CN103789190 A CN 103789190A
- Authority
- CN
- China
- Prior art keywords
- olive
- vinegar
- production method
- filling
- ultrafiltration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 240000007817 Olea europaea Species 0.000 title claims abstract description 75
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 61
- 239000000052 vinegar Substances 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 21
- 238000011049 filling Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000032683 aging Effects 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000002372 labelling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims description 24
- 235000013399 edible fruits Nutrition 0.000 claims description 20
- 235000014101 wine Nutrition 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 13
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 6
- 239000012895 dilution Substances 0.000 claims description 6
- 239000007858 starting material Substances 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 239000006227 byproduct Substances 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 3
- 239000008234 soft water Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000003170 nutritional factors Nutrition 0.000 abstract description 3
- 235000019991 rice wine Nutrition 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 229960000583 acetic acid Drugs 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000001835 salubrious effect Effects 0.000 description 3
- 244000012254 Canarium album Species 0.000 description 2
- 235000009103 Canarium album Nutrition 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229940088623 biologically active substance Drugs 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses light type olive vinegar and a production method thereof. The light type olive vinegar is produced by adding red-koji yellow rice wine into olive concentrated juice serving as a raw material. A brewing method of the light type olive vinegar comprises the following steps of alcohol fermentation, acetic fermentation, aging, blending, ultrafiltration, filling, sterilization, labeling and boxing. Before acetic fermentation, the alcoholic strength of fermented mash is adjusted to 9-10%VoL by using Fujian red-koji yellow rice wine. The olive vinegar prepared by using the method is strong in flavor, has soft and light mouthfeel, contains multiple nutritional factors in olive and red-koji, and has the health-care functions of lowering blood pressure and lowering blood fat.
Description
Technical field
The invention belongs to traditional fermentation food processing technology field, be specifically related to a kind of light Olive vinegar and production method thereof.
Background technology
Vinegar is the traditional vinegar acid condiment of China, and over the past thousands of years, people like carrying out seasoning with vinegar in the time cooking.Vinegar not only can go raw meat solution greasy, increases dish flavor, also has certain health care and medical functions.Fruit vinegar is the characteristic vinegar kind that forms of fermentation take fruit as main raw material, and compared with traditional grain vinegar, fruit vinegar flavor is delicate fragrance more, and mouthfeel is more soft, and nutritive ingredient is horn of plenty more.In addition, fruit vinegar is compounded with two nutrient health-care functions of fruit and vinegar, and it is rich in organic acid, VITAMIN and biologically active substance that multiple human body is useful, becomes rapidly in recent years the new lover of vinegar nationality.
Olive has another name called Chinese olive, good fortune fruit, is the famous subtropical fruit of China, is mainly distributed in Fujian, Guangdong, and especially Minhou, Fujian is called as " township of Chinese olive ".Olive unique flavor, nutritious, that pulp is rich in is calcareous, the amino acid of organic acid and 17 kinds of needed by human body.Meanwhile, olive fruits also has higher pharmaceutical use and nourishing function, have clearing heat and detoxicating, relieve sore throat reduces phlegm, promote the production of body fluid to quench thirst, separate tired effect of sobering up, and liked by numerous people.The olive harvest season is shorter, not storage tolerance, and after adopting, very easily dehydration is rotted, and its Suggestion on Fine Processing is urgently to be resolved hurrily, therefore, is processed into fruit vinegar has provided new approaches by olive.
At present, the product development report that is processed into fruit vinegar by olive is few, Chinese invention patent " brew method of Olive vinegar " (number of patent application: CN201010247799.6, publication number: CN102373141A) and " a kind of Olive vinegar and production method thereof " (number of patent application: CN201110249948.7, publication number: CN102286353A) described Olive vinegar is all to soak and form with olive fruits, brew gained not ferments; And the described Olive vinegar complex steps of " a kind of Olive vinegar and manufacture method thereof and equipment used " (number of patent application: CN200410027313.2, publication number: CN1584007) is difficult for industrialized production.This patent, take olive inspissated juice as main raw material, is brewageed the distinctive red rice yellow wine in middle interpolation Fujian, and technical process is simple, easy to operate, and finished product aromatic flavour, mouthfeel are soft salubrious, have the contained plurality kinds of health care nutritional factor of olive and red colouring agent for food, also used as a Chinese medicine concurrently.
Summary of the invention
The object of the present invention is to provide a kind of light Olive vinegar and production method thereof, this product is mainly take olive inspissated juice as main raw material, adding Fujian distinctive red rice yellow wine fermentation brew forms, adopt modern biotechnology to improve olive added value of product, the frontier of developing nutritive health-care.
A production method for light Olive vinegar, take olive inspissated juice as raw material, adds red rice yellow wine, through zymamsis, acetic fermentation, ageing, blend, ultrafiltration, filling, sterilization steps, the light Olive vinegar making.
The production method of described light Olive vinegar, concrete steps comprise:
(1) zymamsis: olive inspissated juice is injected to fermentor tank, add soft water dilution, regulate the Brix of Sucus Canarii albi to 14-16Brix; Rear access starter, starter consumption is the 0.01-0.02% of Sucus Canarii albi quality after dilution, zymamsis to karusen alcoholic strength reaches 5-7%VoL at 25-28 ℃;
(2) acetic fermentation: add red rice yellow wine in karusen, regulate its alcoholic strength to 9-10%VoL; In fermentor tank, drop into the acetic bacteria liquid making through enlarged culturing method, bacterium liquid measure be regulate the karusen after alcoholic strength volume 8%, at 33-35 ℃, acetic fermentation finishes when 0.5wt% to acetic acid content >=4.5g/100mL, ethanol content < in karusen, filter, obtain the former fruit vinegar of olive;
(3) ageing: former olive fruit vinegar is placed in to Tao Tanzhong, sealing, 5-10 ℃, lucifuge preservation 1 year;
(4) blend: ageing after 1 year, open altar taste, by product standard for requirements honey, edible citric acid be adjusted to needs pol, acidity;
(5) ultrafiltration: adopt external pressure tubular type membrane-filtering unit to carry out ultrafiltration to the Olive vinegar after blending;
(6) filling: by the sample after ultrafiltration, to adopt filling and sealing all-in-one filling;
(7) sterilizing: by the bottled Olive vinegar after filling, adopt the sterilization of continous way spray;
(8) labeling, vanning.
The described starter of step (1) is the grape wine high activity dried yeast of Angel Yeast company limited production and the mixture that highly active dry yeast is prepared by 1:1 mass ratio.
The described red rice yellow wine of step (2) is: take glutinous rice and polished rice as raw material, take Gutian Area, Fujian Province Red kojic rice as saccharifying agent, filter the former wine forming, alcoholic strength >=15VoL after adopting stand meal method technique preparation through plate-and-frame filter press.
The ultrafiltration that step (5) is described, its operating parameters is: CA ultra-filtration membrane, molecular weight cut-off 10kDa, 30 ℃ of working pressure 0.25MPa, service temperatures.
The sterilization that step (7) is described, temperature is 70-75 ℃, sterilizing time is 15 ~ 20min.
The light Olive vinegar that a kind of production method of light Olive vinegar as above makes.
Beneficial effect of the present invention is:
1, the present invention, directly take olive inspissated juice as main raw, makes aromatic flavour, the soft salubrious Olive vinegar of mouthfeel through zymamsis, acetic fermentation; Reduce and transported the cost bringing, convenient operation because of olive fruits; And brew the olive that is difficult for storing after plucking into vinegar, greatly improved olive value-added content of product, for the application of olive provides new approaches.
2, in the present invention, add Fujian red wine yellow rice wine, make the Olive vinegar making have olive and red colouring agent for food, also used as a Chinese medicine plurality kinds of health care nutritional factor concurrently, there is nourishing function.
embodiment
In order further to set forth the present invention, below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
The present invention take olive inspissated juice as main raw material makes light Olive vinegar.Its brewing method comprises the following steps:
(1) zymamsis: olive inspissated juice is injected to fermentor tank, add softening water agitation and dilution, regulate the Brix of Sucus Canarii albi to 14Brix, the grape wine high activity dried yeast that the Angel Yeast company limited that rear access consumption is Sucus Canarii albi quality 0.01% produces and highly active dry yeast be by the mixture of 1:1 mass ratio, and zymamsis to karusen alcoholic strength reaches 5%VoL at 25 ℃;
(2) acetic fermentation: add red rice yellow wine in karusen, regulate its alcoholic strength to 9%VoL, in fermentor tank, drop into the acetic bacteria liquid making through enlarged culturing method, inoculum size is 8% of karusen volume, at 33 ℃, acetic fermentation finishes when 0.5wt% to acetic acid content >=4.5g/100mL, ethanol content < in karusen, filter, obtain the former fruit vinegar of olive;
(3) ageing: by former olive fruit vinegar Tao Tan sealing, be placed in 5 ℃, lucifuge preservation 1 year;
(4) blend: ageing after 1 year, open altar taste, by product standard for requirements honey, edible citric acid be adjusted to needs pol, acidity;
(5) ultrafiltration: adopt external pressure tubular type membrane-filtering unit the Olive vinegar after blending to be carried out to ultrafiltration, operating parameters: 30 ℃ of CA ultra-filtration membranes, molecular weight cut-off 10kDa, working pressure 0.25MPa, service temperature;
(6) filling: the sample after ultrafiltration, adopts filling and sealing all-in-one filling; Filling and sealing machine is purchased from Zhangjiagang Hua Sheng beverage machine company limited;
(7) sterilizing: the bottled Olive vinegar product after filling, adopt the sterilization of continous way spray, temperature is 70 ℃, the time is 18min;
(8) labeling, vanning.
Further, described step (2) red rice yellow wine used is: take glutinous rice and polished rice as raw material, take Gutian Area, Fujian Province Red kojic rice as saccharifying agent, filter the former wine forming, alcoholic strength >=15%VoL after adopting stand meal method technique preparation through plate-and-frame filter press.
embodiment 2
The present invention take olive inspissated juice as main raw material makes light Olive vinegar.Its brewing method comprises the following steps:
(1) zymamsis: will concentrate Sucus Canarii albi and inject fermentor tank, and add softening water agitation and dilution, and regulate the Brix of Sucus Canarii albi to 16Brix; Rear access consumption is Sucus Canarii albi quality grape wine high activity dried yeast that 0.02% Angel Yeast company limited produces and highly active dry yeast be by the mixture of 1:1 mass ratio preparation, and zymamsis to karusen alcoholic strength reaches 7%VoL at 28 ℃;
(2) acetic fermentation: add red rice yellow wine in karusen, regulate its alcoholic strength to 10%VoL, in fermentor tank, drop into the acetic bacteria liquid making through enlarged culturing method, inoculum size is the 8%(v/v of karusen volume), at 35 ℃, acetic fermentation finishes when 0.5wt% to acetic acid content >=4.5g/100mL, ethanol content < in karusen, filter, obtain the former fruit vinegar of olive;
(3) ageing: by former step (2) olive fruit vinegar Tao Tan sealing, be placed in 10 ℃, lucifuge preservation 1 year;
(4) blend: through step (3) ageing after 1 year, open altar taste, by product standard for requirements honey, edible citric acid be adjusted to needs pol, acidity;
(5) ultrafiltration: Olive vinegar after step (4) is blent adopts external pressure tubular type membrane-filtering unit Olive vinegar to be carried out to ultrafiltration, operating parameters: 30 ℃ of CA ultra-filtration membranes, molecular weight cut-off 10kDa, working pressure 0.25MPa, service temperature;
(6) filling: the sample after step (5) ultrafiltration, adopts filling and sealing all-in-one filling;
(7) sterilizing: the bottled Olive vinegar product after step (6) is filling, adopt the sterilization of continous way spray, sterilization temperature is 75 ℃, the time is 18min;
(8) labeling, vanning.
Further, described step (2) red rice yellow wine used is: take glutinous rice and polished rice as raw material, take Gutian Area, Fujian Province Red kojic rice as saccharifying agent, filter the former wine forming, alcoholic strength >=15%VoL after adopting stand meal method technique preparation through plate-and-frame filter press.
embodiment 1 and 2 is madefinished product is tested:
A, Oranoleptic indicator:
Color and luster: limpid transparent, no suspended substance, reddish yellow;
Smell: have the distinctive delicate fragrance of olive, aromatic flavour;
Mouthfeel: tart flavour is pure, mouthfeel is soft salubrious, free from extraneous odour;
B, physical and chemical index:
Total acid (with acetometer) >=4.5g/100mL; Soluble solid (20 compound microcapsule) >=9; Arsenic≤0.3mg/L; Copper≤5mg/L; Lead≤0.4mg/L
C, sanitary index:
Total plate count≤100/gram, intestinal bacteria≤3/gram, pathogenic bacterium do not detect.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (7)
1. a production method for light Olive vinegar, is characterized in that: take olive inspissated juice as raw material, add red rice yellow wine, through zymamsis, acetic fermentation, ageing, blend, ultrafiltration, filling, sterilization steps, the light Olive vinegar making.
2. the production method of light Olive vinegar according to claim 1, is characterized in that: concrete steps comprise:
(1) zymamsis: olive inspissated juice is injected to fermentor tank, add soft water dilution, regulate the Brix of Sucus Canarii albi to 14-16Brix; Rear access starter, starter consumption is the 0.01-0.02% of Sucus Canarii albi quality after dilution, zymamsis to karusen alcoholic strength reaches 5-7%VoL at 25-28 ℃;
(2) acetic fermentation: add red rice yellow wine in karusen, regulate its alcoholic strength to 9-10%VoL; In fermentor tank, drop into the acetic bacteria liquid making through enlarged culturing method, inoculum size be karusen volume 8%, at 33-35 ℃, acetic fermentation finishes when 0.5wt% to acetic acid content >=4.5g/100mL, ethanol content < in karusen, filters, and obtains the former fruit vinegar of olive;
(3) ageing: former olive fruit vinegar is placed in to Tao Tanzhong, sealing, 5-10 ℃, lucifuge preservation 1 year;
(4) blend: ageing after 1 year, open altar taste, by product standard for requirements honey, edible citric acid be adjusted to needs pol, acidity;
(5) ultrafiltration: adopt external pressure tubular type membrane-filtering unit to carry out ultrafiltration to the Olive vinegar after blending;
(6) filling: by the sample after ultrafiltration, to adopt filling and sealing all-in-one filling;
(7) sterilizing: by the bottled Olive vinegar after filling, adopt the sterilization of continous way spray;
(8) labeling, vanning.
3. the production method of light Olive vinegar according to claim 2, is characterized in that: the described starter of step (1) is the mixture of being prepared by 1:1 mass ratio by grape wine high activity dried yeast and highly active dry yeast.
4. the production method of light Olive vinegar according to claim 1 and 2, it is characterized in that: described red rice yellow wine is: take glutinous rice and polished rice as raw material, take Gutian Area, Fujian Province Red kojic rice as saccharifying agent, adopt stand meal method technique preparation, then filter the former wine forming, alcoholic strength >=15VoL through plate-and-frame filter press.
5. the production method of light Olive vinegar according to claim 2, is characterized in that: the ultrafiltration that step (5) is described, its operating parameters is: CA ultra-filtration membrane, molecular weight cut-off 10kDa, 30 ℃ of working pressure 0.25MPa, service temperatures.
6. the production method of light Olive vinegar according to claim 2, is characterized in that: the sterilization that step (7) is described, and temperature is 70-75 ℃, sterilizing time is 15 ~ 20min.
7. the light Olive vinegar that the production method of a light Olive vinegar as claimed in claim 1 makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410045522.3A CN103789190B (en) | 2014-02-08 | 2014-02-08 | A kind of light Olive vinegar and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410045522.3A CN103789190B (en) | 2014-02-08 | 2014-02-08 | A kind of light Olive vinegar and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103789190A true CN103789190A (en) | 2014-05-14 |
| CN103789190B CN103789190B (en) | 2016-01-27 |
Family
ID=50665252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410045522.3A Active CN103789190B (en) | 2014-02-08 | 2014-02-08 | A kind of light Olive vinegar and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103789190B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779330A (en) * | 2016-03-04 | 2016-07-20 | 杭州清正生物科技股份有限公司 | Composite strain and beverage produced by fermenting composite strain |
| CN106591093A (en) * | 2017-01-21 | 2017-04-26 | 湖北工业大学 | Olive vinegar preparing method |
| CN108753558A (en) * | 2018-06-11 | 2018-11-06 | 福建师范大学 | A kind of preparation method of red yeast rice Olive vinegar |
| CN109370870A (en) * | 2018-12-30 | 2019-02-22 | 重庆油橄榄集团有限公司 | The preparation method of Olive vinegar |
| CN109370866A (en) * | 2018-12-30 | 2019-02-22 | 重庆禄丰天润油橄榄开发有限公司 | Utilize making vinegar for olive fruit juice and olive leaf |
| CN112680312A (en) * | 2021-01-14 | 2021-04-20 | 云浮市德才创新农业科技有限公司 | Fermented olive fruit vinegar and production method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007105216A2 (en) * | 2006-03-15 | 2007-09-20 | Caper Naum Vista Olive Oil Market Ltd | Olive pomace vinegar |
| KR101160231B1 (en) * | 2009-08-21 | 2012-06-26 | 대구대학교 산학협력단 | A method for preparing Eucommia ulmoides vinegar composition |
| CN103343081A (en) * | 2013-07-15 | 2013-10-09 | 镇江丹和醋业有限公司 | Preparation method of fruit vinegar |
| CN103421665A (en) * | 2013-07-17 | 2013-12-04 | 杭州清正生物科技有限公司 | Method for producing monascus fruit vinegar |
-
2014
- 2014-02-08 CN CN201410045522.3A patent/CN103789190B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007105216A2 (en) * | 2006-03-15 | 2007-09-20 | Caper Naum Vista Olive Oil Market Ltd | Olive pomace vinegar |
| KR101160231B1 (en) * | 2009-08-21 | 2012-06-26 | 대구대학교 산학협력단 | A method for preparing Eucommia ulmoides vinegar composition |
| CN103343081A (en) * | 2013-07-15 | 2013-10-09 | 镇江丹和醋业有限公司 | Preparation method of fruit vinegar |
| CN103421665A (en) * | 2013-07-17 | 2013-12-04 | 杭州清正生物科技有限公司 | Method for producing monascus fruit vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 李文亮，等: "清爽型橄榄醋的研制", 《商品与质量学术观察》 * |
| 黄春秋，等: "橄榄果醋发酵工艺的研究", 《中国酿造》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779330A (en) * | 2016-03-04 | 2016-07-20 | 杭州清正生物科技股份有限公司 | Composite strain and beverage produced by fermenting composite strain |
| CN106591093A (en) * | 2017-01-21 | 2017-04-26 | 湖北工业大学 | Olive vinegar preparing method |
| CN106591093B (en) * | 2017-01-21 | 2020-06-23 | 湖北工业大学 | Preparation method of olive vinegar |
| CN108753558A (en) * | 2018-06-11 | 2018-11-06 | 福建师范大学 | A kind of preparation method of red yeast rice Olive vinegar |
| CN108753558B (en) * | 2018-06-11 | 2021-08-24 | 福建吉百年食品有限公司 | Preparation method of red yeast rice olive vinegar |
| CN109370870A (en) * | 2018-12-30 | 2019-02-22 | 重庆油橄榄集团有限公司 | The preparation method of Olive vinegar |
| CN109370866A (en) * | 2018-12-30 | 2019-02-22 | 重庆禄丰天润油橄榄开发有限公司 | Utilize making vinegar for olive fruit juice and olive leaf |
| CN112680312A (en) * | 2021-01-14 | 2021-04-20 | 云浮市德才创新农业科技有限公司 | Fermented olive fruit vinegar and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103789190B (en) | 2016-01-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103789190B (en) | A kind of light Olive vinegar and production method thereof | |
| CN102676341B (en) | Method for producing flavone-rich hawthorn wine | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN104328022B (en) | A kind of peracid Hawthorn Vinegar and the plant beverage comprising this Hawthorn Vinegar and preparation method thereof | |
| CN103103053A (en) | Okra fruit and vegetable composite liquor and preparation method thereof | |
| CN102250746A (en) | Production process of ponkan fruit vinegar | |
| CN104621662A (en) | Method for preparing functional drink by utilizing radix puerariae-lactic acid bacteria mixed fermentation | |
| CN105533524B (en) | A kind of black garlic pectase and preparation method thereof | |
| CN103289858A (en) | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof | |
| CN101665756A (en) | Roxburgh rose fruit yellow wine health beverage and preparation method thereof | |
| CN102618430A (en) | Method for preparing pomegranate fruit vinegar | |
| CN104694344A (en) | Mulberry wine preparing method | |
| CN104351878A (en) | Healthcare melastoma dodecandrum lour fruit vinegar drink and production method | |
| CN102876529A (en) | Production method of wine | |
| CN102783692A (en) | Innovative astringency removal technique for olive juice and innovative bitter removal technique for citrus juice | |
| CN103484304A (en) | Loquat sparkling wine | |
| CN106281921A (en) | A kind of preparation method of fruit taste yellow rice wine | |
| CN106591088A (en) | Black garlic vinegar and preparation method thereof | |
| CN101974380B (en) | Preparation method of aronia melanocarpa beer | |
| CN103184136A (en) | Peach vinegar production | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| CN102827746A (en) | Apple tea wine | |
| CN104232430B (en) | The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant | |
| CN109943460A (en) | A kind of fermentation process of full juice haw fruit vinegar | |
| CN109055116A (en) | A kind of fermentation process of high active ingredient fresh dogwood fruits wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240301 Address after: No. 150, Tankou Development Zone, Yunlong Township, Minqing County, Fuzhou City, Fujian Province, 350803 Patentee after: FUZHOU WEST FOOD LTD. Country or region after: China Address before: 350002, Jinshan District, Jinshan Town, Cangshan District, Fuzhou, Fujian Patentee before: FUJIAN AGRICULTURE AND FORESTRY University Country or region before: China |
|
| TR01 | Transfer of patent right |