CN103789190B - A kind of light Olive vinegar and production method thereof - Google Patents
A kind of light Olive vinegar and production method thereof Download PDFInfo
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- CN103789190B CN103789190B CN201410045522.3A CN201410045522A CN103789190B CN 103789190 B CN103789190 B CN 103789190B CN 201410045522 A CN201410045522 A CN 201410045522A CN 103789190 B CN103789190 B CN 103789190B
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- 235000014101 wine Nutrition 0.000 claims abstract description 22
- 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
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 15
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- 230000000694 effects Effects 0.000 claims abstract description 6
- 238000002372 labelling Methods 0.000 claims abstract description 5
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 13
- 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
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of light Olive vinegar and production method thereof, with olive inspissated juice for raw material, add the light Olive vinegar that red rice yellow wine is produced.Its brewing method comprises the following steps: zymamsis, acetic fermentation, ageing, blend, ultrafiltration, filling, sterilizing, labeling and vanning.Before acetic fermentation, with Fujian red rice yellow wine, alcoholic strength in karusen is adjusted to 9-10%VoL.The Olive vinegar aromatic flavour obtained by the inventive method, mouthfeel are clearly soft, have the multiple nutrients factor contained by olive and red colouring agent for food, also used as a Chinese medicine concurrently, have the health-care effect of step-down, reducing 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 when cooking carrying out seasoning with vinegar.Vinegar not only can go raw meat solution greasy, increases dish flavor, also has certain health care and medical functions.Fruit vinegar take fruit as the characteristic vinegar kind that main raw material ferments, 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 the two nutrient nourishing function of fruit and vinegar, and it is rich in the useful organic acid of multiple human body, VITAMIN and biologically active substance, becomes rapidly the new lover of vinegar nationality in recent years.
Olive has another name called Chinese olive, good fortune fruit, and be the famous subtropical fruit of China, be mainly distributed in Fujian, Guangdong, especially Minhou, Fujian is called as in " township of Chinese olive ".Olive unique flavor, nutritious, pulp is rich in the amino acid of calcareous, 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, deeply like 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 gives new approaches by olive.
At present, the product development of being processed into fruit vinegar by olive is reported 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 in Olive vinegar be all soak with olive fruits to form, and non-fermented brew gained; And " a kind of Olive vinegar and manufacture method and equipment used " thereof (number of patent application: CN200410027313.2, publication number: CN1584007) described Olive vinegar complex steps, not easily industrialized production.This patent for main raw material, brewages the distinctive red rice yellow wine in middle interpolation Fujian with olive inspissated juice, and technical process is simple, and easy to operate, finished product aromatic flavour, mouthfeel are clearly soft, have plurality kinds of health care nutritional factor contained by 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 mainly with olive inspissated juice for main raw material, add Fujian distinctive red rice yellow wine fermentation brew to form, modern biotechnology is adopted to improve olive products added value, the frontier of developing nutritive health-care.
A production method for light Olive vinegar, with olive inspissated juice for raw material, adds red rice yellow wine, through zymamsis, acetic fermentation, ageing, blend, ultrafiltration, filling, sterilization steps, obtained light Olive vinegar.
The production method of described light Olive vinegar, concrete steps comprise:
(1) zymamsis: olive inspissated juice is injected fermentor tank, adds soft water dilution, regulates 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, and at 25-28 DEG C, zymamsis reaches 5-7%VoL to karusen alcoholic strength;
(2) acetic fermentation: add red rice yellow wine in karusen, regulates its alcoholic strength to 9-10%VoL; Drop into through the obtained acetic bacteria liquid of enlarged culturing method in fermentor tank, bacterium liquid measure is 8% of the volume regulating the karusen after alcoholic strength, terminate when acetic acid content >=4.5g/100mL, ethanol content < 0.5wt% in acetic fermentation to karusen at 33-35 DEG C, filter, obtain the former fruit vinegar of olive;
(3) ageing: former for olive fruit vinegar is placed in Tao Tanzhong, sealing, 5-10 DEG C, lucifuge preservation 1 year;
(4) blend: ageing is opened altar and tasted after 1 year, be adjusted to pol, the acidity of needs by product standard requirement honey, edible citric acid;
(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, adopt filling and sealing all-in-one filling;
(7) sterilizing: by the bottled Olive vinegar after filling, adopts the sterilization of continous way spray;
(8) labeling, vanning.
Starter described in step (1) is the grape wine high activity dried yeast produced of Angel Yeast company limited and the mixture prepared by 1:1 mass ratio of highly active dry yeast.
Red rice yellow wine described in step (2) is: with glutinous rice and polished rice for raw material, with Gutian Area, Fujian Province Red kojic rice for saccharifying agent, the former wine filtered through plate-and-frame filter press after adopting stand meal method technique preparation, alcoholic strength >=15%VoL.
Ultrafiltration described in step (5), its operating parameters is: CA ultra-filtration membrane, molecular weight cut-off 10kDa, working pressure 0.25MPa, service temperature 30 DEG C.
Sterilization described in step (7), temperature is 70-75 DEG C, and sterilizing time is 15 ~ 20min.
The light Olive vinegar that a kind of production method of light Olive vinegar as above is obtained.
Beneficial effect of the present invention is:
1, the present invention directly with olive inspissated juice for main raw, obtain aromatic flavour, the soft salubrious Olive vinegar of mouthfeel through zymamsis, acetic fermentation; Reduce because olive fruits transports the cost brought, convenient operation; And brew the olive not easily stored after harvesting into vinegar, drastically increase the added value of olive products, the application for olive provides new approaches.
2, add Fujian red wine yellow rice wine in the present invention, make the Olive vinegar obtained 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 to set forth the present invention further, below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
The present invention with olive inspissated juice for main raw material obtains light Olive vinegar.Its brewing method comprises the following steps:
(1) zymamsis: olive inspissated juice is injected 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 are by the mixture of 1:1 mass ratio, and at 25 DEG C, zymamsis reaches 5%VoL to karusen alcoholic strength;
(2) acetic fermentation: add red rice yellow wine in karusen, regulate its alcoholic strength to 9%VoL, drop into through the obtained acetic bacteria liquid of enlarged culturing method in fermentor tank, inoculum size is 8% of karusen volume, terminate when acetic acid content >=4.5g/100mL, ethanol content < 0.5wt% in acetic fermentation to karusen at 33 DEG C, filter, obtain the former fruit vinegar of olive;
(3) ageing: former for olive fruit vinegar Tao Tan is sealed, is placed in 5 DEG C, lucifuge preservation 1 year;
(4) blend: ageing is opened altar and tasted after 1 year, be adjusted to pol, the acidity of needs by product standard requirement honey, edible citric acid;
(5) ultrafiltration: adopt external pressure tubular type membrane-filtering unit to carry out ultrafiltration, operating parameters to the Olive vinegar after blending: CA ultra-filtration membrane, molecular weight cut-off 10kDa, working pressure 0.25MPa, service temperature 30 DEG C;
(6) filling: the sample after ultrafiltration, adopt 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 DEG C, and the time is 18min;
(8) labeling, vanning.
Further, described step (2) red rice yellow wine used is: with glutinous rice and polished rice for raw material, with Gutian Area, Fujian Province Red kojic rice for saccharifying agent, the former wine filtered through plate-and-frame filter press after adopting stand meal method technique preparation, alcoholic strength >=15%VoL.
embodiment 2:
The present invention with olive inspissated juice for main raw material obtains 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, regulates the Brix of Sucus Canarii albi to 16Brix; The grape wine high activity dried yeast that the Angel Yeast company limited of rear access consumption is Sucus Canarii albi quality 0.02% produces and the mixture that highly active dry yeast is prepared by 1:1 mass ratio, at 28 DEG C, zymamsis reaches 7%VoL to karusen alcoholic strength;
(2) acetic fermentation: add red rice yellow wine in karusen, regulate its alcoholic strength to 10%VoL, drop into through the obtained acetic bacteria liquid of enlarged culturing method in fermentor tank, inoculum size is the 8%(v/v of karusen volume), terminate when acetic acid content >=4.5g/100mL, ethanol content < 0.5wt% in acetic fermentation to karusen at 35 DEG C, filter, obtain the former fruit vinegar of olive;
(3) ageing: former for step (2) olive fruit vinegar Tao Tan is sealed, is placed in 10 DEG C, lucifuge preservation 1 year;
(4) blend: open altar after 1 year through step (3) ageing and taste, be adjusted to pol, the acidity of needs by product standard requirement honey, edible citric acid;
(5) ultrafiltration: the Olive vinegar after step (4) is blent adopts external pressure tubular type membrane-filtering unit to carry out ultrafiltration to Olive vinegar, operating parameters: CA ultra-filtration membrane, molecular weight cut-off 10kDa, working pressure 0.25MPa, service temperature 30 DEG C;
(6) filling: the sample after step (5) ultrafiltration, adopt 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 DEG C, and the time is 18min;
(8) labeling, vanning.
Further, described step (2) red rice yellow wine used is: with glutinous rice and polished rice for raw material, with Gutian Area, Fujian Province Red kojic rice for saccharifying agent, the former wine filtered through plate-and-frame filter press after adopting stand meal method technique preparation, alcoholic strength >=15%VoL.
embodiment 1 and 2 is obtainedfinished 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 clearly soft, 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 done 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 (2)
1. a production method for light Olive vinegar, is characterized in that: with olive inspissated juice for raw material, add red rice yellow wine, through zymamsis, acetic fermentation, ageing, blend, ultrafiltration, filling, sterilization steps, obtained light Olive vinegar;
Concrete steps comprise:
(1) zymamsis: olive inspissated juice is injected fermentor tank, adds soft water dilution, regulates 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, and at 25-28 DEG C, zymamsis reaches 5-7%VoL to karusen alcoholic strength; Described starter is the mixture prepared by 1:1 mass ratio by grape wine high activity dried yeast and highly active dry yeast;
(2) acetic fermentation: add red rice yellow wine in karusen, regulates its alcoholic strength to 9-10%VoL; Drop into through the obtained acetic bacteria liquid of enlarged culturing method in fermentor tank, inoculum size is 8% of the volume of karusen, terminate when acetic acid content >=4.5g/100mL, ethanol content < 0.5wt% in acetic fermentation to karusen at 33-35 DEG C, filter, obtain the former fruit vinegar of olive;
(3) ageing: former for olive fruit vinegar is placed in Tao Tanzhong, sealing, 5-10 DEG C, lucifuge preservation 1 year;
(4) blend: ageing is opened altar and tasted after 1 year, be adjusted to pol, the acidity of needs by product standard requirement honey, edible citric acid;
(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, adopt filling and sealing all-in-one filling;
(7) sterilizing: by the bottled Olive vinegar after filling, adopts the sterilization of continous way spray;
(8) labeling, vanning;
Described red rice yellow wine is: with glutinous rice and polished rice for raw material, with Gutian Area, Fujian Province Red kojic rice for saccharifying agent, adopts stand meal method technique preparation, then through the former wine that plate-and-frame filter press filters, and alcoholic strength >=15%VoL;
Ultrafiltration described in step (5), its operating parameters is: CA ultra-filtration membrane, molecular weight cut-off 10kDa, working pressure 0.25MPa, service temperature 30 DEG C;
Sterilization described in step (7), temperature is 70-75 DEG C, and sterilizing time is 15 ~ 20min.
2. the light Olive vinegar that the production method of a light Olive vinegar as claimed in claim 1 is obtained.
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| 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 |
| CN106591093B (en) * | 2017-01-21 | 2020-06-23 | 湖北工业大学 | Preparation method of 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 |
| CN112680312B (en) * | 2021-01-14 | 2021-10-26 | 云浮市德才创新农业科技有限公司 | Fermented olive fruit vinegar and production method thereof |
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| WO2007105216A2 (en) * | 2006-03-15 | 2007-09-20 | Caper Naum Vista Olive Oil Market Ltd | Olive pomace vinegar |
| 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 |
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| KR101160231B1 (en) * | 2009-08-21 | 2012-06-26 | 대구대학교 산학협력단 | A method for preparing Eucommia ulmoides vinegar composition |
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|---|---|---|---|---|
| WO2007105216A2 (en) * | 2006-03-15 | 2007-09-20 | Caper Naum Vista Olive Oil Market Ltd | Olive pomace vinegar |
| 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 |
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