CN103881890B - Method for preparing antibacterial olive seasoned vinegar - Google Patents

Abstract

The invention belongs to the technical field of a fermented food, and particularly relates to a method for preparing antibacterial olive seasoned vinegar. The method comprises the following steps: freezing 10kg of fresh olive and 10kg of glutinous rice wine to -28 DEG C to -30 DEG C for 2 hours; heating to 28 DEG C, and adding acetic bacteria to ferment; filtering, bottling and sterilizing. The antibacterial olive seasoned vinegar has the characteristics of being strong in antibacterial property and antiviral property, safer and more delicious, and more nutrient.

Description

A kind of preparation method of olive antibacterial flavored vinegar

technical field

The invention belongs to the field of fermented food, and in particular relates to a preparation method of olive antibacterial seasoning vinegar.

Background technique

Regardless of food or seasoning or cold food, vinegar is often inseparable. People are also used to thinking that vinegar can kill harmful microorganisms in cold food, so some raw and cold food can be eaten with vinegar. In fact, if The acidity of vinegar alone is not enough to completely kill the microorganisms in the food. It is also necessary to ensure that the food is not contaminated by pathogenic microorganisms to be safe. It is difficult to avoid, and further improving the antibacterial and antiviral ability of flavored vinegar is an active method and a realistic need.

Contents of the invention

The invention utilizes the strong antibacterial and antiviral functions of olives and the luscious flavor characteristics, uses glutinous rice wine rich in nutrients and excellent flavor as the basic raw material, brews seasoning vinegar through a special process, and prepares an olive antibacterial seasoning vinegar. the invention.

The purpose of the present invention is achieved like this.

A preparation method of olive antibacterial flavored vinegar, characterized in that it comprises the following preparation steps:

A. Wash 10kg of fresh olives with clean water, then rinse them once with sterile water, put them into an acid-resistant and -30℃ non-breakable container, then add 10kg of glutinous rice wine, first seal with gauze, and then use edible plastic Seal the mouth of the container with a film, soak at 8°C for 3 days, then put it into the freezer to freeze to -28°C to -30°C, and maintain this temperature for 2 hours;

B. Take the obtained product from step A out of the freezer, and when the temperature rises to 28°C under the condition of avoiding light, add acetic acid bacteria, keep it warm at 30-32°C for 2 months, and then store it at room temperature for 2 months;

C. Filter the residue obtained in step B, then let it stand for clarification for 3 days, take the supernatant by siphon method, divide it into 100-200ml glass bottles, seal it, sterilize it in a water bath at 65°C for 25-30min, and then cool it to room temperature. An olive antibacterial flavored vinegar was prepared.

The beneficial effects of the present invention are as follows:

(1) The present invention uses fresh olives to contain oleuropein and other active substances that inhibit the growth and reproduction of harmful bacteria, and combines them with vinegar to form edible seasoning vinegar that is stronger in inhibiting and killing harmful microorganisms;

(2) The present invention utilizes glutinous rice wine containing ethanol, soaked at 8°C for 3 days, the purpose is to let the ethanol penetrate into the olives, the low temperature of 8°C is to prevent the deterioration of the soaking process, and then freeze to -28°C to -30°C to make the ethanol Cold in the olive meat together, in the process of returning to 28 ℃, on the one hand, the physical rupture of the olive meat cells occurs, and on the other hand, the physical expansion of ethanol occurs, which intensifies the rupture of the olive meat cells, so that the active ingredients are rapidly mixed with the olive juice. Release;

(3) Add acetic acid bacteria to the nutrient-rich matrix of the released olive juice and glutinous rice wine for 2 months, and then store at room temperature to let it alcoholize and fully melt, so that the effective antibacterial components of olives can be maximized protection and utilization (no high temperature, light and other man-made damage);

(4) To sum up, the present invention uses a special method of freezing and heating olives together with glutinous rice wine to easily and effectively utilize and protect the beneficial ingredients of olives, making the product of the present invention more antibacterial than ordinary seasoning edible vinegar , with the sweet and long aftertaste of olives, the flavor of this product is more sweet and sour, and it also has the effect of reducing heat and relieving throat. When it is eaten with fried products, it has the effect of slowing down the "heat". It is safer, more nutritious, more delicious, Healthy flavored vinegar preparations.

specific embodiment

Further description will be given below in conjunction with specific implementation methods.

Example 1.

A preparation method of olive antibacterial flavored vinegar, comprising the following preparation steps:

A. Wash 10kg of fresh olives with clean water, then rinse them once with sterile water, put them into an acid-resistant and -30℃ non-breakable container, then add 10kg of glutinous rice wine, first seal with gauze, and then use edible plastic Seal the mouth of the container with a film, soak at 8°C for 3 days, then put it into the freezer and freeze it to -28°C, and maintain this temperature for 2 hours;

B. Take the obtained product from step A out of the freezer, and when the temperature rises to 28°C under the condition of avoiding light, add acetic acid bacteria, keep it at 32°C for 2 months, and then store it at room temperature for 2 months;

C. Filter the residue obtained in step B, then let it stand for clarification for 3 days, take the supernatant by siphon method, pack it in 100ml glass bottles, seal it, sterilize it in a water bath at 65°C for 30min, and then cool it to room temperature to obtain a Olive antibacterial flavored vinegar.

Example 2.

A preparation method of olive antibacterial flavored vinegar, comprising the following preparation steps:

A. Wash 10kg of fresh olives with clean water, then rinse them once with sterile water, put them into an acid-resistant and -30℃ non-breakable container, then add 10kg of glutinous rice wine, first seal with gauze, and then use edible plastic Seal the mouth of the container with a film, soak at 8°C for 3 days, then put it into the freezer to freeze to -30°C, and maintain this temperature for 2 hours;

B. Take the obtained product from step A out of the freezer, and when the temperature rises to 28°C under the condition of avoiding light, add acetic acid bacteria, keep it at 30°C for 2 months, and then store it at room temperature for 2 months;

C. Filter out the slag obtained in step B, then let it stand for clarification for 3 days, take the supernatant by siphon method, pack it in a 200ml glass bottle, seal it, sterilize it in a water bath at 65°C for 25min, and then cool it to room temperature to obtain a Olive antibacterial flavored vinegar.

Verification example.

The product prepared by the invention is used to make cold cucumber granules, and after being placed in the open air at a room temperature of 32° C. for 1 day, the quality and flavor are still very satisfactory, and the taste is sweet and palatable.

The above-described embodiments are only preferred examples of the present invention, and are not intended to limit the scope of the present invention, so all equivalent changes or modifications made according to the formula, features and principles described in the patent scope of the present invention should include Within the scope of the patent application of the present invention.

Claims (1)

1. a preparation method of olive antibacterial flavored vinegar, is characterized in that, comprises following preparation steps: A. After washing 10kg of fresh olives with clean water, rinse them once with sterile water, put them into an acid-resistant and -30℃ non-breakable container, then add 10kg of glutinous rice wine, first seal with gauze, and then use edible plastic Seal the mouth of the container with a film, soak at 8°C for 3 days, then put it into the freezer to freeze to -28°C to -30°C, and maintain this temperature for 2 hours; B. Remove the product obtained in step A from the freezer, and when the temperature rises to 28°C under the condition of avoiding light, add acetic acid bacteria, keep it warm at 30-32°C for 2 months, and then store it at room temperature for 2 months; C. Filter the residue obtained in step B, then let it stand for clarification for 3 days, take the supernatant by siphon method, divide it into 100-200ml glass bottles, seal it, sterilize it in a water bath at 65°C for 25-30min, and then cool it to room temperature. An olive antibacterial flavored vinegar was prepared.