CN104726311A - Production process of olive fruit vinegar and olive fruit vinegar - Google Patents
Production process of olive fruit vinegar and olive fruit vinegar Download PDFInfo
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- CN104726311A CN104726311A CN201310696751.7A CN201310696751A CN104726311A CN 104726311 A CN104726311 A CN 104726311A CN 201310696751 A CN201310696751 A CN 201310696751A CN 104726311 A CN104726311 A CN 104726311A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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Abstract
A production process of an olive fruit vinegar includes the following steps: 1, washing, crushing and juicing the olive fruits, removing the stones and filtering; 2, adding pure rice wine in the olive fruit juice, heating, sterilizing, cooling, adding acetic acid bacteria, and conducting ventilation acetic fermentation to obtain an olive pulp raw vinegar; 3, evenly stirring olive pulp raw vinegar, licorice, longan, Momordica grosvenori, mint, roughhaired holly root, oil orange, glucose or sucrose and water to obtain an olive fruit vinegar blending stock solution; and 4, filtering the olive fruit vinegar blending stock solution, conducting hot filling and sterilizing. The process reduces the production cost by a third, and simplifies the process flow, does not require repeated fermentation, saves the processing time, and is easy for production and realization of energy saving and environmental protection; and the produce olive fruit vinegar does not contain residue, has the color, smell and taste of normal fruit vinegar, does not have bad smell and odor or visible external impurities and is in an even state.
Description
Technical field
The present invention relates to olive processing technique field, be specifically related to a kind of production technique and olive fruit vinegar thereof of olive fruit vinegar.
Background technology
Chinese invention patent, the patent No. discloses a kind of Olive vinegar and manufacture method thereof and equipment used for " ZL200410027313.2 ", and Olive vinegar is by the batching of following component formulated (consumption is weight part): concentration to be 30 ~ 40% fresh olive juice 450 ~ 550 humidity be 65 ~ 70% dry ferment 2 ~ 2.5 distilled water 240 ~ 280 of olive schlempe 180 ~ 220 rice cooked rice 330 ~ 370 chaff shell 180 ~ 220 olive branches and leaves powder 40 ~ 60 acetic acid bacteria strain 2.5 ~ 3.5 wine brewing.
By as follows for the production method that above-mentioned batching makes Olive vinegar:
1. by rice cooked rice and 50% chaff shell adding distil water be in harmonious proportion to humidity be 65 ~ 75%, acetic acid bacteria strain is added after cooling, being placed in temperature with shallow box-packed material is that the culturing room of 30 ~ 38C cultivates, and every 2 ~ 4 hours stirrings once, cultivates and to make after 2 ~ 3 days that to make vinegar seed unstrained spirits for subsequent use;
2. fresh olive juice is injected 80 order nylon filter bag of bamboo basket in acetify tank, it is 13 ~ 16% that adding distil water is diluted to concentration, add olive branches and leaves powder again, cover cover plate, and pass into steam sterilizing in crack between tank skin and bamboo basket, add preactivated good brewer's dried yeasts subsequently, seal after stirring and carry out zymamsis, stir 3 ~ 4 every day, material temperature controls at 32 ~ 36 DEG C, wine process of having fermented through 3 ~ 5 days;
3. olive schlempe, remaining chaff shell and vinegar kind of a unstrained spirits are added in acetify tank, fully turn evenly, holding temperature is 33 ~ 38 DEG C, after carrying out acetic fermentation through 1 ~ 2 day, the bleeder valve opening acetify tank takes out feed liquid, then from acetify tank top is evenly drenched, repeat 5 ~ 6 every day, meanwhile from the central aeration pipe of acetify tank, be pressed into filtered fresh air, every 3 ~ 4 times, each 10 ~ 18 minutes; Air flow quantity is 18 ~ 22 liters/kilogram/points, often will measure the acid content in vinegar unstrained spirits, after 20 ~ 30 days, when acidity no longer raises for continuous two days, stops acetic fermentation;
4. close the distilled water immersion that bleeder valve adds 50 ~ 60 DEG C and open bleeder valve after 5 ~ 8 hours, pickle is discharged drip washing vinegar unstrained spirits repeatedly again, reaches till 1 ~ 3% until acidity, can bottle through pasteurization or after boiling sterilization.
Prior art Problems existing is:
1, cumbersome, utilize recrement fermentation and the waste staple food grain food-paddy of olive wine, the product acid widow produced is light, easily produces gas and slight pectin precipitation.
2, its patent will utilize the recrement of olive wine and the reason of paddy to be that vinegar fermentation is backward in technique, and easily generation filtration is unclear, throw out is mouldy, and xln precipitation.
Therefore, for existing problems of the prior art, need badly and provide that a kind of technique is simple, the olive fruit vinegar production of features good taste and the technology of olive fruit vinegar thereof seem particularly important.
Summary of the invention
An object of the present invention, is avoid weak point of the prior art and provide a kind of technique simple olive fruit vinegar production.
Another object of the present invention, is to avoid weak point of the prior art and the olive fruit vinegar providing a kind of features good taste
One of goal of the invention of the present invention is achieved through the following technical solutions:
A kind of production technique of olive fruit vinegar is provided, comprises the following steps:
Step one prepares fruit juice.After olive fruit clean water, broken, squeeze the juice, remove fruit stone, after filtration, prepare olive fruit juice;
Step 2, acetic fermentation.The pure rice wine of 4 ~ 5% of olive juice weight is added in olive fruit juice, then heat-sterilization, cooling, olive juice temperature is down to about 30-40 DEG C, the acetic acid bacteria strain of olive juice weight 0.5% ~ 1.5% is added in fruit juice, under about 30-40 DEG C leavening temperature, carry out ventilation acetic fermentation, obtain the former vinegar of olive paste;
Step 3, allotment.By former for olive paste vinegar, Radix Glycyrrhizae, circle meat, Grosvenor Momordica, peppermint, Roughhaired Holly Root, remaining glycosides, sucrose and water, stir under 75-85 DEG C of condition, obtain olive fruit vinegar allotment stoste;
Step 4, filtration, filling, sterilization.After olive fruit vinegar allotment stoste is filtered, hot filling, sterilization.
Wherein, in described step 3, the former vinegar of olive paste by weight percentage 20 ~ 50%, Radix Glycyrrhizae 0.1 ~ 0.8%, circle meat 0.1 ~ 1.6%, Grosvenor Momordica 0.02 ~ 0.1 ‰, peppermint 0.1 ~ 1 ‰, Roughhaired Holly Root 0.1 ~ 3%, remaining glycosides 0.3 ~ 9%, glucose or sucrose 1 ~ 5%, pure water supply 100%, allocate.
Wherein, in described step 3, the former vinegar of olive paste by weight percentage 35 ~ 45%, Radix Glycyrrhizae 0.1 ~ 0.8%, circle meat 0.1 ~ 1.6%, Grosvenor Momordica 0.02 ~ 0.1 ‰, peppermint 0.1 ~ 1 ‰, Roughhaired Holly Root 0.1 ~ 3%, remaining glycosides 0.3 ~ 9%, glucose or sucrose 1 ~ 4%, pure water supply 100%, allocate.
In described step one, olive fruit is blue or green olive santal fruit or Elaeocarpus serratus Benth fruit.
Another goal of the invention of the present invention is achieved through the following technical solutions:
A kind of olive fruit vinegar is provided, comprises following raw material by weight percentage,
The former vinegar of olive paste 20 ~ 50%, Radix Glycyrrhizae 0.1 ~ 0.8%, circle meat 0.1 ~ 1.6%, Grosvenor Momordica 0.02 ~ 0.1 ‰, peppermint 0.1 ~ 1 ‰, Roughhaired Holly Root 0.1 ~ 3%, remaining glycosides 0.3 ~ 9%, glucose or sucrose 1 ~ 5%, pure water supplies 100%.
Wherein, comprise following raw material by weight percentage,
The former vinegar of olive paste 35 ~ 45%, Radix Glycyrrhizae 0.1 ~ 0.8%, circle meat 0.1 ~ 1.6%, Grosvenor Momordica 0.02 ~ 0.1 ‰, peppermint 0.1 ~ 1 ‰, Roughhaired Holly Root 0.1 ~ 3%, remaining glycosides 0.3 ~ 9%, glucose or sucrose 1 ~ 5%, pure water supply 100%.
The former vinegar of described olive paste is the former vinegar of blue or green olive santal pulp or the former vinegar of Elaeocarpus serratus Benth pulp.
The production technique of olive fruit vinegar of the present invention, in olive fruit juice, add rice wine improve alcoholic strength, then acetic acid bacteria strain is added, ferment, produce olive fruit vinegar, with implement patent olive fruit vinegar production technique compared with, this production adopts raw material direct fermentation technique, overcome by the shortcoming as raw material such as the recrement of olive wine and paddy, reduce the production cost of three point, and simplify technical process, do not need to repeat fermentation, save process period, be easy to manufacture, realize energy-conserving and environment-protective.
And the olive fruit vinegar produced containing residue, does not have the color and luster of normal fruit vinegar, smell and flavour, without other unpleasant odors and peculiar smell, vinegar liquid is even, without macroscopic tramp material.
Olive fruit vinegar of the present invention, has the natural colour of olive fermentation and strong olive fragrance, inclusion-free, good mouthfeel.
Embodiment
With the following Examples the present invention is described in further detail.
embodiment 1
A production technique for olive fruit vinegar, comprises the following steps:
Step one prepares fruit juice.After blue or green olive santal fruit clean water, broken, squeeze the juice, remove fruit stone, after filtration, prepare olive fruit juice;
Step 2, acetic fermentation.The pure rice wine of 5% of olive juice weight is added, then heat-sterilization, cooling in olive fruit juice, olive juice temperature is down to about 30 DEG C, in fruit juice, add the acetic acid bacteria strain of olive juice weight 0.5%, under about 40 DEG C leavening temperatures, carry out ventilation acetic fermentation, obtain the former vinegar of olive paste;
Step 3, allotment.Former for olive paste by weight percentage vinegar 50%, Radix Glycyrrhizae 0.1%, circle meat 0.1%, Grosvenor Momordica 0.02 ‰, peppermint 0.1 ‰, Roughhaired Holly Root 0.1%, remaining glycosides 0.3%, glucose or sucrose 1%, pure water are supplied 100%, allocate, stir under 75 DEG C of conditions, obtain olive fruit vinegar allotment stoste;
Step 4, filtration, filling, sterilization.After olive fruit vinegar allotment stoste is filtered, hot filling, sterilization.
The production technique of olive fruit vinegar of the present invention, adds rice wine and improves alcoholic strength, then add acetic acid bacteria strain, ferment, produce olive fruit vinegar in olive fruit juice.With implement patent olive fruit vinegar production technique compared with, this production adopts raw material direct fermentation technique, overcome by the shortcoming as raw material such as the recrement of olive wine and paddy, reduce the production cost of three point, and simplify technical process, do not need to repeat fermentation, save process period, be easy to manufacture, realize energy-conserving and environment-protective.
And the olive fruit vinegar produced containing residue, does not have the color and luster of normal fruit vinegar, smell and flavour, without other unpleasant odors and peculiar smell, vinegar liquid is even, without macroscopic tramp material.
embodiment 2
A production technique for olive fruit vinegar, comprises the following steps:
Step one prepares fruit juice.After Elaeocarpus serratus Benth fruit clean water, broken, squeeze the juice, remove fruit stone, after filtration, prepare olive fruit juice;
Step 2, acetic fermentation.The pure rice wine of 5% of olive juice weight is added, then heat-sterilization, cooling in olive fruit juice, olive juice temperature is down to about 30 DEG C, in fruit juice, add the acetic acid bacteria strain of olive juice weight 0.5%, under about 30 DEG C leavening temperatures, carry out ventilation acetic fermentation, obtain the former vinegar of olive paste;
Step 3, allotment.Former for olive paste by weight percentage vinegar 20%, Radix Glycyrrhizae 0.8%, circle meat 1.6%, Grosvenor Momordica 0.1 ‰, peppermint 1 ‰, Roughhaired Holly Root 3%, remaining glycosides 9%, glucose or sucrose 5%, pure water are supplied 100%, allocate, stir under 85 DEG C of conditions, obtain olive fruit vinegar allotment stoste;
Step 4, filtration, filling, sterilization.After olive fruit vinegar allotment stoste is filtered, hot filling, sterilization.
embodiment 3
A production technique for olive fruit vinegar, comprises the following steps:
Step one prepares fruit juice.After Elaeocarpus serratus Benth fruit clean water, broken, squeeze the juice, remove fruit stone, after filtration, prepare olive fruit juice;
Step 2, acetic fermentation.The pure rice wine of 4.5% of olive juice weight is added, then heat-sterilization, cooling in olive fruit juice, olive juice temperature is down to about 35 DEG C, in fruit juice, add the acetic acid bacteria strain of olive juice weight 1%, under about 35 DEG C leavening temperatures, carry out ventilation acetic fermentation, obtain the former vinegar of olive paste;
Step 3, allotment.By former for olive paste vinegar, Radix Glycyrrhizae, circle meat, Grosvenor Momordica, peppermint, Roughhaired Holly Root, remaining glycosides, sucrose and water, stir under 80 DEG C of conditions, obtain olive fruit vinegar allotment stoste;
Step 4, filtration, filling, sterilization.After olive fruit vinegar allotment stoste is filtered, hot filling, sterilization.
embodiment 4
A kind of olive fruit vinegar, comprises following raw material by weight percentage,
The former vinegar of blue or green olive santal pulp 50%, Radix Glycyrrhizae 0.1%, circle meat 1.6%, Grosvenor Momordica 0.02 ‰, peppermint 1 ‰, sucrose 5%, Roughhaired Holly Root 3%, remaining glycosides 9%, pure water supply 100%.
Embodiment 5
A kind of olive fruit vinegar, comprises following raw material by weight percentage,
The former vinegar of Elaeocarpus serratus Benth pulp 20%, Radix Glycyrrhizae 0.8%, circle meat 0.1%, Grosvenor Momordica 0.1 ‰, peppermint 0.1 ‰, Roughhaired Holly Root 0.1%, remaining glycosides 0.3%, sucrose 1%, pure water supplies 100%.
embodiment 6
A kind of olive fruit vinegar, comprises following raw material by weight percentage,
The former vinegar of Elaeocarpus serratus Benth pulp 45%, Radix Glycyrrhizae 0.8%, circle meat 0.15%, Grosvenor Momordica 0.05 ‰, peppermint 0.5 ‰, Roughhaired Holly Root 2%, remaining glycosides 5%, glucose 3%, pure water supply 100%.
embodiment 7
A kind of olive fruit vinegar, comprises following raw material by weight percentage,
The former vinegar of Elaeocarpus serratus Benth pulp 35%, Radix Glycyrrhizae 0.7%, circle meat 0.2%, Grosvenor Momordica 0.05 ‰, peppermint 0.5 ‰, Roughhaired Holly Root 3%, remaining glycosides 4%, glucose 4%, pure water supply 100%.
Finally should be noted that; above embodiment is only in order to illustrate technical scheme of the present invention but not limiting the scope of the invention; although be explained in detail the present invention with reference to preferred embodiment; those of ordinary skill in the art is to be understood that; can modify to technical scheme of the present invention or equivalent replacement, and not depart from essence and the scope of technical solution of the present invention.
Claims (7)
1. a production technique for olive fruit vinegar, is characterized in that: comprise the following steps:
Step one, prepare fruit juice: after olive fruit clean water, broken, squeeze the juice, remove fruit stone, after filtration, prepare olive fruit juice;
Step 2, acetic fermentation: the pure rice wine adding 4 ~ 5% of olive juice weight in olive fruit juice, then heat-sterilization, cooling, olive juice temperature is down to about 30-40 DEG C, the acetic acid bacteria strain of olive juice weight 0.5% ~ 1.5% is added in fruit juice, under about 30-40 DEG C leavening temperature, carry out ventilation acetic fermentation, obtain the former vinegar of olive paste;
Step 3, allotment: by former for olive paste vinegar, Radix Glycyrrhizae, circle meat, Grosvenor Momordica, peppermint, Roughhaired Holly Root, remaining glycosides, glucose or sucrose and water, stir under 75-85 DEG C of condition, obtain olive fruit vinegar allotment stoste;
Step 4, filtration, filling, sterilization: after olive fruit vinegar allotment stoste is filtered, hot filling, sterilization.
2. the production technique of a kind of olive fruit vinegar according to claim 1, it is characterized in that: in described step 3, the former vinegar of olive paste by weight percentage 20 ~ 50%, Radix Glycyrrhizae 0.1 ~ 0.8%, circle meat 0.1 ~ 1.6%, Grosvenor Momordica 0.02 ~ 0.1 ‰, peppermint 0.1 ~ 1 ‰, Roughhaired Holly Root 0.1 ~ 3%, remaining glycosides 0.3 ~ 9%, glucose or sucrose 1 ~ 4%, pure water supply 100%, allocate.
3. the production technique of a kind of olive fruit vinegar according to claim 2, it is characterized in that: in described step 3, the former vinegar of olive paste by weight percentage 35 ~ 45%, Radix Glycyrrhizae 0.1 ~ 0.8%, circle meat 0.1 ~ 1.6%, Grosvenor Momordica 0.02 ~ 0.1 ‰, peppermint 0.1 ~ 1 ‰, Roughhaired Holly Root 0.1 ~ 3%, remaining glycosides 0.3 ~ 9%, glucose or sucrose 1 ~ 3%, pure water supply 100%, allocate.
4. the production technique of a kind of olive fruit vinegar according to claim 1, is characterized in that: in described step one, olive fruit is blue or green olive santal fruit or Elaeocarpus serratus Benth fruit.
5. an olive fruit vinegar, is characterized in that: comprise following raw material by weight percentage,
The former vinegar of olive paste 20 ~ 50%, Radix Glycyrrhizae 0.1 ~ 0.8%, circle meat 0.1 ~ 1.6%, Grosvenor Momordica 0.02 ~ 0.1 ‰, peppermint 0.1 ~ 1 ‰, Roughhaired Holly Root 0.1 ~ 3%, remaining glycosides 0.3 ~ 9%, glucose or sucrose 1 ~ 5%, pure water supply 100%.
6. a kind of olive fruit vinegar according to claim 5, is characterized in that: comprise following raw material by weight percentage,
The former vinegar of olive paste 35 ~ 45%, Radix Glycyrrhizae 0.1 ~ 0.8%, circle meat 0.1 ~ 1.6%, Grosvenor Momordica 0.02 ~ 0.1 ‰, peppermint 0.1 ~ 1 ‰, Roughhaired Holly Root 0.1 ~ 3%, remaining glycosides 0.3 ~ 9%, glucose or sucrose 1 ~ 4%, pure water supply 100%.
7. a kind of olive fruit vinegar according to claim 5, is characterized in that: the former vinegar of described olive paste is the former vinegar of blue or green olive santal pulp or the former vinegar of Elaeocarpus serratus Benth pulp.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368693A (en) * | 2015-11-22 | 2016-03-02 | 吴定叶 | Boletus edulis nutritious rice vinegar |
| CN106360227A (en) * | 2016-11-07 | 2017-02-01 | 李雪萍 | Olive vinegar beverage and brewage technique thereof |
| 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 |
| 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 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368693A (en) * | 2015-11-22 | 2016-03-02 | 吴定叶 | Boletus edulis nutritious rice vinegar |
| CN106360227A (en) * | 2016-11-07 | 2017-02-01 | 李雪萍 | Olive vinegar beverage and brewage technique thereof |
| 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 |
| 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 |
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| CN104726311B (en) | 2017-01-25 |
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