CN107057925A - A kind of method that utilization olea europaea fruit and leaf produce olive wine - Google Patents
A kind of method that utilization olea europaea fruit and leaf produce olive wine Download PDFInfo
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- CN107057925A CN107057925A CN201710257624.5A CN201710257624A CN107057925A CN 107057925 A CN107057925 A CN 107057925A CN 201710257624 A CN201710257624 A CN 201710257624A CN 107057925 A CN107057925 A CN 107057925A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of method that utilization olea europaea fruit and leaf produce olive wine, remaining fruit juice and olive leaf is used as primary raw material after the main squeezing olea europaea fruit using low temperature cold squeezing process, by sugar addition, olive growing leaves crushing, alcoholic fermentation, high pressure homogenizer homogenate, ageing, allotment, available the smell of fruits is very sweet, nutritious olive wine.The present invention takes full advantage of the leaf produced during Chinese olive tree Pruning and rectifying, and the active ingredient such as oleuropein, hydroxytyrosol, flavonoids that olive growing leaves are rich in is able to rational trans-utilization；High pressure homogenizer tears olive growing leaves plant cell wall and cell membrane, the intracellular organic matter in olive growing leaves cell is fully discharged；Effectively alcoholic fermentation is terminated in the presence of high pressure homogenizer, it is not necessary to utilize high temperature and addition SO simultaneously2Yeast cells is killed etc. method, is conducive to retaining olive wine fragrance component, improves olive wine quality.
Description
Technical field
The invention belongs to fruit wine brewage field, and in particular to a kind of utilization olea europaea fruit and leaf produce olive wine
Method.
Background technology
Olive is Oleaceae aiphyllium, and being that Mediterranean is most ancient one of cultivates apple trees, existing thousands of years cultivation
History, is world-renowned oily fruit dual-purpose seeds.China's introducing and planting since 1964, by having olive to the current whole nation
More than 30 ten thousand mu of cultivated area.
Olea europaea fruit contains higher saturated fatty acid, oleic acid, linoleic acid, linolenic acid, is given birth to containing abundant a variety of dimensions
Element, containing abundant calcium, iron, carrotene, has that heat-clearing solution is wet, rise Tianjin and quenches the thirst, soothing the liver appetizing, moistening lung enriching yin, dissolving phlegm are managed again
Gas, treatment abscess of throat and removing toxic substances, the effect relieved the effect of alcohol, thus be a kind of highly beneficial with being worth and be beneficial to the fruit of health
Thing.
Though olive fruit juice bitter taste weight, contains in multiple nutritional components, every 100 grams of fruit juice containing sugared 9 grams, organic acid
0.5-1.5 grams, protein and .2-2.4 grams of amino acid/11,1-1.5 grams of phenols, 1.8 grams of mineral matter, and contain more vitamin
C, B1, B2, E, K, PP etc..Olive fruit contains olive polyphenol, and the content of phenol accounts for the 1%-3% of ripe flesh in fruit, through hair
The hydroxytyrosol being converted into after ferment in hydroxytyrosol, olive wine have anti-oxidant, antibacterial, anticancer and the important physiology such as hypoglycemic and
Pharmacological action, is with a wide range of applications.
Meanwhile, research shows that the extract extracted from olive growing leaves also has reduction blood glucose, reduction blood fat, antibacterial work
Property, the enhancing of antioxidation activity, anti-inflammatory activity is immune and beauty etc. it is many in functions, potentiality to be exploited is huge.Modern biotechnology is analyzed
Show, active material mainly has olive polyphenol, flavonoids, secoiridoid (including Cleupin) etc. in olive growing leaves, and
And its antioxidation biology active matter content is higher than olea europaea fruit and stem.
In the prior art, it is directly to produce olive wine with olive fruit mostly, the beneficiating ingredient in olive fruit is dissolved in wine
In be easy to people to drink absorption；The Chinese patent of Application No. 201610068651.3 is disclosed to be made using olea europaea fruit and pomace
The method of ferment oil olive wine processed, however, killing yeast cells using sulfur dioxide in this method, is unfavorable for retaining olive aroma
Gas composition, reduces olive wine quality.And olive wine is produced at present also without effective method currently with olea europaea fruit and leaf,
Therefore, it is rationally effective using the leaf produced during Canarium album Pruning and rectifying, develop olea europaea fruit and the oily olive of leaf production
The method of olive wine turns into the emphasis that those skilled in the art study.
The content of the invention
It is an object of the invention to provide a kind of method that utilization olea europaea fruit and leaf produce olive wine, prior art is solved
The problem of effective ingredient of middle olive growing leaves waste, olea europaea fruit and leaf can not effectively discharge.
The purpose of the present invention is achieved through the following technical solutions：One kind utilizes olea europaea fruit and leaf production olive wine
Method, comprise the following steps：
(1) low temperature cold is squeezed：Fruit juice is pumped into by fresh olea europaea fruit after cold pressing is squeezed under the conditions of≤30 DEG C in 24 hours
Fermentation tank；
(2) be saccharified fruit juice：Fruit juice in step (1) is warming up to 88~93 DEG C, α-amylase is added, 88~93 DEG C of liquefaction 4 are small
When after be cooled to 60 DEG C and add saccharification enzymatic conversion 2 hours；
(3) digest：The olive growing leaves for being crushed to 100 mesh are added in the saccharified liquid of step (2), is cooled to after 45 DEG C and adds
Pectinase enzymatic hydrolysis 1 hour, hydrolysis temperature is 45 DEG C~50 DEG C, the addition of pectase for saccharified liquid weight 0.03~
0.05%；
(4) ferment：Enzymolysis liquid in step (3) is cooled to addition yeast progress alcoholic fermentation 48~72 after 28~30 DEG C small
When, fermentation temperature is 28~30 DEG C；
(5) high pressure homogenization：Detection alcoholic strength is reached after 12%vol, zymotic fluid is pumped into high pressure homogenizer, by high pressure
Pump circulates the liquid after fermentation in high pressure homogenizer；
(6) filter：Wine liquid after high pressure homogenization is subjected to coarse filtration in diatomite filter；
(7) ageing：Wine liquid after filtering is pumped into wine storage tank and carries out ageing, ageing temperature control is in 15~20 DEG C, phase
It is 75~82% to humidity；
(8) post-process：Olive wine after ageing is allocated according to taste, and the fruit wine after allotment is used into ultrafiltration
Membrane filtration, filtrate is finished product olive wine.
Preferably, the weight ratio of fruit juice and carbohydrase is 1 in the step (2):0.15~0.2.
Preferably, add kermes rice in fermentation tank before fruit juice saccharification in the step (2) and be used as fermenting carbon source, rich liquor
The trace elements such as potassium, iron, magnesium in body.
Preferably, the weight ratio of saccharified liquid and olive growing leaves is 1 in the step (3):0.9~1.1.
Preferably, the addition of yeast is the 0.2~0.5% of enzymolysis liquid weight in the step (4).
Preferably, the homogeneous temperature of step (5) mesohigh is 25~28 DEG C, and pressure is 18.5~20.5MPa.
Beneficial effects of the present invention：Utilization olea europaea fruit of the present invention and the method for leaf production olive wine are in fermentation
During add olive growing leaves, both made full use of the leaf produced during Chinese olive tree Pruning and rectifying, it is to avoid waste, and by oily olive
The active ingredients such as oleuropein, hydroxytyrosol, crataegolic acid, flavonoids, lignans, caffeoyl benzyl carbinol glycoside that olive leaf is rich in
It is able to rational trans-utilization；High pressure homogenizer tears olive growing leaves plant cell wall and cell membrane, makes olive growing leaves cell
In intracellular organic matter fully discharge, while in the presence of high pressure homogenizer, yeast cells is destroyed, effective to terminate
Alcoholic fermentation, it is not necessary to utilize high temperature and addition SO2Etc. method kill yeast cells, be conducive to retain olive wine aroma into
Point, improve olive wine quality.
Brief description of the drawings
Technical scheme in order to illustrate the embodiments of the present invention more clearly, makes required in being described below to embodiment
Accompanying drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the present invention, for
For those of ordinary skill in the art, on the premise of not paying creative work, other can also be obtained according to these accompanying drawings
Accompanying drawing.
Fig. 1 is high-pressure homogeneous front and rear hydroxytyrosol, oleuropein, olive flavones content pair during present invention production fruit wine
Than figure；
Fig. 2 for addition olive growing leaves during present invention production fruit wine with without hydroxyl junket in the case of two kinds of olive growing leaves
Alcohol, oleuropein, olive flavones content balance figure.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
Embodiment 1：Utilize olea europaea fruit and leaf production olive wine
1. low temperature cold is squeezed：Fruit juice is pumped into hair by fresh olea europaea fruit after cold pressing is squeezed under the conditions of≤30 DEG C in 24 hours
Fermentation tank, and 0.5% kermes rice is added in fermentation tank as fermenting carbon source, the micro member such as potassium, iron, magnesium in rich liquor body
Element.
2. be saccharified fruit juice：Fruit juice in step (1) is warming up to 88~93 DEG C, α-amylase is added, 88~93 DEG C liquefy 4 hours
After be cooled to 60 DEG C and add saccharification enzymatic conversion 2 hours, the weight ratio of fruit juice and carbohydrase is 1:0.15.
3. enzymolysis：The olive growing leaves for being crushed to 100 mesh are added in the saccharified liquid of step (2), is cooled to after 45 DEG C and adds
Pectinase enzymatic hydrolysis 1 hour, hydrolysis temperature is 45 DEG C~50 DEG C, the addition of pectase for saccharified liquid weight 0.03~
0.05%；
4. fermentation：Enzymolysis liquid in step (3) is cooled to addition yeast progress alcoholic fermentation 48~72 after 28~30 DEG C small
When, fermentation temperature is 28~30 DEG C, and wherein the addition of yeast is the 0.2% of enzymolysis liquid；
5. high pressure homogenization：Detection alcoholic strength is reached after 12%vol, zymotic fluid is pumped into high pressure homogenizer, by high pressure
Pump circulates the liquid after fermentation 3 times in high pressure homogenizer, and high-pressure homogeneous temperature is 25~28 DEG C, and pressure is 20MPa；
6. filtering：Wine liquid after high pressure homogenization is subjected to coarse filtration in diatomite filter；
7. ageing：Wine liquid after filtering is pumped into wine storage tank and carries out ageing, ageing temperature control is at 15~20 DEG C, relatively
Humidity is 75~82%；
8. post processing：Olive wine after ageing is allocated according to taste, and the fruit wine after allotment is used into ultrafiltration
Membrane filtration, filtrate is finished product olive wine.Due to employing high pressure homogenizer high pressure homogenization in the present invention, yeast cells is broken
It is bad, alcoholic fermentation can be effectively terminated, so not needing high temperature and addition SO in last handling process2It is thin etc. method killing yeast
Born of the same parents, are conducive to retaining olive wine fragrance component.
Embodiment 2：Hydroxytyrosol, oleuropein, olive flavones assay in olive wine
1. solution to be measured is prepared：
1. the fruit wine 1mL in Example 1, is placed in 15mL centrifuge tubes, adds under 70% methanol solution 9mL, normal temperature
1min is mixed, is filtered standby.
It is reference substance to take to be measured solution of the not high-pressure homogeneous fruit wine as obtained by above-mentioned pretreatment mode.
2. the fruit wine 1mL in Example 1, is placed in 15mL centrifuge tubes, adds under 70% methanol solution 9mL, normal temperature
1min is mixed, is filtered standby.
It is control to take to be measured solution of the high-pressure homogeneous fruit wine for being not added with olive leaf as obtained by above-mentioned pretreatment mode
Product.
2. reference substance solution is prepared：
Compound concentration is 1mg/mL hydroxytyrosol, oleuropein, olive flavones standard solution respectively, with volume fraction
It is dilute solution for 23% acetonitrile-aqueous solution, the reference substance solution that concentration is 0.2mg/mL, 0.5mg/mL is made into successively.
3. sample is determined
Chromatographic condition：Chromatographic column is AkasilC18, and mobile phase is 23% acetonitrile-aqueous solution, and Detection wavelength is 230nm, post
Temperature is 35 DEG C, and flow velocity is 1mL/min.
By hydroxytyrosol, oleuropein, olive flavones in the fruit wine solution to be measured in step (1), reference substance, step (2)
Reference substance solution is filtered with 0.45 μm of filter, is entered HPLC analyses, record retention time and peak area, is calculated in sample to be tested solution
Hydroxytyrosol, oleuropein, the content of olive flavones, as a result as shown in Figure 1 and Figure 2.
4. interpretation of result
As shown in Figure 1：In production process using high pressure homogenizer it is high-pressure homogeneous when, hydroxytyrosol in fruit wine, oleuropein,
The content of olive flavones is significantly improved, therefore, high-pressure homogeneous to tear olive growing leaves plant cell wall and cell membrane, makes oil
Intracellular organic matter in olive leaf cell is fully discharged.
As shown in Figure 2：When adding olive growing leaves during fruit juice fermentation, hydroxytyrosol, oleuropein, olive yellow in fruit wine
The content of ketone is apparently higher than content when being not added with olive growing leaves, and oleuropein content is up in the olive wine after testing
285mg/L, olive flavones content is up to 200mg/L, and the content of hydroxytyrosol is up to 390mg/L, therefore, production oil of the invention
The method of olive fruit wine had both made full use of the leaf produced during Chinese olive tree Pruning and rectifying, it is to avoid waste, and by olive growing leaves
The active ingredients such as the oleuropein, hydroxytyrosol, crataegolic acid, flavonoids, lignans, the caffeoyl benzyl carbinol glycoside that are rich in are able to
Rational trans-utilization.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, the change or replacement that can be readily occurred in,
It should all be included within the scope of the present invention.
Claims (6)
1. a kind of method that utilization olea europaea fruit and leaf produce olive wine, it is characterised in that：Comprise the following steps：
(1) low temperature cold is squeezed：Fruit juice is pumped into fermentation by fresh olea europaea fruit after cold pressing is squeezed under the conditions of≤30 DEG C in 24 hours
Tank；
(2) be saccharified fruit juice：Fruit juice in step (1) is warming up to 88~93 DEG C, α-amylase is added, after 88~93 DEG C liquefy 4 hours
It is cooled to 60 DEG C and adds saccharification enzymatic conversion 2 hours；
(3) digest：The olive growing leaves for being crushed to 100 mesh are added in the saccharified liquid of step (2), pectin is added after being cooled to 45 DEG C
Enzyme is digested 1 hour, and hydrolysis temperature is 45 DEG C~50 DEG C, and the addition of pectase is the 0.03~0.05% of saccharified liquid weight；
(4) ferment：Enzymolysis liquid in step (3) is cooled to after 28~30 DEG C and adds yeast progress alcoholic fermentation 48~72 hours,
Fermentation temperature is 28~30 DEG C；
(5) high pressure homogenization：Detection alcoholic strength is reached after 12%vol, and zymotic fluid is pumped into high pressure homogenizer, will by high-pressure pump
Liquid after fermentation is circulated in high pressure homogenizer；
(6) filter：Wine liquid after high pressure homogenization is subjected to coarse filtration in diatomite filter；
(7) ageing：Wine liquid after filtering is pumped into wine storage tank and carries out ageing, ageing temperature control is relatively wet at 15~20 DEG C
Spend for 75~82%；
(8) post-process：Olive wine after ageing is allocated according to taste, and the fruit wine after allotment is used into milipore filter mistake
Filter, filtrate is finished product olive wine.
2. the method that a kind of utilization olea europaea fruit according to claim 1 and leaf produce olive wine, it is characterised in that：Institute
The weight ratio for stating fruit juice and carbohydrase in step (2) is 1:0.15~0.2.
3. the method that a kind of utilization olea europaea fruit according to claim 1 and leaf produce olive wine, it is characterised in that：Institute
State in step (2) before fruit juice saccharification and kermes rice is added in fermentation tank as fermenting carbon source, potassium, iron, magnesium in rich liquor body etc.
Trace element.
4. the method that a kind of utilization olea europaea fruit according to claim 1 and leaf produce olive wine, it is characterised in that：Institute
The weight ratio for stating saccharified liquid and olive growing leaves in step (3) is 1:0.9~1.1.
5. the method that a kind of utilization olea europaea fruit according to claim 1 and leaf produce olive wine, it is characterised in that：Institute
The addition for stating yeast in step (4) is the 0.2~0.5% of enzymolysis liquid weight.
6. the method that a kind of utilization olea europaea fruit according to claim 1 and leaf produce olive wine, it is characterised in that：Institute
It is 25~28 DEG C to state the homogeneous temperature of step (5) mesohigh, and pressure is 18.5~20.5MPa.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363146A (en) * | 2018-12-30 | 2019-02-22 | 重庆油橄榄集团有限公司 | The method to be made soy sauce using olive fruit leaf |
| 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 |
| CN110463803A (en) * | 2019-09-20 | 2019-11-19 | 四川大学 | De- bitter olive growing leaves functionality fermented tea of one kind and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363146A (en) * | 2018-12-30 | 2019-02-22 | 重庆油橄榄集团有限公司 | The method to be made soy sauce using olive fruit leaf |
| 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 |
| CN110463803A (en) * | 2019-09-20 | 2019-11-19 | 四川大学 | De- bitter olive growing leaves functionality fermented tea of one kind and preparation method thereof |
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