CN110317708A - A kind of olive vinegar and preparation method thereof - Google Patents
A kind of olive vinegar and preparation method thereof Download PDFInfo
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- CN110317708A CN110317708A CN201910762365.0A CN201910762365A CN110317708A CN 110317708 A CN110317708 A CN 110317708A CN 201910762365 A CN201910762365 A CN 201910762365A CN 110317708 A CN110317708 A CN 110317708A
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- olive
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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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- Food Science & Technology (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The present invention relates to brewing technology fields, a kind of olive vinegar and preparation method thereof is specifically disclosed, is made of the raw material below according to parts by weight: 100~200 parts of olive pomace, 100~200 parts of olive fruit juice, 100~150 parts of drinking water, 10~20 parts of red yeast rice, 2~4 parts of carbohydrase, 3~5 parts of dry ferment.The invention also discloses the preparation methods of the olive vinegar.The preparation method of the Olive vinegar, take full advantage of nutrition and effect substance such as amino acid, minerals, flavonoids and polyphenols abundant in olive fruit juice and olive pomace, the olive vinegar prepared is full of nutrition, great healthcare function, pass through the reasonably combined of olive fruit juice and olive pomace, reduce the dosage of fruit juice, realizes making full use of for by-product after olive oil expression, extend olive overall economic efficiency.
Description
Technical field
The present invention relates to brewing technology field, specifically a kind of olive vinegar and preparation method thereof.
Background technique
Olive is Oleaceae Olea aiphyllium, is world-renowned woody oleiferous plants and fruit tree species, cultivation product
Kind has higher edible value, and the olea europaea fruit ground is added in three phase separation mainly for the production of olive oil for olea europaea fruit, point
Olive oil, olive fruit juice and olive pomace are separated out, most olives are used as extracting oil, and produced in olive processing
Fruit juice and the other parts utilization rate such as pomace it is relatively low so that olive serious waste of resources and reducing the economy of olive
Utility value.
It is at home and abroad used at present using pomace as fertilizer or fuel, fruit juice is arbitrarily discharged and flows into farmland or river, is made
At the pollution to environment.Therefore the byproduct for how comprehensively utilizing olive fruit oil expression, is allowed to turn waste into wealth, develops and uses it
It serves the people, promotes olive plant production development, extension olive overall economic efficiency, just become currently anxious to be resolved and ask
Topic.
Contain unsaturated fatty acid, vitamin A. D. E abundant, F, K and carrot in olive pericarp, pulp and fruit stone
Ingredients such as the liposoluble vitamins such as element, polyphenoils, flavonoids, polyphenol and cholesterol-free, and institute in these olea europaea fruits
The element contained has the function of reducing gastric acid, prevents that the disease such as gastritis and duodenal ulcer occurs；And bile secretion can be stimulated, swash
The vigor for changing pancreatin, makes oils degradation, is absorbed by intestinal mucosa, to reduce the generation of cholecystitis and gall stone, while can also be pre-
Anti- hypertension, reducing blood lipid, it is hypoglycemic the effects of, thus be a kind of highly beneficial fruit object for being worth and being beneficial to health.
And although generated by-product oil olive fruit juice is bitter highly seasoned in olive fruit processing, in every 100 grams of fruit juice
Containing 9 grams of sugar, 0.5~1.5 gram of organic acid, protein and amino acid 1 .2~2.4 gram, 1~1.5 gram of phenols, 1.8 grams of minerals, and
Contain more vitamin C, B1, B2, E, K, PP etc..And contain a kind of substance of antibacterial activity in olea europaea fruit juice.
If olive fruit juice can be applied in vinegar brewing, feasible vinegar brewing technique is developed, oil is made full use of
Nutrition and effect substance in olive fruit juice, prepare the vinegar of new varieties, not only can achieve the purpose of abundant vinegar kind,
And the resource utilization of olive oil production by-product may be implemented, it kills two birds with one stone.And olive vinegar in the prior art, to oil
The product utilization rate of olive is less, and higher cost, while the vinegar organoleptic quality brewed is bad, heavier, the mouthfeel of sour and astringent sense
Thin, irritation is stronger, and is accompanied by other miscellaneous tastes.
Summary of the invention
The purpose of the present invention is to provide a kind of olive vinegar and preparation method thereof, to solve to propose in above-mentioned background technique
The problem of.
To achieve the above object, the invention provides the following technical scheme:
A kind of olive vinegar, is made of the raw material below according to parts by weight: 100~200 parts of olive pomace, olive fruit juice
100~200 parts of water, 100~150 parts of drinking water, 10~20 parts of red yeast rice, 2~4 parts of carbohydrase, 3~5 parts of dry ferment.
As a further solution of the present invention: being made of the raw material below according to parts by weight: olive pomace 110~190
Part, 110~190 parts of olive fruit juice, 110~140 parts of drinking water, 12~18 parts of red yeast rice, 2.5~3.5 parts of carbohydrase, dry ferment
3.5~4.5 parts.
As a further solution of the present invention: being made of the raw material below according to parts by weight: 150 parts of olive pomace, olive
150 parts of olive fruit juice, 125 parts of drinking water, 15 parts of red yeast rice, 3 parts of carbohydrase, 4 parts of dry ferment.
The preparation method of the olive vinegar, steps are as follows:
1) drinking water is added after weighing olive pomace and olive fruit juice, after mixing, moistens 30~40min of water, so
30~50min of boiling under moving back to normal pressure state in steamer；
2) cooling after the raw material of step 1) taking the dish out of the pot, poured into fermentor when being cooled to 35~40 DEG C or so, then plus
Enter red yeast rice and carbohydrase stirring；
3) dry ferment is added in the fermenter, stirs 6~8h, ferments at 38~40 DEG C and no longer rise to alcoholic strength, wine
Smart fermentation ends；
4) material in step 3) is switched into container and salinity is added, until acidity no longer rises, acetic fermentation terminates,
Obtain vinegar fermented grain；
5) vinegar fermented grain is put into pond and carries out leaching vinegar, the vinegar liquid for drenching out is impregnated after being heated to 100 DEG C, is impregnated uniform, thorough
Vinegar is drenched behind bottom again, can be prepared by the olive vinegar；
6) olive vinegar is subjected to ultra high temperature short time sterilization, then squeezes into holding vessel, stirs evenly and precipitated, precipitating 50
~60 days, supernatant was finally carried out two-stage sterilization by periodic inspection, is sterilized and is finished inspection indices, after qualified
Carry out filling, packaging.
As a further solution of the present invention: in step 2), being added before carbohydrase and first bring back to life 40~60min with warm water.
As a further solution of the present invention: in step 5), the soaking time is 10~15h.
As a further solution of the present invention: in step 5), must not be tamped when drenching vinegar, leaching vinegar will flow back until transparent shinny
Until, there is water always in vinegar fermented grain in pond when drenching vinegar.
As a further solution of the present invention:.
Compared with prior art, the beneficial effects of the present invention are:
The preparation method of the Olive vinegar takes full advantage of amino acid abundant in olive fruit juice and olive pomace, mine
The nutrition such as substance, flavonoids and polyphenols and effect substance, the olive vinegar prepared is full of nutrition, great health care function
Can, by the reasonably combined of olive fruit juice and olive pomace, reduce the dosage of fruit juice, realizes by-product after olive oil expression
Object makes full use of, and extends olive overall economic efficiency.
Specific embodiment
In order to which technical problems, technical solutions and advantages to be solved are more clearly understood, tie below
Embodiment is closed, the present invention will be described in further detail.It should be appreciated that specific embodiment described herein is only used to solve
The present invention is released, is not intended to limit the present invention.
Embodiment 1
A kind of olive vinegar, is made of the raw material below according to parts by weight: 100 parts of olive pomace, olive fruit juice 100
Part, 100 parts of drinking water, 10 parts of red yeast rice, 2 parts of carbohydrase, 3 parts of dry ferment.
In the present embodiment, the preparation method of the olive vinegar, steps are as follows:
1) drinking water is added after weighing olive pomace and olive fruit juice, after mixing, moistens water 30min, then moves
Boiling 30min under normal pressure state in steamer；
2) cooling after the raw material of step 1) taking the dish out of the pot, it pours into fermentor, is then added red when being cooled to 35 DEG C or so
The stirring of bent and carbohydrase is added before carbohydrase and first brings back to life 40min with warm water；
3) dry ferment is added in the fermenter, stirs 6h, ferments at 38 DEG C and no longer rise to alcoholic strength, alcoholic fermentation knot
Beam；
4) material in step 3) is switched into container and salinity is added, until acidity no longer rises, acetic fermentation terminates,
Obtain vinegar fermented grain；
5) vinegar fermented grain is put into pond and carries out leaching vinegar, the vinegar liquid for drenching out is impregnated after being heated to 100 DEG C, is impregnated uniform, thorough
Vinegar is drenched behind bottom again, can be prepared by the olive vinegar, the soaking time is 10h, must not be tamped when drenching vinegar, and leaching vinegar will flow back
Until transparent shinny, there is water always in vinegar fermented grain in pond when drenching vinegar；
6) olive vinegar is subjected to ultra high temperature short time sterilization, then squeezes into holding vessel, stirs evenly and precipitated, precipitating 50
It, supernatant is finally carried out two-stage sterilization by periodic inspection, and sterilizing finishes inspection indices, can carry out after qualified
Filling, packaging.
Embodiment 2
A kind of olive vinegar, is made of the raw material below according to parts by weight: 110 parts of olive pomace, olive fruit juice 110
Part, 110 parts of drinking water, 12 parts of red yeast rice, 2.5 parts of carbohydrase, 3.5 parts of dry ferment.
In the present embodiment, the preparation method of the olive vinegar, steps are as follows:
1) drinking water is added after weighing olive pomace and olive fruit juice, after mixing, moistens water 33min, then moves
Boiling 35min under normal pressure state in steamer；
2) cooling after the raw material of step 1) taking the dish out of the pot, it pours into fermentor, is then added red when being cooled to 38 DEG C or so
The stirring of bent and carbohydrase is added before carbohydrase and first brings back to life 45min with warm water；
3) dry ferment is added in the fermenter, stirs 6.5h, ferments at 39 DEG C and no longer rise to alcoholic strength, alcoholic fermentation
Terminate；
4) material in step 3) is switched into container and salinity is added, until acidity no longer rises, acetic fermentation terminates,
Obtain vinegar fermented grain；
5) vinegar fermented grain is put into pond and carries out leaching vinegar, the vinegar liquid for drenching out is impregnated after being heated to 100 DEG C, is impregnated uniform, thorough
Vinegar is drenched behind bottom again, can be prepared by the olive vinegar, the soaking time is 12h, must not be tamped when drenching vinegar, and leaching vinegar will flow back
Until transparent shinny, there is water always in vinegar fermented grain in pond when drenching vinegar；
6) olive vinegar is subjected to ultra high temperature short time sterilization, then squeezes into holding vessel, stirs evenly and precipitated, precipitating 53
It, supernatant is finally carried out two-stage sterilization by periodic inspection, and sterilizing finishes inspection indices, can carry out after qualified
Filling, packaging.
Embodiment 3
A kind of olive vinegar, is made of the raw material below according to parts by weight: 150 parts of olive pomace, olive fruit juice 150
Part, 125 parts of drinking water, 15 parts of red yeast rice, 3 parts of carbohydrase, 4 parts of dry ferment.
In the present embodiment, the preparation method of the olive vinegar, steps are as follows:
1) drinking water is added after weighing olive pomace and olive fruit juice, after mixing, moistens water 35min, then moves
Boiling 40min under normal pressure state in steamer；
2) cooling after the raw material of step 1) taking the dish out of the pot, it pours into fermentor, is then added red when being cooled to 38 DEG C or so
The stirring of bent and carbohydrase is added before carbohydrase and first brings back to life 50min with warm water；
3) dry ferment is added in the fermenter, stirs 7h, ferments at 39 DEG C and no longer rise to alcoholic strength, alcoholic fermentation knot
Beam；
4) material in step 3) is switched into container and salinity is added, until acidity no longer rises, acetic fermentation terminates,
Obtain vinegar fermented grain；
5) vinegar fermented grain is put into pond and carries out leaching vinegar, the vinegar liquid for drenching out is impregnated after being heated to 100 DEG C, is impregnated uniform, thorough
Vinegar is drenched behind bottom again, can be prepared by the olive vinegar, the soaking time is 13h, must not be tamped when drenching vinegar, and leaching vinegar will flow back
Until transparent shinny, there is water always in vinegar fermented grain in pond when drenching vinegar；
6) olive vinegar is subjected to ultra high temperature short time sterilization, then squeezes into holding vessel, stirs evenly and precipitated, precipitating 55
It, supernatant is finally carried out two-stage sterilization by periodic inspection, and sterilizing finishes inspection indices, can carry out after qualified
Filling, packaging.
Embodiment 4
A kind of olive vinegar, is made of the raw material below according to parts by weight: being made of the raw material below according to parts by weight: oil
190 parts of olive pomace, 190 parts of olive fruit juice, 140 parts of drinking water, 18 parts of red yeast rice, 3.5 parts of carbohydrase, 4.5 parts of dry ferment.
In the present embodiment, the preparation method of the olive vinegar, steps are as follows:
1) drinking water is added after weighing olive pomace and olive fruit juice, after mixing, moistens water 38min, then moves
Boiling 45min under normal pressure state in steamer；
2) cooling after the raw material of step 1) taking the dish out of the pot, it pours into fermentor, is then added red when being cooled to 38 DEG C or so
The stirring of bent and carbohydrase is added before carbohydrase and first brings back to life 58min with warm water；
3) dry ferment is added in the fermenter, stirs 7h, ferments at 39 DEG C and no longer rise to alcoholic strength, alcoholic fermentation knot
Beam；
4) material in step 3) is switched into container and salinity is added, until acidity no longer rises, acetic fermentation terminates,
Obtain vinegar fermented grain；
5) vinegar fermented grain is put into pond and carries out leaching vinegar, the vinegar liquid for drenching out is impregnated after being heated to 100 DEG C, is impregnated uniform, thorough
Vinegar is drenched behind bottom again, can be prepared by the olive vinegar, the soaking time is 13h, must not be tamped when drenching vinegar, and leaching vinegar will flow back
Until transparent shinny, there is water always in vinegar fermented grain in pond when drenching vinegar；
6) olive vinegar is subjected to ultra high temperature short time sterilization, then squeezes into holding vessel, stirs evenly and precipitated, precipitating 58
It, supernatant is finally carried out two-stage sterilization by periodic inspection, and sterilizing finishes inspection indices, can carry out after qualified
Filling, packaging.
Embodiment 5
A kind of olive vinegar, is made of the raw material below according to parts by weight: 200 parts of olive pomace, olive fruit juice 200
Part, 150 parts of drinking water, 20 parts of red yeast rice, 4 parts of carbohydrase, 5 parts of dry ferment.
In the present embodiment, the preparation method of the olive vinegar, steps are as follows:
1) drinking water is added after weighing olive pomace and olive fruit juice, after mixing, moistens water 40min, then moves
Boiling 50min under normal pressure state in steamer；
2) cooling after the raw material of step 1) taking the dish out of the pot, it pours into fermentor, is then added red when being cooled to 40 DEG C or so
The stirring of bent and carbohydrase is added before carbohydrase and first brings back to life 60min with warm water；
3) dry ferment is added in the fermenter, stirs 8h, ferments at 40 DEG C and no longer rise to alcoholic strength, alcoholic fermentation knot
Beam；
4) material in step 3) is switched into container and salinity is added, until acidity no longer rises, acetic fermentation terminates,
Obtain vinegar fermented grain；
5) vinegar fermented grain is put into pond and carries out leaching vinegar, the vinegar liquid for drenching out is impregnated after being heated to 100 DEG C, is impregnated uniform, thorough
Vinegar is drenched behind bottom again, can be prepared by the olive vinegar, the soaking time is 15h, must not be tamped when drenching vinegar, and leaching vinegar will flow back
Until transparent shinny, there is water always in vinegar fermented grain in pond when drenching vinegar；
6) olive vinegar is subjected to ultra high temperature short time sterilization, then squeezes into holding vessel, stirs evenly and precipitated, precipitating 60
It, supernatant is finally carried out two-stage sterilization by periodic inspection, and sterilizing finishes inspection indices, can carry out after qualified
Filling, packaging.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (7)
1. a kind of olive vinegar, which is characterized in that be made of the raw material below according to parts by weight: olive pomace 100~200
Part, 100~200 parts of olive fruit juice, 100~150 parts of drinking water, 10~20 parts of red yeast rice, 2~4 parts of carbohydrase, dry ferment 3~5
Part.
2. olive vinegar according to claim 1, which is characterized in that be made of the raw material below according to parts by weight: oily olive
110~190 parts of olive pomace, 110~190 parts of olive fruit juice, 110~140 parts of drinking water, 12~18 parts of red yeast rice, carbohydrase 2.5
~3.5 parts, 3.5~4.5 parts of dry ferment.
3. olive vinegar according to claim 2, which is characterized in that be made of the raw material below according to parts by weight: oily olive
150 parts of olive pomace, 150 parts of olive fruit juice, 125 parts of drinking water, 15 parts of red yeast rice, 3 parts of carbohydrase, 4 parts of dry ferment.
4. a kind of preparation method of the olive vinegar as described in claims 1 to 3 is any, which is characterized in that steps are as follows:
1) drinking water is added after weighing olive pomace and olive fruit juice, after mixing, moistens 30~40min of water, then moves
30~50min of boiling under normal pressure state in steamer；
2) cooling after the raw material of step 1) taking the dish out of the pot, it pours into fermentor, is then added red when being cooled to 35~40 DEG C or so
The stirring of bent and carbohydrase；
3) dry ferment is added in the fermenter, stirs 6~8h, ferments at 38~40 DEG C and no longer rise to alcoholic strength, alcohol hair
Ferment terminates；
4) material in step 3) is switched into container and salinity is added, until acidity no longer rises, acetic fermentation terminates, and obtains
Vinegar fermented grain；
5) vinegar fermented grain is put into pond and carries out leaching vinegar, the vinegar liquid for drenching out is impregnated after being heated to 100 DEG C, impregnate uniformly, thoroughly after
Vinegar is drenched again, can be prepared by the olive vinegar；
6) olive vinegar is subjected to ultra high temperature short time sterilization, then squeezes into holding vessel, stirs evenly and precipitated, precipitating 50~60
It, supernatant is finally carried out two-stage sterilization by periodic inspection, and sterilizing finishes inspection indices, can carry out after qualified
Filling, packaging.
5. the preparation method of olive vinegar according to claim 4, which is characterized in that in step 2), before carbohydrase is added
First 40~60min is brought back to life with warm water.
6. the preparation method of olive vinegar according to claim 5, which is characterized in that in step 5), the soaking time
For 10~15h.
7. olive vinegar according to claim 6, which is characterized in that in step 5), must not be tamped when drenching vinegar, leaching vinegar will return
Stream has water in vinegar fermented grain in pond when drenching vinegar until transparent shinny always.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910762365.0A CN110317708A (en) | 2019-08-19 | 2019-08-19 | A kind of olive vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910762365.0A CN110317708A (en) | 2019-08-19 | 2019-08-19 | A kind of olive vinegar and preparation method thereof |
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| CN110317708A true CN110317708A (en) | 2019-10-11 |
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ID=68126227
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| CN201910762365.0A Pending CN110317708A (en) | 2019-08-19 | 2019-08-19 | A kind of olive vinegar and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110982661A (en) * | 2019-10-30 | 2020-04-10 | 陇南陇锦园油橄榄开发有限责任公司 | Olive vinegar and preparation method thereof |
| CN113817573A (en) * | 2021-10-22 | 2021-12-21 | 甘肃陇源丹谷油橄榄开发有限公司 | Preparation method of olive mature vinegar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106591093A (en) * | 2017-01-21 | 2017-04-26 | 湖北工业大学 | Olive vinegar preparing method |
| CN109294864A (en) * | 2018-10-22 | 2019-02-01 | 四川大学 | The method of bitter olive fruit juice making vinegar is taken off using red yeast rice |
| 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 |
-
2019
- 2019-08-19 CN CN201910762365.0A patent/CN110317708A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106591093A (en) * | 2017-01-21 | 2017-04-26 | 湖北工业大学 | Olive vinegar preparing method |
| CN109294864A (en) * | 2018-10-22 | 2019-02-01 | 四川大学 | The method of bitter olive fruit juice making vinegar is taken off using red yeast rice |
| 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110982661A (en) * | 2019-10-30 | 2020-04-10 | 陇南陇锦园油橄榄开发有限责任公司 | Olive vinegar and preparation method thereof |
| CN113817573A (en) * | 2021-10-22 | 2021-12-21 | 甘肃陇源丹谷油橄榄开发有限公司 | Preparation method of olive mature vinegar |
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