A kind of refreshing olive vinegar and production method thereof

A production method and technology of olive vinegar, applied in refreshing olive vinegar and its production field, can solve problems such as few, difficult to industrialized large-scale production, cumbersome steps of olive vinegar, etc., and achieve the effects of reducing cost, increasing added value, and being easy to operate

Active Publication Date: 2016-01-27
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] At present, there are not many reports on the product development of vinegar processed from olives. Chinese invention patents "brewing method of olive vinegar" (patent application number: CN201010247799.6, publication number: CN102373141A) and "a kind of olive vinegar and its production method" (Patent Application No.: CN201110249948.7, Publication No.: CN102286353A) The olive vinegar mentioned is made by soaking olive fruit, not fermented; Application number: CN200410027313.2, Publication number: CN1584007) The olive vinegar described in the procedure is cumbersome and difficult for industrialized mass production

Method used

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Effect test

Embodiment 1

[0026] The invention uses concentrated olive juice as the main raw material to prepare refreshing olive vinegar. Its brewing method comprises the following steps:

[0027] (1) Alcoholic fermentation: pour the concentrated olive juice into the fermenter, add demineralized water to stir and dilute, adjust the Brix of the olive juice to 14Brix, and then add the olive juice produced by Angel Yeast Co., Ltd. with an amount of 0.01% of the quality of the olive juice A mixture of wine high activity dry yeast and brewer's high activity dry yeast at a mass ratio of 1:1, alcoholic fermentation at 25°C until the alcohol content of the fermented mash reaches 5% VoL;

[0028] (2) Acetic acid fermentation: add red yeast rice wine to the fermented mash, adjust its alcohol content to 9%VoL, put the acetic acid bacteria liquid obtained by the expanded cultivation method into the fermenter, and the inoculation amount is 8% of the fermented mash volume, Acetic acid fermentation at 33°C until th...

Embodiment 2

[0037] The invention uses concentrated olive juice as the main raw material to prepare refreshing olive vinegar. Its brewing method comprises the following steps:

[0038] (1) Alcoholic fermentation: Pour the concentrated olive juice into the fermenter, add demineralized water to stir and dilute, and adjust the Brix of the olive juice to 16Brix; then add 0.02% of the quality of olive juice produced by Angel Yeast Co., Ltd. The mixture of wine high activity dry yeast and brewer's high activity dry yeast at a mass ratio of 1:1 is alcohol-fermented at 28°C until the alcohol content of the fermented mash reaches 7% VoL;

[0039] (2) Acetic acid fermentation: add red yeast rice wine to the fermented mash, adjust its alcohol content to 10%VoL, put the acetic acid bacteria liquid obtained by the expanded culture method into the fermenter, and the inoculation amount is 8% of the fermented mash volume ( v / v), acetic acid fermentation at 35°C until the acetic acid content in the fermen...

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Abstract

The invention discloses a refreshing olive vinegar and a production method thereof. The refreshing olive vinegar is produced by adding concentrated olive juice as a raw material and adding red yeast rice wine. The brewing method comprises the following steps: alcoholic fermentation, acetic acid fermentation, aging, blending, ultrafiltration, filling, sterilizing, labeling and packing. Before the acetic acid fermentation, the alcohol content in the fermented mash was adjusted to 9-10%VoL with Fujian red yeast rice wine. The olive vinegar prepared by the method of the invention is rich in fragrance, soft and refreshing in mouthfeel, has multiple nutritional factors contained in olives and red yeast rice, and has the health care effects of lowering blood pressure and blood fat.

Description

technical field [0001] The invention belongs to the technical field of traditional brewed food processing, and in particular relates to refreshing olive vinegar and a production method thereof. Background technique [0002] Vinegar is a traditional acetic acid seasoning in my country. For thousands of years, people like to add vinegar for seasoning when cooking. Vinegar can not only remove fishy and greasy, increase the flavor of dishes, but also has certain health care and medical effects. Fruit vinegar is a special vinegar variety fermented from fruit as the main raw material. Compared with traditional grain vinegar, fruit vinegar has a more delicate flavor, softer taste and richer nutrients. In addition, fruit vinegar combines the dual nutrition and health functions of fruit and vinegar. It is rich in a variety of organic acids, vitamins and biologically active substances that are beneficial to the human body. In recent years, it has quickly become the new favorite of th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 田玉庭郑宝东曾红亮朱丰曾绍校黄佳梅郭泽镔
Owner FUJIAN AGRI & FORESTRY UNIV
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