A kind of refreshing olive vinegar and production method thereof

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...

AI Technical Summary

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