Production process of olive fruit vinegar and olive fruit vinegar

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 [0001] The invention relates to the technical field of olive processing, in particular to a production process of olive fruit vinegar and the olive fruit vinegar. Background technique [0002] Chinese invention patent, the patent number is " ZL200410027313.2 " discloses a kind of olive vinegar and its manufacture method and used equipment, and olive vinegar is formulated by the batching of following components (amount is weight part): Concentration is 30~40 %Fresh olive juice 450~550 Olive residue with a humidity of 65~70% 180~220 Dried rice rice 330~370 Bran husk 180~220 Olive leaf powder 40~60 Acetic acid bacteria 2.5~3.5 Wine dry fermentation 2~2.5 Distilled water 240 ~280. [0003] The production method that above-mentioned batching is made olive vinegar is as follows: [0004] 1. Mix dry rice and 50% bran husk with distilled water until the humidity is 65-75%. After cooling, add acetic acid bacteria. Put the material in a shallow box and place it in a ...

AI Technical Summary

Problems solved by technology

[0009] 1. The process is complicated. It needs to use the residue of olive wine to ferment and waste the main grain - rice. The product produced is less sour and light, and it is easy to produce gas and slight pectin precipitation.

[0010] 2. The reason for its patent to use the residue of olive wine and rice is that the fermentation technology of vinegar is backward, and it is easy to produce unclear filtration, moldy sediment, and crystal precipitation