Processing method of olive wine

A processing method and technology of olive wine, which is applied in the field of fruit wine, can solve the problems of bitterness and astringency when eating, and achieve the effect of natural taste, simple production method and outstanding olive flavor

Inactive Publication Date: 2015-07-01
QINGDAO XIUXIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has the effects of clearing heat and detoxifying, promoting body fluid and quenching thirst, eliminating phlegm and regulati

Method used

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Examples

Experimental program
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Example Embodiment

[0012] Example

[0013] The processing method of the olive wine of the present embodiment comprises the following steps: (1) coarsely filter the fruit juice obtained by squeezing the olive juice once with a filter cloth, add 0.4% NaOH and (100~200)×10 Na_2SO_3, and adjust the pH value to 10, kept at 65°C for 15 minutes, and kept stirring, then cooled to room temperature, and then added 0.5% citric acid to adjust the pH value to 4.5; In the fruit juice, adjust the alcohol content to 30 degrees, stir well, let it stand for 7 days, and then use the siphon method to filter to obtain clarified olive juice; (3) Mix 1 liter of clarified juice with 1 liter of rice wine evenly, and use 80°Be ’ syrup to adjust the sugar content and citric acid to adjust the acidity, then put it into an earthen altar, let it stand for 1 month, and use the siphon method to filter out the transparent and clear wine.

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PUM

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Abstract

The invention discloses a processing method of an olive wine. The processing method comprises the following steps: carrying out rough filtration with filter cloth on a fruit juice obtained by squeezing olive, adding 0.4% NaOH and (100-200)*10 Na2SO3, adjusting pH value to 10, holding for 15 min at 65 DEG C, continuously stirring, cooling to room temperature, adding 0.5% citric acid, and adjusting pH value to 4.5; purification: adding active carbon and deodorized edible alcohol above grade-2 into the olive juice, adjusting alcohol content to 30 degrees, uniformly stirring, standing for 7 days, and carrying out suction filtration by a siphonage method to obtain clear olive juice; uniformly mixing the clear olive juice with rice wine according to the ratio of 1 liter of the clear fruit juice to 1 liter of rice wine, adjusting sugar content with 80-degree Be' syrup, adjusting acidity with citric acid, putting the mixture into a soil jar, standing for 1 month, and carrying out suction filtration by a siphonage method to obtain a transparent clear wine liquid. The production method is simple. The olive wine produced by mixing the olive juice and the rice wine has an outstanding olive flavor and is natural and pure in taste.

Description

[0001] technical field [0002] The invention belongs to the technical field of fruit wine, and in particular relates to a processing method of olive wine. [0003] Background technique [0004] Olive juice is rich in nutrients, containing 9% sugar, 0.5%-1.5% organic acid, 1.2%-2.4% protein and amino acid, 1.8% minerals, and more vitamin C, B_l, B_2, E, D, K Wait, there is an antibacterial substance. It has the effects of clearing heat and detoxifying, promoting body fluid and quenching thirst, eliminating phlegm and regulating qi, calming the liver and appetizing, nourishing the lungs and nourishing yin, and relieving alcohol, but the taste is bitter. [0005] Contents of the invention [0006] In order to overcome the above-mentioned technical problems existing in the prior art, the object of the present invention is to provide a processing method of olive wine, which is simple and produces sweet and sour olive wine. [0007] The processing method of olive wine provi...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 郝永明
Owner QINGDAO XIUXIAN FOODS
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