Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method of olive wine

A technology of olive wine and olives, applied in the preparation of alcoholic beverages, etc., can solve the problems of high production cost, poor taste, low olive raw materials, etc., and achieve the effect of reducing methanol production, improving utilization rate, and strong fruity aroma

Inactive Publication Date: 2017-06-09
GAOZHOU HEYOU WINE IND CO LTD
View PDF2 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current olive wine manufacturing process is often complicated, the olive raw materials are relatively low, the production cost is high, and the prepared olive wine has single functions, low stability and poor taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 adopts the following steps to realize the present invention:

[0020] (1) Select fresh olives, wash them, add pectinase, crush them with cores, use ultrasonic treatment for 22 minutes, and then use microwave treatment for 60 seconds, and then mix the crushed olives with white sugar at a mass ratio of 1:1; the fruit Glue enzyme is added when the olive is broken, and the amount added is 50PPM based on the total mass of the broken olive and white granulated sugar;

[0021] (2) Add 0.25% citric acid to the material in step (1) based on the total mass of crushed olives and white granulated sugar, so that the total organic acid content is 5.0-6.7 grams per liter, and the pH is 3.0-3.5, Mix and marinate for 1 day;

[0022] (3) Use a chiller to cool the mixture obtained in step (2) to 8-12°C quickly through the cooling coil. After cooling and marinating for 4 days, add water to stir and cool down to obtain fruit juice; add water to reduce the sugar content to 200-...

Embodiment 2

[0024] Embodiment 2 adopts the following steps to realize the present invention:

[0025] (1) Select fresh olives, wash them, add pectinase, crush them with cores, then mix the crushed olives with white sugar at a mass ratio of 1:1, use ultrasonic treatment for 15 minutes, and then use microwave treatment for 120 seconds; the fruit Gluease is added when the olive is broken, and the amount added is 40PPM based on the total mass of the broken olive and white granulated sugar;

[0026] (2) Add 0.3% citric acid to the material in step (1) based on the total mass of crushed olives and white granulated sugar, so that the total organic acid content is 4.0-5.5 grams per liter, and the pH is 3.0-3.5, Mix and marinate for 7 days, and on the third day of marinating, use ultrasonic oscillation with a frequency of 60kHz for 20 minutes;

[0027] (3) Use a chiller to cool the mixture obtained in step (2) to 8-12°C quickly through a cooling coil, cool and marinate for 5 days, add water to st...

Embodiment 3

[0029] Embodiment 3 Adopt the following steps to realize the present invention:

[0030] (1) Select fresh olives, wash them, add pectinase, crush them with cores, and then mix the crushed olives with white sugar at a mass ratio of 1:1; the pectinase is added when the olives are broken, and the amount added is The total mass of crushed olives and white granulated sugar is 60PPM;

[0031] (2) Add 0.2% citric acid to the material in step (1) based on the total mass of crushed olives and white granulated sugar, so that the total organic acid content is 5.2-7.0 grams per liter, and the pH is 3.0-3.5, Mix and marinate for 10 days; at the end of the 3rd day of marinating, use ultrasonic oscillation with a frequency of 40kHz for 10 minutes;

[0032] (3) Use a chiller to cool the mixture obtained in step (2) to 8-12°C quickly through a cooling coil, cool and marinate for 3 days, add water to stir and cool down to obtain fruit juice; add water to reduce the sugar content to 200-210 g / ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production method of olive wine. The method specifically includes: selecting fresh olives, cleaning, adding pectinase, crushing the olives with kernels, and mixing the crushed olives with white granulated sugar and citric acid for pickling; pickling and fermenting at 8-12 DEG C for 3-5 days, adding water, stirring, cooling to obtain juice, regulating sugar degree and relative density, separating the juice and dregs, and adding fruit wine yeast into the obtained juice for fermentation at 16-20 DEG C to obtain the fermented olive wine. The method has the advantages that the olive raw materials are mixed with the white granulated sugar and the citric acid for pickling, the pectinase is added, ultrasonic treatment is used during the production to benefit the sufficient extraction of effective components in the olives, the utilization rate of the olive raw materials is increased, the obtained olive juice and olive wine are easy to become clear and easy to filter, and the fermented olive wine is little in methanol, full and mellow, good in quality, delicious and rich in fresh olive fragrance.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing olive wine. Background technique [0002] Olive wine has the functions of clearing heat and detoxifying, relieving throat and reducing phlegm, promoting body fluid and relieving cough. The current olive wine manufacturing process is often more complicated, the olive raw materials are relatively low, and the production cost is relatively high, and the prepared olive wine has a single component function, low stability, and poor taste. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing olive wine, the olive wine obtained by the process is plump and full-bodied, and has a very fresh olive fragrance. [0004] Technical scheme of the present invention is as follows: a kind of preparation method of olive wine comprises the steps: [0005] (1) Select fresh olives, wash them, add pectinase, crush them with c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 李祖明张婵
Owner GAOZHOU HEYOU WINE IND CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com