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Olive wine and brewing method thereof

A technology of olive wine and olive fruit, applied in the preparation of alcoholic beverages, etc., can solve the problems of substances that cannot be absorbed by the human body or harmful substances, and achieve the effects of comfortable and unique wine aroma, enhanced immunity, and stroke prevention

Inactive Publication Date: 2017-11-24
易门榄源林业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome that the existing olive wine is brewed by soaking fresh olives in wine liquid or co-fermenting with wine-making raw materials. The soaked olive wine still contains some substances that cannot be absorbed by the human body without treatment or harmful substances, providing an olive wine and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] An olive wine comprising the following components in parts by weight: 30 parts of fresh olive fruit, 10 parts of black pudding, 10 parts of blueberry, 6 parts of kumquat, 6 parts of passion fruit, 200 parts of rice wine, 40 parts of brown sugar, white sugar 40 parts and 40 parts of yeast fermentation broth.

[0021] A preparation method of olive wine, comprising the following steps:

[0022] 1) Take minced fresh olive fruit, black pudding, blueberry, kumquat and passion fruit, and mash the pulp, ultrasonically vibrate for 30 minutes, and the ultrasonic frequency is 50kHz;

[0023] 2), steam the pulp mixture obtained in 1) for 20 minutes; cool down to 35°C;

[0024] 3) Add sugar and yeast fermentation liquid, stir well and then ferment at 28°C for 36 hours;

[0025] 4), add brown sugar and rice wine and ferment at 32°C for 24 hours;

[0026] 5), after standing still, the transparent and clear olive wine is extracted by suction filtration.

Embodiment 2

[0028] An olive wine comprising the following components in parts by weight: 50 parts of fresh olive fruit, 20 parts of black pudding, 16 parts of blueberry, 14 parts of kumquat, 8 parts of passion fruit, 300 parts of rice wine, 60 parts of brown sugar, white sugar 80 parts and 60 parts of yeast fermentation broth.

[0029] A preparation method of olive wine, comprising the following steps:

[0030] 1) Take minced fresh olive fruit, blackberry, blueberry, kumquat and passion fruit, and mash the pulp, add cellulase to enzymatically hydrolyze at 40°C for 30 minutes, and ultrasonically vibrate for 40 minutes at an ultrasonic frequency of 80kHz;

[0031] 2), steam the pulp mixture obtained in 1) for 30 minutes; cool down to 38°C;

[0032] 3) Add sugar and yeast fermentation liquid, stir evenly and ferment at 29°C for 30 hours;

[0033] 4), add brown sugar and rice wine and ferment at 35°C for 12h;

[0034] 5), after standing still, the transparent and clear olive wine is extrac...

Embodiment 3

[0036] An olive wine comprising the following components in parts by weight: 40 parts of fresh olive fruit, 14 parts of black pudding, 12 parts of blueberry, 8 parts of kumquat, 8 parts of passion fruit juice, 280 parts of rice wine, 50 parts of brown sugar, white sugar 60 parts and 50 parts of yeast fermentation liquid, the fruit age of fresh olive fruit is 10 months-11 months.

[0037] A preparation method of olive wine, comprising the following steps:

[0038] 1) Take minced fresh olive fruit, blackberry, blueberry, kumquat and passion fruit, and mash the pulp, add cellulase and enzymatically hydrolyze at 40°C for 30 minutes, ultrasonic shock treatment for 35 minutes, ultrasonic frequency 65kHz;

[0039] 2), steam the pulp mixture obtained in 1) for 25 minutes; cool down to 36°C;

[0040] 3) Add sugar and yeast fermentation liquid, stir evenly and ferment at 30°C for 30 hours;

[0041] 4), add brown sugar and rice wine and ferment at 34°C for 18 hours;

[0042] 5), after...

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PUM

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Abstract

The invention discloses an olive wine. The olive wine comprises the following components in parts by weight: 30-50 parts of fresh olive fruits, 10-20 parts of black plum, 10-16 parts of blueberry, 6-14 parts of kumquat, 6-8 parts of passion fruit, 200-300 parts of yellow rice wine, 40-60 parts of brown sugar, 40-80 parts of white sugar, and 40-60 parts of a yeast broth. According to the invention, through ultrasonic concussion processing and steaming, fermentation is carried out, the olive wine has special flavor and aroma of the olive fruit, the bouquet is comfortable and unique, the feeling of getting drunk is inhibited, the olive wine contains polyphenol, a plurality of amino acids, organic acid and vitamin B1, vitamin B2, vitamin C and mineral elements such as iron, potassium, magnesium and zinc; and the olive wine has better health caring effects, and can be used for effectively reducing blood fat and blood pressure, preventing stroke, resisting cancer, nourishing yin, benefiting stomach, protecting liver, improving eyesight, resisting tumor, resisting aging, enhancing immunization, moistening intestines, and relaxing bowel.

Description

technical field [0001] The invention relates to the field of fruit wine processing and preparation, in particular to an olive wine and a preparation method thereof. Background technique [0002] Olives are rich in nutrients, and the pulp contains protein, carbohydrates, fat, vitamin C, calcium, phosphorus, iron and other minerals. The content of vitamin C is 10 times that of apples, 5 times that of pears and peaches, and the calcium content is also very high. , and easily absorbed by the body, especially suitable for women and children. In winter and spring, chewing two or three fresh olives a day can prevent upper respiratory tract infection, so the folks have the reputation of "winter and spring olives match ginseng". Research data at home and abroad show that olive fruit also contains basartemisia lactone, scopoletin, (E)-3,3-dihydroxy-4,4-dimethoxystilbene, gallic acid, retrogallic acid, brevifolia Phenols, hyperin and some triterpenoids, volatile oils, flavonoids. Ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 杨全林
Owner 易门榄源林业科技开发有限公司
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