Method for preparing fruit wine by fermentation of wastes generated in olive oil pressing

A waste and olive technology, which is applied in the field of fermenting fruit wine from olive oil pressing waste, can solve problems such as environmental pollution and waste of resources

Inactive Publication Date: 2018-03-09
INST OF CHEM IND OF FOREST PROD CHINESE ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to being used as fertilizer and feed, most of them are directly discarded, which not only pollutes the environment, but also causes waste of resources to a certain extent.

Method used

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  • Method for preparing fruit wine by fermentation of wastes generated in olive oil pressing
  • Method for preparing fruit wine by fermentation of wastes generated in olive oil pressing
  • Method for preparing fruit wine by fermentation of wastes generated in olive oil pressing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The detection method of embodiment 1 polyphenol

[0019] Accurately weigh an appropriate amount of gallic acid to prepare a certain concentration of gallic acid solution. Draw gallic acid standard solution 0mL, 0.20mL, 0.40mL, 0.60mL, 0.8mL and 1.0mL respectively into 10mL brown volumetric flask, so as to prepare 0, 2, 4, 6, 8 and 10μg / mL gallic acid solution in sequence, Add 1.0mL of FC reagent respectively, mix well, add 10% Na 2 CO 3 Solution 2.0mL, mix well, add water to volume, shake well. Let it stand for 60 minutes, and detect the absorbance value at 760nm. Draw the standard curve with the concentration of gallic acid (μg / mL) as the abscissa and the absorbance as the ordinate. The content of polyphenols in the samples was calculated based on gallic acid standard samples. Get the linear regression equation y=0.0713x+0.0445, and its correlation coefficient R 2 = 0.9985. It shows that polyphenols have a good linear relationship in the range of 2-10 μg / mL; whe...

Embodiment 2

[0019] Accurately weigh an appropriate amount of gallic acid to prepare a certain concentration of gallic acid solution. Draw gallic acid standard solution 0mL, 0.20mL, 0.40mL, 0.60mL, 0.8mL and 1.0mL respectively into 10mL brown volumetric flask, so as to prepare 0, 2, 4, 6, 8 and 10μg / mL gallic acid solution in sequence, Add 1.0mL of FC reagent respectively, mix well, add 10% Na 2 CO 3 Solution 2.0mL, mix well, add water to volume, shake well. Let it stand for 60 minutes, and detect the absorbance value at 760nm. Draw the standard curve with the concentration of gallic acid (μg / mL) as the abscissa and the absorbance as the ordinate. The content of polyphenols in the samples was calculated based on gallic acid standard samples. Get the linear regression equation y=0.0713x+0.0445, and its correlation coefficient R 2 = 0.9985. It shows that polyphenols have a good linear relationship in the range of 2-10 μg / mL; when detecting polyphenols in a sample, take a certain amount...

Embodiment 3

[0030] Embodiment 3GC-MS analysis comparison

[0031] In the present invention, a liquid-liquid extraction method is adopted, and dichloromethane is used to extract the olive pomace raw material liquid and the fermented sample for multiple times respectively.

[0032]Accurately measure 100 mL of olive pomace raw material liquid and fermented fruit wine sample into a separatory funnel, extract 3 times with 100 mL, 100 mL and 50 mL of dichloromethane in sequence, vibrate vigorously, let stand to separate layers, collect the extract from the lower layer, and combine . Add appropriate amount of anhydrous sodium sulfate for dehydration process, concentrate under reduced pressure to about 1.0mL, transfer the sample to EP tube for GC-MS analysis.

[0033] Gas chromatography conditions: chromatographic column is DB-5MS (30m×0.25mm×0.25μm); heating program: keep at 30°C for 5min, rise to 50°C at 2°C / min, keep for 5min, rise to 200°C at 10°C / min , keep for 6min, then rise to 230℃ at 5...

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Abstract

The invention discloses a method for preparing fruit wine by fermentation of wastes generated in olive oil pressing. The method includes: separating kernels in the wastes generated after oil pressing,subjecting to enzymolysis treatment, filtering, adjusting filtrate components to control the sugar degree to be 20-22%, and fermenting for 15-20 days at 25-27 DEG C, wherein the yeast addition quantity is 0.002-0.01g/mL, an initial pH value of a fermented sample is 3.0-6.0, the SO2 content is 60-80mg/L, the sugar degree in a finally obtained sample is 8-10%, the alcohol content is 3.8-4.3%, and the polyphenol content is decreased by 7.3-15.5%. According to GC-MS (gas chromatography-mass spectrometer) results, after fermentation, esters, alcohols, long-chain alkane and the like in the sample change evidently, and typical aroma substances are generated. Since the fruit wine is prepared by fermentation of the wastes generated in olive oil pressing, a recycling economy and sustainable utilization development mode in the olive industry can be realized, and the method has a significant reference value to follow-up research.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fruit wine by fermenting olive oil pressing waste. Background technique [0002] Olive (Olea europaea L.), also known as foreign olive, olean, etc., is a plant of the genus Oleaceae in the family Oleaceae. Its main division areas are the countries along the Mediterranean Sea in Europe, and Greece, Spain, Italy and Tunisia are the concentrated production areas. Due to its high edible value, olives have been introduced and cultivated all over the world. At present, Longnan, Gansu Province is one of the largest olive planting bases in my country, and the output of fresh fruit and virgin olive oil is in a leading position in the country. The olive industry has also become a characteristic economic pillar industry in Longnan, Gansu Province. When using existing processing technology to extract oil from olive fruit, a large amount of waste water and wa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王成章王志宏原姣姣张昌伟李文君陈虹霞叶建中
Owner INST OF CHEM IND OF FOREST PROD CHINESE ACAD OF FORESTRY
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