Preparation method of monascus purpureus olive vinegar

Abstract

The invention belongs to the technical field of functional fermented food processing, and particularly relates to a preparation method of monascus purpureus olive vinegar. The preparation method comprises the following steps: removing and crushing olive fruit kernels, adding water for pulping, and adding compound enzymes for enzymolysis to obtain filtered olive juice and crushed olive residues; soaking sticky rice and then steaming rice to obtain glutinous rice; adding aspergillus candidus, monascus purpureus and the crushed olive residues in the glutinous rice to perform diastatic fermentation to obtain mature fermented mash; performing squeezing separating and blending to obtain monascus purpureus vinegar raw wine; and adding the mixed solution of the monascus purpureus vinegar raw wine,the filtered olive juice, bacterium lacticum and gluconacetobacter xylinum in an acetic acid tank for staged fed-batch fermentation, and ageing to obtain the monascus purpureus olive vinegar. The monascus purpureus olive vinegar is prepared by adopting an olive whole fruit fermentation method, medical components of olive fruit are effectively extracted and used, and the monascus purpureus olive vinegar has faint scent of olive fruit and strong olive flavor.

Description

technical field [0001] The invention belongs to the technical field of functional fermented food processing. Specifically relates to a preparation method of red yeast rice olive vinegar. technical background [0002] Olive (scientific name: Canarium album (Lour.) Raeusch.) is an arbor plant of the olive family Olive. Although the fruit is ripe, its color is also green, so it is commonly called green fruit or green olive. Olives are native to southern China and are cultivated in Fujian, Taiwan, Guangdong, Guangxi, and Yunnan. It can be eaten raw or soaked. Olive fruit is rich in protein, fat, vitamin C, carbohydrates, dietary fiber, carotene, retinol, vitamin B1, vitamin B2, niacin, gallic acid, flavonoids and other nutrients. Pharynx, fluid production, detoxification. Medicinal treatment of laryngitis, hemoptysis, polydipsia, enteritis and diarrhea. [0003] Green olives can be eaten raw or pickled, and can be used to make wine or vinegar. The preparation of olive vin...

AI Technical Summary

Problems solved by technology

The preparation of olive vinegar has been reported. The olive vinegar described in the Chinese invention patent "brewing method of olive vinegar" (patent application number: 201010247799.6) and "a kind of olive vinegar and its production method" (patent application number: 201110249948.7) is not fermented The brewed product is made by soaking fresh olives in vinegar liquid. Soaked olive vinegar is untreated, the utilization rate of active ingredients is low, and it still contains some substances or harmful substances that cannot be absorbed by the human body.

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