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Method for brewing vinegar by using red koji debitterized olive juice

A technology for brewing vinegar and olive, which is applied in the field of olive juice brewing vinegar, can solve the problems of poor sensory experience of olive juice, slow down the oxidation degree of low-density lipoprotein, and unpleasant bitter taste of olive juice, so as to improve the sensory quality, Good sensory quality and nutritional efficacy, good effect on health care function

Active Publication Date: 2019-02-01
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Oleuropein is a phenolic split iridoid glycoside compound contained in olive fruit, which has a strong antioxidant capacity. Studies have shown that it can slow down the oxidation of low-density lipoproteins, and can prevent coronary heart disease, arterial Atherosclerosis also has the effect of soothing smooth muscle and lowering blood pressure, but the high content of oleuropein will cause the olive juice to have an unpleasant bitter taste, making the sensory experience of olive juice poor

Method used

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  • Method for brewing vinegar by using red koji debitterized olive juice
  • Method for brewing vinegar by using red koji debitterized olive juice
  • Method for brewing vinegar by using red koji debitterized olive juice

Examples

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Embodiment 1

[0038] In the present embodiment, the method for brewing vinegar by using the debittered olive juice of red yeast rice is provided, and the steps are as follows:

[0039] (1) Debittering treatment of olive juice

[0040] ① Prepare liquid medium and slant medium according to the following formula

[0041] Liquid medium: 49wt.% of potato juice, 49wt.% of water, 2wt% of glucose;

[0042] Incline medium: potato juice 48wt.%, water 48wt.%, glucose 2wt.%, agar 2wt.%;

[0043] The potato juice is obtained by boiling 200g of potatoes to make 1000mL of potato juice.

[0044] ②Use an inoculation loop to inoculate Monascus mycelia on the slant medium, cultivate at 26°C until the slant medium is covered with mycelium, then rinse the slant medium with sterile saline, and inoculate the washed down red yeast spores. into the liquid medium, and cultivated at 26°C under the condition of stirring at a speed of 180r / min until the concentration of Monascus spores reached 10 6～ 10 7 individual / ...

Embodiment 2

[0054] In the present embodiment, the method for brewing vinegar by using the debittered olive juice of red yeast rice is provided, and the steps are as follows:

[0055] (1) Debittering treatment of olive juice

[0056] ① Prepare liquid medium and slant medium according to the following formula

[0057] Liquid medium: 49wt.% of potato juice, 49wt.% of water, 2wt% of glucose;

[0058] Incline medium: potato juice 48wt.%, water 48wt.%, glucose 2wt.%, agar 2wt.%;

[0059] The potato juice is obtained by boiling 200g of potatoes to make 1000mL of potato juice.

[0060] ②Use an inoculation loop to inoculate Monascus mycelia on the slant medium, cultivate at 28°C until the slant medium is covered with mycelium, then rinse the slant medium with sterile saline, and inoculate the washed down Monascus spores. into the liquid medium, and cultivated at 28°C under the condition of stirring at a speed of 180r / min until the concentration of Monascus spores reached 10 7～ 10 8 individual...

Embodiment 3

[0070] In the present embodiment, the method for brewing vinegar by using the debittered olive juice of red yeast rice is provided, and the steps are as follows:

[0071] (1) Debittering treatment of olive juice

[0072] ① Prepare liquid medium and slant medium according to the following formula

[0073] Liquid medium: 49wt.% of potato juice, 49wt.% of water, 2wt% of glucose;

[0074] Incline medium: potato juice 48wt.%, water 48wt.%, glucose 2wt.%, agar 2wt.%;

[0075] The potato juice is obtained by boiling 200g of potatoes to make 1000mL of potato juice.

[0076] ②Use an inoculation loop to inoculate Monascus mycelia on the slant medium, cultivate at 30°C until the slant medium is covered with mycelium, then rinse the slant medium with sterile saline, and inoculate the washed down red yeast spores. into the liquid medium, and cultivated at 30°C under the condition of stirring at a speed of 180r / min until the concentration of Monascus spores reached 10 6～ 10 7 individua...

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Abstract

The invention provides a method for brewing vinegar by using red koji debitterized olive juice, comprising the following steps: (1) mixing olive juice with red yeast rice, carrying out thermal insulation at 55-65 DEG C for 20-48 h, then filtering, and taking a filtrate to complete the debittering treatment of the olive juice; (2) sterilizing the olive juice after the debittering treatment, or mixing the debitterized olive juice with water and then sterilizing; (3) adding edible alcohol into the sterilized olive juice or the sterilized mixed solution of the olive juice and water, and fully mixing to form an alcohol-juice mixed liquor; (4) adding an acetic acid bacteria seed solution into the alcohol-juice mixed liquor and fermenting at 28-33DEG C until the alcohol concentration is less than0.5% Vol, so as to obtain vinegar; and (5) sealing the obtained vinegar and sterilizing at 70-85 DEG C. The method can meet people's demand for vinegar with higher nutritional value and good sensoryquality, and resource utilization of by-products from the olive oil production can be achieved.

Description

technical field [0001] The invention belongs to the field of vinegar brewing, and relates to a method for brewing vinegar by using olive juice debittered from red yeast rice. Background technique [0002] Vinegar, as the first of the five flavors of "sour, sweet, bitter, salty and fresh", is an important part of the daily diet of the Chinese people. Vinegar can be used not only for cooking, but also as a health drink. Vinegar not only contains acetic acid that can be sterilized, but also rich in calcium, amino acids, succinic acid, grape acid, malic acid, lactic acid, B vitamins and salts and other beneficial nutrients for the body. Eliminate fatigue and other effects. [0003] Olive oil is the most suitable oil for human nutrition among the oils discovered by scientists so far. It also has the effect of beautifying and nourishing the skin. Many skin care products use olive oil as a gimmick. In an era when people pay more and more attention to health and beauty, the scale...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 张文学张艺程述敏于倩
Owner SICHUAN UNIV
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