Vinegar made from olive juice and olive leaves

A technology of olive juice and olive leaves, which is applied in the preparation of vinegar, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems of low utilization rate of olive products, poor sensory quality of vinegar, strong irritation, etc., to achieve Effects of inhibiting bacterial growth, enhancing flavor, and promoting fungal activity

Inactive Publication Date: 2019-02-22
重庆禄丰天润油橄榄开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the olive vinegar in the prior art is all brewed by olive juice or pomace, one is that the product utilization rate of olive is less, the other is that the cost is higher, and the th

Method used

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  • Vinegar made from olive juice and olive leaves

Examples

Experimental program
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Effect test

Embodiment 1

[0014] Utilize the brewed vinegar of olive juice and olive leaf of the present embodiment, raw material comprises the following components by weight: 60 parts of olive juice, 0.5 part of D-sodium erythorbate, 1 part of safflower, 1 part of clove, 1 part of Polygonum, 10 parts of olive leaves, 5 parts of glutinous rice, 5 parts of rice koji, the rice koji is prepared in the following way:

[0015] a. Soak the washed rice in water for 40 minutes, drain it for 0.5 hours, cook it for 40 minutes, and then cool it until the temperature is 25°C to obtain steamed rice with a water content of 30-35%;

[0016] b. Insert the spore suspension into the steamed rice and add Chinese herbal medicine powder, mix well and place in a constant temperature and humidity incubator with a relative humidity of 95% and a temperature of 38°C for stacking and culturing for 25 hours, spread out and cool down and then stack for 1 The second time, cultivate at a temperature of 32°C for 25 hours, turn over a...

Embodiment 2

[0018] Utilize the brewed vinegar of olive juice and olive leaf of the present embodiment, raw material comprises the following components by weight: 70 parts of olive juice, 2 parts of D-sodium erythorbate, 3 parts of safflower, 3 parts of cloves, 3 parts of Polygonum, 20 parts of olive leaves, 10 parts of glutinous rice, 15 parts of rice koji, the rice koji is prepared in the following way:

[0019] a. Soak the washed rice in water for 60 minutes, drain it for 0.5 hours, steam it for 60 minutes, and then cool it down to a temperature of 35°C to obtain steamed rice with a water content of 30-35%;

[0020] b. Insert the spore suspension into the steamed rice and add Chinese herbal medicine powder, mix well and place in a constant temperature and humidity incubator with a relative humidity of 95% and a temperature of 38°C for stacking and culturing for 25 hours, spread out and cool down and then stack for 1 The second time, cultivate at a temperature of 32°C for 25 hours, turn ...

Embodiment 3

[0022] Utilize the brewed vinegar of olive juice and olive leaf of the present embodiment, raw material comprises the following components by weight: 60 parts of olive juice, 2 parts of D-sodium erythorbate, 1 part of safflower, 3 parts of cloves, 1 part of Polygonum, 20 parts of olive leaves, 5 parts of glutinous rice, 15 parts of rice koji, the rice koji is prepared in the following way:

[0023] a. Soak the washed rice in water for 40 minutes, drain it for 0.5 hours, cook it for 60 minutes, and then cool it until the temperature is 25°C to obtain steamed rice with a water content of 30-35%;

[0024] b. Insert the spore suspension into the steamed rice and add Chinese herbal medicine powder, mix well and place in a constant temperature and humidity incubator with a relative humidity of 95% and a temperature of 38°C for stacking and culturing for 25 hours, spread out and cool down and then stack for 1 The second time, cultivate at a temperature of 32°C for 22 hours, turn over...

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Abstract

The invention discloses vinegar made from olive juice and olive leaves. The vinegar is prepared from components in parts by weight as follows: 60-70 parts of olive juice, 0.5-2 parts of D-sodium erythorbate, 1-3 parts of flos carthami, 1-3 parts of flos caryophylli, 1-3 parts of red-knees herb, 10-20 parts of olive leaves, 5-10 parts of glutinous rice and 5-15 parts of rice koji. Rich nutrient andfunctional substances such as amino acids, minerals, flavonoids and polyphenols in the olive juice and the olive leaves are fully used, and the made olive vinegar is rich in nutrition and has healthcare functions; by means of reasonable collocation of the olive juice and the olive leaves, the use amount of the juice is reduced, the olive leaves are fully used, and the olive vinegar is reddish brown, has light olive fruit aroma and leaf aroma along with vinegar aroma, is soft and pure in sour, free of other peculiar smell, has lingering aftertaste, tastes mellow, soft and aromatic and has nobitterness.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a brewed vinegar using olive juice and olive leaves. Background technique [0002] Olive is a world-renowned evergreen woody oil plant and fruit oil plant with a cultivation history of more than 4,000 years. Because olive oil is deeply loved by people, the planting output of olives is increasing year by year. Olive fruit is mainly used to produce olive oil, but there are few studies on the utilization of the by-products produced by pressing olive oil. The three-phase separation process is currently commonly used to produce olive oil from olives. It is to add ground olives to a three-phase separator to separate olive oil, olive juice and olive pomace. As the demand and output of olive oil increase year by year, the amount of olive juice, a by-product of pressing olive oil, also gradually increases. Olive juice is rich in amino acids, minerals and polyphenols, etc. ground use. If olive j...

Claims

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Application Information

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IPC IPC(8): C12J1/00A61K36/704A61P1/14
CPCA61K36/185A61K36/236A61K36/286A61K36/41A61K36/484A61K36/61A61K36/63A61K36/704A61P1/14C12J1/00A61K2300/00
Inventor 张怀忠张岚清
Owner 重庆禄丰天润油橄榄开发有限公司
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