Vinegar made from olive juice and olive leaves

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...

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 third is that the brewed vinegar has poor sensory quality and is sour. The taste is heavy, the taste is thin, the irritation is strong, and it is accompanied by other miscellaneous flavors

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