Preparation method of olive vinegar

Abstract

The invention discloses a preparation method of olive vinegar. The method comprises the following steps: a1, soaking 5-15 parts of washed rice with water for 40-60 min, draining the rice for 0.5 h, cooking the rice for 40-60 min, and spreading and cooling the rice to 25-35 DEG C to preparing cooked rice with water content of 30%-35%; a2, inoculating the cooked rice with a sporobacterium suspensionand adding traditional Chinese medicinal powder, uniformly stirring the mixture and placing the mixture in a constant-temperature and constant-humidity incubator with relative humidity of 95% at thetemperature of 38 DEG C for stacking culture for 22-25 h, spreading and cooling the mixture, performing stacking once again, culturing the mixture for 22-25 h at 32 DEG C, turning and spreading yeast,and preforming ventilation and drying for 11-13 h by controlling temperature at 40 DEG C. Various nutritious and functional substances such as rich amino acids, minerals, flavonoids and polyphenols in olive juice and olive leaves are fully used, the made olive vinegar is rich in nutrition and has great health care function, by reasonable collocation of the olive juice and the olive leaves, use amount of the juice is reduced, and the olive leaves are fully used.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a preparation method of olive vinegar. 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 juice can be ap...

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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