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Preparation method of olive mature vinegar

A technology for olives and olives, applied in the field of food processing, can solve the problems of poor taste of mature vinegar and no health care effect, and achieve the effects of enhancing cardiovascular function, improving market competitiveness, and improving health care effects.

Pending Publication Date: 2021-12-21
甘肃陇源丹谷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

[0003] The mature vinegar that can be obtained by the existing mature vinegar processing method has a poor taste and no health care effect. The pomace produced after the olive fruit processing has multiple uses, and the olive pomace oil obtained through purification and refining can be widely used in cosmetics. Pomace also contains active ingredients such as triterpenoids and flavonoids, which have broad application prospects in the pharmaceutical, health care and cosmetic industries; olive leaves are rich in polyphenols such as oleuropein, hydroxytyrosol, maslinic acid, and flavonoids. It has important physiological and health functions such as anti-tumor, anti-aging, and enhancement of cardiovascular function for the human body. It also has good antibacterial effect and is a natural food preservative.

Method used

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  • Preparation method of olive mature vinegar

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of olive mature vinegar, comprising the following steps:

[0027] Step 1: Obtain raw materials, drinking water 30, sorghum 5, rice husk 5, olive fruit 4, edible salt 0.4, white sugar 0.5;

[0028] Step 2: crushing the raw materials obtained in step 1, and then moistening the crushed raw materials for 7 hours;

[0029] Step 3: Cook the raw materials moistened in step 2 for 2 hours, then cool to 40 degrees;

[0030] Step 4: Mix koji with the cooled raw materials, the amount of koji mixed is 3 parts, then alcoholic fermentation for 7 days, the fermentation temperature is 25 degrees;

[0031] Step 5: Add bran and rice bran to the fermented raw material, stir and then acetic acid ferment for 9 days, the fermentation temperature is 38 degrees, the bran added in step 5 is 6 parts, and the rice bran is 1.5 parts;

[0032] Step 6: Smoke the raw materials after acetic acid fermentation, and the temperature of the smoke is 98 degrees;

[0033] Step 7: Steri...

Embodiment 2

[0038] A preparation method of olive mature vinegar, comprising the following steps:

[0039] Step 1: Obtain raw materials, drinking water 32.5, sorghum 5, rice husk 5, olive fruit 4, edible salt 0.6, white sugar 0.75;

[0040] Step 2: crushing the raw materials obtained in step 1, and then moistening the crushed raw materials for 7 hours;

[0041] Step 3: Cook the raw materials moistened in step 2 for 2 hours, then cool to 40 degrees;

[0042] Step 4: Mix koji with the cooled raw materials. The amount of koji mixed is 4 parts, followed by alcoholic fermentation for 7 days, and the fermentation temperature is 25 degrees;

[0043] Step 5: Add bran and rice bran to the fermented raw material, stir and then acetic acid ferment for 9 days, the fermentation temperature is 38 degrees, the bran added in step 5 is 7.5 parts, and the rice bran is 2 parts;

[0044] Step 6: Smoke the raw materials after acetic acid fermentation, and the temperature of the smoke is 98 degrees;

[0045]...

Embodiment 3

[0050] A preparation method of olive mature vinegar, comprising the following steps:

[0051] Step 1: Obtain raw materials, drinking water 31, sorghum 5, rice husk 5, olive fruit 4, edible salt 0.5, white sugar 0.6;

[0052] Step 2: crushing the raw materials obtained in step 1, and then moistening the crushed raw materials for 7 hours;

[0053] Step 3: Cook the raw materials moistened in step 2 for 2 hours, then cool to 40 degrees;

[0054] Step 4: Mix koji with the cooled raw materials, the amount of koji mixed is 3.5 parts, then alcoholic fermentation for 7 days, the fermentation temperature is 25 degrees;

[0055] Step 5: Add bran and rice bran to the fermented raw material, stir and then acetic acid ferment for 9 days, the fermentation temperature is 38 degrees, 7 parts of bran and 1.8 parts of rice bran are added in step 5;

[0056] Step 6: Smoke the raw materials after acetic acid fermentation, and the temperature of the smoke is 98 degrees;

[0057] Step 7: Steriliz...

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Abstract

The invention discloses a preparation method of olive mature vinegar. The preparation method comprises the steps of obtaining raw materials, drinking water, sorghum, rice husks, cavings, olive fruits, edible salt and white granulated sugar; crushing the obtained raw materials, and then moistening the crushed raw materials for 6-8 hours; boiling the moistened raw materials in the step 2 for 2 hours, and then cooling to 40 DEG C; enabling the cooled raw materials to be subjected to yeast mixing treatment, and then to be subjected to alcoholic fermentation for 7 days at the fermentation temperature 23-34 DEG C; and adding bran and cavings into the fermented raw materials, stirring, and carrying out acetic fermentation for 9 days at the fermentation temperature of 30-45 DEG C. According to the application, the olive fruits are added, so that the finished product vinegar is fragrant and mellow in taste and easy to eat, and the olive fruits are used for treating laryngitis, hemoptysis, polydipsia, enteritis and diarrhea; and moreover, the product has important physiological health-care functions of resisting tumors, delaying senescence, enhancing cardiovascular functions and the like, and the market competitiveness of the product is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of olive aged vinegar. Background technique [0002] Vinegar is a fermented sour liquid condiment that has been eaten in my country for more than 3,000 years. There are many types of vinegar, among which rice vinegar and aged vinegar are the best. Vinegar is one of the main condiments in cooking. It is mainly sour and aromatic, and has a wide range of uses. It is the main raw material for sweet and sour flavor. It can remove fishy and greasy, increase umami taste and aroma, reduce the loss of vitamin C in the process of food heating, and dissolve calcium in cooking ingredients to facilitate human body absorption. Mature vinegar is a kind of vinegar. The raw materials and pre-processing techniques are the same as ordinary vinegar, except that it has undergone an aging process, such as the traditional "summer sun, winter icing" process. Its vinegar c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 张安宁郑建敏田茂琳
Owner 甘肃陇源丹谷油橄榄开发有限公司