Olive rice vinegar and preparation method thereof
The method of combining sugarized and liquefied glutinous rice with oil olive pomace for fermentation addresses the waste issue by producing a high-quality olive vinegar that preserves the pomace's nutritional and bioactive compounds, enhancing both flavor and yield.
Patent Information
- Application Number
- CN202411913083.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-24
- Publication Date
- 2025-03-14
AI Technical Summary
The large accumulation of oil olive pomace after olive oil extraction has led to significant resource waste and environmental pollution, as it has not been utilized effectively, despite containing valuable polyphenolic compounds with various pharmacological activities.
A method for producing olive vinegar by combining sugarized and liquefied glutinous rice with oil olive pomace, using a mixed fermentation process involving yeast and lactic acid bacteria to create a vinegar that preserves the nutritional and bioactive compounds of the pomace, while also incorporating olive fruit juice for enhanced flavor and quality.
The method effectively utilizes the nutritional components of oil olive pomace, preserves its bioactive compounds, and produces a vinegar with unique flavor and quality, reducing waste and pollution, while optimizing fermentation conditions for higher yield and quality.
Smart Images
Figure CN119614323A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of rice vinegar preparation, in particular to olive rice vinegar and a preparation method thereof. Background Art
[0002] Olive (Olea europaca) is a plant of the genus Oleaceae, and is a world-renowned high-quality edible oil tree. Olive oil has the functions of promoting blood circulation, promoting digestion and absorption, accelerating endocrine secretion, and removing free radicals. Olives are all treasures. Olive fruits, olive oil and olive leaves have very high utilization value. Even the pomace produced by oil extraction and wastewater contain rich polyphenol components, such as oleuropein and hydroxytyrosol. Modern pharmacological research has found that olive polyphenols have multiple pharmacological activities such as antioxidant, anti-tumor, anti-inflammatory, antibacterial, antiviral, anti-aging, lowering blood pressure and blood sugar, and can be used in medicines, cosmetics, health foods and functional foods. At present, after the olive pomace is extracted from olive oil, the oil extraction pomace is piled up in large quantities, which has not been reasonably utilized for a long time, resulting in serious waste of resources and environmental pollution. Summary of the invention
[0003] The purpose of the present invention is to provide an olive rice vinegar and a preparation method thereof. The present invention aims to develop and optimize a new process for olive rice vinegar, and provide a reference for subsequent research on the quality and process of olive rice vinegar.
[0004] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:
[0005] The invention provides a method for preparing olive rice vinegar, comprising the following steps:
[0006] (1) soaking, boiling, liquefying and saccharifying glutinous rice to obtain saccharified glutinous rice;
[0007] (2) mixing the saccharified glutinous rice and olive pomace to obtain a fermentation system, and mixing the fermentation system with a fermentation agent to obtain vinegar-fried grains;
[0008] (3) filtering the vinegar mash with water to obtain a primary filtrate, then mixing the vinegar mash with olive juice and soaking them, filtering to obtain an elution; and mixing the primary filtrate and the elution to obtain olive rice vinegar.
[0009] Preferably, the liquefaction method in step (1) is: adding 0.5-1.5% by weight of α-amylase to the cooked glutinous rice and performing enzymolysis at 50-60° C. for 1.5-2.5 hours.
[0010] Preferably, the saccharification method in step (1) is: adding 0.5-1.5% by weight of saccharifying enzyme to the liquefied glutinous rice and performing enzymolysis at 55-65° C. for 1.5-2.5 hours.
[0011] Preferably, the alcohol content of the olive pomace in step (2) is 3-15% vol; the fermentation temperature is 30-38° C., and the fermentation time is 27-31 days.
[0012] Preferably, the fermentation bacteria in step (2) comprises a composite yeast, lactic acid bacteria and acetic acid bacteria; the composite yeast is brewing yeast and aroma yeast, and the mass ratio is 1:1-3; the added mass of the composite yeast relative to the fermentation system is 0.5-1.5%; the added mass of the lactic acid bacteria relative to the fermentation system is 1-1.5%; the added mass of the acetic acid bacteria relative to the fermentation system is 1-1.5%.
[0013] Preferably, the bacterial content of the composite yeast is 1 to 5×10 11 CFU / g, the lactic acid bacteria and acetic acid bacteria content is 1 to 5×10 10 CFU / g.
[0014] Preferably, in step (3), the volume ratio of the vinegar mash to water is 1.5-2.5:1; the volume ratio of the vinegar mash to olive juice is 1.5-2.5:1.
[0015] Preferably, the soaking time in step (3) is 20 to 28 hours.
[0016] Preferably, the soaking time in step (1) is 10 to 14 hours; and the steaming time is 40 to 60 minutes.
[0017] The invention also provides olive rice vinegar prepared by the olive rice vinegar preparation method.
[0018] Compared with the prior art, the present invention has the following beneficial effects:
[0019] The wine residues left after soaking the olive pomace in the Maotai-flavor liquor used in the present invention have less nutrients that can be directly utilized by microorganisms, so it is considered to be mixed with the glutinous rice after enzymolysis and then solid-state fermented to make vinegar. The prepared olive rice vinegar not only retains most of the nutrients and bioactive substances in the olive pomace, but also has the unique flavor and quality of rice vinegar. Since the wine residues already contain a certain amount of alcohol, the preparation process of the present invention skips the alcohol fermentation and only has acetic acid fermentation.
[0020] The present invention considers adding acetic acid bacteria, lactic acid bacteria and yeast to carry out composite fermentation in the acetic acid fermentation stage, wherein acetic acid bacteria converts ethanol into acetic acid; lactic acid bacteria converts fermentable carbohydrates into lactic acid, and its metabolic process can synthesize flavor substances to reduce the irritation caused by acetic acid; yeast generates flavor substances such as esters, acids, aldehydes, etc. through the glucose metabolism pathway.
[0021] The present invention liquefies the glutinous rice, so that the starch in the glutinous rice can be more easily hydrolyzed by enzymes, providing sufficient substrate for the subsequent fermentation process. At the same time, liquefaction can also reduce the waste of raw materials and improve the utilization rate of raw materials. The purpose of saccharifying the glutinous rice is to convert the starch therein into fermentable sugar, provide sufficient substrate and optimized fermentation conditions for the subsequent fermentation process, thereby ensuring the quality and yield of the final product. Therefore, the purpose of saccharification and liquefaction is to provide sufficient substances for the subsequent growth and metabolism of microorganisms, so as to better ferment. BRIEF DESCRIPTION OF THE DRAWINGS
[0022] Figure 1 Effect of fermentation temperature (A) on the acidity of vinegar mash.
[0023] Figure 2 Effect of initial alcohol content (B) on the acidity of mash.
[0024] Figure 3 Effect of acetic acid bacteria inoculation amount (C) on the acidity of vinegar mash.
[0025] Figure 4 Effect of lactic acid bacteria inoculation amount (D) on the acidity of vinegar mash.
[0026] Figure 5 Effects of vinegar dripping with juice and water on the total amino acid content, reducing sugar content, total phenol content, flavonoid content and total acid content of the finished vinegar.
[0027] Figure 6 Content and number of volatile compounds in finished vinegar; a-content of volatile compounds; b-number of volatile compounds.
[0028] Figure 7 OPLS-DA score plot of volatile compounds in finished vinegar.
[0029] Figure 8 Sensory evaluation scores of finished vinegar. DETAILED DESCRIPTION
[0030] The invention provides a method for preparing olive rice vinegar, comprising the following steps:
[0031] (1) soaking, boiling, liquefying and saccharifying glutinous rice to obtain saccharified glutinous rice;
[0032] (2) mixing the saccharified glutinous rice and olive pomace to obtain a fermentation system, and mixing the fermentation system with a fermentation agent to obtain vinegar-fried grains;
[0033] (3) filtering the vinegar mash with water to obtain a primary filtrate, then mixing the vinegar mash with olive juice and soaking them, filtering to obtain an elution; and mixing the primary filtrate and the elution to obtain olive rice vinegar.
[0034] In the present invention, the liquefaction method in step (1) is: adding 0.5-1.5% by weight of α-amylase to the cooked glutinous rice for enzymolysis at 50-60°C for 1.5-2.5 hours; preferably, adding 0.7-1.3% by weight of α-amylase to the cooked glutinous rice for enzymolysis at 52-58°C for 2 hours; further preferably, adding 0.9-1.1% by weight of α-amylase to the cooked glutinous rice for enzymolysis at 54-56°C for 2 hours; more preferably, adding 1% by weight of α-amylase to the cooked glutinous rice for enzymolysis at 55°C for 2 hours.
[0035] In the present invention, the saccharification method in step (1) is: adding 0.5-1.5% by weight of saccharifying enzyme to the liquefied glutinous rice for enzymolysis at 55-65°C for 1.5-2.5 hours; preferably, adding 0.7-1.3% by weight of saccharifying enzyme to the liquefied glutinous rice for enzymolysis at 57-63°C for 2 hours; further preferably, adding 0.9-1.1% by weight of saccharifying enzyme to the liquefied glutinous rice for enzymolysis at 59-61°C for 2 hours; more preferably, adding 1% by weight of saccharifying enzyme to the liquefied glutinous rice for enzymolysis at 60°C for 2 hours.
[0036] In the present invention, the alcohol content of the olive pomace in step (2) is 3 to 15% vol; preferably 5 to 13% vol; more preferably 7 to 11% vol; and more preferably 9% vol.
[0037] In the present invention, the fermentation temperature in step (2) is 30-38°C and the fermentation time is 27-31 days; preferably, the fermentation temperature is 32-36°C and the fermentation time is 28-30 days; more preferably, the fermentation temperature is 34°C and the fermentation time is 29 days.
[0038] In the present invention, the fermentation bacteria in step (2) include compound yeast, lactic acid bacteria and acetic acid bacteria.
[0039] In the present invention, the composite yeast is brewing yeast and aroma yeast, and the mass ratio is 1:1 to 3; preferably 1:1.
[0040] In the present invention, the added mass of the composite yeast relative to the fermentation system is 0.5-1.5%; preferably 0.7-1.3%; and more preferably 1%.
[0041] In the present invention, the added mass of the lactic acid bacteria relative to the fermentation system is 1 to 1.5%; preferably 1.1 to 1.4%; and more preferably 1.2%.
[0042] In the present invention, the mass of the acetic acid bacteria added to the fermentation system is 1 to 1.5%, preferably 1.1 to 1.4%, and more preferably 1.2%.
[0043] In the present invention, the bacterial content of the composite yeast is 1 to 5×10 11 CFU / g, the lactic acid bacteria and acetic acid bacteria content is 1 to 5×10 10 CFU / g; the preferred bacterial content of the composite yeast is 1×10 11 CFU / g, the lactic acid bacteria and acetic acid bacteria content is 1×10 10 CFU / g.
[0044] In the present invention, the volume ratio of the vinegar mash to water in step (3) is 1.5-2.5:1, preferably 2:1.
[0045] In the present invention, the volume ratio of the vinegar mash to the olive juice in step (3) is 1.5-2.5:1, preferably 2:1.
[0046] In the present invention, the soaking time in step (3) is 20 to 28 hours, preferably 21 to 27 hours, more preferably 22 to 26 hours, and more preferably 24 hours.
[0047] In the present invention, the soaking time in step (1) is 10 to 14 hours, preferably 11 to 13 hours, and more preferably 12 hours.
[0048] In the present invention, the cooking time in step (1) is 40 to 60 minutes, preferably 44 to 56 minutes, more preferably 48 to 52 minutes, and more preferably 50 minutes.
[0049] The invention also provides olive rice vinegar prepared by the olive rice vinegar preparation method.
[0050] In the present invention, the olive pomace comes from a method for preparing olive wine as described in the invention content of patent 2024114989925, a method for preparing olive wine and its preparation method and application. In step (2), the mixture is soaked in base wine and filtered to obtain the filter residue. Olive juice is the waste liquid obtained after oil is squeezed from fresh olives, and the above two raw materials are obtained by filtration. The acetic acid bacteria powder is Shanghai Niang 1.01, Hubei Xinyuhong Biotechnology Co., Ltd.; the lactic acid bacteria powder is from Shandong Zhongke Jiayi Bioengineering Co., Ltd.; the aroma yeast and brewing yeast are from Angel Yeast.
[0051] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0052] Example 1
[0053] A method for preparing olive rice vinegar, comprising the following steps:
[0054] (1) Activation of compound yeast: Take yeast according to the inoculation ratio, add it to sterile water containing 2% glucose, and place it in a water bath at 35°C for 30 minutes to complete the activation.
[0055] (2) Activation of lactic acid bacteria: Take lactic acid bacteria powder according to the inoculation ratio, add it to sterile water containing 2% glucose, and place it in a water bath at 35°C for 30 minutes to complete the activation.
[0056] (3) Activation of acetic acid bacteria: Take acetic acid bacteria powder according to the inoculation ratio, add it to sterile water containing 2% glucose, and place it in a water bath at 35°C for 30 minutes to complete the activation.
[0057] (4) Soak the glutinous rice for 12 hours and then steam it for 50 minutes;
[0058] (5) Liquefaction: Add 1% by weight of α-amylase to the cooked glutinous rice and perform enzymatic hydrolysis at 55°C for 2 h.
[0059] (6) Saccharification: Add 1% by weight of saccharifying enzyme to the liquefied glutinous rice and perform enzymatic hydrolysis at 60°C for 2 h.
[0060] (7) The saccharified glutinous rice and olive pomace (with an alcohol content of 6% vol) are mixed to obtain a fermentation system, and then a fermentation agent is added to obtain a vinegar mash; the fermentation agent includes a composite yeast, lactic acid bacteria and acetic acid bacteria; the bacterial content of the composite yeast is 1×10 11 CFU / g, the bacterial count of lactic acid bacteria and acetic acid bacteria is 1×10 10 CFU / g; the composite yeast is brewer's yeast and aroma yeast, the mass ratio is 1:1; the added mass of the composite yeast relative to the fermentation system is 1%; the added mass of the lactic acid bacteria relative to the fermentation system is 1.2%; the added mass of the acetic acid bacteria relative to the fermentation system is 1.2%. The fermentation temperature is 34°C and the time is 29 days.
[0061] (8) Filter the vinegar mash with water to obtain a primary filtrate, then mix the vinegar mash with olive juice and soak for 24 hours, and then filter to obtain an effluent; the volume ratio of the vinegar mash to water is 2:1; the volume ratio of the vinegar mash to olive juice is 2:1; the primary filtrate and the effluent are mixed to obtain olive rice vinegar.
[0062] (9) Sterilization: sterilize the olive rice vinegar at 75° C. for 30 min to obtain the finished olive rice vinegar.
[0063] Experimental Example 1
[0064] The setting of the optimal parameters of the preparation method in Example 1 was verified by single factor and orthogonal experiments.
[0065] 1. Optimization of acetic acid fermentation process of olive rice vinegar
[0066] (1) Single factor test
[0067] The effects of the fermentation temperature (22°C, 26°C, 30°C, 34°C, 38°C) in step (7) of Example 1, the initial alcohol content of the olive pomace (3%vol, 6%vol, 9%vol, 12%vol, 15%vol), the acetic acid bacteria inoculum size (0.3%, 0.6%, 0.9%, 1.2%, 1.5%) and the lactic acid bacteria inoculum size (0.3%, 0.6%, 0.9%, 1.2%, 1.5%) on the acidity in the acetic fermentation stage were investigated respectively.
[0068] The results are as follows Figure 1 to Figure 4 shown.
[0069] Temperature: When the fermentation temperature is 26-34℃, the acidity of the mash increases with the increase of temperature; when the fermentation temperature is 34℃, the total acid content is the highest. When the fermentation temperature is greater than 34℃, the acidity of the mash begins to decrease. Therefore, the optimal fermentation temperature is 34℃.
[0070] Initial alcohol content: When the initial alcohol content is 3%vol~6%vol, the acidity of the fermented mash increases with the increase of alcohol content. When the initial alcohol content is 6%vol, the total acid content is the highest. When the initial alcohol content is greater than 6%vol, the acidity content of the fermented mash decreases. Therefore, the optimal initial alcohol content is 6%vol.
[0071] Acetic acid bacteria inoculation amount: When the inoculation amount is 0.3% to 1.2%, the acidity of the acetic acid mash increases with the increase of the inoculation amount of acetic acid bacteria; when the inoculation amount is 1.2%, the total acid content is the highest. When the inoculation amount of acetic acid bacteria is greater than 1.2%, the total acid content decreases. Therefore, the optimal inoculation amount of acetic acid bacteria is 1.2%.
[0072] Lactic acid bacteria inoculation amount: When the lactic acid bacteria inoculation amount is 0.3% to 1.2%, the total acid content shows an upward trend with the increase of inoculation amount. When the inoculation amount is 1.2%, the total acid content is the largest. When the inoculation amount is greater than 1.2%, the total acid content shows a downward trend. Therefore, the optimal lactic acid bacteria inoculation amount is 1.2%.
[0073] (2) Orthogonal test
[0074] On the basis of single factor experiment, the acidity of acetic acid mash was taken as the evaluation index, and fermentation temperature (A), initial alcohol content (B), acetic acid bacteria inoculation amount (C), and lactic acid bacteria inoculation amount (D) were selected as influencing factors. A 4-factor 3-level orthogonal experiment was conducted to investigate the influence of each factor on the acidity of acetic acid fermentation mash. The orthogonal test factors and levels for acetic acid fermentation process optimization are shown in Table 1.
[0075] Table 1 Orthogonal test factors and levels for optimizing acetic acid fermentation process conditions
[0076]
[0077] The results are shown in Table 2:
[0078] Table 2 Results and analysis of orthogonal test for acetic acid fermentation process optimization
[0079]
[0080] As shown in Table 3, with total acid as the evaluation index, the order of influence of each factor on total acid is fermentation temperature > acetic acid inoculation amount > initial alcohol content > lactic acid bacteria inoculation amount; the best fermentation process combination is A2B2C2D2, that is, fermentation temperature 34℃, initial alcohol content 6%vol, acetic acid bacteria inoculation amount 1.2%, lactic acid bacteria inoculation amount 1.2%. Under this optimal process, fermentation was carried out for 29 days, and three parallel tests were conducted orthogonally. The total acid content of the acetic mash was 4.12g·100g -1 .
[0081] 2. Optimization of vinegar pouring process
[0082] The groups with vinegar sprinkled with water were A0, N0, S0, and F0 respectively; the groups with vinegar sprinkled with olive juice were A1, N1, S1, and F1 respectively.
[0083] Set up grouping:
[0084] A0: a group in which yeast was not added but vinegar was added to water; relative to step (7) of Example 1, no yeast was added, but the olive juice was replaced with an equal amount of water;
[0085] A1: a juice vinegar-drenched group without yeast addition; relative to step (7) of Example 1, no yeast was added;
[0086] S0: a group of aroma yeast added to vinegar with water (addition amount is 1%); relative to step (7) of Example 1, the type of yeast is set to aroma yeast, and the olive juice is replaced by an equal amount of water;
[0087] S1: a flavor yeast group (added at 1%) for adding juice and vinegar; relative to step (7) of Example 1, the type of yeast is set to flavor yeast;
[0088] N0: the group of adding brewer's yeast to vinegar with water (addition amount is 1%), in which the olive juice is replaced with an equal amount of water compared with Example 1;
[0089] N1 juice vinegar with added brewer's yeast group (addition amount is 1%); that is, the scheme of Example 1;
[0090] F0: a compound yeast group (0.5% aroma yeast + 0.5% brewing yeast) with water and vinegar. Compared with Example 1, the yeast was set as a compound yeast, and the olive juice was replaced with an equal amount of water;
[0091] The compound yeast group (added amount: 0.5% aroma yeast + 0.5% brewing yeast) of F1 juice vinegar was set as compound yeast compared with Example 1.
[0092] Table 3 Main components of olive juice
[0093]
[0094] By comparing the nutritional content of different groups and combining sensory evaluation, the best vinegar raw material is selected.
[0095] Table 4 Main nutritional content of finished vinegar with different components
[0096]
[0097] Results Table 4 and Figure 5 (A: total amino acid content; B: reducing sugar content; C: total phenol content; D: flavonoids content; E: total acid content). The content of total acid, reducing sugar, polyphenols, flavonoids and total amino acids in the finished vinegar after being drizzled with olive juice increased significantly.
[0098] During the acetic acid fermentation process, the nutritional content of the experimental group with yeast added was significantly higher than that of the group without yeast (P < 0.05). This may be because yeast can decompose the complex organic matter in the olive pomace and convert it into simple substances that are easier for microorganisms to use, such as glucose and amino acids. On the one hand, it increases the nutritional content of the finished vinegar. On the other hand, these simple substances after decomposition serve as important substrates for microorganisms, promoting the growth and transformation of microorganisms. In addition, the nutritional content of the finished vinegar with olive juice dripping vinegar was significantly higher than that of the vinegar dripping water group (P < 0.05). This may be because olive juice itself is very rich in nutrients. Using olive juice for dripping vinegar increases the nutritional content of the finished vinegar and strengthens the flavor of olive rice vinegar.
[0099] 3. Analysis of flavor components of finished vinegar
[0100] The volatile compounds of the finished vinegar were determined by HS-SPME-GC-MS technique. Figure 6 As shown. A total of 48 volatile compounds were detected in the four finished vinegars, among which the number of compounds and the content of volatile substances in the experimental groups N, S and F were higher than those in the control group A (corresponding to the above-mentioned A1, N1, S1, F1 groups). This result fully demonstrates that adding yeast for composite fermentation during the acetic acid fermentation stage can effectively enrich the types and contents of volatile flavor substances in olive rice vinegar.
[0101] OPLS-DA was used to analyze the volatile compounds of the control vinegar group A and the experimental vinegar groups S, N and F. The model parameters are shown in Table 4. The R 2X, R 2 Y and Q 2 All of them are higher than 0.5, indicating that the model is stable, with high fit and prediction ability, and can better explain and predict the differences among the overall volatile compounds of finished vinegar.
[0102] Table 5 OPLS-DA model parameters of finished vinegar
[0103] Group <![CDATA[R 2 X]]> <![CDATA[R 2 And]]> <![CDATA[Q 2 ]]> AF 0.707 1 0.969 AS 0.815 1 0.992 AF 0.721 0.998 0.971
[0104] Table 6 Important differential volatile compound content of finished vinegar (unit: mg / L)
[0105]
[0106]
[0107] Note: The values in the table are mean ± standard deviation (n = 3), and different lowercase letters indicate significant differences in the same industry (P < 0.05)
[0108] As shown in Table 6 and Figure 7 (A, N, S, F correspond to the above-mentioned A1, N1, S1, F1 groups; a, b, c represent the comparison diagrams of AN, AF, AS groups respectively) as shown in the figure, among the important differential volatile compounds in the finished vinegar, the control group was significantly lower than the experimental group except for butyric acid, ethyl butyrate, ethyl myristate, ethyl hexadecanoate, 2-buten-1-one and acetophenone. Hexanol and 1-octen-3-ol have floral and fruity aromas, calendula and octanoic acid have fatty aromas, ethyl acetate and 2-butene-1-one have pleasant spicy tastes, ethyl caproate has a light pineapple flavor, and after adding brewer's yeast, the contents of these volatile compounds in the finished vinegar groups N and F were significantly increased, indicating that adding brewer's yeast is conducive to the accumulation of the above compounds; benzoin aldehyde has a sweet almond flavor, triacetaldehyde has a pleasant spicy taste, isovaleric acid and isopentyl acetate have a light fruity aroma, and ethyl phenylacetate has a floral aroma. After adding aroma yeast, these volatile compounds in the finished vinegar groups S and F were significantly increased, indicating that adding aroma yeast is conducive to the accumulation of the above compounds; 2,3-butanediol, isobutyl acetate and ethyl valerate have light fruity, floral and fatty flavors, caproic acid has a cellar mud flavor, and after adding aroma yeast and brewer's yeast, the contents of these volatile compounds in the finished vinegar group F were significantly increased, indicating that adding aroma yeast and brewer's yeast is conducive to the accumulation of the above compounds. In general, the addition of yeast during the acetic fermentation stage endowed the finished vinegar with more important differential volatile compounds with floral, fruity and spicy flavors.
[0109] 4. Sensory evaluation results of olive rice vinegar
[0110] like Figure 8As shown in the figure, the color, aroma, state and taste of all finished vinegars were higher than 20 points, but the score of the finished vinegar A in the control group was the lowest. In terms of aroma, taste and state scores, the finished vinegar scores were group A, group N, group S and group F from low to high, indicating that adding yeast for compound fermentation during the acetic acid fermentation stage can improve the flavor quality of the finished vinegar, and adding aroma yeast and brewing yeast at the same time has the best effect.
[0111] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A method for preparing olive rice vinegar, characterized in that: The steps include: (1) soaking, boiling, liquefying and saccharifying glutinous rice to obtain saccharified glutinous rice; (2) mixing the saccharified glutinous rice and olive pomace to obtain a fermentation system, and mixing the fermentation system with a fermentation agent to obtain vinegar-fried grains; (3) filtering the vinegar mash with water to obtain a primary filtrate, then mixing the vinegar mash with olive juice and soaking them, filtering to obtain an elution; and mixing the primary filtrate and the elution to obtain olive rice vinegar.
2. The preparation method according to claim 1, characterized in that: The liquefaction method in step (1) is as follows: adding 0.5-1.5% by weight of α-amylase to the cooked glutinous rice and performing enzymolysis at 50-60° C. for 1.5-2.5 hours.
3. The preparation method according to claim 1, characterized in that: The saccharification method in step (1) is: adding 0.5-1.5% by weight of saccharifying enzyme to the liquefied glutinous rice and performing enzymolysis at 55-65° C. for 1.5-2.5 hours.
4. The preparation method according to claim 1, characterized in that: The alcohol content of the olive pomace in step (2) is 3-15% vol; the fermentation temperature is 30-38° C. and the fermentation time is 27-31 days.
5. The preparation method according to claim 1, characterized in that: The fermentation agent in step (2) comprises a composite yeast, lactic acid bacteria and acetic acid bacteria; the composite yeast is brewing yeast and aroma yeast, and the mass ratio is 1:1-3; the added mass of the composite yeast relative to the fermentation system is 0.5-1.5%; the added mass of the lactic acid bacteria relative to the fermentation system is 1-1.5%; the added mass of the acetic acid bacteria relative to the fermentation system is 1-1.5%.
6. The preparation method according to claim 5, characterized in that: The bacterial content of the composite yeast is 1 to 5×10 11 CFU / g, the lactic acid bacteria and acetic acid bacteria content is 1 to 5×10 10 CFU / g.
7. The preparation method according to claim 1, characterized in that: In step (3), the volume ratio of the vinegar mash to water is 1.5-2.5:1; the volume ratio of the vinegar mash to olive juice is 1.5-2.5:
1.
8. The preparation method according to claim 1, characterized in that: The soaking time in step (3) is 20 to 28 hours.
9. The preparation method according to claim 1, characterized in that: The soaking time in step (1) is 10 to 14 hours; the steaming time is 40 to 60 minutes.
10. Olive rice vinegar prepared by the method for preparing olive rice vinegar according to any one of claims 1 to 9.