Olive-vinegar, preparing method and apparatus

A technology of olive vinegar and olive juice, applied in the field of olive health-care vinegar, to achieve the effects of easy operation, softening of blood vessels, and simple structure

Inactive Publication Date: 2005-02-23
林宗让
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] It is a pity that the olive health-care lees still contain many beneficial ingredients of olive fruit and traditional Chinese medicine after testing. It is a pity that it is only treated as waste

Method used

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  • Olive-vinegar, preparing method and apparatus

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Effect test

Embodiment Construction

[0037] Take by weighing raw materials according to the following proportioning (500 grams per part by weight)

[0038] Fresh olive juice (30-40% concentration) 500 Olive dregs (65-70% humidity) 200

[0039] Dried rice 350 Chaff 200

[0040] Olive Branch Leaf Powder 50 Acetobacter sp. 3

[0041] Dried Saccharomyces cerevisiae 2.25 Distilled water 260.

[0042] The production method is as follows:

[0043] 1. Mix dry rice and 50% bran husk with distilled water until the humidity is 65-75%. After cooling, add acetic acid bacteria. Put the material in a shallow box and place it in a culture room at a temperature of 35°C. Turn the material every 3 hours. Once, after culturing for 2-3 days, make vinegar seed unstrained spirits for later use;

[0044] 2. Pour fresh olive juice into the 80-mesh nylon filter bag of the bamboo basket in the vinegarification tank, add distilled water to release it to a concentration of 13-16%, then add olive branch powder, cover it, and mix it on the...

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Abstract

The invention provides a kind of olive vinegar and its producing method and equipment. It contains fresh olive juice, residue of olive wine, rice, bran putamina, olive branch and leave powder, acetic acid fungus, dry barn for brewing wine, and distilled water. The producing method is: first, cultivate rice, parts of bran putamina, water and acetic acid fungus to acetic acid, and then put fresh olive juice into the jar for aceifying after sterilization. Thirdly, put residue of olive wine, olive branch and leave powder, the rest of bran putamina and the forgoing compound into the jar for acetic acid fermentation, and insert air into the center of jar, holding a certain distance. At the same time, pour the vinegar time and again. Finally, stop ferment when acidity does not rise any longer after 20-30 days and then marinate with common salt and warm water for 5-8 days to meet the acidity. At least, sterilize and enclose. In short, the invention has thick oliver vinegar's smell and good taste. Moreover, it has the function of health care.

Description

Technical field [0001] The invention relates to vinegar, in particular to olive health-care vinegar brewed from olive wine lees, dry rice powder and olive branch powder through acetic acid bacteria and dry yeast. The present invention also relates to the manufacture method and the used equipment of the olive vinegar. Background technique [0002] As everyone knows, vinegar is a kind of seasoning commonly used in people's daily life. It is often used as a cooking condiment to add to dishes or to pickle fruits and vegetables for people to eat. With the development of science and technology, people in the medical field have gradually discovered that vinegar has certain health effects on lowering blood pressure, softening blood vessels, promoting digestion and beauty. In order to make it a product for people to drink, the production methods of many fruit vinegars have been announced in the world, such as "jujube vinegar" of Chinese invention patent (patent application number is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 林宗让
Owner 林宗让
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