CN106591093B - Preparation method of olive vinegar - Google Patents

Abstract

The invention provides a preparation method of olive vinegar, which comprises the steps of adding a proper amount of drinking water into olive pomace after oil pressing for moistening, then introducing steam for boiling, cooling, adding tannase and cellulase for hydrolysis for 36-48 h, adding red yeast rice and functional red yeast rice for saccharification, then carrying out alcohol fermentation and acetic acid fermentation, filtering and ageing to obtain the olive vinegar. The olive vinegar prepared by the method is dark brown in color, outstanding in fragrance and good in taste, contains substances with the effect of reducing blood pressure, and the content of gamma-aminobutyric acid (GABA) in each gram of finished products is 0.88-0.97 mg.

Description

Preparation method of olive vinegar

Technical Field

The invention belongs to the technical field of food brewing, and particularly relates to a preparation method of olive vinegar.

Background

The olea europaea is an evergreen arbor of the genus Olea of the family Oleaceae, is a famous tree species for both woody oil and fruits in the world, has high edible value in cultivated varieties, contains rich high-quality edible vegetable oil, namely olive oil, is a famous subtropical fruit tree and an important economic forest tree, is mainly distributed in Mediterranean countries, and is a concentrated production place in Greece, Italy, Tunisse and Spain. The olive has rich nutrition and high medicinal value. It contains multiple vitamins, trace elements and unsaturated fatty acids, has effects of clearing heat, relieving sore throat, promoting fluid production, removing toxic substance, and promoting appetite, and can be used for treating sore throat, cough, polydipsia, fish and crab poisoning, etc.

During the growth process of the red yeast rice, gamma-aminobutyric acid (GABA) can be generated, is a substance with the function of reducing blood pressure, and has the functions of delaying senility, reducing blood pressure, reducing blood fat, resisting anxiety, protecting liver, preventing obesity, improving kidney function, preventing senile dementia and the like; the blood pressure lowering mechanism of GABA is mainly to expand blood vessels, activate kidney function, activate diuresis, remove excessive salt and reduce blood pressure.

The olive vinegar is a novel vinegar product integrating seasoning and health care functions, so the olive vinegar becomes a hot subject of research, for example, chinese patents 201210555153.3, 201410045522.3 and the like disclose a preparation method of the olive vinegar and the olive vinegar product, but the prepared vinegar has the following defects: the production raw materials are olive juice, or grain vinegar is blended, or yellow wine is added, and the olive vinegar is prepared through alcoholic fermentation and acetic fermentation, so that the production cost of the product is high, and the utilization rate of the raw materials is low.

Disclosure of Invention

The olive vinegar prepared by the method is dark brown in color, outstanding in fragrance and good in taste, contains substances with the effect of reducing blood pressure, and the GABA content in each gram of finished products is 0.88-0.97 mg.

In order to solve the technical problems, the invention adopts the following technical scheme:

a preparation method of olive vinegar comprises the following specific steps:

(1) taking 100-150 parts by weight of olive pomace after oil extraction, adding 70-90 parts by weight of drinking water, uniformly mixing, moistening for 25-35 min, and moving into a steamer for steaming at normal pressure for 30-40 min;

(2) cooling the boiled olive pomace to about 45 ℃, transferring the olive pomace to a fermentation tank, adding 200-300 parts by weight of drinking water, starting stirring and temperature control, adding 2-4 parts by weight of tannase and 4-7 parts by weight of cellulase, carrying out enzymolysis for 36-48 h at 30-40 ℃, then adding 20-30 parts by weight of red yeast rice and 10-14 parts by weight of functional red yeast rice, fermenting for 1-3 d at 28-33 ℃, stopping stirring, and finishing enzymolysis;

(3) alcohol fermentation: adding 3-5 parts by weight of activated Angel active dry saccharomyces cerevisiae and 3-5 parts by weight of Angel aroma-producing active dry yeast into a fermentation tank, starting stirring for 6-8 h, stopping stirring, and fermenting at 38-40 ℃ until the alcohol content of wine mash does not rise any more;

(4) acetic acid fermentation: adding 2-3 parts by weight of conventionally prepared acetic acid bacteria seeds into the wine mash obtained in the step (3), starting stirring, and fermenting at 35-38 ℃ until the alcoholic strength is lower than 0.5% of volume fraction;

(5) filtering and aging to obtain the olive vinegar.

The preparation method of the red yeast rice in the steps comprises the following steps: orange monascus strains, strain number: CICC 41485 is prepared by taking rice as raw material, performing step-by-step amplification culture and preparing yeast through ventilation;

the preparation method of the functional red yeast rice in the steps comprises the following steps: adopting Monascus pilosus strain, and numbering strains: CICC5045 is prepared from rice by expanding culture step by step and making yeast by ventilation.

The invention has the following beneficial effects:

1. the olive pomace after oil pressing is effectively utilized as a raw material to prepare the olive vinegar through fermentation, so that the comprehensive utilization rate of the olives is improved, and the added value of the product is improved.

2. Because the olive contains high content of tannin, the tannin can generate astringent taste, and the tannin is subjected to enzymolysis by tannase, so that the bitter taste is eliminated, and the fragrance of the product is increased.

3. By adding the functional red yeast rice, the functional red yeast rice contains GABA which is an effective component for reducing blood pressure.

Detailed Description

The present invention will be described in further detail with reference to specific examples.

Example 1

The preparation method of the red yeast rice comprises the following steps: rice is taken as a raw material, is subjected to step-by-step amplification culture and is prepared by making yeast through ventilation, and the method comprises the following specific steps:

1. activating Monascus aurantiacus strain in PDA culture medium, and culturing at 37 deg.C for 7 days;

2. eluting the orange red yeast spores activated and cultured in the step 1 by using 0.1% acetic acid solution, inoculating the orange red yeast spores onto the steamed polished round-grained rice according to the inoculation amount of 1.5% v/w, and culturing for 8 days at 37 ℃ to obtain the red yeast rice.

The olive vinegar prepared by the operation has dark brown color, rich ester fragrance and good taste, contains GABA, has strong health-care effect, and has GABA content of 0.90g and total acid (calculated by acetic acid) content of 4.53g/100mL in each kilogram of finished products.

Example 2

The preparation method of the functional red yeast rice in the invention is the same as the preparation method of the red yeast rice in the embodiment 1, and only the orange monascus species is changed into the Monascus pilosus species.

Example 3

The method for preparing the acetic acid bacteria seeds comprises the following steps: acetic acid bacteria AS1.41 were activated in test tubes, liquid cultured in 500mL Erlenmeyer flask and 1000mL Erlenmeyer flask to logarithmic phase. The density of the strain is 1.2 hundred million CFU/mL, the strain is inoculated into the vinegar culture by the inoculation amount of 3 percent of the volume-mass ratio for culture for 3d, and acetic acid bacteria seeds for production are obtained; wherein, the formula of the test tube activation medium is as follows: 1g of glucose, 1g of yeast extract, 2g of agar powder, 3mL of absolute ethyl alcohol and 100mL of water; the formula of a 100mL triangular flask culture medium is as follows: 1g of glucose, 1g of yeast extract, 4mL of absolute ethyl alcohol and 100mL of water; the formula of 1000mL culture medium is: 10g glucose, 10g yeast extract, 40mL absolute ethyl alcohol and 1000mL water.

Example 4

A preparation method of olive vinegar comprises the following specific steps:

(1) taking 100kg of olive pomace after oil extraction, adding 70kg of drinking water, uniformly mixing, moistening for 25min, and moving into a steamer to steam for 30min under normal pressure;

(2) cooling the boiled olive pomace to about 45 ℃, transferring to a fermentation tank, adding 200kg of drinking water, starting stirring and temperature control, adding 2kg of tannase and 4kg of cellulase, carrying out enzymolysis for 36h at 35 ℃, then adding 20kg of the red yeast rice prepared in the embodiment 1 and 10kg of the functional red yeast rice prepared in the embodiment 2, fermenting for 2d at 29 ℃, stopping stirring, and finishing enzymolysis;

(3) alcohol fermentation: adding 3kg of activated Angel active dry Saccharomyces cerevisiae and 3kg of Angel aroma-producing active dry yeast into a fermentation tank, starting stirring for 6h, stopping stirring, and fermenting at 38 deg.C until alcohol content of wine mash does not increase;

(4) acetic acid fermentation: adding 2kg of the acetic acid bacteria seeds prepared in the embodiment 3 into the mash obtained in the step (3), starting stirring, and fermenting at 35-38 ℃ until the alcoholic strength is lower than 0.5% of the volume fraction;

(5) after coarse filtration and plate-and-frame filter pressing, placing the olive vinegar in a ceramic jar, and ageing for 100 days at room temperature to obtain the olive vinegar.

The olive vinegar prepared in example 4 is dark brown, rich in ester fragrance, good in taste, and has a strong health-care effect, and contains GABA (GABA content is 0.90g and total acid (calculated as acetic acid) content is 4.53g/100mL in each kilogram of finished products.

Example 5

(1) Taking 120kg of olive pomace after oil extraction, adding 80kg of drinking water, uniformly mixing, moistening for 25min, and moving into a steamer to steam for 30min under normal pressure;

(2) cooling the boiled olive pomace to about 45 ℃, transferring to a fermentation tank, adding 240kg of drinking water, starting stirring and temperature control, adding 2.9kg of tannase and 5kg of cellulase, carrying out enzymolysis for 37h at 35 ℃, then adding 25kg of the red yeast rice prepared in the embodiment 1 and 10kg of the functional red yeast rice prepared in the embodiment 2, fermenting for 1.8d at 29 ℃, stopping stirring, and finishing enzymolysis;

(3) alcohol fermentation: adding 3.8kg of activated Angel active dry Saccharomyces cerevisiae and 3.8kg of Angel aroma-producing active dry yeast into a fermentation tank, starting stirring for 6h, stopping stirring, and fermenting at 38 deg.C until alcohol content of wine mash does not increase;

(4) acetic acid fermentation: adding 2.2kg of the acetic acid bacteria seeds prepared in the example 3 into the mash obtained in the step (3), starting stirring, and fermenting at 35-38 ℃ until the alcoholic strength is lower than 0.5% of the volume fraction;

(5) after coarse filtration and plate-and-frame filter pressing, placing the olive vinegar in a ceramic jar, and ageing for 150 days at room temperature to obtain the olive vinegar.

The prepared olive vinegar prepared in example 5 is black and purple in color, full in ester fragrance and mellow in mouthfeel, and each kilogram of finished products contains 0.88g of GABA and 4.68g/100mL of total acid (calculated by acetic acid).

Example 6

(1) Taking 150kg of olive pomace after oil extraction, adding 90kg of drinking water, uniformly mixing, moistening for 25min, and moving into a steamer to steam for 30min under normal pressure;

(2) cooling the boiled olive pomace to about 45 ℃, transferring to a fermentation tank, adding 290kg of drinking water, starting stirring and temperature control, adding 3kg of tannase and 7kg of cellulase, performing enzymolysis for 48 hours at 35 ℃, then adding 30kg of the red yeast rice prepared in the embodiment 1 and 14kg of the functional red yeast rice prepared in the embodiment 2, fermenting for 3 days at 29 ℃, stopping stirring, and finishing enzymolysis;

(3) alcohol fermentation: adding 5kg of activated Angel active dry Saccharomyces cerevisiae and 5kg of Angel aroma-producing active dry yeast into a fermentation tank, starting stirring for 8h, stopping stirring, and fermenting at 39 deg.C until alcohol content of the fermented liquor does not increase;

(4) acetic acid fermentation: adding 3kg of the acetic acid bacteria seeds prepared in the example 3 into the mash obtained in the step (3), starting stirring, and fermenting at 35-38 ℃ until the alcoholic strength is lower than 0.5% of the volume fraction;

(5) after coarse filtration and plate-and-frame filter pressing, placing the olive vinegar in a ceramic jar, and ageing for 130 days at room temperature to obtain the olive vinegar.

Compared with example 5, the olive vinegar prepared in example 6 has a Moraxellin K content of 0.97mg and a total acid (calculated as acetic acid) content of 4.83g/100mL per gram of finished product.

Claims (1)

1. The preparation method of the olive vinegar is characterized by comprising the following specific steps:

(1) taking 100-150 parts by weight of olive pomace after oil extraction, adding 70-90 parts by weight of drinking water, uniformly mixing, moistening for 25-35 min, and moving into a steamer for steaming at normal pressure for 30-40 min;

(2) cooling the boiled olive pomace to about 45 ℃, transferring the olive pomace to a fermentation tank, adding 200-300 parts by weight of drinking water, starting stirring and temperature control, adding 2-4 parts by weight of tannase and 4-7 parts by weight of cellulase, carrying out enzymolysis for 36-48 h at 30-40 ℃, then adding 20-30 parts by weight of red yeast rice and 10-14 parts by weight of functional red yeast rice, fermenting for 1-3 d at 28-33 ℃, stopping stirring, and finishing enzymolysis;

the preparation method of the red yeast rice comprises the following steps: adopting orange monascus strains, and numbering strains: CICC 41485 is prepared by taking rice as raw material, performing step-by-step amplification culture and preparing yeast through ventilation;

the preparation method of the functional red yeast rice comprises the following steps: adopting Monascus pilosus strain, and numbering strains: CICC5045 is prepared from rice by gradually enlarging culture and making yeast by ventilation;

(3) alcohol fermentation: adding 3-5 parts by weight of activated Angel active dry saccharomyces cerevisiae and 3-5 parts by weight of Angel aroma-producing active dry yeast into a fermentation tank, starting stirring for 6-8 h, stopping stirring, and fermenting at 38-40 ℃ until the alcohol content of wine mash does not rise any more;

(4) acetic acid fermentation: adding 2-3 parts by weight of conventionally prepared acetic acid bacteria seeds into the wine mash obtained in the step (3), starting stirring, and fermenting at 35-38 ℃ until the alcoholic strength is lower than 0.5% of volume fraction;

(5) filtering and aging to obtain the olive vinegar.