CN109370866A - Utilize making vinegar for olive fruit juice and olive leaf - Google Patents
Utilize making vinegar for olive fruit juice and olive leaf Download PDFInfo
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/286—Carthamus (distaff thistle)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/63—Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/704—Polygonum, e.g. knotweed
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
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Abstract
The invention discloses a kind of making vinegar using olive fruit juice and olive leaf, and raw material includes following components by weight: 60-70 parts of olive fruit juice, 0.5-2 parts of D_ sodium isoascorbate, 1-3 parts of safflower, 1-3 parts of cloves, 1-3 parts of polygonum flaccidum, 10-20 parts of olive growing leaves, 5-10 parts of glutinous rice, 5-15 parts of rice song；It takes full advantage of in olive fruit juice and the nutrition such as olive growing leaves amino acid abundant, minerals, flavonoids and polyphenols and effect substance, the olive vinegar made is full of nutrition, great healthcare function, pass through the reasonably combined of olive fruit juice and olive growing leaves, reduce the dosage of fruit juice, realize making full use of for olive growing leaves, olive vinegar color of the invention is rufous, along with light olive fruity and Ye Xiang in vinegar perfume, tart flavour is soft pure, and without other miscellaneous tastes, aftertaste is long, mouthfeel is continuous, soft, alcohol, perfume (or spice), without hardship plucked instrument sense.
Description
Technical field
The present invention is to be related to brewing field, in particular to a kind of making vinegar using olive fruit juice and olive leaf.
Background technique
Olive is a kind of rare evergreen woody oleiferous plants in the world and fruit oil plant, there is more than 4000 years cultivation histories.Because of olive
Olive oil is very popular, and the plantation yield of olive increases year by year.Olea europaea fruit mainly for the production of olive oil, but for
The utilization for the by-product that squeezing production olive oil generates, at present rare research.Three phase separation technique is commonly used
Using the technique of olea europaea fruit production olive oil, it is that the olea europaea fruit ground is added in three-phase separator, isolates olive
Oil, olive fruit juice and olive pomace.With the increase year by year of the demand and yield of olive oil, produced as squeezing olive oil
The amount of the olive fruit juice of raw by-product also gradually increases, amino acid rich in olive fruit juice, minerals and more
Phenolic substances etc., it would be highly desirable to be fully utilized.If olive fruit juice can be applied in vinegar brewing, feasible vinegar is developed
Brewage process makes full use of the nutrition in olive fruit juice and effect substance, prepares the vinegar of new varieties, not only can achieve
The purpose of abundant vinegar kind, and the resource utilization of olive oil production by-product may be implemented, it kills two birds with one stone.And existing skill
Olive vinegar in art is made by olive fruit juice or pomace, first is that the product utilization rate to olive is less,
Second is that higher cost, third is that the vinegar organoleptic quality brewed is bad, sour and astringent sense is heavier, and mouthfeel is thin, and irritation is stronger, and adjoint
There are other miscellaneous tastes.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of making vinegar using olive fruit juice and olive leaf, abundant benefit
With the product of olive, cost is reduced, promotes the organoleptic quality to make vinegar, excellent taste is full of nutrition, while having health care function
Energy.
Making vinegar using olive fruit juice and olive leaf of the invention, raw material includes following components by weight: olive
60-70 parts of fruit juice, 0.5-2 parts of D_ sodium isoascorbate, 1-3 parts of safflower, 1-3 parts of cloves, 1-3 parts of polygonum flaccidum, olive growing leaves 10-20
Part, 5-10 parts of glutinous rice, 5-15 parts of rice song, the meter Qu Tong cross following manner preparation:
A. clean rice is soaked in water into 40-60min, boiling 40-60min after draining 0.5 hour, then booth is cooled to temperature
Degree is 25-35 DEG C, and the steamed rice that water content is 30~35% is made；
B. spore bacteria suspension is accessed into steamed rice and Chinese drugs powder is added, and is mixed thoroughly and is placed on relative humidity 95%, temperature
For accumulation culture 22-25 hours in 38 DEG C of constant temperature and humidity incubator, accumulated again 1 time after spreading cooling out, then with 32 DEG C of temperature
Culture 22-25 hours, turns over song and spreads out, controlled at 40 DEG C, while removing humidity, aeration-drying 11-13h；
The Chinese medicine is by weight olive growing leaves: sea-buckthorn: Rhizoma Chuanxiong: root of kirilow rhodiola: Radix Glycyrrhizae=5:3:2:1:1:1 mixing
Object；
Further, olea europaea fruit is squeezed the juice after blanching, the pectinase enzymatic hydrolysis 60 that volume fraction is 0.005% is then added
Minute obtained olive fruit juice, hydrolysis temperature are 25 DEG C；
Further, in step b, the viable count of the spore bacteria suspension is 1.0 × 105cfu/g；
Further, in step b, the additive amount of Chinese drugs powder is account for raw material gross weight 2%；
Further, raw material includes following components by weight: 65 parts of olive fruit juice, 1 part of D_ sodium isoascorbate, safflower
2 parts, 2 parts of cloves, 2 parts of polygonum flaccidum, 15 parts of olive growing leaves, 10 parts of 7 part, meter song of glutinous rice.
Beneficial effects of the present invention: making vinegar using olive fruit juice and olive leaf of the invention takes full advantage of oily olive
In olive fruit juice and nutrition and effect substance such as olive growing leaves amino acid abundant, minerals, flavonoids and polyphenols, made
The olive vinegar made is full of nutrition, great healthcare function, by the reasonably combined of olive fruit juice and olive growing leaves, reduces fruit
The dosage of juice, realizes making full use of for olive growing leaves, and the reasonable addition of safflower, cloves, polygonum flaccidum is able to ascend the product of olive vinegar
Matter improves the mouthfeel of olive vinegar, uses special meter Qu to guarantee that raw material obtains the leaching of best fermentation and effective component,
And each component in formula influences each other, and mutually restrains, and only can just give full play to each raw material when reaching a reasonable proportion
Advantage, brew the splendid olive vinegar of quality.In addition, meter Qu Zhong addition Chinese medicine not only can promote fungi activity and
Inhibit bacterial reproduction, promote the flavor of vinegar, while there are health-care components, however the Chinese medicine excess or deficiency being added directly affects
The quality of finished product vinegar.Olive vinegar color of the invention is rufous, along with light olive fruity and Ye Xiang in vinegar perfume,
Tart flavour is soft pure, and without other miscellaneous tastes, aftertaste is long, and mouthfeel is continuous, soft, alcohol, perfume (or spice), without hardship plucked instrument sense.
Specific embodiment
Embodiment one
The making vinegar using olive fruit juice and olive leaf of the present embodiment, raw material includes following components by weight: oily olive
60 parts of olive fruit juice, 0.5 part of D_ sodium isoascorbate, 1 part of safflower, 1 part of cloves, 1 part of polygonum flaccidum, 10 parts of olive growing leaves, 5 parts of glutinous rice,
Rice is 5 parts bent, and the meter Qu Tong crosses following manner preparation:
A. clean rice is soaked in water into 40min, boiling 40min after draining 0.5 hour, it is 25 that then booth, which is cooled to temperature,
DEG C, the steamed rice that water content is 30~35% is made；
B. spore bacteria suspension is accessed into steamed rice and Chinese drugs powder is added, and is mixed thoroughly and is placed on relative humidity 95%, temperature
For accumulation culture 25 hours in 38 DEG C of constant temperature and humidity incubator, accumulated again 1 time after spreading cooling out, then with 32 DEG C of temperature culture
It 25 hours, turns over song and spreads out, controlled at 40 DEG C, while removing humidity, aeration-drying 11h.
Embodiment two
The making vinegar using olive fruit juice and olive leaf of the present embodiment, raw material includes following components by weight: oily olive
70 parts of olive fruit juice, 2 parts of D_ sodium isoascorbate, 3 parts of safflower, 3 parts of cloves, 3 parts of polygonum flaccidum, 20 parts of olive growing leaves, glutinous rice 10 part, meter
15 parts bent, the meter Qu Tong crosses following manner preparation:
A. clean rice is soaked in water into 60min, boiling 60min after draining 0.5 hour, it is 35 that then booth, which is cooled to temperature,
DEG C, the steamed rice that water content is 30~35% is made；
B. spore bacteria suspension is accessed into steamed rice and Chinese drugs powder is added, and is mixed thoroughly and is placed on relative humidity 95%, temperature
For accumulation culture 25 hours in 38 DEG C of constant temperature and humidity incubator, accumulated again 1 time after spreading cooling out, then with 32 DEG C of temperature culture
It 25 hours, turns over song and spreads out, controlled at 40 DEG C, while removing humidity, aeration-drying 13h.
Embodiment three
The making vinegar using olive fruit juice and olive leaf of the present embodiment, raw material includes following components by weight: oily olive
60 parts of olive fruit juice, 2 parts of D_ sodium isoascorbate, 1 part of safflower, 3 parts of cloves, 1 part of polygonum flaccidum, 20 parts of olive growing leaves, glutinous rice 5 part, meter
15 parts bent, the meter Qu Tong crosses following manner preparation:
A. clean rice is soaked in water into 40min, boiling 60min after draining 0.5 hour, it is 25 that then booth, which is cooled to temperature,
DEG C, the steamed rice that water content is 30~35% is made；
B. spore bacteria suspension is accessed into steamed rice and Chinese drugs powder is added, and is mixed thoroughly and is placed on relative humidity 95%, temperature
For accumulation culture 25 hours in 38 DEG C of constant temperature and humidity incubator, accumulated again 1 time after spreading cooling out, then with 32 DEG C of temperature culture
It 22 hours, turns over song and spreads out, controlled at 40 DEG C, while removing humidity, aeration-drying 13h.
Example IV
The making vinegar using olive fruit juice and olive leaf of the present embodiment, raw material includes following components by weight: oily olive
62 parts of olive fruit juice, 1 part of D_ sodium isoascorbate, 1 part of safflower, 3 parts of cloves, 2 parts of polygonum flaccidum, 11 parts of olive growing leaves, glutinous rice 9 part, meter
10 parts bent, the meter Qu Tong crosses following manner preparation:
A. clean rice is soaked in water into 42min, boiling 58min after draining 0.5 hour, it is 28 that then booth, which is cooled to temperature,
DEG C, the steamed rice that water content is 30~35% is made；
B. spore bacteria suspension is accessed into steamed rice and Chinese drugs powder is added, and is mixed thoroughly and is placed on relative humidity 95%, temperature
For accumulation culture 24 hours in 38 DEG C of constant temperature and humidity incubator, accumulated again 1 time after spreading cooling out, then with 32 DEG C of temperature culture
It 24 hours, turns over song and spreads out, controlled at 40 DEG C, while removing humidity, aeration-drying 13h.
Embodiment five
The making vinegar using olive fruit juice and olive leaf of the present embodiment, raw material includes following components by weight: oily olive
65 parts of olive fruit juice, 1 part of D_ sodium isoascorbate, 1-3 parts of safflower, 2 parts of cloves, 1 part of polygonum flaccidum, 10 parts of olive growing leaves, 10 parts of glutinous rice,
Rice is 15 parts bent, and the meter Qu Tong crosses following manner preparation:
A. clean rice is soaked in water into 50min, boiling 50min after draining 0.5 hour, it is 30 that then booth, which is cooled to temperature,
DEG C, the steamed rice that water content is 30~35% is made；
B. spore bacteria suspension is accessed into steamed rice and Chinese drugs powder is added, and is mixed thoroughly and is placed on relative humidity 95%, temperature
For accumulation culture 24 hours in 38 DEG C of constant temperature and humidity incubator, accumulated again 1 time after spreading cooling out, then with 32 DEG C of temperature culture
It 23 hours, turns over song and spreads out, controlled at 40 DEG C, while removing humidity, aeration-drying 12h.
Embodiment six
The making vinegar using olive fruit juice and olive leaf of the present embodiment, raw material includes following components by weight: oily olive
65 parts of olive fruit juice, 1 part of D_ sodium isoascorbate, 2 parts of safflower, 2 parts of cloves, 2 parts of polygonum flaccidum, 15 parts of olive growing leaves, glutinous rice 7 part, meter
10 parts bent, the meter Qu Tong crosses following manner preparation:
A. clean rice is soaked in water into 50min, boiling 50min after draining 0.5 hour, it is 30 that then booth, which is cooled to temperature,
DEG C, the steamed rice that water content is 30~35% is made；
B. spore bacteria suspension is accessed into steamed rice and Chinese drugs powder is added, and is mixed thoroughly and is placed on relative humidity 95%, temperature
For accumulation culture 23 hours in 38 DEG C of constant temperature and humidity incubator, accumulated again 1 time after spreading cooling out, then with 32 DEG C of temperature culture
It 23 hours, turns over song and spreads out, controlled at 40 DEG C, while removing humidity, aeration-drying 12h.
In above-described embodiment, the additive amount of Chinese drugs powder is account for raw material gross weight 2%, and the Chinese medicine is by weight
Than olive growing leaves: sea-buckthorn: Rhizoma Chuanxiong: root of kirilow rhodiola: Radix Glycyrrhizae=5:3:2:1:1:1 mixture；The olive fruit juice are as follows: by oily olive
Olive fruit is squeezed the juice after blanching, and the pectinase enzymatic hydrolysis 60 minutes obtained olive fruit juice that volume fraction is 0.005%, enzyme is then added
Solving temperature is 25 DEG C；Wherein, in step b, the viable count of the spore bacteria suspension is 1.0 × 105cfu/g。
The physical and chemical index to make vinegar using olive fruit juice and olive leaf of the embodiment of the present invention six
The olive vinegar antioxidation in vitro index of the embodiment of the present invention six
| Total phenol (mg/ml) | General flavone (mg/ml) | DPPH free radical scavenging activity (%) | |
| Olive fruit juice | 2.95 | 2.82 | 78 |
| Olive vinegar | 2.9 | 5.34 | 95 |
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of technical solution of the present invention, should all be covered at this
In the scope of the claims of invention.
Claims (5)
1. a kind of making vinegar using olive fruit juice and olive leaf, it is characterised in that: raw material includes following components by weight: oil
60-70 parts of olive fruit juice, 0.5-2 parts of D_ sodium isoascorbate, 1-3 parts of safflower, 1-3 parts of cloves, 1-3 parts of polygonum flaccidum, olive growing leaves
10-20 parts, 5-10 parts of glutinous rice, 5-15 parts of rice song, the meter Qu Tong cross following manner preparation:
A. clean rice is soaked in water into 40-60min, boiling 40-60min after draining 0.5 hour, then booth is cooled to temperature and is
25-35 DEG C, the steamed rice that water content is 30~35% is made；
B. spore bacteria suspension is accessed into steamed rice and Chinese drugs powder is added, and is mixed thoroughly and is placed on relative humidity 95%, temperature 38
DEG C constant temperature and humidity incubator in accumulation culture 22-25 hour, spread out and accumulated again 1 time after cooling down, then with 32 DEG C of temperature culture
It 22-25 hours, turns over song and spreads out, controlled at 40 DEG C, while removing humidity, aeration-drying 11-13h；
The Chinese medicine is by weight olive growing leaves: sea-buckthorn: Rhizoma Chuanxiong: root of kirilow rhodiola: Radix Glycyrrhizae=5:3:2:1:1:1 mixture.
2. making vinegar using olive fruit juice and olive leaf according to claim 1, it is characterised in that: pass through olea europaea fruit
It squeezes the juice after blanching, the pectinase enzymatic hydrolysis 60 minutes obtained olive fruit juice that volume fraction is 0.005%, hydrolysis temperature is then added
It is 25 DEG C.
3. making vinegar using olive fruit juice and olive leaf according to claim 2, it is characterised in that: described in step b
The viable count of spore bacteria suspension is 1.0 × 105cfu/g。
4. making vinegar using olive fruit juice and olive leaf according to claim 3, it is characterised in that: in step b, Chinese medicine
The additive amount of material powder is account for raw material gross weight 2%.
5. making vinegar using olive fruit juice and olive leaf according to claim 1, it is characterised in that: raw material is by weight
Including following components: 65 parts of olive fruit juice, 1 part of D_ sodium isoascorbate, 2 parts of safflower, 2 parts of cloves, 2 parts of polygonum flaccidum, olive
15 parts of leaf, 10 parts of 7 part, meter song of glutinous rice.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110317708A (en) * | 2019-08-19 | 2019-10-11 | 陇南陇锦园油橄榄开发有限责任公司 | A kind of olive vinegar and preparation method thereof |
| CN111000202A (en) * | 2019-10-30 | 2020-04-14 | 陇南陇锦园油橄榄开发有限责任公司 | Preparation method of olive soy sauce |
| CN113817573A (en) * | 2021-10-22 | 2021-12-21 | 甘肃陇源丹谷油橄榄开发有限公司 | Preparation method of olive mature vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110317708A (en) * | 2019-08-19 | 2019-10-11 | 陇南陇锦园油橄榄开发有限责任公司 | A kind of olive vinegar and preparation method thereof |
| CN111000202A (en) * | 2019-10-30 | 2020-04-14 | 陇南陇锦园油橄榄开发有限责任公司 | Preparation method of olive soy sauce |
| CN113817573A (en) * | 2021-10-22 | 2021-12-21 | 甘肃陇源丹谷油橄榄开发有限公司 | Preparation method of olive mature vinegar |
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