CN107057925A - A kind of method that utilization olea europaea fruit and leaf produce olive wine - Google Patents
A kind of method that utilization olea europaea fruit and leaf produce olive wine Download PDFInfo
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- CN107057925A CN107057925A CN201710257624.5A CN201710257624A CN107057925A CN 107057925 A CN107057925 A CN 107057925A CN 201710257624 A CN201710257624 A CN 201710257624A CN 107057925 A CN107057925 A CN 107057925A
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 104
- 235000014101 wine Nutrition 0.000 title claims abstract description 44
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 31
- 235000002725 Olea europaea Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 18
- 230000032683 aging Effects 0.000 claims abstract description 13
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 23
- 235000019990 fruit wine Nutrition 0.000 claims description 14
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
- 238000001514 detection method Methods 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 241001446187 Kermes Species 0.000 claims description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- CXORMDKZEUMQHX-UHFFFAOYSA-N kermesic acid Chemical compound O=C1C2=C(O)C(O)=CC(O)=C2C(=O)C2=C1C=C(O)C(C(O)=O)=C2C CXORMDKZEUMQHX-UHFFFAOYSA-N 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 239000011573 trace mineral Substances 0.000 claims description 2
- 235000013619 trace mineral Nutrition 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 claims 1
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- 229920001277 pectin Polymers 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- JUUBCHWRXWPFFH-UHFFFAOYSA-N Hydroxytyrosol Chemical compound OCCC1=CC=C(O)C(O)=C1 JUUBCHWRXWPFFH-UHFFFAOYSA-N 0.000 abstract description 26
- 235000003248 hydroxytyrosol Nutrition 0.000 abstract description 13
- 229940095066 hydroxytyrosol Drugs 0.000 abstract description 13
- RFWGABANNQMHMZ-UHFFFAOYSA-N 8-acetoxy-7-acetyl-6,7,7a,8-tetrahydro-5H-benzo[g][1,3]dioxolo[4',5':4,5]benzo[1,2,3-de]quinoline Natural products CC=C1C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(C(=O)OC)=COC1OC1OC(CO)C(O)C(O)C1O RFWGABANNQMHMZ-UHFFFAOYSA-N 0.000 abstract description 12
- HKVGJQVJNQRJPO-UHFFFAOYSA-N Demethyloleuropein Natural products O1C=C(C(O)=O)C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(=CC)C1OC1OC(CO)C(O)C(O)C1O HKVGJQVJNQRJPO-UHFFFAOYSA-N 0.000 abstract description 12
- RFWGABANNQMHMZ-HYYSZPHDSA-N Oleuropein Chemical compound O([C@@H]1OC=C([C@H](C1=CC)CC(=O)OCCC=1C=C(O)C(O)=CC=1)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RFWGABANNQMHMZ-HYYSZPHDSA-N 0.000 abstract description 12
- 235000011576 oleuropein Nutrition 0.000 abstract description 12
- RFWGABANNQMHMZ-CARRXEGNSA-N oleuropein Natural products COC(=O)C1=CO[C@@H](O[C@H]2O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]2O)C(=CC)[C@H]1CC(=O)OCCc3ccc(O)c(O)c3 RFWGABANNQMHMZ-CARRXEGNSA-N 0.000 abstract description 12
- 244000012254 Canarium album Species 0.000 abstract description 4
- 235000009103 Canarium album Nutrition 0.000 abstract description 4
- 210000004027 cell Anatomy 0.000 abstract description 4
- 229930003935 flavonoid Natural products 0.000 abstract description 4
- 235000017173 flavonoids Nutrition 0.000 abstract description 4
- 150000002215 flavonoids Chemical class 0.000 abstract description 4
- 238000013138 pruning Methods 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 210000000170 cell membrane Anatomy 0.000 abstract description 3
- 210000002421 cell wall Anatomy 0.000 abstract description 3
- 230000003834 intracellular effect Effects 0.000 abstract description 3
- 239000005416 organic matter Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 13
- 229930003944 flavone Natural products 0.000 description 8
- 150000002213 flavones Chemical class 0.000 description 8
- 235000011949 flavones Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 239000013558 reference substance Substances 0.000 description 5
- 210000005253 yeast cell Anatomy 0.000 description 4
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108010059820 Polygalacturonase Proteins 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- -1 benzyl carbinol glycoside Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 108010093305 exopolygalacturonase Proteins 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
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- 150000005692 lignans Chemical class 0.000 description 2
- 235000009408 lignans Nutrition 0.000 description 2
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
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- 238000000108 ultra-filtration Methods 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of method that utilization olea europaea fruit and leaf produce olive wine, remaining fruit juice and olive leaf is used as primary raw material after the main squeezing olea europaea fruit using low temperature cold squeezing process, by sugar addition, olive growing leaves crushing, alcoholic fermentation, high pressure homogenizer homogenate, ageing, allotment, available the smell of fruits is very sweet, nutritious olive wine.The present invention takes full advantage of the leaf produced during Chinese olive tree Pruning and rectifying, and the active ingredient such as oleuropein, hydroxytyrosol, flavonoids that olive growing leaves are rich in is able to rational trans-utilization；High pressure homogenizer tears olive growing leaves plant cell wall and cell membrane, the intracellular organic matter in olive growing leaves cell is fully discharged；Effectively alcoholic fermentation is terminated in the presence of high pressure homogenizer, it is not necessary to utilize high temperature and addition SO simultaneously2Yeast cells is killed etc. method, is conducive to retaining olive wine fragrance component, improves olive wine quality.
Description
Technical field
The invention belongs to fruit wine brewage field, and in particular to a kind of utilization olea europaea fruit and leaf produce olive wine
Method.
Background technology
Olive is Oleaceae aiphyllium, and being that Mediterranean is most ancient one of cultivates apple trees, existing thousands of years cultivation
History, is world-renowned oily fruit dual-purpose seeds.China's introducing and planting since 1964, by having olive to the current whole nation
More than 30 ten thousand mu of cultivated area.
Olea europaea fruit contains higher saturated fatty acid, oleic acid, linoleic acid, linolenic acid, is given birth to containing abundant a variety of dimensions
Element, containing abundant calcium, iron, carrotene, has that heat-clearing solution is wet, rise Tianjin and quenches the thirst, soothing the liver appetizing, moistening lung enriching yin, dissolving phlegm are managed again
Gas, treatment abscess of throat and removing toxic substances, the effect relieved the effect of alcohol, thus be a kind of highly beneficial with being worth and be beneficial to the fruit of health
Thing.
Though olive fruit juice bitter taste weight, contains in multiple nutritional components, every 100 grams of fruit juice containing sugared 9 grams, organic acid
0.5-1.5 grams, protein and .2-2.4 grams of amino acid/11,1-1.5 grams of phenols, 1.8 grams of mineral matter, and contain more vitamin
C, B1, B2, E, K, PP etc..Olive fruit contains olive polyphenol, and the content of phenol accounts for the 1%-3% of ripe flesh in fruit, through hair
The hydroxytyrosol being converted into after ferment in hydroxytyrosol, olive wine have anti-oxidant, antibacterial, anticancer and the important physiology such as hypoglycemic and
Pharmacological action, is with a wide range of applications.
Meanwhile, research shows that the extract extracted from olive growing leaves also has reduction blood glucose, reduction blood fat, antibacterial work
Property, the enhancing of antioxidation activity, anti-inflammatory activity is immune and beauty etc. it is many in functions, potentiality to be exploited is huge.Modern biotechnology is analyzed
Show, active material mainly has olive polyphenol, flavonoids, secoiridoid (including Cleupin) etc. in olive growing leaves, and
And its antioxidation biology active matter content is higher than olea europaea fruit and stem.
In the prior art, it is directly to produce olive wine with olive fruit mostly, the beneficiating ingredient in olive fruit is dissolved in wine
In be easy to people to drink absorption；The Chinese patent of Application No. 201610068651.3 is disclosed to be made using olea europaea fruit and pomace
The method of ferment oil olive wine processed, however, killing yeast cells using sulfur dioxide in this method, is unfavorable for retaining olive aroma
Gas composition, reduces olive wine quality.And olive wine is produced at present also without effective method currently with olea europaea fruit and leaf,
Therefore, it is rationally effective using the leaf produced during Canarium album Pruning and rectifying, develop olea europaea fruit and the oily olive of leaf production
The method of olive wine turns into the emphasis that those skilled in the art study.
The content of the invention
It is an object of the invention to provide a kind of method that utilization olea europaea fruit and leaf produce olive wine, prior art is solved
The problem of effective ingredient of middle olive growing leaves waste, olea europaea fruit and leaf can not effectively discharge.
The purpose of the present invention is achieved through the following technical solutions：One kind utilizes olea europaea fruit and leaf production olive wine
Method, comprise the following steps：
(1) low temperature cold is squeezed：Fruit juice is pumped into by fresh olea europaea fruit after cold pressing is squeezed under the conditions of≤30 DEG C in 24 hours
Fermentation tank；
(2) be saccharified fruit juice：Fruit juice in step (1) is warming up to 88~93 DEG C, α-amylase is added, 88~93 DEG C of liquefaction 4 are small
When after be cooled to 60 DEG C and add saccharification enzymatic conversion 2 hours；
(3) digest：The olive growing leaves for being crushed to 100 mesh are added in the saccharified liquid of step (2), is cooled to after 45 DEG C and adds
Pectinase enzymatic hydrolysis 1 hour, hydrolysis temperature is 45 DEG C~50 DEG C, the addition of pectase for saccharified liquid weight 0.03~
0.05%；
(4) ferment：Enzymolysis liquid in step (3) is cooled to addition yeast progress alcoholic fermentation 48~72 after 28~30 DEG C small
When, fermentation temperature is 28~30 DEG C；
(5) high pressure homogenization：Detection alcoholic strength is reached after 12%vol, zymotic fluid is pumped into high pressure homogenizer, by high pressure
Pump circulates the liquid after fermentation in high pressure homogenizer；
(6) filter：Wine liquid after high pressure homogenization is subjected to coarse filtration in diatomite filter；
(7) ageing：Wine liquid after filtering is pumped into wine storage tank and carries out ageing, ageing temperature control is in 15~20 DEG C, phase
It is 75~82% to humidity；
(8) post-process：Olive wine after ageing is allocated according to taste, and the fruit wine after allotment is used into ultrafiltration
Membrane filtration, filtrate is finished product olive wine.
Preferably, the weight ratio of fruit juice and carbohydrase is 1 in the step (2):0.15~0.2.
Preferably, add kermes rice in fermentation tank before fruit juice saccharification in the step (2) and be used as fermenting carbon source, rich liquor
The trace elements such as potassium, iron, magnesium in body.
Preferably, the weight ratio of saccharified liquid and olive growing leaves is 1 in the step (3):0.9~1.1.
Preferably, the addition of yeast is the 0.2~0.5% of enzymolysis liquid weight in the step (4).
Preferably, the homogeneous temperature of step (5) mesohigh is 25~28 DEG C, and pressure is 18.5~20.5MPa.
Beneficial effects of the present invention：Utilization olea europaea fruit of the present invention and the method for leaf production olive wine are in fermentation
During add olive growing leaves, both made full use of the leaf produced during Chinese olive tree Pruning and rectifying, it is to avoid waste, and by oily olive
The active ingredients such as oleuropein, hydroxytyrosol, crataegolic acid, flavonoids, lignans, caffeoyl benzyl carbinol glycoside that olive leaf is rich in
It is able to rational trans-utilization；High pressure homogenizer tears olive growing leaves plant cell wall and cell membrane, makes olive growing leaves cell
In intracellular organic matter fully discharge, while in the presence of high pressure homogenizer, yeast cells is destroyed, effective to terminate
Alcoholic fermentation, it is not necessary to utilize high temperature and addition SO2Etc. method kill yeast cells, be conducive to retain olive wine aroma into
Point, improve olive wine quality.
Brief description of the drawings
Technical scheme in order to illustrate the embodiments of the present invention more clearly, makes required in being described below to embodiment
Accompanying drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the present invention, for
For those of ordinary skill in the art, on the premise of not paying creative work, other can also be obtained according to these accompanying drawings
Accompanying drawing.
Fig. 1 is high-pressure homogeneous front and rear hydroxytyrosol, oleuropein, olive flavones content pair during present invention production fruit wine
Than figure；
Fig. 2 for addition olive growing leaves during present invention production fruit wine with without hydroxyl junket in the case of two kinds of olive growing leaves
Alcohol, oleuropein, olive flavones content balance figure.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
Embodiment 1：Utilize olea europaea fruit and leaf production olive wine
1. low temperature cold is squeezed：Fruit juice is pumped into hair by fresh olea europaea fruit after cold pressing is squeezed under the conditions of≤30 DEG C in 24 hours
Fermentation tank, and 0.5% kermes rice is added in fermentation tank as fermenting carbon source, the micro member such as potassium, iron, magnesium in rich liquor body
Element.
2. be saccharified fruit juice：Fruit juice in step (1) is warming up to 88~93 DEG C, α-amylase is added, 88~93 DEG C liquefy 4 hours
After be cooled to 60 DEG C and add saccharification enzymatic conversion 2 hours, the weight ratio of fruit juice and carbohydrase is 1:0.15.
3. enzymolysis：The olive growing leaves for being crushed to 100 mesh are added in the saccharified liquid of step (2), is cooled to after 45 DEG C and adds
Pectinase enzymatic hydrolysis 1 hour, hydrolysis temperature is 45 DEG C~50 DEG C, the addition of pectase for saccharified liquid weight 0.03~
0.05%；
4. fermentation：Enzymolysis liquid in step (3) is cooled to addition yeast progress alcoholic fermentation 48~72 after 28~30 DEG C small
When, fermentation temperature is 28~30 DEG C, and wherein the addition of yeast is the 0.2% of enzymolysis liquid；
5. high pressure homogenization：Detection alcoholic strength is reached after 12%vol, zymotic fluid is pumped into high pressure homogenizer, by high pressure
Pump circulates the liquid after fermentation 3 times in high pressure homogenizer, and high-pressure homogeneous temperature is 25~28 DEG C, and pressure is 20MPa；
6. filtering：Wine liquid after high pressure homogenization is subjected to coarse filtration in diatomite filter；
7. ageing：Wine liquid after filtering is pumped into wine storage tank and carries out ageing, ageing temperature control is at 15~20 DEG C, relatively
Humidity is 75~82%；
8. post processing：Olive wine after ageing is allocated according to taste, and the fruit wine after allotment is used into ultrafiltration
Membrane filtration, filtrate is finished product olive wine.Due to employing high pressure homogenizer high pressure homogenization in the present invention, yeast cells is broken
It is bad, alcoholic fermentation can be effectively terminated, so not needing high temperature and addition SO in last handling process2It is thin etc. method killing yeast
Born of the same parents, are conducive to retaining olive wine fragrance component.
Embodiment 2：Hydroxytyrosol, oleuropein, olive flavones assay in olive wine
1. solution to be measured is prepared：
1. the fruit wine 1mL in Example 1, is placed in 15mL centrifuge tubes, adds under 70% methanol solution 9mL, normal temperature
1min is mixed, is filtered standby.
It is reference substance to take to be measured solution of the not high-pressure homogeneous fruit wine as obtained by above-mentioned pretreatment mode.
2. the fruit wine 1mL in Example 1, is placed in 15mL centrifuge tubes, adds under 70% methanol solution 9mL, normal temperature
1min is mixed, is filtered standby.
It is control to take to be measured solution of the high-pressure homogeneous fruit wine for being not added with olive leaf as obtained by above-mentioned pretreatment mode
Product.
2. reference substance solution is prepared：
Compound concentration is 1mg/mL hydroxytyrosol, oleuropein, olive flavones standard solution respectively, with volume fraction
It is dilute solution for 23% acetonitrile-aqueous solution, the reference substance solution that concentration is 0.2mg/mL, 0.5mg/mL is made into successively.
3. sample is determined
Chromatographic condition：Chromatographic column is AkasilC18, and mobile phase is 23% acetonitrile-aqueous solution, and Detection wavelength is 230nm, post
Temperature is 35 DEG C, and flow velocity is 1mL/min.
By hydroxytyrosol, oleuropein, olive flavones in the fruit wine solution to be measured in step (1), reference substance, step (2)
Reference substance solution is filtered with 0.45 μm of filter, is entered HPLC analyses, record retention time and peak area, is calculated in sample to be tested solution
Hydroxytyrosol, oleuropein, the content of olive flavones, as a result as shown in Figure 1 and Figure 2.
4. interpretation of result
As shown in Figure 1：In production process using high pressure homogenizer it is high-pressure homogeneous when, hydroxytyrosol in fruit wine, oleuropein,
The content of olive flavones is significantly improved, therefore, high-pressure homogeneous to tear olive growing leaves plant cell wall and cell membrane, makes oil
Intracellular organic matter in olive leaf cell is fully discharged.
As shown in Figure 2：When adding olive growing leaves during fruit juice fermentation, hydroxytyrosol, oleuropein, olive yellow in fruit wine
The content of ketone is apparently higher than content when being not added with olive growing leaves, and oleuropein content is up in the olive wine after testing
285mg/L, olive flavones content is up to 200mg/L, and the content of hydroxytyrosol is up to 390mg/L, therefore, production oil of the invention
The method of olive fruit wine had both made full use of the leaf produced during Chinese olive tree Pruning and rectifying, it is to avoid waste, and by olive growing leaves
The active ingredients such as the oleuropein, hydroxytyrosol, crataegolic acid, flavonoids, lignans, the caffeoyl benzyl carbinol glycoside that are rich in are able to
Rational trans-utilization.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, the change or replacement that can be readily occurred in,
It should all be included within the scope of the present invention.
Claims (6)
1. a kind of method that utilization olea europaea fruit and leaf produce olive wine, it is characterised in that：Comprise the following steps：
(1) low temperature cold is squeezed：Fruit juice is pumped into fermentation by fresh olea europaea fruit after cold pressing is squeezed under the conditions of≤30 DEG C in 24 hours
Tank；
(2) be saccharified fruit juice：Fruit juice in step (1) is warming up to 88~93 DEG C, α-amylase is added, after 88~93 DEG C liquefy 4 hours
It is cooled to 60 DEG C and adds saccharification enzymatic conversion 2 hours；
(3) digest：The olive growing leaves for being crushed to 100 mesh are added in the saccharified liquid of step (2), pectin is added after being cooled to 45 DEG C
Enzyme is digested 1 hour, and hydrolysis temperature is 45 DEG C~50 DEG C, and the addition of pectase is the 0.03~0.05% of saccharified liquid weight；
(4) ferment：Enzymolysis liquid in step (3) is cooled to after 28~30 DEG C and adds yeast progress alcoholic fermentation 48~72 hours,
Fermentation temperature is 28~30 DEG C；
(5) high pressure homogenization：Detection alcoholic strength is reached after 12%vol, and zymotic fluid is pumped into high pressure homogenizer, will by high-pressure pump
Liquid after fermentation is circulated in high pressure homogenizer；
(6) filter：Wine liquid after high pressure homogenization is subjected to coarse filtration in diatomite filter；
(7) ageing：Wine liquid after filtering is pumped into wine storage tank and carries out ageing, ageing temperature control is relatively wet at 15~20 DEG C
Spend for 75~82%；
(8) post-process：Olive wine after ageing is allocated according to taste, and the fruit wine after allotment is used into milipore filter mistake
Filter, filtrate is finished product olive wine.
2. the method that a kind of utilization olea europaea fruit according to claim 1 and leaf produce olive wine, it is characterised in that：Institute
The weight ratio for stating fruit juice and carbohydrase in step (2) is 1:0.15~0.2.
3. the method that a kind of utilization olea europaea fruit according to claim 1 and leaf produce olive wine, it is characterised in that：Institute
State in step (2) before fruit juice saccharification and kermes rice is added in fermentation tank as fermenting carbon source, potassium, iron, magnesium in rich liquor body etc.
Trace element.
4. the method that a kind of utilization olea europaea fruit according to claim 1 and leaf produce olive wine, it is characterised in that：Institute
The weight ratio for stating saccharified liquid and olive growing leaves in step (3) is 1:0.9~1.1.
5. the method that a kind of utilization olea europaea fruit according to claim 1 and leaf produce olive wine, it is characterised in that：Institute
The addition for stating yeast in step (4) is the 0.2~0.5% of enzymolysis liquid weight.
6. the method that a kind of utilization olea europaea fruit according to claim 1 and leaf produce olive wine, it is characterised in that：Institute
It is 25~28 DEG C to state the homogeneous temperature of step (5) mesohigh, and pressure is 18.5~20.5MPa.
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| CN109363146A (en) * | 2018-12-30 | 2019-02-22 | 重庆油橄榄集团有限公司 | The method to be made soy sauce using olive fruit leaf |
| CN109370870A (en) * | 2018-12-30 | 2019-02-22 | 重庆油橄榄集团有限公司 | The preparation method of Olive vinegar |
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