CN1304552C - Olive-vinegar, preparing method and apparatus - Google Patents
Olive-vinegar, preparing method and apparatus Download PDFInfo
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- CN1304552C CN1304552C CNB2004100273132A CN200410027313A CN1304552C CN 1304552 C CN1304552 C CN 1304552C CN B2004100273132 A CNB2004100273132 A CN B2004100273132A CN 200410027313 A CN200410027313 A CN 200410027313A CN 1304552 C CN1304552 C CN 1304552C
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- 239000000052 vinegar Substances 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims description 8
- 240000007817 Olea europaea Species 0.000 claims abstract description 68
- 235000021419 vinegar Nutrition 0.000 claims abstract description 48
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 235000014101 wine Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 13
- 235000015096 spirit Nutrition 0.000 claims description 12
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 8
- 230000003203 everyday effect Effects 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 238000005273 aeration Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 229920001778 nylon Polymers 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 6
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 240000007594 Oryza sativa Species 0.000 abstract description 16
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000010903 husk Substances 0.000 abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 8
- 230000001737 promoting effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 230000000284 resting effect Effects 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 208000001953 Hypotension Diseases 0.000 description 2
- 244000131316 Panax pseudoginseng Species 0.000 description 2
- 235000003181 Panax pseudoginseng Nutrition 0.000 description 2
- 244000292697 Polygonum aviculare Species 0.000 description 2
- 235000006386 Polygonum aviculare Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 235000021424 Jujube vinegar Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 240000007164 Salvia officinalis Species 0.000 description 1
- 241000157352 Uncaria Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000008271 nervous system development Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000005412 red sage Nutrition 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to olive vinegar, a preparation method and an apparatus thereof. The olive vinegar is prepared from fresh olive juice, olive wine stillage, rice, bran husks, olive branch and leaf powder, acetic acid strains, dry yeast for brewing wine and distilled water. The manufacturing method comprises the steps that the rice, part of the bran husks, the distilled water and the acetic acid strains are cultured into seed fermented materials for brewing vinegar; the fresh olive juice is diluted and added to an acetification tank, and sterilized, and the dry yeast for brewing wine is added for alcohol fermentation; then, the olive wine stillage, the olive branch and leaf powder, the rest bran husks and the seed fermented materials for brewing vinegar are added to the acetification tank for acetic acid fermentation, and fresh air is led into the center of the acetification tank at regular intervals; simultaneously, the solution is taken out for many times to filter the vinegar, the fermentation does not stop until the acidity is not raised any longer in 20 to 30 days, salt and warm distilled water are added, and the vinegar is soaked for about 5 to 8 hours until the acidity reaches requirements; then the vinegar is sterilized and bottled. The olive vinegar of the present invention has the advantages of heavy fruit flavor, good mouth feel and certain health-care functions.
Description
Affiliated technical field
The present invention relates to vinegar, specifically a kind of with the olive wine schlempe, rice dry powder and olive branch powder are the olive health vinegar that raw material forms by acetic acid mushroom and brewer's dried yeasts brew.The invention still further relates to the manufacture method and the equipment used of this olive vinegar.
Background technology
As everyone knows, vinegar is people's daily life a kind of seasoning commonly used, is commonly used in the cooking sauce adding dish or in order to pickle melon and fruit food and does little eating for people.Along with science and technology development, medical circle personage progressively finds vinegar to hypotensive, vessel softening, and promoting digestion and beauty treatment have certain health-care effect.Drink for people in order to make it to become product, the making method of existing many fruit vinegar is made public, (number of patent application is 89103526.5 as " the jujube vinegar " of Chinese invention patent, publication number is CN1037923A) and " haw vinegar " (number of patent application is 99106832.7, and publication number is CN1274749A).It is introduced that these fruit vinegars are having certain health-care effect in varying degrees.
I have declared the patent of invention of " a kind of olive health vinegar and manufacture method thereof " on April 6th, 04 to Patent Office of State Intellectual Property Office, and its application number is 200410026767.8, and this olive wine is made by following materials of weight proportions:
Pure grain wine 500 tubers of multiflower knotweed 2～8 crust halberds 2～8
Radix scrophulariae 2～8 reds sage root 2～8 pseudo-ginsengs 2～8
Rhizoma Gastrodiae 1～5 Yunnan Caulis Spatholobi 2～8 ramulus et uncus uncariaes 2～8
Emblica powder 50～250 olive fruit drinks 100～200.
The preparation method of this olive health promoting wine is as follows:
1.. fresh olive is cleaned the pericarp surface with 30% concentration sodium chloride solution, germicidal treatment carries out disinfection, taking off meat with wooden roll unit squeezes the juice a part of fresh olive pulp after examining, place 50～60 ℃ constant-temperature house to dehydrate or utilize sunlight to dry another part fresh olive pulp, pulverize dried olive pulp standby at last;
2.. pretreatment with Chinese medicine: after the olive fruit drink in will filling a prescription and the tuber of multiflower knotweed of herbal medicine, crust halberd, pseudo-ginseng, rhizoma Gastrodiae, Yunnan Caulis Spatholobi, ramulus et uncus uncariae adding 50～60 degree pure grain wines 30～50 stir, the sealing in the vial of sterilization and disinfection of packing into is positioned over to be carried out acidifying in 40～50 ℃ the constant-temperature house and decomposes, after 12～16 hours, add radix scrophulariae, the red sage root pulverized again and stir together, and continue acidifying and finished acidifying decomposition pre-treatment in 6～8 hours;
3.. the emblica powder pre-treatment: emblica powder in will filling a prescription adds to be positioned in disinfectant porcelain altar after pure grain wine 50～100 grams stir and seals, and carrying out wine in 8～12 hours in 40～50 ℃ constant-temperature house decomposes;
4.. the herbal medicine of pretreated pasty state and emblica powder are added remaining pure grain wine mix and stir, in 25～30 ℃ room temperature, soaked 15～30 days, with wine precipitation, filtration, schlempe is separated, wine and women-sensual pursuits, vinosity and aroma according to the vinosity standard adds peppermint then, wolfberry fruit and longan pulp are adjusted, and soak and carry out ageing in 8～12 days, then the smart filter of wine just be can be made into the olive health promoting wine.
This olive health care schlempe still contains the useful composition of many olive fruits and Chinese medicine after testing, and it is very unfortunate only doing the waste material processing at present.
Summary of the invention
The schlempe that purpose of the present invention is utilized the olive health promoting wine just for one of them raw material through studying intensively for a long time, rationally be equipped with rice cooked rice, rice bran shell, olive branches and leaves powder and make the vinegar material make a kind of capable of direct drinking, mouthfeel good, to preventing cardiovascular disorder, promoting digestion system function and nervous system development the olive vinegar of certain health-care effect is arranged.
Another object of the present invention is to provide the preparation method of this olive vinegar.
A further object of the present invention is to provide this olive vinegar preparation method used equipment.
Olive vinegar of the present invention is by the batching of following component formulated (consumption is a weight part):
Concentration is that 30～40% fresh olive juice, 450～550 humidity are 65～70% olive schlempe 180～220
Rice cooked rice 330～370 chaff shells 180～220
Olive branches and leaves powder 40～60 acetic acid bacteria strains 2.5～3.5
Brewer's dried yeasts 2～2.5 distilled water 240～280.
The production method of above-mentioned batching being made olive vinegar is as follows:
1. the chaff shell adding distil water of rice cooked rice and 50% is in harmonious proportion to humidity be 65～75%, the cooling back adds acetic acid bacteria strain, placing temperature with shallow box-packed material is that the culturing room of 30～38C cultivates, and every 2～4 hours stirrings once, cultivates and makes after 2～3 days that to make vinegar seed unstrained spirits standby;
2. fresh olive juice is injected 80 order nylon filter bag of bamboo basket in the acetify jar, it is 13～16% that adding distil water is diluted to concentration, add olive branches and leaves powder again, cover cover plate, and feeding steam sterilizing in the crack between tank skin and the bamboo basket, add the good brewer's dried yeasts of activation in advance subsequently, seal after stirring and carry out zymamsis, stir every day 3～4 times, the material temperature control is finished the wine process at 32～36 ℃ through fermentation in 3～5 days;
3. olive schlempe, remaining chaff shell and vinegar are added in the acetify jar with kind of unstrained spirits, after fully turning evenly, holding temperature is 33～38 ℃, after carrying out acetic fermentation in 1～2 day, the bleeder valve of opening the acetify jar takes out feed liquid, evenly drenches from the acetify tank top down again, repeat every day 5～6 times, meanwhile in the central aeration pipe of acetify jar, be pressed into filtered fresh air, per 3～4 times, each 10～18 minutes; Air flow quantity is 18～22 liters/kilogram/minutes, often measure the acid content in the vinegar unstrained spirits, after 20～30 days, when acidity no longer raise in continuous two days, stops acetic fermentation;
4. close the distilled water immersion of 50～60 ℃ of bleeder valve addings and open bleeder valve after 5～8 hours, pickle is discharged drip washing vinegar unstrained spirits repeatedly again, reach till 1～3%, can bottle through pasteurization or after boiling sterilization until acidity.
The optimum weight proportioning of olive vinegar of the present invention is:
Concentration is that 30～40% fresh olive juice 500 humidity are 65～70% olive schlempe 200
Rice cooked rice 350 chaff shells 200
Olive branches and leaves powder 50 acetic acid bacteria strains 3
Brewer's dried yeasts 2.25 distilled water 260.
Acetify jar used in the present invention is made up of resting support, tank body, cover, bamboo basket, central airway, steam admission port and inlet mouth and bleeder valve, tank body is supported on the resting support, its bottom is a doline, and be connected with bleeder valve, bamboo basket is placed in the tank body, forms an air guide crack with inner tank wall, the steam admission port is arranged on the tank wall, be communicated with the air guide crack, central airway places the tank body center, and is connected with inlet mouth on the tank wall.
The tank body and the cover of this acetify jar are all made with stainless steel.
Olive vinegar after preparation is coffee color, clarification, does not have precipitation and suspended substance, and the smell of vinegar is soft, has fragrance, the free from extraneous odour of olive.
Olive vinegar of the present invention not only has the health-care effect of drinking vinegar, and owing to contain beneficiating ingredient and the Chinese herb medicine composition of olive fruit, hypotensive, vessel softening, promoting digestion is also had certain health-care effect.Acetify jar used in the present invention, simple in structure, easy to operate.
Description of drawings
Fig. 1 is the cross-sectional schematic of souring tank concrete structure used in the present invention.
Embodiment
Take by weighing raw material (every part 500 gram of weight part) by following proportioning
Concentration is that 30～40% fresh olive juice 500 humidity are 65～70% olive schlempe 200
Rice cooked rice 350 chaff shells 200
Olive branches and leaves powder 50 acetic acid bacteria strains 3
Brewer's dried yeasts 2.25 distilled water 260.
Production method is as follows:
1. the chaff shell adding distil water of rice cooked rice and 50% is in harmonious proportion to humidity be 65～75%, the cooling back adds acetic acid bacteria strain, placing temperature with shallow box-packed material is that 35 ℃ culturing room cultivates every 3 hours stirrings once, cultivates that to make wine vinegar seed unstrained spirits after 2～3 days standby;
2. fresh olive juice is injected 80 order nylon filter bag of bamboo basket in the acetify jar, it is 13～16% that adding distil water is diluted to concentration, add olive branches and leaves powder again, cover cover plate, and feeding steam sterilizing in the crack between tank skin and the bamboo basket, add the good brewer's dried yeasts of activation in advance subsequently, seal after stirring and carry out zymamsis, stir every day 3～4 times, the material temperature control is finished the wine process at 34 ℃ through fermentation in 3～5 days;
3. olive schlempe, remaining chaff shell and vinegar are added in the acetify jar with kind of unstrained spirits, after fully turning evenly, holding temperature is 33 ℃, the bleeder valve of opening the acetify jar after carrying out acetic fermentation in 1～2 day takes out feed liquid and evenly drenches from the acetify tank top down, repeat every day 5～6 times, meanwhile in the central aeration pipe of acetify jar, be pressed into filtered fresh air, every day 3～4 times, each 15 minutes; Air flow quantity is 18～20 liters/kilogram/minutes, often measure the acid content in the vinegar unstrained spirits, through after 20～30 days when acidity no longer raise in continuous two days, stop acetic fermentation;
4. close the distilled water immersion of 50～60 ℃ of bleeder valve addings and open bleeder valve after 5～8 hours, pickle is discharged drip washing vinegar unstrained spirits repeatedly again, reach till 1～3%, can bottle through pasteurization or after boiling sterilization until acidity.
Drink type olive vinegar in manufacturing, its acidity can be controlled in lower limit, makes health olive vinegar, and its acidity can be controlled in the upper limit.
The structure of acetify jar used in the present invention as shown in Figure 1, this acetify jar is made up of resting support 1, tank body 2, cover 3, bamboo basket 4, central airway 5, steam admission port 6, inlet mouth 7 and bleeder valve 8, tank body 2 is supported on the resting support 1, its bottom is doline and is connected with bleeder valve 8, bamboo basket 4 is placed in tank body 2, form an air guide crack 9 with tank body 2 inwalls, steam admission port 6 is placed on tank body 2 tank skins and is communicated with air guide crack 9, central airway 5 places the center of tank body 2, and is connected with inlet mouth 7 on the tank skin.Tank body 2 and cover 3 usefulness stainless steels are made.
Claims (2)
1. olive vinegar is characterized in that the vinegar that it is made by following batching and preparation method:
The ingredients by weight ratio of described olive vinegar is:
Concentration is that 30～40% fresh olive juice 450～550 humidity are 65～70% olive schlempe 180～220
Rice cooked rice 330～370 chaff shells 180～220
Olive branches and leaves powder 40～60 acetic acid bacteria strains 2.5～3.5
Brewer's dried yeasts 2～2.5 distilled water 240～280;
The preparation method of described olive vinegar is:
1.. with the chaff shell adding distil water of rice cooked rice and 50% be in harmonious proportion to humidity be 65～75%, the cooling back adds acetic acid bacteria strain, placing temperature with shallow box-packed material is that 30～38 ℃ culturing room cultivates, and every 2～4 hours stirrings once, cultivates and makes after 2～3 days that to make vinegar seed unstrained spirits standby;
2.. fresh olive juice is injected 80 order nylon filter bag of bamboo basket in the acetify jar, it is 13～16% that adding distil water is diluted to concentration, add olive branches and leaves powder again, cover cover plate, and feeding steam sterilizing in the crack between tank skin and the bamboo basket, add the good brewer's dried yeasts of activation in advance subsequently, seal after stirring and carry out zymamsis, stir every day 3～4 times, the material temperature control is finished the wine process at 32～36 ℃ through fermentation in 3～5 days;
3.. olive schlempe, remaining chaff shell and vinegar are added in the acetify jar with kind of unstrained spirits, after fully turning evenly, holding temperature is 33～38 ℃, after carrying out acetic fermentation in 1～2 day, the bleeder valve of opening the acetify jar takes out feed liquid, evenly drenches from the acetify tank top down again, repeat every day 5～6 times, meanwhile in the central aeration pipe of acetify jar, be pressed into filtered fresh air, every day 3～4 times, each 10～18 minutes; Air flow quantity is 18～22 liters/kilogram/minutes, often measure the acid content in the vinegar unstrained spirits, after 20～30 days, when acidity no longer raise in continuous two days, stops acetic fermentation;
4.. the distilled water immersion of closing 50～60 ℃ of bleeder valve addings was opened bleeder valve after 5～8 hours, and pickle is discharged drip washing vinegar unstrained spirits repeatedly again, reached till 1～3% until acidity, can bottle through pasteurization or after boiling sterilization.
2. olive vinegar according to claim 1 is characterized in that the weight proportion of each batching is:
Concentration is that 30～40% fresh olive juice 500 humidity are 65～70% olive schlempe 200
Rice cooked rice 350 chaff shells 200
Olive branches and leaves powder 50 acetic acid bacteria strains 3
Brewer's dried yeasts 2.25 distilled water 260.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100273132A CN1304552C (en) | 2004-05-25 | 2004-05-25 | Olive-vinegar, preparing method and apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100273132A CN1304552C (en) | 2004-05-25 | 2004-05-25 | Olive-vinegar, preparing method and apparatus |
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| CN1584007A CN1584007A (en) | 2005-02-23 |
| CN1304552C true CN1304552C (en) | 2007-03-14 |
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| CNB2004100273132A Expired - Fee Related CN1304552C (en) | 2004-05-25 | 2004-05-25 | Olive-vinegar, preparing method and apparatus |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007026176A2 (en) * | 2005-09-02 | 2007-03-08 | Ringfort Patents Limited | Condiment |
| IL174320A (en) * | 2006-03-15 | 2010-11-30 | Gregory Pipko | Olive pomace vinegar |
| CN102373141A (en) * | 2010-08-06 | 2012-03-14 | 赵乙锖 | Method for brewing olive vinegar |
| CN103431507B (en) * | 2013-08-09 | 2015-09-09 | 河南工业大学 | Aeration device for soybean meal fermentation |
| CN103865748B (en) * | 2014-03-30 | 2015-07-29 | 南陵宝恒野生葛种植专业合作社 | The making method of burdock vinegar |
| CN103881890B (en) * | 2014-04-13 | 2015-03-11 | 陈铭 | Method for preparing antibacterial olive seasoned vinegar |
| CN108753558B (en) * | 2018-06-11 | 2021-08-24 | 福建吉百年食品有限公司 | Preparation method of red yeast rice olive vinegar |
| 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 |
| CN109370866A (en) * | 2018-12-30 | 2019-02-22 | 重庆禄丰天润油橄榄开发有限公司 | Utilize making vinegar for olive fruit juice and olive leaf |
| CN112680312B (en) * | 2021-01-14 | 2021-10-26 | 云浮市德才创新农业科技有限公司 | Fermented olive fruit vinegar and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149621A (en) * | 1995-11-09 | 1997-05-14 | 云南省潞西县宏潞酿酒厂 | Oliver wine and its making technology |
| CN1389562A (en) * | 2002-06-24 | 2003-01-08 | 张志美 | Yunnan olive fruit wine |
-
2004
- 2004-05-25 CN CNB2004100273132A patent/CN1304552C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149621A (en) * | 1995-11-09 | 1997-05-14 | 云南省潞西县宏潞酿酒厂 | Oliver wine and its making technology |
| CN1389562A (en) * | 2002-06-24 | 2003-01-08 | 张志美 | Yunnan olive fruit wine |
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| CN1584007A (en) | 2005-02-23 |
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