Production method of persimmon phlomis healthy vinegar

The technology of a health-care vinegar and its production method is applied in the field of production of persimmon and persimmon health-care vinegar, which can solve the problems of unsuitability for large-scale production, complex production process, and long brewing time, and achieve simple method, good taste, The effect of short brewing times

Inactive Publication Date: 2010-06-09
SHAANXI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are still few technical documents about the production method of persimmon vinegar at present, and the Chinese patent publication No. CN1038835 discloses a kind of "production method of persimmon vinegar", which uses cellulase, pectinase and glucoamylase to saccharify fruit pulp After treatment, fermentation is carried out with yeast and acetic acid bacteria strains. The production process is complicated and the cost is high, so it is not suitable for large-scale production. The raw material is persimmons without mold and deterioration, and the brewing time is 5-6 months; No. CN1546639 also discloses a kind of "persimmon vinegar and its production method", which adopts natural fermentation method, raw materials are 90-99% persimmon and 1-10% persimmon leaves, and the whole brewing time is December, although the process Simple, but brewing time is too long, not suitable for small workshop production or large-scale factory production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Take ripe persimmons, the root tubers and fresh ginger of the labiatae plant of the wild persimmon in the high mountains, cut the tubers and ginger into thin slices, rinse them with water, and press the weight ratio of persimmon, coriander and ginger to be 9.31:0.6 : 0.09 For batching and mixing, put the mixture into a porcelain vat or urn, cover it with a porcelain lid, place the vat or urn in a clean, dry place and avoid light, and there should be a gap for air to enter the mouth of the vat or urn. Keep the ambient temperature at 18-19°C and ferment naturally for 4 months. After 4 months, the materials in the vat are taken out and filtered to obtain the original pulp, which is formulated according to the standard parameters of GB18187-2000, and then packaged into bottled or bagged persimmon vinegar after sterilization.

Embodiment 2

[0012] The filter residue filtered in Example 1 is crushed, put back into porcelain jar or urn by adding 5 kilograms of water for every 25 kilograms, add vinegar koji with 12% filter residue mass fraction, cover with porcelain lid, still keep the jar or urn There should be a gap for air to enter the mouth, and the ambient temperature should be kept at 23-24°C for the second fermentation for 3 months. After 3 months, the material in the tank was taken out and filtered to obtain filtrate B. Soak the filter residue of filtrate B with an equal amount of water overnight, and filter again to obtain filtrate C. Then soak the filter residue after filtering the filtrate C with an equal amount of water overnight, filter to obtain the second soaking filtrate D, and discard the filter residue as fertilizer. The three filtrates obtained by filtration can be formulated in any of the following ways:

[0013] (1). Filtrate B and filtrate C were formulated according to the parameters specifi...

Embodiment 3

[0018] Vinegar is produced according to the materials, proportioning and fermentation methods described in Example 1, except that during the fermentation process, the ambient temperature is maintained at 23-24° C., and the storage time is as long as 3.5 months.

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PUM

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Abstract

The invention discloses a production method of persimmon phlomis healthy vinegar, comprising the following steps of: proportioning and mixing mature persimmon, phlomis and fresh ginger according to the weight proportion of 9.2-9.31: 0.6-0.7: 0.09-0.1, putting mixed materials into a porcelain jar or an earthen jar and naturally fermenting, keeping the temperature at 18-24 DEG C, storing for 3.5-4 months and then filtering to obtain persimmon vinegar primary pulp, then blending the primary pulp according to an GB18187-2000 standard, sterilizing and then packaging into bottled persimmon vinegar or bagged persimmon vinegar. The method is simple, can obtain primary pulp after about 3.5-4 mouths and is suitable for individual workshop production or large-scale industrialized production. The persimmon vinegar with the same quality can be produced by carrying out secondary fermentation and twice soaking on filter residues, which makes raw materials to be fully utilized and improves the yield. The produced persimmon vinegar has pure taste and good mouthfeel, thereby being a good food seasoning; and the persimmon vinegar has rich nutritional constituents and better health effect to human bodies.

Description

technical field [0001] The invention relates to a method for producing vinegar, in particular to a method for producing health-care vinegar with persimmons as the main raw material. Background technique [0002] The alias of vinegar is vinegar, also known as rice vinegar, which is mainly brewed from rice, wheat, sorghum, etc. It is a very important condiment. Vinegar also has the effects of dispelling blood stasis, hemostasis, detoxification, and killing insects, and it is also an important auxiliary material for processing traditional Chinese medicine. Now people use a variety of raw materials to make vinegar, such as apple cider vinegar made by fermenting apples, corn vinegar made by fermenting corn, and persimmon vinegar made by fermenting persimmons. Different varieties of vinegar have different flavors and have their own characteristics. place. At present, there are few technical documents about the production method of persimmon vinegar. The Chinese patent publicatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 田光辉刘存芳赖普辉聂峰
Owner SHAANXI UNIV OF TECH
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