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Microbe-based quick persimmon vinegar brewing method

A technology of persimmon vinegar and microorganisms, applied in the field of vinegar brewing, can solve the problems of turbid body, the inability to carry out normal preservation during the harvest season of persimmons, and the inability to complete normal production and industrialized production of persimmon vinegar, and achieve the effect of high utilization rate of raw materials.

Inactive Publication Date: 2013-10-30
陕西时代酿造科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The output of this method is generally 0.5 kg of vinegar per kg of persimmons. The period from the harvest of persimmons to the next year has a certain acidity of about 200 days. Concentration cannot carry out normal preservation, thereby causing persimmon vinegar to be unable to complete normal production and industrialized production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of brewing method of rapidly making persimmon vinegar based on microorganisms, comprising the following steps:

[0018] The first step is to ripen the sorted and cleaned persimmons, using a concentration of 0.05% ethephon to ripen the persimmons. The mass of ethephon is 1% of the mass of the persimmons. The temperature is 19°C and the relative humidity is 82%. After 50 hours of treatment , take it out and leave it for 3 days to remove the astringency,

[0019] The second step is to soften and enzymatically hydrolyze the deastringent persimmons, that is, to add a compound enzyme containing amylase, glucoamylase, isomerase, tannase and pectinase, the added amount is 0.1% of the mass of the persimmon, at 40°C Keep it for 30 minutes to make a pulp,

[0020] The third step is to carry out alcohol fermentation, add 0.1% Saccharomyces cerevisiae of the pulp mass to the pulp at 29°C for alcohol fermentation for 62 hours, then add edible alcohol, the pulp alcohol quality...

Embodiment 2

[0027] A kind of brewing method of rapidly making persimmon vinegar based on microorganisms, comprising the following steps:

[0028] The first step is to ripen the sorted and cleaned persimmons, using a concentration of 0.05% ethephon to ripen the persimmons. The mass of ethephon is 2% of the mass of the persimmons. The temperature is 22°C and the relative humidity is 85%. After 55 hours of treatment , take it out and leave it for 4 days to remove the astringency,

[0029] The second step is to soften and enzymolyze the deastringent persimmons, that is, add a compound enzyme containing amylase, glucoamylase, isomerase, tannase and pectinase, the addition amount is 0.1% of the persimmon mass, 45°C Keep it for 30 minutes to make a pulp,

[0030] The third step is to carry out alcohol fermentation, add 0.2% fruit wine yeast of fruit pulp quality to the pulp at 33°C for alcohol fermentation for 66 hours, then add edible alcohol, the pulp alcohol quality reaches more than 10%, ai...

Embodiment 3

[0037] A kind of brewing method of rapidly making persimmon vinegar based on microorganisms, comprising the following steps:

[0038] The first step is to ripen the sorted and cleaned persimmons, using a concentration of 0.05% ethephon to ripen the persimmons. The mass of ethephon is 3% of the mass of the persimmons. The temperature is 25°C and the relative humidity is 90%. After 58 hours of treatment , take it out and leave it for 5 days to remove the astringency,

[0039] The second step is to soften and enzymatically hydrolyze the deastringent persimmons, that is, to add a compound enzyme containing amylase, glucoamylase, isomerase, tannase and pectinase, the addition amount is 0.1% of the mass of the persimmon, at 50°C Keep it for 30 minutes to make a pulp,

[0040] The third step is to carry out alcoholic fermentation, adding 0.3% Saccharomyces cerevisiae to the fruit pulp at 37°C for alcoholic fermentation for 70 hours, then adding edible alcohol, the alcohol quality of...

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PUM

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Abstract

The invention discloses a microbe-based quick persimmon vinegar brewing method, which comprises the following steps of: ripening the sorted and cleaned persimmons, and then performing softening, enzymolysis, alcoholic fermentation, natural filtration or pressure filtration, alcoholic blending, biochemical reaction, sterilization and brown stain resistance to prepare the persimmon vinegar, wherein the fermentation of liquid acetic acid of persimmon juice is performed under the condition of introducing sterile air, and the fermentation time is only 8 to 24 hours. The utilization rate of raw materials is improved by 6 times compared with the traditional method, and the period is shortened by 2,400 times; and the method solves the problems of turbid fruit vinegar form, phototropy, generation of black metal sediment and flocculent pellicle, can realize normal industrialized production, and has the advantage of high utilization rate of the raw materials.

Description

technical field [0001] The invention relates to the technical field of vinegar brewing, in particular to a brewing method for quickly making persimmon vinegar based on microorganisms. Background technique [0002] Fruit vinegar is an emerging healthy seasoning product in the 1990s in the world. Persimmon is rich in nutrients: per 100 grams, it contains 6g of water, 0.7g of protein, 0.4g of fat, 19.7g of carbonized water, 1.8g of crude fiber, and 2.9 ash g, Ca10.0mg, P19.0mg, Vc16.0mg, carotene 1.8g, iodine 49.7mg, and various minerals and other trace elements determine its significant medical value. At present, the brewing technology of persimmon vinegar is still in the primitive stage of extensive management. Wild bacteria are used to participate in the fermentation. During the production, no matter how ripe the persimmons are left to rot in the container, the mixed juice leached from the persimmons gradually becomes acidic liquid after more than half a year. The fermentat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/02C12R1/865
Inventor 许朝辉
Owner 陕西时代酿造科技有限公司