Persimmon fermented vinegar beverage and production method thereof

A production method and technology for fermented vinegar, which are applied to persimmon fermented vinegar beverage and its production field, can solve the problems of insufficient health care, single flavor of grain vinegar beverage, low nutrition and the like, and achieve the effects of lowering blood pressure, improving gastrointestinal function and good taste.

Inactive Publication Date: 2010-12-08
周文兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that the food vinegar beverage has defects such as single flavor, low nutrition, and insufficient health care, and cannot meet people's multi-level requirements for health care, safety, and nutrition.

Method used

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  • Persimmon fermented vinegar beverage and production method thereof
  • Persimmon fermented vinegar beverage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0028] First, the raw material formula is formed according to the following weight ratio: persimmon fermented vinegar 10%-20%, white sugar 5%-8%, honey 2%-5%, ginkgo leaf extract 1%-3%, drinking water 64%-82% %;

[0029] according to figure 1 It is a persimmon fermented vinegar beverage and a flow chart of its production method, for further description:

[0030] Raw material selection and cleaning: the raw material selection is ripe, the fruit is plump, and there is no mildew and rotten fresh persimmon fruit, rinsed with running water;

[0031] Deastringency: Soak persimmon fruit in quicklime and salt water for 2 days;

[0032] Crushing and beating: use a beater to crush and beat the pillars;

[0033] Squeeze the juice: extract the fruit juice that has been crushed and beaten with a press machine, and add 0.07% ascorbic acid in the squeezed juice;

[0034] Sterilization and enzymatic hydrolysis: heat the squeezed juice to 80°C, keep it warm for 15 minutes, cool the juice t...

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Abstract

The invention provides a persimmon fermented vinegar beverage and a production method thereof for solving the technical problem. The persimmon fermented vinegar beverage produced by the invention has persimmon red color and luster, is moderate in sour and sweet, clean and transparent, and has persimmon aroma and rich honey sweet smell. The production method comprises the following steps: selecting and cleaning raw materials, removing puckery, crushing and pulping; squeezing and taking juice; carrying out sterilizing and enzymolysis; adjusting components, and cooling; carrying out alcoholic fermentation, acetic fermentation, ageing, blending for homogeneity; fining clarification, and filtrating; and performing instant sterilization.

Description

[0001] 【Technology field】 [0002] The invention relates to persimmon fermented vinegar beverage and a production method thereof. 【Background technique】 [0003] With the continuous progress of society and the improvement of people's living standards, people's requirements for quality of life are also getting higher and higher. The food they ingest every day is not only a diet but also has nutrition and health benefits. Since ancient times, people have generally recognized the efficacy of vinegar. Today, people are more and more fond of vinegar in the pursuit of health care, safety, and the consumption trend of advocating nature. And at present domestic vinegar is mainly brewed and produced with grain as raw material, due to the restriction of various factors, the production cost is higher, the taste is single, the nutritional value is also on the low side, and the health care function is also insufficient. Most of the relevant vinegar beverages on the market are prepared wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29C12J1/02A23L33/00
Inventor 周文兴
Owner 周文兴
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