Persimmon fruit vinegar brewing method
A technology of fruit vinegar and vinegar grains, which is applied in the field of brewing persimmon fruit vinegar, can solve the problems of high production cost and difficult storage of fresh persimmons, and achieve the effect of reasonable price
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0016] Example 1:
[0017] A method for brewing persimmon vinegar, the specific operation steps are as follows:
[0018] (1) Selection and treatment of raw materials: Choose eight mature persimmons, remove the rotten, fermented, and moldy unqualified fruits, wash the fruits with a fruit washer, and then manually peel them with a knife, and put them in a container after peeling , Up to 70% of the container, add 45℃ warm water to immerse the persimmon fruit, keep the mouth of the container insulated from the air, and keep the outside of the container insulated for 15-24 hours;
[0019] (2) Cut: Cut the de-astringent fruit into pieces;
[0020] (3) Squeeze: Use a juicer to squeeze the persimmon;
[0021] (4) Sterilization: Heat the squeezed persimmon juice to 80°C for 10-20 minutes, and then cool it to room temperature. At the same time, add sufficient sulfur dioxide to prevent bacterial infection;
[0022] (5) Alcohol fermentation: Adjust the sugar content of persimmon juice to 20% with s...
Example Embodiment
[0027] Example 2:
[0028] A method for brewing persimmon vinegar, the specific operation steps are as follows:
[0029] (1) Selection and treatment of raw materials: select seven mature persimmons, remove the rotten, fermented, and moldy unqualified fruits, wash the fruits with a fruit washer, spray 75% alcohol on the persimmons, and seal for 4 to 5 days Perform de-astringent. Then peel it by hand with a knife;
[0030] (2) Cut into pieces: cut the peeled fruit into pieces;
[0031] (3) Squeeze: Use a juicer to squeeze the persimmon;
[0032] (4) Sterilization: Heat the pressed persimmon juice to 80°C for 10-20 minutes, then cool it to room temperature, and add sufficient sulfur dioxide to prevent infection by bacteria;
[0033] (5) Alcohol fermentation: Adjust the sugar content of persimmon juice to 20% with sucrose, and adjust the acidity to 0.5% with citric acid. Dry yeast must be activated before use. Take the required amount of active dry yeast and add it to sucrose with 8% sug...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap