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Persimmon vinegar and preparation method thereof

A technology of persimmon vinegar and persimmon, which is applied in the food field, can solve the problems of persimmon tree wood being useless and mountain environment damage, etc., and achieves the effect of simple method, low condition requirements and mellow taste

Inactive Publication Date: 2018-04-06
SHANGHAI XINGWANG ECOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The wood of persimmon trees has no special function, and it cannot be compared with economic trees at all. Some persimmon trees are cut down by farmers without economic value, causing certain damage to the mountain forest environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Wash 20kg of immature persimmons and drain them, put them in a 40L ceramic container, and cover with a lid made of straws (the requirements for the lid are: shading and ventilation), and then place the container at 20- In an environment of 25°C (the temperature in the tank will reach 30-35°C), allow the persimmons to ferment naturally for 5 months until the persimmons turn into a paste and produce sour taste, at which time the color of the persimmon paste is light red;

[0020] Add non-polluting mountain spring water equal to the volume of persimmon paste into the container, cover it with a lid made of straws, and then place the container in an environment of 30-35℃ (the temperature in the tank will reach 39-40 by then ℃) Continue to ferment for 24h. Do not stir the juice during this period. After the residue is filtered, the first finished product of persimmon vinegar is obtained. At this time, the finished product is white and opaque. As time goes by, the color of the vin...

Embodiment 2

[0022] Mix the residue filtered from the first persimmon vinegar in Example 1 with the pollution-free spring water at a volume ratio of 1:1 and place it in an environment of 30-35°C (the temperature in the tank will reach 39-40 by then) ℃), cover with a lid made of straws and continue to ferment for 24h. Do not stir the juice during this period. After the residue is filtered out, the second finished product of persimmon vinegar is obtained.

Embodiment 3

[0024] Mix the first vinegar obtained in Example 1 with the second vinegar obtained in Example 2, and then put it in a ceramic container, close the sealed lid and store it naturally. After a week, the third vinegar of persimmon vinegar will be obtained. Finished product.

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PUM

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Abstract

The invention discloses persimmon vinegar and a preparation method thereof, and the preparation method comprises the following steps: 1, washing immature persimmon, draining, putting into a ceramic container, and covering with a ventilating and shading cover; 2, placing the container in the environment at 20-25 DEG C (the in-container temperature reaches 30-35 DEG C) for natural fermentation of persimmon for 5 months; 3, adding pollution-free mountain spring water, natural mineral water or pollution-free well water into the container, and covering with the ventilating and shading cover; 4, placing the container in the environment at 30-35 DEG C (the in-container temperature reaches 39-40 DEG C) for secondary fermentation for 24 months, and filtering dregs to obtain a persimmon vinegar first product. The method is simple and low in requirements, in the production process, no any chemical preparation is added, the persimmon vinegar is purely fermented by water and persimmon, and the prepared persimmon vinegar is mellow and fragrant in flavor, has fruit fragrance, but has no edible vinegar acid acidity and can be stored all the year round without preservatives.

Description

Technical field [0001] The invention relates to edible vinegar and a preparation method thereof, in particular to persimmon vinegar and a preparation method thereof, and belongs to the field of food. Background technique [0002] In the remote areas of western my country, there are a large number of naturally growing persimmon trees distributed in mountains and forests and fields. Because the taste of persimmons is astringent before immature, and it is not conducive to transportation after maturity, they have to be sold quickly during the maturity period. The price is low and even some farmers don't care about letting it rot. The wood of persimmon trees has no special effect, and it cannot be compared with economic forest trees. Some persimmon trees have been felled by farmers without economic value, causing certain damage to the forest environment. [0003] How to make effective use of persimmons, which can not only protect the ecological environment but also bring tangible benefi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 陈平陈进
Owner SHANGHAI XINGWANG ECOLOGICAL TECH CO LTD