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Brewing technology of persimmon vinegar

The technology of persimmon vinegar and persimmon is applied in the field of brewing technology of persimmon vinegar, which can solve the problems of easy formation of gastric stones, formation of gastric persimmon stones and the like, and achieve the effect of improving the function of the gastrointestinal tract.

Inactive Publication Date: 2015-10-21
贾跃忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because most of the tannic acid in persimmons is concentrated in the skin, it is impossible to remove all the tannic acid in the persimmon when it is dehydrated. Pectin, tannin, the above substances react chemically with stomach acid to form insoluble gel blocks, which are easy to form stomach stones

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The persimmon vinegar brewing process described in the present embodiment comprises the steps:

[0024] (1) selected persimmons without pests for subsequent use;

[0025] (2) Prepare a disinfectant with a concentration of 0.05wt%, disinfect the persimmons selected in step (1), soak them for 5 minutes, and wash them with water for at least 5 times until no disinfectant remains; Dry;

[0026] (3) Put the dried persimmons into the ceramic jar until the persimmons are filled with the ceramic jar and are flush with the mouth of the ceramic jar, then cover and seal, and wrap the lid and the outside of the jar mouth with plastic wrap to reinforce and seal;

[0027] (4) Put the sealed ceramic vat with persimmons in a cellar 35 meters below the ground for fermentation. Keep the temperature in the cellar at 10°C and humidity at 55% to ferment for 300 days until the color of the persimmons turns dark brown and Release the aroma of fruit vinegar;

[0028] (5) Add wheat straw of ...

Embodiment 2

[0032] The persimmon vinegar brewing process described in the present embodiment comprises the steps:

[0033] (1) selected persimmons without pests for subsequent use;

[0034] (2) Prepare a disinfectant with a concentration of 0.08wt%, disinfect the persimmons selected in step (1), soak them for 20 minutes, and use 5 times the weight of the disinfectant for 8 times to soak the persimmons in the disinfectant Wash until there is no disinfectant residue; after that, dry naturally in the dark;

[0035] (3) Put the dried persimmons into the ceramic jar until the persimmons are filled with the ceramic jar and are flush with the mouth of the ceramic jar, then cover and seal, and wrap the lid and the outside of the jar mouth with plastic wrap to reinforce and seal;

[0036] (4) Put the sealed ceramic vat with persimmons in a cellar 50 meters below the ground for fermentation, keep the temperature in the cellar at 13°C and humidity at 58% and ferment for 310 days until the persimmon...

Embodiment 3

[0041] The persimmon vinegar brewing process described in the present embodiment comprises the steps:

[0042] (1) selected persimmons without pests for subsequent use;

[0043] (2) Prepare a disinfectant solution with a concentration of 0.1wt%, disinfect the persimmons selected in step (1), soak them for 30 minutes, and wash them with water for 10 times until no disinfectant remains; after that, dry them naturally in the dark ;

[0044] (3) Put the dried persimmons into the ceramic jar until the persimmons are filled with the ceramic jar and are flush with the mouth of the ceramic jar, then cover and seal, and wrap the lid and the outside of the jar mouth with plastic wrap to reinforce and seal;

[0045] (4) Put the sealed ceramic vat with persimmons in a cellar 55 meters below the ground for fermentation. Keep the temperature in the cellar at 15°C and the humidity at 60% to ferment for 300 days until the persimmons turn dark brown and Release the aroma of fruit vinegar;

...

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PUM

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Abstract

The invention discloses a brewing technology of persimmon vinegar. The technology comprises the following steps: selecting persimmons, washing persimmons, loading persimmons into a jar, carrying out fermentation, spraying vinegar on the persimmons, carrying out secondary fermentation, and filtering. In the provided technology, the persimmons are fermented in an enclosed space in the underground, the special underground environment is fully utilized to ensure the individual fermentation of persimmons, at the same time, wheat straws are used to promote the fermentation of fermented persimmons, through the brewing technology, persimmon vinegar with an excellent taste can be obtained without using any fermentation bacterium or additive (including condiment), moreover the nutrients of persimmon vinegar can be fully adjusted, and the persimmon vinegar has a positive effect on improving the gastroenteric functions and is especially suitable for children, the elderly, and weak people. The test results show that the persimmon vinegar yield of the provided brewing technology can reach 55%.

Description

technical field [0001] The invention relates to a brewing process of persimmon vinegar, which belongs to the technical field of brewing. Background technique [0002] Persimmon is one of the common fruits in daily life. Its nutritional value is very rich. Persimmon is sweet in taste and cold in nature. It can treat chronic bronchitis, high blood pressure, arteriosclerosis, bleeding hemorrhoids, constipation and other diseases. Persimmon pedicles reduce adverse qi, relieve nausea, and can cure hiccups, qi and nausea. Persimmon leaves are astringent in nature, flat in taste, antibacterial, anti-inflammatory, hemostatic and blood pressure-reducing. However, because most of the tannic acid in persimmons is concentrated in the skin, it is impossible to remove all the tannic acid in the persimmon when it is dehydrated. Pectin, tannic acid, the above substances react with gastric acid to form insoluble gel blocks, which are easy to form stomach stones. Eating persimmons on an e...

Claims

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Application Information

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IPC IPC(8): C12J1/02
CPCC12J1/00
Inventor 贾跃忠
Owner 贾跃忠