Persimmon vinegar beverage processing method

A processing method and a technology for persimmon vinegar are applied in the field of processing persimmon vinegar beverages, can solve problems such as large-scale production not yet achieved, and achieve the effect of wide applicability

Inactive Publication Date: 2016-06-01
SHAANXI QIYUAN TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some domestic fruit vinegar products do not directly or completely use fruits and vegetables as raw materials, but also need to add grain or grain-based raw materials, and have not yet reached large-scale production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The processing method of persimmon vinegar beverage is characterized in that: comprising the following steps,

[0015] Step 1: Select persimmons; Step 2: Beating; Step 3: Pectinase enzymatic hydrolysis; Step 4: Adjust ingredients; Step 5: Inoculate yeast; Step 6: Liquid alcohol fermentation; Step 7: Inoculate acetic acid bacteria; Step 8: Liquid acetic acid fermentation; Step 9: Filtration; Step 10: Blending; Step 11: Sterilization. The temperature of the pectinase enzymolysis is 55° C., the amount of enzyme added is 0.02%, and the enzymolysis time is 90 minutes. The alcoholic fermentation has an alcohol content of 8%, an inoculum size of 10%, a temperature of 32° C., and fermentation for 7 days.

[0016] Specifically, the steps that need to be paid attention to in this processing method; select fresh persimmons as raw materials, peel them and beat them. During the alcoholic fermentation process, the yeast that needs to undergo three-stage expanded cultivation is inoc...

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Abstract

The present invention relates to the field of food processing, particularly to a persimmon vinegar beverage processing method, which comprises: 1, selecting persimmon, 2, beating a slurry, 3, carrying out enzymolysis with pectinase, 4, adjusting the ingredients, 5, inoculating yeast, 6, carrying out liquid-state alcohol fermentation, 7, inoculating acetic acid bacteria, 8, carrying out liquid-state acetic acid fermentation, 9, filtering, 10, blending, and 11, sterilizing. According to the present invention, the process method is selected, the obtained persimmon vinegar beverage has characteristics of persimmon red color, moderate sweet and sour taste, persimmon fruit aroma, rich honey aroma and wide applicability, and the processing method can be used in industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of persimmon vinegar beverage. Background technique [0002] Persimmon, also known as longevity fruit, has high nutritional value. According to the records of "Compendium of Materia Medica" and modern medical research, persimmon fruit has the functions of clearing heat, quenching thirst, nourishing lungs, resolving phlegm, invigorating spleen, astringing intestines, stopping bleeding and antitussive, and can treat expectoration with blood, hemorrhoids and blood in stool , gastric ulcer bleeding, functional uterine bleeding and other diseases, especially for senile dementia, neurasthenia and tumors, it has obvious curative effect, and it also has a certain effect on lowering blood pressure. Persimmon is a traditional characteristic fruit in my country, and its output accounts for 91% of the world's total, nearly 2 million tons. However, due to the backward proc...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L2/84C12J1/04
Inventor张淑芬
OwnerSHAANXI QIYUAN TECH DEV