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Method for pure nature brewing of persimmon aromatic vinegar

A pure natural, persimmon technology, applied in the field of vinegar, to achieve the effect of good taste

Inactive Publication Date: 2016-11-23
SHAANXI FUSIFANG PERSIMMON IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for purely natural brewing of persimmon balsamic vinegar, which mainly solves the problem of adding chemical additives and edible alcohol in the prior art

Method used

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  • Method for pure nature brewing of persimmon aromatic vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Choose fresh persimmons that have matured after frost and place them in a place with a large temperature difference between day and night for about 40 days. Let the persimmons soften naturally until the astringency is removed and the taste is sweet and rich. Raise the temperature to above 2°C and place it for 12 hours. Repeat this twice to increase the sugar content of the persimmon fruit to above 20%, perform beating and separation, remove the persimmon pedicle, core, and skin dregs, put it into a fermentation container, and add pectinase 0.25%, 0.2% cellulase, 0.2% low-temperature Saccharomyces cerevisiae, stir evenly, control the temperature at about 15 degrees for low-temperature fermentation, the cycle is 15-20 days, the alcohol content is about 9%, add 0.1% acetic acid bacteria for acetic fermentation, The temperature is controlled at about 35°C, the fermentation process is continuously ventilated and stirred, and the time is 3-4 days. The acidity to be tested reac...

Embodiment 2

[0024] Choose fresh persimmons picked after frost, leave them to soften naturally for about 35 days, freeze them to increase the sugar content by 20%, and separate them by beating. After removing the persimmon pedicles and skin residues, put the persimmon juice into the tank, and add 0.26% pectinase , cellulase 0.21%, low-temperature wine yeast 0.21%, stir well, control the temperature 15-18 degrees; low-temperature fermentation for about 18 days, after testing, after the alcohol content is 8.8%, add 0.1% acetic acid bacteria, carry out acetic acid fermentation, temperature control 35 After 4 days at ℃, the acidity is 4.0%, and the alcohol content is reduced to 0.9%. After the fermentation is over, it is filtered and aged for 100 days, then filtered with diatomaceous earth, sterilized at 80 ℃ for 15-20 minutes, and the finished product is filled.

[0025] The present invention compares with the experimental effect of prior art as follows:

[0026]

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Abstract

The invention provides a method for pure nature brewing of persimmon aromatic vinegar. The method comprises the following steps of putting persimmons picked after the Hoar Frost Descends into an open air greenhouse for maintaining the day and night temperature difference; then, putting the persimmons at the temperature of -8DEG C to -6 DEG C; raising the temperature to a value higher than 2 DEG C; then, removing stems, kernels and peel slag of the persimmons, and then putting the persimmons into a container; next, adding pectinase, cellulose and low-temperature wine brewing yeast; uniformly stirring the materials; performing low-temperature fermentation; adding acetic bacteria for acetic fermentation; maintaining the ventilation in the fermentation process; performing stirring; filtering fermented vinegar liquid; storing the vinegar liquid into a storage tank for aging; performing filtering by a kieselguhr filtering machine; after the sterilization treatment, performing filling to obtain a finished product of the persimmon aromatic vinegar. Under the freezing and low-temperature repeated treatment, the sugar content of the persimmons is enabled to be increased to be 20 percent or higher; the sufficient remaining and release is realized in low-temperature fermentation; good moufeel, flavor and nutrition are realized.

Description

technical field [0001] The invention belongs to the technical field of brewing vinegar, and in particular relates to a method for brewing pure natural persimmon vinegar through low-temperature concentration and low-temperature fermentation of persimmon fruits. Background technique [0002] Fruit vinegar is an emerging health product in the market. Persimmon fruit is rich in nutrients, mainly (g / 100g): ash 2.9, fat 0.3, protein 0.76, crude fiber 1.0, carbohydrate 15, tannin 1.3, and more vitamins and minerals. [0003] At present, the brewing technology of persimmon vinegar still stays in the relatively primitive workshop production mode. That is, after long-term fermentation in a braised tank (about half a year), the finished persimmon vinegar has a turbid body, dark color, and bitter taste; especially its low acidity, which does not meet the standard requirements, leading some companies to increase the acidity of fermentation by adding edible alcohol when brewing. , the p...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 杨英武乐发源江洪声
Owner SHAANXI FUSIFANG PERSIMMON IND
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