Method for brewing persimmon vinegar beverage based on compound microorganisms

A technology of compound microorganisms and persimmon vinegar, which is applied in the preparation of vinegar and food science, can solve the problems of poor flavor and nutrition, and achieve the effect of excellent flavor and nutrition

Inactive Publication Date: 2016-12-07
SHAANXI FUSIFANG PERSIMMON IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiencies of the prior art, the present invention provides a method for brewing persimmon vinegar beverage based on complex microorganisms, which solves the technical problem that the existing persimmon vinegar beverage must be prepared and its flavor and nutrition are not good

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  • Method for brewing persimmon vinegar beverage based on compound microorganisms

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Embodiment 1

[0018] Preferred embodiment of the present invention 1 a kind of method based on composite microorganism brewing persimmon vinegar beverage, comprises the steps:

[0019] Step 1: Put the fresh persimmons picked after frost in the open-air greenhouse for 35-45 days. During this period, the temperature difference between day and night will reach more than 10 degrees Celsius, so that the persimmons will gradually soften and the astringency will be removed. At the same time, the taste will be sweet and rich;

[0020] Step 2: Put the softened and astringent persimmons at -7°C for 12 hours, then raise the temperature to above 2°C, and place them for 12 hours. Repeat this twice to increase the sugar content of the persimmon fruit to More than 20%, at the same time, it can well extract the aroma substances of persimmon fruit and make it sweet and rich;

[0021] Step 3: Beat and separate the persimmon fruits treated in the previous step, remove the persimmon pedicles and cores, and obt...

Embodiment 2

[0037] Preferred embodiment of the present invention 2 a kind of method based on composite microorganism brewing persimmon vinegar beverage, comprises the steps:

[0038] Step 1: Put the fresh persimmons picked after the frost in an open-air greenhouse for 40 days, during which the temperature difference between day and night will reach more than 10 degrees, so that the persimmons will gradually soften and the astringency will be removed, and the taste will be sweet and rich;

[0039] Step 2: Put the softened and astringent persimmons at -8°C for 10 hours, then raise the temperature to above 2°C, and place them for 12 hours. Repeat this twice to increase the sugar content of the persimmon fruit to More than 20%, at the same time, it can well extract the aroma substances of persimmon fruit and make it sweet and rich;

[0040] Step 3: Beat and separate the persimmon fruits treated in the previous step, remove the persimmon pedicles and cores, and obtain the fermentation base liq...

Embodiment 3

[0046] Preferred embodiment of the present invention 3 a kind of method based on composite microorganism brewing persimmon vinegar beverage, comprises the steps:

[0047] Step 1: Pick "Fupingjian Persimmons" that have no rot, mildew, or pests after the frost, and put the fresh persimmons picked after the frost into an open-air greenhouse for 35 days. Gradually soften and remove the astringency, while the taste is sweet and rich;

[0048] Step 2: Put the softened and astringent persimmons at -7°C for 12 hours, then raise the temperature to above 2°C, and place them for 12 hours. Repeat this twice to increase the sugar content of the persimmon fruit to More than 20%, at the same time, it can well extract the aroma substances of persimmon fruit and make it sweet and rich;

[0049] Step 3: Beat and separate the persimmon fruits treated in the previous step, remove the persimmon pedicles and cores, and obtain the fermentation base liquid, add a certain amount of pectinase and cell...

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Abstract

The invention provides a method for brewing persimmon vinegar beverage based on compound microorganisms. The method comprises the following steps: naturally softening and removing the astringency of fresh persimmons picked after frost's descent for 35 days; repeating treatment twice by utilizing a positive and negative temperature difference of 10 DEG C; increasing a sugar content of persimmon fruits to be 20% or above 20%; performing beating and separation, removing pedicles and cores of the persimmon fruits, and adding peel pomaces into a tank; adding pectinase, cellulase, wine yeast, acetic acid bacteria and lactic acid bacteria; performing stirring uniformly; fermenting at 30 DEG C; performing detection to obtain the total acid amount of 0.8%; adding potassium sorbate to reach 0.05% by mass, and terminating the fermentation; rapidly reducing the temperature to 5 DEG C or below 5 DEG C; adding diatomite for filtration, performing blending and sterilization, and then filling to obtain a finished product. The persimmon vinegar beverage is prepared by a purely natural brewing process without any chemical additive in the process from the treatment of raw materials to the completion of fermentation, so that the brewed persimmon vinegar beverage has all indexes completely meeting requirements of enterprise standards, and has good taste, flavor and nutrition.

Description

technical field [0001] The invention relates to the technical field of persimmon vinegar beverage preparation, in particular to a method for brewing persimmon vinegar beverage based on complex microorganisms. Background technique [0002] The fruit vinegar drink formulated with fruit vinegar as the main raw material is an emerging health product in the market. It is generally made by squeezing the fruit juice and fermenting it first to produce fruit vinegar, and then based on the fruit vinegar, it is formulated into a beverage. Due to raw material and process problems, the fruit vinegar drinks currently on the market are basically blended, even edible acetic acid is used instead of fermented fruit vinegar for blending. Still nutrition is all unsatisfactory, does not reach the demand of consumer. With the improvement of people's living standards and the enhancement of health awareness, the majority of consumers, especially modern women, are pursuing beauty. Fruit vinegar bev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/72A23L33/00C12J1/02C12J1/08
CPCA23L2/382A23L2/72C12J1/02C12J1/08
Inventor 杨英武乐发源江洪声
Owner SHAANXI FUSIFANG PERSIMMON IND
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