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A technology of persimmon vinegar and persimmon, which is applied in the field of edible vinegar, can solve the problems that the taste and efficacy of persimmon vinegar cannot be compared with the ancient method, the environment, temperature and time requirements are quite high, and the production time is reduced, and the preparation method is simple and the pH is maintained. Value balance, blood sugar lowering effect
Inactive Publication Date: 2016-12-07
杨洪
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Problems solved by technology
[0002] Vinegar is a daily necessities. The existing vinegar is mainly single vinegar, but there are not many fruit vinegars. Persimmon is a common fruit. The ancient method of brewing persimmon vinegar has high requirements on the environment, temperature and time, and it is extremely difficult to make.
The existing process is mainly blending, and the taste and efficacy of the persimmon vinegar produced cannot be compared with the ancient method. Therefore, a new brewing process is needed, which can retain the taste and efficacy of persimmon vinegar and reduce the production time.
Method used
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Embodiment 1
[0016] A kind of persimmon vinegar, its preparation steps are as follows:
[0017] 1. Wash the persimmons, remove the stems and cores, and crush them to 40-80 mesh;
[0018] 2. Mix crushed persimmons with sugar water and yeast, ferment in a closed container at 25-30°C for 2-4 days, then open the seal, add acetic acid bacteria, and let stand for fermentation at 28-35°C for 5-7 days;
[0019] 3. Filter the product in step 2, and inactivate the filtrate at 60-65°C for 8-15 minutes;
[0020] 4. The filtrate treated in step 3 is placed in a sterile room and allowed to stand at 25-30° C. for 5-20 days;
[0021] 5. Add pure water at 70-75°C to the filtrate after standing still in step 4, and mix well to obtain.
Embodiment 2
[0023] As a preference of Example 1, the sugar water is obtained by mixing sugar and water at a mass ratio of 1:30-60 and then completely dissolving them.
[0024] In the step 2, the mass ratio of persimmon: syrup: yeast is 100:400-700:4-8; the mass ratio of acetic acid bacteria and yeast added is 1:0.5-1.
[0025] The volume ratio of pure water to filtrate added in step five is 1-3:1.
[0026] The raw materials of the present invention are crushed, pulp and seeds are crushed into fine particles, and then added with sugar water for fermentation, so that a large amount of active ingredients are precipitated, and alcohol is produced, and the alcohol is converted into vinegar by acetic acid bacteria. The process time is short, but the taste is strong and the preparation is pure. Drink directly after water.
[0027] Persimmon vinegar can lower blood sugar and high blood pressure, and is especially suitable for some children. Drinking it for the elderly even plays a role in delay...
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Abstract
The invention discloses persimmon vinegar. A production method of the persimmon vinegar includes the steps of firstly, cleaning persimmons, removing stalks and pits, and crushing to 40-80 meshes; secondly, mixing the crushed persimmons with sugar water and yeast, fermenting in a sealed container at 25-30 DEG C for 2-4 days, opening the container, adding acetic bacteria, and fermenting in a standing manner at 28-35 DEG C for 5-7 days; thirdly, filtering the product obtained in the second step, and deactivating filtrate under 60-65 DEG C for 8-15 minutes; fourthly, placing the treated filtrate obtained in the third step in a sterile chamber, and standing at 25-30 DEG C for 5-20 days; fifthly, adding purified water of 70-75 DEG C into the filtrate obtained after the fourth step, and evenly mixing to obtain the persimmon vinegar. The persimmon vinegar has the advantages that the persimmon vinegar is simple in production method, alcohol is oxidized into acetic acid through natural fermentation, and the persimmon vinegar which is an extremely good daily beverage is natural and mellow in taste and has effects such as resisting aging, whitening and nourishing the face, lowering blood sugar, lowering high blood pressure and maintaining pH balance in human bodies.
Description
technical field [0001] The invention relates to persimmon vinegar, which belongs to the technical field of edible vinegar. Background technique [0002] Vinegar is a daily necessities. The existing vinegar is mainly single vinegar, but there are not many fruit vinegars. Persimmon is a common fruit. Persimmon vinegar is brewed in an ancient way, which has high requirements on environment, temperature and time, and it is extremely difficult to make. The existing process is mainly blending, and the taste and efficacy of the persimmon vinegar produced cannot be compared with the ancient method. Therefore, a new brewing process is needed, which can retain the taste and efficacy of the persimmon vinegar and reduce the production time. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the invention provides a persimmon vinegar with a novel brewing process. [0004] In order to achieve the above object, the technical solution adopted in th...
Claims
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Application Information
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