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Persimmon vinegar and preparation technique thereof

A preparation process, the technology of persimmon vinegar, which is applied in the field of condiments, can solve the problems such as the limited effect of persimmon vinegar, and achieve the effects of enhancing the immune and repairing functions of the body, reducing blood lipids, and maintaining the balance of the human micro-ecological system

Inactive Publication Date: 2017-05-31
淄博物华楼食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, limited by the current formula and production process of persimmon vinegar, the ingredients contained in it cannot fully utilize the substances of persimmon itself, resulting in limited effects of the obtained persimmon vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Prepare the enzyme according to the following ingredient ratio:

[0026] Choose 1 part of brown sugar, 2 parts of apple, 1 part of pumpkin, 3 parts of pineapple, 2 parts of celery, 5 parts of mushroom, 2 parts of carrot, 2 parts of tomato and 10 parts of water. Chop up all the raw materials, put them into a bottle, add water, avoid contact with metal and grease; the raw materials should not exceed three quarters of the height of the bottle, and the water should submerge all the raw materials; seal the bottle mouth with a plastic bag to isolate the air; In a cool place with light and ambient temperature of 10 to 25 degrees Celsius, the enzyme can be produced within three months.

[0027] The preparation technology step of persimmon vinegar is as follows:

[0028] (1) Raw material selection and cleaning

[0029] Choose 44kg of fresh persimmons that are ripe, plump, and free from mold and rot, rinse them with running water, dry them in a clean and cool place, and remove ...

Embodiment 2

[0047] Compared with Example 1, the types of raw materials are exactly the same, and the preparation process is the same, but the specific ratio of raw materials is different, and the similarities will not be repeated. The specific ratio of raw materials is as follows:

[0048] Persimmon 46kg, apple 12kg, acetic acid bacteria 0.2kg, enzyme 0.4kg.

[0049] Implementation three

[0050] Compared with Example 1, the types of raw materials are exactly the same, and the preparation process is the same, but the specific ratio of raw materials is different, and the similarities will not be repeated. The specific ratio of raw materials is as follows:

[0051] Persimmon 45kg, apple 11kg, acetic acid bacteria 0.2kg, enzyme 0.30kg.

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PUM

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Abstract

The invention relates to a persimmon vinegar and a preparation method thereof, belonging to the field of seasonings. The invention is characterized in that the persimmon vinegar is prepared from the following raw materials in parts by weight: 220-230 parts of persimmon, 50-60 parts of apple, 1 part of Acetobacter and 1-2 parts of ferment. The ferment contains brown sugar, apples, pumpkins, pineapples, celery, shiitake, carrots, tomatoes and water. The preparation technique comprises the following steps: raw material selection and cleaning, astringency removal, aerobic fermentation, secondary fermentation and tertiary deep fermentation. The persimmon vinegar contains abundant acetic acid, lactic acid, sugar, succinic acid, gluconic acid, malic acid, amino acid, plant composite enzymes, formic acid, lentinan, tyrosine, oxidase and the like. After being drunk for a long time, the persimmon vinegar is capable of keeping the microecosystem balance of the human body, enhancing the immunity, inhibiting the infectious microbes in the intestinal tract from growth and reproduction, regulating the normal florae in the gastrointestinal tract of the organism and softening the blood vessels, can perform the functions of whitening the face, resisting aging and preventing and treating chronic diseases, and is capable of lowering the blood fat and blood pressure, inhibiting cancers and controlling the toxins in the organisms.

Description

technical field [0001] The invention belongs to the field of condiments, and in particular relates to persimmon vinegar and a preparation process thereof. Background technique [0002] As we all know, the nutritional value of persimmon is very high, and the nutritional value of persimmon is very high. Ripe persimmons contain 15% sugar, 1.36% protein, 0.57% fat, and crude fiber, carotene, calcium, phosphorus, iron and other elements and multivitamins, especially vitamin C, which is 1-2 times higher than ordinary fruits. Persimmon is rich in nutrition, bright in color, soft and juicy, sweet and delicious, and is loved by all ages. According to the test, every 100 grams of persimmon contains more than 15 grams of carbohydrates, 28 grams of sugar, 1.36 grams of protein, 0.2 grams of fat, 19 mg of phosphorus, 8 mg of iron, 10 mg of calcium, 16 mg of vitamin C, and many other nutrients such as carotene. Element. But ripe persimmons are easy to soften and rot, and are not easy t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 孙能友
Owner 淄博物华楼食品有限公司
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