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Production technology of persimmon vinegar drink

A production process and beverage technology, which is applied in the field of persimmon vinegar beverage production technology, can solve problems such as large-scale production and inability to guarantee the edible safety of persimmon vinegar beverage, and achieve strong edibility, improved edible safety, and reasonable settings Effect

Inactive Publication Date: 2017-07-14
富平县天健生物科技有限公司
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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, which have not yet reached large-scale production, and the production process is relatively simple, which cannot guarantee the edible safety of persimmon vinegar drinks. Urgent improvement

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0020] The technical scheme that this specific embodiment adopts is: its processing steps are as follows:

[0021] 1. Preparation of purified water: Introduce tap water into activated carbon filter column, yin and yang resin softening column, membrane ultrafiltration machine, reverse osmosis water treatment machine, ozone sterilizer in sequence, perform filtration, softening, ultrafiltration, refiltration and sterilization treatment, and The purified water obtained after treatment is stored in the purified water storage tank for subsequent use;

[0022] 2. Sugar conversion: Take honey (50kg) in the drink formula and dissolve it with purified water (100kg, which does not belong to the category of purified water content in the drink formula) with twice the honey content, and introduce the dissolved honey into the syrup filter, and the filtered honey syrup is cooled and stored in the syrup storage tank for subsequent use;

[0023] 3. Deployment: After weighing each raw material ...

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Abstract

The invention provides a production technology of persimmon vinegar drink, and relates to the technical field of food processing. The production technology comprises the following processing steps: preparing purified water, inverting sugar, blending, filtering, degassing, sterilizing, filling, carrying out light inspection, carrying out secondary spray sterilization,carrying out air drying as well as labeling and spraying codes. The production technology can greatly improve the edible safety of the persimmon vinegar drink, and increases the yield of the persimmon vinegar drink; furthermore, the persimmon vinegar drink produced by the production technology is good in taste, rich in honey fragrance and high in edibility.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of persimmon vinegar drink. 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 backw...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12J1/08
CPCC12J1/00C12J1/08
Inventor 魏林
Owner 富平县天健生物科技有限公司
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