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Production method of persimmon vinegar
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A production method and technology of persimmon vinegar, which is applied in the production field of persimmon vinegar, can solve the problems of short shelf life of persimmon vinegar, and achieve the effects of unique flavor, extended shelf life and long shelf life
Inactive Publication Date: 2018-01-26
李华丽
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Abstract
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Problems solved by technology
[0005] The object of the present invention is to provide a kind of production method of persimmon vinegar, which can solve the problem that the shelf life of persimmon vinegar made by existing production technology is short
Method used
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Embodiment 1
[0019] Embodiment 1——the production method of persimmon vinegar
[0020] It includes the following steps:
[0021] A. select softened persimmons, then wash and dry to a water content of 5wt%;
[0022] B. the dried persimmons are deastringent by using potassium metabisulfite powder;
[0023] C. In parts by weight, 10 parts of persimmons after deastringency are put into a fermenter, add 5 parts of persimmon leaves, 15 parts of Polygonum water, stir evenly, then seal and ferment;
[0024] D. clarification and separation of the fermented persimmon obtained by fermentation to obtain persimmon vinegar.
[0025] The persimmon vinegar that present embodiment makes has a shelf life of up to 5 years at normal temperature.
Embodiment 2
[0026] Embodiment 2——the production method of persimmon vinegar
[0027] It includes the following steps:
[0028] A. select softened persimmons, then wash and dry to a water content of 6wt%;
[0029] B. the dried persimmons are deastringent by using potassium metabisulfite powder;
[0030] C. In parts by weight, 11 parts of persimmons after deastringency are put into a fermenter, add 6 parts of persimmon leaves, 16 parts of Polygonum water, stir evenly, then seal and ferment;
[0031] D. clarification and separation of the fermented persimmon obtained by fermentation to obtain persimmon vinegar.
[0032] The persimmon vinegar that present embodiment makes has a shelf life of up to 5 years at normal temperature.
Embodiment 3
[0033] Embodiment 3——the production method of persimmon vinegar
[0034] It includes the following steps:
[0035] A. select softened persimmons, then wash and dry to a water content of 10 wt%;
[0036] B. the dried persimmons are deastringent by using potassium metabisulfite powder;
[0037] C. In parts by weight, 15 parts of deastringent persimmons are put into a fermenter, add 8 parts of persimmon leaves, 20 parts of Polygonumhydrangea, stir evenly, then seal and ferment;
[0038] D. clarification and separation of the fermented persimmon obtained by fermentation to obtain persimmon vinegar.
[0039] The persimmon vinegar that present embodiment makes has a shelf life of up to 5 years at normal temperature.
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Abstract
The invention relates to a production method of persimmon vinegar and relates to the technical field of deep processing of persimmons. The method comprises steps as follows: soft and ripe persimmons are selected, washed clean and air-dried; the air-dried persimmons are subjected to astringency removal; the persimmons subjected to astringency removal are put in a fermentation tank, persimmon leavesand polygonum hydropiper are added, and the mixture is stirred uniformly and sealed for fermentation; the fermented persimmons obtained after fermentation are clarified and separated, and the persimmon vinegar is obtained. The persimmon leaves and polygonum hydropiper are added in the production process of the persimmon vinegar, the persimmons are air-dried to have certain water content and subjected to astringency removal in advance, so that addition of excessive water and other impurities affecting the fermentation effect in the persimmon fermentation process is avoided, and the produced product has the advantages of unique flavor and long guarantee period.
Description
technical field [0001] The invention relates to the technical field of persimmon deep processing, in particular to a production method of persimmon vinegar. Background technique [0002] Persimmon is a berry fruit of the Persimmon family. The ripening season is around October. The fruit shapes are many, such as spherical, oblate, approximately cone-shaped, square, etc. The color of different varieties ranges from light orange to deep orange. The size is from 2cm to 10cm, and the weight is from 100g to 350g. Persimmon tastes sweet and astringent, cold in nature, and non-toxic; persimmon stalks are astringent in taste and flat in nature, and enter the lung, spleen, stomach, and large intestine meridian; it can clear away heat and dryness, moisten the lungs and resolve phlegm, soften firmness, quench thirst and promote body fluid, invigorate the spleen, and treat dysentery , hemostasis and other functions, can relieve dry stool, hemorrhoid pain or bleeding, dry cough, sore thr...
Claims
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Application Information
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