Novel persimmon vinegar capable of clearing lung-heat and preparation method thereof
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A technology of persimmon vinegar and efficacy, which is applied in the field of new persimmon vinegar and its preparation, can solve the problems of harsh process conditions and unsuitability for large-scale production, and achieve the effect of eliminating potential safety hazards and reducing the loss of nutritional components
Pending Publication Date: 2018-07-13
保定市柿柿红食品有限公司
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However, the process conditions are harsh
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specific Embodiment 1
[0029] Specific embodiment one, such as figure 1Shown, a kind of preparation method of persimmon vinegar, get Mopan persimmon 100kg, pear 2kg, orange 2kg, yam 4kg, carrot 2kg, white radish 4kg, pumpkin 4kg, lotus root 4kg, lily 2kg, loquat leaf 2kg. After cleaning and drying, put it into an electric stone mill to grind the juice, add polysaccharide hydrolase and sucrase according to the amount of 0.2% of the obtained persimmon juice, adjust the pH value to 4.5 with acetic acid, adjust the temperature of the reaction solution to 45°C, keep warm and stir React for 72 hours; add Saccharomyces Cerevisiae according to the amount of 0.1-0.3‰ of the reaction solution, stir evenly, keep the temperature at 25-30°C for 6-8 days, and complete the alcoholic fermentation; then add 8% Acetobacter to make the reaction solution temperature 28 ℃, aeration of oxygen for 12 hours allows Acetobacter Schuenhach to proliferate in large quantities, and then stop aeration for acetic acid fermentation...
specific Embodiment 2
[0031] Specific embodiment two: get Mopan persimmon 100kg, pear 5kg, orange 5kg, yam 6kg, carrot 5kg, white radish 6kg, pumpkin 6kg, lotus root 6kg, lily 5kg, loquat leaf 5kg, polysaccharide hydrolase and sucrase consumption are 0.5% , Persimmon raw juice pH value 5.0, raw persimmon juice temperature 45°C, 1%, Saccharomyces Cerevisiae inoculation amount 0.2%, fermentation temperature 28°C, Acetobacter Schuenhach inoculation amount 10%, fermentation temperature 30°C , Fermentation pH 5.0.
[0032] The finished product of novel persimmon vinegar with lung-clearing effect obtained through the steps of adopting the optimal process parameters is analyzed by high-performance liquid chromatography (HPLC), and its main components and contents are: 1-2% sugar, 3.5-4% acetic acid, Ethyl acetate 1~2%, saponin 0.001~0.005%, high performance liquid chromatography (HPLC) method adopts Agilent Zorbax carbohydrate column (4.6mm×250mm, 5 μ m), mobile phase is acetonitrile-water (75:25, V / V ),...
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Abstract
The invention provides a preparation method for novel persimmon vinegar capable of clearing lung-heat. The novel persimmon vinegar uses persimmons as a main raw material, and pears, oranges, Chinese yam rhizomes, carrots, radishes, pumpkins, lotus rhizomes, lily and loquat leaves as accessory materials. The preparation method comprises the following steps: washing all the raw materials, drying theraw materials in the air, putting the raw materials into an electric stone mill for grinding, adding polysaccharide hydrolase and sucrose accounting for 0.2 to 0.5% the amount of the obtained raw juice, adjusting a pH value to 4.5 to 5.0 with acetic acid, adjusting the temperature of a reaction solution 45 DEG C, maintaining the temperature and carrying out a stirring reaction for 72 h; adding Saccharomyces cerevisiae accounting for 0.01 to 0.03% the amount of a reaction solution, carrying out uniform mixing under stirring, and carrying out fermentation for 6 to 8 d with a temperature maintained at 25 to 30 DEG C so as to complete alcoholic fermentation; then adding 8 to 10% of Acetobacter, allowing the temperature of the reaction solution to be 28 to 35 DEG C and then carrying out aceticacid fermentation; in the late stage of acetic acid fermentation, adjusting the temperature of the reaction solution to 40 DEG C, maintaining the temperature for 6 h, and reacting acetic acid with unreacted alcohol to produce ethyl acetate; and then carrying out filtering, carrying out instant sterilization at 120 DEG C for 3 s, and then carrying out cooling to room temperature to obtain a finished persimmon vinegar product which mainly comprises 1 to 2% of sugar, 3.5 to 4% of acetic acid, 1 to 2% of ethyl acetate and 0.001 to 0.005% of saponin.
Description
technical field [0001] The invention relates to the field of condiment preparation, in particular to a novel persimmon vinegar with lung-clearing effect and a preparation method thereof. Background technique [0002] Persimmon vinegar has high nutritional value, is rich in various trace elements, and has many health care functions such as lowering high blood pressure, blood sugar, and beautifying the skin. It is very popular among men, women and children. In western Henan, Shaanxi and other places in China, local people have brewed persimmon vinegar by themselves for hundreds of years. Vinegar is on the brink of extinction. The patent (publication number CN 105733914 A) discloses a production process of persimmon vinegar, which is to carry out pretreatment, fermentation and filtration under the environmental conditions of breeze, temperature 13-15 ℃, humidity 75-85%, air pressure 680-700Hpa Steps such as sterilization can obtain persimmon vinegar. However, this method req...
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