Manufacturing method of foamed persimmon juice beverage

A production method and technology of persimmons, which are applied in the field of wine making, can solve the problems of perishability and bad taste, and achieve the effects of good taste, increased antioxidant capacity, and full aroma

Inactive Publication Date: 2019-01-01
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the taste of the current sparkling persim

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Make a kind of sparkling persimmon juice drink, comprise the steps:

[0027] (1) Raw material selection and processing, select large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, and have a sugar content of 16-24%. Naturally remove the astringency for 18 days, remove the astringency and soften, and ventilate for 12 days after removing the astringency Hours, make the surface of persimmon dry, get rid of bad gas;

[0028] (2) Persimmons are peeled, crushed and beaten, add 70mg / L sulfur dioxide to the pulp, mix well, add white wine pectinase CL3g / 100L into the pulp, mix well, enzymolysis reaction at 16-20°C for 4 hours, and place in winter -6°C—-9°C outdoors, kept at low temperature for 3 days, tested that the internal temperature of the pulp reached -6°C to -9°C, and formed a stable freeze, tested the sugar content of the concentrated liquid, reached 310g / L, and qualified for low temperature freezing;

[0029]...

Embodiment 2

[0034] Make a kind of sparkling persimmon juice drink, comprise the steps:

[0035] (1) Raw material selection and processing, choose large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, with a sugar content of 16-24%, use 300-500ppm ethephon solution, spray the inside of the persimmons, and store in a sealed room temperature For 4 days, ventilate for 12-24 hours after removing the astringency, to dry the surface of the persimmon and remove bad gas;

[0036] (2) Persimmons are peeled, crushed and beaten, add 75mg / L sulfur dioxide to the pulp, mix well, add white wine pectinase HC 4g / 100L into the pulp, mix well, enzymatically react at 16-20°C for 5 hours, place in In winter -6°C—-9°C outdoors, keep it at low temperature for 4 days, test the internal temperature of the pulp to -6°C to -9°C, and form a stable freeze, test the sugar content of the concentrated liquid, reach 330g / L, and pass the low temperature freezing ...

Embodiment 3

[0043] Make a kind of sparkling persimmon juice drink, comprise the steps:

[0044] (1) Raw material selection and processing, choose large persimmons produced in the Beijing-Tianjin-Hebei region, which are naturally ripe, disease-free and rotten, with a sugar content of 16-24%, use 500ppm ethephon solution, spray the inside of the persimmons, and store in a sealed room temperature for 6 days , Ventilate for 24 hours after removing the astringency, so that the surface of the persimmon is dry and the bad gas is removed;

[0045] (2) Persimmons are peeled, crushed and beaten, add 80mg / L sulfur dioxide to the pulp, mix well, add white wine pectinase CL5g / 100L into the pulp, mix well, enzymolysis reaction at 16-20°C for 6 hours, and place in winter -6°C—-9°C outdoors, kept at low temperature for 5 days, tested that the internal temperature of the pulp reached -6°C to -9°C, and formed a stable freeze, tested the sugar content of the concentrated liquid, reached 360g / L, and qualifie...

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Abstract

The invention provides a manufacturing method of a foamed persimmon juice beverage, comprising the following steps: (1) raw material selection and treatment, (2) persimmon peeling, breaking and pulping, (3) squeezing treatment, (4) second squeezing, (5) fermentation, and (6) beverage preparation. The manufacturing method of the foamed persimmon juice beverage has the advantages that the quality ofthe selected persimmon is good, after a series of strictly controlled technical processes, the obtained foamed persimmon juice beverage has good taste, the beverage is fresh and natural, refreshing and lively, full of fragrance, sweet and attractive, has a health care function, and can be used for promoting appetite before the meal, neutralizing greasy foods in the meal, and matching with desserts after the meal.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for manufacturing a sparkling persimmon juice drink. Background technique [0002] Persimmon is the fruit of persimmon, a deciduous tree plant in the persimmon family, and there are many varieties. The main production areas are Hebei, Beijing, Henan, Shandong, Shanxi and other provinces and cities. The famous variety is Dagai persimmon, with an average weight of 224 grams and a maximum of 450 grams. The fruit is flat and round with a constriction in the middle. Gaozhuang persimmon is also a well-known variety, mainly produced in Changping County, Beijing. The fruit is large, 3 to 4 per 500 grams, short cylindrical, with cross-shaped longitudinal grooves on the fruit surface, shallow constriction, and sweet taste. In addition to eating fresh persimmons, they are often dried to make persimmon cakes, also known as persimmon peaches, which can be used as dessert...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/048
CPCC12G3/025C12H1/0408
Inventor 张军魏纪平胡迪杨梅王楠
Owner TIANJIN AGRICULTURE COLLEGE
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