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Preparation method of persimmon vinegar

A technology of persimmon vinegar and persimmon, applied in the field of vinegar brewing, can solve problems such as tooth damage, achieve the effects of reducing wrinkles, eliminating fatigue, and improving the metabolism of the whole body

Inactive Publication Date: 2019-03-26
绛县古剑泉醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Honey is a very nutritious food, but it tastes sweet, and regular consumption can cause damage to teeth

Method used

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Embodiment Construction

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0025] A preparation method of persimmon vinegar, comprising the following steps:

[0026] S1. Select ripe persimmons with plump fruits, leave them in place, take persimmon leaves, and clean the persimmons and persimmon leaves;

[0027] S2. Put the clean persimmons and persimmon leaves in S1 into a pottery jar, and irradiate the persimmons and persimmon leaves without moisture on the surface;

[0028] S3. Add honey to the persimmons and persimmon leaves in S2 until the persimmons are covered, seal it, and place it in a cool place f...

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Abstract

The invention relates to the technical field of vinegar brewing, and more particularly to a preparation method of persimmon vinegar. The persimmon vinegar is naturally fermented and produced without adding water and any component. The persimmon vinegar is brewed by mixing and fermenting persimmons, persimmon leaves and honey. The persimmon vinegar is sour in taste and is alkaline in the human bodyand regulates the pH value of the human body; the astringent taste of the persimmon vinegar is eliminated by addition of honey. According to the method, the vinegar beverage prepared by directly fermenting the persimmon, persimmon leaves and honey has the capability to continue fermentation; a good fusion and reconciliation effect is produced in the fermentation process of the persimmon, persimmon leaves and honey; after the persimmon vinegar is drunk, the physical strength is quickly replenished and the fatigue is eliminated; the waste in the body can be excreted, the systemic metabolism isimproved, the fat combustion is accelerated, the lip and blood pressure are lowered, the blood vessel is softened, meanwhile the wrinkle can be reduced and the facial skin can be tightened so that theskin is smooth and tender, and the persimmon vinegar is an excellent nutritional beautifying and weight-reducing beverage.

Description

technical field [0001] The invention relates to the technical field of vinegar brewing, in particular to a preparation method of persimmon vinegar. Background technique [0002] Vinegar can improve the body's metabolic function, accelerate intestinal peristalsis, and has the effect of treating constipation. Now it is also used to improve obesity caused by fat accumulation. Persimmon is a fruit that people prefer to eat. It is sweet and delicious, rich in nutrients, rich in carotene, riboflavin, vitamins and other trace elements. Persimmon leaves contain many active ingredients, such as vitamin C, various flavonoid glycosides, Diterpenoids, choline, β-carotene, etc. Honey contains high-quality sugar, vitamins, and minerals that can burn human energy. The high-quality sugar enters the blood and relieves hunger by converting it into energy. Honey is a very nutritious food, but it tastes sweet, and regular consumption can cause damage to teeth. [0003] Using persimmon, persi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 侯芳
Owner 绛县古剑泉醋业有限公司
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