Method for quickly clarifying and deastringing persimmon vinegar

Abstract

The invention discloses a rapid clarification and astringency removal method for persimmon vinegar, and relates to the technical field of persimmon vinegar treatment, and the method comprises the following steps: step 1, fermenting persimmon raw vinegar with fresh persimmons, step 2, measuring the acetic acid degree and determining the use amount of chitosan, step 3, pretreating the chitosan for later use, step 4, standing the persimmon raw vinegar, flocculating, precipitating and clarifying, and step 5, removing the astringency of the persimmon vinegar. 5, blending fruit vinegar, and finely filtering the fruit vinegar; and 6, filling the fruit vinegar, sterilizing and packaging to obtain a finished product, and storing the finished product. The chitosan suspension is prepared from pure water, the flocculation degree of chitosan is increased, combination of chitosan and tannin is controlled, the content of tannin is kept, the unique flavor of persimmon vinegar is kept, and the situation that chitosan forms large gel, a uniform flocculant is difficult to form, and precipitation clarification is affected is prevented, so that when the persimmon vinegar is clarified, the content of the tannin in the persimmon vinegar is reduced, and the persimmon vinegar quality is improved. And chitosan suspension liquid prepared from purified water is used for rapidly flocculating and precipitating, so that the persimmon raw vinegar is clarified.

Description

technical field [0001] The invention relates to the technical field of persimmon vinegar treatment, in particular to a method for rapid clarification and astringency removal of persimmon vinegar. Background technique [0002] There are two common reasons for the turbidity of persimmon vinegar, one is biological turbidity, and the other is abiotic turbidity. Biological turbidity is mainly caused by bacterial contamination, incomplete sterilization, and long-term exposure to air; abiotic turbidity It is a complex component in fruit vinegar, which interacts to form complex precipitation. Because persimmon vinegar is rich in a large amount of tannin, pectin and protein, it is very easy to become turbid during storage and transportation, forming precipitation, affecting appearance and color. , the light transmittance decreases, especially the tannin content affects the taste of persimmon vinegar. Therefore, the tannin content in the original vinegar should be removed and controll...

AI Technical Summary

Problems solved by technology

[0005] The invention provides a quick clarification and deastringent method for persimmon vinegar, which solves the problem that the usual preparation of chitosan is to dissolve chitosan in acidified water, and it is quite difficult to dissolve chitosan in acidified water. Chitosan easily forms a large gel in acidified water, which is difficult The formation of a uniform flocculant will affect the effect of sedimentation and clarification. When chitosan suspension is prepared, it is easy to agglomerate into a large gel. The acidity of fermentation raw vinegar and the amount of chitosan lack accurate measurement dosage , it is difficult to adjust and control the cost of production, so as to improve the acidification efficiency of chitosan, reduce the coagulated large gel when chitosan suspension is prepared, and accurately measure the acidity of fermented raw vinegar and the amount of chitosan, And then adjust and control the effect of the cost of production

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