Method for quickly clarifying and deastringing persimmon vinegar

A persimmon vinegar and fast technology, which is applied in the preparation of vinegar, biofuels and other directions, can solve the problems of lack of measured dose of fermented raw vinegar, difficulty in adjusting and controlling costs, affecting the effect of precipitation and clarification, etc., so as to improve premixing efficiency and save money Production time, effect of increasing uncertainty

Pending Publication Date: 2022-07-05
广西平乐栊珑农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Method for quickly clarifying and deastringing persimmon vinegar
  • Method for quickly clarifying and deastringing persimmon vinegar
  • Method for quickly clarifying and deastringing persimmon vinegar

Examples

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Effect test

Embodiment 1

[0036] like Figure 1-6 As shown, the present invention provides a method for rapid clarification and deastringency of persimmon vinegar, and the method for rapid clarification and deastringency of persimmon vinegar comprises the following steps:

[0037] Step 1. Fresh persimmons are fermented with persimmon raw vinegar. The fresh persimmons are subjected to a two-step fermentation method to convert the sugars of the persimmons into acetic acid, and filtered through a plate and frame to obtain the persimmon raw vinegar. The two-step fermentation method is to add Angel Saccharomyces cerevisiae first. Carry out alcohol fermentation, convert the persimmon fructose into alcohol, and after the alcohol fermentation, add Acetobacter pasteurii for acetic acid fermentation, and completely convert the produced alcohol into acetic acid;

[0038]Step 2, measure the original acetic acid degree, and determine the amount of chitosan, adopt acid-base titration, titrate with sodium hydroxide N...

Embodiment 2

[0044] like Figure 1-6 As shown, on the basis of Example 1, the present invention also provides a chitosan pretreatment mixing device, including a pretreatment mixing tank 1, a conveying pipe 11 is arranged on the top of the pretreatment mixing tank 1, and a pretreatment mixing tank 1 The bottom of the pretreatment mixing tank 1 is fixedly installed with a discharge pipe 12, and the middle of the bottom surface of the pretreatment mixing tank 1 is fixedly installed with a mixing mechanism 2. The mixing mechanism 2 includes a drive motor 21, a stirring rod 22, a positioning frame 23 and a stirring frame 24. The inner wall of the stirring frame 24 The mixing plate 3 is rotatably connected to the upper surface, and the limited rotating shafts 31 are fixedly installed on both sides of the mixing plate 3. The surface of the mixing plate 3 is provided with a magnetic pole one 34 and a magnetic pole two 36, and the bottom surface of the magnetic pole one 34 is fixedly connected with ...

Embodiment 3

[0046] like Figure 1-6 As shown, on the basis of Embodiment 1, the present invention provides a technical solution: preferably, the outer surface of the limiting shaft 31 is rotatably connected to the inner wall of the stirring frame 24, and the inner wall of the mixing plate 3 is provided with a movable groove 32. , the two ends of the movable mixing plate 33 are slidably connected with the inner wall of the movable groove 32, the inner wall of the movable groove 32 is fixedly connected with a resilient member 37, and one end of the resilient member 37 is fixedly connected with the outer surface of the movable mixing plate 33, The top of the magnetic pole two 36 is fixedly connected with a fixed plate 35, and the fixed plate 35 is fixedly installed on the inner wall of the mixing plate 3. The mixing plate 3 is washed by the flow of water, and the moving mixing plate 33 and the magnetic pole one 34 are pushed toward the magnetic pole. The second 36 moves, and is pushed by the...

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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...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12J1/10
CPCC12J1/00C12J1/10Y02E50/10
Inventor 梁平李楠
Owner 广西平乐栊珑农业开发有限公司
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