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Persimmon fruit vinegar brewing method

A technology of fruit vinegar and vinegar grains, which is applied in the field of brewing persimmon fruit vinegar, can solve the problems of high production cost and difficult storage of fresh persimmons, and achieve the effect of reasonable price

Inactive Publication Date: 2014-04-02
曹石
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the disadvantages that fresh persimmons are not easy to store, and the production cost of rice vinegar, aged vinegar, balsamic vinegar, white vinegar and fruit juice vinegar is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of brewing method of persimmon fruit vinegar, concrete operation steps are as follows:

[0018] (1) Selection and processing of raw materials: select eight-ripe persimmons, remove unqualified fruits that are rotten, fermented, and moldy, wash the fruits with a fruit washing machine, then manually peel them with a knife, and put them in containers after peeling , up to 70% of the container, add warm water at 45°C to immerse the persimmon fruit, keep the container mouth warm, isolate the air, keep warm outside the container, and remove the astringency for 15-24 hours;

[0019] (2) Cut into pieces: cut the deastringent fruit into pieces;

[0020] (3) Squeeze: Use a juicer to squeeze the persimmon juice;

[0021] (4) Sterilization: Heat the squeezed persimmon juice to 80°C for 10-20 minutes, then cool to room temperature, and add sufficient sulfur dioxide to prevent infection by bacteria;

[0022] (5) Alcoholic fermentation: Use sucrose to adjust the sugar content ...

Embodiment 2

[0028] A kind of brewing method of persimmon fruit vinegar, concrete operation steps are as follows:

[0029] (1) Selection and treatment of raw materials: Select seven-ripe persimmons, remove unqualified fruits that are rotten, fermented, and moldy, clean the fruits with a fruit washing machine, spray 75% alcohol on the persimmons, and seal them for 4 to 5 days For deastringency. The skins are then manually peeled with a knife;

[0030] (2) Cut into pieces: cut the peeled fruit into pieces;

[0031] (3) Squeeze: Use a juicer to squeeze the persimmon juice;

[0032] (4) Sterilization: Heat the squeezed persimmon juice to 80°C for 10-20 minutes, then cool to room temperature, and add sufficient sulfur dioxide to prevent infection by bacteria;

[0033] (5) Alcoholic fermentation: Use sucrose to adjust the sugar content of persimmon juice to 20%, and use citric acid to adjust the acidity to 0.5%. The dry yeast must be activated before use. Take the required amount of active dr...

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PUM

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Abstract

The invention discloses a p persimmon fruit vinegar brewing method, belonging to the field of processing seasoning. The persimmon fruit vinegar brewing method is characterized by comprising the steps of selection and processing of raw materials, cutting into blocks, squeezing, sterilizing, alcohol fermentation, preparation of solid-state fermentative vinegar, acetic fermentation, vinegar spraying, and processing of finished products. The persimmon fruit vinegar brewing method has the beneficial effects of solving the problem that persimmon is intolerant to store, being low-cost in produced persimmon vinegar, and having the health-care effects of moistening lung for removing phlegm, strengthening spleen and tonifying stomach, and engendering liquid and lubricating intestines.

Description

technical field [0001] The invention relates to a brewing method of fruit vinegar, in particular to a brewing method of persimmon fruit vinegar. Background technique [0002] Persimmon, a berry fruit of the persimmon family, is native to China. The fruit of the persimmon tree is 5 to 8 cm in diameter, yellow to red. Persimmon is a fruit that people prefer to eat. It is sweet and delicious, and rich in nutrition. Many people also like to eat frozen persimmons in winter, which has a unique taste. Persimmon has high nutritional value, and its vitamin and sugar content is about 1-2 times higher than that of ordinary fruits. Traditional Chinese medicine believes that it is sweet, cold and slightly astringent, and it returns to the lung, spleen, stomach and large intestine meridian. It has many functions such as moistening the lungs and resolving phlegm, clearing heat and promoting body fluid, astringing the intestines and stopping dysentery, invigorating the spleen and stomach,...

Claims

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Application Information

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IPC IPC(8): C12J1/02
Inventor 曹石
Owner 曹石
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