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Persimmon vinegar making method

A production method and technology of persimmon vinegar are applied in the field of production of persimmon vinegar, which can solve the problems of low utilization rate of persimmon nutrients, unsuitability for large-scale production, and poor taste of finished vinegar, so as to improve juice yield, protect the environment, clarify good effect

Inactive Publication Date: 2015-01-28
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The brewing of traditional persimmon vinegar generally uses the whole fruit of persimmon as raw material, the brewing method is complicated, has the disadvantages of long fermentation period, low utilization rate of persimmon nutrient components, large dosage, poor taste of finished vinegar, poor stability, short shelf life, etc., and low economic benefit , not suitable for large-scale production

Method used

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  • Persimmon vinegar making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 utilizes supernatant liquid fermentation to make persimmon vinegar, and concrete steps are as follows:

[0028] (1) Take 2 kg of persimmon skin and wash it;

[0029] (2) Add sterile water 4kg and 0.6g potassium metabisulfite for beating;

[0030] (3) Add 9g of pectinase and 2.4g of cellulase to treat the pulp, and incubate at 50°C for 60min;

[0031] (4) Get the supernatant of persimmon pulp that has been treated with pectinase and cellulase and place it in a fermenter;

[0032] (5) adjust the final sugar content to 15% with white sugar;

[0033] (6) Add 0.02% Saccharomyces cerevisiae highly active dry yeast, carry out alcoholic fermentation at 30°C for 7 days, measure the amount of residual sugar every day, the residual sugar is reduced to 8.6%, and no longer drops, and the alcoholic fermentation ends at this time;

[0034] (7) centrifuge to remove waste residue;

[0035] (8) Add 0.05% acetic acid bacteria, control the temperature at 30°C and carry out...

Embodiment 2

[0038] Embodiment 2 supernatant fermentation makes persimmon vinegar, concrete steps are as follows:

[0039] (1) Weigh 2 kg of persimmon skin and wash it,

[0040] (2) Add sterile water 4kg and 0.6g potassium metabisulfite for beating;

[0041] (3) Add 9g of pectinase and 2.4g of cellulase to treat the pulp, and incubate at 50°C for 60min;

[0042] (4) Get the supernatant of persimmon pulp that has been treated with pectinase and cellulase and place it in a fermenter;

[0043](5) adjust the final sugar content to 12% with white sugar;

[0044] (6) Add 0.02% Saccharomyces cerevisiae highly active dry yeast, carry out alcoholic fermentation at 30°C for 6 days, measure the amount of residual sugar every day, the residual sugar is reduced to 6%, and no longer drops, and the alcoholic fermentation ends at this time;

[0045] (7) centrifuge to remove waste residue;

[0046] (8) Add 0.05% acetic acid bacteria, control the temperature at 30°C and carry out acetic acid fermentatio...

Embodiment 3

[0049] Embodiment 3 directly contains slag fermentation and makes persimmon vinegar, and concrete steps are as follows:

[0050] (1) Take 2 kg of persimmon skin and wash it;

[0051] (2) Add sterile water 4kg and 0.6g potassium metabisulfite for beating;

[0052] (3) Add 9g of pectinase and 2.4g of cellulase to treat the pulp, and incubate at 50°C for 60min;

[0053] (4) get the persimmon skin containing slag slurry that has been processed through pectinase and cellulase and place it in a fermenter;

[0054] (5) adjust the final sugar content to 9% with white sugar;

[0055] (6) Add 0.02% Saccharomyces cerevisiae highly active dry yeast, carry out alcoholic fermentation at 30°C for 5 days, measure the amount of residual sugar every day, the residual sugar is reduced to 4%, and no longer decreases, and the alcoholic fermentation ends at this time;

[0056] (7) centrifuge to remove waste residue;

[0057] (8) Add 0.05% acetic acid bacteria, control the temperature at 30°C an...

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Abstract

The invention relates to a persimmon vinegar making method. The persimmon vinegar making method is characterized by comprising the steps that persimmon peels as persimmon processing by-products are used as raw materials for preparing persimmon vinegar; pulps of the persimmon peels as the persimmon processing by-products are processed by adding pectase and cellulose in the brewing process, and the sugar content of the pulps is regulated; high-activity wine-brewing dried yeast activated through water and acetic acid bacterium strains are adopted to conduct alcoholic fermentation and acetic fermentation respectively, and then finished vinegar is obtained after centrifugation and after-ripening.

Description

technical field [0001] The invention relates to a method for preparing persimmon vinegar, in particular to a method for preparing persimmon vinegar using persimmon skin as raw material. Background technique [0002] Persimmon is native to China and has a cultivation history of more than 3,000 years. According to the statistics in 2003, the persimmon cultivation area in mainland China is 293,000 mu, accounting for 81.8% of the world's total, and the output is 1.738 million tons, accounting for 71.6% of the world's total. %. Persimmon is a fruit with rich nutrients and high nutritional value, and enjoys the reputation of "the holy product among fruits". Traditional Chinese medicine believes that it is sweet and cold and slightly astringent, and it returns to the lung, spleen, stomach and large intestine meridian; it has various effects such as moistening the lungs and resolving phlegm, clearing heat and promoting body fluid, astringent intestines and stopping dysentery, stren...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/865
CPCC12J1/02
Inventor 汪立平田璐
Owner SHANGHAI OCEAN UNIV
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