Method for producing persimmon vinegar

Abstract

The invention relates to a method for producing persimmon vinegar. The method is characterized by comprising the following steps: (1) cleaning persimmons, peeling, enucleating, and pulping the persimmons so as to prepare persimmon jam; (2) adding water, of which the volume is equal to that of rice flour prepared in advance, into the rice flour, moistening for 1h, then, adding rice bran, mixing uniformly, steaming for 1h, and stewing for 30-40 minutes; (3) taking out cooked materials, cooling to the temperature of 40 DEG C, and mixing with the persimmon jam and moldy bran; (4) blending to cool to the temperature of about 28 DEG C, introducing barm, putting into a fermentation tank, flattening and compacting fermented grains, sealing a tank opening with plastic cloth, and carrying out starch saccharification and alcoholic fermentation; (5) fermenting for about 3-5 days, blending raw bran and a vinegar mother into mature fermented grains, mixing uniformly, and then, carrying out acetic acid fermentation; (6) fermenting for 3-4 days, overturning the fermented grains, stacking until the fermented grains are mature, and then, flattening and compacting the fermented grains; (7) when the temperature of the fermented grains is reduced to room temperature, sealing with plastic cloth, and covering the plastic cloth with common salt by the thickness of 3-5cm; (8) ageing for one month, and then, carrying out vinegar drenching, sterilizing and clarifying, thereby obtaining a finished product vinegar.

Description

technical field [0001] The invention relates to a production method of vinegar, in particular to a production method of persimmon vinegar. Background technique [0002] Vinegar is a traditional condiment in various Chinese cuisines. However, with the continuous improvement of people's living standards, new requirements have been put forward for the use of vinegar. People have found that drinking vinegar directly can promote digestion. It can lower blood fat and blood sugar, but the taste of vinegar is more bitter, which brings some difficulties for people to eat directly. Therefore, an additive is needed to reconcile the taste of vinegar, making it more suitable for direct drinking, while retaining its nutritional content. . Contents of the invention [0003] The present invention aims at the technical problems existing in the prior art and provides a production method of persimmon vinegar. The method is simple and easy to operate. The produced persimmon vinegar not o...

AI Technical Summary

Problems solved by technology

[0002] Vinegar is a traditional condiment in various Chinese cuisines, but with the continuous improvement of people's living standards, new requirements have been put forward for the use of vinegar. It is found in daily life that drinking vinegar directly can promote digestion, lower blood fat and blood sugar, but the taste of vinegar is more bitter, which brings certain difficulties to people’s direct consumption. Therefore, an additive is needed to reconcile the taste of vinegar. Make it more suitable for direct drinking, and keep its nutritional content unchanged