Persimmon vinegar

Abstract

The invention discloses persimmon vinegar. A production method of the persimmon vinegar includes the steps of firstly, cleaning persimmons, removing stalks and pits, and crushing to 40-80 meshes; secondly, mixing the crushed persimmons with sugar water and yeast, fermenting in a sealed container at 25-30 DEG C for 2-4 days, opening the container, adding acetic bacteria, and fermenting in a standing manner at 28-35 DEG C for 5-7 days; thirdly, filtering the product obtained in the second step, and deactivating filtrate under 60-65 DEG C for 8-15 minutes; fourthly, placing the treated filtrate obtained in the third step in a sterile chamber, and standing at 25-30 DEG C for 5-20 days; fifthly, adding purified water of 70-75 DEG C into the filtrate obtained after the fourth step, and evenly mixing to obtain the persimmon vinegar. The persimmon vinegar has the advantages that the persimmon vinegar is simple in production method, alcohol is oxidized into acetic acid through natural fermentation, and the persimmon vinegar which is an extremely good daily beverage is natural and mellow in taste and has effects such as resisting aging, whitening and nourishing the face, lowering blood sugar, lowering high blood pressure and maintaining pH balance in human bodies.

Description

technical field [0001] The invention relates to persimmon vinegar, which belongs to the technical field of edible vinegar. Background technique [0002] Vinegar is a daily necessities. The existing vinegar is mainly single vinegar, but there are not many fruit vinegars. Persimmon is a common fruit. Persimmon vinegar is brewed in an ancient way, which has high requirements on environment, temperature and time, and it is extremely difficult to make. The existing process is mainly blending, and the taste and efficacy of the persimmon vinegar produced cannot be compared with the ancient method. Therefore, a new brewing process is needed, which can retain the taste and efficacy of the persimmon vinegar and reduce the production time. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the invention provides a persimmon vinegar with a novel brewing process. [0004] In order to achieve the above object, the technical solution adopted in th...

AI Technical Summary

Problems solved by technology

[0002] Vinegar is a daily necessities. The existing vinegar is mainly single vinegar, but there are not many fruit vinegars. Persimmon is a common fruit. The ancient method of brewing persimmon vinegar has high requirements on the environment, temperature and time, and it is extremely difficult to make.

The existing process is mainly blending, and the taste and efficacy of the persimmon vinegar produced cannot be compared with the ancient method. Therefore, a new brewing process is needed, which can retain the taste and efficacy of persimmon vinegar and reduce the production time.