Persimmon vinegar and preparation method thereof

Abstract

The invention discloses persimmon vinegar and a preparation method thereof. The preparation method comprises the steps that persimmons are collected and are cleaned, and then diced for later use; pectase being 0.01 to 0.03 percent of the content of the persimmons is added for mixing, after the heating to 55 to 60 DEG C, saccharification liquid is added for saccharification reaction for 6 to 10h, through saccharification influencing factor experiments, the content of reducing sugar in saccharification liquid is tested so as to determine the optimum saccharification process conditions, and a persimmon saccharification solution is obtained; mixed fermentation is performed, namely activated yeasts and acetic bacteria are respectively added into the persimmon saccharification solution accordingto the volume ratio, and mixed fermentation is performed for 72 to 80 hours under the condition of 32 and 35 DEG C to obtain a fermentation solution; and persimmon vinegar is prepared, namely the fermentation solution is subjected to centrifugation, filtration, sterilization and packaging to obtain the persimmon vinegar. The yeasts and the acetic bacteria are mixed and fermented; the alcoholic fermentation and the acetic fermentation are performed at the same time; the process equipment is simplified; the fermentation time is shortened; the energy consumption is reduced; and the adverse influence caused by too high ethanol concentration of an intermediate product on the acetic fermentation can be avoided.

Description

technical field [0001] The invention relates to the technical field of vinegar, in particular to persimmon vinegar and a preparation method thereof. Background technique [0002] Fruit vinegar is an acidic health drink, which is a kind of new food with good flavor and rich nutrition produced by fermentation technology with fruit as raw material. With the rapid progress of my country's social economy and the continuous improvement of people's living and cultural standards, the consumption pattern of food has gradually turned to leisure, nutrition and health care. "Health care efficacy has been widely accepted in our country. Since fruit vinegar started relatively late in my country's beverage industry, domestic vinegar companies are immature in all aspects of fruit resource processing and transformation technology, not only the utilization rate of raw materials is low, but also its functional components and functional mechanisms are very lacking. Therefore, more research is ...

AI Technical Summary

Problems solved by technology

Persimmon vinegar contains a lot of acetic acid, lactic acid, succinic acid, grape acid, malic acid, and amino acids. Drinking it regularly can effectively maintain the balance of pH in the human body, thereby preventing and fighting cancer. During the fermentation process, Bacteria are one of the important factors affecting the quality of vinegar. At present, the commonly used acetic acid bacteria for vinegar fermentation in industry include AS1.41 and Shanghai Niang 1.01, but their acid production ability, alcohol resistance ability and aroma production ability in fruit vinegar fermentation are not good. Too ideal, so it is necessary to domesticate and breed specialized strains suitable for fruit vinegar fermentation

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