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Processing process of low-sugar persimmon vinegar

A processing technology, the technology of persimmon vinegar, is applied in the field of processing technology of low-sugar persimmon vinegar, which can solve the problems of not being suitable for diabetics, the high sugar content of persimmon cakes, the formation of dental caries, etc., and achieve the effects of increasing appetite, reducing blood lipids, and lowering blood pressure

Inactive Publication Date: 2018-11-20
马鞍山中粮生物化学有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Persimmon cakes are high in sugar and pectin, and some of them will remain in the mouth after eating, especially in the gaps between the teeth. Adding weakly acidic tannic acid, it is easy to erode the teeth and form dental caries. It is not suitable for diabetes patients eat

Method used

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  • Processing process of low-sugar persimmon vinegar

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specific Embodiment

[0020] The invention discloses a specific embodiment of the processing technology of low-sugar persimmon vinegar, which comprises the following steps:

[0021] A) Fruit selection: choose persimmons with correct fruit shape, no longitudinal groove, high sugar content, few or no seeds, mature soft persimmons, clean and dry the skin;

[0022] B) Preparation of fruit pulp: wash and dry the persimmons, remove the core and peel, and use an automatic peeling machine to rotate and peel off the peel. The peel should be clean, and the peel should be thin and uniform, and then crushed to make pulp;

[0023] C) Adjusting the pH value: Squeeze fresh lemon juice, add it to the persimmon pulp, adjust the pH value, and adjust the pH value of the persimmon pulp to 3.5-4.0;

[0024] D) Enzymolysis: Add pectinase with a mass fraction of 0.01-0.04% in the fruit pulp for enzymolysis. The enzymolysis temperature is: 28. The enzymolysis time is 3 hours, and the enzymolysis is enough for preliminary ...

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Abstract

The invention discloses a processing process of low-sugar persimmon vinegar. The processing process of the low-sugar persimmon vinegar comprises the following steps: selecting fruit, preparing fruit pulp, regulating PH value, performing enzymolysis, performing fermentation, filtering to enhance fragrance, increasing fruit fragrance, sterilizing, filling, sealing and inspecting. The preparation method is simple; the preparation raw materials are natural and additives are avoided; and the low-sugar persimmon vinegar has mellow taste, strong fruit fragrance, slightly persimmon red color and clearcolor and luster, contains rich acetic acid, organic acid alcohol, mineral substance, vitamin and organic amino acid, is not astrictive, has moderate acidity and good taste, and has the advantages ofenhancing appetite, promoting digestion, reducing blood pressure, reducing blood fat, softening blood vessels, enabling the taste of the persimmon vinegar to be acidic and the persimmon vinegar to bealkaline in human body metabolism as well as adjusting the ph value of a human body.

Description

technical field [0001] The invention specifically relates to a processing technology of low-sugar persimmon vinegar. Background technique [0002] China is the country that produces the most persimmons in the world, with an annual output of 700,000 tons of fresh persimmons. Persimmons are a fruit that people prefer to eat. Vitamins and other trace elements have antioxidant properties. [0003] The traditional way of eating is to eat directly or make persimmons. Since persimmons are not easy to transport and store after they are ripe, they will be made into persimmons for storage. Since persimmons are dried fruits, they are naturally sun-dried, and the water evaporates and dissolves in Fructose in the water is precipitated during this process, forming persimmon frost. The tannic acid in persimmons can form compounds that cannot be absorbed by the human body with calcium, zinc, magnesium, iron and other minerals in food, so that these nutrients cannot be utilized, so eating ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 唐宏泉汪建军徐文兵陶俊刘贤顺
Owner 马鞍山中粮生物化学有限公司
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