Method for preparing persimmon beverage

Abstract

The invention discloses a process for preparing persimmon beverage series by using fresh hard persimmon, matured soft red persimmon and dried persimmons as principal raw material which comprises, choosing fresh hard persimmons, washing and removing acerbity three times to obtain concentrated persimmon juice, or steeping matured soft red persimmon and dried persimmon, beating, charging water 2-3 parts and grinding, boiling, charging 0.1-0.5íÙ of pectic enzyme, clarifying 10-15 hours, filtering to obtain concentrated persimmon juice, adding white sugar 10-15 parts, lemon acid 1-5 parts, persimmon vinegar 3-10 parts, bee honey 1-10 parts, and water to 100 parts for each 10-20 parts (by weight portion) of concentration persimmon extract, stirring to obtain the end product.

Description

technical field [0001] The invention relates to a method for preparing a drink, in particular to a method for preparing a series of persimmon drinks made from concentrated persimmon juice processed from natural fresh and hard persimmons, ripe soft red persimmons and dried persimmons and adding food additives. Background technique [0002] Persimmon is rich in nutrients and enjoys the reputation of "the holy fruit among fruits". It is rich in glucose, fructose, mannitol, zeaxanthin, lycopene, carotene, vitamin B, C and trace amounts of iron, calcium and phosphorus needed by the human body. However, it has an astringent taste before it is fully ripe and cannot be eaten directly. It has become soft when it is ripe and cannot be stored and transported. To process this fruit into a beverage, the first problem is to completely remove the astringent taste. Because the persimmon fruit contains a special cell tissue of tannin, the tannin in this cell is soluble under certain conditio...

AI Technical Summary

Problems solved by technology

[0002] Persimmon is rich in nutrients and enjoys the reputation of "the holy fruit among fruits". It is rich in glucose, fructose, mannitol, zeaxanthin, lycopene, carotene, vitamin B, C and trace amounts of iron, calcium and phosphorus needed by the human body. However, it has an astringent taste before it is fully ripe and cannot be eaten directly. It has become soft when it is ripe and cannot be stored and transported. To process this fruit into a beverage, the first problem is to completely remove the astringent taste. Because the persimmon fruit contains a special cell tissue of tannin, the tannin in this cell is soluble under certain conditions, and the persimmon will have astringent taste, and the soluble tannin will be converted into solid tannin, and the astringent taste will be gone. Yes, there are many ways to remove the astringency of persimmons, such as water temperature method, dilute alkali method, carbon dioxide method, etc., but these methods can only make fresh persimmons remove the astringency within a certain period of time, and the storage period is short, and it can be made into liquid products. Afterwards, the problem of complex astringency will appear again. The Chinese Patent Authorization Announcement No. CN1069183C, dated August 8, 2001, reports a preparation method of a persimmon beverage, which mainly uses edible alkaline water to rinse and removes the astringency by fermentation. The astringent taste in fresh soft persimmons, the fermentation period is as long as 70-90 days, but this method only changes the conditions in the persimmon fruit, making the tannins in the cells change from liquid to solid. The solid tannins in the fruit cells will become liquid again, and the astringency will reappear