CN104277960B - Persimmon vinegar and preparation method thereof - Google Patents
Persimmon vinegar and preparation method thereof Download PDFInfo
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- CN104277960B CN104277960B CN201310275985.4A CN201310275985A CN104277960B CN 104277960 B CN104277960 B CN 104277960B CN 201310275985 A CN201310275985 A CN 201310275985A CN 104277960 B CN104277960 B CN 104277960B
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- persimmon
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- General Health & Medical Sciences (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of persimmon vinegar and preparation method thereof, comprise the following steps：1st, immature persimmon is cleaned and drained, is put into ceramic vessel, cover ventilative and shading lid；2nd, aforesaid receptacle is placed in 20 25 DEG C of environment (temperature in cylinder is up to 30 35 DEG C at that time), makes persimmon spontaneous fermentation 5 months；3rd, free of contamination mountain spring water, natural mineral water or free of contamination well water are added into aforesaid receptacle, covers ventilative and shading lid；4th, aforesaid receptacle is placed in 30 35 DEG C of environment (temperature in cylinder is up to 39 40 DEG C at that time) and carries out secondary fermentation, fermentation time 24h, filter first of finished product that persimmon vinegar is produced after bits.The inventive method is simple, and condition requires low, does not add any chemicals in manufacturing process, is purely formed with persimmon and water by fermentation；Obtained persimmon vinegar taste is aromatic, the delicate fragrance of existing fruit, there is the acidity of vinegar again, can be deposited throughout the year without preservative.
Description
Technical field
The present invention relates to a kind of vinegar and preparation method thereof, and in particular to a kind of persimmon vinegar and preparation method thereof, belongs to
Field of food.
Background technology
In the western outlying district in China, there is the substantial amounts of persimmon tree grown naturally to be distributed in mountain forest, field, due to persimmon
Mouthfeel is puckery before prematurity, is unfavorable for transporting again after ripe, must quickly be sold in the maturity period, cheap so as to cause
Even some peasant households, which are not taken notice of, is allowed to rot.The timber of persimmon tree also without special effect, at all can not and it is economical
Forest is compared, and some persimmon trees are cut down on the premise of no economic value by peasant household, and certain break is caused to mountain forest environment
It is bad.
How persimmon effectively to be used, the and can that can preserve the ecological environment is brought conscientiously considerable to local peasant
Income, be the problem highly studied.
The content of the invention
Inventor utilizes the characteristics of persimmon itself, is processed into vinegar, and such a vinegar mouthfeel is aromatic, and color and luster is bright, battalion
It is abundant to support value, is rare first-class flavouring.
In order to realize above-mentioned target, the present invention adopts the following technical scheme that：
A kind of method for preparing persimmon vinegar, it is characterised in that comprise the following steps：
(1) drain, be put into ceramic vessel after, immature persimmon is cleaned, cover ventilative and shading lid；
(2) aforesaid receptacle, is placed in 20-25 DEG C of environment (temperature in cylinder is up to 30-35 DEG C at that time), makes persimmon certainly
So fermentation 5 months, until persimmon becomes pasty mass and produces tart flavour, now the color of persimmon paste is pale red；
(3), added into aforesaid receptacle and persimmon pastes isometric free of contamination mountain spring water, natural mineral water or without dirt
The well water of dye, cover ventilative and shading lid；
(4), by aforesaid receptacle be placed in 30-35 DEG C of environment (temperature in cylinder is up to 39-40 DEG C at that time) carry out it is secondary
Fermentation, fermentation time 24h, filter first of finished product that persimmon vinegar is produced after bits.
The foregoing method for preparing persimmon vinegar, it is characterised in that also including third time fermentation step：
By the bits filtered out when obtaining first of persimmon vinegar in step (4) again with free of contamination mountain spring water, natural ore deposit
Spring or free of contamination well water are well mixed according to volume ratio 1: 1, are placed in 30-35 DEG C of environment (the temperature general in cylinder at that time
Reach 39-40 DEG C), cover ventilative and shading lid and carry out third time fermentation, fermentation time 24h, produced after filtering bits
The second finished product of persimmon vinegar.
The foregoing method for preparing persimmon vinegar, it is characterised in that also include mixing sealing step：
First of vinegar and second vinegar are mixed, is then placed in ceramic vessel, covers natural storage after the lid of sealing
At least one week.
The foregoing method for preparing persimmon vinegar, it is characterised in that foregoing ventilative and shading lid is rolled by stalk to be formed.
The present invention is advantageous in that：The method of the present invention is simple, and condition requires low, does not add and appoints in manufacturing process
What chemicals, purely formed in itself with the fermentation of free of contamination mountain spring water, natural mineral water or free of contamination well water with persimmon；
Obtained persimmon vinegar taste is aromatic, the delicate fragrance of existing fruit, there is the acidity of vinegar again, can be deposited throughout the year without preservative
Put, and deposit time it is more long it taste it is more aromatic；Altar can be opened according to the size of sales volume in batch production to sell, no
It can cause to waste；Caused waste residue can also reuse during vinegar is produced, and be processed into organic fertilizer, obtain resource
Sufficient utilization.
Embodiment
Make specific introduce to the present invention below in conjunction with specific embodiment.
Embodiment 1
Drained after the immature persimmons of 20kg are cleaned, be put into 40L ceramic vessels, cover the lid rolled by stalk
(requirement to lid is son：Need to be breathed freely while shading), container is then placed in 20-25 DEG C of environment the (temperature in cylinder at that time
Degree is up to 30-35 DEG C), persimmon spontaneous fermentation 5 months is made, until persimmon becomes pasty mass and produces tart flavour, now persimmon
The color of paste is pale red；
Added into container and persimmon paste isometric free of contamination mountain spring water, cover the lid rolled by stalk,
Then container is placed in 30-35 DEG C of environment (temperature in cylinder is up to 39-40 DEG C at that time) again and continues the 24h that ferments, at this section
In must not stir juice, filter first of finished product that persimmon vinegar is produced after bits, finished product now be it is white, opaque,
Over time, the color meeting physical alterations of vinegar, gradually redden, then become dark red.
Embodiment 2
By the bits filtered out when obtaining first of persimmon vinegar in embodiment 1 and free of contamination mountain spring water according to volume ratio 1:
1 is well mixed, is placed in 30-35 DEG C of environment (temperature in cylinder is up to 39-40 DEG C at that time), covers what is rolled by stalk
Lid continues the 24h that ferments, and juice must not be stirred in this time, filters the second finished product that persimmon vinegar is produced after bits.
Embodiment 3
First of the vinegar that embodiment 1 is obtained is mixed with the second vinegar that embodiment 2 is obtained, is then placed in ceramic appearance
In device, natural storage after the lid of sealing is covered, the 3rd finished product of persimmon vinegar is produced after one week.
Embodiment 4
Drained after the immature persimmons of 20kg are cleaned, be put into 40L ceramic vessels, cover the lid rolled by stalk
(requirement to lid is son：Need to be breathed freely while shading), container is then placed in 20-25 DEG C of environment the (temperature in cylinder at that time
Degree is up to 30-35 DEG C), persimmon spontaneous fermentation 5 months is made, until persimmon becomes pasty mass and produces tart flavour, now persimmon
The color of paste is pale red；
Added into container and persimmon pastes isometric free of contamination well water, cover the lid rolled by stalk, so
Container is placed in 30-35 DEG C of environment (temperature in cylinder is up to 39-40 DEG C at that time) relaying supervention ferment 24h, this time again afterwards
It is interior to stir juice, filter first of finished product that persimmon vinegar is produced after bits, finished product now be it is white, opaque, with
The passage of time, the color meeting physical alterations of vinegar, is gradually reddened, then become dark red.
Embodiment 5
By the bits filtered out when obtaining first of persimmon vinegar in embodiment 4 again with free of contamination well water according to volume ratio
1: 1 is well mixed, is placed in 30-35 DEG C of environment (temperature in cylinder is up to 39-40 DEG C at that time), covers to be rolled by stalk and forms
Lid continue the 24h that ferments, juice must not be stirred in this time, filters the second finished product that persimmon vinegar is produced after bits.
Embodiment 6
First of the vinegar that embodiment 4 is obtained is mixed with the second vinegar that embodiment 5 is obtained, is then placed in ceramic appearance
In device, natural storage after the lid of sealing is covered, the 3rd finished product of persimmon vinegar is produced after one week.
Embodiment 7
Drained after the immature persimmons of 20kg are cleaned, be put into 40L ceramic vessels, cover the lid rolled by stalk
(requirement to lid is son：Need to be breathed freely while shading), container is then placed in 20-25 DEG C of environment the (temperature in cylinder at that time
Degree is up to 30-35 DEG C), persimmon spontaneous fermentation 5 months is made, until persimmon becomes pasty mass and produces tart flavour, now persimmon
The color of paste is pale red；
Added into container and persimmon pastes isometric free of contamination natural mineral water, cover the lid rolled by stalk
Son, container is then placed in 30-35 DEG C of environment (temperature in cylinder is up to 39-40 DEG C at that time) again and continues the 24h that ferments, this section
Juice must not be stirred in time, filters first of finished product that persimmon vinegar is produced after bits, finished product now is white, opaque
, over time, the color meeting physical alterations of vinegar, gradually redden, then become dark red.
Embodiment 8
The bits filtered out when embodiment 7 is obtained into first of persimmon vinegar are again with free of contamination natural mineral water according to body
Product is more well mixed than 1: 1, is placed in 30-35 DEG C of environment (temperature in cylinder is up to 39-40 DEG C at that time), covers and rolled by stalk
The lid formed continues the 24h that ferments, and juice must not be stirred in this time, filter produce after bits the second of persimmon vinegar into
Product.
Embodiment 9
First of the vinegar that embodiment 7 is obtained is mixed with the second vinegar that embodiment 8 is obtained, is then placed in ceramic appearance
In device, natural storage after the lid of sealing is covered, the 3rd finished product of persimmon vinegar is produced after one week.
The persimmon vinegar that the various embodiments described above are obtained, its taste is aromatic, the delicate fragrance of existing fruit, also there is the acid of vinegar
Property；During storage, it is not necessary to do special Preservation Treatment, resting period longer color is deeper, taste is sourer, mouth
Sense is also stronger；Altar can be opened according to the size of sales volume in batch production to sell, and will not cause to waste；In the process of production vinegar
In caused waste residue can also reuse, be processed into organic fertilizer, resource is fully utilized.
It can be said that the present invention will bring the revolution of a vinegar, not only western local peasant can be given to bring conscientiously
Considerable income, but also can be one to promoting the green economy construction of China western part to play a role and benefit the nation and the people
Invention.
It should be noted that the invention is not limited in any way for above-described embodiment, it is all to use equivalent substitution or equivalent change
The technical scheme that the mode changed is obtained, all falls within protection scope of the present invention.
Claims (4)
- A kind of 1. method for preparing persimmon vinegar, it is characterised in that comprise the following steps：(1) drain, be put into ceramic vessel after, immature persimmon is cleaned, cover ventilative and shading lid；(2), said vesse is placed in 20-25 DEG C of environment, makes persimmon spontaneous fermentation 5 months, until persimmon becomes pasty mass And tart flavour is produced, now the color of persimmon paste is pale red；(3), added into said vesse and persimmon pastes isometric free of contamination mountain spring water, natural mineral water or free of contamination Well water, cover ventilative and shading lid；(4), said vesse is placed in 30-35 DEG C of environment, secondary fermentation is carried out, fermentation time 24h, is produced after filtering bits First of finished product of persimmon vinegar；(5), by the bits filtered out when obtaining first of persimmon vinegar in step (4) and free of contamination mountain spring water, natural mineral water Or free of contamination well water is well mixed according to volume ratio 1: 1, is placed in 30-35 DEG C of environment, ventilative and shading lid is covered Third time fermentation is carried out, fermentation time 24h, filters the second finished product that persimmon vinegar is produced after bits；(6) mixing sealing：First of vinegar and second vinegar are mixed, are then placed in ceramic vessel, after the lid for covering sealing Natural storage at least one week.
- 2. the method according to claim 1 for preparing persimmon vinegar, it is characterised in that above-mentioned ventilative and shading lid is by straw Stalk, which is rolled, to be formed.
- 3. a kind of persimmon vinegar, it is characterised in that be made up of the method described in claim 1.
- 4. a kind of persimmon vinegar, it is characterised in that be made up of the method described in claim 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310275985.4A CN104277960B (en) | 2013-07-03 | 2013-07-03 | Persimmon vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310275985.4A CN104277960B (en) | 2013-07-03 | 2013-07-03 | Persimmon vinegar and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104277960A CN104277960A (en) | 2015-01-14 |
| CN104277960B true CN104277960B (en) | 2018-04-06 |
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| CN201310275985.4A Expired - Fee Related CN104277960B (en) | 2013-07-03 | 2013-07-03 | Persimmon vinegar and preparation method thereof |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104988036A (en) * | 2015-07-21 | 2015-10-21 | 贾跃忠 | Brewing technology of persimmon vinegar |
| CN106811389A (en) * | 2015-12-02 | 2017-06-09 | 金钟硕 | The manufacture method of spontaneous fermentation persimmon vinegar |
| CN106942552A (en) * | 2017-03-27 | 2017-07-14 | 徐巧灵 | A kind of preparation method of persimmon beverage and the persimmon beverage made of it |
| CN107164202A (en) * | 2017-07-17 | 2017-09-15 | 济源市王屋山石匣醋厂 | A kind of preparation technology of persimmon vinegar |
| CN108815050B (en) * | 2018-08-20 | 2021-06-04 | 广西宁明县星雨生物资源开发有限公司 | Preparation method of plukenetia volubilis linneo toner |
| CN110656022A (en) * | 2019-11-21 | 2020-01-07 | 樊轩 | Persimmon vinegar brewing method |
| CN114907941A (en) * | 2022-06-27 | 2022-08-16 | 潘竹菊 | Preparation method of fruit raw vinegar |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930008120B1 (en) * | 1991-04-22 | 1993-08-26 | 유종근 | Process for vinegar |
| CN1546639A (en) * | 2003-12-11 | 2004-11-17 | 崔善女 | Persimmon vinegar and its production method |
| CN103087892A (en) * | 2011-10-31 | 2013-05-08 | 石聪 | Preparation method of persimmon vinegar |
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