CN106942552A - A kind of preparation method of persimmon beverage and the persimmon beverage made of it - Google Patents

A kind of preparation method of persimmon beverage and the persimmon beverage made of it Download PDF

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Publication number
CN106942552A
CN106942552A CN201710188183.8A CN201710188183A CN106942552A CN 106942552 A CN106942552 A CN 106942552A CN 201710188183 A CN201710188183 A CN 201710188183A CN 106942552 A CN106942552 A CN 106942552A
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persimmon
parts
beverage
preparation
persimmon beverage
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徐巧灵
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

A kind of persimmon beverage made the invention discloses a kind of preparation method of persimmon beverage and of it, preparation method of persimmon beverage comprises the following steps：A. persimmon is plucked, the calyx and receptacle of a persimmon of persimmon is removed and cleaned；B. persimmon is dried and sterilized after cleaning, then will be put into round after persimmon and water by weight the ratio uniform mixing of 7 10 parts of persimmon, 0.8 1.5 parts of water carries out sealing and fermenting；C. filter off vinegar clothing after the completion of fermenting and persimmon slag obtains finished product, the persimmon beverage of making includes the material of following parts by weight：17 20 parts of carbohydrate, 0.5 0.7 parts of albumen, 0.15 0.3 parts of total fat, 35 parts of dietary fibers, 0.015 0.04 parts of vitamin, 0.1 0.3 parts of electrolyte, micro- 0.005 0.01 parts, 0.001 0.004 parts of nutrient for plants.Solve existing persimmon beverage complex manufacturing technology, the problem of various additives and not good health-care effect can be added.

Description

A kind of preparation method of persimmon beverage and the persimmon beverage made of it
Technical field
The present invention relates to food processing field, and in particular to a kind of preparation method of persimmon beverage and the persimmon made of it Beverage.
Background technology
According to that can look into Historical Data Data About, our vinegars result from the Western Zhou Dynasty earliest, and Shanxi is the famous vinegar grown place of China, persimmon The generation of vinegar is that after Northern Song Dynasty production vinegar, Western Henan Province at that time has a place for being called Shan Zhou, and Shan County locality abounds with Persimmon, the minister in chance opportunity Kaifeng patrols in locality, it is found that local people have and oneself make the custom of vinegar, taste it, tart flavour is mellow, Slightly fruity, sees it：It is limpid, slightly it is that persimmon is red, Wen Zhi：Sour-sweet, slightly aroma is attempted to take Bian Liang to and is put in prison to the emperor, emperor then Face exultation, is sealed then and is, tribute vinegar, and persimmon vinegar acts not only as flavouring and be also used as beverage being drunk, for a long time Drinking is beneficial to healthy, the effects such as with hypotensive.
But existing persimmon beverage complex manufacturing technology, and various additives can be added in manufacturing process, produce The persimmon vinegar come is in generally crocus, and health-care effect is not good.
The content of the invention
The persimmon beverage made it is an object of the invention to provide a kind of preparation method of persimmon beverage and of it, is solved existing Some persimmon beverage complex manufacturing technologies, the problem of various additives and not good health-care effect can be added.
To solve above-mentioned technical problem, the present invention uses following technical scheme：
A kind of preparation method of persimmon beverage, comprises the following steps：A. persimmon is plucked, the calyx and receptacle of a persimmon of persimmon is removed and cleaned； B. persimmon is dried and sterilized after cleaning, then by the ratio of persimmon 7-10 parts by weight of persimmon and water, 0.8-1.5 parts of water Round, which is put into, after uniform mixing carries out sealing and fermenting；C. filter off vinegar clothing after the completion of fermenting and persimmon slag obtains finished product.
Remove the calyx and receptacle of a persimmon after persimmon is plucked and be in order to reduce the residue after fermentation in persimmon vinegar, and by persimmon and water by weight 7-10 parts of number persimmon, 0.8-1.5 parts of preparations of water, are because persimmon juice of itself in fermentation can flow out, if fermentation The dilutional hyponatremia of preceding addition, can be unfavorable for fermentation, and easy breed bacteria makes the persimmon beverage quality that fermentation comes out be affected, but If being added without some water before fermentation, the persimmon beverage of fermentation out, which is drunk, can stimulate throat and there is calcination in chest Sense, is added after 0.8-1.5 part of water, and the persimmon beverage that ferment making comes out will become sweetness, will not stimulate throat, this be because The taste of persimmon is watered down for the water mediation of addition, filtering off vinegar clothing and persimmon slag can allow obtained persimmon beverage finished product more sparkling and crystal-clear It is exquisitely carved.The calyx and receptacle of a persimmon is collected into drying after the calyx and receptacle of a persimmon removed in step a, powder is then broken into and makes calyx and receptacle of a persimmon powder, treats that fermentation is completed Calyx and receptacle of a persimmon powder is added in backward jar fermenter to stir.General factory can all discard the calyx and receptacle of a persimmon when making persimmon beverage, but The calyx and receptacle of a persimmon inherently a herb, can mainly control hiccup in fact, directly abandon and just waste, calyx and receptacle of a persimmon powder is added into jar fermenter Afterwards, the health-care efficacy for the persimmon beverage produced can be allowed more preferable, hiccup can be prevented and treated.
As present invention further optimization, in above-mentioned steps a before persimmon is cleaned, processing of taking away the puckery taste first is carried out.By In after persimmon natural maturity, still there is strong pained, numb sense, it is difficult to entrance, because containing tanning matter in persimmon（That is tan Acid）, intestinal wall can be stimulated in tannin to intestines, stronger convergence is produced, causes intestinal fluid secretion to reduce, digestion and absorption function drop Low, excessive stool can also just tie for intake, therefore for the mouthfeel for the persimmon beverage brewed out that ensures to ferment, first persimmon be carried out Take away the puckery taste, fermented again after persimmon takes off astringent taste completely, the mouthfeel for the persimmon beverage that so ferments will be more gentle.
As present invention further optimization, above-mentioned processing of taking away the puckery taste is the wine of the 75%vol on persimmon surface uniformly sprinkling After essence, persimmon is put into sealed storage 3-6 days in closed container, the temperature of storage is maintained at 16 DEG C -24 DEG C.
Using 75%vol alcohol carry out take away the puckery taste processing be because through experiment, the effect taken away the puckery taste with alcohol is best, phase Than in stab take away the puckery taste, the method such as limewash takes away the puckery taste, the injury to persimmon is minimum, and chemical residual is not had after taking away the puckery taste.
As present invention further optimization, the round used when being fermented in above-mentioned steps b be jar fermenter or Oak barrel, ground end is stored in during fermentation by round.
The special institutional framework of oak has ventilative function, and minimal amount of air can be allowed to pass through bucket wall, bucket is penetrated into In make the oxidation of persimmon beverage appropriateness, appropriate oxygen enters the maturation for also accelerating persimmon beverage, the list in soft and smooth persimmon Rather, and in the fragrance involvement persimmon vinegar in fermentation in wooden barrel, therefore round selection oak barrel can allow what fermentation came out Persimmon beverage quality is more preferable, and mouthfeel is more soft and smooth, and it is in order that the process of fermentation is kept that round is stored in into ground end The environment of constant temperature.
As present invention further optimization, the temperature fermented in above-mentioned steps b is maintained at 15 DEG C -30 DEG C, fermentation when Between be more than 100 days.
As present invention further optimization, portable lighter is entered to obtained finished product after above-mentioned steps c elimination vinegar clothing and persimmon slag Inspection and composition detection, are carried out filling after the assay was approved.
Lamp inspection is that the persimmon beverage that will be prepared is placed on observation under inspection lamp box, so can guarantee that the persimmon beverage prepared Sensory properties meet quality criteria requirements, color and luster is snow-white exquisitely carved, and composition detection can ensure in persimmon beverage containing enough Beneficial medicinal ingredient, can guarantee that health-care effect.
The persimmon beverage that the preparation method of any one persimmon beverage makes in a kind of 1-7 by claim, comprising as follows The material of parts by weight：17-20 portions of carbohydrate, 0.5-0.7 portions of albumen, 0.15-0.3 portions of total fat, 3-5 portions of meals are fine Dimension, 0.015-0.04 parts of vitamin, 0.1-0.3 parts of electrolyte, 0.005-0.01 parts of trace element, nutrient for plants 0.001- 0.004 part.
Said vitamin includes choline, folic acid, nicotinic acid, pyridoxol, riboflavin, thiamine, vitamin A, vitamin C, dimension Raw element E and vitamin K, electrolyte include sodium element and potassium element, and trace element includes calcium constituent, copper, ferro element, magnesium member Element, manganese element, P elements and Zn-ef ficiency, it is yellow that nutrient for plants then includes α-carrotene, β-Hu square-bottomed bamboo basket Bu Su, β-kryptoxanthin, leaf Element and lycopene.
Compared with prior art, the present invention can at least reach the one of which in following beneficial effect：
1. children and the elderly are benefited by the persimmon beverage produced with above-mentioned preparation method, hypoglycemic, the hypotensive of energy, Energy reducing human aging, beautifying face and moistering lotion is drunk for a long time, moreover it is possible to distended the blood vessels, and the alleviation pit of the stomach is stuffy, treatment condensed blood lipid, drawing tripe Son, skelagia, prostatitis and gynaecological imflammation etc..
2. it can maintain people containing substantial amounts of acetic acid, lactic acid, butanedioic acid, grape acid, pericarp acid, amino acid in persimmon beverage The balance of internal pH value, so that play a part of cancer-resisting, and mouthfeel is smooth, and throat is not stimulated after having drunk, and the pit of the stomach will not There is burning sensation.
3. without any additive, the persimmon beverage made is snow-white exquisitely carved.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to Limit the present invention.
Specific embodiment 1：
A kind of preparation method of persimmon beverage, comprises the following steps：A. persimmon is plucked, the calyx and receptacle of a persimmon of persimmon is removed and cleaned； B. persimmon is dried and sterilized after cleaning, then by the ratio of persimmon 7-10 parts by weight of persimmon and water, 0.8-1.5 parts of water Round, which is put into, after uniform mixing carries out sealing and fermenting；C. filter off vinegar clothing after the completion of fermenting and persimmon slag obtains finished product.
Remove the calyx and receptacle of a persimmon after persimmon is plucked and be in order to reduce the residue after fermentation in persimmon vinegar, and by persimmon and water by weight 7-10 parts of number persimmon, 0.8-1.5 parts of preparations of water, are because persimmon juice of itself in fermentation can flow out, if fermentation The dilutional hyponatremia of preceding addition, can be unfavorable for fermentation, and easy breed bacteria makes the persimmon beverage quality that fermentation comes out be affected, but If being added without some water before fermentation, the persimmon beverage of fermentation out, which is drunk, can stimulate throat and there is calcination in chest Sense, is added after 0.8-1.5 part of water, and the persimmon beverage that ferment making comes out will become sweetness, will not stimulate throat, this be because The taste of persimmon is watered down for the water mediation of addition, filtering off vinegar clothing and persimmon slag can allow obtained persimmon beverage finished product more sparkling and crystal-clear It is exquisitely carved.The calyx and receptacle of a persimmon is collected into drying after the calyx and receptacle of a persimmon removed in step a, powder is then broken into and makes calyx and receptacle of a persimmon powder, treats that fermentation is completed Calyx and receptacle of a persimmon powder is added in backward jar fermenter to stir.General factory can all discard the calyx and receptacle of a persimmon when making persimmon beverage, but The calyx and receptacle of a persimmon inherently a herb, can mainly control hiccup in fact, directly abandon and just waste, calyx and receptacle of a persimmon powder is added into jar fermenter Afterwards, the health-care efficacy for the persimmon beverage produced can be allowed more preferable, hiccup can be prevented and treated.
Specific embodiment 2：
The present embodiment is that step a has been carried out in further instruction, above-mentioned steps a in general on the basis of specific embodiment 1 Before persimmon cleaning, processing of taking away the puckery taste first is carried out.After persimmon natural maturity, still there is strong pained, numb sense, it is difficult to enter Mouthful, because containing tanning matter in persimmon（That is tannic acid）, intestinal wall can be stimulated in tannin to intestines, stronger convergence is produced, makes Reduced into intestinal fluid secretion, digestion and absorption function reduction, excessive stool can also just tie for intake, therefore in order to ensure to ferment what is brewed out The mouthfeel of persimmon beverage, will first take away the puckery taste to persimmon, be fermented again after persimmon takes off astringent taste completely, so ferment what is The mouthfeel of persimmon beverage will be more gentle.
Specific embodiment 3：
The present embodiment is to have carried out further instruction to processing of taking away the puckery taste on the basis of specific embodiment 2, above-mentioned processing of taking away the puckery taste It is after 75%vol alcohol, persimmon to be put into sealed storage 3-6 days in closed container on persimmon surface uniformly sprinkling, stored up The temperature deposited is maintained at 16 DEG C -24 DEG C.
Using 75%vol alcohol carry out take away the puckery taste processing be because through experiment, the effect taken away the puckery taste with alcohol is best, phase Than in stab take away the puckery taste, the method such as limewash takes away the puckery taste, the injury to persimmon is minimum, and chemical residual is not had after taking away the puckery taste.
Specific embodiment 4：
The present embodiment is to have carried out further instruction to the round in step b on the basis of specific embodiment 1, above-mentioned The round used when being fermented in step b is jar fermenter or oak barrel, and round is stored in into ground end during fermentation.
The special institutional framework of oak has ventilative function, and minimal amount of air can be allowed to pass through bucket wall, bucket is penetrated into In make the oxidation of persimmon beverage appropriateness, appropriate oxygen enters the maturation for also accelerating persimmon beverage, the list in soft and smooth persimmon Rather, and in the fragrance involvement persimmon vinegar in fermentation in wooden barrel, therefore round selection oak barrel can allow what fermentation came out Persimmon beverage quality is more preferable, and mouthfeel is more soft and smooth, and it is in order that the process of fermentation is kept that round is stored in into ground end The environment of constant temperature.
Specific embodiment 5：
The present embodiment is that the temperature and time fermented in step b has been carried out further on the basis of specific embodiment 1 Bright, the temperature fermented in above-mentioned steps b is maintained at 15 DEG C -30 DEG C, and the time of fermentation is more than 100 days.
Fermentation time separated out could so sufficiently the beneficiating ingredient in persimmon for more than 100 days.
Specific embodiment 6：
The present embodiment is to have carried out further instruction to step c on the basis of specific embodiment 1, and above-mentioned steps c filters off vinegar Lamp inspection and composition detection are carried out to obtained finished product after clothing and persimmon slag, carried out after the assay was approved filling.
Lamp inspection is that the persimmon beverage that will be prepared is placed on observation under inspection lamp box, so can guarantee that the persimmon beverage prepared Sensory properties meet quality criteria requirements, color and luster is snow-white exquisitely carved, and composition detection can ensure in persimmon beverage containing enough Beneficial medicinal ingredient, can guarantee that health-care effect.
Specific embodiment 7：
The persimmon beverage that the preparation method of the above-mentioned persimmon beverage of any one makes in a kind of 1-6 by specific embodiment, comprising The material of following parts by weight：17-20 portions of carbohydrate, 0.5-0.7 portions of albumen, 0.15-0.3 portions of total fat, 3-5 portions of meals Fiber, 0.015-0.04 parts of vitamin, 0.1-0.3 parts of electrolyte, 0.005-0.01 parts of trace element, nutrient for plants 0.001- 0.004 part.
Experimental subjects 1：
Mrs Cui, 47 years old, symptom：Often dizzy, precordial fullness, high blood pressure, eyes have red clot, have eaten many medicines to no effect, gone Hospital of PLA the 1st, makees nuclear magnetic resonance, and diagnosis report list is shown, the T1 such as point-like are seen by ventriculus dexter cerebri anterior angle, and long 2 believe Number, it is in high RST, no oedema and occupation time process that water, which suppresses sequence,；Ventricular system size, form is normal.Brain ditch, brain ditch split and are as good as Chang Zengkuan, deepens, and centerline construction is placed in the middle.Diagnostic comments are：Point-like ischemic focus by ventriculus dexter cerebri anterior angle.Report the date：2013 2 The moon 18.Drink the three day time after above-mentioned persimmon beverage, the red clot of eyes dissipates, and after two weeks, chest is not vexed, not dizzy a, blood Pressure is also normal.
Experimental subjects 2：
Mrs Chu, 67 years old, peasant, blood fat cancer drank above-mentioned persimmon beverage after 20 days, blood fat entirely become come, again without beating Season pin, whole body rehabilitation.
Experimental subjects 3：
Mr. Zhang, 62 years old, symptom, and after household quarrels, heartbeat is accelerated, and hand and arm be powerless, goes after hospitalize to reduce Heartbeat, but epigastric pain, trick are powerless, have drunk after two casees above-mentioned persimmon beverages, not bitterly, trick is also strong at the pit of the stomach , physical recovery is normal.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that Those skilled in the art can be designed that a lot of other modification and embodiment, and these modifications and embodiment will fall in this Shen Please be within disclosed spirit and spirit.More specifically, can be to master in the range of disclosure and claim The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.Except what is carried out to building block and/or layout Outside modification and improvement, to those skilled in the art, other purposes also will be apparent.

Claims (7)

1. a kind of preparation method of persimmon beverage, it is characterised in that：Comprise the following steps：A. persimmon is plucked, by the calyx and receptacle of a persimmon of persimmon Remove and cleaned；B. persimmon is dried and sterilized after cleaning, then by persimmon 7-10 parts by weight of persimmon and water, water Round, which is put into, after 0.8-1.5 parts of ratio uniform mixing carries out sealing and fermenting；C. vinegar clothing and persimmon are filtered off after the completion of fermenting Slag obtains finished product.
2. the preparation method of persimmon beverage according to claim 1, it is characterised in that：Persimmon is clear in the step a Before washing, processing of taking away the puckery taste first is carried out.
3. the preparation method of persimmon beverage according to claim 2, it is characterised in that：The processing of taking away the puckery taste is in persimmon table Persimmon uniformly after the upper 75%vol of sprinkling alcohol, is put into sealed storage 3-6 days in closed container by face, and the temperature of storage is protected Hold at 16 DEG C -24 DEG C.
4. the preparation method of persimmon beverage according to claim 1, it is characterised in that：When being fermented in the step b The round used is jar fermenter or oak barrel, and round is stored in into ground end during fermentation.
5. the preparation method of persimmon beverage according to claim 1, it is characterised in that：The temperature fermented in the step b 15 DEG C -30 DEG C are maintained at, the time of fermentation is more than 100 days.
6. the preparation method of persimmon beverage according to claim 1, it is characterised in that：The step c filters off vinegar clothing and persimmon Lamp inspection and composition detection are carried out to obtained finished product after sub- slag, carried out after the assay was approved filling.
7. the persimmon beverage that the preparation method of any one persimmon beverage makes in a kind of 1-6 by claim, it is characterised in that： Include the material of following parts by weight：17-20 parts of carbohydrate, 0.5-0.7 parts of albumen, 0.15-0.3 parts of total fat, 3-5 parts Dietary fiber, 0.015-0.04 parts of vitamin, 0.1-0.3 parts of electrolyte, 0.005-0.01 parts of trace element, nutrient for plants 0.001-0.004 parts.
CN201710188183.8A 2017-03-27 2017-03-27 A kind of preparation method of persimmon beverage and the persimmon beverage made of it Pending CN106942552A (en)

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CN110656022A (en) * 2019-11-21 2020-01-07 樊轩 Persimmon vinegar brewing method

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Application publication date: 20170714