CN107164197A - A kind of persimmon vinegar production technology - Google Patents
A kind of persimmon vinegar production technology Download PDFInfo
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- CN107164197A CN107164197A CN201710583051.5A CN201710583051A CN107164197A CN 107164197 A CN107164197 A CN 107164197A CN 201710583051 A CN201710583051 A CN 201710583051A CN 107164197 A CN107164197 A CN 107164197A
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- persimmon
- vinegar
- production technology
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- ageing
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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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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Food Science & Technology (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 production technology of persimmon vinegar technical field of producing, the production technology of the persimmon vinegar comprises the following steps：S1：Materials；S2：Fermentation：Persimmon after softening of being taken away the puckery taste in step S1 is put into fermentation tank and fermented, fermentation temperature control is at 30 35 DEG C, and fermentation time is 21 23 days；S3：Drench vinegar；S4：Ageing：The new vinegar is drenched by step S3 and is put into ageing in vinegar cylinder, the ageing time is 68 months；S5：Filtering；S6：Sterilization：Carry out sterilizing the persimmon vinegar after filtering using high-temperature sterilization, sterilisation temp is controlled at 130 140 DEG C；S7：Canned, a kind of persimmon vinegar production technology that the invention is proposed is with low cost, technique is simple, the nutritive value and health-care function of the persimmon retained significantly, improve the utilization ratio of raw material, and the persimmon vinegar that the present invention is produced does not contain the advantage of the high and edible long shelf-life of other compositions, acidity.
Description
Technical field
The present invention relates to persimmon vinegar technical field of producing, specially a kind of persimmon vinegar production technology.
Background technology
Persimmon is subordinate to Ebenaceae, and perennial deciduous fruit tree originates in China.It is China five big fruit (grape, citrus, banana, apple
One of really, persimmon).Mature period, fruit shapes were more in or so October, such as spherical, almond, approximate cone-shape, square, difference
Kind color from shallow crocus to deep Chinese red, persimmon is containing abundant nutritional ingredient and various trace elements.Fruit vinegar and
Fruit vinegar beverage is gradually prevailing in China, and persimmon vinegar is as a kind of flavouring with healthcare function, and market prospects are noticeable.It is existing
The complex manufacturing of some persimmon vinegars, cost is too high, and the shelf-life is shorter after producing, therefore, it is proposed that one
Plant persimmon vinegar production technology.
The content of the invention
It is existing with solve to propose in above-mentioned background technology it is an object of the invention to provide a kind of persimmon vinegar production technology
Persimmon vinegar complex manufacturing, the problem of cost is too high, and the shelf-life is shorter after producing.
To achieve the above object, the present invention provides following technical scheme：A kind of persimmon vinegar production technology, the life of the persimmon vinegar
Production. art comprises the following steps：
S1：Materials：The persimmon of maturation, cleaning, stalk and softening of taking away the puckery taste are won in annual 9-10 months；
S2：Fermentation：Persimmon after softening of being taken away the puckery taste in step S1 is put into fermentation tank and fermented, fermentation temperature is controlled in 30-
35 DEG C, fermentation time is 21-23 days；
S3：Drench vinegar：After the completion of being fermented by step S2, then natural cooling carries out pouring vinegar；
S4：Ageing：The new vinegar is drenched by step S3 and is put into ageing in vinegar cylinder, the ageing time is 6-8 months；
S5：Filtering：The supernatant liquid filtering of the persimmon vinegar after ageing is extracted, residue is filtered out using milipore filter and filter；
S6：Sterilization：Carry out sterilizing the persimmon vinegar after filtering using high-temperature sterilization, sterilisation temp is controlled in 130-140
℃；
S7：It is canned.
It is preferred that, the specific method for softening of being taken away the puckery taste in the step S1 is：Persimmon is put onboard, sunlight is carried out in the daytime
Shine, night withdraws indoor, repetition 11-13 days.
It is preferred that, the fermentation tank in the step S2 is made of ceramic material.
It is preferred that, when being fermented, it is necessary to add 28%-32% cold water in the step S2.
It is preferred that, the disinfecting time in the step S6 is 15-20 minutes.
It is preferred that, in the step S7 when carrying out canned, carried out using wooden or plastic material container canned.
Compared with prior art, the beneficial effects of the invention are as follows：A kind of persimmon vinegar production technology that the invention is proposed, cost
Cheap, technique is simple, and the nutritive value and health-care function of the persimmon retained significantly improve the utilization ratio of raw material, this
Invent the advantage that the persimmon vinegar produced does not contain the high and edible long shelf-life of other compositions, acidity.
Brief description of the drawings
Fig. 1 is production technological process of the present invention.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
Referring to Fig. 1, the present invention provides a kind of persimmon vinegar production technology：
Embodiment 1
The production technology of the persimmon vinegar comprises the following steps：
S1：Materials：The persimmon of maturation, cleaning, stalk and softening of taking away the puckery taste, softening of taking away the puckery taste are won in annual 9-10 months
Specific method is：Persimmon is put onboard, sun is carried out in the daytime, night withdraws indoor, repetition 11 days；
S2：Fermentation：Persimmon after softening of being taken away the puckery taste in step S1 is put into fermentation tank and fermented, 28% cold water is added,
Fermentation temperature control is at 30 DEG C, and fermentation time is 21 days, and fermentation tank is made of ceramic material；
S3：Drench vinegar：After the completion of being fermented by step S2, then natural cooling carries out pouring vinegar；
S4：Ageing：The new vinegar is drenched by step S3 and is put into ageing in vinegar cylinder, the ageing time is 6 months；
S5：Filtering：The supernatant liquid filtering of the persimmon vinegar after ageing is extracted, residue is filtered out using milipore filter and filter；
S6：Sterilization：Carry out sterilizing the persimmon vinegar after filtering using high-temperature sterilization, sterilisation temp is controlled at 130 DEG C, is disappeared
The malicious time is 15 minutes；
S7：It is canned：Carried out using wooden or plastic material container canned.
Embodiment 2
The production technology of the persimmon vinegar comprises the following steps：
S1：Materials：The persimmon of maturation, cleaning, stalk and softening of taking away the puckery taste, softening of taking away the puckery taste are won in annual 9-10 months
Specific method is：Persimmon is put onboard, sun is carried out in the daytime, night withdraws indoor, repetition 13 days；
S2：Fermentation：Persimmon after softening of being taken away the puckery taste in step S1 is put into fermentation tank and fermented, 32% cold water is added,
Fermentation temperature control is at 35 DEG C, and fermentation time is 23 days, and fermentation tank is made of ceramic material；
S3：Drench vinegar：After the completion of being fermented by step S2, then natural cooling carries out pouring vinegar；
S4：Ageing：The new vinegar is drenched by step S3 and is put into ageing in vinegar cylinder, the ageing time is 8 months；
S5：Filtering：The supernatant liquid filtering of the persimmon vinegar after ageing is extracted, residue is filtered out using milipore filter and filter；
S6：Sterilization：Carry out sterilizing the persimmon vinegar after filtering using high-temperature sterilization, sterilisation temp is controlled at 140 DEG C, is disappeared
The malicious time is 20 minutes；
S7：It is canned：Carried out using wooden or plastic material container canned.
Embodiment 3
The production technology of the persimmon vinegar comprises the following steps：
S1：Materials：The persimmon of maturation, cleaning, stalk and softening of taking away the puckery taste, softening of taking away the puckery taste are won in annual 9-10 months
Specific method is：Persimmon is put onboard, sun is carried out in the daytime, night withdraws indoor, repetition 12 days；
S2：Fermentation：Persimmon after softening of being taken away the puckery taste in step S1 is put into fermentation tank and fermented, 30% cold water is added,
Fermentation temperature control is at 32 DEG C, and fermentation time is 22 days, and fermentation tank is made of ceramic material；
S3：Drench vinegar：After the completion of being fermented by step S2, then natural cooling carries out pouring vinegar；
S4：Ageing：The new vinegar is drenched by step S3 and is put into ageing in vinegar cylinder, the ageing time is 7 months；
S5：Filtering：The supernatant liquid filtering of the persimmon vinegar after ageing is extracted, residue is filtered out using milipore filter and filter；
S6：Sterilization：Carry out sterilizing the persimmon vinegar after filtering using high-temperature sterilization, sterilisation temp is controlled at 135 DEG C, is disappeared
The malicious time is 18 minutes；
S7：It is canned：Carried out using wooden or plastic material container canned.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of persimmon vinegar production technology, it is characterised in that：The production technology of the persimmon vinegar comprises the following steps：
S1：Materials：The persimmon of maturation, cleaning, stalk and softening of taking away the puckery taste are won in annual 9-10 months；
S2：Fermentation：Persimmon after softening of being taken away the puckery taste in step S1 is put into fermentation tank and fermented, fermentation temperature is controlled at 30-35 DEG C,
Fermentation time is 21-23 days；
S3：Drench vinegar：After the completion of being fermented by step S2, then natural cooling carries out pouring vinegar；
S4：Ageing：The new vinegar is drenched by step S3 and is put into ageing in vinegar cylinder, the ageing time is 6-8 months；
S5：Filtering：The supernatant liquid filtering of the persimmon vinegar after ageing is extracted, residue is filtered out using milipore filter and filter；
S6：Sterilization：Carry out sterilizing the persimmon vinegar after filtering using high-temperature sterilization, sterilisation temp is controlled at 130-140 DEG C；
S7：It is canned.
2. a kind of persimmon vinegar production technology according to claim 1, it is characterised in that：Taken away the puckery taste in the step S1 softening
Specific method is：Persimmon is put onboard, sun is carried out in the daytime, night withdraws indoor, repetition 11-13 days.
3. a kind of persimmon vinegar production technology according to claim 1, it is characterised in that：Fermentation tank in the step S2 is adopted
It is made of ceramic material.
4. a kind of persimmon vinegar production technology according to claim 1, it is characterised in that：Fermented in the step S2
When, it is necessary to add 28%-32% cold water.
5. a kind of persimmon vinegar production technology according to claim 1, it is characterised in that：Disinfecting time in the step S6
For 15-20 minutes.
6. a kind of persimmon vinegar production technology according to claim 1, it is characterised in that：It is canned in progress in the step S7
When, carried out using wooden or plastic material container canned.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710583051.5A CN107164197A (en) | 2017-07-17 | 2017-07-17 | A kind of persimmon vinegar production technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710583051.5A CN107164197A (en) | 2017-07-17 | 2017-07-17 | A kind of persimmon vinegar production technology |
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| CN107164197A true CN107164197A (en) | 2017-09-15 |
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| CN201710583051.5A Pending CN107164197A (en) | 2017-07-17 | 2017-07-17 | A kind of persimmon vinegar production technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107629937A (en) * | 2017-10-31 | 2018-01-26 | 李华丽 | The production method of persimmon vinegar |
| CN112280647A (en) * | 2020-09-24 | 2021-01-29 | 靳玉水 | Preparation method of persimmon vinegar |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904533A (en) * | 2010-08-02 | 2010-12-08 | 周文兴 | Persimmon fermented vinegar beverage and production method thereof |
| CN103589624A (en) * | 2013-11-27 | 2014-02-19 | 玉华 | Persimmon vinegar and preparation method thereof |
| CN103695283A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Persimmon fruit vinegar brewing method |
| CN104611187A (en) * | 2015-01-28 | 2015-05-13 | 袁晓健 | Method for producing persimmon vinegar |
| CN104988036A (en) * | 2015-07-21 | 2015-10-21 | 贾跃忠 | Brewing technology of persimmon vinegar |
| CN106085806A (en) * | 2016-08-30 | 2016-11-09 | 郑杰 | A kind of manufacture method of persimmon vinegar |
| CN106148154A (en) * | 2016-08-30 | 2016-11-23 | 陕西富四方柿业有限公司 | A kind of pure natural brewages the method for Fructus Kaki aromatic vinegar |
-
2017
- 2017-07-17 CN CN201710583051.5A patent/CN107164197A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904533A (en) * | 2010-08-02 | 2010-12-08 | 周文兴 | Persimmon fermented vinegar beverage and production method thereof |
| CN103589624A (en) * | 2013-11-27 | 2014-02-19 | 玉华 | Persimmon vinegar and preparation method thereof |
| CN103695283A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Persimmon fruit vinegar brewing method |
| CN104611187A (en) * | 2015-01-28 | 2015-05-13 | 袁晓健 | Method for producing persimmon vinegar |
| CN104988036A (en) * | 2015-07-21 | 2015-10-21 | 贾跃忠 | Brewing technology of persimmon vinegar |
| CN106085806A (en) * | 2016-08-30 | 2016-11-09 | 郑杰 | A kind of manufacture method of persimmon vinegar |
| CN106148154A (en) * | 2016-08-30 | 2016-11-23 | 陕西富四方柿业有限公司 | A kind of pure natural brewages the method for Fructus Kaki aromatic vinegar |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107629937A (en) * | 2017-10-31 | 2018-01-26 | 李华丽 | The production method of persimmon vinegar |
| CN112280647A (en) * | 2020-09-24 | 2021-01-29 | 靳玉水 | Preparation method of persimmon vinegar |
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Application publication date: 20170915 |
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