CN107629937A - The production method of persimmon vinegar - Google Patents
The production method of persimmon vinegar Download PDFInfo
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- CN107629937A CN107629937A CN201711045742.6A CN201711045742A CN107629937A CN 107629937 A CN107629937 A CN 107629937A CN 201711045742 A CN201711045742 A CN 201711045742A CN 107629937 A CN107629937 A CN 107629937A
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Abstract
The present invention relates to a kind of production method of persimmon vinegar, is related to persimmon deep process technology field.It, which includes selecting, softens well-done persimmon, then cleans, dries moisture；The persimmon for drying moisture is taken away the puckery taste；Persimmon after taking away the puckery taste is put into fermentation tank, persimmon leaf, water pepper is added, stirs, be then sealed by fermentation；By the obtained persimmon fermented thing progress clarified separation that ferments, persimmon vinegar is obtained.The present invention in persimmon vinegar production process by adding persimmon leaf, water pepper, and by first drying to certain water content by persimmon and in advance carrying out processing of taking away the puckery taste, avoid persimmon during the fermentation the impurity of excess moisture and other influences ferment effect add so that the product produced not only with unique flavor, also with the shelf-life it is long the advantages of.
Description
Technical field
The present invention relates to persimmon deep process technology field, especially a kind of production method of persimmon vinegar.
Background technology
Persimmon is Ebenaceae plant berry fruits, and the mature period, fruit shapes were more, such as spherical, flat in or so October
Circle, approximate cone-shape ' square etc., different kind colors is from light orange color to deep salmon pink, and size is from 2 centimetres to 10 lis
Rice, weight is from 100 grams to 350 grams.It is persimmon sweet-puckery flavor, cold in nature, nontoxic;Calyx and receptacle of a persimmon puckery, it is mild-natured, enter lung, spleen, stomach, large intestine channel;Have
Heat-clearing goes dry, moistening lung for removing phlegm, softening hard masses, slakes thirst and help produce saliva, invigorating the spleen, controls the functions such as dysentery, hemostasis, can alleviate dry and hard excrement, hemorrhoid pain
The disease such as pain or bleeding, dry cough, laryngalgia, hypertension.So persimmon is chronic bronchitis, hypertension, artery sclerosis, mixed hemorrhoids
The natural health care of sore patient.If with the decoction of persimmon leaf or washing water open and working as tea-drinking, also have and promote body metabolism, drop
The effect of low blood pressure, increase coronary blood flow and relieving cough and reducing sputum.Can with qi-restoratives, cough-relieving, sharp intestines, except heat, hemostasis, can also fill
It is hungry.
At present, persimmon can also be processed into different deep processed products, such as dried persimmon, persimmon vinegar, persimmon wine in addition to eating raw
Deng.Persimmon vinegar is a kind of vinegar being brewed with ripe persimmon.The brewing method of traditional persimmon vinegar, it is picked by hand natural maturity
Undamaged wild persimmon, cleaned natural air drying, it is put into traditional big pithos, vexed cylinder is closed, is brewed through years spontaneous fermentation
Form.Persimmon vinegar can reduce blood sugar for human body, reduce hypertension, some children be drunk particularly suitable.Old man, which drinks or even played, to be delayed
The effect of human senility.Persimmon vinegar also has the effect of beautifying face and moistering lotion, and vinegar is treated has soft stimulation to the skin of people, and it can make small
Blood vessel dilatation, increase skin blood circulation, and can kill the bacterium of skin surface, make skin delicacy, whitening, ruddy glossy.
Contain a large amount of acetic acid and lactic acid, butanedioic acid, grape acid, malic acid, amino acid in persimmon vinegar, often drink, can effectively tie up
The balance of pH value in human body is held, so as to play a part of cancer-resisting.
Although persimmon vinegar has the effect of above-mentioned numerous, it is there is also some shortcomings, such as its shelf-life is shorter.
The content of the invention
It is an object of the invention to provide a kind of production method of persimmon vinegar, and it can be solved made from existing production technology
The problem of persimmon vinegar shelf-life is short.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：
It uses following steps：
A. select and soften well-done persimmon, then clean, dry moisture；
B. the persimmon for drying moisture is taken away the puckery taste；
C. the persimmon after taking away the puckery taste is put into fermentation tank, adds persimmon leaf, water pepper, stir, be then sealed by fermentation；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon vinegar is obtained.
In above-mentioned technical proposal, more specifically technical scheme is：In step C, by weight, it is described take away the puckery taste after persimmon
10 parts~15 parts, 5 parts~8 parts of persimmon leaf, 15 parts~20 parts of water pepper.
Further, the step A, it is the wt% of 5wt%~10 that persimmon, which is dried to water content,.
Further, the step B, persimmon uses to be taken away the puckery taste using potassium metabisulfite powder.
By adopting the above-described technical solution, the present invention has following remarkable result compared with prior art：
1. the present invention in persimmon vinegar production process by adding persimmon leaf, water pepper, so that the product produced not only has
There is the advantages of unique flavor, also have the shelf-life long.
2. the present invention is by first drying persimmon to certain water content, and carries out processing of taking away the puckery taste in advance, persimmon is avoided
The addition of the sub impurity of excess moisture and other influences ferment effect during the fermentation, so as to extend its shelf-life.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not only limited to
In following examples.
The production method of embodiment 1 --- persimmon vinegar
It comprises the following steps：
A. select and soften well-done persimmon, then clean, and it is 5wt% to dry to water content；
B. the persimmon for drying moisture is used and taken away the puckery taste using potassium metabisulfite powder；
C. by weight, the persimmon after 10 parts are taken away the puckery taste is put into fermentation tank, is added 5 parts of persimmon leafs, 15 portions of water peppers, is stirred
Mix uniformly, be then sealed by fermentation；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon vinegar is obtained.
The shelf-life is 5 years persimmon vinegar made from the present embodiment at normal temperatures.
The production method of embodiment 2 --- persimmon vinegar
It comprises the following steps：
A. select and soften well-done persimmon, then clean, and it is 6wt% to dry to water content；
B. the persimmon for drying moisture is used and taken away the puckery taste using potassium metabisulfite powder；
C. by weight, the persimmon after 11 parts are taken away the puckery taste is put into fermentation tank, is added 6 parts of persimmon leafs, 16 portions of water peppers, is stirred
Mix uniformly, be then sealed by fermentation；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon vinegar is obtained.
The shelf-life is 5 years persimmon vinegar made from the present embodiment at normal temperatures.
The production method of embodiment 3 --- persimmon vinegar
It comprises the following steps：
A. select and soften well-done persimmon, then clean, and it is 10 wt% to dry to water content；
B. the persimmon for drying moisture is used and taken away the puckery taste using potassium metabisulfite powder；
C. by weight, the persimmon after 15 parts are taken away the puckery taste is put into fermentation tank, is added 8 parts of persimmon leafs, 20 portions of water peppers, is stirred
Mix uniformly, be then sealed by fermentation；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon vinegar is obtained.
The shelf-life is 5 years persimmon vinegar made from the present embodiment at normal temperatures.
The production method of comparative example 1 --- persimmon vinegar
It comprises the following steps：
A. select and soften well-done persimmon, then clean, and it is 5wt% to dry to water content；
B. the persimmon for drying moisture is used and taken away the puckery taste using potassium metabisulfite powder；
C. the persimmon after taking away the puckery taste is put into fermentation tank, be sealed by fermentation；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon vinegar is obtained.
The shelf-life is only 2 years to persimmon vinegar made from this comparative example at normal temperatures.
The production method of comparative example 2 --- persimmon vinegar
It comprises the following steps：
A. select and soften well-done persimmon, then clean；
B. clean persimmon is used and taken away the puckery taste using potassium metabisulfite powder；
C. by weight, the persimmon after 11 parts are taken away the puckery taste is put into fermentation tank, is added 6 parts of persimmon leafs, 16 portions of water peppers, is stirred
Mix uniformly, be then sealed by fermentation；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon vinegar is obtained.
The shelf-life is only 3.5 years to persimmon vinegar made from this comparative example at normal temperatures.
The production method of comparative example 3 --- persimmon vinegar
It comprises the following steps：
A. select and soften well-done persimmon, then clean, and it is 10 wt% to dry to water content；
B. the persimmon for drying moisture is put into fermentation tank, be sealed by fermentation；
C. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon vinegar is obtained.
The shelf-life is only 2.5 years to persimmon vinegar made from this comparative example at normal temperatures.
Claims (4)
1. a kind of production method of persimmon vinegar, it is characterised in that comprise the following steps：
A. select and soften well-done persimmon, then clean, dry moisture；
B. the persimmon for drying moisture is taken away the puckery taste；
C. the persimmon after taking away the puckery taste is put into fermentation tank, adds persimmon leaf, water pepper, stir, be then sealed by fermentation；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon vinegar is obtained.
2. the production method of persimmon vinegar according to claim 1, it is characterised in that：It is by weight, described in step C
10 parts~15 parts of persimmon after taking away the puckery taste, 5 parts~8 parts of persimmon leaf, 15 parts~20 parts of water pepper.
3. the production method of persimmon vinegar according to claim 1 or 2, it is characterised in that：The step A, persimmon dry to
Water content is the wt% of 5wt%~10.
4. the production method of persimmon vinegar according to claim 1 or 2, it is characterised in that：The step B, persimmon are adopted
Taken away the puckery taste with potassium metabisulfite powder.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711045742.6A CN107629937A (en) | 2017-10-31 | 2017-10-31 | The production method of persimmon vinegar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711045742.6A CN107629937A (en) | 2017-10-31 | 2017-10-31 | The production method of persimmon vinegar |
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| CN107629937A true CN107629937A (en) | 2018-01-26 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112375650A (en) * | 2020-12-14 | 2021-02-19 | 李黎光 | Health persimmon vinegar and process thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088386A (en) * | 1992-12-25 | 1994-06-29 | 李晓云 | A kind of mildew-resistant, insect-proof agent and compound method thereof |
| CN1546639A (en) * | 2003-12-11 | 2004-11-17 | 崔善女 | Persimmon vinegar and its production method |
| CN102181359A (en) * | 2011-05-23 | 2011-09-14 | 富阳海平食品有限公司 | Persimmon vinegar and production method thereof |
| CN103609962A (en) * | 2013-12-10 | 2014-03-05 | 熊德明 | Anti-mildew flour and preparation method thereof |
| CN103627594A (en) * | 2013-12-22 | 2014-03-12 | 山东农业大学 | Persimmon wine and brewing method thereof |
| CN107164197A (en) * | 2017-07-17 | 2017-09-15 | 济源市王屋山石匣醋厂 | A kind of persimmon vinegar production technology |
-
2017
- 2017-10-31 CN CN201711045742.6A patent/CN107629937A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088386A (en) * | 1992-12-25 | 1994-06-29 | 李晓云 | A kind of mildew-resistant, insect-proof agent and compound method thereof |
| CN1546639A (en) * | 2003-12-11 | 2004-11-17 | 崔善女 | Persimmon vinegar and its production method |
| CN102181359A (en) * | 2011-05-23 | 2011-09-14 | 富阳海平食品有限公司 | Persimmon vinegar and production method thereof |
| CN103609962A (en) * | 2013-12-10 | 2014-03-05 | 熊德明 | Anti-mildew flour and preparation method thereof |
| CN103627594A (en) * | 2013-12-22 | 2014-03-12 | 山东农业大学 | Persimmon wine and brewing method thereof |
| CN107164197A (en) * | 2017-07-17 | 2017-09-15 | 济源市王屋山石匣醋厂 | A kind of persimmon vinegar production technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112375650A (en) * | 2020-12-14 | 2021-02-19 | 李黎光 | Health persimmon vinegar and process thereof |
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Application publication date: 20180126 |