CN1546639A - Persimmon vinegar and its production method - Google Patents

Abstract

The invention relates to a persimmon vinegar using persimmon as principal raw material and its production method, wherein the persimmon vinegar comprises the components (by weight portion) of persimmon 90-99%, persimmon leaves 1-10%, and the preparing process comprises washing and wiping ripening persimmon and persimmon leaves, storing in dried non-metallic containers, covering the persimmon and persimmon leaf surfaces with straw, pressing with stones, sealing the container closure with gauze, storing at places with no sunshine, self-fermentation 5-7 months, filtering for separation, re-loading the filtered clear juice into the container, ripening 5-7 months, and sterilizing.

Description

Persimmon vinegar and production method thereof

Technical field

The present invention relates to a kind of is the persimmon vinegar and the production method thereof of main raw material with the persimmon.

Background technology

Traditional edible vinegar is with Chinese sorghum or rice, grains such as corn are as main raw material, produce with the conventional solid fermentation process, taste bad will, nutritive ingredient is low, be the persimmon vinegar of raw material with the persimmon in the prior art, need to add various enzyme songs, Chinese patent (patent No. 89104792.1) " production method of persimmon vinegar " adopts good yeast and acetic acid bacteria strain to ferment, the persimmon making beating, add water 50%, be persimmon juice after adding water, add CELLULASE, the polygalacturonase song, the saccharifying enzyme wheat bran, yeast mash etc. carries out heap fermentation, drenches vinegar when acidity reaches requirement, drench the vinegar that and carry out acid adjustment, seal the cylinder ageing then, extract clear liquid, seal the cylinder fermentation again, blend the degerming filter residue.

Summary of the invention

The purpose of this invention is to provide a kind of be main raw material with the persimmon, do not add the bent spontaneous fermentation of any enzyme, persimmon vinegar and production method thereof that nutritive ingredient is abundant.

The object of the present invention is achieved like this:

A kind of persimmon vinegar is characterized in that with the persimmon being main raw material, comprises persimmon 90～99%, Folium Kaki 1～10% by weight percentage;

Production method is:

(1) selects the maturation persimmon, persimmon, Folium Kaki are cleaned and dried, put into the nonmetal osculum container after drying;

(2) overlay on persimmon and Folium Kaki surface with straw, push down, vessel port is sealed, and place the place that does not have sunlight with gauze with stone;

(3) temperature was 18～22 ℃ of spontaneous fermentations 5～7 months;

(4) the pulp filtering separation after will fermenting;

(5) fruit juice after the filtration reloaded in the container, 18～22 ℃ of maturations 5～7 months;

(6) sterilization, check;

(7) finished product packing.

Benefit of the present invention is:

Utilize persimmon to be raw material, do not add other any yeast, additive, need not stir, fermentation time is long, full time about 12 months, pure taste, mouthfeel is good, and is nutritious, have vessel softening, bring high blood pressure down, improve a poor appetite, improve effects such as functions of intestines and stomach, weight reducing fat-reducing, save food.

Embodiment

The present invention is further described below in conjunction with embodiment:

Embodiment 1:

A kind of persimmon vinegar is characterized in that with the persimmon being main raw material, comprises persimmon 95%, Folium Kaki 5% by weight percentage; Production method is:

(1) select the maturation persimmon, persimmon, Folium Kaki are cleaned and toweled off dried, put into jar, jar also towels off dried before putting into persimmon, Folium Kaki, because the persimmon sugar is few, has the water capacity perishable, so, the moisture that can not bring into;

(2) overlay on persimmon and Folium Kaki surface with straw, push down with stone, with gauze vessel port is sealed, air can enter in the container, and places the place that does not have sunlight;

(3) temperature was 18 ℃ of spontaneous fermentations 7 months;

(4) the pulp filtering separation after will fermenting;

(5) fruit juice after the filtration reloaded in the container, 18 ℃ of maturations 5 months;

(6) 80 ℃ of sterilizations of heating; Check;

(7) finished product packing.

Characteristics of the present invention are not add other any yeast, additive, need not stir, and fermentation time is long, and full time adopted gauze to seal about 12 months, and air can enter in the container, makes product, and light taste has apple aroma, and mouthfeel is good.

Embodiment 2:

A kind of persimmon vinegar is characterized in that with the persimmon being main raw material, comprises persimmon 98%, Folium Kaki 2% by weight percentage; Production method is:

(1) selects the maturation persimmon, persimmon, Folium Kaki are cleaned and toweled off dried, put into the plastic tank after drying or the nonmetal osculum container of other material;

(2) overlay on persimmon and Folium Kaki surface with straw, push down with stone, with gauze vessel port is sealed, air can enter in the container, and places the place that does not have sunlight;

(3) temperature was 19 ℃ of spontaneous fermentations 6 months;

(4) the pulp filtering separation after will fermenting;

(5) fruit juice after the filtration reloaded in the container, 19 ℃ of maturations 6 months;

(6) 80 ℃ of sterilizations of heating; Check;

(7) finished product packing.

Make product, light taste has persimmon fruital flavor, and mouthfeel is good.

Claims (2)

1, a kind of persimmon vinegar is characterized in that with the persimmon being main raw material, comprises persimmon 90～99%, Folium Kaki 1～10% by weight percentage.

2, a kind of production method of persimmon vinegar is characterized in that:

(1) selects the maturation persimmon, persimmon, Folium Kaki are cleaned and dried, put into the nonmetal osculum container of drying;

(2) overlay on persimmon and Folium Kaki surface with straw, push down, vessel port is sealed, and place the place that does not have sunlight with gauze with stone;

(3) temperature was 18～22 ℃ of spontaneous fermentations 5～7 months;

(4) the pulp filtering separation after will fermenting;

(5) fruit juice after the filtration reloaded in the container, 18～22 ℃ of maturations 5～7 months;

(6) sterilization, check;

(7) finished product packing.