CN103393194A - Persimmon vinegar beverage and preparation method thereof - Google Patents
Persimmon vinegar beverage and preparation method thereof Download PDFInfo
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- CN103393194A CN103393194A CN2013103413459A CN201310341345A CN103393194A CN 103393194 A CN103393194 A CN 103393194A CN 2013103413459 A CN2013103413459 A CN 2013103413459A CN 201310341345 A CN201310341345 A CN 201310341345A CN 103393194 A CN103393194 A CN 103393194A
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Abstract
The invention discloses a persimmon vinegar beverage and a preparation method thereof. The method comprises the steps that: persimmons are pretreated; apples are pretreated; persimmon slices, apple slices, and rock sugar with certain amounts are fermented in a bottle; rice vinegar is added into the bottle, and fermentation is continued; and filtering, sterilizing, and canning are carried out. According to the invention, a low-temperature soaking method is adopted, such that astringency of the persimmons is removed, and the prepared persimmon vinegar beverage has good taste and good mouth-feel.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, be specifically related to a kind of persimmon vinegar beverage and preparation method thereof.
Background technology
The persimmon nutritive value is very high, and contained vitamin and sugar be than the high 1-2 of general fruit left and right doubly, eats 1 persimmon in one day, and the vitamin C that absorbs just can meet half of one day requirement basically.The traditional Chinese medical science thinks that it is sweet of low station puckery, return lung taste large intestine channel, have moistening lung for removing phlegm, clearing heat and promoting fluid, antidysentery with astringent, invigorating spleen and reinforcing stomach, the multiple efficacies such as the ease constipation of promoting the production of body fluid, cooling blood and hemostasis, and contain the trace elements such as abundant carrotene, riboflavin, vitamin in persimmon.In the middle of existing, it is edible that persimmon is made dried persimmon usually, also having part to make fruit vinegar and drink, is the Chinese invention patent of CN103040059A as publication number, a kind of persimmon vinegar beverage and preparation method thereof, it ferments and produces fruit vinegar beverage with fresh persimmon and grape, but, owing to containing soluble tannin, and have astringent taste in fresh persimmon, causing fruit vinegar that fermentation makes with astringent taste, affect the mouthfeel of fruit vinegar, its preparation method haves much room for improvement.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of astringent taste, good, nutritious persimmon vinegar beverage of mouthfeel of not containing, and the preparation method of this persimmon vinegar beverage also is provided simultaneously.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of preparation method of persimmon vinegar beverage comprises the following steps:
1) persimmon pretreatment: fresh persimmon is cleaned, be dipped into temperature and be in the warm water of 40～60 ℃ 20～40 hours; Then persimmon is cut into slices stand-by;
2) apple pretreatment: fresh apple is cleaned section stand-by;
3) by weight, with the rock sugar of the persimmon sheets of 10～20 parts, 6～12 apple flakes and 3～8 parts according to the order of sequence a lamination one deck be put in bottle, and keep gapped between layers;
4) after stacking in full bottle, with gauze, be placed on bottleneck, and bottleneck obturaged to be positioned over temperature be the indoor fermentation of 15～35 ℃;
5) fermentation after 40～70 days, is taken out bottle cap, to the rice vinegar of pouring 2～5 parts in bottle into, again seals fermentation 60～90 days;
6) fermentation in step 5) is completed the persimmon vinegar that obtains and filtered, then the persimmon vinegar sterilization after filtering, carry out finally canned.
In order to prevent the brown stain of persimmon sheet, in described step 1), after the persimmon section, the persimmon sheet is put into citric acid soaked 10～60 minutes, then taking-up is filtered dry stand-by.
In such scheme, described in step 1), fresh persimmon is cleaned, be dipped into temperature and be in the warm water of 50 ℃ 30 hours.
In such scheme, in step 3), by weight, with the rock sugar of the persimmon sheets of 15 parts, 9 apple flakes and 5 parts according to the order of sequence a lamination one deck be put in bottle, and keep gapped between layers.
In such scheme, in step 4), bottleneck is obturaged, and to be positioned over temperature be the indoor fermentation of 18 ℃.
In such scheme, in step 5), ferment after 55 days, bottle cap is taken out, to the rice vinegar of pouring 3 parts in bottle into, again seal fermentation 75 days.
Compared with prior art, the present invention has the following advantages:
1, the method for utilizing low temperature to soak, the astringent taste of removal persimmon, make the persimmon vinegar beverage that makes delicious, and mouthfeel is good.
2, after the persimmon section, put into ethanolic solution and soak, avoided the brown stain of persimmon sheet at once;
3, apple flakes and persimmon sheet are fermented together, not only further removed the astringent taste in the persimmon, also enriched taste and the nutritive value of the persimmon vinegar beverage that makes.
4, in the process of fermentation, add rice vinegar, promoted the fermentation of persimmon sheet and apple flakes, not only shortened fermentation time, production efficiency is provided, also enriched mouthfeel.
The specific embodiment
Following examples are for to further illustrate of the present invention, but the present invention is not limited thereto.
Embodiment 1
A kind of persimmon vinegar beverage is prepared from by following method:
1) persimmon pretreatment: fresh persimmon is cleaned, be dipped into temperature and be in the warm water of 40 ℃ 40 hours; Then, with the persimmon section, the persimmon sheet is put into citric acid soaked 10 minutes, then taking-up is filtered dry stand-by.
2) apple pretreatment: fresh apple is cleaned section stand-by;
3) by weight, with the rock sugar of the persimmon sheets of 10 parts, 6 apple flakes and 3 parts according to the order of sequence a lamination one deck be put in bottle, and keep gapped between layers;
4) after stacking in full bottle, with gauze, be placed on bottleneck, and bottleneck obturaged to be positioned over temperature be the indoor fermentation of 15 ℃;
5) fermentation after 55 days, is taken out bottle cap, to the rice vinegar of pouring 2 parts in bottle into, again seals fermentation 60 days;
6) fermentation in step 5) is completed the persimmon vinegar that obtains and filtered, then the persimmon vinegar sterilization after filtering, carry out finally canned.
Embodiment 2
A kind of persimmon vinegar beverage is prepared from by following method:
1) persimmon pretreatment: fresh persimmon is cleaned, be dipped into temperature and be in the warm water of 50 ℃ 30 hours; Then, with the persimmon section, the persimmon sheet is put into citric acid soaked 30 minutes, then taking-up is filtered dry stand-by.
2) apple pretreatment: fresh apple is cleaned section stand-by;
3) by weight, with the rock sugar of the persimmon sheets of 15 parts, 9 apple flakes and 5 parts according to the order of sequence a lamination one deck be put in bottle, and keep gapped between layers;
4) after stacking in full bottle, with gauze, be placed on bottleneck, and bottleneck obturaged to be positioned over temperature be the indoor fermentation of 18 ℃;
5) fermentation after 70 days, is taken out bottle cap, to the rice vinegar of pouring 5 parts in bottle into, again seals fermentation 75 days;
6) fermentation in step 5) is completed the persimmon vinegar that obtains and filtered, then the persimmon vinegar sterilization after filtering, carry out finally canned.
Embodiment 3
A kind of persimmon vinegar beverage is prepared from by following method:
1) persimmon pretreatment: fresh persimmon is cleaned, be dipped into temperature and be in the warm water of 60 ℃ 20 hours; Then, with the persimmon section, the persimmon sheet is put into citric acid soaked 60 minutes, then taking-up is filtered dry stand-by.
2) apple pretreatment: fresh apple is cleaned section stand-by;
3) by weight, with the rock sugar of the persimmon sheets of 20 parts, 12 apple flakes and 8 parts according to the order of sequence a lamination one deck be put in bottle, and keep gapped between layers;
4) after stacking in full bottle, with gauze, be placed on bottleneck, and bottleneck obturaged to be positioned over temperature be the indoor fermentation of 35 ℃;
5) fermentation after 40 days, is taken out bottle cap, to the rice vinegar of pouring 3 parts in bottle into, again seals fermentation 90 days;
6) fermentation in step 5) is completed the persimmon vinegar that obtains and filtered, then the persimmon vinegar sterilization after filtering, carry out finally canned.
Claims (7)
1. the preparation method of a persimmon vinegar beverage is characterized in that comprising the following steps:
1) persimmon pretreatment: fresh persimmon is cleaned, be dipped into temperature and be in the warm water of 40～60 ℃ 20～40 hours; Then persimmon is cut into slices stand-by;
2) apple pretreatment: fresh apple is cleaned section stand-by;
3) by weight, with the rock sugar of the persimmon sheets of 10～20 parts, 6～12 apple flakes and 3～8 parts according to the order of sequence a lamination one deck be put in bottle, and keep gapped between layers;
4) after stacking in full bottle, with gauze, be placed on bottleneck, and bottleneck obturaged to be positioned over temperature be the indoor fermentation of 15～35 ℃;
5) fermentation after 40～70 days, is taken out bottle cap, to the rice vinegar of pouring 2～5 parts in bottle into, again seals fermentation 60～90 days;
6) fermentation in step 5) is completed the persimmon vinegar that obtains and filtered, then the persimmon vinegar sterilization after filtering, carry out finally canned.
2. the preparation method of persimmon vinegar beverage according to claim 1 is characterized in that: in described step 1), after the persimmon section, the persimmon sheet is put into citric acid soaked 10～60 minutes, then take out be filtered dry stand-by.
3. the preparation method of persimmon vinegar beverage according to claim 1 is characterized in that: described in step 1), fresh persimmon is cleaned, and be dipped into temperature and be in the warm water of 50 ℃ 30 hours.
4. the preparation method of persimmon vinegar beverage according to claim 1, it is characterized in that: in step 3), by weight, with the rock sugar of the persimmon sheets of 15 parts, 9 apple flakes and 5 parts according to the order of sequence a lamination one deck be put in bottle, and keep gapped between layers.
5. the preparation method of persimmon vinegar beverage according to claim 1 is characterized in that: in step 4), bottleneck is obturaged, and to be positioned over temperature be the indoor fermentation of 18 ℃.
6. the preparation method of persimmon vinegar beverage according to claim 1 is characterized in that: in step 5), ferment after 55 days, bottle cap is taken out, to the rice vinegar of pouring 3 parts in bottle into, again seal fermentation 75 days.
7. a persimmon vinegar beverage, is characterized in that: by the described method of claim 1～6 any one, be prepared from.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013103413459A CN103393194A (en) | 2013-08-07 | 2013-08-07 | Persimmon vinegar beverage and preparation method thereof |
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| CN2013103413459A CN103393194A (en) | 2013-08-07 | 2013-08-07 | Persimmon vinegar beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312886A (en) * | 2014-10-08 | 2015-01-28 | 登封市绿之源农副产品开发有限公司 | Wind dispelling and dampness eliminating persimmon vinegar and preparation method thereof |
| CN106754216A (en) * | 2017-01-24 | 2017-05-31 | 淄博物华楼食品有限公司 | A kind of persimmon vinegar and its preparation technology |
| CN107279219A (en) * | 2017-08-01 | 2017-10-24 | 陕西学前师范学院 | A kind of persimmon whole wheat prebiotics biscuit and preparation method thereof |
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| JPH1028567A (en) * | 1996-07-17 | 1998-02-03 | Kazumasa Ito | Beverage and food product mainly comprizing brewed vinegar |
| CN1219375A (en) * | 1997-12-09 | 1999-06-16 | 张瑞坤 | Processing method for persimmon juice beverage |
| CN1546639A (en) * | 2003-12-11 | 2004-11-17 | 崔善女 | Persimmon vinegar and its production method |
| KR20110052224A (en) * | 2009-11-12 | 2011-05-18 | (사) 한국종균협회 | Manufacturing method for fruit alcohol beverage and vinegar |
| CN102453666A (en) * | 2010-10-22 | 2012-05-16 | 曹峰 | Process for preparing apple vinegar |
| CN103040059A (en) * | 2011-10-11 | 2013-04-17 | 邹跃 | Persimmon vinegar beverage and preparation method |
-
2013
- 2013-08-07 CN CN2013103413459A patent/CN103393194A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1028567A (en) * | 1996-07-17 | 1998-02-03 | Kazumasa Ito | Beverage and food product mainly comprizing brewed vinegar |
| CN1219375A (en) * | 1997-12-09 | 1999-06-16 | 张瑞坤 | Processing method for persimmon juice beverage |
| CN1546639A (en) * | 2003-12-11 | 2004-11-17 | 崔善女 | Persimmon vinegar and its production method |
| KR20110052224A (en) * | 2009-11-12 | 2011-05-18 | (사) 한국종균협회 | Manufacturing method for fruit alcohol beverage and vinegar |
| CN102453666A (en) * | 2010-10-22 | 2012-05-16 | 曹峰 | Process for preparing apple vinegar |
| CN103040059A (en) * | 2011-10-11 | 2013-04-17 | 邹跃 | Persimmon vinegar beverage and preparation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312886A (en) * | 2014-10-08 | 2015-01-28 | 登封市绿之源农副产品开发有限公司 | Wind dispelling and dampness eliminating persimmon vinegar and preparation method thereof |
| CN106754216A (en) * | 2017-01-24 | 2017-05-31 | 淄博物华楼食品有限公司 | A kind of persimmon vinegar and its preparation technology |
| CN107279219A (en) * | 2017-08-01 | 2017-10-24 | 陕西学前师范学院 | A kind of persimmon whole wheat prebiotics biscuit and preparation method thereof |
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Application publication date: 20131120 |