CN105062858A - Method for manufacturing persimmon vinegar - Google Patents
Method for manufacturing persimmon vinegar Download PDFInfo
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- CN105062858A CN105062858A CN201510539378.3A CN201510539378A CN105062858A CN 105062858 A CN105062858 A CN 105062858A CN 201510539378 A CN201510539378 A CN 201510539378A CN 105062858 A CN105062858 A CN 105062858A
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- persimmon
- fermentation
- aspergillus
- persimmon vinegar
- yeast
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a method for manufacturing persimmon vinegar. The method comprises the steps of pulping, pre-fermentation, ethanol fermentation, acetic fermentation and ultra-filtration filling. According to the method, first aspergillus is utilized for fermentation; on the one hand, the content of nutritional ingredients such as amino acid and vitamin and the like is increased, so that the persimmon vinegar is easy to digest and absorb, flavor substances are increased, and obtained persimmon sauce is rich in fragrance; on the other hand, after the microbial fermentation treatment, primary persimmon pulp undergoes astringency removal and does not become astringent again. In treatment of the clearing problem, a process of refrigeration and ultra-filtration is adopted, sedimentary pectin and protein and the like which are easily generated by persimmon vinegar in the storage process are removed, the goal of clearing is achieved on the conditions of no adding of extra ingredients, and the product flavor is guaranteed.
Description
Technical field
The invention belongs to food processing field, particularly the novel method that makes of a kind of persimmon vinegar.
Background technology
Persimmon is wide in China's cultivated area, is distributed in each province, the Huanghe valley.Persimmon is nutritious, has higher edibleness and medical health care function.Because fresh persimmon is not easily preserved, be often processed to the food that can preserve for a long time, as dried persimmon, persimmon crystalline substance, persimmon sauce, persimmon wine and persimmon vinegar etc.Contain the compositions such as more tannin due to persimmon, cause persimmon food to need to take away the puckery taste in the course of processing, also will avoid again puckery.Simultaneously due to complicated component in persimmon, when being processed into persimmon wine and persimmon vinegar product, also there will be muddy in shelf-lives or sedimentation problem.For solving the problem of these two aspects, former moral tree in its paper published (Yuan Deshu. liquid submerged fermentation persimmon vinegar and clarification process research [J] thereof. China brewages, 2010 (7): 99-102), employing is sprayed 75% alcohol sealed storage 48-72h to fresh persimmon and is removed astringent taste, add chitosan 0.02% after brewageing end, wilkinite 0.03% to remove precipitate component, ensures shelf-lives at 25 DEG C of clarification 4h.But this technique there will be again puckery possibility, adopt and add chitosan and wilkinite is clarified, chitosan affect the salubrious mouthfeel of persimmon vinegar, although and wilkinite is available foodstuff additive, current China there is no the bentonitic national standard of food.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of novel method of persimmon vinegar of nutrient natural delicious food is provided.
For achieving the above object, the making method of the persimmon vinegar of the present invention's design, comprises the following steps:
(1) pull an oar: get fresh persimmon clean up rear peeling, making beating stoning obtain persimmon magma;
(2) front ferment: persimmon magma is after pasteurize, and access aspergillus, cultivates 1-2 days in 25-28 DEG C;
(3) zymamsis: after front ferment terminates, solids removed by filtration composition, adjustment filtrate pol is to 8-12%, and pasteurize again, accesses yeast, reach 6g/100mL in 18-28 DEG C of standing for fermentation to ethanol content;
(4) acetic fermentation: the bacillus aceticus adding activation, carries out aerobic fermentation, reaches more than 5g/100mL stop fermentation to acetic acid content, and reduces temperature to 2-8 DEG C of refrigeration 20-24h;
(5) ultrafiltration is filling: use ultra-filtration membrane ultrafiltration, and after filtrate pasteurize, sterile filling obtains persimmon vinegar finished product.
Wherein, described aspergillus is the mixed bacterium of aspergillus niger or aspergillus niger and aspergillus oryzae.
Described aspergillus addition is 10
4-10
6individual spore/g persimmon magma.
Described yeast is the mixed yeast that Active Dry Yeast and SHENGXIANG yeast form according to 10-100:1, inoculum size 10
5-10
7cfu/g fermented liquid.
The present invention compared with prior art, has following advantage:
A. utilize aspergillus to ferment, improve amino acid, vitamins and other nutritious components content on the one hand, make it absorption more easy to digest, add flavour substances, the persimmon sauce fragrance obtained is enriched; On the other hand, after the fermentative processing of microorganism, persimmon magma is taken away the puckery taste, and multiple not puckery;
B. in the process cleared up problems, the present invention adopts ultrafiltration technology after first refrigeration, eliminates pectin, protein etc. that persimmon vinegar easily produces precipitation in storage, not adding added ingredient condition and be issued to the object of clarification, ensure that the local flavor of product.
Embodiment
Below in conjunction with specific examples, technical scheme of the present invention is described further.
Embodiment 1:
(1) pull an oar: get fresh persimmon clean up rear peeling, making beating stoning obtain persimmon magma;
(2) front ferment: persimmon magma after pasteurize, by 10
4individual spore/g persimmon magma access aspergillus, cultivates 2 days in 28 DEG C;
(3) zymamsis: after front ferment terminates, solids removed by filtration composition, adjustment filtrate pol to 12%, pasteurize again, by 10
7the ratio access mixed yeast of cfu/g fermented liquid, wherein the ratio of Active Dry Yeast and SHENGXIANG yeast is 10:1, reaches 6g/100mL in 28 DEG C of standing for fermentation to ethanol content;
(4) acetic fermentation: the bacillus aceticus adding activation, carries out aerobic fermentation, reaches more than 5g/100mL stop fermentation to acetic acid content, and reduces temperature to 8 DEG C refrigeration 24h;
(5) ultrafiltration is filling: use ultra-filtration membrane ultrafiltration, and after filtrate pasteurize, sterile filling obtains persimmon vinegar finished product.
Embodiment 2:
(1) pull an oar: get fresh persimmon clean up rear peeling, making beating stoning obtain persimmon magma;
(2) front ferment: persimmon magma after pasteurize, by 10
6individual spore/g persimmon magma access aspergillus, cultivates 1 day in 25 DEG C;
(3) zymamsis: after front ferment terminates, solids removed by filtration composition, adjustment filtrate pol to 8%, pasteurize again, by 10
5the ratio access mixed yeast of cfu/g fermented liquid, wherein the ratio of Active Dry Yeast and SHENGXIANG yeast is 100:1, reaches 6g/100mL in 18 DEG C of standing for fermentation to ethanol content;
(4) acetic fermentation: the bacillus aceticus adding activation, carries out aerobic fermentation, reaches more than 5g/100mL stop fermentation to acetic acid content, and reduces temperature to 2 DEG C refrigeration 20h;
(5) ultrafiltration is filling: use ultra-filtration membrane ultrafiltration, and after filtrate pasteurize, sterile filling obtains persimmon vinegar finished product.
Embodiment 3:
(1) pull an oar: get fresh persimmon clean up rear peeling, making beating stoning obtain persimmon magma;
(2) front ferment: persimmon magma after pasteurize, by 10
5individual spore/g persimmon magma access aspergillus, cultivates 2 days in 28 DEG C;
(3) zymamsis: after front ferment terminates, solids removed by filtration composition, adjustment filtrate pol to 10%, pasteurize again, by 10
6the ratio access mixed yeast of cfu/g fermented liquid, wherein the ratio of Active Dry Yeast and SHENGXIANG yeast is 50:1, reaches 6g/100mL in 25 DEG C of standing for fermentation to ethanol content;
(4) acetic fermentation: the bacillus aceticus adding activation, carries out aerobic fermentation, reaches more than 5g/100mL stop fermentation to acetic acid content, and reduces temperature to 4 DEG C refrigeration 24h;
(5) ultrafiltration is filling: use ultra-filtration membrane ultrafiltration, and after filtrate pasteurize, sterile filling obtains persimmon vinegar finished product.
Claims (4)
1. a making method for persimmon vinegar, is characterized in that comprising the following steps:
(1) pull an oar: get fresh persimmon clean up rear peeling, making beating stoning obtain persimmon magma;
(2) front ferment: persimmon magma is after pasteurize, and access aspergillus, cultivates 1-2 days in 25-28 DEG C;
(3) zymamsis: after front ferment terminates, solids removed by filtration composition, adjustment filtrate pol is to 8-12%, and pasteurize again, accesses yeast, reach 6g/100mL in 18-28 DEG C of standing for fermentation to ethanol content;
(4) acetic fermentation: the bacillus aceticus adding activation, carries out aerobic fermentation, reaches more than 5g/100mL stop fermentation to acetic acid content, and reduces temperature to 2-8 DEG C of refrigeration 20-24h;
(5) ultrafiltration is filling: use ultra-filtration membrane ultrafiltration, and after filtrate pasteurize, sterile filling obtains persimmon vinegar finished product.
2. the preparation method of persimmon vinegar according to claim 1, is characterized in that: described aspergillus is the mixed bacterium of aspergillus niger or aspergillus niger and aspergillus oryzae.
3. the preparation method of persimmon vinegar according to claim 1, is characterized in that: described aspergillus addition is 10
4-10
6individual spore/g persimmon magma.
4. the preparation method of persimmon vinegar according to claim 1, is characterized in that: described yeast is the mixed yeast that Active Dry Yeast and SHENGXIANG yeast form according to 10-100:1, inoculum size 10
5-10
7cfu/g fermented liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510539378.3A CN105062858A (en) | 2015-08-30 | 2015-08-30 | Method for manufacturing persimmon vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510539378.3A CN105062858A (en) | 2015-08-30 | 2015-08-30 | Method for manufacturing persimmon vinegar |
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| CN105062858A true CN105062858A (en) | 2015-11-18 |
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| CN201510539378.3A Pending CN105062858A (en) | 2015-08-30 | 2015-08-30 | Method for manufacturing persimmon vinegar |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670903A (en) * | 2016-03-30 | 2016-06-15 | 甘肃乡草坊土特产品有限公司 | Persimmon vinegar capable of enhancing human body immunity and preparation method thereof |
| CN106190764A (en) * | 2016-08-31 | 2016-12-07 | 杨洪 | A kind of persimmon vinegar |
| CN106244410A (en) * | 2016-08-31 | 2016-12-21 | 金寨县劲春银杏树种植专业合作社 | A kind of gingkgo vinegar beverage and preparation method thereof |
| CN106434254A (en) * | 2016-04-22 | 2017-02-22 | 江南大学 | Sauce flavor vinegar and brewing method thereof |
| CN107345198A (en) * | 2017-09-11 | 2017-11-14 | 冯清让 | A kind of preparation method of Normal juice persimmon vinegar |
| CN110903943A (en) * | 2019-12-30 | 2020-03-24 | 江南大学 | Solid-state fermented persimmon vinegar and preparation method thereof |
| CN114703035A (en) * | 2022-05-06 | 2022-07-05 | 广西平乐栊珑农业开发有限公司 | Method for quickly clarifying and deastringent persimmon vinegar |
| CN114874874A (en) * | 2022-04-21 | 2022-08-09 | 广西平乐栊珑农业开发有限公司 | Production method of novel persimmon fruit vinegar |
Citations (3)
| 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 |
| CN102086432A (en) * | 2009-12-07 | 2011-06-08 | 浙江大学 | Production technique of persimmon mead |
| CN104611187A (en) * | 2015-01-28 | 2015-05-13 | 袁晓健 | Method for producing persimmon vinegar |
-
2015
- 2015-08-30 CN CN201510539378.3A patent/CN105062858A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102086432A (en) * | 2009-12-07 | 2011-06-08 | 浙江大学 | Production technique of persimmon mead |
| CN101904533A (en) * | 2010-08-02 | 2010-12-08 | 周文兴 | Persimmon fermented vinegar beverage and production method thereof |
| CN104611187A (en) * | 2015-01-28 | 2015-05-13 | 袁晓健 | Method for producing persimmon vinegar |
Non-Patent Citations (1)
| Title |
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| 刘月梅: "柿子原浆果醋加工技术", 《江苏调味副食品》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670903A (en) * | 2016-03-30 | 2016-06-15 | 甘肃乡草坊土特产品有限公司 | Persimmon vinegar capable of enhancing human body immunity and preparation method thereof |
| CN106434254A (en) * | 2016-04-22 | 2017-02-22 | 江南大学 | Sauce flavor vinegar and brewing method thereof |
| CN106190764A (en) * | 2016-08-31 | 2016-12-07 | 杨洪 | A kind of persimmon vinegar |
| CN106244410A (en) * | 2016-08-31 | 2016-12-21 | 金寨县劲春银杏树种植专业合作社 | A kind of gingkgo vinegar beverage and preparation method thereof |
| CN107345198A (en) * | 2017-09-11 | 2017-11-14 | 冯清让 | A kind of preparation method of Normal juice persimmon vinegar |
| CN110903943A (en) * | 2019-12-30 | 2020-03-24 | 江南大学 | Solid-state fermented persimmon vinegar and preparation method thereof |
| CN110903943B (en) * | 2019-12-30 | 2021-10-19 | 江南大学 | Solid-state fermented persimmon vinegar and preparation method thereof |
| CN114874874A (en) * | 2022-04-21 | 2022-08-09 | 广西平乐栊珑农业开发有限公司 | Production method of novel persimmon fruit vinegar |
| CN114703035A (en) * | 2022-05-06 | 2022-07-05 | 广西平乐栊珑农业开发有限公司 | Method for quickly clarifying and deastringent persimmon vinegar |
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Application publication date: 20151118 |