CN105670903A - Persimmon vinegar capable of enhancing human body immunity and preparation method thereof - Google Patents

Persimmon vinegar capable of enhancing human body immunity and preparation method thereof Download PDF

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CN105670903A
CN105670903A CN201610195400.1A CN201610195400A CN105670903A CN 105670903 A CN105670903 A CN 105670903A CN 201610195400 A CN201610195400 A CN 201610195400A CN 105670903 A CN105670903 A CN 105670903A
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parts
persimmon
vinegar
persimmon vinegar
pericarp
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王婕
白曜源
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GANSU XIANGCAOFANG NATIVE PRODUCTS CO Ltd
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GANSU XIANGCAOFANG NATIVE PRODUCTS CO Ltd
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol

Abstract

The invention discloses a persimmon vinegar capable of enhancing human body immunity and a preparation method thereof. The persimmon vinegar is prepared by fermenting cassava, vegetable leaves, fruit peel and persimmons. The vegetable leaves are prepared from the following raw materials in parts by weight: 15-20 parts of celery leaf, 10-15 parts of spinach, 10-20 parts of fresh lettuce, 2-5 parts of fresh ginger, 10-15 parts of perilla leaf, 3-8 parts of zucchini, 10-15 parts of Spirulina, 15-20 parts of hawthorn, 1-1.8 parts of garlic, 10-15 parts of Lilium callosum, 10-15 parts of aloe and 15-25 parts of soybean. The fruit peel comprises 0.5-1 part of walnut green peel, 10-15 parts of orange peel, 10-15 parts of pomelo peel and 10-15 parts of tangerine peel. The persimmon vinegar has sour and sweet mouthfeel without medicinal herb odor, has high appearance clarity without obvious precipitates, has the advantages of abundant nutrition and high safety, and can obviously enhance the human body immunity when being drunk frequently.

Description

A kind of persimmon vinegar and its preparation method improving body immunity
Technical field
The invention belongs to technical field of health care, particularly relate to a kind of persimmon vinegar and its preparation method that improve body immunity.
Background technology
Persimmon Shi Shi section plant berry fruits, various shapes, lovely luster, soft and succulency, fragrant and sweet good to eat, old and young eating. Persimmon nutritive value is very high, research mensuration shows, sugary 15%, protein 1.36%, fat 0.57% in ripe persimmon, and element and the multivitamin such as robust fibre, carotene, calcium, phosphorus, iron, C content of especially supporting one's family is higher than general fruit 1~2 times. In addition, persimmon is also rich in pectin, it is a kind of water-soluble food fibre, there is good functions of loosening bowel relieving constipation, for correction constipation, keep normal intestinal flora growth etc. to have good effect, physical labourer eats big persimmon more, the effect of anti-inflammatory and detumescence can not only be played, moreover it is possible to improve blood circulation, promote the rehabilitation of tendon inflammation and wound. Meanwhile, the traditional Chinese medical science is thought, persimmon is cold in nature, and taste is sweet, puckery; There is heat-clearing to remove dry, moistening the lung and resolving the phlegm, soft heavily fortified point, slake thirst and help produce saliva, strong spleen, control the function such as dysentery, hemostasis, constipation with dry stool, pain due to hemorrhoid or hemorrhage, the disease such as dry cough, laryngalgia, hypertension can be alleviated, it is the natural health care of chronic bronchitis, hypertension, arteriosclerosis, inside and outside hemorrhoid patients.
Persimmon tree is at China's cultivation history of existing more than 1,000 year, it is one of fruit that current cultivated area is the widest, but its mature fruit is seasonal strong, easily rot, not easily preserve, often it is processed to the food that can preserve for a long time, such as dried persimmon, persimmon crystalline substance, persimmon sauce, persimmon wine and persimmon vinegar etc. Persimmon vinegar refers to the vinegar that a kind of persimmon is brewed, and can reduce blood sugar for human body and hypertension, because of its sweet mouthfeel, and suitable especially drinking of children; The elderly drinks the effect even playing delaying human body caducity. Persimmon vinegar also has effect of beautifying face and moistering lotion, and vinegar is treated has soft hormesis to the skin of people, and it can make thin vessels expand, increase cutaneous circulation, and can kill the bacterium of skin surface, makes skin delicacy, whitening, ruddy glossy. Containing a large amount of acetic acid and lactic acid, succsinic acid, grape acid, oxysuccinic acid, amino acid in persimmon vinegar, often drink, it is possible to effectively maintain the balance of pH value in human body, thus play the effect of cancer-resisting.
In recent years, along with the fast development of protective foods and drink, tradition persimmon vinegar develops to functional various, organoleptic quality and the better direction of mouthfeel gradually. At present, the persimmon vinegar on market is all by adding health care traditional Chinese medicine ingredients in tradition persimmon vinegar, and technique is carried out what simple modifications prepared, such as Chinese patent CN105062858A, CN104611187A, CN104312886A etc.
CN105062858A discloses the making method of a kind of persimmon vinegar, and the technical scheme of disclosure is: 1) pull an oar: peeling after getting the cleaning totally of fresh persimmon, making beating stoning obtain persimmon magma; 2) front ferment: persimmon magma is after pasteurize, and access aspergillus, cultivates 1~2 day in 25~28 DEG C; 3) zymamsis: after front ferment terminates, solids removed by filtration composition, adjustment filtrate pol to 8~12%, again pasteurize, access yeast, reaches 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 to acetic acid content and stops fermentation, and reduces temperature to 2~8 DEG C refrigeration 20~24h; 5) ultrafiltration is filling: use ultra-filtration membrane ultrafiltration, and after filtrate pasteurize, sterile filling obtains persimmon vinegar finished product. The technological merit of the program is: 1) utilize aspergillus to ferment, and improves amino acid, vitamins and other nutritious components content on the one hand, makes it absorption more easy to digest, add flavour substances so that the persimmon sauce fragrance arrived enriches; On the other hand, after the fermentative processing of microorganism, persimmon magma is taken away the puckery taste, and multiple not puckery; 2) in the process of clarification problem, the present invention adopts the rear ultrafiltration technology of first refrigeration, eliminate persimmon vinegar in storage, easily produce the pectin of precipitation, protein etc., not adding extra composition condition and be issued to the object of clarification, ensure that the local flavor of product. But there is following defect: 1) orchard worker is in order to improve persimmon yield and quality, a large amount of applying pesticides so that persimmon cortex pesticide residue is very high, but raw material is not sterilized or gone pesticide residue to process by the program so that product exists security hidden trouble; 2) after fermentation ends, adopt the rear ultrafiltration technology of first refrigeration, although pectin, protein etc. that persimmon vinegar produces precipitation in storage can be removed, but employing standing for fermentation, due to the existence of polyphenolic substance, it is easy to forming flocks, this flocks can affect the activity of yeast or starter, and then the whole structure of impact fermentation, such as the harmony etc. of fermenting speed, attenuation degree and fermentation; 3) being only that fermenting raw materials prepares persimmon vinegar, its health-care effect taking persimmon, functionalization is not high, and market welcome degree is limited.
CN104611187A discloses the production method of a kind of persimmon vinegar, and the technical scheme of disclosure is: 1) persimmon is cleaned, peeling, and stoning, makes into sauce shape; 2) the water material moistening after 1 hour that will add equivalent in previously prepd ground rice, adds cavings and mixes thoroughly, then steaming 1 hour, stewing 30~40 minutes; 3) grog is cooled to 40 DEG C after going out pot, admixes the persimmon sauce and wheat bran made; 4) mix cool to about 28 DEG C time, access distiller's yeast, put into fermentation vat, shakeout unstrained spirits face and compacting, with plastics fabric width lid Chi Kou, carry out mashing and zymamsis; 5) about through fermenting 3~5 days, in the wine unstrained spirits of maturation, admix raw wheat bran and vinegar mother, after mixing thoroughly, carry out acetic fermentation; 6) ferment 3~4 days, after turning over unstrained spirits stacking maturation, unstrained spirits is shakeout and compacting;7) when unstrained spirits temperature is down to room temperature, with plastics fabric width lid, at the salt that plastic cloth upper cover 3~5cm is thick; 8) etc. ageing is after 1 month, and through drenching vinegar, sterilizing and clarification, get product vinegar. The technological merit of the program is, 1) Oryza glutinosa vinegar is converted with after persimmon fermented so that it is feel sour-sweet moderate, appetite-stimulating indigestion-relieving, is a kind of can treat children anorexia, drink particular about food; 2) effect also with beauty face-whitening-nourishing, fat-eliminating slimming is the fat-reducing drink of the All Pure Nature of a kind of health. But still there is the defect of CN105062858A technical scheme, and, persimmon sauce is not carried out any sterilising treatment, this sauce may exist other fungies, in fermenting process, the yeast of meeting and access is competed reaction, even kills yeast, and then affect fermenting speed and attenuation degree, more product quality can be produced great impact.
CN104312886A discloses dispel rheumatism persimmon vinegar and preparation method, the technical scheme disclosed is: taking the fresh persimmon of maturation as main raw material, with Chinese medicine material cassia twig 5 parts, levisticum 10 parts, Wu Chia Pee 10 parts, Radix Achyranthis Bidentatae 5 parts, Yunnan Caulis Spatholobi 5 parts, 10 parts, date, 5 parts, safflower, the root of Chinese wild ginger 3 parts, brewage through co-fermentation and make; The ripe weight of fresh persimmon and the proportioning of Chinese medicine material gross weight be: 100 parts of ratios 1~15 part. Concrete grammar comprises step: 1) take Chinese medicine material, through pressure kettle retort sterilization, after being down to normal temperature, obtains pre-treatment Chinese medicine material; 2) by step 1) obtained pre-treatment Chinese medicine material, point intersperse among through the bottom of pottery fermentation vessel of sterilization, and add the ripe fresh persimmon of 100 weight parts, it is placed on environment aseptic, free of contamination, normal temperature standing for fermentation 30~60 days, obtains Chinese medicine material and persimmon vinegar fermentation raw material; 3) 2 will be walked) obtained Chinese medicine material and persimmon vinegar fermentation raw material, filter through 80 mesh filter screens, obtain persimmon vinegar liquid; 4) by step 3) obtained persimmon vinegar liquid and load and seal through the fermentation vessel of sterilization, imbed in 100 millimeters of soil layers and store sth. in a cellar 30~80, namely obtain persimmon vinegar finished product. Persimmon vinegar sweet mouthfeel prepared by the method, color and luster is ruddy, has slight Chinese medicine fragrance, without any side effects; Can going with rice or bread edible, it is also possible to drink separately, benefiting qi and nourishing blood, the effect ofactivating blood circulation to dissipate blood stasis are obvious. But owing to it adds a large amount of Chinese medicinal materials component so that product has strong taste of traditional Chinese medicine, and mouthfeel obviously declines. In addition, the method is to traditional Chinese medicinal material raw materials disinfection in pressure kettle so that effective constituent in medicinal material, and especially volatile ingredients from lossing is serious, and reducing medicinal material is actual effect, and then the health-care effect making product is poor, can not meet the need of market. It is noted that in a large amount of retrieving, such as such persimmon vinegar report adding Chinese medicinal materials is more, although various health care demand can be met, but there is the defect being same as above-mentioned patent.
Summary of the invention
It is an object of the invention to: a kind of persimmon vinegar and its preparation method that improve body immunity are provided, this persimmon vinegar is by cassava, dish leaf, pericarp and persimmon fermented and become, sweet mouthfeel is without herbal medicine taste, outward appearance clarity height, without obvious sediment thing, product is nutritious, security height, and Chang Yinneng significantly improves body immunity.
In order to realize above-mentioned purpose, the present invention adopts following technical scheme:
A kind of persimmon vinegar improving body immunity, by cassava, dish leaf, pericarp and persimmon fermented and become, three's weight ratio is 15~20:40~50:2~5:43~25, it is characterised in that: described dish leaf comprises the raw material of following weight part: leaf of Herba Apii graveolentis 15~20 parts, spinach 10~15 parts, 10~20 parts, fresh lettuce, fresh ginger 2~5 parts, Perilla Leaf 10~15 parts, summer squash 3~8 parts, spirulina 10~15 parts, hawthorn 15~20 parts, 1~1.8 part, garlic, Purpleflower Crotalarla Herb 10~15 parts, aloe 10~15 parts, soya bean 15~25 parts;Described pericarp comprises: green peel of walnut 0.5~1 part, Pericarpium citri sinensis 10~15 parts, shaddock skin 10~15 parts, orange peel 10~15 parts.
As preferably, described a kind of persimmon vinegar improving body immunity, by cassava, dish leaf, pericarp and persimmon fermented and become, three's weight ratio is 15~20:40~50:2~5:43~25, it is characterised in that: described dish leaf comprises the raw material of following weight part: leaf of Herba Apii graveolentis 18 parts, spinach 12 parts, 15 parts, fresh lettuce, fresh ginger 3.5 parts, Perilla Leaf 12 parts, summer squash 5 parts, spirulina 12 parts, hawthorn 18 parts, 1.5 parts, garlic, Purpleflower Crotalarla Herb 12 parts, aloe 12 parts, soya bean 20 parts; Described pericarp comprises: green peel of walnut 0.7 part, Pericarpium citri sinensis 12 parts, shaddock skin 12 parts, orange peel 12 parts.
The preparation method of the persimmon vinegar of above-mentioned raising body immunity, it is characterised in that: concrete steps are as follows:
1) taking raw material according to proportion, the potassium permanganate being 2~5% with massfraction soaked after 10~20 minutes, then with aseptic water washing 2~3 times;
2) clean raw material is put into vegetable and fruit washing, preserving and sterilizing equipment, carry out sterilization and disinfection process, again with aseptic water washing 2~3 times after taking-up, obtain pretreating raw material;
3), by persimmon stoning, after cassava is removed the peel, pulping shape, obtains persimmon slurry and tapioca syrup;
4) by pulping shape after dish leaf and pericarp mixing, and adding the aseptic NaOH solution that mass concentration is 0.5~1%, mix and blend 5~10 minutes, NaOH solution add-on is the 5~12% of dish leaf and pericarp gross weight, obtains dish leaf pericarp slurry;
5) by step 3) persimmon slurry, tapioca syrup and step 4) dish leaf pericarp slurry mix, obtain mixed pulp;
6) adding aseptic citric acid or food vinegar in mixed pulp, mix and blend 20~30 minutes, ferment slurry before obtaining, citric acid adding amount is the 8~15% of mixed pulp gross weight; The add-on of food vinegar is the 1.2~2.5% of mixed pulp gross weight;
7) ferment adds aseptic sucrose water in starching forward, and is placed in water magnetizing device, and energising is magnetized, and obtains magnetized front ferment slurry, and described front ferment slurry control pol is 5~8%;
8) access aspergillus in starching to magnetized front ferment, under 25~28 DEG C of conditions, cultivate 1~2 day;
9) after front ferment terminates, solids removed by filtration composition, adds aseptic sucrose water, adjustment filtrate pol to 8~12%, then accesses yeast, under 20~27 DEG C of conditions, ferments to ethanol content and reaches 5g/100mL, obtain persimmon vinegar work in-process;
10) in persimmon vinegar work in-process, add the bacillus aceticus of activation, carry out aerobic fermentation, reach more than 5g/100mL to acetic acid content and stop fermentation, and reduce temperature to 2~8 DEG C, refrigerate 20~24 hours;
11) ultrafiltration is filling: use ultra-filtration membrane ultrafiltration, after filtrate pasteurize, adds the methyl-glyoxal being equivalent to persimmon vinegar gross weight 0.01%, and sterile filling, obtain persimmon vinegar finished product.
Further, described aspergillus is at least one in aspergillus niger, aspergillus oryzae.
Further, described aspergillus addition is 104~106 spores/g persimmon magma.
Further, described yeast is the mixed yeast that wine brewing active dry yeast and SHENGXIANG yeast form according to 10~100:1, and inoculum size is 105~107cfu/g fermented liquid.
Compared with prior art, the useful effect of the present invention is:
1) persimmon vinegar of the present invention is by cassava, dish leaf, pericarp and persimmon fermented and become, sweet mouthfeel without herbal medicine taste, outward appearance clarity height, without obvious sediment thing, product is nutritious, security height, and Chang Yinneng significantly improves body immunity; Cassava has bright, strong brain, bright order, temperature lung, useful liver cardiovascular, beneficial, strong spleen and stomach, ease constipation, beauty care, presses down the anti-knurl of cancer, yin-nourishing qi-restoratives, anti-ageing radiation-resistant effect; Persimmon has that heat-clearing is removed dry, moistening the lung and resolving the phlegm, soft heavily fortified point, slaked thirst and help produce saliva, strong spleen, control the function such as dysentery, hemostasis; Pericarp and vegetables contain abundant pectin, having functions of loosening bowel relieving constipation, and the present invention adds green peel of walnut in pericarp, the pain of taste-blindness rate and gastritis is had obvious analgesic effect by it, and after fermentative processing, also skin can not be caused stimulation; In addition, containing abundant nutritive ingredient in dish leaf, especially vitamins B1、B12, vitamins C equal size very high, body immunity can be significantly improved.
2) the present invention is by cassava, persimmon mixed fermentation, make health care persimmon wine, safe without toxic side effect, solving persimmon and cassava can not with the problem of food, and research shows, persimmon can not be with the reason of food with cassava: the sugar in cassava ferments in stomach, gastric acid secretion can be made to increase, there is precipitation cohesion with the tannin in persimmon, pectin reaction, produce lump, stomach when amount is many serious, can be made hemorrhage or cause stomach ulcer. And the present invention passes through magnetization treatment when fermenting, and add methyl-glyoxal, effectively prevent throw out from generating, and add green peel of walnut etc., avoid blood clot to generate.
3) persimmon vinegar of the present invention does not add any traditional Chinese medicine ingredients, pure in mouth feel, without medium-height grass flavour of a drug, is applicable to all age bracket people and eats.
4) the present invention is when making persimmon vinegar, and raw material is carried out secondary sterilization process, effectively removes the agricultural chemicals remaining in raw material surface, it is to increase the security of product.
5) the present invention carries out magnetization treatment before fermentation, impels free-water to activate, and prevents polyphenolic substance from forming flocks, improve the free speed of yeast on the one hand, accelerate fermenting speed, improve the clarity of product on the other hand, and then improve product sensory quality.
Embodiment
Below in conjunction with specific embodiment, the technical scheme of the present invention is described further, so that with the understanding of those skilled in the art.
Embodiment 1
A kind of persimmon vinegar improving body immunity, by cassava, dish leaf, pericarp and persimmon fermented and become, three's weight ratio is 15:40:2:43, and described dish leaf comprises the raw material of following weight part: leaf of Herba Apii graveolentis 18kg, spinach 12kg, fresh lettuce 15kg, fresh ginger 3.5kg, Perilla Leaf 12kg, summer squash 5kg, spirulina 12kg, hawthorn 18kg, garlic 1.5kg, Purpleflower Crotalarla Herb 12kg, aloe 12kg, soya bean 20kg; Described pericarp comprises: green peel of walnut 0.7kg, Pericarpium citri sinensis 12kg, shaddock skin 12kg, orange peel 12kg.
The preparation method of the persimmon vinegar of above-mentioned raising body immunity, concrete steps are as follows:
1) taking raw material according to proportion, the potassium permanganate being 2~5% with massfraction soaked after 10~20 minutes, then with aseptic water washing 2~3 times;
2) clean raw material is put into vegetable and fruit washing, preserving and sterilizing equipment, carry out sterilization and disinfection process, again with aseptic water washing 2~3 times after taking-up, obtain pretreating raw material;
3), by persimmon stoning, after cassava is removed the peel, pulping shape, obtains persimmon slurry and tapioca syrup;
4) by pulping shape after dish leaf and pericarp mixing, and adding the aseptic NaOH solution that mass concentration is 0.5~1%, mix and blend 5~10 minutes, NaOH solution add-on is the 5~12% of dish leaf and pericarp gross weight, obtains dish leaf pericarp slurry;
5) by step 3) persimmon slurry, tapioca syrup and step 4) dish leaf pericarp slurry mix, obtain mixed pulp;
6) adding aseptic citric acid or food vinegar in mixed pulp, mix and blend 20~30 minutes, ferment slurry before obtaining, citric acid adding amount is the 8~15% of mixed pulp gross weight; The add-on of food vinegar is the 1.2~2.5% of mixed pulp gross weight;
7) ferment adds aseptic sucrose water in starching forward, and is placed in water magnetizing device, and energising is magnetized, and obtains magnetized front ferment slurry, and described front ferment slurry control pol is 5~8%;
8) accessing aspergillus niger in starching to magnetized front ferment, addition is 104~106 spores/g persimmon magma, under 25~28 DEG C of conditions, cultivates 1~2 day;
9) after front ferment terminates, solids removed by filtration composition, add aseptic sucrose water, adjustment filtrate pol to 8~12%, then access yeast, under 20~27 DEG C of conditions, fermentation to ethanol content reaches 5g/100mL, obtaining persimmon vinegar work in-process, described yeast is the mixed yeast that wine brewing active dry yeast and SHENGXIANG yeast form according to 50:1, and inoculum size is 105~107cfu/g fermented liquid;
10) in persimmon vinegar work in-process, add the bacillus aceticus of activation, carry out aerobic fermentation, reach more than 5g/100mL to acetic acid content and stop fermentation, and reduce temperature to 2~8 DEG C, refrigerate 20~24 hours;
11) ultrafiltration is filling: use ultra-filtration membrane ultrafiltration, after filtrate pasteurize, adds the methyl-glyoxal being equivalent to persimmon vinegar gross weight 0.01%, and sterile filling, obtain persimmon vinegar finished product.
In above-mentioned preparation method, step 2) the vegetable and fruit washing, preserving and sterilizing equipment addressed is equipment disclosed in Chinese patent CN1903084A.
Embodiment 2
A kind of persimmon vinegar improving body immunity, by cassava, dish leaf, pericarp and persimmon fermented and become, three's weight ratio is 18:45:3.5:35, and described dish leaf comprises the raw material of following weight part: leaf of Herba Apii graveolentis 15kg, spinach 10kg, fresh lettuce 10kg, fresh ginger 2kg, Perilla Leaf 10kg, summer squash 3kg, spirulina 10kg, hawthorn 15kg, garlic 1kg, Purpleflower Crotalarla Herb 10kg, aloe 10kg, soya bean 15kg; Described pericarp comprises: green peel of walnut 0.5kg, Pericarpium citri sinensis 10kg, shaddock skin 10kg, orange peel 10kg.
Taking raw material according to above-mentioned proportion, then adopt the method for same embodiment 1 to be prepared from, its difference is: described aspergillus is aspergillus oryzae.
Embodiment 3
A kind of persimmon vinegar improving body immunity, by cassava, dish leaf, pericarp and persimmon fermented and become, three's weight ratio is 20:50:5:25, and described dish leaf comprises the raw material of following weight part: leaf of Herba Apii graveolentis 20kg, spinach 15kg, fresh lettuce 20kg, fresh ginger 5kg, Perilla Leaf 15kg, summer squash 8kg, spirulina 15kg, hawthorn 20kg, garlic 1.8kg, Purpleflower Crotalarla Herb 15kg, aloe 15kg, soya bean 25kg; Described pericarp comprises: green peel of walnut 1kg, Pericarpium citri sinensis 15kg, shaddock skin 15kg, orange peel 15kg.
Taking raw material according to above-mentioned proportion, then adopt the method for same embodiment 1 to be prepared from, its difference is: described aspergillus is the mixture of aspergillus oryzae and aspergillus niger.
Embodiment 4
A kind of persimmon vinegar improving body immunity, by cassava, dish leaf, pericarp and persimmon fermented and become, three's weight ratio is 20:50:5:25, and described dish leaf comprises the raw material of following weight part: leaf of Herba Apii graveolentis 18kg, spinach 13kg, fresh lettuce 17kg, fresh ginger 3kg, Perilla Leaf 13kg, summer squash 6kg, spirulina 13kg, hawthorn 17kg, garlic 1.5kg, Purpleflower Crotalarla Herb 13kg, aloe 13kg, soya bean 18kg; Described pericarp comprises: green peel of walnut 0.7kg, Pericarpium citri sinensis 13kg, shaddock skin 13kg, orange peel 13kg.
Should be understood that, for those of ordinary skills, it is possible to improved according to the above description or convert, and all these improve and convert the protection domain that all should belong to claims of the present invention.

Claims (6)

1. one kind is improved the persimmon vinegar of body immunity, by cassava, dish leaf, pericarp and persimmon fermented and become, three's weight ratio is 15~20:40~50:2~5:43~25, it is characterised in that: described dish leaf comprises the raw material of following weight part: leaf of Herba Apii graveolentis 15~20 parts, spinach 10~15 parts, 10~20 parts, fresh lettuce, fresh ginger 2~5 parts, Perilla Leaf 10~15 parts, summer squash 3~8 parts, spirulina 10~15 parts, hawthorn 15~20 parts, 1~1.8 part, garlic, Purpleflower Crotalarla Herb 10~15 parts, aloe 10~15 parts, soya bean 15~25 parts;Described pericarp comprises: green peel of walnut 0.5~1 part, Pericarpium citri sinensis 10~15 parts, shaddock skin 10~15 parts, orange peel 10~15 parts.
2. a kind of persimmon vinegar improving body immunity as claimed in claim 1, by cassava, dish leaf, pericarp and persimmon fermented and become, three's weight ratio is 15~20:40~50:2~5:43~25, it is characterised in that: described dish leaf comprises the raw material of following weight part: leaf of Herba Apii graveolentis 18 parts, spinach 12 parts, 15 parts, fresh lettuce, fresh ginger 3.5 parts, Perilla Leaf 12 parts, summer squash 5 parts, spirulina 12 parts, hawthorn 18 parts, 1.5 parts, garlic, Purpleflower Crotalarla Herb 12 parts, aloe 12 parts, soya bean 20 parts; Described pericarp comprises: green peel of walnut 0.7 part, Pericarpium citri sinensis 12 parts, shaddock skin 12 parts, orange peel 12 parts.
3. the preparation method of the persimmon vinegar of a raising body immunity according to claim 1 and 2, it is characterised in that: concrete steps are as follows:
1) taking raw material according to proportion, the potassium permanganate being 2~5% with massfraction soaked after 10~20 minutes, then with aseptic water washing 2~3 times;
2) clean raw material is put into vegetable and fruit washing, preserving and sterilizing equipment, carry out sterilization and disinfection process, again with aseptic water washing 2~3 times after taking-up, obtain pretreating raw material;
3), by persimmon stoning, after cassava is removed the peel, pulping shape, obtains persimmon slurry and tapioca syrup;
4) by pulping shape after dish leaf and pericarp mixing, and adding the aseptic NaOH solution that mass concentration is 0.5~1%, mix and blend 5~10 minutes, NaOH solution add-on is the 5~12% of dish leaf and pericarp gross weight, obtains dish leaf pericarp slurry;
5) by step 3) persimmon slurry, tapioca syrup and step 4) dish leaf pericarp slurry mix, obtain mixed pulp;
6) adding aseptic citric acid or food vinegar in mixed pulp, mix and blend 20~30 minutes, ferment slurry before obtaining, citric acid adding amount is the 8~15% of mixed pulp gross weight; The add-on of food vinegar is the 1.2~2.5% of mixed pulp gross weight;
7) ferment adds aseptic sucrose water in starching forward, and is placed in water magnetizing device, and energising is magnetized, and obtains magnetized front ferment slurry, and described front ferment slurry control pol is 5~8%;
8) access aspergillus in starching to magnetized front ferment, under 25~28 DEG C of conditions, cultivate 1~2 day;
9) after front ferment terminates, solids removed by filtration composition, adds aseptic sucrose water, adjustment filtrate pol to 8~12%, then accesses yeast, under 20~27 DEG C of conditions, ferments to ethanol content and reaches 5g/100mL, obtain persimmon vinegar work in-process;
10) in persimmon vinegar work in-process, add the bacillus aceticus of activation, carry out aerobic fermentation, reach more than 5g/100mL to acetic acid content and stop fermentation, and reduce temperature to 2~8 DEG C, refrigerate 20~24 hours;
11) ultrafiltration is filling: use ultra-filtration membrane ultrafiltration, after filtrate pasteurize, adds the methyl-glyoxal being equivalent to persimmon vinegar gross weight 0.01%, and sterile filling, obtain persimmon vinegar finished product.
4. the preparation method of the persimmon vinegar improving body immunity as claimed in claim 3, it is characterised in that: described aspergillus is at least one in aspergillus niger, aspergillus oryzae.
5. the preparation method of the persimmon vinegar improving body immunity as claimed in claim 3, it is characterised in that: described aspergillus addition is 104~106 spores/g persimmon magma.
6. the preparation method of the persimmon vinegar improving body immunity as claimed in claim 3, it is characterised in that: described yeast is the mixed yeast that wine brewing active dry yeast and SHENGXIANG yeast form according to 10~100:1, and inoculum size is 105~107cfu/g fermented liquid.
CN201610195400.1A 2016-03-30 2016-03-30 Persimmon vinegar capable of enhancing human body immunity and preparation method thereof Pending CN105670903A (en)

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CN107828621A (en) * 2017-12-23 2018-03-23 全椒县潘林园林葡萄专业合作社 A kind of preparation method of nutrition and health care rose grape fruit vinegar
CN108060050A (en) * 2017-11-22 2018-05-22 湖北瀚思生物科技有限公司 A kind of asparagus lettuce tea vinegar and beverage processing method
CN108949485A (en) * 2018-06-27 2018-12-07 广西驰胜农业科技有限公司 A kind of cassava carambola vinegar and preparation method thereof
CN109266695A (en) * 2018-10-31 2019-01-25 西北农林科技大学 A method of utilizing persimmon fermented production citric acid

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CN105062858A (en) * 2015-08-30 2015-11-18 陈爱梅 Method for manufacturing persimmon vinegar
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CN104862205A (en) * 2015-04-17 2015-08-26 杨定海 Processing method of apple vinegar
CN105112275A (en) * 2015-08-19 2015-12-02 山东鲁丰食品科技股份有限公司 Mixed vegetable vinegar powder and preparation method thereof
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CN108060050A (en) * 2017-11-22 2018-05-22 湖北瀚思生物科技有限公司 A kind of asparagus lettuce tea vinegar and beverage processing method
CN107828621A (en) * 2017-12-23 2018-03-23 全椒县潘林园林葡萄专业合作社 A kind of preparation method of nutrition and health care rose grape fruit vinegar
CN108949485A (en) * 2018-06-27 2018-12-07 广西驰胜农业科技有限公司 A kind of cassava carambola vinegar and preparation method thereof
CN109266695A (en) * 2018-10-31 2019-01-25 西北农林科技大学 A method of utilizing persimmon fermented production citric acid
CN109266695B (en) * 2018-10-31 2021-09-03 西北农林科技大学 Method for producing citric acid by fermentation of persimmons

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Application publication date: 20160615