CN1067267A

CN1067267A - Formula of persimmon juice fermentation beverage and production technique thereof

Info

Publication number: CN1067267A
Application number: CN 92104912
Authority: CN
Inventors: 杨建水
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-06-17
Filing date: 1992-06-17
Publication date: 1992-12-23

Abstract

It is the formula of persimmon juice fermentation beverage and the production technique thereof of main raw material with the persimmon that the present invention relates to a kind of, and its prescription is fermentation Normal juice: sugar: honey: persimmon vinegar: persimmon leaf water: spice water: Sodium Benzoate=35: 5: 5: 5: 48.9: 1: 0.1 (%).Technology for select materials → clean → take away the puckery taste → fragmentation → Primary Fermentation → pressure juice separation → secondary fermentation → ageing → purification → allotment → sterilization → filtration → canned → packaging final prod.This invention scientific formulation, technology advanced person, the beverage of being produced is nutritious, and local flavor is good, and is all-ages, and good pharmaceutical use is arranged, and is beneficial to people's physical and mental health, and promoting the use of of this invention will bring remarkable economical and social benefit.

Description

Formula of persimmon juice fermentation beverage and production technique thereof

It mainly is to utilize persimmon to make the prescription and the production technique thereof of the beverage persimmon juice fermentation beverage of raw material brew new variety that the present invention relates to a kind of.

Persimmon tree is at the cultivation history in existing more than 3,000 year of China, and persimmon output occupies first of the world.Persimmon juice is many, it is sweet to distinguish the flavor of, meat is thin, nutritive value is very high, measure according to one's analysis, contain multivitamin, its Protein content can with hawthorn, grape compares favourably, vitamin A particularly, ascorbic content, be higher than apple far away, grape, peach, pear and other fruits, and certain pharmaceutical use is arranged, also contain Nulomoline (6%, free acid 0.3%(tannin is main) in the persimmon, and fructose, glucose, sucrose, seminose, the pectin tannin, carotene, Lyeopene etc., it is beautiful in colour, and local flavor is good, and is nutritious, be that people like best one of edible good merchantable brand, ancient times, the poet once used the verse of " look wins Jin Yimei, sweet exceed good wine clear " to praise it, but traditional persimmon edible method mainly all is to eat something rare or shine that to make dried persimmon edible, the system of also the squeezing the juice vinegar that has etc., and such amount is limited, and is difficult for again preserving, and causes a large amount of wastes of persimmon resource.Along with the raising of people's lives and the development of international trade, needs to various nectars are increasing, can have a kind of method to develop the persimmon resource so and produce tasty nutritious persimmon juice beverage? if persimmon fermented beverage is succeeded in developing, it not only can satisfy the needs of people's life, improve the people ' s health level, and can make full use of mountain resource, developing rural economy, enlarge international trade, be beneficial to building of the four modernizations.

Task of the present invention is exactly that providing a kind of to people is main raw material with the persimmon through practice, brews colory persimmon juice fermentation beverage through scientific formula and advanced production technique thereof.

Task of the present invention is to realize by persimmon juice ferment drink formula that provides to the public and production technique thereof, it mainly is to be main raw material with the persimmon, after preparing Normal juice by fermentation, form the beverage of this invention preparation again than adding other compositions by certain composition, the fermentative production cycle is short, speed is fast, samples, and is nutritious, all-ages, economic benefit is big.

Bottom fills a prescription in conjunction with the embodiments and production technique elaborates to the present invention.

Formula of persimmon juice fermentation beverage (kilogram) by weight is calculated as: fermentation Normal juice 35kg(kilogram is as follows), granulated sugar 5kg, honey 5kg, persimmon vinegar 5kg, persimmon leaf water 48.9kg, spice water 1kg, Sodium Benzoate 0.1kg are (%) by its weight percent:

Fermentation Normal juice: granulated sugar: honey: persimmon vinegar: persimmon leaf water: spice water: Sodium Benzoate=35: 5: 5: 5: 48.9: 1: 0.1, certainly in process of production, in order to increase different mouthfeels, in above-mentioned prescription, also can add an amount of carbonic acid gas 0.6kg, on material choice, also can adopt congener according to the source, such as granulated sugar, every table sugar all can, spice water also can with flavouring agent preparation, in a word, the prescription composition has change to allow slightly, and embodiment can have many, such as granulated sugar, cotton sugar, rock sugar, Fruit candys etc. all can, enumerate no longer one by one, this is that any one scientific and technical personnel understands.

The production technique that realizes above-mentioned prescription is such: select materials → clean → take away the puckery taste → fragmentation → Primary Fermentation → pressure juice separation → secondary fermentation → ageing → purification → allotment → sterilization → filtration → canned → packaging final prod, its detailed process process is: the preparation of fermentation Normal juice: at first select materials, promptly select for use fresh, individual big, abundant ripe persimmon, dirt with the clear water flush away surface of flowing, promptly clean, take away the puckery taste again, because contain a large amount of tannin in the persimmon, has convergency, make the people feel the intensive astringent taste, tannin has two kinds of solubility and non-capacitives, the solubility tannin is dissolved in saliva, make the people feel astringent taste, therefore, persimmon must take away the puckery taste after cleaning, promptly use 10% edible ethanol, on per 100 kilograms bright clean persimmon, spray 2 kilograms, cover with plastic cloth afterwards and got final product in 24 hours, after taking away the puckery taste, carry out fragmentation with crusher, such as adopting hydraulic breaker to carry out fragmentation, in order to ensure the quality of products, when broken, per hundred kilograms of persimmons, can add 60 milliliters of 6% sulfurous acid, fragmentation is over, persimmon pasty state pulp is put into fermenting container, such as cement pit, ceramic cylinder (altar) etc. carries out Primary Fermentation, add yeast juice 5%, add black bent 0.3% simultaneously, fully stir evenly, sealing and fermenting, temperature is controlled at 25 ℃-30 ℃, fermented 5-7 days, make that sugar drops to below 0.5% in the fruit juice, the container that Primary Fermentation is used is wanted sanitation and hygiene, meet the fermentation requirement, after above-mentioned fermentation is finished, press juice to separate immediately, this is a key that guarantees fermentation Normal juice quality, because skin slag long period of soaking makes juice band bitter taste, take out free juice earlier, then with the Normal juice in the squeezing machine extrusion skin slag, carry out secondary fermentation afterwards, because still there is the part sugar could become ethanol fully in the Normal juice through little fermentation of for some time, secondary fermentation is carried out in the osculum sealed vessel, temperature is 20 ℃-25 ℃, and about one month of time is after secondary fermentation finishes, juice is put into underground storage juice kiln again carry out ageing, ageing is a kind of esterification reaction process slowly, micro ethanol in the fruit juice and free organic acid, only react with in Long-term Storage, could generate distinctive fragrance, its time is more than at least 5 months, in the ageing, and the glycerine in the Normal juice, alcohol, aldehyde, compositions such as acid, can combine well, make Normal juice produce the local flavor of soft refreshing profit.Simultaneously, various suspended substances, mixture, colloidal compound etc. in the Normal juice, by redoxomorphism, sedimentation gradually makes Normal juice limpid, increases the stability of Normal juice.Ageing requires low temperature, can wind good, carries out under the situation of sanitation and hygiene, and general temperature is carried out in the underground storage juice kiln of relative humidity 75-85% at 10 ℃-20 ℃.

After the ageing, carry out purifying treatment, because contain a large amount of tannin and pectin in the persimmon, even ageing 1-2, could clarify, still be Hei Lanse, like this production cycle just oversize, also very unfavorable in turnover of funds, so for faster production, invigorate turnover of funds, and early go public, so must be through purifying treatment the juice of ageing more than 5 months, purifying treatment be with quick finings with 100 kilograms of the juice of ageing, mix 0.1 kilogram, stir, seal 2-3 days, promptly be natural golden yellow Clear ﹠ Transparent.The finings prescription is (weight percent) fast: gelatin: egg white: salt=70: 25: 5(%).Stirring to make long-term drinking, and some diseases is had prevention and therapeutic action, as putting down in writing in the Compendium of Material Medica: " persimmon be spleen lung blood system fruit also, the sweet and gas of its flavor is put down, property is puckery and can receive, so the puckery intestines of invigorating the spleen are arranged, controls the merit of coughing hemostasis ".In a word, success of the present invention for the required beverage of people that improves day by day opens up a new way, is benefited the nation and the people, and brings benefit to the mankind, and its society and economy benefit is immeasurable.

Claims

1, with the persimmon is the formula of persimmon juice fermentation beverage of main raw material, it is characterized in that being calculated as fermentation Normal juice 35kg with kilogram, sugar 5kg, honey 5kg, persimmon vinegar 5kg, persimmon leaf water 48.9kg, spice water 1kg, Sodium Benzoate 0.1kg, weight percent is fermentation Normal juice: sugar: honey: persimmon vinegar: persimmon leaf water: spice water: Sodium Benzoate=35: 5: 5: 5: 48.9: 1: 0.1 (%).

2, formula of persimmon juice fermentation beverage according to claim 1, it is characterized in that said fermentation Normal juice is the persimmon juice behind the fermentation purifying and sterilizing, persimmon leaf water is bright persimmon leaf water=1: 100(weight kilogram) boil 60 ℃ liquid after half an hour, spice water is sweet fennel: salt: water=1: 1: 100(weight kilogram) liquid after one hour is boiled in preparation.

3, realize the production technique of above-mentioned prescription, it is characterized in that be select materials → clean → take away the puckery taste → fragmentation → Primary Fermentation → pressure juice separation → secondary fermentation → ageing → purification → allotment → sterilization → filtration → canned → packaging final prod, promptly at first select materials, select for use fresh, individual big, sophisticated persimmon, with water purification flush away surface contaminants, take away the puckery taste again after cleaning, taking away the puckery taste is over, and carries out fragmentation with crusher, puts into fermenting container and carries out Primary Fermentation, after fermenting, press juice to separate with squeezing machine, carry out secondary fermentation in the osculum sealed vessel of packing into again, put into underground storage juice kiln afterwards and carry out ageing, after the ageing, carry out purifying treatment with quick finings, allocate by the recipe ratio requirement afterwards, the juice for preparing carries out sterilization, after the filtration, can canned packaging final prod.

4, production technique according to claim 3 is characterized in that said taking away the puckery taste is edible ethanol with 10%, sprays 2 kilograms on per 100 kilograms bright clean persimmon, covers 24 hours with plastic cloth.

5, production technique according to claim 3 is characterized in that saidly when broken, and per 100 kilograms of persimmon planted agents add 60 milliliters of 6% sulfurous acid.

6, production technique according to claim 3 is characterized in that said Primary Fermentation is to add yeast juice 5%, and black song 0.3% fully stirs evenly, and under 25 ℃-30 ℃ condition, sealing and fermenting 5-7 days, sugar dropped to below 0.5%.

7, production technique according to claim 3 is characterized in that secondary fermentation is is 20 ℃-25 ℃ in temperature, carries out one month in the osculum sealed vessel.

8, production technique according to claim 3 is characterized in that said ageing is at low temperature, and air permeability is good, carries out in the underground storage juice kiln of sanitation and hygiene, and temperature is 10 ℃-20 ℃, and relative humidity is 75-85%, and the time is more than 5 months.

9, production technique according to claim 3, be to add in 100 kilograms the ageing juice when it is characterized in that purifying treatment with 0.1 kilogram quick finings, its prescription of used quick finings is (weight percent): gelatin: egg white: salt=70: 25: 5(%), the clarification time is sealing 2-3 days.

10, production technique according to claim 3 is characterized in that sterilization is to carry out 15-20 minute at 65 ℃ of-68 ℃ of following constant temperature.