Title: Production of persimmon vinegar
Application Number: 89104792 Application Date: 1989.07.10
Publication Number: 1038835 Publication Date: 1990.01.17
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: C12J1/02
Applicant(s) Name: Microbiology Inst.,Shaanxi Address:
Inventor(s) Name: Liu Tao
Attorney & Agent: MA QI REN YUE
Abstract:
     This invention uses cellulase, pectinase, carbohydrase produced by microorganism for saccharification of fruit syrup and uses fine yeast fungi and acetic fungi for fermentation. For removal of fungi and filtering of residue, a filtering and cleaning device is used. By this process, the fermentation period is shortened, the amount of persimmon usage is decreased, the nutrient ingredients of persimmon and its utilization ratio are increased. The energy consumption is lowered, and the loss of nutrient ingredient is decreased. The taste of vinegar is palatable. It meets the standard of GB 2719-81.
Time: 4
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