CN101283825A - Tomato fruit vinegar beverage and production method thereof - Google Patents
Tomato fruit vinegar beverage and production method thereof Download PDFInfo
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- CN101283825A CN101283825A CNA2008100281052A CN200810028105A CN101283825A CN 101283825 A CN101283825 A CN 101283825A CN A2008100281052 A CNA2008100281052 A CN A2008100281052A CN 200810028105 A CN200810028105 A CN 200810028105A CN 101283825 A CN101283825 A CN 101283825A
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- fruit vinegar
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Abstract
The invention provides a tomato vinegar beverage and the production method thereof. The beverage is prepared from tomatoes sequentially by making tomato juice, fermenting with yeast, fermenting with acetic acid to obtain tomato vinegar, mixing the tomato vinegar, sour agent, sugar and water, filtering, and sterilizing to obtain the product. The product is a vinegar beverage having tomato flavor and containing tomato juice, which is a novel variety of fruit vinegar with good taste and flavor.
Description
Technical field
The present invention relates to a kind of fruit vinegar beverage, more particularly, the present invention relates to a kind of tomato fruit vinegar beverage; Simultaneously, the invention still further relates to the production method of described tomato fruit vinegar beverage.
Background technology
Fruit vinegar beverage is a kind of beverage products that can replenish the needed by human body nutritional labeling and play certain health-care effect.In recent years, along with the rise of vinegar beverage and fruit vinegar beverage, people more and more recognize vinegar class beverage to the health role, and vinegar class beverage can prevent disease and played certain hypotensive effect.The birth of vinegar and fruit vinegar beverage and development have increased the kind of beverage, and it will become indispensable drinking food product broad masses of the people's every day.
Existing various vinegar beverage products, wherein especially apple vinegar class beverage products is of a great variety, but the vinegar class beverage that adopts tomato production yet there are no on the market at present to make and sells, thereby the exploitation tomato fruit vinegar beverage can satisfy the demand of consumers in general to product category and different taste.
Summary of the invention
The objective of the invention is to overcome shortcoming or the deficiency that prior art exists, provide a kind of mouthfeel good, taste is good, nutritious tomato fruit vinegar beverage.
The present invention also aims to provide a kind of method of producing above-mentioned tomato fruit vinegar beverage, this method has advantages such as technology is simple, with low cost, needs processing place is little.
Purpose of the present invention is achieved through the following technical solutions: a kind of tomato fruit vinegar beverage comprises the component of following proportioning: sugar or other sweeteners and the water of the acid, 7.0%～11% (w/w) of the former vinegar of the tomato of 2%～4% (w/w), 0.1%～0.5% (w/w).
The tomato juice that can comprise 3%～5% (w/w) in the described proportioning component.
The mixture of the acid of described acid preferably apple, citric acid and natrium citricum.
One or more mixtures in described sugared preferably sucrose, fructose and the HFCS.
Described other sweeteners preferably are equivalent to one or more the mixture in the sweet and Aspartame of AK sugar, the knob of the same sugariness of white granulated sugar.
A kind of production method of tomato fruit vinegar beverage comprises following operating procedure:
(1) preparation tomato juice: get weight ratio and be 1: 1～1: 2 tomato pulp and water, mixed making beating also is heated to 30～45 ℃, enzyme-added (0.01%～1.0% (w/w)) insulation reaction is also handled in conjunction with high speed shear and (after rotating speed is 100～3000rpm), to be carried out filtration treatment, to obtain tomato juice.
(2) the former vinegar of preparation tomato:
A. alcoholic fermentation: pol to 10%～20% (w/w) of adjustment tomato juice, acidity are to pH3.5～5.0, make it to be fit to alcoholic fermentation, the yeast of inoculation 0.1%～10% (w/w) after spreading cultivation carried out alcoholic fermentation 2～3 days under 20～30 ℃, to alcoholic strength to 6%～10% (v/v).
B. acetic fermentation: fresh tomato juice and fermentation tomato juice are mixed, adjusting alcoholic strength is that 5%～8% (v/v), acidity are to pH3.5～4.5, and add an amount of nitrogenous source, make it to be fit to acetic fermentation, acetic acid bacteria after inoculation 0.1%～10% (w/w) spreads cultivation, 28～35 ℃ of following air blast were carried out acetic fermentation 3～7 days, reached 3%～6% to acetic acid content.
C. the vinegar liquid that ferments is removed acetic acid bacteria and fermentation residue, obtain the former vinegar of tomato.
(3) take by weighing the former vinegar of 2%～4% (w/w) tomato, 0.1%～0.5% (w/w) acid and 7.0%～11% (w/w) sugar or other sweeteners respectively, enlarged portion water mixing, being heated with stirring to all materials dissolves fully, add 3%～5% (w/w) (or not adding) tomato juice, the water constant volume, be heated to 90～95 ℃ then, adding diatomite filtration handles, material after the filtration promptly makes the tomato vinegar beverage products through can, sterilization (90～95 ℃, 25～30 minutes), cool to room temperature and packing.
In the production method of the present invention, the mixture of enzyme preferred pectin enzyme and cellulase described in the step (1); Described filtration treatment is used 10～20 purpose filter screens, and requirement is that pulp can leach, but seed can not leach.
The present invention has following advantage and beneficial effect with respect to prior art: the appearance of this tomato fruit vinegar beverage product has increased the kind of fruit vinegar beverage, local flavor, the mouthfeel of existing fruit vinegar beverage product have been improved, and make it have the distinctive fragrance of tomato juice, have good market prospects.Can add white granulated sugar in this product, also can adopt other sugar in generation, can improve the mouthfeel and the local flavor of product.In addition, as adopting not with the prescription of granulated sugar, product also can be suitable for the diabetes patient, fat personage drinks, and the crowd that this product is suitable for is wider.
The specific embodiment
The inventor has carried out deep creative research and experiment to the present invention, and many successful embodiment are arranged, and enumerates wherein part embodiment below.
Embodiment 1
(1) preparation tomato juice: 10kg tomato pulp, add 10kg water, making beating also is heated to 45 ℃, add each 100g of pectase and cellulase, insulation reaction 30min, and in conjunction with after the high speed shear processing (rotating speed is 3000rpm), use 10 order filter screens to carry out filtration treatment, require pulp to leach, but seed can not leach, and obtains the 15kg tomato juice.
(2) the former vinegar of preparation tomato:
A. alcoholic fermentation: the pol to 20% (w/w), acidity of adjusting tomato juice make it to be fit to alcoholic fermentation to pH5.0, and the yeast after inoculation 10% (w/w) spreads cultivation carried out alcoholic fermentation 3 days under 30 ℃, to alcoholic strength to 10% (v/v).
B. acetic fermentation: fresh tomato juice and fermentation tomato juice are mixed, adjusting alcoholic strength is that 8% (v/v), acidity are to pH4.5, add an amount of nitrogenous source, make it to be fit to acetic fermentation, acetic acid bacteria after inoculation 10% (w/w) spreads cultivation, 35 ℃ of following air blast were carried out acetic fermentation 3 days, to acetic acid content 6% (w/w).
C. the vinegar liquid that ferments is removed acetic acid bacteria and fermentation residue, obtain the former vinegar of tomato.
(3) take by weighing the former vinegar of 2kg tomato, 0.1kg malic acid, 0.1kg citric acid, 0.3kg natrium citricum and 11kg sucrose respectively, add 70kg water mixing, being heated with stirring to all materials dissolves fully, the tomato juice that adds 3kg, add remaining water and be settled to 100kg, be heated to 90 ℃ then, add diatomite filtration and handle, the material after the filtration promptly makes the tomato vinegar beverage products through can, sterilization (90 ℃/30 minutes), cool to room temperature and packing.
Embodiment 2
(1) preparation tomato juice: 10kg tomato pulp, add 20kg water, making beating also is heated to 30 ℃, add each 1.5g of pectase and cellulase, insulation reaction 300 minutes, and in conjunction with after the high speed shear processing (rotating speed 100rpm), use 15 order filter screens to carry out filtration treatment, require pulp to leach, but seed can not leach, and obtains the tomato juice of about 25kg.
(2) the former vinegar of preparation tomato:
A. alcoholic fermentation: the pol to 10% (w/w), acidity of adjusting tomato juice make it to be fit to alcoholic fermentation, inoculation 0.1%w/w to pH3.5) yeast after spreading cultivation, carried out alcoholic fermentation 2 days under 20 ℃, to alcoholic strength to 6% (v/v).
B. acetic fermentation: fresh tomato juice and fermentation tomato juice are mixed, adjusting alcoholic strength is that 5% (v/v), acidity are to pH3.5, and add an amount of nitrogenous source, make it to be fit to acetic fermentation, acetic acid bacteria after inoculation 0.1% (w/w) spreads cultivation, 28 ℃ of following air blast were carried out acetic fermentation 7 days, reached 3% to acetic acid content.
C. the vinegar liquid that ferments is removed acetic acid bacteria and fermentation residue, obtain the former vinegar of tomato.
(3) take by weighing the former vinegar of 4kg tomato, 0.03kg malic acid, 0.03kg citric acid, 0.04kg natrium citricum and 35g AK sugar respectively, add 85kg water mixing, being heated with stirring to all materials dissolves fully, add remaining water and be settled to 100kg, be heated to 95 ℃ then, add diatomite filtration and handle, the material after the filtration promptly makes the tomato vinegar beverage products through can, sterilization (95 ℃, 25 minutes), cool to room temperature and packing.This product is fit to diabetes patient etc. and drinks.
Embodiment 3
(1) preparation tomato juice: 10kg tomato pulp, add 15kg water, making beating also is heated to 40 ℃, add each 12.5g of pectase and cellulase, insulation reaction 120 minutes, and in conjunction with after the high speed shear processing (rotating speed 1500rpm), use 20 order filter screens to carry out filtration treatment, require pulp to leach, but seed can not leach, and obtains the tomato juice of about 20kg.
(2) the former vinegar of preparation tomato:
A. alcoholic fermentation: the pol to 15% (w/w), acidity of adjusting tomato juice make it to be fit to alcoholic fermentation to pH4.0, and the yeast after inoculation 1% (w/w) spreads cultivation carried out alcoholic fermentation 2 days under 25 ℃, to alcoholic strength to 8% (v/v).
B. acetic fermentation: fresh tomato juice and fermentation tomato juice are mixed, and sugaring, adjusting alcoholic strength is that 6% (v/v), acidity are to pH4.0, add an amount of nitrogenous source, make it to be fit to acetic fermentation, acetic acid bacteria after inoculation 1% (w/w) spreads cultivation, 30 ℃ of following air blast were carried out acetic fermentation 5 days, to acetic acid content 5% (w/w).
C. the vinegar liquid that ferments is removed acetic acid bacteria and fermentation residue, obtain the former vinegar of tomato.
(3) take by weighing the former vinegar of 3kg tomato, 0.1kg malic acid, 0.1kg citric acid, 0.1kg natrium citricum and 3kg sucrose, 35gAK sugar respectively, add 80kg water mixing, being heated with stirring to all materials dissolves fully, the tomato juice that adds 1.5kg, add remaining water and be settled to 100kg, be heated to 95 ℃ then, add diatomite filtration and handle, material after the filtration promptly makes the tomato vinegar beverage products through can, sterilization (95 ℃, 25 minutes), cool to room temperature and packing.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination or simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (9)
1, a kind of tomato fruit vinegar beverage is characterized in that comprising the component of following proportioning: sugar or other sweeteners and the water of the acid, 7.0%～11% (w/w) of the former vinegar of the tomato of 2%～4% (w/w), 0.1%～0.5% (w/w).
2, tomato fruit vinegar beverage according to claim 1 is characterized in that: the tomato juice that comprises 3%～5% (w/w) in the described component.
3, tomato fruit vinegar beverage according to claim 1 is characterized in that: described acid is the mixture of malic acid, citric acid and natrium citricum.
4, tomato fruit vinegar beverage according to claim 1 is characterized in that: described sugar is one or more mixtures in sucrose, fructose and the HFCS; Described other sweeteners are one or more the mixture that is equivalent in the sweet and Aspartame of AK sugar, the knob of the same sugariness of white granulated sugar.
5, a kind of production method of tomato fruit vinegar beverage is characterized in that comprising following operating procedure:
(1) preparation tomato juice: get weight ratio and be 1: 1～1: 2 tomato pulp and water, mixed making beating also is heated to 30～45 ℃, after adding the enzyme insulation reaction of 0.01%～1.0% (w/w) and handling in conjunction with high speed shear, carries out filtration treatment, obtains tomato juice;
(2) the former vinegar of preparation tomato:
A. alcoholic fermentation: pol to 10%～20% (w/w) of adjustment tomato juice, acidity are to pH3.5～5.0, make it to be fit to alcoholic fermentation, the yeast of inoculation 0.1%～10% (w/w) after spreading cultivation carried out alcoholic fermentation 2～3 days under 20～30 ℃, to alcoholic strength to 6%～10% (v/v);
B. acetic fermentation: fresh tomato juice and fermentation tomato juice are mixed, adjusting alcoholic strength is that 5%～8% (v/v), acidity are to pH3.5～4.5, and add an amount of nitrogenous source, make it to be fit to acetic fermentation, acetic acid bacteria after inoculation 0.1%～10% (w/w) spreads cultivation, 28～35 ℃ of following air blast were carried out acetic fermentation 3～7 days, reached 3%～6% to acetic acid content;
C. the vinegar liquid that ferments is removed acetic acid bacteria and fermentation residue, obtain the former vinegar of tomato;
(3) take by weighing the former vinegar of 2%～4% (w/w) tomato, 0.1%～0.5% (w/w) acid and 7.0%～11% (w/w) sugar or other sweeteners respectively, enlarged portion water mixing, being heated with stirring to all materials dissolves fully, add 3%～5% (w/w) or do not add tomato juice, the water constant volume, be heated to 90～95 ℃ then, add diatomite filtration and handle, the material after the filtration promptly makes the tomato vinegar beverage products through can, sterilization, cool to room temperature and packing.
6, the production method of tomato fruit vinegar beverage according to claim 5 is characterized in that: enzyme is the mixture of pectase and cellulase described in the step (1).
7, the production method of tomato fruit vinegar beverage according to claim 5 is characterized in that: the described filtration treatment of step (1) is used 10～20 purpose filter screens, pulp is leached, but seed can not leach.
8, the production method of tomato fruit vinegar beverage according to claim 5 is characterized in that: described acid is the mixture in malic acid, citric acid and the natrium citricum.
9, the production method of tomato fruit vinegar beverage according to claim 5 is characterized in that: described sugar is one or more mixtures in sucrose, fructose and the HFCS; Described other sweeteners are one or more the mixture that is equivalent in the sweet and Aspartame of AK sugar, the knob of the same sugariness of white granulated sugar.
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| CN2008100281052A CN101283825B (en) | 2008-05-15 | 2008-05-15 | Tomato fruit vinegar beverage and production method thereof |
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| CN2008100281052A CN101283825B (en) | 2008-05-15 | 2008-05-15 | Tomato fruit vinegar beverage and production method thereof |
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| CN101283825A true CN101283825A (en) | 2008-10-15 |
| CN101283825B CN101283825B (en) | 2012-11-21 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836750A (en) * | 2010-05-31 | 2010-09-22 | 肥城佛桃源果酒有限公司 | Sugar-free fruit vinegar health drink and fermentation technique thereof |
| CN103815489A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Method for preparing cherry tomato fruit vinegar |
| CN103815512A (en) * | 2014-03-21 | 2014-05-28 | 南京飞马食品有限公司 | Production method of tomato fruit vinegar beverage |
| CN106858241A (en) * | 2017-01-23 | 2017-06-20 | 天津科技大学 | A kind of compound fruit and vegetable juice vinegar beverage and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320095C (en) * | 2003-02-13 | 2007-06-06 | 张生俊 | Vegetables vinegar production |
| CN1559303A (en) * | 2004-02-26 | 2005-01-05 | 陈崇祥 | Apple vinegar beverage |
-
2008
- 2008-05-15 CN CN2008100281052A patent/CN101283825B/en active Active
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836750A (en) * | 2010-05-31 | 2010-09-22 | 肥城佛桃源果酒有限公司 | Sugar-free fruit vinegar health drink and fermentation technique thereof |
| CN103815489A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Method for preparing cherry tomato fruit vinegar |
| CN103815489B (en) * | 2014-03-07 | 2016-03-16 | 余芳 | A kind of cherry and tomato fruit vinegar beverage preparation method |
| CN105454943A (en) * | 2014-03-07 | 2016-04-06 | 余芳 | Making method of cherry tomato fruit vinegar beverage |
| CN103815512A (en) * | 2014-03-21 | 2014-05-28 | 南京飞马食品有限公司 | Production method of tomato fruit vinegar beverage |
| CN103815512B (en) * | 2014-03-21 | 2016-08-17 | 南京飞马食品有限公司 | A kind of production method of tomato fruit vinegar beverage |
| CN106858241A (en) * | 2017-01-23 | 2017-06-20 | 天津科技大学 | A kind of compound fruit and vegetable juice vinegar beverage and preparation method thereof |
| CN106858241B (en) * | 2017-01-23 | 2020-08-18 | 天津科技大学 | Composite fruit and vegetable juice vinegar beverage and preparation method thereof |
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| CN101283825B (en) | 2012-11-21 |
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Effective date of registration: 20170623 Address after: 529738, No. 3, wheat industry zone, Gu Lao Town, Jiangmen, Guangdong, Heshan Patentee after: Heshan City Donggu Flavouring & Food Co., Ltd. Address before: 510640 Guangdong city of Guangzhou province Tianhe District Wushan South China University of Technology District Science and Technology Park Building No. 2 room 213 Co-patentee before: Chen Zhong Patentee before: Lin Weifeng Co-patentee before: Yang Liyi Co-patentee before: Liang Zhongjian |
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