CN105925435A - Preparation method of tomato fruit wine - Google Patents
Preparation method of tomato fruit wine Download PDFInfo
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- CN105925435A CN105925435A CN201610500914.3A CN201610500914A CN105925435A CN 105925435 A CN105925435 A CN 105925435A CN 201610500914 A CN201610500914 A CN 201610500914A CN 105925435 A CN105925435 A CN 105925435A
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- Prior art keywords
- fructus lycopersici
- lycopersici esculenti
- fermentation
- fruit wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a tomato fruit wine. According to the preparation method, fresh tomato fruits are used as raw materials which are cleaned and then squeezed to prepare tomato primary pulp, and then the primary pulp is subjected to sterilization before fermentation, sugar content adjusting, alcohol fermentation, filtration, and sterilization after fermentation, thereby obtaining the tomato fruit wine. The tomato fruit wine prepared by the method disclosed by the invention has strong fruity flavor, sable color, mellow taste and good quality.
Description
Technical field:
The present invention relates to the preparation method of a kind of fruit wine, especially relate to the preparation method of a kind of Fructus Lycopersici esculenti fruit wine.
Background technology:
Four seasons fruit can extend hundreds of kind of the most thousands of kinds of fruit wine, preserved fruit, the production of fruit juice product industry, not only sells in China
Wide market, market the most surely can be popular abroad, because we are resource big countries, other countries cannot be equal to ratio, and five
1 year about 500,000,000,000 sales volume in the big Ko-ji insects whole nation, industry as related in fruit fruit wine is risen can capture 20 60%, that is, several
The market share of 10000000000, several hundred billion, prospect is unimaginable.
Summary of the invention:
The technical problem to be solved Fructus Lycopersici esculenti crushing juice rate that is existing Fructus Lycopersici esculenti fruit wine present in the production method is low,
The defects such as hydrolysis result is the best, fruit wine aging time length, color and luster are unstable, it is provided that one is nutritious, mouthfeel is strong, fruity is fragrant
Alcohol and the Fructus Lycopersici esculenti fruit wine preparation method that the aging time is short, yeast is pure, hydrolysis result is good.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of preparation method of Fructus Lycopersici esculenti fruit wine, with Fructus Lycopersici esculenti fresh fruit as raw material, cleaned and squeezing, make Fructus Lycopersici esculenti oleo stock,
It is characterized in that comprising the steps of
Sterilization before a, fermentation: under room temperature, Fructus Lycopersici esculenti oleo stock is boiled 45-60 minute；
B, tune sugar: detection Fructus Lycopersici esculenti oleo stock sugar content, control content at 17-20%, content excessive addition distilled water, content mistake
Little addition sucrose；
C, alcohol fermentation: add the yeast of 3%-5%, stir, in the environment of 20 DEG C-28 DEG C, ferment 34-43 days, obtain
Fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains Fructus Lycopersici esculenti fruit wine.
The present invention has the advantage that: the smell of fruits is very sweet, color stability, mellow in taste, product for the tomato wine wine that the present invention manufactures
Matter is good.
Detailed description of the invention:
Embodiment 1:
A kind of preparation method of Fructus Lycopersici esculenti fruit wine, with Fructus Lycopersici esculenti fresh fruit as raw material, cleaned and squeezing, make Fructus Lycopersici esculenti oleo stock,
It is characterized in that comprising the steps of
Sterilization before a, fermentation: under room temperature, Fructus Lycopersici esculenti oleo stock is boiled 45 minutes；
B, tune sugar: detection Fructus Lycopersici esculenti oleo stock sugar content, control content 17%, and content excessive addition distilled water, content is too small to be added
Enter sucrose；
C, alcohol fermentation: add the yeast of 3%, stir, in the environment of 20 DEG C, ferment 43 days, obtain fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains Fructus Lycopersici esculenti fruit wine.
Embodiment 2:
A kind of preparation method of Fructus Lycopersici esculenti fruit wine, with Fructus Lycopersici esculenti fresh fruit as raw material, cleaned and squeezing, make Fructus Lycopersici esculenti oleo stock,
It is characterized in that comprising the steps of
Sterilization before a, fermentation: under room temperature, Fructus Lycopersici esculenti oleo stock is boiled 52 minutes；
B, tune sugar: detection Fructus Lycopersici esculenti oleo stock sugar content, control content 18%, and content excessive addition distilled water, content is too small to be added
Enter sucrose；
C, alcohol fermentation: add the yeast of 4%, stir, in the environment of 24 DEG C, ferment 39 days, obtain fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains Fructus Lycopersici esculenti fruit wine.
Embodiment 3:
A kind of preparation method of Fructus Lycopersici esculenti fruit wine, with Fructus Lycopersici esculenti fresh fruit as raw material, cleaned and squeezing, make Fructus Lycopersici esculenti oleo stock,
It is characterized in that comprising the steps of
Sterilization before a, fermentation: under room temperature, Fructus Lycopersici esculenti oleo stock is boiled 60 minutes；
B, tune sugar: detection Fructus Lycopersici esculenti oleo stock sugar content, control content 20%, and content excessive addition distilled water, content is too small to be added
Enter sucrose；
C, alcohol fermentation: add the yeast of 5%, stir, in the environment of 28 DEG C, ferment 34 days, obtain fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains Fructus Lycopersici esculenti fruit wine.
Claims (1)
1. a preparation method for Fructus Lycopersici esculenti fruit wine, with Fructus Lycopersici esculenti fresh fruit as raw material, cleaned and squeezing, make Fructus Lycopersici esculenti former
Slurry, it is characterised in that comprise the steps of
Sterilization before a, fermentation: under room temperature, Fructus Lycopersici esculenti oleo stock is boiled 45-60 minute；
B, tune sugar: detection Fructus Lycopersici esculenti oleo stock sugar content, control content at 17-20%, content excessive addition distilled water, content mistake
Little addition sucrose；
C, alcohol fermentation: add the yeast of 3%-5%, stir, in the environment of 20 DEG C-28 DEG C, ferment 34-43 days, obtain
Fermentation liquid；
D, filtration: fermentation liquid diatomite filter is filtered, obtains settled solution；
Sterilize after e, fermentation: settled solution is carried out pasteurization, obtains Fructus Lycopersici esculenti fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610500914.3A CN105925435A (en) | 2016-06-30 | 2016-06-30 | Preparation method of tomato fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610500914.3A CN105925435A (en) | 2016-06-30 | 2016-06-30 | Preparation method of tomato fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105925435A true CN105925435A (en) | 2016-09-07 |
Family
ID=56829860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610500914.3A Withdrawn CN105925435A (en) | 2016-06-30 | 2016-06-30 | Preparation method of tomato fruit wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN105925435A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108949433A (en) * | 2018-08-09 | 2018-12-07 | 王书东 | A kind of fermented tomato distillation mixing wine and preparation method thereof |
-
2016
- 2016-06-30 CN CN201610500914.3A patent/CN105925435A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108949433A (en) * | 2018-08-09 | 2018-12-07 | 王书东 | A kind of fermented tomato distillation mixing wine and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160907 |