CN107400604A - A kind of tomato fruit wine and its production method - Google Patents
A kind of tomato fruit wine and its production method Download PDFInfo
- Publication number
- CN107400604A CN107400604A CN201710679102.4A CN201710679102A CN107400604A CN 107400604 A CN107400604 A CN 107400604A CN 201710679102 A CN201710679102 A CN 201710679102A CN 107400604 A CN107400604 A CN 107400604A
- Authority
- CN
- China
- Prior art keywords
- fruit wine
- tomato
- tomato fruit
- addition
- saccharomycete
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
Abstract
The invention discloses a kind of tomato fruit wine and its production method, including catsup, saccharomycete, citric acid and water, by weight, the addition of the catsup is 30 40%, the addition of the saccharomycete is 0.05 0.2%, and the addition of the citric acid is 0.5 0.8%, and remaining is water.Tomato fruit wine is made by the technique such as ferment in tomato by the present invention, is that area, yield are big, and concentrates the tomato of listing to have a kind of approach of new industrialization deep processing again, is improved its utilization rate, is added economic benefit.
Description
Technical field
The present invention relates to fruit wine drink technical field, especially a kind of tomato fruit wine and its production method.
Background technology
China is one of main production country of world tomato, and with the popularization of warmhouse booth, cultivated area is increasing, southern and northern
It can plant, therefore yield is big, but tomato is in addition to being made catsup at present, typically fresh food, the side of its deep processing
Formula is seldom, and so not only resulting in tomato cannot in time eat and waste, and the so nutritious fruits and vegetables of tomato do not have
It is used widely.
Tomato it is nutritious, rich in multivitamin, protein and mineral matter, there is stomach strengthening and digestion promoting, decompression hemostasis, clear
The effect of thermal detoxification, life enhancement, have become indispensable food on people's dining table.Fruit wine is also that a kind of people like
Beverage drunk during taking, its is nutritious, rich in several amino acids, has appetizing brain tonic, the health-care efficacy of blood-nourishing bushing.
The content of the invention
For above-mentioned problem, it is an object of the invention to provide a kind of tomato fruit wine and its production method.
The technical scheme is that：A kind of tomato fruit wine, including catsup, saccharomycete, citric acid and water, by weight
Meter, the addition of the catsup is 30-40%, and the addition of the saccharomycete is 0.05-0.2%, and the citric acid adds
Dosage is 0.5-0.8%, and remaining is water.
A kind of production method of tomato fruit wine, comprises the following steps：
Step 1：Catsup and water are proportionally mixed, are stirred in blend tank, mixes, stirs
After form material A；
Step 2：0.05-0.2% saccharomycete is added on the basis of material A, continues to stir, until stirring
To material B；
Step 3：The material B that step 3 obtains is transferred in fermentation tank, 35 DEG C of fermentation 48h, adds citric acid regulation acid
Degree obtains tomato fruit wine to 3.50-3.80；
Step 4：The tomato fruit wine that step 3 is obtained carries out filling in an aseptic environment；Obtain finished product；
Step 5：The finished product that step 4 is obtained carries out product sanitary index detection, and whether detection product is qualified；Wherein,
Total plate count is with reference to GB4789.2-2010, and coliform measure is with reference to GB4789.3-2010, mould measure reference
GB4789.15-2010, pathogenic bacteria measure is with reference to GB4789.4-2010 and GB4789.10-2010.
Compared with prior art, the beneficial effects of the invention are as follows：
(1) tomato fruit wine is made by techniques such as fermentations in tomato by the present invention, makes area, yield big, and concentrates listing again
Tomato have a kind of approach of new industrialization deep processing, improve its utilization rate, add economic benefit.
(2) appearance of this tomato fruit wine beverage products adds the kind of fruit wine drink, improves existing fruit wine drink production
The flavor of product, mouthfeel, and the distinctive fragrance of tomato juice is made it have, there are good market prospects.
(3) tomato fruit wine makes it have certain health care and prevention disease effect because it contains substantial amounts of lycopene, kind
Solanberry liquor raw material takes the catsup of Xinjiang or Inner Mongol, and as raw material, rich in lycopene, lycopene content may be up to 20mg/
100g, lycopene are a kind of natural pigment compositions in food, belong to carotenoid, can effective anti-aging, be to be at present
Most one of the powerful antioxidant being only found in nature, have the function that relatively to mitigate tissue oxidizing damage by force, skin can be protected
Escape injury；Lycopene plays an important role in terms of lipoprotein oxidation is reduced, can protect low-density lipoprotein from
Oxidative demage, thus protective effect can be played to angiocarpy；It can prevent and suppress cancer, moreover it is possible to relieving alcoholism and protecting liver.
Embodiment
With reference to embodiment, the present invention is further illustrated.
Embodiment 1
A kind of tomato fruit wine, by weight, the addition of catsup is 30%, and the addition of saccharomycete is 0.05%, lemon
The addition of lemon acid is 0.8%, and remaining is water.
Embodiment 2
A kind of tomato fruit wine, by weight, the addition of catsup is 40%, and the addition of saccharomycete is 0.2%, lemon
The addition of acid is 0.6%, and remaining is water.
Embodiment 3
A kind of tomato fruit wine, by weight, the addition of catsup is 35%, and the addition of saccharomycete is 0.1%, lemon
The addition of acid is 0.5%, and remaining is water.
Embodiment 4
The saccharomycete of different vaccination amount is subjected to inoculum concentration experiment in the culture medium of identical component, by weight, culture
Based component is material A 11.11%, and white granulated sugar 2.14%, water 76.75%, it is 0.05%, 0.1% and to choose saccharomycete inoculum concentration
0.2%, test result indicates that, when saccharomycete inoculum concentration is 0.1%, yeast-inoculated amount is most appropriate.
Embodiment 5
A kind of production method of tomato fruit wine, comprises the following steps：
Step 1：Catsup and water are proportionally mixed, are stirred in blend tank, mixes, stirs
After form material A；
Step 2：Saccharomycete is added on the basis of material A, continues to stir, until being uniformly mixing to obtain material B；
Step 3：The material B that step 3 obtains is transferred in fermentation tank, 35 DEG C of fermentation 48h, adds citric acid regulation acid
Degree, obtains tomato fruit wine；
Step 4：The tomato fruit wine that step 3 is obtained carries out filling in an aseptic environment, obtains finished product；
Step 5：The finished product that step 4 is obtained carries out product sanitary index detection, and whether detection product is qualified；Wherein,
Total plate count is with reference to GB4789.2-2010, and coliform measure is with reference to GB4789.3-2010, mould measure reference
GB4789.15-2010, pathogenic bacteria measure is with reference to GB4789.4-2010 and GB4789.10-2010, assay part table 1.
The product sanitary index assay of table 1
Embodiment 6
Formula according to embodiments of the present invention, corresponding 9 set product is produced by technology point.According to the evaluation mark of correlation
The subjective appreciation standard that standard makes tomato fruit wine is shown in Table 2.Represented from the professional and technical personnel of tomato fruit wine production and consumer
In select 10 people and form evaluation group, four aspects such as the mouthfeel of 9 set products, flavor, color and luster and brew are commented respectively
It is fixed.Comment point " good ", " general ", three kinds of " poor ".
The subjective appreciation standard of the tomato fruit wine of table 2
It is complete by above-mentioned description, relevant staff using the above-mentioned desirable embodiment according to the present invention as enlightenment
Various changes and amendments can be carried out without departing from the scope of the technological thought of the present invention' entirely.The technology of this invention
Property scope is not limited to the content on specification, it is necessary to determines its technical scope according to right.
Claims (2)
1. a kind of tomato fruit wine, it is characterised in that including catsup, saccharomycete, citric acid and water, by weight, the tomato
The addition of sauce is 30-40%, and the addition of the saccharomycete is 0.05-0.2%, and the addition of the citric acid is 0.5-
0.8%, remaining is water.
2. production a kind of method of tomato fruit wine as claimed in claim 1, it is characterised in that comprise the following steps：
Step 1：Catsup and water are proportionally mixed, are stirred in blend tank, is mixed, shape after stirring
Into material A；
Step 2：0.05-0.2% saccharomycete is added on the basis of material A, continues to stir, until being uniformly mixing to obtain thing
Expect B；
Step 3：The material B that step 3 obtains is transferred in fermentation tank, 35 DEG C of fermentation 48h, adds citric acid regulation acidity
3.50-3.80, obtain tomato fruit wine；
Step 4：The tomato fruit wine that step 3 is obtained carries out filling in an aseptic environment, obtains finished product；
Step 5：The finished product that step 4 is obtained carries out product sanitary index detection, and whether detection product is qualified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710679102.4A CN107400604A (en) | 2017-08-10 | 2017-08-10 | A kind of tomato fruit wine and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710679102.4A CN107400604A (en) | 2017-08-10 | 2017-08-10 | A kind of tomato fruit wine and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107400604A true CN107400604A (en) | 2017-11-28 |
Family
ID=60396441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710679102.4A Pending CN107400604A (en) | 2017-08-10 | 2017-08-10 | A kind of tomato fruit wine and its production method |
Country Status (1)
| Country | Link |
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| CN (1) | CN107400604A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103215171A (en) * | 2013-05-06 | 2013-07-24 | 齐齐哈尔大学 | Formula and method for preparing tomato wine by utilizing tomato sauce |
| CN104232397A (en) * | 2013-12-13 | 2014-12-24 | 吴建彬 | Method for brewing lemon and tomato wine |
| CN104745370A (en) * | 2013-12-27 | 2015-07-01 | 青岛休闲食品有限公司 | Brewing method for tomato wine |
| CN106047558A (en) * | 2016-07-06 | 2016-10-26 | 欧福泉 | Rhizoma dioscoreae-tomato fermented wine and production method thereof |
| CN106085717A (en) * | 2016-08-15 | 2016-11-09 | 温州康隆杨梅专业合作社 | A kind of preparation method of red hayberry wine |
| CN106754161A (en) * | 2016-12-15 | 2017-05-31 | 广西靖西梁鹏食品有限公司 | A kind of hawthorn tomato wine product |
-
2017
- 2017-08-10 CN CN201710679102.4A patent/CN107400604A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103215171A (en) * | 2013-05-06 | 2013-07-24 | 齐齐哈尔大学 | Formula and method for preparing tomato wine by utilizing tomato sauce |
| CN104232397A (en) * | 2013-12-13 | 2014-12-24 | 吴建彬 | Method for brewing lemon and tomato wine |
| CN104745370A (en) * | 2013-12-27 | 2015-07-01 | 青岛休闲食品有限公司 | Brewing method for tomato wine |
| CN106047558A (en) * | 2016-07-06 | 2016-10-26 | 欧福泉 | Rhizoma dioscoreae-tomato fermented wine and production method thereof |
| CN106085717A (en) * | 2016-08-15 | 2016-11-09 | 温州康隆杨梅专业合作社 | A kind of preparation method of red hayberry wine |
| CN106754161A (en) * | 2016-12-15 | 2017-05-31 | 广西靖西梁鹏食品有限公司 | A kind of hawthorn tomato wine product |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171128 |