CN108949433A - A kind of fermented tomato distillation mixing wine and preparation method thereof - Google Patents
A kind of fermented tomato distillation mixing wine and preparation method thereof Download PDFInfo
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- CN108949433A CN108949433A CN201810903366.8A CN201810903366A CN108949433A CN 108949433 A CN108949433 A CN 108949433A CN 201810903366 A CN201810903366 A CN 201810903366A CN 108949433 A CN108949433 A CN 108949433A
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- 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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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The present invention provides a kind of fermented tomato distillation mixing wine and preparation method thereof comprising following steps: (1) handles raw material；(2) it ferments；(3) it distills；(4) it mixes, fermented tomato distillation mixing wine can be obtained, color is golden yellow, contains microelement；Fermented tomato distillation mixing wine provided by the invention and preparation method thereof containing microelement, has the characteristics that nutritive value height, it can be achieved that industrialized production.
Description
Technical field
The invention belongs to tomato wine manufacture technology field more particularly to a kind of fermented tomato distillation mixing wine and its production sides
Method.
Background technique
With the raising that the nutrition of people is realized, more and more people like tomato wine, including tomato brewed wine and tomato
Spirit, this is because tamato fruit is full of nutrition, unique flavor can be eaten raw, cook, being processed into catsup, juice or whole
Fruit canning.Tomato is that one of fruit and vegetable the most universal are cultivated in the whole world, and China various regions are also generally planted.Every hectogram in tomato fresh fruit
Tomato .03mg containing vitaminB10, vitamin B2 0.02mg, carrotene 0.31mg, calcium 8mg, phosphorus 37mg, iron 0.4mg also contain
More malic acid, the organic acids such as citric acid, the nutritive value that nicotinic acid content comes out at the top in fruits and vegetables.
Containing the essential trace elements of the human bodys such as calcium, iron especially in tomato, have the function of preventing vascular sclerosis, especially
It is suitble to elderly population to use.
But tomato Spirit in the prior art, it usually will appear ingredient complexity, the problem of ingredient valuableness, ingredient is too
Mouthfeel, the inferior quality for the Spirit that complexity causes, ingredient is expensive, can improve the cost of alcoholic process, reduce tomato
The market scope of alcoholic, secondly, saccharifying is not easy to control, excessively saccharification or the peracid loss that will lead to nutritional ingredient, and
And the prior art only using the distillate after distillation as finished product stoste, will lead to can not contain microelement in Spirit,
It is unable to satisfy pursuit of the people to tomato wine nutritive value, finally, existing tomato alcoholic method, is not easy disposably to be made a large amount of
Finished wine needs repeatedly to produce just available a large amount of finished wine, time-consuming, effort, in addition, the prior art produces tomato wine
When, in order to improve color and mouthfeel, certain additive can be often added during alcoholic, it is unfavorable to the health of human body.
Therefore, against the above deficiency, present invention urgent need provides a kind of fermented tomato distillation mixing wine and preparation method thereof.
Summary of the invention
The purpose of the present invention is to provide a kind of fermented tomatos to distill mixing wine and preparation method thereof, existing at least to solve
The problem that fermented tomato Spirit microelement present in technology is lost, nutritive value is low.
The present invention provides following proposals: the purpose of the present invention is to provide a kind of fermented tomato distill mixing wine wine and its
Production method, its technical solution is as follows:
A kind of production method of fermented tomato distillation mixing wine, includes the following steps:
(1) it handles raw material: selecting 50 kilograms of tomatoes, clean, go after obstructing, draining to use the beater of food-grade stainless steel material
Mashing, pours into food-grade stainless steel material round for tomato juice；
(2) it ferments: distiller's yeast 500-700g, tannic acid 20g, rock sugar being added in food-grade stainless steel material round
9kg ferments after mixing evenly, and during the fermentation, the glutinous rice that yellow rice wine is added and fermented stirs evenly, and stir daily
Mix fermentation liquid；
(3) it distills: after fermentation, filtering pomace, clarify fermentation liquid naturally, by 1/2 clear fermentation liquid food
The distillation equipment distillation of grade stainless steel material is the distillate of 40-46 degree to alcoholic strength by volume, stops distillation；
(4) mix: by clear fermentation liquid and distillate, 1/10-1/2 is mixed by volume, and is stirred evenly, killed
Bacterium, bottling are to get finished product.
Preferably, by the clear fermentation liquid and the distillate, 1:6 is mixed by volume, and stir evenly,
Sterilization, the finished product bottled to get alcoholic strength by volume for 26-30 degree.
Preferably, by the clear fermentation liquid and the distillate, 1:10 is mixed by volume, and stir evenly,
Sterilization, the finished product bottled to get alcoholic strength by volume for 37-43 degree.
Preferably, by the clear fermentation liquid directly through ageing, sterilization, bottling to get alcoholic strength by volume be 5-8
DEG C tomato brewed wine.
Preferably, the food-grade stainless steel material is 304 stainless steel materials.
Preferably, the fermentation process continues 40-50 days, daily stirring fermentation liquid 2 times, every time stirring 20 minutes.
Preferably, in the fermentation process, at 20-30 DEG C, product temperature is controlled at 28-30 DEG C for room temperature control.
Preferably, the yellow rice wine is pure glutinous rice wine.
The fermented tomato distillation mixing wine of the production method production of fermented tomato distillation mixing wine, color is golden yellow, is contained
There is microelement.
Preferably, the microelement includes Determination, phosphorus, sodium.
Analysis it is found that compared with prior art, the advantages and beneficial effects of the present invention are:
One, the present invention provides a kind of fermented tomato distillation mixing wine and preparation method thereof, and the prior art distills fermentation liquid
Meeting is so that the microelement contained by fermentation liquid is all lost, so the Spirit that the prior art generates, has been free from micro member
Element, the application mixes clear fermentation liquid and distillate by volume, is steamed by the fermented tomato that this method obtains
It evaporates mixing wine and leads over the same industry, fermented tomato distillation is made using this method there is presently no other people or unit and mixes
Close wine, the Spirit that fermented tomato that this method obtains distillation mixing wine generates compared with the prior art, also containing calcium, iron, magnesium,
Potassium, phosphorus, sodium microelement, improve economic value, expand market scope.
Two, the present invention provides a kind of fermented tomato distillation mixing wine and preparation method thereof, since the 3rd day of fermentation is fermentation
3 days ripe glutinous of fermenting is added on the 3rd day in fermentation in the peak period of liquid sugar volatilization, and the 3 days ripe glutinous rice pol highests of fermenting
Rice, the sugar for making the sugar of ripe glutinous rice replace fermented tomato liquid volatilize, and sugar can be prevented excessively to be saccharified, avoid sugar and mistake
Acid also fully protects the nutritional ingredient in tomato, improves the nutritive value of fermented tomato distillation mixing wine.
Three, the present invention provided a kind of fermented tomato distillation mixing wine and preparation method thereof, at the 9-11 days to 304 of fermentation
Pure glutinous rice wine is added in stainless steel material round, since the mouthfeel alcohol of pure glutinous rice wine is sliding, delicate mouthfeel, fragrant and sweet alcohol
Thickness, be rich in polysaccharide, minerals, organic acid, amino acid, microelement, vitamins and other nutritious components, therefore, into fermentation liquid plus
Enter pure glutinous rice wine and improve quality, the mouthfeel, color of fermented tomato distillation mixing wine, so that fermented tomato distillation mixing wine product
More preferably, mouthfeel is more mellow for matter, and color is more preferably.
Four, the present invention provides a kind of fermented tomato distillation mixing wine and preparation method thereof, the Easy dosing of this method is easy to get,
Operating procedure is simple, at low cost, and industrialized production may be implemented.
Five, the present invention provides a kind of fermented tomato distillation mixing wine and preparation method thereof, uses pure natural substance as former
Material and ingredient are free of any additive, health value with higher.
Specific embodiment
The present invention is described in further details below in conjunction with specific embodiment.
Embodiment 1:
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 600g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 25 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 29 DEG C；Due to fermentation be within the 3rd day sugar volatilization peak period, in order to reduce sugar volatilization and other nutrition at
The volatilization divided avoids excessively being saccharified or being acidified, the nutritive value that fermented tomato distills mixing wine is improved, the 3rd of fermentation process the
It, the ripe glutinous rice of 15 kilograms of fermentations 3 days is added into 304 stainless steel material rounds, and stirs evenly, so that fermentation 3 days
The sugar of ripe glutinous rice replace the volatilization of fermentation liquid sugar and nutritional ingredient；In order to promote the product of fermented tomato distillation mixing wine
It is yellow that 15 kilograms of pure glutinous rice was added into 304 stainless steel material rounds at the 10th day of fermentation process for matter, mouthfeel, color
Wine, and stir evenly；Fermentation process need to continue 45 days, and during fermentation, stirring fermentation liquid 2 times daily are stirred 20 minutes every time；
(3) distill: distillate in order to obtain filters pomace, clarifies fermentation liquid naturally after fermentation, and part is clear
The distillate that the distillation equipment distillation of 304 stainless steel materials of clear fermentation liquid is 43 degree to alcoholic strength by volume, stops steaming
It evaporates；
(4) it mixes: in order to solve the problems, such as to make because of distillation Spirit low containing microelement, nutritive value,
By clear fermentation liquid and distillate, 1:6 is mixed by volume, and stir evenly, 85 DEG C of high temperature sterilizations, bottling to get by
The fermented tomato distillation mixing wine that volume ratio alcoholic strength is 28 degree, color be it is golden yellow, containing microelements of calcium, iron, magnesium,
Potassium, phosphorus, sodium.
Embodiment 2:
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 600g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 25 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 29 DEG C；Due to fermentation be within the 3rd day saccharification point volatilization a peak period, so in order to reduce the volatilization of sugar and other
The volatilization of nutritional ingredient was added 15 kilograms of fermentations 3 days at the 3rd day of fermentation process into 304 stainless steel material rounds
Ripe glutinous rice, and stir evenly；In order to promoted fermented tomato distillation mixing wine quality, mouthfeel, color, containing more nutrition at
Point and microelement at the 10th day of fermentation process it is yellow that 15 kilograms of pure glutinous rice was added into 304 stainless steel material rounds
Wine, and stir evenly；Fermentation process need to continue 45 days, and during fermentation, stirring fermentation liquid 2 times daily are stirred 20 minutes every time；
(3) it distills: after fermentation, filtering pomace, clarify fermentation liquid naturally, by the clear fermentation liquid in part with 304
The distillate that the distillation equipment distillation of stainless steel material is 43 degree to alcoholic strength by volume, stops distillation；
(4) it mixes: in order to solve the problems, such as to make because of distillation Spirit low containing microelement, nutritive value,
By clear fermentation liquid and distillate, 1:10 is mixed by volume, and stir evenly, 85 DEG C of high temperature sterilizations, bottling to get
The fermented tomato distillation mixing wine that alcoholic strength is 40 degree by volume, color be it is golden yellow, containing microelements of calcium, iron, magnesium,
Potassium, phosphorus, sodium.
Embodiment 3:
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 600g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 25 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 29 DEG C；Since the 3rd day of fermentation is fermentation process, a peak period for saccharification point volatilization, so in order to reduce sugar
15,000 were added into 304 stainless steel material rounds at the 3rd day of fermentation process for volatilization and the volatilization of other nutritional ingredients
Gram 3 days ripe glutinous rice of fermentation, and stir evenly；In order to promote quality, the mouthfeel, color of fermented tomato distillation mixing wine, contain
15,000 were added into 304 stainless steel material rounds at the 10th day of fermentation process for more nutritional ingredients and microelement
Gram pure glutinous rice wine, and stir evenly；Fermentation process need to continue 45 days, during fermentation, stirring fermentation liquid 2 times daily, and often
Secondary stirring 20 minutes；
(3) make: the tomato tomato brewed wine that alcoholic strength is 7 degree by volume in order to obtain filters fruit after fermentation
Slag, clarifies fermentation liquid naturally, does not do distillation processing, directly by clear fermentation liquid through ageing, 85 DEG C of high temperature sterilizations, bottling,
It gets product, color is golden yellow.
Embodiment 4
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 600g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 25 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 29 DEG C；Due to fermentation be within the 3rd day saccharification point volatilization a peak period, so in order to reduce the volatilization of sugar and other
The volatilization of nutritional ingredient was added 15 kilograms of fermentations 3 days at the 3rd day of fermentation process into 304 stainless steel material rounds
Ripe glutinous rice, and stir evenly；In order to promoted fermented tomato distillation mixing wine quality, mouthfeel, color, containing more nutrition at
Point and microelement at the 10th day of fermentation process it is yellow that 15 kilograms of pure glutinous rice was added into 304 stainless steel material rounds
Wine, and stir evenly；Fermentation process need to continue 45 days, and during fermentation, stirring fermentation liquid 2 times daily are stirred 20 minutes every time；
(3) it distills: after fermentation, filtering pomace, clarify fermentation liquid naturally, by the clear fermentation liquid in part with 304
The distillate that the distillation equipment distillation of stainless steel material is 43 degree to alcoholic strength by volume, stops distillation；
(4) it mixes: in order to solve the problems, such as to make because of distillation Spirit low containing microelement, nutritive value,
By clear fermentation liquid and distillate, 1:1 is mixed by volume, and stir evenly, 85 DEG C of high temperature sterilizations, bottling to get by
The fermented tomato distillation mixing wine that volume ratio alcoholic strength is 44 degree, color be it is golden yellow, containing microelements of calcium, iron, magnesium,
Potassium, phosphorus, sodium.
Embodiment 5
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 500g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 20 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 28 DEG C；Due to fermentation be within the 3rd day sugar volatilization peak period, in order to reduce sugar volatilization and other nutrition at
The volatilization divided avoids excessively being saccharified or being acidified, the nutritive value that fermented tomato distills mixing wine is improved, the 3rd of fermentation process the
It, the ripe glutinous rice of 15 kilograms of fermentations 3 days is added into 304 stainless steel material rounds, and stirs evenly, so that fermentation 3 days
The sugar of ripe glutinous rice replace the volatilization of fermentation liquid sugar and nutritional ingredient；In order to promote the product of fermented tomato distillation mixing wine
It is yellow that 15 kilograms of pure glutinous rice was added into 304 stainless steel material rounds at the 9th day of fermentation process for matter, mouthfeel, color
Wine, and stir evenly；Fermentation process need to continue 40 days, and during fermentation, stirring fermentation liquid 2 times daily are stirred 20 minutes every time；
(3) distill: distillate in order to obtain filters pomace, clarifies fermentation liquid naturally after fermentation, and part is clear
The distillate that the distillation equipment distillation of 304 stainless steel materials of clear fermentation liquid is 40 DEG C to alcoholic strength by volume, stops steaming
It evaporates；
(4) it mixes: in order to solve the problems, such as to make because of distillation Spirit low containing microelement, nutritive value,
By clear fermentation liquid and distillate, 1:6 is mixed by volume, and stir evenly, 85 DEG C of high temperature sterilizations, bottling to get by
The fermented tomato distillation mixing wine that volume ratio alcoholic strength is 26 degree, color be it is golden yellow, containing microelements of calcium, iron, magnesium,
Potassium, phosphorus, sodium.
Embodiment 6
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 500g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 28 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 20 DEG C；Due to fermentation be within the 3rd day saccharification point volatilization a peak period, so in order to reduce the volatilization of sugar and other
The volatilization of nutritional ingredient was added 15 kilograms of fermentations 3 days at the 3rd day of fermentation process into 304 stainless steel material rounds
Ripe glutinous rice, and stir evenly；In order to promoted fermented tomato distillation mixing wine quality, mouthfeel, color, containing more nutrition at
Point and microelement at the 9th day of fermentation process it is yellow that 15 kilograms of pure glutinous rice was added into 304 stainless steel material rounds
Wine, and stir evenly；Fermentation process need to continue 40 days, and during fermentation, stirring fermentation liquid 2 times daily are stirred 20 minutes every time；
(3) it distills: after fermentation, filtering pomace, clarify fermentation liquid naturally, by the clear fermentation liquid in part with 304
The distillate that the distillation equipment distillation of stainless steel material is 40 degree to alcoholic strength by volume, stops distillation；
(4) it mixes: in order to solve the problems, such as to make because of distillation Spirit low containing microelement, nutritive value,
By clear fermentation liquid and distillate, 1:10 is mixed by volume, and stir evenly, 85 DEG C of high temperature sterilizations, bottling to get
The fermented tomato distillation mixing wine that alcoholic strength is 37 degree by volume, color be it is golden yellow, containing microelements of calcium, iron, magnesium,
Potassium, phosphorus, sodium.
Embodiment 7
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 500g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 20 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 28 DEG C；Since the 3rd day of fermentation is fermentation process, a peak period for saccharification point volatilization, so in order to reduce sugar
15,000 were added into 304 stainless steel material rounds at the 3rd day of fermentation process for volatilization and the volatilization of other nutritional ingredients
Gram 3 days ripe glutinous rice of fermentation, and stir evenly；In order to promote quality, the mouthfeel, color of fermented tomato distillation mixing wine, contain
15,000 were added into 304 stainless steel material rounds at the 9th day of fermentation process for more nutritional ingredients and microelement
Gram pure glutinous rice wine, and stir evenly；Fermentation process need to continue 40 days, during fermentation, stirring fermentation liquid 2 times daily, and often
Secondary stirring 20 minutes；
(3) make: the tomato tomato brewed wine that alcoholic strength is 5 degree by volume in order to obtain filters fruit after fermentation
Slag, clarifies fermentation liquid naturally, does not do distillation processing, directly by clear fermentation liquid through ageing, 85 DEG C of high temperature sterilizations, bottling,
It gets product, color is golden yellow.
Embodiment 8
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 500g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 28 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 20 DEG C；Due to fermentation be within the 3rd day saccharification point volatilization a peak period, so in order to reduce the volatilization of sugar and other
The volatilization of nutritional ingredient was added 15 kilograms of fermentations 3 days at the 3rd day of fermentation process into 304 stainless steel material rounds
Ripe glutinous rice, and stir evenly；In order to promoted fermented tomato distillation mixing wine quality, mouthfeel, color, containing more nutrition at
Point and microelement at the 9th day of fermentation process it is yellow that 15 kilograms of pure glutinous rice was added into 304 stainless steel material rounds
Wine, and stir evenly；Fermentation process need to continue 40 days, and during fermentation, stirring fermentation liquid 2 times daily are stirred 20 minutes every time；
(3) it distills: after fermentation, filtering pomace, clarify fermentation liquid naturally, by the clear fermentation liquid in part with 304
The distillate that the distillation equipment distillation of stainless steel material is 40 degree to alcoholic strength by volume, stops distillation；
(4) it mixes: in order to solve the problems, such as to make because of distillation Spirit low containing microelement, nutritive value,
By clear fermentation liquid and distillate, 1:1 is mixed by volume, and stir evenly, 85 DEG C of high temperature sterilizations, bottling to get by
The fermented tomato distillation mixing wine that volume ratio alcoholic strength is 43 degree, color be it is golden yellow, containing microelements of calcium, iron, magnesium,
Potassium, phosphorus, sodium.
Embodiment 9
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 700g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 30 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 30 DEG C；Due to fermentation be within the 3rd day sugar volatilization peak period, in order to reduce sugar volatilization and other nutrition at
The volatilization divided avoids excessively being saccharified or being acidified, the nutritive value that fermented tomato distills mixing wine is improved, the 3rd of fermentation process the
It, the ripe glutinous rice of 15 kilograms of fermentations 3 days is added into 304 stainless steel material rounds, and stirs evenly, so that fermentation 3 days
The sugar of ripe glutinous rice replace the volatilization of fermentation liquid sugar and nutritional ingredient；In order to promote the product of fermented tomato distillation mixing wine
It is yellow that 15 kilograms of pure glutinous rice was added into 304 stainless steel material rounds at the 11st day of fermentation process for matter, mouthfeel, color
Wine, and stir evenly；Fermentation process need to continue 50 days, and during fermentation, stirring fermentation liquid 2 times daily are stirred 20 minutes every time；
(3) distill: distillate in order to obtain filters pomace, clarifies fermentation liquid naturally after fermentation, and part is clear
The distillate that the distillation equipment distillation of 304 stainless steel materials of clear fermentation liquid is 46 DEG C to alcoholic strength by volume, stops steaming
It evaporates；
(4) it mixes: in order to solve the problems, such as to make because of distillation Spirit low containing microelement, nutritive value,
By clear fermentation liquid and distillate, 1:6 is mixed by volume, and stir evenly, 85 DEG C of high temperature sterilizations, bottling to get by
The fermented tomato distillation mixing wine that volume ratio alcoholic strength is 30 degree, color be it is golden yellow, containing microelements of calcium, iron, magnesium,
Potassium, phosphorus, sodium.
Embodiment 10
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 700g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 30 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 30 DEG C；Due to fermentation be within the 3rd day saccharification point volatilization a peak period, so in order to reduce the volatilization of sugar and other
The volatilization of nutritional ingredient was added 15 kilograms of fermentations 3 days at the 3rd day of fermentation process into 304 stainless steel material rounds
Ripe glutinous rice, and stir evenly；In order to promoted fermented tomato distillation mixing wine quality, mouthfeel, color, containing more nutrition at
Point and microelement at the 10th day of fermentation process it is yellow that 15 kilograms of pure glutinous rice was added into 304 stainless steel material rounds
Wine, and stir evenly；Fermentation process need to continue 50 days, and during fermentation, stirring fermentation liquid 2 times daily are stirred 20 minutes every time；
(3) it distills: after fermentation, filtering pomace, clarify fermentation liquid naturally, by the clear fermentation liquid in part with 304
The distillate that the distillation equipment distillation of stainless steel material is 46 degree to alcoholic strength by volume, stops distillation；
(4) it mixes: in order to solve the problems, such as to make because of distillation Spirit low containing microelement, nutritive value,
By clear fermentation liquid and distillate, 1:10 is mixed by volume, and stir evenly, 85 DEG C of high temperature sterilizations, bottling to get
The fermented tomato distillation mixing wine that alcoholic strength is 43 degree by volume, color be it is golden yellow, containing microelements of calcium, iron, magnesium,
Potassium, phosphorus, sodium.
Embodiment 11:
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 700g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 30 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 30 DEG C；Since the 3rd day of fermentation is fermentation process, a peak period for saccharification point volatilization, so in order to reduce sugar
15,000 were added into 304 stainless steel material rounds at the 3rd day of fermentation process for volatilization and the volatilization of other nutritional ingredients
Gram 3 days ripe glutinous rice of fermentation, and stir evenly；In order to promote quality, the mouthfeel, color of fermented tomato distillation mixing wine, contain
15,000 were added into 304 stainless steel material rounds at the 11st day of fermentation process for more nutritional ingredients and microelement
Gram pure glutinous rice wine, and stir evenly；Fermentation process need to continue 50 days, during fermentation, stirring fermentation liquid 2 times daily, and often
Secondary stirring 20 minutes；
(3) make: the tomato tomato brewed wine that alcoholic strength is 8 degree by volume in order to obtain filters fruit after fermentation
Slag, clarifies fermentation liquid naturally, does not do distillation processing, directly by clear fermentation liquid through ageing, 85 DEG C of high temperature sterilizations, bottling,
It gets product, color is golden yellow.
Embodiment 12
(1) it handles raw material: selecting the intact tomato fresh fruit of 50 kilograms of maturations, clean, go after obstructing, draining with 304 stainless steels
The beater of material is beaten, and tomato juice is poured into 304 stainless steel material rounds；
(2) it ferments: distiller's yeast 700g, tannic acid 20g, rock sugar 9kg, stirring being added in 304 stainless steel material rounds
It ferments after uniformly, during the fermentation, room temperature is controlled at 30 DEG C, and day and night the temperature difference is no more than 10 DEG C, temperature inside raw material
Degree control is at 30 DEG C；Due to fermentation be within the 3rd day saccharification point volatilization a peak period, so in order to reduce the volatilization of sugar and other
The volatilization of nutritional ingredient was added 15 kilograms of fermentations 3 days at the 3rd day of fermentation process into 304 stainless steel material rounds
Ripe glutinous rice, and stir evenly；In order to promoted fermented tomato distillation mixing wine quality, mouthfeel, color, containing more nutrition at
Point and microelement at the 10th day of fermentation process it is yellow that 15 kilograms of pure glutinous rice was added into 304 stainless steel material rounds
Wine, and stir evenly；Fermentation process need to continue 50 days, and during fermentation, stirring fermentation liquid 2 times daily are stirred 20 minutes every time；
(3) it distills: after fermentation, filtering pomace, clarify fermentation liquid naturally, by the clear fermentation liquid in part with 304
The distillate that the distillation equipment distillation of stainless steel material is 46 degree to alcoholic strength by volume, stops distillation；
(4) it mixes: in order to solve the problems, such as to make because of distillation Spirit low containing microelement, nutritive value,
By clear fermentation liquid and distillate, 1:1 is mixed by volume, and stir evenly, 85 DEG C of high temperature sterilizations, bottling to get by
The fermented tomato distillation mixing wine that volume ratio alcoholic strength is 45 degree, color be it is golden yellow, containing microelements of calcium, iron, magnesium,
Potassium, phosphorus, sodium.
Analysis it is found that compared with prior art, the advantages and beneficial effects of the present invention are:
One, the present invention provides a kind of fermented tomato distillation mixing wine and preparation method thereof, and obtained fermented tomato distillation is mixed
It closes wine and contains microelement, expand market scope, improve economic value.
Two, the present invention provides a kind of fermented tomato distillation mixing wine and preparation method thereof, fully protects in tomato
Nutritional ingredient improves the nutritive value of fermented tomato distillation mixing wine.
Three, the present invention provides a kind of fermented tomato distillation mixing wine and preparation method thereof, fermented tomato distillation mixing wine product
More preferably, mouthfeel is more mellow for matter, and color is more preferably.
Four, the present invention provides a kind of fermented tomato distillation mixing wine and preparation method thereof, the Easy dosing of this method is easy to get,
Operating procedure is simple, at low cost, and industrialized production may be implemented.
Five, the present invention provides a kind of fermented tomato distillation mixing wine and preparation method thereof, uses pure natural substance as former
Material and ingredient are free of any additive, health value with higher.
Comparative example
Tomato wine nutrient composition content compares (containing in every 100 grams)
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of production method of fermented tomato distillation mixing wine, which comprises the steps of:
(1) it handles raw material: selecting 50 kilograms of tomatoes, clean, go after obstructing, draining to be beaten with the beater of food-grade stainless steel material
Slurry, pours into food-grade stainless steel material round for tomato juice；
(2) it ferments: distiller's yeast 500-700g being added in food-grade stainless steel material round, tannic acid 20g, rock sugar 9kg are stirred
It ferments after mixing uniformly, during the fermentation, the glutinous rice that yellow rice wine is added and fermented stirs evenly, and stirring fermentation daily
Liquid；
(3) it distills: after fermentation, filtering pomace, clarify fermentation liquid naturally, not with food-grade by 1/2 clear fermentation liquid
The distillation equipment distillation for steel material of becoming rusty is the distillate of 40-46 degree to alcoholic strength by volume, stops distillation；
(4) mix: by clear fermentation liquid and distillate, 1/10-1/2 is mixed by volume, and is stirred evenly, sterilizes, filled
Bottle is to get finished product.
2. the production method of fermented tomato distillation mixing wine according to claim 1, it is characterised in that: will be clear described
1:6 is mixed by volume for fermentation liquid and the distillate, and is stirred evenly, sterilized, bottling to get alcoholic strength by volume
For the finished product of 26-30 degree.
3. the production method of fermented tomato distillation mixing wine according to claim 1, it is characterised in that: will be clear described
1:10 is mixed by volume for fermentation liquid and the distillate, and is stirred evenly, sterilized, bottling to get alcohol by volume
Degree is the finished product of 37-43 degree.
4. the production method of fermented tomato distillation mixing wine according to claim 1, it is characterised in that: will be clear described
The tomato brewed wine that fermentation liquid is directly 5-8 DEG C to get alcoholic strength by volume through ageing, sterilization, bottling.
5. the production method of fermented tomato distillation mixing wine according to any one of claims 1-4, it is characterised in that: institute
Stating food-grade stainless steel material is 304 stainless steel materials.
6. the production method of fermented tomato distillation mixing wine according to claim 5, it is characterised in that: the fermentation process
Continue 40-50 days, stir the fermentation liquid daily 2 times, every time stirring 20 minutes.
7. the production method of fermented tomato distillation mixing wine according to claim 6, it is characterised in that: fermented described
Journey, at 20-30 DEG C, product temperature is controlled at 28-30 DEG C for room temperature control.
8. the production method of fermented tomato distillation mixing wine according to claim 7, it is characterised in that: the yellow rice wine is pure
Glutinous rice wine.
9. the fermented tomato of the production method production of fermented tomato distillation mixing wine according to claim 1 distills mixing
Wine, it is characterised in that: color is golden yellow, contains microelement.
10. the production method of fermented tomato distillation mixing wine according to claim 9, it is characterised in that: the micro member
Element includes Determination, phosphorus, sodium.
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