CN1354247A - Tomato beer and its production method - Google Patents
Tomato beer and its production method Download PDFInfo
- Publication number
- CN1354247A CN1354247A CN 00134656 CN00134656A CN1354247A CN 1354247 A CN1354247 A CN 1354247A CN 00134656 CN00134656 CN 00134656 CN 00134656 A CN00134656 A CN 00134656A CN 1354247 A CN1354247 A CN 1354247A
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- CN
- China
- Prior art keywords
- tomato
- beer
- concentration
- juice
- tomato juice
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Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 43
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 22
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- GKLVYJBZJHMRIY-UHFFFAOYSA-N technetium atom Chemical compound [Tc] GKLVYJBZJHMRIY-UHFFFAOYSA-N 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 238000007865 diluting Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 229910052713 technetium Inorganic materials 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000001476 alcoholic effect Effects 0.000 description 6
- 239000002932 luster Substances 0.000 description 2
- 238000009264 composting Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The tomato beer is made up by using tomato juice as main additive component, and adopting the following production processes: 1. mixing tomato juice with beer wort, them making fermentation to obtain the invented product; and 2. firstly, mixing tomato juice with beer, then blending to obtain said invented product. Said invented tomato beer is red in colour and unique in flavour, features low-sugar and low-alcohol. Its alcohol content is about 2%, sugar content 6-8 deg., so that it can be used as health-care beverage.
Description
The present invention designs a kind of alcopop and preparation thereof, especially a kind of tomato beer and preparation thereof.
The consumption of beer is to lower concentration in the known technology, high-grade direction develops, along with the enhancing of consumer healthcare's consciousness, at alcoholic strength 3-5%, pol is on the basis of the traditional beer product of 10-12 degree, about alcoholic strength 2%, pol is at the health-care beer of 6-8 degree, fruity beer, tonic beer, to have market more widely, the tomato beer with low sugar, low-alcoholic characteristics yet there are no relevant report.
The objective of the invention is to propose a kind of beer and production method of tomato deep processed product.
The objective of the invention is to realize by following technical measures: with tomato juice is the beer that main added ingredients is made, its production method be (1) with tomato juice and brewer's wort mixing secondary fermentation system technetium (2) with tomato juice in advance beer to mixing preparation, make.
Tomato beer of the present invention is a kind of as numerous beer, can be healthy redness, and unique style has natural nutrition, is characteristics with low sugar, low alcohol, especially is fit to the women, old man, driver and avoid sugared patient and use as nourishing drink.
The present invention is further described below in conjunction with drawings and Examples:
Fig. 1 is the production method sketch of the embodiment 1 of tomato beer of the present invention
Fig. 2 is the production method sketch of the embodiment 4 of tomato beer of the present invention
Fig. 3 is the production method sketch of the embodiment 5 of tomato beer of the present invention
Embodiment 1: adopt soluble solid content 6BX, concentration is 6% tomato juice, with pol be the 6BX brewer's wort, by 50% mixed, add 5-8 ‰ yeast and ferment, leavening temperature is controlled at 9-15 ℃, when ethanol content reaches 2%, can be cooled to the cold storage of 1-4 degree rapidly, 5-15 days cold storage time, when diacetyl content is reduced to 0.15mg/L, yeast is got rid of, temperature is controlled at 1-4 ℃, filter, filter the back turbidity less than 0.1EBC, this moment is limpid transparent, color and luster is fresh capable of direct drinking, but also can sterilization finished product.The production method that present embodiment is described also can be described as composting fermentation.
Embodiment 2: adopting tomato juice concentration is 6%, mix in 4: 6 ratios with the wort of pol position 8 degree, mixing juice concentration is controlled well and cooled the temperature to 8-10 ℃, enter fermentation after adding cereuisiae fermentum 5 ‰, zymotechnique is identical with embodiment 1, and product appearance is light than embodiment 1, and alcoholic strength increases to some extent than embodiment 1, surpass 2%, more conventional beer taste, acidity lay particular stress on.
Embodiment 3: adopt tomato juice concentration be 5% with wort pol 6%, mix in 4: 6 ratios, its mixing juice temperature is reduced to 8-10 ℃, add cereuisiae fermentum 5 ‰ and enter fermentation, fermentation process is identical with embodiment 1, and product appearance is better, color and luster is more satisfactory, alcoholic strength is similar to embodiment 1, can be controlled in≤2.0%, the sweet mouthfeel ratio is lacked of proper care to some extent.
Embodiment 4: change conventional fermentation mode, allow tomato juice participate in the part fermentation in later stage, brewer's wort pol 6%, be cooled to 8-10 ℃, add cereuisiae fermentum 6%, enter fermentation, when fermentation degree reaches 50% left and right sides, be cooled to 2-4 ℃, add temperature essentially identical, be 6% tomato juice through the soluble solid content of aseptically process, adding proportion is: wine: tomato juice=6: 4, carried out secondary fermentation 1-3 days, be cooled to 1-2 ℃, cooled off 5-10 days, before the cold the last time storage yeast of beer is got rid of.Then filter, adjust mouthfeel and sour-sweet ratio before filtration, product has outward appearance preferably, and alcoholic strength＜2% is sour-sweet moderate good to eat, and is comparatively desirable.
Embodiment 5: conventional light color fresh beer is controlled at 6% by high concentration diluting equipment with concentration, with the tomato juice of concentration 6%, mixes by 6: 4, adds protein sugar 0.06 grams per liter, citric acid 1.5ppm, maltose 10ppm is 2-4 ℃ of mixing, and after-filtration, turbidity≤0.1ZBC, CO
2Content is controlled at the 0.45-0.5% scope.Product color is more satisfactory, and alcoholic strength is more suitable, and is sour-sweet more suitable.
Embodiment 6: changing the proportioning of wine and tomato juice in embodiment 5, is 6% fresh beer with concentration and concentration is that 6% tomato juice is allocated in 6.5: 3.5 ratio, and adding then is sugared, acid and voitol, CO
2Gas, the notion of such product beer is strengthened to some extent, and beverage tomato notion weakens, and colourity reduces, and ethanol content increases, but overall requirement up to specification is sour-sweet moderate.
Embodiment 7: in embodiment 5,6, and when conventional beer is made, can be with the concentration dilution of beer to 5-8%, the tomato juice concentration dilution is to 5-8%, and tomato juice is no more than 50% of total amount and exceeds, obtains product comparatively intuitively.
Claims (10)
1, a kind of tomato beer is characterized in that, is that main added ingredients is made with tomato juice.
2, tomato beer as claimed in claim 1 is characterized in that, with tomato juice and brewer's wort mixing secondary fermentation system technetium.
3, tomato beer as claimed in claim 1 is characterized in that, with tomato juice in advance beer to mixing preparation, make.
4, tomato beer as claimed in claim 2, it is characterized in that, adopt soluble solid content 6BX, concentration is 6% tomato juice, with pol be the 6BX brewer's wort, by 50% mixed, add 5-8 ‰ yeast and ferment, leavening temperature is controlled at 9-15 ℃, when ethanol content reaches 2%, can be cooled to the cold storage of 1-4 degree rapidly, 5-15 days cold storage time is when diacetyl content is reduced to 0.15mg/L, yeast is got rid of, temperature is controlled at 1-4 ℃, filters, and filters the back turbidity less than 0.1EBC.
5, tomato beer as claimed in claim 2, it is characterized in that adopting tomato juice concentration is 6%, mix in 4: 6 ratios with the wort of pol position 8 degree, mixing juice concentration is controlled well and cooled the temperature to 8-10 ℃, enter fermentation after adding cereuisiae fermentum 5 ‰.
6, tomato beer as claimed in claim 2 is characterized in that, adopt tomato juice concentration be 5% with wort pol 6%, mix in 4: 6 ratios, its mixing juice temperature is reduced to 8-10 ℃, add cereuisiae fermentum 5 ‰ and enter fermentation.
7, tomato beer as claimed in claim 2, it is characterized in that, tomato juice participates in the part fermentation in later stage, brewer's wort pol 6%, be cooled to 8-10 ℃, add cereuisiae fermentum 6%, enter fermentation, when fermentation degree reaches 50% left and right sides, be cooled to 2-4 ℃, add temperature essentially identical, be 6% tomato juice through the soluble solid content of aseptically process, adding proportion is: wine: tomato juice=6: 4, carried out secondary fermentation 1-3 days, and be cooled to 1-2 ℃, cooled off 5-10 days, and before the cold the last time storage yeast of beer was got rid of.
8, tomato beer as claimed in claim 3, it is characterized in that conventional light color fresh beer is controlled at 6% by high concentration diluting equipment with concentration, with the tomato juice of concentration 6%, mixed by 6: 4, add protein sugar 0.06 grams per liter, citric acid 1.5ppm, maltose 10ppm, 2-4 ℃ of mixing, and after-filtration, turbidity≤0.1ZBC, CO
2Content is controlled at the 0.45-0.5% scope.
9, tomato beer as claimed in claim 8 is characterized in that, is that 6% fresh beer and concentration are that 6% tomato juice is allocated in 6.5: 3.5 ratio with concentration, then adds sugar, acid and voitol, CO
2Gas.
10, tomato beer as claimed in claim 8 is characterized in that, to 5-8%, the tomato juice concentration dilution is to 5-8% with the concentration dilution of beer, and tomato juice is no more than 50% of total amount and exceeds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00134656 CN1354247A (en) | 2000-11-22 | 2000-11-22 | Tomato beer and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00134656 CN1354247A (en) | 2000-11-22 | 2000-11-22 | Tomato beer and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1354247A true CN1354247A (en) | 2002-06-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00134656 Pending CN1354247A (en) | 2000-11-22 | 2000-11-22 | Tomato beer and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1354247A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8202561B2 (en) | 2005-09-16 | 2012-06-19 | Mott's Llp | Tomato-based alcohol compositions and methods of preparation |
| CN106398930A (en) * | 2016-07-27 | 2017-02-15 | 福建三和食品集团有限公司 | Beer and tomato juice |
| CN108065161A (en) * | 2016-11-17 | 2018-05-25 | 中国农业科学院农产品加工研究所 | A kind of citrus fermented beverage and preparation method thereof |
| CN111849666A (en) * | 2020-07-15 | 2020-10-30 | 新疆冠农果茸股份有限公司 | Tomato beer and preparation method thereof |
-
2000
- 2000-11-22 CN CN 00134656 patent/CN1354247A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8202561B2 (en) | 2005-09-16 | 2012-06-19 | Mott's Llp | Tomato-based alcohol compositions and methods of preparation |
| CN106398930A (en) * | 2016-07-27 | 2017-02-15 | 福建三和食品集团有限公司 | Beer and tomato juice |
| CN108065161A (en) * | 2016-11-17 | 2018-05-25 | 中国农业科学院农产品加工研究所 | A kind of citrus fermented beverage and preparation method thereof |
| CN111849666A (en) * | 2020-07-15 | 2020-10-30 | 新疆冠农果茸股份有限公司 | Tomato beer and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |