Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Tomato fruit vinegar beverage and production method thereof

A technology of fruit vinegar drink and production method, which is applied in the field of fruit vinegar drink to achieve the effect of improving flavor, improving taste and flavor, and having a good market prospect

Active Publication Date: 2008-10-15
鹤山市东古调味食品有限公司
View PDF0 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing various vinegar beverage products, wherein especially apple cider vinegar beverage product is of a great variety, but the vinegar beverage that adopts tomato production does not yet see manufacture and sales on the market, thus developing tomato fruit vinegar beverage can satisfy consumers in general. and different tastes

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Preparation of tomato juice: add 10kg of tomato pulp to 10kg of water, beat the pulp and heat to 45°C, add 100g of pectinase and 100g of cellulase, keep it warm for 30min, and combine it with high-speed shearing (3000rpm), Use 10 mesh filter sieves to carry out filtration process, require that pulp can be filtered out, but seed can not be filtered out, obtains 15kg tomato juice.

[0023] (2) Prepare tomato raw vinegar:

[0024] a. Alcoholic fermentation: adjust the sugar content of tomato juice to 20% (w / w) and the acidity to pH5.0 to make it suitable for alcoholic fermentation, inoculate 10% (w / w) yeast after expansion, and carry out alcoholic fermentation at 30°C Fermentation for 3 days to 10% alcohol (v / v).

[0025] b. Acetic acid fermentation: mix fresh tomato juice and fermented tomato juice, adjust the alcohol content to 8% (v / v), acidity to pH4.5, add an appropriate amount of nitrogen source, make it suitable for acetic acid fermentation, inoculate 10% (w / ...

Embodiment 2

[0029] (1) Preparation of tomato juice: 10kg of tomato pulp, add 20kg of water, beating and heating to 30°C, add 1.5g of pectinase and 1.5g of cellulase, keep warm for 300 minutes, and combine with high-speed shearing treatment (speed 100rpm) , using a 15-mesh filter sieve for filtering, requiring that the pulp can be filtered out, but the seeds cannot be filtered out, and about 25kg of tomato juice is obtained.

[0030] (2) Prepare tomato raw vinegar:

[0031] a. Alcoholic fermentation: adjust the sugar content of tomato juice to 10% (w / w) and the acidity to pH 3.5 to make it suitable for alcoholic fermentation, inoculate the yeast after expansion at 0.1% (w / w), and carry out alcoholic fermentation at 20°C 2 days, until the alcohol content reaches 6% (v / v).

[0032] b. Acetic acid fermentation: mix fresh tomato juice and fermented tomato juice, adjust the alcohol content to 5% (v / v), acidity to pH3.5, and add an appropriate amount of nitrogen source to make it suitable for a...

Embodiment 3

[0036] (1) Preparation of tomato juice: 10kg of tomato pulp, add 15kg of water, beating and heating to 40°C, add 12.5g of pectinase and 12.5g of cellulase, keep warm for 120 minutes, and combine with high-speed shearing treatment (speed 1500rpm) , using a 20-mesh filter sieve for filtering, requiring that the pulp can be filtered out, but the seeds cannot be filtered out, and about 20kg of tomato juice is obtained.

[0037] (2) Prepare tomato raw vinegar:

[0038] a. Alcoholic fermentation: adjust the sugar content of tomato juice to 15% (w / w) and acidity to pH 4.0 to make it suitable for alcoholic fermentation, inoculate 1% (w / w) yeast after expansion, and carry out alcoholic fermentation at 25°C Fermented for 2 days to 8% alcohol (v / v).

[0039] b. Acetic acid fermentation: mix fresh tomato juice and fermented tomato juice, add sugar, adjust alcohol content to 6% (v / v), acidity to pH 4.0, add appropriate amount of nitrogen source to make it suitable for acetic acid fermenta...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 [0001] The present invention relates to a kind of fruit vinegar drink, more specifically, the present invention relates to a kind of tomato fruit vinegar drink; Simultaneously, the present invention also relates to the production method of described tomato fruit vinegar drink. Background technique [0002] Fruit vinegar drink is a beverage product that can supplement the nutrients needed by the human body and play a certain role in health care. In recent years, with the rise of vinegar drinks and fruit vinegar drinks, people are more and more aware of the role of vinegar drinks on human health. Vinegar drinks can prevent diseases and play a certain role in lowering blood pressure. The birth and development of vinegar and fruit vinegar beverages have increased the variety of beverages, and it will become an indispensable daily drinking food for the broad masses of the people. [0003] Existing various vinegar beverage products, wherein especially apple cider ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/56A23L1/212A23L2/70A23L2/60C12G1/08A23L1/29A23L19/00A23L33/00
Inventor 林伟锋陈中杨李益梁中坚
Owner 鹤山市东古调味食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com