Tomato brandy and brewing method thereof

A technology for brandy wine and tomato, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve problems such as no reports of tomato brandy, and achieve the maintenance of characteristics and safety, process saving, quality stable effect

Inactive Publication Date: 2012-02-08
HEFEI UNIV OF TECH
View PDF5 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is a brewing method of tomato fruit wine in previous literature, but there is no report of tomato brandy

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

[0017] The concrete production technology of present embodiment tomato brandy, is raw material with fresh tomato, comprises the following steps:

[0018] Sorting and washing: select ripe fresh tomato fruits, remove rotten, diseased and insect fruits and impurities, wash and drain;

[0019] Beating and clarification: After the whole fruit is beaten, add 40-100 mg of pectinase per liter of tomato juice to clarify the juice;

[0020] Ingredients adjustment: add 18-25 grams of white sugar per 100 grams of tomato juice, then add 75-125 mg of sulfurous acid per liter of sugared tomato juice, and add 0.1-0.15 grams per 100 grams of sugared tomato juice Salt, and then inoculate high-temperature Saccharomyces cerevisiae according to 1-5% of the mass of tomato pulp after adding sugar. In this embodiment, the inoculation is Angel Saccharomyces high-activity dry yeast. After fully mixing, carry out temperature-controlled fermentation;

[0021] Temperature-controlled fermentation: 70-80% ...

Embodiment 2

[0027] The concrete production technology of present embodiment tomato brandy, is raw material with fresh tomato, comprises the following steps:

[0028] Sorting and washing: select ripe fresh tomato fruits, remove rotten, diseased and insect fruits and impurities, wash and drain;

[0029] Ingredient adjustment: After the whole fruit is beaten, add 18-25 grams of white sugar per 100 grams of tomato pulp, then add 75-125 mg of sulfurous acid per liter of tomato juice with sugar, and add 75-125 mg of sulfurous acid per 100 grams of tomato pulp with sugar. Add 0.1-0.15 grams of salt, then inoculate Angel Brewery high-activity dry yeast according to 1-5% of the mass of tomato pulp after adding sugar, mix well, and then carry out temperature-controlled fermentation;

[0030] Temperature-controlled fermentation: 70-80% of the volume of the fermenter is loaded into the fermenter, and the temperature is controlled to ferment at 25-32°C;

[0031] Distillation: When the residual sugar ...

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 discloses a tomato brandy and a brewing method thereof. The brewing method is characterized by comprising the following steps of: juicing or pulping fresh tomatoes, adjusting ingredients, fermenting the tomato juice or pulp by using angel brewing highly-active dry yeast as a strain, and distilling the fermented tomato juice or pulp to obtain raw tomato brandy; and adding oak chips, brewing the raw tomato brandy, filtering the tomato brandy to eliminate the oak chips, and laying the tomato brandy aside to naturally clarify the tomato brandy. The alcoholic strength of the obtainedalcoholic strength is 38-45% (v/v), the water content is 55-62% (v/v), the sugar content is 0.5-1.5% (w/w), and the acidity is 0.4-0.8 g/100 ml by taking the total tartaric acid as a standard. In theinvention, the fermented tomato brandy is distilled together with peels and dregs, so that volatile health-care ingredients in the fermented wine get into the brandy; the distilled wine is directly brewed, so that the characteristics and safety of pure natural brewed wine are kept. The tomato brandy contains lycopene and other nutrient ingredients, has the efficacy of heath care, has light goldencolor, mellow and refreshing taste and special tomato fragrance and is a new product in fruit brandy.

Description

technical field [0001] The invention belongs to the technical field of brandy wine brewing methods, and in particular relates to a tomato brandy wine brewing method using a combination of microbial fermentation technology and distillation technology. Background technique [0002] According to "Chemistry and Health" (Science Press, the first edition in February 2009, edited by Jiang Yuanru, p178), all wines obtained by distillation after fruit fermentation are collectively called brandy, and its standard alcohol content is 42-43. %(v / v). Generally speaking, brandy refers to grape brandy, and brandies made from other fruits are preceded by the name of the fruit. Internationally accepted brandy has an alcohol content of about 40% (v / v), a bright golden color, elegant and delicate grape fruit aroma and rich aged oak aroma. With the development of fruit planting in recent years, fruit varieties and yields have developed rapidly, and fruits such as apples and pears are also used...

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): C12G3/02C12G3/12C12R1/865C12H6/02
Inventor 刘咏刘永胜凌帅孙中贯
Owner HEFEI UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap