Tomato brandy and brewing method thereof
A technology of brandy and tomato, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, can solve problems such as the absence of tomato brandy reports, and achieve the maintenance of characteristics and safety, saving processes, and quality stable effect
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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 ...
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