Tomato and apple fermented wine and brewing method thereof

A technology for fermenting wine and apples, applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of poor taste of fruit wine, low nutrient concentration of fermented ingredients, etc., to avoid waste and flavor. Unique, suspended solids effect

Inactive Publication Date: 2012-03-28
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method also extracts fruit juice, heats it, and adds more water, so that the nutrient concentration of the fermented ingredients itself is lower, and more pectinase is added. Although the fruit wine is relatively clear, it also makes the taste of the resulting fruit wine change. Difference

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The concrete production technology of present embodiment tomato apple brandy comprises the following steps:

[0017] Sorting and washing steps: select ripe fresh tomato fruits and fresh apples, remove rotten, diseased and insect fruits and impurities, remove cores from apples, remove stems from tomatoes, wash and drain;

[0018] Beating and clarification steps: After beating or squeezing the whole fruit, mix the ingredients according to the mass ratio of tomato and apple 5-6:1, and add 40-100 mg of pectinase per kilogram of mixed pulp or juice for clarification;

[0019] Component adjustment steps: add 70-120mg / kg sulfurous acid according to the mass of mixed fruit pulp or fruit juice, and then add 16-24% sugar;

[0020] Temperature-controlled fermentation step: Inoculate 1-5% Angel Brewery high-activity dry yeast according to the total mass of the feed liquid after adding sugar. Ferment at 25-32°C in the dark for 6-10 days, and stop the fermentation when the total sug...

Embodiment 2

[0031] The concrete production technology of present embodiment tomato and apple brandy, with fresh tomato and apple as raw material, comprises the following steps:

[0032] Sorting and washing steps: pick ripe tomatoes and apples, remove rot, diseased fruits and impurities, remove cores from apples, remove stems from tomatoes, wash and drain;

[0033] Beating and clarification step: batching is carried out according to the mass ratio of tomato and apple 5-6:1, and the whole fruit is beaten or squeezed and mixed respectively, and 40-100 mg / kg of pectinase is added according to the mass of the mixed fruit pulp (or fruit juice) to clarify;

[0034] Component adjustment steps: add 70-120 mg / kg sulfurous acid according to the mass of mixed fruit pulp (or fruit juice); then add 16-24% sugar according to the mass of mixed fruit pulp or fruit juice;

[0035] Temperature-controlled fermentation step: Inoculate 1-5% Angel Brewery high-activity dry yeast according to the total mass of ...

Embodiment 3

[0044] The concrete production technology of present embodiment tomato and apple brandy, with fresh tomato and apple as raw material, comprises the following steps:

[0045] Sorting and washing steps: pick ripe tomatoes and apples, remove rot, diseased fruits and impurities, remove cores from apples, remove stems from tomatoes, wash and drain;

[0046] Beating step: batching is carried out according to the mass ratio of tomato and apple of 5-6:1, and the whole fruit is beaten respectively or mixed after squeezing the juice;

[0047] Component adjustment steps: add 70-120 mg / kg sulfurous acid according to the mass of the mixed fruit pulp (or fruit juice), and then add 16-24% sugar; then inoculate 1-5% Angel Brewing High Activity according to the total mass of the feed solution after adding sugar Dried yeast, after mixing thoroughly, carry out temperature-controlled fermentation;

[0048] Temperature-controlled fermentation step: according to the volume of 70-80% of the volume ...

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PUM

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Abstract

The invention discloses tomato and apple fermented wine and a brewing method thereof, and the brewing method is characterized by comprising the following steps: mixing tomato which is pressed to making juice or pulped with apple according to the weight ratio of 5-6: 1, adjusting components, and then taking high-temperature wine-brewing yeast as a strain for performing fermentation in the dark at the temperature of 25-32 DEG C till the content by weight of total sugar in wine liquid is below 0.3%; and as for the prepared tomato and apple fermented wine, the alcohol degree by volume is 10-12%, the total acid according to tartaric acid accounts for 5-7g / L, and the tomato and apple fermented wine contains 180-300mg / L of vitamin C, 3-6mg / L of lycopene, 620-650 mu mol / L of glutamic acid, 28-32 mu mol / L of aspartic acid, 40-45 mu mol / L of lactamine, 23-26 mu mol / L of glycine, 17-20 mu mol / L of valine, 13-16 mu mol / L of lysine, 1.9-2.3 mu mol / L of tyrosine, 11-15 mu mol / L of serine, 7.5-7.9 mu mol / L of leucine, 5.6-6.0 mu mol / L of phenylalanine, 12-15 mu mol / L of histidine and 11-14 mu mol / L of isoleucine; and the tomato and apple fermented wine has the peculiar fruity flavors of the tomato and the apple.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a microbial fermentation brewing method for tomato and apple fermented wine. Background technique [0002] According to the introduction in "Storage and Processing of Agricultural Products" (Qin Wen, edited by Wu Weiguo, China Metrology Press, 2007.8, p302-303), fruit wine is an alcoholic beverage made from fruit juice (fruit pulp) through alcoholic fermentation, such as wine , cider, citrus wine, etc. With the development of fruit planting, fruit varieties and yields have developed rapidly, and many fruits are used to brew fruit wine. [0003] According to the introduction in "Food Research and Development" (2005, 26(3): 137-138) "Nutrition and Health Effects of Tomato and Preservation Technology", tomato is an annual vegetable of Solanaceae, commonly known as tomato. Tomatoes are rich in nutrients, such as vitamins A, B1, B2, B3...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 刘咏刘永胜王军辉姚玉飞
Owner HEFEI UNIV OF TECH
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