Method for preparing cherry tomato fruit vinegar

A technology of cherry tomatoes and production methods, applied in food science, functions and applications of food ingredients, etc., can solve the problems of loss of nutrients, difficulty in preservation, etc., and achieve the effects of increasing blood sugar content, stable color, and improving economic value

Active Publication Date: 2014-05-28
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the defects that cherry tomatoes are not easy to preserve and the nutritional components are greatly lost during processing, the present invention provides a method for making cherry tomato fruit vinegar drink, which improves the economic va

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of cherry tomato fruit vinegar drink, carry out as follows:

[0018] A. Juicing of raw materials: select ripe cherry tomatoes without rot, diseases and insect pests, after cleaning, squeeze the juice, and directly squeeze the juice to reduce the loss of nutrients and make the beverage pulp rich;

[0019] B. Ultra-high temperature sterilization: the cherry tomato juice is sterilized by an ultra-high temperature sterilizer, the feed temperature is 110°C, and the discharge temperature is 45°C;

[0020] C. Alcoholic fermentation: add 0.02kg of dry yeast to the sterilized 10kg feed liquid, activate for 8 minutes, stir evenly, and ferment for 5 days;

[0021] D. Acetic acid fermentation: Add 0.03kg of acetic acid bacteria to the alcohol-fermented feed liquid, control the temperature at 30°C, keep warm for 40 minutes, stir evenly, and ferment for 20 days, stirring twice a day. By stirring, the oxygen content of the feed liquid can be increased , p...

Embodiment 2

[0029] A kind of preparation method of cherry tomato fruit vinegar drink, carry out as follows:

[0030] A. Juicing of raw materials: select ripe cherry tomatoes without rot, diseases and insect pests, take 8kg of cleaned cherry tomatoes and mix with 2kg of diced carrots, squeeze the juice, directly squeeze the juice, reduce the loss of nutrients, and make the beverage pulp rich;

[0031] B. Ultra-high temperature sterilization: the cherry tomato juice is sterilized by an ultra-high temperature sterilizer, the feed temperature is 115°C, and the discharge temperature is 50°C;

[0032] C. Alcoholic fermentation: add 0.03kg of dry yeast to the sterilized 10kg feed liquid, activate for 10 minutes, stir evenly, and ferment for 4 days;

[0033] D. Acetic acid fermentation: Add 0.04kg of acetic acid bacteria to the alcohol-fermented feed liquid, control the temperature at 32°C, keep warm for 35 minutes, stir evenly, and ferment for 18 days, stirring twice a day. By stirring, the oxyg...

Embodiment 3

[0041] A kind of preparation method of cherry tomato fruit vinegar drink, carry out as follows:

[0042] A. Juicing of raw materials: select mature cherry tomatoes without rot, diseases and insect pests, mix 9 kg of cleaned cherry tomatoes with 1 kg of Trichosanthes, squeeze the juice, directly squeeze the juice, reduce the loss of nutrients, and make the beverage pulp rich;

[0043] B. Ultra-high temperature sterilization: the cherry tomato juice is sterilized by an ultra-high temperature sterilizer, the feed temperature is 120°C, and the discharge temperature is 55°C;

[0044] C. Alcoholic fermentation: add 0.04kg of dry yeast to the sterilized 10kg feed liquid, activate for 12 minutes, stir evenly, and ferment for 3 days;

[0045] D. Acetic acid fermentation: Add 0.05kg of acetic acid bacteria to the alcohol-fermented feed liquid, control the temperature at 35°C, keep warm for 30 minutes, stir evenly, ferment for 15 days, stir 3 times a day, through stirring, the oxygen con...

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PUM

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Abstract

The invention discloses a method for preparing cherry tomato fruit vinegar. The cherry tomato fruit vinegar is mixed by the following components in parts by weight: 35-45 parts of primary pulp of cherry tomato fruit vinegar, 10-20 parts of fructose, 4-8 parts of maltodextrin, 0.2-0.4 part of xanthan gum, 0.06-0.08 part of aspartame, 0.03-0.05 part of potassium sorbate, and the balance of potable water added to 100 parts. The method for preparing cherry tomato fruit vinegar includes the following steps: juice extraction of raw materials, ultra-high temperature sterilization, alcoholic fermentation, acetic fermentation, filtration and sterilization. The cherry tomato fruit vinegar rich in nutrient and excellent in flavor, provided by the invention, completely keeps the nutrient of cherry tomato, is stable in color and luster through homogenizing, avoids layered sedimentation, is fragrant, sweet and smooth in mouthfeel as the fructose is used as a sweetening agent without increasing the content of the blood glucose, is suitable for diabetics to drink, and has the efficacies of producing saliva and slaking thirst, invigorating stomach and helping digestion, clearing away heat and toxic materials, and the like.

Description

technical field [0001] The invention relates to a method for making a fruit vinegar drink, in particular to a method for making a cherry tomato fruit vinegar drink. Background technique [0002] Cherry tomatoes, also known as cherry tomatoes, small tomatoes, etc., are annual herbaceous plants belonging to the tomato family of Solanaceae. It is beautiful, delicious, and nutritious. In addition to all the nutrients of tomatoes, its vitamin content is 1.7 times that of ordinary tomatoes. It is listed as one of the "four major fruits" for priority promotion by the Food and Agriculture Organization of the United Nations. Cherry tomatoes contain special substances such as glutathione and lycopene. These substances can promote the growth and development of the human body, especially the growth and development of children, and can increase the body’s resistance and delay human aging. In addition, lycopene improves The body's sun protection function. The content of vitamin PP in ch...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/60A23L2/52A23L2/84
CPCA23L2/02A23L2/04A23L2/382A23L2/52A23L2/56A23L2/60A23L2/72A23L33/00A23V2002/00A23V2300/26A23V2250/606A23V2200/328A23V2200/30A23V2200/32
Inventor 余芳
Owner BENGBU KUNPENG FOOD & BEVERAGE
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