Preparation method of cherry tomato and fruit vinegar beverage

A cherry tomato, production method technology, applied in the directions of yeast-containing food ingredients, the function of food ingredients, food science, etc., can solve the problems of loss of nutrients, difficult to preserve, etc., and achieve the effect of increasing appetite, stable color, and avoiding stratification and precipitation. Effect

Inactive Publication Date: 2014-07-02
彭常钧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 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 value of cherry tomato, and meanwhile the fruit vinegar drink has the characteristics of sweet aroma, smooth taste and the like. It has the effects of promoting body fluid and quenching thirst, invigorating stomach and eliminating food, and increasing appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of cherry tomato fruit vinegar drink, carry out as follows:

[0019] 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;

[0020] 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;

[0021] 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;

[0022] 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

[0030] A kind of preparation method of cherry tomato fruit vinegar drink, carry out as follows:

[0031] 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;

[0032] 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;

[0033] 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;

[0034] 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

[0042] A kind of preparation method of cherry tomato fruit vinegar drink, carry out as follows:

[0043] 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;

[0044] 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;

[0045] 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;

[0046] 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 preparation method of a cherry tomato and fruit vinegar beverage. The beverage is prepared by mixing the following raw materials in parts by weight: 35-45 parts of raw cherry tomato and fruit vinegar pulp, 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 drinking water added until the total weight is 100 parts, wherein the raw cherry tomato and fruit vinegar pulp is prepared by the following steps: juicing raw materials, performing ultra-high-temperature sterilization, performing alcohol fermentation, performing acetic fermentation, filtering and sterilizing. The fruit vinegar beverage with rich nutrition and good flavor provided by the invention fully retains nutritional substances of cherries and tomatoes; a homogenizing process is carried out, so that the beverage has stable color and the layering deposition is avoided; fructose is adopted as a sweetening agent, so that the beverage is aromatic and sweet and is smooth in mouth feel, the blood sugar content cannot be increased, and the beverage is suitable for being drunk by diabetes patients; in addition, the beverage has the effects of producing saliva to slake thirst, benefiting the stomach to help digestion, clearing heat and toxic materials and the like.

Description

[0001] technical field [0002] 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 [0003] 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...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/02A23L2/52A23L2/60A23L2/70A23L2/84A23L33/00A23V2002/00A23V2200/30A23V2250/606A23V2250/76A23V2300/26
Inventor 彭常钧
Owner 彭常钧
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