Sugar-free tomato sparkling wine and preparation method thereof

A technology of sparkling wine and tomato, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, can solve the problems that the research on sparkling wine system has not been reported, and achieve the purpose of improving comprehensive utilization value, acidity, etc. Appropriate sweetness, golden color effect

Active Publication Date: 2017-03-22
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology relates to improving the taste and smell of gingerless grapefruit with strong scintillating effect when added into liquors like water or vinegar. By adding certain sugars such as sucrose instead of yeast extract during production, this process enhances both greenness and purification from harvested crops. Additionally, it includes specific ingredients called XLAPOL which improve its solvent properties and prevent decomposition caused by acid rain. Overall, these technical improvements aim to provide better tasteriness, savory texture, and palatable sensations at home throughout the world.

Problems solved by technology

The technical problem addressed in this patented text relates to improving the efficiency at producing tomatine or related types of processed goods (such as tomato) while reducing costs associated with their disposal. Current processes involve cooking them separately from each other without considering how much sugar they may lose during storage due to factors like temperature fluctuations that affect taste quality. Additionally, current techniques require expensive equipment and complex procedures involving multiple steps, leading to lower economics compared to more efficient alternatives.

Method used

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  • Sugar-free tomato sparkling wine and preparation method thereof
  • Sugar-free tomato sparkling wine and preparation method thereof
  • Sugar-free tomato sparkling wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] In the present embodiment, tomato original wine and each material composition and ratio are respectively:

[0040] Tomato original wine (9.3% alcohol) 100L

[0041] Honey 2.43kg

[0042] Xylitol 4.0kg

[0043] Prepare as follows:

[0044] 1) After washing and draining the tomato fruit, cut into pieces and beating, and add 0.04g / kg (m / m) of pectinase and 50mg / L (m / v) of SO to the tomatoes respectively. 2 , stand at room temperature for 4 hours in a closed environment to obtain tomato pulp;

[0045] 2) using sucrose to adjust the fermentable sugar content in the tomato pulp to 17.0°Brix;

[0046] 3) Under airtight conditions, 100°C treatment step 2) tomato pulp after adjusting the fermentable sugar content for 15min; then cooled to below 15°C;

[0047] 4) Dissolving and activating commercially available Saccharomyces cerevisiae (adding according to the recommended dosage of Saccharomyces cerevisiae), adding the activated Saccharomyces cerevisiae to the tomato pulp tr...

Embodiment 2

[0055] In the present embodiment, tomato original wine and each material composition and ratio are respectively:

[0056] Original tomato wine (9.4% alcohol) 200L

[0057]Honey 4.86kg

[0058] Xylitol 8.0kg

[0059] Prepare as follows:

[0060] 1) After washing and draining the tomato fruit, cut into pieces and beating, and add 0.05g / kg (m / m) of pectinase and 80mg / L (m / v) of SO to the tomatoes respectively. 2 , stand at room temperature for 5h in a closed environment to obtain tomato pulp;

[0061] 2) using sucrose to adjust the fermentable sugar content in the tomato pulp to 17.0°Brix;

[0062] 3) Under airtight conditions, 120°C treatment step 2) tomato pulp after adjusting the fermentable sugar content for 10min; then cooled to below 15°C;

[0063] 4) Dissolving and activating commercially available Saccharomyces cerevisiae (added according to the recommended dosage of Saccharomyces cerevisiae), adding the activated Saccharomyces cerevisiae to the tomato pulp treated i...

Embodiment 3

[0071] In the present embodiment, tomato original wine and each material composition and ratio are respectively:

[0072] Tomato original wine (9.3% alcohol) 300L

[0073] Honey 7.29kg

[0074] Xylitol 12.0kg

[0075] The preparation steps are the same as those described in Example 1.

[0076] Table 4 Quality of the tomato sparkling wine prepared in this example

[0077]

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Abstract

The invention relates to sugar-free tomato sparkling wine and a preparation method thereof. The sugar-free tomato sparkling wine is prepared by the following operations: conducting primary fermentation on sterilized tomato pulp so as to obtain fermented tomato original wine; then, adding xylose and honey to the fermented tomato original wine, conducting stirring until the xylose and the honey are completely dissolved; conducting filtering by virtue of a microporous filter membrane which is 0.22-0.45 [mu]m; and conducting secondary fermentation, so that the sugar-free tomato sparkling wine is obtained. According to the sugar-free tomato sparkling wine and the preparation method thereof provided by the invention, the variety of tomato products is enriched, a new way for deep processing of tomato foods is created, the comprehensive utilization value of tomatoes is improved, and the development of such industry chains as tomato planting, processing and the like is promoted. The sugar-free tomato sparkling wine is low in calorie, low in alcoholic strength, proper in sweetness and sourness, harmonious in fruit fragrance and honey fragrance, fresh and delicate in taste, good in stability and long in shelf life; the sugar-free tomato sparkling wine is applicable to people of all ages; and the sugar-free tomato sparkling wine is also an excellent drink for people with 'three high' (high blood pressure, high blood sugar and high triglyceride).

Description

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Claims

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Application Information

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Owner SHANDONG AGRICULTURAL UNIVERSITY
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