A kind of sugar-free tomato sparkling wine and preparation method thereof

A technology for sparkling wine and tomato, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc. Golden, typical effect

Active Publication Date: 2020-01-24
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many reports on the key technology research and production process optimization of tomato fruit wine, but there is no report on the systematic research on brewing sparkling wine with tomato as raw material.

Method used

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  • A kind of sugar-free tomato sparkling wine and preparation method thereof
  • A kind of sugar-free tomato sparkling wine and preparation method thereof
  • A kind of sugar-free tomato sparkling wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Original tomato wine and each material composition and ratio are respectively in the present embodiment:

[0040] Original tomato wine (9.3% alcohol) 100L

[0041] Honey 2.43kg

[0042] Xylitol 4.0kg

[0043] Prepare as follows:

[0044] 1) Wash the tomato fruit, drain it, cut it into pieces, beat it, and add 0.04g / kg (m / m) of pectinase and 50mg / L (m / v) of SO 2 , standing in a closed environment at room temperature for 4 hours to obtain tomato pulp;

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

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

[0047] 4) Dissolving and activating commercially available Saccharomyces cerevisiae (add according to the recommended dosage of Saccharomyces cerevisiae), adding the activated Saccharomyces cerevisiae into the tomato pulp after step 3) and mixing; 15°C for op...

Embodiment 2

[0055] Original tomato wine and each material composition and ratio are respectively in the present embodiment:

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

[0057]Honey 4.86kg

[0058] Xylitol 8.0kg

[0059] Prepare as follows:

[0060] 1) Wash the tomato fruit, drain it, cut it into pieces, beat it, add 0.05g / kg (m / m) of pectinase and 80mg / L (m / v) of SO 2 , standing in a closed environment at room temperature for 5 hours to obtain tomato pulp;

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

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

[0063] 4) Dissolving and activating the commercially available Saccharomyces cerevisiae (add according to the recommended dosage of Saccharomyces cerevisiae), adding the activated Saccharomyces cerevisiae into the tomato pulp after step 3) and mixing; 16°C open-do...

Embodiment 3

[0071] Original tomato wine and each material composition and ratio are respectively in the present embodiment:

[0072] Original tomato 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] The quality of the tomato sparkling wine prepared by the present embodiment of table 4

[0077]

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PUM

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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

[0001] (1) Technical field [0002] The invention relates to a sugar-free tomato sparkling wine and a preparation method thereof. The purpose is to develop healthy and fashionable tomato fermented wine, to enrich the market types of tomato products, to broaden the ways of deep processing of tomatoes, and to improve the comprehensive utilization value of tomatoes, which belongs to fermented food processing technology field. [0003] (2) Background technology [0004] Tomato, commonly known as tomato, is an annual vegetable belonging to the family Solanaceae. It can also be eaten as a fruit, and is called "the magical fruit of the dish". Tomatoes are grown in a wide range of areas in my country. They are delicious, nutritious, and have significant health effects, and are loved and respected by consumers. Tomatoes are rich in vitamins, minerals and other nutrients, which have a good effect on the prevention and treatment of arteriosclerosis, high blood pressure and coronary heart...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06C12G3/023C12R1/865
CPCC12G3/02C12G3/06
Inventor 郭萌萌杨茜宋姗姗刘晓宁徐康
Owner SHANDONG AGRICULTURAL UNIVERSITY
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