Brewing technology of cherry tomato vinegar

A technique of cherry tomatoes and saintess, applied in the field of utilization and processing of cherry tomatoes, can solve the problems of low utilization rate of raw materials, inability to make full use of cherry tomatoes, unfavorable acetic acid brewing process fermentation process, etc., so as to prevent deterioration and improve The effect of slow fermentation process at low temperature

Inactive Publication Date: 2018-12-07
广西驰胜农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current brewing process of cherry tomato vinegar cannot fully utilize the nutrients of cherry tomato, and the utilization rate of raw materials in the brewing process of c

Method used

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  • Brewing technology of cherry tomato vinegar

Examples

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Comparison scheme
Effect test

Embodiment 1

[0024] A brewing process of cherry tomato vinegar, comprising the following steps:

[0025] (1) Drying and crushing treatment of cherry tomatoes: wash the cherry tomatoes, place them in infrared drying equipment, and dry them for 30 hours at 50°C, control the water content of the dried tomatoes to 15%, and then place them in a cyclone In the type ultrafine pulverizer, with 3000r / min to 50 μ m, obtain cherry tomato powder, standby;

[0026] (2) Freezing treatment: put the cherry tomato powder into the freezer, and freeze it for 24 hours at a freezing temperature of -18°C, take it out and thaw it, and obtain a cooling liquid;

[0027] (3) Enzymolysis: put 100 parts of cooling liquid and 0.2 part of cellulase into an enzymolyzer by weight, mix well, adjust the temperature to 40° C. and treat for 2 hours to obtain an enzymolysis solution;

[0028] (4) Component adjustment: measure the composition of the enzymolysis solution and adjust the reducing sugar>4.5% with sucrose, then ad...

Embodiment 2

[0034] A brewing process of cherry tomato vinegar, comprising the following steps:

[0035] (1) Drying and crushing treatment of cherry tomatoes: wash the cherry tomatoes, place them in infrared drying equipment, and dry them for 31 hours at 52°C, control the moisture content of the dried tomatoes to be 16%, and then place them in a cyclone In the type ultrafine pulverizer, pulverize to 70 μ m with 3200r / min, obtain cherry tomato powder, standby;

[0036] (2) Freezing treatment: put the cherry tomato powder into a freezer, freeze for 26 hours at a freezing temperature of -18°C, take it out and thaw it, and obtain a cooling liquid;

[0037] (3) Enzymolysis: put 100 parts of cooling liquid and 0.3 part of cellulase into the enzymolyzer, mix them evenly, and adjust the temperature to 45°C for 2.5 hours to obtain the enzymolysis solution;

[0038] (4) Component adjustment: measure the composition of the enzymolysis solution and adjust the reducing sugar>4.5% with sucrose, then us...

Embodiment 3

[0044] A brewing process of cherry tomato vinegar, comprising the following steps:

[0045](1) Drying and pulverizing treatment of cherry tomatoes: wash the cherry tomatoes, place them in infrared drying equipment, and dry them for 33 hours at 54°C, control the moisture content of the dried tomatoes to be 17%, and then place them in a cyclone In the type ultrafine pulverizer, pulverize to 80 μ m with 3600r / min, obtain cherry tomato powder, standby;

[0046] (2) Freezing treatment: put the cherry tomato powder into the freezer, freeze for 29 hours at a freezing temperature of -18°C, take it out and thaw it, and obtain a cooling liquid;

[0047] (3) Enzymolysis: put 100 parts of cooling liquid and 0.4 part of cellulase into the enzymolyzer by weight, mix well, adjust the temperature to 44°C for 3 hours, and obtain the enzymolysis solution;

[0048] (4) Component adjustment: measure the composition of the enzymolysis solution and adjust the reducing sugar>4.5% with sucrose, then...

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Abstract

The invention discloses a brewing technology of cherry tomato vinegar, which includes: 1) drying and crushing cherry tomatoes; 2) freezing the cherry tomatoes; 3) performing enzymolysis; 4) regulatingcomponents; 5) pasteurizing the components; 6) alcohol fermentation: adding a standby liquid and yeast in an anaerobic fermenting tank to perform alcohol fermentation for 30-40 days, wherein during the fermentation, a gas mixture of N2 and CO2 is fed continuously, thus preparing a fermented liquid with alcohol degree being 4-6%; 7) acetic acid fermentation: placing the fermented liquid in anotheranaerobic fermenting tank, adding acetic acid bacteria, performing anaerobic fermentation for 30-45 days, thus obtaining the cherry tomato vinegar; 8) blending and filtering the cherry tomato vinegarand storing the product in bottles. The method can fully utilize the cherry tomatoes, wherein internal structure of cherry tomato skin is improved and the character and fragrance of the cherry tomatovinegar are definitely improved. The high-quality cherry tomato vinegar has mellow and abundant taste and has extensive market promotion value.

Description

【Technical field】 [0001] The invention relates to the field of utilization and processing of cherry tomatoes, in particular to a brewing process of cherry tomato vinegar. 【Background technique】 [0002] As an indispensable acid condiment in people's daily life, vinegar also has multiple nutritional and health care functions and medical value in addition to its seasoning function. Traditional vinegar brewing is brewed from rice, glutinous rice, corn, sorghum and other starches as main raw materials, which not only consumes a lot of food, but also cannot meet people's increasingly higher requirements for nutrition, flavor, and taste. At the same time, my country's fruit and vegetable production ranks among the top in the world, but due to reasons such as sales lag and fresh-keeping technology, fruits and vegetables suffer serious losses in the circulation process, with a loss rate as high as 30%. Processing fruits and vegetables into acetic acid drinks, on the one hand, meets...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 谢宗宜
Owner 广西驰胜农业科技有限公司
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