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Method for making cherry tomato vinegar

A technology of cherry tomatoes and cherry tomatoes, which is applied in the preparation of vinegar, medical preparations containing active ingredients, pharmaceutical formulas, etc., can solve the problem of backward storage, preservation and deep processing technology of cherry tomatoes, low industrialization and utilization rate, and To solve the problems of high rot rate of female fruit, achieve good color protection and freshness preservation effect, long shelf life and significant synergistic effect

Active Publication Date: 2017-09-15
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The planting area of ​​cherry tomatoes has increased significantly, and the yield is high. However, due to the relatively backward storage and preservation and deep processing technology of cherry tomatoes, the rot rate of cherry tomatoes is high, and its industrialization and utilization rate are low. A large number of cherry tomatoes cannot be used for sales and processing every year. The defective fruit and ground fruit reduce the economic benefit

Method used

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  • Method for making cherry tomato vinegar

Examples

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Effect test

Embodiment 1

[0040] A brewing method of cherry tomato vinegar, specifically comprising the following steps:

[0041] (1) Selection and cleaning: select fresh, pest-free and ripe cherry tomatoes, wash them, soak them in normal saline for 10-20 minutes, rinse them with sterile water, drain the surface moisture, weigh them, and set aside;

[0042] (2) beating: the cleaned cherry tomatoes is mixed with sterile water according to the ratio of 1:10 and beaten to obtain tomato pulp, which is for use;

[0043] (3) color protection: the color protection agent that accounts for 0.3% of the cherry tomato pulp volume is mixed by equal volume ratio salt, cysteine, sodium edetate and guar gum is added to the above-mentioned virgin fruit In the slurry, after stirring and mixing evenly, let it stand for 30 minutes, and ultra-filter to obtain virgin fruit juice A, which is set aside;

[0044] (4) Compound enzyme treatment: add the compound enzyme that accounts for 0.2% of the volume of virgin fruit juice ...

Embodiment 2

[0056] A brewing method of cherry tomato vinegar, specifically comprising the following steps:

[0057] (1) Selection and cleaning: select fresh, pest-free and ripe cherry tomatoes and wash them, soak them in normal saline for 10-20 minutes, rinse them with sterile water, drain the surface water, weigh them, and set aside;

[0058] (2) beating: the cleaned cherry tomatoes is mixed with sterile water according to the ratio of 1:10 and beaten to obtain tomato pulp, which is for use;

[0059] (3) color protection: the color protection agent that accounts for 0.4% of the cherry tomato pulp volume is mixed by equal volume ratio salt, cysteine, sodium edetate and guar gum is added to the above-mentioned virgin fruit In the slurry, stir and mix evenly, let it stand for 30-40min, and ultra-filter to obtain virgin fruit juice A for use;

[0060] (4) Compound enzyme treatment: add 0.3% of the volume of virgin fruit juice A to the compound enzyme formed by mixing pectinase and neutral p...

Embodiment 3

[0072] A brewing method of cherry tomato vinegar, specifically comprising the following steps:

[0073] (1) Selection and cleaning: select fresh, pest-free and ripe cherry tomatoes and wash them, soak them in normal saline for 10-20 minutes, rinse them with sterile water, drain the surface water, weigh them, and set aside;

[0074] (2) beating: the cleaned cherry tomatoes is mixed with sterile water according to the ratio of 1:10 and beaten to obtain tomato pulp, which is for use;

[0075] (3) color protection: the color protection agent that will account for 0.5% of the cherry tomato pulp volume is mixed by equal volume ratio of salt, cysteine, sodium edetate and guar gum is added to the above-mentioned virgin fruit In the slurry, after stirring and mixing evenly, let it stand for 40 minutes, and ultra-filter to obtain virgin fruit juice A, which is set aside;

[0076] (4) Composite enzyme treatment: add 0.4% of the volume of virgin fruit juice A to the composite enzyme form...

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Abstract

The invention relates to the technical field of fruit vinegar processing and in particular relates to a method for making cherry tomato vinegar. The method comprises the following steps: adding a sweetening agent, a color retention agent, a clarifying agent, a preservative, a flavor enhancer and other substances, selecting, cleaning, pulping, performing color protecting, performing complex enzyme treatment, performing sugar regulation, performing enzyme deactivation, performing yeast fermentation, performing acetic fermentation, blending, homogenizing, sterilizing by a filter and the like, thereby obtaining the product. The cherry tomato vinegar disclosed by the invention remains the nutritional ingredients and original flavor of cherry tomatoes, is sour and sweet, fresh and delicious, rich in nutrition, bright in color and long in shelf life, achieves multiple health effects of helping to produce saliva and slaking thirst, improving appetite and promoting digestion, clearing away heat and toxic material, cooling blood and calming liver, enriching and nourishing blood, enhancing the immunity and the like and thus is healthy drink integrating nutrition and health care.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar processing, in particular to a brewing method of cherry tomato vinegar. Background technique [0002] Cherry tomato, also known as small tomato, pearl fruit, cherry tomato, also known as "little golden fruit" and "love fruit" abroad, is an annual herb belonging to the genus Solanaceae, and the plant can grow up to 2 meters . Cherry tomatoes are delicious and nutritious. They contain sugar, protein, fruit acid, vitamins, minerals, carotene, tomato pigment and other nutrients. Nourishing blood, promoting metabolism, regulating acid-base balance, eliminating fatigue, lowering cholesterol and blood pressure, enhancing body immunity, preventing cancer, antibacterial and anti-inflammatory, beauty and skin care, anti-aging, weight loss, etc., are listed as priority promotion by the Food and Agriculture Organization of the United Nations One of the four major fruits". The planting area of ​​cherr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08A61K36/81A61P1/14A61P39/02A61P1/16A61P7/06A61P37/02
CPCA61K36/81C12J1/08A61K2300/00
Inventor 张开平
Owner BAISE UNIV
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