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Tomato beverage and yeast for preparing the beverage

A tomato and beverage technology, applied in the field of alcoholic beverages, can solve the problems of long production cycle, long fermentation period, and high alcohol content, and achieve the effects of increased yield, short production cycle, and simplified preparation process

Inactive Publication Date: 2004-04-07
谢荣贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 3. Long fermentation period
[0010] Due to the high osmotic pressure caused by a large amount of sugar hinders the tomato fermentation speed, and the beer yeast or wine yeast used is not a fast-fermenting yeast, the fermentation of tomato wine cannot be completed in a short period of time, so the product production cycle is long.
[0011] In terms of taste, the beer yeast used has a bitter taste, the aroma of wine yeast is not in harmony with tomatoes, and the preservatives make the pH of the wine reach 3.4-3.3, which makes the wine very sour and the stimulation of high alcohol content. The taste and style of the tomato wine produced is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0033] Example 1, preparation of tomato wine beverage with alcohol content of 3 to 4 degrees

[0034] Take fully mature fresh tomatoes without mildew and rot, wash and drain, crush them with a fir shovel until the size of the thumb is smaller than the fermenter, sprinkle 1% of the weight of the crushed fruit into tomato liqueur mixed with yeast powder, mix well, and keep the product temperature at about 23°C (Test three times a day), time 2-3 days, end the pre-fermentation when the sugar content of the fermented product drops to about 1 degree, take the supernatant and seal it in the post-fermentation tank, keep the product temperature at about 21 ℃, time 20-25 days, During this period, open the cover and ventilate once a day to remove CO 2 And reduce the alcohol content, when the sugar content of the fermentation liquid drops to about 0.1 degrees, the post-fermentation ends, the clear liquid is taken out, and bottled.

example 2

[0035] Example 2, preparing the tomato wine beverage with alcohol content of 4.5 degrees

[0036] Compared with Example 1, the difference is that 2% of the crushed fruit weight is sprinkled with tomato liqueur mixed with yeast powder, the pre-fermentation temperature is about 26°C, and the post-fermentation temperature is about 25°C.

example 3

[0037] Example 3, preparation of tomato wine beverage with alcohol content of 4.5 to 5 degrees

[0038] Compared with Example 1, the difference is that 3% of the crushed fruit weight is sprinkled with tomato liqueur mixed with yeast powder, the pre-fermentation temperature is about 29°C, and the post-fermentation temperature is about 25°C.

[0039] In the above example, the exact amount of yeast specific gravity and the specific number of days of fermentation are also related to factors such as the soil, climate and maturity of tomato growth, as well as the fluctuation of yeast component specific gravity. When preparing, it should be combined with observing the number of bubbles produced during fermentation, and the wine liquid Changes in turbidity, etc., should be increased or decreased within a limited range in time and as appropriate.

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PUM

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Abstract

The present invention is tomato beverage and yeast for preparing the beverage. The tomato beverage is prepared with tomato as main material and the yeast of the present invention as bacteria strain and through twice fermentation. The beverage contains no chemical preparation and passes no sterilization. Instead, it preserves on its antioxidant capacity and organic acid produced and strengthened during the fermentation. It has the nutrients of tomato maintained, clear and comfortable fragrance, mellow and mild taste and light smell, and is green health beverage suitable for all people. The yeast is prepared with fermented tomato juice, distiller's yeast, water and flour in certain proportion, and has powerful oxidation resistance and fast fermentation capacity resulting in preservative function and shortened fermentation period.

Description

1. Technical field [0001] The present invention relates to an alcoholic beverage prepared by a direct fermentation method, more particularly a tomato wine beverage, and simultaneously the invention also relates to a yeast for preparing the beverage. 2. Background technology [0002] Along with people's attention to health, more and more people begin to favor the fruit and vegetable health wine of low alcohol content (as about 4 °) and low sugar content. Because tomato is rich in nutrients and has health care and anticancer effects, it is an ideal raw material for a new fruit and vegetable health wine. However, different preparation methods result in different tomato wines. CN87101451.3, which is the closest to the present invention, discloses several preparation methods of tomato wine. From the technical solutions described in this document, it can be seen that the fermenting yeast used in these tomato wines is beer yeast or wine yeast , in addition, they also have the fol...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12N1/16
Inventor 谢荣贵刘汝华
Owner 谢荣贵
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