Tomato cultivation in our country is very wide, and the yield is huge. In its pulp sap, it contains numerous carbohydrates, fats, proteins, as well as amino acids, vitamins, and mineral elements. With good flavor and rich nutrition, it can be used to make tomato wine, to supply the market, and to meet consumer needs in addition to vegetable consumption and fruit raw food.
First, the process of fruit → sorting → washing → crushing → pressing → fermentation → separation → storage → deployment → under the glue → frozen → filter → wine filling → sealing → sterilization → wine inspection → labeling → plastic cap → finished product II Production requirements
1. Unripe tomatoes in the selected ingredients have low sugar content, poor flavor, and ripe fruit color, aroma, and taste, while over-ripened tomatoes will reduce the flavor and become perishable. Therefore, the appropriate harvest period should be selected. 2-3 days before picking, water should not be poured to increase the fruit's solids content and reduce the weight of the water.
2. Washing After removing those green and decayed fruits, rinse the fruit with clean flowing water to remove dirt and impurities on the surface of the berries to ensure the natural flavor of the finished product.
3. The ingredients were mixed with tomato crushing juice and pressing juice to make it fill 80% of the tank, followed by adding 80 mg/L of sulfur dioxide and 5% of artificially cultivated yeast liquid. After the start of fermentation, the sugar was added. The amount is calculated according to the following formula: X = V (1.7A - B)/100, where X is the amount of sugar to be added (in kilograms); V is the volume of tomato juice (in liters), and A is for every hundred litres of alcohol after fermentation The volume of alcohol contained (in liters), B is the amount of sugar in kilograms of tomato juice per kilogram (kg), and 1.7 is the amount (in kilograms) of sugar to be added for each liter of alcohol produced.
In the early stage of fermentation, 60% of the total sugar is added, and the sugar content of the fermentation is reduced to 6%-7%, and the remaining 40% of the sugar is added. The whole fermentation temperature should be maintained at 18-22°C.
4. After about 7 days of fermentation, when the sugar level in the fermentation is reduced to 4 g/L, the fermentation is immediately carried out for one month after fermentation. After the end of the fermentation, the original wine is transferred to the pool to remove the drinking feet, and the deodorized edible alcohol is added to increase the alcohol content to 16 degrees to inhibit the microbial activity. Simultaneously, 60 mg/L of sulfur dioxide is added to prevent the tomato wine. Oxidation.
5. After 6-12 months of storage and aging, the original wines are blended and the components of sugar, wine, and acid are blended so that each substance maintains a proper proportion relationship to reflect the good taste and unique flavor of the tomato wine.
6. The brewed wine was sizing with 300-600 mg/L bentonite. The bentonite itself is negatively charged, and it binds to the positively charged protein and other components in the wine to form a larger complex and absorbs the impurities present in the tomato wine in a suspended state during the sinking process.
When gluing, first take 10-12 times hot water (about 50 °C) to gradually add bentonite and mix it to make it evenly distributed. After two weeks, separate the separation tank.
7. The separated blended wine was filtered and kept at a temperature of -5°C for 5 to 6 days and then cooled with a Celite filter.
8. The bottles used for filling tomato wine must be thoroughly cleaned, and damaged and shaped bottles should be removed. At the same time, the filling should be carried out under aseptic conditions and accurate measurement should be made.
9. The seal must be tightly sealed to ensure that the wine and air are isolated and no leakage of wine can occur. Otherwise, as the time goes by, the finished tomato wine will deteriorate due to oxidation or microbial reproduction.
10. Sterilization The bottled wine is immersed in a water bath at a temperature of 68-72°C and heat-sterilized for 15 minutes and 20 minutes to kill the wine and the microorganisms in the bottle. The sterilized bottled wine should be inspected bottle by bottle, pick out the unqualified products with floating inclusions, and count the number; 'looking for the root cause of defective products.
11. Labeling and labeling require smoothness, the size of the label should be moderate, and the midline should be aligned. In order to make the bottle surface clean, after the labeling, use a semi-dry cloth to wipe the adhesive paste on the bottle surface.
12. In order to further prevent the wine in the bottle from contacting with the outside world and the oxidation of the spiral metal cap to increase the aesthetic feeling of the entire package, the rubber cap needs to be put on the cap of the bottle cap, and a layer of cellophane or plastic film is wrapped around the bottle.
During the whole production process of tomato wine, it is necessary to pay attention to the hygiene of the brewing place, pipeline equipment, etc. to prevent bacterial contamination; at the same time, it is necessary to avoid exposure of the wine to the air in order to prevent oxidation, resulting in a decline in the flavor quality of the tomato wine.
Third, the quality standards of finished tomato wine
1. Sensory index clarity: clear and transparent, no obvious suspended sediment; color: approximately colorless or light yellow; aroma: with a pure, elegant and harmonious tomato fruit and wine flavor; taste: moderate sweet and sour, wine coordination, refreshing Pure, long aftertaste; Flavor: With the unique flavor of tomato wine, no strange mixed flavor.
2. Physical and chemical indicators of alcohol: 12% - 13% (V / V); total sugar (based on glucose): 80-120 g / liter; total acid (as citric acid): 5-7 g / liter; volatile acid ( In acetic acid): ≤ 0.6 g/l.
3. Hygiene indicators meet the relevant national hygiene standards for fermented wine.
First, the process of fruit → sorting → washing → crushing → pressing → fermentation → separation → storage → deployment → under the glue → frozen → filter → wine filling → sealing → sterilization → wine inspection → labeling → plastic cap → finished product II Production requirements
1. Unripe tomatoes in the selected ingredients have low sugar content, poor flavor, and ripe fruit color, aroma, and taste, while over-ripened tomatoes will reduce the flavor and become perishable. Therefore, the appropriate harvest period should be selected. 2-3 days before picking, water should not be poured to increase the fruit's solids content and reduce the weight of the water.
2. Washing After removing those green and decayed fruits, rinse the fruit with clean flowing water to remove dirt and impurities on the surface of the berries to ensure the natural flavor of the finished product.
3. The ingredients were mixed with tomato crushing juice and pressing juice to make it fill 80% of the tank, followed by adding 80 mg/L of sulfur dioxide and 5% of artificially cultivated yeast liquid. After the start of fermentation, the sugar was added. The amount is calculated according to the following formula: X = V (1.7A - B)/100, where X is the amount of sugar to be added (in kilograms); V is the volume of tomato juice (in liters), and A is for every hundred litres of alcohol after fermentation The volume of alcohol contained (in liters), B is the amount of sugar in kilograms of tomato juice per kilogram (kg), and 1.7 is the amount (in kilograms) of sugar to be added for each liter of alcohol produced.
In the early stage of fermentation, 60% of the total sugar is added, and the sugar content of the fermentation is reduced to 6%-7%, and the remaining 40% of the sugar is added. The whole fermentation temperature should be maintained at 18-22°C.
4. After about 7 days of fermentation, when the sugar level in the fermentation is reduced to 4 g/L, the fermentation is immediately carried out for one month after fermentation. After the end of the fermentation, the original wine is transferred to the pool to remove the drinking feet, and the deodorized edible alcohol is added to increase the alcohol content to 16 degrees to inhibit the microbial activity. Simultaneously, 60 mg/L of sulfur dioxide is added to prevent the tomato wine. Oxidation.
5. After 6-12 months of storage and aging, the original wines are blended and the components of sugar, wine, and acid are blended so that each substance maintains a proper proportion relationship to reflect the good taste and unique flavor of the tomato wine.
6. The brewed wine was sizing with 300-600 mg/L bentonite. The bentonite itself is negatively charged, and it binds to the positively charged protein and other components in the wine to form a larger complex and absorbs the impurities present in the tomato wine in a suspended state during the sinking process.
When gluing, first take 10-12 times hot water (about 50 °C) to gradually add bentonite and mix it to make it evenly distributed. After two weeks, separate the separation tank.
7. The separated blended wine was filtered and kept at a temperature of -5°C for 5 to 6 days and then cooled with a Celite filter.
8. The bottles used for filling tomato wine must be thoroughly cleaned, and damaged and shaped bottles should be removed. At the same time, the filling should be carried out under aseptic conditions and accurate measurement should be made.
9. The seal must be tightly sealed to ensure that the wine and air are isolated and no leakage of wine can occur. Otherwise, as the time goes by, the finished tomato wine will deteriorate due to oxidation or microbial reproduction.
10. Sterilization The bottled wine is immersed in a water bath at a temperature of 68-72°C and heat-sterilized for 15 minutes and 20 minutes to kill the wine and the microorganisms in the bottle. The sterilized bottled wine should be inspected bottle by bottle, pick out the unqualified products with floating inclusions, and count the number; 'looking for the root cause of defective products.
11. Labeling and labeling require smoothness, the size of the label should be moderate, and the midline should be aligned. In order to make the bottle surface clean, after the labeling, use a semi-dry cloth to wipe the adhesive paste on the bottle surface.
12. In order to further prevent the wine in the bottle from contacting with the outside world and the oxidation of the spiral metal cap to increase the aesthetic feeling of the entire package, the rubber cap needs to be put on the cap of the bottle cap, and a layer of cellophane or plastic film is wrapped around the bottle.
During the whole production process of tomato wine, it is necessary to pay attention to the hygiene of the brewing place, pipeline equipment, etc. to prevent bacterial contamination; at the same time, it is necessary to avoid exposure of the wine to the air in order to prevent oxidation, resulting in a decline in the flavor quality of the tomato wine.
Third, the quality standards of finished tomato wine
1. Sensory index clarity: clear and transparent, no obvious suspended sediment; color: approximately colorless or light yellow; aroma: with a pure, elegant and harmonious tomato fruit and wine flavor; taste: moderate sweet and sour, wine coordination, refreshing Pure, long aftertaste; Flavor: With the unique flavor of tomato wine, no strange mixed flavor.
2. Physical and chemical indicators of alcohol: 12% - 13% (V / V); total sugar (based on glucose): 80-120 g / liter; total acid (as citric acid): 5-7 g / liter; volatile acid ( In acetic acid): ≤ 0.6 g/l.
3. Hygiene indicators meet the relevant national hygiene standards for fermented wine.
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