|
Tomato (tomato) , also known as tomato , is a widely grown annual or perennial nightshade vegetables . The cultivation of the world are mainly distributed in China , the United States , and Japan . The tomato has rich nutritional value and medicinal value . Carbohydrates , minerals, vitamins and amino acids . Have a preventive effect on high blood pressure, coronary heart disease and other cardiovascular and cerebrovascular diseases . In addition , tomatoes contain lycopene , an antioxidant effect pigment composition of the hot days , you can clear the body of free radicals play a role in anti-aging and cancer prevention . Tomato products mainly include : tomato sauce , tomato juice , tomato , candied tomato wine , the developed tomato wine can not only increase the varieties of tomato processing products , you can also increase farmers' income , this thesis tomato raw materials , the use of heat extraction fermentation technology , production of tomato wine , the paper 's main results are as follows : an experiment using hot extraction method fermentation the wine through single factor test to determine the optimum extraction temperature of 60 ° C , extraction time of 30 min. By enzymatic single factor optimization and orthogonal experiment to determine the optimal enzymatic hydrolysis process parameters : pectinase add the amount of 0.04% , reaction temperature 35 ° C , hydrolysis time 3.5h, the juice was 93.0% , and adding 0.04% solid-state sodium sulfite to prevent bacteria growth and protect the color of tomato juice . 3 by yeast screening, fermentation of single factor and orthogonal test , finalize the to use Danbaoli efficient yeast fermentation parameters : fermentation temperature 23 ° C , inoculum size 0.08 % , pH4.8 4 through different clarification trial Finally, to determine the use of chitosan as tomato original wine clarifying agent , the amount of 0.025% . 5 through heat extraction prepared tomato physical and chemical indicators of the original wine : Alcohol 12.8% , 0.042% residual sugar ( glucose) , 0.53% of the total amount of acid ( tartaric acid) . Sensory Index : golden color , aroma and a long , full-bodied wine , alcohol coordination , the typical tomato aromatic flavor ; entrance sweet net cool Ruhou , delicate and soft , sweet and sour moderate ; clarify translucent , no impurities , no precipitation no suspension, good transmittance .
|