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Development of low alcohol beverage for tomato juice fermentation
Tomatoes are solanaceous herbs, also known as tomatoes or June persimmons. The tomato has both a dual identity of vegetables and fruit. According to Herbal Herbs, the tomato is sweet, sour, and cool, with heat and thirst, nourishing and cooling blood. Tomato contains 2.2% to 3.9% sugar, 0.4% to 0.5% acid, and contains trace elements such as copper, iron, phosphorus, and rich in vitamin C. It is a nourishing food. However, the harvest period of tomato only lasts for one or two months. Due to the high moisture content of the tomato, if the fruit is not treated in time after harvest, the fruit is very likely to rot and deteriorate under the action of microorganisms, resulting in great waste. Therefore, deep processing of tomatoes is imperative. With the improvement of people’s living standards and the craving for food nutrient effects, the development and research of low-alcohol vegetable beverages will enrich China’s nutritional health and medical food categories, cater to the current diversified market consumption development needs, and improve the people’s diet in China. Both nutrition and health levels are of great significance. In this study, tomato was used as raw material and Wine yeast strains were selected for fermentation experiments to explore the optimum process parameters of low-alcoholic beverages for fermented tomato juice and the loss rate of vitamin C in the process of product processing. Extensive development and utilization provide reference. 1 Materials 1.1 Experimental materials Tomato, high-quality white granulated sugar (commercially available); Wine High-activity dry yeast PDM and RC (commercially available). 1.2 Experimental equipment juicer, hand-held sugar meter, autoclave, constant temperature incubator, fermentation bottle, electronic balance, thermometer, alcohol measuring instrument, constant temperature water bath. 2 Method 2.1 Process Flow Tomato → Sorting → Washing → Crushing Beating → Tomato juice extraction → Adjusting sugar content → Adjusting acidity → Sterilization → Inoculation → Main fermentation → Pouring active dry yeast → Activation → Yeast → Filtration → Sterilization → After Fermentation → blending → clarification under plastic → sterilization → bottling → product. 2.2 Determination method Determination of vitamin C content, 2,6-dichloroindophenol method; Determination of alcohol content, Distillation specific gravity method; Determination of acidity, titration method; Soluble solids: Measurement with hand-held sugar meter; Determination of microbial indicators, see GB4789-94 . 3 Preparation of low-alcohol beverages for tomato juice fermentation 3.1 Raw material selection and juice extraction Select fresh tomatoes that are free of mildew and worms, remove sediment, and wash them with clean water. The tomato is cut into chunks, beaten with a juicer, and the residue is removed by filtration to make tomato juice. The tomato juice is made into a two-component juice, one with 100% juice and the other with 70% juice. 3.2 Sugar Adjustment According to 1.7 g of sugar, it can be fermented to produce 1% (V/V) alcohol. To make tomato low alcohol beverage with alcohol content of 6% (V/V), a certain amount of sugar should be added to tomato juice. After adding sugar, the sugar content of tomato juice in the four kinds of experimental formula was adjusted to 15%. 3.3 Acidity Adjustment Since the pH value of tomato juice is 4.5-5.5, the optimum pH for the growth of wine active dry yeast is 3.2-3.5. Therefore, the pH of the tomato juice was adjusted to 3.2 to 3.5 with citric acid and then autoclaved. 3.4 The activation of distilled water by bacteria After high-pressure sterilization, cooling to 35 °C ~ 40 °C. The activator of dry yeast with 0.02% of the quality of tomato juice is put into sterile water for activation. It is kept at a temperature of 35° C.-40° C. for 20 min. 3.5 Main fermentation Under aseptic conditions, the well-activated bacterial strains were inoculated into tomato juice that was sterilized and then cooled to 28°C, and placed in a constant temperature incubator at 28°C for main fermentation. The fermentation time was 7 days. 3.6 Post-fermentation After the main fermentation is finished, the fermentation bowl is filtered and the residue is removed. The residue is sterilized in a water bath at 75° C.-85° C. for 10 minutes, and then cooled to room temperature. In order to reduce the contact with the air pollution, the tomato fermented mash should be bottled and sealed. At about 15°C, the post-fermentation is carried out slowly for 2 months to further convert the residual sugar to alcohol. 3.7 Blending Four types of tomato juice fermented juices with different design schemes were blended to adjust their sugar content, acidity, taste, flavor and tissue state. Sensory quality, physical and chemical indicators and other factors were comprehensively analyzed to obtain products with excellent color, aroma, and taste. The experimental results show that the tomato juice fermented by RC yeast is better than the tomato juice fermented by PDM yeast in all aspects. Therefore, the use of tomato juice fermented with RC yeast and tomato juice with a content of 70% was selected to achieve color, aroma, and taste. 3.8 Clarification The protein and tannin pigment substances in fermented tomato juice are extremely unstable. Precipitation is easily formed during storage and should be clarified and purified. This experiment uses heat sterilization, natural clarification method. 3.9 Filtration, Sterilization, Beverage After clarification, drinks shall be siphoned and filtered to remove sediments, heat-sterilized and bottled. 4 Quality indicators 4.1 Sensory indicators Color: orange-red, bright and pleasing; flavor: harmonious coordination, mellow pleasant; organizational status: clear and transparent. 4.2 Physical and Chemical Indicators The total sugar content is (in terms of soluble solids) 8%; the total acid content is (in terms of citric acid) 0.2g/100mL; the alcohol content is 6% (V/V, 20°C). 4.3 The total number of microbiological indicators of bacteria <100 / mL; coliform bacteria <3 / mL; pathogenic bacteria can not be detected. 5 Results and analysis 5.1 Changes in alcohol content and soluble solids content during fermentation The main fermentation process is mainly the conversion of sugar to alcohol. As the fermentation progresses, the soluble solids content decreases, and the alcohol content increases. When the fermentation reached the sixth day, the alcohol reached the highest peak; after the seventh day, the soluble solid content changed little, and the alcoholicity no longer rose. At this time, the main fermentation could be terminated. During the fermentation process, the alcoholicity of 70% tomato juice rises faster than that of 100% tomato juice. RC yeast ferments faster than PDM yeast, and the fermentation is thorough. 5.2 Effects of Fermentation on Vitamin C Vitamins C contain 15 mg to 25 mg per 100 g of fresh tomatoes. Using wine yeast, 100% tomato juice and 70% tomato juice were fermented to observe the changes of vitamin C content. The loss of vitamin C in tomato juice after fermentation is large. However, relatively speaking, the vitamin C content in tomato juice fermented low-alcohol beverages is still relatively high. Oxidation and loss of vitamins due to temperature and oxygen during fermentation. 6 Conclusions (1) The experimental results show that, under the temperature of 28°C, using the RC yeast to ferment tomato juice, 70% of tomato juice fermented faster than 100% of tomato juice. It can be seen that fermentation with 70% tomato juice can save time, save raw materials, greatly reduce costs, and increase profit margins. (2) Fermented tomato juice Low-alcohol beverages are rich in lycopene. Lycopene is a natural pigment ingredient in foods. It has various effects such as antioxidation, inhibition of mutations, reduction of nucleic acid damage, reduction of cardiovascular diseases, and prevention of cancer. It also promotes blood circulation and is energetic. Therefore, the research and development of low-alcohol beverages for fermented tomato juice is of great significance for adjusting the dietary structure of our people, increasing the variety of recreational beverages, and improving people's health.