Study On The Processing Technology Of Tomato Ratafia

Lycopersicon esculentum Mill, also called tomato, is a widely planted Solanaceae vegetables, always annual growth or perennial. It is mainly distributed in China, America and Japan in the world. Tomato has abundant trophic and medicinal value, include carbohydrates, minerals, vitamins and amino acids. It has precautionary effect for high blood pressure, coronary heart disease, heart cerebrovascular disease. In addition, tomatoes contain lycopene, which is a natural pigment have antioxidation, can effectively remove free radicals from body, play a retard aging and prevent cancer functions. At present, the main products are including, tomato sauce, tomato juice, preserved tomato fruit, but tomato wine's research also rare, so study the tomato wine not only can promote the development of tomato industrial chain, but also can increase the farmers' income, add fruit wine's market vitality. The main research output as follows:1 This experiment used calorzation for lixiviate, by single factor to optimize, determined the optimal extraction temperature is 60℃,soak time is 30 min.2 Through enzymolysis single factor and orthogonal experiment, determined the optimal optimization of enzymatic hydrolysis parameters:pectinase recruitment 0.04%, enzymolysis temperature 35℃, enzymolysis time 3.5 h, juice yield rate 93.0%, and add 0.04% solid sodium sulfite, to prevent miscellaneous bacteria growth and protect tomato juice's color of the crust.3 By yeast screening, fermentation of single factor and orthogonal experiment, finally determined using Dan baoli efficient yeast, fermentation craft parameters is:fermentation temperature 23℃, inoculation size 0.08%, pH4.8.4 Through different clarify test, determined using chitosan as tomato raw wine's clarify agent, the dosage is 0.025%.5 Through calorzation prepared tomato bee wine's physiochemical index respectively is:total sugar0.42%(calculated by glucose), alcoholic strength 12.8%, with a total acid 0.46%(calculated by tartaric acid). Sensory indexes is:golden color, aroma persistent, full flavored, liquor coordination, have typical tomato aromatic taste; Entry into the throat luscious, clean bright, exquisite and soft, sweet and sour moderate; Clear lucent, without impurities, no precipitation, without suspended solids, light transmittance.