Tomato Vinegar Brewing Process

Tomato is one kind of annual Solanaceae. It is also called tomato or foreign persimmon. Its fruit is the edible parts. Tomato is vegetable but it also has fruit characteristics. Tomato contains lots of vitamins, pectic substance, prolycopene and other trace elements. The research showed that eating tomatoes can promote food digestion. What’s more, Tomato tastes sweet, sour, cool and it also has the function of clearing heat, quench thirst, The main product of tamatoes include tomato sauce、tomato drinks and preserved tomato. In this thesis, we used tomatoes as materials. Through the alcoholic fermentation, aceticacid fermentation, clarfication,sterilization and other process, we got the tomato vinegar with golden brown, good smell and no other amyctic smell. In additon, we analysised its main component. Making the quality standards of tomato vinegar. The results are as follows:1. With the evaluation of alcohol, we determined the best alcoholic fermentation technological conditions as below:inoculum size0.04%, initial PH4.6, temperature26℃,followed by inoculum size>initial PH>temperature.2. With the evaluation of acidity, we determined the best acetic fermentation technological conditions as below:3. To clarify the tomato vinegar, we used natural clarification, gelatin-tannin clarification, bentonite clarification, chitosan clarification. The most obvious effect is natural clarification. The light transmittance of the natural clarification is94.3%. followed by chitosan clarification, the light transmittance is92.2%. However because of the long time of natural clarify, it is easily to cause quality changes. So we choose chitosan as the best clarificant.4. we use three sterilization methods work to tomato vinegar. Finally through the comparative analysis we select the best sterilization method. That is high temperature short time sterilization of90℃5min.5. The main componet of tomato vinegar include total acid content4.9g/100ml(calculate by acetic acid), non-volatile acid content0.7g/100ml(calculate by lactate acid),reducing sugar2.65%,Vc content13mg/100g.