【摘要】 研究以番茄为原料,经过酒精发酵生产番茄红素保健果酒的工艺。采用臭氧水浓度为1.0mg/L,对番茄进行处理,作用时间2min,可杀灭95%以上的微生物,减少了发酵过程中SO2的用量。加入50mg/L的果胶酶,使番茄的出汁率提高到71.7%,番茄皮渣用石油醚-丙酮混合试剂在pH8、40℃浸取4h,提取番茄红素。番茄汁经过前发酵、后发酵、陈酿得到番茄酒,将番茄红素加入到番茄酒液中获得番茄红素保健果酒。更多还原

【Abstract】 Using tomato as raw material,the production processing of lycopene health wine was studied with alcohol fermentation.The result showed that when tomato was treated with 1.0 mg/kg of ozone solution for 2 min,over 95% microbes on the surface of tomato was killed,by which the utilization of SO2 was decreased.The tomato juice yield was increased to 71.7% with the addition of 50 g/L pectinase.The lycopene was extracted by the solvent of petroleum ether-acetone mixture at pH 8 and 40℃ for 4 h.The tomato wine was brewed from tomato juice by pre-fermentation,post-fermentation and maturing.After adding lycopene into tomato wine,the lycopene health wine was produced.更多还原