Title: Method for making fermented tomato liquor
Application Number: 87101451 Application Date: 1987.11.25
Publication Number: 1033288 Publication Date: 1989.06.07
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: C12G3/00,C12G3/08
Applicant(s) Name: Institute of Vegetables, Chinese Academy of Agricu Address:
Inventor(s) Name: Hou Guoqiang
Attorney & Agent: SI JUNZHI ZHANG SONGLIN
Abstract:
     It is a method for making fermented tomato liquor, characterized by using tomato as raw material, preparing tomato juice, adding sucrose, tartaric acid etc., inoculating selected tomato liquor strain to make dry tomato liquor. By regulating technology or deep processing in the course of fermentation of dry tomato liquor, tomato champagne, sweet tomato liquor or gas-filled tomato liquor can be obtd. respectively. The liquor is slight yellow, transparent and clear, and low alcohol. It contains many kinds of minerals and amino acids, it tastes fragrant and sweet for increasing appetite. It may be eaten together with rice or bread as a favourable drink.
Time: 6