Raw Material Formula Tomato juice, diluted yeast extract, 99 liters of sugar, 200 grams of lemon flavor, and 0.5 grams of natural aroma. Production Method 1. Preparation of Yeast Solution: Fresh tomatoes are carefully selected, washed thoroughly, and then crushed using a mechanical crusher. The resulting pulp is passed through a 0.5 mm mesh filter using a concentrator to extract the juice. The extracted tomato juice is then concentrated by half to enhance its flavor and nutrient content. 2. Sterilization and Inoculation: The concentrated tomato juice is heated to 90°C for sterilization, then cooled down to 35°C. At this temperature, pre-cultured strains of Kluyveromyces lactis and Kluyveromyces fragilis are introduced into the solution. The final concentration of the yeast is maintained at 5 × 10ⵠcells per milliliter to ensure efficient fermentation. 3. Fermentation Process: The mixture is placed in a controlled environment to prevent contamination from external bacteria. It is left to ferment at 35°C for approximately 40 hours. After fermentation, the resulting broth contains an alcohol content of 0.8% and has a pH of 4.2. The fermented liquid is then centrifuged to separate the yeast extract, which is subsequently diluted with water in a 1:2 ratio. 4. Final Preparation: The diluted yeast solution (99 liters) is combined with 200 grams of sugar and 0.5 grams of lemon flavor. The mixture undergoes pasteurization at 95°C for 10 minutes to ensure microbial safety. After cooling, the product is ready for packaging as a vegetable juice-based fermented beverage. Features This unique beverage offers a distinct and refreshing flavor profile, with an alcohol content below 1%, making it ideal for a wide range of consumers. The fermentation process enhances the natural aroma, giving it a more pleasant and complex taste compared to regular fruit juices. It is not only healthy but also provides a delightful drinking experience, perfect for those who enjoy mildly fermented beverages with a subtle tangy twist.
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