Raw Material Formula Tomato juice, diluted yeast extract, 99 liters of sugar, 200 grams of lemon flavor, and 0.5 grams of natural lemon essence. Production Method 1. Preparation of Yeast Solution: Fresh tomatoes are carefully selected, washed, crushed, and then squeezed using a concentrator with a 0.5 mm mesh filter. The resulting tomato juice is concentrated to half its original volume for enhanced flavor and consistency. 2. The concentrated 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, ensuring a yeast concentration of 5 × 10ⵠcells per milliliter. 3. The mixture is fermented at 35°C in a controlled environment to prevent contamination. After 40 hours, the fermentation broth contains 0.8% alcohol by volume and has a pH of 4.2. It is then centrifuged to extract the yeast, which is diluted with water to twice its original volume. 4. In the final step, 99 liters of the diluted yeast solution are combined with 200 grams of sugar and 0.5 grams of lemon flavor. The mixture is sterilized at 95°C for 10 minutes, cooled, and bottled as a unique vegetable juice-based fermented beverage. Features This beverage offers a distinct and refreshing flavor profile, with an alcohol content below 1%, making it suitable for all ages. Its natural fermentation aroma enhances the overall taste experience, providing a smooth and enjoyable drinking sensation. Perfect for those who appreciate a light, flavorful, and slightly effervescent drink with a touch of tangy citrus notes.
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