Crushing technique for producing tomato juice

A technology for processing tomatoes and processes, applied in the field of crushing technology for processing tomato juice, can solve the problems of browning of tomato juice, destroying the color and taste of tomato juice, reducing the content of lycopene, etc., so as to prevent browning and improve product stability. , the effect of improving taste

Inactive Publication Date: 2007-11-14
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main disadvantages of the thermal crushing process are: reducing the content of lycopene, causing browning of tomato juice, and destroying the color and taste of tomato juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 Adopting low-temperature crushing tomato juice processing technology

[0018] Get 10 kilograms of tomatoes and crush them in a juicer mixer (model G280-B). The crushing temperature is 10° C. and the temperature is kept for 15 minutes. Then, inactivate the enzyme at 90°C for 10 seconds. Get juice, obtain 8.5 kilograms of tomato juices, record soluble solids and be 4.5 degrees Baume. Degassing treatment was performed on a rotary evaporator with parameters set at: 25 °C, 85 kPa. Then, homogenize with a homogenizer (model GYB60-65), and the pressure is 25Mpa. Finally, sterilize with an automatic electric heat pressure sterilizer (model ZDX-35B1), and the sterilization conditions are: 95°C, 15 seconds.

[0019] The tomato juice processed by this process has no browning phenomenon, low viscosity, high stability, good color and taste, and the measured lycopene content is 9.0 g / 100 g, which is not significantly lower than that before processing.

Embodiment 2

[0020] Embodiment 2 Using low-temperature broken tomato juice processing technology

[0021] Get 10 kilograms of tomatoes, crush them in a juicer mixer (model G280-B), the crushing temperature is 55° C., and keep warm for 10 minutes. Then, inactivate the enzyme at 90°C for 10 seconds. Get juice, obtain 8.25 kilograms of tomato juices, record soluble solids and be 4.4 degrees Baume. Degassing treatment was performed on a rotary evaporator with parameters set at: 25 °C, 85 kPa. Then, homogenize with a homogenizer (model GYB60-65), and the pressure is 25Mpa. Finally, sterilize with an automatic electric heat pressure sterilizer (model ZDX-35B1), and the sterilization conditions are: 95°C, 15 seconds.

[0022] The tomato juice processed by this process has no browning phenomenon, low viscosity, high stability, good color and taste, and the measured lycopene content is 9.1 g / 100 g, which is not significantly lower than that before processing.

Embodiment 3

[0023] Example 3 Tomato juice processing technology using low-temperature crushing

[0024] Get 10 kilograms of tomatoes, crush them in a juicer mixer (model G280-B), the crushing temperature is 37° C., and keep warm for 5 minutes. Then, inactivate the enzyme at 90°C for 10 seconds. Get juice, obtain 8.6 kilograms of tomato juices, record soluble solids and be 4.5 degrees Baume. Degassing treatment was performed on a rotary evaporator with parameters set at: 25 °C, 85 kPa. Then, homogenize with a homogenizer (model GYB60-65), and the pressure is 25Mpa. Finally, sterilize with an automatic electric heat pressure sterilizer (model ZDX-35B1), and the sterilization conditions are: 95°C, 15 seconds.

[0025] The tomato juice processed by this process has no browning phenomenon, low viscosity, high stability, good color and taste, and the measured lycopene content is 9.6 g / 100 g, which is not significantly lower than that before processing.

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Abstract

A tomato crushing technology for preparing tomato juice includes crushing tomato at 10-55 deg.C and holding the temp for decreasing the viscosity, preventing browing, increasing stability and improving taste. Its advantages are no influence to the content of lycopene and color and low energy consumption and cost.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a crushing process for processing tomato juice. Background technique [0002] my country is a big country in tomato production and processing. At present, the technology and equipment used by tomato juice processing enterprises are basically imported from abroad, and the crushing process is mainly thermal crushing, which seriously affects the quality of tomato juice. [0003] The thermal crushing process in tomato juice processing is as follows: [0004] Tomato→heat crushing (85-90°C, 10-30 seconds)→heating to kill enzymes (90°C, 10 seconds)→juicing→homogenizing (20-30mPa)→sterilizing (95°C, 15 seconds). [0005] The main disadvantages of the thermal crushing process are: reducing the content of lycopene, causing browning of tomato juice, and destroying the color and taste of tomato juice. Contents of the invention [0006] (1) Technical problems to be solved [0007] The pur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04
Inventor 廖小军司瑞敬胡小松汪厚银陈芳吴继红张燕
Owner CHINA AGRI UNIV
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