Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

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
View PDF3 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com