Processing technology for improving lycopene content in tomato product

Abstract

The invention relates to a processing technology for improving the lycopene content in a tomato product, which comprises the following steps that: the synthesized quantity of lycopene in tomato homogenate is improved; at the atmospheric temperature, the cherry tomato fruit at the firm ripe stage is capped, washed and juiced, the juice is collected, and citrus peels inside a juicer filter is mixed with the juice after being minced so as to obtain the tomato homogenate. 3.0 percent of glucose and 2.5 percent of sodium glutamate are added into the tomato homogenate to be processed for 60 minutes at a constant temperature of 25 DEG C. Different tomato products with high lycopene content can be prepared by adopting the processed tomato homogenate as raw material. (1) The lycopene content in tomato ketchup which is prepared by the processed tomato homogenate is improved by 39.8 percent, and the production process of the tomato ketchup is: 0.25 percent of carrageenan and 2.0 percent of sucrose are added into the processed tomato homogenate to be heated and concentrated until the content of the solid substances reaches 35 percent, the tomato ketchup is covered and sealed after being canned in a glass bottle to be sterilized in the hot water with the temperature of 95 DEG C for 15 minutes. (2) The lycopene content of the tomato haw sheet prepared by the processed tomato homogenate is improved by 21.4 percent, and the production process of the tomato haw sheet is that: 40 percent of white granulated sugar, 0.1 percent of lemon acid and 4 percent of starch are added into the processed tomato homogenate, the thickness of the sheet is 2 mm, and the haw sheet is baked for 11 hours at the temperature of 60 DEG C.

Description

technical field

[0001] The invention relates to a processing technology for increasing the content of lycopene in processed tomato products. Background technique

[0002] Recent studies have shown that human aging is closely related to excessive free radicals that damage cell membranes and intracellular macromolecules such as proteins and nucleic acids, resulting in dysfunction. Every cell in the human body is attacked by 100,000 free radicals every day. Various antioxidants Enzymes will actively eliminate about 99% of the damage, but there are still about 1,000 wounds that accumulate relentlessly. It is estimated that at the age of 50, about 30% of the proteins in the human body are destroyed by free radicals. Therefore, more than 70 diseases related to aging, such as wrinkles, thrombosis, cancer, etc., are all different manifestations of the same problem under the influence of different genetics and environment. The root causes of all these diseases are related to the free...

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