Honey tomato juice and preparation method thereof

A technology for tomato juice and honey, which is applied in food preparation, food shearing, food heat treatment, etc., can solve the problems of single tomato paste and insufficient nutrition, and achieve the effect of enhancing endurance, uniform state and restoring physical strength.

Pending Publication Date: 2013-08-07
PROVENCAL TOMATO PROD TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the above-mentioned products are all tomato juice beverages made with a single tomato paste, water, and white sugar, or ready-to-drink tomato juice made from fresh tomato juice and white sugar.
Although some people have suggested tomato juice mad

Method used

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  • Honey tomato juice and preparation method thereof
  • Honey tomato juice and preparation method thereof
  • Honey tomato juice and preparation method thereof

Examples

Experimental program
Comparison scheme
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Example

[0021] First embodiment

[0022] Add 30Kg tomato sauce and 25Kg water to the matching jar to dissolve the tomato sauce and make the tomato sauce evenly dispersed. Then add 10Kg honey, 17Kg fructose syrup, 1Kg lemon juice, 0.025Kg tomato flavor, 0.025Kg lemon flavor, add one to each The materials must be stirred and dispersed; then heated, mixed and stirred at a heating temperature of 40°C. Low-temperature heating can effectively ensure the flavor and properties of honey. After heating for 15 minutes, it is cut by a 2600rpm shear pump, and then degassed for 5 minutes; The heating tube is heated at 90°C; the heated material is pumped to the filling machine for hot filling at 88°C. The canned product enters the steam sterilization tunnel at 87°C for 3 minutes, and the sterilization in a short time ensures the sterilization effect while preserving the flavor and color of the product as much as possible; the sterilized product is cooled to below 50°C. The final honey tomato juice is ...

Example

[0023] Second embodiment

[0024] Add 40Kg tomato sauce and 32Kg water to the matching tank and stir to dissolve the tomato sauce so that the tomato sauce is evenly dispersed. Then add 12Kg honey, 21Kg fructose syrup, 2Kg lemon juice, 0.1Kg tomato essence, 0.1Kg lemon essence, and add one to each The materials must be stirred and dispersed; then heated, mixed and stirred at a heating temperature of 45°C. Low-temperature heating can effectively ensure the flavor and properties of the honey. After the heating time is 10 minutes, it is cut by a 2600rpm shear pump, and then degassed for 5 minutes; The heating tube is heated at 92°C; the heated material is pumped to the filling machine for hot filling at 90°C. The canned product enters the steam sterilization tunnel to sterilize at 90°C for 2 minutes. The sterilization in a short time ensures the sterilization effect while preserving the flavor and color of the product as much as possible; the sterilized product is cooled to below 50°...

Example

[0025] The third embodiment

[0026] Add 35Kg of tomato sauce and 27Kg of water to the matching jar to dissolve the tomato sauce and make the tomato sauce evenly dispersed, then add 8Kg of honey, 20Kg of fructose syrup, 1.5Kg of lemon juice, 0.1Kg of tomato flavor, 0.08Kg of lemon flavor. The materials must be stirred and dispersed; then heated, mixed and stirred at a heating temperature of 42°C. Low-temperature heating can effectively ensure the flavor and properties of the honey. After the heating time is 13 minutes, it is cut by a 2600rpm shear pump, and then degassed for 5 minutes; the prepared materials It is heated at 90℃ through the heating tube; the heated material is pumped to the filling machine for hot filling at 88℃. The canned product enters the steam sterilization tunnel for sterilization at 85°C for 3 minutes. The sterilization in a short time ensures the sterilization effect while preserving the flavor and color of the product as much as possible; the sterilized p...

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Abstract

The invention discloses a honey tomato juice, comprising the following components: 30-40 parts of tomato sauce, 25-32 parts of water, 8-12 parts of honey, 17-21 parts of high fructose corn syrup, 1.0-2.0 parts of lemon juice, and 0.05-0.2 part of edible essence. The honey tomato juice provided by the invention is even in state, free of peculiar smell, and red or orange, contains greater than or equal to 20.0mg of lycopene per 100g and 35%-38% of soluble solid Brix, and has the chromatic aberration in the range from 2.1 to 2.5, the L value in the range from 17 to 20, the pH value from 3.5 to 4.0 and the total acid metered by the content of citric acid in the range from 1.2 to 1.4 g/100 ml. The honey tomato juice is capable of supplementing stamina as well as tomato and honey with extremely high nutritive values, and is convenient to carry for drinking. Based on market research, the honey tomato juice is accepted by more than 95% of young people and white-collar workers, and is popular with and accepted by more than 90% of families.

Description

technical field [0001] The invention relates to the field of tomato food processing, in particular to a nutritious and healthy brewed honey tomato juice and a preparation method thereof. Background technique [0002] As a fashionable and healthy food, tomatoes are becoming more and more popular among consumers. The nutritional value of tomatoes rich in vitamins and lycopene has been recognized by more people. Tomatoes are rich in vitamin C and vitamin D, which can prevent capillary hemorrhage; contain iron, calcium, magnesium, etc., which are good for blood; lycopene is a natural pigment in food, which has antioxidant properties and can inhibit gene mutations , reduce nucleic acid damage, reduce cardiovascular disease and prevent cancer and other effects. [0003] In order to meet the fast-paced urban life of modern people and the high-quality requirements for health, healthy drinks that are easy to store and carry are increasingly favored by consumers. Chinese patents 201...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/08A23L1/29A23L21/25A23L33/00
CPCA23L2/02A23L2/56A23L2/60A23L21/25A23L29/30A23L33/00A23V2002/00A23V2300/24A23V2300/41
Inventor 刘一冯海峰
Owner PROVENCAL TOMATO PROD TIANJIN
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