A kind of processing method of precipitation-free tomato juice

Abstract

The invention discloses a method for processing precipitate-free tomato juice. The method comprises the following steps: putting tomatoes in a cymbal type juicer to extract normal tomato juice, and adding proper water according to requirement; heating for 2 minutes at a temperature of 65-75 DEG C; filtering the tomato juice; adding sugar, salt and vitamin C; homogenizing with a high-pressure homogenizer; bottling, sterilizing at a high temperature and cooling to obtain the tomato juice without precipitate, wherein the content of the normal tomato juice in the precipitate-free tomato juice is 70-100 percent. The precipitate-free tomato juice has natural color and smell of tomato, is excellent in taste and uniform in character, is durable and stable without precipitate, does not have green or cooked taste, does not contain thickener, antioxidant and other food additives. The method for processing precipitate-free tomato juice adopts a short-time mild low-temperature heat treatment technology, performs squeeze and low-temperature heat treatment sequentially, is simple in processing process, and is suitable for large-scale production.

Description

Technical field

[0001] The invention relates to the field of tomato processing, in particular to a method for processing tomato juice without precipitation. Background technique

[0002] Natural tomatoes are brightly colored, sweet and sour, and rich in nutrients. They are ideal raw materials for processing tomato juice. However, the grassy green taste of fresh tomatoes, the cooked taste caused by heat treatment during processing, and the precipitation and stratification of the juice produced have a serious impact on the sensory quality of tomato juice, making the processing technology of tomato juice more difficult.

[0003] There are not many reports on the successful production of tomato juice in China. Some have too high processing temperature and heavy ripeness; some improper process parameters and poor process sequence make the product sedimentation and stratification serious; some contain insufficient raw juice, which can only be regarded as Tomato flavored drink.

[0004] I...

Examples

Embodiment 1

[0021] (1) A total of 7Kg of raw tomato powder 802 and Fenkui are cleaned. First, cut the flaps and put them into a medium-sized cymbal crushing juicer with cymbals inside to squeeze the juice. After the tomato juice is filtered, it is squeezed out. Add 3Kg of water to the original tomato juice to obtain tomato juice;

[0022] (2) Heat the tomato juice at 65°C for 2 minutes, and then squeeze it with 100 mesh gauze;

[0023] (3) Add sugar, salt and vitamin C to the filtered tomato juice according to the formula. The mass percentage of sugar is 4%, the mass percentage of salt is 0.5%, the mass percentage of vitamin C is 0.02%, and the rest is tomato juice It is then homogenized by a high-pressure homogenizer, and sterilized by Bath at 75°C for 18 minutes after bottling. After cooling, the product can be obtained without precipitation tomato juice.

[0024] Comparison of the product of Example 1 without precipitation tomato juice and traditional process varieties:

[0025]

Embodiment 2

[0027] (1) A total of 7Kg of raw tomato powder 802 and Fenkui are cleaned. First, cut the flaps and put them into a medium-sized cymbal crushing juicer with cymbals inside for squeezing. Add 1Kg to the squeezed tomato juice. Water to get tomato juice;

[0028] (2) Heat the tomato juice at 75℃ for 4 minutes, then squeeze it with a 200-mesh gauze;

[0029] (3) Add sugar, salt, and vitamin C to the filtered tomato juice according to the formula, where the mass percentage of sugar is 5%, the mass percentage of salt is 1%, the mass percentage of vitamin C is 0.03%, and the rest is tomato juice It is then homogenized by a high-pressure homogenizer, and subjected to bath sterilization at 85°C for 25 minutes after bottling. After cooling, the product can be obtained without precipitation, and the product obtained has no precipitation.

Embodiment 3

[0031] (1) A total of 7Kg of raw tomato powder 802 and Fenkui are cleaned, first cut into pieces, and then put into a medium-sized cymbal crushing juicer with cymbal thorns inside for juice;

[0032] (2) Heat the obtained tomato juice at 80°C for 3 minutes, and then filter it with 150 mesh gauze;

[0033] (3) Add sugar, salt and vitamin C to the filtered tomato juice according to the formula. The mass percentage of sugar is 4.5%, the mass percentage of salt is 0.8%, the mass percentage of vitamin C is 0.03%, and the rest is tomato juice Then it is homogenized by a high-pressure homogenizer, and sterilized by Bath at 80°C for 20 minutes after bottling. After cooling, the product can be obtained without precipitation tomato juice.

Technical field

[0001] The invention relates to the field of tomato processing, in particular to a method for processing tomato juice without precipitation. Background technique

[0002] Natural tomatoes are brightly colored, sweet and sour, and rich in nutrients. They are ideal raw materials for processing tomato juice. However, the grassy green taste of fresh tomatoes, the cooked taste caused by heat treatment during processing, and the precipitation and stratification of the juice produced have a serious impact on the sensory quality of tomato juice, making the processing technology of tomato juice more difficult.

[0003] There are not many reports on the successful production of tomato juice in China. Some have too high processing temperature and heavy ripeness; some improper process parameters and poor process sequence make the product sedimentation and stratification serious; some contain insufficient raw juice, which can only be regarded as Tomato flavored drink.

[0004] I...

Examples

Embodiment 1

[0021] (1) A total of 7Kg of raw tomato powder 802 and Fenkui are cleaned. First, cut the flaps and put them into a medium-sized cymbal crushing juicer with cymbals inside to squeeze the juice. After the tomato juice is filtered, it is squeezed out. Add 3Kg of water to the original tomato juice to obtain tomato juice;

[0022] (2) Heat the tomato juice at 65°C for 2 minutes, and then squeeze it with 100 mesh gauze;

[0023] (3) Add sugar, salt and vitamin C to the filtered tomato juice according to the formula. The mass percentage of sugar is 4%, the mass percentage of salt is 0.5%, the mass percentage of vitamin C is 0.02%, and the rest is tomato juice It is then homogenized by a high-pressure homogenizer, and sterilized by Bath at 75°C for 18 minutes after bottling. After cooling, the product can be obtained without precipitation tomato juice.

[0024] Comparison of the product of Example 1 without precipitation tomato juice and traditional process varieties:

[0025]

Embodiment 2

[0027] (1) A total of 7Kg of raw tomato powder 802 and Fenkui are cleaned. First, cut the flaps and put them into a medium-sized cymbal crushing juicer with cymbals inside for squeezing. Add 1Kg to the squeezed tomato juice. Water to get tomato juice;

[0028] (2) Heat the tomato juice at 75℃ for 4 minutes, then squeeze it with a 200-mesh gauze;

[0029] (3) Add sugar, salt, and vitamin C to the filtered tomato juice according to the formula, where the mass percentage of sugar is 5%, the mass percentage of salt is 1%, the mass percentage of vitamin C is 0.03%, and the rest is tomato juice It is then homogenized by a high-pressure homogenizer, and subjected to bath sterilization at 85°C for 25 minutes after bottling. After cooling, the product can be obtained without precipitation, and the product obtained has no precipitation.

Embodiment 3

[0031] (1) A total of 7Kg of raw tomato powder 802 and Fenkui are cleaned, first cut into pieces, and then put into a medium-sized cymbal crushing juicer with cymbal thorns inside for juice;

[0032] (2) Heat the obtained tomato juice at 80°C for 3 minutes, and then filter it with 150 mesh gauze;

[0033] (3) Add sugar, salt and vitamin C to the filtered tomato juice according to the formula. The mass percentage of sugar is 4.5%, the mass percentage of salt is 0.8%, the mass percentage of vitamin C is 0.03%, and the rest is tomato juice Then it is homogenized by a high-pressure homogenizer, and sterilized by Bath at 80°C for 20 minutes after bottling. After cooling, the product can be obtained without precipitation tomato juice.

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