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Production method for tomato juice beverage prepared with enzymatic method

A tomato juice and tomato technology, applied in the field of tomato juice beverage preparation by enzymatic method, can solve the problems of low juice yield and large loss of nutritional activity, and achieve the effects of reducing activity loss, promoting dissolution, and improving nutritional and active functions

Inactive Publication Date: 2014-03-26
NANJING FEIMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Technical Problems The present invention mainly aims at the problems of low juice yield and large loss of nutritional activity during tomato processing, adopts modern biotechnology, oxidation control technology, and suspension stabilization technology, innovates tomato juice production technology, and develops a tomato juice that is bright in color, stable in suspension, and rich in nutrition. , healthy beverage with unique flavor, which promotes the sustainable development of the tomato industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Select 1 kg of fresh ripe tomatoes, blanching them with hot water at 90°C for 20 seconds, peel them off, add 2 g of compound color-protecting agent (compounded by 1 g of sodium erythorbate and 1 g of tea polyphenols), and mash them in a 79-type temperature-controlled multipurpose tissue. Keep warm in the machine at 70°C for beating for 6 minutes, then rapidly cool to 30°C; add 0.7g of compound enzyme (compounded by 0.23g of pectinase NCB-PE40 and 0.47g of cellulase AE80) to the tomato slurry, the enzyme The hydrolysis temperature is 50°C, the pH is 4.0, the stirring speed is 1000 rpm, and the enzymatic hydrolysis time is 70 minutes. Filter the enzymatic tomato pulp with a 100-mesh nylon filter cloth to obtain tomato juice. After mixing 2g xanthan gum, 1.6g agar powder, and 1.6g pectin evenly, slowly add it to 416g purified water at 50°C, stir with a EUROSTAR mixer at 600rpm for 8min, then add 130g white sugar, 10.4 citric acid, 910g tomato juice, finally quantified to ...

Embodiment 2

[0019] Pick 1 kg of ripe fresh tomatoes, blanching them with 80°C hot water for 30 seconds, peeling them off, adding 3 g of compound color-protecting agent (compounded from 0.75 g of sodium erythorbate and 2.25 g of tea polyphenols), and putting them in a 79-type temperature-controlled multi-purpose tissue. Keep warm at 85°C for 8 minutes in a masher, then rapidly cool to 40°C; add 0.8g of compound enzyme (compounded by 0.4g of pectinase NCB-PE40 and 0.4g of cellulase AE80) to the tomato slurry , control the enzymolysis temperature at 55°C, pH 4.5, stirring speed at 1500rpm, and enzymolysis time at 80min. Filter the enzymolyzed tomato pulp with an 80-mesh nylon filter cloth to obtain tomato juice. Mix 3.45g of xanthan gum, 2.07g of agar powder, and 1.38g of pectin evenly, then slowly add it to 483g of purified water at 60°C, stir with a EUROSTAR mixer at 400rpm for 10min, then add 138g of white sugar and 6.9g of lemon Acid, 920g tomato juice, quantified to 2.3kg with water. ...

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Abstract

The invention provides a production method for tomato juice beverage prepared with an enzymatic method, and belongs to the food biotechnology field. The production method has the technical key comprising the following steps of blanching to peel off tomato skins with water of 80-100DEG C; adding color fixative compounded by sodium erythorbate and tea polyphenol of which the mass ratio is 1:2-1:4; keeping the temperature of 65-85DEG C, and carrying out pulping processing; passivating oxidase activity; controlling the oxidation of tomato pulp to keep the natural color of the tomato pulp; carrying out composite enzymatic hydrolysis on the tomato pulp by pectinase NCB-PE40 and cellulase AE80 of which the mass ratio is 1:1-1:3, and filtering to obtain tomato juice; adding 0.10-0.50% of compound stabilizer (which is compounded by 40-50% of xanthan gum, 20-30% of agar powder and 20-40% of pectin) to improve the suspension stability of the tomato juice. Sugar and citric acid are added for blending to obtain the tomato juice beverage with bright color and abundant nutrition.

Description

1. Technical field [0001] The invention relates to a method for preparing tomato juice beverage by enzymatic method, which belongs to the field of food biotechnology. 2. Background technology [0002] Tomato belongs to Solanaceae Solanum, an annual herbaceous plant, and is a perennial plant in the tropics. It contains 13 kinds of vitamins and 17 kinds of minerals, among which lycopene, glutathione and other active substances are rich in content. Tomato integrates nutrition and health care. It has various physiological functions such as anti-oxidation, anti-cancer, anti-cancer, improving immunity, and lowering blood fat. It is a pure natural nutritious and healthy food. [0003] my country is a big tomato producing country, and the scale of tomato planting and processing ranks third in the world. The export of tomato paste is second only to the United States and the European Union, accounting for more than 30% of the world's trade volume. Because tomatoes are soft and juicy,...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/84A23L2/70A23L2/62A23L1/272A23L1/29A23L5/41A23L33/00
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/048A23V2300/26A23V2300/24A23V2250/5086A23V2250/5024A23V2250/5072
Inventor 李春阳颜丽张红城杨明王艳秋
Owner NANJING FEIMA FOOD
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