Honey and tomato juice and preparation method thereof

Abstract

The invention discloses honey and tomato juice which is characterized by being formed by performing vacuum back pressure mixing on 1-3 parts of honey, 10-15 parts of xylitol, 40-50 parts of tomato paste, 30-40 parts of water, 3-8 parts of mixed juice and 0.6-1.2 parts of edible salt, performing pre-sterilization, sealing and filling and performing three-stage gradient cooling. According to the materials, the tomatoes and the honey which have unique combination effects and the juice which is rich in nutrition and tastes good are selected; the rich nutrition of the honey and tomato juice, the unique flavor and the mellow taste are guaranteed, and the effects of a beverage type product for helping produce saliva, slaking thirst, clearing heat and relieving summer-heat are particularly outstanding; furthermore, edible essence, an emulsifier and a stabilizing agent are not added, so that the safety of the honey and tomato juice is greatly improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to honey tomato juice and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of consumption levels, people's demand for the quantity and quality of leisure drinks is also increasing. Tomatoes have high edible and medicinal value, and the lycopene contained in tomatoes is currently found in natural plants. One of the strongest antioxidants found, it can effectively prevent and treat various diseases caused by aging and decreased immunity. [0003] Most of the tomato juice products currently on the market are high in sugar and have a single nutritional function, and most of the suspension juice juice drinks have added stabilizers and emulsifiers to improve the dispersion performance of the product, while a small part has not added stabilizers. The suspension juice beverage of agent and emulsifier has poor dispersibility a...

AI Technical Summary

Problems solved by technology

[0005] There are the following series of problems in this patent and other similar patent formulas and production processes: (1) The formula uses fructose syrup as a sweetener and the amount added is large. There are more and more beauty lovers who are afraid of fat, and the above-mentioned high-sugar products have been difficult to meet the demand of the market; (2) the food flavor is added to the patented formula of the invention. Research shows that the food flavor, emulsifier and stabilizer are not completely safe. The hazards of flavors, emulsifiers and stabilizers can only be manifested after long-term accumulation. These substances often endanger the human reproductive system, and most of them are potentially carcinogenic, which is not conducive to people's health; (3) The patented deployment process of the invention It includes a shearing and degassing process, followed by a sterilization process. Strictly speaking, the production process should be a total of 7 processes of deployment, shearing, degassing, heating, filling, sterilization, and cooling. Many other similar product production processes Even as many as 10 channels, many production processes and low production efficiency

(4) The product produced by this invention patent has the same major defect as all the suspension juice drinks on the market: without adding any stabilizers and emulsifiers, the products have poor dispersion performance, and the final product is divided into two parts. The phenomenon of layering is serious, which leads to uneven taste of the beverage, and the taste of various ingredients is independent, without the comprehensive three-dimensional taste that high-quality beverages should have

(5) The invention adopts a conventional cooling process, and the product enters room temperature water for cooling from a high temperature of 85-90 degrees Celsius in an instant, and has the following defects: First, the product enters a low-temperature environment from a high-temperature environment instantly, which will cause nutrients, pro- The loss of water-based and active substances will also reduce the dispersibility of the product; second, the product’s instantaneous transition from a high-temperature environment to a low-temperature environment will reduce the quality of the packaging material of the product, and even cause product quality accidents

For composite flexible packaging products, the product’s instantaneous transition from a high-temperature environment to a low-temperature environment will easily cause the surface PE layer and the inner PET layer to age, and will also cause the composite layer to separate, thereby destroying the shelf life of the product; Entering the low temperature environment is easy to break the glass bottle due to the sudden change of the internal and external pressure of the glass bottle, which will bring cost loss and a large increase in workload