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Preparation method of a novel tomato and egg flavor beverage

A tomato and egg technology is applied in the field of preparation of a new type of tomato-egg flavored beverage, which can solve the problems of protein coagulation and denaturation, unfavorable beverage sensory quality, low pH value of tomato juice, etc., and achieves reduction of fishy smell, high market promotion value and consumption. The effect of improving consumer awareness and improving taste quality

Active Publication Date: 2017-10-03
重庆岩泉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pH value of the tomato juice prepared by this method is low, and it is easy to cause coagulation and denaturation of the protein in the egg liquid after being compounded with the egg liquid, which is not conducive to the formation of good sensory quality of the beverage

Method used

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  • Preparation method of a novel tomato and egg flavor beverage
  • Preparation method of a novel tomato and egg flavor beverage
  • Preparation method of a novel tomato and egg flavor beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A method for preparing a tomato and egg flavor beverage, comprising the following steps:

[0046] Step 1 to prepare the tomato slurry:

[0047] Tomato slurry preparation step 1: washing fresh tomatoes, blanching and peeling;

[0048]Tomato slurry preparation step 2: cutting the peeled tomato into pieces, beating, rapidly heating and boiling for 1 minute, and then rapidly cooling to room temperature with ice water;

[0049] Tomato slurry preparation step 3: Add α-amylase, pectinase, and papain to the tomato slurry for enzymatic hydrolysis in a water bath, and the addition amounts are 0.5g / L, 0.2g / L, and 0.2g / L respectively;

[0050] Step 4 of tomato slurry preparation: rapidly heating the tomato slurry enzymatic hydrolysis solution to inactivate the enzyme, continue beating, and centrifuge to collect the supernatant to obtain tomato slurry;

[0051] The second step is to prepare the egg liquid:

[0052] Egg liquid preparation step 1: remove the shell from fresh eggs, ...

Embodiment 2

[0060] A method for preparing a tomato and egg flavor beverage, comprising the following steps:

[0061] Step 1 to prepare the tomato slurry:

[0062] Tomato slurry preparation step 1: washing fresh tomatoes, blanching and peeling;

[0063] Tomato slurry preparation step 2: cutting the peeled tomato into pieces, beating, heating and boiling for 5 minutes, and cooling to room temperature with ice water;

[0064] Tomato slurry preparation step 3: add α-amylase, pectinase, and papain to the tomato slurry for enzymatic hydrolysis in a water bath, and the addition amounts are 1.9g / L, 0.7g / L, and 1.0g / L respectively;

[0065] Step 4 of tomato slurry preparation: rapidly heating the tomato slurry enzymatic hydrolysis solution to inactivate the enzyme, continue beating, and centrifuge to collect the supernatant to obtain tomato slurry;

[0066] The second step is to prepare the egg liquid:

[0067] Egg liquid preparation step 1: remove the shell from fresh eggs, add water 1.2 times...

Embodiment 3

[0075] A method for preparing a tomato and egg flavor beverage, comprising the following steps:

[0076] Step 1 to prepare the tomato slurry:

[0077] Tomato slurry preparation step 1: washing fresh tomatoes, blanching and peeling;

[0078] Tomato slurry preparation step 2: cutting the peeled tomato into pieces, beating, heating and boiling for 3 minutes, and cooling to room temperature with ice water;

[0079] Tomato slurry preparation step 3: Add α-amylase, pectinase, and papain to the tomato slurry for enzymatic hydrolysis in a water bath, and the addition amounts are 1.0g / L, 0.5g / L, and 0.6g / L respectively;

[0080] Step 4 of tomato slurry preparation: rapidly heating the tomato slurry enzymatic hydrolysis solution to inactivate the enzyme, continue beating, and centrifuge to collect the supernatant to obtain tomato slurry;

[0081] The second step is to prepare the egg liquid:

[0082] Egg liquid preparation step 1: Fresh eggs remove the shell, add 0.8 times the weight...

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Abstract

The invention discloses a novel method for preparing tomato egg flavored drink, and belongs to the field of drink processing preparation process. The method comprises the following steps: firstly, preparing tomato juice; secondly, preparing egg liquid; and thirdly, mixing and harmonizing. The method is natural, simple and effective, and can be used for improving the product stability by means of enzymolysis and harmonization of the tomato juice and egg liquid, so that the technical problem of denaturalization precipitation of protein under the acid condition can be overcome. The popular dish, namely tomato scrambled eggs, is processed into drink, and product diversification of the drink market is enriched, so that the method has an extremely high market popularization value.

Description

Technical field: [0001] The invention belongs to the field of beverage processing and preparation technology, and relates to a preparation method of a novel tomato and egg flavor beverage. Background technique: [0002] Tomato scrambled eggs are a common popular dish in many families. Its cooking method is simple and easy to learn, and its nutritional mix is ​​reasonable. In terms of taste, it is bright in color, pleasant in taste, refreshing and appetizing, and is deeply loved by the public. At the same time, it is rich in nutritional value, has the characteristics of complementary nutrients and the effect of bodybuilding and anti-aging. [0003] Tomatoes are rich in carotene, vitamin C and B vitamins. Vitamin D in tomatoes can protect blood vessels and treat high blood pressure. Glutathione in tomatoes can delay cell aging and increase the body’s ability to fight cancer. Carrots in tomatoes It can protect skin elasticity, promote bone calcification, and prevent and trea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L33/00
CPCA23L2/02A23V2002/00A23V2200/30
Inventor 周良洪
Owner 重庆岩泉食品有限公司
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