Fermented tomato juice beverage and preparation method thereof

Abstract

The invention discloses a fermented tomato juice beverage and a preparation method thereof. The beverage comprises 79.5% of a tomato normal juice (with the soluble solid content of 5.5%), 15% of white granulated sugar, and 5.5% of a starter (adopting Lactobacillus bulgaricus and Streptococcus thermophilus according to a ratio of 1:1 to ferment). Lactobacillus bulgaricus and Streptococcus thermophilus are added, so the inherent fragrance of tomatoes is reserved, and the stink of the tomatoes and the burnt smell of tomato sauce blend beverages are effectively eliminated; multiple organic acids generated in the fermentation process are used to substitute added acids, so the sour taste is soft, plump and salubrious; a fermentation technology is carried out to make microbe metabolism generates extracellular polysaccharides, so the viscosity of the above product is increased, and addition of extra thickeners is avoided; and the fermentation technology treatment is carried out to make the product have multiple natural composite fragrance substances, so the product has plump mouthfeel, rich fragrance and unique flavor. The beverage and the preparation method guarantee healthiness, well make up defects of tomato juice beverages, and can further develop the tomato industry chain.

Description

Technical field [0001] The invention belongs to the technical field of beverage processing, and particularly relates to a fermented tomato juice beverage and a preparation method thereof. Background technique [0002] The unique natural conditions of large temperature difference between day and night, long sunshine and low rainfall in Xinjiang have created favorable natural conditions for large-scale tomato planting. The planted lycopene content is high and the solid content is high; the processed products have high viscosity, low mold and Favored by customers. After years of development, tomatoes have become one of Xinjiang’s "red industries". However, in Xinjiang, tomatoes are mainly used to process the primary product ketchup, with low added value. Especially in recent years, as the European economy has been sluggish, major companies have The economic downturn is unsustainable. Therefore, the deep processing of tomatoes, the extension of the tomato industry chain, and the im...

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a fermented tomato juice beverage and its preparation method, aiming to solve the problem of poor mouthfeel existing in tomato products currently on the market

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