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Preparation method of high-quality fermented tomato juice

A tomato juice, high-quality technology, applied to the bacteria used in food preparation, the function of food ingredients, food ingredients, etc., can solve the problems of reducing the taste and nutritional value of tomato juice, losing physiological functions, etc., and achieve the improvement of nutritional and health care value , avoiding the reduction of quality, and the effect of soft and harmonious taste

Inactive Publication Date: 2017-12-22
ANHUI FUNAN CHANGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tomato is a worldwide vegetable, rich in lycopene, which is an important class of carotenoids. Its anti-cancer and anti-cancer ability makes tomato a valuable raw material in many food processing. In addition, tomato Juicy berries can be processed into tomato series products. Tomato juice has been considered as a functional fruit and vegetable beverage. The conventional preparation method of tomato juice makes lycopene and vitamin C easy to degrade and lose their due physiological functions, which greatly reduces the quality of tomato. The taste and nutritional value of the juice; therefore, inventing a preparation method of tomato juice to solve the above problems is of great significance to the development of the field of tomato processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] In the embodiment of the present invention, a kind of preparation method of high-quality fermented tomato juice specifically comprises the following steps:

[0019] (1) Weigh raw materials in parts by weight, 125 parts of fresh tomato, 0.4 part of cellulase, 0.7 part of pectinase, 1.3 parts of compound probiotics, and 0.05 part of stevia;

[0020] (2) Wash the fresh tomatoes, put them into a beater to crush and beat them, add cellulase and pectinase, mix and stir for 35 minutes, put them in a freezer at -3°C for 34 minutes, take them out, and put them in an oven Bake for 24 minutes to get frozen roasted tomato pulp;

[0021] (3) Place the frozen roasted tomato pulp in a cooling room with a temperature of 1°C for constant temperature cooling, add complex biological bacteria and stevioside, mix and stir evenly, put it in a temperature of 39°C for constant temperature fermentation for 24 hours, and adjust the temperature to 25°C Ferment at constant temperature for 38 hour...

Embodiment 2

[0028] In the embodiment of the present invention, a kind of preparation method of high-quality fermented tomato juice specifically comprises the following steps:

[0029] (1) Weigh raw materials in parts by weight, 128 parts of fresh tomato, 0.5 part of cellulase, 0.8 part of pectinase, 1.4 parts of compound probiotics, 0.06 part of stevioside;

[0030] (2) Wash the fresh tomatoes, put them into a beater to crush and beat them, add cellulase and pectinase, mix and stir for 38 minutes, put them in a freezer at -2°C for 36 minutes, take them out, and put them in an oven Bake for 26 minutes to get frozen roasted tomato pulp;

[0031] (3) Place the frozen roasted tomato pulp in a cooling room with a temperature of 2°C for constant temperature cooling, add complex biological bacteria and stevioside, mix and stir evenly, put it in a temperature of 40°C for constant temperature fermentation for 26 hours, and adjust the temperature to 26°C Ferment at constant temperature for 40 hour...

Embodiment 3

[0038] In the embodiment of the present invention, a kind of preparation method of high-quality fermented tomato juice specifically comprises the following steps:

[0039] (1) Weigh raw materials in parts by weight, 130 parts of fresh tomato, 0.6 part of cellulase, 0.9 part of pectinase, 1.5 parts of compound probiotics, and 0.07 part of stevioside;

[0040] (2) Wash the fresh tomatoes, put them into a beater to crush and beat them, add cellulase and pectinase, mix and stir for 40 minutes, put them in a freezer at -1°C for 38 minutes, take them out, and put them in an oven Bake for 28 minutes to get frozen roasted tomato pulp;

[0041] (3) Put the frozen roasted tomato pulp in a cooling room with a temperature of 3°C for constant temperature cooling, add complex biological bacteria and stevioside, mix and stir evenly, put it in a temperature of 41°C for constant temperature fermentation for 28 hours, and adjust the temperature to 27°C Ferment at constant temperature for 42 ho...

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Abstract

The invention belongs to the technical field of vegetable juice processing, and especially discloses a preparation method of high-quality fermented tomato juice. The preparation method of the high-quality fermented tomato juice specifically comprises the following steps: (1), taking the following raw materials in parts by weight: fresh tomatoes, cellulase, pectinase, compound probiotics, and stevioside; (2), preparing frozen roasted tomato pulp; (3), preparing fermented tomato pulp; (4), preparing high-quality fermented tomato juice; and (5), carrying out vacuum filling, sterilization, and labeling so as to obtain final products. The prepared tomato juice is red in color and bright in luster, and has natural fragrance of tomatoes and fermented aroma. The tomato juice is soft and harmonious in taste, sour-sweet and palatable, and has flavor of the original juice; moreover, the tomato juice is fine and smooth in texture, free of flocculation and stratification, effectively increased in lycopene and vitamin contents, and raised in nutritional and health-care values.

Description

technical field [0001] The invention belongs to the technical field of vegetable juice processing, in particular to a method for preparing high-quality fermented tomato juice. Background technique [0002] Tomato is a worldwide vegetable, rich in lycopene, which is an important class of carotenoids. Its anti-cancer and anti-cancer ability makes tomato a valuable raw material in many food processing. In addition, tomato Juicy berries can be processed into tomato series products. Tomato juice has been considered as a functional fruit and vegetable beverage. The conventional preparation method of tomato juice makes lycopene and vitamin C easy to degrade and lose their due physiological functions, which greatly reduces the quality of tomato. The mouthfeel and nutritive value of juice; Therefore, invent a kind of preparation method of tomato juice to solve above problem to the development of tomato processing field and have great significance. Contents of the invention [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2002/00A23V2400/125A23V2400/427A23V2200/30A23V2250/262A23V2300/48
Inventor 常玉龙
Owner ANHUI FUNAN CHANGHUI FOOD
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