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Method for preparing nutrient composite lactic acid bacteria fermented tomato juice

A compound lactic acid bacteria and tomato juice technology, which is applied in the functions of food ingredients, food ingredients as odor improvers, food science, etc., can solve the problem of not retaining the refreshing taste of tomato juice, loss of nutrients in fermented juice, and unhealthy concepts, etc. problems, to achieve the effect of making up for the lack of stability, delicate and mellow taste, and enhancing product stability

Pending Publication Date: 2020-05-05
XINJIANG GUANNONG FRUIT & ANTLER GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, sweeteners such as tomato juice, sauce, white sugar and sucralose have been used to research and develop lactic acid bacteria fermentation products, but high temperature treatment is often used in the process, resulting in a decrease in the taste of tomato juice and loss of nutrients in the fermented juice. The refreshing taste of tomato juice has not been preserved, and the use of white sugar is not in line with the health concept of modern people. These problems need to be improved urgently

Method used

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  • Method for preparing nutrient composite lactic acid bacteria fermented tomato juice
  • Method for preparing nutrient composite lactic acid bacteria fermented tomato juice
  • Method for preparing nutrient composite lactic acid bacteria fermented tomato juice

Examples

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Embodiment 1

[0087] First, select fresh and high-quality tomatoes, wash them through grading, sorting, and transport them to the crusher for crushing; preheat the crushed tomato raw materials, ventilate the air and raise the temperature to 35°C, keep it for 10 minutes, and quickly heat up to 65°C, enzyme inactivation time 90s; use a 0.6mm sieve beater for beating, remove the skin seeds, and perform decanter centrifugation; add 5% pear fructose (75Brix) and 10% apple fructose (75Brix); pasteurize After cooling to 40°C, inoculate 4% of compound strains (Lactobacillus plantarum, Streptococcus thermophilus), ferment at 37°C for about 15 hours, measure the pH of the fermented juice to 3.9, and add L-arabinose 0.3%, VC 0.2 ‰, homogenize the fermented tomato juice to 30mpa; degas under the condition of vacuum degree of 0.06Mpa; sterilize at 115°C for 15s, and pack in aseptic cans; after sterilization and filling, the product temperature should be below 40°C. The finished product can be stored for...

Embodiment 2

[0089]First, select fresh and high-quality tomatoes, wash them through grading, sorting, and transport them to a crusher for crushing; preheat the crushed tomato raw materials to inactivate enzymes, the enzyme inactivation temperature is 50°C, and the enzyme inactivation time is 90s; A beater with a screen aperture of 1.0 mm is used for beating, removing skin seeds, and performing decanter centrifugation; adding 8% pear fructose (75Brix) and 7% apple fructose (75Brix); after pasteurization, cool to 40°C and inoculate complex bacteria Seed 4% (Lactobacillus plantarum, Streptococcus thermophilus), ferment at 37 degrees Celsius for about 15 hours, measure the pH of the fermented juice to 4.0, and when the fermentation is over, add 0.3% L-arabinose and 0.2‰ of tea polyphenols, and ferment the tomato The juice is homogenized to 30mpa; degassed under the condition of vacuum degree of 0.08Mpa; cooled to below 20°C, and canned. The finished product is then stored at 2-5°C for 21 days....

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Abstract

The invention discloses a method for preparing nutrient composite lactic acid bacteria fermented tomato juice. The preparation method comprises the following steps: checking and accepting raw materials, cleaning the raw materials, performing grading, performing sorting, performing crushing, performing preheating for inactivating enzymes, performing pulping, performing centrifuging, performing blending, performing sterilizing, preparing a lactic acid bacteria fermenting agent, performing inoculating, performing fermenting, performing secondary blending, performing homogenizing, performing degassing, performing secondary sterilizing and performing canning. The tomato juice has the beneficial effects that nutrition is rich; through adoption of low-temperature preheating enzyme inactivation and high-temperature instantaneous sterilization, tomatoes fully react with oxygen to form more characteristic flavor substances, the taste is better, and nutrient substances in the tomato juice are reserved to the greatest extent; and meanwhile, the tomato juice has a certain effect of reducing blood sugar, and various amino acids, flavor substances and extracellular polysaccharides are formed in the fermentation process, so that the obtained fermented tomato juice is rich in nutrition, production of the extracellular polysaccharides enhances stability of the product, and the defect that stability of tomato juice is insufficient due to low-temperature preheating enzyme inactivation is overcome.

Description

technical field [0001] The invention relates to the technical field of fermented fruit and vegetable juice preparation, in particular to a method for preparing tomato juice fermented by nutritional compound lactic acid bacteria. Background technique [0002] Tomato is a herbaceous plant in the family Solanaceae, also known as tomato or June persimmon. It is one of the most commonly grown vegetable crops in the world. Since it was introduced into my country during the Ming Dynasty, it is currently planted in large quantities all over the country. Tomatoes have dual identities as vegetables and fruits. .02mg, niacin 0.6mg, vitamin C11mg, carotene 0.31mg, calcium 8mg, phosphorus 37mg, iron 0.4mg) and contains more organic acids such as citric acid and malic acid, especially the content of niacin is one of the best in fruits and vegetables . [0003] The vitamin C it contains is not easily destroyed by cooking. Tomatoes are rich in lycopene, which has the functions of delaying...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70A23L33/00A23L2/56A23L33/125
CPCA23L2/382A23L2/70A23L33/00A23L2/56A23L33/125A23V2002/00A23V2200/15A23V2200/328A23V2200/3204A23V2200/3262A23V2200/326A23V2200/318A23V2200/302A23V2250/602A23V2250/606
Inventor 刘中海王陈强马自强沈广军施晓艳程志斌李静楚勇
Owner XINJIANG GUANNONG FRUIT & ANTLER GROUP