A concentrated tomato product for assisting in lowering blood lipids and a method of preparing the same

Abstract

The application discloses a concentrated tomato product for assisting in reducing blood fat and a preparation method thereof. The concentrated tomato product is prepared from the following raw materials in parts by weight: mature red tomatoes 800-1000 parts, phytosterols 8-12 parts, composite dietary fibers 3-8 parts, Omega-3 fatty acid microcapsules 2-6 parts, antioxidants 0.5-1.2 parts, stabilizers 0.3-0.8 parts, and edible buffer agents in an appropriate amount. The concentrated tomato product is concentrated juice or powder. The soluble solid content of the concentrated juice is 35-40 Bx, and the moisture content of the powder product is 5.0%. The application combines phytosterols, composite dietary fibers, Omega-3 fatty acid microcapsules and other natural functional components, and the components play a synergistic effect through different blood fat reduction mechanisms, thereby comprehensively assisting in regulating lipid indexes such as cholesterol and triglyceride. The blood fat reduction effect is significantly better than that of single-component products and ordinary tomato products, and the health needs of people with high blood fat can be met.

Description

Technical Field

[0001] This invention relates to the field of food production technology, specifically to a concentrated tomato product that helps lower blood lipids and its preparation method. Background Technology

[0002] With the improvement of people's living standards and changes in dietary structure, hyperlipidemia has become one of the chronic diseases that seriously threaten human health worldwide. Hyperlipidemia refers to the level of lipids such as cholesterol and triglycerides in the blood exceeding the normal range. It not only increases the risk of cardiovascular diseases such as atherosclerosis, coronary heart disease, and cerebral infarction, but may also cause various complications such as fatty liver and pancreatitis.

[0003] Tomatoes, a nutrient-rich fruit and vegetable, are abundant in lycopene, vitamin C, vitamin E, potassium, and other nutrients. Lycopene, a powerful antioxidant, has been proven to regulate lipid metabolism. However, the bioavailability of lycopene in ordinary tomato products is low, and the lipid-lowering effect of a single component is limited, making it difficult to meet the needs of people with high blood lipids. Currently, existing lipid-lowering foods on the market mainly suffer from the following problems: First, some products rely on chemically synthesized lipid-lowering components, which may have toxic side effects with long-term consumption; second, the combination of natural functional ingredients lacks scientific basis, making it difficult for the components to form a synergistic effect, and they may even interfere with each other's absorption; third, the product preparation process is simple, resulting in low extraction rates and bioavailability of functional components, as well as poor taste and insufficient stability; fourth, some products lack specificity, only providing slight regulation of a single lipid index, failing to achieve comprehensive auxiliary regulation of blood lipids.

[0004] Phytosterols are naturally occurring active ingredients found in plants. Their structure is similar to cholesterol, allowing them to compete with cholesterol for absorption sites in the intestines, thereby reducing the body's absorption of cholesterol and lowering blood cholesterol levels. They have no toxic side effects and have been approved as functional food ingredients in several countries. Complex dietary fiber can adsorb lipids in the intestines, promoting their excretion, while simultaneously regulating intestinal flora balance and improving lipid metabolism. Omega-3 fatty acids can lower blood triglyceride levels, increase high-density lipoprotein cholesterol, and lower low-density lipoprotein cholesterol, providing comprehensive regulation of lipid metabolism. Scientifically combining these various natural functional ingredients with tomatoes, along with advanced preparation processes, to develop a concentrated tomato product with excellent taste, high stability, and significant lipid-lowering effects is an effective way to overcome the shortcomings of existing technologies.

[0005] In the existing technology, although some patents involve the combination of tomato products and functional ingredients, most of them have the following shortcomings: for example, they simply add phytosterols without considering the synergistic effect with other functional ingredients, and the preparation process is not optimized, resulting in low solubility and bioavailability of phytosterols; the fermentation process is simple and does not combine enzymatic hydrolysis, resulting in insufficient release of nutrients in tomatoes, and the types of functional ingredients are limited, thus limiting the effect of lowering blood lipids. Summary of the Invention

[0006] The purpose of this invention is to provide a concentrated tomato product that helps lower blood lipids and its preparation method, so as to solve the problems mentioned in the background art.

[0007] To achieve the above objectives, the present invention provides the following technical solution: a concentrated tomato product for assisting in lowering blood lipids, prepared from the following raw materials in the following weight proportions: 800-1000 parts of ripe red tomatoes, 8-12 parts of phytosterols, 3-8 parts of complex dietary fiber, 2-6 parts of Omega-3 fatty acid microcapsules, 0.5-1.2 parts of antioxidants, 0.3-0.8 parts of stabilizers, and an appropriate amount of food-grade buffer; the concentrated tomato product is in the form of concentrated juice or powder, wherein the soluble solids content of the concentrated juice is 35-40 Bx, and the moisture content of the powder product is 5.0%.

[0008] Furthermore, the phytosterols are selected from one or more of β-sitosterol, stigmasterol, and campesterol, mixed in any proportion, with a purity of 95% to ensure their lipid-lowering effect. β-sitosterol, stigmasterol, and campesterol are all naturally occurring active ingredients found in plants. Their competitive absorption mechanisms with cholesterol in the intestine are complementary, and their combined use can further enhance the cholesterol-inhibiting absorption effect.

[0009] The compound dietary fiber is composed of inulin and konjac glucomannan in a mass ratio of 1:(0.5-2.0). Inulin is a water-soluble dietary fiber that can promote the proliferation of beneficial bacteria in the intestines and improve lipid metabolism; konjac glucomannan has extremely strong water absorption and adsorption properties, and can effectively adsorb cholesterol and triglycerides in the intestines. The combination of the two can achieve a synergistic effect of lipid adsorption and intestinal flora regulation, thereby enhancing the lipid-lowering effect.

[0010] The core material of the Omega-3 fatty acid microcapsules is one or both of flaxseed oil and deep-sea fish oil, while the wall material is a mixture of maltodextrin and sodium caseinate at a mass ratio of (1.5-3.0):1, with a core-to-wall ratio of 1:(1.5-3.0). Using microencapsulation technology to encapsulate Omega-3 fatty acids effectively prevents oxidative deterioration and improves their stability and bioavailability in the product. Flaxseed oil is rich in alpha-linolenic acid, and deep-sea fish oil is rich in DHA and EPA; the combination of these two can comprehensively cover the lipid-regulating effects of Omega-3 fatty acids.

[0011] The antioxidant is selected from one or more of tea polyphenols, vitamin E, and rosemary extract. Its function is to prevent the oxidation and deterioration of components such as lycopene and Omega-3 fatty acids in the product, thereby extending the product's shelf life. Both tea polyphenols and rosemary extract are natural antioxidants. When used in combination with vitamin E, they can produce a synergistic antioxidant effect, with significantly better antioxidant performance than a single antioxidant.

[0012] The stabilizer is selected from one or more of xanthan gum, guar gum, and sodium carboxymethyl cellulose. Its function is to improve the rheological properties of the product, prevent the functional components from settling and separating, and improve the product's stability and taste. Xanthan gum has good thickening and suspending properties, guar gum can enhance the product's water-holding capacity, and sodium carboxymethyl cellulose has excellent stability. The combination of the three can comprehensively improve the physical stability of the product.

[0013] The food-grade buffer is a citrate-sodium citrate buffer or a sodium dihydrogen phosphate-disodium hydrogen phosphate buffer, which is used to adjust the pH of the solution and provide a suitable acid-base environment for probiotic fermentation and the stability of functional components.

[0014] A method for preparing a concentrated tomato product that helps lower blood lipids includes the following steps: (1) Tomato pretreatment: Select ripe red tomatoes, dry select, wash, sort, cut, and enzyme inactivation treatment, and then juice them to obtain crude tomato juice; (2) Degassing treatment: The crude tomato juice is placed in a vacuum degassing device and degassed under specific vacuum and temperature conditions to remove air and bubbles from the juice; (3) Compound enzymatic hydrolysis: Add compound enzyme preparation to the degassed tomato juice, carry out enzymatic hydrolysis reaction under the set temperature and pH conditions, and perform enzyme inactivation treatment after the enzymatic hydrolysis is completed to obtain enzymatically hydrolyzed tomato juice. (4) Functional ingredient compounding: Add phytosterols, complex dietary fiber, Omega-3 fatty acid microcapsules, antioxidants and stabilizers to the enzymatically hydrolyzed tomato juice in proportion, stir at a specific temperature until completely dissolved and mixed evenly to obtain compound liquid; (5) Probiotic fermentation: Probiotic strains are introduced into the compound feed liquid and fermented under suitable fermentation temperature and time conditions to obtain fermented feed liquid; (6) pH adjustment: Use food-grade buffer to adjust the acidity of the fermentation liquid to a specific range and stir evenly; (7) Constant temperature reaction: The pH-adjusted liquid is placed in the reaction equipment and reacted at a set temperature for a specific time to promote the stable binding and transformation of functional components; (8) Concentration treatment: The liquid after constant temperature reaction is concentrated to a soluble solids content of 35-40 Bx using vacuum concentration process to obtain concentrated tomato juice products; or it is concentrated and then spray dried to obtain powdered concentrated tomato products.

[0015] Furthermore, in step (1), the thickness of the tomato slices after cutting is 0.1-0.2cm; the enzyme inactivation treatment conditions are a temperature of 85-95℃ and a time of 20-40 seconds; the juicing treatment uses a spiral juicer with a juicing pressure of 0.3-0.5MPa and a juicing temperature of 40℃.

[0016] Furthermore, in step (2), the degassing conditions are a vacuum of 0.07-0.09 MPa, a temperature of 30-40℃, and a time of 25-35 minutes; in step (3), the compound enzyme preparation is a mixture of cellulase and pectinase in a mass ratio of (1-2):1, the amount of compound enzyme preparation added is 0.1-0.3% of the tomato juice mass, the enzymatic hydrolysis temperature is 45-55℃, the enzymatic hydrolysis pH is 4.5-5.5, the enzymatic hydrolysis time is 60-90 minutes, and the enzyme inactivation conditions are a temperature of 90-95℃ and a time of 10-15 minutes.

[0017] Furthermore, in step (4), the stirring temperature is 40-50℃, the stirring speed is 150-200r / min, and the stirring time is 30-60 minutes; in step (5), the probiotic strains are selected from one or more of Lactobacillus acidophilus, Bifidobacterium, and Lactobacillus plantarum mixed in any proportion, the inoculation amount is 3-5% of the mass of the compound liquid, the fermentation temperature is 30-37℃, and the fermentation time is 12-24 hours.

[0018] Furthermore, in step (6), the food-grade buffer is citrate-sodium citrate buffer or sodium dihydrogen phosphate-disodium hydrogen phosphate buffer, with a pH adjustment range of 5.5-6.5; in step (7), the constant temperature reaction temperature is 75-85℃, and the constant temperature reaction time is 90-120 minutes.

[0019] Furthermore, in step (8), the vacuum concentration conditions are a vacuum degree of 0.08-0.10 MPa and a concentration temperature of 50-60℃; the spray drying conditions are an inlet air temperature of 160-180℃, an outlet air temperature of 70-80℃, and a feed rate of 20-30 mL / min.

[0020] Compared with the prior art, the beneficial effects of the present invention are: This invention combines multiple natural functional ingredients, including phytosterols, complex dietary fiber, and Omega-3 fatty acid microcapsules. These ingredients work synergistically through different lipid-lowering mechanisms, achieving comprehensive auxiliary regulation of lipid indicators such as cholesterol and triglycerides. Its lipid-lowering effect is significantly superior to single-ingredient products and ordinary tomato products, meeting the health needs of people with high blood lipids. A combined enzymatic hydrolysis-probiotic fermentation process is employed. Enzymatic hydrolysis disrupts the tomato cell structure, promoting the release of nutrients and functional components; probiotic fermentation improves the intestinal microecological environment, promoting the absorption of functional components. Simultaneously, the fermentation products synergistically enhance bioavailability with the functional components. Through process optimization such as vacuum degassing, constant temperature reaction, and scientifically compounded antioxidants and stabilizers, the oxidation, deterioration, precipitation, and stratification of functional components in the product are effectively prevented, improving product stability and shelf life. The product retains the inherent nutrients and flavor of tomatoes, has a delicate and smooth texture, no off-flavors, good palatability, and is easily accepted by consumers. All raw materials used in this invention are natural food ingredients or approved functional food ingredients, without any chemically synthesized additives. After verification by acute toxicity and subchronic toxicity tests, the product is safe, non-toxic, and has no side effects, making it suitable for long-term consumption. Attached Figure Description

[0021] Figure 1 This is a flowchart of the method of the present invention. Detailed Implementation

[0022] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0023] Please see Figure 1 This invention provides a concentrated tomato product that helps lower blood lipids and increases blood flow. It is prepared from the following raw materials in the following weight proportions: 800-1000 parts ripe red tomatoes, 8-12 parts phytosterols, 3-8 parts complex dietary fiber, 2-6 parts Omega-3 fatty acid microcapsules, 0.5-1.2 parts antioxidant, 0.3-0.8 parts stabilizer, and an appropriate amount of food-grade buffer. The concentrated tomato product is in the form of concentrated juice or powder, wherein the soluble solids content of the concentrated juice is 35-40 Bx, and the moisture content of the powder product is 5.0%.

[0024] Phytosterols are selected from one or more of β-sitosterol, stigmasterol, and campesterol, mixed in any proportion. The purity of the phytosterols is 95%, ensuring their lipid-lowering effect. β-sitosterol, stigmasterol, and campesterol are all naturally occurring active ingredients found in plants. Their competitive absorption mechanisms with cholesterol in the intestine are complementary, and their combined use can further enhance the cholesterol-inhibiting effect.

[0025] The compound dietary fiber is composed of inulin and konjac glucomannan in a mass ratio of 1:(0.5-2.0). Inulin is a water-soluble dietary fiber that can promote the proliferation of beneficial bacteria in the intestines and improve lipid metabolism; konjac glucomannan has extremely strong water absorption and adsorption properties, and can effectively adsorb cholesterol and triglycerides in the intestines. The combination of the two can achieve a synergistic effect of lipid adsorption and intestinal flora regulation, thereby enhancing the lipid-lowering effect.

[0026] The core material of Omega-3 fatty acid microcapsules is one or both of flaxseed oil and deep-sea fish oil, while the wall material is a blend of maltodextrin and sodium caseinate at a mass ratio of (1.5-3.0):1, with a core-to-wall ratio of 1:(1.5-3.0). Microencapsulation technology effectively prevents the oxidation and deterioration of Omega-3 fatty acids, improving their stability and bioavailability in the product. Flaxseed oil is rich in alpha-linolenic acid, while deep-sea fish oil is rich in DHA and EPA; the combination of these two ingredients comprehensively covers the lipid-regulating effects of Omega-3 fatty acids.

[0027] Antioxidants are selected from one or more of tea polyphenols, vitamin E, and rosemary extract. Their function is to prevent the oxidation and deterioration of components such as lycopene and Omega-3 fatty acids in the product, thus extending the product's shelf life. Both tea polyphenols and rosemary extract are natural antioxidants. When used in combination with vitamin E, they can produce a synergistic antioxidant effect, with significantly better antioxidant performance than a single antioxidant.

[0028] The stabilizer is selected from one or more of xanthan gum, guar gum, and sodium carboxymethyl cellulose. Its function is to improve the rheological properties of the product, prevent the precipitation and stratification of functional ingredients, and improve the stability and taste of the product. Xanthan gum has good thickening and suspending properties, guar gum can enhance the water-holding capacity of the product, and sodium carboxymethyl cellulose has excellent stability. The combination of the three can comprehensively improve the physical stability of the product.

[0029] Food-grade buffers are citrate-sodium citrate buffer or sodium dihydrogen phosphate-disodium hydrogen phosphate buffer. Their function is to adjust the pH value of the feed solution and provide a suitable acid-base environment for probiotic fermentation and the stability of functional components.

[0030] A method for preparing a concentrated tomato product that helps lower blood lipids includes the following steps: Step (1): Tomato pretreatment Select red tomatoes that are uniformly ripe, brightly colored, free from pests, diseases, and rot. First, dry-sort to remove surface impurities, stones, leaves, etc. Then, place the tomatoes in a washing device and rinse with running water for 3-5 minutes to remove surface contaminants such as mud and pesticide residues. After washing, sort to remove deformed, damaged, and unripe tomatoes. Cut the selected tomatoes into 0.1-0.2cm thick slices. Immediately after slicing, perform enzyme inactivation treatment at a temperature of 85-95℃ for 20 minutes. For 40 seconds, the enzymes such as polyphenol oxidase and pectinase in the tomatoes are deactivated to prevent browning and quality degradation of the tomato juice. The enzyme-deactivated tomato slices are then fed into a screw juicer and juiced at a pressure of 0.3-0.5 MPa and a temperature of 40°C. During the juicing process, a vitamin C solution (5% by weight) of 0.5-1.0% of the tomato weight is added to further prevent browning. After juicing, the crude tomato juice is filtered through a 100-120 mesh filter to remove impurities such as tomato skin and seeds, resulting in clear crude tomato juice.

[0031] Step (2): Degassing treatment The crude tomato juice is pumped into a vacuum degassing tank for degassing. The degassing conditions are: vacuum degree 0.07-0.09 MPa, temperature 30-40℃, and time 25-35 minutes. Degassing effectively removes oxygen and carbon dioxide bubbles from the tomato juice, reducing the oxidative damage to lycopene, Omega-3 fatty acids, and other components caused by oxygen. It also prevents uneven dispersion of functional components due to the presence of bubbles in subsequent processes, thus improving product stability. During degassing, a stirring device is used for slow stirring at a speed of 50-80 rpm to ensure uniform degassing.

[0032] Step (3): Compound enzymatic hydrolysis Add a compound enzyme preparation to the degassed tomato juice. The compound enzyme preparation is a mixture of cellulase and pectinase in a mass ratio of (1-2):1, and the amount of the compound enzyme preparation added is 0.1-0.3% of the tomato juice mass. Adjust the pH of the enzymatic hydrolysis system to 4.5-5.5, raise the temperature of the liquid to 45-55℃, and carry out the enzymatic hydrolysis reaction at a stirring speed of 100-150 r / min for 60-90 minutes. Cellulase can degrade cellulose in the tomato cell wall, and pectinase can degrade pectin. The two work synergistically to effectively destroy the tomato cell structure, promote the release of nutrients such as lycopene and vitamins from the cells, reduce the viscosity of the tomato juice, and improve the taste and dissolution efficiency of functional components. After enzymatic hydrolysis, raise the temperature of the liquid to 90-95℃ and maintain it for 10-15 minutes to inactivate the enzyme, thereby stopping the enzymatic hydrolysis reaction and preventing excessive enzymatic hydrolysis from causing a decline in product quality. After inactivation, quickly cool the liquid to below 40℃ to obtain enzymatically hydrolyzed tomato juice.

[0033] Step (4): Combination of functional ingredients According to the above weight ratio, add phytosterols, complex dietary fiber, Omega-3 fatty acid microcapsules, antioxidants, and stabilizers sequentially to the enzymatically hydrolyzed tomato juice. First, dissolve the phytosterols in a small amount of ethanol (food grade, added at 5-10% of the phytosterols' mass) and then add it to the tomato juice to improve the solubility of the phytosterols. Add the complex dietary fiber gradually while stirring to prevent clumping. Add the Omega-3 fatty acid microcapsules, antioxidants, and stabilizers directly to the solution. Control the temperature of the solution at 40-50℃, the stirring speed at 150-200 rpm, and the stirring time at 30-60 minutes to ensure that all functional components are completely dissolved and evenly dispersed in the solution, thus obtaining the compound solution.

[0034] Step (5): Probiotic fermentation Probiotic strains, selected from one or more of Lactobacillus acidophilus, Bifidobacterium, and Lactobacillus plantarum in any proportion, are inoculated into the compound feed solution at a rate of 3-5% of the solution's mass. The inoculated solution is then placed in a fermenter and fermented at 30-37℃ and a stirring speed of 60-100 rpm for 12-24 hours. Probiotic fermentation produces organic acids such as lactic acid and acetic acid, improving the product's flavor. Simultaneously, probiotic metabolites promote the absorption of functional components in the intestines, enhancing the lipid-lowering effect. During fermentation, the acidity and viable cell count of the feed solution are periodically monitored. Fermentation is terminated when the pH drops to 4.0-4.5 and the viable cell count reaches 10^8 CFU / mL, yielding the fermented feed solution.

[0035] Step (6): pH adjustment The acidity of the fermentation broth was adjusted to 5.5-6.5 using a food-grade buffer, with a stirring speed of 80-120 rpm and a stirring time of 10-15 minutes to ensure a uniform and stable pH. This pH range is suitable for the subsequent isothermal reaction, ensures the taste and stability of the product, and avoids damage to functional components caused by excessively acidic or alkaline environments.

[0036] Step (7): Isothermal reaction The pH-adjusted solution is pumped into a constant-temperature reactor. The reactor is then closed, and nitrogen gas is introduced to purge air and prevent oxidation of the functional components. The solution temperature is raised to 75-85℃ and maintained at this temperature for 90-120 minutes, with a stirring speed of 80-100 rpm. During the constant-temperature reaction, a mild interaction occurs between the nutrients and functional components in the tomato, forming a stable complex that enhances the bioavailability of the functional components and the stability of the product. After the reaction, the solution is cooled to below 40℃.

[0037] Step (8): Concentration Process Option 1: Preparation of concentrated juice products. The reacted liquid is fed into a vacuum concentration device and concentrated under vacuum conditions of 0.08-0.10 MPa and a concentration temperature of 50-60℃. During concentration, the stirring speed is controlled at 60-90 r / min to prevent localized overheating. Concentration is stopped when the soluble solids content of the liquid reaches 35-40 Bx, yielding concentrated tomato juice products. The concentrated juice is aseptically filled at 40℃ using aseptic composite packaging materials. After filling, pasteurization is performed at 85℃ for 15 minutes, followed by cooling to room temperature and storage.

[0038] Option 2: Preparation of powdered product. First, the liquid material after constant temperature reaction is concentrated according to the conditions of Option 1 until the soluble solids content is 25-30 Bx, obtaining a concentrated solution. Then, the concentrated solution is sent to a spray drying device for spray drying. The spray drying conditions are: inlet air temperature 160-180℃, outlet air temperature 70-80℃, feed rate 20-30 mL / min, and atomization pressure 0.3-0.5 MPa. The dried powder is collected by a cyclone separator and then sieved through an 80-120 mesh screen to remove large particulate impurities, obtaining a powdered concentrated tomato product. The powdered product is aseptically packaged using aluminum foil vacuum packaging to prevent moisture absorption and oxidation, and then stored in a warehouse.

[0039] Step (9): Finished product inspection Multiple indicators were tested on the prepared concentrated tomato products, including sensory, physicochemical, microbiological, and functional indicators. Sensory indicators: The concentrated juice was a bright red or orange-red color with uniform hue, possessing the inherent flavor of tomatoes and a faint fermented aroma, without any off-odors, and with a smooth and delicate texture; the powdered product was a uniform red powder without lumps, forming a uniform suspension after reconstitution, with a delicate texture. Physicochemical indicators: The concentrated juice had a soluble solids content of 35-40 Bx, pH 5.5-6.5, and a moisture content of 6.0%; the powdered product had a moisture content of 5.0%, a particle size of 80-120 mesh, and a solubility of 95%. Microbiological indicators: Total bacterial count 100 CFU / g (mL), coliform bacteria 30 MPN / 100g (mL), and pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella) were not detectable. Functional indicators: 8.0 mg / g (dry basis) of phytosterols, 5.0 mg / g (dry basis) of complex dietary fiber, and 3.0 mg / g (dry basis) of Omega-3 fatty acids.

[0040] Example 1: Concentrated Tomato Juice Products 1. Raw material ratio, by weight: 900 parts ripe red tomatoes, 10 parts β-sitosterol, 5 parts compound dietary fiber, 4 parts Omega-3 fatty acid microcapsules, 0.3 parts tea polyphenols, 0.2 parts vitamin E, 0.2 parts xanthan gum, 0.2 parts guar gum, and appropriate amount of citric acid-sodium citrate buffer solution; the compound dietary fiber is inulin: konjac glucomannan = 1:1; the Omega-3 fatty acid microcapsules use flaxseed oil as the core material and maltodextrin: sodium caseinate = 2:1 as the wall material; the core-to-wall ratio is 1:2.

[0041] 2. Preparation method: (1) Tomato pretreatment: Select ripe red tomatoes, dry select and rinse with running water for 4 minutes, pick out unqualified fruits and cut into 0.15cm thick tomato slices; put the tomato slices into 90℃ hot water for 30 seconds to inactivate enzymes, cool quickly and send to a screw juicer, juice under the conditions of 0.4MPa juicing pressure and 35℃ temperature, add 0.8% of the tomato weight of 5% vitamin C solution, filter through a 110 mesh filter after juicing to obtain crude tomato juice.

[0042] (2) Degassing treatment: The crude tomato juice is sent into a vacuum degassing tank with a vacuum degree of 0.08MPa, a temperature of 35℃, a stirring speed of 60r / min, and degassing for 30 minutes to remove air and bubbles.

[0043] (3) Compound enzymatic hydrolysis: Add compound enzyme preparation (including cellulase: pectinase = 1.5:1) to deaerated tomato juice, the amount added is 0.2% of the mass of tomato juice; adjust the pH to 5.0, raise the temperature to 50℃, stir at 120r / min, and enzymatically hydrolyze for 75 minutes; after the enzymatic hydrolysis is completed, raise the temperature to 92℃, keep it for 12 minutes to inactivate the enzyme, and cool to 38℃ to obtain enzymatically hydrolyzed tomato juice.

[0044] (4) Functional ingredient compounding: Mix and dissolve β-sitosterol with 8% edible ethanol and add it to enzymatically hydrolyzed tomato juice; then gradually add compound dietary fiber while stirring; then add Omega-3 fatty acid microcapsules, tea polyphenols, vitamin E, xanthan gum and guar gum; control the temperature of the liquid at 45℃, stir at 180r / min for 45 minutes to obtain compound liquid.

[0045] (5) Probiotic fermentation: Lactobacillus acidophilus was inoculated into the compound feed solution at an inoculation rate of 4%; the fermentation temperature was 35℃, the stirring speed was 80 r / min, and the fermentation time was 18 hours; the pH of the feed solution was measured to be 4.2, and the viable count was 2.510. 8 CFU / mL, fermentation complete.

[0046] (6) pH adjustment: Adjust the pH of the fermentation liquid to 6.0 with citric acid-sodium citrate buffer, stir at 100 r / min for 12 minutes.

[0047] (7) Constant temperature reaction: The liquid material is sent into the constant temperature reactor, nitrogen is introduced to replace the air, the temperature is raised to 80°C, the stirring speed is 90r / min, and the constant temperature reaction is carried out for 105 minutes; after the reaction is completed, it is cooled to 35°C.

[0048] (8) Concentration treatment: The liquid is sent into a vacuum concentration equipment with a vacuum degree of 0.09MPa, a temperature of 55℃, and a stirring speed of 70r / min. The concentration is carried out until the soluble solids content is 38Bx to obtain concentrated tomato juice products. The products are then aseptically filled, pasteurized, cooled, and stored.

[0049] (9) Finished product testing: Sensory indicators: uniform red color, with inherent tomato flavor and fermented aroma, and delicate taste; Physicochemical indicators: soluble solids 38 Bx, pH 6.0, viscosity 75 mPas (25℃), moisture content 5.2%; Microbiological indicators: total bacterial count 85 CFU / mL, coliform bacteria 25 MPN / 100 mL, pathogenic bacteria not detected; Functional indicators: β-sitosterol content 9.8 mg / g (dry basis), complex dietary fiber content 5.6 mg / g (dry basis), Omega-3 fatty acid content 3.5 mg / g (dry basis).

[0050] Example 2: Powdered Concentrated Tomato Products 1. Raw material ratio, by weight: 850 parts ripe red tomatoes, 8 parts phytosterol mixture, 7 parts compound dietary fiber, 3 parts Omega-3 fatty acid microcapsules, 0.4 parts rosemary extract, 0.3 parts vitamin E, 0.3 parts sodium carboxymethyl cellulose, 0.2 parts guar gum, and appropriate amount of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer; the phytosterol mixture is β-sitosterol: stigmasterol: campesterol = 2:1:1; the compound dietary fiber is inulin: konjac glucomannan = 1:1.5; the Omega-3 fatty acid microcapsules are made of core material: flaxseed oil: deep-sea fish oil = 1:1; wall material: maltodextrin: sodium caseinate = 2.5:1; core-to-wall ratio = 1:2.5.

[0051] 2. Preparation method: (1) Tomato pretreatment: Select ripe red tomatoes, dry select and rinse with running water for 3 minutes, pick out unqualified fruits and cut into 0.12cm thick tomato slices; put the tomato slices into hot water at 88℃ for 35 seconds to inactivate enzymes, cool quickly and send to a screw juicer, juice under the conditions of 0.35MPa juicing pressure and 38℃, add 0.6% of the tomato weight of 5% vitamin C solution, filter through a 100 mesh filter after juicing to obtain crude tomato juice.

[0052] (2) Degassing treatment: The crude tomato juice is sent into a vacuum degassing tank with a vacuum degree of 0.075MPa, a temperature of 32℃, a stirring speed of 70r / min, and degassing for 28 minutes to remove air and bubbles.

[0053] (3) Compound enzymatic hydrolysis: Add compound enzyme preparation (including cellulase: pectinase = 1:1) to deaerated tomato juice, the amount added is 0.15% of the mass of tomato juice; adjust the pH to 4.8, raise the temperature to 48℃, stir at 130 r / min, and enzymatically hydrolyze for 80 minutes; after the enzymatic hydrolysis is completed, raise the temperature to 91℃, keep it for 13 minutes to inactivate the enzyme, and cool to 36℃ to obtain enzymatically hydrolyzed tomato juice.

[0054] (4) Functional ingredient compounding: Mix and dissolve the phytosterol mixture with 6% edible ethanol, add it to the enzymatically hydrolyzed tomato juice; then gradually add the compound dietary fiber while stirring; then add Omega-3 fatty acid microcapsules, rosemary extract, vitamin E, sodium carboxymethyl cellulose and guar gum; control the temperature of the liquid at 42℃, stir at 160r / min for 50 minutes to obtain the compound liquid.

[0055] (5) Probiotic fermentation: Bifidobacterium and Lactobacillus plantarum (in a ratio of 1:1) were inoculated into the compound feed solution at an inoculation rate of 3.5%; the fermentation temperature was 33℃, the stirring speed was 90 r / min, and the fermentation time was 20 hours; the pH of the feed solution was 4.3 and the viable count was 1.810. 8 CFU / mL, fermentation complete.

[0056] (6) pH adjustment: Adjust the pH of the fermentation liquid to 6.2 with sodium dihydrogen phosphate-disodium hydrogen phosphate buffer, stir at 110 r / min for 10 minutes.

[0057] (7) Constant temperature reaction: The liquid material is sent into the constant temperature reactor, nitrogen is introduced to replace the air, the temperature is raised to 82°C, the stirring speed is 85r / min, and the constant temperature reaction is carried out for 95 minutes; after the reaction is completed, it is cooled to 37°C.

[0058] (8) Concentration and drying treatment: The liquid is sent to a vacuum concentration equipment with a vacuum degree of 0.085MPa, a temperature of 52℃, and a stirring speed of 80r / min. The concentration is concentrated to a soluble solids content of 28Bx to obtain a concentrated liquid. The concentrated liquid is sent to a spray drying equipment with an inlet air temperature of 170℃, an outlet air temperature of 75℃, a feeding speed of 25mL / min, and an atomization pressure of 0.4MPa. After drying, it is sieved through a 100-mesh sieve to obtain a powdered concentrated tomato product. After sterile vacuum packaging, it is stored in the warehouse.

[0059] (9) Finished product testing: Sensory indicators: red and uniform powder, no lumps, delicate taste after mixing, with tomato flavor; Physicochemical indicators: moisture content 4.5%, particle size 100 mesh, solubility 96% (25℃, 10min); Microbiological indicators: total bacterial count 78 CFU / g, coliform bacteria 22 MPN / 100g, pathogenic bacteria not detected; Functional indicators: total phytosterols 8.6 mg / g (dry basis), complex dietary fiber content 6.8 mg / g (dry basis), Omega-3 fatty acid content 3.2 mg / g (dry basis).

[0060] Example 3: Concentrated Tomato Juice Products 1. Raw material ratio, by weight: 950 parts ripe red tomatoes, 11 parts phytosterol mixture, 4 parts complex dietary fiber, 5 parts Omega-3 fatty acid microcapsules, 0.5 parts tea polyphenols, 0.2 parts rosemary extract, 0.3 parts xanthan gum, 0.2 parts sodium carboxymethyl cellulose, and appropriate amount of citric acid-sodium citrate buffer; the phytosterol mixture is β-sitosterol: campesterol = 1:1; the complex dietary fiber is inulin: konjac glucomannan = 1:0.8; the core material of the Omega-3 fatty acid microcapsules is deep-sea fish oil; the wall material is maltodextrin: sodium caseinate = 1.8:1; the core-to-wall ratio is 1:1.8.

[0061] 2. Preparation method: (1) Tomato pretreatment: Select ripe red tomatoes, dry select and rinse with running water for 5 minutes, pick out unqualified fruits and cut into 0.18cm thick tomato slices; put the tomato slices into hot water at 93℃ for 25 seconds to inactivate enzymes, cool quickly and send to a screw juicer, juice under the conditions of 0.45MPa juicing pressure and 32℃ temperature, add 0.9% of the tomato weight of 5% vitamin C solution, filter through a 120 mesh filter after juicing to obtain crude tomato juice.

[0062] (2) Degassing treatment: The crude tomato juice is sent into a vacuum degassing tank with a vacuum degree of 0.085MPa, a temperature of 38℃, a stirring speed of 65r / min, and degassing for 32 minutes to remove air and bubbles.

[0063] (3) Compound enzymatic hydrolysis: Add compound enzyme preparation (including cellulase: pectinase = 2:1) to deaerated tomato juice, the amount added is 0.25% of the mass of tomato juice; adjust the pH to 5.2, raise the temperature to 52℃, stir at 140 r / min, and enzymatically hydrolyze for 70 minutes; after the enzymatic hydrolysis is completed, raise the temperature to 94℃, keep it for 11 minutes to inactivate the enzyme, and cool to 39℃ to obtain enzymatically hydrolyzed tomato juice.

[0064] (4) Functional ingredient compounding: Mix and dissolve the phytosterol mixture with 9% edible ethanol, and add it to the enzymatically hydrolyzed tomato juice; then gradually add the compound dietary fiber while stirring; then add Omega-3 fatty acid microcapsules, tea polyphenols, rosemary extract, xanthan gum, and sodium carboxymethyl cellulose; control the temperature of the liquid at 48℃, stir at 190r / min for 35 minutes to obtain the compound liquid.

[0065] (5) Probiotic fermentation: Lactobacillus acidophilus and Bifidobacterium (ratio 2:1) were inoculated into the compound feed solution at an inoculation rate of 4.5%; the fermentation temperature was 36℃, the stirring speed was 70 r / min, and the fermentation time was 16 hours; the pH of the feed solution was 4.1, and the viable count was 3.210. 8 CFU / mL, fermentation complete.

[0066] (6) pH adjustment: Adjust the pH of the fermentation liquid to 5.8 with citric acid-sodium citrate buffer, stir at 90 r / min for 15 minutes.

[0067] (7) Constant temperature reaction: The liquid material is sent into the constant temperature reactor, nitrogen is introduced to replace the air, the temperature is raised to 78°C, the stirring speed is 95r / min, and the constant temperature reaction is carried out for 110 minutes; after the reaction is completed, it is cooled to 36°C.

[0068] (8) Concentration treatment: The liquid is sent into a vacuum concentration equipment with a vacuum degree of 0.095MPa, a temperature of 58℃, and a stirring speed of 65r / min. The concentration is carried out until the soluble solids content is 36Bx to obtain concentrated tomato juice products. The products are then aseptically filled, pasteurized, cooled, and stored.

[0069] (9) Finished product testing: Sensory indicators: uniform red color, rich flavor, and smooth taste; Physicochemical indicators: soluble solids 36 Bx, pH 5.8, viscosity 68 mPas (25℃), moisture content 5.0%; Microbiological indicators: total bacterial count 82 CFU / mL, coliform bacteria 20 MPN / 100 mL, pathogenic bacteria not detected; Functional indicators: total phytosterols 10.5 mg / g (dry basis), complex dietary fiber content 5.3 mg / g (dry basis), Omega-3 fatty acid content 4.2 mg / g (dry basis).

[0070] Comparative experiments and results analysis: To verify the lipid-lowering effect of the product of this invention, the following control group was set up for comparative experiment: Control group 1: Ordinary concentrated tomato products, containing only tomato raw materials, without functional ingredients, and prepared by conventional juicing and concentration; Control group 2: Tomato product with only phytosterols added, with other raw materials and processes the same as in Example 1; Control group 3: Tomato products with only dietary fiber added, with other raw materials and processes the same as in Example 1; Control group 4: Single Omega-3 tomato product, with only Omega-3 fatty acid microcapsules added, and other raw materials and processes were the same as in Example 1.

[0071] The auxiliary lipid-lowering effects of the products in each embodiment and the control group were evaluated using in vitro simulated digestion experiments and animal experiments.

[0072] 1. In vitro simulated digestion experiment: Experimental Methods: An in vitro simulated gastrointestinal digestive model was used. Samples (Examples 1-3 and Control Groups 1-4) were reacted with simulated gastric and intestinal fluids, respectively. The cholesterol adsorption rate, triglyceride degradation rate, and low-density lipoprotein cholesterol (LDL-C) binding rate in the digestive fluids were measured. Three parallel groups were set up for each sample, and the average results were taken.

[0073] The experimental results are shown in Table 1 below: Table 1 Results of in vitro simulated digestion experiments Sample group Cholesterol adsorption rate (%) Triglyceride degradation rate (%) LDL-C binding rate (%) Example 1 68.52.3 56.81.8 52.32.1 Example 2 72.32.5 59.62.0 55.72.4 Example 3 70.12.2 63.51.9 54.22.2 Control group 1 21.41.5 18.71.2 15.61.3 Control group 2 45.22.0 22.31.4 38.51.9 Control group 3 38.61.8 42.51.7 28.31.6 Control group 4 32.41.6 48.61.5 30.71.8 As shown in Table 1, the cholesterol adsorption rate, triglyceride degradation rate, and LDL-C binding rate of the products in Examples 1-3 were significantly higher than those of the control groups. Among them, Example 2 had the highest cholesterol adsorption rate, and Example 3 had the highest triglyceride degradation rate, indicating that the combination of multiple functional components in this invention produced a significant synergistic effect, and its in vitro lipid-lowering effect was far superior to that of single-component products and ordinary tomato products.

[0074] 2. Animal experiments Experimental animals: Eighty healthy male SD rats, weighing 200-220g, were selected and randomly divided into 8 groups of 10 rats each after one week of acclimatization. The groups were: normal control group (given basal diet), model control group (given high-fat diet), Example 1 group (high-fat diet and Example 1 product, added at 10g / kg feed), Example 2 group (high-fat diet and Example 2 product, added at 10g / kg feed), Example 3 group (high-fat diet and Example 3 product, added at 10g / kg feed), Control group 1 (high-fat diet and Control group 1 product, added at 10g / kg feed), Control group 2 (high-fat diet and Control group 2 product, added at 10g / kg feed), Control group 3 (high-fat diet and Control group 3 product, added at 10g / kg feed), and Control group 4 (high-fat diet and Control group 4 product, added at 10g / kg feed).

[0075] Experimental period: 4 weeks, during which rats had free access to food and water, and their weight changes were recorded weekly. After the experiment, rats were fasted for 12 hours, blood was collected from their orbital fossa, serum was separated, and the levels of total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) in the serum were measured.

[0076] The experimental results are shown in Table 2 below: Table 2. Results of serum lipid levels in animal experiments (unit: mmol / L) Group TC TG HDL-C LDL-C normal control group 2.850.21 1.120.15 1.250.12 1.050.10 Model control group 6.320.35 3.560.28 0.680.08 4.250.25 Example 1 Group 3.980.28 1.850.19 1.020.10 1.860.16 Example 2 group 3.750.25 1.720.17 1.080.11 1.680.14 Example 3 Group 3.820.26 1.560.16 1.100.12 1.750.15 Control group 1 5.460.32 2.980.22 0.850.09 3.520.22 control group 2 4.850.29 2.650.20 0.920.10 2.860.18 control group 3 groups 4.920.30 2.320.18 0.950.10 2.780.17 Control group 4 groups 4.780.27 2.150.17 0.980.11 2.650.16 Table 2 shows that the serum TC, TG, and LDL-C levels in the model control group were significantly increased, while the HDL-C level was significantly decreased, indicating that the high-fat diet successfully established a hyperlipidemic rat model. The serum TC, TG, and LDL-C levels in each example group were significantly lower than those in the model control group and all control groups, while the HDL-C level was significantly higher than those in the model control group and all control groups. There were no significant differences among the example groups, but all were significantly better than the single-component control group and the ordinary tomato product control group. This indicates that the product of this invention can effectively regulate lipid metabolism in hyperlipidemic rats and has a significant auxiliary lipid-lowering effect.

[0077] 3. Product stability test Stability tests were conducted on the products of Examples 1-3. Samples were stored at 4℃, 25℃, and 37℃ for 6 months, and changes in sensory quality, physicochemical properties, and functional component content were periodically monitored. The results showed that after 6 months of storage at 4℃ and 25℃, the sensory quality of the products did not change significantly, and the physicochemical properties met the requirements, with a 5% loss rate in phytosterols, dietary fiber, and Omega-3 fatty acids. After 6 months of storage at 37℃, the loss rate of functional component content was 8%, still meeting the product quality standards. This indicates that the products of this invention have good stability and a long shelf life.

[0078] 4. Safety Experiment Acute toxicity tests and 90-day subchronic toxicity tests were conducted on the product of Example 1. In the acute toxicity test, mice were administered different doses of the product orally by gavage and observed for 14 days. No poisoning symptoms or deaths were observed, and the median lethal dose (LD50) was >20 g / kg, which is practically non-toxic. In the 90-day subchronic toxicity test, rats were administered the product orally for 90 consecutive days. No abnormal behavior or poisoning symptoms were observed. Hematological indicators, blood biochemical indicators, and organ coefficients were all within the normal range. Histopathological examination revealed no abnormal organ lesions, indicating that the product of this invention is safe and non-toxic and suitable for long-term consumption.

[0079] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A concentrated tomato product for assisting in lowering blood lipids, characterized in that, It is prepared from the following raw materials in the following weight proportions: 800-1000 parts ripe red tomatoes, 8-12 parts phytosterols, 3-8 parts complex dietary fiber, 2-6 parts Omega-3 fatty acid microcapsules, 0.5-1.2 parts antioxidant, 0.3-0.8 parts stabilizer, and an appropriate amount of food-grade buffer; the concentrated tomato product is in the form of concentrated juice or powder, wherein the soluble solids content of the concentrated juice is 35-40 Bx, and the moisture content of the powder product is 5.0%.

2. The concentrated tomato product for assisting in lowering blood lipids according to claim 1, characterized in that, The phytosterols are selected from one or more of β-sitosterol, stigmasterol, and campesterol, mixed in any proportion; the complex dietary fiber is composed of inulin and konjac glucomannan in a mass ratio of 1:(0.5-2.0).

3. The method for preparing a concentrated tomato product for assisting in lowering blood lipids according to claim 1, characterized in that, The core material of the Omega-3 fatty acid microcapsules is one or two of flaxseed oil and deep-sea fish oil, and the wall material is a compound of maltodextrin and sodium caseinate in a mass ratio of (1.5-3.0):1, with a core-to-wall ratio of 1:(1.5-3.0). The antioxidant is selected from one or more of tea polyphenols, vitamin E, and rosemary extract. The stabilizer is selected from one or more of xanthan gum, guar gum, and sodium carboxymethyl cellulose.

4. The method for preparing a concentrated tomato product for assisting in lowering blood lipids according to claim 1, characterized in that, The amount of the food-grade buffer added should be such that it can adjust the pH of the fermentation liquid to 5.5-6.5, and the amount added should not exceed 2% of the total mass of the liquid.

5. A method for preparing a concentrated tomato product that helps lower blood lipids, characterized in that, Includes the following steps: (1) Tomato pretreatment: Select ripe red tomatoes, dry select, wash, sort, cut, and enzyme inactivation treatment, and then juice them to obtain crude tomato juice; (2) Degassing treatment: The crude tomato juice is placed in a vacuum degassing device and degassed under specific vacuum and temperature conditions to remove air and bubbles from the juice; (3) Compound enzymatic hydrolysis: Add compound enzyme preparation to the degassed tomato juice, carry out enzymatic hydrolysis reaction under the set temperature and pH conditions, and perform enzyme inactivation treatment after the enzymatic hydrolysis is completed to obtain enzymatically hydrolyzed tomato juice. (4) Functional ingredient compounding: Add phytosterols, complex dietary fiber, Omega-3 fatty acid microcapsules, antioxidants and stabilizers to the enzymatically hydrolyzed tomato juice in proportion, stir at a specific temperature until completely dissolved and mixed evenly to obtain compound liquid; (5) Probiotic fermentation: Probiotic strains are introduced into the compound feed liquid and fermented under suitable fermentation temperature and time conditions to obtain fermented feed liquid; (6) pH adjustment: Use food-grade buffer to adjust the acidity of the fermentation liquid to a specific range and stir evenly; (7) Constant temperature reaction: The pH-adjusted liquid is placed in the reaction equipment and reacted at a set temperature for a specific time to promote the stable binding and transformation of functional components; (8) Concentration treatment: The liquid after constant temperature reaction is concentrated to a soluble solids content of 35-40 Bx using vacuum concentration process to obtain concentrated tomato juice products; or it is concentrated and then spray dried to obtain powdered concentrated tomato products.

6. The method for preparing a concentrated tomato product for assisting in lowering blood lipids according to claim 5, characterized in that, In step (1), the thickness of the tomato slices after cutting is 0.1-0.2cm; the enzyme inactivation treatment conditions are 85-95℃ for 20-40 seconds; the juicing treatment uses a screw juicer with a juicing pressure of 0.3-0.5MPa and a juicing temperature of 40℃.

7. The method for preparing a concentrated tomato product for assisting in lowering blood lipids according to claim 5, characterized in that, In step (2), the degassing conditions are a vacuum of 0.07-0.09 MPa, a temperature of 30-40℃, and a time of 25-35 minutes. In step (3), the compound enzyme preparation is a mixture of cellulase and pectinase in a mass ratio of (1-2):

1. The amount of compound enzyme preparation added is 0.1-0.3% of the mass of tomato juice. The enzymatic hydrolysis temperature is 45-55℃, the enzymatic hydrolysis pH is 4.5-5.5, the enzymatic hydrolysis time is 60-90 minutes, and the enzyme inactivation conditions are a temperature of 90-95℃ and a time of 10-15 minutes.

8. The method for preparing a concentrated tomato product for assisting in lowering blood lipids according to claim 5, characterized in that, In step (4), the stirring temperature is 40-50℃, the stirring speed is 150-200r / min, and the stirring time is 30-60 minutes; in step (5), the probiotic strains are selected from one or more of Lactobacillus acidophilus, Bifidobacterium, and Lactobacillus plantarum, mixed in any proportion, the inoculation amount is 3-5% of the mass of the compound liquid, the fermentation temperature is 30-37℃, and the fermentation time is 12-24 hours.

9. A method for preparing a concentrated tomato product for assisting in lowering blood lipids according to claim 5, characterized in that, In step (6), the food-grade buffer is citrate-sodium citrate buffer or sodium dihydrogen phosphate-disodium hydrogen phosphate buffer, and the pH adjustment range is 5.5-6.5; in step (7), the constant temperature reaction temperature is 75-85℃, and the constant temperature reaction time is 90-120 minutes.

10. A method for preparing a concentrated tomato product for assisting in lowering blood lipids according to claim 5, characterized in that, In step (8), the vacuum concentration conditions are a vacuum degree of 0.08-0.10 MPa and a concentration temperature of 50-60℃; the spray drying conditions are an inlet air temperature of 160-180℃, an outlet air temperature of 70-80℃, and a feed rate of 20-30 mL / min.

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