Honey and tomato juice and preparation method thereof

Abstract

The invention discloses honey and tomato juice which is characterized by being formed by performing vacuum back pressure mixing on 1-3 parts of honey, 10-15 parts of xylitol, 40-50 parts of tomato paste, 30-40 parts of water, 3-8 parts of mixed juice and 0.6-1.2 parts of edible salt, performing pre-sterilization, sealing and filling and performing three-stage gradient cooling. According to the materials, the tomatoes and the honey which have unique combination effects and the juice which is rich in nutrition and tastes good are selected; the rich nutrition of the honey and tomato juice, the unique flavor and the mellow taste are guaranteed, and the effects of a beverage type product for helping produce saliva, slaking thirst, clearing heat and relieving summer-heat are particularly outstanding; furthermore, edible essence, an emulsifier and a stabilizing agent are not added, so that the safety of the honey and tomato juice is greatly improved.

Description

technical field

[0001] The invention relates to the field of food processing, in particular to honey tomato juice and a preparation method thereof. Background technique

[0002] With the development of the economy and the improvement of consumption levels, people's demand for the quantity and quality of leisure drinks is also increasing. Tomatoes have high edible and medicinal value, and the lycopene contained in tomatoes is currently found in natural plants. One of the strongest antioxidants found, it can effectively prevent and treat various diseases caused by aging and decreased immunity.

[0003] Most of the tomato juice products currently on the market are high in sugar and have a single nutritional function, and most of the suspension juice juice drinks have added stabilizers and emulsifiers to improve the dispersion performance of the product, while a small part has not added stabilizers. The suspension juice beverage of agent and emulsifier has poor dispersibility a...

Examples

Embodiment 1

[0029] The quantities of each component in this example are: 1 part of honey, 15 parts of xylitol, 50 parts of tomato sauce, 32 parts of water, 0.8 part of lemon juice, 1.2 parts of apple juice, 2.0 parts of pineapple juice, and 0.8 part of table salt.

[0030] 1. Vacuum back pressure preparation: add 1 part of honey, 15 parts of xylitol, 50 parts of tomato paste, 32 parts of water, 0.8 parts of lemon juice, 1.2 parts of apple juice, 2.0 parts of pineapple juice, and 0.8 parts of table salt into the vacuum conditioning pot , turn on the stirring device, turn on the vacuum pump, and start heating when the vacuum degree in the pot is 0.06MPa, heat to 55 degrees Celsius, and the heating time is 10 minutes. Observe the complete boiling of the materials in the blending pot from the eyeglass port, which is the end point of vacuum conditioning; turn on Pressure-reducing button, after the pressure in the blending pot returns to normal atmospheric pressure, turn on the boost button for ...

Embodiment 2

[0035] The quantities of each component in this example are: 3 parts of honey, 10 parts of xylitol, 41 parts of tomato paste, 38 parts of water, 1.2 parts of lemon juice, 1.0 part of apple juice, 1.3 parts of mango juice, and 1.2 parts of table salt.

[0036] 1. Vacuum back pressure preparation: Add 3 parts of honey, 10 parts of xylitol, 41 parts of tomato paste, 38 parts of water, 1.2 parts of lemon juice, 1.0 parts of apple juice, 1.3 parts of mango juice, and 1.2 parts of table salt into the vacuum conditioning pot , turn on the stirring device, turn on the vacuum pump, and start heating when the vacuum degree in the pot is 0.06-0.08MPa, heat to 50-60 degrees Celsius, and the heating time is 5-10 minutes. It is the end point of vacuum conditioning; turn on the depressurization button, and after the pressure in the blending pot returns to normal atmospheric pressure, turn on the boost button for back pressure blending, and start timing after the pressure rises to 0.16-0.20MPa...

Embodiment 3

[0041] The distribution ratio of each component is: 1 part of honey, 10 parts of xylitol, 45 parts of tomato paste, 30 parts of water, 1.2 parts of lemon juice, 1.0 part of apple juice, 2.0 parts of pineapple juice, 1.3 parts of mango juice, and 1.2 parts of table salt. Prepared by the method of Example 1.

technical field

[0001] The invention relates to the field of food processing, in particular to honey tomato juice and a preparation method thereof. Background technique

[0002] With the development of the economy and the improvement of consumption levels, people's demand for the quantity and quality of leisure drinks is also increasing. Tomatoes have high edible and medicinal value, and the lycopene contained in tomatoes is currently found in natural plants. One of the strongest antioxidants found, it can effectively prevent and treat various diseases caused by aging and decreased immunity.

[0003] Most of the tomato juice products currently on the market are high in sugar and have a single nutritional function, and most of the suspension juice juice drinks have added stabilizers and emulsifiers to improve the dispersion performance of the product, while a small part has not added stabilizers. The suspension juice beverage of agent and emulsifier has poor dispersibility a...

Examples

Embodiment 1

[0029] The quantities of each component in this example are: 1 part of honey, 15 parts of xylitol, 50 parts of tomato sauce, 32 parts of water, 0.8 part of lemon juice, 1.2 parts of apple juice, 2.0 parts of pineapple juice, and 0.8 part of table salt.

[0030] 1. Vacuum back pressure preparation: add 1 part of honey, 15 parts of xylitol, 50 parts of tomato paste, 32 parts of water, 0.8 parts of lemon juice, 1.2 parts of apple juice, 2.0 parts of pineapple juice, and 0.8 parts of table salt into the vacuum conditioning pot , turn on the stirring device, turn on the vacuum pump, and start heating when the vacuum degree in the pot is 0.06MPa, heat to 55 degrees Celsius, and the heating time is 10 minutes. Observe the complete boiling of the materials in the blending pot from the eyeglass port, which is the end point of vacuum conditioning; turn on Pressure-reducing button, after the pressure in the blending pot returns to normal atmospheric pressure, turn on the boost button for ...

Embodiment 2

[0035] The quantities of each component in this example are: 3 parts of honey, 10 parts of xylitol, 41 parts of tomato paste, 38 parts of water, 1.2 parts of lemon juice, 1.0 part of apple juice, 1.3 parts of mango juice, and 1.2 parts of table salt.

[0036] 1. Vacuum back pressure preparation: Add 3 parts of honey, 10 parts of xylitol, 41 parts of tomato paste, 38 parts of water, 1.2 parts of lemon juice, 1.0 parts of apple juice, 1.3 parts of mango juice, and 1.2 parts of table salt into the vacuum conditioning pot , turn on the stirring device, turn on the vacuum pump, and start heating when the vacuum degree in the pot is 0.06-0.08MPa, heat to 50-60 degrees Celsius, and the heating time is 5-10 minutes. It is the end point of vacuum conditioning; turn on the depressurization button, and after the pressure in the blending pot returns to normal atmospheric pressure, turn on the boost button for back pressure blending, and start timing after the pressure rises to 0.16-0.20MPa...

Embodiment 3

[0041] The distribution ratio of each component is: 1 part of honey, 10 parts of xylitol, 45 parts of tomato paste, 30 parts of water, 1.2 parts of lemon juice, 1.0 part of apple juice, 2.0 parts of pineapple juice, 1.3 parts of mango juice, and 1.2 parts of table salt. Prepared by the method of Example 1.