Long-acting antioxidant flavored tomato sauce and preparation method thereof

Abstract

The invention relates to long-acting antioxidant flavored tomato sauce and a preparation method thereof. The flavored tomato sauce is prepared from tomato puree, an emulsifier, a flavoring agent, nano-encapsulated antioxidant particles and water, the nanometer packaging anti-oxidation particles are composed of coating liquid, an adsorption carrier and anti-oxidation dispersion liquid. The coating liquid consists of polysaccharide, water-soluble mussel mucin and water; the adsorption carrier is composed of one or more of dietary fiber powder, chitosan fiber powder and porous starch; the antioxidant dispersion liquid is prepared from a natural antioxidant, polysorbate-80 and a diluent. Polysaccharide and water-soluble mussel mucin are compounded, a coating carrier and an antioxidant dispersion liquid are matched, and spray drying is carried out, so that the formed nano-encapsulated antioxidant particles have a slow-release effect, slowly release an antioxidant, have a synergistic effect with lycopene, protect a lycopene structure and vitamin C, and have a good anti-oxidation effect. The phenomena of obvious oxidation discoloration, layering and the like of the tomato sauce within the shelf life are avoided, the tomato sauce is mistakenly dealt with deterioration and is not eaten any more, and resource waste is caused.

Description

Technical Field

[0001] The present application relates to the field of food processing, and more specifically, to a long-lasting antioxidant flavored tomato sauce and a preparation method thereof. Background Art

[0002] As a common food condiment, ketchup is widely popular for its unique flavor and rich nutritional value. Ketchup is rich in nutrients such as vitamin C and lycopene. However, the nutrients in ketchup are prone to deterioration during storage. For example, lycopene and vitamin C are prone to oxidation reactions during storage, resulting in a decrease in content, reduced quality, and even deterioration of the ketchup.

[0003] As consumers' requirements for food safety and quality continue to increase, the production process and technology of ketchup are also constantly improving. In the production process of ketchup, the main focus is on the selection of raw materials, the optimization of processing technology and the selection of packaging materials. The development of these aspects has greatly improved the market competitiveness of the product. However, although the existing ketchup products have significantly improved in taste and shelf life, there are still certain limitations in terms of retaining nutrients and improving taste.

[0004] In order to meet this challenge, the prior art generally adopts a variety of means to improve the quality of tomato paste. For example, by adding various antioxidants and flavoring agents to extend the shelf life and improve the taste, antioxidants can protect lycopene and vitamin C and work synergistically with lycopene to enhance the antioxidant effect and increase the shelf life, or use high-quality packaging materials to prevent the external environment from affecting product quality, and reduce the loss of nutrients by improving the processing technology.

[0005] The packaging of ketchup is flexible and varied, and can be customized according to the amount used. Small packages are often designed for one-time use, which is convenient and quick; while large-capacity packages, such as 500 to 2000 grams, are more suitable for commercial and household use, because they are easy to store and cost-effective, and are deeply loved by consumers. Although the addition of antioxidants can slow down the oxidation rate of ketchup to a certain extent, it often takes a while for large-capacity packaged ketchup to be used up due to its sufficient quantity. In this process, frequent unsealing and use will cause the ketchup to be constantly exposed to air, thereby accelerating its oxidation and deterioration. Even within the shelf life, ketchup may also change color, delaminate, etc., which not only seriously affects the appearance of the product, but also may cause consumers to mistakenly believe that the product has deteriorated and choose to discard it, ultimately resulting in a huge waste of food resources. Therefore, how to improve the long-term stability of household ketchup and effectively prevent the problem of oxidation and discoloration caused by frequent unsealing has become a technical problem that needs to be solved urgently. Summary of the invention

[0006] In order to avoid obvious oxidation discoloration, stratification and the like caused by frequent opening of the package of tomato sauce during its shelf life, and to prevent consumers from mistaking it for deterioration and not consuming it, thus wasting resources, a long-lasting antioxidant flavored tomato sauce and a preparation method are provided. In the first aspect, a long-lasting antioxidant flavored tomato sauce is composed of the following raw materials in percentage by weight: Tomato puree 55-70% Emulsifier 1-3% Flavoring 5-10% Nano-encapsulated antioxidant particles 2-10% The balance is water; The nano-encapsulated antioxidant particles are prepared by spray drying a nano-encapsulated antioxidant mixed solution; The particle size of the nano-encapsulated antioxidant particles is 50-500nm; The nano-encapsulated antioxidant mixed solution is prepared from the following raw materials in percentage by weight: Coating liquid: 55-70% Adsorption carrier: 5-10% The balance is antioxidant dispersion; The coating liquid is composed of polysaccharide, water-soluble mussel mucin and water in a weight ratio of (1-2): (0.2-0.5): 5; The adsorption carrier is composed of one or more of dietary fiber powder, chitosan fiber powder, and porous starch; The antioxidant dispersion is composed of a natural antioxidant, polysorbate-80, and a diluent in a weight ratio of 1:(0.1-0.3):(5-6); the natural antioxidant is one or more of sea cucumber sulfate polysaccharide, rosemary extract, and resveratrol.

[0007] By adopting the above technical solution, the nano-encapsulated antioxidant particles can effectively slow-release antioxidants, prevent the degradation of lycopene and vitamin C, thereby extending the shelf life of ketchup, avoiding oxidation discoloration, stratification and other phenomena during the shelf life of ketchup, and maintaining a color close to the original color, reducing consumers' mistaken belief that it has deteriorated and no longer consuming it, resulting in a waste of resources. Specifically, after the polysaccharide and water-soluble mussel mucin are dissolved in water, the coating liquid thereof has adhesion, which is conducive to coating the surface of the adsorption carrier containing the antioxidant dispersion. After low-temperature spray drying, the formed nano-encapsulated antioxidant particles have a better slow-release effect, thereby slowly releasing antioxidants, making them synergistic with vitamin C to jointly resist oxidative stress, protect vitamin C from oxidative degradation, and delay the loss of lycopene. By scavenging free radicals and inhibiting oxidation reactions, lycopene is protected from oxidative damage, thereby extending its stability and effectiveness.

[0008] In particular, the water-soluble mussel mucin has stable film-forming properties. The water-soluble mussel mucin is a mussel extract. The dopa group and hydrophobic group in the mussel mucin give it strong adhesion and stability. It can adhere quickly and firmly in a humid environment, and has strong adaptability. It can adhere well to the surfaces of various materials. Therefore, it can be combined with polysaccharides and adsorption carriers to avoid excessive degradation of antioxidants, and make the nano-encapsulated antioxidant particles have a sustained release effect, thereby reducing the loss of nutrients in tomato sauce.

[0009] Natural antioxidants are composed of one or more of sea cucumber sulfate polysaccharides, rosemary extract, and resveratrol. These natural antioxidants can effectively prevent the oxidative degradation of lycopene and protect its structural stability. They can also protect the vitamin C in the tomato sauce and slow down its oxidation, thereby extending the shelf life of the tomato sauce.

[0010] The particle size of nano-encapsulated antioxidant particles is 50-500nm, which allows the antioxidant particles to be more evenly dispersed in the tomato paste, improving its sustained release performance. This not only effectively extends the shelf life of the tomato paste, but also slows down the degradation rate of lycopene and vitamin C, allowing the tomato paste to maintain a good flavor and taste for a long time. At the same time, the small particle size of nano-encapsulated antioxidant particles helps to improve its dispersibility in the tomato paste, avoids sedimentation problems caused by excessively large particles, and ensures the uniformity and consistency of the product throughout the shelf life. In summary, the synergistic effect of polysaccharides and water-soluble mussel mucin improves the sustained-release effect of nano-encapsulated antioxidant particles, so that the tomato sauce can maintain its antioxidant properties after frequent contact with air during use, reduce the degradation of lycopene, and avoid obvious oxidation discoloration and stratification caused by frequent opening of the packaging during the shelf life of the tomato sauce, so as to prevent consumers from mistakenly thinking that the tomato sauce has deteriorated and no longer eating it, resulting in a waste of resources.

[0011] Preferably, the polysaccharide is one or more of glycerol glucoside, glucomannan and alginate.

[0012] Glycerol glucoside, glucomannan, and alginate all have adhesion, film-forming properties, etc., and can also improve consistency and stability, and improve the texture and taste of salad dressing. Therefore, one or more polysaccharides composed of glycerol glucoside, glucomannan, and alginate are used as one of the main components of the coating liquid, which can synergize with water-soluble mussel mucin to form a coating film with higher viscosity, effectively improving the sustained release performance of nano-encapsulated antioxidant particles. This not only helps to delay the release rate of natural antioxidants in nano-encapsulated antioxidant particles, thereby extending the shelf life of tomato sauce, but also better protects lycopene and vitamin C in tomato sauce, so that its antioxidant properties continue to play a role, ensuring that tomato sauce maintains a good flavor and taste for a long time. In addition, the polysaccharide itself has good antioxidant properties, and produces a synergistic effect with lycopene, further enhancing the antioxidant capacity of tomato sauce, and improving the quality and nutritional value of the product.

[0013] Preferably, the polysaccharide is composed of glycerol glucoside, glucomannan and alginate in a weight ratio of 1:(1-2):(1-3).

[0014] When glycerol glucoside, glucomannan and alginate are compounded, they play a better synergistic role and can cooperate with water-soluble mussel mucin to enhance the sustained-release performance of nano-encapsulated antioxidant particles and effectively delay the release rate of natural antioxidants in tomato sauce, thereby better protecting the stability of lycopene and vitamin C, extending the shelf life of tomato sauce, and maintaining better flavor and taste.

[0015] Preferably, the adsorption carrier is composed of dietary fiber powder, chitosan fiber powder and porous starch in a weight ratio of 1: (0.1-0.2): (0.5-1.25).

[0016] The adsorption carrier is composed of dietary fiber powder, chitosan fiber powder, and porous starch in a specific ratio, which can more effectively adsorb the antioxidant dispersion, facilitate the film formation of the coating liquid on its surface, and enhance the stability of the antioxidant in the nano-encapsulated antioxidant particles. This not only improves the uniformity of the dispersion of the nano-encapsulated antioxidant particles in the ketchup, but also further enhances its sustained release effect, thereby better protecting lycopene and vitamin C, extending the shelf life of the ketchup, and at the same time, maintaining a color close to the original ketchup, avoiding the mistaken belief that it is spoiled and no longer eaten during the shelf life, resulting in a waste of resources.

[0017] Preferably, the adsorption carrier is 500-800 mesh.

[0018] The above mesh size selection has better adsorption effect, is easy to disperse, and improves the uniform mixing of the raw materials of the nano-encapsulated antioxidant mixed liquid.

[0019] Preferably, the natural antioxidant is composed of sea cucumber sulfate polysaccharide, rosemary extract and resveratrol in a weight ratio of 1: (0.8-1.6): (1-3).

[0020] By adopting the above technical solution, the natural antioxidant is composed of sea cucumber sulfate polysaccharide, rosemary extract, and resveratrol in a specific ratio, which plays a synergistic role and can effectively prevent lycopene from oxidative degradation, protect its structural stability, and protect vitamin C, thereby improving product quality. It maintains a color close to that of the original tomato sauce, avoiding the mistaken belief that it is spoiled during the shelf life and no longer being eaten, which leads to a waste of resources.

[0021] Preferably, the nano-encapsulated antioxidant particles are prepared by the following method: According to the weight percentage, the antioxidant dispersion liquid and the adsorption carrier are weighed and stirred at a speed of 100-200 r / min for 10-30 minutes to obtain an adsorbent A; then the coating liquid is added and stirred for 10-30 minutes to obtain a nano-encapsulated antioxidant mixed liquid; The nano-encapsulated antioxidant mixed liquid is spray-dried and crushed to obtain nano-encapsulated antioxidant particles.

[0022] By adopting the above technical solution, the preparation method of nano-encapsulated antioxidant particles can ensure that the antioxidant dispersion liquid is fully mixed with the adsorption carrier, so that the adsorption carrier efficiently adsorbs the antioxidant dispersion liquid to form a stable adsorbate A. Subsequently, a coating film can be formed on the surface of the adsorbate A by adding the coating liquid and stirring under appropriate conditions, thereby further improving the stability of the nano-encapsulated antioxidant particles.

[0023] Preferably, the spray drying temperature is 50-58°C.

[0024] By spray drying at 50-58°C, not only can the damage to nutrients caused by high temperature be avoided, but the stability and quality of the nano-encapsulated antioxidant particles can also be effectively improved. The resulting nano-encapsulated antioxidant particles have good sustained-release properties, which can effectively extend the shelf life of ketchup, slow down the reduction of lycopene and vitamin C content, and maintain a color close to the original ketchup, avoiding the mistaken belief that it is spoiled and not eaten, which leads to a waste of resources.

[0025] Preferably, the flavoring agent includes one or more of sugar, vinegar, and edible salt.

[0026] Sugar, vinegar and salt each play an important role in tomato sauce, providing a better seasoning for the tomato sauce, thereby further improving the taste and flavor of the tomato sauce.

[0027] In a second aspect, a method for preparing a long-lasting antioxidant flavored tomato sauce is prepared by the following method: According to weight percentage, tomato puree, water, emulsifier, flavoring agent, and nano-encapsulated antioxidant particles are weighed and mixed evenly to obtain tomato sauce.

[0028] The preparation method is simple to operate and has high production efficiency. The tomato puree is obtained by beating fresh tomatoes, heating and concentrating them to a solid content of 23-25%. The present application preferably uses a tomato puree with a solid content of 25%. In the tomato sauce, the nano-encapsulated antioxidant particles are obtained by nano-encapsulation technology, which can slowly release natural antioxidants in the tomato sauce, effectively prevent the oxidative degradation of lycopene and vitamin C, extend the shelf life and quality of the tomato sauce, and maintain a color close to the original tomato sauce, so as to avoid being mistaken for deterioration and not being eaten, resulting in a waste of resources.

[0029] In summary, the present application includes at least one of the following beneficial technical effects: 1. The sustained release of nano-encapsulated antioxidant particles significantly extends the shelf life of tomato paste, slows down the degradation rate of lycopene and vitamin C, and enables the product to maintain a high nutritional value and stable taste during long-term storage. At the same time, it maintains a color close to the original tomato paste, avoiding the waste of resources caused by mistakenly thinking that the tomato paste is spoiled during the shelf life; 2. The synergistic effect of polysaccharides and water-soluble mussel mucin enhances the stability of nano-encapsulated antioxidant particles, effectively controls the slow release of natural antioxidants, further improves the antioxidant properties of tomato paste, protects the structural stability of lycopene and the integrity of vitamin C, and reduces the color change of tomato paste; 3. The combined use of the adsorption carrier and the coating liquid makes the nano-encapsulated antioxidant particles evenly distributed in the tomato sauce, improving the overall sustained-release effect, while improving the flavor and taste of the tomato sauce and enhancing the overall quality of the product. DETAILED DESCRIPTION

[0030] The present application is further described in detail below with reference to the embodiments.

[0031] Some raw materials come from: The dietary fiber powder is soybean dietary fiber powder, with a total dietary fiber content of 60-75%; Chitosan fiber powder, deacetylated 88-95%; Porous starch is extracted from corn starch, with a porosity of 50-60% and mesopores of 10-500nm; The water-soluble mussel mucin was mussel extract, Shaanxi Mufan Biotechnology Co., Ltd., model MF-00889; Sea cucumber sulfated polysaccharide: Shaanxi Mufan Biotechnology Co., Ltd., model MF-00157; Rosemary extract: Zhejiang Yicun Biotechnology Co., Ltd., active ingredient content 99%; Resveratrol: CAS No. 501-36-0; Glyceryl glucoside CAS No. 22160-26-5; Glucomannan CAS No. 11078-31-23; Alginate CAS No. 9005-38-3; The diluent is a 5% ethanol solution.

[0032] Preparation example of nano-encapsulated antioxidant particles Preparation Example 1 The preparation of nano-encapsulated antioxidant particles comprises the following steps: According to the weight ratio, polysaccharide, water-soluble mussel mucin and water are weighed and mixed evenly in a weight ratio of 1:0.2:5 to obtain a coating liquid, wherein the polysaccharide is alginate.

[0033] The adsorption carrier is soybean dietary fiber powder; the mesh number of the soybean dietary fiber powder is 500 meshes.

[0034] According to the weight ratio, the natural antioxidant, polysorbate 80 and the diluent are weighed and evenly mixed in a weight ratio of 1:0.3:5 to obtain an antioxidant dispersion, wherein the natural antioxidant is rosemary extract.

[0035] According to the weight percentage, 35% of the antioxidant dispersion liquid and 10% of the adsorption carrier were weighed and stirred at a speed of 100 r / min for 30 minutes to obtain an adsorbent A; then 55% of the coating liquid was added and stirred for 10 minutes to fully mix and obtain a nano-encapsulated antioxidant mixed liquid; The nano-encapsulated antioxidant mixed liquid is spray-dried at 50° C. and then put into a pulverizer for pulverization to obtain nano-encapsulated antioxidant particles with an average particle size of 500 nm.

[0036] Preparation Example 2 The difference between Preparation Example 2 and Preparation Example 1 is that the amount of raw materials and process parameters are different, as follows: According to the weight ratio, polysaccharide, water-soluble mussel mucin and water are weighed and mixed evenly in a weight ratio of 1.3:0.5:5 to obtain a coating liquid, wherein the polysaccharide is alginate.

[0037] The adsorption carrier is soybean dietary fiber powder; the mesh number of the soybean dietary fiber powder is 600 meshes.

[0038] According to the weight ratio, the natural antioxidant, polysorbate 80 and the diluent are weighed and evenly mixed in a weight ratio of 1:0.2:5 to obtain an antioxidant dispersion, wherein the natural antioxidant is rosemary extract.

[0039] According to the weight percentage, 27% of the antioxidant dispersion liquid and 8% of the adsorption carrier were weighed and stirred at a speed of 150 r / min for 20 minutes to obtain an adsorbent A; then 65% of the coating liquid was added and stirred for 22 minutes to fully mix and obtain a nano-encapsulated antioxidant mixed liquid; The nano-encapsulated antioxidant mixed liquid was spray-dried at 55° C., and then put into a pulverizer for pulverization to obtain nano-encapsulated antioxidant particles with an average particle size of 200 nm.

[0040] Preparation Example 3 Preparation Example 3 differs from Preparation Example 1 in that the amount of raw materials used and the process parameters are different, as follows: According to the weight ratio, polysaccharide, water-soluble mussel mucin and water are weighed in a weight ratio of 2:0.1:5 and mixed evenly to obtain a coating liquid, wherein the polysaccharide is alginate.

[0041] The adsorption carrier is soybean dietary fiber powder; the mesh number of the soybean dietary fiber powder is 800 meshes.

[0042] According to the weight ratio, the natural antioxidant, polysorbate 80 and the diluent are weighed and evenly mixed in a weight ratio of 1:0.1:6 to obtain an antioxidant dispersion, wherein the natural antioxidant is rosemary extract.

[0043] According to the weight percentage, 25% of the antioxidant dispersion liquid and 5% of the adsorption carrier were weighed and stirred at a speed of 200 r / min for 10 minutes to obtain an adsorbent A; then 70% of the coating liquid was added and stirred for 30 minutes to fully mix and obtain a nano-encapsulated antioxidant mixed liquid; The nano-encapsulated antioxidant mixed solution was spray-dried at 58° C. and then put into a pulverizer for pulverization to obtain nano-encapsulated antioxidant particles with an average particle size of 50 nm.

[0044] Preparation Example 4 The difference between Preparation Example 4 and Preparation Example 2 is that the adsorption carrier is chitosan fiber powder.

[0045] Preparation Example 5 The difference between Preparation Example 5 and Preparation Example 2 is that the adsorption carrier is porous starch.

[0046] Preparation Example 6 The difference between Preparation Example 6 and Preparation Example 2 is that the adsorption carrier is obtained by uniformly mixing dietary fiber powder, chitosan fiber powder and porous starch in a weight ratio of 1:0.1:0.5.

[0047] Preparation Example 7 The difference between Preparation Example 7 and Preparation Example 2 is that the adsorption carrier is obtained by uniformly mixing soybean dietary fiber powder, chitosan fiber powder, and porous starch in a weight ratio of 1:0.1:1.

[0048] Preparation Example 8 The difference between Preparation Example 8 and Preparation Example 2 is that the adsorption carrier is obtained by uniformly mixing soybean dietary fiber powder, chitosan fiber powder and porous starch in a weight ratio of 1:0.2:1.25.

[0049] Preparation Example 9 The difference between Preparation Example 9 and Preparation Example 7 is that the polysaccharide is glucomannan.

[0050] Preparation Example 10 The difference between Preparation Example 10 and Preparation Example 7 is that the polysaccharide is glycerol glucoside.

[0051] Preparation Example 11 The difference between Preparation Example 11 and Preparation Example 7 is that the polysaccharide is obtained by uniformly mixing glycerol glucoside, glucomannan and alginate in a weight ratio of 1:1:3.

[0052] Preparation Example 12 The difference between Preparation Example 12 and Preparation Example 7 is that the polysaccharide is obtained by uniformly mixing glycerol glucoside, glucomannan and alginate in a weight ratio of 1:2:2.

[0053] Preparation Example 13 The difference between Preparation Example 13 and Preparation Example 7 is that the polysaccharide is obtained by uniformly mixing glycerol glucoside, glucomannan and alginate in a weight ratio of 1:2:3.

[0054] Preparation Example 14 The difference between Preparation Example 14 and Preparation Example 12 is that the natural antioxidant is obtained by uniformly mixing sea cucumber sulfate polysaccharide and rosemary extract in a weight ratio of 1:3.

[0055] Preparation Example 15 The difference between Preparation Example 15 and Preparation Example 12 is that the natural antioxidant is obtained by uniformly mixing rosemary extract and resveratrol in a weight ratio of 4:1.

[0056] Preparation Example 16 The difference between Preparation Example 16 and Preparation Example 14 is that the natural antioxidant is obtained by uniformly mixing sea cucumber sulfate polysaccharide, rosemary extract, and resveratrol in a weight ratio of 1:0.8:3.

[0057] Preparation Example 17 The difference between Preparation Example 17 and Preparation Example 14 is that the natural antioxidant is obtained by uniformly mixing sea cucumber sulfate polysaccharide, rosemary extract, and resveratrol in a weight ratio of 1:1.6:2.

[0058] Preparation Example 18 The difference between Preparation Example 18 and Preparation Example 17 is that the polysaccharide is alginate.

[0059] Preparation Comparative Example Preparation Comparative Example 1 The difference between Preparation Comparative Example 1 and Preparation Example 1 is that an equal amount of the adsorption carrier is replaced by the coating liquid.

[0060] Preparation Comparative Example 2 The difference between Preparation Comparative Example 2 and Preparation Example 1 is that an equal amount of water-soluble mussel mucin is replaced by polysaccharide.

[0061] Preparation Comparative Example 3 The difference between Preparation Comparative Example 3 and Preparation Example 1 is that an equal amount of polysaccharide is replaced by water-soluble mussel mucin.

[0062] Preparation Comparative Example 4 The difference between Preparation Comparative Example 4 and Preparation Example 1 is that the coating liquid and the adsorption carrier are replaced with antioxidant dispersion in equal amounts.

[0063] Preparation Comparative Example 5 The difference between Preparation Example 5 and Preparation Example 1 is that, on the basis of Preparation Example 4, an equal amount of rosemary extract is replaced by tea polyphenols. Example

[0064] Example 1 A long-lasting antioxidant flavored tomato sauce is prepared by the following method: The seasoning is obtained by mixing sucrose, vinegar and edible salt in a weight ratio of 1:5:2.

[0065] Select tomato puree with a solid content of 25%, and weigh 55% tomato puree (solid content of 25%), 23% water, 2% emulsifier, 10% flavoring agent, and 10% nano-encapsulated antioxidant particles obtained in Preparation Example 1 according to weight percentage, and stir at a speed of 60 r / min for 30 minutes to fully mix and obtain tomato sauce, wherein the emulsifier is soy lecithin.

[0066] Example 2 The difference between Example 2 and Example 1 is that the amounts of raw materials are different, as follows: According to weight percentage, 63% tomato puree, 21% water, 3% emulsifier, 7% flavoring agent, and 6% nano-encapsulated antioxidant particles obtained in Preparation Example 1.

[0067] Example 3 The difference between Example 3 and Example 1 is that the amounts of raw materials are different, as follows: According to weight percentage, 70% tomato puree, 22% water, 1% emulsifier, 5% flavoring agent, and 2% nano-encapsulated antioxidant particles obtained in Preparation Example 1.

[0068] Example 4-20 The difference between Example 4-20 and Example 2 is that the sources of the nano-encapsulated antioxidant particles are different, as shown in Table 1; Table 1 Sources of Nano-encapsulated Antioxidant Particles of Examples 4-20 Comparative Example Comparative Examples 1-5 The difference between Comparative Examples 1-5 and Example 2 is that the sources of the nano-encapsulated antioxidant particles are different, as shown in Table 2; Table 2 Sources of Nano-encapsulated Antioxidant Particles in Comparative Examples 1-5 Comparative Example Source of Nano-encapsulated Antioxidant Particles Comparative Example 1 Preparation Comparative Example 1 Comparative Example 2 Preparation Comparative Example 2 Comparative Example 3 Preparation Comparative Example 3 Comparative Example 4 Preparation Comparative Example 4 Comparative Example 5 Preparation Comparative Example 5 Performance test: 650g of flavored ketchup obtained in Examples 1-20 and Comparative Examples 1-5 were sealed in a PP material packaging bottle and sterilized by pasteurization at a temperature of 75°C for 30 seconds, wherein the diameter of the bottle mouth was 2mm, to obtain packaged ketchup; the use process of the packaged ketchup was as follows: the ketchup was placed in an environment with a temperature of 25°C and a humidity of 60%, and the bottle cap of the packaging bottle was opened every day, 5g of ketchup was squeezed out of the bottle within 1 minute, and then the bottle cap was tightened and sealed, and the ketchup was placed in an environment with a temperature of 25°C and a humidity of 60%. The packaged ketchup obtained above was used for the following performance tests after a period of use.

[0069] Detection method / test method Experiment (I) The lycopene and vitamin C contents were tested after squeezing out the packaged tomato paste on the 0th and 60th day of use, and compared with the 0th day of use, and the lycopene and vitamin C loss rates were calculated. The test method adopted chemical analysis method and the normalization method in Agilent 7890B gas chromatograph was used for detection to obtain the corresponding component contents.

[0070] Experiment (II) Color difference: Take the ketchup squeezed out of the packaged ketchup on the 10th day of use as the standard color, and test the color difference between it and the ketchup squeezed out of the packaged ketchup on the 30th and 60th days of use, using 3nh Sannshi colorimeter TS4010, with a wavelength of 360-780nm, repeatability spectral transmittance within 0.05%; chromaticity value within 0.015, combined with full-spectrum LED light source; when ΔE≤0.25, record as level one; 0.25<ΔE≤0.6, record as level two; 0.6<ΔE≤1.0, record as level three; 1.0<ΔE≤2.0, record as level four; ΔE>2.0, record as level five; the larger the level of color difference, the greater the color difference.

[0071] Experiment (III) Food safety: squeeze out the tomato paste from the packaged tomato paste which is 60 days old and use it for the following tests and observations; Escherichia coli: GB4789.3-2010 standard or explicit value requirements: n = 5, c = 2, m = 10, M = 100; Salmonella: GB4789.4-2010 standard or explicit value requirements: n = 5, c = 0, m = 0; Staphylococcus aureus: GB4789.10-2010 standard or explicit value requirements: n=5, c=1, m=100, M=100; Mold: GB4789.15-2016 standard or explicit value requirements ≤150.

[0072] When the above test results of Escherichia coli, Staphylococcus aureus and mold are all <5CFU / g; and the test result of Salmonella ( / 25g) is none, and the ketchup has no peculiar smell, no stratification and no taste change, it is considered qualified, otherwise it is considered unqualified.

[0073] The above experimental data are shown in Table 3; Table 3 Experimental data of Examples 1-20 and Comparative Examples 1-5 The food safety of Examples 1-20 and Comparative Examples 1-5 in Table 3 above are all qualified.

[0074] Combining Example 2 with Comparative Examples 1-5 and Table 2, it can be seen that the loss rate of lycopene in Example 2 is 3.45%, and the loss rate of vitamin C is 4.69%, while the loss rate of lycopene and the loss rate of vitamin C in Comparative Examples 1-5 are both increased to more than 8%, and the color difference levels of Comparative Examples 1-5 at 30 days and 60 days are greater than that of Example 1, indicating that the present application uses polysaccharides and water-soluble mussel mucin for compounding to achieve a better synergistic effect, and then combined with an adsorption carrier, thereby achieving a better release effect compared to natural antioxidants, and having a better protection effect on lycopene and vitamin C, avoiding the reduction of their content and affecting the overall quality and shelf life, and at the same time avoiding the obvious change in color of the tomato sauce during use, which causes consumers to think that it has deteriorated and dare not eat it.

[0075] Combining Example 4 with Examples 8-10 and Table 2, it can be seen that the loss rate of lycopene in Example 4 is 3.31%, and the loss rate of vitamin C is 4.23%; while the loss rate of lycopene in Examples 8-10 is reduced to below 2.58%, and the loss rate of vitamin C is reduced to below 2.67%, indicating that the compounding of dietary fiber powder, chitosan fiber powder, and porous starch has a synergistic effect, and the adsorption carrier obtained is easy to adsorb the natural antioxidant in the antioxidant dispersion, and then combined with polysaccharide and water-soluble mussel mucin as a coating liquid, it has a better coating effect. After spray drying, the natural antioxidant has a better sustained release effect, and can release the natural antioxidant for a long time. The natural antioxidant interacts with lycopene to prevent lycopene from being degraded, which causes the color of the tomato sauce to change significantly.

[0076] Combining Example 7 with Examples 13-15 and Table 2, it can be seen that the loss rate of lycopene and the loss rate of vitamin C in Examples 13-15 are lower than that in Example 7, indicating that the polysaccharide obtained by compounding glycerol glucoside, glucomannan and alginate, combined with water-soluble mussel mucin, has a better synergistic effect, so that the nano-encapsulated antioxidant particles can be used in tomato sauce to achieve a better sustained release effect. After the sustained release, it can better protect lycopene and vitamin C, reduce the obvious decrease of their content over time, and extend the shelf life of the tomato sauce.

[0077] Combining Example 14 with Examples 18-19 and Table 2, it can be seen that the loss rate of lycopene and the loss rate of vitamin C in Examples 18-19 are lower than that in Example 14, indicating that the compounding of sea cucumber sulfated polysaccharide, rosemary extract and resveratrol has a synergistic effect, further improving the protection of lycopene and vitamin C, and extending the shelf life and quality of tomato sauce.

[0078] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A long-lasting antioxidant flavored tomato sauce, characterized in that: It is composed of the following raw materials in percentage by weight: Tomato puree 55-70% Emulsifier 1-3% Flavoring agent 5-10% Nano-encapsulated antioxidant particles 2-10% The balance is water; The nano-encapsulated antioxidant particles are prepared by spray drying a nano-encapsulated antioxidant mixed solution; The particle size of the nano-encapsulated antioxidant particles is 50-500nm; The nano-encapsulated antioxidant mixed solution is prepared from the following raw materials in percentage by weight: Coating liquid: 55-70% Adsorption carrier: 5-10% The balance is antioxidant dispersion; The coating liquid is composed of polysaccharide, water-soluble mussel mucin and water in a weight ratio of (1-2): (0.2-0.5): 5; The adsorption carrier is composed of one or more of dietary fiber powder, chitosan fiber powder, and porous starch; The antioxidant dispersion is composed of a natural antioxidant, polysorbate 80, and a diluent in a weight ratio of 1: (0.1-0.3): (5-6); The natural antioxidant is composed of one or more of sea cucumber sulfate polysaccharide, rosemary extract and resveratrol.

2. The long-lasting antioxidant flavored ketchup according to claim 1, characterized in that: The polysaccharide is composed of one or more of glycerol glucoside, glucomannan and alginate.

3. The long-lasting antioxidant flavored ketchup according to claim 2, characterized in that: The polysaccharide is composed of glycerol glucoside, glucomannan and alginate in a weight ratio of 1:(1-2):(1-3).

4. The long-lasting antioxidant flavored ketchup according to claim 1, characterized in that: The adsorption carrier is composed of dietary fiber powder, chitosan fiber powder and porous starch in a weight ratio of 1: (0.1-0.2): (0.5-1.25).

5. The long-lasting antioxidant flavored tomato sauce according to claim 1, characterized in that: The adsorption carrier has a mesh size of 500-800.

6. The long-lasting antioxidant flavored ketchup according to claim 1, characterized in that: The natural antioxidant is composed of sea cucumber sulfate polysaccharide, rosemary extract and resveratrol in a weight ratio of 1: (0.8-1.6): (1-3).

7. The long-lasting antioxidant flavored tomato sauce according to claim 1, characterized in that: The flavoring agent includes one or more of sugar, vinegar and edible salt.

8. A long-lasting antioxidant flavored tomato sauce according to any one of claims 1 to 7, characterized in that: The nano-encapsulated antioxidant particles are prepared by the following method: According to the weight percentage, the antioxidant dispersion liquid and the adsorption carrier are weighed and stirred at a speed of 100-200 r / min for 10-30 minutes to obtain an adsorbent A; then the coating liquid is added and stirred for 10-30 minutes to obtain a nano-encapsulated antioxidant mixed liquid; The nano-encapsulated antioxidant mixed liquid is spray-dried and crushed to obtain nano-encapsulated antioxidant particles.

9. The long-lasting antioxidant flavored tomato sauce according to claim 7, characterized in that: The spray drying temperature is 50-58°C.

10. A method for preparing a long-lasting antioxidant flavored tomato sauce according to any one of claims 1 to 9, characterized in that: Prepared by the following method: According to weight percentage, tomato puree, water, emulsifier, flavoring agent, and nano-encapsulated antioxidant particles are weighed and mixed evenly to obtain tomato sauce.

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