Long shelf life antioxidant flavored tomato sauce and method of making same

Abstract

This application relates to a long-lasting antioxidant flavored tomato sauce and its preparation method. The flavored tomato sauce is composed of tomato pulp, emulsifier, flavoring agent, nano-encapsulated antioxidant particles, and water. The nano-encapsulated antioxidant particles consist of a coating liquid, an adsorbent carrier, and an antioxidant dispersion. The coating liquid consists of polysaccharide, water-soluble mussel adhesive protein, and water. The adsorbent carrier is composed of one or more of dietary fiber powder, chitosan fiber powder, and porous starch. The antioxidant dispersion consists of a natural antioxidant, polysorbate-80, and a diluent. By combining polysaccharide with water-soluble mussel adhesive protein, and combining it with the coating carrier and antioxidant dispersion, the resulting nano-encapsulated antioxidant particles, after spray drying, have a slow-release effect. This slow-release antioxidant works synergistically with lycopene and protects the structure of lycopene and vitamin C, preventing obvious oxidation, discoloration, and layering during the tomato sauce's shelf life. This avoids mistaking spoilage for deterioration and causing waste.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing, more specifically, it relates to a long-acting anti-oxidation flavor tomato sauce and a preparation method thereof. BACKGROUND

[0002] Tomato sauce, as a common food seasoning, is widely welcomed due to its unique flavor and rich nutritional value. Tomato sauce is rich in nutrients such as vitamin C and lycopene. However, the nutritional components in tomato sauce are prone to deterioration during storage. For example, lycopene and vitamin C are prone to oxidation during storage, resulting in a decrease in content, a decrease in quality, and even deterioration of the tomato sauce.

[0003] With the continuous improvement of consumers' requirements for food safety and quality, the production process and technology of tomato sauce are also constantly improving. In the production process of tomato sauce, the selection of raw materials, the optimization of processing technology, and the selection of packaging materials are mainly concerned. The development of these aspects has greatly improved the market competitiveness of the product. However, although the existing tomato sauce products have been significantly improved in taste and shelf life, there are still certain limitations in the preservation of nutritional components and the improvement of taste.

[0004] In order to address this challenge, various means are commonly used in the prior art to improve the quality of tomato sauce. For example, by adding various antioxidants and flavorings to extend the shelf life and improve the taste, the antioxidants protect lycopene and vitamin C, and synergize with lycopene to enhance antioxidant effects and improve shelf life, or use high-quality packaging materials to prevent the influence of the external environment on product quality, and improve processing technology to reduce the loss of nutritional components, etc.

[0005] The packaging of tomato sauce is flexible and diverse, and is customized according to the amount. Small packages are often designed for one-time use, which is convenient and fast; while large-capacity packages, such as 500 to 2000 grams, are more suitable for commercial and household use, as 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 tomato sauce to some extent, large-capacity packaged tomato sauce often needs to be used for a period of time due to its sufficient amount. In this process, frequent opening and use will cause the tomato sauce to be in contact with air, thereby accelerating its oxidation and deterioration. Even within the shelf life, tomato sauce may appear discoloration, layering, and other phenomena, 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 causing a great waste of food resources. Therefore, how to improve the long-term stability of household tomato sauce and effectively prevent the problem of oxidation discoloration caused by frequent opening has become a technical problem to be solved. SUMMARY

[0006] To prevent noticeable oxidation, discoloration, and separation of tomato sauce due to frequent opening of the packaging within its shelf life, and to avoid consumers mistakenly believing it has spoiled and thus refusing to consume it, resulting in resource waste, this paper provides a long-lasting antioxidant flavored tomato sauce and its preparation method.

[0007] Firstly, a long-lasting antioxidant flavored tomato sauce, composed of the following ingredients by weight percentage:

[0008] 55-70% tomato puree

[0009] Emulsifier 1-3%

[0010] 5-10% of flavoring

[0011] Nano-encapsulated antioxidant particles 2-10%

[0012] The remainder is water;

[0013] The nano-encapsulated antioxidant particles are prepared by spray drying of a nano-encapsulated antioxidant mixture.

[0014] The nano-encapsulated antioxidant particles have a particle size of 50-500 nm.

[0015] The nano-encapsulated antioxidant mixture is prepared from the following raw materials by weight percentage:

[0016] Coating solution: 55-70%

[0017] Adsorbent carrier: 5-10%

[0018] The remainder is an antioxidant dispersion;

[0019] The coating solution is composed of polysaccharide, water-soluble mussel adhesive protein, and water in a weight ratio of (1-2):(0.2-0.5):5;

[0020] The adsorption carrier is one or more of dietary fiber powder, chitosan fiber powder, and porous starch.

[0021] The antioxidant dispersion is composed of natural antioxidants, polysorbate-80, and diluent in a weight ratio of 1:(0.1-0.3):(5-6); the natural antioxidants are one or more of sea cucumber sulfated polysaccharide, rosemary extract, and resveratrol.

[0022] By employing the above technical solution, nano-encapsulated antioxidant particles can effectively slow-release antioxidants, preventing the degradation of lycopene and vitamin C, thereby extending the shelf life of tomato sauce and avoiding oxidation, discoloration, and layering during the shelf life. Simultaneously, it maintains a color close to the original, reducing the likelihood of consumers mistakenly believing it has spoiled and refusing to consume it, thus avoiding resource waste. Specifically, after polysaccharides and water-soluble mussel adhesive protein dissolve in water, their coating solution has adhesive properties, which facilitates the coating of the adsorption carrier surface containing the antioxidant dispersion. After low-temperature spray drying, the resulting nano-encapsulated antioxidant particles have a better slow-release effect, slowly releasing antioxidants that work synergistically with vitamin C to resist oxidative stress, protect vitamin C from oxidative degradation, and delay the loss of lycopene. By scavenging free radicals and inhibiting oxidation reactions, it protects lycopene from oxidative damage, thereby extending its stability and effectiveness.

[0023] In particular, water-soluble mussel adhesive protein forms stable films. Water-soluble mussel adhesive protein is a mussel extract. The dopa and hydrophobic groups in mussel adhesive protein 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 surface of a variety of materials. Therefore, it can be combined with polysaccharides and adsorbent carriers to avoid the rapid degradation of antioxidants and make the nano-encapsulated antioxidant particles have a slow-release effect, thereby reducing the loss of nutrients in tomato sauce.

[0024] Natural antioxidants are composed of one or more of sea cucumber sulfated polysaccharides, rosemary extract, and resveratrol. These natural antioxidants can effectively prevent the oxidative degradation of lycopene, protect its structural stability, and also protect vitamin C in tomato sauce, slowing down its oxidation, thereby extending the shelf life of tomato sauce.

[0025] The nano-encapsulated antioxidant particles, with a particle size of 50-500 nm, allow for more uniform dispersion in tomato sauce, enhancing its slow-release properties. This not only effectively extends the shelf life of the tomato sauce but also slows down the degradation of lycopene and vitamin C, maintaining its good flavor and texture for an extended period. Simultaneously, the small particle size of the nano-encapsulated antioxidant particles helps improve their dispersibility in the tomato sauce, avoiding sedimentation problems caused by excessively large particles and ensuring product uniformity and consistency throughout its shelf life.

[0026] In summary, the synergistic effect of polysaccharides and water-soluble mussel adhesive protein enhances the sustained-release effect of nano-encapsulated antioxidant particles, enabling tomato sauce to maintain its antioxidant properties even after frequent contact with air during use. This reduces lycopene degradation and prevents obvious oxidation, discoloration, and separation caused by frequent opening of the packaging within the shelf life of the tomato sauce. It also prevents consumers from mistakenly believing that the sauce has spoiled and thus refusing to consume it, resulting in resource waste.

[0027] Preferably, the polysaccharide is one or more of glycerol glucoside, glucomannan, and alginate.

[0028] Glyceryl glucoside, glucomannan, and alginate all possess adhesive and film-forming properties, while also enhancing viscosity and stability, thus improving the texture and mouthfeel of salad dressings. Therefore, using one or more of these polysaccharides as a key component of the coating liquid allows for synergistic effects with water-soluble mussel adhesive protein, forming a high-viscosity coating film that effectively improves the sustained-release performance of the nano-encapsulated antioxidant particles. This not only helps slow down the release rate of natural antioxidants from the nano-encapsulated antioxidant particles, thereby extending the shelf life of the tomato sauce, but also better protects lycopene and vitamin C in the tomato sauce, ensuring their sustained antioxidant properties and maintaining good flavor and mouthfeel for an extended period. Furthermore, the polysaccharides themselves possess excellent antioxidant properties, creating a synergistic effect with lycopene, further enhancing the antioxidant capacity of the tomato sauce and improving the product's quality and nutritional value.

[0029] Preferably, the polysaccharide is composed of glycerol glucoside, glucomannan, and alginate in a weight ratio of 1:(1-2):(1-3).

[0030] When glycerol glucoside, glucomannan, and alginate are combined, they have a better synergistic effect. They can work with water-soluble mussel adhesive protein to enhance the slow-release performance of nano-encapsulated antioxidant particles, effectively slow down 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 a good flavor and taste.

[0031] Preferably, the adsorbent 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).

[0032] The adsorbent 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 formation of a film on its surface by the coating liquid, and enhance the stability of the antioxidants in the nano-encapsulated antioxidant particles. This not only improves the dispersion uniformity of the nano-encapsulated antioxidant particles in tomato sauce, but also further enhances its slow-release effect, thereby better protecting lycopene and vitamin C, extending the shelf life of the tomato sauce, and maintaining its color close to that of the original tomato sauce, preventing it from being mistakenly thought to have spoiled within the shelf life and wasting resources.

[0033] Preferably, the adsorption carrier is 500-800 mesh.

[0034] The above mesh size selection has better adsorption effect, is easy to disperse, and improves the uniformity of the mixing of raw materials for nano-encapsulated antioxidant mixture.

[0035] Preferably, the natural antioxidant is composed of sea cucumber sulfated polysaccharide, rosemary extract and resveratrol in a weight ratio of 1:(0.8-1.6):(1-3).

[0036] By adopting the above technical solution, the natural antioxidant, composed of sea cucumber sulfated polysaccharide, rosemary extract, and resveratrol in a specific ratio, works synergistically to effectively prevent the oxidative degradation of lycopene, protect its structural stability, and safeguard vitamin C, thereby improving product quality. This maintains a color close to that of the original tomato sauce, preventing consumers from mistakenly believing it has spoiled before its expiration date and thus avoiding waste.

[0037] Preferably, the nano-encapsulated antioxidant particles are prepared by the following method:

[0038] Weigh the antioxidant dispersion and adsorbent carrier by weight percentage, stir at 100-200 r / min for 10-30 min to obtain adsorbent A; then add the coating liquid and continue stirring for 10-30 min to obtain nano-encapsulated antioxidant mixture.

[0039] The nano-encapsulated antioxidant mixture was spray-dried and pulverized to obtain nano-encapsulated antioxidant particles.

[0040] By employing the above technical solution, the preparation method of nano-encapsulated antioxidant particles ensures thorough mixing of the antioxidant dispersion and the adsorbent carrier, enabling the adsorbent carrier to efficiently adsorb the antioxidant dispersion and form a stable adsorbate A. Subsequently, adding a coating solution and stirring under suitable conditions allows a coating film to form on the surface of adsorbate A, further improving the stability of the nano-encapsulated antioxidant particles.

[0041] Preferably, the spray drying temperature is 50-58°C.

[0042] By spray drying at 50-58℃, not only is the damage to nutrients caused by high temperatures avoided, but the stability and quality of the nano-encapsulated antioxidant particles are also effectively improved. The resulting nano-encapsulated antioxidant particles have excellent slow-release properties, which can effectively extend the shelf life of tomato sauce, slow down the decrease in lycopene and vitamin C content, and maintain its color close to that of the original tomato sauce, preventing people from mistakenly believing it has spoiled and not consuming it, thus avoiding waste of resources.

[0043] Preferably, the seasoning includes one or more of sugar, vinegar, and edible salt.

[0044] Sugar, vinegar, and salt each play an important role in tomato sauce, providing excellent seasoning and further enhancing its taste and flavor.

[0045] Secondly, a method for preparing a long-lasting antioxidant flavored tomato sauce, which is obtained by the following method:

[0046] Tomato paste is prepared by weighing tomato pulp, water, emulsifier, flavoring agent, and nano-encapsulated antioxidant particles according to weight percentages and mixing them evenly.

[0047] The above preparation method is simple to operate and has high production efficiency. The tomato pulp is obtained by pulping fresh tomatoes, heating and concentrating to a solid content of 23-25%, and the preferred solid content in this application is 25% tomato pulp. The tomato sauce uses nano-encapsulated antioxidant particles obtained through nano-encapsulation technology, which allows natural antioxidants to be slowly released into the tomato sauce, effectively preventing the oxidative degradation of lycopene and vitamin C, extending the shelf life and quality of the tomato sauce, maintaining its color close to that of the original tomato sauce, and avoiding the mistaken belief that it has spoiled, thus preventing waste of resources.

[0048] In summary, this application includes at least one of the following beneficial technical effects:

[0049] 1. The slow-release effect of nano-encapsulated antioxidant particles significantly extends the shelf life of tomato sauce, slows down the degradation rate of lycopene and vitamin C, and allows the product to maintain high nutritional value and stable taste during long-term storage. At the same time, it maintains a color close to the original tomato sauce, preventing consumers from mistakenly believing it has spoiled and discarding it, thus avoiding waste. 2. The synergistic effect of polysaccharides and water-soluble mussel adhesive protein enhances the stability of the nano-encapsulated antioxidant particles, effectively controls the slow release of natural antioxidants, further improves the antioxidant properties of tomato sauce, protects the structural stability of lycopene and the integrity of vitamin C, and reduces color changes in the tomato sauce.

[0050] 3. The combined use of adsorbent carrier and coating liquid ensures that the nano-encapsulated antioxidant particles are evenly distributed in the tomato sauce, improving the overall slow-release effect, while also improving the flavor and texture of the tomato sauce and enhancing the overall quality of the product. Detailed Implementation

[0051] The present application will be further described in detail below with reference to the embodiments.

[0052] Some of the raw materials come from:

[0053] The dietary fiber powder is made from soybeans and contains 60-75% total dietary fiber.

[0054] Chitosan fiber powder, deacetylated 88-95%;

[0055] Porous starch is extracted from corn starch, with a porosity of 50-60% and mesopores of 10-500 nm.

[0056] Water-soluble mussel adhesive protein is a mussel extract, manufactured by Shaanxi Mufan Biotechnology Co., Ltd., model number MF-00889.

[0057] Sea cucumber sulfated polysaccharide: Shaanxi Mufan Biotechnology Co., Ltd., model MF-00157;

[0058] Rosemary extract: Zhejiang Yicun Biotechnology Co., Ltd., with an effective ingredient content of 99%;

[0059] Resveratrol: CAS No. 501-36-0;

[0060] Glyceryl glucoside CAS No. 22160-26-5;

[0061] Glucomannan CAS No. 11078-31-23;

[0062] Brown alginic acid CAS number 9005-38-3;

[0063] The diluent is a 5% ethanol solution.

[0064] Preparation example of nano-encapsulated antioxidant particles

[0065] Preparation Example 1

[0066] The preparation of a nano-encapsulated antioxidant particle includes the following steps:

[0067] According to the weight ratio, polysaccharide, water-soluble mussel adhesive protein and water were weighed and mixed evenly to obtain the coating solution, wherein the polysaccharide was alginate.

[0068] The adsorption carrier is soybean dietary fiber powder; the soybean dietary fiber powder has a mesh size of 500 mesh.

[0069] According to the weight ratio, the natural antioxidant, polysorbate-80 and diluent were weighed and mixed evenly at a weight ratio of 1:0.3:5 to obtain an antioxidant dispersion, wherein the natural antioxidant is rosemary extract.

[0070] Weigh 35% antioxidant dispersion and 10% adsorbent carrier by weight percentage, stir at 100 r / min for 30 min to obtain adsorbent A; then add 55% coating liquid and continue stirring for 10 min to mix them thoroughly and evenly to obtain nano-encapsulated antioxidant mixture.

[0071] The nano-encapsulated antioxidant mixture was spray-dried at 50°C and then pulverized in a pulverizer to obtain nano-encapsulated antioxidant particles with an average particle size of 500nm.

[0072] Preparation Example 2

[0073] The difference between Preparation Example 2 and Preparation Example 1 lies in the amount of raw materials used and the process parameters, as detailed below:

[0074] According to the weight ratio, polysaccharide, water-soluble mussel adhesive protein and water were weighed and mixed evenly in a weight ratio of 1.3:0.5:5 to obtain a coating solution, in which polysaccharide is alginate.

[0075] The adsorption carrier is soybean dietary fiber powder; the soybean dietary fiber powder has a mesh size of 600 mesh.

[0076] According to the weight ratio, the natural antioxidant, polysorbate-80 and diluent are weighed and mixed evenly at a weight ratio of 1:0.2:5 to obtain an antioxidant dispersion, wherein the natural antioxidant is rosemary extract.

[0077] Weigh 27% antioxidant dispersion and 8% adsorbent carrier by weight percentage, stir at 150 r / min for 20 min to obtain adsorbent A; then add 65% coating liquid and continue stirring for 22 min to mix thoroughly and evenly to obtain nano-encapsulated antioxidant mixture.

[0078] The nano-encapsulated antioxidant mixture was spray-dried at 55°C and then pulverized in a pulverizer to obtain nano-encapsulated antioxidant particles with an average particle size of 200 nm.

[0079] Preparation Example 3

[0080] The difference between Preparation Example 3 and Preparation Example 1 lies in the amount of raw materials and the process parameters, as detailed below:

[0081] According to the weight ratio, polysaccharide, water-soluble mussel adhesive protein and water were weighed and mixed evenly in a weight ratio of 2:0.1:5 to obtain a coating solution, wherein the polysaccharide is alginate.

[0082] The adsorption carrier is soybean dietary fiber powder; the soybean dietary fiber powder has a mesh size of 800 mesh.

[0083] According to the weight ratio, the natural antioxidant, polysorbate-80 and diluent are weighed and mixed evenly at a weight ratio of 1:0.1:6 to obtain an antioxidant dispersion, wherein the natural antioxidant is rosemary extract.

[0084] Weigh 25% antioxidant dispersion and 5% adsorbent carrier by weight percentage, stir at 200 r / min for 10 min to obtain adsorbent A; then add 70% coating liquid and continue stirring for 30 min to mix thoroughly and evenly to obtain nano-encapsulated antioxidant mixture.

[0085] The nano-encapsulated antioxidant mixture was spray-dried at 58°C and then pulverized in a pulverizer to obtain nano-encapsulated antioxidant particles with an average particle size of 50 nm.

[0086] Preparation Example 4

[0087] The difference between Preparation Example 4 and Preparation Example 2 is that the adsorption carrier is chitosan fiber powder.

[0088] Preparation Example 5

[0089] The difference between Preparation Example 5 and Preparation Example 2 is that the adsorption support is porous starch.

[0090] Preparation Example 6

[0091] The difference between Preparation Example 6 and Preparation Example 2 is that the adsorbent 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.

[0092] Preparation Example 7

[0093] The difference between Preparation Example 7 and Preparation Example 2 is that the adsorbent carrier was obtained by uniformly mixing soybean dietary fiber powder, chitosan fiber powder and porous starch in a weight ratio of 1:0.1:1.

[0094] Preparation Example 8

[0095] The difference between Preparation Example 8 and Preparation Example 2 is that the adsorbent carrier was obtained by uniformly mixing soybean dietary fiber powder, chitosan fiber powder and porous starch in a weight ratio of 1:0.2:1.25.

[0096] Preparation Example 9

[0097] The difference between Preparation Example 9 and Preparation Example 7 is that the polysaccharide is glucomannan.

[0098] Preparation Example 10

[0099] The difference between Preparation Example 10 and Preparation Example 7 is that the polysaccharide is a glycerol glucoside.

[0100] Preparation Example 11

[0101] The difference between Preparation Example 11 and Preparation Example 7 is that the polysaccharide was obtained by uniformly mixing glycerol glucoside, glucomannan, and alginate in a weight ratio of 1:1:3.

[0102] Preparation Example 12

[0103] The difference between Preparation Example 12 and Preparation Example 7 is that the polysaccharide was obtained by uniformly mixing glycerol glucoside, glucomannan, and alginate in a weight ratio of 1:2:2.

[0104] Preparation Example 13

[0105] The difference between Preparation Example 13 and Preparation Example 7 is that the polysaccharide was obtained by uniformly mixing glycerol glucoside, glucomannan, and alginate in a weight ratio of 1:2:3.

[0106] Preparation Example 14

[0107] The difference between Preparation Example 14 and Preparation Example 12 is that the natural antioxidant was obtained by uniformly mixing sea cucumber sulfated polysaccharide and rosemary extract in a weight ratio of 1:3.

[0108] Preparation Example 15

[0109] The difference between Preparation Example 15 and Preparation Example 12 is that the natural antioxidant was obtained by uniformly mixing rosemary extract and resveratrol in a weight ratio of 4:1.

[0110] Preparation Example 16

[0111] The difference between Preparation Example 16 and Preparation Example 14 is that the natural antioxidant was obtained by uniformly mixing sea cucumber sulfated polysaccharide, rosemary extract and resveratrol in a weight ratio of 1:0.8:3.

[0112] Preparation Example 17

[0113] The difference between Preparation Example 17 and Preparation Example 14 is that the natural antioxidant was obtained by uniformly mixing sea cucumber sulfated polysaccharide, rosemary extract and resveratrol in a weight ratio of 1:1.6:2.

[0114] Preparation Example 18

[0115] The difference between Preparation Example 18 and Preparation Example 17 is that the polysaccharide is alginate.

[0116] Preparation of comparative examples

[0117] Preparation of Comparative Example 1

[0118] The difference between Comparative Example 1 and Preparation Example 1 is that the adsorption carrier was replaced with an equal amount of coating liquid.

[0119] Preparation of Comparative Example 2

[0120] The difference between Comparative Example 2 and Example 1 is that water-soluble mussel adhesive protein was replaced with polysaccharide in equal amounts.

[0121] Preparation of Comparative Example 3

[0122] The difference between Comparative Example 3 and Example 1 is that the polysaccharide was replaced with an equal amount of water-soluble mussel adhesive protein.

[0123] Preparation of Comparative Example 4

[0124] The difference between Comparative Example 4 and Example 1 is that the coating liquid and the adsorption carrier are replaced with an antioxidant dispersion in equal amounts.

[0125] Preparation of Comparative Example 5

[0126] The difference between Preparation Comparative Example 5 and Preparation Example 1 is that, based on Preparation Comparative Example 4, rosemary extract was replaced with an equal amount of tea polyphenols.

[0127] Example

[0128] Example 1

[0129] A long-lasting antioxidant flavored tomato sauce is prepared by the following method:

[0130] The seasoning is made by mixing sucrose, vinegar and salt in a weight ratio of 1:5:2.

[0131] Tomato puree with a solid content of 25% was selected. 55% tomato puree (25% solid content), 23% water, 2% emulsifier, 10% flavoring agent, and 10% nano-encapsulated antioxidant particles obtained in Preparation Example 1 were weighed by weight and stirred at 60 r / min for 30 min to ensure thorough mixing and obtain tomato sauce. The emulsifier was soybean lecithin.

[0132] Example 2

[0133] The difference between Example 2 and Example 1 lies in the amount of raw materials used, as detailed below:

[0134] The nano-encapsulated antioxidant particles prepared in Example 1 were prepared by weight percentage as follows: 63% tomato puree, 21% water, 3% emulsifier, 7% flavoring agent, and 6% of the tomato puree.

[0135] Example 3

[0136] The difference between Example 3 and Example 1 lies in the amount of raw materials used, as detailed below:

[0137] The nano-encapsulated antioxidant particles obtained in Example 1 were prepared by weight percentage as follows: 70% tomato puree, 22% water, 1% emulsifier, 5% flavoring agent, and 2%.

[0138] Example 4-20

[0139] The difference between Examples 4-20 and Example 2 is that the source of the nano-encapsulated antioxidant particles is different, as shown in Table 1.

[0140] Table 1. Sources of nano-encapsulated antioxidant particles in Examples 4-20

[0141]

[0142]

[0143] Comparative Example

[0144] Comparative Examples 1-5

[0145] 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.

[0146] Table 2. Sources of nano-encapsulated antioxidant particles in Comparative Examples 1-5

[0147] Comparative Example Source of nanoencapsulated antioxidant particles Comparative Example 1 Preparation of Comparative Example 1 Comparative Example 2 Preparation of Comparative Example 2 Comparative Example 3 Preparation of Comparative Example 3 Comparative Example 4 Preparation of Comparative Example 4 Comparative Example 5 Preparation of Comparative Example 5

[0148] For performance testing, 650g of flavored tomato sauce obtained from Examples 1-20 and Comparative Examples 1-5 were sealed in PP packaging bottles and sterilized using pasteurization at 75°C for 30 seconds. The bottle opening diameter was 2mm. The packaged tomato sauce was then used as follows: it was placed in an environment of 25°C and 60% humidity. Each day, the bottle cap was opened, and 5g of tomato sauce was squeezed out within 1 minute before the cap was tightened and sealed again. The packaged tomato sauce was then placed in the same environment at 25°C and 60% humidity. After a period of use, the packaged tomato sauce was used for the following performance tests.

[0149] Detection methods / test methods

[0150] Experiment (1)

[0151] Tomato paste packaged on day 0 and day 60 of use was squeezed out and its lycopene and vitamin C content was tested. The results were compared with those on day 0 of use, and the loss rate of lycopene and vitamin C was calculated. The test method was chemical analysis, and the normalization method in an Agilent 7890B gas chromatograph was used to detect the corresponding component contents.

[0152] Experiment (II)

[0153] Color difference: Tomato sauce squeezed from packaging on day 0 of use was used as the standard color. The color difference between this and tomato sauce squeezed from packaging on day 30 and day 60 of use was tested using a 3nh TS4010 colorimeter with a wavelength of 360-780nm, repeatability of spectral transmittance within 0.05%, and chromaticity value within 0.015, combined with a full-spectrum LED light source. When ΔE≤0.25, it is recorded as level 1; 0.25<ΔE≤0.6, it is recorded as level 2; 0.6<ΔE≤1.0, it is recorded as level 3; 1.0<ΔE≤2.0, it is recorded as level 4; ΔE>2.0, it is recorded as level 5. The higher the level of color difference, the greater the color difference.

[0154] Experiment (3)

[0155] Food safety: Squeeze out the ketchup from the packaged ketchup that has been used for 60 days and use it for the following tests and observations;

[0156] Escherichia coli: GB4789.3-2010 standard or declared value requirements: n=5, c=2, m=10, M=100;

[0157] Salmonella: GB4789.4-2010 standard or declared value requirements: n=5, c=0, m=0;

[0158] Staphylococcus aureus: GB4789.10-2010 standard or declared value requirements: n=5, c=1, m=100, M=100; Mold: GB4789.15-2016 standard or declared value requirements ≤150.

[0159] If the test results for Escherichia coli, Staphylococcus aureus, and mold are all <5 CFU / g, and the test result for Salmonella ( / 25g) is negative, and the tomato sauce has no off-odor, no layering, and no change in taste, then it is considered qualified; otherwise, it is considered unqualified.

[0160] The specific experimental data are shown in Table 3.

[0161] Table 3. Experimental data of Examples 1-20 and Comparative Examples 1-5

[0162]

[0163]

[0164] The food safety of Examples 1-20 and Comparative Examples 1-5 in Table 3 above is qualified.

[0165] Based on Example 2 and Comparative Examples 1-5, and referring to Table 2, it can be seen that the lycopene loss rate in Example 2 was 3.45%, and the vitamin C loss rate was 4.69%, while the lycopene and vitamin C loss rates in Comparative Examples 1-5 were both increased to over 8%. The color difference grades of Comparative Examples 1-5 at 30 days and 60 days were greater than those in Example 1. This indicates that the combination of polysaccharides and water-soluble mussel adhesive protein in this application has a better synergistic effect. Combined with an adsorbent carrier, it has a better release effect compared to natural antioxidants, and a better protection effect on lycopene and vitamin C, preventing their content from decreasing and affecting the overall quality and shelf life. At the same time, it avoids the tomato sauce from changing color significantly during use, which would lead consumers to believe that it has spoiled and dare not eat it.

[0166] Combining Examples 4 and 8-10 with Table 2, it can be seen that the lycopene loss rate in Example 4 was 3.31%, and the vitamin C loss rate was 4.23%; while in Examples 8-10, the lycopene loss rate was reduced to below 2.58%, and the vitamin C loss rate was reduced to below 2.67%. This indicates that the combination of dietary fiber powder, chitosan fiber powder, and porous starch has a synergistic effect, and the resulting adsorption carrier easily adsorbs the natural antioxidants in the antioxidant dispersion. Combined with polysaccharides and water-soluble mussel adhesive protein as coating liquid, it achieves a better coating effect. After spray drying, the natural antioxidants achieve a better slow-release effect, thus enabling the natural antioxidants to be released for a long time. The natural antioxidants interact with lycopene, preventing lycopene degradation and thus avoiding significant changes in the color of the tomato sauce.

[0167] Combining Examples 7 and 13-15 with Table 2, it can be seen that the loss rates of lycopene and vitamin C in Examples 13-15 are lower than those in Example 7. This indicates that the polysaccharide obtained by combining glycerol glucoside, glucomannan, and alginate, combined with water-soluble mussel adhesive protein, has a better synergistic effect. This allows the nano-encapsulated antioxidant particles to have a better slow-release effect in tomato sauce. After slow release, it can better protect lycopene and vitamin C, reduce their content from decreasing significantly over time, and extend the shelf life of tomato sauce.

[0168] Combining Examples 14 and 18-19 with Table 2, it can be seen that the loss rates of lycopene and vitamin C in Examples 18-19 are lower than those in Example 14. This indicates that the combination 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.

[0169] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A long-lasting antioxidant flavored tomato sauce, characterized in that, It consists of the following raw materials by weight percentage: Tomato puree 55-70% Emulsifier 1-3% 5-10% flavoring Nano-encapsulated antioxidant particles 2-10% The remainder is water; The nano-encapsulated antioxidant particles are prepared by spray drying of a nano-encapsulated antioxidant mixture. The nano-encapsulated antioxidant particles have a particle size of 200-500 nm; The nano-encapsulated antioxidant mixture is prepared from the following raw materials by weight percentage: Coating solution: 55-70% Adsorbent carrier: 5-10% The remainder is an antioxidant dispersion; The coating solution is composed of polysaccharide, water-soluble mussel adhesive protein, and water in a weight ratio of (1-2):(0.2-0.5):5; The adsorption carrier is one or more of dietary fiber powder, chitosan fiber powder, and porous starch. The antioxidant dispersion is composed of natural antioxidants, polysorbate-80, and diluent in a weight ratio of 1:(0.1-0.3):(5-6); The natural antioxidant is one or more of the following: sea cucumber sulfated polysaccharide, rosemary extract, and resveratrol; The porous starch is extracted from corn starch and has a porosity of 50-60% and a mesopore size of 10-50 nm. The nano-encapsulated antioxidant particles are prepared by the following method: Weigh the antioxidant dispersion and adsorbent carrier by weight percentage, stir at 100-200 r / min for 10-30 min to obtain adsorbent A; then add the coating liquid and continue stirring for 10-30 min to obtain nano-encapsulated antioxidant mixture. The nano-encapsulated antioxidant mixture was spray-dried and pulverized to obtain nano-encapsulated antioxidant particles.

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

3. The long-lasting antioxidant flavored tomato sauce 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 tomato sauce according to claim 1, characterized in that: The adsorbent 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 is 500-800 mesh.

6. The long-lasting antioxidant flavored tomato sauce according to claim 1, characterized in that: The natural antioxidant is composed of sea cucumber sulfated 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 seasoning includes one or more of sugar, vinegar, and salt.

8. The long-lasting antioxidant flavored tomato sauce according to claim 1, characterized in that: The spray drying temperature is 50-58℃.

9. A method for preparing a long-lasting antioxidant flavored tomato sauce according to any one of claims 1-8, characterized in that, It is prepared by the following method: Tomato paste is prepared by weighing tomato pulp, water, emulsifier, flavoring agent, and nano-encapsulated antioxidant particles according to weight percentages and mixing them evenly.

Images