A concentrated tomato product that increases blood flow rate and its preparation method

Abstract

This invention discloses a concentrated tomato product that increases blood flow and its preparation method. On a dry basis, the product contains 3.0 g / 100g of cis-lycopene, 1.5 g / 100g of total phytosterols, and 0.8 g / 100g of total polyphenols. The phytosterols are composed of β-sitosterol and stigmasterol, and the polyphenols are composed of chlorogenic acid, caffeic acid, and ferulic acid. This invention maximizes the preservation of the tomato's nutritional components by screening high-lycopene tomato varieties and optimizing pretreatment, enzyme inactivation, and juicing process parameters. Simultaneously, by precisely adding exogenous phytosterols, polyphenol extracts, and synergistic components such as Omega-3 fatty acids and vitamin E, a multi-component synergistic system is constructed. The components work together synergistically to significantly enhance the product's function of increasing blood flow, effectively improving microcirculation, reducing blood viscosity, and providing protection for cardiovascular health.

Description

Technical Field

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

[0002] Blood flow velocity is a key indicator reflecting the state of blood circulation in the human body. Normal blood flow velocity ensures that all organs and tissues receive sufficient oxygen and nutrients, while timely removal of metabolic waste, maintaining normal physiological functions. With changes in lifestyle, such as sedentary lifestyles, high-fat and high-sugar diets, and prolonged sleep deprivation, coupled with an aging population, slowed blood flow has become a widespread health problem. Excessively slow blood flow can lead to microcirculatory disorders, increased blood viscosity, and an increased risk of thrombosis, thereby inducing various cardiovascular diseases such as hypertension, hyperlipidemia, coronary heart disease, and cerebral infarction. It can also cause sub-health symptoms such as fatigue, dizziness, cold hands and feet, and dull skin, seriously affecting people's quality of life and health.

[0003] Currently, methods to improve blood flow mainly include drug therapy and lifestyle interventions. While drug therapy is relatively quick, long-term use may cause side effects such as gastrointestinal discomfort and increased bleeding risk, and it is not suitable for preventative healthcare in healthy individuals. Lifestyle interventions, such as regular exercise and a balanced diet, are safe and have no side effects, but their effects are slow and cannot meet people's needs for rapid health improvements. Therefore, developing a natural, safe, and effective functional food that can increase blood flow and improve microcirculation through daily diet has become a current research hotspot in the food industry.

[0004] Tomatoes, a widely cultivated and consumed vegetable, are rich in various nutrients, such as lycopene, vitamin C, vitamin E, phytosterols, and polyphenolic compounds, possessing extremely high nutritional value and health benefits. Modern research shows that lycopene, as a powerful antioxidant, can scavenge free radicals in the body, protect vascular endothelial cells from oxidative damage, and improve vascular elasticity. Phytosterols, such as β-sitosterol and stigmasterol, can lower cholesterol levels in the blood, reduce lipid deposition on blood vessel walls, and decrease blood viscosity. Polyphenolic compounds, such as chlorogenic acid, caffeic acid, and ferulic acid, have anti-inflammatory and antioxidant effects, inhibiting platelet aggregation and promoting blood circulation. The combined effects of these components give tomatoes and their products potential value in improving cardiovascular health.

[0005] However, conventional tomato products suffer from several shortcomings in their production process, limiting their ability to improve blood flow. Firstly, conventional tomato products often employ routine processing methods, such as simple juicing and concentration. As a result, lycopene in the raw tomato is mostly present in the all-trans configuration, which has low bioavailability and is difficult for the body to effectively absorb and utilize. Secondly, conventional tomato products contain low levels of beneficial components such as phytosterols and polyphenols, and the lack of synergistic effects among these components prevents the formation of a highly effective functional system. Thirdly, the parameters used in existing processing steps such as enzyme inactivation, juicing, and concentration are often improperly set, leading to the destruction or loss of some beneficial components and further reducing the product's functionality. Finally, the market currently lacks tomato products specifically designed to increase blood flow; existing tomato products are mostly positioned as vitamin supplements and antioxidants, without a clear focus on improving blood circulation, thus failing to meet the needs of specific populations.

[0006] To address these issues, researchers have undertaken some explorations. For example, some studies have improved the extraction rate and bioavailability of lycopene by optimizing tomato processing techniques, but have not focused on the synergistic effects of components such as phytosterols and polyphenolic compounds. Other studies have added single functional ingredients, such as Omega-3 fatty acids, to tomato products in an attempt to improve cardiovascular health, but the effects of single ingredients are limited and lack effective synergistic integration with the beneficial components of tomatoes themselves. Therefore, developing a concentrated tomato product that can significantly increase blood flow rate through raw material selection, process optimization, and synergistic formulation of effective components has become a pressing technical challenge. Summary of the Invention

[0007] The purpose of this invention is to provide a concentrated tomato product that increases blood flow rate and its preparation method, so as to solve the problems mentioned in the background art.

[0008] To achieve the above objectives, the present invention provides the following technical solution: a concentrated tomato product that increases blood flow rate, wherein, on a dry basis, the product contains 3.0 g / 100 g of cis-lycopene, 1.5 g / 100 g of total phytosterols, and 0.8 g / 100 g of total polyphenolic compounds; the phytosterols are composed of β-sitosterol and stigmasterol, and the polyphenolic compounds are composed of chlorogenic acid, caffeic acid, and ferulic acid.

[0009] A method for preparing a concentrated tomato product that increases blood flow rate includes the following steps: (1) Raw material selection and pretreatment: Select high lycopene tomato varieties with a maturity of 85%-95%. After dry selection, washing and sorting, remove rotten, diseased and pest-infested and deformed fruits. Cut into uniform thin slices of 0.1-0.2cm. Place the thin slices in a continuous enzyme inactivation device and heat to 85-105℃ and maintain for 20-60 seconds for enzyme inactivation treatment. (2) Juicing and degassing: Extract tomato juice from the enzyme-inactivated tomato slices using a screw juicer. During the juicing process, the screw speed of the juicer is adjusted to 80-120 r / min. After extraction, coarsely filter the juice using a 40-60 mesh filter to remove large pieces of pulp residue. Then, introduce the filtered tomato juice into a vacuum degassing tank and degas it for 15-30 minutes under a vacuum of 0.07-0.09 MPa. (3) Determination of effective components and exogenous addition: The contents of cis-lycopene, β-sitosterol, stigmasterol, chlorogenic acid, caffeic acid and ferulic acid in tomato juice were determined by high performance liquid chromatography (HPLC). At the same time, the mass of dry matter in tomato juice was determined by drying and weighing method. Exogenous phytosterols and polyphenol extracts were added at 5%-12% of the dry matter mass, and the mass ratio of exogenous phytosterols to polyphenol extracts was 2:1-3:1. (4) pH adjustment: Use citric acid-sodium citrate buffer or malic acid-sodium malate buffer as pH adjuster to adjust the acidity of the mixture to 5.5-6.5. During the adjustment process, continuously stir the mixture at a speed of 20-30 r / min. (5) Synergistic reaction: The pH-adjusted liquid is introduced into a sealed reactor, heated to 90-100℃ and maintained for 180-240 minutes. During the reaction, the stirring speed of the liquid is maintained at 30-50 r / min, and the stirring method is intermittent stirring, stopping for 5 minutes every 15 minutes of stirring. (6) Concentration or drying: The liquid is concentrated to 35-40 Bx using a continuous concentration equipment, the concentration temperature is controlled at 60-70℃, the vacuum degree is 0.06-0.08MPa, and the flow rate of the liquid is 0.5-1.0m / s during the concentration process; or powdered tomato products are obtained by spray drying, wherein the inlet air temperature of the spray drying is 160-180℃, the outlet air temperature is 80-90℃, and the feed rate is 20-30mL / min; (7) Finished product testing and packaging: The content of cis-lycopene, phytosterols and polyphenols in the finished product is determined by high performance liquid chromatography. The effect of increasing blood flow rate is verified by in vitro red blood cell deformability index test and animal hemodynamic experiment. After passing the test, the product is aseptically packaged. The paste product is sealed in aluminum foil bag and the powder product is vacuum nitrogen-filled packaging.

[0010] Furthermore, the high-lycopene tomato variety mentioned in step (1) is selected from one or more of the following: cherry tomato, Golden Sun, Millennium, and Pink Tomato. The soluble solids content of the tomato is 5.0 Bx, the total lycopene content is 15 mg / 100g fresh fruit, and the fruit firmness is 0.3-0.5 kg / cm. 2 .

[0011] Furthermore, the exogenous phytosterols mentioned in step (3) are composed of β-sitosterol and stigmasterol, with a mass ratio of 3:1 to 5:1, and the purity of the exogenous phytosterols is 95%; the polyphenol extracts are composed of chlorogenic acid extract, caffeic acid extract and ferulic acid extract, wherein the purity of the chlorogenic acid extract is 92%, the purity of the caffeic acid extract is 90%, and the purity of the ferulic acid extract is 91%.

[0012] Furthermore, in step (3), exogenous Omega-3 fatty acids and vitamin E are added. The Omega-3 fatty acids are deep-sea fish oil extract or flaxseed oil extract with a purity of 80%. The vitamin E is natural vitamin E with a purity of 96%. The mass ratio of Omega-3 fatty acids to vitamin E is 5:1-10:1, and the total amount of both added is 1%-3% of the dry matter mass of the tomato juice.

[0013] Furthermore, the sealed reactor described in step (5) is made of 316L stainless steel. During the reaction, the temperature of the liquid is monitored in real time, and the temperature fluctuation range does not exceed 1℃. The pressure inside the reactor is maintained at 0.1-0.15MPa.

[0014] Furthermore, before the spray drying process described in step (6), the liquid material is filtered through a 100-120 mesh filter to remove fine impurities. The atomization pressure of the spray drying equipment is 0.3-0.5 MPa. The dried powdered product is collected by a cyclone separator.

[0015] Furthermore, the in vitro erythrocyte deformability index test described in step (7) uses laser diffraction, with the test temperature controlled at 37°C and the shear rate set to 100 s⁻¹. -1 The test sample was a mixture of diluted finished product extract and healthy human red blood cell suspension; the animal hemodynamic experiment used SPF-grade SD rats weighing 200-250g. After administration by gavage, the peak systolic velocity, end-diastolic velocity and mean velocity of the rat mesenteric artery were measured by ultrasonic Doppler flowmeter.

[0016] Furthermore, by mass fraction, the product has a moisture content of 15%, a total acid content (calculated as citric acid) of 0.5%-1.2%, an ash content of 3.0%, a soluble solids content of 35-40 Bx, and no artificial colorings, preservatives, or sweeteners added.

[0017] Furthermore, the product is in paste or powder form; the paste product has a viscosity of 5000-8000 mPas, a uniform red or dark red color, and no layering or sedimentation; the powder product has a particle size of 100-200 mesh and a loose packing density of 0.3-0.5 g / cm³. 3 It has a fluidity of 60s / 100g and a uniform light red or pink color without clumping.

[0018] Compared with the prior art, the beneficial effects of the present invention are: This invention selects tomato varieties with high lycopene content and optimizes process parameters such as pretreatment, enzyme inactivation, and juicing to retain the nutritional components of tomatoes to the greatest extent. At the same time, by precisely adding exogenous plant sterols, polyphenol extracts, and synergistic components such as Omega-3 fatty acids and vitamin E, a multi-component synergistic system is constructed. The components work together and enhance each other, significantly improving the product's function of increasing blood flow rate, effectively improving microcirculation, reducing blood viscosity, and providing protection for cardiovascular health.

[0019] In the preparation method of this invention, specific temperature, time and stirring conditions promote the conversion of lycopene from the all-trans configuration to the cis configuration, improve the bioavailability of lycopene, and promote the synergistic integration among various active ingredients to form a stable functional system, thus solving the problems of low bioavailability and poor synergistic effect of active ingredients in ordinary tomato products.

[0020] The concentrated tomato products of this invention have stable physicochemical properties. The paste product does not exhibit layering or sedimentation, while the powder product has good flowability and does not clump. The effective ingredients are minimally lost during storage, resulting in a long shelf life. The products have a good taste, retaining the natural flavor and color of tomatoes, with no off-odors, making them easily acceptable to consumers. The products do not contain artificial colors, preservatives, or sweeteners, ensuring high safety and making them suitable for long-term consumption by various groups of people. 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 1This invention provides a concentrated tomato product that increases blood flow rate. The concentrated tomato product, on a dry basis, contains 3.0 g / 100g of cis-lycopene, 1.5 g / 100g of total phytosterols, and 0.8 g / 100g of total polyphenols. The phytosterols are composed of β-sitosterol and stigmasterol in a mass ratio of 3:1-5:1. The polyphenols are composed of chlorogenic acid, caffeic acid, and ferulic acid in a mass ratio of 2:1:1-3:1:1. Omega-3 fatty acids and vitamin E may also be added to the product, with a mass ratio of 5:1-10:1, and the total amount of both added is 1%-3% of the dry matter mass of the tomato juice.

[0024] The concentrated tomato product has a moisture content of 15%, a total acid content (calculated as citric acid) of 0.5%-1.2%, an ash content of 3.0%, and a soluble solids content of 35-40 Bx. The product is in paste or powder form. The viscosity of the paste is 5000-8000 mPas (25℃), and the color is a uniform red or dark red, without layering or sedimentation. The particle size of the powder is 100-200 mesh, and the bulk density is 0.3-0.5 g / cm³. 3 It has a fluidity of 60s / 100g and a uniform light red or pink color without clumping.

[0025] A method for preparing a concentrated tomato product that increases blood flow rate includes the following detailed steps: (1) Raw material selection and pretreatment Raw material selection: Select high-lycopene tomato varieties with a maturity of 85%-95%, preferably one or more of the following: cherry tomatoes, Golden Sun, Millennium, and pink tomatoes. The selected tomatoes must meet the following criteria: soluble solids content 5.0 Bx, total lycopene content 15 mg / 100g fresh fruit, fruit firmness 0.3-0.5 kg / cm, and free from rot, pests, diseases, deformities, and mechanical damage. Tomatoes with a maturity of 85%-95% not only have a higher lycopene content but also better flavor and texture, ensuring a superior eating experience in the final product. The selection of high-lycopene varieties provides a fundamental raw material guarantee for the product's functionality.

[0026] Pre-treatment: First, dry selection is carried out, and obviously rotten, deformed, and diseased fruits are removed manually. Then, the selected tomatoes are placed in a bubble washing machine and washed with running water for 5-10 minutes at a temperature of 20-25℃ to remove surface mud, pesticide residues, and impurities. After washing, the tomatoes are sorted again to remove any unqualified fruits that are visible after washing. Finally, the qualified tomatoes are placed in a cutting device and cut into uniform thin slices of 0.1-0.2cm. Uniform slice thickness ensures the uniformity of subsequent enzyme inactivation treatment and avoids incomplete or excessive enzyme inactivation in some areas.

[0027] Enzyme inactivation treatment: The sliced ​​tomatoes are introduced into a continuous enzyme inactivation device and heated to 85-105℃ for 20-60 seconds. The selection of inactivation temperature and time is crucial. If the temperature is too low or the time is too short, polyphenol oxidases and peroxidases in the tomatoes cannot be effectively inactivated, leading to browning during processing and storage and the destruction of active ingredients. If the temperature is too high or the time is too long, beneficial components such as lycopene will oxidize and decompose, reducing the product's functionality. This invention, through extensive experimental verification, has determined that the enzyme inactivation parameters of 85-105℃ and 20-60 seconds can effectively inactivate enzymes while maximizing the preservation of nutrients in the tomatoes.

[0028] (2) Juicing and degassing Juicing: The enzyme-inactivated tomato slices are fed into a screw juicer, and the screw speed is adjusted to 80-120 rpm for juicing. Screw juicers are characterized by high juicing efficiency and minimal juice loss. Controlling the screw speed at 80-120 rpm ensures thorough juicing while preventing excessive temperature rise in the juice due to high speed, thus preventing lycopene oxidation. After juicing, the tomato juice is coarsely filtered through a 40-60 mesh screen to remove large pieces of pulp residue, improving the purity of the juice and laying the foundation for subsequent processes.

[0029] Degassing: The coarsely filtered tomato juice is introduced into a vacuum degassing tank and degassed at a vacuum of 0.07-0.09 MPa for 15-30 minutes. Tomato juice contains a certain amount of air, and the oxygen in it can cause the oxidative decomposition of lycopene, polyphenolic compounds, etc., affecting the functionality and stability of the product. Vacuum degassing effectively removes air and bubbles from the juice, reducing oxidation reactions, while also improving the color and taste of the juice and preventing foaming problems during subsequent processing. The vacuum level and time for degassing must be chosen appropriately. If the vacuum level is too low or the time is too short, degassing will be incomplete; if the vacuum level is too high or the time is too long, some volatile flavor compounds in the juice will be lost, affecting the taste of the product.

[0030] (3) Determination of effective ingredients and exogenous addition Determination of active ingredients: The contents of cis-lycopene, β-sitosterol, stigmasterol, chlorogenic acid, caffeic acid, and ferulic acid in tomato juice were determined by high performance liquid chromatography (HPLC). The HPLC conditions were as follows: C18 column (4.6 mm x 250 mm, 5 m); column temperature 30℃; detection wavelengths: 472 nm for lycopene, 205 nm for phytosterols, and 320 nm for polyphenols; mobile phase: methanol-acetonitrile (1:1 v / v), methanol-water (95:5 v / v), and methanol-0.1% phosphoric acid aqueous solution (40:60 v / v) for lycopene determination; flow rate 1.0 mL / min; injection volume 20 L. Simultaneously, the dry matter content in the tomato juice was determined by the drying and weighing method: a certain volume of tomato juice was placed in a pre-weighed weighing bottle and dried in an oven at 105℃ until constant weight, and the dry matter content was calculated.

[0031] Exogenous Addition: Based on the test results, exogenous phytosterols and polyphenol extracts were added at 5%-12% of the dry matter mass of the tomato juice. The exogenous phytosterols consisted of β-sitosterol and stigmasterol in a mass ratio of 3:1-5:1, with a purity of 95%. The polyphenol extracts consisted of chlorogenic acid extract (92% purity), caffeic acid extract (90% purity), and ferulic acid extract (91% purity), in a mass ratio of 2:1:1-3:1:1. The mass ratio of exogenous phytosterols to polyphenol extracts was 2:1-3:1. This formulation, optimized through extensive experiments, enables phytosterols and polyphenolic compounds to form a synergistic effect, significantly improving the effect on blood flow.

[0032] Synergistic Ingredient Addition: To further optimize product functionality, exogenous Omega-3 fatty acids and vitamin E can be added. The Omega-3 fatty acids are selected from deep-sea fish oil extract or flaxseed oil extract, with a purity of 80%; the vitamin E is selected from natural vitamin E, with a purity of 96%. The mass ratio of Omega-3 fatty acids to vitamin E is 5:1-10:1, and the total addition amount is 1%-3% of the dry matter mass of the tomato juice. Omega-3 fatty acids can lower the level of triglycerides in the blood and improve vascular endothelial function. Working synergistically with the active ingredients in tomatoes, they further enhance the effect of increasing blood flow. Vitamin E, as an antioxidant, can protect the Omega-3 fatty acids and the active ingredients in tomatoes from oxidation, extending the product's shelf life.

[0033] Addition method: A step-by-step addition method is adopted. First, add the exogenous phytosterols and polyphenol extracts to the tomato juice and stir for 30-40 minutes at 50-60℃ and 30-40 rpm to ensure complete dissolution and dispersion. Then, add Omega-3 fatty acids and vitamin E, and continue stirring for 20-30 minutes to ensure that all added ingredients are evenly mixed with the tomato juice. Step-by-step addition can avoid mutual interference between different components, improve dissolution efficiency and mixing uniformity.

[0034] (4) pH adjustment Citric acid-sodium citrate buffer or malic acid-sodium malate buffer was used as a pH adjuster to adjust the acidity of the mixture to 5.5-6.5. pH value has a significant impact on the subsequent synergistic reactions and the stability of active ingredients. Too high or too low a pH value will affect the synergistic effect between phytosterols, polyphenols, and lycopene, and may also lead to the decomposition of some components. Citric acid-sodium citrate buffer and malic acid-sodium malate buffer have strong buffering capacity, high safety, and minimal impact on product flavor, making them suitable as food-grade pH adjusters. During the adjustment process, the mixture was continuously stirred at a speed of 20-30 rpm to ensure a uniform pH value. After adjustment, the mixture was allowed to stand for 10-15 minutes to stabilize the pH value.

[0035] (5) Synergistic reaction The pH-adjusted solution is introduced into a sealed reaction vessel made of 316L stainless steel, which is corrosion-resistant and high-temperature resistant, ensuring the safety and stability of the reaction process. The solution is heated to 90-100℃ and maintained for 180-240 minutes. During the reaction, the solution is stirred at a speed of 30-50 rpm, using intermittent stirring, stopping for 5 minutes every 15 minutes. This reaction process is the key step of this invention. Through heating and stirring, the conversion of lycopene from the all-trans configuration to the cis configuration is promoted. Cis-lycopene has higher bioavailability and is more easily absorbed by the human body. At the same time, it promotes the formation of a stable synergistic system between phytosterols, polyphenolic compounds, Omega-3 fatty acids, and the nutrients in tomatoes, enhancing the functional effects of each component. The selection of reaction temperature and time has been verified through multiple experiments. A temperature of 90-100℃ and a time of 180-240 minutes achieve the best conversion and synergistic effect while ensuring that the effective components are not excessively destroyed. During the reaction, the temperature of the liquid feed is monitored in real time, with temperature fluctuations not exceeding 1°C. The pressure inside the reactor is maintained at 0.1-0.15 MPa to ensure the stability of the reaction conditions.

[0036] (6) Concentration or drying Concentration: A continuous concentration device is used to concentrate the reaction liquid. The concentration temperature is controlled at 60-70℃, the vacuum degree is 0.06-0.08MPa, and the flow rate of the liquid during concentration is 0.5-1.0m / s. Low-temperature vacuum concentration can avoid the destruction of effective components by high temperature, while improving concentration efficiency and shortening processing time. Concentration is stopped when the soluble solids content of the liquid reaches 35-40 Bx, resulting in a paste-like concentrated tomato product. Controlling the soluble solids content at 35-40 Bx ensures both the concentration of functional components and good taste and stability of the product, avoiding clumping and excessive thickness due to excessive concentration, or shortening the shelf life due to excessively low concentration.

[0037] Drying: For powdered products, after concentrating to a soluble solids content of 20-25 Bx, the liquid is filtered through a 100-120 mesh filter to remove fine impurities, and then introduced into a spray drying device. The inlet air temperature for spray drying is 160-180℃, the outlet air temperature is 80-90℃, the feed rate is 20-30 mL / min, and the atomization pressure is 0.3-0.5 MPa. Spray drying can quickly remove moisture from the liquid, producing powdered products that are easy to store and transport. Controlling the inlet and outlet air temperatures is crucial. Excessively high inlet air temperatures can cause surface charring and damage to the active ingredients; excessively low inlet air temperatures and excessively high outlet air temperatures will result in excessively high moisture content and easy clumping; excessively low outlet air temperatures will affect drying efficiency. By optimizing these parameters, powdered products with low moisture content, good flowability, and high retention of active ingredients can be prepared. The dried powdered products are collected by a cyclone separator with a collection efficiency of 95%. The collected products are then sieved to remove excessively large particles and ensure uniform particle size.

[0038] (7) Finished product inspection and packaging Finished product inspection: Physicochemical index testing: Moisture content was determined by drying and weighing method, total acid content by titration method, ash content by ashing method, and soluble solids content by handheld refractometer; viscosity of paste products was determined by rotational viscometer, particle size of powder products was determined by laser particle size analyzer, and flowability was determined by Hall flowmeter.

[0039] Detection of effective ingredient content: The content of cis-lycopene, β-sitosterol, stigmasterol, chlorogenic acid, caffeic acid, ferulic acid, Omega-3 fatty acids and vitamin E in the finished product was determined by high performance liquid chromatography (HPLC). The detection conditions were the same as in step (3).

[0040] Functional testing: In vitro erythrocyte deformability index test: Using laser diffraction, venous blood was collected from healthy individuals, and erythrocytes were separated by centrifugation to prepare a erythrocyte suspension. The final product was diluted to a suitable concentration with physiological saline, mixed with the erythrocyte suspension, and tested at 37°C and a shear rate of 100 s⁻¹. -1 Under certain conditions, the red blood cell deformability index was determined using a laser diffraction red blood cell deformability analyzer. The higher the red blood cell deformability index, the stronger the deformability of the red blood cells, the better the blood fluidity, and the easier it is to increase the blood flow rate.

[0041] Animal hemodynamics experiment: SPF-grade SD rats, weighing 200-250g, were randomly divided into a blank control group, a conventional tomato product group, and the product of this invention group, with 10 rats in each group. The blank control group was administered physiological saline by gavage, the conventional tomato product group was administered an equal volume of conventional concentrated tomato product suspension by gavage, and the product of this invention group was administered an equal volume of the concentrated tomato product suspension of this invention by gavage. The gavage dose was 1g / kg body weight, once daily for 30 consecutive days. Two hours after the last gavage, the rats were anesthetized, the abdominal cavity was opened, and the mesenteric artery was exposed. The peak systolic velocity, end-diastolic velocity, and mean velocity of the mesenteric artery were measured using ultrasound Doppler flowmeter to evaluate the effect of the product on blood flow velocity.

[0042] Safety testing: Acute toxicity tests and microbiological index tests were conducted. Acute toxicity tests were performed by gavage administration to mice, with observation for 7 days, and recording of poisoning symptoms and mortality. Microbiological index tests included total bacterial count, coliform bacteria, and pathogenic bacteria (including Salmonella, Staphylococcus aureus, and Shigella). The testing methods were performed in accordance with the GB4789 series standards.

[0043] Packaging: After passing inspection, the finished products are aseptically packaged. Paste products are sealed in aluminum foil bags, each weighing 50g, 100g, or 200g. A small amount of nitrogen is introduced during packaging to prevent oxidation. Powder products are vacuum-packed with nitrogen, using high-barrier composite plastic bottles or aluminum foil bags, each weighing 20g, 50g, or 100g. After packaging, they are stored in a cool, dry, and well-ventilated place, with a shelf life of 12-18 months.

[0044] Example 1: Preparation of a paste-like concentrated tomato product to increase blood flow rate (1) Raw material selection and pretreatment: Cherry tomatoes with a maturity of 90% were selected as raw materials. After testing, the soluble solids content was 5.2 Bx, the total lycopene content was 18 mg / 100g fresh fruit, and the fruit firmness was 0.4 kg / cm. 2 Cherry tomatoes are dry-sorted, bubble-washed (washing time 8 minutes, temperature 22℃), and then sorted a second time before being cut into uniform thin slices of 0.15cm. The slices are then introduced into a continuous enzyme inactivation device and heated to 95℃ for 40 seconds to inactivate the enzyme.

[0045] (2) Juicing and degassing: The enzyme-inactivated cherry tomato slices were fed into a screw juicer and the screw speed was adjusted to 100 r / min for juicing. After juicing, the juice was coarsely filtered through a 50-mesh filter. The coarsely filtered tomato juice was then introduced into a vacuum degassing tank and degassed for 25 minutes under a vacuum of 0.08 MPa.

[0046] (3) Determination of effective components and exogenous addition: The content of each effective component in tomato juice was determined by HPLC. The results showed that: cis-lycopene 0.8g / 100g dry basis, β-sitosterol 0.3g / 100g dry basis, stigmasterol 0.1g / 100g dry basis, chlorogenic acid 0.2g / 100g dry basis, caffeic acid 0.1g / 100g dry basis, ferulic acid 0.08g / 100g dry basis; the dry matter content of tomato juice was determined by drying and weighing method to be 5.0g / 100mL. 10000mL of tomato juice was taken and the dry matter mass was calculated to be 500g. Exogenous phytosterols and polyphenol extracts were added at 10% of the dry matter mass. The exogenous phytosterols consisted of β-sitosterol (96% purity) and stigmasterol (95% purity) in a mass ratio of 4:1. The polyphenol extracts consisted of chlorogenic acid extract (93% purity), caffeic acid extract (91% purity), and ferulic acid extract (92% purity) in a mass ratio of 2.5:1:1. The mass ratio of exogenous phytosterols to polyphenol extracts was 2.5:1. Simultaneously, Omega-3 fatty acids (deep-sea fish oil extract, 82% purity) and natural vitamin E (97% purity) were added in a mass ratio of 8:1. The total addition amount was 2% of the dry matter mass. The specific addition amounts were as follows: β-sitosterol 32g, stigmasterol 8g, chlorogenic acid extract 12.5g, caffeic acid extract 5g, ferulic acid extract 5g, Omega-3 fatty acids 8g, and vitamin E 1g. The stepwise addition method was adopted. First, phytosterols and polyphenol extracts were added to tomato juice and stirred for 35 minutes at 55℃ and 35r / min. Then, Omega-3 fatty acids and vitamin E were added and stirred for another 25 minutes.

[0047] (4) pH adjustment: The pH of the mixture was adjusted to 6.0 using citric acid-sodium citrate buffer solution. During the adjustment process, the mixture was continuously stirred at a speed of 25 r / min. After the adjustment was completed, the mixture was allowed to stand for 12 minutes.

[0048] (5) Synergistic reaction: The pH-adjusted liquid is introduced into a 316L stainless steel sealed reactor, heated to 95℃ and maintained for 210 minutes. During the reaction, the stirring speed is 40r / min, and intermittent stirring is adopted (stirring for 5 minutes every 15 minutes). The temperature is monitored in real time, and the fluctuation range is controlled within 0.5℃. The pressure inside the reactor is maintained at 0.12MPa.

[0049] (6) Concentration: The reaction liquid is introduced into a continuous concentration equipment, the concentration temperature is controlled at 65℃, the vacuum degree is 0.07MPa, the liquid flow rate is 0.8m / s, and the soluble solids content is 38Bx to obtain a paste-like concentrated tomato product.

[0050] (7) Finished product testing and packaging: The finished product is tested for physicochemical indicators, effective ingredient content, functionality and safety. After passing the test, it is sealed in aluminum foil bags, 100g per bag, and protected with nitrogen.

[0051] Example 2: Preparation of a powdered concentrated tomato product to increase blood flow rate (1) Raw material selection and pretreatment: Golden Sun tomatoes with a maturity of 85% were selected as raw materials. After testing, the soluble solids content was 5.0 Bx, the total lycopene content was 15 mg / 100g fresh fruit, and the fruit firmness was 0.35 kg / cm. 2 After dry selection, bubble washing (washing time 10 minutes, temperature 20℃) and secondary selection of Golden Sun tomatoes, they are cut into uniform thin slices of 0.1cm. The slices are then introduced into a continuous enzyme inactivation device, heated to 85℃ and maintained for 60 seconds for enzyme inactivation treatment.

[0052] (2) Juicing and degassing: The enzyme-inactivated Golden Sun tomato slices were fed into a screw juicer and the screw speed was adjusted to 80 r / min for juicing. After juicing, the juice was coarsely filtered through a 40-mesh filter. The coarsely filtered tomato juice was then introduced into a vacuum degassing tank and degassed for 30 minutes under a vacuum of 0.07 MPa.

[0053] (3) Determination of effective components and exogenous addition: The content of each effective component in tomato juice was determined by HPLC. The results showed that: cis-lycopene 0.6g / 100g dry basis, β-sitosterol 0.25g / 100g dry basis, stigmasterol 0.08g / 100g dry basis, chlorogenic acid 0.15g / 100g dry basis, caffeic acid 0.08g / 100g dry basis, ferulic acid 0.06g / 100g dry basis; the dry matter content of tomato juice was determined by drying and weighing method to be 4.8g / 100mL. 20000mL of tomato juice was taken and the dry matter mass was calculated to be 960g. Exogenous phytosterols and polyphenol extracts were added at 5% of the dry matter mass. The exogenous phytosterols consisted of β-sitosterol (95% purity) and stigmasterol (95% purity) in a mass ratio of 3:1. The polyphenol extracts consisted of chlorogenic acid extract (92% purity), caffeic acid extract (90% purity), and ferulic acid extract (91% purity) in a mass ratio of 2:1:1. The mass ratio of exogenous phytosterols to polyphenol extracts was 2:1. Simultaneously, Omega-3 fatty acids (flaxseed oil extract, 80% purity) and natural vitamin E (96% purity) were added in a mass ratio of 5:1. The total addition amount was 1% of the dry matter mass. The specific addition amounts were as follows: β-sitosterol 36g, stigmasterol 12g, chlorogenic acid extract 16g, caffeic acid extract 8g, ferulic acid extract 8g, Omega-3 fatty acids 8g, and vitamin E 1.6g. The stepwise addition method was adopted. First, phytosterols and polyphenol extracts were added to tomato juice and stirred for 40 minutes at 50℃ and 30r / min. Then, Omega-3 fatty acids and vitamin E were added and stirred for another 30 minutes.

[0054] (4) pH adjustment: The pH of the mixture was adjusted to 5.5 using malic acid-sodium malate buffer solution. During the adjustment process, the mixture was continuously stirred at a speed of 20 r / min. After the adjustment was completed, the mixture was allowed to stand for 15 minutes.

[0055] (5) Synergistic reaction: The pH-adjusted liquid is introduced into a 316L stainless steel sealed reactor, heated to 90℃ and maintained for 240 minutes. During the reaction, the stirring speed is 30r / min, and intermittent stirring is adopted (stirring for 5 minutes every 15 minutes). The temperature is monitored in real time, and the fluctuation range is controlled within 0.8℃. The pressure inside the reactor is maintained at 0.1MPa.

[0056] (6) Drying: The reaction liquid is first concentrated to a soluble solids content of 22Bx, and then filtered through a 100-mesh filter. The filtered liquid is then introduced into a spray drying device with an inlet air temperature of 170℃, an outlet air temperature of 85℃, a feed rate of 25mL / min, and an atomization pressure of 0.4MPa for spray drying. The dried powder is collected by a cyclone separator and sieved to obtain a powdered concentrated tomato product with a particle size of about 150 mesh.

[0057] (7) Finished product testing and packaging: The finished product is tested for physicochemical indicators, effective ingredient content, functionality and safety. After passing the test, it is packaged in vacuum nitrogen-filled composite plastic bottles, each bottle containing 50g.

[0058] Example 3: Preparation of concentrated tomato product with mixed raw materials to increase blood flow rate (1) Raw material selection and pretreatment: Millennium tomatoes and pink tomatoes with a maturity of 95% were selected and mixed in a 1:1 ratio as raw materials. The soluble solids content of the mixed raw materials was 5.5 Bx, the total lycopene content was 20 mg / 100g fresh fruit, and the fruit firmness was 0.45 kg / cm. 2 The mixed raw materials are dry-sorted, bubble-washed (washing time 5 minutes, temperature 25℃), and sorted a second time, then cut into uniform thin slices of 0.2cm; the slices are then introduced into a continuous enzyme inactivation device, heated to 105℃ and maintained for 20 seconds for enzyme inactivation.

[0059] (2) Juicing and degassing: The enzyme-inactivated mixed tomato slices are fed into a screw juicer and the screw speed is adjusted to 120 r / min for juicing. After juicing, the juice is coarsely filtered through a 60-mesh filter. The coarsely filtered tomato juice is then introduced into a vacuum degassing tank and degassed for 15 minutes under a vacuum of 0.09 MPa.

[0060] (3) Determination of effective components and exogenous addition: The content of each effective component in tomato juice was determined by HPLC. The results showed that: cis-lycopene 1.0g / 100g dry basis, β-sitosterol 0.35g / 100g dry basis, stigmasterol 0.07g / 100g dry basis, chlorogenic acid 0.25g / 100g dry basis, caffeic acid 0.12g / 100g dry basis, ferulic acid 0.1g / 100g dry basis; the dry matter content of tomato juice was determined by drying and weighing method to be 5.2g / 100mL. 50000mL of tomato juice was taken and the dry matter mass was calculated to be 2600g. Exogenous phytosterols and polyphenol extracts were added at 12% of the dry matter mass. The exogenous phytosterols consisted of β-sitosterol (97% purity) and stigmasterol (96% purity) in a mass ratio of 5:1. The polyphenol extracts consisted of chlorogenic acid extract (94% purity), caffeic acid extract (92% purity), and ferulic acid extract (93% purity) in a mass ratio of 3:1:1. The mass ratio of exogenous phytosterols to polyphenol extracts was 3:1. Simultaneously, Omega-3 fatty acids (deep-sea fish oil extract, 85% purity) and natural vitamin E (98% purity) were added in a mass ratio of 10:1. The total addition amount was 3% of the dry matter mass. The specific addition amounts were as follows: β-sitosterol 260g, stigmasterol 52g, chlorogenic acid extract 93.6g, caffeic acid extract 31.2g, ferulic acid extract 31.2g, Omega-3 fatty acids 62.4g, and vitamin E 6.24g. The stepwise addition method was adopted. First, phytosterols and polyphenol extracts were added to tomato juice and stirred for 30 minutes at 60℃ and 40r / min. Then, Omega-3 fatty acids and vitamin E were added and stirred for another 20 minutes.

[0061] (4) pH adjustment: The pH of the mixture was adjusted to 6.5 using citric acid-sodium citrate buffer solution. During the adjustment process, the mixture was continuously stirred at a speed of 30 r / min. After the adjustment was completed, the mixture was allowed to stand for 10 minutes.

[0062] (5) Synergistic reaction: The pH-adjusted liquid is introduced into a 316L stainless steel sealed reactor, heated to 100℃ and maintained for 180 minutes. During the reaction, the stirring speed is 50r / min, and intermittent stirring is adopted (stirring for 15 minutes and stopping for 5 minutes). The temperature is monitored in real time, and the fluctuation range is controlled within 0.3℃. The pressure inside the reactor is maintained at 0.15MPa.

[0063] (6) Concentration: The reaction liquid is introduced into a continuous concentration device, the concentration temperature is controlled at 70℃, the vacuum degree is 0.08MPa, the liquid flow rate is 1.0m / s, and the soluble solids content is 40Bx to obtain a paste-like concentrated tomato product.

[0064] (7) Finished product testing and packaging: The finished product is tested for physicochemical indicators, effective ingredient content, functionality and safety. After passing the test, it is sealed in aluminum foil bags, 200g per bag, and protected with nitrogen.

[0065] Experimental data and comparative analysis: The physicochemical properties, effective ingredient content, and functionality of the concentrated tomato products prepared in Examples 1, 2, and 3 were tested and compared with ordinary concentrated tomato products. A blank control group was also set up for functional verification. The test results are shown in the table below.

[0066] Table 1. Results of Product Physicochemical Indicators Test Testing items Example 1 (Paste) Example 2 (Powder) Example 3 (Paste) Regular concentrated tomato products Standard requirements Moisture content (mass fraction) 12.5% 8.2% 11.8% 13.0% 15% Total acid content (calculated as citric acid, mass fraction) 0.8% 0.7% 0.9% 0.6% 0.5%-1.2% Ash content (mass fraction) 2.2% 2.0% 2.3% 2.1% 3.0% Soluble solids content (Bx) 38.0 37.5 40.0 35.0 35-40 Viscosity (mPas, 25℃) 6500 - 7200 5800 5000-8000 (paste-like) Particle size (mesh) - 150 - - 100-200 (powder) Flowability (s / 100g) - 65 - - 60 (powder) Table 2. Results of active ingredient content testing (unit: g / 100g dry basis) Active ingredients Example 1 Example 2 Example 3 Regular concentrated tomato products cis-lycopene 3.8 3.5 4.2 1.2 -sitosterol 1.5 1.3 1.8 0.5 Stigmasterol 0.4 0.3 0.4 0.1 Total phytosterols 1.9 1.6 2.2 0.6 chlorogenic acid 0.5 0.4 0.6 0.2 caffeic acid 0.3 0.2 0.3 0.1 ferulic acid 0.2 0.1 0.2 0.05 Total amount of polyphenolic compounds 1.0 0.7 1.1 0.35 Omega-3 fatty acids 0.9 0.4 1.5 0 Vitamin E 0.11 0.08 0.15 0.03 Table 3 Product Functional Test Results Testing items Blank control group Regular concentrated tomato products group Example 1 Group Example 2 group Example 3 Group In vitro erythrocyte deformability index 0.41 0.53 0.68 0.65 0.72 Mean flow velocity of rat mesenteric artery (cm / s) 12.1 14.3 18.5 17.8 19.2 Peak systolic velocity of rat mesenteric artery (cm / s) 25.3 29.7 38.6 37.2 39.8 End-diastolic velocity of rat mesenteric artery (cm / s) 8.5 10.2 14.8 14.1 15.5 Table 4 Product safety test results Testing items Example 1 Example 2 Example 3 National standards require Acute toxicity (LD50, mice by gavage) >10g / kg >10g / kg >10g / kg >5g / kg (actually non-toxic) Total bacterial count (CFU / g) <![CDATA[2.310 2 ]]> <![CDATA[1.810 2 ]]> <![CDATA[2.110 2 ]]> <![CDATA[110 4 (Solid food) Coliform bacteria (MPN / 100g) ＜30 ＜30 ＜30 300 (Solid Food) salmonella Not detected Not detected Not detected (Solid food) must not be detected. Staphylococcus aureus Not detected Not detected Not detected (Solid food) must not be detected. Shigella Not detected Not detected Not detected (Solid food) must not be detected. The above test results show that: 1. Physicochemical indicators: The moisture content, total acid content, ash content, and soluble solids content of the concentrated tomato products prepared in Examples 1, 2, and 3 all meet the standard requirements set by this invention. The viscosity of the paste product and the particle size and flowability of the powder product are within a reasonable range and are superior to ordinary concentrated tomato products, indicating that the physicochemical properties of the products of this invention are stable and the quality is good.

[0067] 2. Regarding the content of effective ingredients: The total amount of cis-lycopene, phytosterols, and polyphenols in the products of Examples 1, 2, and 3 of this invention are significantly higher than those in ordinary concentrated tomato products. Furthermore, the content of Omega-3 fatty acids and vitamin E also meets the design requirements. This indicates that this invention has successfully improved the content of effective ingredients in the products through raw material selection, process optimization, and exogenous addition, thus ensuring the functionality of the products.

[0068] 3. Functional aspects: In the in vitro erythrocyte deformability index test, the erythrocyte deformability index of each embodiment group of the present invention was significantly higher than that of the blank control group and the ordinary concentrated tomato product group; in the animal hemodynamic experiment, the mean flow velocity, peak systolic flow velocity, and end-diastolic flow velocity of the mesenteric artery of rats in each embodiment group of the present invention were significantly higher than those of the blank control group and the ordinary concentrated tomato product group, indicating that the product of the present invention can effectively improve erythrocyte deformability, increase blood flow velocity, and improve microcirculation, and the effect is better than that of ordinary concentrated tomato product.

[0069] 4. Safety: The acute toxicity LD50 of the products in each embodiment of the present invention is greater than 10g / kg, which is practically non-toxic; the microbiological indicators all meet the requirements of national standards, and no pathogenic bacteria were detected, indicating that the products of the present invention are highly safe and suitable for long-term consumption.

[0070] 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 that increases blood flow rate, characterized in that, On a dry basis, the product contains 3.0 g / 100 g of cis-lycopene, 1.5 g / 100 g of total phytosterols, and 0.8 g / 100 g of total polyphenols; the phytosterols are composed of β-sitosterol and stigmasterol, and the polyphenols are composed of chlorogenic acid, caffeic acid, and ferulic acid.

2. A method for preparing a concentrated tomato product that increases blood flow rate, characterized in that, Includes the following steps: (1) Raw material selection and pretreatment: Select high lycopene tomato varieties with a maturity of 85%-95%. After dry selection, washing and sorting, remove rotten, diseased and pest-infested and deformed fruits. Cut into uniform thin slices of 0.1-0.2cm. Place the thin slices in a continuous enzyme inactivation device and heat to 85-105℃ and maintain for 20-60 seconds for enzyme inactivation treatment. (2) Juicing and degassing: Extract tomato juice from the enzyme-inactivated tomato slices using a screw juicer. During the juicing process, the screw speed of the juicer is adjusted to 80-120 r / min. After extraction, coarsely filter the juice using a 40-60 mesh filter to remove large pieces of pulp residue. Then, introduce the filtered tomato juice into a vacuum degassing tank and degas it for 15-30 minutes under a vacuum of 0.07-0.09 MPa. (3) Determination of effective components and exogenous addition: The contents of cis-lycopene, β-sitosterol, stigmasterol, chlorogenic acid, caffeic acid and ferulic acid in tomato juice were determined by high performance liquid chromatography. At the same time, the mass of dry matter in tomato juice was determined by drying and weighing method. Exogenous phytosterols and polyphenol extracts were added at 5%-12% of the dry matter mass, and the mass ratio of exogenous phytosterols to polyphenol extracts was 2:1-3:

1. (4) pH adjustment: Use citric acid-sodium citrate buffer or malic acid-sodium malate buffer as pH adjuster to adjust the acidity of the mixture to 5.5-6.

5. During the adjustment process, continuously stir the mixture at a speed of 20-30 r / min. (5) Synergistic reaction: The pH-adjusted liquid is introduced into a sealed reactor, heated to 90-100℃ and maintained for 180-240 minutes. During the reaction, the stirring speed of the liquid is maintained at 30-50 r / min, and the stirring method is intermittent stirring, stopping for 5 minutes every 15 minutes of stirring. (6) Concentration or drying: The liquid is concentrated to 35-40 Bx using a continuous concentration equipment, the concentration temperature is controlled at 60-70℃, the vacuum degree is 0.06-0.08MPa, and the flow rate of the liquid is 0.5-1.0m / s during the concentration process; or powdered tomato products are obtained by spray drying, wherein the inlet air temperature of the spray drying is 160-180℃, the outlet air temperature is 80-90℃, and the feed rate is 20-30mL / min; (7) Finished product testing and packaging: The content of cis-lycopene, phytosterols and polyphenols in the finished product is determined by high performance liquid chromatography. The effect of increasing blood flow rate is verified by in vitro red blood cell deformability index test and animal hemodynamic experiment. After passing the test, the product is aseptically packaged. The paste product is sealed in aluminum foil bag and the powder product is vacuum nitrogen-filled packaging.

3. The method for preparing a concentrated tomato product that increases blood flow rate according to claim 2, characterized in that, The high-lycopene tomato varieties mentioned in step (1) are selected from one or more of the following: cherry tomato, Golden Sun, Millennium, and pink tomato. The soluble solids content of the tomatoes is 5.0 Bx, the total lycopene content is 15 mg / 100g fresh fruit, and the fruit firmness is 0.3-0.5 kg / cm. 2 .

4. The method for preparing a concentrated tomato product that increases blood flow rate according to claim 2, characterized in that, The exogenous phytosterols mentioned in step (3) are composed of β-sitosterol and stigmasterol, with a mass ratio of 3:1 to 5:1, and the purity of the exogenous phytosterols is 95%; the polyphenol extracts are composed of chlorogenic acid extract, caffeic acid extract and ferulic acid extract, wherein the purity of the chlorogenic acid extract is 92%, the purity of the caffeic acid extract is 90%, and the purity of the ferulic acid extract is 91%.

5. The method for preparing a concentrated tomato product that increases blood flow rate according to claim 2, characterized in that, In step (3), exogenous Omega-3 fatty acids and vitamin E are also added. The Omega-3 fatty acids are deep-sea fish oil extract or flaxseed oil extract with a purity of 80%. The vitamin E is natural vitamin E with a purity of 96%. The mass ratio of Omega-3 fatty acids to vitamin E is 5:1-10:1, and the total amount of both added is 1%-3% of the dry matter mass of the tomato juice.

6. The method for preparing a concentrated tomato product that increases blood flow rate according to claim 2, characterized in that, The sealed reactor described in step (5) is made of 316L stainless steel. During the reaction, the temperature of the liquid is monitored in real time, and the temperature fluctuation range does not exceed 1℃. The pressure inside the reactor is maintained at 0.1-0.15MPa.

7. The method for preparing a concentrated tomato product that increases blood flow rate according to claim 2, characterized in that, Before the spray drying process described in step (6), the liquid material is filtered through a 100-120 mesh filter to remove fine impurities. The atomization pressure of the spray drying equipment is 0.3-0.5 MPa. The dried powdered product is collected by a cyclone separator.

8. A method for preparing a concentrated tomato product that increases blood flow rate according to claim 2, characterized in that, The in vitro erythrocyte deformability index test described in step (7) uses laser diffraction, with the test temperature controlled at 37°C and the shear rate set to 100 s. -1 The test sample was a mixture of diluted finished product extract and healthy human red blood cell suspension; the animal hemodynamic experiment used SPF-grade SD rats weighing 200-250g. After administration by gavage, the peak systolic velocity, end-diastolic velocity and mean velocity of the rat mesenteric artery were measured by ultrasonic Doppler flowmeter.

9. A method for preparing a concentrated tomato product that increases blood flow rate according to claim 2, characterized in that, The product has a moisture content of 15%, a total acid content of 0.5%-1.2%, an ash content of 3.0%, and a soluble solids content of 35-40 Bx by mass fraction. The product contains no artificial colors, preservatives, or sweeteners.

10. A method for preparing a concentrated tomato product that increases blood flow rate according to claim 2, characterized in that, The product is in paste or powder form; the paste has a viscosity of 5000-8000 mPas, a uniform red or dark red color, and no layering or sedimentation; the powder has a particle size of 100-200 mesh and a loose packing density of 0.3-0.5 g / cm³. 3 It has a fluidity of 60s / 100g and a uniform light red or pink color without clumping.

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