38 results about "Tomato products" patented technology

The invention discloses a method for improving carotenoid content of a tomato. Overexpression vectors of cryptochrome gene 1, the c-terminus of the cryptochrome gene 1 and the c-terminus of cryptochrome gene 2 are constructed by a gene engineering means to transform the tomato so as to obtain the transgenic tomato. By the method, the lycopene content and total carotenoid content in the transgenic tomato fruit are greatly improved by 3.6 times and 3.4 times respectively, so that the extraction of the natural lycopene from the tomato is more efficient, and the additional value of the tomato product is greatly improved.

The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained.

A method for producing food and beverage products with a high content of γ-aminobutyric acid, wherein processed tomato products whose filtrate has a coloring degree between 0.02 and 0.2 when sugar content is adjusted to 3% are fermented with lactic acid bacteria, and food and beverage products with a high content of γ-aminobutyric acid obtained by such a method.

The invention discloses a capillary electrophoresis direct ultraviolet method for rapidly detecting an Amadori compound based on complexation and an online sweeping technique, and relates to the detection of an Amadori compound in foods such as tomato products, dried fruits and tobaccos so as to further guide food processing. An Amadori compound and Cu<2+> are utilized by the method so as to form a stable complex, and the complex has characteristics of ultraviolet absorption and wavelength red shift which are higher than those of the Amadori compound, the capillary electrophoresis separation power is provided by combining the complexing capability of Amadori compound and Cu<2+> and different charge-to-mass ratios; the detection sensitivity and the detection limit are improved further by utilizing the capillary electrophoresis online sweeping technique, and the capillary electrophoresis online sweeping technique can be used for detecting the Amadori compound in tomato powder, and dried fruits such as raisin, and tobaccos. The capillary electrophoresis direct ultraviolet method has the prominent advantages that the Amadori compound in the samples is not required to be subjected to derivatization treatment, the operation is convenient, the Amadori compound can be effectively separated and determined within a short time of 30 minutes, sensitiveness and detection limit are relatively high, efficiency and convenience are realized, and the reliability is high.

The invention relates to a processing technology for improving the lycopene content in a tomato product, which comprises the following steps that: the synthesized quantity of lycopene in tomato homogenate is improved; at the atmospheric temperature, the cherry tomato fruit at the firm ripe stage is capped, washed and juiced, the juice is collected, and citrus peels inside a juicer filter is mixed with the juice after being minced so as to obtain the tomato homogenate. 3.0 percent of glucose and 2.5 percent of sodium glutamate are added into the tomato homogenate to be processed for 60 minutes at a constant temperature of 25 DEG C. Different tomato products with high lycopene content can be prepared by adopting the processed tomato homogenate as raw material. (1) The lycopene content in tomato ketchup which is prepared by the processed tomato homogenate is improved by 39.8 percent, and the production process of the tomato ketchup is: 0.25 percent of carrageenan and 2.0 percent of sucrose are added into the processed tomato homogenate to be heated and concentrated until the content of the solid substances reaches 35 percent, the tomato ketchup is covered and sealed after being canned in a glass bottle to be sterilized in the hot water with the temperature of 95 DEG C for 15 minutes. (2) The lycopene content of the tomato haw sheet prepared by the processed tomato homogenate is improved by 21.4 percent, and the production process of the tomato haw sheet is that: 40 percent of white granulated sugar, 0.1 percent of lemon acid and 4 percent of starch are added into the processed tomato homogenate, the thickness of the sheet is 2 mm, and the haw sheet is baked for 11 hours at the temperature of 60 DEG C.

The invention discloses a method for biologically preventing and controlling leaf mold of tomatoes. The method comprises the following steps of: grinding peeled garlic bulbs; adding water into the ground product in a ratio of 60 to 200 grams of the ground product to 1 L of water to prepare garlic control liquid; and uniformly spraying the garlic control liquid onto tomato plants once every 7 to 10 days. When the mass concentration of the garlic control liquid is 80 mg/mL, the growth of hyphae of leaf mold is fully suppressed and a suppression ratio is up to 100 percent. High-concentration garlic control liquid can fully suppress the growth of the hyphae of leaf mold of tomatoes and spore germination and does not affect the growth of tomatoes. The method sprays the garlic bulb water control liquid onto disease plants, can remarkably prevent and cure the leaf mold of tomatoes, is safe and nontoxic to tomato products and the growth of plants and is simple to operate and easy to popularize.

The invention discloses a production method of nutritional preserved tomato and belongs to the field of food processing. The production method is characterized by the processing steps of selecting materials, cleaning, blanching for peeling, shaping and dicing, hardening, boiling with low sugar, dipping, cooking with high sugar, dipping, drying, shaping and packaging. The production method of the nutritional preserved tomato has the beneficial effects that the nutritional preserved tomato product is crystal clear, chewy and thick in pulp, has the peculiar sour and sweet flavors of the tomato, and is sour and sweet, and delicious, and the nutritional preserved tomato product is rich in nutrient substances such as vitamins and mineral materials, easily absorbed by a human body, capable of helping produce saliva and slake thirst, and invigorating stomach and helping digestion, and helpful for boosting the immunity of an organism, has the effects of softening blood vessels, reducing pressure and protecting heart, maintaining beauty and keeping young, and preventing and resisting cancer, and is naturally pure, nutritional and healthy green food.

The invention relates to sugar-free tomato sparkling wine and a preparation method thereof. The sugar-free tomato sparkling wine is prepared by the following operations: conducting primary fermentation on sterilized tomato pulp so as to obtain fermented tomato original wine; then, adding xylose and honey to the fermented tomato original wine, conducting stirring until the xylose and the honey are completely dissolved; conducting filtering by virtue of a microporous filter membrane which is 0.22-0.45 [mu]m; and conducting secondary fermentation, so that the sugar-free tomato sparkling wine is obtained. According to the sugar-free tomato sparkling wine and the preparation method thereof provided by the invention, the variety of tomato products is enriched, a new way for deep processing of tomato foods is created, the comprehensive utilization value of tomatoes is improved, and the development of such industry chains as tomato planting, processing and the like is promoted. The sugar-free tomato sparkling wine is low in calorie, low in alcoholic strength, proper in sweetness and sourness, harmonious in fruit fragrance and honey fragrance, fresh and delicate in taste, good in stability and long in shelf life; the sugar-free tomato sparkling wine is applicable to people of all ages; and the sugar-free tomato sparkling wine is also an excellent drink for people with 'three high' (high blood pressure, high blood sugar and high triglyceride).

The invention relates to an ethylene-vinyl alcohol (EVOH) copolymer packaging material for tomato products, which is prepared by a method comprising the steps of: respectively evenly stirring 83%-89% of polyvinyl resin or polypropylene resin and 3%-7% of EVOH copolymer which are metered in part by weight, and maintaining the stirred material to be dry; after homogenizing, respectively adding the stirred material and 8%-10% of adhesive into a molding mechanical material groove, and heating up at the temperature of 170-200 DEG C; and finally, taking the EVOH copolymer as intermediate materials, and respectively compounding the polyvinyl resin or the polypropylene resin by the adhesive at the two sides of the EVOH copolymer for five-layer compounding. After the inside and outside five-layer compounding structure is adopted, the good insulation performance of the EVOH copolymer is fully exerted, and both the manufacturing cost and the shelf-life performance of the food are considered; furthermore, the EVOH copolymer packaging material for the tomato products is molded in a way of co-extrusion, so that the packaging material is convenient, practical and low in manufacturing cost, the quality of the tomato food is effectively guaranteed within the quality guarantee period, and the requirement of secure storage can be reached.

The invention belongs to the technical field of food drink processing and particularly relates to a processing technology and a production method of a sugar-free tomato juice drink. A double-channel pulping and horizontal screw centrifugation process is adopted, the good stability of tomato juice can still be kept under the condition that no stabilizer or thickener is added, functional sugar whichcannot be absorbed and used by the human body is added in a blending process to replace white granulated sugar and sweetening agents, the sugar content of the tomato juice is reduced, the functionality is strengthened, the nutrient value is increased, the demand of vast consumers is met, gospel is brought to people suffering from obesity, hyperglycemia and diabetes, the method has great significance in improving added value, market competitiveness and economic benefits of tomato products, and the foundation is laid for development of high-end products of tomato series.

A method is provided for producing a processed tomato product having more tomato aroma inherent to grown tomatoes. Tomato fruits are washed and crushed. Juice is extracted from the crushed material, the extracted juice is deaerated and the deaerated material is heated. The crushed material and the extracted juice from immediately after the crushing until immediately before the deaerating are maintained at temperature of 15-40° C. The dissolved oxygen concentration of the crushed tomatoes and/or the extracted juice from immediately after the crushing until immediately before the deaerating is raised at least temporarily to 6 mg/L or over, and the dissolved oxygen concentration of the deaerated juice immediately before the heating is reduced to 3.5 mg/L or below.

The invention relates to a production method of a tomato food, which overcomes the defect in the prior art, namely, the production method of the tomato food provided by the invention does not exist in the prior art. The tomato sauce is characterized in that the tomato is divided into three parts, namely sour soup, dish frying and tomato sauce processing. The temperature in the bottle for fumigating the tomatoes in the bottle is 90 DEG C or above. The taste is good, the mouthfeel is good, and eating is convenient. The shelf life can reach two years, and the eating, preservation and storage problems of a large number of tomatoes are solved. Importantly, as the tomato peel is removed, residual pesticide on the tomato peel is removed, so that the tomato food processed by the processing method is green and environment-friendly, is free of any additive, is safe to eat, benefits common people and society, and has a good market prospect. And a plurality of varieties of tomato products are provided for the masses of people. In addition, the peeled tomato peel can be used as a raw material of a compound fertilizer. The method is used for processing tomato food.

The invention discloses a resource utilization method of incompletely ripe tomatoes, and belongs to the technical field of food ingredient production. According to the method, tomatoes which are not completely ripe or tomato products which are not completely ripe are used as raw materials, moisture content of the tomatoes is controlled to be 20%-40%, then ethyl alcohol is used as an extracting agent for separation and extraction, and an extract containing phytofluene and phytoene and an extract containing lycopene are obtained respectively. According to the method, the moisture content is adjusted to be 20%-40%, alkaloid contained in the raw materials is removed to the maximum extent, meanwhile, content of lycopene, phytofluene and phytoene is not affected, graded extraction is conducted through solubility difference, and a product with a content of phytofluene and phytoene being 0.9-1.1% is obtained; meanwhile, subsequent extraction of lycopene with strong hydrophobicity is also facilitated, and extraction rate is as high as 85%.