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Clear tomato juice beverage product for reinforcing lycopene and preparation method

A technology for lycopene and tomato is applied in the field of tomato clear juice beverage products and preparation fields fortified with lycopene, which can solve the problems of unacceptable consumers and achieve the effects of rich tomato flavor and refreshing taste.

Inactive Publication Date: 2012-12-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a tomato clear juice beverage product that does not contain tomato pulp but has a bright red color, a refreshing taste, no "vegetable flavor" and "salt flavor" of commercially available traditional tomato juice, but a fruity flavor with enhanced lycopene And the preparation method overcomes the defects that the commercially available tomato juice is colored by the lycopene carried in the tomato pulp, seasoned with salt and monosodium glutamate and the product is "vegetable flavor" and difficult to be accepted by consumers

Method used

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  • Clear tomato juice beverage product for reinforcing lycopene and preparation method
  • Clear tomato juice beverage product for reinforcing lycopene and preparation method
  • Clear tomato juice beverage product for reinforcing lycopene and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041]1) Using 2.0 g of lycopene with a purity of 90% and derived from natural tomatoes, according to the method described in 201010017228.3, prepare lycopene with a cis configuration of more than 45%;

[0042] 2) Weigh 1.0 g of the above lycopene sample, add it to 5.0 g of pre-weighed corn oil preheated to 100°C, and 2 Stir until it dissolves under protection to obtain lycopene oil;

[0043] 3) Add 40 g of Tween 20 / ethanol (Tween 20: ethanol = 2: 1) mixture preheated to 30°C to the lycopene oil, and stir at 150 rpm for 20 minutes to disperse the ingredients evenly;

[0044] 4) Add 69g of pure water to the mixture obtained in 3), continue stirring for 10-30 minutes and cool to room temperature; the content of lycopene is 0.6g / 100mL;

[0045] 5) Add 150mL of 40Brix tomato concentrated juice, 1200g of white sugar, 3.0g of steviol glycoside (RA98), 45g of citric acid, 25Kg of purified water into the batching tank and heat to 90°C, then add lycopene content of 0.6g / 100mL Microem...

Embodiment 2

[0048] 1) Using 1.5 g of lycopene with a purity of 95% and derived from microbial fermentation, according to the method described in 201010017228.3, prepare lycopene with a cis configuration accounting for more than 51%;

[0049] 2) Weigh 1.1 g of the above-mentioned lycopene sample, add it to 10 g of pre-weighed caprylic triglyceride preheated to 120 °C, and 2 Stir until it dissolves under protection to obtain lycopene oil;

[0050] 3) Add 110 g of lecithin / 1,3-propanediol (lecithin: 1,3-propanediol=2:1) ​​mixture preheated to 35° C. in lycopene oil, and stir at 300 rpm for 20 minutes to make The ingredients are evenly dispersed;

[0051] 4) Add 240g of pure water to the mixture obtained in 3), continue stirring for 10-30 minutes and cool to room temperature; the content of lycopene is 0.3g / 100mL;

[0052] 5) Add 300mL of 28Brix tomato concentrate juice, 2.0g of steviol glycoside (RA98), 2.0g of licorice extract, 25g of citric acid, 20g of malic acid, 25Kg of purified water...

Embodiment 3

[0055] 1) Select 2.0 g of artificially synthesized lycopene with a purity of 90%, and prepare lycopene whose cis configuration accounts for more than 55% according to the method described in 201010017228.3;

[0056] 2) Weigh 1.5g of the above-mentioned lycopene sample and add it to 9.0g of soybean oil / palm oil mixed oil that has been weighed in advance and preheated to 110°C. The mass ratio of soybean oil to palm oil is 3:1. CO 2 Stir until it dissolves under protection to obtain lycopene oil;

[0057] 3) Add 95 g of Tween 40 / glycerin (Tween 40:glycerol=2:1) ​​mixture preheated to 40°C to the lycopene oil, and stir at 200 rpm for 25 minutes to disperse the ingredients evenly;

[0058] 4) Add 250 g of pure water to the mixture obtained in 3), continue stirring for 10-30 minutes and cool to room temperature; the content of lycopene is 0.38 g / 100 mL;

[0059] 5) Add 300mL of 36Brix tomato concentrated juice, g, 1200g of white sugar, 4.0g of licorice extract, 2.0g of monk fruit ...

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Abstract

Disclosed are a clear tomato juice beverage product for reinforcing lycopene and a preparation method. The preparation method provided by the invention comprises the following steps of: using lycopene with high cis-isomeride content as a raw material, mixing it with optimal edible surfactant, cosurfactant, edible grease and water to prepare a lycopene microemulsion with the lycopene content being 0.3-0.6g / 100mL, using concentrated clear tomato juice, the lycopene microemulsion, an edible sweetener, an edible sour additive and tomato essence as raw materials, mixing, sterilizing, and filling to prepare a tomato fruit juice or fruit juice beverage which contains no insoluble solids such as tomato pulp and the like and is spiced up without the addition of salt and monosodium glutamate. The clear tomato juice beverage product provided by the invention overcomes the defect that a vegetable flavor and a salt flavor of a traditional tomato juice (essentially a fruit juice with pulp) are not easily accepted by consumers. The invention belongs to the technical field of food and beverage production.

Description

technical field [0001] A tomato clear juice beverage product fortified with lycopene and a preparation method thereof. The invention uses lycopene with high content of cis-isomer as raw material, mixes it with preferred edible surfactant, co-surfactant, edible oil and water, and prepares lycopene with 0.3-0.6g content of lycopene / 100mL of lycopene microemulsion, and then use concentrated tomato clear juice, lycopene microemulsion, edible sweetener, edible sour agent, tomato essence as raw materials, after mixing, sterilizing and filling, it is made without tomato pulp Insoluble solids such as tomato juice or fruit juice drinks seasoned without salt or monosodium glutamate, which overcome the defects that the "vegetable flavor" and "salt flavor" of traditional tomato juice (essentially fruit juice with pulp) are not easily accepted by consumers, and belong to the category of food and beverage production. technology field. Background technique [0002] Lycopene is a linear ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 张连富王晓文
Owner JIANGNAN UNIV
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