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Tomato juice beverage

A tomato juice and beverage technology, applied in the direction of food science, etc., can solve the problems of low juice extraction rate, limited absorption of tomato juice nutrition, high cost, etc., and achieve the effect of retaining natural nutrients

Inactive Publication Date: 2014-12-03
张锐源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing tomato juice beverages mostly use a juice extractor to directly extract juice and pulp from tomatoes. However, the juice directly obtained by the juice extractor usually contains fiber particles that are not easily absorbed by the human body. absorption of nutrients in
[0004] The traditional method of extracting fruit and vegetable juice is pressing, but because tomatoes contain a lot of viscous substances such as pectin and cellulose, the rate of squeezing juice is low and the cost is high, which restricts industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The production process steps of tomato juice beverage include:

[0020] A, after beating fresh ripe tomatoes, add sodium erythorbate and tea polyphenols with a mass fraction of 0.3%, and the mass ratio is 1:2;

[0021] B. Secondary centrifugal separation: through a horizontal spiral centrifuge, the centrifugal filtration speed is controlled at 2000 rpm, and the fiber particles with a diameter of 0.2 to 0.5 mm in the tomato slurry are first centrifugally filtered; then, through the disc Type centrifuge, the centrifugal filtration speed is controlled at 3000 rpm, and the fiber particles with a diameter of 0.05 to 0.2 mm are filtered out to form the separation liquid;

[0022] C. Biological enzymolysis: Add pectinase and cellulase to the separation liquid, control the enzymolysis temperature to 35°C, pH 5.0, stirring speed to 800rpm, and enzymolysis time to 45min to obtain enzymolysis tomato pulp;

[0023] D, deployment: according to the percentage of the total weight of ...

Embodiment 2

[0026] The production process steps of tomato juice beverage include:

[0027] A, after beating fresh ripe tomatoes, add sodium erythorbate and tea polyphenols with a mass fraction of 0.5%, and the mass ratio is 1:3;

[0028] B. Secondary centrifugal separation: through a horizontal spiral centrifuge, the centrifugal filtration speed is controlled at 2100 rpm, and the fiber particles with a diameter of 0.2 to 0.5 mm in the tomato slurry are first centrifugally filtered; then, through the disc Type centrifuge, the centrifugal filtration speed is controlled at 3100 rpm, and the fiber particles with a diameter of 0.05 to 0.2 mm are filtered out to form the separation liquid;

[0029] C. Biological enzymolysis: Add pectinase and cellulase to the separation liquid, control the enzymolysis temperature to 40°C, pH 3.0, stirring speed to 500rpm, and enzymolysis time to 30min to obtain enzymolysis tomato pulp;

[0030] D, deployment: according to the percentage of the total weight of ...

Embodiment 3

[0033] The production process steps of tomato juice beverage include:

[0034] A, after beating fresh ripe tomatoes, add sodium erythorbate and tea polyphenols with a mass fraction of 0.5%, and the mass ratio is 1:4;

[0035] B. Secondary centrifugal separation: through a horizontal spiral centrifuge, the centrifugal filtration speed is controlled at 2050 rpm, and the fiber particles with a diameter of 0.2 to 0.5 mm in the tomato slurry are first centrifugally filtered; then, through a disc Type centrifuge, the centrifugal filtration speed is controlled at 3000 rpm, and the fiber particles with a diameter of 0.05 to 0.2 mm are filtered out to form the separation liquid;

[0036] C. Biological enzymatic hydrolysis: add pectinase and cellulase to the separation liquid, control the enzymolysis temperature to 45°C, pH 4.5, stirring speed at 1000rpm, and enzymolysis time for 90 minutes to obtain enzymolysis tomato pulp;

[0037] D, deployment: according to the percentage of the to...

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PUM

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Abstract

The invention discloses a production process of a tomato juice beverage. The production process is characterized by comprising the following steps: pulping a fresh mature tomato, then removing fiber particles with diameters of more than 0.05mm by a two-stage centrifugal separation method, subsequently, performing biological enzymolysis on a separating medium by virtue of pectinase and cellulose, and finally blending and sterilizing to produce the tomato juice beverage.

Description

technical field [0001] The invention relates to the field of food, in particular to a tomato juice drink. Background technique [0002] Tomatoes are rich in malic acid, citric acid, vitamin B1, vitamin B2, vitamin C and various minerals. In order to meet the fast-paced urban life of modern people and the high-quality requirements for health, tomato juice beverages that are easier to store and carry are increasingly favored by consumers. [0003] Existing tomato juice beverages mostly use a juice extractor to directly extract juice and pulp from tomatoes. However, the juice directly obtained by the juice extractor usually contains fiber particles that are not easily absorbed by the human body. absorption of nutrients. [0004] The traditional method of extracting juice from fruits and vegetables is pressing, but because tomatoes contain a lot of viscous substances such as pectin and cellulose, the rate of squeezing juice is low and the cost is high, which restricts industri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/62
CPCA23L2/382A23L2/52A23L2/56A23L2/60A23L2/70
Inventor 张锐源
Owner 张锐源
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