Processing method of sweet and sour tomato juice

A processing method, tomato juice technology, applied in the processing field of sweet and sour tomato juice, to achieve the effect of inhibiting polyphenol oxidase activity, simple operation method, and strong applicability

Inactive Publication Date: 2017-11-10
施红梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Common additives used to inhibit browning include sodium benzoate, cysteine, sulfite, citric acid, ascorbic acid, chloride and other chemical substances, except ascorbic acid, citric acid and sodium chloride, other anti-browning There are few reports on the application of antiseptics in tomato juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] (1) Experimental method:

[0022] Using sweet and sour pears as materials, the invention is used to suppress the browning in the process of tomato juice processing. The specific experimental process is as follows:

[0023] 1) Raw material selection: select pears with uniform fruit size, no pests and diseases, and no mechanical damage as raw materials for tomato juice processing during the ripening stage;

[0024] 2) Preparation of kojic acid solution: configure 0.5% to 0.75% kojic acid aqueous solution according to the mass concentration;

[0025] 3) Fruit cleaning: wash off the dust and foreign matter attached to the fruit peel with clean water;

[0026] 4) Peeling and removing the core;

[0027] 5) Cut the vegetable fruit into small pieces with a volume of about 8 cm;

[0028] 6) Soak the cut fruit in 0.5%-0.75% kojic acid aqueous solution for 30s;

[0029] 7) Beating for 1 minute;

[0030] 8) Filtration of fruit pulp: primary filtration with gauze, secondary fi...

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PUM

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Abstract

The invention belongs to the technical field of tomato juice processing, and in particular relates to a processing method of sweet and sour tomato juice: the invention utilizes kojic acid, which has a strong property of inhibiting polyphenol oxidase, and processes the fruit before beating and crushing to achieve significant sweet and sour Processing effect of tomato juice. In the method, the fruit is cut into pieces, soaked in 0.5% to 0.75% kojic acid for 30 seconds, and then beaten to make juice. The browning of the prepared tomato juice is significantly inhibited, and the loss of nutritional quality and flavor is less. Since kojic acid is a natural substance, compared with traditional browning inhibitor additives, it is easily soluble in water, not used by bacteria, the antibacterial power is less affected by the pH value, has good thermal stability, is completely non-toxic, and has no peculiar smell. It has good application potential in juice browning. The invention has simple steps and low cost, is very suitable for application in the field of tomato juice processing, and has good application value and industrialization prospect.

Description

【Technical field】 [0001] The invention belongs to the technical field of tomato juice processing, and in particular relates to a processing method of sweet and sour tomato juice. 【Background technique】 [0002] my country is the largest country in vegetable production, and its cultivation area and output have always ranked first in the world. At present, the planting area and output of vegetables in my country are still increasing steadily year by year. Due to the problems of market circulation and lack of competitiveness in the international market, the commodity value of fresh vegetables is low, and it is difficult to achieve a significant increase in economic benefits. The processing industry is an important way to realize post-harvest value-added of fruits. Tomato juice, as the most important processed product with the most market demand and development potential in my country, has been valued by many processing enterprises. The browning problem not only seriously affect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/42A23L5/41
CPCA23L2/02A23L2/42A23L5/41A23V2002/00
Inventor 施红梅
Owner 施红梅
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