CN103230056A - 蜂蜜番茄汁及其制备方法 - Google Patents
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Abstract
本发明公开了一种蜂蜜番茄汁，包括以下组份，番茄酱30-40份;水25-32;份蜂蜜8-12份;果葡糖浆17-21%;柠檬汁1.0-2.0份;食用香精0.05-0.2份。本发明的蜂蜜番茄汁状态均匀，无异味，红色或橙色；番茄红素mg/100g≥20.0，可溶性固形物Brix35-38%，色差2.1-2.5，L值17-20，pH值3.5-4.0,以柠檬酸计总酸含量1.2-1.4g/100ml。蜂蜜番茄汁既可补充体能，又可补充营养价值极高的番茄和蜂蜜，并且携带饮用方便。经过市场调查蜂蜜番茄汁受到95%以上的年轻人和白领阶层认可，得到90%以上的家庭喜欢和认同。
Description
技术领域
本发明涉及番茄食品加工领域，特别是涉及一种营养健康的冲饮型蜂蜜番茄汁及其制备方法。
背景技术
番茄作为时尚健康的食物，越来越的到消费者喜爱，番茄富含维生素和番茄红素的营养价值得到了更多人的认可。番茄含有丰富的维生素C和维生素D，可以预防毛细血管出血症；含有铁、钙、镁等，有益于补血；番茄红素是食物中的一种天然色素成分，具有抗氧化，能抑制基因突变、降低核酸损伤、减少心血管疾病及预防癌症等多种功效。
为了满足现代人快节奏的都市生活以及对健康的高品质要求，便于保存、携带的健康饮料越来越受到消费者的青睐。中国专利201110121994.9和200910216084.1分别公开了一种番茄汁的生产工艺，其生产出的番茄汁中的纤维颗粒较小，番茄汁中丰富的营养易于被人体吸收。
但是上述产品均为单一的番茄酱、加水、加白砂糖等制作的番茄汁饮料，或为鲜番茄打汁加白砂糖制作的即饮型番茄汁。虽然还有人提出番茄跟其他果蔬混合制作的番茄汁，却都面临营养单一不够丰富，不能适应市场多元需求的问题、所以就需要一种饮用方便、营养极高的健康饮品。
发明内容
本发明的目的是针对现有技术中存在的技术缺陷，而提供一种冲饮型蜂蜜番茄汁及制备方法。
为实现本发明的目的所采用的技术方案是：
一种蜂蜜番茄汁，包括以下组份，
所述的食用香精包括番茄香精和柠檬香精，所述的番茄香精和柠檬香精的质量比为1:0.8-1.2。
番茄和蜂蜜为营养佳品，番茄富含苹果酸、柠檬酸、维生素B1、维生素B2、维生素C以及多种矿物质，具有清热止渴、解毒抗癌、降脂降压等功效。蜂蜜富含各种维生素、矿物质、氨基酸，能恢复体力、帮助消化、增强耐力、延迟衰老、延年益寿；蜂蜜中含的矿物质，有益身心的钾，起镇静作用的镁，强筋健骨的钙，增补血液的铁、铜，健脑的磷；蜂蜜中含有人体所需的十几种氨基酸，多种活性酶是极佳的养生天然食品。同时本发明的蜂蜜番茄汁100克产品含番茄红素20mg以上，满足了消费者对健康营养饮品的诉求，有着良好的社会效果。
一种如权利要求1所述的蜂蜜番茄汁的制备方法，包括以下步骤，
1）调配：调配罐加入番茄酱和水以化开番茄酱，然后加入蜂蜜、果葡糖浆、食盐、柠檬汁、食用香精并加热混合搅拌，加热温度40-50℃，加热时间10-15min，并过2600rpm剪切泵剪切，然后脱气5min；
2）加热：调配好的物料过加热管88-92℃加热；
3）灌装：加热完的物料泵送到灌装机88-90℃热灌装；
4）杀菌：85-90℃杀菌2-3min；
5）冷却：杀菌好的产品冷却到50℃以下。
与现有技术相比，本发明的有益效果是：
本发明的蜂蜜番茄汁状态均匀，无异味，红色或橙色；番茄红素mg/100g≥20.0，可溶性固形物Brix35-38%，色差2.1-2.5，L值17-20，PH值3.5-4.0,以柠檬酸计总酸含量1.2-1.4g/100ml。蜂蜜番茄汁既可补充体能，又可补充营养价值极高的番茄和蜂蜜，并且携带饮用方便。经过市场调查蜂蜜番茄汁受到95%以上的年轻人和白领阶层认可，得到90%以上的家庭喜欢和认同。蜂蜜番茄汁营养价值高，味道醇美，老少皆宜。同时蜂蜜番茄汁实现了蜂产品与果蔬产品的完美结合，两者味道的融合和谐调体现了蜂蜜番茄汁的技术价值。番茄的鲜酸与蜂蜜的甜润结合出醇正圆润的口感，同时实现了两种食材的营养元素的互补，番茄的维生素与蜂蜜的氨基酸满足了消费者对两大营养素摄取的需求。味道、口感和营养三方面都体现出蜂蜜番茄汁的价值含量。
具体实施方式
以下结合具体实施例对本发明作进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
第一实施例
配罐加入30Kg番茄酱和25Kg水搅拌以化开番茄酱让番茄酱均匀分散，然后加入10Kg蜂蜜、17Kg果葡糖浆、1Kg柠檬汁、0.025Kg番茄香精、0.025Kg柠檬香精，在每加入一种物料都要搅拌分散开；接着加热混合搅拌，加热温度40℃，低温加热能有效保证蜂蜜的风味和性状，加热时间15min后通过2600rpm剪切泵剪切，然后脱气5min；调配好的物料过加热管90℃加热；加热完的物料泵送到灌装机88℃热灌装。罐装好的产品进入蒸汽杀菌隧道87℃杀菌3min，短时间的杀菌，保证杀菌效果同时尽可能保全产品的风味和色泽；杀菌好的产品冷却到50℃以下。最终蜂蜜番茄汁状态均匀，无异味，红色或橙色；每百克含番茄红素23mg，可溶性固形物Brix38%，色差2.5，L值18，PH值3.5,以柠檬酸计总酸含量1.4g/100ml。
第二实施例
配罐加入40Kg番茄酱和32Kg水搅拌以化开番茄酱让番茄酱均匀分散，然后加入12Kg蜂蜜、21Kg果葡糖浆、2Kg柠檬汁、0.1Kg番茄香精、0.1Kg柠檬香精，在每加入一种物料都要搅拌分散开；接着加热混合搅拌，加热温度45℃，低温加热能有效保证蜂蜜的风味和性状，加热时间10min后通过2600rpm剪切泵剪切，然后脱气5min；调配好的物料过加热管92℃加热；加热完的物料泵送到灌装机90℃热灌装。罐装好的产品进入蒸汽杀菌隧道90℃杀菌2min，短时间的杀菌，保证杀菌效果同时尽可能保全产品的风味和色泽；杀菌好的产品冷却到50℃以下。最终蜂蜜番茄汁状态均匀，无异味，红色或橙色；每百克含番茄红素24mg，可溶性固形物Brix35%，色差2.2，L值21，PH值3.4,以柠檬酸计总酸含量1.5g/100ml。
第三实施例
配罐加入35Kg番茄酱和27Kg水搅拌以化开番茄酱让番茄酱均匀分散，然后加入8Kg蜂蜜、20Kg果葡糖浆、1.5Kg柠檬汁、0.1Kg番茄香精、0.08Kg柠檬香精，在每加入一种物料都要搅拌分散开；接着加热混合搅拌，加热温度42℃，低温加热能有效保证蜂蜜的风味和性状，加热时间13min后通过2600rpm剪切泵剪切，然后脱气5min；调配好的物料过加热管90℃加热；加热完的物料泵送到灌装机88℃热灌装。罐装好的产品进入蒸汽杀菌隧道85℃杀菌3min，短时间的杀菌，保证杀菌效果同时尽可能保全产品的风味和色泽；杀菌好的产品冷却到50℃以下。最终蜂蜜番茄汁状态均匀，无异味，红色或橙色；每百克含番茄红素21mg，可溶性固形物Brix32%，色差2.1，L值23，PH值3.1,以柠檬酸计总酸含量1.4g/100ml。
本发明的蜂蜜番茄汁冲饮方法：热饮：蜂蜜番茄汁70g倒入约150ml的温水，充分搅拌后即可饮用，浓淡可随个人口味增减。冰饮：同热饮法冲饮，加入冰块即可；或蜂蜜番茄汁倒入150克冰沙，充分搅拌后即可饮用。蜂蜜番茄汁符合了营养保健和时尚的追求，社会经济效益显著，有着良好的发展空间。
以上所述仅是本发明的优选实施方式，应当指出的是，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (3)
1.一种蜂蜜番茄汁，其特征在于，包括以下组份，
2.如权利要求1所述的蜂蜜番茄汁，其特征在于，所述的食用香精包括番茄香精和柠檬香精，所述的番茄香精和柠檬香精的质量比为1:0.8-1.2。
3.一种如权利要求1所述的蜂蜜番茄汁的制备方法，包括以下步骤，
1）调配：调配罐加入番茄酱和水以化开番茄酱，然后加入蜂蜜、果葡糖浆、食盐、柠檬汁、食用香精并加热混合搅拌，加热温度40-50℃，加热时间10-15min，然后过2600rpm剪切泵剪切，最后脱气5min；
2）加热：调配好的物料过加热管88-92℃加热；
3）灌装：加热完的物料泵送到灌装机88-90℃热灌装；
4）杀菌：85-90℃杀菌2-3min；
5）冷却：杀菌好的产品冷却到50℃以下。
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| CN103859519A (zh) * | 2014-03-31 | 2014-06-18 | 北京元鲜记食品科技有限公司 | 一种蜂蜜番茄果汁及其制备方法 |
| CN104522614A (zh) * | 2014-12-10 | 2015-04-22 | 夏华 | 一种番茄保健酱的加工方法 |
| CN106616164A (zh) * | 2017-01-06 | 2017-05-10 | 广州聚澜健康产业研究院有限公司 | 一种预防晕车的番茄汁 |
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| CN106880037A (zh) * | 2015-12-15 | 2017-06-23 | 东莞市永益食品有限公司 | 蜂蜜枸杞番茄汁在制备抗氧化保健食品中的应用 |
| CN108783396A (zh) * | 2018-05-25 | 2018-11-13 | 伸瑞科技（北京）有限公司 | 一种可冲泡番茄汁的番茄酱及其制造方法 |
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| CN101438841A (zh) * | 2007-11-19 | 2009-05-27 | 王鑫 | 一种西红柿汁保健饮料 |
| TW200942184A (en) * | 2008-04-15 | 2009-10-16 | Yan-Rui Lai | Chocolate tomato drink |
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| CN103859519A (zh) * | 2014-03-31 | 2014-06-18 | 北京元鲜记食品科技有限公司 | 一种蜂蜜番茄果汁及其制备方法 |
| CN103859519B (zh) * | 2014-03-31 | 2015-03-25 | 北京元鲜记食品科技有限公司 | 一种蜂蜜番茄果汁及其制备方法 |
| CN104522614A (zh) * | 2014-12-10 | 2015-04-22 | 夏华 | 一种番茄保健酱的加工方法 |
| CN106880036A (zh) * | 2015-12-15 | 2017-06-23 | 东莞市永益食品有限公司 | 蜂蜜枸杞番茄汁在制备壮阳保健食品中的应用 |
| CN106880037A (zh) * | 2015-12-15 | 2017-06-23 | 东莞市永益食品有限公司 | 蜂蜜枸杞番茄汁在制备抗氧化保健食品中的应用 |
| CN106616164A (zh) * | 2017-01-06 | 2017-05-10 | 广州聚澜健康产业研究院有限公司 | 一种预防晕车的番茄汁 |
| CN108783396A (zh) * | 2018-05-25 | 2018-11-13 | 伸瑞科技（北京）有限公司 | 一种可冲泡番茄汁的番茄酱及其制造方法 |
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