CN104997093A - Novel method for preparing tomato egg flavored drink - Google Patents
Novel method for preparing tomato egg flavored drink Download PDFInfo
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- CN104997093A CN104997093A CN201510358522.3A CN201510358522A CN104997093A CN 104997093 A CN104997093 A CN 104997093A CN 201510358522 A CN201510358522 A CN 201510358522A CN 104997093 A CN104997093 A CN 104997093A
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- tomato
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- egg liquid
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- slurries
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a novel method for preparing tomato egg flavored drink, and belongs to the field of drink processing preparation process. The method comprises the following steps: firstly, preparing tomato juice; secondly, preparing egg liquid; and thirdly, mixing and harmonizing. The method is natural, simple and effective, and can be used for improving the product stability by means of enzymolysis and harmonization of the tomato juice and egg liquid, so that the technical problem of denaturalization precipitation of protein under the acid condition can be overcome. The popular dish, namely tomato scrambled eggs, is processed into drink, and product diversification of the drink market is enriched, so that the method has an extremely high market popularization value.
Description
Technical field:
The invention belongs to beverage processing preparation technology field, relate to a kind of preparation method of novel tomato egg flavor beverage.
Background technology:
Tomato scrambled eggs is one common popular dish in many common people families.Its cooking method is easy to learn, and nutrition arrangement is reasonable.In mouthfeel, it is bright in colour, and taste is pleasant, and tasty and refreshing, appetizing, likes by masses deeply.Rich in nutritive value, has the feature of nutrient complementation and vigorous and graceful antidotal effect simultaneously.
Tomato contains abundant carrotene, vitamin C and B family vitamin, and in tomato, vitamin D can protect blood vessel, controls hypertension, has glutathione in tomato, has postponement cell ageing, increases the effect of human body anti-cancer ability; In tomato, carrotene can protect skin elasticity, promotes bone calcification, control little Tong rickets, yctalopia and ophthalmoxerosis.Tomato contains cardiovascular vitamin and the mineral matter element with protective effect, can reduce cardiopathic outbreak.
Lycopene has unique oxidation resistance, and energy scavenging free radicals, Cell protection, makes DNA and gene exempt from destruction, can stop canceration process.Tomato, except having prevention effect to prostate cancer, effectively can also reduce the initiation potential of the cancers such as cancer of pancreas, the carcinoma of the rectum, laryngocarcinoma, carcinoma of mouth, lung cancer, breast cancer.
Vc in tomato, have promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, the flat liver of cool blood, clearing heat and detoxicating, effect of reducing blood pressure, have good auxiliary therapeutic action to hypertension, kidney patient.Eat tomato more and there is anti-aging effects, make skin keep pale.
Egg contains a large amount of vitamin and mineral matter and has the protein of high biological value; Containing abundant lecithin, steroid, lecithin and calcium, phosphorus, iron, vitamin A, vitamin D and B family vitamin in yolk.These compositions are of great advantage to the neural function of enhancement, and therefore, egg is good brain-care foods.
Containing abundant DHA and lecithin etc. in egg, have very large use of doing to nervous system and body development, energy brain tonic and intelligence development, avoids intelligence of old people to fail, and can change the memory of each age group.One of experience of promoting longevity of many long lived elders is exactly to eat an egg every day.
Egg fries all well and good example that tomato is nutrient complementation.While abundant nutrition, also have that brain tonic is antidotal does use.
Chinese invention patent CN103519275A discloses a kind of processing method without precipitation tomato juice, described is first put into by tomato after small cymbals formula juice extractor is squeezed into juice of tomato without precipitation tomato juice, suitably add water as required again, then heat treatment 2 minutes under 65-75 DEG C of condition, tomato juice is filtered, sugaring, salt, vitamin C allotment, then through high pressure homogenizer homogeneous, the nothing precipitation tomato juice that after bottling, high temperature sterilization cooling obtains; In described nothing precipitation tomato juice, juice of tomato content reaches 70-100%.This nothing precipitation tomato juice has the natural look of tomato, fragrant quality, and mouthfeel is excellent, homogeneous, and lasting stability, without precipitation, without raw blue or green taste, cooked flavor, does not contain the food additives such as thickener, antioxidant.The tomato juice pH value that the method prepares is on the low side, easily causes protein coagulating sex change in egg liquid afterwards, be unfavorable for that beverage forms good organoleptic quality with egg liquid is composite.
Chinese invention patent CN1628560 discloses a kind of egg drink and manufacture method thereof, this egg drink forms by the component relationship proportioning of following composition: egg: 95-105g, papain: 0.76-0.84g, white granulated sugar: 74-82g, milk powder: 25-27g, honey: 61-68g, PGA:2.47-2.73g, Sodium Benzoate: 2.47-2.73g, water: 1140-1260g, fruit is precious: 12.35-13.65g, beta-schardinger dextrin-: 6.2-6.8g; This invention adopts biotechnology; utilize papain enzymolysis method that Chicken Albumin is hydrolyzed to polypeptide and amino acid; thus improve the denaturation temperature of Chicken Albumin, utilize milk powder, granulated sugar to the protective effect of Chicken Albumin, the setting temperature of Chicken Albumin can be made to reach more than 80 DEG C.Add the method for stabilizing agent simultaneously after adopting homogeneous, strengthen the stability of egg drink, for the present invention is closest to prior art.
Summary of the invention:
Technical problem solved by the invention: to enzymolysis homogeneous and the good composite proportioning of tomato slurries and egg slurries, prepare a kind of tomato egg flavor beverage product, raw material green health, finished product organoleptic quality is excellent, there is good health-care efficacy simultaneously, there is high market popularization value.
The invention provides following technical scheme:
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 1-5 minute rapidly;
Tomato slurries preparation process three: AMS, pectase, papain water enzyme digestion will be added in strained tomatoes respectively;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.5-1.2 times of water cooks solidifies to egg liquid, and the heat time is 5-10 minute;
Egg liquid preparation process two: will the water making beating process of 1.5-1.7 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: the papain and the 0.4-0.5% trypsase water enzyme digestion that add 0.5-0.7%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 2-7:1-5 with egg liquid;
Described homogenization pressure is 25-35Mpa.
Preferably, tomato stripping and slicing in described tomato slurries preparation process two, making beating, 1-2 minute is boiled in heating rapidly.
Preferably, add AMS, pectase, papain water enzyme digestion respectively in described tomato slurries preparation process three, its addition is respectively 0.5-1.9g/L, 0.2-0.7g/L, 0.2-1.0g/L.
Preferably, in described tomato slurries preparation process three, the addition of AMS, pectase, papain is respectively 1.0-1.5g/L, 0.2-0.4g/L, 0.6-1.0g/L.
Preferably, stir after adding egg liquid weight 0.5-0.7 times of water in egg liquid in described egg liquid preparation process one.
Preferably, the water making beating process of 1.5-1.6 times of quality will be added in described egg liquid preparation process two in the egg liquid solidified.
Preferably, papain and the 0.5% trypsase water enzyme digestion of 0.5-0.6% is added in described egg liquid preparation process three.
Preferably, the tomato slurries first step and second step prepared in the composite and homogenizing step of described 3rd step mix according to weight ratio 2-4:1 with egg liquid.
Preferably, in the composite and homogenizing step of described 3rd step, homogenization pressure is 30-35Mpa.
According to analysis, every hectogram egg, containing 12.8 grams, protein, is mainly ovalbumin and ovoglobulin, 8 seed amino acids wherein containing needed by human, and very approximate with the composition of human body protein, and human body can up to 98% to the absorptivity of egg protein.Fatty 11 ~ 15 grams of every hectogram egg, mainly concentrates in yolk, also very easily digested, containing abundant lecithin, steroid, lecithin and calcium, phosphorus, iron, vitamin A, vitamin D and B family vitamin in yolk.These compositions are of great advantage to the neural function of enhancement, and therefore, egg is again good brain-care foods.
Heat contained by an egg, be equivalent to the heat of half apple or half cup milk, but it also has the phosphorus of 8%, zinc, the iron of 4%, protein, the vitamin D of 6%, vitamin E, the vitamin A of 6%, Cobastab, the vitamin B2 of 5%, the vitamin B6 of 4% of 2% of 3% of 12.6% of 4%.These nutrition are all that human body is requisite, and they play an important role, as repaired tissue, forming the metabolic processes etc. of new tissue, consumed energy and participation complexity.
Tomato has hemostasis, step-down, diuresis, stomach strengthening and digestion promoting, promotes the production of body fluid to quench thirst, effect of the flat liver of clearing heat and detoxicating, cool blood.Because vitamin A in tomato, ascorbic ratio are suitable, thin vessels function can be strengthened so often eat, prevention blood vessel aging.Flavonoids in tomato, permeability and the effect preventing it from breaking of existing reduction capillary, prevent angiosclerotic special efficacy in addition, can prevent the diseases such as cervical carcinoma, carcinoma of urinary bladder and cancer of pancreas; In addition, can also improve looks and cure aphtha (can a little tomato juice be contained, make it contact sore face, every number of times minute, every day for several times, Be very effective)
Beneficial effect of the present invention is:
1. the present invention is by stripping and slicing slurrying after tomato blanching peeling, improves the taste quality of tomato juice.
2. the present invention is by the making step of slurrying, enzymolysis, again slurrying, improves the crushing juice rate of tomato.
3. the present invention is by the operating procedure of slurrying enzymolysis again after being cooked by egg, improve the enzymolysis efficiency of egg, and be conducive to reducing the bad mouthfeels such as the fishy smell of egg liquid, obtain egg liquid by after slurrying enzymolysis again, its stability in follow-up composite operating procedure significantly improves.
4. popular this dish of tomato scrambled eggs processing is prepared into beverage by the tomato egg flavor beverage that the inventive method prepares, and enriches beverage market product diversification, has high market popularization value and consumer awareness.
Detailed description of the invention:
Be described in detail embodiments of the invention below, the present embodiment is implemented under premised on invention technical scheme, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.The experimental program of unreceipted actual conditions in embodiment, the condition that conveniently condition or manufacturer advise usually is implemented.
Embodiment one
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 1 minute rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 0.5g/L, 0.2g/L, 0.2g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.5 times of water cooks solidifies to egg liquid, and the heat time is 5 minutes;
Egg liquid preparation process two: will the water making beating process of 1.5 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.4% trypsase water enzyme digestion of 0.5%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 2:1 with egg liquid;
Described homogenization pressure is 25Mpa.
Embodiment two
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 5 minutes rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 1.9g/L, 0.7g/L, 1.0g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 1.2 times of water cooks solidifies to egg liquid, and the heat time is 10 minutes;
Egg liquid preparation process two: will the water making beating process of 1.7 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.5% trypsase water enzyme digestion of 0.7%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 2:5 with egg liquid;
Described homogenization pressure is 35Mpa.
Embodiment three
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 3 minutes rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 1.0g/L, 0.5g/L, 0.6g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.8 times of water cooks solidifies to egg liquid, and the heat time is 7 minutes;
Egg liquid preparation process two: will the water making beating process of 1.6 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.4% trypsase water enzyme digestion of 0.6%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 5:1 with egg liquid;
Described homogenization pressure is 30Mpa.
Embodiment four
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 2 minutes rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 1.0g/L, 0.3g/L, 0.6g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.7 times of water cooks solidifies to egg liquid, and the heat time is 6 minutes;
Egg liquid preparation process two: will the water making beating process of 1.6 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.5% trypsase water enzyme digestion of 0.6%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 5:1 with egg liquid;
Described homogenization pressure is 30Mpa.
Embodiment five
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 2 minutes rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 1.0g/L, 0.2g/L, 0.6g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.5 times of water cooks solidifies to egg liquid, and the heat time is 5 minutes;
Egg liquid preparation process two: will the water making beating process of 1.5 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.5% trypsase water enzyme digestion of 0.5%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 7:1 with egg liquid;
Described homogenization pressure is 35Mpa.
Embodiment six
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 2 minutes rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 1.0g/L, 0.4g/L, 0.6g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.5 times of water cooks solidifies to egg liquid, and the heat time is 6 minutes;
Egg liquid preparation process two: will the water making beating process of 1.5 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.5% trypsase water enzyme digestion of 0.6%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 5:3 with egg liquid;
Described homogenization pressure is 25-35Mpa.
The preparation of product described in embodiment adopts conventional beverage preparation technology, by degassed after above-described embodiment homogeneous, sterilization, fillingly obtains product.The beverage of the tomato egg local flavor prepared according to method described in above-described embodiment can add the flavoring ingredients such as white granulated sugar, honey, citric acid according to mouthfeel in the composite stage, the product that embodiment of the present invention method prepares becomes embodiment group one, two, three, four, five, six, carries out sensory evaluation respectively.
Table one: sensory evaluation scores standard
Adopt the organoleptic quality of 20 photosensitive rating staff of specialty to embodiment product to mark, appraisal result is in table two.
Table two: embodiment sensory evaluation scores result
| Embodiment one | Embodiment two | Embodiment three | Embodiment four | Embodiment five | Embodiment six | |
| Fragrance | 32.2 | 34.5 | 36.4 | 37.2 | 35.9 | 38.7 |
| Color and luster | 6.2 | 7.1 | 7.6 | 8.2 | 8.1 | 8.8 |
| Mouthfeel | 23.5 | 24.1 | 25.2 | 26.1 | 25.8 | 28.8 |
| Taste | 16.4 | 17.1 | 18.4 | 18.6 | 18.4 | 18.7 |
| Total score | 78.3 | 82.8 | 87.6 | 90.1 | 88.2 | 95.0 |
Embodiment product all has preferably sensory evaluation scores result, wherein optimum with embodiment six, based on the tomato slurries of embodiment six and egg liquid preparation method, discussion proportioning and processing condition, on the impact of organoleptic quality, are inquired into simultaneously and are added the impact of different flavoring ingredients for organoleptic quality.
Experiment one:
According under the tomato slurries of embodiment six and egg liquid preparation method and processing condition, inquire into the impact for sensory evaluation scores of tomato slurries and egg liquid part by weight.
Table three: tomato slurries and egg liquid are according to the impact of weight ratio for sensory evaluation scores
| Weight ratio | 2:5 | 1：2 | 2:3 | 2:1 | 4:1 | 5:1 | 6:1 | 7:1 |
| Sensory evaluation scores | 82.5 | 86.7 | 88.7 | 94.3 | 91.7 | 90.1 | 88.7 | 86.4 |
Time the weight ratio of tomato and egg liquid is between 2:1-4:1, there is higher sensory evaluation scores.
Experiment two:
According to tomato slurries and the egg liquid preparation method of embodiment six, tomato slurries and egg egg liquid weight ratio are 3:1, inquire into the impact of homogenization pressure for sensory evaluation scores.
Table four: homogenization pressure is for the impact of sensory evaluation scores
| Homogenization pressure (Mpa) | 23 | 25 | 28 | 30 | 32 | 35 | 38 |
| Sensory evaluation scores | 90.4 | 92.3 | 94.5 | 96.1 | 96.3 | 95.8 | 92.8 |
Homogenization pressure is between 30-35Mpa, and sensory evaluation scores is more excellent.
Experiment three: according to tomato slurries and the egg liquid preparation method of embodiment six, each addition is with weight parts: 30 parts, tomato slurries, egg egg liquid 10 parts, homogenization pressure adopts 32Mpa, inquires into and adds the impact of different flavoring ingredients for organoleptic quality.
Table five: flavoring ingredients adds the impact for sensory evaluation scores
The sensory evaluation scores of carrying out for product the tomato egg flavor beverage that seasoning process prepares by adding the common flavoring ingredients of the beverage/food manufacture fields such as such as white granulated sugar, honey, citric acid all makes moderate progress.
Above content is only better embodiment of the present invention, and for those of ordinary skill in the art, according to thought of the present invention, all will change in specific embodiments and applications, this description should not be construed as limitation of the present invention.
Claims (9)
1. a preparation method for novel tomato egg flavor beverage, is characterized in that, comprise the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 1-5 minute;
Tomato slurries preparation process three: AMS, pectase, papain water enzyme digestion will be added in strained tomatoes respectively;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.5-1.2 times of water cooks solidifies to egg liquid, and the heat time is 5-10 minute;
Egg liquid preparation process two: will the water making beating process of 1.5-1.7 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: the papain and the 0.4-0.5% trypsase water enzyme digestion that add 0.5-0.7%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 2-7:1-5 with egg liquid;
Described homogenization pressure is 25-35Mpa.
2. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: tomato stripping and slicing in described tomato slurries preparation process two, making beating, and 1-2 minute is boiled in heating rapidly.
3. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, it is characterized in that: add AMS, pectase, papain water enzyme digestion respectively in described tomato slurries preparation process three, its addition is respectively 0.5-1.9g/L, 0.2-0.7g/L, 0.2-1.0g/L.
4. the preparation method of a kind of novel tomato egg flavor beverage according to claim 3, is characterized in that: in described tomato slurries preparation process three, the addition of AMS, pectase, papain is respectively 1.0-1.5g/L, 0.2-0.4g/L, 0.6-1.0g/L.
5. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: stir after adding egg liquid weight 0.5-0.7 times of water in egg liquid in described egg liquid preparation process one.
6. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: will add the water making beating process of 1.5-1.6 times of quality in the egg liquid solidified in described egg liquid preparation process two.
7. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: the papain and the 0.5% trypsase water enzyme digestion that add 0.5-0.6% in described egg liquid preparation process three.
8. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: the tomato slurries first step and second step prepared in the composite and homogenizing step of described 3rd step mix according to weight ratio 2-4:1 with egg liquid.
9. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: in the composite and homogenizing step of described 3rd step, homogenization pressure is 30-35Mpa.
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