CN105795297A - Making method of tomato juice beverage - Google Patents
Making method of tomato juice beverage Download PDFInfo
- Publication number
- CN105795297A CN105795297A CN201610234105.2A CN201610234105A CN105795297A CN 105795297 A CN105795297 A CN 105795297A CN 201610234105 A CN201610234105 A CN 201610234105A CN 105795297 A CN105795297 A CN 105795297A
- Authority
- CN
- China
- Prior art keywords
- oyster mushroom
- gram
- brown rice
- fermentation liquid
- tomatoes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing and particularly relates to a making method of a tomato juice beverage.Tomatoes are peeled and then are made into tomato pulp, germinated brown rice powder is added to the tomato pulp for enzymolysis, an oyster mushroom strain is inoculated for fermentation, then oyster mushroom fermentation liquid is obtained, rice oil dissolved with sucrose fatty acid ester is added to the oyster mushroom fermentation liquid, and a finished product is obtained through blending, homogenizing, filling, opening sealing and pasteurization.The tomato juice beverage made by adopting the making method retains nutritional ingredients in the tomatoes to the most degree, the biological activity of nutrient substances in the tomatoes is also improved under the catalytic effect of abundant enzyme in germinated brown rice and the fermentation effect of the oyster mushroom strain, and meanwhile a large number of nutritional ingredients beneficial to human are also produced.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the manufacture method of a kind of tomato juice beverage.
Background technology
Fructus Lycopersici esculenti another name Fructus Lycopersici esculenti, tomato, originate in South America, extensively cultivate in China north and south.Tomato nutrient enriches, rich in several mineral materials compositions such as carbohydrate, protein, organic acid, vitamin, lycopene, Flavonoid substances and calcium, phosphorus, potassium, magnesium, ferrum, zinc, copper, there is effect of hemostasis, blood pressure lowering, diuresis, invigorating the stomach and promoting digestion, promoting the production of body fluid to quench thirst, heat-clearing and toxic substances removing, removing heat from blood suppressing the hyperactive liver.Flavone compound in Fructus Lycopersici esculenti, the permeability of existing reduction blood capillary and the effect preventing it from breaking, have again the angiosclerotic special efficacy of prevention, can also prevent the diseases such as cervical cancer, bladder cancer and cancer of pancreas simultaneously；Lycopene in Fructus Lycopersici esculenti has superior physiological function, and it not only has anticancer effect pressing down cancer, and for preventing the various adult diseases such as cardiovascular disease, arteriosclerosis, enhancing human immune system and slow down aging etc. all significant；The organic acid such as malic acid, citric acid contained by Fructus Lycopersici esculenti, can promote gastric secretion, promotes the digestion to fat and protein, increases acid concentration, adjusts gastrointestinal function, help the rehabilitation of gastrointestinal disease；Fruit acid contained by Fructus Lycopersici esculenti and cellulose, have aid digestion and loosening bowel to relieve constipation effect, can prevent treating constipation.Additionally, Fructus Lycopersici esculenti also has the multiple efficacies such as blood pressure lowering, diuresis, detumescence, beauty and skin care and prevention.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of tomato juice beverage with health-care effect.
The object of the present invention is achieved like this:
After Fructus Lycopersici esculenti leaching being scalded two minutes with 90-95 DEG C of hot water, peeling, break into strained tomatoes with beater.
Sprout brown rice is pulverized to obtain germination brown rice powder, according to the ratio of strained tomatoes and germination brown rice powder mass ratio 40:1 by strained tomatoes and germination brown rice powder mix homogeneously, maintain 25-35 minute under 42-44 DEG C of condition, be then warmed up to 50-52 DEG C, keep 40-50 minute, it is warmed up to 60-65 DEG C again, maintain 4-5 hour, then be warmed up to 65-70 DEG C, after keeping 30 minutes, be cooled to 25-28 DEG C, add the Pleurotus ostreatus liquid seeds of 10%, after shaking table top fermentation 4-5 days of 150-180rpm, 25-28 DEG C oyster mushroom fermentation liquid.
Weigh the sucrose fatty acid ester of oyster mushroom fermentation liquid quality 0.05%, weigh the Rice oil of oyster mushroom fermentation liquid quality 2% again, first sucrose fatty acid ester is dissolved in Rice oil, joining in oyster mushroom fermentation liquid by the Rice oil dissolved with sucrose fatty acid ester again, then formulated, homogenizing, fill, sealing, pasteurize get product.
Present invention additionally comprises such feature: the manufacture method of described Pleurotus ostreatus liquid seeds is: weigh 2 grams of Semen Maydis powder, 1 gram of glucose, 0.2 gram of peptone, 0.2 gram of yeast extract, 0.15 gram of potassium dihydrogen phosphate, 0.075 gram of magnesium sulfate, 1 milligram of vitamin B1, add water 100 milliliters, stir, 121 DEG C of sterilizings 20 minutes, from inclined-plane being inoculated Pleurotus ostreatus in fluid medium after being cooled to 25-28 DEG C, 25-28 DEG C, 150-180rpm when shaking table cultivate 5 days.
The tomato juice beverage made by the inventive method, not only remain the nutritional labeling in Fructus Lycopersici esculenti to greatest extent, and pass through the catalytic action of enzyme abundant in sprout brown rice and the Fermentation of flat mushroom strain, improve again the biological activity of Fructus Lycopersici esculenti Middle nutrition material, also create the substantial amounts of nutritional labeling that human body is useful simultaneously.
Specific embodiments
Weigh 2 grams of Semen Maydis powder, 1 gram of glucose, 0.2 gram of peptone, 0.2 gram of yeast extract, 0.15 gram of potassium dihydrogen phosphate, 0.075 gram of magnesium sulfate, 1 milligram of vitamin B1, add water 100 milliliters, stir, 121 DEG C of sterilizings 20 minutes, from inclined-plane being inoculated Pleurotus ostreatus in fluid medium after being cooled to 26 DEG C, 26 DEG C, 160rpm when shaking table cultivate and namely obtain Pleurotus ostreatus liquid seeds in 5 days.
After Fructus Lycopersici esculenti being soaked two minutes with 90 DEG C of hot water, peeling, break into strained tomatoes with beater.
Sprout brown rice is pulverized to obtain germination brown rice powder, according to the ratio of strained tomatoes and germination brown rice powder mass ratio 40:1 by strained tomatoes and germination brown rice powder mix homogeneously, maintain 30 minutes under 43 DEG C of conditions, be then warmed up to 51 DEG C, keep 45 minutes, it is warmed up to 62 DEG C again, maintain 4.5 hours, then be warmed up to 70 DEG C, after keeping 30 minutes, be cooled to 26 DEG C, add the Pleurotus ostreatus liquid seeds of 10%, after 160rpm, the shaking table top fermentation 5 days of 26 DEG C oyster mushroom fermentation liquid.
Weigh the sucrose fatty acid ester of oyster mushroom fermentation liquid quality 0.05%, weigh the Rice oil of oyster mushroom fermentation liquid quality 2% again, first sucrose fatty acid ester is dissolved in Rice oil, joining in oyster mushroom fermentation liquid by the Rice oil dissolved with sucrose fatty acid ester again, then formulated, homogenizing, fill, sealing, pasteurize get product.
Claims (1)
1. a manufacture method for tomato juice beverage, is characterized in that being prepared from through the following course of processing:
(1) weigh 2 grams of Semen Maydis powder, 1 gram of glucose, 0.2 gram of peptone, 0.2 gram of yeast extract, 0.15 gram of potassium dihydrogen phosphate, 0.075 gram of magnesium sulfate, 1 milligram of vitamin B1, add water 100 milliliters, stir, 121 DEG C of sterilizings 20 minutes, from inclined-plane being inoculated Pleurotus ostreatus in fluid medium after being cooled to 25-28 DEG C, 25-28 DEG C, 150-180rpm when shaking table cultivate and namely obtain Pleurotus ostreatus liquid seeds in 5 days；
(2) after Fructus Lycopersici esculenti leaching being scalded two minutes with 90-95 DEG C of hot water, peeling, break into strained tomatoes with beater；
(3) sprout brown rice is pulverized to obtain germination brown rice powder, according to the ratio of strained tomatoes and germination brown rice powder mass ratio 40:1 by strained tomatoes and germination brown rice powder mix homogeneously, maintain 25-35 minute under 42-44 DEG C of condition, then 50-52 DEG C it is warmed up to, keep 40-50 minute, it is warmed up to 60-65 DEG C again, maintain 4-5 hour, it is warmed up to 65-70 DEG C again, it is cooled to 25-28 DEG C after keeping 30 minutes, add the Pleurotus ostreatus liquid seeds of 10%, after shaking table top fermentation 4-5 days of 150-180rpm, 25-28 DEG C oyster mushroom fermentation liquid；
(4) weigh the sucrose fatty acid ester of oyster mushroom fermentation liquid quality 0.05%, weigh the Rice oil of oyster mushroom fermentation liquid quality 2% again, first sucrose fatty acid ester is dissolved in Rice oil, joining in oyster mushroom fermentation liquid by the Rice oil dissolved with sucrose fatty acid ester again, then formulated, homogenizing, fill, sealing, pasteurize get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610234105.2A CN105795297A (en) | 2016-04-17 | 2016-04-17 | Making method of tomato juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610234105.2A CN105795297A (en) | 2016-04-17 | 2016-04-17 | Making method of tomato juice beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105795297A true CN105795297A (en) | 2016-07-27 |
Family
ID=56460227
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610234105.2A Pending CN105795297A (en) | 2016-04-17 | 2016-04-17 | Making method of tomato juice beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105795297A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576526A (en) * | 2018-03-31 | 2018-09-28 | 哈尔滨伟平科技开发有限公司 | A kind of production method of Jasmine fermented beverage |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038252A (en) * | 2009-10-20 | 2011-05-04 | 赵静 | Preparation method of tomato drinks |
| CN103767015A (en) * | 2013-11-25 | 2014-05-07 | 简玉君 | Manufacturing technology for tomato juice |
| CN104450413A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for manufacturing healthcare type black rice low alcohol beverage |
| CN104432343A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for making wax gourd fermentation non-alcoholic drink |
| CN104432342A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for manufacturing strawberry fermentation beverage |
| CN104872663A (en) * | 2015-05-25 | 2015-09-02 | 哈尔滨伟平科技开发有限公司 | Preparation method for spirulina health care beverage |
| CN104921229A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | A juice preparation method |
-
2016
- 2016-04-17 CN CN201610234105.2A patent/CN105795297A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038252A (en) * | 2009-10-20 | 2011-05-04 | 赵静 | Preparation method of tomato drinks |
| CN103767015A (en) * | 2013-11-25 | 2014-05-07 | 简玉君 | Manufacturing technology for tomato juice |
| CN104450413A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for manufacturing healthcare type black rice low alcohol beverage |
| CN104432343A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for making wax gourd fermentation non-alcoholic drink |
| CN104432342A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Method for manufacturing strawberry fermentation beverage |
| CN104872663A (en) * | 2015-05-25 | 2015-09-02 | 哈尔滨伟平科技开发有限公司 | Preparation method for spirulina health care beverage |
| CN104921229A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | A juice preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576526A (en) * | 2018-03-31 | 2018-09-28 | 哈尔滨伟平科技开发有限公司 | A kind of production method of Jasmine fermented beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4521447B2 (en) | Method for producing enzyme-containing health food and health food | |
| CN104068377B (en) | A kind of Cordyceps Militaris ferment product and production method thereof | |
| CN104450413B (en) | A kind of preparation method of health black rice low alcohol beverage | |
| CN103404557B (en) | Goat milk health-care bread | |
| CN106343033A (en) | Fermentation type soybean milk added with edible mushrooms and dried fruit and production method of fermentation type soybean milk | |
| CN107125675A (en) | A kind of preparation method of blueberry residue flavouring-soy-sauce | |
| CN104432341B (en) | The preparation method of Fresh Cucumber Juice fermented beverage | |
| CN106616956A (en) | Jelly type enzyme and processing process thereof | |
| CN103404606B (en) | Manufacturing method for carthamus tinctorius fermented bean curd | |
| CN105795297A (en) | Making method of tomato juice beverage | |
| CN105475937A (en) | Solid state fermentation black date sauce and preparation method thereof | |
| CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
| CN105145836A (en) | Abelmoschus manihot yoghourt and preparation method thereof | |
| CN105595117A (en) | Ferment beverage for conditioning stomach and intestine and preparation method thereof | |
| CN104432345B (en) | A kind of manufacture method of orange juice beverage | |
| CN105685951A (en) | Ketchup making method | |
| CN105533061A (en) | Method for making hawthorn fruit tea | |
| CN106386968A (en) | Cordyceps flower health preserving cakes | |
| CN104905160A (en) | A green and health-care soybean meal production method | |
| CN104430863A (en) | Small molecule water yoghourt capable of aiding sleep, aiding digestion, blacking hair and activating blood and preparation method of small molecule water yoghourt | |
| CN105018275A (en) | Manufacturing method for pleurotus eryngii glutinous rice wine | |
| CN104856067A (en) | Cistanche or cynomorium songaricum ferment beef jerky and preparation method therefor | |
| CN104745400B (en) | The manufacture method of black edible fungus health care wine | |
| CN109363022A (en) | A kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew | |
| CN105901211A (en) | Making method of arctium lappa tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160727 |