CN105995254A - Preparation method of tomato juice - Google Patents
Preparation method of tomato juice Download PDFInfo
- Publication number
- CN105995254A CN105995254A CN201610318674.5A CN201610318674A CN105995254A CN 105995254 A CN105995254 A CN 105995254A CN 201610318674 A CN201610318674 A CN 201610318674A CN 105995254 A CN105995254 A CN 105995254A
- Authority
- CN
- China
- Prior art keywords
- juice
- sterilization
- preparation
- fructus lycopersici
- lycopersici esculenti
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000015193 tomato juice Nutrition 0.000 title abstract 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 43
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000005406 washing Methods 0.000 claims abstract description 10
- 238000007872 degassing Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 5
- 239000002253 acid Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000000834 fixative Substances 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 239000011550 stock solution Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000004051 gastric juice Anatomy 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 abstract 1
- 238000004062 sedimentation Methods 0.000 abstract 1
- 244000061458 Solanum melongena Species 0.000 description 6
- 235000002597 Solanum melongena Nutrition 0.000 description 6
- 230000003064 anti-oxidating effect Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 3
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 3
- 235000012661 lycopene Nutrition 0.000 description 3
- 229960004999 lycopene Drugs 0.000 description 3
- 239000001751 lycopene Substances 0.000 description 3
- 238000002161 passivation Methods 0.000 description 3
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 208000035719 Maculopathy Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- -1 alkaline element Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 208000002780 macular degeneration Diseases 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- 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
- A23L2/52—Adding ingredients
-
- 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 provides a preparation method of tomato juice. The preparation method comprises the technological process of selection and washing of raw materials, breaking, preheating, squeezing, degassing, seasoning and sterilization. The preparation method is easy to operate, scientific and reasonable. The prepared finished product has the uniform bright red color of tomato juice, has the inherent taste and fragrance of tomatoes, has no foreign smell, is pure in taste, uniform in juice turbidity degree and free of layering or sedimentation, has rich nutrient, and is greatly beneficial to the metabolism process of the whole body and capable of promoting gastric juice generation and enhancing digestion of oily food. Vitamin P in tomatoes has the effects of protecting blood vessels and preventing and treating hypertension, and can improve heart work. In addition, the skin of a user can be healthy and beautiful if the user drinks the tomato juice for a long time.
Description
Technical field
The present invention relates to the processing method technical field of a kind of food, be specifically related to Fructus Lycopersici esculenti juice preparation side
Method.
Background technology
In Fructus Lycopersici esculenti juice in addition to containing abundant vitamin, alkaline element, cellulose, pectin, also rich in kind
Lycopene, lycopene is stronger antioxidant, can improve treating senile maculopathy, it was found that people
In body blood plasma, the content of lycopene is the highest, cancer, coronary heart disease sickness rate the lowest；Fructus Lycopersici esculenti juice contains
Multiple organic acid, organic acid, also can vessel softening, promotion in addition to protection vitamin C is not destroyed
Calcium, the absorption of ferrum element, help Gastric juice digestion fat and protein, and this is less than other fruit and vegetables
's.Therefore, often drink Fructus Lycopersici esculenti juice is extraordinary to health.
But it is simple that the preparation method of existing Fructus Lycopersici esculenti juice has, some complexity, have nothing in common with each other, different
The mouthfeel of Fructus Lycopersici esculenti juice, color and luster, taste that preparation method prepares are the most different, the Fructus Lycopersici esculenti retained
Effect be also different.
Summary of the invention
It is an object of the invention to open Fructus Lycopersici esculenti juice preparation method, solve in above-mentioned prior art problem
One or more.
For achieving the above object, present invention also offers Fructus Lycopersici esculenti juice preparation method, use raw material choosing
Select and wash, crush and preheat, squeeze the juice, deaerate and seasoning, the processing process of sterilization, specifically grasp
As step it is:
S10, selection and the washing of raw material: select fresh, Maturity 8-10 becomes, sugar-acid ratio is 6:1
Tomato variety, with clear water clean；
S20, broken and preheating: the Fructus Lycopersici esculenti cleaned up is crushed, is then heated to 82-86 DEG C, with blunt
Change the activity of pectase, it is ensured that fruit juice viscosity；
S30, squeeze the juice: product above-mentioned steps obtained is squeezed the juice, and marc carries out secondary juice, real
Matter is to remove peel, seed and fruit core, is also by the adjustment of sarcocarp particle simultaneously；Squeeze obtain kind
Eggplant stock solution is added 0.2% iso-Vc color fixative, anti-oxidation；
S40, degassing and seasoning: juice is sent into degasser and is de-gassed, add Sal and sugar simultaneously；
S50, sterilization: use high-temperature instantaneous sterilization method, sterilize at a temperature of 120-124 DEG C 45-65S,
Loading immediately in container after sterilization, then hot filling i.e. seals, and places 15-25min and is allowed to kill completely
Bacterium.Finally it is quickly cooled to less than 35 DEG C.
Beneficial effect: the preparation method of the Fructus Lycopersici esculenti juice that the present invention provides, simple to operate, scientific and reasonable.System
The finished product obtained has the cerise that Fructus Lycopersici esculenti juice is natural, uniformity, has the intrinsic flavour of Fructus Lycopersici esculenti and fragrance,
Free from extraneous odour, and sense of taste is pure, juice is muddy uniformly, without layering, without precipitation.And nutritious, right
The metabolic processes of whole body has greatly tonification, can promote that gastric juice generates, and strengthens disappearing greasy food
Change.The protected blood vessel of Citrin in Fructus Lycopersici esculenti, prevent and treat the effect of hypertension, and the work of heart can be improved
Make.Additionally, often drink Fructus Lycopersici esculenti juice can make skin fitness.
Detailed description of the invention
Below in conjunction with each embodiment, the present invention is described in detail, but it should explanation, these are real
Executing mode not limitation of the present invention, those of ordinary skill in the art are made according to these embodiments
Equivalent transformation in function, method or structure or replacement, within belonging to protection scope of the present invention.
Embodiment 1:
Fructus Lycopersici esculenti juice preparation method, use the selection of raw material and washing, broken and preheat, squeeze the juice, take off
Gas and seasoning, the processing process of sterilization, concrete operation step is:
S10, selection and the washing of raw material: select fresh, Maturity 8 becomes, sugar-acid ratio be 6:1 kind
Eggplant kind, cleans with clear water；
S20, broken and preheating: the Fructus Lycopersici esculenti cleaned up is crushed, is then heated to 82 DEG C, with passivation
The activity of pectase, it is ensured that fruit juice viscosity；
S30, squeeze the juice: product above-mentioned steps obtained is squeezed the juice, and marc carries out secondary juice, real
Matter is to remove peel, seed and fruit core, is also by the adjustment of sarcocarp particle simultaneously；Squeeze obtain kind
Eggplant stock solution is added 0.2% iso-Vc color fixative, anti-oxidation；
S40, degassing and seasoning: juice is sent into degasser and is de-gassed, add Sal and sugar simultaneously；
S50, sterilization: use high-temperature instantaneous sterilization method, sterilize at a temperature of 120 DEG C 45S, vertical after sterilization
I.e. loading in container, then hot filling i.e. seals, and places 15min and is allowed to sterilize completely.The most fast
Speed is cooled to less than 35 DEG C.
Embodiment 2:
Fructus Lycopersici esculenti juice preparation method, use the selection of raw material and washing, broken and preheat, squeeze the juice, take off
Gas and seasoning, the processing process of sterilization, concrete operation step is:
S10, selection and the washing of raw material: select fresh, Maturity 9 becomes, sugar-acid ratio be 6:1 kind
Eggplant kind, cleans with clear water；
S20, broken and preheating: the Fructus Lycopersici esculenti cleaned up is crushed, is then heated to 84 DEG C, with passivation
The activity of pectase, it is ensured that fruit juice viscosity；
S30, squeeze the juice: product above-mentioned steps obtained is squeezed the juice, and marc carries out secondary juice, real
Matter is to remove peel, seed and fruit core, is also by the adjustment of sarcocarp particle simultaneously；Squeeze obtain kind
Eggplant stock solution is added 0.2% iso-Vc color fixative, anti-oxidation；
S40, degassing and seasoning: juice is sent into degasser and is de-gassed, add Sal and sugar simultaneously；
S50, sterilization: use high-temperature instantaneous sterilization method, sterilize at a temperature of 122 DEG C 55S, vertical after sterilization
I.e. loading in container, then hot filling i.e. seals, and places 20min and is allowed to sterilize completely.The most fast
Speed is cooled to less than 35 DEG C.
Embodiment 3:
Fructus Lycopersici esculenti juice preparation method, use the selection of raw material and washing, broken and preheat, squeeze the juice, take off
Gas and seasoning, the processing process of sterilization, concrete operation step is:
S10, selection and the washing of raw material: select fresh, Maturity 10 becomes, sugar-acid ratio is 6:1's
Tomato variety, cleans with clear water；
S20, broken and preheating: the Fructus Lycopersici esculenti cleaned up is crushed, is then heated to 86 DEG C, with passivation
The activity of pectase, it is ensured that fruit juice viscosity；
S30, squeeze the juice: product above-mentioned steps obtained is squeezed the juice, and marc carries out secondary juice, real
Matter is to remove peel, seed and fruit core, is also by the adjustment of sarcocarp particle simultaneously；Squeeze obtain kind
Eggplant stock solution is added 0.2% iso-Vc color fixative, anti-oxidation；
S40, degassing and seasoning: juice is sent into degasser and is de-gassed, add Sal and sugar simultaneously；
S50, sterilization: use high-temperature instantaneous sterilization method, sterilize at a temperature of 124 DEG C 65S, vertical after sterilization
I.e. loading in container, then hot filling i.e. seals, and places 25min and is allowed to sterilize completely.The most fast
Speed is cooled to less than 35 DEG C.
The a series of detailed description of those listed above is only for the feasibility embodiment of the present invention
Illustrating, they also are not used to limit the scope of the invention, all without departing from skill of the present invention spirit
Equivalent implementations or the change made should be included within the scope of the present invention.
Moreover, it will be appreciated that although this specification is been described by according to embodiment, but the most each reality
Mode of executing only comprises an independent technical scheme, and this narrating mode of description is only for understand
Seeing, those skilled in the art should be using description as an entirety, and the technical scheme in each embodiment is also
Other embodiments that it will be appreciated by those skilled in the art that can be formed through appropriately combined.
Claims (1)
1. the preparation method of Fructus Lycopersici esculenti juice, it is characterised in that use selection and the washing of raw material, crush and pre-
Heat, squeezing the juice, deaerate and seasoning, the processing process of sterilization, concrete operation step is:
S10, selection and the washing of raw material: select fresh, Maturity 8-10 becomes, sugar-acid ratio is 6:1
Tomato variety, with clear water clean；
S20, broken and preheating: the Fructus Lycopersici esculenti cleaned up is crushed, is then heated to 82-86 DEG C；
S30, squeeze the juice: product above-mentioned steps obtained is squeezed the juice, and marc carries out secondary juice, squeeze
The Fructus Lycopersici esculenti stock solution obtained is added concentration 0.2% iso-Vc color fixative；
S40, degassing and seasoning: juice is sent into degasser and is de-gassed, add Sal and sugar simultaneously；
S50, sterilization: use high-temperature instantaneous sterilization method, sterilize at a temperature of 120-124 DEG C 45-65S,
Loading immediately in container after sterilization, then hot filling i.e. seals, and places 15-25min and is allowed to kill completely
Bacterium.Finally it is quickly cooled to less than 35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610318674.5A CN105995254A (en) | 2016-05-12 | 2016-05-12 | Preparation method of tomato juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610318674.5A CN105995254A (en) | 2016-05-12 | 2016-05-12 | Preparation method of tomato juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995254A true CN105995254A (en) | 2016-10-12 |
Family
ID=57099908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610318674.5A Pending CN105995254A (en) | 2016-05-12 | 2016-05-12 | Preparation method of tomato juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995254A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152907A (en) * | 2022-07-06 | 2022-10-11 | 乌拉特前旗昌兴达实业有限责任公司 | Preparation method of tomato and wolfberry fruit raw pulp |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048207A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of tomato juice |
| CN103230063A (en) * | 2013-05-13 | 2013-08-07 | 潘剑峰 | Green tomato juice drink and production method thereof |
| CN103461753A (en) * | 2012-06-06 | 2013-12-25 | 陈其钢 | Tomato fruit jelly and preparation method thereof |
-
2016
- 2016-05-12 CN CN201610318674.5A patent/CN105995254A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048207A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of tomato juice |
| CN103461753A (en) * | 2012-06-06 | 2013-12-25 | 陈其钢 | Tomato fruit jelly and preparation method thereof |
| CN103230063A (en) * | 2013-05-13 | 2013-08-07 | 潘剑峰 | Green tomato juice drink and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152907A (en) * | 2022-07-06 | 2022-10-11 | 乌拉特前旗昌兴达实业有限责任公司 | Preparation method of tomato and wolfberry fruit raw pulp |
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Application publication date: 20161012 |