CN107136216A - The preparation method of carrot tomato vegetable former times - Google Patents
The preparation method of carrot tomato vegetable former times Download PDFInfo
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- CN107136216A CN107136216A CN201710317533.6A CN201710317533A CN107136216A CN 107136216 A CN107136216 A CN 107136216A CN 201710317533 A CN201710317533 A CN 201710317533A CN 107136216 A CN107136216 A CN 107136216A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/07—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves
- A23C3/073—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves by sonic or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of carrot tomato vegetable former times, step includes：Pretreatment；Hot water blanching is put into after carrot block and tomato block are mixed；Carrot block after blanching and tomato block are put into beater and are slightly beaten so that material particular diameter is less than 300 μm after mashing；Slurries after thick mashing are poured into and are beaten in ultra-fine beater so that material particular diameter is less than 60 μm after mashing；By the naturally occurring emulsifying agent of weight percent concentration 0.1~1%, 1~10% milk is added in obtained slurries, and, plasm PH value is adjusted to 3.5~4.2；Obtained carrot tomato vegetable former times is injected in super-high-pressure homogenization equipment material bin, the processing of super-high-pressure homogenization combining ultrasonic ripple is carried out；Stored after sterile filling.Carrot composite vegetable former times produced by the invention is bright-colored, mellow in taste；Nutritious, total carotene carotene content and bioavilability are high, rich in vitamin and dietary fiber.Product with stable quality, long shelf-life.In addition, production equipment maturation, simple production process that the present invention is used.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of preparation method of carrot tomato vegetable former times.
Background technology
Carrot has very high nutritive value, promotes human body to be good for rich in dietary fiber, alpha-carotene, beta carotene etc.
The bioactive substance of health.Carrot is in existing more than the 600 years cultivation history of China, and cultivated area and yield occupy first place in the world.Kind
Eggplant is also the large vegetables of China, wherein containing abundant lycopene and vitamin C.α-carrot in carrot and tomato
Element, beta carotene, lycopene are the carotenoid that people often take in.Carotenoid is that a class has eight class isoamyls two
The fat-soluble natural pigment of alkene basic structure, with VAFormer active, anti-oxidant, prevention of cardiovascular disease, protection retina, enhancing
The effects such as immunity.Fruits and vegetables and its product (such as carrots chips) rich in carotenoid are increasingly praised highly by people.Class
Carrotene, which is absorbed by the body to undergo using needs, to be discharged from fruit and vegetable materials, dissolves, forming the smaller micella of particle diameter through digestion
(micelles) these important stages, and then by intestinal absorption are utilized.However, because it is primarily present in fruits and vegetables pigment mother carefully
In the chromoplast of intracellular, the first rate-limiting step for influenceing carotenoid bioavailable efficiency is exactly it from raw tissue cell
Release approach.The nutritive value of carotenoid is determined by its bioavailable efficiency rather than absolute intake, therefore exploitation
Food with high carotenoid bioavailable efficiency plays fruit vegetable nutrient function to greatest extent to making full use of fruits and vegetables resource
The effectiveness of the factor is significant.
Juice processed is carrot and the main processing mode of tomato, is also consumer's selection intake carrot and tomato nutrient composition
Important channel.But there is problems with vegetable juice on the market：Be removed by filtration in vegetable juice process cellulose,
The macromolecular substances such as pectin, cause dietary fiber to lack；Sugar content is high, and intake may excessively cause health problem.
The content of the invention
The problem of for being previously mentioned, the invention provides a kind of preparation method of carrot tomato vegetable former times, step includes：
1) carrot and tomato are pre-processed；
2) by carrot block and tomato block according to 2：Hot water blanching is put into after 1 ratio mixing, blanching temperature is 90~95
DEG C, the blanching time is 2~5min；
3) thick mashing
Carrot block after blanching and tomato block are put into beater and are slightly beaten so that material particular diameter is low after mashing
In 300 μm, beater rotating speed is 1500~3000r/min, and beating time is 3~10min, and mashing number of times is 1~3 time.
4) ultra-fine mashing
Slurries after thick mashing are poured into and are beaten in wet method super-fine beater so that solid particle in material after mashing
Particle diameter be less than 60 μm, beater rotating speed is 6000-9000r/min, and beating time is 3~10min, mashing number of times 1~3 time；
5) compound
By the naturally occurring emulsifying agent of weight percent concentration 0.1~1%, 1~10% milk is added to the obtained slurry of step 4
In liquid, and concentration Juice is added, slurry pH value is adjusted to 3.5~4.2, carrot tomato vegetable former times is made；
6) super-high-pressure homogenization combining ultrasonic ripple is handled
By in carrot tomato vegetable former times injection super-high-pressure homogenization equipment material bin made from step 5, super-high-pressure homogenization is carried out
The processing of combining ultrasonic ripple, super-high-pressure homogenization pressure is 100-400MPa, homogeneous 1~3 time, and the ultrasonication power of collaboration is
1-6W/g；
7) sterile filling, storage are sterile by the carrot tomato vegetable former times progress after the processing of super-high-pressure homogenization combining ultrasonic ripple
It is filling, stored under the conditions of being placed in 4 DEG C.
Preferred scheme is：The concentration Juice is lemon juice, orange juice or cider.
Preferred scheme is：Selection is fresh, without it is damaged, without rotten carrot, tomato and cleaned, stripping and slicing.
Preferred scheme is：The naturally occurring emulsifying agent is lecithin, soybean lecithin, Chinese scholartree saponin or pectin.
Preferred scheme is：Carrot block and tomato block are 2cm3。
Preferred scheme is：Carrot tomato vegetable former times is passed through into step 6 super-high-pressure homogenization combining ultrasonic ripple before processing, carried out
The following steps：
1) add the lactic acid bacteria of weight percent concentration 0.01~0.03%, 0.02~0.08% ascorbic acid, 1~
5% white granulated sugar, licorice 0.01~0.03%；
2) ferment, fermentation temperature is 35~40 DEG C, fermentation time is 15~20h；
3) carrot tomato vegetable former times is filtered after the completion of fermenting, 5~10min is heated at a temperature of 30~40 DEG C, then
After carrot tomato vegetable former times loading container is kept in, follow-up super-high-pressure homogenization combining ultrasonic ripple processing is carried out.
Beneficial effects of the present invention are as follows：
(1) bioavilability of carotenoid is greatly improved.Process carries out ultra-fine mashing, powder to carrot and tomato
Broken rear particle diameter can reach less than 60 μm, less than the average cell diameter of carrot and tomato, and carrotene is from vegetable tissue, cell
In release rate be more than 93%；In addition, being handled using super-high-pressure homogenization combining ultrasonic ripple, the chromoplast that can be destroyed completely in cell
Structure so that carotenoid discharges completely.In addition, the naturally occurring emulsifying agent such as addition lecithin, makes carotenoid formation can be small
The carotenoid micro emulsion that the intestinal digestion stage directly absorbs.Acted synergistically by aforesaid operations unit, the carotenoid in product
Bioavilability brought up to more than 72%.
(2) microorganism is killed completely, and Product Safety is high.Traditional super-high-pressure homogenization can not be typically killed in food
Bacterial spore body, causes its application to be limited to.The synergy that the present invention is produced using super-high-pressure homogenization and ultrasonic wave, significantly
The bactericidal effect to material is improved, particularly the killing effect to bacterial spore body.The present invention is real-time using super-high-pressure homogenization
Combining ultrasonic ripple kills processing, while ultra high pressure treatment, using ultrasonic wave cavitation on the one hand can make microorganism and its
Gemma bacterium colony disperses, and on the one hand can directly destroy the gemma wall of bacterial spore body, reduce its tolerance to high shear power,
And then it is killed during super-high-pressure homogenization.According to result of the test, this synergy is shown as：It is ultrasonic combined
The bactericidal effect of super-high-pressure homogenization processing is significantly higher than the ultrasonic wave and superelevation for being used alone and being taken up in order of priority with equivalent parameters condition
Pressure processing.In addition, carrot composite vegetable former times, through adjusting pH to after being less than 4.2, belongs to peracid food, peracid condition is equal to super-pressure
The bactericidal effect of matter also has synergy.Product reaches commercial sterilization, has ensured the microbial safety of shelf life.
(3) super-high-pressure homogenization combining ultrasonic ripple is processed as non-thermal sterilization technology, due to that without prolonged heat treatment, can subtract
The loss of nutriment in few carrot and tomato.
(4) super-high-pressure homogenization combining ultrasonic ripple processing can further reduce the average grain diameter of material, improve vegetables former times in storage
Suspension stability during Tibetan.
(5) full fruit utilizes, and improves the utilization ratio of raw material, reduces waste discharge amount.The processing technology that this method is related to,
Once purged carrot and tomato all sites is all utilized, no residue, and no coupling product is wasted, and product cellulose, pectin contain
Amount is high, contributes to intestinal health.
(6) man-made additive, green natural are free of.Acid adjustment uses the natural high tart fruit such as concentrated lemon juice, concentrated apple juice
Vegetable inspissated juice, emulsifying agent is more met consumer and is pursued processed food preservative free addition using naturally occurring emulsifying agents such as soybean lecithins
Trend.
Embodiment
The present invention is described in further detail below, to make those skilled in the art being capable of evidence with reference to specification word
To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or many
The presence or addition of individual other elements or its combination.
Embodiment 1
A kind of preparation method of carrot tomato vegetable former times is present embodiments provided, step includes：
1) select it is fresh, without it is damaged, without rotten carrot, tomato and cleaned, stripping and slicing, carrot block and tomato block are equal
For 2cm3；
2) by carrot block and tomato block according to 2：Hot water blanching is put into after 1 ratio mixing, blanching temperature is 95 DEG C, drift
The time of scalding is 2min；
3) thick mashing
Carrot block after blanching and tomato block are put into beater and are slightly beaten so that material particular diameter is low after mashing
In 300 μm, beater rotating speed is 3000r/min, and beating time is 10min, is beaten 3 times；
4) ultra-fine mashing
Slurries after thick mashing are poured into and are beaten in wet method super-fine beater so that solid particle in material after mashing
Particle diameter be less than 60 μm, beater rotating speed is 9000r/min, and beating time is 10min, mashing number of times 3 times；
5) compound
By the lecithin of weight percent concentration 1%, 10% milk is added in slurries made from step 4, and is added
Concentrated lemon juice, 3.5 are adjusted to by slurry pH value, and carrot tomato vegetable former times is made；
6) super-high-pressure homogenization combining ultrasonic ripple is handled
By in carrot tomato vegetable former times injection super-high-pressure homogenization equipment material bin made from step 5, super-high-pressure homogenization is carried out
Combining ultrasonic ripple processing, super-high-pressure homogenization pressure is 400MPa, and homogeneous 3 times, the ultrasonication power of collaboration is 6W/g；
7) sterile filling, storage
Carrot tomato vegetable former times after the processing of super-high-pressure homogenization combining ultrasonic ripple is subjected to sterile filling, 4 DEG C of bars are placed in
Stored under part.
Embodiment 2
A kind of preparation method of carrot tomato vegetable former times is present embodiments provided, step includes：
1) select it is fresh, without it is damaged, without rotten carrot, tomato and cleaned, stripping and slicing, carrot block and tomato block are equal
For 2cm3；
2) by carrot block and tomato block according to 2：Hot water blanching is put into after 1 ratio mixing, blanching temperature is 90 DEG C, drift
The time of scalding is 5min；
3) thick mashing
Carrot block after blanching and tomato block are put into beater and are slightly beaten so that material particular diameter is low after mashing
In 300 μm, beater rotating speed is 1500r/min, and beating time is 3min, is beaten 1 time；
4) ultra-fine mashing
Slurries after thick mashing are poured into and are beaten in wet method super-fine beater so that solid particle in material after mashing
Particle diameter be less than 60 μm, beater rotating speed be 6000r/min, beating time is 3min, be beaten 1 time；；
5) compound
By the soybean lecithin of weight percent concentration 0.1%, 1% milk is added in slurries made from step 4, and is added
Enter concentrated orange juice, slurry pH value is adjusted to 4.2, carrot tomato vegetable former times is made；
6) super-high-pressure homogenization combining ultrasonic ripple is handled
By in carrot tomato vegetable former times injection super-high-pressure homogenization equipment material bin made from step 5, super-high-pressure homogenization is carried out
Combining ultrasonic ripple processing, super-high-pressure homogenization pressure is 100MPa, and homogeneous 1 time, the ultrasonication power of collaboration is 1W/g；
7) sterile filling, storage
Carrot tomato vegetable former times after the processing of super-high-pressure homogenization combining ultrasonic ripple is subjected to sterile filling, 4 DEG C of bars are placed in
Stored under part.
Embodiment 3
A kind of preparation method of carrot tomato vegetable former times is present embodiments provided, step includes：
1) select it is fresh, without it is damaged, without rotten carrot, tomato and cleaned, stripping and slicing, carrot block and tomato block are equal
For 2cm3；
2) by carrot block and tomato block according to 2：Hot water blanching is put into after 1 ratio mixing, blanching temperature is 92 DEG C, drift
The time of scalding is 3min；
3) thick mashing
Carrot block after blanching and tomato block are put into beater and are slightly beaten so that material particular diameter is low after mashing
In 300 μm, beater rotating speed is 2000r/min, and beating time is 6min, is beaten 3 times；
4) ultra-fine mashing
Slurries after thick mashing are poured into and are beaten in wet method super-fine beater so that the thing of solid particle in after mashing
Expect that particle diameter is less than 60 μm, beater rotating speed is 8000r/min, and beating time is 5min, is beaten 3 times；
5) compound
By the Chinese scholartree saponin of weight percent concentration 0.5%, 5% milk is added in slurries made from step 4, and
Concentrated apple juice is added, slurry pH value is adjusted to 3.8, carrot tomato vegetable former times is made；
6) ferment
6.1) add the lactic acid bacteria of weight percent concentration 0.01~0.03%, 0.02~0.08% ascorbic acid, 1~
5% white granulated sugar, licorice 0.01~0.03%；
6.2) ferment, fermentation temperature is 35~40 DEG C, fermentation time is 15~20h；
6.3) carrot tomato vegetable former times is filtered after the completion of fermenting, 5~10min is heated at a temperature of 30~40 DEG C, so
Carrot tomato vegetable former times is loaded in container afterwards, is temporarily stored under the conditions of 4 DEG C.
7) super-high-pressure homogenization combining ultrasonic ripple is handled
By in carrot tomato vegetable former times injection super-high-pressure homogenization equipment material bin made from step 6, super-high-pressure homogenization is carried out
Combining ultrasonic ripple processing, super-high-pressure homogenization pressure is 200MPa, and homogeneous 2 times, the ultrasonication power of collaboration is 3W/g；
8) sterile filling, storage
Carrot tomato vegetable former times after the processing of super-high-pressure homogenization combining ultrasonic ripple is subjected to sterile filling, 4 DEG C of bars are placed in
Stored under part.
Comparative example 1
A kind of preparation method of carrot tomato vegetable former times is present embodiments provided, step includes：
1) select it is fresh, without it is damaged, without rotten carrot, tomato and cleaned, stripping and slicing, carrot block and tomato block are equal
For 2cm3；
2) by carrot block and tomato block according to 2：Hot water blanching is put into after 1 ratio mixing, blanching temperature is 95 DEG C, drift
The time of scalding is 2min；
3) thick mashing
Carrot block after blanching and tomato block are put into beater and are slightly beaten so that material particular diameter is low after mashing
In 300 μm, beater rotating speed is 3000r/min, and beating time is 10min；
4) homogeneous and pasteurize
By in the common pressure homogenizer material bin of carrot tomato vegetable former times injection made from step 3, homogeneous, homogeneous are carried out
Pressure is 20MPa, homogeneous 1 time；After the completion of homogeneous, carrot tomato vegetable former times is subjected to pasteurize, sterilization temperature is 82 DEG C,
Sterilizing time is 30min；
5) store
Carrot tomato vegetable former times after pasteurize is subjected to sterile filling, stored under the conditions of being placed in 4 DEG C.
Comparative example 2
A kind of preparation method of carrot tomato vegetable former times is present embodiments provided, step includes：
1) select it is fresh, without it is damaged, without rotten carrot, tomato and cleaned, stripping and slicing, carrot block and tomato block are equal
For 2cm3；
2) by carrot block and tomato block according to 2：Hot water blanching is put into after 1 ratio mixing, blanching temperature is 95 DEG C, drift
The time of scalding is 2min；
3) thick mashing
Carrot block after blanching and tomato block are put into beater and are slightly beaten so that material particular diameter is low after mashing
In 300 μm, beater rotating speed is 3000r/min, and beating time is 10min；
4) ultra-fine mashing
Slurries after thick mashing are poured into and are beaten in ultra-fine beater so that material particular diameter is less than 60 μm after mashing,
Beater rotating speed is 9000r/min, and beating time is 10min；
5) compound
By the lecithin of weight percent concentration 1%, 10% milk is added in slurries made from step 4, and is added
Concentrated lemon juice, 3.5 are adjusted to by plasm PH value, and carrot tomato vegetable former times is made；
6) ultrasonic wave and high-pressure homogeneous processing
Carrot tomato vegetable former times made from step 5 is first subjected to ultrasonication, ultrasonication power is 6W/g；It is super
After sonicated, then it will inject carrot tomato vegetable former times and carry out high-pressure homogeneous in super-high-pressure homogenization equipment material bin, super-pressure is equal
Matter pressure is 400MPa, homogeneous 3 times；
7) store
Carrot tomato vegetable former times after homogeneous is subjected to sterile filling, stored under the conditions of being placed in 4 DEG C.
Experiment effect data are as shown in table 1：
Carrot juice attributional analysis result in the embodiment 1 of table 1
From table 1, the carrot composite vegetable former times produced using the inventive method, its attractive color, taste mellow is rich
Containing dietary fiber, while carotenoid release rate and bioavilability are significantly high.As a result of ultra-fine mashing, emulsifying agent
The processing such as stable state and super-high-pressure homogenization, the carotenoid release rate of embodiment 1~3 reaches 96.5%, 93.3% and
92.3%, far above the release rate of comparative example 1 and comparative example 2；The class Hu trailing plants of compound carrot composite vegetable former times prepared by embodiment
Bu Su bioavilabilities bring up to more than 72%, particularly compared to the carotenoid bioavilability in comparative example 1
15.3%, the bioavilability of compound carrot composite vegetable former times prepared by embodiment 1 improves nearly 5 times, reaches 82.5%, far
Higher than comparative example 1 and comparative example 2.As shown in Table 1, the compound carrot tomato vegetable former times after present invention process processing, no live body is thin
Bacterium, mould, saccharomycete detection, while also without the gemma detection that can be sprouted.And the same terms that comparative example 2 is taken up in order of priority use surpass
Sonicated, then using super-high-pressure homogenization processing, but the microorganism in product, this explanation ultrasonic synergistic are not killed preferably
Ultra high pressure treatment has significant cooperative effect to sterilization.Because this technique uses super-high-pressure homogenization combining ultrasonic ripple, category
In non-thermal sterilization, under the collective effect of super-high-pressure homogenization and ultrasonic wave, the same of the complete elimination of material microorganism can ensured
When remain the nutriments such as carotenoid well；In addition, also being shown by the result of table 1, the present invention effectively extends product
Suspension stability, illustrates that present invention process can effectively extend shelf life.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (6)
1. a kind of preparation method of carrot tomato vegetable former times, it is characterised in that step includes：
1) carrot and tomato are pre-processed；
2) by carrot block and tomato block according to 2：Hot water blanching is put into after 1 ratio mixing, blanching temperature is 90~95 DEG C, drift
The time of scalding is 2~5min；
3) thick mashing
Carrot block after blanching and tomato block are put into beater and are slightly beaten so that material particular diameter is less than 300 after mashing
μm, beater rotating speed is 1500~3000r/min, and beating time is 3~10min, and mashing number of times is 1~3 time；
4) ultra-fine mashing
Slurries after thick mashing are poured into and are beaten in wet method super-fine beater so that after mashing in material solid particle grain
Footpath is less than 60 μm, and beater rotating speed is 6000-9000r/min, and beating time is 3~10min, and mashing number of times is 1~3 time；
5) compound
By the naturally occurring emulsifying agent of weight percent concentration 0.1~1%, 1~10% milk is added to slurries made from step 4
In, and concentration Juice is added, slurry pH value is adjusted to 3.5~4.2, carrot tomato vegetable former times is made；
6) super-high-pressure homogenization combining ultrasonic ripple is handled
By in carrot tomato vegetable former times injection super-high-pressure homogenization equipment material bin made from step 5, super-high-pressure homogenization joint is carried out
Ultrasonication, super-high-pressure homogenization pressure is 100-400MPa, and homogeneous 1~3 time, the ultrasonication power of collaboration is 1-6W/
g；
7) sterile filling, storage
Carrot tomato vegetable former times after the processing of super-high-pressure homogenization combining ultrasonic ripple is subjected to sterile filling, is placed under the conditions of 4 DEG C
Storage.
2. the preparation method of carrot tomato vegetable former times according to claim 1, it is characterised in that the concentration Juice
For lemon juice, orange juice or cider.
3. the preparation method of carrot tomato vegetable former times according to claim 1, it is characterised in that selection is fresh, nothing is broken
Damage, without rotten carrot, tomato and cleaned, stripping and slicing.
4. the preparation method of carrot tomato vegetable former times according to claim 1, it is characterised in that the naturally occurring emulsifying agent
For lecithin, soybean lecithin, Chinese scholartree saponin or pectin.
5. the preparation method of carrot tomato vegetable former times according to claim 1, it is characterised in that carrot block and tomato block
It is 2cm3。
6. the preparation method of carrot tomato vegetable former times according to claim 1, it is characterised in that in carrot tomato vegetable
Former times passes through step 6 super-high-pressure homogenization combining ultrasonic ripple before processing, can carry out the following steps：
61) lactic acid bacteria of weight percent concentration 0.01~0.03%, 0.02~0.08% ascorbic acid, 1~5% are added
White granulated sugar, licorice 0.01~0.03%；
62) ferment, fermentation temperature is 35~40 DEG C, fermentation time is 15~20h；
63) carrot tomato vegetable former times is filtered after the completion of fermenting, 5~10min is heated at a temperature of 30~40 DEG C, then will
After carrot tomato vegetable former times loading container is temporary, follow-up super-high-pressure homogenization combining ultrasonic ripple processing is carried out.
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