CN108244556A - 一种番茄酱制取结晶番茄红素的方法 - Google Patents
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Abstract
本发明涉及一种番茄酱制取结晶番茄红素的方法，其特征在于：清洗番茄后将番茄进行消毒后将番茄切块，用打浆机将番茄打碎后陈伟番茄酱，得到生番茄稀浆状物，在低温条件下分离为黄色番茄汁、红色生番茄酱两部分分别处理，用黄色番茄汁生产浓缩番茄汁，用红色生番茄酱生产番茄红；提取番茄酱中水溶性成份，或将番茄酱生产过程中从打浆机中排出的番茄皮渣，采用旋液分离法将番茄皮和番茄籽分离；得到的番茄酱渣经碱洗、水洗的脱脂处理后干燥粉碎；以有机溶剂浸得到的干番茄皮中的番茄红素。
Description
技术领域
本发明涉及番茄汁领域，尤其涉及一种番茄酱制取结晶番茄红素的方法。
背景技术
番茄红是我国一种食品添加剂产品，产品标准为GB28316-2012，是以番茄或其制品为原料，以超临界流体(包括二氧化碳等)或有机溶剂为介质萃取得到的深红色膏状或油状液体，此产品的番茄红素(Lycopene)含量≥5.5％。番茄红素是类胡萝卜素中分子量为C40H56分子结构不同的一组化合物，具有很强的抗氧化作用。
浓缩番茄汁是以生番茄破碎后分离出的黄色汁液为原料，经真空浓缩而得到的混浊状橙色液体，其成分除去掉了微量的油溶性成分和纤维素外，番茄中水溶性的葡萄糖、果糖、果酸、维生素、蛋白质、无机盐等物质都基本保留，可用作食品原料。
发明内容
本发明要解决的问题是提供一种番茄酱制取结晶番茄红素的方法，清洗番茄后将番茄进行消毒后将番茄切块，用打浆机将番茄打碎后陈伟番茄酱，得到生番茄稀浆状物，在低温条件下分离为黄色番茄汁、红色生番茄酱两部分分别处理，用黄色番茄汁生产浓缩番茄汁，用红色生番茄酱生产番茄红；提取番茄酱中水溶性成份，或将番茄酱生产过程中从打浆机中排出的番茄皮渣，采用旋液分离法将番茄皮和番茄籽分离；得到的番茄酱渣经碱洗、水洗的脱脂处理后干燥粉碎；以有机溶剂浸得到的干番茄皮中的番茄红素。
进一步地，在生番茄稀浆状物中添加果胶酶加速酶解后保温分离出红色生番茄酱和黄色番茄汁，酶活力40000U/g，用量0.02％，保温50℃，时间4小时；
进一步地，将生番茄稀浆状物升温至50℃，利用生番茄本身所带的天然酶破解降粘4小时，同时自然冷却降温至常温状态，送入分离因素4000 的卧式沉降式离心分离机，调节离心机进料量至额定值50％，物料在离心机内的时间10分钟，内物料分离出红色生番茄酱和黄色番茄汁。
本发明的有益效果在于：.本发明提供的提取番茄红素方法，利用了番茄加工业废弃物—番茄皮渣作为原料，得到高含量的番茄红素产品。其制备方法简便易行，原料来源广泛，成本低廉。
具体实施方式
为能进一步了解本发明的发明内容、特点及功效，兹列举以下实施例，。
下面结合具体实施方式对本发明作进一步的详细描述。
一种番茄酱制取结晶番茄红素的方法，清洗番茄后将番茄进行消毒后将番茄切块，用打浆机将番茄打碎后陈伟番茄酱，得到生番茄稀浆状物，在低温条件下分离为黄色番茄汁、红色生番茄酱两部分分别处理，用黄色番茄汁生产浓缩番茄汁，用红色生番茄酱生产番茄红；提取番茄酱中水溶性成份，或将番茄酱生产过程中从打浆机中排出的番茄皮渣，采用旋液分离法将番茄皮和番茄籽分离；得到的番茄酱渣经碱洗、水洗的脱脂处理后干燥粉碎；以有机溶剂浸得到的干番茄皮中的番茄红素。
其中，在生番茄稀浆状物中添加果胶酶加速酶解后保温分离出红色生番茄酱和黄色番茄汁，酶活力40000U/g，用量0.02％，保温50℃，时间 4小时；
其中，将生番茄稀浆状物升温至50℃，利用生番茄本身所带的天然酶破解降粘4小时，同时自然冷却降温至常温状态，送入分离因素4000 的卧式沉降式离心分离机，调节离心机进料量至额定值50％，物料在离心机内的时间10分钟，内物料分离出红色生番茄酱和黄色番茄汁。
最后说明的是，选取上述实施例并对其进行了详细的说明和描述是为了更好的说明本发明专利的技术方案，并不是想要局限于所示的细节。本领域的技术人员对本发明的技术方案进行修改或同等替换，而不脱离本发明技术方案的宗旨和范围的，均应涵盖在本发明的权利要求范围当中。
Claims (3)
1.一种番茄酱制取结晶番茄红素的方法，其特征在于：清洗番茄后将番茄进行消毒后将番茄切块，用打浆机将番茄打碎后陈伟番茄酱，得到生番茄稀浆状物，在低温条件下分离为黄色番茄汁、红色生番茄酱两部分分别处理，用黄色番茄汁生产浓缩番茄汁，用红色生番茄酱生产番茄红；提取番茄酱中水溶性成份，或将番茄酱生产过程中从打浆机中排出的番茄皮渣，采用旋液分离法将番茄皮和番茄籽分离；得到的番茄酱渣经碱洗、水洗的脱脂处理后干燥粉碎；以有机溶剂浸得到的干番茄皮中的番茄红素。
2.根据权利要求1所述的一种番茄酱制取结晶番茄红素的方法，其特征在于：在生番茄稀浆状物中添加果胶酶加速酶解后保温分离出红色生番茄酱和黄色番茄汁，酶活力40000U/g，用量0.02％，保温50℃，时间4小时。
3.根据权利要求1所述的一种番茄酱制取结晶番茄红素的方法，其特征在于：将生番茄稀浆状物升温至50℃，利用生番茄本身所带的天然酶破解降粘4小时，同时自然冷却降温至常温状态，送入分离因素4000的卧式沉降式离心分离机，调节离心机进料量至额定值50％，物料在离心机内的时间10分钟，内物料分离出红色生番茄酱和黄色番茄汁。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1298904A (zh) * | 2000-12-18 | 2001-06-13 | 新疆生命红科技投资开发有限责任公司 | 番茄酱制取结晶番茄红素及/或番茄红素油树脂的方法 |
| CN106136117A (zh) * | 2016-06-27 | 2016-11-23 | 刘伯堂 | 一种用高红素鲜番茄生产番茄红和浓缩番茄汁的方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1298904A (zh) * | 2000-12-18 | 2001-06-13 | 新疆生命红科技投资开发有限责任公司 | 番茄酱制取结晶番茄红素及/或番茄红素油树脂的方法 |
| CN106136117A (zh) * | 2016-06-27 | 2016-11-23 | 刘伯堂 | 一种用高红素鲜番茄生产番茄红和浓缩番茄汁的方法 |
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Application publication date: 20180706 |