CN110367414A - A kind of extracting method of Tomato Juice - Google Patents
A kind of extracting method of Tomato Juice Download PDFInfo
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- CN110367414A CN110367414A CN201910730660.8A CN201910730660A CN110367414A CN 110367414 A CN110367414 A CN 110367414A CN 201910730660 A CN201910730660 A CN 201910730660A CN 110367414 A CN110367414 A CN 110367414A
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- 238000000034 method Methods 0.000 title claims abstract description 43
- 235000015193 tomato juice Nutrition 0.000 title claims abstract description 38
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 83
- 240000003768 Solanum lycopersicum Species 0.000 claims description 83
- 239000007788 liquid Substances 0.000 claims description 45
- 238000009835 boiling Methods 0.000 claims description 19
- 238000007710 freezing Methods 0.000 claims description 18
- 230000008014 freezing Effects 0.000 claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- 238000000926 separation method Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
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- 238000005352 clarification Methods 0.000 claims description 6
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- 230000005855 radiation Effects 0.000 claims description 6
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- 238000010257 thawing Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 241000220317 Rosa Species 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000004237 Crocus Nutrition 0.000 description 1
- 241000596148 Crocus Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
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- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000010894 electron beam technology Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- REJLGAUYTKNVJM-SGXCCWNXSA-N tomatine Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O)O[C@@H]1C[C@@H]2CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@@]1(NC[C@@H](C)CC1)O5)C)[C@@H]1OC[C@@H](O)[C@H](O)[C@H]1O REJLGAUYTKNVJM-SGXCCWNXSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
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- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/04—Extraction of 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 present embodiments relate to a kind of extracting methods of Tomato Juice, and the method includes being freezed and thawed to tomato so that the step of Tomato Juice separates.This method is to the problem that solves processing step used in existing Tomato Juice extracting method and mechanical equipment is more and Tomato Juice acquisition rate is not ideal enough.
Description
Technical field
The present invention relates to beverage production technology fields, and in particular to a kind of extracting method of Tomato Juice.
Background technique
Tomato, i.e. tomato (Lycopersicon esculentum Mill.), are tubular flower mesh, Solanaceae, tomato genus
A kind of annual or herbaceos perennial.The fruits nutrition of tomato is abundant, has flavour.It can eat raw, cook, processing kind
Ketchup, juice or whole fruit canning.
It studies and measures according to nutritionist: eating 50 grams of -100 grams of fresh tomatoes for each person every day, human body can be met to a variety of dimensions
The needs of raw element and minerals." tomatin " that tomato contains plays the role of inhibiting bacterium；Malic acid, citric acid for containing etc.
Organic acid and carbohydrate have increase gastric acidity, help digest, and adjust the effect of gastrointestinal function；It is solid to reduce gallbladder for the tartaric acid contained
The content of alcohol, it is very helpful to hyperlipemia.In addition, tomato be rich in vitamin A, vitamin C, vitamin B1, vitamin B2 with
And the multiple elements such as carrotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also containing multiple proteins, carbohydrate, organic acid,
The nutritional ingredients such as cellulose.Tomato nutrition rich in, but there are many functions, the referred to as fruit in magical dish.
At present for the edible form of tomato, in addition to eating raw such as production salad and cooking through culinary art, production contains Tomato Juice
Beverage be the eating method being widely used, the important process step being directed to is the extraction of Tomato Juice.
Existing Tomato Juice extracting method generally includes peeling, broken, mechanical expression, filtering, and process is more,
It needs using a large amount of press machines, and it still needs further improvement for Tomato Juice acquisition rate.Therefore, it is necessary to existing Tomato Juice
Extracting method improve, to overcome disadvantages mentioned above in the prior art.
Summary of the invention
The extracting method for being designed to provide a kind of Tomato Juice of the embodiment of the present invention, to solve existing tomato juice
Processing step used in liquid extracting method and mechanical equipment is more and Tomato Juice acquisition rate is not ideal enough, seasonality plus
The problems such as short between working hour.Tomato described herein refers to the tamato fruit usually as edible part.
To achieve the above object, the embodiment of the present invention provides a kind of extracting method of Tomato Juice, and the method includes right
Tomato is freezed and is thawed so that the step of Tomato Juice separates.
Further, the method includes the following steps:
1) tomato cleaning and finishing are carried out；2) tomato freezing is carried out；3) it carries out tomato defrosting and is separated by solid-liquid separation；4) mistake
Filter isolated liquid；And 5) sterilizing and cooling clarification.
Further, step 1) includes the following steps: silt and dirt that tomato surface is cleaned with clear water；Remove base of fruit.
Wherein, the tomato should select abundant mature, bright in colour, completely filled fruit mature tomato fruit as raw material.
It can choose the tamato fruit of each kind, such as dividing from color may include cerise or crocus tomato, draw from size
Dividing may include Lycopersicon esculentum and cherry and tomato etc..The kind of these tomatoes and selection are known to those skilled in the art
, details are not described herein.
When selecting raw tomatoes material, immature fruit, and the fruit with mouldy part of rotting should be avoided.On if
Situation presence is stated, then should remove the mouldy part rotted in immature fruit and fruit.
Further, step 2) includes the following steps: that tomato is put into uniform intervals in freezer puts by treated；Freezer
Temperature setting is -20 DEG C hereinafter, cooling time is at least 12 hours.
As a preferred embodiment, temperature of ice house is set as -20 DEG C~-30 DEG C, and cooling time is set as 12~24
Hour.Such as temperature of ice house is set as -25 DEG C, cooling time is set as 18 hours.
For the effect of tomato freezing, it is desirable that by refrigerating process, tomato skin can be made to crack；Freeze tomato phase knock against each other
There is stone to beat the sound of shock when hitting.Therefore for temperature of ice house and cooling time, those skilled in the art can also be according to warp
It tests and is selected with actual conditions.And the more low then required cooling time of temperature of ice house is shorter, and freezing efficiency is higher.
As a preferred embodiment, tomato to be frozen is fitted into hole container, and will be with holes equipped with tomato
Container is in a row piled up in freezer；Every row's uniform intervals, spacing can be 5-15cm, preferably 8-12cm.It is provided in this way conducive to cold
Cold air uniformly penetrating in library improves freezing efficiency, reduces cooling time.
The hole container may be, for example, screen basket, and mesh size is less than the tomato size being packed into；For the ease of carry and
It piles up, the hole container is preferably cuboid.And for the ease of piling up in the vertical direction, the upper vessel portion for being packed into tomato can
There are spaces, in order to cold air entrance.For example, hole container can be packed into the tomato of 80% volume, or kind equipped with 90% volume
Eggplant improves freezing efficiency in order to which cold air enters the space of upper vessel portion 20% or 10% and thus downlink.
Further, tomato defrosting is carried out by boiling water or hot steam in step 3).
In one embodiment, step 3) includes the following steps:
3.1) prepare collecting pit, the boiling water of a half volume is injected into collecting pit；
3.2) tomato will be made to thaw in freezing tomato investment boiling water, wherein the mass ratio of tomato and boiling water is 1:3；
3.3) it will be separated by solid-liquid separation in the mixture investment seperator in collecting pit；
3.4) liquid isolated is heated to boiling, and injects a half volume into collecting pit again；
3.5) into boiling liquid, investment freezing tomato makes tomato thaw again, wherein the mass ratio of tomato and boiling liquid
For 1:3；
3.6) it repeats the above steps 3.3) to step 3.5), until reaching required by being separated by solid-liquid separation the strength of fluid obtained
It is required that.
As a preferred embodiment, time 15-30 minute for making tomato thaw in step 3.2) and step 3.5),
It is preferred that 20-25 minutes.
Alternatively, in one embodiment, step 3) includes the following steps:
3.a) prepare collecting pit, the hole container equipped with freezing tomato has been piled up in collecting pit and in a row piled up, every row
Uniform intervals, spacing can be 5-15cm, preferably 8-12cm；
It 3.b) is passed through hot steam 8-12 hours not less than 30 DEG C into collecting pit, so that tomato is thawed, and collect precipitation
Liquid；
It will 3.c) be separated by solid-liquid separation again in the mixture investment seperator in hole container.
As a preferred embodiment, step 3.b) in hot steam temperature be 30-60 DEG C.
In second of defrosting scheme, collecting pit can be built in greenhouse, be conducive to the reflux of hot steam, and be passed through
When steam, preferably it is passed through from collection bottom of pond portion, is run up in this way convenient for hot steam.By the effect of hot steam, in tomato
Juice can directly be precipitated about 60% from tomato.Then remaining tomato solid content can be thrown first by this part juice collection
Enter in seperator and separate, then isolated juice is mixed with the juice previously collected.
By freezing the process thawed again, the cell inside tomato is damaged, therefore solidfied material and juice are easy to point
From the various nutritions in tomato can all be precipitated with liquid.
Further, step 4) includes the following steps: the isolated liquid strainer filtering it is transparent to obtain egg white sample
Tomato Juice.
Further, step 5) includes the following steps: to sterilize Tomato Juice by high-temperature process or radiation treatment
Disinfection, then clarification filtration again.
Wherein, the high-temperature process generally uses high temperature, and temperature can be 95 DEG C, handles 38 seconds time or temperature
It 121 DEG C, handles the time 5 seconds.Alternatively, the method that re-pasteurization can also be used, general condition are as follows: 85~90 DEG C of temperature,
Handle 20~30min of time.
Wherein, the radiation treatment be based on radiation processing technology, with x-ray (https: //
Baike.baidu.com/item/x ray), gamma-rays (https: //baike.baidu.com/item/ gamma-rays) or high speed
The ionising radiations such as electron beam generate high-energy ray food is processed, reach desinsection, sterilization, inhibit physiology course,
The purpose for improving food hygiene quality, keeping nutritional quality and flavor, Shelf-life.
The transparent Tomato Juice of the egg white sample that present invention process method obtains can be used as basal liquid, be transparent egg white sample
Liquid, mouthfeel acid is refreshing, and aftertaste is fresh.Can by this basal liquid modulate various types and taste beverage, as original flavor, sugaring,
The tastes such as carbonic acid, rose can also be concentrated and health care product is made, and be also used as adding ingredient and be added in other varieties of food items.
Further, the method also includes the processing of the tomato solid content for obtaining after being separated by solid-liquid separation, the processing
Including carrying out sauce processed, powder processed to the tomato solid content or seed being taken to extract oil.These sauce processed, powder processed or the technique that takes seed to extract oil for
Be for those skilled in the art it is known, can using the relevant technologies in the prior art carry out, details are not described herein.
The embodiment of the present invention has the advantages that
1, the separating technology to thaw again using freezing can be easily separated Tomato Juice by the cell inside destruction tomato,
Various nutritions in tomato can all be precipitated with liquid, improve Tomato Juice acquisition rate compared with the prior art；
2, the processing step and mechanical equipment that the method for the present invention uses are less, convenient for reducing cost, convenient for promoting；
3, the Tomato Juice obtained is transparent egg white sample liquid body, widely used convenient for modulation, concentration and addition.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book is understood other advantages and efficacy of the present invention easily, it is clear that described embodiment is the present invention one
Section Example, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not doing
Every other embodiment obtained under the premise of creative work out, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of extracting method of Tomato Juice is present embodiments provided, which includes the following steps:
1) silt and dirt on tomato surface are cleaned with clear water；Remove base of fruit；
2) treated tomato is packed into the screen basket of cuboid, uniform intervals 10cm in freezer is put into and in a row puts；It is cold
Library temperature setting is -25 DEG C, and cooling time is 20 hours；
3) it carries out tomato defrosting and is separated by solid-liquid separation, specifically included
3.1) prepare collecting pit, the boiling water of a half volume is injected into collecting pit；
3.2) tomato will be made to thaw in freezing tomato investment boiling water, wherein the mass ratio of tomato and boiling water is 1:3；
3.3) it will be separated by solid-liquid separation in the mixture investment seperator in collecting pit；
3.4) liquid isolated is heated to boiling, and injects a half volume into collecting pit again；
3.5) into boiling liquid, investment freezing tomato makes tomato thaw again, wherein the mass ratio of tomato and boiling liquid
For 1:3；
3.6) it repeats the above steps 3.3) to step 3.5), until reaching required by being separated by solid-liquid separation the strength of fluid obtained
It is required that；
4) by isolated liquid strainer filtering, the transparent Tomato Juice of egg white sample is obtained；
5): Tomato Juice being subjected to sterilizing by high-temperature process, then clarification filtration again；Wherein, the high temperature
It 121 DEG C for the treatment of temperature, handles the time 5 seconds, finally obtains the Tomato Juice as basic liquid.
Embodiment 2
1) silt and dirt on tomato surface are cleaned with clear water；Remove base of fruit；
2) screen basket that treated tomato is packed into cuboid is put into wherein every basket of top reserves 20% remaining space
Uniform intervals 8cm is in a row put in freezer；Temperature of ice house is set as -30 DEG C, and cooling time is 15 hours；
3) it carries out tomato defrosting and is separated by solid-liquid separation, specifically included
3.a) preparation collecting pit, the screen basket that the cuboid of freezing tomato will be housed piled up in collecting pit and code in a row
It puts, every row's uniform intervals, spacing 10cm；
It 3.b) is passed through 50 DEG C of hot steam into collecting pit 10 hours, so that tomato is thawed, and collect the liquid of precipitation；
It will 3.c) be separated by solid-liquid separation again in the mixture investment seperator in hole container；
4) by isolated liquid strainer filtering, the transparent Tomato Juice of egg white sample is obtained；
5) Tomato Juice is subjected to sterilizing by radiation treatment, then clarification filtration again, finally obtains as base
The Tomato Juice of plinth liquid.
Embodiment 3
The beverage of basal liquid modulation various types and taste that embodiment 1 is obtained, such as original flavor, sugaring, carbonic acid, rose
Taste, perhaps concentration is made health care product or is added in other varieties of food items as adding ingredient；And after being separated by solid-liquid separation
The tomato solid content of acquisition carries out sauce processed, powder processed or seed is taken to extract oil.
The separating technology that the technical solution of the embodiment of the present invention is thawed again using freezing is thin inside tomato by destroying
Born of the same parents can be easily separated Tomato Juice, and the various nutritions in tomato can all be precipitated with liquid, improve compared with the prior art
Tomato Juice acquisition rate；The Tomato Juice of acquisition is transparent egg white sample liquid body, widely used convenient for modulation, concentration and addition.
Although above having used general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention are fallen within the scope of the claimed invention.
Claims (10)
1. a kind of extracting method of Tomato Juice, which is characterized in that the method includes being freezed and thawed to tomato so that
The step of Tomato Juice separates.
2. the method according to claim 1, wherein the method includes the following steps: 1) carrying out tomato cleaning
And finishing；2) tomato freezing is carried out；3) it carries out tomato defrosting and is separated by solid-liquid separation；4) liquid being separated by filtration；And
5) sterilizing and cooling clarification.
3. according to the method described in claim 2, it is characterized in that, step 1) includes the following steps: to clean tomato table with clear water
The silt and dirt in face；Remove base of fruit.
4. according to the method described in claim 2, it is characterized in that, step 2) includes the following steps: that tomato is put by treated
Enter uniform intervals in freezer to put；Temperature of ice house is set as -20 DEG C hereinafter, cooling time is at least 12 hours.
5. according to the method described in claim 4, it is characterized in that, temperature of ice house is set as -20 DEG C~-30 DEG C, cooling time
It is set as 12~24 hours.
6. according to the method described in claim 4, it is characterized in that, tomato to be frozen is fitted into hole container, and will dress
There is the hole container of tomato in a row to pile up in freezer；Every row's uniform intervals, spacing 5-15cm.
7. according to the method described in claim 2, it is characterized in that, step 3) includes the following steps:
3.1) prepare collecting pit, the boiling water of a half volume is injected into collecting pit；
3.2) tomato will be made to thaw in freezing tomato investment boiling water, wherein the mass ratio of tomato and boiling water is 1:3；
3.3) it will be separated by solid-liquid separation in the mixture investment seperator in collecting pit；
3.4) liquid isolated is heated to boiling, and injects a half volume into collecting pit again；
3.5) into boiling liquid, investment freezing tomato makes tomato thaw again, and wherein the mass ratio of tomato and boiling liquid is 1:
3；
3.6) it repeats the above steps 3.3) to step 3.5), until reaching required by being separated by solid-liquid separation the strength of fluid obtained
It asks.
8. according to the method described in claim 2, it is characterized in that, step 3) includes the following steps:
3.a) prepare collecting pit, the hole container equipped with freezing tomato has been piled up in collecting pit and in a row pile up, every row is uniform
Interval, spacing can be 5-15cm, preferably 8-12cm；
It 3.b) is passed through hot steam 8-12 hours not less than 30 DEG C into collecting pit, so that tomato is thawed, and collect the liquid of precipitation；
It will 3.c) be separated by solid-liquid separation again in the mixture investment seperator in hole container.
9. according to the method described in claim 2, it is characterized in that, step 4) includes the following steps: isolated liquid
With strainer filtering, the transparent Tomato Juice of egg white sample is obtained.
10. according to the method described in claim 2, it is characterized in that, step 5) includes the following steps: Tomato Juice passing through height
Temperature processing or radiation treatment carry out sterilizing, then clarification filtration again；Wherein, the high-temperature process is killed using high temperature, short time
Bacterium, temperature are 95 DEG C, are handled the time 38 seconds；Or 121 DEG C of temperature, it handles the time 5 seconds.
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