CN116268235A - Preparation method of strawberry and tomato composite fruit and vegetable beverage rich in lycopene - Google Patents

Preparation method of strawberry and tomato composite fruit and vegetable beverage rich in lycopene Download PDF

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Publication number
CN116268235A
CN116268235A CN202111471773.4A CN202111471773A CN116268235A CN 116268235 A CN116268235 A CN 116268235A CN 202111471773 A CN202111471773 A CN 202111471773A CN 116268235 A CN116268235 A CN 116268235A
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tomato
lycopene
strawberry
vegetable
fruit
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请求不公布姓名
耿宁宁
刘玉梁
李莹
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Nanjing Zening Organic Agricultural Technology Co ltd
Jiangsu Academy of Agricultural Sciences
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Nanjing Zening Organic Agricultural Technology Co ltd
Jiangsu Academy of Agricultural Sciences
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    • 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
    • A23L2/02—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
    • 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
    • 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
    • A23L2/60—Sweeteners
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
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  • Microbiology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a preparation method of a composite fruit and vegetable beverage rich in lycopene, and belongs to the technical field of fruit and vegetable processing. The strawberry tomato composite fruit and vegetable beverage is prepared by mixing the following components in parts by weight: 9 to 12 portions of strawberry puree, 22 to 28 portions of tomato puree, 0.01 to 0.02 portion of lycopene-glucosyl stevioside compound, 2 to 4 portions of white granulated sugar, 0.03 to 0.05 portion of xanthan gum, 0.03 to 0.05 portion of sodium carboxymethyl cellulose, 0.02 to 0.04 portion of D-sodium erythorbate, 0.06 to 0.1 portion of citric acid and 100 portions of softened water; the lycopene-glucosyl stevioside compound is obtained by superfine grinding, ultrasonic synergistic glucosyl stevioside aqueous solution extraction and modification of lycopene in modified tomato peel. The invention provides a strawberry tomato composite fruit and vegetable beverage with rich nutrition and excellent flavor, which effectively enriches nutrient active substances in tomato skin, ensures that the lycopene content is higher than 60mg/L, and remarkably improves the bioavailability. Meanwhile, the use amount of white granulated sugar is reduced, and the blood sugar is favorably regulated.

Description

Preparation method of strawberry and tomato composite fruit and vegetable beverage rich in lycopene
Technical Field
The invention mainly relates to a preparation method of a fruit and vegetable beverage, in particular to a preparation method of a strawberry and tomato composite fruit and vegetable beverage rich in lycopene, and belongs to the technical field of fruit and vegetable processing.
Technical Field
The fruit and vegetable resources in China are rich, but the fruit and vegetable resources are not easy to store, and the deep processing of the fruit and vegetable is beneficial to increasing the added value and reducing the loss rate of the fruit and vegetable resources. Today, the consumer demand is moving from foods with good color, aroma, taste, and shape to more nutritious and healthy foods, i.e., to healthier and nutritional foods. The compound fruit and vegetable juice is deeply favored by consumers because of the name of liquid fruit and vegetable. The composite fruit and vegetable juice has the characteristics of original juice and flavor, contains various nutritional ingredients such as vitamins and the like, and can improve the sub-health state of people. The compound fruit and vegetable juice is drunk frequently in daily life, is favorable for maintaining acid-base balance of the body, and has health care effects of preventing anemia, cardiovascular diseases and the like. The fruit and vegetable juice can enhance the immunity of human body by improving the activities of macrophages and lymphocytes.
Strawberry and tomato are common fruit and vegetable varieties. The strawberry has delicious, red and tender fruit, juicy pulp, sweet and sour taste, aromatic flavor and rich nutrition, is a person with excellent color, aroma and taste which are not available in the fruit, is deeply favored by consumers at home and abroad, has the reputation of 'fruit queen', and is an important source of cellulose, iron, potassium, vitamin C, flavonoid and other components which are necessary for human bodies. Tomato has rich nutrients such as lycopene, glutathione, potassium, B vitamins, vitamin C, vitamin A, etc. Lycopene is known to have powerful physiological functions, such as antioxidant, immunity enhancing, tumor cell proliferation inhibiting, aging delaying, etc. The novel fruit and vegetable beverage with rich nutrition prepared by compounding the strawberries and the tomatoes strongly enriches the market demand of nutritional health foods, and has important practical significance. However, the problems of poor product stability, high loss of nutritional functional components and low bioavailability of nutrients such as lycopene exist in the research and development processes of the existing fruit and vegetable beverages such as tomatoes and strawberries. Therefore, the invention provides a preparation method of a strawberry tomato composite fruit and vegetable beverage rich in lycopene, which aims to solve the problems.
Disclosure of Invention
Technical problems:
in order to overcome the defects and the shortcomings of the prior art, the invention aims to provide a strawberry tomato composite fruit and vegetable beverage rich in lycopene and a preparation method thereof. The lycopene content in the compound fruit and vegetable beverage is higher than 60mg/L, and the bioavailability is obviously improved.
The technical scheme is as follows:
the invention adopts the following technical scheme to realize the aim of the invention:
a preparation method of a strawberry tomato composite fruit and vegetable beverage rich in lycopene comprises the following steps:
(1) Selecting a tomato raw material with good quality and no worm damage, rot and mildew, washing, scalding in boiling water containing 0.02-0.04% of D-sodium erythorbate for 3-5 min, taking out, and separating pulp from peel;
(2) Drying tomato peel in vacuum at low temperature, pulverizing with an ultrafine pulverizer according to a feed liquid ratio of 1:15-1:20, adding 2% -4% glucosyl stevioside solution, performing ultrasonic-assisted extraction at 50-60 ℃ and power of 200-250W for 10-15 min to obtain glucosyl stevioside composite solution containing lycopene, centrifuging, taking supernatant, and freeze-drying to obtain lycopene-glucosyl stevioside composite;
(3) Pulping the tomato pulp in the step (1) in a pulping machine at normal temperature for 1-2 min to obtain tomato primary pulp for later use;
(4) Selecting fresh strawberries without decay, cleaning, removing pedicles, and pulping in a pulping machine at normal temperature for 1-2 min to obtain strawberry primary pulp for later use;
(5) Mixing tomato primary pulp and strawberry primary pulp according to the mass ratio of 1:2-1:2.5, adding pectase with the mass concentration of 0.15-0.2%, carrying out enzymolysis treatment for 15-30 min under the ultrasonic action of 200-250W and 45-50 ℃, quickly heating to 90-100 ℃ to inactivate the pectase, and filtering by using a 200-mesh double-layer filter screen to obtain the strawberry tomato composite fruit and vegetable enzymatic hydrolysate;
(6) Uniformly mixing the strawberry tomato compound fruit and vegetable enzymatic hydrolysate in the step (5) with softened water according to the mass ratio of 1:2-1:2.5, respectively adding 2-4% of white granulated sugar, 0.01-0.02% of lycopene-glucosyl stevioside compound obtained in the step (2), 0.03-0.05% of xanthan gum, 0.03-0.05% of sodium carboxymethyl cellulose, 0.06-0.1% of citric acid and 0.02-0.04% of D-sodium isoascorbate, and regulating the pH value to 3.0-4.0 to obtain a strawberry tomato compound fruit and vegetable blended solution;
(7) Homogenizing the strawberry tomato composite fruit and vegetable blended solution obtained in the step (6) at a high pressure by adopting a high-pressure homogenizer under the pressure of 15-20 MPa for 3 times to obtain a strawberry tomato composite fruit and vegetable homogenized solution;
(8) And (3) degassing the strawberry tomato composite fruit and vegetable homogeneous liquid obtained in the step (7) by adopting a vacuum degasser, wherein the vacuum degree is 750-850 KPa, sterilizing by adopting UHT at 130-135 ℃ for 8-12 s, rapidly cooling to 40-45 ℃, and adopting aseptic filling to obtain the strawberry tomato composite fruit and vegetable beverage product rich in lycopene.
The content of lycopene in the composite fruit and vegetable beverage rich in lycopene is higher than 60mg/L, and the bioavailability is obviously improved.
The beneficial effects are that:
(1) The invention fully utilizes the rich lycopene in the tomato skin to develop the strawberry and tomato composite fruit and vegetable beverage rich in lycopene, has good taste and flavor, remarkably improves the water-soluble lycopene content in the system, and enhances the product stability.
(2) According to the invention, the glucosyl stevioside aqueous solution is used as a medium for extracting lycopene from tomato peel, so that on one hand, the problem of organic solvent residue generated in the traditional extraction process is solved, and meanwhile, the unique nano self-assembled micelle characteristic of the glucosyl stevioside is used for synergistically carrying out ultrasonic treatment on the effective load lycopene extract, so that the water solubility and extraction yield of the lycopene extract are remarkably improved, and on the other hand, the glucosyl stevioside can be used as a sweetener to greatly reduce the use of white granulated sugar, and is beneficial to regulating blood sugar.
(3) The lycopene content in the strawberry tomato composite fruit and vegetable beverage rich in lycopene is higher than 60mg/L, and the bioavailability is obviously improved.
Detailed Description
The invention is further illustrated, but is not limited, by the following examples.
Example 1
After commercially available strawberries and tomatoes are cleaned, 500g of tomatoes are boiled in 2L of boiling water (containing 0.02% by mass of ascorbic acid) for 4min, and the pulp and peel are separated. Collecting pericarp, air drying, lyophilizing, pulverizing, and micronizing. Adding 2.5% glucosyl stevioside solution, performing ultrasonic-assisted extraction at 50deg.C under power of 200W for 15min according to a feed-liquid ratio of 1:15 to obtain lycopene-glucosyl stevioside compound water solution, centrifuging, collecting supernatant, concentrating under reduced pressure, and lyophilizing to obtain lycopene-glucosyl stevioside compound; pulping pulp in a pulping machine at normal temperature for 1min to obtain tomato primary pulp for standby. 1.2kg of fresh strawberries are cleaned and pedicel-removed, pulping is carried out for 1min at normal temperature in a pulping machine, tomato raw pulp and strawberry raw pulp are uniformly mixed according to the mass ratio of 1:2, pectase with the mass concentration of 0.17% is added, ultrasonic assisted enzymolysis is carried out for 20min under the action of power of 220W and the temperature of 45 ℃, enzymolysis liquid is boiled, a 200-mesh double-layer filter screen is used for filtering, the enzymolysis liquid and softened water are mixed according to the mass ratio of 1:2, white granulated sugar with the mass concentration of 2% and lycopene-glucosyl stevioside compound with the mass ratio of 0.015%, xanthan gum with the mass concentration of 0.04%, sodium carboxymethyl cellulose with the mass concentration of 0.04%, citric acid with the mass concentration of 0.06% and D-sodium erythorbate with the mass concentration of 0.03% are sequentially added, the pH value being adjusted to 3.5, the mixed liquid is obtained, 15MPa high-pressure homogenization is carried out for 3 times, degassing is carried out under the vacuum degree of 750KPa condition, heating is carried out for 10s, the temperature is rapidly reduced to 45 ℃, and aseptic filling is adopted, and the tomato compound beverage with fresh and fresh fruits and vegetables and fruits and tomatoes with the lycopene is obtained.
Example 2
After commercially available strawberries and tomatoes were cleaned, 300g of tomatoes were boiled in 1.5L of boiling water (containing 0.03% ascorbic acid by mass) for 3min, and the pulp and peel were separated. Collecting pericarp, air drying, lyophilizing, pulverizing, and micronizing. Adding 3% glucosyl stevioside solution, performing ultrasonic-assisted extraction at 55deg.C and power of 250W for 10min according to a feed-liquid ratio of 1:20 to obtain lycopene-glucosyl stevioside compound water solution, centrifuging, collecting supernatant, concentrating under reduced pressure, and lyophilizing to obtain lycopene-glucosyl stevioside compound; pulping pulp in a pulping machine at normal temperature for 1.5min to obtain tomato primary pulp for standby. Fresh strawberries are cleaned and pedicel-removed, pulping is carried out for 1.5min at normal temperature in a pulping machine, tomato raw pulp and strawberry raw pulp are evenly mixed according to the mass ratio of 1:2.5, pectase with the mass concentration of 0.15% is added, ultrasonic auxiliary enzymolysis is carried out for 15min under the action of power of 250W and temperature of 50 ℃, enzymolysis liquid is boiled, a 200-mesh double-layer filter screen is used for filtering, the enzymolysis liquid and softened water are mixed according to the mass ratio of 1:2.5, and then white granulated sugar, 0.01% lycopene-glucosyl stevioside compound, 0.04% xanthan gum, 0.05% carboxymethylcellulose sodium, 0.07% citric acid and 0.03% D-sodium erythorbate with the mass concentration of 4% are sequentially added, and pH is adjusted to 3.3, so as to obtain a blending liquid. Homogenizing under 20MPa for 3 times under high pressure, degassing under 800KPa, heating at 135deg.C for 10s, rapidly cooling to 45deg.C, and aseptically packaging to obtain composite fruit and vegetable beverage containing lycopene, strawberry and tomato.
Example 3
After cleaning commercially available strawberries and tomatoes, 1000g of tomatoes are boiled in 4L of boiling water (containing 0.03% by mass of ascorbic acid) for 5min, and the pulp and peel are separated. Collecting pericarp, air drying, lyophilizing, pulverizing, and micronizing. Adding 3.5% glucosyl stevioside solution, performing ultrasonic-assisted extraction at 55deg.C under power of 200W for 15min according to the ratio of 1:20 to obtain lycopene-glucosyl stevioside compound water solution, centrifuging, collecting supernatant, concentrating under reduced pressure, and lyophilizing to obtain lycopene-glucosyl stevioside compound; pulping pulp in a pulping machine at normal temperature for 2min to obtain tomato primary pulp for standby. Fresh strawberries are cleaned and pedicel-removed, pulping is carried out for 2 minutes at normal temperature in a pulping machine, tomato raw pulp and strawberry raw pulp are evenly mixed according to the mass ratio of 1:2, pectase with the mass concentration of 0.15% is added, ultrasonic enzymolysis is carried out for 25 minutes under the conditions of power of 200W and temperature of 45 ℃, enzymolysis liquid is boiled, a 200-mesh double-layer filter screen is used for filtering, after the enzymolysis liquid and softened water are mixed according to the mass ratio of 1:2, lycopene-glucosyl stevioside compound with the mass concentration of 2% and 0.018% are sequentially added, xanthan gum with the mass concentration of 0.05% and sodium carboxymethyl cellulose with the mass concentration of 0.04% and D-sodium erythorbate with the mass concentration of 0.06% are added, and pH is adjusted to 3.5, so that a blending liquid is obtained. Homogenizing under 18MPa for 3 times under high pressure, degassing under vacuum degree of 750KPa, heating at 130deg.C for 10s, rapidly cooling to 40deg.C, and aseptically packaging to obtain composite fruit and vegetable beverage containing lycopene, strawberry and tomato.

Claims (2)

1. The preparation method of the strawberry tomato composite fruit and vegetable beverage rich in lycopene is characterized by comprising the following steps of:
(1) Selecting a tomato raw material with good quality and no worm damage, rot and mildew, washing, scalding in boiling water containing 0.02-0.04% of D-sodium erythorbate for 3-5 min, taking out, and separating pulp from peel;
(2) The tomato peel in the step (1) is dried in vacuum at low temperature and then is subjected to superfine powder preparation, a 2% -4% glucosyl stevioside solution is added according to the feed-liquid ratio of 1:15-1:20, ultrasonic assisted extraction is carried out for 10-15 min under the conditions of 50-60 ℃ and 200-250W of power, the glucosyl stevioside composite solution containing lycopene is prepared, supernatant is taken after centrifugation, and lycopene-glucosyl stevioside composite is obtained through freeze drying;
(3) Pulping the tomato pulp in the step (1) in a pulping machine at normal temperature for 1-2 min to obtain tomato juice for later use;
(4) Selecting fresh strawberries without decay, cleaning, removing pedicles, and pulping in a pulping machine at normal temperature for 1-2 min to obtain strawberry primary pulp for later use;
(5) Mixing tomato raw juice and strawberry raw pulp according to the mass ratio of 1:2-1:2.5, adding pectase with the mass concentration of 0.15-0.2%, carrying out enzymolysis treatment for 15-30 min under the ultrasonic action of 200-250W and 45-50 ℃, quickly heating to 90-100 ℃ to inactivate the pectase, and filtering by a 200-mesh double-layer filter screen to obtain the strawberry tomato composite fruit and vegetable enzymatic hydrolysate;
(6) Uniformly mixing the strawberry tomato compound fruit and vegetable enzymatic hydrolysate in the step (5) with softened water according to the mass ratio of 1:2-1:2.5, respectively adding 2-4% of white granulated sugar, 0.01-0.02% of lycopene-glucosyl stevioside compound obtained in the step (2), 0.03-0.05% of xanthan gum, 0.03-0.05% of sodium carboxymethyl cellulose, 0.06-0.1% of citric acid and 0.02-0.04% of D-sodium isoascorbate, and regulating the pH value to 3.0-4.0 to obtain a strawberry tomato compound fruit and vegetable blended solution;
(7) Homogenizing the strawberry tomato composite fruit and vegetable blended solution obtained in the step (6) at a high pressure by adopting a high-pressure homogenizer under the pressure of 15-20 MPa for 3 times to obtain a strawberry tomato composite fruit and vegetable homogenized solution;
(8) And (3) degassing the strawberry tomato composite fruit and vegetable homogeneous liquid obtained in the step (7) by adopting a vacuum degasser, wherein the vacuum degree is 750-850 KPa, sterilizing by adopting UHT at 130-135 ℃ for 8-12 s, rapidly cooling to 40-45 ℃, and adopting aseptic filling to obtain the composite fruit and vegetable beverage product rich in lycopene, strawberry tomato.
2. The method for preparing the strawberry tomato compound fruit and vegetable beverage rich in lycopene according to claim 1, wherein the content of lycopene in the strawberry tomato compound fruit and vegetable beverage rich in lycopene is higher than 60mg/L, and the bioavailability is obviously improved.
CN202111471773.4A 2021-12-03 2021-12-03 Preparation method of strawberry and tomato composite fruit and vegetable beverage rich in lycopene Pending CN116268235A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117223807A (en) * 2023-11-14 2023-12-15 山东农圣恒昌农业科技有限公司 Preparation method of tomato fruit and vegetable beverage rich in lycopene

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117223807A (en) * 2023-11-14 2023-12-15 山东农圣恒昌农业科技有限公司 Preparation method of tomato fruit and vegetable beverage rich in lycopene
CN117223807B (en) * 2023-11-14 2024-01-26 山东农圣恒昌农业科技有限公司 Preparation method of tomato fruit and vegetable beverage rich in lycopene

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PB01 Publication
PB01 Publication