TH15504U - Ready-to-cook tomato smoothie recipe. - Google Patents

Abstract

------14/06/2018------(OCR) Page 1 of 1. Summary of the Invention: The ready-to-use tomato smoothie recipe contains tomatoes, mango, banana, and syrup. Mango can be substituted with carrot juice, red tamarind juice, or corn husk juice. The invented product has a pH range of 3.95-4.35, a total soluble solids (TSS) of 14.20-14.98 Brix, a moisture content of 92.32-93.18%, and the lowest water activity (aw) of 0.971. The total tenoleic acid content is 75.63-96.25 mg/100g gallic acid (mg GAE/100g). The concentration of the sample used... The ability to scavenge 50% of the total amount of DPPH free radicals is equal to 9.93-19.84 mg of dry sample per ml of reactant, and the antioxidant capacity compared to vitamin C is 16.97-25.22 mg of vitamin C per 100 g (mg ascorbic acid/100 g). ------------ The ready-to-make tomato smoothie contains ingredients such as tomatoes, mango, banana, and syrup. The product according to this invention has a pH range of 3.95-4.35, a total soluble solids content of 14.20-14.98 °Brix, a moisture content of 92.32-93.18%, and a microbial free water content. The lowest usable water activity (aw) was 0.971, with a total phenolic compound content of 75.63-96.25 mg per 100 g gallic acid (mg GAE/100g). The sample concentration capable of scavenging 50% of the total DPPH free radicals was 9.93-19.84 mg dry sample per ml of reactant. The antioxidant capacity comparable to vitamin C was 16.97-25.22 mg ascorbic acid per 100 g.

Claims (8)

------14/06/2561------(OCR) Page 1 of 1 page. Claims 1. The ready-to-cook tomato smoothie recipe contains the following ingredients: Tomatoes 5-35% by weight; Mango, carrot, mulberry juice, or corn cob juice 10-40% by weight; Banana 10-40% by weight; Syrup 30-60% by weight. 2. The ready-to-cook tomato smoothie recipe under Claims 1, where the appropriate ingredients are: Tomatoes 10% by weight; Mango, carrot, mulberry juice, or corn cob juice 20% by weight; Banana 20% by weight; Syrup 50% by weight. 3. The ready-to-cook tomato smoothie recipe under Claims 1 or 2, where the tomatoes used as ingredients in the ready-to-cook tomato smoothie can be selected from yellow tomatoes, pink tomatoes, red tomatoes, or purple tomatoes. 4. A ready-to-cook tomato smoothie recipe, according to any one of Patents 1-3, where the most suitable tomato ingredient for the ready-to-cook tomato smoothie is either the Golden Princess yellow tomato, the KKU-T12039 orange tomato, the Red Lady red tomato, or the Cherry Plum purple tomato. 5. A ready-to-cook tomato smoothie recipe, according to any one of Patents 1-4, where the syrup can be prepared from sugar mixed with bananas and citric acid. 6. A ready-to-cook tomato smoothie recipe, according to any one of Patents 1-5, where the syrup has an optimal total dissolved solids content of 60 Brix. 7. A ready-to-cook tomato smoothie recipe, according to any one of Patents 1-6, where corn cob water can be prepared from boiling corn cobs in water. In a ratio of corn cobs to water of 1 to 5, the water evaporates, leaving a volume of 0.5 of the original volume. 1. Ready-to-make tomato smoothie mix contains the following ingredients: tomatoes 5-35% by weight, mango 10-40% by weight, banana 10-40% by weight, and syrup 30-60% by weight. 2. A ready-to-make tomato smoothie according to Patent 1, which contains the appropriate ingredients: 10% tomatoes by weight, 20% mango by weight, 20% banana by weight, and 50% syrup by weight. 3. Ready-to-cook tomato smoothies, pursuant to Patent 1 or 2, where the tomatoes used as ingredients in the ready-to-cook tomato smoothies can be selected from either yellow tomatoes, orange tomatoes, red tomatoes, or purple tomatoes. 4. Ready-to-cook tomato smoothies, pursuant to any one of Patents 1-3, where the best tomatoes for ready-to-cook tomato smoothies are either Golden Princess yellow tomatoes, KKU-T12039 orange tomatoes, Red Lady red tomatoes, or Cherry Plum purple tomatoes. 5. Ready-to-cook tomato smoothie, pursuant to any one of Patents 1-4, where mango can be substituted with carrot, or red tamarind juice, or corn cob juice. 6. Ready-to-cook tomato smoothie pursuant to any one of Patents 1-5, where the syrup can be prepared from sugar mixed with banana and citric acid. 7. Ready-to-use tomato smoothie, pursuant to any one of Patents 1-6, where the syrup has an appropriate total dissolved solids content of 60 Brix (0). 8. Ready-to-cook tomato smoothie. Under any one of Patents 1-7, corn cob water can be prepared by boiling corn cobs in water at a ratio of corn cobs to water of 1:5 until the water evaporates, leaving 0.5 of the original volume.