CN110916026A - Tomato juice beverage and preparation method thereof - Google Patents
Tomato juice beverage and preparation method thereof Download PDFInfo
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- CN110916026A CN110916026A CN201911176354.0A CN201911176354A CN110916026A CN 110916026 A CN110916026 A CN 110916026A CN 201911176354 A CN201911176354 A CN 201911176354A CN 110916026 A CN110916026 A CN 110916026A
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- juice
- tomato juice
- sweet potato
- tomato
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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Abstract
The invention discloses a tomato juice beverage and a preparation method thereof. The tomato juice beverage comprises the following raw materials in parts by weight: 5-11 parts of tomato juice, 3-6 parts of almond, 4-7 parts of sweet potato fermentation liquor, 1-5 parts of blueberry juice, 0.8-1.6 parts of mushroom, 5-11 parts of oat, 5-8 parts of brown sugar and green plum, 1.5-3.5 parts of walnut, 2.5-5.5 parts of linseed, 4-8 parts of pomegranate juice, 2-5 parts of watermelon juice, 0.7-1.3 parts of milk and 10-25 parts of water. The tomato juice beverage has the advantages of calming mind, helping women sleep quickly, improving sleep quality, preventing insomnia, removing freckles, beautifying, resisting aging, improving skin luster, invigorating stomach, promoting digestion, and relaxing bowel.
Description
Technical Field
The invention relates to the technical field of beverage preparation, in particular to a tomato juice beverage and a preparation method thereof.
Background
Along with the improvement of daily living standard of people, the female has poor sleep quality or insomnia and dreaminess caused by increased working pressure, endocrine disorder, climacteric syndrome and other reasons, and the insomnia and dreaminess become one of the body diseases affecting the female, particularly career type female at present. When the sleep is insufficient, the phenomena of dark eye circles, dull skin color and the like can occur, when the insomnia is serious, various other diseases can be caused, the female health is harmed, the insomnia can be solved by adopting the medicine control, but western medicines for treating the insomnia cannot be taken for a long time, otherwise, the patient can generate the dependence on the medicine, and the medicines also have certain toxic and side effects. At present, the method for healthily treating and relieving insomnia also comprises a traditional Chinese medicine therapy, some traditional Chinese medicines also have certain side effects, and in addition, the traditional Chinese medicines are required to be decocted for taking, which is troublesome.
The beverage is a beverage form which is convenient to take, and the fruit and vegetable beverage is a healthy beverage because the fruit and vegetable beverage contains a plurality of nutrient components and less chemical additives are added during production, and is gradually favored by people.
In the prior art, Chinese patent application No. CN201610652701.2 discloses a compound tomato juice and a preparation method thereof, wherein tomato juice, cucumber juice, celery juice and traditional Chinese medicine soup are mixed, sodium erythorbate, citric acid and lactic acid are added, vacuum degassing is carried out after uniform stirring, and the compound tomato juice is obtained by filling and sealing the vacuum degassed fruit and vegetable juice and then carrying out ultra-high pressure sterilization.
The existing compound tomato juice adopts sodium erythorbate, citric acid and lactic acid as additives, has the effects of enhancing the appetite of drinkers, promoting the digestion and absorption of calcium and phosphorus substances in vivo, maintaining the color of food, improving the quality of products, inhibiting bacteria, prolonging the shelf life and the like, also has the effects of enhancing immunity, strengthening spleen, stimulating appetite, beautifying skin and the like, but does not have the functions of helping sleep, calming mind and improving the skin luster.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the tomato juice beverage which has the advantages of helping women sleep, improving the sleep quality, preventing insomnia, calming the mind and improving the skin luster.
The second purpose of the invention is to provide a preparation method of tomato juice, which is prepared by a unique fermentation process and has the advantages of capability of retaining original components to the maximum extent, simple method and easy operation.
In order to achieve the first object, the invention provides the following technical scheme: a tomato juice beverage comprises the following raw materials in parts by weight: 5-11 parts of tomato juice, 3-6 parts of almond, 4-7 parts of sweet potato fermentation liquor, 1-5 parts of blueberry juice, 0.8-1.6 parts of mushroom, 5-11 parts of oat, 5-8 parts of brown sugar and green plum, 1.5-3.5 parts of walnut, 2.5-5.5 parts of linseed, 4-8 parts of pomegranate juice, 2-5 parts of watermelon juice, 0.7-1.3 parts of milk and 10-25 parts of water.
By adopting the technical scheme, the tomatoes contain a large amount of nutrient components with strong antioxidant activity, such as lycopene, carotene, vitamin A, C and the like, have the effects of removing freckles, beautifying, resisting aging, lowering lipid and blood pressure, invigorating stomach and helping digestion, relaxing bowel, clearing heat and releasing toxin, promoting the production of body fluid and quenching thirst, can also block ultraviolet rays and prevent dull skin of a working female from being irradiated by the ultraviolet rays, and the tomatoes also adopt almonds, walnuts and flaxseeds, contain more unsaturated fatty acids, can soften the skin from outside to inside and prevent wrinkles, have the moisturizing effect simultaneously, can enable the skin to look younger, also contain vitamin E in the almonds, the walnuts and the flaxseeds, can reduce and prevent the generation and deposition of lipofuscin in the skin, improve the skin glossiness, and the flaxseeds also have the effect of reducing harmful chemical substances generated when the body is stressed, the milk contains tryptophan and plays a role in sleeping peacefully, meanwhile, the walnut can eliminate dysphoria and promote sleep, and the components are cooperatively used, so that the mind state of the insomnia and dreaminess of the working women before sleeping is relieved, the pressure is reduced, the sleep is promoted, the sleep quality is improved, the mind is calmed, the skin glossiness is improved, and the skin is red, moist and glossy.
The pomegranate juice contains rich anthocyanin, has the effects of scavenging oxygen free radicals, protecting eyesight, delaying cranial nerve aging, improving memory, promoting capillary microcirculation, moistening skin, maintaining beauty and keeping young, interacts with almond, walnut, linseed and the like, can stabilize emotion, improve sleep quality and improve skin luster.
The mushroom contains rich glucan, can protect the skin, reduce the oxidation of ultraviolet rays, the water content of watermelon is high, under the moistening of watermelon juice, the water content of the skin can be increased, the skin is ruddy and glossy, various vitamins in the watermelon juice have the effects of protecting and whitening the skin, the oat can help a human body to release insulin, tryptophan reaches the human brain and is converted into compound amine, and therefore the sleep is promoted, the mushroom interacts with linseed, the emotion can be stabilized simultaneously, the sleep quality is improved, the gastrointestinal function is improved, the ultraviolet rays are prevented from being irradiated, and the skin glossiness is improved.
Further, the tomato juice beverage comprises the following raw materials in parts by weight: 7-10 parts of tomato juice, 4-5 parts of almond, 5-6 parts of sweet potato fermentation liquor, 2-4 parts of blueberry juice, 1-1.4 parts of mushroom, 7-9 parts of oat, 6-7 parts of brown sugar and green plum, 1.8-2.5 parts of walnut, 3-4 parts of linseed, 5-7 parts of pomegranate juice, 3-4 parts of watermelon juice, 0.9-1.2 parts of milk and 15-20 parts of water.
Further, the brown sugar green plums are prepared by the following method:
(1) selecting, removing pedicles and cleaning green plums, uniformly pricking holes with the diameter of 1-1.5mm on the surface, soaking the green plums in saline water with the concentration of 15-20g/L for 4-12h, wherein the mass ratio of the green plums to the saline water is 1: 2-3;
(2) taking out green plum from saline water, cleaning, draining, adding brown sugar and pericarpium Citri Tangerinae juice into green plum, mixing well, sealing, fermenting at 20-25 deg.C for 25-30 days to obtain brown sugar green plum, wherein the mass ratio of green plum, brown sugar and pericarpium Citri Tangerinae juice is 1:0.4-0.6:0.2-0.4, and opening once every 5-8 days for 2-3 min.
By adopting the technical scheme, the green plums contain iron and phosphorus. The natural mineral substances such as copper, calcium, zinc and the like and vitamin components can promote metabolism of a human body, eliminate constipation and effectively eliminate and relieve fatigue, so that the pressure before sleeping is reduced, anxiety is eliminated, the green plums can also eliminate free radicals, the acid-base balance of the skin is regulated, the melanin deposition is inhibited, the dry and rough condition of the skin is deeply improved, the skin aging is delayed, the skin vitality is revived, the brown sugar and the dried orange peel juice are used for soaking the green plums, the taste of the green plums can be regulated, the acidity of the green plums is reduced, the sweetness is increased, and the taste is improved.
Further, the sweet potato fermentation liquor is prepared by the following method: crushing sweet potatoes into sweet potato juice, adding yeast powder and a saccharifying agent into the sweet potato juice, uniformly mixing, fermenting at 20-25 ℃ for 8-10h, and taking supernatant of the fermented sweet potato juice to prepare sweet potato fermentation liquor, wherein the mass ratio of the sweet potato juice to the yeast powder to the saccharifying agent is 1:0.01-0.02: 0.02-0.03.
By adopting the technical scheme, the sweet potato juice is fermented by the yeast and the saccharifying agent, and then the starch is saccharified, so that the sweetness of the sweet potato juice is increased, the sweet potato juice tastes smooth, fragrant and excellent, the cell wall of the sweet potato is destroyed after fermentation, macromolecular substances such as cellulose and pectin are converted into substances such as monosaccharide and oligosaccharide, and various organic acids, vitamins, biological enzymes, amino acids and other various unknown growth factors are generated, the nutrition level and the digestion utilization rate of the sweet potato are greatly improved, and the sweet potato has the effects of relaxing bowel and removing free radicals in vivo.
Further, adding a stabilizer into the supernatant of the fermented sweet potato juice, wherein the mass ratio of the stabilizer to the supernatant is 0.01-0.03:1, and the stabilizer comprises pectin, xanthan gum and carboxymethyl cellulose with the mass ratio of 0.5-0.6:0.3-0.4: 0.5-0.6.
By adopting the technical scheme, the pectin, the xanthan gum and the carboxymethyl cellulose are mixed to prepare the stabilizer, so that the state and the taste of sweet potato fermentation liquor can be optimal.
Further, the sugar degree of the supernatant after the stabilizer is added is 1-1.3%, the total acid content is 0.12-0.15%, and the pH value is 3-4.
By adopting the technical scheme, the total acid content is 0.12-0.15%, the activity of polyphenol oxidase in the sweet potato fermentation liquor can be effectively inhibited, enzymatic browning is avoided, the good color and flavor of the sweet potato fermentation liquor can be kept, and the sweet potato fermentation liquor has good taste due to the sugar degree of 1-1.3% and the pH value of 3-4.
In order to achieve the second object, the invention provides the following technical scheme: a preparation method of tomato juice beverage comprises the following steps:
s1, mixing and crushing almond, mushroom, oat, walnut and linseed, adding milk, and mixing uniformly;
s2, smashing brown sugar and green plums, mixing with tomato juice, blueberry juice, pomegranate juice and watermelon juice, adding water, uniformly mixing, sealing and fermenting for 15-20 days to obtain fermentation liquor;
s3, mixing the products obtained in the steps S1 and S2 uniformly, adding sweet potato fermentation liquor, mixing uniformly, filtering, homogenizing the filtrate at high temperature, cooling, vacuum degassing, sterilizing, filling, sealing, sterilizing, cooling and packaging to obtain the finished product.
By adopting the technical scheme, substances such as almonds and the like are crushed and then added with milk, the milk is uniformly mixed, and the milk is mixed with fruit juices such as brown sugar green plums, tomato juice, blueberry juice and the like for fermentation, so that the non-harmonious feeling when various juices are mixed is removed, the smooth feeling of the mouth is improved, and the astringent taste is reduced.
Further, the pulverized average particle size of the almonds, ramie, oats, walnuts and flaxseeds in the step S1 is 0.1-0.2 μm.
Further, in the step S3, the temperature of the high-temperature homogenization is 130-140 ℃, the sterilization temperature is 120-130 ℃, and the time is 3-10S.
Further, the fermentation temperature in the step S2 is 20-30 ℃.
In conclusion, the invention has the following beneficial effects:
firstly, because the tomato juice is adopted as the main raw material, the tomato juice has the effects of removing freckles, beautifying, resisting aging, reducing blood fat and blood pressure and the like, also has the effects of invigorating stomach, helping digestion, relaxing bowel, clearing heat, detoxifying and the like, can prevent dark yellow skin caused by ultraviolet irradiation, can soften the skin, prevent wrinkles, preserve moisture, prevent lipofuscin and improve the skin glossiness, and the flaxseed has the effects of stabilizing emotion, keeping calm heart, enabling the heart state of a working female with higher pressure and insomnia and dreaminess to be stable and mild before sleeping, gradually improving the gastrointestinal function, and playing the effects of preventing sun, improving skin quality and improving the skin glossiness.
Secondly, the mushroom has rich glucan, can reduce the oxidation of ultraviolet rays, prevents the skin from being dim due to ultraviolet irradiation, can moisturize and remove wrinkles, improves the skin luster, relieves the pressure, and can help a human body to release insulin, so that tryptophan reaches the human brain and is converted into compound amine to promote sleep.
Thirdly, the watermelon juice can increase the moisture content in the skin, enables the skin to be ruddy and glossy, has the effects of protecting and whitening the skin, and can promote sleep, improve sleep quality and prevent skin gloss by the synergistic effect of the watermelon juice and the linseed capable of relieving pressure and the oat capable of promoting sleep.
Detailed Description
The present invention will be described in further detail with reference to examples.
Preparation examples 1 to 3 of Brown sugar and Green plum
Preparation example 1: (1) selecting, removing pedicles and cleaning green plums, uniformly pricking holes with the diameter of 1mm on the surface, soaking the green plums in saline water with the concentration of 15g/L for 12 hours, wherein the mass ratio of the green plums to the saline water is 1: 3;
(2) taking out green plums from saline water, cleaning, draining, adding brown sugar and pericarpium Citri Tangerinae juice into green plums, mixing well, sealing, fermenting at 20 deg.C for 30 days to obtain brown sugar green plums, wherein the mass ratio of green plums, brown sugar and pericarpium Citri Tangerinae juice is 1:0.4:0.2, and opening once every 8 days for 3 min.
Preparation example 2: (1) selecting, removing pedicles and cleaning green plums, uniformly pricking holes with the diameter of 1.3mm on the surface, soaking the green plums in saline water with the concentration of 18g/L for 8 hours, wherein the mass ratio of the green plums to the saline water is 1: 2.5;
(2) taking out green plums from saline water, cleaning, draining, adding brown sugar and pericarpium Citri Tangerinae juice into the green plums, mixing uniformly, sealing, and fermenting at 23 deg.C for 28 days to obtain the brown sugar green plums, wherein the mass ratio of the green plums, the brown sugar and the pericarpium Citri Tangerinae juice is 1:0.5:0.3, and the green plums are opened once every 6 days for 2 min.
Preparation example 3: (1) selecting, removing pedicels and cleaning green plums, uniformly pricking holes with the diameter of 1.5mm on the surface, soaking the green plums in saline water with the concentration of 20g/L for 4 hours, wherein the mass ratio of the green plums to the saline water is 1: 2;
(2) taking out green plums from saline water, cleaning, draining, adding brown sugar and pericarpium Citri Tangerinae juice into the green plums, mixing uniformly, sealing, and fermenting at 25 deg.C for 25 days to obtain the brown sugar green plums, wherein the mass ratio of the green plums, the brown sugar and the pericarpium Citri Tangerinae juice is 1:0.6:0.4, and the green plums are opened once every 5 days for 2 min.
Preparation examples 4 to 6 of sweet Potato fermentation broth
Preparation example 4: crushing sweet potatoes into sweet potato juice, adding yeast powder and a saccharifying agent into the sweet potato juice, uniformly mixing, fermenting at 20 ℃ for 10 hours, taking supernatant of the fermented sweet potato juice, adding a stabilizer into the supernatant, wherein the mass ratio of the stabilizer to the supernatant is 0.01:1, the stabilizer is pectin, xanthan gum and carboxymethyl cellulose in a mass ratio of 0.5:0.4:0.6, the sugar degree of the supernatant after the stabilizer is added is 1%, the total acidity is 0.12%, and the pH value is 3, so that sweet potato fermentation liquor is prepared, and the mass ratio of the sweet potato juice, the yeast powder and the saccharifying agent is 1:0.01: 0.02.
Preparation example 5: crushing sweet potatoes into sweet potato juice, adding yeast powder and a saccharifying agent into the sweet potato juice, uniformly mixing, fermenting for 9 hours at 23 ℃, taking supernatant of the fermented sweet potato juice, adding a stabilizer into the supernatant, wherein the mass ratio of the stabilizer to the supernatant is 0.02:1, the stabilizer is pectin, xanthan gum and carboxymethyl cellulose in the mass ratio of 0.5:0.3:0.5, the sugar degree of the supernatant after adding the stabilizer is 1.2%, the total acidity is 0.14%, and the pH value is 4, so that sweet potato fermentation liquor is prepared, wherein the mass ratio of the sweet potato juice, the yeast powder and the saccharifying agent is 1:0.02: 0.03.
Preparation example 6: crushing sweet potatoes into sweet potato juice, adding yeast powder and a saccharifying agent into the sweet potato juice, uniformly mixing, fermenting for 8 hours at 25 ℃, taking supernatant of the fermented sweet potato juice, adding a stabilizer into the supernatant, wherein the mass ratio of the stabilizer to the supernatant is 0.03:1, the stabilizer is pectin, xanthan gum and carboxymethyl cellulose in the mass ratio of 0.6:0.3:0.5, the sugar degree of the supernatant after adding the stabilizer is 1.3%, the total acidity is 0.15%, and the pH value is 4, so that sweet potato fermentation liquor is prepared, wherein the mass ratio of the sweet potato juice, the yeast powder and the saccharifying agent is 1:0.02: 0.02.
Examples
Example 1: the raw material formula of the tomato juice beverage is shown in table 1, and the preparation method of the tomato juice beverage comprises the following steps:
s1, mixing 3kg of almond, 0.8kg of mushroom, 5kg of oat, 1.5kg of walnut and 2.5kg of linseed, crushing to an average particle size of 0.1 mu m, adding 0.7kg of milk, and mixing uniformly;
s2, crushing 5kg of brown sugar green plums, mixing with 5kg of tomato juice, 1kg of blueberry juice, 4kg of pomegranate juice and 2kg of watermelon juice, adding 10kg of water, uniformly mixing, sealing and fermenting for 15 days at the fermentation temperature of 30 ℃ to obtain fermentation liquor, wherein the brown sugar green plums are prepared by the preparation example 1;
s3, mixing the products obtained in the steps S1 and S2 uniformly, adding 4kg of sweet potato fermentation liquor, filtering after mixing uniformly, carrying out high-temperature homogenization, cooling, vacuum degassing, sterilizing, filling, sealing, sterilizing, cooling and packaging on the filtrate to obtain a finished product, wherein the sweet potato fermentation liquor is prepared from the preparation example 4, the high-temperature homogenization temperature is 130 ℃, the first-stage homogenization pressure is 40MPa, the second-stage homogenization pressure is 10MPa, the vacuum degassing pressure is 5Pa, the time is 4min, the sterilization temperature is 120 ℃, and the sterilization time is 10S.
TABLE 1 raw material ratio of the beverage of the juice of the chinese red persimmon in examples 1-7
Example 2: the raw material formula of the tomato juice beverage is shown in table 1, and the preparation method of the tomato juice beverage comprises the following steps:
s1, mixing 3.5kg of almond, 1.0kg of mushroom, 6kg of oat, 1.8kg of walnut and 3kg of flaxseed, crushing to an average particle size of 0.2 mu m, adding 0.8kg of milk, and mixing uniformly;
s2, crushing 5.5kg of brown sugar green plums, mixing the crushed green plums with 6kg of tomato juice, 2kg of blueberry juice, 4.5kg of pomegranate juice and 2.5kg of watermelon juice, adding 13kg of water, uniformly mixing, sealing and fermenting for 18 days at the fermentation temperature of 25 ℃ to obtain fermentation liquor, wherein the brown sugar green plums are prepared by the preparation example 2;
s3, mixing the products obtained in the steps S1 and S2 uniformly, adding 4.5kg of sweet potato fermentation liquor, mixing uniformly, filtering, homogenizing the filtrate at high temperature, cooling, vacuum degassing, sterilizing, filling, sealing, sterilizing, cooling and packaging to obtain the finished product, wherein the sweet potato fermentation liquor is prepared by the preparation example 5, the high-temperature homogenization temperature is 135 ℃, the first-stage homogenization pressure is 45MPa, the second-stage homogenization pressure is 13MPa, the vacuum degassing pressure is 10Pa, the time is 2min, the sterilization temperature is 125 ℃, and the sterilization time is 6S.
Example 3: the raw material formula of the tomato juice beverage is shown in table 1, and the preparation method of the tomato juice beverage comprises the following steps:
s1, mixing 4kg of almond, 1.2kg of mushroom, 7kg of oat, 2kg of walnut and 3.5kg of linseed, crushing to an average particle size of 0.2 mu m, adding 0.9kg of milk, and uniformly mixing;
s2, crushing 6kg of brown sugar green plums, mixing with 7kg of tomato juice, 2.5kg of blueberry juice, 5kg of pomegranate juice and 3kg of watermelon juice, adding 15kg of water, uniformly mixing, sealing and fermenting for 20 days at the fermentation temperature of 20 ℃ to obtain fermentation liquor, wherein the brown sugar green plums are prepared by the preparation example 3;
s3, mixing the products obtained in the steps S1 and S2 uniformly, adding 4.5kg of sweet potato fermentation liquor, mixing uniformly, filtering, homogenizing the filtrate at high temperature, cooling, vacuum degassing, sterilizing, filling, sealing, sterilizing, cooling and packaging to obtain the finished product, wherein the sweet potato fermentation liquor is prepared by the preparation example 6, the high-temperature homogenization temperature is 140 ℃, the first-stage homogenization pressure is 50MPa, the second-stage homogenization pressure is 15MPa, the vacuum degassing pressure is 10Pa, the time is 1min, the sterilization temperature is 130 ℃, and the sterilization time is 3S.
Example 4: the raw material formula of the tomato juice beverage is shown in table 1, and the preparation method of the tomato juice beverage comprises the following steps:
s1, mixing 4.5kg of almond, 1.3kg of mushroom, 8kg of oat, 2.3kg of walnut and 4kg of flaxseed, crushing to an average particle size of 0.1 mu m, adding 1.0kg of milk, and mixing uniformly;
s2, crushing 6.5kg of brown sugar green plums, mixing with 8kg of tomato juice, 3kg of blueberry juice, 5.5kg of pomegranate juice and 3.5kg of watermelon juice, adding 18kg of water, uniformly mixing, sealing and fermenting for 19 days at the fermentation temperature of 28 ℃ to obtain fermentation liquor, wherein the brown sugar green plums are prepared by the preparation example 2;
s3, mixing the products obtained in the steps S1 and S2 uniformly, adding 5.5kg of sweet potato fermentation liquor, mixing uniformly, filtering, homogenizing the filtrate at high temperature, cooling, vacuum degassing, sterilizing, filling, sealing, sterilizing, cooling and packaging to obtain the finished product, wherein the sweet potato fermentation liquor is prepared by the preparation example 5, the high-temperature homogenization temperature is 138 ℃, the first-stage homogenization pressure is 43MPa, the second-stage homogenization pressure is 12MPa, the vacuum degassing pressure is 8Pa, the time is 3min, the sterilization temperature is 138 ℃, and the sterilization time is 5S.
Example 5: the raw material formula of the tomato juice beverage is shown in table 1, and the preparation method of the tomato juice beverage comprises the following steps:
s1, mixing 5kg of almond, 1.4kg of mushroom, 9kg of oat, 2.5kg of walnut and 4.5kg of linseed, crushing to an average particle size of 0.2 mu m, adding 1.1kg of milk, and mixing uniformly;
s2, crushing 7kg of brown sugar green plums, mixing with 9kg of tomato juice, 3.5kg of blueberry juice, 6kg of pomegranate juice and 4kg of watermelon juice, adding 20kg of water, uniformly mixing, and performing sealed fermentation for 16 days at the fermentation temperature of 23 ℃ to obtain a fermentation liquid, wherein the brown sugar green plums are prepared according to preparation example 3;
s3, mixing the products obtained in the steps S1 and S2 uniformly, adding 6kg of sweet potato fermentation liquor, filtering after mixing uniformly, carrying out high-temperature homogenization, cooling, vacuum degassing, sterilizing, filling, sealing, sterilizing, cooling and packaging on the filtrate to obtain a finished product, wherein the sweet potato fermentation liquor is prepared from the preparation example 4, the high-temperature homogenization temperature is 138 ℃, the first-stage homogenization pressure is 43MPa, the second-stage homogenization pressure is 12MPa, the vacuum degassing pressure is 13Pa, the time is 2min, the sterilization temperature is 123 ℃, and the sterilization time is 6S.
Examples 6 to 7: a tomato juice beverage is different from the beverage in example 1 in that the raw material formulation is shown in Table 1.
Comparative example
Comparative example 1: a tomato juice beverage, differing from example 1 in that almond, walnut and linseed are not added.
Comparative example 2: a tomato juice beverage, differing from example 1 in that mushroom, oat and linseed were not added.
Comparative example 3: a tomato juice beverage is different from the tomato juice beverage in example 1 in that dried orange peel juice is not added in the preparation of brown sugar green plums.
Comparative example 4: a tomato juice beverage is different from the beverage prepared in example 1 in that sweet potato fermentation broth is not added.
Comparative example 5: a tomato juice beverage, differing from example 1 in that no flaxseed, oat and watermelon juice was added.
Comparative example 6: by using the clear tomato juice beverage prepared in example 1 of the chinese invention patent application No. 201510878820.5 as a reference, the preparation method comprises the following steps: (1) selecting fresh, undamaged and naturally mature tomatoes, cleaning, chopping, standing for 8 minutes, heating to 65 ℃, and then quenching to 25 ℃; (2) squeezing the tomatoes treated in the step (1), and continuously passing through screens with diameters of 2mm, 0.3mm and 100 meshes in sequence after squeezing to obtain tomato juice; (3) vacuum degassing the tomato juice prepared in the step (2) under the pressure of 21.33KPa, and carrying out batch specific gravity separation to obtain clear and transparent tomato juice; (4) and (3) adding 3% of fruit vinegar, 1.5% of white granulated sugar and 0.15% of lemon juice into the tomato juice in the step (3), sterilizing at high temperature, rapidly cooling to 20 ℃, and subpackaging to obtain the clear tomato juice beverage, wherein the clear tomato juice beverage is light yellow, has the sugar degree of 50, the acidity of 0.40 and the pH of 3-5.
Performance test
Firstly, evaluating mouthfeel: 100 professional women aged 25 to 45 were randomly invited to taste the tomato juice beverages prepared in examples 1 to 7 and comparative examples 1 to 6, and the taste evaluations were performed on the tomato juice beverages prepared in each example and each comparative example according to the evaluation criteria in Table 2, the taste scores of each example or comparative example were averaged, and the evaluation results were recorded in Table 3.
TABLE 2 evaluation criteria for tomato juice beverages
TABLE 3 sensory evaluation results of tomato juice beverages prepared in each example and each comparative example
As can be seen from the data in Table 3, the tomato juice beverages prepared in examples 1-7 had a high sensory evaluation, and the beverages themselves were clear, clean, free of impurities and turbidity, aromatic in flavor, sour, sweet, smooth in mouthfeel, free of astringency, and good in mouthfeel.
The tomato juice beverages prepared in comparative examples 1 and 2 did not differ much from the sensory evaluation results of the tomato juice beverages prepared in examples 1 to 7.
Comparative example 3 as the brown sugar green plum was prepared without adding the orange peel juice, it was seen from the sensory evaluation results that the beverage was clear and clean, free of precipitate, sour and sweet in mouthfeel, but slightly astringent and pungent.
Comparative example 4 since sweet potato fermentation broth was not added, the tomato juice beverage prepared in comparative example 4 had a slightly poor taste, and had a pungent and astringent taste.
Comparative example 5 the flavor of the tomato juice beverage was reduced, astringent and smooth feeling was deteriorated without adding flaxseed, watermelon juice and oat.
Comparative example 6 is a tomato juice beverage prepared in the prior art that is clear and bright in color, but has a taste inferior to the tomato juice beverages prepared in examples 1-7.
Secondly, testing the nerve calming and sleep aiding effects: tomato juice beverages were prepared according to the methods of examples 1 to 7 and comparative examples 1 to 6, and 520 women with insomnia at work, 30 to 50 years old, were randomly drawn, and had the following symptoms: 1.1, the sleep latency period is long, and the sleep time exceeds 40 minutes; 2. sleep maintenance disorder, nighttime awakening frequency is more than or equal to 2 times, or early morning awakening; 3. decreased sleep quality, light sleep, dreaminess; 4. the total sleep time is short, the sleep time is less than 5 hours, and 5 days later, the user feels dizziness, lassitude and sleepiness and hypodynamia; 520 volunteers were randomly divided into 14 groups of 30, wherein 1-7 groups of volunteers drunk 240mL of the tomato juice beverage prepared in examples 1-7 every night before sleep, 8-13 groups of volunteers drunk 240mL of the tomato juice beverage prepared in comparative examples 1-6 every night before sleep, 14 groups were blank control groups, volunteers took at least 240mL of plain boiled water every day, volunteers took statistics on sleep latency, sleep maintenance time and number of times of night after 2 months of continuous taking, and the statistical results of each group were averaged over 30 volunteers and observed for skin condition of volunteers and day-to-day residual reaction the next day after drinking, and the detection and observation results were recorded in table 4.
TABLE 4 test results of tranquilizing and sleep-improving tests on tomato juice beverages prepared in examples 1-7 and comparative examples 1-6
As can be seen from the data in Table 4, after 2 months of continuous drinking of the tomato juice beverages prepared in examples 1-7, compared with the volunteers drinking plain boiled water, the tomato juice beverage has the advantages of short sleep latency, rapid sleep onset, long sleep time, few times of night, stable sleep, good next-day mental state, improved skin condition and improved glossiness.
The tomato juice beverage prepared in the comparative examples 1-2 has poor sleep quality, unstable sleep and no great improvement on skin condition of volunteers after being continuously drunk for 2 months.
Comparative example 3 the sleep quality was improved without adding the orange peel juice when preparing the brown sugar greengage, but the improvement effect was not as good as the tomato juice beverages prepared in examples 1 to 7.
In comparative example 4, since the sweet potato fermentation liquor is not added, after 2 months of continuous drinking, the volunteers have long sleep latency period, unstable sleep and no improvement on skin conditions.
In comparative example 5, the watermelon juice, linseed and oat were not added, so that 30 volunteers had longer sleep latency, short sleep maintenance time, many times of getting up at night, no great improvement in skin condition, and poor mental state in the next day, indicating that the addition of the watermelon juice, blueberry juice and pomegranate juice can improve the sleep condition of women, soothe nerves and aid sleep, and make the skin ruddy and glossy.
Comparative example 6 is a tomato juice beverage prepared by the prior art, after drinking by women, the sleep quality is not greatly improved, and the skin condition and mental state are poor.
Exemplary applications
1. Plum women, 38 years old, company staff, facial macula for many years, and various traditional Chinese medicine methods are ineffective in adjustment, and after continuously drinking the beverage for 2 months, the macula on the face becomes obvious, and the skin is ruddy and glossy.
2. Zhao women, age 43, accounting in a certain branch of the industry and commerce banks, suffering from insomnia for 5 years, with serious dark eye circles and dark skin color, and drinking the beverage continuously for 1 half month can obviously improve the sleep quality, and after 2 months of continuous drinking, the sleep is completely recovered to normal, the dark eye circles are lightened, and the skin color is glossy.
3. The Hu lady is 48 years old, a certain house property is sold and managed, the menopause is advanced, the skin is rough, the skin color is yellow, after the beverage is continuously drunk for 1 month, the skin color is improved, the skin is ruddy and glossy,
4. liu women, 30 years old, general supervision of a company design department often suffer from stomachache, inappetence, weakness and weakness, and after continuously drinking the beverage for 1 month, symptoms of gastrectasia and stomachache basically disappear, the appetite is increased, and the physical strength is abundant.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (10)
1. The tomato juice beverage is characterized by comprising the following raw materials in parts by weight: 5-11 parts of tomato juice, 3-6 parts of almond, 4-7 parts of sweet potato fermentation liquor, 1-5 parts of blueberry juice, 0.8-1.6 parts of mushroom, 5-11 parts of oat, 5-8 parts of brown sugar and green plum, 1.5-3.5 parts of walnut, 2.5-5.5 parts of linseed, 4-8 parts of pomegranate juice, 2-5 parts of watermelon juice, 0.7-1.3 parts of milk and 10-25 parts of water.
2. The tomato juice beverage according to claim 1, wherein the raw materials of the tomato juice beverage comprise, by weight: 7-10 parts of tomato juice, 4-5 parts of almond, 5-6 parts of sweet potato fermentation liquor, 2-4 parts of blueberry juice, 1-1.4 parts of mushroom, 7-9 parts of oat, 6-7 parts of brown sugar and green plum, 1.8-2.5 parts of walnut, 3-4 parts of linseed, 5-7 parts of pomegranate juice, 3-4 parts of watermelon juice, 0.9-1.2 parts of milk and 15-20 parts of water.
3. The tomato juice beverage according to any one of claims 1-2, wherein said brown sugar green plums are prepared by the following method:
(1) selecting, removing pedicles and cleaning green plums, uniformly pricking holes with the diameter of 1-1.5mm on the surface, soaking the green plums in saline water with the concentration of 15-20g/L for 4-12h, wherein the mass ratio of the green plums to the saline water is 1: 2-3;
(2) taking out green plum from saline water, cleaning, draining, adding brown sugar and pericarpium Citri Tangerinae juice into green plum, mixing well, sealing, fermenting at 20-25 deg.C for 25-30 days to obtain brown sugar green plum, wherein the mass ratio of green plum, brown sugar and pericarpium Citri Tangerinae juice is 1:0.4-0.6:0.2-0.4, and opening once every 5-8 days for 2-3 min.
4. The tomato juice beverage according to any one of claims 1-2, wherein said sweet potato fermentation broth is prepared by the following method: crushing sweet potatoes into sweet potato juice, adding yeast powder and a saccharifying agent into the sweet potato juice, uniformly mixing, fermenting at 20-25 ℃ for 8-10h, and taking supernatant of the fermented sweet potato juice to prepare sweet potato fermentation liquor, wherein the mass ratio of the sweet potato juice to the yeast powder to the saccharifying agent is 1:0.01-0.02: 0.02-0.03.
5. The tomato juice beverage according to claim 4, wherein a stabilizer is added into the supernatant of the fermented sweet potato juice, the mass ratio of the stabilizer to the supernatant is 0.01-0.03:1, and the stabilizer comprises pectin, xanthan gum and carboxymethyl cellulose in a mass ratio of 0.5-0.6:0.3-0.4: 0.5-0.6.
6. The tomato juice beverage according to claim 5, wherein said supernatant after adding a stabilizer has a sugar degree of 1-1.3%, a total acid content of 0.12-0.15%, and a pH of 3-4.
7. A process for the preparation of the tomato juice beverage according to any one of claims 1 to 6, characterized in that it comprises the following steps:
s1, mixing and crushing almond, mushroom, oat, walnut and linseed, adding milk, and mixing uniformly;
s2, smashing brown sugar and green plums, mixing with tomato juice, blueberry juice, pomegranate juice and watermelon juice, adding water, uniformly mixing, sealing and fermenting for 15-20 days to obtain fermentation liquor;
s3, mixing the products obtained in the steps S1 and S2 uniformly, adding sweet potato fermentation liquor, mixing uniformly, filtering, homogenizing the filtrate at high temperature, cooling, vacuum degassing, sterilizing, filling, sealing, sterilizing, cooling and packaging to obtain the finished product.
8. The method for preparing a tomato juice beverage as claimed in claim 7, wherein the crushed average grain size of almond, ramie, oat, walnut and linseed in S1 is 0.1-0.2 μm.
9. The method for preparing a tomato juice beverage as claimed in claim 7, wherein the temperature for homogenizing at high temperature is 130-140 ℃, the sterilization temperature is 120-130 ℃, and the time is 3-10S in step S3.
10. The method for producing a tomato juice beverage as claimed in claim 7, wherein the fermentation temperature in the step S2 is 20-30 ℃.
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