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1. CN103598656 - Tomato solid drink and preparation method thereof

Office
China
Application Number 201310608404.4
Application Date 26.11.2013
Publication Number 103598656
Publication Date 26.02.2014
Publication Kind A
IPC
A23L 2/39
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
385Concentrates of non-alcoholic beverages
39Dry compositions
A23L 2/02
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
02containing fruit or vegetable juices
CPC
A23L 2/39
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
385Concentrates of non-alcoholic beverages
39Dry compositions
A23L 2/02
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
02containing fruit or vegetable juices
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
Applicants HUANG XIUYING
Inventors HUANG XIUYING
Agents
Title
(EN) Tomato solid drink and preparation method thereof
(ZH) 一种番茄固体饮料及其制备方法
Abstract
(EN)
The invention relates to a tomato solid drink and a preparation method thereof. The method concretely comprises the following steps: with fresh tomatoes as a main raw material, processing the tomato raw material, and adding isomaltooligosacharide and resistant starch into the raw material; and finally, carrying out spray drying to prepare a powder product and filling water into the powder product to obtain the tomato solid drink. According to the tomato solid drink and the preparation method thereof, pigment, essence and preservative are not added into the tomato solid drink in the product preparation process, so that the tomato solid drink and the preparation method thereof are completely in accordance with the development tendency that the modern food is safe, nutrient and convenient. Furthermore, the technology of the method is high in efficiency, good in effect, high in raw material utilization rate, free from waste and little in nutritional ingredient loss. The produced product is long in shelf life, and the problems that the tomatoes are excessive in supply in the peak season as well as rotted and inferior in the slack season, and the like can be solved. The current situation that fewer processed tomato products are available on the market is changed, the produced tomatoes are well sold, the development of industries related to the tomatoes is driven, and a new economic growth point can be formed, so that the tomato solid drink and the preparation method thereof have great economic benefit and social benefit.

(ZH)

一种番茄固体饮料及其制备方法。具体包括:以新鲜番茄为主要原料,将番茄原料经过处理以后并添加异麦芽低聚糖、抗性淀粉,最后通过喷雾干燥制备成为一种粉末状制品,该粉末状制品一冲水即成为一种番茄饮料。通过实施本发明,产品在制作过程中没有添加任何色素、香精、防腐剂,完全符合现代食品安全、营养、方便的发展趋势。同时,实施本发明工艺效率高,效果好,原料利用率高,无废弃物,营养成分损失小。生产出来的产品保质期长,并解决了长期存在的番茄旺季供市过盛,而淡季原料腐烂低劣等问题。改变了目前市场上番茄加工产品稀少的现状,解决了番茄的产后出路,并带动番茄相关产业的发展,形成新的经济增长点,具有巨大的经济效益和社会效益。