Study on Enhancing the Lycopene Content in Concentrated Tomato Juice

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (4): 170-173.

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Study on Enhancing the Lycopene Content in Concentrated Tomato Juice

ZHUANG He-Lin, ZHANG Jin, GUO Chu-Yi

1.College of Life Science, Northwest Agriculture and Forestry University; 2.College of Food Science and Engineering, Northwest Agriculture and Forestry University;3.Department of Horticulture and Forestry, Xinyang College of Agriculture

Online:2005-04-15 Published:2011-09-19

Abstract

Abstract: The processing parameters of concentrated tomato juice by orthogonal experiments including soluble solid content, sterilized time, and preservative quantity were studied. The result showed that: additing 0.7% NaCl was helpful for improving the ratio of expressing juice.The optimum processing conditions were: vacuum pressure 87～93kPa at 50℃; soluble solid content 23%, sterilized time 10min and no-preservative needed. The lycopene content was 97.20g/100g and VC 5.85mg/100g.

Key words: Concentrate tomato juice, lycopene, stability

ZHUANG He-Lin, ZHANG Jin, GUO Chu-Yi. Study on Enhancing the Lycopene Content in Concentrated Tomato Juice[J]. FOOD SCIENCE, 2005, 26(4): 170-173.

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Study on Enhancing the Lycopene Content in Concentrated Tomato Juice

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