Study on Quality Improvement of Tomato Juice Beverage

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (7): 149-151.

Previous Articles Next Articles

Study on Quality Improvement of Tomato Juice Beverage

LIU Zhi-Wei, MENG Li, JIANG Hua-Nian

1.National Institute of Nutrition and Food Safety,Chinese Center for Disease Control and Prevention;2.College of Food Science and Engineering, Wuhan Polytechnic University;3.Xi’an Vocational-technical College, Shaanxi Province;4.Department of Bioscience, Zhejiang Lishui College

Online:2005-07-15 Published:2011-09-19

Abstract

Abstract: The present study focus on the key points of processing technology of tomato juice beverage: (a) Effect of the methodof bruising on tomato juice viscosity; (b) Instability of product prevention; (c)Determination of the prescription and technologyparameters. The results suggested: the tomato juice beverage of optimum quality was obtained by using the following conditions:tomato bruising for 30s at 85℃; sugar: 8%; citric acid: 0.25%; stability reagent: 0.13%; and 65% of tomato juice.

Key words: tomato juice beverage, bruising, viscosity, stability, technology parameters

LIU Zhi-Wei, MENG Li, JIANG Hua-Nian. Study on Quality Improvement of Tomato Juice Beverage[J]. FOOD SCIENCE, 2005, 26(7): 149-151.

[1]	REN Shuang, DONG Wenxia, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang. Progress in Food Delivery Systems Used for Curcumin Encapsulation [J]. FOOD SCIENCE, 2021, 42(9): 264-274.
[2]	WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt [J]. FOOD SCIENCE, 2021, 42(8): 172-178.
[3]	LÜ Siyi, LU Qi, PAN Siyi. Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin [J]. FOOD SCIENCE, 2021, 42(8): 1-9.
[4]	LUAN Huilin, WU Yuqing, ZHENG Hongxia, KE Xiangyu, MAO Like. Preparation and Physicochemical Characterization of Cinnamic Acid Based Oleogels and Oleogel Emulsions [J]. FOOD SCIENCE, 2021, 42(8): 60-66.
[5]	ZHU Xiuqing, WANG Ziyue, LI Meiying, WANG Yuan, LI Zhimin, YANG Hongzhe, ZHANG Na, SUN Bingyu. Effect of Heat Treatment on the Stability of Hemp Seed Milk and Characterization of Protein Structure [J]. FOOD SCIENCE, 2021, 42(7): 68-73.
[6]	WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang. Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying [J]. FOOD SCIENCE, 2021, 42(7): 113-119.
[7]	WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia. Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review [J]. FOOD SCIENCE, 2021, 42(7): 275-282.
[8]	MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing. Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside [J]. FOOD SCIENCE, 2021, 42(5): 1-8.
[9]	JIA Hao, YAO Yaya, ZHOU Chenxia, LIU Yangxingyue, LI Huijing. Effect of Ozone Treatment Combined with Closed Packaging on Wheat Quality during Storage [J]. FOOD SCIENCE, 2021, 42(3): 258-265.
[10]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[11]	DU Jian, LIANG Jingrui, HAN Zongzheng, REN Jianwei, ZHAO Yuan, LI Wei, WANG Jian, FENG Xiaohui. Factors Influencing the Stability of Docosahexenoic Acid-Rich Microalgal Oil Emulsion [J]. FOOD SCIENCE, 2021, 42(3): 85-91.
[12]	LI Xueqin, LÜ Yingguo, HUANG Yafei. Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough [J]. FOOD SCIENCE, 2021, 42(3): 98-103.
[13]	MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo. Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan [J]. FOOD SCIENCE, 2021, 42(2): 8-16.
[14]	YANG Jianfei, MA Qian, ZUO Yong, HUANG Xueqin, XU Jia, WANG Dingli, ZHOU Yaojin, YANG Keyi. A Spectrophotometric Reagent for the Rapid Detection of Nitrite and Its Application to Pickles [J]. FOOD SCIENCE, 2021, 42(18): 321-328.
[15]	TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong. Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan [J]. FOOD SCIENCE, 2021, 42(17): 98-105.

Study on Quality Improvement of Tomato Juice Beverage

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments