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CN-122004383-A - Fermented sugar-free tomato juice and preparation method thereof

CN122004383ACN 122004383 ACN122004383 ACN 122004383ACN-122004383-A

Abstract

The invention belongs to the technical field of foods, and particularly relates to a fermented sugar-free tomato juice and a preparation method thereof. The preparation method comprises the steps of (1) carrying out low-temperature cold pressing treatment on fresh tomato fruits to prepare tomato serum, (2) adding cheese bacillus paracasei into the tomato serum, carrying out primary anaerobic fermentation and sterilization to obtain primary fermentation materials, (3) adding mixed bacteria into the primary fermentation materials, carrying out secondary anaerobic fermentation and sterilization to obtain fermented tomato juice, and (4) adding stevioside, erythritol and mogroside into the fermented tomato juice, and uniformly stirring to obtain the fermented sugar-free tomato juice. The tomato juice has low sugar content after fermentation, and can give consideration to flavor.

Inventors

  • LIU ZHONGHAI
  • LI JING
  • CHENG ZHIBIN
  • CHU YONG
  • ZHANG GUOYU
  • MA ZIQIANG
  • CHAI JUAN
  • WANG XUEMING
  • SHI XIAOYAN
  • KANG JIE
  • WANG JIATING
  • HU BAO

Assignees

  • 新疆冠农股份有限公司
  • 新疆冠农检测科技有限公司

Dates

Publication Date
20260512
Application Date
20260225

Claims (10)

  1. 1. A method for preparing fermented sugar-free tomato juice, which is characterized by comprising the following steps: (1) Performing low-temperature cold pressing treatment on fresh tomato fruits to prepare tomato serum; (2) Adding cheese bacillus paracasei into tomato serum, performing primary anaerobic fermentation, and sterilizing to obtain primary fermentation material; (3) Adding mixed bacteria into the first fermentation material, performing second anaerobic fermentation, and sterilizing to obtain fermented tomato juice; (4) Adding stevioside, erythritol and mogroside into the fermented tomato juice, and stirring uniformly to obtain the fermented sugar-free tomato juice.
  2. 2. The method for preparing a fermented sugarless tomato juice as claimed in claim 1, wherein the amount of lactobacillus paracasei is (2-4) × 7 CFU/g tomato serum.
  3. 3. The method for preparing the fermented sugar-free tomato juice according to claim 1, wherein the conditions of the first anaerobic fermentation are that the fermentation temperature is 35-37 ℃ and the fermentation time is 15-17h.
  4. 4. The method for preparing fermented sugarless tomato juice as claimed in claim 1, wherein the amount of the mixed bacteria is (6-8) × 7 CFU/g tomato serum.
  5. 5. The method for preparing the fermented sugar-free tomato juice according to claim 1, wherein the conditions of the second anaerobic fermentation are that the fermentation temperature is 35-37 ℃ and the fermentation time is 12-14h.
  6. 6. The method for preparing fermented sugarless tomato juice as claimed in claim 1, wherein the mixed bacteria comprise bifidobacterium bifidum and lactobacillus plantarum.
  7. 7. The method for preparing the fermented sugarless tomato juice according to claim 6, wherein the ratio of the number of viable bacteria of bifidobacterium bifidum and lactobacillus plantarum in the mixed bacteria is 1 (2-3).
  8. 8. The method for preparing the fermented sugarless tomato juice according to claim 1, wherein the stevioside is added in an amount of 0.02-0.03% by mass of the fermented tomato juice, and the erythritol is added in an amount of 1.8-2.2% by mass of the fermented tomato juice.
  9. 9. The method for preparing the fermented sugarless tomato juice of claim 1, wherein the mogroside is added in an amount of 0.005-0.007% by mass of the fermented tomato juice.
  10. 10. A fermented sugar-free tomato juice produced by the production method of any one of claims 1-9.

Description

Fermented sugar-free tomato juice and preparation method thereof Technical Field The invention belongs to the technical field of foods, and particularly relates to a fermented sugar-free tomato juice and a preparation method thereof. Background Tomato juice is rich in lycopene, vitamins, minerals and various bioactive substances, has various health benefits such as antioxidation, immunity enhancement and the like, and is a product popular with consumers. Along with the deep application of the fermentation technology in the food field, the fermentation of the fermentation tomato juice not only maintains the nutrition components of tomatoes per se, but also can generate organic acid, polypeptide and other additional active substances, thereby further improving the nutritional value and the functionality of the product and continuously increasing the market demand. Chinese patent CN113892574A discloses a preparation method of a lactobacillus plantarum fermented tomato juice live bacteria beverage, which discloses that lactobacillus can reduce sugar content of juice, convert phenolic substances and improve antioxidant activity of the juice in the fermentation process. However, the existing technology for preparing fermented tomato products still has a remarkable short board, and it is difficult to meet the current consumer demand for low-sugar/sugar-free, high-quality tomato products. On one hand, the existing fermentation technology is difficult to realize high-efficiency desugaring of tomato juice, and the sugar content of finished products is high. The tomato contains natural saccharides such as fructose, glucose, sucrose and the like, the existing fermentation process is mostly dependent on single lactobacillus fermentation for controlling the saccharides, and is limited by factors such as strain metabolism efficiency, fermentation condition regulation precision and the like, so that the degradation of the natural saccharides is not thorough enough, and the content of residual saccharides in the finished tomato juice is usually higher. On the other hand, the prior art cannot achieve the desugarization effect and the product flavor, and the flavor quality is uneven. The natural fruit fragrance of the tomatoes can be damaged in the fermentation process, so that foreign flavor and peculiar smell are generated, and the sensory acceptance of the product is reduced. Conversely, if the fermentation desugaring link is weakened to preserve the flavor, the residual sugar content exceeds the standard again, so that the contradiction between desugaring and flavor preserving is formed. Therefore, there is a need to develop a method for preparing a fermented sugar-free tomato juice which can efficiently reduce the residual sugar content while ensuring good flavor quality. Disclosure of Invention The invention aims to provide a fermented sugar-free tomato juice and a preparation method thereof. In order to achieve the above object, the present invention provides the following technical solutions: a preparation method of fermented sugar-free tomato juice comprises the following steps: (1) Performing low-temperature cold pressing treatment on fresh tomato fruits to prepare tomato serum; (2) Adding cheese bacillus paracasei into tomato serum, performing primary anaerobic fermentation, and sterilizing to obtain primary fermentation material; (3) Adding mixed bacteria into the first fermentation material, performing second anaerobic fermentation, and sterilizing to obtain fermented tomato juice; (4) Adding stevioside, erythritol and mogroside into the fermented tomato juice, and stirring uniformly to obtain the fermented sugar-free tomato juice. The method is used for precisely screening three strains of the Lactobacillus paracasei, the bifidobacterium bifidum and the Lactobacillus plantarum and constructing a synergistic fermentation system, wherein the first step adopts the Lactobacillus paracasei to directionally degrade the sucrose which is difficult to degrade in the tomato serum and lays a foundation for subsequent desugaring, and the second step adopts the bifidobacterium bifidum and the Lactobacillus plantarum to carry out compound fermentation according to a specific proportion, so that the saccharides are efficiently degraded and simultaneously the volatile flavor substances are synergistically generated. Preferably, the amount of Lactobacillus paracasei is (2-4) x 10 7 CFU/g tomato serum. Preferably, the condition of the first anaerobic fermentation is that the fermentation temperature is 35-37 ℃ and the fermentation time is 15-17h. Preferably, the amount of the mixed bacteria is (6-8). Times.10 7 CFU/g tomato serum. Preferably, the condition of the second anaerobic fermentation is that the fermentation temperature is 35-37 ℃ and the fermentation time is 12-14h. Preferably, the mixed bacteria include bifidobacterium bifidum and lactobacillus plantarum. The invention uses the specific strain amount, simultaneously ma