Study Of Tomato Juice On Optimization Of UHP Processing Technology, Storage Characteristics And Digestibility In Vitro

Tomato Juice was rich in lycopene and vitamin C. Ultra high pressure processing of foods could keep its fresh flavor, at the same time of sterilization, and might promote the dissolution of its nutritional components. In this paper, the tomato juice as the research object, has taken advantage of the technology of ultra high pressure processing, to simultaneously sterilize tomato juice,and improve the tomato juice Vc and lycopene retention rate. With fresh and heated sterilization of tomato juice as the comparison object, it showed the advantage of lycopene and Vc dissolution rate in ultra high pressure tomato juice in the vitro digestion process. It verified the feasibility in production of the ultra high pressure processing tomato juice. It opened the ultra high pressure Tomato Juice drinks of high nutrient uptaken and utilization degree. The main results are as follows.1. In order to sterilization set up ultra high pressure processing method on ascensioning Vc and lycopene retention rate of Tomato Juice.Ultra high pressure processing could effectively retain Vc,lycopene or other nutrients in tomato juice. Tomato juice by ultra high pressure processing was declined than fresh juice Vc and lycopene retention rate, but higher than the thermal sterilization juice. The optimum conditions of ultra high pressure processed Tomato Juice was pressure of 400 MPa, the pressure holding time of 15 min, collaborative temperature of 20℃, degassing time of 20 min. Under this condition, the Vc retain rate in Tomato Juice was about 93.6%, lycopene retention rate was about 95.4%.2. In vitro digestion, ultra high pressure Tomato Juice had higher lycopene dissolution than the fresh Tomato Juice. At the same time, the heated sterilization Tomato Juice had a higher Vc dissolution.The same tomato raw material preparation of ultra high pressure, heat sterilization and fresh Tomato Juice, after the same simulated gastric fluid environment digestion, the Vc dissolution respectively were 85.30%,72.37%, 82.21%,and the lycopene dissolution respectively were 62.98%,74.94%,51.01%. It showed that, the ultra high pressure Tomato Juice had more superior Vc dissolution than heat sterilization juice, and fresh juice has more superior lycopene dissolution.3. The quality of 4℃, avoided light storage 35 days of ultra high pressure Tomato Juice was good.Ultra high pressure Tomato Juice storage of 4℃, avoided light 35 days, still maintained better sensory quality. Microbiology indicators were in line with national standards of food hygiene, lycopene retention rate was about 72.2%, and Vc retention rate was about 69.7%. There was feasibility of ultra high pressure Tomato Juice products in the aspects of production and storage.