Studies On Processing Of Tomato Beverage And Antioxidant Activity

With the improvement of living standards,improve the single beverage taste can not meet people's needs;people are more concerned about the drinks of health care.Tomatoes contain a variety of active substances,such as ascorbic acid,polyphenols,flavonoids,lycopene,eat tomatoes can clear the body of free radicals,and anti-oxidation,delaying cell senescence.Currently available only to pursue the taste of tomato juice,the juice of a steady state study of the antioxidant capacity of tomato juice is not involved,this test provides a strong antioxidant activity health tomato juice.Tomato juice by processing several key operating process on anti-oxidation products of the research,the following conclusions:tomato juice at 68?for preheating,the antioxidant capacity of tomato juice with minimal impact;individually selectable Tea polyphenols as color fixative,that is economical and has good resistance to oxidation;in the range of85?-95?,sterilization temperature,the higher the antioxidant capacity of the product is stronger,95?sterilized products obtained with more Good antioxidant capacity.Lactic acid beverage processing tomato,first by single-factor test to determine the best tomato lactic acid fermented beverage inoculum 4%,the best temperature is42?,the best time to 30h.Determined by orthogonal tomato lactic acid fermentation is lactic acid drinks optimum inoculum 4%,temperature 40?,fermentation time 35h.Tomato vinegar beverage processing,first experimentally determined by a single factor tomato tomato wine vinegar beverage alcohol fermentation optimum fermentation time was 48h,the optimum fermentation temperature 30?,the optimum fermentation sugar content 14~oB,the optimum amount of 0.6%of yeast inoculation.To determine the optimum fermentation is fermentation temperature 30?,fermentation sugar content 16~oB,yeast inoculum 0.6%by orthogonal test.Acetic acid fermented tomato beverage optimum fermentation is fermentation temperature 30?,12%acetic acid inoculation,fermentation time of four days.With tomato continues to mature,the amount of active substance and antioxidant capacity will also change,fat-soluble polyphenols,lycopene,total carotenoid content and the ability to remove water-soluble FRAP rise,water-soluble polyphenols,water-soluble flavonoid,ascorbic acid,?-carotene content and the ability to remove fat-soluble FRAP,DPPH scavenging capacity of fat-soluble,water-soluble DPPH scavenging ability decreased with Tomato continues to mature and gradually fall to rise,fat-soluble flavonoids,water-soluble free radical scavenging superoxide ability,fat-soluble superoxide radical scavenging capacity,fat-soluble hydroxyl radical scavenging ability decreased with tomato matures gradually decreased after the first rise.Tomato maturation process,the water-soluble and water-soluble polyphenols DPPH clearance rate was significantly correlated(R=0.906;p<0.05),a fat-soluble DPPH clearance and total carotenoids were significantly correlated(R=0.957;p<0.05),a fat-soluble FRAP clearance with?-carotene(R=0.936;p<0.05)significantly correlated,fat-soluble DPPH clearance and total carotenoids(R=0.957;p<0.05)and fat soluble polyphenols(R=0.987;p<0.05)were significantly correlated.Water-soluble superoxide radicals and polyphenols(R=-0.896;p<0.05)negative correlation.Tomato juice after processing the total carotenoid content decreased,FRAP,DPPH scavenging capacity decreased;polyphenols,flavonoids,ascorbic acid content increased,superoxide radical scavenging capacity increased;hydroxyl radical scavenging little change.Tomato yoghurt drinks after processing polyphenols,flavonoids,ascorbic acid content decreased,FRAP,DPPH scavenging capacity decreased;total carotenoids,superoxide radical scavenging capacity increased;hydroxyl radical scavenging little change.Tomato vinegar beverage after processing polyphenols,flavonoids,ascorbic acid content decreased,FRAP,DPPH scavenging capacity decreased;total carotenoid content increased,superoxide radical scavenging capacity increased;hydroxyl radical scavenging little change.