Method for preserving lycopene in tomato processing

Fecha de publicación: 25/06/2008
Fuente: Wipo tomato
The invention relates to a food processing technique, in particular a method for preserving lycopene during tomato processing.The specific method includes the process: crushed tomato is heated to 95-98 DEG C for preheating; the preheated tomato is cooled for 3-5 minutes in temperature of 20-60 DEG C; the cooled tomato is centrifugated, with supernatant taken out, and is added with quality improver and antioxidant; the evenly mixed clear liquid is kept in 4-6 DEG C.The processing method of the invention can keep the preserving rate of lycopene at 85-98 per cent. At the same time, the natural color of tomato juice can be kept, and the stability of the tomato juice is improved.