Tomato enzyme beverage with cortex eucommiae flavor and preparation method of tomato enzyme beverage with cortex eucommiae flavor

Fecha de publicación: 17/01/2020
Fuente: Wipo tomato
The invention belongs to the field of beverages and particularly relates to a tomato enzyme beverage with a cortex eucommiae flavor and a preparation method of the tomato enzyme beverage with the cortex eucommiae flavor. The tomato enzyme beverage is prepared from, by mass, 30-60 parts of tomato enzyme, 40-70 parts of cortex eucommiae extract liquid and 4-7 parts of white granulated sugar by compounding. The tomato enzyme is prepared from, by mass, 35-50% of tomato juice, 2-3% of red dates, 0.1-0.2% of fructus lycii, 0.03-0.1% of black tea, 0.07-0.2% of fructus arctii, 0.05-0.1% of green tea,0.02-0.08% of radix ginseng, 0.05-0.1% of bran, 4-8% of white granulated sugar, 5-10% of a compound strain and the balance water. The beverage integrates functional advantages of tomatoes, enzyme andcortex eucommiae and is moderate in sour and sweet taste, and extra values of oxidation resistance, digestion promoting, blood pressure regulating and immunity improving are achieved while consumers enjoy the delicious beverage.