公开(公告)号：US4978549A

公开(公告)日：1990-12-18

申请号：US329834

申请日：1989-03-28

申请人： Norihisa Takada ,  Saburo Kojima ,  Tadaaki Wakayama ,  Kyoko Omi ,  Nobuyuki Kobayashi ,  Hideyuki Okada

发明人： Norihisa Takada ,  Saburo Kojima ,  Tadaaki Wakayama ,  Kyoko Omi ,  Nobuyuki Kobayashi ,  Hideyuki Okada

IPC分类号： A23L2/10 ,  A23L2/46

CPC分类号： A23L2/46 ,  A23L2/10

摘要： A process for manufacturing tomato juice which retains less amount of compounds giving out a green odor by heating crushed tomatoes rapidly to 60.degree.-85.degree. C., particularly at a heating rate of 4.degree. C./sec or higher, holding the heated tomatoes at the above temperature for 2-15 minutes, more heating them to over 85.degree. C. and then extracting the juice, where the above heating conditions are also used for pretreatment of tomatoes for recoverying natural tomato essence followed by collecting vapors containing tomato aroma components, often by flashing tomatoes in a vacuum tank, rectifying the vapor and condensing the aroma components, often by a condenser.

摘要翻译： 制造番茄汁的方法，其通过将碎西红柿快速加热至60-85℃，特别是以4℃/秒或更高的加热速率，保持较少量的发出绿色气味的化合物，保持加热的番茄 在上述温度下2-15分钟，将其加热至85℃以上，然后提取果汁，其中上述加热条件也用于预处理番茄以回收天然番茄精华，然后收集含有番茄香气成分的蒸气 通常通过在真空槽中闪烁西红柿，经常通过冷凝器对蒸气进行精馏和冷凝香气成分。