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Manufacturing method of cherry tomato juice and cherry tomato manufactured thereby
Manufacturing method of cherry tomato juice and cherry tomato manufactured thereby
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机译：樱桃番茄汁的制造方法及由此制造的樱桃番茄
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摘要
A method of manufacturing cherry tomato juice by mixing tomato flesh and tomato extract in a predetermined ratio and adding oligosaccharide is provided to the food product having characteristic chewy taste and flavor of cherry tomatoes and containing beneficial components. A cherry tomato of which stem is removed is blanched in water at more than 90deg.C for 30sec, poured into cold water to cool and peeled to obtain tomato flesh. After removal of the stem, a tomato is heated with moisture itself at more than 90deg.C for 15 to 20min and squeezed to obtain tomato extract. The tomato flesh is mixed with the tomato extract in a weight ratio of 1:1. The mixture is added with oligosaccharide in a weight ratio of 10:1, heated at more than 90deg.C for 5min and cooled. The obtained tomato juice is mixed with olive oil with a weight ratio of 450 to 500:1.
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