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一种番茄制品深加工的制备方法
赵文军; 吴雪萍; 王旭
2005-02-02
Rights Holder中国科学院新疆理化技术研究所
Date Available2013-11-27
Country中国
Subtype发明
Abstract本发明涉及一种番茄制品深加工的制备方法,该方法首先利用含水的低碳极性有机溶剂提取出番茄浓缩物或皮渣中的番茄风味物,然后利用低极性溶剂提取出番茄红素,最后得到富含番茄膳食纤维的食用添加剂。利用该方法可高收率生产出高纯度的番茄红素粉,其纯度大于50%,最高可达95%,可方便地应用于医药、保健品中。同时还可生产出富含β-胡萝卜素、叶黄素等类胡萝卜素及其它维生素、有机酸、番茄脂质、黄酮、糖和番茄芳香物的番茄风味物,可作为食品添加剂应用于饮食品的营养强化或调味。另外还可将得到的残渣直接或经加工后作为膳食纤维用于食品或其它行业中。
Application Date2002-06-20
Patent NumberZL02124576.2
Status专利权的终止
Application Number02124576.2
Document Type专利
Identifierhttp://ir.xjipc.cas.cn/handle/365002/3147
Collection资源化学研究室
Recommended Citation
GB/T 7714
赵文军,吴雪萍,王旭. 一种番茄制品深加工的制备方法. ZL02124576.2[P]. 2005-02-02.
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