1. Preparation of Tomato Juice: The selected and washed tomato is crushed, left for 5 minutes, heated to 70° C., cooled to room temperature, and continuously beaten and separated by a beater to obtain tomato juice. Tomato juice contains a lot of air and must be ruled out. Degassed at a vacuum of 300 to 400 mmHg (40 to 53.3 kPa) and centrifuged at 1500 rpm for 20 minutes to prepare a clear tomato juice. The tomato juice was pale red, the total solids content (in refractometer) was 4.2% to 4.9%, and the total acid (in citric acid) was 0.35% to 0.41%. 2. Tomato juice fruit vinegar beverage: The fruit vinegar is added into the tomato juice, and its amount is 侮100L of transparent tomato juice plus wine vinegar (concentration 4.0%) 9-10L, granulated sugar 6kg, lemon flavor 30mL. You can also add other transparent juice, vegetable juice and so on. It is then flash sterilized at 98°C and immediately cooled to 20°C and loaded into a colorless glass or other packaging container. 3, tomato juice mixed drink: Add juice in tomato juice, that is, in the 100L tomato juice, add apple juice 10L, fructose 5kg, vitamin C15g and water 5L, can be sterilized packaging. Some mineral salts can also be added to this beverage by adding the mineral salts dissolved in water. 4, tomato juice wine mixed drink: Formula 1: transparent tomato juice 100L, whiskey (42) 20L, transparent lemon juice 150ml. Formula 2: 100 L of transparent tomato juice, 10 L of shochu (25), 100 ml of transparent citric acid juice, and 8 ml of cinnamon oil. This beverage can be used right now or it can be made into canned beverages. 5. Tomato drinks with added amino acids: Alanine, glycine, valine or a mixture thereof is added to the tomato juice to impart a cooling sensation to the beverage and to stabilize the vitamin c in the tomato juice. The amount of amino acid added was 0.01% to 0.05%, 0.025% of NaCl was added, and the mixture was placed in a 100 ml glass bottle and sterilized at 95°C for 15 minutes. 6. High-fiber tomato juice drink: The broken tomato is beaten, and the large-grain pomace is removed through a 1 mm sieve. The resulting slurry was added with glucose 3%, NaCl 0.15%, and homogenized after high pressure to obtain a viscous liquid. Dilute 3 to 4 times when drinking. This drink has a delicate taste and unique flavor.
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