Method for increasing bioavailability of lycopene in tomato juice

The invention discloses a method for increasing bioavailability of lycopene in tomato juice and belongs to the technical field of making and processing of functional nutrient foods. The method comprises the following steps: mixing a dispersion of proteins and/or polysaccharides with tomato juice so as to obtain a mixed liquid, or mixing a dispersion of proteins and/or polysaccharides with tomato juice and oil so as to obtain a mixed liquid, shearing and homogenizing the obtained mixed liquid, and dispersing the proteins and/or the polysaccharides of the dispersion of the proteins and/or the polysaccharides into deionized water. The method disclosed by the invention is free of organic solvent, is safe and harmless and is simple and efficient in preparation method, mild in condition, low incost and applicable to large-scale production of industrial products such as tomato drinks and healthcare products. 本发明公开了属于功能性营养食品制备加工技术领域的一种提高番茄汁中番茄红素生物利用率的方法。该方法为将蛋白质和/或多糖的分散液、番茄汁混合得到混合液，或者将蛋白质和/或多糖的分散液、番茄汁和油混合得到混合液，对所得混合液