CN101073369A - Production of sugar-curing cherry tomato - Google Patents
Production of sugar-curing cherry tomato Download PDFInfo
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- CN101073369A CN101073369A CNA2007100284357A CN200710028435A CN101073369A CN 101073369 A CN101073369 A CN 101073369A CN A2007100284357 A CNA2007100284357 A CN A2007100284357A CN 200710028435 A CN200710028435 A CN 200710028435A CN 101073369 A CN101073369 A CN 101073369A
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Abstract
The invention is concerned with the preparation method of cherry-tomato preserved fruit, it is: the cherry-tomato marinates for protecting color, vacuum impregnation, vacuum drying or heat pump drying, sterilizing package. The invention is simple, high efficiency, sterility.
Description
Technical field
The present invention relates to the technology of preparing of preserved fruit, particularly relate to a kind of preparation method of sugar-curing cherry tomato.
Background technology
Cherry and tomato (lycopersicun esculentum Var.cerasiforme Alef) is one of tomato extended familys member, is Solanaceae annual herb plant.Cherry and tomato fruit shape has cherry, Lee's shape, sphere, jujube shape, foreign pyriform etc., and small and exquisite, glittering and translucent, thousand appearances hundred are fawned on, color is tempting, and the fruit look scarlet, and meat is sweet, and local flavor is splendid.Cherry and tomato is various in style, and cherry perfume (or spice) is arranged; Doraemon; Red No. 5 of capital; Red color beautiful No. 1 of capital; Cherry pearl No. 8 or the like.Cherry and tomato contains soluble solid 7.7%, sugared 1.8-5%, sour 0.15%-0.75%, protein 0.7%-1.3%, Catergen 5-45mg/100g.In addition, also contain carrotene, Cobastab
1, Cobastab
2, licopin etc.In health care, play an important role, contain calomel in its fruit juice, have diuresis and protect renal function; The pericarp fine hair can be secreted rutin, and the cherry and tomato rutin is identical with the vitamin E effect, can bring high blood pressure down prevention of brain hemorrhage, artery sclerosis.
Cherry and tomato is the emerging a kind of high-quality high-grade fruit vegetable in the world today, and is good with its mouthfeel, bright in colour and nutritious, and is subjected to liking of people.
But cherry and tomato is not easy to preserve, the eating method dullness, and the edible phase is short, can not satisfy consumers in general's demand well, has limited the production and the marketing of cherry and tomato to a great extent.If can seek a kind of method, cherry and tomato to be made not only be convenient to preserve but also food that the tool abundant nutrition is worth, cherry and tomato not only can occupy a tiny space in the exploitation of health food, also has very important prospect in pharmaceuticals industry.
Summary of the invention
The object of the present invention is to provide a kind of technology simple, efficient, aseptic, be applicable to suitability for industrialized production, be convenient to popularize the preparation method who reaches the sugar-curing cherry tomato of promoting.
The object of the invention is achieved through the following technical solutions: a kind of preparation method of sugar-curing cherry tomato is provided, has may further comprise the steps:
(1) gets the raw materials ready: get fresh cherry and tomato, clean with clear water;
(2) protect look: color stabilizer soaks cherry and tomato, and consumption soaked 30-60 minute for flooding cherry and tomato for degree;
(3) vacuum impregnation: the cherry and tomato sheet is put into vacuum tank, adds syrup, honey, and the airtight vacuum jar vacuumizes;
(4) drying makes product moisture content be controlled at 16-18%;
(5) sterilization, the aseptic subpackaged and packing of product.
The described color stabilizer of step (2) is the aqueous solution that contains the calcium oxide of the Arius acid sodium of 0.2% quality and 0.1% quality.
The described syrup of step (3) is cane suger or wood sugar, and syrup concentration is 35%-60%, and the consumption of syrup is with submergence preserved fruit degree of being; Described syrup can also include honey, and the consumption of described honey is the 30%-60% quality of cane suger or wood sugar.
The consumption of described honey is the 30%-60% of syrup; Described vacuumizing, making vacuum is 0.05-0.1MPa, the time is 12-48 hour.
The described drying of step (4) is a vacuum dehydrating at lower temperature, and vacuum drying vacuum is 0.050-0.10MPa, and baking temperature is controlled at 30-70 ℃; The described drying of step (4) also can be heat pump drying, and baking temperature is controlled at 30-45 ℃.
The described sterilization of step (5) is closed ultraviolet disinfection, and the time is 20-60 minute.
The described packing of product of step (5) can be vacuum seal packing or nitrogen-filled packaging.
The present invention compared with prior art has the following advantages and beneficial effect:
(1) manufacture craft is simple, and is efficient, aseptic, is applicable to suitability for industrialized production, is convenient to popularize and promote;
(2) sugar-curing cherry tomato that adopts the inventive method to make has kept the peculiar taste of bright cherry and tomato, and is sweet tasty and refreshing and oiliness, and tissue is fine and smooth, special taste, nutritional labeling is abundant, contains abundant antioxidant content, the adaptation population is wide, and is direct-edible and have its special health care;
(3) the invention solves cherry and tomato because of being not easy to collect, eat the short problem of bringing of phase, like the consumer of cherry and tomato to provide more choices for vast, also production and the marketing for cherry and tomato provides the reliable technique support, also opened up new road for the edible and medical value of further developing cherry and tomato.
The specific embodiment
Embodiment 1:
(1) gets the raw materials ready: get fresh cherry and tomato 50kg, clean with clear water;
(2) protect look: add deployed color stabilizer, color stabilizer is to contain 0.2% Arius acid sodium, the deployed color stabilizer of the aqueous solution of 0.1% calcium oxide, and consumption is as the criterion to flood the cherry and tomato sheet, soaks 30 minutes;
(3) vacuum impregnation: cherry and tomato is put into vacuum kettle, and adding concentration is 60% wood sugar syrup 60kg, is to flood 36 hours under the 0.060MPa in vacuum, takes out and isolates syrup;
(4) put into vacuum drier through the cherry and tomato of vacuum impregnation and carry out drying, vacuum is 0.1MPa, and temperature is controlled at 30 ℃, and product final moisture content is controlled at 16-18%;
(5) ultraviolet disinfection is 60 minutes, can obtain the sugar-curing cherry tomato product, and product adopts the vacuum seal packing.
Product has kept the peculiar taste of bright cherry and tomato, and is fresh and sweet tasty and refreshing and oiliness, and tissue is fine and smooth, special taste.Simultaneously, this product nutritional labeling is abundant, and syrup is separated the going out of step (4), applicable to diabetic population.
Embodiment 2:
(1) gets the raw materials ready: get fresh cherry and tomato 50kg, clean with clear water;
(2) protect look: add deployed color stabilizer, color stabilizer is to contain 0.2% Arius acid sodium, the deployed color stabilizer of the aqueous solution of 0.1% calcium oxide, and consumption is as the criterion to flood cherry and tomato, soaks 45 minutes;
(3) vacuum impregnation: the cherry and tomato sheet is put into vacuum kettle, and adding concentration is 40% white granulated sugar syrup 50kg, and honey 15kg-30kg is to flood 48 hours under the 0.05MPa in vacuum, takes out and isolates syrup;
(4) put into vacuum drier through the cherry and tomato of vacuum impregnation and carry out drying, vacuum is 0.080MPa, and temperature is controlled at 60 ℃, and product final moisture content is controlled at 16-18%;
(5) ultraviolet disinfection is 40 minutes, can obtain the sugar-curing cherry tomato product, and product adopts nitrogen-filled packaging.
Embodiment 3:
(1) gets the raw materials ready: get fresh cherry and tomato 100kg, clean with clear water;
(2) protect look: add deployed color stabilizer, color stabilizer is to contain 0.2% Arius acid sodium, the deployed color stabilizer of the aqueous solution of 0.1% calcium oxide, and consumption is as the criterion to flood cherry and tomato, soaks 60 minutes;
(3) vacuum impregnation: the cherry and tomato sheet is put into vacuum kettle, and adding concentration is 35% wood sugar syrup 60kg, and 60% white sugar syrup 40kg, honey 30kg are to flood 12 hours under the 0.1MPa in vacuum, take out and isolate syrup;
(4) put into vacuum drier through the cherry and tomato sheet of vacuum impregnation and carry out drying, vacuum is 0.050MPa, and temperature is controlled at 70 ℃, and product final moisture content is controlled at 16-18%;
(5) ultraviolet disinfection is 20 minutes, can obtain the sugar-curing cherry tomato product, and product adopts nitrogen-filled packaging.
Embodiment 4:
(1) gets the raw materials ready: get fresh cherry and tomato 100kg, clean with clear water;
(2) protect look: add deployed color stabilizer, color stabilizer is to contain 0.2% Arius acid sodium, the deployed color stabilizer of the aqueous solution of 0.1% calcium oxide, and consumption is as the criterion to flood cherry and tomato, soaks 60 minutes;
(3) vacuum impregnation: the cherry and tomato sheet is put into vacuum kettle, and adding concentration is 40% wood sugar syrup 60kg, and 60% white sugar syrup 40kg is to flood 24 hours under the 0.050MPa in vacuum, takes out and isolates syrup;
(4) cherry and tomato through vacuum impregnation also can adopt heat pump drying, and product final moisture content is controlled at 16-18%;
(5) ultraviolet disinfection is 35 minutes, can obtain the sugar-curing cherry tomato product, and product adopts nitrogen-filled packaging.
Product has kept the peculiar taste of bright cherry and tomato, and is fresh and sweet tasty and refreshing and oiliness, and tissue is fine and smooth, special taste.Simultaneously, this product nutritional labeling is abundant, and syrup is separated the going out of step (4), applicable to diabetic population.
Claims (10)
1, a kind of preparation method of sugar-curing cherry tomato is characterized in that may further comprise the steps:
(1) gets the raw materials ready: get fresh cherry and tomato, clean with clear water;
(2) protect look: color stabilizer soaks cherry and tomato fully, soak time 30-60 minute;
(3) vacuum impregnation: cherry and tomato is put into vacuum tank, adds syrup submergence cherry and tomato, and the airtight vacuum jar vacuumizes;
(4) drying makes the cherry and tomato moisture be controlled at the 16-18% quality;
(5) sterilization, the aseptic subpackaged and packing of product.
2, method according to claim 1 is characterized in that the described color stabilizer of step (2) is the aqueous solution that contains the calcium oxide of the Arius acid sodium of 0.2% quality and 0.1% quality.
3, method according to claim 1 and 2 is characterized in that the described syrup of step (3) is cane suger or wood sugar, and syrup concentration is the 35%-60% quality.
4, method according to claim 3 is characterized in that described syrup also comprises honey, and the consumption of described honey is the 30%-60% quality of cane suger or wood sugar.
5, method according to claim 4 is characterized in that in the step (3) that being evacuated to vacuum is 0.05-0.1MPa, and the time is 12-48 hour.
6, method according to claim 5 is characterized in that the described drying of step (4) is a vacuum dehydrating at lower temperature, and vacuum drying vacuum is 0.050-0.10MPa, and baking temperature is controlled at 30-70 ℃.
7, method according to claim 5 is characterized in that the described drying of step (4) is a heat pump drying, and baking temperature is controlled at 30-45 ℃.
8, method according to claim 6 is characterized in that the described sterilization of step (5) is closed ultraviolet disinfection, and the time is 20-60 minute.
9, method according to claim 7 is characterized in that the described sterilization of step (5) is closed ultraviolet disinfection, and the time is 20-60 minute.
10, method according to claim 8 is characterized in that the described packing of product of step (5) is vacuum seal packing or nitrogen-filled packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100284357A CN101073369A (en) | 2007-06-05 | 2007-06-05 | Production of sugar-curing cherry tomato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100284357A CN101073369A (en) | 2007-06-05 | 2007-06-05 | Production of sugar-curing cherry tomato |
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| Publication Number | Publication Date |
|---|---|
| CN101073369A true CN101073369A (en) | 2007-11-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100284357A Pending CN101073369A (en) | 2007-06-05 | 2007-06-05 | Production of sugar-curing cherry tomato |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507464B (en) * | 2008-11-28 | 2011-05-18 | 北京红螺食品有限公司 | Processing method of dried cherry tomato |
| CN102113610A (en) * | 2011-01-27 | 2011-07-06 | 楚雄源谋仁食品有限公司 | Method for making preserved cherry-tomatoes |
| CN102669262A (en) * | 2012-05-29 | 2012-09-19 | 甘肃省农业科学院农产品贮藏加工研究所 | Color fixative for apple or apple product as well as preparation method and application thereof |
| CN103141908A (en) * | 2013-04-07 | 2013-06-12 | 韩金光 | Acerola cherry fruit powder and preparation method thereof |
| CN104054811A (en) * | 2014-06-04 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Solidified color retention agent for solid pack apple can and can production process |
| CN104068191A (en) * | 2013-03-26 | 2014-10-01 | 沭阳县苏合农产品销售专业合作联社 | Preparation method for preserved fruit |
| CN105595157A (en) * | 2016-01-13 | 2016-05-25 | 广德原野水果种植家庭农场 | Color fixative for cherries |
| CN106343140A (en) * | 2016-10-21 | 2017-01-25 | 常州亚环环保科技有限公司 | Preparation method of low-sugar cherry tomato preserve |
| CN107027945A (en) * | 2016-02-04 | 2017-08-11 | 刘宗启 | A kind of preparation method for cooking liquid glucose and the health-care preserved fruit comprising the liquid glucose |
| CN108935897A (en) * | 2018-07-17 | 2018-12-07 | 广西靖西瑞泰食品有限公司 | A kind of fructus crataegi pinnatifidae preserved fruit and preparation method thereof |
-
2007
- 2007-06-05 CN CNA2007100284357A patent/CN101073369A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507464B (en) * | 2008-11-28 | 2011-05-18 | 北京红螺食品有限公司 | Processing method of dried cherry tomato |
| CN102113610A (en) * | 2011-01-27 | 2011-07-06 | 楚雄源谋仁食品有限公司 | Method for making preserved cherry-tomatoes |
| CN102669262A (en) * | 2012-05-29 | 2012-09-19 | 甘肃省农业科学院农产品贮藏加工研究所 | Color fixative for apple or apple product as well as preparation method and application thereof |
| CN104068191A (en) * | 2013-03-26 | 2014-10-01 | 沭阳县苏合农产品销售专业合作联社 | Preparation method for preserved fruit |
| CN103141908A (en) * | 2013-04-07 | 2013-06-12 | 韩金光 | Acerola cherry fruit powder and preparation method thereof |
| CN103141908B (en) * | 2013-04-07 | 2014-12-03 | 韩金光 | Acerola cherry fruit powder and preparation method thereof |
| CN104054811A (en) * | 2014-06-04 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Solidified color retention agent for solid pack apple can and can production process |
| CN105595157A (en) * | 2016-01-13 | 2016-05-25 | 广德原野水果种植家庭农场 | Color fixative for cherries |
| CN107027945A (en) * | 2016-02-04 | 2017-08-11 | 刘宗启 | A kind of preparation method for cooking liquid glucose and the health-care preserved fruit comprising the liquid glucose |
| CN106343140A (en) * | 2016-10-21 | 2017-01-25 | 常州亚环环保科技有限公司 | Preparation method of low-sugar cherry tomato preserve |
| CN108935897A (en) * | 2018-07-17 | 2018-12-07 | 广西靖西瑞泰食品有限公司 | A kind of fructus crataegi pinnatifidae preserved fruit and preparation method thereof |
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Open date: 20071121 |