CN102028187B - Method for preparing homogeneous tomato sauce with high dietary fiber content - Google Patents

Method for preparing homogeneous tomato sauce with high dietary fiber content Download PDF

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CN102028187B
CN102028187B CN2010105727847A CN201010572784A CN102028187B CN 102028187 B CN102028187 B CN 102028187B CN 2010105727847 A CN2010105727847 A CN 2010105727847A CN 201010572784 A CN201010572784 A CN 201010572784A CN 102028187 B CN102028187 B CN 102028187B
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dietary fiber
bean dregs
catsup
food fibre
fibre powder
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CN2010105727847A
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Chinese (zh)
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CN102028187A (en
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张慜
郑丹丹
张慧霞
姜晓文
鲍华军
许庆炎
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江南大学
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Abstract

The invention discloses a method for preparing homogeneous tomato sauce with high dietary fiber content, which belongs to the technical field of comprehensive utilization of agricultural and sideline products. The method is implemented mainly by the steps of deodorizing bean dregs, and performing alkali liquor treatment, enzymolysis, decoloring, drying, extrusion cooking, drying and super micro milling to prepare super micro milled bean dreg dietary fiber flour for the preparation of the homogeneous tomato sauce with high viscosity and the high dietary fiber content. The method has the advantages that: 1, the high-activity soybean dietary fiber flour can be prepared from the bean dregs by performing the alkali liquor treatment, the enzymolysis, the extrusion cooking and the super micro milling, and has remarkably increased soluble dietary fiber content, remarkably improved water absorptivity and remarkably improved cation exchange capacity; 2, when used for preparing the tomato sauce, the soybean dietary fiber flour treated by the processes is homogenized by a 30 MPa homogenizer so as to make a sauce body more uniform and stable, increase the viscosity and health care value of the tomato sauce and improve the water absorptivity of the tomato sauce; and 3, the utilization of the bean dregs changes the conventional way of utilizing the bean dregs as feeds so as to reduce environmental stress at the same time of realizing reutilization.

Description

A kind of preparation method of homogeneous tomato sauce of high dietary fiber content

Technical field

A kind of preparation method of homogeneous tomato sauce of high dietary fiber content the invention belongs to agricultural byproduct comprehensive utilization field, relates to superfine communication technique, is mainly used in the activation of dietary fiber in the bean dregs and the application in homogeneous tomato sauce.

Background technology

Dietary fiber is not decomposed, keep healthy indispensable organic high molecular compound by the human consumption enzyme, and it comprises hemicellulose, cellulose, lignin, indigestible compound sugar, pectin and natural gum etc., is divided into water-soluble and water-insoluble two classes.It has a lot of effects to Human Physiology health.Such as the dietary fiber imbibition, increase the volume of ight soil, reduce the concentration of carcinogen, be conducive to promote the colon function, prevent colon cancer; Have the oil suction effect, can reduce human body to the absorption of fat, avoid the excessive accumulation of body fat; Dietary fiber can also with intestines and stomach in Na, K exchange, Na, K are discharged in a large number with ight soil, thereby make Na in the blood +/ K +Than diminishing, produce hypotensive activity etc.But at present China per capita the dietary fiber intake only have half of recommended intake, so compatriots are badly in need of the intake of complementary diets fiber.Bean dregs are accessory substances of soybean processing, are rich in dietary fiber.But because bean dregs are directly edible, coarse mouthfeel is difficult to swallow, so limited the bean dregs Applications in food.China produces per year and produces approximately 2,000 ten thousand tons of wet bean dregs at present, and wherein most of added value is low as feed, causes the major product cost high, and deficiency in economic performance is perplexing the development of processing enterprise.Bean dregs are rare dietary fiber sources, and fiber content is high, fiber texture is good, mouthfeel is good, can be processed into high-purity, high-quality, high added value, dietary fiber widely used, low in calories.

Soybean is through immersion, defibrination with after separating, and the volatile matter overwhelming majority of the beany flavor that produces in itself intrinsic and process is deposited in the bean dregs, thereby makes bean dregs send beany flavor.Bean dregs are soaked in water, regulate pH3~5 with hydrochloric acid solution; Heating makes the bean dregs temperature of immersion reach 80~100 ℃, carries out making the fat oxidation enzyme deactivation about humid heat treatment 2h, alleviates beany flavor, and makes the ANFs passivation.

Contain a certain amount of protein and fat in the bean dregs, protein directly affects product purity, and fat can make product produce peculiar smell after oxidation, in order to prepare high-quality soy bean edible fiber powder, both must be removed.Therefore adopt alkali treatment to remove deproteinize and fat in conjunction with papain enzymolysis.

American scholar Richard E.A.Leitz and Donald J.Puster suggestion, the dietary fiber composition requirement of balance Soluble Fiber composition wherein will account for more than 10% of total dietary fiber, the content of bean dregs soluble dietary fiber under the effect of the various brute forces of extrusion cooking rises to 10%~16%, along with the raising of water-soluble dietary fiber content, some physical and chemical performances such as retention ability, ion-exchange capacity and the gel characteristic of soybean-drag fiber powder improve; Simultaneously extruding can reduce the chelation of phytic acid and metal ion, improves the impact that okara powder absorbs body trace element; In addition, in the extrusion cooking process, can further eliminate ANFs in the bean dregs, kill lipase by the effect of heat, thereby further improve product special flavour, and be conducive to body and absorb.

Superfine communication technique is the new and high technology that developed recently gets up.Because the particle of Ultramicro-powder is very little, thereby produce many distinctive micromeritics features: significantly strengthen as the medium active force, improve with the mixing uniformity of other material, great variety has all occured in its dispersiveness, pardon, extensibility, adsorptivity, dissolubility, affinity, explosivity, thermal property etc.Therefore, at numerous areas such as chemical industry, metal, nonmetallic materials, medicine, bioengineering, food, military project, space flight, electronics and machineries, particularly in processing of farm products, be used widely, bring a new situation for the agricultural product intensive processing.In the situation that does not change molecular structure, changed the physical property of agricultural product, improved quality, developed more new products, enlarged the use of agricultural product, improved the value of agricultural product.

Total dietary fiber content in the bean dregs is very high, but water-soluble dietary fiber content is lower.Experimental result shows, alkali lye is processed, can to obtain purity be 92.50% food fibre powder to papain hydrolysis; The content of soluble dietary fiber is wherein obviously increased through extrusion cooking again, retention ability, hold oily power, expansive force, cation exchange capacity (CEC) and be improved simultaneously; And meals are fine young after ultramicro grinding, and physical and chemical performance further improves, and the while is stronger along with granularity further reduces its palatability.

Tomato is the berry of plant of Solanaceae tomato, is called " king of Vc " usually, and its calcium, phosphorus, iron equal size all surpass general fruit, so tomato is suitable for various crowds, is particularly suitable for person in middle and old age, infant.Dietary fiber has fluffy network structure, can absorb the moisture that is several times as much as own wt, and volume expands after suction, can effectively reduce the bleed of catsup, improves viscosity.

With regard to domestic extraction and application patent relevant for soybean dietary fiber, Han Jun, a kind of preparation method's (Chinese invention patent of soybean dietary fiber has been invented in car canal etc., the patent No.: 03132575.0), they are the byproducts that utilize soybean protein isolate---bean dregs are raw material, through taking off raw meat, decolouring, the dehydration microwave disinfection, the processes of ultramicro grinding forms soy bean edible fiber powder, can be used for meat products, Flour product, the field of food such as beverage, and the content of the dietary fiber that method of the present invention is prepared can reach more than 90%, and the content of soluble dietary fiber can reach more than 10%.The human hair such as Gong Kuijie, Xu Qiuping understands a kind of flour quality modifying agent preparation (Chinese invention patent take bean dregs as primary raw material, the patent No.: 200810015083.6), bean dregs can reach the 200-300 order through granularity after the ultramicro grinding, and the recovery rate of dietary fiber and the content of soluble dietary fiber are not explicitly called for; And the inventive method is extraction and the functional activation of bean dregs dietary fiber, and is used for the making of high viscosity catsup.Temperature light source, Hu Xiaozhong have invented the technique (Chinese invention patent of the standby high activity soy bean edible fiber powder of instantaneous expansion drying legal system, the patent No.: 200410098853.X), adopt ultramicro grinding can make the granularity of product reach the 100-300 order, and can reach 10% with the purity 90% of enzyme process and extruding and puffing technology dietary fiber, the content of soluble dietary fiber among the present invention, and obtain the less powder of granularity through after the ultramicro grinding.Wang Xueyuan has invented a kind of mung bean and pea dietary fiber production method (Chinese invention patent, the patent No.: 200910014550.8), the bean dregs that adopt starch processing to produce are raw material, adopt Crushing of Ultrafine processing extractive technique, make the food fibre powder of delicate mouthfeel, be combined with extruding and puffing technology with Enzymatic Extraction and the inventive method is ultramicro grinding, the food fibre powder performance that extracts is more superior.Chen Ye, Xing Hongyan have invented the method for tight-face blasting explained hereafter dietary fiber, and (Chinese invention patent, the patent No.: 200910069176.1), it is undesirable that the method is only passed through the content of tight-face blasting technical finesse so total dietary fiber and soluble dietary fiber.

Summary of the invention

The object of the invention is to provide extraction separation and the functional activation method of dietary fiber in a kind of bean dregs, and purpose is to obtain delicate mouthfeel, and water imbibition, the good food fibre powder of guarantor's oiliness are to be used for making and the processing of high viscosity catsup.

Technical solution:

For tomato product, except the indexs such as color and luster and content of lycopene, viscosity also is the important indicator of catsup, and high viscosity catsup bleed is little, good stability, and the demand growth to high viscosity catsup is very fast in the market.In catsup, add a small amount of dietary fiber, can improve the viscosity of catsup, improve its water imbibition.And change soluble component into, the water imbibition of the food fibre powder that makes like this, oil absorption, expansive force, more superior in conjunction with waterpower through the food fibre powder part insoluble diedairy fiber of enzymolysis, extrusion and ultramicro grinding.

1, the making of the former sauce of tomato: the former sauce of tomato is that tomato is through preliminary treatment, make after concentrating through the seed of pulling an oar, go, boiling again, soluble solid content 28%-30%, viscosity are about 7.0cm/30s, in the former sauce of tomato, add 3.75% fiber and 20% water, can make catsup viscosity about 3.2-3.5cm/30s.

2, the making of catsup: catsup be made as prior art, key step is as follows:

Selected and the rinsing of beef: beef selects pure lean meat, is not with butter; Beef places warm water rinsing number minute, washes most blood plasma, removes the smell of blood and gets final product.

Simmer soup: the raw materials such as beef, salt, water, capsicum, ginger are put into pressure cooker and are simmered soup, till easily rotting to beef.Beef pulled out dice, other prepared using filter clothes filter the removal filter residue.

Boil: steamed beef soup, diced beef are put into jacketed pan be concentrated into and add the former sauce of a part of tomato when moisture receive to do about 50% and boil together, the remaining former sauce of tomato and thickener are even in stirrer for mixing, pour in the jacketed pan again and stir, boil to boiling and can take the dish out of the pot.

A kind of preparation method of homogeneous tomato sauce of high dietary fiber content, dietary fiber in the bean dregs is carried out functional activation through taking off raw meat, alkali lye processing, enzymolysis, decolouring, drying, extrusion cooking and ultramicro grinding, then add 3%~6% amount in catsup, under the prerequisite that keeps the original color and luster of catsup, improve the viscosity of catsup;

(1) take off raw meat: soybean is through immersion, defibrination with after separating, and the volatile matter overwhelming majority of the beany flavor that produces in itself intrinsic and process is deposited in the bean dregs, thereby makes bean dregs send beany flavor.Bean dregs are soaked in water, regulate pH3 with citric acid solution; Heating makes the bean dregs temperature of immersion reach 92 ℃, carries out humid heat treatment 1.5h, makes the fat oxidation enzyme deactivation, alleviates beany flavor, and makes the ANFs passivation; Again pH of mixed is transferred to neutrality;

(2) alkali lye is processed: with 1mol/L sodium hydroxide solution regulating step (1) pH of mixed 12,68 ℃ for the treatment of temperatures, processing time 45min;

(3) enzymolysis: the mixed liquor of step (2) after alkali treatment carried out enzyme hydrolysis, the papain consumption 0.012g/g bean dregs that wet, 60 ℃ of hydrolysis temperatures, enzymolysis time 1h;

(4) decolouring: in 50 ℃ of water-baths with step (3) gained enzymolysis liquid with 5% H 2O 2Solution decolouring 5h;

(5) drying: gained bean dregs moisture after step (4) decolouring is transferred to 20%;

(6) extrusion cooking: the bean dregs behind step (5) the modulation moisture are carried out extrusion cooking, 150 ℃ of extrusion temperatures, screw speed 150r/min;

(7) ultra micro shatters: the granularity that requires okara powder after the ultramicro grinding is 35 μ m, is called again food fibre powder;

(8) add food fibre powder in catsup: the food fibre powder of interpolation 3%~6% improves the viscosity of catsup under the prerequisite that keeps the original color and luster of catsup in catsup, and control catsup viscosity is at 28-42 Pa.s;

(9) homogeneous: the 30Mpa homogeneous 10-15min in homogenizer with food fibre powder and the former sauce of tomato;

(10) packing, sterilization: can adopt vial to pack, seal after the can or gland, the 25~30min that sterilizes in 90 ℃ of water-baths sterilizes and lowers the temperature after complete, vial is answered the segmentation cooling, and the most laggard excessively passer is finished product through the product after the cooling down.

Total dietary fiber content 〉=90% in the food fibre powder that makes, soluble dietary fibre content 〉=10%, moisture≤8%, ash content≤5%, water imbibition is 1 ︰ 8~10, bleed is slight.

Total plate count in the food fibre powder that makes≤30000, coliform≤90, Molds and yeasts≤50, pathogenic bacteria: salmonella, Shigella, staphylococcus aureus must not detect, total arsenic≤0.5mg/kg, lead≤1.0mg/kg.

The food fibre powder external packing that makes is without breakage, in should be the aseptic plastic bag film, be outward that plastics are bag weaved.

The food fibre powder outward appearance that makes should be Powdered and sandy sense is arranged, and color and luster is Huang or milky slightly, free from extraneous odour.

The color and luster of the homogeneous tomato sauce of the high dietary fiber content that makes with do not add being as good as of food fibre powder, soluble solid content 28%~30%, viscosity is at 28-42 Pa.s, aberration a/b value 2.20, lycopene is greater than 50.00mg/100g.

Beneficial effect of the present invention: bean dregs are rich in dietary cellulosic, the effects such as cellulose has detoxifcation, prevents constipation, reducing blood lipid, anti-cancer, therefore utilize bean dregs to produce functional dietary fiber, solved on the one hand the trouble that the bean dregs processing runs in the bean product process; On the other hand, can increase again a kind of new fiber products wide market future, high-grade that has.In food, rationally scientifically add the effect that soybean dietary fiber can play fortification, but the deficiency of micronutrient in the complementary diets to a certain extent.

For tomato product, except color and luster and content of lycopene index, viscosity also is the important indicator of catsup.Suction, water conservation, oil-retaining that high-quality soybean dietary fiber is strong are so that not stratified in storage process, the easy wall built-up of sauce product substitutes converted starch, thick and not glutinous.

The specific embodiment

Embodiment 1 preparation food fibre powder

(1) take off raw meat: soybean is soaked in water bean dregs through immersion, defibrination with after separating, and regulates pH3 with citric acid solution; Heating makes the bean dregs temperature of immersion reach 92 ℃, carries out humid heat treatment 1.5h, makes the fat oxidation enzyme deactivation, alleviates beany flavor, and makes the ANFs passivation; Again pH of mixed is transferred to neutrality;

(2) alkali lye is processed: with 1mol/L sodium hydroxide solution regulating step (1) pH of mixed 12,68 ℃ for the treatment of temperatures, processing time 45min;

(3) enzymolysis: the mixed liquor of step (2) after alkali treatment carried out enzyme hydrolysis, the papain consumption 0.012g/g bean dregs that wet, 60 ℃ of hydrolysis temperatures, enzymolysis time 1h;

(4) decolouring: in 50 ℃ of water-baths with step (3) gained enzymolysis liquid with 5% H 2O 2Solution decolouring 5h;

(5) drying: gained bean dregs moisture after step (4) decolouring is transferred to 20%;

(6) extrusion cooking: the bean dregs behind step (5) the modulation moisture are carried out extrusion cooking, 150 ℃ of extrusion temperatures, screw speed 150r/min;

(7) ultra micro shatters: the granularity that requires okara powder after the ultramicro grinding is 35 μ m, is called again food fibre powder.

The preparation method of the homogeneous tomato sauce of embodiment 2 dietary fiber contents 3%

Steamed beef soup, diced beef are put into jacketed pan to be concentrated into and to add a part of tomato sauce when moisture receive to do about 50% and boil together; Get 20% water, 3% high activity soy bean edible fiber powder and pour jacketed pan with the remaining former sauce of tomato, flavoring into behind homogenizer 30Mpa homogeneous and boil, boiling process should stir gently and avoid sticky end.Can adopt vial to pack, seal after the can or gland, the 25~30min that sterilizes in 90 ℃ of water-baths sterilizes and lowers the temperature after complete, and vial is answered the segmentation cooling, is finished product through the product after the cooling down finally by crossing the passer.Place shady and cool dry place to preserve.With the catsup that this method makes, storage period generally can reach 1 year, and easily ready access upon use.The viscosity number of this catsup product is 28 Pa.s, and aberration a/b value is 2.10.

The preparation method of the homogeneous tomato sauce of embodiment 3 dietary fiber contents 6%

Steamed beef soup, diced beef are put into jacketed pan to be concentrated into and to add a part of tomato sauce when moisture receive to do about 50% and boil together; Get 20% water, 6% high activity soy bean edible fiber powder and pour jacketed pan with the remaining former sauce of tomato, flavoring into after mixer 5min stirs and boil, boiling process should stir gently and avoid sticky end.Can adopt vial to pack, seal after the can or gland, the 25~30min that sterilizes in 90 ℃ of water-baths sterilizes and lowers the temperature after complete, and vial is answered the segmentation cooling, is finished product through the product after the cooling down finally by crossing the passer.Place shady and cool dry place to preserve.With the catsup that this method makes, storage period generally can reach 1 year, and easily ready access upon use.The viscosity number of this catsup product is 42Pa.s, and aberration a/b value is 2.00.

Claims (6)

1. the preparation method of the homogeneous tomato sauce of a high dietary fiber content, it is characterized in that dietary fiber in the bean dregs is carried out functional activation through taking off raw meat, alkali lye processing, enzymolysis, decolouring, drying, extrusion cooking and ultramicro grinding, then add 3%~6% amount in catsup, under the prerequisite that keeps the original color and luster of catsup, improve the viscosity of catsup;
(1) take off raw meat: soybean is soaked in water bean dregs through immersion, defibrination with after separating, and regulates pH3 with citric acid solution; Heating makes the bean dregs temperature of immersion reach 92 ℃, carries out humid heat treatment 1.5h, makes the fat oxidation enzyme deactivation, alleviates beany flavor, and makes the ANFs passivation; Again pH of mixed is transferred to neutrality;
(2) alkali lye is processed: with 1mol/L sodium hydroxide solution regulating step (1) pH of mixed 12,68 ℃ for the treatment of temperatures, processing time 45min;
(3) enzymolysis: the mixed liquor of step (2) after alkali treatment carried out enzyme hydrolysis, the papain consumption 0.012g/g bean dregs that wet, 60 ℃ of hydrolysis temperatures, enzymolysis time 1h;
(4) decolouring: in 50 ℃ of water-baths with step (3) gained enzymolysis liquid with 5% H 2O 2Solution decolouring 5h;
(5) drying: gained bean dregs moisture after step (4) decolouring is transferred to 20%;
(6) extrusion cooking: the bean dregs behind step (5) the modulation moisture are carried out extrusion cooking, 150 ℃ of extrusion temperatures, screw speed 150r/min;
(7) ultra micro shatters: the granularity that requires okara powder after the ultramicro grinding is 35 μ m, is called again food fibre powder;
(8) add food fibre powder in catsup: the food fibre powder of interpolation 3%~6% improves the viscosity of catsup under the prerequisite that keeps the original color and luster of catsup in catsup, and control catsup viscosity is at 32-35 Pa.s;
(9) homogeneous: the 30Mpa homogeneous 10-15min in homogenizer with food fibre powder and the former sauce of tomato;
(10) packing, sterilization: can adopt vial to pack, seal after the can or gland, the 25~30min that sterilizes in 90 ℃ of water-baths sterilizes and lowers the temperature after complete, vial is answered the segmentation cooling, and the most laggard excessively passer is finished product through the product after the cooling down.
2. preparation method according to claim 1, total dietary fiber content 〉=90% in the food fibre powder that it is characterized in that making, soluble dietary fibre content 〉=10%, moisture≤8%, ash content≤5%, water imbibition is 1 ︰ 8~10, bleed is slight.
3. preparation method according to claim 1, total plate count in the food fibre powder that it is characterized in that making≤30000, coliform≤90, Molds and yeasts≤50, pathogenic bacteria: salmonella, Shigella, staphylococcus aureus must not detect, total arsenic≤0.5mg/kg, lead≤1.0mg/kg.
4. preparation method according to claim 1, the food fibre powder external packing that it is characterized in that making be without breakage, in should be the aseptic plastic bag film, be outward that plastics are bag weaved.
5. preparation method according to claim 1 is characterized in that the food fibre powder outward appearance that makes should be Powdered and sandy sense is arranged, and color and luster is Huang or milky slightly, free from extraneous odour.
6. preparation method according to claim 1, it is characterized in that the high dietary fiber content that makes homogeneous tomato sauce color and luster with do not add being as good as of food fibre powder, soluble solid content 28%~30%, viscosity is 32-35Pa.s, aberration a/b value 2.0-2.1, lycopene is greater than 50.00mg/100g.
CN2010105727847A 2010-12-04 2010-12-04 Method for preparing homogeneous tomato sauce with high dietary fiber content CN102028187B (en)

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CN103876122B (en) * 2014-03-14 2016-03-16 广东佳隆食品股份有限公司 Tomato ketchup of high dietary-fiber and preparation method thereof
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