CN102090492A - Method for preparing sulfur-free low-sugar preserved cherry tomatoes - Google Patents
Method for preparing sulfur-free low-sugar preserved cherry tomatoes Download PDFInfo
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Abstract
The invention discloses a method for preparing sulfur-free low-sugar preserved cherry tomatoes. Fresh cherry tomatoes are used as raw materials. The production process flow is fruit selection, cleaning, peeling, hardening, blanching and color preservation, sugar boiling, vacuum sugar soaking, glue coat spreading, drying and packaging, wherein the sugar soaking time is between 12 and 24h. The preserved cherry tomatoes prepared by the method have round shape, red and bright color, moderate acidity and sweetness, and fresh taste, and are soft and not sticky; the product does not contain sulfur; the sugar content is lower (50 percent) than that of the conventional preserved fruit; a novel product is provided for the preserved fruit family; the preserved cherry tomatoes have higher nutritional health care value; and a way of deep processing is also provided for the current quickly-developed cherry tomato planting industry. The processing method is simple; and the product has rich nutrition and unique flavor, and is rich in nutrient components such as lycopene, vitamin and the like.
Description
Technical field
The present invention relates to the garden stuff processing field, relate in particular to a kind of method of utilizing fresh holy girl fruit not have the sulphur cherry-tomato preserved fruit for raw material making low sugar.
Background technology
Preserved fruit is one of famous-brand and high-quality traditional food of China, come from China, spread far and wide, its quality softness, the outward appearance clear transparent, taste is good, storage tolerance, not only well-known in domestic, also enjoy high reputation in the world, but traditional preserved fruit all belongs to phitosite, its sugar content is generally 65～70%, the sugar content that has is up to 75%, product adopts sulphuring to handle to reach the anticorrosion effect of protecting look mostly simultaneously, control chemical agents such as fresh-cut the most effective sulfurous acid of product brown stain and its esters at present, forbidden using on fresh-cut fruit and vegetable by U.S. FDA owing to its residual hazard with to the pollution of environment is own, modern medicine study shows, eats high confectionery thing for a long time and is liable to obesity, cardiovascular disease, diabetes etc., unfavorable to health, along with the raising of living standards of the people, be in the purpose of healthy and nutrition, people lose interest in gradually to the high food of sugar content, local flavor and quality to preserved fruit are also therefore had higher requirement, low sugar does not have that sulphur cherry-tomato preserved fruit sugar content is low, and former fruity is dense, the quality softness, mouthfeel is good, thereby it is edible to be suitable for various consumers.
The holy girl really has another name called grape tomato, cherry and tomato, little tomato, pearl tomato, and the title of " Xiao Jin fruit ", " love fruit " is arranged again abroad, is classified as one of preferential popularization " four big fruit " by FAO (Food and Agriculture Organization of the United Nation).It is vegetables be again fruit, not only beautiful in colour, form is graceful, and taste is agreeable to the taste, nutritious, except all nutritional labelings that contain tomato, the content of its nicotinic acid occupies first of the fruits and vegetables, is protection skin, safeguards that gastric juice normally secretes, promote erythrocytic generation, hepatopathy is also had the supplemental treatment effect; Vit C contents is higher 1.7 times than common tomato.Contain particular matters such as glutathione and lycopene in the holy girl fruit.These materials can promote growing of human body, can promote growing of children's especially, and can increase resistance of human body, delay people's aging; The current research result of Chinese scholar residing in American, professor Liu Ruihai of Cornell University leader's group: at least concerning tomato, ripe eating than eating something rare overall nutritive value height, though heating process can cause the Vit C contents in the tomato to reduce, but meanwhile, remarkable rising but appears in the lycopene in the tomato and other oxidation preventive contents.Heat time heating time is long more, and lycopene and other antioxidant amplification are big more.Discover that before this lycopene can reduce people's cancer stricken and cardiopathic risk.Contain abundant vitamin A and C in the holy girl fruit, has the blood fat-reducing blood pressure-decreasing effect, contain tomatidine antifungic action and antiinflammation are arranged, and tomato is the abundantest food source of lycopene, tomato red have following pharmacological action: the first, anti-ageing: lycopene is not only very strong antioxidant, can help various degeneration (wearing out) the property diseases that cause because of free radical of body resistance.Lycopene can also reduce degeneration, the minimizing color spot calmness of eyes macula lutea.The second, reduce the danger of angiocardiopathy: the degradation effect that free radical causes is the No.1 arch-criminal of angiocardiopathy.The clinical testing of doing in the how tame medical research center in Europe shows that lycopene falls the danger of angiocardiopathy because its very strong antioxidation can alleviate and angiocardiopathy preventing effectively.Three, cancer-resisting: lycopene can effectively prevent prostate cancer, digestive system cancer, liver cancer, lung cancer, breast cancer, carcinoma of urinary bladder, the cancer of the uterus, cutaneum carcinoma etc.
In China holy girl fruit deep processed product, except that eating raw, deep processed product wretched insufficiencies such as holy girl fruit can, holy girl's jam, lycopene are except that the said goods has a small amount of bibliographical information, use this technology, this method production non-sulfur low-sugar cherry-tomato preserved fruit new product, do not see the pertinent literature report at home.
The 22nd～23 page of Chinese periodical " processing of farm products academic periodical " 2006 the 7th phase discloses and has been entitled as " development of cherry-tomato preserved fruit "; 144～146 pages of " Food Science " 2006 the 2nd phases disclose " holy girl's soft sweets optimal processing parameter group and gray Analysis ", 8684～8687 pages of " Anhui agricultural sciences " 2009 the 18th phases disclose " microwave oozes the influence of sugared technology to the cherry-tomato preserved fruit quality " these several pieces of articles and have mainly introduced the influence to product quality of the different pH value of solution during holy girl fruit soft sweets are produced, pectin amount, sugaring amount, blanching, harden, find time and technological parameter such as sterilization to influencing the really influence of can quality of holy girl.But, but do not appear in the newspapers in the existing literature for the processing method of holy girl fruit.
Summary of the invention
The objective of the invention is at the single present situation of holy girl fruit deep processed product, the preparation method of the non-sulfur low-sugar cherry-tomato preserved fruit that a kind of holy girl of helping really fully utilizes is provided.
For realizing goal of the invention, the present invention adopts following technical scheme:
A kind of preparation method of non-sulfur low-sugar cherry-tomato preserved fruit really is a raw material with fresh holy girl, and the technological process of production is: look, candy, vacuum infusing, last gel coat, drying, packing are protected in choosing fruit, cleaning, peeling, sclerosis, blanching.
As a further improvement on the present invention, described candy and number of times vacuum infusing is 3 times, and two steps hocket, and each vacuum infusing time is 12h～24h.
As a further improvement on the present invention, the blanching method is adopted in described peeling.
Further, described blanching method is an alkali lye blanching method, 80～100 ℃ of heat iron temperatures, and alkali lye employing mass percentage concentration is 5%～8% sodium hydrate aqueous solution.
Further, it is the aqueous solution that contains each component of following mass percent that the scald liquor that look adopts is protected in described blanching: sodium chloride 0.1～1.5%, citric acid 0.1～1.5%, calcium chloride 0.1～0.6%, D-sodium isoascorbate 0.1～1.5%, holy girl fruit after the sclerosis in 80～100 ℃ of following blanching 3～10min of temperature, and is soaked 4h～8 h in cooled scald liquor.
Described impregnation is handled and adopted mass percentage concentration is impregnation 2～4h under 0.3～0.5% gelatin vacuum state.
Described candy reasonable method is: three times candy liquid glucose mass percentage concentration is followed successively by 40%, 45%, 50%, the citric acid that adds liquid glucose quality 0.3% when for the first time candy in liquid glucose transforms sugar, and each candy back is sugaring 12h～24h in the vacuum sugar infiltration equipment of 0.04mpa in vacuum.
Further, three candy times are respectively 5～10min.
Better go up the gel coat effect in order to obtain, described go up gel coat be with the holy girl behind the vacuum infusing really at 60 ℃～80 ℃, mass percentage concentration is to soak 1～2min in 0.3～0.8% the aqueous gelatin solution.
In order to obtain better drying effect, described drying can be 18～22% for airing to moisture under the heated-air drying or the sun under 55 ℃～65 ℃ conditions.
Beneficial effect of the present invention is embodied in the following aspects:
(1) the present invention is directed to the single present situation of holy girl's fruit deep processed product, develop the non-sulfur low-sugar cherry-tomato preserved fruit new product that a kind of holy girl of helping really fully utilizes, horn of plenty food products market and raising raw material availability are made huge contribution.
(2) product of this processing method production had both kept holy girl's distinctive nutritional labeling of fruit and local flavor, was again a kind of functional health-care food that is rich in lycopene, had improved the comprehensive utilization ratio of holy girl fruit, made product have more the market competitiveness.
(3) product of this preparation method's production has self-characteristic, aesthetic in appearance, color and luster glow, sour-sweet moderate.
(4) this preparation method is simple, and production cost is low, and economic benefit height, but suitability for industrialized production, product have the prospect of marketing preferably.
The specific embodiment
Employed term among the present invention unless other explanation is arranged, generally has the implication of those of ordinary skills' common sense.
Embodiment one:Ingredient requirement: select no disease and pest, do not have the fresh holy girl fruit of rotting, through manufacturing cherry-tomato preserved fruit, its technological process of production is: the choosing fruit; Clean; Blanching peeling under 95 ℃ of temperature; 0.1wt% (wt: mass percentage concentration, down together) the calcium chloride sclerosis; Adopt the scald liquor blanching to protect look, scald liquor is the aqueous solution of sodium chloride-containing 0.1 wt %, citric acid 0.1 wt %, calcium chloride 0.1 wt % and D-sodium isoascorbate 0.1 wt %, with the holy girl fruit after the sclerosis in 92 ℃ of following blanching 6min of temperature, and in cooled scald liquor, soak 5 h, soaked again 5 hours after the scald liquor cooling; Impregnation adopts impregnation 2h under the 0.3 wt % aqueous gelatin solution vacuum state; 40 wt % liquid glucoses are candy 5min, vacuum infusing 24h, 45 wt % the liquid glucoses second time candy 5min, vacuum infusing 24h, the candy for the third time 5min of 50 wt % liquid glucoses, vacuum infusing 24h for the first time; 0.3 gel coat on the wt % aqueous gelatin solution; 55 ℃ of dryings, shapings pack finished product.
Embodiment two:Ingredient requirement: select no disease and pest, do not have the fresh holy girl fruit of rotting, through manufacturing cherry-tomato preserved fruit, its technological process of production is: the choosing fruit; Clean; Remove the peel in 90 ℃ of following blanchings of temperature with 5 wt % NaOH scald liquors; 0.1 wt % calcium chloride sclerosis; Adopt the scald liquor blanching to protect look, scald liquor is sodium chloride-containing 1.5 wt %, citric acid 1.5 wt %, the aqueous solution of calcium chloride 0.6 wt %, D-sodium isoascorbate 1.5 wt %, holy girl fruit after the sclerosis in 95 ℃ of following blanching 8min of temperature, and is soaked 7 h in cooled scald liquor; 40 wt % liquid glucoses are candy 10min, vacuum infusing 24h, 45 wt % the liquid glucoses second time candy 10min, vacuum infusing 12h, the candy for the third time 10min of 50 wt % liquid glucoses, vacuum infusing 12h for the first time; 0.8 gel coat on the wt % gelatin solution; 65 ℃ of dryings, shaping packing, finished product.
Embodiment three:Ingredient requirement: select no disease and pest, do not have the fresh holy girl fruit of rotting, through manufacturing cherry-tomato preserved fruit, its technological process of production is: the choosing fruit; Clean; 5 wt % sodium hydroxide solutions are in 91 ℃ of following blanching peelings of temperature; 0.3 wt % calcium chloride solution sclerosis; Adopt the scald liquor blanching to protect look, scald liquor is the aqueous solution of sodium chloride-containing 0.8 wt %, citric acid 0.8 wt %, calcium chloride 0.3 wt %, D-sodium isoascorbate 0.8 wt %, holy girl fruit after the sclerosis in 95 ℃ of following blanching 8min of temperature, and is soaked 6h in cooled scald liquor; Impregnation adopts impregnation 4h under the 0.5 wt % aqueous gelatin solution vacuum state; 40 wt % liquid glucoses are candy 8min, vacuum infusing 24h, 45 wt % the liquid glucoses second time candy 8min, vacuum infusing 24h, the candy for the third time 8min of 50 wt % liquid glucoses, vacuum infusing 24h for the first time; 0.6 gel coat on the wt % aqueous gelatin solution; 60 ℃ of dryings, shaping packing, finished product.
It should be noted that at last: the above only is the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, it still can be made amendment to the technical scheme that aforementioned each embodiment put down in writing, and perhaps part technical characterictic wherein is equal to replacement.Within the spirit and principles in the present invention all, any modification of being done, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the preparation method of a non-sulfur low-sugar cherry-tomato preserved fruit is characterized in that, really is raw material with fresh holy girl, and the technological process of production is: look, candy, vacuum infusing, last gel coat, drying, packing are protected in choosing fruit, cleaning, peeling, sclerosis, blanching.
2. the preparation method of non-sulfur low-sugar cherry-tomato preserved fruit according to claim 1 is characterized in that, described candy and number of times vacuum infusing is 3 times, and two steps hocket, and each vacuum infusing time is 12h～24h.
3. the preparation method of non-sulfur low-sugar cherry-tomato preserved fruit according to claim 2 is characterized in that, the blanching method is adopted in described peeling.
4. the preparation method of non-sulfur low-sugar cherry-tomato preserved fruit according to claim 3 is characterized in that, described blanching method is an alkali lye blanching method, 80～100 ℃ of heat iron temperatures, and alkali lye employing mass percentage concentration is 5%～8% sodium hydrate aqueous solution.
5. non-sulfur low-sugar cherry-tomato preserved fruit preparation method according to claim 1, it is characterized in that, it is the aqueous solution that contains each component of following mass percent that the scald liquor that look adopts is protected in described blanching: sodium chloride 0.1～1.5%, citric acid 0.1～1.5%, calcium chloride 0.1～0.6%, D-sodium isoascorbate 0.1～1.5%, holy girl fruit after the sclerosis in 80～100 ℃ of following blanching 3～10min of temperature, and is soaked 4h～8 h in cooled scald liquor.
6. according to right 1 described non-sulfur low-sugar cherry-tomato preserved fruit preparation method, it is characterized in that, blanching protect look and candy between the step of an impregnation is arranged, it is that 0.3%～0.5% aqueous gelatin solution vacuum state soaks 2h～4h down that described impregnation adopts mass percentage concentration.
7. non-sulfur low-sugar cherry-tomato preserved fruit preparation method according to claim 2, it is characterized in that, three times candy liquid glucose mass percentage concentration is followed successively by 40%, 45%, 50%, the citric acid that adds liquid glucose quality 0.3% when for the first time candy in liquid glucose transforms sugar, and each candy back is sugaring 12h～24h in the vacuum sugar infiltration equipment of 0.04mpa in vacuum.
8. the preparation method of non-sulfur low-sugar cherry-tomato preserved fruit according to claim 7 is characterized in that, three candy times are respectively 5～10min.
9. the preparation method of non-sulfur low-sugar cherry-tomato preserved fruit according to claim 1 is characterized in that, described go up gel coat be with the holy girl behind the vacuum infusing really at 60 ℃～80 ℃, mass percent concentration is to soak 1～2min in 0.3～0.8% the gelatin solution.
10. the preparation method of non-sulfur low-sugar cherry-tomato preserved fruit according to claim 1 is characterized in that, described drying be under 55 ℃～65 ℃ conditions under heated-air drying or the sun airing to moisture be 18～22%.
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488057A (en) * | 2011-12-01 | 2012-06-13 | 俞关权 | Method for preparing low-sugar crisp plums |
| CN102511615A (en) * | 2011-12-20 | 2012-06-27 | 华南理工大学 | Low-sugar preserved loquat and production method thereof |
| 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 |
| CN104186879A (en) * | 2014-09-19 | 2014-12-10 | 元谋艾莱克食品有限责任公司 | Sugaring method and sugaring equipment for small tomato preserved fruit |
| CN104206627A (en) * | 2014-08-25 | 2014-12-17 | 王芳 | Preparation method of preserved Jerusalem artichoke |
| CN104543303A (en) * | 2015-02-22 | 2015-04-29 | 余芳 | Preparation method of oyster mushroom preserved fruit |
| CN104642689A (en) * | 2015-03-05 | 2015-05-27 | 宜兰食品工业股份有限公司 | Sugar-free preserves and preparation method of sugar-free preserves |
| CN104920760A (en) * | 2015-06-16 | 2015-09-23 | 上海交通大学 | Low-sugar and health-care black tomato preserved fruit and preparation method thereof |
| CN104938742A (en) * | 2014-03-27 | 2015-09-30 | 元谋金孔雀食品有限公司 | Production method of preserved cherry tomatoes |
| CN105077058A (en) * | 2015-07-21 | 2015-11-25 | 河南科技大学 | Preparation method of ready-to-eat bitter gourd slices |
| CN105815522A (en) * | 2015-12-28 | 2016-08-03 | 广西果晶园食品有限责任公司 | Sulfur-free processing method for primary-taste and primary-color dried jack fruits |
| CN106819314A (en) * | 2017-01-04 | 2017-06-13 | 百色学院 | A kind of full cherry tomato preserved fruit of low sugar and its processing method |
| CN107467332A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of production method of low sugar watermelon peel preserved fruit |
| CN108541795A (en) * | 2018-03-28 | 2018-09-18 | 广西秀美壮乡能源环保有限公司 | A kind of green plum preserved fruit processing method |
| CN110477179A (en) * | 2019-09-05 | 2019-11-22 | 陕西师范大学 | A kind of production method of preserved cherry- tomato |
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2010
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488057A (en) * | 2011-12-01 | 2012-06-13 | 俞关权 | Method for preparing low-sugar crisp plums |
| CN102511615A (en) * | 2011-12-20 | 2012-06-27 | 华南理工大学 | Low-sugar preserved loquat and production method thereof |
| 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 |
| CN104938742A (en) * | 2014-03-27 | 2015-09-30 | 元谋金孔雀食品有限公司 | Production method of preserved cherry tomatoes |
| CN104206627A (en) * | 2014-08-25 | 2014-12-17 | 王芳 | Preparation method of preserved Jerusalem artichoke |
| CN104186879A (en) * | 2014-09-19 | 2014-12-10 | 元谋艾莱克食品有限责任公司 | Sugaring method and sugaring equipment for small tomato preserved fruit |
| CN104543303A (en) * | 2015-02-22 | 2015-04-29 | 余芳 | Preparation method of oyster mushroom preserved fruit |
| CN104642689A (en) * | 2015-03-05 | 2015-05-27 | 宜兰食品工业股份有限公司 | Sugar-free preserves and preparation method of sugar-free preserves |
| CN104920760A (en) * | 2015-06-16 | 2015-09-23 | 上海交通大学 | Low-sugar and health-care black tomato preserved fruit and preparation method thereof |
| CN105077058A (en) * | 2015-07-21 | 2015-11-25 | 河南科技大学 | Preparation method of ready-to-eat bitter gourd slices |
| CN105077058B (en) * | 2015-07-21 | 2018-09-25 | 河南科技大学 | A kind of preparation method of instant balsam pear slice |
| CN105815522A (en) * | 2015-12-28 | 2016-08-03 | 广西果晶园食品有限责任公司 | Sulfur-free processing method for primary-taste and primary-color dried jack fruits |
| CN105815522B (en) * | 2015-12-28 | 2020-02-21 | 广西果晶园食品有限责任公司 | Sulfur-free processing method of original-taste and primary-color dried jackfruits |
| CN107467332A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of production method of low sugar watermelon peel preserved fruit |
| CN106819314A (en) * | 2017-01-04 | 2017-06-13 | 百色学院 | A kind of full cherry tomato preserved fruit of low sugar and its processing method |
| CN108541795A (en) * | 2018-03-28 | 2018-09-18 | 广西秀美壮乡能源环保有限公司 | A kind of green plum preserved fruit processing method |
| CN110477179A (en) * | 2019-09-05 | 2019-11-22 | 陕西师范大学 | A kind of production method of preserved cherry- tomato |
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