CN102090492B - Method for preparing sulfur-free low-sugar preserved cherry tomatoes - Google Patents
Method for preparing sulfur-free low-sugar preserved cherry tomatoes Download PDFInfo
- Publication number
- CN102090492B CN102090492B CN 201010605937 CN201010605937A CN102090492B CN 102090492 B CN102090492 B CN 102090492B CN 201010605937 CN201010605937 CN 201010605937 CN 201010605937 A CN201010605937 A CN 201010605937A CN 102090492 B CN102090492 B CN 102090492B
- Authority
- CN
- China
- Prior art keywords
- sugar
- fruit
- candy
- cherry
- vacuum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
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 the fresh-cut the most effective sulfurous acid of product brown stain and its esters at present, forbidden using at 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 auxiliary curing effect; Vitamin C content 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 Vitamin C content 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 more long, and lycopene and other antioxidant amplification are more big.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 eating raw, deep processed product wretched insufficiencies such as holy girl fruit can, holy girl's jam, lycopene are except 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 " the 7th phase in 2006 discloses and has been entitled as " development of cherry-tomato preserved fruit "; 144～146 pages of " Food Science " the 2nd phases in 2006 disclose " holy girl's soft sweets optimal processing parameter group and gray Analysis ", 8684～8687 pages of " Anhui agricultural sciences " the 18th phases in 2009 disclose " microwave oozes sugared technology to the influence of cherry-tomato preserved fruit quality " these several pieces of articles and have mainly introduced the different pH value of solution during holy girl fruit soft sweets are produced, pectin amount, sugaring amount to the influence of product quality, blanching, harden, find time and technological parameter such as sterilization to influencing the really influence of can quality of holy girl.But for the processing method of holy girl fruit, but do not appear in the newspapers in the existing literature.
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 being conducive to 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 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 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 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 being conducive to 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 % the liquid glucoses first time candy 5min, vacuum infusing 24h, 45 wt % the liquid glucoses second time candy 5min, vacuum infusing 24h, 50 wt % liquid glucoses are candy 5min, vacuum infusing 24h for the third 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 % the liquid glucoses first time candy 10min, vacuum infusing 24h, 45 wt % the liquid glucoses second time candy 10min, vacuum infusing 12h, 50 wt % liquid glucoses are candy 10min, vacuum infusing 12h for the third 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 % the liquid glucoses first time candy 8min, vacuum infusing 24h, 45 wt % the liquid glucoses second time candy 8min, vacuum infusing 24h, 50 wt % liquid glucoses are candy 8min, vacuum infusing 24h for the third 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 with reference to previous embodiment the present invention is had been described in detail, for a person skilled in the art, it still can be made amendment to the technical scheme that aforementioned each embodiment puts 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 doing, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
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, impregnation, candy, vacuum infusing, last gel coat, drying, packing are protected in choosing fruit, cleaning, peeling, sclerosis, blanching;
Alkali lye blanching method is adopted in described peeling, 80～100 ℃ of heat iron temperatures, and it is the sodium hydrate aqueous solution of 5 %～8% that alkali lye adopts mass percentage concentration;
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～8h in cooled scald liquor;
It is to soak 2h～4h under 0.3%～0.5% the aqueous gelatin solution vacuum state that described impregnation adopts mass percentage concentration.
2. according to the preparation method of the described non-sulfur low-sugar cherry-tomato preserved fruit of claim 1, it is characterized in that described candy and number of times vacuum infusing is 3 times, and two steps hocket, each vacuum infusing time is 12h～24h.
3. according to the described non-sulfur low-sugar cherry-tomato preserved fruit of claim 2 preparation method, 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.
4. according to the preparation method of the described non-sulfur low-sugar cherry-tomato preserved fruit of claim 3, it is characterized in that three candy times are respectively 5～10min.
5. according to the preparation method of the described non-sulfur low-sugar cherry-tomato preserved fruit of claim 1, it 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 l～2min in 0.3～0.8% the gelatin solution.
6. according to the preparation method of the described non-sulfur low-sugar cherry-tomato preserved fruit of claim 1, it is characterized in that, described drying be under 55 ℃～65 ℃ conditions under heated-air drying or the sun airing to moisture be 18～22%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010605937 CN102090492B (en) | 2010-12-27 | 2010-12-27 | Method for preparing sulfur-free low-sugar preserved cherry tomatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010605937 CN102090492B (en) | 2010-12-27 | 2010-12-27 | Method for preparing sulfur-free low-sugar preserved cherry tomatoes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102090492A CN102090492A (en) | 2011-06-15 |
| CN102090492B true CN102090492B (en) | 2013-08-28 |
Family
ID=44123887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010605937 Expired - Fee Related CN102090492B (en) | 2010-12-27 | 2010-12-27 | Method for preparing sulfur-free low-sugar preserved cherry tomatoes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102090492B (en) |
Families Citing this family (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 |
| CN102511615B (en) * | 2011-12-20 | 2013-07-24 | 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 |
| CN104938742B (en) * | 2014-03-27 | 2018-08-24 | 楚雄天福源生物科技有限公司 | The production method of small preserved tomato fruit |
| 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 |
| CN105077058B (en) * | 2015-07-21 | 2018-09-25 | 河南科技大学 | A kind of preparation method of instant balsam pear slice |
| 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 |
-
2010
- 2010-12-27 CN CN 201010605937 patent/CN102090492B/en not_active Expired - Fee Related
Non-Patent Citations (4)
| Title |
|---|
| 圣女果脯的研制;魏杰等;《农产品加工•学刊》;20060731(第7期);第22页1.2、1.3（1），第23页右栏倒数第1段、左栏2.1 * |
| 学刊》.2006,(第7期), |
| 李瑜.新型果脯蜜饯配方与生产工艺.《新型果脯蜜饯配方与工艺》.化学工业出版社,2007, * |
| 魏杰等.圣女果脯的研制.《农产品加工• |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102090492A (en) | 2011-06-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102090492B (en) | Method for preparing sulfur-free low-sugar preserved cherry tomatoes | |
| CN101019664B (en) | Production process of instant abalone in soft package | |
| CN103478381A (en) | Method for making bitter melon preserves | |
| CN103222531B (en) | Preserved pumpkin and preparation method thereof | |
| CN101933589A (en) | Fruit flavor pickle taking wild herbs as main materials | |
| CN100548136C (en) | The preparation method of dried fruit food with red aeterio | |
| CN105029269A (en) | Making method for nutritional type vegetable paper | |
| CN103932098B (en) | Trotter chips for beautifying and preparation method thereof | |
| CN105495490A (en) | Whole pitaya utilization high value-added jam and preparation method thereof | |
| CN103564282A (en) | Preparation method of lucuma nervosa jam | |
| CN105341290A (en) | Processing method of preserved guavas with fragrance of fruits | |
| CN103719523A (en) | Method for producing fig preserved fruit | |
| CN103750193A (en) | Peel-free seedless canned grapes and production method thereof | |
| CN101019681B (en) | Control method of mushed garlic producing process with control on greening and its product | |
| CN104322849A (en) | Psidium guajava candied fruit making method | |
| CN102805193A (en) | Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring | |
| CN103584212B (en) | Processing method for soft prickly pear cans | |
| CN105087278A (en) | Fruit and vegetable rice wine can and making method thereof | |
| CN104206632A (en) | Method for making candied muskmelon | |
| CN104171231A (en) | Processing method for candied burdock | |
| CN104222929A (en) | Fruit-flavoured type pickle and production method for same | |
| CN104336567A (en) | Pickled Chinese cabbages with functions of strengthening heart and engendering liquid and production method thereof | |
| CN102450370A (en) | Preparation process of preserved apricot | |
| CN105230916A (en) | Making method of candied bananas | |
| CN105146433A (en) | Process for processing sun-cured moisture snake melons |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130828 Termination date: 20131227 |