CN102090556A

CN102090556A - Method for preparing tomato gelled food

Info

Publication number: CN102090556A
Application number: CN2009102194138A
Authority: CN
Inventors: 赵高文; 胡文智; 高轻; 高振渊
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-12-09
Filing date: 2009-12-09
Publication date: 2011-06-15

Abstract

The invention relates to a method for preparing a tomato gelled food. In conventional tomato processing methods, tomatoes are usually processed into tomato sauce, canned tomatoes, dehydrated tomatoes and the like; however, long high-temperature heating or distillation is required in the processing methods so as to cause much nutritive loss. The method for preparing the tomato gelled food comprises the following steps of: juicing the tomato raw materials, pre-treating sugar, pre-treating gel, heating and cooking glycine and adjusting a pH value to obtain the reversible tomato gelled food. In the method provided by the invention, long high-temperature heating is avoided and a color fixative is added, so the nutrition and color of the tomatoes are maximally maintained, an artificial color is not required to be added and the product is more environmentally-friendly, healthy and natural; and simultaneously, the tomato gelled food can be directly eaten and also can be heated to form thick soup so as to greatly expand the application range of the tomatoes and increase the comprehensive utilization value of the tomatoes.

Description

A kind of preparation method of tomato gel food

Technical field:

The invention belongs to the food deep process technology, relate to the deep working method of a kind of tomato, specifically refer to a kind of preparation method of tomato gel food.

Background technology:

Tomato is the Solanaceae herbaceous plant, claim again tomato or June persimmon, have the dual identity of vegetables and fruit.According to " dietotherapy agrostology " record, the tomato flavor is sweet, and acid is cool in nature, has and relieves heat and thirst, the effects such as cool blood of establishing the yang function.Traditional Chinese medicine thinks, the tomato flavor is sweet, sour, and cold nature has and promotes the production of body fluid to quench thirst, and stomach strengthening and digestion promoting is clearing heat and detoxicating, the effect of the flat liver of cool blood.Diseases such as pyreticosis polydipsia, stomach energy dry, deficiecny of liver-YIN, deficiency of Yin blood-head, red eye, swell pain, bleeding gums all there is certain supplemental treatment effect.Contain 2.2%～3.3% carbohydrate in the tomato, 0.4%～0.5% acids contains trace element and abundant vitamin Cs such as copper, iron, phosphorus simultaneously, can be rated as excellent tonic product.But the harvest time of tomato is shorter, and the water content height is perishable rotten, is difficult for storing.

The existing common form processing of tomato has catsup, tomato can, dewatered tomato etc., but often long-time high temperature heating of process or the distillation of these form processings, nutritive loss is a lot; In order to keep product good surface appearance quality, often add artificial color and anticorrisive agent in addition, this forms very big threat to health to a certain extent.

Summary of the invention:

The technical problem to be solved in the present invention provides a kind of preparation method of tomato gel food, and it is by carrying out deep processing to tomato, thereby it is complete to make gelation, and quality is even, has elasticity, good toughness; Clear has the tomato health food of the distinctive fragrance of tomato, for the deep development of tomato opens up a new way.

For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of tomato gel food may further comprise the steps:

(1) tomato preliminary treatment: select for use fruit flushing, flavor is fragrant, and medium well high-quality tomato is scalded in 80～90 ℃ of water and boiled peeling 2-3 minute;

(2) squeeze the juice: will be cooled to room temperature with cold water through pretreated raw tomatoes material, and squeeze the juice, and pour out back pectase and cellulase, and filter, and add vitamin C and protect look with 100 mesh filter screens with juice extractor;

(3) Tang preliminary treatment: white granulated sugar is added an amount of hot water dissolving, filter standby;

(4) preliminary treatment of gel: 0.25% agar, 2% gelatin are successively added an amount of hot water respectively, make its imbibition, be partly dissolved, standby;

(5) heat is boiled carbohydrate gum: the heating that (4) step is obtained gel is dissolved fully, and the back adds the white granulated sugar of (3) step preparation, pours the tomato juice of step (2) preparation after the extremely whole dissolvings of infusion into, hodgepodge, and mixing and stirring obtains hodgepodge liquid;

(6) allotment pH value: add citric acid when rapid hodgepodge liquid is cooled to 70 ℃-80 ℃, regulate pH to neutral;

(7) can sterilization: the solution that mixes up is packed in the jelly cup, seal, 95 ℃ of sterilization 30-60 seconds down, obtain gel food with autoclave;

(8) gel food that obtains was heated 2-3 minute down at 70-90 degree centigrade, the tomato gel just can dissolve again, forms hot tomato soup; Too many or too much for use if once make, directly cooling promptly becomes original tomato gel naturally.

The addition of above-mentioned pectase and cellulase is 0.1% of the weight of squeezing the juice.

The addition of said vitamin C is 0.01% of the weight of squeezing the juice.

Description of drawings:

Fig. 1 is a flow chart of the present invention.

The present invention compared with prior art has following advantage and effect:

(1) do not have long-time high-temperature heating in the technology, and added color stabilizer, farthest preserved nutrition and the pigment of tomato itself, do not need to add again artificial color, make more green health nature of product.

(2) tomato gelled food of the present invention, can directly eat, also can add the thermosetting thick soup, liquid can spread upon under the hot melt state on the foods such as bread, cake, hamburger, form one deck transparent crystal shaped gel bright in luster after the condensation, this will assist the exterior of commodity Quality﹠Value that improves other food greatly, greatly increase the scope of application of tomato simultaneously, promote the comprehensive utilization value of tomato.

The specific embodiment:

A kind of preparation method of tomato gel food may further comprise the steps:

1, tomato preliminary treatment: select for use fruit flushing, flavor is fragrant, and medium well high-quality tomato is rinsed well repeatedly with circulating water, scalds in 80～90 ℃ of water and boils 2-3 minute, is rolled up blackish red look, peeling to epidermis;

2, squeeze the juice: will be cooled to room temperature with cold water through pretreated raw tomatoes material, and squeeze the juice with juice extractor; The pectase of adding 0.1% and cellulase reduce residue with the crushing juice rate of raising tomato and the clarity of tomato juice after pouring out, and increase operation rate.Filter with 100 mesh filter screens afterwards, add 0.01% vitamin C and protect look;

3, Tang preliminary treatment: white granulated sugar is added an amount of hot water dissolving, filter standby;

4, the preliminary treatment of gel: 0.25% agar, 2% gelatin are successively added an amount of hot water respectively, make its imbibition, be partly dissolved;

5, heat is boiled carbohydrate gum: (4) step is obtained that gel heats while stirring in case coking up to dissolving fully, adds white granulated sugar again, infusion is to all pouring tomato juice into, hodgepodge, mixing and stirring after the dissolving;

6, allotment pH value:, citric acid is dissolved with low amounts of water earlier for keeping former tomato juice acidity; Because of its solution PH is lower, directly add colloid is partly dissolved, it is body formed to influence fruit juice gel, thus when operation, should when being cooled to 70 ℃-80 ℃, hodgepodge liquid add, and stir rapidly, regulate PH to neutrality, avoid local acidity too high;

7, can sterilization: the solution that mixes up is packed in the jelly cup, seals, with autoclave 95 ℃ of sterilization 30-60 seconds down;

8, the gel tomato of moulding can directly eat; It heated 2-3 minute down at 70-90 degree centigrade, and the tomato gel just can dissolve again, forms hot tomato soup; Too many or too much for use if once make, directly cooling promptly becomes original tomato gel naturally.

Embodiment 1

Get 1 kilogram of fresh tomato, cleaned the back and boiled in 90-95 ℃ of hot water boiling hot 2-3 minute, take out cooling and squeeze the juice, add 0.5 kilogram in water, 0.5-1.0 gram pectase and 0.5-1.0 gram cellulase are added in 0.8 kilogram of sugaring simultaneously, can improve about 20% crushing juice rate like this.Add citric acid with pressing good juice, pH is reached about 4.Add 0.2-0.5 gram vitamin C simultaneously, placed 2-3 minute, during constantly stirring.Juice was placed 90-95 ℃ of water-bath 5-10 minute, it cools off naturally or places under 0 ℃ of environment cooling to treat to dissolve relief fully by solid colloid again.This method just can produce that sparkling and crystal-clear transparent, structural state is good, the tomato gel of sweet and sour taste, can directly eat.

Embodiment 2

Take by weighing 1 kilogram of the good tomato gel food of cooling, join in the pot that contains 0.5L water, heat 5-10 minute to boiling.Squeeze into an egg, boiled again 2-3 minute, so just can make tomato egg drop soup delicious in taste.If ready-made soup can not be drunk, soup heated again steam part moisture in 5 minutes, can become the solid gel state again after the cooling, be convenient to store and take.

Embodiment 3

Take by weighing 0.5 kilogram of the good tomato gel food of cooling, directly put into heat pot heating 2-3 minute, during working fluid shape to be formed, add 5 milliliters of 2% lime alkali lye, stir.Spread upon rusk with spoon, stick above being placed on another sheet rusk, be placed in 0 ℃ of refrigerator and refrigerate 6 hours.So just can make tomato sandwich.Because the cold inner network-like structure that forms in back that goes of liquid gel can make two bread combine closely, and can slow down scattering and disappearing of moisture.

Claims

1. the preparation method of a tomato gel food may further comprise the steps:

(5) heat is boiled carbohydrate gum: (4) step is obtained gel heating dissolving fully, add the white granulated sugar of (3) step preparation again, pour the tomato juice of step (2) preparation after the extremely whole dissolvings of infusion into, and hodgepodge, mixing and stirring obtains hodgepodge liquid;

(7) can sterilization: the solution that mixes up is packed in the jelly cup, seals, with autoclave 95 ℃ of sterilization 30-60 seconds down.

2. the preparation method of a kind of tomato gel food according to claim 1 is characterized in that: the addition of described pectase and cellulase is 0.1% of the weight of squeezing the juice.

3. the preparation method of a kind of tomato gel food according to claim 1 is characterized in that: described ascorbic addition is 0.01% of the weight of squeezing the juice.