CN103461753A - Tomato fruit jelly and preparation method thereof - Google Patents

Abstract

The invention provides a tomato fruit jelly and a preparation method thereof. Main components comprise 60%-80% of a tomato juice, 1%-3% of a compound gum (carrageenan:konjac gum=1:1.5), 0.1%-0.5% of VcNa 0.1%-0.2% of citric acid and 20%-25% of sucrose. The preparation method is as below: carrying pretreatment of selecting tomatoes, cleaning the tomatoes with citric acid, blanching and peeling by cold water; adding Vc into the tomatoes, squeezing the tomatoes into a juice and filtering for stand-by; fully dissolving the compound gum with the prepared tomato juice; adding the sucrose and dissolved compound gum solution into the remaining tomato juice; uniformly mixing; and homogenizing, heating, cooling, sub-packaging and packaging to obtain the tomato jelly.

Description

Tomato jelly and preparation method thereof

Technical field: the present invention relates to the bright tomato of a kind of employing and really make tomato jelly, and preparation technology.Belong to field of food.

Background technology: jelly is a kind of west sweet food, is semi-solid, adds water, sugar, fruit juice by edible glue and makes.Also claim gel, outward appearance is sparkling and crystal-clear, lovely luster, the soft cunning of mouthfeel.Tomato is rich in vitamin A, C, B1, B2 and carrotene and the multiple elements such as calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also contains protein, carbohydrate, organic acid, cellulose.In recent years, the nutritionist studies discovery, and tomato also has the medical value of new health-care efficacy and control various diseases.Tomato jelly has become suitable to people of all ages a kind of health-oriented products.

Summary of the invention: the objective of the invention is to develop that a kind of to take bright tomato be really raw material, make and can retain than multiple nutritive components, mouthfeel is good, take tomato juice as main tomato jelly.

The present invention is a kind of tomato jelly, it is characterized in that being made by tomato juice and edible additive: tomato juice is made tomato juice by bright tomato through pretreatment, edible additive comprises sucrose, citric acid, Vc, compound adhesive, each raw material addition is tomato juice 60%-80% by weight percentage, compound adhesive (carragheen: konjac glucomannan=1: 1.5) 1%-3%, Vc0.1%-0.5%, citric acid 0.1%-0.2%, sucrose 20%-25%.

Its technological process and process control condition are as follows:

One, pretreating process:

(1) select: select maturation, color and luster consistent, without the fresh tomato in summer of disease and pest;

(2) clean: first with clear water, rinse, then soak 10-30 minute with the 0.1%-0.2% citric acid;

(3) peeling: boiling water soaks 30s-60s, and Rapid cooling soaks 10-20s, machine barking;

(4) making beating, filtration: the bright tomato after peeling is really added to the 0.1%-0.5%Vc making beating and filter in preparing boiler standby;

Two, compound adhesive is dissolved

Get 30% above-mentioned standby tomato juice by the compound adhesive of 1%-3% (carragheen: konjac glucomannan=1: 1.5) stir be sufficiently uniformly dissolved standby;

Three, allotment

The fruit juice squeezed with bright tomato in preparing boiler, compound adhesive lysate, 20%-25% sucrose mix in proportion and convert evenly, homogeneous.

Four, finished product is filling

Above-mentioned juice is heated to 85-90 ℃, and filling, auto-filling seals, pasteurized process, cooling finished product packing.

The tomato jelly of making by above-mentioned technological process and controlled condition, its tart flavour appropriateness, mouthfeel alcohol is good, particularly is rich in the needed several amino acids of health and various trace elements, is one of suitable to people of all ages food.

The accompanying drawing explanation:

Fig. 1 is process flow diagram of the present invention.

Claims (3)

1. a tomato jelly, take fresh fruit as raw material, and selected, cleaning and dipping, blanching, cooling peeling, the filtration of squeezing the juice, allotment, homogeneous, heating, filling, sterilizing, cooling finished product, is characterized in that being to select fresh bright tomato really to make tomato jelly.

2. a kind of tomato jelly according to claim 1, is characterized in that tomato juice 60%-80%, compound adhesive (carragheen: konjac glucomannan=1: 1.5) 1%-3%, Vc0.1%-0.5%, citric acid 0.1%-0.2%, sucrose 20%-25%.

3. according to the technique of the described preparation of claim 1 or 2 tomato jelly, it is characterized in that its technological process of production and controlled condition are as follows:

One, pretreating process:

(1) select: select maturation, color and luster consistent, without the fresh tomato in summer of disease and pest;

(2) clean: first with clear water, rinse, then soak 10-30 minute with the 0.1%-0.2% citric acid;

(3) peeling: boiling water soaks 30s-60s, and Rapid cooling soaks 10-20s, machine barking;

(4) making beating, filtration: the bright tomato after peeling is really added to the 0.1%-0.5%Vc making beating and filter in preparing boiler standby;

Two, compound adhesive is dissolved

Get 30% above-mentioned standby tomato juice by the compound adhesive of 1%-3% (carragheen: konjac glucomannan=1: 1.5) stir be sufficiently uniformly dissolved standby;

Three, allotment

The fruit juice squeezed with bright tomato in preparing boiler, compound adhesive lysate, 20%-25% sucrose mix in proportion and convert evenly, homogeneous.

Four, finished product is filling

Above-mentioned juice is heated to 85-90 ℃, and filling, auto-filling seals, pasteurized process, cooling finished product packing.

The tomato jelly of making by above-mentioned technological process and controlled condition, its tart flavour appropriateness, mouthfeel alcohol is good, particularly is rich in the needed several amino acids of health and various trace elements, is one of suitable to people of all ages food.

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