CN103609816B - A kind of production method of preserved tomato fruit of cutting into slices - Google Patents
A kind of production method of preserved tomato fruit of cutting into slices Download PDFInfo
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- CN103609816B CN103609816B CN201310576200.7A CN201310576200A CN103609816B CN 103609816 B CN103609816 B CN 103609816B CN 201310576200 A CN201310576200 A CN 201310576200A CN 103609816 B CN103609816 B CN 103609816B
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Abstract
The invention discloses a kind of production method of preserved tomato fruit of cutting into slices, this production method is simple, tomato need not be removed the peel, direct slicing carries out sugaring after look is protected in sclerosis, sugaring only uses 20-50% raw sugar liquid to add malt syrup after leaching liquid glucose first, sugaring is continued after heating for dissolving cooling, make white sand liquid glucose reusable, white granulated sugar more than 50% can be saved, introduce baking process and adopt segmentation to cure innovative technology, product keeps the original local flavor of tomato to the utmost, the sour-sweet moderate tomato sheet preserved fruit product produced is sour-sweet suitable, keep the original local flavor of tomato and nutrition, be applicable to the market demand.
Description
Technical field
The present invention relates to a kind of production and processing of section preserved tomato fruit technology, particularly a kind of production method of preserved tomato fruit of cutting into slices.
Background technology
Tomato has another name called tomato, its fruits nutrition enriches, and tool flavour, is rich in carrotene, vitamin C, mineral salt, organic acid etc., can eat raw, cook, be processed into catsup, tomato juice or whole fruit can, be one of the most general fruit and vegetable of consumed worldwide.But tomato is relatively concentrated for period in different regions plantation, ripe peak period is very large on market price impact, even there will be unsalable and ripe over-education phenomenon, causes production loss.Research finds, tomato is made multiple eating product by deep processing or adds to as flavouring in other food, and can keep original flavor nutrition of tomato well.Existing large fruit preserved tomato fruit preserved fruit class processing is general through decortication process, the boiling of main single use white granulated sugar sugaring, and sugar content is high, and liquid glucose recycling rate of waterused is low, and baking power consumption is comparatively large continuously to add employing, and complex process, high cost, is unfavorable for production and sales.
Summary of the invention
The object of this invention is to provide a kind of production method of preserved tomato fruit of cutting into slices, it provides a new technological approaches for tomato deep processing, make multiple eating product by deep processing or add to as flavouring in other food, and the section preserved tomato fruit made can keep original local flavor and the nutrition of tomato well.
For achieving the above object, this invention takes following technical measures, the steps include:
(1) select large fruit tomato, by large, medium and small classification, cleaning, drains;
(2) tomato is cut two halves, being then placed in by tangent plane on cutting plate by every sheet thickness is that 1.5-2.0cm is cut into sheet and obtains tomato sheet;
(3) put into by tomato sheet and be added with the calcium chloride of 0.8-1.2% and the citric acid solution of 0.015-0.025% soaks, soak time is 0.5-1 hour;
(4) by through immersion after tomato sheet be placed in flowing clear water in cleaning 3-5 minutes;
(5) white granulated sugar 8-12 parts is used by every 50 parts of tomato sheets to carry out sugaring 12-36 hours first;
(6) moisture that the tomato sheet of sugaring first oozes out is connected liquid glucose to pour out and obtain soaking liquid glucose, then getting 20-50% of this immersion liquid glucose adds after malt syrup 10-15 parts of heating boil dissolving, mixed sugar liquid is obtained after adding auxiliary material citric acid 0.8-1.0%, edible salt 0.04-0.05% and sodium pyrosulfite 0.01-0.02% stirring and dissolving, this mixed sugar liquid poured into and carry out second time sugaring in the tomato sheet of sugaring first, the time is 30-50 hours.
(7) drain the liquid glucose being bonded at tomato surface and obtain semi-finished product tomato sheet;
(8) cured by semi-finished product tomato sheet obtain finished product tomato sheet when moisture is 15-17%, wherein stoving temperature is 50-70 DEG C.
In step (5), preferably tomato sheet is evenly spread 0.8-1.5 portions of white granulated sugars as one deck after stacking 5 parts of tomato sheets, the aspect of last one deck is spread 1.5-2 portions of white granulated sugars to make white granulated sugar evenly can cover tomato sheet to carry out sugaring, the osmotic pressure of liquid glucose can be increased like this, tomato sheet sugaring is obtained more evenly more thorough, and white granulated sugar is more soluble, avoid fractional saturation moiety concentrations in tomato sheet sugaring solution to occur that sugaring is insufficient not, affect tomato sheet mouthfeel and nutritional labeling.
Preferably, step (8) is selected to be placed on screen disc by smooth for semi-finished product tomato sheet, resistant to elevated temperatures nylon net cloth is used to pay for first on screen disc, tomato sheet is not allowed directly to contact screen tray and metal in order to avoid contaminated variable color, then send into baking box to cure, semi-finished product tomato sheet can be avoided like this to cure uneven in the process of curing, and prevent curing rear tomato sheet and stick on screen tray, not only be inconvenient to depart from separately, and destroy its profile.
Preferably, step (8) is cured point 2 periods and is carried out, 4-5 hours each periods, middle stopping cures interval 8-10 hours, can prevent the disposable overbake curing appearance, moisture distribution is uneven, cures for a long time and affects nutritional labeling and mouthfeel, undertaken curing both can having adjusted by a point a few minor tick and cure position, overbake can be avoided again to affect end product quality.
Detailed description of the invention
The material that the present invention mainly uses is the supplementary materials such as the large fruit tomato of xylocarp type, white granulated sugar, malt syrup, edible salt and citric acid, and the equipment mainly used is pocket knife, chopping block, basin, food grade plastic bucket and baking box etc.Overall technological process is: raw tomatoes material is selected---raw material cleaning---section---look is protected in sclerosis---cleaning draining---sugaring---liquid glucose concentrates------sugared---curing---finished product packing of drop of sugaring seasoning again.
In order to make those skilled in the art can implement technical solution of the present invention better, specific embodiment of the invention scheme is openly as follows:
Embodiment 1
(1) select large fruit tomato, by large, medium and small classification, cleaning, drains;
(2) tomato is cut two halves, being then placed in by tangent plane on cutting plate by every sheet thickness is that 1.5cm is cut into sheet and obtains tomato sheet;
(3) put into by tomato sheet and be added with the calcium chloride of 0.8% and the citric acid solution of 0.015% soaks, soak time is 0.5 hour;
(4) by through immersion after tomato sheet be placed in flowing clear water in cleaning 3 minutes;
(5) white granulated sugar 8 parts is used by every 50 parts of tomato sheets to carry out sugaring 12 hours first;
(6) moisture that the tomato sheet of sugaring first oozes out is connected liquid glucose to pour out and obtain soaking liquid glucose, then getting 50% of this immersion liquid glucose adds after malt syrup 12 parts of heating boil dissolving, mixed sugar liquid is obtained after adding auxiliary material citric acid 0.8%, edible salt 0.04% and sodium pyrosulfite 0.01% stirring and dissolving, this mixed sugar liquid poured into and carry out second time sugaring in the tomato sheet of sugaring first, the time is 30 hours;
(7) drain the liquid glucose being bonded at tomato surface and obtain semi-finished product tomato sheet;
(8) cure semi-finished product tomato sheet to obtaining finished product tomato sheet during water content 15-17%, wherein stoving temperature is 50-70 DEG C.
The section preserved tomato fruit produced through the program can be lighter relative to mouthfeel, the crowd that applicable taste is partially light, but do not affect local flavor and the nutritional labeling of tomato.
Preferably, tomato sheet is evenly spread 0.8 portion of white granulated sugar as one deck by step (5) after stacking 5 parts of tomato sheets, the aspect of last one deck is spread 1.5 portions of white granulated sugars to make white granulated sugar evenly can cover tomato sheet to carry out sugaring, tomato sheet sugaring can be made like this to obtain more evenly more thorough, and white granulated sugar is more soluble, avoid fractional saturation moiety concentrations in tomato sheet sugaring solution to occur that sugaring is insufficient not, affect tomato sheet preserved fruit mouthfeel and nutritional labeling.
Preferably, step (8) is selected to be placed on screen disc by smooth for semi-finished product tomato sheet, resistant to elevated temperatures nylon net cloth is used to pay for first on screen disc, tomato sheet is not allowed directly to contact screen tray and metal in order to avoid contaminated variable color, then send into baking box to cure, semi-finished product tomato sheet can be avoided like this to cure uneven in the process of curing, and prevent curing rear tomato sheet and stick on screen tray, not only be inconvenient to depart from separately, and destroy its profile.
Preferably, step (8) is cured point 2 periods and is carried out, 4-5 hours each periods, middle stopping cures interval 8 hours, the disposable overbake curing appearance can be prevented, cure uneven, cure for a long time and affect nutritional labeling and mouthfeel, undertaken curing both can having adjusted by a point a few minor tick and cure position, overbake can be avoided again to affect end product quality.
Embodiment 2
(1) select large fruit tomato, by large, medium and small classification, cleaning, drains;
(2) tomato is cut two halves, being then placed in by tangent plane on cutting plate by every sheet thickness is that 1.8cm is cut into sheet and obtains tomato sheet;
(3) put into by tomato sheet and be added with the calcium chloride of 1.2% and the citric acid solution of 0.025% soaks, soak time is 1 hour;
(4) by through immersion after tomato sheet be placed in flowing clear water in cleaning 5 minutes;
(5) white granulated sugar 12 parts is used by every 50 parts of tomato sheets to carry out sugaring 36 hours first;
(6) moisture that the tomato sheet of sugaring first oozes out is connected liquid glucose to pour out and obtain soaking liquid glucose, then getting 20% of this immersion liquid glucose adds after malt syrup 15 parts of heating boil dissolving, mixed sugar liquid is obtained after adding auxiliary material citric acid 0.5%, edible salt 0.05% and sodium pyrosulfite 0.02% stirring and dissolving, this mixed sugar liquid poured into and carry out second time sugaring in the tomato sheet of sugaring first, the time is 50 hours;
(7) drain the liquid glucose being bonded at tomato surface and obtain semi-finished product tomato sheet;
(8) cure semi-finished product tomato sheet to obtaining finished product tomato sheet during water content 15-17%, wherein stoving temperature is 50-70 DEG C.
The section preserved tomato fruit sugariness produced through the program is higher, be applicable to the crowd that taste is heavy, and mouthfeel is soft, possesses local flavor and the nutritional labeling of tomato.
In step (5), preferably tomato sheet is evenly spread 1.5 portions of white granulated sugars as one deck after stacking 5 parts of tomato sheets, the aspect of last one deck is spread 2 portions of white granulated sugars to make white granulated sugar evenly can cover tomato sheet to carry out sugaring, tomato sheet sugaring can be made like this to obtain more evenly more thorough, and white granulated sugar is more soluble, avoid fractional saturation moiety concentrations in tomato sheet sugaring solution to occur that sugaring is insufficient not, affect tomato sheet mouthfeel and nutritional labeling.
Preferably, step (8) is selected to be placed on screen disc by smooth for semi-finished product tomato sheet, resistant to elevated temperatures nylon net cloth is used to pay for first on screen disc, tomato sheet is not allowed directly to contact screen tray and metal in order to avoid contaminated variable color, then send into baking box to cure, semi-finished product tomato sheet can be avoided like this to cure uneven in the process of curing, and prevent curing rear tomato sheet and stick on screen tray, not only be inconvenient to depart from separately, and destroy its profile.
Preferably, step (8) is cured point 2 periods and is carried out, 5 hours each periods, middle stopping cures interval 8 hours, the disposable overbake curing appearance can be prevented, cure uneven, cure for a long time and affect nutritional labeling and mouthfeel, undertaken curing both can having adjusted by a point a few minor tick and cure position, overbake can be avoided again to affect end product quality.
Embodiment 3
(1) select large fruit tomato, by large, medium and small classification, cleaning, drains;
(2) tomato is cut two halves, being then placed in by tangent plane on cutting plate by every sheet thickness is that 2.0cm is cut into sheet and obtains tomato sheet;
(3) put into by tomato sheet and be added with the calcium chloride of 1% and the citric acid solution of 0.02% soaks, soak time is 1 hour;
(4) by through immersion after tomato sheet be placed in flowing clear water in cleaning 5 minutes;
(5) white granulated sugar 10 parts is used by every 50 parts of tomato sheets to carry out sugaring 24 hours first;
(6) moisture that the tomato sheet of sugaring first oozes out is connected liquid glucose to pour out and obtain soaking liquid glucose, then getting 30% of this immersion liquid glucose adds after malt syrup 15 parts of heating boil dissolving, mixed sugar liquid is obtained after adding auxiliary material citric acid 0.5%, edible salt 0.04% and sodium pyrosulfite 0.01% stirring and dissolving, this mixed sugar liquid poured into and carry out second time sugaring in the tomato sheet of sugaring first, the time is 36 hours;
(7) drain the liquid glucose being bonded at tomato surface and obtain semi-finished product tomato sheet;
(8) cure semi-finished product tomato sheet to obtaining finished product tomato sheet during water content 15-17%, wherein stoving temperature is 50-70 DEG C.
The section preserved tomato fruit produced through the program maintains the original local flavor of tomato well, and sour-sweet moderate, low sugar is low in calories, is applicable to the taste of many people.
In step (5), preferably tomato sheet is evenly spread 1 portion of white granulated sugar as one deck after stacking 5 parts of tomato sheets, the aspect of last one deck is spread 2 portions of white granulated sugars to make white granulated sugar evenly can cover tomato sheet to carry out sugaring, tomato sheet sugaring can be made like this to obtain more evenly more thorough, and white granulated sugar is more soluble, avoid fractional saturation moiety concentrations in tomato sheet sugaring solution to occur that sugaring is insufficient not, affect tomato sheet mouthfeel and nutritional labeling.
Preferably, step (8) is selected to be placed on screen disc by smooth for semi-finished product tomato sheet, resistant to elevated temperatures nylon net cloth is used to pay for first on screen disc, tomato sheet is not allowed directly to contact screen tray and metal in order to avoid contaminated variable color, then send into baking box to cure, semi-finished product tomato sheet can be avoided like this to cure uneven in the process of curing, and prevent curing rear tomato sheet and stick on screen tray, not only be inconvenient to depart from separately, and destroy its profile.
Preferably, step (8) is cured point 2 periods and is carried out, 4 hours each periods, middle stopping cures interval 8 hours, the disposable overbake curing appearance can be prevented, cure uneven, cure for a long time and affect nutritional labeling and mouthfeel, undertaken curing both can having adjusted by a point a few minor tick and cure position, overbake can be avoided again to affect end product quality.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (4)
1. cut into slices the production method of preserved tomato fruit, it is characterized in that, the concrete steps of production are:
(1) select large fruit tomato, by large, medium and small classification, cleaning, drains;
(2) tomato is cut two halves, being then placed in by tangent plane on cutting plate by every sheet thickness is that 1.5-2.0cm is cut into sheet and obtains tomato sheet;
(3) citric acid solution tomato sheet being put into the calcium chloride and 0.015-0.025% that are added with 0.8-1.2% soaks, and soak time is 0.5-1 hour;
(4) by through immersion after tomato sheet be placed in flowing clear water in clean 3-5 minute;
(5) white granulated sugar 8-12 part is used to carry out sugaring 12-36 hour first every 50 parts of tomato sheets;
(6) moisture that the tomato sheet of sugaring first oozes out is connected liquid glucose to pour out and obtain soaking liquid glucose, then the 20-50% getting this immersion liquid glucose adds after the heating of malt syrup 10-15 part boils dissolving, mixed sugar liquid is obtained after adding auxiliary material citric acid 0.8-1.0%, edible salt 0.04-0.05% and sodium pyrosulfite 0.01-0.02% stirring and dissolving, this mixed sugar liquid poured into and carry out second time sugaring in the tomato sheet of sugaring first, the time is 30-50 hour;
(7) drain the liquid glucose being bonded at tomato surface and obtain semi-finished product tomato sheet;
(8) cured by semi-finished product tomato sheet obtain finished product tomato sheet when moisture is 15-17%, wherein stoving temperature is 50-70 DEG C.
2. the production method of section preserved tomato fruit according to claim 1, it is characterized in that, described step (5) is that tomato sheet is evenly spread 0.8-1.5 part white granulated sugar as one deck after stacking 5 parts of tomato sheets, the aspect of last one deck is spread 1.5-2 part white granulated sugar and makes white granulated sugar evenly can cover tomato sheet to carry out sugaring.
3. the production method of section preserved tomato fruit according to claim 1, it is characterized in that, described step (8) is selected to be placed on screen disc by smooth for semi-finished product tomato sheet, resistant to elevated temperatures nylon net cloth is used to pay for first on screen disc, do not allow tomato sheet directly contact screen disc and metal in order to avoid contaminated variable color, then send into baking box and cure.
4. the production method of section preserved tomato fruit according to claim 1, is characterized in that, described step (8) is cured point 2 periods and carried out, each period 4-5 hour, and middle stopping cures interval 8-10 hour.
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| CN201310576200.7A CN103609816B (en) | 2013-11-18 | 2013-11-18 | A kind of production method of preserved tomato fruit of cutting into slices |
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| CN201310576200.7A CN103609816B (en) | 2013-11-18 | 2013-11-18 | A kind of production method of preserved tomato fruit of cutting into slices |
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| CN103609816A CN103609816A (en) | 2014-03-05 |
| CN103609816B true CN103609816B (en) | 2015-10-28 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103976123A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved cherry tomato fruits |
| CN104473110A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Method for processing sauced tomato flakes |
| CN108056155A (en) * | 2017-10-30 | 2018-05-22 | 宁夏天瑞产业集团现代农业有限公司 | A kind of preparation method of lyophilized tomato and the lyophilized tomato being prepared |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170512A (en) * | 1996-07-16 | 1998-01-21 | 马传玉 | Producing process for preserved-tomato |
| CN1241365A (en) * | 1998-07-09 | 2000-01-19 | 黄惠民 | Candied tomato producing process |
| CN101088359A (en) * | 2006-06-16 | 2007-12-19 | 王林 | Making process of candied tomato food |
| CN102113610A (en) * | 2011-01-27 | 2011-07-06 | 楚雄源谋仁食品有限公司 | Method for making preserved cherry-tomatoes |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120018898A (en) * | 2010-08-24 | 2012-03-06 | 예산군농업기술센터 | Manufacturing method of dried fruit confectionery |
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- 2013-11-18 CN CN201310576200.7A patent/CN103609816B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170512A (en) * | 1996-07-16 | 1998-01-21 | 马传玉 | Producing process for preserved-tomato |
| CN1241365A (en) * | 1998-07-09 | 2000-01-19 | 黄惠民 | Candied tomato producing process |
| CN101088359A (en) * | 2006-06-16 | 2007-12-19 | 王林 | Making process of candied tomato food |
| CN102113610A (en) * | 2011-01-27 | 2011-07-06 | 楚雄源谋仁食品有限公司 | Method for making preserved cherry-tomatoes |
Non-Patent Citations (1)
| Title |
|---|
| 低糖西红柿饼的研究;赵丰丽，等;《食品科学》;20001231;第21卷(第2期);第74-75页 * |
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