CN104116067B - 保存便利且营养健康的番茄糖醋汁的制备方法 - Google Patents
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Abstract
本发明公开了一种保存便利且营养健康的番茄糖醋汁的制备方法，包括以下步骤，1)调配，2)脱气：缓冲罐的物料泵入脱气罐脱气；3)均质：酱料过均质机100‑200kg/平方厘米压力均质；4)加热：脱气后的物料经加热器加热至90℃以上；5)灌装：加热完的物料泵送到灌装机80℃以上热灌装；6)杀菌：94℃蒸汽杀菌5‑10min；7)冷却：杀菌好的产品冷却到50℃以下。本发明的番茄糖醋汁保质期常温储藏18个月，一般开罐后冷藏，开罐后常温储藏1‑2周用掉，极大方便了各种用户保存，且使用方便，保存便利，颜色红亮天然。作为一个糖醋味产品，糖醋味里赋予了番茄、柠檬的风味，并且酸味大部分来自于番茄、柠檬，酸味比较天然。
Description
技术领域
本发明涉及食品加工技术领域，特别是涉及一种保存便利且营养健康的番茄糖醋汁的制备方法。
背景技术
糖醋味是菜肴中常见的一种味型，具有酸甜适口，滋味浓厚，鲜香怡人的特点，有除腥除腻之作用。国内目前糖醋汁，多为餐饮饭店自己调制或连锁餐饮集中配制，一般为临时配置或者提前配置低温保存，保存温度一般在0-4摄氏度，保存周期也短，一般三天左右，不利于大规模批量生产。
发明内容
本发明的目的是针对现有技术中存在的技术缺陷，而提供一种番茄糖醋汁及其制备方法。
为实现本发明的目的所采用的技术方案是：
一种番茄糖醋汁，由以下组份组成，
番茄酱10-15质量份数，
白砂糖30-35质量份数，
白醋12-16质量份数，
食盐0.8-2质量份数，
浓缩柠檬汁0.5-1.5质量份数，
柠檬酸0.2-0.6质量份数，
香辛料0.004-0.012质量份数，
黄原胶0.1-0.3质量份数，
果胶0.04-0.08质量份数，
水34-37质量份数。
本发明是以果蔬为主题的营养健康的调味品，番茄、柠檬富含维生素、有机酸，食醋中含有机酸、氨基酸、糖、钙、磷、铁、维生素B2等。果蔬和食醋中的有机酸有一定消除疲劳、增强皮肤血液循环、调节血液的酸碱平衡、维持人体内环境的相对稳定作用；食醋还具有一定抗衰老作用、有软化血管，降血脂，降低胆固醇的作用、有利于降低血压、预防肥胖的作用、养颜护肤作用、帮助消化,有利于食物中营养成分的吸收；增强肝脏机能,促进新陈代谢；番茄、柠檬和食醋组合的营养价值更远大于单体营养价值的叠加，具有显著的综合增幅效果。
所述的香辛料包括洋葱粉0.001-0.004质量份数和白胡椒粉0.003-0.008质量份数。
本发明的番茄糖醋汁的制备方法包括一下步骤：
1)调配：调配罐加入番茄酱和部分水，番茄酱加水搅拌3-5min；白砂糖加水化糖后打入调配罐，黄原胶、果胶加水搅拌化胶后打入调配罐，然后加入白醋、食盐、浓缩柠檬汁、柠檬酸，洋葱粉和白胡椒粉加热80-86℃搅拌10-20min，调配好的物料泵入缓冲罐；
2)脱气：缓冲罐的物料泵入脱气罐脱气；
3)均质：酱料过均质机100-200kg/平方厘米压力均质；
4)加热：脱气后的物料经加热器加热至90℃以上；
5)灌装：加热完的物料泵送到灌装机80℃以上热灌装；
6)杀菌：94℃蒸汽杀菌5-10min；
7)冷却：杀菌好的产品冷却到50℃以下。
与现有技术相比，本发明的有益效果是：
本发明的番茄糖醋汁保质期常温储藏18个月，一般开罐后冷藏，开罐后常温储藏1-2周用掉，极大方便了各种用户保存，且使用方便，保存便利，颜色红亮天然。作为一个糖醋味产品，糖醋味里赋予了番茄、柠檬的风味，并且酸味大部分来自于番茄、柠檬，酸味比较天然。同时顺应了现代餐饮业对标准化烹饪的需求，使餐饮菜式味道的稳定、标准化和摆脱对厨师调味更多的依赖。目前调味品多为基础调味品和复合调味品，缺少了针对餐饮细分的调味品。调味品细分化、专用化发展符合了经济社会发展对饮食的诉求。本发明弥补了餐饮调味品细分的不足，满足了餐饮菜式对调味品细化的需求。本发明的番茄糖醋汁味道上利用了番茄、柠檬自然的酸味辅以发酵食醋的发酵酸味形成独特的酸味、风味上赋予糖醋汁以独特的番茄、柠檬的水果风味。风味的独特、健康和谐的味道都体现了技术上的优点，调味品细分后的工业化产品推动了餐饮烹饪的标准化，使消费者能更轻松更快捷做出美味的菜肴，其体现的技术优势效果明显。
具体实施方式
以下结合具体实施例对本发明作进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
第一实施例
1)调配：调配罐加入10Kg番茄酱和部分水，番茄酱加水搅拌3min；30Kg白砂糖加水化糖后打入调配罐，0.1Kg黄原胶、0.04Kg果胶加水搅拌化胶后打入调配罐，然后加入12Kg白醋、0.8Kg食盐、0.5Kg浓缩柠檬汁、0.2Kg柠檬酸，0.001Kg洋葱粉和0.003Kg白胡椒粉加热80℃搅拌10min，调配好的物料泵入缓冲罐；
2)脱气：缓冲罐的物料泵入脱气罐脱气，利用脱气罐脱气能实现香味不流失的前提下去除料中的氧气，延长保存时间；
3)均质：酱料过均质机100kg/平方厘米压力均质；
4)加热：脱气后的物料经加热器加热至90℃以上；
5)灌装：加热完的物料泵送到灌装机80℃以上热灌装；
6)杀菌：94℃蒸汽杀菌5min；
7)冷却：杀菌好的产品冷却到50℃以下。
本实施例的指标可溶性固形物浓度Brix在36％，Ph值为3.1，番茄红素23mg/100g，以柠檬酸计总酸含量5g/100ml，色差2.0。
第二实施例
1)调配：调配罐加入15Kg番茄酱和部分水，番茄酱加水搅拌5min；35Kg白砂糖加水化糖后打入调配罐，0.3Kg黄原胶、0.08Kg果胶加水搅拌化胶后打入调配罐，然后加入16Kg白醋、2Kg食盐、1.5Kg浓缩柠檬汁、0.6Kg柠檬酸，0.004Kg洋葱粉和0.003-0.008Kg白胡椒粉加热86℃搅拌20min，调配好的物料泵入缓冲罐；
2)脱气：缓冲罐的物料泵入脱气罐脱气；
3)均质：酱料过均质机200kg/平方厘米压力均质；
4)加热：脱气后的物料经加热器加热至90℃以上；
5)灌装：加热完的物料泵送到灌装机80℃以上热灌装；
6)杀菌：94℃蒸汽杀菌10min；
7)冷却：杀菌好的产品冷却到50℃以下。
本实施例的指标可溶性固形物浓度Brix在42％，Ph值为3.2，番茄红素24mg/100g，以柠檬酸计总酸含量7g/100ml，色差2.1。
第三实施例
1)调配：调配罐加入12Kg番茄酱和部分水，番茄酱加水搅拌4min；33Kg白砂糖加水化糖后打入调配罐，0.3Kg黄原胶、0.05Kg果胶加水搅拌化胶后打入调配罐，然后加入14Kg白醋、1.5Kg食盐、1Kg浓缩柠檬汁、0.4Kg柠檬酸，0.003Kg洋葱粉和0.005Kg白胡椒粉加热85℃搅拌15min，调配好的物料泵入缓冲罐；
2)脱气：缓冲罐的物料泵入脱气罐脱气，利用脱气罐脱气能实现香味不流失的前提下去除料中的氧气，延长保存时间；
3)均质：酱料过均质机00kg/平方厘米压力均质；
4)加热：脱气后的物料经加热器加热至90℃以上；
5)灌装：加热完的物料泵送到灌装机80℃以上热灌装；
6)杀菌：94℃蒸汽杀菌5-10min；
7)冷却：杀菌好的产品冷却到50℃以下。
综上所示，本发明的番茄糖醋汁符合餐饮标准化的发展需要，在餐饮上烹饪应用广泛，是符合餐饮调味市场需求的细化番茄调味制品。番茄糖醋汁突显了番茄的健康和水果的自然酸味和风味，赋予糖醋汁以新的口味，满足了餐饮调味的快捷、健康、标准化。它的诞生不仅使厨房劳动简单化，也使传统菜肴不再受烹调者影响，在任何情况下均能保持较稳定、正宗的风味。
本实施例的指标可溶性固形物浓度Brix在38％，Ph值为3.2，番茄红素20mg/100g，以柠檬酸计总酸含量6g/100ml，色差2.1。
番茄糖醋汁将番茄与传统糖醋味相结合，赋予糖醋汁以新的概念。番茄糖醋汁可以用来烹调制作糖醋排骨、糖醋鱼、咕咾肉、松子鲑鱼、干烧明虾等酸甜口味的菜肴；番茄糖醋汁在使用时，可以加少许植物油加热后浇在熟制的食材上或番茄糖醋汁加少许植物油炒至后加适量的水再加处理好的食材一起炒制。番茄糖醋汁在餐饮和家庭烹饪上应用广泛，有很大的发展潜力和经济效果。
以上所述仅是本发明的优选实施方式，应当指出的是，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (1)
1.一种保存便利且营养健康的番茄糖醋汁的制备方法，其特征在于，所述的番茄糖醋汁由以下组份组成，
番茄酱10-15质量份数，
白砂糖30-35质量份数，
白醋12-16质量份数，
食盐0.8-2质量份数，
浓缩柠檬汁0.5-1.5质量份数，
柠檬酸0.2-0.6质量份数，
香辛料0.004-0.012质量份数，
黄原胶0.1-0.3质量份数，
果胶0.04-0.08质量份数，
水34-37质量份数；所述的香辛料包括洋葱粉0.001-0.004质量份数和白胡椒粉0.003-0.008质量份数，所述的制备方法包括以下步骤，
1)调配：调配罐加入番茄酱和部分水，番茄酱加水搅拌3-5min；白砂糖加水化糖后打入调配罐，黄原胶、果胶加水搅拌化胶后打入调配罐，然后加入白醋、食盐、浓缩柠檬汁、柠檬酸，洋葱粉和白胡椒粉加热80-86℃搅拌10-20min，调配好的物料泵入缓冲罐；
2)脱气：缓冲罐的物料泵入脱气罐脱气；
3)均质：酱料过均质机100-200kg/平方厘米压力均质；
4)加热：脱气后的物料经加热器加热至90℃以上；
5)灌装：加热完的物料泵送到灌装机80℃以上热灌装；
6)杀菌：94℃蒸汽杀菌5-10min；
7)冷却：杀菌好的产品冷却到50℃以下。
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