CN104187576A - Fruit grain-sense wet type tomato sauce seasoning pack and preparation method thereof - Google Patents
Fruit grain-sense wet type tomato sauce seasoning pack and preparation method thereof Download PDFInfo
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- CN104187576A CN104187576A CN201410359759.9A CN201410359759A CN104187576A CN 104187576 A CN104187576 A CN 104187576A CN 201410359759 A CN201410359759 A CN 201410359759A CN 104187576 A CN104187576 A CN 104187576A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
The invention discloses a fruit grain-sense wet type tomato sauce seasoning pack and a preparation method thereof. By performing optimization and combination on a formula of the wet type tomato sauce seasoning pack, in particular the deploying of fruit juice and onion oil in concentrated seasoning, the prepared tomato sauce has a thick tomato fruit flavor, the acid value of the tomato sauce is well regulated and a product is sour and sweet (sour and spicy) and can simulate the appetite; furthermore, lycopene can be well dissolved, and the content of the lycopene in the wet type tomato sauce is not less than 6.0mg/100g, so that the product is beneficial to absorption by a human body; in addition, the content of tomato grain solids in the wet type tomato sauce is 20-80%, so that the tomato sauce has a very chewy grain taste; furthermore, tomato grains are further subject to calcification treatment, so that the nutritional value of the product is well upgraded. Thus, the prepared fruit grain-sense wet type tomato sauce seasoning pack has relatively high scores in the aspects of appearance, luster, flavor, taste and hardness, and further has broad market prospects and market benefits.
Description
Technical field
The present invention relates to tomato food processing technology field, a kind of hygrometric state type catsup flavor pack with the sense of fruit grain and preparation method thereof is specifically provided.
Background technology
For a long time, how in conjunction with diet, to pursue " look, fragrant, taste, beautiful " tradition, deep China's tradition wheaten food culture treasure-house that excavates, develop varied region feature that has, the instant noodles product of national characters is our task all the time, and mainly concentrate at present the exploitation of condiment and taste, the reform of face cake, function demand, four aspects such as production technology, and in history flavouring of instant noodles mainly with sauce, powder and dehydrated vegetables are main, not innovation to some extent, especially to thering is the healthy fresh vegetables being worth, hygrometric state vegetables etc. and the similar product of diet food materials.And along with growth in the living standard, consumer's requirement and satisfaction are more and more difficult to realize, this just needs us to find differentiation, brand-new subversiveness product to move consumer, allows consumer be attracted by the characteristic of product.
Tomato claims again " tomato ", Solanaceae tomato platymiscium, dual identity and the nutritional labeling with fruits and vegetables are abundant, comprise vitamin, protein, organic acid, sugar etc., the mineral matter that also has the needed by human body such as Ca, Fe, Na, P, K, the lycopene non-oxidizability that it is rich in is very strong, is 100 times of vitamin E.Tomato not only provides various required nutritional labelings for people, but also has different physiological roles.It is reported, edible tomato and tomato product can reduce the risk of suffering from prostate cancer, breast cancer, cancer of the stomach and angiocardiopathy in a large number, also can improve immunity.
The Manufacturing Techniques of tomato is one of long and consummate cooking skill legacy of China.The machine direction of tomato is tinned tomatoes, tomato sauce, catsup mud, tomato meal at present, the broken product that waits of dewatered tomato, be no matter in tomato soup stock or tartar sauce all without the sense of reality of tomato, to consumer, present the sauce of mud shape, be difficult to reach tomato pulp sensation.And containing graininess tomato due to factors such as blanching, stirring, sterilizations, be difficult to the particle that reaches complete after tomato is diced.As the patent of invention that publication number is CN10646351A, " produce the method for catsup ", a kind of catsup production method of high r-aminobutyric acid is provided; Publication number is the patent of invention " a kind of preparation method of catsup can " of CN103125908A, provides a kind of by the tomato catsup of spice; Publication number is the patent of invention " tomato sauce " of CN103476271A, and a kind of preparation method of tomato sauce is provided.And hygrometric state type there is not yet report containing graininess tomato catsup and production technology thereof, for the consumption idea of health diet, the hygrometric state type that presents differentiation, valuable sense becomes current problem demanding prompt solution containing graininess tomato catsup.
Summary of the invention
In order to overcome above-mentioned defect, the invention provides a kind of hygrometric state type catsup flavor pack with the sense of fruit grain and preparation method thereof, this preparation method is simple, handling safety, and the hygrometric state type catsup flavor pack sense organ making through this preparation method good, be of high nutritive value.
The present invention for the technical scheme that solves its technical problem and adopt is: a kind of hygrometric state type catsup flavor pack with the sense of fruit grain, it is characterized in that: by weight, this hygrometric state type catsup has following composition of raw materials: 10～90 parts of tomato particles, 1～60 part of concentrated flavoring; Wherein, described tomato particle is prepared from by calcification processing method; Described concentrated flavoring is a kind of in the concentrated flavoring of A group and the concentrated flavoring of B group;
Another gross weight of take this hygrometric state type catsup is benchmark, and the concentrated flavoring of this A group has following composition of raw materials: 0～10 part of onion oil, 1～30 part of concentrated tomato paste, 1～20 part of fruit juice, 0～20 part of HFCS, 0～6 part of toppings; This B organizes concentrated flavoring and has following composition of raw materials: 0～10 part of onion oil, 1～30 part of concentrated tomato paste, 1～20 part of fruit juice, 0～20 part of HFCS, 1～20 part of thick broad-bean sauce, 1～10 part of bubble millet green pepper, 0～5 part of pimiento of bubble, 0～5 part of chilli powder of paste, 0～8 part of toppings.
As a further improvement on the present invention, described fruit juice is any one or the multiple mixing in orange juice, grape juice, tomato juice, orange juice, lemon juice.
As a further improvement on the present invention, described toppings are the mixture being comprised of edible salt, citric acid, monosodium glutamate and I+G.
The invention also discloses a kind of preparation method with the hygrometric state type catsup flavor pack of fruit grain sense, it is characterized in that: comprise following making step:
Step 1: preparation tomato particle; Select fresh tomato as raw material, and to fresh tomato clean according to this, the base of a fruit is removed in blanching peeling, shaping, dice, after calcification processing, obtain described tomato particle;
Or, select commercially available tomato particle as raw material, and commercially available tomato particle is carried out after calcification processing, also can obtain described tomato particle;
Step 2: the concentrated flavoring of preparation; A) if first the concentrated flavoring of preparation A group, measures onion oil, concentrated tomato paste, fruit juice, HFCS and the toppings composition blend flavouring of formula ratio according to this; Then, above-mentioned blend flavouring is carried out to uniform stirring, obtain the described concentrated flavoring of A group, standby;
B), if preparation B group concentrates flavoring, first, the onion oil, concentrated tomato paste, fruit juice, HFCS, thick broad-bean sauce, bubble millet green pepper, bubble pimiento, paste chilli powder and the toppings that measure according to this formula ratio form blend flavouring; Then, above-mentioned blend flavouring is carried out to uniform stirring, obtain the described concentrated flavoring of B group, standby;
Step 3: prepare hygrometric state type catsup; A) if the group of the A in optional step 2 concentrates flavoring, be: first, measure the concentrated flavoring of A group and the described tomato particle of formula ratio; Then, the concentrated flavoring of A group and described tomato particle carried out compound and stirred, obtaining having the sour-sweet type hygrometric state type catsup of fruit grain sense;
B) if the group of the B in optional step 2 concentrates flavoring, be: first, measure the concentrated flavoring of B group and the described tomato particle of formula ratio; Then, the concentrated flavoring of B group and described tomato particle carried out compound and stirred, obtaining having the vinegar-pepper type hygrometric state type catsup of fruit grain sense;
Step 4: aseptic packaging; First, by have described in making in step 3 sense of fruit grain sour-sweet type hygrometric state type catsup or described in there is the sense of fruit grain vinegar-pepper type hygrometric state type catsup carry out quantitative package, obtain having the hygrometric state type catsup flavor pack of fruit grain sense; Then, the above-mentioned hygrometric state type catsup flavor pack with the sense of fruit grain making is carried out to pasteurize processing, 85～100 ℃ of pasteurizing temperatures, sterilizing time 15～30min; Finally, the hygrometric state type catsup flavor pack with the sense of fruit grain after pasteurize is processed is cooled to room temperature, completes product preparation.
As a further improvement on the present invention, in step 1, the concentration of lye using in blanching decortication process is 2～30%, 75～100 ℃ of alkali liquid temperatures, and the blanching processing time is 15～135s.
As a further improvement on the present invention, in step 1, the program of calcification processing is:
Program 1: select suitable calcification agent; Take fresh tomato raw material weight as benchmark or the weight of commercially available tomato particle of take be benchmark, described calcification agent comprises that weight portion is the calcium chloride of 0.1～5 part;
Program 2: configuration calcification agent solution; The calcification agent that measures formula ratio is fed in appropriate Tomato Juice or concentrated tomato paste, obtains described calcification agent solution after uniform dissolution, standby;
Program 3: calcification processing; First, described calcification agent solution is diced with described fresh tomato or commercially available tomato particle mixes, and stir; And then said mixture is carried out to high temperature sterilization, obtain the described tomato particle after calcification processing.
As a further improvement on the present invention, take fresh tomato raw material weight as benchmark or the weight of commercially available tomato particle of take be benchmark, described calcification agent also comprises that weight portion is the edible salt of 0～3 part and the pectinesterase of 0.1～1 part.
As a further improvement on the present invention, in step 2, the preparation method of onion oil is: if a) select dry onion as raw material, first, by dry onion and water, according to material-water ratio, be that prepare 1:2～6 and rehydration is processed 10～30min, and standby; Then, vegetable oil is heated to after 110～150 ℃, the onion sheet after rehydration is processed is that 1:1～9 extracts with concentrated with hot vegetable oil according to mass ratio, until moisture content stops after volatilizing completely heating, after cooling, filtration, obtains described onion oil;
Or, b) if select fresh onion as raw material, vegetable oil being heated to after 110～150 ℃, is that 1:1～9 extract with concentrated by fresh onion and hot vegetable oil according to mass ratio, until moisture content stops heating after volatilizing completely, cooling, obtain described onion oil after filtering.
As a further improvement on the present invention, described in there is the hygrometric state type catsup of fruit grain sense physics and chemistry require to be controlled at: pH value≤4.6, content of lycopene >=6.0mg/100g, tomato particle solid content is 20～80%.
The invention has the beneficial effects as follows: the present invention is optimized combination by this being had to the formula of the hygrometric state type catsup flavor pack of fruit grain sense, especially: 1) in concentrated flavoring, configure 1. fruit juice, not only make the catsup making there is strong tomato fruit-like flavour, also well regulated the acid number of catsup, made product sour-sweet (vinegar-pepper) appetizing; 2. onion oil, can be good at dissolving lycopene, makes content of lycopene >=6.0mg/100g in this catsup, is beneficial to absorption of human body; 2) configuration of tomato particle, tomato particle solid content is 20～80%, makes chewing of catsup particle mouthfeel feel pure, very energetically road, and described tomato particle has also carried out calcification processing, has well promoted the nutritive value of product.Therefore, the present invention is prepared have the sour-sweet type hygrometric state catsup flavor pack that really grain is felt and have a fruit vinegar-pepper type hygrometric state catsup flavor pack of feeling all has higher scoring aspect outward appearance, color and luster, local flavor, flavour and hardness, be much better than commercially available tomato sauce and commercially available catsup, there is wide market prospects and market efficiency.
Accompanying drawing explanation
Fig. 1 is the prepared technological process of production schematic diagram with the hygrometric state type catsup flavor pack of fruit grain sense of the present invention;
Fig. 2 A-B is respectively flavour nucleotide content and the kind comparison diagram of commercially available catsup comparative example 2 and the embodiment of the present invention 5;
Fig. 3 is organic acid content and the kind comparison diagram of commercially available catsup comparative example 2 and the embodiment of the present invention 5.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further details, but the invention is not restricted to these embodiment.
One, preparation has the hygrometric state type catsup flavor pack of fruit grain sense
Embodiment 1～12, all according to the shared weight portion of raw material described in table 1-2, has the hygrometric state type catsup flavor pack of fruit grain sense according to following steps preparation:
Step 1: preparation tomato particle; Select fresh tomato as raw material, and to fresh tomato clean according to this, the base of a fruit is removed in blanching peeling, shaping, dice, after calcification processing, obtain described tomato particle; Or, select commercially available tomato particle as raw material, and commercially available tomato particle is carried out after calcification processing, also can obtain described tomato particle; Wherein, in this step 1, the concentration of lye using in blanching decortication process is 2～30%, 75～100 ℃ of alkali liquid temperatures, and the blanching processing time is 15～135s;
The program of calcification processing is: program 1: select suitable calcification agent; Take fresh tomato raw material weight as benchmark or the weight of commercially available tomato particle of take be benchmark, it is the calcium chloride of 0.1～5 part that described calcification agent is chosen as weight portion, or to elect weight portion as be the composite mixture that the pectinesterase of the calcium chloride of 0.1～5 part, edible salt that weight portion is 0～3 part and 0.1～1 part forms; Program 2: configuration calcification agent solution; The calcification agent that measures formula ratio is fed into during appropriate Tomato Juice (this Tomato Juice is the juice that fresh tomato produces while dicing) or concentrated tomato stick with paste, and obtains described calcification agent solution after uniform dissolution, standby; Program 3: calcification processing; First, described calcification agent solution is diced with described fresh tomato or commercially available tomato particle mixes, and stir, calcium ion is entered in the cell membrane tissue of particle tomato; Then, by high-pressure pump, the tomato particle transport that is mixed with calcification agent solution is carried out to high temperature sterilization to jet chimney, obtain the described tomato particle after calcification processing;
Step 2: the concentrated flavoring of preparation; A) if first the concentrated flavoring of preparation A group, measures onion oil, concentrated tomato paste, fruit juice, HFCS and the toppings composition blend flavouring of formula ratio according to this; Then, above-mentioned blend flavouring is carried out to uniform stirring, obtain the described concentrated flavoring of A group, standby;
B), if preparation B group concentrates flavoring, first, the onion oil, concentrated tomato paste, fruit juice, HFCS, thick broad-bean sauce, bubble millet green pepper, bubble pimiento, paste chilli powder and the toppings that measure according to this formula ratio form blend flavouring; Then, above-mentioned blend flavouring is carried out to uniform stirring, obtain the described concentrated flavoring of B group, standby;
Wherein, the preparation method of described onion oil is: if a) select dry onion as raw material, first, by dry onion and water, according to material-water ratio, be that prepare 1:2～6 and rehydration is processed 10～30min, and standby; Then, vegetable oil (rapeseed oil, soybean oil or peanut oil) is heated to after 110～150 ℃, onion sheet after rehydration is processed and hot vegetable oil are that 1:1～9 (being preferably 1:9) extract with concentrated according to mass ratio, until moisture content stops heating after volatilizing completely, cooling, obtain described onion oil after filtering; Or, b) if select fresh onion as raw material, vegetable oil is heated to after 110～150 ℃, by fresh onion and hot vegetable oil, according to mass ratio, be that 1:1～9 (being preferably 1:9) extract with concentrated, until moisture content stops heating after volatilizing completely, cooling, obtain described onion oil after filtering;
Described fruit juice is any one or the multiple mixing in orange juice, grape juice, tomato juice, orange juice, lemon juice;
Described toppings are the mixture being comprised of edible salt, citric acid, monosodium glutamate and I+G, but in process of production, toppings can need suitably increase and decrease component according to taste;
Step 3: prepare hygrometric state type catsup; A) if the group of the A in optional step 2 concentrates flavoring, be: first, measure the concentrated flavoring of A group and the described tomato particle of formula ratio; Then, the concentrated flavoring of A group and described tomato particle carried out compound and stirred, obtaining having the sour-sweet type hygrometric state type catsup of fruit grain sense;
B) if the group of the B in optional step 2 concentrates flavoring, be: first, measure the concentrated flavoring of B group and the described tomato particle of formula ratio; Then, the concentrated flavoring of B group and described tomato particle carried out compound and stirred, obtaining having the vinegar-pepper type hygrometric state type catsup of fruit grain sense;
Step 4: aseptic packaging; First, by have described in making in step 3 sense of fruit grain sour-sweet type hygrometric state type catsup or described in there is the sense of fruit grain vinegar-pepper type hygrometric state type catsup carry out quantitative package, obtain the packed or filling hygrometric state type catsup flavor pack with the sense of fruit grain; Then, the above-mentioned hygrometric state type catsup flavor pack with the sense of fruit grain making is carried out to pasteurize processing, 85～100 ℃ of pasteurizing temperatures, sterilizing time 15～30min; Finally, the hygrometric state type catsup flavor pack with the sense of fruit grain after pasteurize is processed is cooled to room temperature, completes product preparation.
Illustrate: the embodiment 1～6 in table 1 is all the embodiment component of selecting the concentrated flavoring of A group to prepare the sour-sweet type hygrometric state type catsup flavor pack with the sense of fruit grain; Embodiment 7～12 in table 2 is all the embodiment component of selecting the concentrated flavoring of B group to prepare the vinegar-pepper type hygrometric state type catsup flavor pack with the sense of fruit grain.
Table 1: unit: weight portion
Table 2: unit: weight portion
Two, product sensory evaluation and quantitative analysis
(1) sensory evaluation
The vinegar-pepper type hygrometric state type catsup flavor pack with the sense of fruit grain of respectively being prepared by the sour-sweet type hygrometric state type catsup flavor pack with the sense of fruit grain of embodiment 1～6 preparation, embodiment 7～12 and commercially available tomato sauce comparative example 1 and commercially available catsup comparative example 2 are carried out sensory evaluation, and test result is as follows: table 3 is the sensory evaluation standard of catsup flavor pack; Table 4 is the Analyses Methods for Sensory Evaluation Results of the prepared sour-sweet type hygrometric state type catsup flavor pack with the sense of fruit grain of the present invention; Table 5 is the Analyses Methods for Sensory Evaluation Results of the prepared vinegar-pepper type hygrometric state type catsup flavor pack with the sense of fruit grain of the present invention; Table 6 is the Analyses Methods for Sensory Evaluation Results of commercially available tomato sauce comparative example 1 and commercially available catsup comparative example 2; Table 7 is in shelf life, the sour-sweet type hygrometric state type catsup flavor pack with the sense of fruit grain that the present invention is prepared and the comprehensive sensory evaluation contrast of commercially available tomato sauce comparative example 1 and commercially available catsup comparative example 2.
The sensory evaluation standard of table 3 catsup flavor pack
The Analyses Methods for Sensory Evaluation Results of the sour-sweet type hygrometric state type catsup flavor pack with the sense of fruit grain that table 4 the present invention is prepared
The Analyses Methods for Sensory Evaluation Results of the vinegar-pepper type hygrometric state type catsup flavor pack with the sense of fruit grain that table 5 the present invention is prepared
The sensory evaluation contrast of the commercially available tomato sauce of table 6 and commercially available catsup
Note: commercially available tomato sauce and commercially available catsup are sour-sweet type tomato food.
In table 7 shelf life, the sour-sweet type hygrometric state type catsup flavor pack with the sense of fruit grain that the present invention is prepared and the comprehensive sensory evaluation contrast of commercially available tomato sauce and commercially available catsup
From table 4-6, can find out: the present invention is prepared have the sour-sweet type hygrometric state catsup flavor pack that really grain is felt and have the vinegar-pepper type hygrometric state catsup flavor pack that really grain is felt all has higher scoring aspect outward appearance, color and luster, local flavor, flavour and hardness, be much better than commercially available tomato sauce and commercially available catsup.This explanation: 1) the present invention is by being optimized combination to concentrated flavoring, especially 1. the configuration of fruit juice in concentrated flavoring, not only make the catsup making there is strong tomato fruit-like flavour, also well regulated the acid number of catsup, make product sour-sweet (vinegar-pepper) appetizing; 2. the configuration of onion oil, can be good at dissolving lycopene, and content of lycopene >=6.0mg/100g in the prepared catsup of the present invention, is beneficial to absorption of human body; 2) in the prepared catsup of the present invention, tomato particle solid content is 20～80%, make catsup particle mouthfeel to chew sense pure, very energetically road, and described tomato particle has also carried out calcification processing, has well promoted the nutritive value of product.
In addition, from it can also be seen that table 7: after the storage time through 21 days, the still maintenance higher scoring of the sour-sweet type hygrometric state catsup flavor pack with the sense of fruit grain that the present invention is prepared aspect outward appearance, color and luster, local flavor, flavour and hardness, commercially available tomato sauce and commercially available catsup have presented defective mode, especially commercially available catsup, occur " particle is imperfect; Color and luster is partially dark; Fragrance is weak, have vexed taste; Taste is overweight or light; Soft rotten " etc. bad phenomenon.What is more, after the storage time through 42 days, the sour-sweet type hygrometric state catsup flavor pack with the sense of fruit grain that the present invention is prepared still continues the sensory evaluation scores that keeps higher, and commercially available tomato sauce and commercially available catsup have been the state of " cannot directly eat ".This fully shows that the prepared sour-sweet type hygrometric state catsup flavor pack with the sense of fruit grain of the present invention is much better than commercially available tomato sauce and commercially available catsup in the stability aspect outward appearance, color and luster, local flavor, flavour and hardness.And the reason that causes this result mainly: 1. commercially available tomato sauce and catsup flavoring mainly adopt benzoic acid and potassium sorbate compound preservative to suppress corrupt, add the effect of thermal source in the process of being subject to processing simultaneously, the impact of illumination in sales process, oxygen, temperature, sells tomato sauce and catsup flavoring has the shorter shelf-life thereby cause.2. one aspect of the present invention changes the acid number of catsup by fruit juice acid adjustment technology, the pH value of catsup is controlled at and is not more than 4.6, thereby can effectively suppress the production of putrefactivebacteria, pathogenic bacteria; By pasteurize technology, carry out sterilization on the other hand, without adding anticorrisive agent, also well extended the shelf life of catsup of the present invention, it can be reached more than 10 months.
Therefore,, compared to commercially available tomato sauce and catsup flavoring, the sour-sweet type hygrometric state catsup flavor pack with the sense of fruit grain that the present invention is prepared has wide market prospects and market efficiency.
(2) quantitative analysis
Utilize gas chromatograph-mass spectrometer (GC-MS) respectively the embodiment of the present invention 5 and comparative example 2 to be detected.Test result as accompanying drawing 2 and 3 and table 8 as shown in: provided the present invention prepared sour-sweet type hygrometric state catsup and the contrast of commercially available catsup on flavour nucleotide and organic acid content with the sense of fruit grain.
The sour-sweet type hygrometric state catsup with the sense of fruit grain that table 8 the present invention is prepared and the quantitative analysis contrast of commercially available catsup
By reference to the accompanying drawings 2 and 3 and table 8 known: the sour-sweet type hygrometric state catsup that the present invention is prepared has a sense of fruit grain on flavour nucleotide and kinds of organic acids number and on content all apparently higher than commercially available catsup comparative example 2, thereby local flavor and flavour retention that the sour-sweet type hygrometric state catsup with the sense of fruit grain that the present invention is prepared is described are stronger, the sense of worth of product is higher, can be widely used in the instant food such as instant noodles, bread, instant-rice.
Claims (9)
1. a hygrometric state type catsup flavor pack with the sense of fruit grain, is characterized in that: by weight, this hygrometric state type catsup has following composition of raw materials: 10～90 parts of tomato particles, 1～60 part of concentrated flavoring; Wherein, described tomato particle is prepared from by calcification processing method; Described concentrated flavoring is a kind of in the concentrated flavoring of A group and the concentrated flavoring of B group;
Another gross weight of take this hygrometric state type catsup is benchmark, and the concentrated flavoring of this A group has following composition of raw materials: 0～10 part of onion oil, 1～30 part of concentrated tomato paste, 1～20 part of fruit juice, 0～20 part of HFCS, 0～6 part of toppings; This B organizes concentrated flavoring and has following composition of raw materials: 0～10 part of onion oil, 1～30 part of concentrated tomato paste, 1～20 part of fruit juice, 0～20 part of HFCS, 1～20 part of thick broad-bean sauce, 1～10 part of bubble millet green pepper, 0～5 part of pimiento of bubble, 0～5 part of chilli powder of paste, 0～8 part of toppings.
2. the hygrometric state type catsup flavor pack with fruit grain sense according to claim 1, is characterized in that: described fruit juice is any one or the multiple mixing in orange juice, grape juice, tomato juice, orange juice, lemon juice.
3. the hygrometric state type catsup flavor pack with the sense of fruit grain according to claim 1, is characterized in that: the mixture of described toppings for being comprised of edible salt, citric acid, monosodium glutamate and I+G.
4. a preparation method for the hygrometric state type catsup flavor pack with fruit grain sense as described in any one in claim 1-3, is characterized in that: comprise following making step:
Step 1: preparation tomato particle; Select fresh tomato as raw material, and to fresh tomato clean according to this, the base of a fruit is removed in blanching peeling, shaping, dice, after calcification processing, obtain described tomato particle;
Or, select commercially available tomato particle as raw material, and commercially available tomato particle is carried out after calcification processing, also can obtain described tomato particle;
Step 2: the concentrated flavoring of preparation; A) if first the concentrated flavoring of preparation A group, measures onion oil, concentrated tomato paste, fruit juice, HFCS and the toppings composition blend flavouring of formula ratio according to this; Then, above-mentioned blend flavouring is carried out to uniform stirring, obtain the described concentrated flavoring of A group, standby;
B), if preparation B group concentrates flavoring, first, the onion oil, concentrated tomato paste, fruit juice, HFCS, thick broad-bean sauce, bubble millet green pepper, bubble pimiento, paste chilli powder and the toppings that measure according to this formula ratio form blend flavouring; Then, above-mentioned blend flavouring is carried out to uniform stirring, obtain the described concentrated flavoring of B group, standby;
Step 3: prepare hygrometric state type catsup; A) if the group of the A in optional step 2 concentrates flavoring, be: first, measure the concentrated flavoring of A group and the described tomato particle of formula ratio; Then, the concentrated flavoring of A group and described tomato particle carried out compound and stirred, obtaining having the sour-sweet type hygrometric state type catsup of fruit grain sense;
B) if the group of the B in optional step 2 concentrates flavoring, be: first, measure the concentrated flavoring of B group and the described tomato particle of formula ratio; Then, the concentrated flavoring of B group and described tomato particle carried out compound and stirred, obtaining having the vinegar-pepper type hygrometric state type catsup of fruit grain sense;
Step 4: aseptic packaging; First, by have described in making in step 3 sense of fruit grain sour-sweet type hygrometric state type catsup or described in there is the sense of fruit grain vinegar-pepper type hygrometric state type catsup carry out quantitative package, obtain having the hygrometric state type catsup flavor pack of fruit grain sense; Then, the above-mentioned hygrometric state type catsup flavor pack with the sense of fruit grain making is carried out to pasteurize processing, 85～100 ℃ of pasteurizing temperatures, sterilizing time 15～30min; Finally, the hygrometric state type catsup flavor pack with the sense of fruit grain after pasteurize is processed is cooled to room temperature, completes product preparation.
5. the preparation method with the hygrometric state type catsup flavor pack of fruit grain sense according to claim 4, it is characterized in that: in step 1, the concentration of lye using in blanching decortication process is 2～30%, 75～100 ℃ of alkali liquid temperatures, and the blanching processing time is 15～135s.
6. the preparation method with the hygrometric state type catsup flavor pack of fruit grain sense according to claim 4, is characterized in that: in step 1, the program of calcification processing is:
Program 1: select suitable calcification agent; Take fresh tomato raw material weight as benchmark or the weight of commercially available tomato particle of take be benchmark, described calcification agent comprises that weight portion is the calcium chloride of 0.1～5 part;
Program 2: configuration calcification agent solution; The calcification agent that measures formula ratio is fed in appropriate Tomato Juice or concentrated tomato paste, obtains described calcification agent solution after uniform dissolution, standby;
Program 3: calcification processing; First, described calcification agent solution is diced with described fresh tomato or commercially available tomato particle mixes, and stir; And then said mixture is carried out to high temperature sterilization, obtain the described tomato particle after calcification processing.
7. the preparation method with the hygrometric state type catsup flavor pack of fruit grain sense according to claim 6, it is characterized in that: take fresh tomato raw material weight as benchmark or the weight of commercially available tomato particle of take be benchmark, described calcification agent also comprises that weight portion is the edible salt of 0～3 part and the pectinesterase of 0.1～1 part.
8. the preparation method with the hygrometric state type catsup flavor pack of fruit grain sense according to claim 4, it is characterized in that: in step 2, the preparation method of onion oil is: if a) select dry onion as raw material, first, by dry onion and water, according to material-water ratio, be that prepare 1:2～6 and rehydration is processed 10～30min, standby; Then, vegetable oil is heated to after 110～150 ℃, the onion sheet after rehydration is processed is that 1:1～9 extracts with concentrated with hot vegetable oil according to mass ratio, until moisture content stops after volatilizing completely heating, after cooling, filtration, obtains described onion oil;
Or, b) if select fresh onion as raw material, vegetable oil being heated to after 110～150 ℃, is that 1:1～9 extract with concentrated by fresh onion and hot vegetable oil according to mass ratio, until moisture content stops heating after volatilizing completely, cooling, obtain described onion oil after filtering.
9. the preparation method with the hygrometric state type catsup flavor pack of fruit grain sense according to claim 4, it is characterized in that: described in there is the hygrometric state type catsup of fruit grain sense physics and chemistry require to be controlled at: pH value≤4.6, content of lycopene >=6.0mg/100g, tomato particle solid content is 20～80%.
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| CN104187576B (en) | 2015-08-19 |
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