CN104273509B - The preparation method of tomato ketchup - Google Patents
The preparation method of tomato ketchup Download PDFInfo
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- CN104273509B CN104273509B CN201310286287.4A CN201310286287A CN104273509B CN 104273509 B CN104273509 B CN 104273509B CN 201310286287 A CN201310286287 A CN 201310286287A CN 104273509 B CN104273509 B CN 104273509B
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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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Medicines Containing Plant Substances (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses the preparation method of a kind of tomato ketchup, composed of the following components, tomato sauce 8 12 mass fraction；Rice vinegar 35 mass fraction；Molasses 58 mass fraction；High fructose syrup 8 11 mass fraction；Wine vinegar 35 mass fraction；White sugar 58 mass fraction；Fructus Jujubae slurry 35 mass fractions；Waxy corn modified starch 13 mass fraction；Rye meal 13 mass fraction；Sal 0.5 2 mass fraction；Glacial acetic acid 0.3 1.5 mass fraction；Spice 0.03 0.08 mass fraction；L tartaric acid 0.1 0.8 mass fraction；Tamarind ready-mix powder 0.1 1 mass fraction；Caramel color 0.1 0.5 mass fraction；Stabilizer 0.05 0.3 mass fraction；Water 30 50 mass fraction.Also disclose its preparation method simultaneously.The tomato ketchup of the present invention breaches consumer to conventional tomato sauce color and the cognition of taste, integrates the multiple local flavors such as fruit, spice, corn, make Fructus Lycopersici esculenti sauce local flavor stereovision and after prolong and feel more horn of plenty.Food can be dipped on using and can be used for again Cooking Seasoning, edible upper variation.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of nutritious and stereovision and after prolong Ganfeng
The preparation method of rich tomato ketchup.
Background technology
Fructus Lycopersici esculenti is plant of Solanaceae, fruit rich in carotene, vitamin C, vitamin B group etc., particularly it
Contained lycopene, more helpful to the health of human body, and some fruit such as Citrullus vulgaris, Fructus Citri grandis, Fructus Pruni comprise only
A small amount of lycopene；Fructus Lycopersici esculenti tool flavour, sweet and sour taste, be the most universal fruit and vegetable of whole world cultivation it
One.In the cooking culture that China is traditional, the pungent flavor product with Fructus Capsici, Fructus Lycopersici esculenti as primary raw material are deeply by wide
The big people are liked.Along with expanding economy, the raising day by day of quality of life, quality of life is wanted by people
Asking more and more higher, the requirement to food, flavoring agent is more and more higher, high-quality, the Fructus Capsici looked good, smell good and taste good
Beans becomes requisite flavoring agent on most people's dining table.
Simultaneously as the one of flavoring agent, beans is increasingly liked by people, and it can be as going with rice or bread and food and drink
Seasoning, it is also possible to arbitrarily dip in food food materials, easy to use, how Fructus Lycopersici esculenti to be processed and provides one
Kind of new Fructus Lycopersici esculenti dips in beans to be become in food processing field one and fails for a long time to improve to solve the technical problem that.
Summary of the invention
It is an object of the invention to for technological deficiency present in prior art, and provide a kind of nutritious and
Stereovision and after prolong rich tomato ketchup in Ganfeng and preparation method thereof.
Be the technical scheme is that by realizing the purpose of the present invention
A kind of tomato ketchup, composed of the following components,
Tomato sauce 8-12 mass fraction；
Rice vinegar 3-5 mass fraction；
Molasses 5-8 mass fraction；
High fructose syrup 8-11 mass fraction；
Ethanol vinegar 3-5 mass fraction；
White sugar 5-8 mass fraction；
Fructus Jujubae beans 3-5 mass fraction；
Waxy corn modified starch 1-3 mass fraction；
Rye meal 1-3 mass fraction；
Sal 0.5-2 mass fraction；
Glacial acetic acid 0.3-1.5 mass fraction；
Spice 0.03-0.08 mass fraction；
L-TARTARIC ACID 0.1-0.8 mass fraction；
Tamarind ready-mix powder 0.1-1 mass fraction；
Caramel color 0.1-0.5 mass fraction；
Stabilizer 0.05-0.3 mass fraction；
Water 30-50 mass fraction.
Described stabilizer includes xanthan gum and guar gum, and both mass fractions are than for 1:0.5-2.
Described spice includes the peppery powder of onion powder, Bulbus Allii powder and height, and the mass fraction of three is than for 1:0.8-1.2:
1-1.5。
Viscosity number≤the 5.0cm/30s of described tomato sauce.
The preparation method of the tomato ketchup described in a kind of claim 4, it is characterised in that include following step
Suddenly,
1. change glue: by after xanthan gum and guar gum pretreatment in overdrying powder bucket suctionizations glue pot, addition
Part water, the mass fraction ratio of Qi Zhongshui: glue is at more than 20:1, and shear pump turns/min rotating speed with 500-700
Circulation shear sizing material 30-35min；
2. sauce allotment: blend tank opens stirring, speed of agitator 25-35 turns/min, add excess water, kind
Ketchup, is then sequentially added into rice vinegar, ethanol vinegar, glacial acetic acid, spice；Fruit is added after water inlet charging
Glucose slurry, Fructus Jujubae beans, molasses, caramel color；Sequentially add rye meal, white sugar, Sal, tamarind
Powder；After above supplementary material adds, agitator speed is reduced to 15-25 and is turned/min, opens steam heating simultaneously；
In blend tank, sauce is heated to when 55-65 DEG C add modified starch, the colloid that being subsequently adding is good；Sauce heats
80-90 DEG C, stirring 15-25 turns/min, heat time heating time 50-60min；
3. fill: deployed sauce pumps into temporary storage tank, then sauce is pumped into tube heater 85-88
DEG C heating, the material pumping heated is to 85-88 DEG C of temperature hot filling of filling machine；
4. sterilization: canned product enters more than 94 DEG C wet sterilization 5-10min of sterilization tunnel；
5. cooling: the product sterilized is cooled to less than 50 DEG C.
Compared with prior art, the invention has the beneficial effects as follows:
The tomato ketchup of the present invention breaches consumer to conventional tomato sauce color and the cognition of taste, collection
The multiple local flavors such as fruit, spice, corn are integrated, make Fructus Lycopersici esculenti sauce local flavor stereovision and after prolong sense more
Abundant.Food can be dipped on using and can be used for again Cooking Seasoning, edible upper variation.At food and drink and family meal
It is widely used on food, the development potentiality having had and economic effect.Meanwhile, the technical advantage of tomato ketchup is bright
Aobvious, it is mainly reflected in the local flavor fusion adding supplementary material in man-hour, by the adding order of different supplementary materials, effectively
Maintain the physicochemical property of tomato ketchup supplementary material.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.Should be appreciated that described herein
Specific embodiment only in order to explain the present invention, be not intended to limit the present invention.
First embodiment
The tomato ketchup of this embodiment, composed of the following components,
Tomato sauce 8kg；Rice vinegar 3kg；Molasses 5kg；High fructose syrup 8kg；Ethanol vinegar 3kg；White sugar
5kg；Fructus Jujubae beans 3kg；Waxy corn modified starch 1kg；Rye meal 1kg；Sal 0.5kg；Glacial acetic acid
0.3kg；Spice 0.03kg；L-TARTARIC ACID 0.1kg；Tamarind ready-mix powder 0.1kg；Caramel color 0.1kg；
Stabilizer 0.05kg, water 30kg.
Wherein, described stabilizer includes xanthan gum and guar gum, and both mass fractions are than for 1:0.5.Institute
The spice stated includes the peppery powder of onion powder, Bulbus Allii powder and height, and the mass fraction of three is than for 1:0.8:1.Described
The viscosity number of tomato sauce be 5.0cm/30s.
The method using said components to prepare tomato ketchup comprises the following steps,
1. change glue: by after xanthan gum and guar gum pretreatment in overdrying powder bucket suctionizations glue pot, addition
1kg water, shear pump is with 500 turns/min rotating speed circulation shear sizing material 30min；
2. sauce allotment: blend tank opens stirring, 25 turns/min of speed of agitator, adds excess water, tomato sauce,
Then rice vinegar, ethanol vinegar, glacial acetic acid, spice it are sequentially added into；Water inlet charging after add high fructose syrup,
Fructus Jujubae beans, molasses, caramel color；Sequentially add rye meal, white sugar, Sal, tamarind ready-mix powder；The most former
After adjuvant adds, agitator speed reduces to 15 turns/min, opens steam heating simultaneously；Beans in blend tank
Material is heated to when 55 DEG C add modified starch, the colloid that being subsequently adding is good；Sauce heats 80 DEG C, stirs 15
Turn/min, heat time heating time 50min；
3. fill: deployed sauce pumps into temporary storage tank, then sauce is pumped into tube heater 85 DEG C and adds
Heat, the material pumping heated is to 85 DEG C of temperature hot fillings of filling machine；
4. sterilization: canned product enters more than 94 DEG C wet sterilization 5min of sterilization tunnel；
5. cooling: the product sterilized is cooled to less than 50 DEG C.
Second embodiment
The tomato ketchup of this embodiment, composed of the following components,
Tomato sauce 12kg；Rice vinegar 5kg；Molasses 8kg；High fructose syrup 11kg；Ethanol vinegar 5kg；White sand
Sugar 8kg；Fructus Jujubae beans 5kg；Waxy corn modified starch 3kg；Rye meal 3kg；Sal 2kg；Glacial acetic acid 1.5kg；
Spice 0.08kg；L-TARTARIC ACID 0.8kg；Tamarind ready-mix powder 1kg；Caramel color 0.5kg；Stabilizer 0.3kg,
Water 50kg.
Wherein, described stabilizer includes xanthan gum and guar gum, and both mass fractions are than for 1:2.Institute
The spice stated includes the peppery powder of onion powder, Bulbus Allii powder and height, and the mass ratio of three is 1:1.2:1.5.Described
The viscosity number of tomato sauce is 4.9cm/30s.
The method using said components to prepare tomato ketchup comprises the following steps,
1. change glue: by after xanthan gum and guar gum pretreatment in overdrying powder bucket suctionizations glue pot, addition
6kg water, shear pump is with 700 turns/min rotating speed circulation shear sizing material 35min；
2. sauce allotment: blend tank opens stirring, 35 turns/min of speed of agitator, adds excess water, tomato sauce,
Then rice vinegar, ethanol vinegar, glacial acetic acid, spice it are sequentially added into；Water inlet charging after add high fructose syrup,
Fructus Jujubae beans, molasses, caramel color；Sequentially add rye meal, white sugar, Sal, tamarind ready-mix powder；The most former
After adjuvant adds, agitator speed reduces to 25 turns/min, opens steam heating simultaneously；Beans in blend tank
Material is heated to when 65 DEG C add modified starch, the colloid that being subsequently adding is good；Sauce heats 90 DEG C, stirs 25
Turn/min, heat time heating time 60min；
3. fill: deployed sauce pumps into temporary storage tank, then sauce is pumped into tube heater 88 DEG C and adds
Heat, the material pumping heated is to 88 DEG C of temperature hot fillings of filling machine；
4. sterilization: canned product enters more than 94 DEG C wet sterilization 10min of sterilization tunnel；
5. cooling: the product sterilized is cooled to less than 50 DEG C.
3rd embodiment
The tomato ketchup of this embodiment, composed of the following components,
Tomato sauce 10kg；Rice vinegar 4kg；Molasses 6kg；High fructose syrup 9kg；Ethanol vinegar 4kg；White sugar
6kg；Fructus Jujubae beans 4kg；Waxy corn modified starch 2kg；Rye meal 2kg；Sal 1kg；Glacial acetic acid 1kg；
Spice 0.05kg；L-TARTARIC ACID 0.6kg；Tamarind ready-mix powder 0.6kg；Caramel color 0.3kg；Stabilizer
0.2kg, water 40kg.Wherein, described stabilizer includes xanthan gum and guar gum, and both mass ratioes are
1:1.2.Described spice includes the peppery powder of onion powder, Bulbus Allii powder and height, and the mass ratio of three is 1:1:1.2.
The viscosity number 4.8cm/30s of described tomato sauce.
The method using said components to prepare tomato ketchup comprises the following steps,
1. change glue: by after xanthan gum and guar gum pretreatment in overdrying powder bucket suctionizations glue pot, addition
5kg water, shear pump is with 600 turns/min rotating speed circulation shear sizing material 32min；
2. sauce allotment: blend tank opens stirring, 30 turns/min of speed of agitator, adds excess water, tomato sauce,
Then rice vinegar, ethanol vinegar, glacial acetic acid, spice it are sequentially added into；Water inlet charging after add high fructose syrup,
Fructus Jujubae beans, molasses, caramel color；Sequentially add rye meal, white sugar, Sal, tamarind ready-mix powder；The most former
After adjuvant adds, agitator speed reduces to 30 turns/min, opens steam heating simultaneously；Beans in blend tank
Material is heated to when 60 DEG C add modified starch, the colloid that being subsequently adding is good；Sauce heats 85 DEG C, stirs 20
Turn/min, heat time heating time 55min；
3. fill: deployed sauce pumps into temporary storage tank, then sauce is pumped into tube heater 86 DEG C and adds
Heat, the material pumping heated is to 86 DEG C of temperature hot fillings of filling machine；
4. sterilization: canned product enters more than 94 DEG C wet sterilization 8min of sterilization tunnel；
5. cooling: the product sterilized is cooled to less than 50 DEG C.
Present invention accomplishes the pursuit that Chinese and Western taste is combined by people.Rice vinegar can be with allaying tiredness, hypnotic；
The acid-base balance of blood can be reconciled, to help digest, be beneficial to absorb；Can pre-anti-aging, body building and weight reducing,
Beauty and skin care；Strengthen the sterilizing ability of intestines and stomach, liver can be strengthened, strengthen renal function, blood can be expanded
Pipe, prevents the generation of cardiovascular disease, diabetes.Fructus Jujubae rich in cyclic adenosine monophosphate, be human energy metabolism
Required material, can muscle strength reinforcing, allaying tiredness, expansion blood vessel, increase myocardial contraction, improve cardiac muscle
Nutrition, has good effect to prevention and cure of cardiovascular disease；Also have qi-restoratives QI invigorating, nourishing blood to tranquillize the mind, invigorating the spleen and regulating the stomach
Etc. effect, Fructus Jujubae contains triterpenoid compound and cyclic adenosine monophosphate, has and stronger presses down cancer, anti-allergic effects.Sieve
Shop sign in the form of a streamer rich in multiple mineral element and vitamin such as aminoacid, potassium, calcium, phosphorus, magnesium, having dispel pyrolysis summer-heat,
Promoting digestion, cephalocathartic stimulating effect, can control cathartic, vomiting during pregnancy, constipation, infantile malnutrition, hypertension etc.
Various disease conditions.Fructus Lycopersici esculenti has obtained the accreditation of more people rich in the nutritive value of vitamin and lycopene.Fructus Lycopersici esculenti
Containing abundant vitamin C and vitamin D, capillary hemorrhage disease can be prevented；Containing ferrum, calcium, magnesium
Deng, it is of value to and enriching blood；Lycopene is a kind of natural pigment composition in food, has antioxidation, can press down
Gene mutation processed, reduction nucleic acid damaging, the minimizing multiple efficacies such as cardiovascular disease and prophylaxis of cancer.Fructus Lycopersici esculenti is adjusted
The nutritive value that taste beans enriches determines good social effect.
Market tomato sauce comes into vogue in recent years, and people start healthy Western-style seasoning sauce material accustomed to using.
The tomato ketchup of existing market, sauce class tomato product local flavor more single, how based on sour-sweet, kind
Eggplant tartar sauce compensate for the deficiency that this local flavor is single, breaches consumer to conventional tomato sauce color and taste
The cognition in road.Tomato ketchup integrates the multiple local flavors such as fruit, spice, corn, makes Fructus Lycopersici esculenti sauce
Local flavor stereovision and after prolong and feel more horn of plenty.Food can be dipped on using and can be used for again Cooking Seasoning, eat
Variation.Food and drink and family's canteen are widely used, the development potentiality having had and economic effect.
Tomato ketchup is the most with the obvious advantage, is mainly reflected in the local flavor fusion adding supplementary material in man-hour, passes through
The adding order of different supplementary materials, maintains the physicochemical property of tomato ketchup supplementary material；Such as, starch
Add, general sauce producing starch is all to add together with sauce adjuvant, tomato ketchup add rice vinegar,
The physical characteristic of starch can be shone into certain destruction, by research point by the acid material such as ethanol vinegar, glacial acetic acid
Stage interpolation processes various supplementary materials, it is ensured that each material local flavor, the holding of physical characteristic.
The above is only the preferred embodiment of the present invention, it is noted that for the art
For those of ordinary skill, under the premise without departing from the principles of the invention, it is also possible to make some improvement and profit
Decorations, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (3)
1. the preparation method of a tomato ketchup, it is characterised in that be made up of following components,
Tomato sauce 8-12 mass fraction；
Rice vinegar 3-5 mass fraction；
Molasses 5-8 mass fraction；
High fructose syrup 8-11 mass fraction；
Ethanol vinegar 3-5 mass fraction；
White sugar 5-8 mass fraction；
Fructus Jujubae beans 3-5 mass fraction；
Waxy corn modified starch 1-3 mass fraction；
Rye meal 1-3 mass fraction；
Sal 0.5-2 mass fraction；
Glacial acetic acid 0.3-1.5 mass fraction；
Spice 0.03-0.08 mass fraction；
L-TARTARIC ACID 0.1-0.8 mass fraction；
Tamarind ready-mix powder 0.1-1 mass fraction；
Caramel color 0.1-0.5 mass fraction；
Stabilizer 0.05-0.3 mass fraction, it includes xanthan gum and guar gum, and both are at mass fraction ratio
1:0.5-2；
Water 30-50 mass fraction,
Described preparation method comprises the following steps,
(1). change glue: by after xanthan gum and guar gum pretreatment in overdrying powder bucket suctionization glue pot, add
Enter part water, Qi Zhongshui: the mass fraction of glue than at more than 20:1, shear pump with 500-700 turn/min turns
Speed circulation shear sizing material 30-35min；
(2). sauce is allocated: blend tank opens stirring, and speed of agitator 25-35 turns/min, add excess water,
Tomato sauce, is then sequentially added into rice vinegar, ethanol vinegar, glacial acetic acid, L-TARTARIC ACID and spice；Water inlet charging
After add high fructose syrup, Fructus Jujubae beans, molasses, caramel color；Sequentially add rye meal, white sugar,
Sal, tamarind ready-mix powder；After above supplementary material adds, agitator speed is reduced to 15-25 and is turned/min, simultaneously
Unlatching steam heats；In blend tank, sauce is heated to when 55-65 DEG C add waxy corn modified starch, then adds
The colloid that entering is good；Sauce heats 80-90 DEG C, and stirring 15-25 turns/min, heat time heating time 50-60min；
(3). fill: deployed sauce pumps into temporary storage tank, then sauce is pumped into tube heater 85-88
DEG C heating, the material pumping heated is to 85-88 DEG C of temperature hot filling of filling machine；
(4). sterilization: canned product enters more than 94 DEG C wet sterilization 5-10min of sterilization tunnel；
(5). cooling: the product sterilized is cooled to less than 50 DEG C.
2. preparation method as claimed in claim 1, it is characterised in that described spice include onion powder,
Bulbus Allii powder and the peppery powder of height, the mass fraction of three is than for 1:0.8-1.2:1-1.5.
3. preparation method as claimed in claim 2, it is characterised in that the viscosity number of described tomato sauce≤
5.0cm/30s。
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| CN105707558A (en) * | 2015-05-25 | 2016-06-29 | 天津三和果蔬有限公司 | Cold blending technology method of tomato paste |
| CN105767909A (en) * | 2016-03-30 | 2016-07-20 | 郸豪调味品酿造有限公司 | Production method of sweet triticale flour paste |
| CN106343527A (en) * | 2016-08-29 | 2017-01-25 | 天津市红宝番茄制品有限公司 | Garlic-fragrance spaghetti sauce |
| CN107865397A (en) * | 2017-12-20 | 2018-04-03 | 广东美味源香料股份有限公司 | A kind of tomato sauce and preparation method thereof |
| TWI787432B (en) * | 2018-01-10 | 2022-12-21 | 日商味滋康控股有限公司 | Liquid seasoning added to ingredients |
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| CN1659981A (en) * | 2004-11-29 | 2005-08-31 | 陈其钢 | A kind of ketchup tomato |
| CN102204663A (en) * | 2011-05-06 | 2011-10-05 | 新疆大学 | Tomato sauce added with fennel essential oil |
| RU2457695C1 (en) * | 2011-03-14 | 2012-08-10 | Открытое Акционерное Общество "Казанский Жировой Комбинат" | Ketchup-type tomato sauce and its production method |
| CN102860490A (en) * | 2011-07-07 | 2013-01-09 | 刘畅 | Catchup and preparation method thereof |
-
2013
- 2013-07-09 CN CN201310286287.4A patent/CN104273509B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1659981A (en) * | 2004-11-29 | 2005-08-31 | 陈其钢 | A kind of ketchup tomato |
| RU2457695C1 (en) * | 2011-03-14 | 2012-08-10 | Открытое Акционерное Общество "Казанский Жировой Комбинат" | Ketchup-type tomato sauce and its production method |
| CN102204663A (en) * | 2011-05-06 | 2011-10-05 | 新疆大学 | Tomato sauce added with fennel essential oil |
| CN102860490A (en) * | 2011-07-07 | 2013-01-09 | 刘畅 | Catchup and preparation method thereof |
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