CN105053455A - Low-sugar high-lycopene cherry tomato preserved fruit preparation method by lactics fermentation - Google Patents
Low-sugar high-lycopene cherry tomato preserved fruit preparation method by lactics fermentation Download PDFInfo
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Abstract
The invention discloses a low-sugar high-lycopene cherry tomato preserved fruit preparation method by lactics fermentation. The method comprises the following steps: selecting the raw materials and cleaning, puncturing, blanching, placing the cherry tomato after blanching in cold water for cooling, stirring, and hardening; taking the hardened cherry tomato for rinsing and draining, immersing into a lactics liquid with inoculation amount being 0.8-1.2%, fermenting for 15-25 hours at 37-43 DEG C; dipping into a sugar solution with mass concentration being 45-55% under normal temperature and normal pressure for 16-20 hours, in the citric acid with mass concentration being 1-1.2%, carboxymethylcellulose sodium with mass concentration being 0.2-0.4% and the sugar solution with mass concentration being 43-47%, boiling for 1.0-1.5 hours at temperature of 68-72 DEG C, taking out and draining; using a carragheenan solution with mass concentration being 5-7% for leaching; and drying to obtain the product. The prepared product has the advantages of low sugar content and high lycopene, can effectively prevent aging and increase the immunity.
Description
Technical field
The invention belongs to Preserved produciton preparing technical field, relate to a kind of preparation method of lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene.
Background technology
Lactic acid bacteria and fermented product thereof have good action to health, have aid digestion, suppress spoilage organisms, improve enteric microorganism environment, a series of physiological functions such as synthesis nutrient and raising immunity.Lactic acid bacteria generates a large amount of lactic acid, organic acid, alcohols material and amino acid during the fermentation.Therefore, lactobacillus-fermented can be degraded some raw material peculiar smell, has antibacterial and health-care efficacy, has both imparted the retention that the special local flavor of food turn improves food.
Cherry tomato, also known as little tomato, cherry and tomato, tomato fruit, abroad also known as " little Jin fruit " " love fruit ", belongs to Solanaceae tomato and belongs to.The nutritional labeling of cherry tomato not only containing common tomato, also has local flavor and the mouthfeel of fruit concurrently.Vitamin content is 1.7 times of Lycopersicon esculentum, and nicotinic acid content, especially first of fruits and vegetables, has protection skin, promotes erythropoietic effect.The particular matters such as cherry tomato GSH-PX activity and lycopene, have special efficacy to maintenance human immune system's function and prevent disease aspect.In addition, lycopene can protect human body from the murder by poisoning of carcinogenic toxins in cigarette and vehicle exhaust, and can resist Exposure to Sunlight and delay senility.Long-term edible tomato product, not only beautifying and anti-aging, also have the function of cancer-resisting.
The cherry tomato product of current China mainly contains dried cherry tomato, cherry-tomato preserved fruit etc., and product structure is more single.Cherry tomato preserved fruit fully compensate for the problem of fresh cherry tomato difficulty storage, difficult transport, has the local flavor that product is special, remains most nutrient in fruit, is a kind of effective and very popular cherry tomato product instantly.
The processing method of existing existing similar cherry tomato dry fruit, as application number 200810227594.4, a kind of processing method of dried cherry tomato.But the product that this technique prepares and composition are with different herein, and this patent sugar content is high, preparation technology's relative complex, and cost is high, and the processing conditions of employing is higher to equipment requirement, such as needs the high temperature steam treatment when 110-130 degree Celsius.
Summary of the invention
The object of this invention is to provide a kind of preparation method of lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene, preparation cost is low, and the product sugar content prepared is low, high hycopene, effective anti-aging raising immunity.
The technical solution adopted in the present invention is, a kind of preparation method of lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene, specifically carries out according to following steps:
Step 1, raw material selection and cleaning;
Step 2, acanthopore;
Step 3, blanching;
Step 4, peeling, is placed in cold water immediately by the cherry tomato after blanching and cools, and stirs;
Step 5, Hardening;
Step 6, fermentation;
The cherry tomato hardened is pulled out rinsing, drained, and then immersing inoculum concentration is in the lactobacillus suspension of 0.8-1.2%, in 37-43 DEG C of fermentation 15-25h;
Step 7, leaching is sugared, candy,
16-20h is flooded under normal temperature and pressure in the liquid glucose of mass concentration 45-55%, be in 43-47% liquid glucose containing mass concentration 1%-1.2% citric acid and the mass concentration containing mass concentration 0.2%-0.4% sodium carboxymethylcellulose, in 68 DEG C-72 DEG C boiling 1.0h-1.5h, pull out and drain;
Step 8, drenches with the carrageenan solutions leaching of mass concentration 5%-7%;
Step 9, smokes, and to obtain final product.
Further, described step 1 concrete steps are: select 7 ~ 8 ripe, fresh, color and luster red gorgeous, without disease and pest, the cherry tomato that has no mechanical damage, wash away surperficial silt and remains of pesticide.
Further, described step 2 concrete steps are: with toothpick cherry tomato surface uniform acanthopore 6 ~ 8.
Further, described step 3 concrete steps are: cherry tomato is placed in 100 DEG C of boiling water blanchings to fruit surface large portion turnup, time 50s-90s.
Further, described step 5 concrete steps are: it is the CaCl of 0.8%-1.2% that the cherry tomato after peeling is immersed concentration
2in solution, soak 3-4h.
Further, described step 9 concrete steps are: drained by the cherry tomato preserved fruit after drenching through carragheen leaching, in the constant temperature blast drying oven of 55 DEG C, toast 20-22h.
Further, in described step 6, lactobacillus inoculum amount 0.8%, fermentation temperature 40 DEG C, fermentation time 25h.
Further, in described step 7, in the liquid glucose of concentration 50%, flood 18h; In the liquid glucose of concentration 45%, 70 DEG C of boiling 1h.
The invention has the beneficial effects as follows: utilize the lactic acid bacteria be separated in spontaneous fermentation sauerkraut, cherry tomato is fermented, making through soaking the step such as sugar, the leaching of candy, carragheen pouring, oven dry.Make low sugar high hycopene cherry tomato preserved fruit, there is strong lactic fermentation local flavor, unique mouthfeel, in process optimization process using content of lycopene as examination index, maintain higher content of lycopene, gained preserved fruit ferment local-flavor is strong and have very high nutritive value.Long-term edible, there is raising body immunity, anti-cancer and cancer-preventing, the health-care effect such as toxin expelling, beauty treatment.It is a kind of preserved fruit of nutrient health of excellent in color.
Accompanying drawing explanation
Fig. 1 is the impact of fermentation time of the present invention on preserved fruit aberration a value.
Fig. 2 is the impact of fermentation time on preserved fruit content of lycopene.
Fig. 3 is the impact of lactobacillus inoculum amount on preserved fruit aberration a value.
Fig. 4 is the impact of lactobacillus inoculum amount on preserved fruit content of lycopene.
Fig. 5 is the impact of fermentation temperature on cherry tomato preserved fruit aberration a value.
Fig. 6 is the impact of fermentation temperature on cherry tomato preserved fruit content of lycopene.
Fig. 7 is that the leaching sugar time is on the impact of leaching sugar concentration.
Fig. 8 is that leaching sugar concentration affects preserved fruit aberration a value.
Fig. 9 is that leaching sugar concentration affects cherry tomato preserved fruit content of lycopene.
Figure 10 is the impact of candy liquid concentration on preserved fruit aberration a value.
Figure 11 is that candy liquid concentration is on the impact of preserved fruit content of lycopene.
Figure 12 is the impact of candy temperature on preserved fruit aberration a value.
Figure 13 is the impact of candy temperature on preserved fruit content of lycopene.
Figure 14 is the impact of candy time on preserved fruit aberration a value.
Figure 15 is the impact of candy time on preserved fruit content of lycopene.
Figure 16 is that baking time and temperature are on the impact of preserved fruit moisture.
Figure 17 is that baked temperature and time are on the impact of preserved fruit water activity.
Figure 18 is the impact on preserved fruit sugar content of baked temperature and time.
Figure 19 is that baked temperature and time are on the impact of preserved fruit aberration.
Figure 20 is that baked temperature and time are on the impact of preserved fruit content of lycopene.
Detailed description of the invention
A preparation method for the lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene, specifically carries out according to following steps:
Step 1, raw material selection and cleaning
Select 7 ~ 8 ripe, fresh, color and luster red gorgeous, without disease and pest, the cherry tomato that has no mechanical damage, wash away surperficial silt and remains of pesticide;
Step 2, acanthopore
With toothpick cherry tomato surface uniform acanthopore 6 ~ 8; Acanthopore number is lower than acanthopore number of the prior art, and process costs is low;
Step 3, blanching
Cherry tomato is placed in 100 DEG C of boiling water blanchings to fruit surface large portion turnup, time 50s-90s;
Step 4, peeling
Cherry tomato after blanching is placed in cold water immediately cool, in addition agitation as appropriate, the large portion of pericarp can Automatic-falling;
Step 5, Hardening
It is the CaCl of 0.8%-1.2% that cherry tomato after peeling is immersed concentration
2in solution, soak 3-4h;
In hardening process, Ca
2+and Mg
2+generate insoluble salt with the pectin substance in cherry tomato, iuntercellular is inter-adhesive, and hardness increases, and enhances boiling fastness and the fragility of cherry tomato, but should control CaCl
2the concentration of solution and firm time.Obtain through many experiments: concentration is too low, cannot play due hardening effect, excessive concentration then causes cherry tomato fibrocalcification, and make preserved fruit quality coarse, product qualitative change is bad.
Step 6, fermentation
The cherry tomato hardened is pulled out rinsing, drained, and then immersing inoculum concentration is in the lactobacillus suspension of 0.8-1.2%, in 37-43 DEG C of fermentation 15-25h;
Lactic acid bacteria is heterotrophism anaerobic bacteria, therefore will keep the sealing of fermentation flask when fermenting.
Preferably, inoculum concentration is selected to be the lactobacillus suspension of 0.8%, 40 DEG C of fermentation 25h.
Step 7, leaching is sugared, candy
16-20h is flooded under normal temperature and pressure in the liquid glucose of mass concentration 45-55%, in the mass concentration 43-47% liquid glucose containing mass concentration 1%-1.2% citric acid and mass concentration 0.2%-0.4% sodium carboxymethylcellulose, in 68 DEG C-72 DEG C boiling 1.0h-1.5h, pull out and drain;
Preferably, leaching sugar concentration 50%, leaching sugar time 18h.
Preferably, candy liquid concentration 45%, candy temperature 70 C, candy time 1.0h.
In order to avoid preserved fruit occurs subsiding and " sand return " phenomenon, time candy, appropriate sodium carboxymethylcellulose and citric acid need be added.Leaching sugar and candy closely bound up, candy is goods in order to obtain certain sugar content, and soaking sugar is to better ooze sugar.
Step 8, carragheen leaching is drenched
Drench with the carrageenan solutions leaching of mass concentration 5%-7%;
After the preserved fruit drying of drenching with carragheen leaching, adhesion between particle, then there will be adhesion phenomenon after not soaking the preserved fruit drying of pouring.
Step 9, smokes
Cherry tomato preserved fruit after drenching through carragheen leaching is drained, in the constant temperature blast drying oven of 55 DEG C, toasts 20-22h.
Embodiment 1
Select 7 ~ 8 ripe, fresh, color and luster red gorgeous, without disease and pest, the cherry tomato that has no mechanical damage, wash away surperficial silt and remains of pesticide; With toothpick cherry tomato surface uniform acanthopore 6; Cherry tomato is placed in 100 DEG C of boiling water blanchings to fruit surface large portion turnup, time 50s; Cherry tomato after blanching is placed in cold water immediately cool, in addition agitation as appropriate, the large portion of pericarp can Automatic-falling; It is the CaCl of 0.8% that cherry tomato after peeling is immersed concentration
2in solution, soak 3h; The cherry tomato hardened is pulled out rinsing, drained, and then immersing inoculum concentration is in the lactobacillus suspension of 0.8%, in 40 DEG C of fermentation 25h; In the liquid glucose of 45%, flood 16h under normal temperature and pressure, in 68 DEG C of boiling 1.0h in 43% liquid glucose containing 1% citric acid and 0.2% sodium carboxymethylcellulose, pull out and drain; Drench with the carrageenan solutions leaching of 5%; Cherry tomato preserved fruit after drenching through carragheen leaching is drained, in the constant temperature blast drying oven of 55 DEG C, toasts 20h.
Embodiment 2
Select 7 ~ 8 ripe, fresh, color and luster red gorgeous, without disease and pest, the cherry tomato that has no mechanical damage, wash away surperficial silt and remains of pesticide; With toothpick cherry tomato surface uniform acanthopore 8; Cherry tomato is placed in 100 DEG C of boiling water blanchings to fruit surface large portion turnup, time 90s; Cherry tomato after blanching is placed in cold water immediately cool, in addition agitation as appropriate, the large portion of pericarp can Automatic-falling; It is the CaCl of 1.2% that cherry tomato after peeling is immersed concentration
2in solution, soak 4h; The cherry tomato hardened is pulled out rinsing, drained, and then immersing inoculum concentration is in the lactobacillus suspension of 0.8%, in 38 DEG C of fermentation 27h; In the liquid glucose of 55%, flood 20h under normal temperature and pressure, in 72 DEG C of boiling 1.5h in 47% liquid glucose containing 1.2% citric acid and 0.4% sodium carboxymethylcellulose, pull out and drain; Drench with the carrageenan solutions leaching of 7%; Cherry tomato preserved fruit after drenching through carragheen leaching is drained, in the constant temperature blast drying oven of 55 DEG C, toasts 22h.
Embodiment 3
Select 7 ~ 8 ripe, fresh, color and luster red gorgeous, without disease and pest, the cherry tomato that has no mechanical damage, wash away surperficial silt and remains of pesticide; With toothpick cherry tomato surface uniform acanthopore 7; Cherry tomato is placed in 100 DEG C of boiling water blanchings to fruit surface large portion turnup, time 60s; Cherry tomato after blanching is placed in cold water immediately cool, in addition agitation as appropriate, the large portion of pericarp can Automatic-falling; It is the CaCl of 1% that cherry tomato after peeling is immersed concentration
2in solution, soak 3.5h; The cherry tomato hardened is pulled out rinsing, drained, and then immersing inoculum concentration is in the lactobacillus suspension of 0.8%, in 42 DEG C of fermentation 22h; In the liquid glucose of 50%, flood 18h under normal temperature and pressure, in 70 DEG C of boiling 1.2h in 45% liquid glucose containing 1.1% citric acid and 0.3% sodium carboxymethylcellulose, pull out and drain; Drench with the carrageenan solutions leaching of 6%; Cherry tomato preserved fruit after drenching through carragheen leaching is drained, in the constant temperature blast drying oven of 55 DEG C, toasts 21h.
Through detecting, according to the preserved fruit that embodiment 3 is obtained: preserved fruit outward appearance is full, color and luster is scarlet glossy, sweet mouthfeel, exquisiteness, softness, lubricate, have lactic fermentation local flavor, moisture is 17.30g/100g, water activity is 0.553, and sugar content is 38.40g/100g, and content of lycopene is 44.59mg/100g.
Concrete measurement index:
1. sensory evaluation
Invite 5 people groups, carry out sensory evaluation scores by table 1 and table 2 pair lactobacillus-fermented cherry tomato preserved fruit product, average as final result.
1) preserved fruit outward appearance, color and luster evaluate detailed rules and regulations
2) mouthfeel evaluation
3) preserved fruit color difference measurement
After opening color difference meter, first respectively with blackboard school zero, blank school mark, after preheating 30min, again carry out school zero, school mark.Sample is placed on below measuring head and directly measures, record data L, a, b, E.
4) content of lycopene measures
5) total sugar content measures
6) mensuration of moisture
7) mensuration of water activity
2. experimental technique
The determination of the best technological condition for fermentation of 2.1 lactic acid bacterias
Lactobacillus-fermented is carried out to cherry tomato, preserved fruit product can be made with lactobacillus-fermented local flavor, enriched the kind of cherry tomato preserved fruit, increase its nutritive value.3 factor-inoculum concentrations, fermentation time and fermentation temperatures that this experiment is just larger to lactobacillus-fermented influential effect launch research, adopt experiment of single factor and Three factors, three horizontal quadrature experiments to determine the optimum process condition of lactobacillus-fermented cherry tomato.
With zymotic fluid about PH=3.0 for fermentation termination.
2.1.1 fermentation time
121 DEG C, the high pressure steam sterilization of 20min are carried out to fermentation flask, then by the cherry tomato rinsing after sclerosis, drain, put into the fermentation flask that lactobacillus inoculum amount is 1.0% respectively, sealing, under 40 DEG C of conditions, ferment 10 respectively, 15,20,25h.After fermentation completes, pull cherry tomato out, clean, drain, then put into the liquid glucose of concentration 40%, flood 18h at normal temperatures, then put into liquid glucose (containing 0.3% sodium carboxymethylcellulose and 1.1% citric acid) the boiling 20min under 80 DEG C of conditions of concentration 40%.Pull cherry tomato out after boiling completes, put into air dry oven 60 DEG C after drenching with 6% carragheen leaching and smoke 18h.After having smoked, about 2h to be cooled, carries out sensory evaluation scores, color difference measurement and content of lycopene to it and measures, determine best fermentation time.
2.1.2 lactobacillus inoculum amount
121 DEG C, the high pressure steam sterilization of 20min are carried out to fermentation flask, then by sclerosis after cherry tomato rinsing, drain, put into the fermentation flask that lactobacillus inoculum amount is 0,0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2% respectively, sealing, at 40 DEG C of condition bottom fermentation 20h.After fermentation completes, pull cherry tomato out, clean, drain, then put into the liquid glucose of concentration 40%, flood 18h at normal temperatures, then put into liquid glucose (containing 0.3% sodium carboxymethylcellulose and 1.1% citric acid) the boiling 20min under 80 DEG C of conditions of concentration 40%.Pull cherry tomato out after boiling completes, put into air dry oven 60 DEG C after drenching with 6% carragheen leaching and smoke 18h.After having smoked, about 2h to be cooled, carries out sensory evaluation scores, color difference measurement and content of lycopene to it and measures, determine optimum inoculation amount.
2.1.3 fermentation temperature
121 DEG C, the high pressure steam sterilization of 20min are carried out to fermentation flask, then by the cherry tomato rinsing after sclerosis, drain, put into the fermentation flask that lactobacillus inoculum amount is 1.0% respectively, respectively 34,37,40,43,46 DEG C of condition bottom fermentation 20h.After fermentation completes, pull cherry tomato out, clean, drain, then put into the liquid glucose of concentration 40%, flood 18h at normal temperatures, then put into liquid glucose (containing 0.3% sodium carboxymethylcellulose and 1.1% citric acid) the boiling 20min under 80 DEG C of conditions of concentration 40%.Pull cherry tomato out after boiling completes, put into air dry oven 60 DEG C after drenching with 6% carragheen leaching and smoke 18h.After having smoked, about 2h to be cooled, carries out sensory evaluation scores, color difference measurement and content of lycopene to it and measures, determine optimum fermentation temp.
2.1.4 orthogonal experiment
In order to determine the optimal case of zymotechnique, according to the design principle of orthogonal test, on the basis of single factor experiment, choosing fermentation time 20h, inoculum concentration 0.8%, fermentation temperature 40 DEG C be benchmark, carrying out the orthogonal test of 3 factors, 3 levels.
Quadrature factor water-glass is in table 3.
After fermentation completes, pull cherry tomato out, clean, drain, then put into the liquid glucose of concentration 40%, flood 18h at normal temperatures, then put into liquid glucose (containing 0.3% sodium carboxymethylcellulose and 1.1% citric acid) the boiling 20min under 80 DEG C of conditions of concentration 40%.Pull cherry tomato out after boiling completes, put into air dry oven 60 DEG C after drenching with 6% carragheen leaching and smoke 18h.After having smoked, about 2h to be cooled, carries out sensory evaluation scores, color difference measurement and content of lycopene to it and measures, determine best technological condition for fermentation.
2.2 quadrature factor water-glasses are shown in 4.
After fermentation completes, pull cherry tomato out, clean, drain, then put into the liquid glucose of concentration 40%, flood 18h at normal temperatures, then put into liquid glucose (containing 0.3% sodium carboxymethylcellulose and 1.1% citric acid) the boiling 20min under 80 DEG C of conditions of concentration 40%.Pull cherry tomato out after boiling completes, put into air dry oven 60 DEG C after drenching with 6% carragheen leaching and smoke 18h.After having smoked, about 2h to be cooled, carries out sensory evaluation scores, color difference measurement and content of lycopene to it and measures, determine best technological condition for fermentation.
The determination of the sugared process conditions of 2.2 leaching
After the best zymotechnique drawn according to orthogonal experiment carries out lactobacillus-fermented to cherry tomato, pull cherry tomato out, clean, drain, putting into concentration is respectively flood under 35%, 40%, 45%, 50%, 55% liquid glucose normal temperature, 12,15,18,21,24h time measure the concentration of liquid glucose respectively, when sugar concentration no longer changes, under being this concentration, soak the sugar deadline.Then pull cherry tomato out, put into certain density liquid glucose (containing 0.3% sodium carboxymethylcellulose and 1.1% citric acid) boiling 20min under 80 DEG C of conditions.Pull cherry tomato out after boiling completes, put into air dry oven 60 DEG C after drenching with 6% carragheen leaching and smoke 18h.After having smoked, about 2h to be cooled, carries out sensory evaluation scores, color difference measurement and content of lycopene to it and measures, and filters out best leaching sugar time and leaching sugar concentration, thus determines to soak sugared process conditions.
The determination of 2.3 candy process conditions
Affect the many because have of the candy effect of cherry tomato, this experiment is explored with regard to sugar concentration, candy temperature and 3 key factors of candy time, determines the candy process conditions of cherry tomato.
2.3.1 sugar concentration
Cherry tomato after fermentation, leaching sugar is pulled out, puts into liquid glucose (containing 0.3% sodium carboxymethylcellulose and 1.1% citric acid) the boiling 1.0h under 70 DEG C of conditions that concentration is 40%, 45%, 50% respectively.Pull cherry tomato out after boiling completes, put into air dry oven 60 DEG C after drenching with 6% carragheen leaching and smoke 18h.After having smoked, about 2h to be cooled, carries out sensory evaluation scores, color difference measurement and content of lycopene to it and measures, determine sugar concentration.
2.3.2 candy temperature
Lycopene poor heat stability, therefore cherry tomato brew temperatures is unsuitable too high, but temperature is too low cannot play candy effect.Consider content of lycopene and candy effect, candy temperature selects 60,70,80 DEG C.
Cherry tomato after fermentation, leaching sugar is pulled out, puts into liquid glucose (containing 0.3% sodium carboxymethylcellulose and 1.1% citric acid) the boiling 1.0h under 60,70,80 DEG C of conditions respectively that concentration is 45% respectively.Pull cherry tomato out after boiling completes, put into air dry oven 60 DEG C after drenching with 6% carragheen leaching and smoke 18h.After having smoked, about 2h to be cooled, carries out sensory evaluation scores, color difference measurement and content of lycopene to it and measures, determine candy temperature.
2.3.3 the candy time
Cherry tomato after fermentation, leaching sugar is pulled out, put into respectively concentration be 45% liquid glucose (containing 0.3% sodium carboxymethylcellulose and 1.1% citric acid) respectively boiling 0.5 under 70 DEG C of conditions, 1.0,1.5h.Pull cherry tomato out after boiling completes, put into air dry oven 60 DEG C after drenching with 6% carragheen leaching and smoke 18h.After having smoked, about 2h to be cooled, carries out sensory evaluation scores, color difference measurement and content of lycopene to it and measures, determine the candy time.
2.4 determinations of smoking technique
This experiment adopts heated-air drying mode to carry out drying to cherry tomato, with organoleptic indicator, preserved fruit value of chromatism, content of lycopene, preserved fruit moisture and preserved fruit water activity for index, and the technological parameter of screening drying time and temperature.
Cherry tomato is after fermentation, soaking sugared, candy and carragheen leaching pouring, put into air dry oven, dry at 50,55,60,65 DEG C respectively, 15,18,21,24h time, each Temperature samples takes out portion respectively, cooling, carries out the mensuration of organoleptic indicator, preserved fruit value of chromatism, content of lycopene, preserved fruit moisture and preserved fruit water activity, determines to smoke technological parameter to it.
3 results and analysis
The determination of 3.1 lactic fermentation process conditions
3.1.1 fermentation time
Cherry tomato after sclerosis is pulled out, is drained, and puts into the lactobacillus suspension of inoculum concentration 1.0%, at 40 DEG C, ferment 10 respectively, 15,20, after 25h, carry out leaching sugared, candy and after smoking, sensory evaluation scores carried out to preserved fruit product, the measurement of aberration and content of lycopene.
From table 3-1, cherry tomato through 10,15,20, after 25h fermentation, all arrive fermentation termination.
5 people groups the results are shown in Table 3-2 to preserved fruit sensory evaluation scores.
From table 3-2, fermentation time is not obvious on preserved fruit outward appearance, color and luster impact, on the impact of preserved fruit mouthfeel obviously.Because 10 ~ 15h fermentation time is shorter, lactobacter growth does not reach peak
[28], flavor substance produces less, and lactobacillus-fermented local flavor is not obvious; And fermentation time reaches 20,25h time, lactobacter growth reaches peak, and ferment local-flavor is more obvious.Thus, from sense organ angle consider, 20,25h be comparatively suitable for fermentation time.
A value is larger, shows that preserved fruit color is redder, and as can be seen from Figure 1, in 10 ~ 25h, a value of preserved fruit color presents the rear downward trend that first rises, and reaches maximum near 15h.Thus, consider from aberration angle, fermentation time 15h is more suitable.
As shown in Figure 2, cherry tomato preserved fruit lycopene is first rise to decline afterwards with the general trend that fermentation time changes, and near 20h, reach maximum, downward trend appears in 15h, may be that cherry tomato self content of lycopene is lower, be also likely because experimental error causes.Thus, consider from content of lycopene angle, fermentation time is that 20h is more suitable.
Therefore, consider sensory evaluation scores, preserved fruit aberration and content of lycopene, fermentation time 20h is the most suitable.
3.1.2 lactobacillus inoculum amount
Cherry tomato after sclerosis is pulled out, is drained, put into the lactobacillus suspension of inoculum concentration 0,0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2% respectively, at 40 DEG C of bottom fermentation 20h, after having fermented, carry out leaching sugared, candy and after smoking, sensory evaluation scores is carried out to preserved fruit product, the measurement of aberration and content of lycopene.
From table 3-5, the cherry tomato 20h that ferments in the lactobacillus suspension of inoculum concentration 0,0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2% all reaches fermentation termination.
5 people groups to preserved fruit sensory evaluation scores in Table 3-6.
From table 3-6, inoculum concentration is not obvious to preserved fruit appearance effects, on the impact of preserved fruit mouthfeel obviously.May because 0 ~ 0.6% lactobacillus inoculum amount be less, insufficient with cherry tomato contact raw, flavor substance produces less or does not enter cherry tomato inside completely, and lactobacillus-fermented local flavor is not obvious.Thus, consider from sense organ angle, 0.8%, 1.0%, 1.2% is better inoculum concentration.
A value is larger, shows that preserved fruit color is redder, as can be seen from Figure 3, in inoculum concentration 0.2% ~ 1.2%, a value of preserved fruit color totally presents the rear downward trend that first rises, and reaches maximum near 1.0%, occurring declining near 0.4%, may be because the material reason of cherry tomato own.Thus, consider from aberration angle, inoculum concentration 0.8% and 1.0% is more suitable.
As shown in Figure 4, cherry tomato preserved fruit lycopene is first rise to decline afterwards with the general trend that inoculum concentration changes, near 0.8%, reach maximum.Thus, consider from content of lycopene angle, inoculum concentration is 0.8% optimum.
Therefore, consider sensory evaluation scores, preserved fruit aberration and content of lycopene, inoculum concentration is 0.8% the most suitable.
3.1.3 fermentation temperature
Cherry tomato after sclerosis is pulled out, is drained, and puts into the lactobacillus suspension of inoculum concentration 0.8%, respectively at 34,37,40,43,46 DEG C of bottom fermentation 20h, after having fermented, carry out leaching sugared, candy and after smoking, sensory evaluation scores is carried out to preserved fruit product, the measurement of aberration and content of lycopene.
Cherry tomato is after 34,37,40,43,46 DEG C of fermentations, and substantially all arrive fermentation termination, when fermentation temperature is 46 DEG C, PH is a bit higher, because temperature is higher, may be unfavorable for the vital movement of lactic acid bacteria.
From table 3-10, fermentation temperature is not obvious to preserved fruit appearance effects, on the impact of preserved fruit mouthfeel obviously.Because different temperatures is different on the impact of lactic acid bacteria vital movement, temperature is too low or too high, is all unfavorable for that lactobacter growth is bred, and fermentation stage cannot be carried out smoothly.37,40,43 DEG C are comparatively applicable to the growth and breeding of lactic acid bacteria, and lactic acid and other flavor substances of generation are more, have denseer ferment local-flavor, so scoring is higher; And 34 DEG C and 46 DEG C are not because belong to preference temperature, inhibit lactic bacteria activity, lactic acid and other flavor substances of generation are less, and ferment local-flavor is not obvious, so scoring is lower.Thus, consider from sense organ angle, 37,40,43 DEG C is comparatively suitable fermentation temperature.
A value is larger, shows that preserved fruit color is redder, and as can be seen from Figure 5, in suitable fermentation temperature (37,40,43 DEG C), a value of preserved fruit color presents ascendant trend, reaches maximum at 43 DEG C of places.Thus, from aberration angle consider, fermentation temperature be 43 DEG C more suitable.
As shown in Figure 6, cherry tomato preserved fruit lycopene is first rise to decline afterwards with the general trend that fermentation temperature changes, near 40 DEG C, reach maximum, lycopene is more responsive to heat, possible temperature more than 40 DEG C after, obvious to lycopene destruction, therefore content reduces.Occurring downward trend near 37 DEG C, may be that cherry tomato self content of lycopene is lower, is also likely because experimental error causes.Thus, from content of lycopene angle consider, fermentation temperature be 40 DEG C more suitable.
Therefore, consider sensory evaluation scores, preserved fruit aberration and content of lycopene, fermentation temperature be 40 DEG C the most suitable.
3.1.4 orthogonal experiment
The impact on fermentation cherry tomato preserved fruit organoleptic quality and content of lycopene is considered from the varying level of the different fermentation time of lactic acid bacteria, inoculum concentration, fermentation temperature Three factors.
5 people groups the results are shown in Table 3-13 to each group of experiment cherry tomato preserved fruit sensory evaluation scores, and sensory evaluation scores is orthogonal the results are shown in Table 3-14.
From table 3-14, the secondary factors affecting preserved fruit organoleptic quality is A>B>C, intuitive analysis, and preferably process conditions are A
3b
3c
2(the 9th group), namely under 40 DEG C of conditions, cherry tomato ferments 25h in the lactobacillus suspension of 1.0%.And to analyze best of breed be theoretically A
2b
3c
2, namely under 40 DEG C of conditions, cherry tomato ferments 20h in the lactobacillus suspension of 0.8%.
Orthogonal experiment 9 groups of sample aberration are in Table 3-15.
A value is larger, shows that preserved fruit color is redder, and from table 3-15, the 9th group of (fermentation time 25h, inoculum concentration 1.0%, fermentation temperature 40 DEG C) preserved fruit color is the reddest.Thus, from aberration angle consider, fermentation temperature be 43 DEG C more suitable.
Orthogonal experiment respectively organizes in sample that content of lycopene is in Table 3-16, and content of lycopene is orthogonal the results are shown in Table 3-17.
From table 3-17, the secondary factors affecting preserved fruit content of lycopene is A>C>B, intuitive analysis, and preferably process conditions are A
3b
3c
2(the 9th group), namely under 40 DEG C of conditions, cherry tomato ferments 25h in the lactobacillus suspension of 1.0%.And to analyze best of breed be theoretically A
1c
2b
2(under 40 DEG C of conditions, cherry tomato ferment in the lactobacillus suspension of inoculum concentration 0.6% 20h).
3.1.5 optimal case experiments
Different preferred plan (A has been drawn according to the orthogonal experiment analysis that sensory evaluation scores and content of lycopene are carried out
2b
3c
2and A
1c
2b
2), and with the 9th group of (A in 9 groups of samples
3b
3c
2) sample optimum.Therefore, three groups of more excellent schemes are compared, draws best technological condition for fermentation.
5 people groups the results are shown in Table 3-18 to each group of sample cherry tomato preserved fruit sensory evaluation scores.
From table 3-18, preserved fruit sense organ to bad, is respectively A by excellent
1c
2b
2>A
2b
3c
2>A
3b
3c
2, but each other, difference is not clearly.Consider from mouthfeel angle, A
1c
2b
2for preferred plan.
Each group of sample preserved fruit aberration is in Table 3-19.
A value is larger, shows that preserved fruit color is redder, and from table 3-19, preserved fruit aberration to bad, is respectively A by excellent
3b
3c
2>A
1c
2b
2>A
2b
3c
2, but each other, difference is not clearly.Consider from aberration angle, A
3b
3c
2for preferred plan.
In each group of sample cherry tomato preserved fruit, content of lycopene is in Table 3-20.
From table 3-20, preserved fruit content of lycopene from more to less, is respectively A
2b
3c
2>A
3b
3c
2>A
1c
2b
2.Consider from content of lycopene angle, A
2b
3c
2for preferred plan.
Therefore, consider sensory evaluation scores, preserved fruit aberration and content of lycopene, although sensory evaluation scores and aberration variant, distinguish less each other, and consider from nutritive value and health care angle, A
2b
3c
2(inoculum concentration 0.8%, fermentation time 25h, fermentation temperature 40 DEG C) is best fermentation process.
The determination of the sugared process conditions of 3.2 leaching
3.2.1 the leaching sugar time
Cherry tomato after fermentation floods in the liquid glucose of variable concentrations, and the leaching sugar time is on the impact of sugar concentration.
As shown in Figure 7, extend in time, leaching sugar concentration reduces gradually, but after reaching 18h, leaching sugar concentration almost no longer declines, and therefore selects 18h as the normal temperature leaching sugar time.
3.2.2 sugar concentration is soaked
5 people groups the results are shown in Table 3-22 to preserved fruit sensory evaluation scores.
From table 3-22, soaking sugared concentration has outward preserved fruit and more obviously affects.During sugar concentration 35%, preserved fruit appearance is shrivelled, and mouthfeel sweet taste is poor; During sugar concentration 55%, preserved fruit outward appearance changes not obvious, but mouthfeel sweet taste is denseer, covers other local flavors, has greasy mouthfeel; When sugar concentration is 40%, 45%, 50%, outward appearance and mouthfeel are all relatively good.Thus, consider from sense organ angle, 40%, 45%, 50% for better to soak sugar concentration.
The preserved fruit aberration of each leaching sugar concentration is shown in
A value is larger, shows that preserved fruit color is redder, and as can be seen from Figure 8, a value of preserved fruit color presents the rear downward trend that first rises, and reaches maximum near 50%.Thus, consider from aberration angle, leaching sugar concentration 50% is more suitable.
As shown in Figure 9, the variation tendency that cherry tomato preserved fruit lycopene increases with leaching sugar concentration is first rise to decline afterwards, near 50%, reach maximum.Thus, consider from content of lycopene angle, leaching sugar concentration is 50% more suitable.
Therefore, consider sensory evaluation scores, preserved fruit aberration and content of lycopene, leaching sugar concentration is 50% the most suitable.
In sum, soaking sugared technological parameter is that cherry tomato floods 18h at normal temperatures with concentration 50% liquid glucose.
The determination of 3.3 candy process conditions
3.3.1 candy liquid concentration
After leaching sugar completes, leaching sugar concentration is about 35%, and thus candy liquid concentration adopts 40%, 45%, 50%.
5 people groups the results are shown in Table 3-25 to preserved fruit sensory evaluation scores.
From table 3-25, the sample sensory evaluation scores of 50% candy liquid concentration is the highest, and the sample sensory evaluation scores of 40% candy liquid concentration is minimum.Thus, consider from sense organ angle, 50% is comparatively suitable candy liquid concentration.
Candy liquid concentration is on the impact of preserved fruit aberration
A value is larger, shows that preserved fruit color is redder, and as can be seen from Figure 10, a value of preserved fruit color increases with candy liquid concentration and reduces, but gross discrimination is not obvious.Thus, consider from aberration angle, 40% is relatively more suitable candy liquid concentration.
Candy liquid concentration is on content of lycopene impact in cherry tomato preserved fruit
As shown in Figure 11, cherry tomato preserved fruit lycopene is first rise to decline afterwards with the variation tendency of candy liquid concentration, near 45%, reach maximum.Thus, consider from content of lycopene angle, candy liquid concentration is 45% more suitable.
Therefore, consider sensory evaluation scores, preserved fruit aberration and content of lycopene, candy liquid concentration 45% is the most suitable.
3.3.2 candy liquid temp
Cherry tomato after leaching sugar is put into 45% liquid glucose, boiling 1.0h under 60,70,80 DEG C of conditions respectively.Its sensory evaluation scores of rear mensuration, preserved fruit aberration and content of lycopene are smoked.
5 people groups the results are shown in Table 3-28 to preserved fruit sensory evaluation scores.
From table 3-28, when candy temperature is 60 DEG C, preserved fruit outward appearance, color and luster and mouth feel score are all not good, and candy temperature be 70 DEG C and 80 DEG C time, all better, and mutual difference is not obvious for preserved fruit sensory evaluation scores.Thus, consider from sense organ angle, 70,80 DEG C is comparatively suitable candy temperature.
Candy temperature is on the impact of preserved fruit aberration
A value is larger, shows that preserved fruit color is redder, and as can be seen from Figure 12, when candy temperature is 60 DEG C, preserved fruit aberration a value is less, and when candy temperature is 70,80 DEG C, preserved fruit aberration is comparatively large, and differs minimum each other.Thus, from aberration angle consider, candy temperature be 70,80 DEG C all more suitable.
Candy temperature is on the impact of preserved fruit content of lycopene
As shown in Figure 13, cherry tomato preserved fruit lycopene is on a declining curve with the rising of candy temperature, and lycopene is more responsive to heat, may be that temperature higher in candy process makes lycopene in preserved fruit be subject to destruction of knowing clearly.Thus, from content of lycopene angle consider, candy temperature be 60 DEG C more suitable.
Therefore, consider sensory evaluation scores, preserved fruit aberration and content of lycopene, candy temperature is 70 DEG C of optimums.
3.3.3 the candy time
Cherry tomato after leaching sugar is put into 45% liquid glucose, respectively boiling 0.5 under 70 DEG C of conditions, 1.0,1.5h.Its sensory evaluation scores of rear mensuration, preserved fruit aberration and content of lycopene are smoked.
5 people groups the results are shown in Table 3-31 to preserved fruit sensory evaluation scores.
From table 3-31, when the candy time is 0.5h, preserved fruit sensory evaluation scores is minimum, main because outward appearance is poor; And the candy time be 1.0,1.5h time, preserved fruit sensory evaluation scores is all better, and during boiling 1h, sensory evaluation scores is the highest.Thus, consider from sense organ angle, the 1h comparatively suitable candy time.
The preserved fruit aberration of each candy time
A value is larger, shows that preserved fruit color is redder, as can be seen from Figure 14, between 0.5 ~ 1.5h, preserved fruit aberration a value, with the increase first increases and then decreases of brew time, reaches peak value near 1.0h, may be that high temperature is larger to cherry tomato inside pigment destructiveness because 1.5h brew time is longer.Thus, consider from aberration angle, the candy time is that 1.0h is more suitable.
The different candy time, content of lycopene in cherry tomato preserved fruit
As shown in Figure 15, cherry tomato preserved fruit lycopene is on a declining curve with the rising of candy time, and may be overlong time in boiling process, high temperature creates destruction to lycopene in cherry tomato.Thus, consider from content of lycopene angle, the candy time is that 0.5h is more suitable.
Therefore, consider sensory evaluation scores, preserved fruit aberration and content of lycopene, candy time 1.0h is the most suitable.
In sum, candy technological parameter is that cherry tomato is with concentration 45% liquid glucose boiling 1.0h under 70 DEG C of conditions.
3.4 determinations of smoking process conditions
Candy complete after, draining sugar liquid, after drenching with 6% carragheen leaching, respectively at 50,55,60,65 DEG C heated-air drying 15,18,21,24h, after drying completes, cooling 2h, carries out the measurement of moisture, water activity, sugared content, sensory evaluation scores, aberration and content of lycopene to preserved fruit product.
Baking time and temperature are on the impact of preserved fruit moisture
All preserved fruit sample moistures, all lower than 35g/100g, meet NY/T436-2009 " pollution-free food preserved fruit ".
As shown in Figure 16, with under baking temperature, preserved fruit moisture increased with drying time, totally on a declining curve; Under the same dried time, temperature is higher, and moisture is lower.Preserved fruit moisture occurs during dry 18h that at 55 DEG C moisture increases and apparently higher than the phenomenon of other samples, may due to the problem of sample own.
Baked temperature and time are on the impact of preserved fruit water activity
Each sample water activity is all lower than 0.650, and most of microorganism cannot survive under the environment lower than water activity 0.650, and therefore this preserved fruit can be preserved for a long time.
As shown in Figure 17, with under baking temperature, preserved fruit water activity increased with drying time, totally on a declining curve: under the same dried time, temperature is higher, and water activity is lower.
Baked temperature and time are on the impact of preserved fruit sugar content
Each sample sugar content, all lower than 40%, belongs to low-sugar preserved fruit, advantageously in health.
As shown in Figure 18, with under baking temperature, preserved fruit sugar content increased with drying time, and totally in rising trend: under the same dried time, temperature is higher, sugared content is higher.There is the phenomenon declined in preserved fruit sugar content, may due to the problem of sample own at 55 DEG C during dry 18h.
5 people groups the results are shown in Table 3-37 to preserved fruit sensory evaluation scores.
From table 3-37,5 groups of sample sensory evaluation scores such as " 6515 ", " 5518 ", " 5021 ", " 5521 " and " 5024 " are higher, namely smoke 15h for 65 DEG C; Smoke 18h for 55 DEG C; Smoke 21h for 50 DEG C; Smoke 21h for 55 DEG C; Smoke 24h for 50 DEG C.Known by observation and comparison, its rule is that high temperature smokes the short period, and low temperature smokes the long period; Other samples may sensory evaluation scores be lower, so do not select because the time of smoking and temperature are arranged in pairs or groups unreasonable.
Baked temperature and time are on the impact of preserved fruit aberration
A value is larger, shows that preserved fruit color is redder, as can be seen from Figure 19, identical baked temperature, along with the increase of time, a value is on a declining curve; In identical baking time, temperature is higher, and a value is less.May smoke in process, the rising of temperature and the prolongation of time can produce destruction to the color and luster of preserved fruit.Thus, consider from aberration angle, 4 groups of samples such as " 5015 ", " 5515 ", " 6015 " and " 6515 " are more suitable, namely smoke 15h for 50 DEG C; Smoke 15h for 55 DEG C; Smoke 15h for 60 DEG C; Smoke 15h for 65 DEG C.
Baked temperature and time are on the impact of preserved fruit content of lycopene
As shown in Figure 20, identical baked temperature, along with the increase of time, content of lycopene is in rising trend; In identical baking time, temperature is higher, and content of lycopene is larger.Thus, consider from content of lycopene angle, 4 groups of samples such as " 6524 ", " 5521 ", " 6024 " and " 5524 " are more suitable, namely smoke 24h for 65 DEG C; Smoke 21h for 55 DEG C; Smoke 24h for 60 DEG C; Smoke 24h for 55 DEG C.
Therefore, consider sensory evaluation scores, preserved fruit aberration and content of lycopene, sample " 5521 " is the most suitable, namely under 55 DEG C of conditions, smokes 21h.
Conclusion:
With sensory evaluation scores, preserved fruit aberration and content of lycopene etc. for index, research makes the optimised process of lactobacillus-fermented cherry tomato preserved fruit.
(1) best zymotechnique is determined by single factor experiment and orthogonal experiment: lactobacillus inoculum amount 0.8%, fermentation temperature 40 DEG C, fermentation time 25h.
(2) the sugared technique of best leaching is determined: leaching sugar concentration 50%, leaching sugar time 18h.
(3) best candy technique is determined: candy liquid concentration 45%, candy temperature 70 C, candy time 1.0h.
(4) determine the best and smoke technique: baked temperature 55 DEG C, baking time 21h.
(5) the lactobacillus-fermented cherry tomato preserved fruit outward appearance be determined by experiment obtained by optimised process is full, the scarlet glossy sweet mouthfeel of color and luster, exquisiteness, softness, lubricate, have ferment local-flavor, moisture is 17.30g/100g, water activity is 0.553, sugar content is 38.40g/100g, and content of lycopene is 44.59mg/100g.
Claims (8)
1. a preparation method for the lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene, is characterized in that, specifically carry out according to following steps:
Step 1, raw material selection and cleaning;
Step 2, acanthopore;
Step 3, blanching;
Step 4, peeling, is placed in cold water immediately by the cherry tomato after blanching and cools, and stirs;
Step 5, Hardening;
Step 6, fermentation;
The cherry tomato hardened is pulled out rinsing, drained, and then immersing inoculum concentration is in the lactobacillus suspension of 0.8-1.2%, in 37-43 DEG C of fermentation 15-25h;
Step 7, leaching is sugared, candy,
16-20h is flooded under normal temperature and pressure in the liquid glucose of mass concentration 45-55%, be in 43-47% liquid glucose containing mass concentration 1%-1.2% citric acid and the mass concentration containing mass concentration 0.2%-0.4% sodium carboxymethylcellulose, in 68 DEG C-72 DEG C boiling 1.0h-1.5h, pull out and drain;
Step 8, drenches with the carrageenan solutions leaching of mass concentration 5%-7%;
Step 9, smokes, and to obtain final product.
2. the preparation method of the lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene according to claim 1, it is characterized in that, described step 1 concrete steps are: select 7 ~ 8 maturations, fresh, color and luster red gorgeous, without disease and pest, the cherry tomato that has no mechanical damage, wash away surperficial silt and remains of pesticide.
3. the preparation method of the lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene according to claim 1, is characterized in that, described step 2 concrete steps are: with toothpick cherry tomato surface uniform acanthopore 6 ~ 8.
4. the preparation method of the lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene according to claim 1, is characterized in that, described step 3 concrete steps are: cherry tomato is placed in 100 DEG C of boiling water blanchings to fruit surface large portion turnup, time 50s-90s.
5. the preparation method of the lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene according to claim 1, is characterized in that, described step 5 concrete steps are: it is the CaCl of 0.8%-1.2% that the cherry tomato after peeling is immersed concentration
2in solution, soak 3-4h.
6. the preparation method of the lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene according to claim 1, it is characterized in that, described step 9 concrete steps are: drained by the cherry tomato preserved fruit after drenching through carragheen leaching, in the constant temperature blast drying oven of 55 DEG C, toast 20-22h.
7. the preparation method of the lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene according to claim 1, is characterized in that, in described step 6, and lactobacillus inoculum amount 0.8%, fermentation temperature 40 DEG C, fermentation time 25h.
8. the preparation method of the lactobacillus-fermented cherry tomato preserved fruit of low sugar high hycopene according to claim 1, is characterized in that, in described step 7, in the liquid glucose of concentration 50%, floods 18h; In the liquid glucose of concentration 45%, 70 DEG C of boiling 1h.
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