CN105053873A - Preparation method of black tomato freeze-dried powder - Google Patents
Preparation method of black tomato freeze-dried powder Download PDFInfo
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- CN105053873A CN105053873A CN201510391784.XA CN201510391784A CN105053873A CN 105053873 A CN105053873 A CN 105053873A CN 201510391784 A CN201510391784 A CN 201510391784A CN 105053873 A CN105053873 A CN 105053873A
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- freeze
- tomato
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- temperature
- dried powder
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
Abstract
The invention discloses a preparation method of a black tomato freeze-dried powder. The method adopting black tomatoes as a raw material comprises the following steps: choosing black tomatoes, removing impurities, disinfecting by using an aqueous solution of chlorine dioxide, cutting, pre-cooling, carrying out vacuum freeze-drying until the water content of the obtained material is 3.0-5.0%, and taking out the black tomatoes, wherein computer automatic control temperature programming is adopted in the vacuum freeze-drying process, the heating process is carried out according to a function of F=F1+(t/t1)3*(F2-F1), F is the heating medium temperature at the t moment after heating, t is 0 ~ t1, the unit of t is min, the total time t1 = 1020~1200min, an initial temperature F1 is 30~35DEG C, and a final temperature F2 is 50~55DEG C; and carrying out refrigeration crushing at a low temperature being smaller than -50DEG C to obtain the black tomato freeze-dried powder with the granularity being greater than 200 meshes. The black tomato freeze-dried powder is packaged by a silver paper bag, so the shelf life at normal temperature exceeds 1.5 years. The black tomato powder reserves nutritional substances and taste of fresh black tomatoes, and the above whole process is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of preparation method of black tomato freeze-dried powder, specifically refer to black tomato fresh fruit as raw material, adopt the pre-treatments such as cleaning, sterilization, stripping and slicing, precooling, prepare a kind of freeze-dried powder keeping black tomato nutrition in conjunction with vacuum freeze drying and low-temperature grinding.
Background technology
Black tomato originates in South America, is the treasure in tomato, and because its pericarp and pulp are atropurpureus and gain the name, its fruit has strong fruit aroma, and sweet mouthfeel is moderate, is of high nutritive value.
Guangzhou remittance Sheng Senfeng development in agricultural science and technology Co., Ltd introduces " Singapore fruit " black tomato kind of the most top preciousness of South America first, adopt full-automatic water planting new technology advanced at present, in picturesque cap Feng Shan north side, use the mountain spring water plantation black tomato of the natural high-quality in mountain, cap peak.In black tomato fresh fruit, anthocyanidin content is 968mg/kg, is more than 10 times of Lycopersicon esculentum.Content of lycopene is 74.8mg/kg, is more than 3 times of Lycopersicon esculentum.
Black tomato anthocyanidin belongs to small-molecule substance; it is extraordinary natural; Scavenging ability is extremely strong; have improve and vision protection, anticancer, anti-aging, strengthen blood vessel elasticity, promote the smoothness of skin and keep the effect such as favorable elasticity of skin, be improve looks and the good merchantable brand of beauty treatment.Black tomato is referred to as " gold in plant " and " 21 century health products new lover ".
Chinese invention patent 201110156258.7 discloses " production technology of black tomato vacuum freeze-dried powder ", its main technical schemes is: the fresh black tomato fruit 1) selecting medium well, complete, color and luster dark red, and clean up after this fresh black tomato capped of fruitage handle, obtain clean fresh black tomato fruit; 2) by the fresh black tomato fruit of described cleaning in concentration be 100 ~ 200ppm food-grade NaClO solution in soak and carry out disinfection for 3-5 minute, then through rinsing, draining, obtain the fresh black tomato fruit after processing; 3) the whole fruit of fresh black tomato fruit after described process is pressed 12kg ± 50g/m
2useful load be evenly placed into band material disc materials vehicle on; 4) after the described materials vehicle being loaded with fresh black tomato fruit being freezed 220 ~ 240min at-40 ~-35 DEG C of temperature, putting into vacuum drying cabin, is vacuum freeze-drying 22 ~ 24h under the condition of 20 ~ 130Pa in vacuum, obtains freeze-drying black tomato fruit; The surface temperature of freeze-drying black tomato fruit is 40-50 DEG C, water content is 2 ~ 5%; 5) by described freeze-drying black tomato fruit after low-temperature grinding, through metal detection, metering packing and get final product; The condition of low-temperature grinding refers to that equipment operating temperature is 25 ~ 35 DEG C, and relative air humidity is 10 ~ 40%.This invented technology is simple, and the relatively large degree of products obtained therefrom retains black tomato fresh fruit major part nutritional labeling, but in the black tomato freeze-dried powder of this patented technology gained, anthocyanidin content is only 4168.3mg/kg.The subject matter that this technology exists is: 1) black tomato outer wrapping one deck skin, any process is carried out to black tomato, after the materials vehicle being loaded with fresh black tomato fruit is freezed 220 ~ 240min at-40 ~-35 DEG C of temperature, put into vacuum drying cabin, vacuum freeze-drying 22 ~ 24h under vacuum, obtains freeze-drying black tomato fruit; The surface temperature of freeze-drying black tomato fruit is 40-50 DEG C; Rigid temperature control measure are not taked in such freeze-drying, and freeze-drying time is long, and temperature is high, and energy consumption is high, and the nutritional labeling such as anthocyanidin and lycopene is easily destroyed, freeze-dried powder Middle nutrition composition save difference from damage.2) low-temperature grinding pulverizes at 25 DEG C ~ 35 DEG C, owing to producing heat in a large number in crushing process, temperature can be caused like this to rise and destroy anthocyanidin, and containing comparatively polysaccharide part and colloidal substance in black tomato, the easy deliquescing of material after being heated and be clamminess and cause difficulty of sieving.
Summary of the invention
The object of the invention is to overcome prior art Problems existing, provide a kind of anthocyanidin and lycopene retention rate is high, energy consumption is low, the preparation method of black tomato freeze-dried powder that can preserve for a long time.
The object of the invention is achieved through the following technical solutions:
A preparation method for black tomato freeze-dried powder, comprises following steps:
(1) with fresh ripe black tomato for raw material, remove the foreign material such as base of fruit and branches and leaves.
(2) prepare aqueous solution of chlorine dioxide, the black tomato of select is inserted and wherein soaks, drain for subsequent use;
(3) black tomato is loaded in lyophilized plate put into less than-35 DEG C freezer precooling 50 ~ 60min, take out, by black tomato stripping and slicing, continue to be chilled to less than-25 ~-30 DEG C in advance;
(4) the black tomato fruit tray of precooling is moved into vacuum freeze drier be placed on heating plate, hygrosensor is connected vacuum freeze drier and computer and carry out temperature and monitor in real time, open vavuum pump; When vacuum degree in vacuum chamber is less than 100pa, start-up simulation machine automatically controls heating procedure and heats up, and whole dry run keeps vacuum to be less than 50pa, and heating plate controls temperature-rise period by function F=F
1+ (t/t
1)
3× (F
2?F
1) carry out, F is intensification t heating plate heat medium temperature, t=0 ~ t
1, unit is min; Total time t
1=1020 ~ 1200min, heating plate initial temperature F
1=30 ~ 35 DEG C, heating plate final temperature F
2=50 ~ 55 DEG C;
(5), after drying terminates, rapidly material is shifted out freeze drier;
(6) below-50 DEG C, low temperature carries out Freezing smashing, obtains black tomato freeze-dried powder, packaging.
For realizing the object of the invention further, preferably, the mass concentration of described aqueous solution of chlorine dioxide is 50 ~ 100ppm.
Preferably, the time of described immersion is 5 ~ 8min.
Preferably, described black tomato stripping and slicing is for being cut into uniform four pieces.
Preferably, described continuation precooling is by inserting 2 pieces of black tomatos respectively by hygrosensor, and Real-Time Monitoring black tomato precooling temperature controls.
Preferably, described black tomato freeze-dried powder granularity is 200 order ~ 300 orders.
Preferably, when the black tomato fruit tray of described step (4) precooling moves into vacuum freeze drier, open refrigerator, to make in the water vessel of vacuum freeze drier refrigerant temperature Kong ?30～?40 DEG C.
Preferably, described ripe black tomato is ninety percent ripe black tomato.
Preferably, described packaging adopts the thin paper bag packing of tin.
Compared with prior art, the technology used in the present invention has following beneficial effect:
1) the present invention adopts temperature programming to control heating material temperature, avoids temperature to change suddenly and affects rate of drying, thus avoids material surface to produce one deck desciccator diaphragm, is conducive to the distillation of nexine material water molecule like this, effectively can improves drying efficiency, energy-conservation.
2) the present invention adopts temperature programming to control heating material temperature, and control in earlier stage to heat up slowly, the later stage heats up and increases very soon, and overall temperature-rise period variations in temperature is steady; Whole process time is shorter, and maximum temperature is below 55 DEG C, and the high temperature action time is short, saves the nutritional labelings such as anthocyanidin in black tomato and lycopene under the prerequisite ensureing intensification quality from damage.
3) low-temperature grinding of prior art pulverizes at 25 DEG C ~ 35 DEG C, owing to producing heat in a large number in crushing process, temperature of charge can be caused like this to rise and destroy anthocyanidin, and contain comparatively polysaccharide part and colloidal substance in black tomato, easily be clamminess after being heated and cause difficulty of sieving.In the present invention, black tomato Hou freeze-drying ?less than 50 DEG C low temperature carry out Freezing smashing, can ensure that grinding particle size is more than 200 orders, and can not because of pulverizing heat up rise cause the destruction of function composition and affect crush efficiency.
4) the whole fruit of prior art is evenly placed into be with on the materials vehicle of material disc and carries out freeze drying effect extreme difference, because black tomato outer wrapping one deck skin causes water sublimed speed slow, the present invention can improve rate of drying greatly by carrying out drying again after black tomato section also precooling.
5) prior art adopts medium well black tomato to be raw material, and now anthocyanidin and lycopene all do not reach optimum value, and the present invention's black tomato used reaches ninety percent ripe, and the functional component in fresh fruit and dry powder wants high a lot.
6) the black tomato freeze-dried powder prepared by the present invention, remains nutriment and the taste of fresh fruit, is suitable for suitability for industrialized production.
Detailed description of the invention
For understanding the present invention better, below in conjunction with embodiment, the present invention is further illustrated, but embodiment does not form limiting the scope of the present invention.
Embodiment 1
Get ninety percent ripe fresh black tomato 100kg, remove the foreign material such as base of fruit and branches and leaves, immersing 200kg mass concentration is 50ppm aqueous solution of chlorine dioxide 8min, drains for subsequent use.
Black tomato is on average cut into four pieces, 2 hygrosensors is inserted respectively in fruit block, for Real-Time Monitoring article temperature, continue to be chilled to-30 DEG C in advance.
Open refrigerator, after 6min, water vessel refrigerant temperature reaches-30 DEG C and can place material.Black tomato fruit tray good for precooling is moved into vacuum freeze drier be placed on heating plate, hygrosensor is connected vacuum freeze drier and computer and carry out temperature and monitor in real time, open vavuum pump.When vacuum degree in vacuum chamber is less than 100pa, start heating procedure heating schedule and start timing, dry run keeps vacuum to be less than 50pa.Adopt computer controlled automatic heating procedure to heat up, temperature-rise period is by function F=F
1+ (t/t
1)
3× (F
2?F
1) carry out, F is intensification t heating plate heat medium temperature, t=0 ~ t
1, unit is min; Total time t
1=1020min, heating plate initial temperature F
1=35 DEG C, final temperature F
2=55 DEG C.About 1020min postlyophilization terminates, and moisture content of material is 5.0%.What temperature programming controlled is heating plate, not quite identical with the temperature of black tomato fruit tray, when initially heating up, black tomato is also in freezing state, and this step adopts strict temperature programming, controls to heat up early stage slowly, later stage heats up and increases very soon, and overall temperature-rise period variations in temperature is steady; Avoid the fluctuation of variations in temperature and affect rate of drying, thus cause the change of material surface texture, and then avoid the black tomato surface cutting to form one deck desciccator diaphragm, affect the evaporation of black tomato nexine moisture content, whole process time is shorter, maximum temperature is below 55 DEG C, and the high temperature action time is short, saves the nutritional labelings such as anthocyanidin in black tomato and lycopene under the prerequisite ensureing intensification quality from damage.
After material cooling, below-50 DEG C, low temperature carries out Freezing smashing and obtains the black tomato freeze-dried powder that granularity is more than 200 orders, and adopt the thin paper bag packing of tin, the normal temperature lower shelf-life, freeze-dried powder did not lump more than 1.5 years, and function composition is constant.
Adopting the mensuration of anthocyanidin " in the plant-derived food of NY/T2640 " standard method to detect anthocyanidin content in black tomato freeze-dried powder is 9103mg/kg.Adopting the mensuration of lycopene " in the GB/T22249 health food " standard method to detect content of lycopene in black tomato freeze-dried powder is 818mg/kg.
Relative to prior art, the present embodiment controls owing to have employed strict temperature programming, and variations in temperature is steady, and the high temperature action time is short, under the prerequisite ensureing intensification quality, reduces energy consumption, has saved the nutritional labelings such as anthocyanidin in black tomato and lycopene from damage.
Embodiment 2
Get ninety percent ripe fresh black tomato 100kg, remove the foreign material such as base of fruit and branches and leaves, immersing 200kg mass concentration is 70ppm aqueous solution of chlorine dioxide 7min, drains for subsequent use.
Black tomato is on average cut into four pieces, 2 hygrosensors is inserted respectively in fruit block, for Real-Time Monitoring article temperature, continue to be chilled to less than-30 DEG C in advance.
Open refrigerator, after 10min, water vessel refrigerant temperature reaches-35 DEG C.Black tomato fruit tray good for precooling is moved into vacuum freeze drier be placed on heating plate, hygrosensor is connected vacuum freeze drier and computer and carry out temperature and monitor in real time, open vavuum pump.When vacuum degree in vacuum chamber is less than 100pa, start heating procedure heating schedule and start timing, dry run keeps vacuum to be less than 50pa.Adopt computer controlled automatic heating procedure to heat up, heating plate temperature-rise period is by function F=F
1+ (t/t
1)
3× (F
2?F
1) carry out, F is intensification t heating plate heat medium temperature, t=0 ~ t
1, unit is min; Total time t
1=1080min, heating plate initial temperature F
1=33 DEG C, final temperature F
2=55 DEG C.About 1080min postlyophilization terminates, and moisture content of material is 4.1%, rapidly material is shifted out freeze drier, loads polybag.
After material cooling, below-50 DEG C, low temperature carries out Freezing smashing and obtains the black tomato freeze-dried powder that granularity is more than 200 orders, adopts the thin paper bag packing of tin.
Adopting the mensuration of anthocyanidin " in the plant-derived food of NY/T2640 " standard method to detect anthocyanidin content in black tomato freeze-dried powder is 9193mg/kg.Adopting the mensuration of lycopene " in the GB/T22249 health food " standard method to detect content of lycopene in black tomato freeze-dried powder is 835mg/kg.
Embodiment 3
Get ninety percent ripe fresh black tomato 100kg, remove the foreign material such as base of fruit and branches and leaves, immersing 200kg mass concentration is 100ppm aqueous solution of chlorine dioxide 5min, drains for subsequent use.
Black tomato is on average cut into four pieces, 2 hygrosensors is inserted respectively in fruit block, for Real-Time Monitoring article temperature, continue to be chilled to less than-30 DEG C in advance.
Open refrigerator, after 15min, water vessel refrigerant temperature reaches-40 DEG C.Black tomato fruit tray good for precooling is moved into vacuum freeze drier be placed on heating plate, hygrosensor is connected vacuum freeze drier and computer and carry out temperature and monitor in real time, open vavuum pump.Start-up routine heating schedule when vacuum degree in vacuum chamber is less than 100pa also starts timing, and dry run keeps vacuum to be less than 50pa.Adopt computer controlled automatic heating procedure to heat up, temperature-rise period is by function F=F
1+ (t/t
1)
3× (F
2?F
1) carry out, F is intensification t heating plate heat medium temperature, t=0 ~ t
1, unit is min; Total time t
1=1140min, heating plate initial temperature F
1=30 DEG C, final temperature F
2=55 DEG C.1140min postlyophilization terminates, and freeze drying terminates, and moisture content of material is 3.0%, rapidly material is shifted out freeze drier, loads polybag.
After material cooling, below-50 DEG C, low temperature carries out Freezing smashing and obtains the black tomato freeze-dried powder that granularity is more than 200 orders, adopts the thin paper bag packing of tin.
Adopting the mensuration of anthocyanidin " in the plant-derived food of NY/T2640 " standard method to detect anthocyanidin content in black tomato freeze-dried powder is 9116mg/kg.Adopting the mensuration of lycopene " in the GB/T22249 health food " standard method to detect content of lycopene in black tomato freeze-dried powder is 815mg/kg.
Embodiment 4
Get ninety percent ripe fresh black tomato 100kg, remove the foreign material such as base of fruit and branches and leaves, immersing 200kg concentration is 100ppm aqueous solution of chlorine dioxide 5min, drains for subsequent use.
2 hygrosensors are inserted respectively in black tomato fruit, for Real-Time Monitoring article temperature, be chilled to less than-30 DEG C in advance.
Open refrigerator, after 15min, water vessel refrigerant temperature reaches-40 DEG C.Black tomato fruit tray good for precooling is moved into vacuum freeze drier be placed on heating plate, hygrosensor is connected vacuum freeze drier and computer and carry out temperature and monitor in real time, open vavuum pump.When vacuum degree in vacuum chamber is less than 100pa, start heating procedure heating schedule and start timing, whole dry run keeps vacuum to be less than 50pa.Adopt computer controlled automatic heating procedure to heat up, heating plate temperature-rise period is by function F=F
1+ (t/t
1)
3× (F
2?F
1) carry out, F is intensification t heating plate heat medium temperature, t=0 ~ t
1, unit is min; Total time t
1=1200min, heating plate initial temperature F
1=35 DEG C, final temperature F
2=50 DEG C.1200min postlyophilization terminates, and moisture content of material is 3.5%, rapidly material is shifted out freeze drier, loads polybag.
After material cooling, below-50 DEG C, low temperature carries out Freezing smashing and obtains the black tomato freeze-dried powder that granularity is more than 200 orders, adopts the thin paper bag packing of tin.
Adopting the mensuration of anthocyanidin " in the plant-derived food of NY/T2640 " standard method to detect anthocyanidin content in black tomato freeze-dried powder is 9210mg/kg.Adopting the mensuration of lycopene " in the GB/T22249 health food " standard method to detect content of lycopene in black tomato freeze-dried powder is 890mg/kg.
Claims (9)
1. a preparation method for black tomato freeze-dried powder, is characterized in that comprising following steps:
(1) with fresh ripe black tomato for raw material, remove the foreign material such as base of fruit and branches and leaves.
(2) prepare aqueous solution of chlorine dioxide, the black tomato of select is inserted and wherein soaks, drain for subsequent use;
(3) black tomato is loaded in lyophilized plate put into less than-35 DEG C freezer precooling 50 ~ 60min, take out, by black tomato stripping and slicing, continue to be chilled to less than-25 ~-30 DEG C in advance;
(4) the black tomato fruit tray of precooling is moved into vacuum freeze drier be placed on heating plate, hygrosensor is connected vacuum freeze drier and computer and carry out temperature and monitor in real time, open vavuum pump; When vacuum degree in vacuum chamber is less than 100pa, start-up simulation machine automatically controls heating procedure and heats up, and whole dry run keeps vacuum to be less than 50pa, and heating plate controls temperature-rise period by function F=F
1+ (t/t
1)
3× (F
2?F
1) carry out, F is intensification t heating plate heat medium temperature, t=0 ~ t
1, unit is min; Total time t
1=1020 ~ 1200min, heating plate initial temperature F
1=30 ~ 35 DEG C, heating plate final temperature F
2=50 ~ 55 DEG C;
(5), after drying terminates, rapidly material is shifted out freeze drier;
(6) below-50 DEG C, low temperature carries out Freezing smashing, obtains black tomato freeze-dried powder, packaging.
2. the preparation method of tomato freeze-dried powder according to claim 1, is characterized in that, the mass concentration of described aqueous solution of chlorine dioxide is 50 ~ 100ppm.
3. the preparation method of tomato freeze-dried powder according to claim 1, is characterized in that, the time of described immersion is 5 ~ 8min.
4. the preparation method of tomato freeze-dried powder according to claim 1, is characterized in that, described black tomato stripping and slicing is for being cut into uniform four pieces.
5. the preparation method of tomato freeze-dried powder according to claim 1, is characterized in that, described continuation precooling is by inserting 2 pieces of black tomatos respectively by hygrosensor, and Real-Time Monitoring black tomato precooling temperature controls.
6. the preparation method of tomato freeze-dried powder according to claim 1, is characterized in that, described black tomato freeze-dried powder granularity is 200 order-300 orders.
7. the preparation method of tomato freeze-dried powder according to claim 1, it is characterized in that, when the black tomato fruit tray of described step (4) precooling moves into vacuum freeze drier, open refrigerator, to make in the water vessel of vacuum freeze drier refrigerant temperature Kong ?30～?40 DEG C.
8. the preparation method of tomato freeze-dried powder according to claim 1, is characterized in that, described ripe black tomato is ninety percent ripe black tomato.
9. the preparation method of tomato freeze-dried powder according to claim 1, is characterized in that, described packaging adopts the thin paper bag packing of tin.
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Cited By (5)
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| CN105716386A (en) * | 2016-03-28 | 2016-06-29 | 江苏博莱客冷冻科技发展有限公司 | Vacuum freeze drying method and vacuum freeze drying machine |
| CN106631666A (en) * | 2016-11-29 | 2017-05-10 | 广州汇圣森丰农业科技发展有限公司 | Method for extracting and refining lycopene in black tomato |
| CN107495051A (en) * | 2017-07-31 | 2017-12-22 | 武汉禾幸环保技术有限公司 | A kind of processing method of active instant drink |
| CN109078083A (en) * | 2017-06-14 | 2018-12-25 | 大江生医股份有限公司 | Use of black tomato extract for lowering intraocular pressure, reducing retinal damage due to blue light, and improving eye accommodation flexibility |
| CN109820167A (en) * | 2019-03-26 | 2019-05-31 | 昆仑技术研究(广州)有限公司 | A kind of processing method of white tomato meal |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105716386A (en) * | 2016-03-28 | 2016-06-29 | 江苏博莱客冷冻科技发展有限公司 | Vacuum freeze drying method and vacuum freeze drying machine |
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| CN109078083A (en) * | 2017-06-14 | 2018-12-25 | 大江生医股份有限公司 | Use of black tomato extract for lowering intraocular pressure, reducing retinal damage due to blue light, and improving eye accommodation flexibility |
| CN107495051A (en) * | 2017-07-31 | 2017-12-22 | 武汉禾幸环保技术有限公司 | A kind of processing method of active instant drink |
| CN109820167A (en) * | 2019-03-26 | 2019-05-31 | 昆仑技术研究(广州)有限公司 | A kind of processing method of white tomato meal |
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