CN105231349A - 一种酸甜番茄干的加工方法 - Google Patents
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Abstract
本发明公开了一种酸甜番茄干的加工方法，属于食品加工技术领域。其特征是：采用选料→清洗→晒干→回软→分级→包装→成品的加工工艺。有益效果：本发明制得的酸甜番茄干色泽均匀、整齐，爽口有嚼劲，具有番茄应有的风味，酸甜适口；本产品富含维生素和矿物质等多种营养物质，易被人体吸收，可以生津止渴、健胃消食，有助于增强机体的免疫功能，具有软化血管、降压护心、美容养颜和防癌抗癌的功效，是一种经济实惠、美味营养的绿色保健食品。
Description
技术领域：
本发明涉及一种食品加工方法，特别是涉及一种酸甜番茄干的加工方法。
背景技术：
番茄，别名西红柿、洋柿子，古名六月柿、喜报三元。在秘鲁和墨西哥，最初称之为“狼桃”。果实营养丰富，具特殊风味。可以生食、煮食、加工制成番茄酱、汁或整果罐藏。番茄是全世界栽培最为普遍的果菜之一。番茄的食用部位为多汁的浆果。它的品种极多，按果的形状可分为圆形的、扁圆形的、长圆形的、尖圆形的；按果皮的颜色分，有大红的、粉红的、橙红的和黄色的。番茄味甘、酸，性凉，微寒，番茄含有丰富的胡萝卜素、维生素C和B维生素，尤其是维生素P的含量蔬菜之冠。
番茄含有对心血管具有保护作用的维生素和矿物质元素，能减少心脏病的发作。番茄中的维C，有生津止渴，健胃消食，凉血平肝，清热解毒，降低血压之功效，对高血压、肾脏病人有良好的辅助治疗作用。多吃番茄具有抗衰老作用，使皮肤保持白皙。番茄中含有的尼克酸能维持胃液的正常分泌，促进红血球的形成，有利于保持血管壁的弹性和保护皮肤。所以食用番茄对防治动脉硬化、高血压和冠心病也有帮助。番茄多汁，可以利尿，肾炎病人也宜食用。番茄红素具有独特的抗氧化能力，能清除自由基，保护细胞，使脱氧核酸及基因免遭破坏，能阻止癌变进程。番茄除了对前列腺癌有预防作用外，还能有效减少胰腺癌、直肠癌、喉癌、口腔癌、肺癌、乳腺癌等癌症的发病危险。
番茄属季节性水果，不耐贮藏，通常用于鲜食，其营养丰富，用于加工酸甜番茄干可实现对番茄的综合利用，提高经济效益。
发明内容：
本发明的目的是提供一种酸甜番茄干的加工方法，实现番茄原料的深加工综合利用。
本发明解决其技术问题所采取的技术方案是：
一种酸甜番茄干的加工方法，其特征是：采用选料→清洗→晒干→回软→分级→包装→成品的加工工艺，其主要加工步骤为：
（1）选料：选取鲜嫩饱满，无斑疤虫咬、机械伤、霉烂变质的番茄鲜果为原料；
（2）清洗：用清水将果实清洗干净，摘去果柄；
（3）晒干：选择干净、通风的场地在日光下暴晒，晒制时要经常翻动果干，加速水分蒸发，晒到含水量在25-28%；
（4）回软：将晒干的果干堆积成堆，用塑料袋薄膜盖住，经2-3天后，果干回软，以达到内外含水量一致；再拌入适量的甘草液、桂花粉和麦芽香精，晾干即可；
（5）分级、包装：按质量要求将酸甜番茄干分级包装，置于阴凉干燥处贮存。
有益效果：本发明制得的酸甜番茄干色泽均匀、整齐，爽口有嚼劲，具有番茄应有的风味，酸甜适口；本产品富含维生素和矿物质等多种营养物质，易被人体吸收，可以生津止渴、健胃消食，有助于增强机体的免疫功能，具有软化血管、降压护心、美容养颜和防癌抗癌的功效，是一种经济实惠、美味营养的绿色保健食品。
具体实施方式：
实施例1
一种酸甜番茄干的加工方法，其特征是：采用选料→清洗→晒干→回软→分级→包装→成品的加工工艺，其加工步骤为：
（1）选料：选取鲜嫩饱满，无斑疤虫咬、机械伤、霉烂变质的番茄鲜果为原料；
（2）清洗：用清水将果实清洗干净，摘去果柄，浸泡在含5%蜂蜜和0.3%柠檬酸溶液中；
（3）晒干：选择干净、通风的场地在日光下暴晒，晒制时要经常翻动果干，加速水分蒸发，晒到含水量在15%；
（4）回软：将晒干的果干堆积成堆，用塑料袋薄膜盖住，经6天后，果干回软，以达到内外含水量一致；再在表面涂抹少许玫瑰香油和金桔酱，晾干；
（5）分级、包装：按质量要求将酸甜番茄干分级包装，置于阴凉干燥处贮存。
实施例2
一种酸甜番茄干的加工方法，其特征是：采用选料→清洗→晒干→回软→分级→包装→成品的加工工艺，其加工步骤为：
（1）选料：选取鲜嫩饱满，无斑疤虫咬、机械伤、霉烂变质的番茄鲜果为原料；
（2）清洗：用清水将果实清洗干净，摘去果柄；
（3）晒干：选择干净、通风的场地在日光下暴晒，晒制时要经常翻动果干，加速水分蒸发，晒到含水量在22%；
（4）回软：将晒干的果干堆积成堆，用塑料袋薄膜盖住，经4天后，果干回软，以达到内外含水量一致；再洒上少许食盐、孜然，制得香咸口味；
（5）分级、包装：按质量要求将酸甜番茄干分级包装，置于阴凉干燥处贮存。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种酸甜番茄干的加工方法，其特征是：采用选料→清洗→晒干→回软→分级→包装→成品的加工工艺，其主要加工步骤为：
（1）选料：选取鲜嫩饱满，无斑疤虫咬、机械伤、霉烂变质的番茄鲜果为原料；
（2）清洗：用清水将果实清洗干净，摘去果柄；
（3）晒干：选择干净、通风的场地在日光下暴晒，晒制时要经常翻动果干，加速水分蒸发，晒到含水量在25-28%；
（4）回软：将晒干的果干堆积成堆，用塑料袋薄膜盖住，经2-3天后，果干回软，以达到内外含水量一致；再拌入适量的甘草液、桂花粉和麦芽香精，晾干即可；
（5）分级、包装：按质量要求将酸甜番茄干分级包装，置于阴凉干燥处贮存。
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| CN104381890A (zh) * | 2014-11-20 | 2015-03-04 | 金蓉 | 一种香酥凤梨干的加工方法 |
| CN104522631A (zh) * | 2014-12-07 | 2015-04-22 | 彭聪 | 一种自然风味番茄干的加工方法 |
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| CN104381890A (zh) * | 2014-11-20 | 2015-03-04 | 金蓉 | 一种香酥凤梨干的加工方法 |
| CN104522631A (zh) * | 2014-12-07 | 2015-04-22 | 彭聪 | 一种自然风味番茄干的加工方法 |
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