CN105594956A - Technology for producing low-sugar preserved cherry tomato - Google Patents
Technology for producing low-sugar preserved cherry tomato Download PDFInfo
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- CN105594956A CN105594956A CN201410674946.6A CN201410674946A CN105594956A CN 105594956 A CN105594956 A CN 105594956A CN 201410674946 A CN201410674946 A CN 201410674946A CN 105594956 A CN105594956 A CN 105594956A
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- cherry tomato
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Abstract
The invention discloses a technology for producing low-sugar preserved cherry tomato. The technology comprises the following steps: 1) selecting fresh cherry tomato without pests and cleaning the cherry tomato; 2) blanching the cleaned fresh cherry tomato in water at the temperature of 90-100 DEG C for 0.5-1.5 minutes, removing peels of the fresh cherry tomato; 3) hardening the cherry tomato processed in the step 2), wherein a hardener employs delta-glucolactone, appropriate concentration of the hardener is 2-4%, and time is 3-5 hours; 4) employing 45% of a sugar solution for vacuum sugar infusion on the hardened cherry tomato for 20 minutes, and using 50% of a sugar solution for immersing for 36 hours, adding 1.1% of citric acid; 5) drying the cherry tomato under vacuum for 10-12 hours; and 6) performing vacuum drying and packaging. The nutrition component of the fresh cherry tomato can be kept with maximum limit by measurements of sulfur-free color protection, vacuum sugar infusion, low temperature sugaring, vacuum drying and nitrogen charged packaging, sugar content is low, shelf stage is long, the technology is suitable for requirements of quality and mouthfeel of preserved fruit after the people living standard is increased.
Description
Technical field
The present invention relates to cherry-tomato preserved fruit production field, be specially a kind of preserved cherry-tomato production technology.
Background technology
Cherry tomato (LycopersicumesculentumMill) belongs to Solanaceae, and tomato belongs to, and is again tomato fruit, cherry and tomato. Sparkling and crystal-clear thorough, nutritious. Long-term eating can not only beautifying and anti-aging, in addition effect of function of anti-cancer and cancer prevention.
Summary of the invention
The present invention is directed to above weak point, a kind of preserved cherry-tomato production technology is provided, adopt the nutritional labeling that can keep to greatest extent fresh cherry tomato without measures such as sulfur to protecting color, vacuum sugar infiltration, low temperature sugaring, vacuum drying and nitrogen-filled packagings, and sugar content is low, shelf life is long, is applicable to living standard and improves the requirement of rear people to preserved fruit quality, mouthfeel.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preserved cherry-tomato production technology, includes following steps:
(1) select to clean without the fresh cherry tomato of disease and pest;
(2) be blanching 0.5-1.5 minute in the water of 90-100 degree by cleaned fresh cherry tomato in temperature, and the exocuticle of fresh cherry tomato is removed;
(3) cherry tomato of previous step being handled well carries out Hardening processing, and curing agent adopts δ-glucolactone, and suitable hardening bath concentration is 2-4%, and the time is 3-5h;
(4), by the liquid glucose vacuum sugar infiltration 20min of the cherry tomato employing 45% through cure process, 50% liquid glucose dipping 36h, adds 1.1% citric acid;
(5) cherry tomato vacuum sugar infiltration being completed carries out vacuum drying 10～12h;
(6) packaging after vacuum drying.
When described dipping, use 0.3% sodium carboxymethylcellulose.
A kind of preserved cherry-tomato production technology, includes following steps:
(1) select to clean without the fresh cherry tomato of disease and pest;
(2) be blanching 1 minute in the water of 80 degree by cleaned fresh cherry tomato in temperature, and the exocuticle of fresh cherry tomato is removed;
(3) cherry tomato of previous step being handled well carries out Hardening processing, and curing agent adopts δ-glucolactone, and suitable hardening bath concentration is 3%, and the time is 4h;
(4), by the liquid glucose vacuum sugar infiltration 20min of the cherry tomato employing 45% through cure process, 50% liquid glucose dipping 36h, adds 1.1% citric acid;
(5) cherry tomato vacuum sugar infiltration being completed carries out vacuum drying 11h;
(6) packaging after vacuum drying.
The invention has the beneficial effects as follows: adopt the nutritional labeling that can keep to greatest extent fresh cherry tomato without measures such as sulfur to protecting color, vacuum sugar infiltration, low temperature sugaring, vacuum drying and nitrogen-filled packagings, and sugar content is low, shelf life is long, is applicable to living standard and improves the requirement of rear people to preserved fruit quality, mouthfeel.
Detailed description of the invention
Embodiment 1
A kind of preserved cherry-tomato production technology, includes following steps:
(1) select to clean without the fresh cherry tomato of disease and pest;
(2) be blanching 0.5 minute in the water of 90 degree by cleaned fresh cherry tomato in temperature, and the exocuticle of fresh cherry tomato is removed;
(3) cherry tomato of previous step being handled well carries out Hardening processing, and curing agent adopts δ-glucolactone, and suitable hardening bath concentration is 2%, and the time is 3h;
(4), by the liquid glucose vacuum sugar infiltration 20min of the cherry tomato employing 45% through cure process, 50% liquid glucose dipping 36h, adds 1.1% citric acid;
(5) cherry tomato vacuum sugar infiltration being completed carries out vacuum drying 10h;
(6) packaging after vacuum drying.
Embodiment 2
A kind of preserved cherry-tomato production technology, includes following steps:
(1) select to clean without the fresh cherry tomato of disease and pest;
(2) be blanching 1.5 minutes in the water of 100 degree by cleaned fresh cherry tomato in temperature, and the exocuticle of fresh cherry tomato is removed;
(3) cherry tomato of previous step being handled well carries out Hardening processing, and curing agent adopts δ-glucolactone, and suitable hardening bath concentration is 4%, and the time is 5h;
(4), by the liquid glucose vacuum sugar infiltration 20min of the cherry tomato employing 45% through cure process, 50% liquid glucose dipping 36h, adds 1.1% citric acid;
(5) cherry tomato vacuum sugar infiltration being completed carries out vacuum drying 12h;
(6) packaging after vacuum drying.
Embodiment 3
A kind of preserved cherry-tomato production technology, includes following steps:
(1) select to clean without the fresh cherry tomato of disease and pest;
(2) be blanching 1 minute in the water of 80 degree by cleaned fresh cherry tomato in temperature, and the exocuticle of fresh cherry tomato is removed;
(3) cherry tomato of previous step being handled well carries out Hardening processing, and curing agent adopts δ-glucolactone, and suitable hardening bath concentration is 3%, and the time is 4h;
(4), by the liquid glucose vacuum sugar infiltration 20min of the cherry tomato employing 45% through cure process, 50% liquid glucose dipping 36h, adds 1.1% citric acid;
(5) cherry tomato vacuum sugar infiltration being completed carries out vacuum drying 11h;
(6) packaging after vacuum drying.
Claims (3)
1. a preserved cherry-tomato production technology, is characterized in that: include following steps:
(1) select to clean without the fresh cherry tomato of disease and pest;
(2) be blanching 0.5-1.5 minute in the water of 90-100 degree by cleaned fresh cherry tomato in temperature, and the exocuticle of fresh cherry tomato is removed;
(3) cherry tomato of previous step being handled well carries out Hardening processing, and curing agent adopts δ-glucolactone, and suitable hardening bath concentration is 2-4%, and the time is 3-5h;
(4), by the liquid glucose vacuum sugar infiltration 20min of the cherry tomato employing 45% through cure process, 50% liquid glucose dipping 36h, adds 1.1% citric acid;
(5) cherry tomato vacuum sugar infiltration being completed carries out vacuum drying 10～12h;
(6) packaging after vacuum drying.
2. a kind of preserved cherry-tomato production technology according to claim 1, is characterized in that: when described dipping, use 0.3% sodium carboxymethylcellulose.
3. a kind of preserved cherry-tomato production technology according to claim 1, is characterized in that: include following steps:
(1) select to clean without the fresh cherry tomato of disease and pest;
(2) be blanching 1 minute in the water of 80 degree by cleaned fresh cherry tomato in temperature, and the exocuticle of fresh cherry tomato is removed;
(3) cherry tomato of previous step being handled well carries out Hardening processing, and curing agent adopts δ-glucolactone, and suitable hardening bath concentration is 3%, and the time is 4h;
(4), by the liquid glucose vacuum sugar infiltration 20min of the cherry tomato employing 45% through cure process, 50% liquid glucose dipping 36h, adds 1.1% citric acid;
(5) cherry tomato vacuum sugar infiltration being completed carries out vacuum drying 11h;
(6) packaging after vacuum drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410674946.6A CN105594956A (en) | 2014-11-24 | 2014-11-24 | Technology for producing low-sugar preserved cherry tomato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410674946.6A CN105594956A (en) | 2014-11-24 | 2014-11-24 | Technology for producing low-sugar preserved cherry tomato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105594956A true CN105594956A (en) | 2016-05-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410674946.6A Pending CN105594956A (en) | 2014-11-24 | 2014-11-24 | Technology for producing low-sugar preserved cherry tomato |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720851A (en) * | 2016-11-15 | 2017-05-31 | 张振平 | A kind of cherry tomato preserved fruit manufacture craft |
| CN108617839A (en) * | 2018-03-27 | 2018-10-09 | 靖西市秀美边城农业科技有限公司 | A kind of cherry tomato flavor low sugar shaddock ped preserved fruit and preparation method thereof |
-
2014
- 2014-11-24 CN CN201410674946.6A patent/CN105594956A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720851A (en) * | 2016-11-15 | 2017-05-31 | 张振平 | A kind of cherry tomato preserved fruit manufacture craft |
| CN108617839A (en) * | 2018-03-27 | 2018-10-09 | 靖西市秀美边城农业科技有限公司 | A kind of cherry tomato flavor low sugar shaddock ped preserved fruit and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160525 |