CN106922934A - A kind of preparation method of the cherry tomato preserved fruit rich in reduced form Vc - Google Patents
A kind of preparation method of the cherry tomato preserved fruit rich in reduced form Vc Download PDFInfo
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- CN106922934A CN106922934A CN201710138634.7A CN201710138634A CN106922934A CN 106922934 A CN106922934 A CN 106922934A CN 201710138634 A CN201710138634 A CN 201710138634A CN 106922934 A CN106922934 A CN 106922934A
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- cherry tomato
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- mass fraction
- preserved fruit
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of the cherry tomato preserved fruit rich in reduced form Vc.Described preparation method, comprises the following steps：S1. choose fresh cherry tomato and be placed in citric acid solution and soak；S2. the cherry tomato blanching in hot water after being processed through step S1；S3. the uniform acanthopore of cherry tomato exocuticle of the pin after being processed through step S2 is used；S4. the cherry tomato after being processed through step S3 is placed in the solution containing curing agent and soaks；S5. the cherry tomato after being processed through step S4 boils 0.5 ~ 3min in being put into the liquid glucose that mass fraction is 50 ~ 65%, then soaks 12 ~ 36h；Then, repeat to be put into cherry tomato in the liquid glucose that mass fraction is 50 ~ 65% and boil 0.5 ~ 3min, then soak 12 ~ 36h；S6. the cherry tomato after being processed through step S5, for 10 ~ 20% liquid glucose is washed, is drying to obtain the described cherry tomato preserved fruit rich in reduced form Vc with mass fraction.The storage rate of its reduced form of the cherry tomato preserved fruit Vc prepared by the method is higher, can efficiently control cherry tomato ascorbic loss in process.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of making of the cherry tomato preserved fruit rich in reduced form Vc
Method.
Background technology
Cherry tomato, also known as little tomato, the small tomato of pearl, cherry and tomato, there is " little Jin is really ", " love fruit " again abroad
Title, belong to Solanaceae tomato genus.Cherry tomato well developed root system, power of regeneration is strong, and lateral root generation is more, and major part is distributed in 30 lis of native table
In the soil layer of rice.Plant strain growth is strong, there is vines self sealing top, of less types；There are indeterminate growth, more than 2 meters of plant height.Ye Wei
Imparipinnate leaf, leaflet is more thin, due to seed
Smaller, nascent a pair of cotyledons and several true leaf outlines are less than Lycopersicon esculentum, there is the fruit color such as red, yellow, and single fruit weight is generally
10~30 grams, fruit is based on ball-shaped.
Traditional medicine thinks that cherry tomato cold nature, sweet acid, function stomach strengthening and digestion promoting promotes the production of body fluid to quench thirst, clearing heat and cooling blood, kidney tonifying
Diuresis.Modern study finds that the Vitamin C content of cherry tomato is slightly above big fruit shape tomato, big due to being existed in fruit simultaneously
Amount organic acid, good protective effect can be played to vitamin C.
With the raising that people live, the hair of the change of habits and customs, particularly modern medicine and nutritious food and scientific research
Exhibition makes people to the concern of food and requires more and more higher.Although however, leisure food industry is in Quick Extended growth, current state
Interior leisure food in the market, foreign capitals, joint venture still occuping market advantage.There is statistics to show, in recent years China's leisure food city
Field scale increases in the speed of geometry level, is higher by 20 percentage points of the equal growth rate of food products market product, full in face of varied, beautiful jade
Purpose leisure food, what people were badly in need of is both healthy, safe, nutritive value product again high.
Cherry tomato nutritive value so high is favored with healthcare function pole by people, and holy girl's fruit product industry is in leisure
Turn into new lover in food.Appearance that traditional method for preparing preserved fruit has possessed for product and add one or more additive, with
Fruit is set to hold the color and fragrance of uniqueness, and the former most of nutritive value of fruit and flavor component are with process
Naturally it is lost in, volatilizees, part preserved fruit also has a certain impact through sulphuring treatment to health and outlet etc..Preserved fruit nutrition leak is tight
Weight has turned into an outstanding problem for influenceing its inherent quality, if controlling its nutritive value in cherry tomato preserved fruit manufacture craft
It is lost in, the preserved fruit of this more health-nutrition will attract bigger economic benefit.
The content of the invention
The technical problems to be solved by the invention are, cause sage during existing cherry tomato preserved fruit manufacture craft to overcome
A kind of defect that female fruit nutritive value is lost in, there is provided preparation method of the cherry tomato preserved fruit rich in reduced form Vc.
Above-mentioned technical problem to be solved by this invention, is achieved by the following technical programs：
A kind of preparation method of the cherry tomato preserved fruit rich in reduced form Vc, comprises the following steps：
S1. choose fresh cherry tomato and be placed in citric acid solution and soak；
S2. the cherry tomato blanching in hot water after being processed through step S1；
S3. the uniform acanthopore of cherry tomato exocuticle of the pin after being processed through step S2 is used；
S4. the cherry tomato after being processed through step S3 is placed in the solution containing curing agent and soaks；
S5. the cherry tomato after being processed through step S4 boils 0.5 ~ 3min in being put into the liquid glucose that mass fraction is 50 ~ 65%, then soaks
12 ~ 36h of bubble；Then, repeat to be put into cherry tomato in the liquid glucose that mass fraction is 50 ~ 65% and boil 0.5 ~ 3min, then soak 12 ~
36h；
S6. the cherry tomato after being processed through step S5, for 10 ~ 20% liquid glucose is washed, is drying to obtain described richness with mass fraction
Cherry tomato preserved fruit containing reduced form Vc.
Inventor gropes to draw, is prepared under the conditions of method of the present invention and technological parameter through substantial amounts of experiment
The storage rate of its reduced form of the cherry tomato preserved fruit Vc for arriving is higher, can efficiently control cherry tomato vitamin C in process
Loss, preserved fruit nutritive value is maintained；Additionally, the cherry tomato preserved fruit fruit body prepared by the present invention is complete, color and luster
Scarlet, mouthfeel is sweeter.
Preferably, the citric acid solution described in step S1 refers to the aqueous citric acid solution that mass fraction is 0.6% ~ 1.2%.
Most preferably, the citric acid solution described in step S1 refers to the aqueous citric acid solution that mass fraction is 0.8%.
Preferably, the soak time in step S1 is 5 ~ 20min.
Most preferably, the soak time in step S1 is 10min.
Preferably, in step S2 by cherry tomato in 80 ~ 100 DEG C of hot water 0.5 ~ 3min of blanching.
Most preferably, in step S2 by cherry tomato in 95 DEG C of hot water blanching 1min.
Preferably, the solution containing curing agent described in step S4 refers to the calcium chloride water that mass fraction is 1 ~ 3%；
Soak time is 2 ~ 4h.
Most preferably, the solution containing curing agent described in step S4 refers to the calcium chloride water that mass fraction is 2%；
Soak time is 3h.
Preferably, the cherry tomato after being processed through step S4 in step S5 is boiled in being put into the liquid glucose that mass fraction is 60 ~ 65%
1 ~ 2min of boiling, then soak 24 ~ 36h；Then, repeat to be put into cherry tomato in the liquid glucose that mass fraction is 60 ~ 65% boil 1 ~
2min, then soak 24 ~ 36h.
Most preferably, the cherry tomato after being processed through step S4 in step S5 is put into the liquid glucose that mass fraction is 60% and boils
Boiling 1min, then soak 24h；Then, repeat to be put into cherry tomato in the liquid glucose that mass fraction is 60% to boil 1min, then soak
24h。
Preferably, washed with the liquid glucose that mass fraction is 15% in step S6；Described drying refers in 55 ~ 65 DEG C of conditions
Under be dried to moisture content in cherry tomato preserved fruit and be less than 20%.
The present invention provides a kind of cherry tomato preserved fruit prepared by above-mentioned preparation method.
Beneficial effect：The invention provides a kind of preparation method of brand-new cherry tomato preserved fruit, prepared by the method
Its reduced form of cherry tomato preserved fruit Vc storage rate it is higher, cherry tomato can be efficiently controlled ascorbic in process
Loss, makes preserved fruit nutritive value be maintained；Additionally, by cherry tomato preserved fruit fruit body that the present invention is prepared is complete, color and luster is fresh
Red, mouthfeel is sweeter, overcome the cherry tomato preserved fruit that conventional method prepares exist pericarp easily split, color and luster it is dimer, mouth
Feel the problem of meta-acid.
Specific embodiment
The present invention is explained further below in conjunction with specific embodiment, but embodiment does not do any type of limit to the present invention
It is fixed.
The making of cherry tomato preserved fruit of the embodiment 1 rich in reduced form Vc
S1. choose fresh cherry tomato and be placed in the aqueous citric acid solution that mass fraction is 0.8% and soak 20min；
S2. will through step S1 process after cherry tomato in 95 DEG C of hot water blanching 1min；
S3. the uniform acanthopore of cherry tomato exocuticle of the pin after being processed through step S2 is used；
S4. the cherry tomato after being processed through step S3 is placed in the calcium chloride water that mass fraction is 2% and soaks 3h；
S5. the cherry tomato after being processed through step S4 is put into the liquid glucose that mass fraction is 60% and boils 1min, then soaks 24h；
Then, repeat to be put into cherry tomato in the liquid glucose that mass fraction is 60% to boil 1min, then soak 24h；
S6. the cherry tomato after being processed through step S5 is washed with the liquid glucose that mass fraction is 15%, is then dried under the conditions of 60 DEG C
Moisture content obtains final product the described cherry tomato preserved fruit rich in reduced form Vc less than 20% into cherry tomato preserved fruit.
After testing, the storage rate of reduced form Vc is compared with fresh cherry tomato in the cherry tomato preserved fruit that the present embodiment is prepared
Reach 44.62%（The reduced form Vc contents use 2,6- dichloropheno-lindophenol titration measurings）.And what conventional method was prepared
Its reduced form of cherry tomato preserved fruit Vc is largely lost in, and the storage rate of reduced form Vc is 5% or so.Therefore, the method can be controlled effectively
Ascorbic loss is made, preserved fruit nutritive value is maintained.Additionally, general conventional method prepares cherry tomato preserved fruit and deposits
Easily split in pericarp, color and luster it is dimer, the problems such as mouthfeel meta-acid.And cherry tomato preserved fruit fruit body that the present embodiment is prepared is complete
Whole, color and luster is scarlet, mouthfeel is sweeter.
The making of cherry tomato preserved fruit of the embodiment 2 rich in reduced form Vc
S1. choose fresh cherry tomato and be placed in the aqueous citric acid solution that mass fraction is 0.6% and soak 10min；
S2. will through step S1 process after cherry tomato in 80 DEG C of hot water blanching 3min；
S3. the uniform acanthopore of cherry tomato exocuticle of the pin after being processed through step S2 is used；
S4. the cherry tomato after being processed through step S3 is placed in the calcium chloride water that mass fraction is 1% and soaks 4h；
S5. the cherry tomato after being processed through step S4 is put into the liquid glucose that mass fraction is 50% and boils 2min, then soaks 36h；
Then, repeat to be put into cherry tomato in the liquid glucose that mass fraction is 50% to boil 2min, then soak 36h；
S6. the cherry tomato after being processed through step S5 is washed with the liquid glucose that mass fraction is 10%, is then dried under the conditions of 55 DEG C
Moisture content obtains final product the described cherry tomato preserved fruit rich in reduced form Vc less than 20% into cherry tomato preserved fruit.
After testing, the storage rate of reduced form Vc is compared with fresh cherry tomato in the cherry tomato preserved fruit that the present embodiment is prepared
Reach 39.55%（The reduced form Vc contents use 2,6- dichloropheno-lindophenol titration measurings）.And what conventional method was prepared
Its reduced form of cherry tomato preserved fruit Vc is largely lost in, and the storage rate of reduced form Vc is 5% or so.Therefore, the method can be controlled effectively
Ascorbic loss is made, preserved fruit nutritive value is maintained.Additionally, general conventional method prepares cherry tomato preserved fruit and deposits
Easily split in pericarp, color and luster it is dimer, the problems such as mouthfeel meta-acid.And cherry tomato preserved fruit fruit body that the present embodiment is prepared is complete
Whole, color and luster is scarlet, mouthfeel is sweeter.
The making of cherry tomato preserved fruit of the embodiment 3 rich in reduced form Vc
S1. choose fresh cherry tomato and be placed in the aqueous citric acid solution that mass fraction is 1.2% and soak 5min；
S2. will through step S1 process after cherry tomato in 100 DEG C of hot water blanching 0.5min；
S3. the uniform acanthopore of cherry tomato exocuticle of the pin after being processed through step S2 is used；
S4. the cherry tomato after being processed through step S3 is placed in the calcium chloride water that mass fraction is 3% and soaks 2h；
S5. the cherry tomato after being processed through step S4 is put into the liquid glucose that mass fraction is 50% and boils 0.5min, then soaks
12h；Then, repeat to be put into cherry tomato in the liquid glucose that mass fraction is 50% to boil 0.5min, then soak 12h；
S6. the cherry tomato after being processed through step S5 is washed with the liquid glucose that mass fraction is 20%, is then dried under the conditions of 65 DEG C
Moisture content obtains final product the described cherry tomato preserved fruit rich in reduced form Vc less than 20% into cherry tomato preserved fruit.
After testing, the storage rate of reduced form Vc is compared with fresh cherry tomato in the cherry tomato preserved fruit that the present embodiment is prepared
Reach 34.79%（The reduced form Vc contents use 2,6- dichloropheno-lindophenol titration measurings）.And what conventional method was prepared
Its reduced form of cherry tomato preserved fruit Vc is largely lost in, and the storage rate of reduced form Vc is 5% or so.Therefore, the method can be controlled effectively
Ascorbic loss is made, preserved fruit nutritive value is maintained.Additionally, general conventional method prepares cherry tomato preserved fruit and deposits
Easily split in pericarp, color and luster it is dimer, the problems such as mouthfeel meta-acid.And cherry tomato preserved fruit fruit body that the present embodiment is prepared is complete
Whole, color and luster is scarlet, mouthfeel is sweeter.
Claims (10)
1. a kind of preparation method of the cherry tomato preserved fruit rich in reduced form Vc, it is characterised in that comprise the following steps：
S1. choose fresh cherry tomato and be placed in citric acid solution and soak；
S2. the cherry tomato blanching in hot water after being processed through step S1；
S3. the uniform acanthopore of cherry tomato exocuticle of the pin after being processed through step S2 is used；
S4. the cherry tomato after being processed through step S3 is placed in the solution containing curing agent and soaks；
S5. the cherry tomato after being processed through step S4 boils 0.5 ~ 3min in being put into the liquid glucose that mass fraction is 50 ~ 65%, then soaks
12 ~ 36h of bubble；Then, repeat to be put into cherry tomato in the liquid glucose that mass fraction is 50 ~ 65% and boil 0.5 ~ 3min, then soak 12 ~
36h；
S6. the cherry tomato after being processed through step S5, for 10 ~ 20% liquid glucose is washed, is drying to obtain described richness with mass fraction
Cherry tomato preserved fruit containing reduced form Vc.
2. preparation method according to claim 1, it is characterised in that the citric acid solution described in step S1 refers to quality
Fraction is 0.6% ~ 1.2% aqueous citric acid solution.
3. preparation method according to claim 2, it is characterised in that the citric acid solution described in step S1 refers to quality
Fraction is 0.8% aqueous citric acid solution.
4. preparation method according to claim 1, it is characterised in that the soak time in step S1 is 5 ~ 20min.
5. preparation method according to claim 4, it is characterised in that the soak time in step S1 is 10min.
6. preparation method according to claim 1, it is characterised in that in step S2 by cherry tomato in 80 ~ 100 DEG C of hot water
0.5 ~ 3min of blanching；Preferably, in step S2 by cherry tomato in 95 DEG C of hot water blanching 1min.
7. preparation method according to claim 1, it is characterised in that the solution containing curing agent described in step S4 refers to
Mass fraction is 1 ~ 3% calcium chloride water；Soak time is 2 ~ 4h；Preferably, described in step S4 containing the molten of curing agent
Liquid refers to the calcium chloride water that mass fraction is 2%；Soak time is 3h.
8. preparation method according to claim 1, it is characterised in that the cherry tomato after being processed through step S4 in step S5
Mass fraction is put into boil 1 ~ 2min in 60 ~ 65% liquid glucose, then soaks 24 ~ 36h；Then, repeat for cherry tomato to be put into quality
Fraction then soaks 24 ~ 36h to boil 1 ~ 2min in 60 ~ 65% liquid glucose；Preferably, after being processed through step S4 in step S5
Cherry tomato boils 1min in being put into the liquid glucose that mass fraction is 60%, then soaks 24h；Then, repeat for cherry tomato to be put into quality point
1min is boiled in several liquid glucoses for 60%, then soaks 24h.
9. preparation method according to claim 1, it is characterised in that washed with the liquid glucose that mass fraction is 15% in step S6
Wash；Described drying refers to that moisture content is less than 20% during cherry tomato preserved fruit is dried under the conditions of 55 ~ 65 DEG C.
10. the cherry tomato preserved fruit that the preparation method as described in any one of claim 1 ~ 9 is prepared.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710138634.7A CN106922934A (en) | 2017-03-09 | 2017-03-09 | A kind of preparation method of the cherry tomato preserved fruit rich in reduced form Vc |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710138634.7A CN106922934A (en) | 2017-03-09 | 2017-03-09 | A kind of preparation method of the cherry tomato preserved fruit rich in reduced form Vc |
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| CN106922934A true CN106922934A (en) | 2017-07-07 |
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| CN201710138634.7A Pending CN106922934A (en) | 2017-03-09 | 2017-03-09 | A kind of preparation method of the cherry tomato preserved fruit rich in reduced form Vc |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027168A (en) * | 2012-12-27 | 2013-04-10 | 漳州科技职业学院 | Cherry tomato sweetmeat containing oolong and production method of cherry tomato sweetmeat |
| CN104719598A (en) * | 2015-02-04 | 2015-06-24 | 中州大学 | Preparation method of low-sugar preserved fruits of cherry tomatoes |
-
2017
- 2017-03-09 CN CN201710138634.7A patent/CN106922934A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027168A (en) * | 2012-12-27 | 2013-04-10 | 漳州科技职业学院 | Cherry tomato sweetmeat containing oolong and production method of cherry tomato sweetmeat |
| CN104719598A (en) * | 2015-02-04 | 2015-06-24 | 中州大学 | Preparation method of low-sugar preserved fruits of cherry tomatoes |
Non-Patent Citations (2)
| Title |
|---|
| 张佰清: "樱桃番茄果脯加工工艺的试验研究", 《食品与机械》 * |
| 郭磊等: "微波圣女果脯的工艺研究", 《粮油加工》 * |
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