CN107927714A - A kind of selenium-supply tomato sauce - Google Patents
A kind of selenium-supply tomato sauce Download PDFInfo
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- CN107927714A CN107927714A CN201711083416.4A CN201711083416A CN107927714A CN 107927714 A CN107927714 A CN 107927714A CN 201711083416 A CN201711083416 A CN 201711083416A CN 107927714 A CN107927714 A CN 107927714A
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- selenium
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- tomato sauce
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- denaturation
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 81
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 76
- 235000015067 sauces Nutrition 0.000 title claims abstract description 55
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 229920002752 Konjac Polymers 0.000 claims abstract description 34
- 229920002472 Starch Polymers 0.000 claims abstract description 34
- 235000019698 starch Nutrition 0.000 claims abstract description 34
- 239000008107 starch Substances 0.000 claims abstract description 34
- 235000010485 konjac Nutrition 0.000 claims abstract description 33
- 238000004925 denaturation Methods 0.000 claims abstract description 23
- 230000036425 denaturation Effects 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 14
- FVVCFHXLWDDRHG-UPLOTWCNSA-N (2s,3r,4s,5r,6r)-2-[(2r,3s,4r,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 FVVCFHXLWDDRHG-UPLOTWCNSA-N 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000005360 mashing Methods 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims description 20
- 235000019197 fats Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 235000019502 Orange oil Nutrition 0.000 claims description 5
- 235000019498 Walnut oil Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000010502 orange oil Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000008170 walnut oil Substances 0.000 claims description 5
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims description 4
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 4
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 229960002737 fructose Drugs 0.000 claims 1
- 239000011669 selenium Substances 0.000 abstract description 31
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 17
- 229910052711 selenium Inorganic materials 0.000 abstract description 17
- 235000009508 confectionery Nutrition 0.000 abstract description 14
- 235000019629 palatability Nutrition 0.000 abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 206010028980 Neoplasm Diseases 0.000 abstract description 8
- 230000032683 aging Effects 0.000 abstract description 8
- 201000011510 cancer Diseases 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 abstract description 7
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 abstract description 7
- 230000001093 anti-cancer Effects 0.000 abstract description 7
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000012661 lycopene Nutrition 0.000 abstract description 7
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 abstract description 7
- 229960004999 lycopene Drugs 0.000 abstract description 7
- 239000001751 lycopene Substances 0.000 abstract description 7
- 230000001629 suppression Effects 0.000 abstract description 7
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 abstract description 7
- 241000894006 Bacteria Species 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 5
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 29
- 229940091258 selenium supplement Drugs 0.000 description 15
- 230000006870 function Effects 0.000 description 7
- 241000700159 Rattus Species 0.000 description 6
- 230000000295 complement effect Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- 239000013642 negative control Substances 0.000 description 3
- 239000013641 positive control Substances 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- AWFYPPSBLUWMFQ-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(1,4,6,7-tetrahydropyrazolo[4,3-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=C2 AWFYPPSBLUWMFQ-UHFFFAOYSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- -1 lipid peroxide Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229960001471 sodium selenite Drugs 0.000 description 1
- 239000011781 sodium selenite Substances 0.000 description 1
- 235000015921 sodium selenite Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000004457 water analysis Methods 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention mainly relates to jam processing technique field, discloses a kind of selenium-supply tomato sauce, is made of following raw material：Tomato, lactosucrose, denaturation konjak starch, salt, citric acid, soybean protein, Se-enriched yeast；Abundant raw material, nutrition is balanced, and fine and smooth smooth, sour and sweet palatability, selenium content reaches 5.82 μ g/100g, hence it is evident that improves the healthcare function of tomato sauce；Lactosucrose progress high temperature is added after tomato peeling mashing to steam, and kills miscellaneous bacteria, Shelf-life, makes pulp fine and smooth, be easy to digest and assimilate；Denaturation konjak starch is added after steaming, the viscosity and stability of tomato sauce is improved, avoids moisture from separating out；Add salt, citric acid, soybean protein and Se-enriched yeast; increase nutrition and the flavor of tomato sauce; sour and sweet palatability; human body is promoted to digest and assimilate lycopene and Organic Selenium; strengthen seasoning and the healthcare function of catsup, can build up resistance, protect cardiovascular and cerebrovascular; slow down aging, anticancer suppression cancer.
Description
Technical field
The invention mainly relates to jam processing technique field, more particularly to a kind of selenium-supply tomato sauce.
Background technology
Tomato alias tomato, tomato, containing abundant organic acid, vitamin, lycopene and mineral element, have
Plurality of health care functions, it is possible to increase immunity, promotes gastrointestinal function, clearing heat and detoxicating, protection eyesight, beauty and skin care, weight-reducing,
Cardiovascular and cerebrovascular is protected, is slowed down aging, anticancer suppression cancer；Selenium is the required trace quantity mineral substance element for maintaining health, it has strong anti-
Oxidation, can remove body lipid peroxide and free radical to protect cell membrane, improve immunity of organisms, resist external
Harmful substance, suppresses cancer cell, slows down aging, and promotes upgrowth and development of children.
The various types of tomato sauce on the market, but all contain more sugar and preservative, to health
It is unfavorable to produce, and selenium content is extremely low, it is impossible to meets the needs of people's physiological health.
The content of the invention
The defects of in order to make up prior art, the object of the present invention is to provide a kind of selenium-supply tomato sauce.
A kind of selenium-supply tomato sauce, is made of the raw material of following parts by weight：Tomato 88 ~ 90, lactosucrose 8 ~ 10, become
Property konjak starch 2 ~ 4, salt 0.3 ~ 0.5, citric acid 0.3 ~ 0.5, soybean protein 0.05 ~ 0.07, Se-enriched yeast 0.02 ~ 0.03.
The denaturation konjak starch, the fat of konjak starch weight 4 ~ 5% is added into konjak starch, is uniformly mixed, in
120 ~ 130 DEG C stir-fry 5 ~ 7 minutes, are kept the temperature in 80 ~ 90 DEG C, and carry out ultraviolet irradiation, obtain denaturation konjak starch.
The fat, is made of the raw material of following parts by weight：Walnut oil 35 ~ 37, orange oil 7 ~ 9, ω -3 unsaturated lipids
Fat acid 0.05 ~ 0.07.
The ultraviolet irradiation, when the time is 7 ~ 9 small, intensity is 60000 ~ 80000 μ W.s/cm2。
A kind of preparation method of selenium-supply tomato sauce, comprises the following steps：
（1）Selection is ripe, complete, the new fresh tomato without damage, cleans, and removes the peel, mashing, obtains tomato slurry；
（2）Lactosucrose is added into tomato slurry, stirs evenly, is steamed in 120 ~ 125 DEG C, killing miscellaneous bacteria, Shelf-life,
Make pulp fine and smooth, be easy to digest and assimilate, slurry must be steamed；
（3）Denaturation konjak starch is added and is steamed in slurry, is uniformly mixed, 20 ~ 25 minutes is kept the temperature in 80 ~ 90 DEG C, improves tomato
The viscosity and stability of sauce, avoid moisture from separating out, and add remaining salt, citric acid, soybean protein and Se-enriched yeast, sour-sweet
It is agreeable to the taste, promote human body to digest and assimilate lycopene and Organic Selenium, strengthen seasoning and the healthcare function of catsup, can strengthen
Resistance, protects cardiovascular and cerebrovascular, slows down aging, and anticancer suppression cancer, is uniformly mixed, obtains just batch mixing；
（4）First batch mixing is subjected to homogeneous in 61 ~ 63 DEG C, 26.5 ~ 28.2MPa, makes delicate mouthfeel smooth, improves the steady of tomato sauce
It is qualitative, avoid being layered, obtain homogeneous material；
（5）Vacuum packaging, radio sterilization, examines, obtains selenium-supply tomato sauce.
It is an advantage of the invention that：Selenium-supply tomato sauce provided by the invention, the smell of fruits is very sweet, abundant raw material, and nutrition is balanced, carefully
Greasy smooth, sour and sweet palatability, selenium content reaches 5.82 μ g/100g, hence it is evident that improves the healthcare function of tomato sauce；Tomato is removed the peel
Lactosucrose progress high temperature is added after mashing to steam, and kills miscellaneous bacteria, Shelf-life, makes pulp fine and smooth, be easy to digest and assimilate；
Denaturation konjak starch is added after steaming, insulation mixing is carried out, improves the viscosity and stability of tomato sauce, avoid water analysis
Go out；Salt, citric acid, soybean protein and Se-enriched yeast are added, increases nutrition and the flavor of tomato sauce, sour and sweet palatability, promotees
Lycopene and Organic Selenium are digested and assimilated into human body, strengthens seasoning and the healthcare function of catsup, can build up resistance,
Cardiovascular and cerebrovascular is protected, is slowed down aging, anticancer suppression cancer；All raw materials carry out homogeneous after adding, and make delicate mouthfeel smooth, improve western red
The stability of persimmon sauce, avoids being layered.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of selenium-supply tomato sauce, is made of the raw material of following parts by weight：Tomato 88, lactosucrose 8, denaturation konjak starch
2nd, salt 0.3, citric acid 0.3, soybean protein 0.05, Se-enriched yeast 0.02.
The denaturation konjak starch, the fat of konjak starch weight 4% is added into konjak starch, is uniformly mixed, in
120 DEG C stir-fry 5 minutes, are kept the temperature in 80 DEG C, and carry out ultraviolet irradiation, obtain denaturation konjak starch.
The fat, is made of the raw material of following parts by weight：Walnut oil 35, orange oil 7, omega-3 unsaturated fatty acid
0.05。
The ultraviolet irradiation, when the time is 7 small, intensity is 60000 μ W.s/cm2。
A kind of preparation method of selenium-supply tomato sauce, comprises the following steps：
（1）Selection is ripe, complete, the new fresh tomato without damage, cleans, and removes the peel, mashing, obtains tomato slurry；
（2）Lactosucrose is added into tomato slurry, stirs evenly, is steamed in 120 DEG C, kill miscellaneous bacteria, Shelf-life, makes fruit
Meat is fine and smooth, is easy to digest and assimilate, must steam slurry；
（3）Denaturation konjak starch is added and is steamed in slurry, is uniformly mixed, 20 minutes are kept the temperature in 80 DEG C, improves the viscous of tomato sauce
Denseness and stability, avoid moisture from separating out, and add remaining salt, citric acid, soybean protein and Se-enriched yeast, sour and sweet palatability,
Promote human body to digest and assimilate lycopene and Organic Selenium, strengthen seasoning and the healthcare function of catsup, resistance can be strengthened
Power, protects cardiovascular and cerebrovascular, slows down aging, and anticancer suppression cancer, is uniformly mixed, obtains just batch mixing；
（4）First batch mixing is subjected to homogeneous in 61 DEG C, 26.5MPa, makes delicate mouthfeel smooth, improves the stability of tomato sauce, keep away
Exempt to be layered, obtain homogeneous material；
（5）Vacuum packaging, radio sterilization, examines, obtains selenium-supply tomato sauce.
Embodiment 2
A kind of selenium-supply tomato sauce, is made of the raw material of following parts by weight：Tomato 89, lactosucrose 9, denaturation konjak starch
3rd, salt 0.4, citric acid 0.4, soybean protein 0.06, Se-enriched yeast 0.02.
The denaturation konjak starch, the fat of konjak starch weight 4.5% is added into konjak starch, is uniformly mixed, in
125 DEG C stir-fry 6 minutes, are kept the temperature in 85 DEG C, and carry out ultraviolet irradiation, obtain denaturation konjak starch.
The fat, is made of the raw material of following parts by weight：Walnut oil 36, orange oil 8, omega-3 unsaturated fatty acid
0.06。
The ultraviolet irradiation, when the time is 8 small, intensity is 70000 μ W.s/cm2。
A kind of preparation method of selenium-supply tomato sauce, comprises the following steps：
（1）Selection is ripe, complete, the new fresh tomato without damage, cleans, and removes the peel, mashing, obtains tomato slurry；
（2）Lactosucrose is added into tomato slurry, stirs evenly, is steamed in 123 DEG C, kill miscellaneous bacteria, Shelf-life, makes fruit
Meat is fine and smooth, is easy to digest and assimilate, must steam slurry；
（3）Denaturation konjak starch is added and is steamed in slurry, is uniformly mixed, 23 minutes are kept the temperature in 85 DEG C, improves the viscous of tomato sauce
Denseness and stability, avoid moisture from separating out, and add remaining salt, citric acid, soybean protein and Se-enriched yeast, sour and sweet palatability,
Promote human body to digest and assimilate lycopene and Organic Selenium, strengthen seasoning and the healthcare function of catsup, resistance can be strengthened
Power, protects cardiovascular and cerebrovascular, slows down aging, and anticancer suppression cancer, is uniformly mixed, obtains just batch mixing；
（4）First batch mixing is subjected to homogeneous in 62 DEG C, 27.1MPa, makes delicate mouthfeel smooth, improves the stability of tomato sauce, keep away
Exempt to be layered, obtain homogeneous material；
（5）Vacuum packaging, radio sterilization, examines, obtains selenium-supply tomato sauce.
Embodiment 3
A kind of selenium-supply tomato sauce, is made of the raw material of following parts by weight：Tomato 90, lactosucrose 10, denaturation konjaku form sediment
Powder 4, salt 0.5, citric acid 0.5, soybean protein 0.07, Se-enriched yeast 0.03.
The denaturation konjak starch, the fat of konjak starch weight 5% is added into konjak starch, is uniformly mixed, in
130 DEG C stir-fry 7 minutes, are kept the temperature in 90 DEG C, and carry out ultraviolet irradiation, obtain denaturation konjak starch.
The fat, is made of the raw material of following parts by weight：Walnut oil 37, orange oil 9, omega-3 unsaturated fatty acid
0.07。
The ultraviolet irradiation, when the time is 9 small, intensity is 80000 μ W.s/cm2。
A kind of preparation method of selenium-supply tomato sauce, comprises the following steps：
（1）Selection is ripe, complete, the new fresh tomato without damage, cleans, and removes the peel, mashing, obtains tomato slurry；
（2）Lactosucrose is added into tomato slurry, stirs evenly, is steamed in 125 DEG C, kill miscellaneous bacteria, Shelf-life, makes fruit
Meat is fine and smooth, is easy to digest and assimilate, must steam slurry；
（3）Denaturation konjak starch is added and is steamed in slurry, is uniformly mixed, 25 minutes are kept the temperature in 90 DEG C, improves the viscous of tomato sauce
Denseness and stability, avoid moisture from separating out, and add remaining salt, citric acid, soybean protein and Se-enriched yeast, sour and sweet palatability,
Promote human body to digest and assimilate lycopene and Organic Selenium, strengthen seasoning and the healthcare function of catsup, resistance can be strengthened
Power, protects cardiovascular and cerebrovascular, slows down aging, and anticancer suppression cancer, is uniformly mixed, obtains just batch mixing；
（4）First batch mixing is subjected to homogeneous in 63 DEG C, 28.2MPa, makes delicate mouthfeel smooth, improves the stability of tomato sauce, keep away
Exempt to be layered, obtain homogeneous material；
（5）Vacuum packaging, radio sterilization, examines, obtains selenium-supply tomato sauce.
Comparative example 1
Lactosucrose is changed to white granulated sugar, remaining preparation method, with embodiment 1.
Comparative example 2
Denaturation konjak starch is changed to crosslinked starch, remaining preparation method, with embodiment 1.
Comparative example 3
Remove soybean protein, remaining preparation method, with embodiment 1.
Comparative example 4
Remove Se-enriched yeast, remaining preparation method, with embodiment 1.
Comparative example 5
Removal step（4）, remaining preparation method, with embodiment 1.
Comparative example 6
Existing commercially available Heng Shi tomato sauce.
The nutrition of embodiment and comparative example tomato sauce and flavor：
Ripe, complete, fresh tomato is selected, prepared by the preparation method that the tomato sauce of embodiment and comparative example is respectively adopted
Tomato sauce, and 40 health volunteers are randomly choosed, the age is 18 ~ 60 years old, carries out subjective appreciation to each group tomato sauce, often
Need to be gargled with mineral water before kind product sensory evaluation, the nutrition of embodiment and comparative example tomato sauce and flavor are shown in Table 1.
Table 1：The nutrition of embodiment and comparative example tomato sauce and flavor
| Project | Sugar/(%) | Protein/(%) | Selenium/(μ g/100g) | Flavor |
| Embodiment 1 | 22.43 | 8.61 | 5.75 | Fine and smooth smooth, sour and sweet palatability |
| Embodiment 2 | 22.37 | 8.66 | 5.82 | Fine and smooth smooth, sour and sweet palatability |
| Embodiment 3 | 22.39 | 8.63 | 5.78 | Fine and smooth smooth, sour and sweet palatability |
| Comparative example 1 | 28.14 | 7.75 | 5.35 | Too sweet tea |
| Comparative example 2 | 22.26 | 7.32 | 5.42 | It is too glutinous |
| Comparative example 3 | 22.34 | 1.21 | 5.26 | It is too dilute |
| Comparative example 4 | 22.31 | 7.63 | 0.07 | It is too dilute |
| Comparative example 5 | 22.43 | 7.85 | 5.61 | It is slightly dilute |
| Comparative example 6 | 29.24 | 0.87 | 0.04 | Too sweet tea |
From table 1 the result shows that, the selenium-supply tomato sauce of embodiment, sugared content is substantially low compared with comparative example, protein and Se content
It is substantially high compared with comparative example, fine and smooth smooth, sour and sweet palatability, illustrate selenium-supply tomato sauce provided by the invention have good nutrition and
Flavor.
The se complementary effect of embodiment and comparative example selenium-supply tomato sauce：
Cleaning grade rat 110 is randomly choosed, is randomly divided into 11 groups, every group 10, half male and half female, is respectively embodiment group, right
Ratio group, positive controls and negative control group, the feed of each group feeding is identical, adds in the feed of embodiment group and comparative example group
Add the selenium-supply tomato sauce of the group, the sodium selenite solution that positive controls addition selenium content is 5 μ g/100g, negative control group
Physiological saline is added, based on feed relative, each group additive amount is the 10% of feed relative, continuous feeding 10 days, according to " feed
Influence of the difference of middle selenium content to Se content in animal body, the method for Shen Mei " detect the selenium content in each group rat body, as a result
It is averaged, the se complementary effect of embodiment and comparative example selenium-supply tomato sauce is shown in Table 2.
Table 2：The se complementary effect of embodiment and comparative example selenium-supply tomato sauce
| Project | Number of rats/(only) | Blood selenium amount/(ng/ml) |
| Embodiment 1 | 10 | 216.35 |
| Embodiment 2 | 10 | 216.72 |
| Embodiment 3 | 10 | 215.88 |
| Comparative example 1 | 10 | 214.71 |
| Comparative example 2 | 10 | 211.82 |
| Comparative example 3 | 10 | 183.64 |
| Comparative example 4 | 10 | 191.36 |
| Comparative example 5 | 10 | 202.14 |
| Comparative example 6 | 10 | 161.65 |
| Positive controls | 10 | 196.83 |
| Negative control group | 10 | 164.36 |
From table 2 the result shows that, after the selenium-supply tomato sauce feeding rat of embodiment, the blood selenium content of rat is substantially compared with comparative example
Height, illustrates that selenium-supply tomato sauce provided by the invention can promote rat to nutritional ingredient, the particularly absorption to selenium, have compared with
Good se complementary effect.
Claims (5)
1. a kind of selenium-supply tomato sauce, it is characterised in that be made of the raw material of following parts by weight：Tomato 88 ~ 90, oligomeric newborn fruit
Sugar 8 ~ 10, denaturation konjak starch 2 ~ 4, salt 0.3 ~ 0.5, citric acid 0.3 ~ 0.5, soybean protein 0.05 ~ 0.07, Se-enriched yeast
0.02~0.03。
2. selenium-supply tomato sauce according to claim 1, it is characterised in that the denaturation konjak starch, to konjak starch
The middle fat for adding konjak starch weight 4 ~ 5%, is uniformly mixed, and stir-fries 5 ~ 7 minutes in 120 ~ 130 DEG C, is protected in 80 ~ 90 DEG C
Temperature, and ultraviolet irradiation is carried out, obtain denaturation konjak starch.
3. selenium-supply tomato sauce according to claim 2, it is characterised in that the fat, by the raw material of following parts by weight
Composition：Walnut oil 35 ~ 37, orange oil 7 ~ 9, omega-3 unsaturated fatty acid 0.05 ~ 0.07.
4. selenium-supply tomato sauce according to claim 2, it is characterised in that the ultraviolet irradiation, when the time is 7 ~ 9 small,
Intensity is 60000 ~ 80000 μ W.s/cm2。
5. a kind of preparation method of the tomato sauce of selenium-supply according to claim 1, it is characterised in that comprise the following steps：
（1）Selection is ripe, complete, the new fresh tomato without damage, cleans, and removes the peel, mashing, obtains tomato slurry；
（2）Lactosucrose is added into tomato slurry, stirs evenly, is steamed in 120 ~ 125 DEG C, slurry must be steamed；
（3）Denaturation konjak starch is added and is steamed in slurry, is uniformly mixed, 20 ~ 25 minutes is kept the temperature in 80 ~ 90 DEG C, adds remaining
Salt, citric acid, soybean protein and Se-enriched yeast, are uniformly mixed, and obtain just batch mixing；
（4）First batch mixing is subjected to homogeneous in 61 ~ 63 DEG C, 26.5 ~ 28.2MPa, obtains homogeneous material；
（5）Vacuum packaging, radio sterilization, examines, obtains selenium-supply tomato sauce.
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| CN113749234A (en) * | 2020-06-04 | 2021-12-07 | 四川新雅轩食品有限公司 | Raw material formula and preparation method of tomato soup |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475985A (en) * | 2016-01-20 | 2016-04-13 | 山东禹王生态食业有限公司 | High-fiber, high-protein, nutritional and health-care tomato sauce and preparation method thereof |
| CN107212366A (en) * | 2017-06-22 | 2017-09-29 | 界首市英琪养殖专业合作社 | A kind of children special-purpose Foie Gras |
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2017
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475985A (en) * | 2016-01-20 | 2016-04-13 | 山东禹王生态食业有限公司 | High-fiber, high-protein, nutritional and health-care tomato sauce and preparation method thereof |
| CN107212366A (en) * | 2017-06-22 | 2017-09-29 | 界首市英琪养殖专业合作社 | A kind of children special-purpose Foie Gras |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113749234A (en) * | 2020-06-04 | 2021-12-07 | 四川新雅轩食品有限公司 | Raw material formula and preparation method of tomato soup |
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