CN108065328A - A kind of processing method of food catsup - Google Patents
A kind of processing method of food catsup Download PDFInfo
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- CN108065328A CN108065328A CN201711337779.6A CN201711337779A CN108065328A CN 108065328 A CN108065328 A CN 108065328A CN 201711337779 A CN201711337779 A CN 201711337779A CN 108065328 A CN108065328 A CN 108065328A
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- catsup
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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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Abstract
The present invention provides a kind of processing methods of food catsup.Using fresh tomato, peeling, seed and green portion after cleaning crush, mashing, obtain tomato juice, it adds in sugar and lemonade is pickled, add Mucor, the thalline of Rhizopus oryzae and yeast extract and be sealed fermentation, after testing, sterilize and be vacuum-packed up to catsup.This method improves the fermentation efficiency of catsup, shortens fermentation period by, mixing thalline fragment and yeast extract, it ensure that the stability of fermented quality, and improve the nutritive value and peculiar flavour of product, while processing method is simple, cycle is short, at low cost, can promote.
Description
Technical field
The present invention relates to food processing fields, and in particular to the processing of tomato, more particularly to a kind of food catsup
Processing method.
Background technology
Tomato alias tomato, tomato, ancient name persimmon in June, report of good news ternary, tomato have both vegetables and fruit dual identity,
Fruits nutrition enriches, sweet in flavor, sour containing abundant carrotene, vitamin C and B family vitamin, has relieving heat and thirst, yin-nourishing
Cool blood, anticancer, anti-cancer, the function of activating immune cell have good work to prevention artery sclerosis, hypertension and coronary heart disease
With, and have flavour, it is that one of fruit and vegetable the most universal are cultivated in the whole world, can eats raw, cooks, be processed into tomato
Sauce, juice or whole fruit canning.Wherein catsup is by people's concern and a kind of favorite flavouring.
Catsup is the sauce shape concentrated product of fresh tomato, is most invented earlier than 19th century by Chinese.It is in cerise sauce body,
Have the peculiar taste of tomato, be a kind of featured flavouring, generally not immediate access, be commonly used for cooking for the foods such as fish, meat
It prepares food seasoning, is hyperchromic, adds acid, help fresh, Yu Xiang seasoning good merchantable brand, the utilization of catsup is to form port Guangdong dishes special favor one
A important seasoning content.In terms of nutritional ingredient, there are B family vitamin, dietary fiber, ore deposit in catsup in addition to lycopene
Substance, protein and natural pectin etc. compare with fresh tomato, and the nutritional ingredient in catsup is easier to be absorbed by the body.
The generally ripe Fructus Lycopersici esculenti of the processing of catsup through crush, be beaten, go to allowance for bark with after the thick and stiff substance such as seed, it is concentrated,
Sterilization, tinning form, and tomato in China planting range is wide, and catsup quality is high, and lycopene content is more than similar product, valency of fine quality
Suitable product advantage is apparent, and development prospect is extremely wide.On the other hand, the industrialization development of catsup processing at present so that product exists
The loss of aberration, nutritional ingredient etc. is more serious, and food security can not ensure.Fermentation method processing tomato is utilized in the prior art
The method of sauce is more welcome, and the wherein application of Mucor, Rhizopus oryzae in fermentation technique attracts attention.Catsup is added at this stage
Work method and using the research of fermentation technique all circles is subject to pay close attention to.
Chinese invention patent application number 201610501753.X discloses a kind of production method of additive-free catsup,
Comprise the following steps：Fresh, bright in color the catsup screened is cut into handle, cleans, drains, is cut into slices；It will screen
Full big grain garlic peeling, clean, drain, be put into disintegrating apparatus and crush, obtain comminuted garlic；After above-mentioned section
Tomato adds in the garlic after crushing, raw salt, stirs evenly；The mixture stirred evenly is taken to be put into container and is sealed processing,
Spontaneous fermentation, you can obtain finished product.
Chinese invention patent application number 201510823211.X discloses a kind of selenium-enriched tomatoes sauce, and tomato is cleaned, is removed the peel,
Pulp is ground, is uniformly mixed with white granulated sugar, sodium bicarbonate, inoculation yeast bacterium, aerlbic culture, is filtered, is obtained zymotic fluid, will ferment
Liquid infrared microwave radiates, and after being down to room temperature, is radiated again with infrared microwave.
Chinese invention patent application number 201510963167.2 discloses a kind of zymotechnique of low-salt fermented bean curd, including system
Base, inoculated and cultured, primary fermentation, are rubbed hair with the hands and are pickled and tank soup step at spray kind, this technique uses utilizing steam for boiling base, Mucor-Rhizopus oryzae
The inoculation of mixing spore suspension is pickled and with alcoholic strength using the edible salt stranding hair of the 10-14% of bean curd openpore weight as 16-20%'s
Wine liquid tank soup acts on to many-sided concertedness, and small with batch wise differences individual difference is made, condition is good, mouthfeel is good, is not easy to decay
Low-salt fermented bean curd.
Chinese invention patent application number 201710683204.3 discloses a kind of catsup and preparation method thereof, making side
Method cooks peeling mashing including preparing soya bean mixture, by fresh tomato, then by homogeneous after the two and the mixing sieving of other raw materials, then
It is carried out concentrated sterilization and obtains finished product.
According to above-mentioned, existing catsup process shows higher industrialization, and product quality and safety are caused
It is certain to influence, and fermentation efficiency is low in process, and fermentation period is long, and fermented quality is unstable, and to the battalion in tomato
Foster substance causes centainly to lose, and then influences the nutritive value and taste of catsup.
The content of the invention
It is relatively industrialized for the wider catsup processing method of current application, wherein fermentation efficiency is low in fermentation technique, hair
The ferment cycle is long, and fermented quality is unstable, causes the loss of nutriment, and then influences the nutritive value and taste of catsup, and
And the slightly aobvious complicated and cost of processing technology is higher, the present invention proposes a kind of processing method of food catsup, so as to effectively improve
The efficiency and quality of process, ensure that the nutritive value and peculiar flavour of product.
Specific technical solution of the present invention is as follows：
A kind of processing method of food catsup, preparation process are：
（1）Water is added in pot, is heated to 60 ~ 70 DEG C, 69-82 parts by weight fresh tomatos are cleaned, is put into pot, covers pot
It covers, is taken out after bored 2 ~ 3min, remove the skin, seed and green portion of tomato, remainder is cut into block, is added in mixer, is broken
Broken, mashing, obtains tomato slurry；
（2）In step（1）Sugar 15-25 parts by weight, citric acid 1-2 parts by weight are added in obtained tomato slurry, are stirred
It is even, it is placed under low temperature and pickles 5 ~ 8h；
（3）The thalline of 0.5-1 parts by weight Mucor, 0.5-1 parts by weight Rhizopus oryzaes in food masher is crushed, adds in step
Suddenly（2）Marinated juice in, add 1-2 parts by weight yeast extracts, seal to completely cut off air, be placed in dark wet environment
It ferments, increases polypeptide and amino acid content in catsup by the effect of Mucor and Rhizopus oryzae, pass through yeast extract
Fermentation efficiency is improved, is taken out after the completion of fermentation, catsup head product is made；
（4）To step（3）The catsup of gained goes out product and carries out visual examination and physical and chemical inspection, distinguishes qualified catsup and not
Qualified catsup；
（5）Flash Type sterilization is carried out to qualified catsup, catsup is placed in the shape tube of disinfection tank, is heated to 75 ~ 80 DEG C,
Injection pressure is 11Bar, the steam that temperature is 188 DEG C, catsup temperature is made to be rapidly increased to 105 ~ 110 DEG C, while catsup exists
Overturning mixing in shape tube, after keeping the temperature 3 ~ 5min, is rapidly cooled to 20 ~ 40 DEG C；
（6）Catsup is vacuum-packed, that is, completes the processing of catsup.
Preferably, the tomato in cultivated tomato, cherry and tomato, bigleaf tomato, pyriform tomato or upright tomato extremely
Few one kind.
Preferably, the sugar is at least one of white sugar, rock sugar, maltose, sucrose.
Preferably, the yeast extract is product made from food yeast enzymolysis, containing there are many amino acid, more
Peptide, flavour nucleotide and B family vitamin, without cholesterol and saturated fatty acid.
Preferably, the temperature of the curing process is 5 ~ 15 DEG C.
Preferably, the fermentation time of the tomato juice is 48 ~ 60h.
Preferably, the criterion of acceptability of the visual examination of the catsup is：1）Without wandering phenomenon, no juice segregation phenomenon；
2）No bitter taste is charred taste or other peculiar smell；3）Without coarse skin slag, no seed, no blackspot, no exogenous impurity；
Preferably, the criterion of acceptability of the physical and chemical inspection of the catsup is：1）Soluble solid content is not less than 37%；2）It is viscous
Degree is not higher than 6.5cm/30s；3）Total acidity is 3 ~ 7%；4）PH value is no more than 4.2；5）Content of reducing sugar is not less than 40%；6）Tomato
Lycopene content is not less than 45mg/100g.
Preferably, the heating rate of catsup is 4 ~ 6 DEG C/s, and cooling velocity is 1 ~ 2 DEG C/s.
During the fermentation, breaks down proteins are peptide and amino acid by the protease that Mucor generates.It therefore can be in fermentate
Mucor is inoculated in matter, is bred by culture, the complicated enzyme system such as extracellular proteinase, amylase, glutaminase is sent out after long-time
With flooding the synergistic effects such as enzyme system, yeast, bacterium in base condiment in ferment, protein is made slowly to hydrolyze, a variety of amino acid is generated, adds
The various organic acids generated by microbial metabolism, act on generation ester with alcohols, form the characteristics such as fine and smooth, fresh perfume (or spice).
In the sugar decomposition metabolic process of Rhizopus oryzae, mainly include electromagnetic pulse approach and citrate cycle approach, in rice root
It is mould intracellular, the pyruvic acid storehouse independently regulated and controled there are two：Matrix pyruvic acid storehouse, pyruvic acid can enter ethyl alcohol, lactic acid, oxalyl
Acetic acid, malic acid and fumaric acid route of synthesis；Mitochondrial pyruvate acid storehouse, pyruvic acid enter citrate cycle.Therefore Rhizopus oryzae energy
Starch saccharification, conversion sucrose, generate lactic acid, fumaric acid and micro alcohol, have very strong amylase activity, be usually used in drinks and
The fermentation of bean product.
The present invention is acted synergistically using the mixing thalline of Mucor and Rhizopus oryzae and yeast extract, carries out the fermentation of tomato,
Fermentation efficiency can be effectively improved, and nutritional ingredient, especially polypeptide and amino acid content can be improved.
By catsup produced by the present invention compared with catsup made from traditional fermentation process, heating concentration method, in processing
Between, in soluble solid content, total acidity, content of reducing sugar, lycopene content and processing cost, have apparent excellent
Gesture, as shown in table 1.
Table 1：
| Performance indicator | The present invention | Traditional fermentation process | Heat concentration method |
| Process time（My god） | 2~3 | 5~10 | 3~4 |
| Soluble solid content（%） | 40~50 | 30~40 | 25~35 |
| Total acidity（%） | 3~7 | 4~6 | 2~5 |
| Content of reducing sugar（%） | 42~48 | 34~38 | 32~40 |
| Lycopene content（mg/100g） | 48~55 | 40~46 | 38~45 |
| Processing cost | It is low | It is higher | It is relatively low |
The present invention provides a kind of processing method of food catsup, compared with prior art, the characteristics of protruding and excellent
Effect is：
1st, the method for carrying out catsup processing using mixing thalline is added in Yeast fermentation process is proposed.
2nd, by Mucor and the mixing thalline fragment and yeast extract of Rhizopus oryzae, the fermentation for improving catsup is imitated
Rate shortens fermentation period, ensure that the stability of fermented quality.
3rd, destruction of the general thalline to tomato nutrients is overcome, and adds the polypeptide in catsup and amino acid contains
Amount improves the nutritive value and peculiar flavour of product.
4th, processing method of the invention is simple, and the cycle is short, at low cost, can promote.
Specific embodiment
In the following, the present invention will be further described in detail by way of specific embodiments, but this should not be interpreted as to the present invention
Scope be only limitted to following example.Without departing from the idea of the above method of the present invention, according to ordinary skill
The various replacements or change that knowledge and customary means are made, should be included in the scope of the present invention.
Embodiment 1
Composition of raw material and parts by weight are as follows：
76 parts of fresh tomato, 18 parts of sugar, 2 parts of lemon, 1 part of Mucor, 1 part of Rhizopus oryzae, 2 parts of yeast extract；
（1）Water is added in pot, 65 DEG C is heated to, fresh tomato is cleaned, be put into pot, pot cover is covered, is taken out after bored 2min,
Remove the skin, seed and green portion of tomato, remainder is cut into block, is added in mixer, crush, mashing, obtain strained tomatoes
Body；Tomato is cultivated tomato；Mixer be paddle food blending machine, power 350W；
（2）In step（1）Sugar and lemon are added in obtained tomato slurry, is uniformly mixed, is placed under low temperature and pickles 6h；Sugar
For white sugar；；The temperature of curing process is 10 DEG C；
（3）The thalline of Mucor, Rhizopus oryzae in food masher is crushed, adds in step（2）Marinated juice in, then add
Enter yeast extract, seal to completely cut off air, be placed in dark wet environment and ferment, taken out after the completion of fermentation, obtained kind
Ketchup；Food masher is mechanical crusher, power 4kW；The fermentation time of tomato juice is 50h；
（4）To step（3）The catsup of gained carries out visual examination and physical and chemical inspection, distinguishes qualified catsup；
（5）Flash Type sterilization is carried out to qualified catsup, catsup is placed in the shape tube of disinfection tank, is heated to 75 DEG C, note
Enter the steam that pressure is 11Bar, temperature is 188 DEG C, catsup temperature is made to be rapidly increased to 105 DEG C, while catsup is in shape tube
Interior overturning mixing, after keeping the temperature 4min, is rapidly cooled to 25 DEG C；Heating rate is 5 DEG C/s, and cooling velocity is 1 DEG C/s.
（6）Catsup is vacuum-packed, that is, completes the processing of catsup；
Catsup made from embodiment 1, process time, soluble solid content, total acidity, content of reducing sugar, tomato red
Cellulose content and processing cost are as shown in table 2.
Embodiment 2
Composition of raw material and parts by weight are as follows：
76 parts of fresh tomato, 18 parts of sugar, 2 parts of lemon, 1 part of Mucor, 1 part of Rhizopus oryzae, 2 parts of yeast extract；
Preparation process is as follows：
（1）Water is added in pot, 70 DEG C is heated to, fresh tomato is cleaned, be put into pot, pot cover is covered, is taken out after bored 3min,
Remove the skin, seed and green portion of tomato, remainder is cut into block, is added in mixer, crush, mashing, obtain strained tomatoes
Body；Tomato is cherry and tomato；Mixer be vane type food blending machine, power 380W；
（2）In step（1）Sugar and lemon are added in obtained tomato slurry, is uniformly mixed, is placed under low temperature and pickles 7h；Sugar
For rock sugar；The temperature of curing process is 12 DEG C；
（3）The thalline of Mucor, Rhizopus oryzae in food masher is crushed, adds in step（2）Marinated juice in, then add
Enter yeast extract, seal to completely cut off air, be placed in dark wet environment and ferment, taken out after the completion of fermentation, obtained kind
Ketchup；Food masher is airslide disintegrating mill, power 4kW；The fermentation time of tomato juice is 55h；
（4）To step（3）The catsup of gained carries out visual examination and physical and chemical inspection, distinguishes qualified catsup；
（5）Flash Type sterilization is carried out to qualified catsup, catsup is placed in the shape tube of disinfection tank, is heated to 78 DEG C, note
Enter the steam that pressure is 11Bar, temperature is 188 DEG C, catsup temperature is made to be rapidly increased to 108 DEG C, while catsup is in shape tube
Interior overturning mixing, after keeping the temperature 5min, is rapidly cooled to 28 DEG C；Heating rate is 4 DEG C/s, and cooling velocity is 1 DEG C/s.
（6）Catsup is vacuum-packed, that is, completes the processing of catsup；
Catsup made from embodiment 2, process time, soluble solid content, total acidity, content of reducing sugar, tomato red
Cellulose content and processing cost are as shown in table 2.
Embodiment 3
Composition of raw material and parts by weight are as follows：
78 parts of fresh tomato, 23 parts of sugar, 2 parts of lemon, 0.5 part of Mucor, 1 part of Rhizopus oryzae, 1.5 parts of yeast extract；
Preparation process is as follows：
（1）Water is added in pot, 60 DEG C is heated to, fresh tomato is cleaned, be put into pot, pot cover is covered, is taken out after bored 3min,
Remove the skin, seed and green portion of tomato, remainder is cut into block, is added in mixer, crush, mashing, obtain strained tomatoes
Body；Tomato is bigleaf tomato；Mixer be propeller type food blending machine, power 340W；
（2）In step（1）Sugar and lemon are added in obtained tomato slurry, is uniformly mixed, is placed under low temperature and pickles 8h；Sugar
For sucrose；The temperature of curing process is 12 DEG C；
（3）The thalline of Mucor, Rhizopus oryzae in food masher is crushed, adds in step（2）Marinated juice in, then add
Enter yeast extract, seal to completely cut off air, be placed in dark wet environment and ferment, taken out after the completion of fermentation, obtained kind
Ketchup；Food masher is grinding and crushing machine, power 3kW；The fermentation time of tomato juice is 56h；
（4）To step（3）The catsup of gained carries out visual examination and physical and chemical inspection, distinguishes qualified catsup；
（5）Flash Type sterilization is carried out to qualified catsup, catsup is placed in the shape tube of disinfection tank, is heated to 76 DEG C, note
Enter the steam that pressure is 11Bar, temperature is 188 DEG C, catsup temperature is made to be rapidly increased to 107 DEG C, while catsup is in shape tube
Interior overturning mixing, after keeping the temperature 4min, is rapidly cooled to 35 DEG C；Heating rate is 6 DEG C/s, and cooling velocity is 2 DEG C/s.
（6）Catsup is vacuum-packed, that is, completes the processing of catsup；
Catsup made from embodiment 3, process time, soluble solid content, total acidity, content of reducing sugar, tomato red
Cellulose content and processing cost are as shown in table 2.
Embodiment 4
Composition of raw material and parts by weight are as follows：
74 parts of fresh tomato, 22 parts of sugar, 1 part of lemon, 0.5 part of Mucor, 0.5 part of Rhizopus oryzae, 2 parts of yeast extract；
Preparation process is as follows：
（1）Water is added in pot, 65 DEG C is heated to, fresh tomato is cleaned, be put into pot, pot cover is covered, is taken out after bored 3min,
Remove the skin, seed and green portion of tomato, remainder is cut into block, is added in mixer, crush, mashing, obtain strained tomatoes
Body；Tomato is pyriform tomato；Mixer be paddle food blending machine, power 380W；
（2）In step（1）Sugar and lemon are added in obtained tomato slurry, is uniformly mixed, is placed under low temperature and pickles 7h；Sugar
For sucrose；The temperature of curing process is 12 DEG C；
（3）The thalline of Mucor, Rhizopus oryzae in food masher is crushed, adds in step（2）Marinated juice in, then add
Enter yeast extract, seal to completely cut off air, be placed in dark wet environment and ferment, taken out after the completion of fermentation, obtained kind
Ketchup；Food masher is mechanical crusher, power 3W；The fermentation time of tomato juice is 55h；
（4）To step（3）The catsup of gained carries out visual examination and physical and chemical inspection, distinguishes qualified catsup；
（5）Flash Type sterilization is carried out to qualified catsup, catsup is placed in the shape tube of disinfection tank, is heated to 75 DEG C, note
Enter the steam that pressure is 11Bar, temperature is 188 DEG C, catsup temperature is made to be rapidly increased to 110 DEG C, while catsup is in shape tube
Interior overturning mixing, after keeping the temperature 5min, is rapidly cooled to 40 DEG C；Heating rate is 6 DEG C/s, and cooling velocity is 2 DEG C/s.
（6）Catsup is vacuum-packed, that is, completes the processing of catsup；
Catsup made from embodiment 4, process time, soluble solid content, total acidity, content of reducing sugar, tomato red
Cellulose content and processing cost are as shown in table 2.
Embodiment 5
Composition of raw material and parts by weight are as follows：
78 parts of fresh tomato, 16 parts of sugar, 2 parts of lemon, 1 part of Mucor, 1 part of Rhizopus oryzae, 2 parts of yeast extract；
Preparation process is as follows：
（1）Water is added in pot, 66 DEG C is heated to, fresh tomato is cleaned, be put into pot, pot cover is covered, is taken out after bored 2min,
Remove the skin, seed and green portion of tomato, remainder is cut into block, is added in mixer, crush, mashing, obtain strained tomatoes
Body；Tomato is upright tomato；Mixer be vane type food blending machine, power 360W；
（2）In step（1）Sugar and lemon are added in obtained tomato slurry, is uniformly mixed, is placed under low temperature and pickles 6h；Sugar
For maltose；The temperature of curing process is 14 DEG C；
（3）The thalline of Mucor, Rhizopus oryzae in food masher is crushed, adds in step（2）Marinated juice in, then add
Enter yeast extract, seal to completely cut off air, be placed in dark wet environment and ferment, taken out after the completion of fermentation, obtained kind
Ketchup；Food masher is airslide disintegrating mill, power 3kW；The fermentation time of tomato juice is 54h；
（4）To step（3）The catsup of gained carries out visual examination and physical and chemical inspection, distinguishes qualified catsup；
（5）Flash Type sterilization is carried out to qualified catsup, catsup is placed in the shape tube of disinfection tank, is heated to 76 DEG C, note
Enter the steam that pressure is 11Bar, temperature is 188 DEG C, catsup temperature is made to be rapidly increased to 106 DEG C, while catsup is in shape tube
Interior overturning mixing, after keeping the temperature 4min, is rapidly cooled to 36 DEG C；Heating rate is 6 DEG C/s, and cooling velocity is 2 DEG C/s.
（6）Catsup is vacuum-packed, that is, completes the processing of catsup；
Catsup made from embodiment 5, process time, soluble solid content, total acidity, content of reducing sugar, tomato red
Cellulose content and processing cost are as shown in table 2.
Comparative example 1
Composition of raw material and parts by weight are as follows：
78 parts of fresh tomato, 16 parts of sugar, 2 parts of lemon, 2 parts of yeast extract；
Preparation process is as follows：
（1）Water is added in pot, 66 DEG C is heated to, fresh tomato is cleaned, be put into pot, pot cover is covered, is taken out after bored 2min,
Remove the skin, seed and green portion of tomato, remainder is cut into block, is added in mixer, crush, mashing, obtain strained tomatoes
Body；Tomato is upright tomato；Mixer be vane type food blending machine, power 360W；
（2）In step（1）Sugar and lemon are added in obtained tomato slurry, is uniformly mixed, is placed under low temperature and pickles 6h；Sugar
For maltose；The temperature of curing process is 14 DEG C；
（3）In step（2）Marinated juice in, add in yeast extract, seal to completely cut off air, be placed in dark wet environment
It ferments, is taken out after the completion of fermentation, catsup is made；Food masher is airslide disintegrating mill, power 3kW；Tomato juice
Fermentation time be 54h；
（4）To step（3）The catsup of gained carries out visual examination and physical and chemical inspection, distinguishes qualified catsup；
（5）Flash Type sterilization is carried out to qualified catsup, catsup is placed in the shape tube of disinfection tank, is heated to 76 DEG C, note
Enter the steam that pressure is 11Bar, temperature is 188 DEG C, catsup temperature is made to be rapidly increased to 106 DEG C, while catsup is in shape tube
Interior overturning mixing, after keeping the temperature 4min, is rapidly cooled to 36 DEG C；Heating rate is 6 DEG C/s, and cooling velocity is 2 DEG C/s.
（6）Catsup is vacuum-packed, that is, completes the processing of catsup；
Catsup made from comparative example 1, process time, soluble solid content, total acidity, content of reducing sugar, tomato red
Cellulose content and processing cost are as shown in table 2.
Table 2：
| Performance indicator | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 1 |
| Process time（My god） | 2~3 | 2~3 | 2~3 | 2~3 | 2~3 | 2-3 |
| Soluble solid content（%） | 45 | 47 | 46 | 45 | 48 | 40 |
| Total acidity（%） | 5 | 4 | 6 | 3 | 4 | 2 |
| Content of reducing sugar（%） | 45 | 43 | 47 | 46 | 43 | 37 |
| Lycopene content（mg/100g） | 49 | 54 | 53 | 49 | 48 | 40 |
Claims (7)
1. a kind of processing method of food catsup, preparation process are：
（1）Water is added in pot, is heated to 60 ~ 70 DEG C, 69-82 parts by weight fresh tomatos are cleaned, is put into pot, covers pot
It covers, is taken out after bored 2 ~ 3min, remove the skin, seed and green portion of tomato, remainder is cut into block, is added in mixer, is broken
Broken, mashing, obtains tomato slurry；
（2）In step（1）Sugar 15-25 parts by weight, citric acid 1-2 parts by weight are added in obtained tomato slurry, are stirred
It is even, it is placed under low temperature and pickles 5 ~ 8h；
（3）The thalline of 0.5-1 parts by weight Mucor, 0.5-1 parts by weight Rhizopus oryzaes in food masher is crushed, adds in step
Suddenly（2）Marinated juice in, add 1-2 parts by weight yeast extracts, seal to completely cut off air, be placed in dark wet environment
It ferments, increases polypeptide and amino acid content in catsup by the effect of Mucor and Rhizopus oryzae, pass through yeast extract
Fermentation efficiency is improved, is taken out after the completion of fermentation, catsup head product is made；
（4）To step（3）The catsup of gained goes out product and carries out visual examination and physical and chemical inspection, distinguishes qualified catsup and not
Qualified catsup；
（5）Flash Type sterilization is carried out to qualified catsup, catsup is placed in the shape tube of disinfection tank, is heated to 75 ~ 80 DEG C,
Injection pressure is 11Bar, the steam that temperature is 188 DEG C, catsup temperature is made to be rapidly increased to 105 ~ 110 DEG C, while catsup exists
Overturning mixing in shape tube, after keeping the temperature 3 ~ 5min, is rapidly cooled to 20 ~ 40 DEG C；
（6）Catsup is vacuum-packed, that is, completes the processing of catsup.
2. a kind of processing method of food catsup according to claim 1, it is characterised in that：It is described sugar for white sugar, rock sugar,
At least one of maltose, sucrose.
3. a kind of processing method of food catsup according to claim 1, it is characterised in that：The yeast extract is food
Product product made from yeast enzymolysis.
4. a kind of processing method of food catsup according to claim 1, it is characterised in that：The temperature of the curing process
For 5 ~ 15 DEG C.
5. a kind of processing method of food catsup according to claim 1, it is characterised in that：The fermentation of the tomato juice
Time is 48 ~ 60h.
6. a kind of processing method of food catsup according to claim 1, it is characterised in that：The apparent inspection of the catsup
The criterion of acceptability tested is：1）Without wandering phenomenon, no juice segregation phenomenon；2）No bitter taste is charred taste or other peculiar smell；3）Without coarse
Skin slag, no seed, no blackspot, no exogenous impurity；The criterion of acceptability of the physical and chemical inspection of the catsup is：1）Soluble solid
Content is not less than 37%；2）Viscosity is not higher than 6.5cm/30s；3）Total acidity is 3 ~ 7%；4）PH value is no more than 4.2；5）Reduced sugar contains
Amount is not less than 40%；6）Lycopene content is not less than 45mg/100g.
7. a kind of processing method of food catsup according to claim 1, it is characterised in that：The heating rate of catsup is
4 ~ 6 DEG C/s, cooling velocity is 1 ~ 2 DEG C/s.
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