CN108703331A - 一种西红柿罐头的制备方法 - Google Patents
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Abstract
一种西红柿罐头的制备方法，涉及一种罐头的制备方法。本发明为了解决西红柿罐头制备过程中添加的防腐功能的添加剂在食用时存在安全隐患的问题。制备方法：一、选择有机西红柿和天然香料；天然香料由蒜、茴香、香树叶、香菜籽、柠檬和蜂蜜混合而成；二、原料清洗；三、将天然香料和水混合得到汤汁；四、瓶罐杀菌；五：封口；本发明制备的西红柿罐头易于保存，制备过程中最大程度地保持了夏季西红柿的口味及营养成分，不使用防腐剂和食品添加剂，自然储存120天不变质。本发明适用于制备西红柿罐头。
Description
技术领域
本发明涉及一种罐头的制备方法。
背景技术
西红柿中含有的番茄红素具有抗氧化作用。番茄红素消除活性氧的能力是维他命E的100倍，胡萝卜素则是维他命E的50倍左右。番茄红素可以清除人体内导致衰老和疾病的自由基，预防心血管疾病的发生，阻止前列腺的癌变进程，并有效地降低胰腺癌、直肠癌、喉癌、口腔癌、乳腺癌等癌症的发病危险。同时番茄红素还能够健胃消食，润肠通便，清热解毒，生津止渴，降脂降压，利尿排钠，抗血凝聚，防脑血栓，防白内障，防黄斑变性和美容护肤；西红柿中维生素C的含量却大约相当于西瓜的10倍，而且由于有有机酸的保护，西红柿在贮存和烹调过程中所含的维生素C又不易遭到破坏，人体利用率很高。因此，经常吃西红柿，对于治疗坏血病、过敏性紫癜、感冒和促进伤口愈合有重要的作用。
当前人们对食品的安全重视程度越来越高，但是近几年各种视频添加剂如催化剂、早熟剂或甜蜜素等化学添加剂的乱用，造成了人们重症多发、长发以及年龄低龄化。现有的西红柿罐头生产过程中为了延长保存时间，在制备过程中添加了防腐功能的添加剂，食用时存在安全隐患。
发明内容
本发明为了解决西红柿罐头制备过程中添加的防腐功能的添加剂在食用时存在安全隐患的问题，提出一种西红柿罐头的制备方法。
本发明西红柿罐头的制备方法按以下步骤进行：
一、原料的选择：选择成熟、无霉变、无变质、无畸形的有机西红柿和天然香料；
所述天然香料由蒜4.5～5g、茴香7.5～8g、香树叶2.5～3g、香菜籽2.5～3g、柠檬2.5～3g和蜂蜜2.5～3g混合而成；其中，有机西红柿的种植在整个的生产过程中按照有机农业的生产方式进行，也就是在整个生产过程中遵循有机食品的生产技术标准，生产过程中完全不使用农药、化肥、生长调节剂等化学物质，不使用转基因工程技术，同时还必须经过独立的有机食品认证机构全过程的质量控制和审查，以保证它的无污染、富营养和高质量的特点。
二、原料清洗
用流动的饮用水对果实和天然香料分别清洗两次；
三、调配汤汁
将天然香料和水混合得到汤汁；
四、瓶罐杀菌
将瓶罐置于沸水中进行杀菌，杀菌后自然冷却；所述进行杀菌的时间为5～10min；
五、将步骤三制备的汤汁和步骤一选取的西红柿置于瓶罐中并封口，然后将瓶罐置于沸水中进行杀菌，杀菌后自然冷却；所述进行杀菌的时间为5～10min；所述汤汁中的天然香料、汤汁中的水和果实的质量比为1:(1.5～2.5):(18～19)；
其中步骤五中高温杀菌的能够得到西红柿的细胞壁，增加番茄红素的释放量，进而充分发挥番茄红素的抗氧化作用；
本发明具备以下有益效果：
1、本发明制备的西红柿罐头易于保存，制备过程中最大程度地保持了夏季西红柿的口味及营养成分，是大棚蔬菜无法比拟的，能够在反季时享受正季蔬菜的味道；本发明的西红柿罐头不使用防腐剂和食品添加剂，最大程度保持原有的味道和营养成分，该罐头成分天然，食用健康，口感清新，口味独特，营养成分丰富，西红柿罐头中番茄红素的具有抗氧化抗衰老作用；
2、本发明进行两次沸水杀菌能够利用高温分解西红柿的细胞壁，增加番茄红素的释放，充分发挥它的抗氧化作用；
3、本发明的西红柿罐头中维生素C含量高，在贮存和制作过程中由于有机酸的保护，西红柿罐头中的维生素C不易遭到破坏，人体利用率很高，能够增加人体必需的营养和起平衡作用的其他营养成分，调解人体酸碱平衡，维持机体正常生理活动。
4、本发明罐头制备过程中，采用了密封的容器和通过香树叶、回香花枝、香菜籽、蜂蜜、柠檬和大蒜进行自然杀菌，使制备的罐头能够实现在阴凉条件下自然储存120天不变质。
具体实施方式：
本发明技术方案不局限于以下所列举具体实施方式，还包括各具体实施方式间的任意合理组合。
具体实施方式一：本实施方式西红柿罐头的制备方法按照以下步骤进行：
一、原料的选择：选择成熟、无霉变、无变质、无畸形的有机西红柿和天然香料；
所述天然香料由蒜4.5～5g、茴香7.5～8g、香树叶2.5～3g、香菜籽2.5～3g、柠檬2.5～3g和蜂蜜2.5～3g混合而成；
二、原料清洗
用流动的饮用水对果实和天然香料分别清洗两次；
三、调配汤汁
将天然香料和水混合得到汤汁；
四、瓶罐杀菌
将瓶罐置于沸水中进行杀菌，杀菌后自然冷却；
五、将步骤三制备的汤汁和步骤一选取的西红柿置于瓶罐中并封口，然后将瓶罐置于沸水中进行杀菌，杀菌后自然冷却。
本实施方式具备以下有益效果：
1、本实施方式制备的西红柿罐头易于保存，制备过程中最大程度地保持了夏季西红柿的口味及营养成分，是大棚蔬菜无法比拟的，能够在反季时享受正季蔬菜的味道；本发明的西红柿罐头不使用防腐剂和食品添加剂，最大程度保持原有的味道和营养成分，该罐头成分天然，食用健康，口感清新，口味独特，营养成分丰富，西红柿罐头中番茄红素的具有抗氧化抗衰老作用；
2、本实施方式进行两次沸水杀菌能够利用高温分解西红柿的细胞壁，增加番茄红素的释放，充分发挥它的抗氧化作用；
3、本实施方式的西红柿罐头中维生素C含量高，在贮存和制作过程中由于有机酸的保护，西红柿罐头中的维生素C不易遭到破坏，人体利用率很高，能够增加人体必需的营养和起平衡作用的其他营养成分，调解人体酸碱平衡，维持机体正常生理活动。
4、本实施方式罐头制备过程中，采用了密封的容器和通过香树叶、回香花枝、香菜籽、蜂蜜、柠檬和大蒜进行自然杀菌，使制备的罐头能够实现在阴凉条件下自然储存120天不变质。
具体实施方式二：本实施方式与具体实施方式一不同的是：步骤四所述进行杀菌的时间为5～10min。其他步骤和参数与具体实施方式一相同。
具体实施方式三：本实施方式与具体实施方式一或二不同的是：步骤五所述进行杀菌的时间为5～10min。其他步骤和参数与具体实施方式一或二相同。
具体实施方式四：本实施方式与具体实施方式一至三之一不同的是：步骤五所述汤汁中的天然香料、汤汁中的水和果实的质量比为1:(1.5～2.5):(18～19)。其他步骤和参数与具体实施方式一至三之一相同。
具体实施方式五：本实施方式与具体实施方式一至四之一不同的是：步骤五所述汤汁中的天然香料、汤汁中的水和果实的质量比为1:2:18。其他步骤和参数与具体实施方式一至四之一相同。
采用以下实验验证本发明的有益效果：
实施例1：
本实施例西红柿罐头的制备方法按以下步骤进行：
一、原料的选择：选择成熟、无霉变、无变质、无畸形的有机西红柿和天然香料；
所述天然香料由蒜5g、茴香8g、香树叶3g、香菜籽3g、柠檬3g和蜂蜜3g混合而成；其中，有机西红柿的种植在整个的生产过程中按照有机农业的生产方式进行，也就是在整个生产过程中遵循有机食品的生产技术标准，生产过程中完全不使用农药、化肥、生长调节剂等化学物质，不使用转基因工程技术，同时还必须经过独立的有机食品认证机构全过程的质量控制和审查，以保证它的无污染、富营养和高质量的特点。
二、原料清洗
用流动的饮用水对果实和天然香料分别清洗两次；
三、调配汤汁
将天然香料和水混合得到汤汁；
四、瓶罐杀菌
将瓶罐置于沸水中进行杀菌，杀菌后自然冷却；所述进行杀菌的时间为10min；
五、将步骤三制备的汤汁和步骤一选取的西红柿置于瓶罐中并封口，然后将瓶罐置于沸水中进行杀菌，杀菌后自然冷却；所述进行杀菌的时间为10min；所述汤汁中的天然香料、汤汁中的水和果实的质量比为1:2.5:19；
其中步骤五中高温杀菌的能够得到西红柿的细胞壁，增加番茄红素的释放量，进而充分发挥番茄红素的抗氧化作用；
本实施例罐头制备过程中，采用了密封的容器和通过香树叶、回香花枝、香菜籽、蜂蜜、柠檬和大蒜进行自然杀菌，使制备的罐头能够实现在阴凉条件下自然储存120天不变质。
Claims (5)
1.一种西红柿罐头的制备方法，其特征在于：该方法按照以下步骤进行：
一、原料的选择：选择成熟、无霉变、无变质、无畸形的有机西红柿和天然香料；
所述天然香料由蒜4.5～5g、茴香7.5～8g、香树叶2.5～3g、香菜籽2.5～3g、柠檬2.5～3g和蜂蜜2.5～3g混合而成；
二、原料清洗
用流动的饮用水对果实和天然香料分别清洗两次；
三、调配汤汁
将天然香料和水混合得到汤汁；
四、瓶罐杀菌
将瓶罐置于沸水中进行杀菌，杀菌后自然冷却；
五、将步骤三制备的汤汁和步骤一选取的西红柿置于瓶罐中并封口，然后将瓶罐置于沸水中进行杀菌，杀菌后自然冷却。
2.根据权利要求1所述的西红柿罐头的制备方法，其特征在于：步骤四所述进行杀菌的时间为5～10min。
3.根据权利要求1所述的西红柿罐头的制备方法，其特征在于：步骤五所述进行杀菌的时间为5～10min。
4.根据权利要求1所述的西红柿罐头的制备方法，其特征在于：步骤五所述汤汁中的天然香料、汤汁中的水和果实的质量比为1:(1.5～2.5):(18～19)。
5.根据权利要求1所述的西红柿罐头的制备方法，其特征在于：步骤五所述汤汁中的天然香料、汤汁中的水和果实的质量比为1:2:18。
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