CN109043455A - A kind of tomato composite seasoning powder and its preparation method and application - Google Patents
A kind of tomato composite seasoning powder and its preparation method and application Download PDFInfo
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- CN109043455A CN109043455A CN201810959867.8A CN201810959867A CN109043455A CN 109043455 A CN109043455 A CN 109043455A CN 201810959867 A CN201810959867 A CN 201810959867A CN 109043455 A CN109043455 A CN 109043455A
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- tomato
- composite seasoning
- tomato composite
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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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
- A23L27/16—Onions
-
- 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
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- 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
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- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of tomato composite seasoning powders, belong to food processing technology field, the tomato composite seasoning powder includes the component of following parts by weight: 90~110 parts of tomato meal, 1.7~2.3 parts of onion powder, 0.4~0.6 part of condiment powder, 13~17 parts of white granulated sugar, 2.5~3 parts of salt, 0.04~0.06 part of citric acid, 60~70 parts of maltodextrin, 0.18~0.22 part of 5 '-the sapidity nucleotide disodium, 4~6 parts of soy meal and 0.8~1.2 part of silica.The present invention is by adding a certain proportion of onion powder, spice, it goes forward side by side and one defines the component and dosage of spice, each component mixes in proportion, cooperate collaboration between each component, it is more abundant on mouthfeel, flavor to make the tomato composite seasoning powder being prepared, while reducing resistive connection and improving storage time.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of tomato composite seasoning powder and preparation method thereof and answer
With.
Background technique
Tomato is one of three big world property trade vegetables, is occupied an important position in global Vegetable Trade.Tomato and tomato
The consumption of product worldwide increases year by year, and trade increases also quickly.Currently, tomato in China industry development is rapid,
The tendency of world market is not only affected, is also influenced as the big catsup producing country in third place in the world and the first large outlet state, product
The variation of world's tomato industrial pattern.
The water content of tomato is up to 95% or so, and thin skin succulence is easy to rot, intolerant to storage under microbial action
Hiding, China's tomato rotting rate are up to 50%.Meanwhile so high water content, for consumers, every purchase dry weight is 1kg
Tomato, expense brought by the moisture of 19kg or so must be born.If tomato processing can reduce micro- at tomato meal
The growth and breeding of biology, can long term storage at room temperature to extend the supply season of product balance production and marketing peak.
Packaging, transport, storage and consumer cost can also be largely saved simultaneously.The tomato meal of high quality can also add water to be reduced into tomato
The tomato products such as sauce, tomato juice, tomato sauce and tomato soup, but simple tomato meal has very strong hygroscopicity, packaging opening
After be particularly easy to bond it is agglomerating, air entrance be oxidized lycopene, generate offending smell, while microorganism and enzyme
Activity increase, so that the quality of product be made to decline rapidly.And simple tomato meal taste is single, and these give tomato meal reality
Using bringing many inconvenience.
Summary of the invention
In view of this, a kind of the purpose of the present invention is to provide tastes good, long keeping tomato composite seasoning powder.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
The present invention provides a kind of tomato composite seasoning powder, the component including following parts by weight: 90~110 parts of tomato meal,
1.7~2.3 parts of onion powder, 0.4~0.6 part of condiment powder, 13~17 parts of white granulated sugar, 2.5~3 parts of salt, citric acid 0.04~
0.06 part, 60~70 parts of maltodextrin, 0.18~0.22 part of 5 '-the sapidity nucleotide disodium, 4~6 parts of soy meal and silica
0.8~1.2 part.
Preferably, the component including following parts by weight: 95~105 parts of tomato meal, 1.9~2.1 parts of onion powder, condiment powder
0.45~0.55 part, 14~16 parts of white granulated sugar, 2.7~2.9 parts of salt, 0.045~0.055 part of citric acid, maltodextrin 63~
67 parts, 0.19~0.21 part of 5 '-the sapidity nucleotide disodium, 4.5~5.5 parts of soy meal and 0.9~1.1 part of silica.
Preferably, the spice includes chilli powder, garlic powder, white pepper powder, Ground Cloves, cinnamomi cortex pulveratus and nutmeg powder；Institute
The mass ratio for stating chilli powder, garlic powder, white pepper powder, Ground Cloves, cinnamomi cortex pulveratus and nutmeg powder is 9~11:18~22:9~11:
1.8~2.2:0.8~1.2:0.8~1.2.
Preferably, the mass ratio of the chilli powder, garlic powder, white pepper powder, Ground Cloves, cinnamomi cortex pulveratus and nutmeg powder is 9.5
~10.5:19~21:9.5~10.5:1.9~2.1:0.9~1.1:0.9~1.1.
Preferably, the granularity of the toppings each component stands alone as 80~100 mesh.
The present invention also provides a kind of preparation methods of tomato composite seasoning powder described in above scheme, including walk as follows
It is rapid:
1) by tomato meal, onion powder, spice, white granulated sugar, salt, citric acid, maltodextrin, 5 '-flavour nucleotides two
Sodium, soy meal and silica mixing, obtain mixed material；
2) mixed material for obtaining the step 1) is sieved, and packaging obtains tomato composite seasoning powder.
Preferably, the mode mixed in the step 1) is stirring；The speed of the stirring is 2000~3000r/min,
The time of the stirring is 8~12min.
Preferably, the screen-aperture being sieved in the step 2) is 80~100 mesh.
The tomato prepared the present invention also provides tomato composite seasoning powder described in a kind of above scheme or the method is multiple
Close application of the toppings in food processing.
The present invention provides a kind of catsup, including described in tomato composite seasoning powder described in above scheme or above scheme
1 part and 3~5 parts water of tomato composite seasoning powder of method preparation.
The present invention provides a kind of tomato composite seasoning powder, the component including following parts by weight: 90~110 parts of tomato meal,
1.7~2.3 parts of onion powder, 0.4~0.6 part of condiment powder, 13~17 parts of white granulated sugar, 2.5~3 parts of salt, citric acid 0.04~
0.06 part, 60~70 parts of maltodextrin, 0.18~0.22 part of 5'- the sapidity nucleotide disodium, 4~6 parts of soy meal and silica
0.8~1.2 part.Salt can reduce water activity in tomato composite seasoning powder of the present invention, to suppress growth of microorganism；
Containing there are many effective antibacterial substance in onion powder, wherein the sulfur-containing compound in onion powder is as main antipathogenic composition,
It is reacted with the sulfydryl in certain amino acid (such as cysteine), prevents them from forming corresponding protein, to inhibit micro- life
The growth and breeding of object；Aldehydes, phenols and sulfur-containing compound in spice are main bacteriostatic active ingredients, as eugenol is
Main antipathogenic composition in cloves, cinnamic acid are the main antipathogenic compositions in nutmeg, allicin be in garlic it is main it is antibacterial at
Point.Antifungal mechanism is damaging cells wall, changes the permeability of cell, inhibits the synthesis etc. of nucleic acid.Maltodextrin, silica simultaneously
Hygroscopicity can be reduced, to extend the storage time of tomato composite seasoning powder effective against agglomeration.What the present invention was prepared
Tomato composite seasoning powder only 7% is bonded in test the 30th day；Low compared to control group 61%；Provided by the invention kind
Eggplant composite seasoning powder opening is placed at room temperature for lower moisture content and increases slowly, increases only when testing the 30th day compared with initial moisture
41.7%~53.6%, the present invention inhibits the growth rate of microorganism by moisture needed for control microorganism growth, mentions
High storage time.Total number of bacteria is determined simultaneously, tomato composite seasoning powder provided by the invention, dduring test bacterium
Sum does not increase not only, is declined slightly instead, and when testing the 30th day, total number of bacteria is only 6CFU/g, and control group is simple
Tomato meal total number of bacteria is quicklyd increase with the extension of standing time, and when testing the 30th day, total number of bacteria reaches
47600CFU/g, this shows that tomato composite seasoning powder provided by the invention can effectively inhibit the growth of bacterium, has longer
Storage period, overcome required cryopreservation behind tomato product Kaifeng and holding time short deficiency.
Meanwhile maltodextrin also has emulsification and thickening effect, avoids being layered, and can also make product mellow in taste, exquisiteness,
Taste is aromatic strongly fragrant, and soy meal can increase the bloating tendency and gelling of toppings and adjust viscosity and mobility, answers toppings
Fast modulation is at catsup after water.
The present invention is mixed in proportion by adding a certain proportion of onion powder, spice, each component simultaneously, phase between each component
Mutually cooperation collaboration keeps the tomato composite seasoning powder being prepared more abundant on mouthfeel, flavor, and (tomato toppings are because being added
Onion powder, spice and white granulated sugar make product sour and sweet palatability, the sense of taste with obvious onion and spice, and taste is soft
With) significantly different with simple tomato meal.
Figure of description
Fig. 1 is the resistive connection variation of different product in 30 days；
Fig. 2 is the moisture content change of different product in 30 days；
Fig. 3 is the bacterial growth amount variation of different product in 30 days.
Specific embodiment
The present invention provides a kind of tomato composite seasoning powder, the component including following parts by weight: 90~110 parts of tomato meal,
1.7~2.3 parts of onion powder, 0.4~0.6 part of condiment powder, 13~17 parts of white granulated sugar, 2.5~3 parts of salt, citric acid 0.04~
0.06 part, 60~70 parts of maltodextrin, 0.18~0.22 part of 5'- the sapidity nucleotide disodium, 4~6 parts of soy meal and silica
0.8~1.2 part.
In the present invention, the water content of the tomato composite seasoning powder is preferably 5~8%, and more preferably 7%.
Tomato composite seasoning powder provided by the invention includes tomato meal.By weight, the tomato meal is 90~110
Part, preferably 95~105 parts, more preferably 100 parts.In the present invention, the granularity of the tomato meal is preferably 80~100 mesh, more
Preferably 85~95 mesh, most preferably 90 mesh.The tomato meal is main flavoring ingredients, is capable of providing the mouthfeel of tomato.This
Invention is not particularly limited the source of the tomato meal, using conventional commercial product.Described in the embodiment of the present invention kind
Eggplant powder is purchased from: Zhengzhou ten thousand is fought chemical products Co., Ltd.
Tomato composite seasoning powder provided by the invention includes onion powder.By weight, the onion powder is 1.7~2.3
Part, preferably 1.9~2.1 parts, more preferably 2.0 parts.In the present invention, the granularity of the onion powder is preferably 80~100 mesh, more
Preferably 85~95 mesh, most preferably 90 mesh.The onion powder can increase the mouthfeel of onion, and have bacteriostasis.This hair
The bright source to the onion powder is not particularly limited, using conventional commercial product.Onion described in the embodiment of the present invention
Powder is purchased from: Xinghua City Wei Ye Food Co., Ltd.
Tomato composite seasoning powder provided by the invention includes spice.By weight, the spice is 0.4~0.6
Part, preferably 0.45~0.55 part, more preferably 0.5 part.The spice preferably includes the component of following parts by weight: chilli powder
9~11 parts, 18~22 parts of garlic powder, 9~11 parts of white pepper powder, 1.8~2.2 parts of Ground Cloves, 0.8~1.2 part of cinnamomi cortex pulveratus and meat
0.8~1.2 part of cool powder, more preferably 9.5~10.5 parts of chilli powder, 19~21 parts of garlic powder, 9.5~10.5 parts of white pepper powder,
1.9~2.1 parts of Ground Cloves, 0.9~1.1 part of cinnamomi cortex pulveratus and 0.9~1.1 part of nutmeg powder, most preferably 10 parts of chilli powder, garlic powder
20 parts, 10 parts of white pepper powder, 2.0 parts of Ground Cloves, 1.0 parts of cinnamomi cortex pulveratus and 1.0 parts of nutmeg powder.
In the present invention, the independent granularity of the spice each component is preferably 80~100 mesh, more preferably 85~95 mesh,
Most preferably 90 mesh.
In the present invention, each component mixes in proportion in the spice, and cooperate collaboration between each component, reaches increase wind
Taste, while can effectively inhibit the growth of microorganism.The present invention is not particularly limited the source of the spice each component,
Using conventional commercial product.
Tomato composite seasoning powder provided by the invention includes white granulated sugar.By weight, the white granulated sugar is 13~17 parts,
Preferably 14~16 parts, more preferably 15 parts.In the present invention, the granularity of the white granulated sugar is preferably 80~100 mesh, more preferably
85~95 mesh, most preferably 90 mesh.The white granulated sugar can assign toppings sweet taste, neutralize the tart flavour of tomato meal, make mouthfeel more
Add soft.The present invention is not particularly limited the source of the white granulated sugar, using conventional commercial product.The embodiment of the present invention
Described in white granulated sugar be purchased from Xinghua City Wei Ye Food Co., Ltd.
Tomato composite seasoning powder provided by the invention includes salt.By weight, the salt is 2.5~3.0 parts, excellent
It is selected as 2.7~2.9 parts, more preferably 2.8 parts.In the present invention, the granularity of the salt is preferably 80~100 mesh, more preferably
85~95 mesh, most preferably 90 mesh.The salt can assign toppings saline taste, while be able to suppress the growth of microorganism.This
Invention is not particularly limited the source of the salt, using conventional commercial product.Salt described in the embodiment of the present invention
Purchased from Lian Hua supermarket of Huhehaote City.
Tomato composite seasoning powder provided by the invention includes citric acid.By weight, the citric acid be 0.04~
0.06 part, preferably 0.045~0.055 part, more preferably 0.05 part.In the present invention, the granularity of the citric acid is preferably 80
~100 mesh, more preferably 85~95 mesh, most preferably 90 mesh.The citric acid has antioxidation.The present invention is to the lemon
The source of lemon acid is not particularly limited, and using conventional commercial product, citric acid described in the embodiment of the present invention is purchased from Zhengzhou
Wei Feng Biotechnology Co., Ltd of city.
Tomato composite seasoning powder provided by the invention includes maltodextrin.By weight, the maltodextrin be 60~
70 parts, preferably 63~67 parts, more preferably 65 parts.In the present invention, the granularity of the maltodextrin is preferably 80~100 mesh,
More preferably 85~95 mesh, most preferably 90 mesh.The maltodextrin has the function of moisture-proof agglomeration, stores product easily, together
When have emulsification and thickening effect, avoid being layered, be conducive to toppings rehydration after fast modulation at catsup, product mouth can also be made
Feel mellow, fine and smooth, taste is aromatic strongly fragrant.The present invention is not particularly limited the source of the maltodextrin, using conventional commercial product
, maltodextrin described in the embodiment of the present invention is purchased from Henan Xing Yuan chemical products Co., Ltd.
Tomato composite seasoning powder provided by the invention includes 5'- the sapidity nucleotide disodium.By weight, the 5'- is in
Flavor nucleotide disodium is 0.18~0.22 part, preferably 0.19~0.21 part, more preferably 0.2 part.In the present invention, the 5'-
The granularity of the sapidity nucleotide disodium is preferably 80~100 mesh, more preferably 85~95 mesh, most preferably 90 mesh.The 5'- flavor
Disodium 5 '-ribonucleotide can increase the delicate flavour material of toppings, cooperate with salt, keep toppings taste more delicious.The present invention is to institute
The source for stating 5'- the sapidity nucleotide disodium is not particularly limited, using conventional commercial product, described in the embodiment of the present invention
5'- the sapidity nucleotide disodium is purchased from Xinghua City Wei Ye Food Co., Ltd.
Tomato composite seasoning powder provided by the invention includes soy meal.By weight, the soy meal is 4~6 parts, excellent
It is selected as 4.5~5.5 parts, more preferably 5 parts.In the present invention, the granularity of the soy meal is preferably 80~100 mesh, more preferably
85~95 mesh, most preferably 90 mesh.The soy meal can increase toppings bloating tendency and gelling and adjustment viscosity and
Mobility, fast modulation is at catsup after making toppings rehydration.The present invention is not particularly limited the source of the soy meal, adopts
With conventional commercial product, soy meal described in the embodiment of the present invention is purchased from Xinghua City Wei Ye Food Co., Ltd.
Tomato composite seasoning powder provided by the invention includes silica.By weight, the silica be 0.8~
1.2 parts, preferably 0.9~1.1 part, more preferably 1 part.In the present invention, the granularity of the silica is preferably 80~100
Mesh, more preferably 85~95 mesh, most preferably 90 mesh.The silica has agglomeration resistance effect.The present invention is to the dioxy
The source of SiClx is not particularly limited, and using conventional commercial product, silica described in the embodiment of the present invention is purchased from river
The source Nan Xing chemical products Co., Ltd.
The present invention also provides a kind of preparation methods of tomato composite seasoning powder described in above scheme, including following step
It is rapid:
1) by tomato meal, onion powder, spice, white granulated sugar, salt, citric acid, maltodextrin, 5'- flavour nucleotide two
Sodium, soy meal and silica mixing, obtain mixed material；
2) mixed material for obtaining the step 1) is sieved, and packaging obtains tomato composite seasoning powder.
The present invention is by tomato meal, onion powder, spice, white granulated sugar, salt, citric acid, maltodextrin, 5'- flavor nucleosides
Acid disodium, soy meal and silica mixing, obtain mixed material.In the present invention, the mixed mode is preferably stirred.Institute
The speed for stating stirring is preferably 2000~3000r/min, more preferably 2300~2700r/min, most preferably 2500r/min.
The time of the stirring is preferably 8~12min, more preferably 9~11min, most preferably 10min.The present invention is to the mixing
Instrument be not particularly limited, using this field conventional instrument.It is mixed in the embodiment of the present invention using double helix back taper
Machine.
After obtaining mixed material, the mixed material is sieved by the present invention, and packaging obtains tomato composite seasoning powder.This hair
In bright, the mesh number of the sieving is preferably 80~100 mesh, more preferably 85~95 mesh, most preferably 90 mesh.The present invention is to described
The mode of packaging is not particularly limited, using this field routine manner of packing.
The tomato prepared the present invention also provides tomato composite seasoning powder described in a kind of above scheme or the method is multiple
Close application of the toppings in food processing.
The present invention provides a kind of catsup, including described in tomato composite seasoning powder described in above scheme or above scheme
1 part and 3~5 parts water of tomato composite seasoning powder of method preparation.In the present invention, the catsup preferably includes 4 parts of water.
In the present invention, the preparation method of the catsup preferably includes: the tomato composite seasoning powder is mixed with water,
Obtain catsup.In the present invention, the mixed mode is preferably stirred.The revolving speed of the stirring is preferably 100~200r/
Min, more preferably 150r/min.The time of the stirring is preferably 1~3min, more preferably 2min.
Below in conjunction with the embodiment in the present invention, the technical solution in the present invention is clearly and completely described.It is aobvious
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1
Weigh tomato meal 90Kg, onion powder 2.3Kg, condiment powder (by chilli powder, garlic powder, white pepper powder, Ground Cloves,
Cinnamomi cortex pulveratus and nutmeg powder are formulated according to the mass ratio of 9:22:9:2.2:0.8:1.2) 0.4Kg, white granulated sugar 17Kg, salt
2.5Kg, citric acid 0.06Kg, maltodextrin 60Kg, 5 '-the sapidity nucleotide disodium 0.22Kg, soy meal 4Kg, silica
1.2Kg is used double helix back taper mixing machine to be stirred with the revolving speed of 2000r/min and crosses 80 meshes after 12min, packaging, is obtained kind
Eggplant composite seasoning powder.
Embodiment 2
Weigh tomato meal 110Kg, onion powder 1.7Kg, condiment powder (by chilli powder, garlic powder, white pepper powder, Ground Cloves,
Cinnamomi cortex pulveratus and nutmeg powder are formulated according to the mass ratio of 11:18:11:1.8:1.2:0.8) 0.6Kg, white granulated sugar 13Kg, salt
3Kg, citric acid 0.04Kg, maltodextrin 70Kg, 5 '-the sapidity nucleotide disodium 0.18Kg, soy meal 6Kg, silica
0.8Kg is sieved with 100 mesh sieve after using double helix back taper mixing machine to stir 8min with the revolving speed of 3000r/min, is packed, and is obtained kind
Eggplant composite seasoning powder.
Embodiment 3
Weigh tomato meal 100Kg, onion powder 2.0Kg, condiment powder (by chilli powder, garlic powder, white pepper powder, Ground Cloves,
Cinnamomi cortex pulveratus and nutmeg powder are formulated according to the mass ratio of 10:20:10:2.0:1.0:1.0) 0.5Kg, white granulated sugar 15Kg, salt
2.8Kg, citric acid 0.05Kg, maltodextrin 65Kg, 5 '-the sapidity nucleotide disodium 0.20Kg, soy meal 5Kg, silica
1.0Kg is used double helix back taper mixing machine to be stirred with the revolving speed of 2500r/min and crosses 90 meshes after 10min, packaging, is obtained kind
Eggplant composite seasoning powder.
Reference examples 1
As a control group with commercially available tomato meal, tomato meal is purchased from Zhengzhou ten thousand and fights chemical products Co., Ltd.
Embodiment 4
The measurement of resistive connection
The tomato composite seasoning powder and simple tomato meal 300g that Examples 1 to 3 and comparative example 1 are prepared are weighed respectively,
It is put in opening in 500mL beaker respectively and is placed on 20 DEG C of room temperature, the interior that relative humidity is 61% is accurate respectively every 3 days to claim
The tomato composite seasoning powder and each 20g of simple tomato meal in beaker are taken, is put on the metal material sieve of 60 mesh, is placed on sieve
2 progress screens of stainless shot of diameter 3mm, percent of pass=screenings quality ÷ 20 × 100% of test article, percent of pass is got over
It is low, indicate that sample cohesive is agglomerating more serious.The resistive connection of different product changes in measurement 30 respectively, and concrete outcome is as shown in Figure 1.
As seen from Figure 1, the tomato composite seasoning powder that the present invention is prepared resistive connection in test the 30th day is good, and percent of pass is high
Up to 93% or more, that is, it is no more than 7% and is bonded；And control group percent of pass is only 32%, i.e., 68% is bonded, as a result
The tomato composite seasoning powder for showing that the present invention is prepared improves 61% or more compared to control group resistive connection.
Embodiment 5
The measurement of moisture content change
Tomato composite seasoning powder and simple tomato meal during open storage is used in embodiment 4 to measure 30 for test material
Moisture content change in it, specific assay method is as follows:
The tomato composite seasoning powder and simple tomato meal for weighing 3 parts of every part of 100g respectively are put in opening in 250mL beaker and put
Set at 20 DEG C of room temperature, the interior that relative humidity is 61%, accurately weighed respectively every 3 days tomato composite seasoning powder in beaker and
Simple tomato meal, sample weight are referred to as 2g~10g, are put into weighing bottle, are set in 101 DEG C~105 DEG C drying boxes, bottle cap is tiltedly propped up in bottle
Side covers taking-up after drying 2h, weighs after being put into drier cooling 0.5h.Then it places into 101 DEG C~105 DEG C dry casees
Dry 1h or so, takes out, and weighs again after being put into drier cooling 0.5g.And it repeats above operation of poor quality twice not to front and back
More than 2mg, as constant weight.Specific testing result is as shown in Figure 2.
As a result it calculates:
In formula in ω-sample moisture mass fraction, %；
m1Quality before weighing bottle and samples dried, g；
m2The quality of weighing bottle and sample after dry, g；
M0The quality of weighing bottle, g.Calculated result retains 3 effective digitals.
As seen from Figure 2, itself the original water content for the tomato meal that the present invention is prepared is 6%~8%, control group
Simple tomato meal itself original water content be 6%.The simple tomato meal opening of control group is placed at room temperature for down, and moisture content is in
Increase faster increases 200% compared with initial moisture when testing the 30th day；And tomato composite seasoning powder provided by the invention
Opening is placed at room temperature for lower moisture content and increases slowly, 41.7% is increased only compared with initial moisture at test the 30th day~
53.6%.Show that tomato composite seasoning powder hygroscopicity provided by the invention is lower.
Embodiment 6
The measurement of total number of bacteria
The tomato composite seasoning powder that Examples 1 to 3 is prepared and the simple tomato that comparative example 1 is prepared are weighed respectively
Powder 50g is put in respectively in the beaker of 100mL sterilizing, is sealed with sterile bacteriological filtration ventilated membrane, is placed on 35 DEG C of constant incubator
It is interior, every 3 days difference detection bacterium sums (total number of bacteria ordinary nutrient agar cultivation, 37 DEG C count for culture 48 hours).
Total number of bacteria in measurement 30 days, concrete outcome are as shown in Figure 3.As seen from Figure 3, the embodiment of the present invention 1~3 and control group system
The initial total number of bacteria of standby obtained tomato meal is 100CFU/g, when the simple tomato meal total number of bacteria of control group is with placing
Between extension and quickly increase, this with its with stronger hygroscopicity during placement moisture increase microorganism be easy growth have
It closes, when testing the 30th day, total number of bacteria reaches 47600CFU/g；And tomato composite seasoning powder provided by the invention, in the test phase
Between total number of bacteria do not increase not only, be declined slightly instead, test the 30th day when total number of bacteria be only 6CFU/g.Show this hair
The tomato composite seasoning powder of bright offer can effectively inhibit the growth of bacterium, have longer storage period.
Embodiment 7
Using Examples 1 to 3 as experimental group 1~3, as a control group with comparative example 1, the mouthfeel of product, tool are measured respectively
The results are shown in Table 1 for body.The resistive connection of product, moisture in 30 days is measured respectively according to the method that embodiment 4~6 provides simultaneously to contain
Amount variation and bacterial growth amount.Concrete outcome is as shown in Figures 1 to 3.
The mouthfeel evaluation of the different toppings of table 1
| Mouthfeel | |
| Experimental group 1 | Acidity is suitable for the sense of taste with obvious onion and spice, and taste is soft |
| Experimental group 2 | Acidity is suitable for the sense of taste with obvious onion and spice, and taste is soft |
| Experimental group 3 | Acidity is suitable for the sense of taste with obvious onion and spice, and taste is soft |
| Control group | The sense of taste is simple, and mouthfeel is sour and astringent |
As can be seen from Table 1, the tomato composite seasoning powder that the present invention is prepared, because joined onion powder, spice and
White granulated sugar makes product sour and sweet palatability, and the sense of taste with obvious onion and spice, taste is soft, compared to simple tomato
Powder mouthfeel is more abundant.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of tomato composite seasoning powder, which is characterized in that the component including following parts by weight: 90~110 parts of tomato meal, onion
1.7~2.3 parts of powder, 0.4~0.6 part of condiment powder, 13~17 parts of white granulated sugar, 2.5~3 parts of salt, citric acid 0.04~0.06
Part, 60~70 parts of maltodextrin, 0.18~0.22 part of 5 '-the sapidity nucleotide disodium, 4~6 parts of soy meal and silica 0.8~
1.2 part.
2. tomato composite seasoning powder according to claim 1, which is characterized in that the component including following parts by weight: tomato
95~105 parts of powder, 1.9~2.1 parts of onion powder, 0.45~0.55 part of condiment powder, 14~16 parts of white granulated sugar, salt 2.7~2.9
Part, 0.045~0.055 part of citric acid, 63~67 parts of maltodextrin, 0.19~0.21 part of 5 '-the sapidity nucleotide disodium, soy meal
4.5~5.5 parts and 0.9~1.1 part of silica.
3. tomato composite seasoning powder according to claim 1 or 2, which is characterized in that the condiment powder include chilli powder,
Garlic powder, white pepper powder, Ground Cloves, cinnamomi cortex pulveratus and nutmeg powder；The chilli powder, garlic powder, white pepper powder, Ground Cloves, cassia bark
The mass ratio of powder and nutmeg powder is 9~11:18~22:9~11:1.8~2.2:0.8~1.2:0.8~1.2.
4. tomato composite seasoning powder according to claim 3, which is characterized in that the chilli powder, garlic powder, white pepper
Powder, Ground Cloves, cinnamomi cortex pulveratus and nutmeg powder mass ratio be 9.5~10.5:19~21:9.5~10.5:1.9~2.1:0.9~
1.1:0.9~1.1.
5. tomato composite seasoning powder according to claim 1,2 or 4, which is characterized in that each component in the toppings
Granularity stands alone as 80~100 mesh.
6. the preparation method of tomato composite seasoning powder, includes the following steps: described in Claims 1 to 5 any one
1) by tomato meal, onion powder, spice, white granulated sugar, salt, citric acid, maltodextrin, 5 '-the sapidity nucleotide disodiums, big
Bean powder and silica mixing, obtain mixed material；
2) mixed material for obtaining the step 1) is sieved, and packaging obtains tomato composite seasoning powder.
7. preparation method according to claim 6, which is characterized in that the mode mixed in the step 1) is stirring；Institute
The speed for stating stirring is 2000~3000r/min, and the time of stirring is 8~12min.
8. preparation method according to claim 6 or 7, which is characterized in that the screen-aperture of sieving is in the step 2)
80~100 mesh.
9. tomato composite seasoning powder described in Claims 1 to 5 any one or claim 6~8 any one the method
Application of the tomato composite seasoning powder of preparation in food processing.
10. a kind of catsup, which is characterized in that including tomato composite seasoning powder or power described in Claims 1 to 5 any one
1 part and 3~5 parts water of tomato composite seasoning powder that benefit requires 6~8 any one the methods to prepare.
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| 晏小欣等: "调味番茄沙司制备工艺研究", 《中国酿造》 * |
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