CN109170814A - A kind of catsup and preparation method thereof - Google Patents
A kind of catsup and preparation method thereof Download PDFInfo
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- CN109170814A CN109170814A CN201811132949.1A CN201811132949A CN109170814A CN 109170814 A CN109170814 A CN 109170814A CN 201811132949 A CN201811132949 A CN 201811132949A CN 109170814 A CN109170814 A CN 109170814A
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- catsup
- dietary fiber
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- water
- vegetable protein
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 45
- 239000000835 fiber Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000002156 mixing Methods 0.000 claims abstract description 28
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 27
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 24
- 235000015067 sauces Nutrition 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 238000004945 emulsification Methods 0.000 claims description 25
- 240000003768 Solanum lycopersicum Species 0.000 claims description 22
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000009973 maize Nutrition 0.000 claims description 4
- 238000010008 shearing Methods 0.000 claims description 4
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 claims 1
- 230000037213 diet Effects 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 3
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 230000000295 complement effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 description 11
- 235000019710 soybean protein Nutrition 0.000 description 11
- 244000068988 Glycine max Species 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000010977 jade Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 102000009123 Fibrin Human genes 0.000 description 2
- 108010073385 Fibrin Proteins 0.000 description 2
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 2
- 229950003499 fibrin Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a kind of catsup and preparation method thereof, based on quality percentage, composed of the following components: vegetable protein 2~4%, dietary fiber 1~3%, vegetable oil 1~3%, sugared 5~10%, salt 0.5~1%, starch 0.5~1%, tomato pure sauce 20~30%, remaining is water；Production method includes that dietary fiber and vegetable protein are dry-mixed；Emulsify the preparation of fiber pulp；Mixing；It is canned；Sterilizing.Catsup of the invention, manufacture craft is simple, low for equipment requirements, at low cost, and finished product delicate mouthfeel, stability is good, and obtained catsup dietary fiber and protein content increase by means of the present invention, and complementary, and smoother taste is formed with the beneficiating ingredient of tomato.
Description
Technical field
The present invention relates to a kind of catsup and preparation method thereof, more particularly to a kind of high-fiber high-protein nutrition
Health care catsup and preparation method thereof, belongs to food processing technology field.
Background technique
Tomato edible value and nutritive value are all very high, to extend product supply season convenient for storage, obtain higher regeneration
Value, is processed into various finished products for fresh tomato, and wherein catsup is a kind of more practical, extensive product.
Catsup is increasingly liked by the majority of consumers as a kind of seasoned food.Dietary fiber and egg in catsup
Bai Hanliang is extremely low, adds soybean dietary fiber and its nutritive value not only can be improved in albumen, but also can improve its texture, but
There is certain influence to the mouthfeel of catsup simultaneously.
Therefore, how to solve the influence of fiber and albumen to catsup mouthfeel is asking for those skilled in the art's urgent need to resolve
Topic.
Summary of the invention
In view of this, the present invention provides a kind of catsup and preparation method thereof, by adding a small amount of vegetable oil to plant
The fiber of albumen and certain particle size is emulsified, and overcomes coarse mouthfeel while improving system viscosity；Technique of the invention
Simply, low for equipment requirements.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of catsup, it is composed of the following components based on quality percentage: vegetable protein 2~4%, dietary fiber 1~2%,
Vegetable oil 0.5~2.5%, sugared 5~10%, salt 0.5~1%, starch 0.5~1%, tomato pure sauce 20~30%, remaining is water.
The vegetable protein is the albumen with gelation, such as soybean protein isolate；The dietary fiber is soybean dietary fiber；It is described
Tomato pure sauce is purchased from glowing Food Co., Ltd.
Preferably, the vegetable oil is or mixtures thereof sunflower oil, maize germ oil；
Preferably, the water absorbing capacity of the dietary fiber is 1:7；And the fineness of the dietary fiber was that 80 meshes pass through
Rate >=95%.
Preferably, the viscosity of the catsup is in 4~8cm/30s.
A kind of production method of catsup, comprises the following steps:
1) dietary fiber and vegetable protein is dry-mixed uniformly；
2) it emulsifies the preparation of fiber pulp: the dietary fiber of above-mentioned mixing and vegetable protein is at the uniform velocity spilt into 40~50 DEG C of water
In, it is stirred when spilling into, mixing speed is 700~1000r/min；After dietary fiber and vegetable protein have added, 700~
Vegetable oil, 3000~5000r/min pre-emulsification 3min, 5000~10000r/min cream are added under the mixing speed of 1000r/min
Change 1~5min, it is spare that emulsification fiber pulp is made；
3) mixing: above-mentioned emulsification fiber pulp is uniformly mixed with tomato pure sauce, water, sugar, salt, is cut after starch is added with high speed
It cuts machine and 5~10min is handled with 5000~10000r/min, be put under refrigerated condition the catsup for being made deployed for 24 hours；
4) canned with sterilizing: by above-mentioned deployed catsup tinning, 105 DEG C of 90~120s of sterilizing are rapidly cooled to 40
~50 DEG C.
Wherein, the emulsification treatment step after dietary fiber and vegetable protein are dry-mixed in step 2) is to guarantee that catsup has carefully
The committed step of greasy mouthfeel and peculiar flavour.
It can be seen via above technical scheme that compared with prior art, the present invention provides a kind of catsup and its production
Method, catsup of the invention are assigned first is that having good water imbibition and retentiveness using soybean protein isolate and dietary fiber
Give the ideal viscosity of catsup；Second is that carrying out pre-emulsification, at emulsification to soybean protein isolate and fiber by the addition of vegetable oil
Reason, albumen and embedded fiber emulsify, and improve the undesirable mouthfeel of fiber.Health care tomato made from formula through the invention and method
Sauce overcomes the harsh feeling of fiber, makes its delicate mouthfeel, flavor is all good on the basis of guaranteeing 4~8cm/30s desired viscosity.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of catsup, it is composed of the following components based on quality percentage: soybean protein isolate 2%, soybean dietary fiber
1%, maize germ oil 2%, sugared 10%, salt 0.6%, starch 1%, tomato pure sauce 20%, remaining is water.
The production method of the catsup, comprises the following steps:
1) soybean dietary fiber and vegetable protein is dry-mixed uniformly；
2) it emulsifies the preparation of fiber pulp: the soybean dietary fiber of mixing and vegetable protein at the uniform velocity being spilt into 40 DEG C of water,
It is stirred when spilling into, mixing speed 700r/min, after soybean dietary fiber has been added with vegetable protein, in stirring for 700r/min
It mixes and adds vegetable oil under speed, 3000r/min pre-emulsification 3min, 8000r/min emulsify 7min, and it is spare that emulsification fiber pulp is made；
3) mixing: emulsification fiber pulp is uniformly mixed with tomato pure sauce, water, sugar, salt, uses high-speed shearing machine after starch is added
5min is handled with 5000r/min, is put under refrigerated condition the catsup for being made deployed for 24 hours；
4) canned with sterilizing: by above-mentioned deployed catsup tinning, 105 DEG C of sterilizing 120s are rapidly cooled to 40 DEG C.
Embodiment 2
A kind of catsup, it is composed of the following components based on quality percentage: soybean protein isolate 3%, dietary fiber 1%, jade
Rice germ oil 1%, sugared 8%, salt 1%, starch 1%, tomato pure sauce 25%, remaining is water.
The production method of the catsup, comprises the following steps:
1) dietary fiber and vegetable protein is dry-mixed uniformly；
2) it emulsifies the preparation of fiber pulp: the dietary fiber of above-mentioned mixing and vegetable protein at the uniform velocity being spilt into 40 DEG C of water,
It is stirred when spilling into, mixing speed 1000r/min, after dietary fiber has been added with vegetable protein, in the stirring of 1000r/min
Vegetable oil is added under speed, 5000r/min pre-emulsification 3min, 10000r/min emulsify 1min, it is spare that emulsification fiber pulp are made；
3) mixing: above-mentioned emulsification fiber pulp is uniformly mixed with tomato pure sauce, water, sugar, salt, is cut after starch is added with high speed
It cuts machine and 8min is handled with 10000r/min, be put under refrigerated condition the catsup for being made deployed for 24 hours；
4) canned with sterilizing: by above-mentioned deployed catsup tinning, 105 DEG C of sterilizing 120s are rapidly cooled to 50 DEG C.
Embodiment 3
A kind of catsup, it is composed of the following components based on quality percentage: soybean protein isolate 3%, dietary fiber 3%, jade
Rice germ oil 2.5%, sugar 5%, salt 1%, starch 0.5%, tomato pure sauce 30%, remaining be water.
The production method of the catsup, comprises the following steps:
1) above-mentioned dietary fiber and vegetable protein is dry-mixed uniformly；
2) it emulsifies the preparation of fiber pulp: the dietary fiber of above-mentioned mixing and vegetable protein at the uniform velocity being spilt into 40 DEG C of water,
It is stirred when spilling into, mixing speed 800r/min, after dietary fiber has been added with vegetable protein, in the stirring of 1000r/min
Vegetable oil is added under speed, 3000r/min pre-emulsification 3min, 5000r/min emulsify 10min, it is spare that emulsification fiber pulp are made；
3) mixing: above-mentioned emulsification fiber pulp is uniformly mixed with tomato pure sauce, water, sugar, salt, is cut after starch is added with high speed
It cuts machine and 5min is handled with 5000r/min, be put under refrigerated condition the catsup for being made deployed for 24 hours；
4) canned with sterilizing: by above-mentioned deployed catsup tinning, 105 DEG C of sterilizing 90s are rapidly cooled to 40 DEG C.
Product made from above-mentioned 3 embodiments, product appearance color is normal, tastes delicate mouthfeel, product good evenness, sauce
Body is without wandering and juice segregation phenomenon.
Comparative example 1 (does not add vegetable oil and without emulsification)
A kind of catsup, it is composed of the following components based on quality percentage: soybean protein isolate 2%, dietary fiber 1%, sugar
10%, salt 0.6%, starch 1%, tomato pure sauce 20%, remaining be water.
The production method of the catsup, comprises the following steps:
1) dietary fiber and vegetable protein is dry-mixed uniformly；
2) preparation of fiber pulp: the dietary fiber of above-mentioned mixing and vegetable protein at the uniform velocity being spilt into 40 DEG C of water, and side dissipates
Enter side stirring, it is spare that fiber pulp is made in mixing speed 700r/min；
3) mixing: above-mentioned fiber pulp and tomato pure sauce, water, sugar, salt are mixed, be added after starch with high-speed shearing machine with
5000r/min handles 5min, is put under refrigerated condition the catsup for being made deployed for 24 hours；
4) canned with sterilizing: by above-mentioned deployed catsup tinning, 105 DEG C of sterilizing 120s are rapidly cooled to 40 DEG C.
Comparative example 2 (without pre-emulsification)
A kind of catsup, it is composed of the following components based on quality percentage: soybean protein isolate 2%, dietary fiber 1%, jade
Rice germ oil 2%, sugared 8%, salt 1%, starch 1%, tomato pure sauce 20%, remaining is water.
The production method of the catsup, comprises the following steps:
1) above-mentioned dietary fiber and vegetable protein is dry-mixed uniformly；
2) it emulsifies the preparation of fiber pulp: the dietary fiber of above-mentioned mixing and vegetable protein at the uniform velocity being spilt into 40 DEG C of water,
It is stirred when spilling into, mixing speed 700r/min, after dietary fiber has been added with vegetable protein, in the stirring speed of 700r/min
Degree is lower to add vegetable oil, and 5000r/min emulsifies 1min, and it is spare that emulsification fiber pulp is made；
3) mixing: above-mentioned emulsification fiber pulp is uniformly mixed with tomato pure sauce, water, sugar, salt, is cut after starch is added with high speed
It cuts machine and 5min is handled with 5000r/min, be put under refrigerated condition the catsup for being made deployed for 24 hours；
4) canned with sterilizing: by above-mentioned deployed catsup tinning, 105 DEG C of sterilizing 120s are rapidly cooled to 40 DEG C.
Comparative example 3 (does not add soybean protein isolate)
A kind of catsup, it is composed of the following components based on quality percentage: dietary fiber 3%, maize germ oil 2%, sugar
8%, salt 1%, starch 1%, tomato pure sauce 20%, remaining be water.
The production method of the catsup, comprises the following steps:
1) above-mentioned dietary fiber and vegetable protein is dry-mixed uniformly；
2) it emulsifies the preparation of fiber pulp: the dietary fiber of above-mentioned mixing at the uniform velocity being spilt into 40 DEG C of water, stirred when spilling into
It mixes, mixing speed 700r/min, after dietary fiber has added, adds vegetable oil under the mixing speed of 700r/min,
3000r/min pre-emulsification 3min, 5000r/min emulsify 1min, and it is spare that emulsification fiber pulp is made；
3) mixing: above-mentioned emulsification fiber pulp is uniformly mixed with tomato pure sauce, water, sugar, salt, is cut after starch is added with high speed
It cuts machine and 5min is handled with 5000r/min, be put under refrigerated condition the catsup for being made deployed for 24 hours；
4) canned with sterilizing: by above-mentioned deployed catsup tinning, 105 DEG C of sterilizing 120s are rapidly cooled to 40 DEG C.
Comparative example 4
A kind of catsup, it is composed of the following components based on quality percentage: soybean protein isolate 2%, dietary fiber 1%, sugar
8%, salt 1%, starch 1%, tomato pure sauce 20%, remaining is water.
The production method of the catsup, comprises the following steps:
1) water, sugar, salt are uniformly mixed, starch is then added and is uniformly mixed, added dietary fiber and be uniformly mixed, be made
Fiber pulp cools spare；
2) after fiber pulp cools, soybean protein isolate is added, again homogeneous, fibrin slurry is made；
3) fibrin slurry mixed with tomato pure sauce, with high-speed shearing machine with 10000~12000r/min handle 10~
After 15min, the catsup for being made deployed for 24 hours is put under refrigerated condition；
4) deployed catsup tinning, 90-95 DEG C of water-bath sterilization 20-30min are cooling.
The results are shown in Table 1 for the testing index of the catsup of embodiment 1-3 and comparative example 1-4 preparation.
Table 1
As shown in Table 1, the catsup being prepared using technical solution of the present invention, free from extraneous odour, color difference is small, and color is fresh
Bright, viscosity is moderate, tastes delicate mouthfeel, without sand sense.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (5)
1. a kind of catsup, it is characterised in that: composed of the following components based on quality percentage: vegetable protein 2~4%, diet are fine
Dimension 1~2%, vegetable oil 0.5~2.5%, sugared 5~10%, salt 0.5~1%, starch 0.5~1%, tomato pure sauce 20~30%,
Remaining is water.
2. a kind of catsup according to claim 1, it is characterised in that: the vegetable oil is sunflower oil, maize germ
Or mixtures thereof oil.
3. -2 described in any item a kind of catsup according to claim 1, it is characterised in that: the water absorbing capacity of the dietary fiber
For 1:7；And the fineness of the dietary fiber was 80 mesh percent of pass >=95%.
4. a kind of catsup according to claim 1-3, it is characterised in that: the viscosity of the catsup 4~
8cm/30s。
5. a kind of production method of catsup according to claim 1-4, it is characterised in that: include following step
It is rapid:
1) dietary fiber and vegetable protein is dry-mixed uniformly；
2) it emulsifies the preparation of fiber pulp: the dietary fiber of above-mentioned mixing and vegetable protein at the uniform velocity being spilt into 40~50 DEG C of water,
It is stirred when spilling into, mixing speed is 700~1000r/min；After dietary fiber and vegetable protein have added, 700~
Vegetable oil, 3000~5000r/min pre-emulsification 3min, 5000~10000r/min cream are added under the mixing speed of 1000r/min
Change 1~5min, it is spare that emulsification fiber pulp is made；
3) mixing: the emulsification fiber pulp is uniformly mixed with tomato pure sauce, water, sugar, salt, uses high-speed shearing machine after starch is added
5~10min is handled with 5000~10000r/min, is put under refrigerated condition the catsup for being made deployed for 24 hours；
4) canned with sterilizing: by the deployed catsup tinning, 105 DEG C of 90~120s of sterilizing are rapidly cooled to 40~50
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811132949.1A CN109170814A (en) | 2018-09-27 | 2018-09-27 | A kind of catsup and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811132949.1A CN109170814A (en) | 2018-09-27 | 2018-09-27 | A kind of catsup and preparation method thereof |
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ID=64907281
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| CN107183667A (en) * | 2017-06-23 | 2017-09-22 | 焙之道食品(福建)有限公司 | It is resistance to bakee high oil card bodyguard up to sauce and its preparation method and application |
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