CN109259256A - A method of cherry and tomato is removed the peel using catalysis type infrared dry method - Google Patents
A method of cherry and tomato is removed the peel using catalysis type infrared dry method Download PDFInfo
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- CN109259256A CN109259256A CN201810910931.3A CN201810910931A CN109259256A CN 109259256 A CN109259256 A CN 109259256A CN 201810910931 A CN201810910931 A CN 201810910931A CN 109259256 A CN109259256 A CN 109259256A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N7/00—Peeling vegetables or fruit
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Abstract
The present invention relates to a kind of methods removed the peel using the infrared dry method of catalysis type to cherry and tomato, belong to technical field of agricultural product process；Specific step is as follows: fresh cherry tomato removes campanulaceae, cleaning, and the processing of catalysis type infrared heating can be removed the peel easily；The present invention uses catalysis type infrared heating technique, it does not need with water as a heat transfer medium, have the characteristics that save water resource, non-environmental-pollution, quality height and low energy consumption compared with cherry and tomato traditional hot water blanching peeling and lye dipping method, and exfoliant effect and hot water blanching and lye effect are quite even more excellent, provide a kind of new method for industrialization tomato decortication.
Description
Technical field
The present invention relates to a kind of methods removed the peel using the infrared dry method of catalysis type to cherry and tomato, belong to agricultural product
Processing technique field.
Background technique
Cherry and tomato is instantly the sweet mouthfeel by one of favorite fruit of consumer, succulence, and rich in
Lycopene and vitamin C.Other than fresh food, the pulp of cherry and tomato is also commonly used for making the deep processings such as catsup production
Product.Secondly the lycopene in tomato has superior physiological function, and 70% or more lycopene is located in pericarp, it is not
Only have effects that anticancer presses down cancer, and for the various adult diseases such as prevention cardiovascular disease, artery sclerosis, enhancing human immunity
System and anti-aging etc. all have remarkable result, are a kind of rising new type functional natural pigments.Therefore,
In industrial production, need to carry out cherry and tomato decortication processing, pericarp is used for the extraction of lycopene, and pulp is used for tomato
The preparation of sauce.
Currently, the tomato barking method of mainstream is hot water blanching decortication method and lye dipping method, both methods is tradition
Classical barking method, have many advantages, such as that decortication effect is good, easy to operate, equipment investment is small.However traditional barking method needs
Consume more water resource, and the blanching water discharged causes serious pollution to environment, that violates that current country advocates can
Sustainable development and environmental-friendly development policies.The tomato skin and pulp that lye dipping method obtains have chemical residual, and product quality is low.
Therefore, for tomato processing industry, a kind of water resource saving is researched and developed, environmentally friendly, product quality is high and low energy consumption
Tomato decortication technology will play a role in promoting to the development of enterprise.
Infrared catalysis type is western countries using a kind of relatively broad heating technique, and infra-red radiation, which is generally acknowledged that, compares air
Convective Heating is more efficient and cost is lower, and it is with strong points to be primarily due to radiant heating, and does not generate the nocuousness such as carbon monoxide
Gas.The principle of catalysis type infra-red radiation is that infrared emittance aoxidizes natural gas under platinum catalyst effect, generates 3.3-8 μm of wave
Remote wave infra-red radiation and a small amount of carbon dioxide and vapor, non-environmental-pollution in long.Moisture in material can directly be inhaled
Infrared energy is received, material is quickly heated to realize.Generated heat is reacted in catalysis and combustion reaction is close, thermal effect
Rate is higher than traditional heat exchangers, 30% or more energy conservation.Have many advantages, such as that heating time is short, capacity usage ratio is high.Infrared technique is one
The novel agro-processing technology of kind, due to as a heat transfer medium, water resource pollution and waste, capacity usage ratio being not present not with water
Height, it is widely used.
Summary of the invention
In order to make up for the deficiencies of the prior art, it is high to provide a kind of saving water resource, non-environmental-pollution, product quality by the present invention
And the cherry and tomato peeled technology that capacity usage ratio is high, it is a kind of using catalysis type infrared dry method cherry and tomato to be removed the peel
Method specifically comprises the following steps:
Cherry and tomato is chosen first and carries out campanulaceae and cleaning treatment, is subsequently placed in catalysis type infrared heater and is added
Heat treatment, heating a period of time take out and can easily remove the peel.
Further, the cherry and tomato is fresh tomato, and epidermis is without scar.
Further, the catalysis type infrared heating temperature be 95-135 DEG C, cherry and tomato be placed in catalysis type it is infrared plus
Heat in the sample disc of hot device, the tomato cherry that during which ceaselessly rolls is heated evenly it.
Preferably, the catalysis type infrared heating temperature is 115 DEG C.
Further, the time of the catalysis type infrared heating processing is 3-5min.
Preferably, the time of the catalysis type infrared heating processing is 4min.
Further, the peeling is by catalysis type infrared heating treated cherry and tomato by hand by pericarp and pulp point
From.
The utility model has the advantages that
The present invention replaces hot water blanching technology to be heat-treated cherry and tomato using catalysis type infrared heating technique, makes it
Pulp is separated with pericarp, reaches decortication purpose.The present invention has compared with conventional hot water's blanching barking method and lye dipping method
Have and save water resource, the pollution of non-generation environment, product quality height, capacity usage ratio height, low power consumption and other advantages, and exfoliant effect is same
Classical hot water blanching and lye dipping effect are suitable, are the novel cherries of a kind of alternative conventional hot water's blanching and lye dipping method
Peach tomato decortication technology.
Detailed description of the invention
Fig. 1 is tomato cherry exfoliant effect figure.
Specific embodiment
Below in conjunction with specific embodiment, the technical schemes of the invention are described in detail.
Comparative example 1:
It selects fresh cherry tomato and removes campanulaceae, cleaning, be then to carry out 2min scalding treatment in 95 DEG C of hot water in temperature；Drift
It after scalding, is removed the peel by hand, pulp and pericarp is separated.Decortication effect is carried out using hedonic scoring system and skin and flesh mass ratio
Evaluation, and take pictures and compare.Product Quality Evaluation index includes: lycopene content, flesh firmness and color.Specific method
It is as follows:
(1) sensory evaluation:
The practitioner of 10 tomato dehulling process industries is selected at random, wherein each 5 of men and women, in subjective appreciation laboratory
Pulp and pericarp separation are carried out to the tomato after heat treatment.The effect that different heat treatment group tomato pulp is separated with pericarp is by following
Evaluation table is given a mark (table 1).It scores higher, represents that tomato decortication effect is better, and corresponding processing technique is more excellent.
1 sensory evaluation grade form of table
(2) skin and flesh mass ratio:
Pericarp after cherry and tomato peeling is measured with pulp quality with electronic balance, and skin and flesh mass ratio is by following public affairs after peeling
Formula can be calculated, skin and flesh mass ratio is lower represent pericarp be adhered pulp amount it is fewer, pericarp is better with pulp separating effect.
In formula: P is mass loss rate；m1、m2The pericarp of tomato cherry and the quality of pulp after respectively removing the peel.
(3) lycopene content measures
It is accurate to claim 5g tomato homogenate, the mixed liquor (volume ratio 2: 1: 1) of 30mL n-hexane, acetone and ethyl alcohol is added, keeps away
Light stirs 30min.Then plus 10mL distilled water stratification after mixing, supernatant liquor is taken out, after diluting certain multiple
Absorbance is measured at 472nm wavelength.The content of lycopene is calculated by following formula.
In formula: L is lycopene content, mg/kg；A is absorbance；D is extension rate；M is sample quality, g.
(4) flesh firmness
Flesh firmness TA-XT-2i Texture instrument (Stable Micro systems LTD, Sa after cherry and tomato peeling
In, Britain) it is measured.Test selects diameter to pop one's head in for the P5 circle plate of 5mm.Test pattern: in compression process test by
Power records the peak-peak of institute's stress.Instrument parameter setting: rate after rate, test rate, survey before surveying: 1mm/s.
(5) color
Using hand-held color difference meter (Hunter Associates Laboratory, Inc., the U.S.) to peeling cherry kind
The color on eggplant Meat Sample surface measures, and records measurement result L*.L* indicates the bright-dark degree of cherry and tomato pulp, this
It is the important indicator that consumer receives, brighter cherry and tomato is easier to be received by consumer.
Comparative example 2:
It selects fresh cherry tomato and removes campanulaceae, cleaning, then under the conditions of temperature is 95 DEG C, be placed in 5% NaOH solution
Middle progress 1.5min scalding treatment；It after blanching, is removed the peel by hand, pulp and pericarp is separated；Decortication effect sense organ is commented
Valence and product quality measuring method are the same as comparative example 1；Decortication effect sensory evaluation and product quality the results are shown in Table 2.
Embodiment 1:
It selects fresh cherry tomato and removes campanulaceae, cleaning, it is infrared that cleaned cherry and tomato is then placed in catalysis type
In sample disc.Catalysis type infrared heater is opened, adjusting heating temperature is 95 DEG C, and the processing time is 4min, during heating constantly
Rolling cherry and tomato is heated evenly it.Catalysis type infrared heating after treatment, is removed the peel by hand, by pulp and pericarp point
From.Decortication effect sensory evaluation and product quality measuring method are the same as comparative example 1；Decortication effect sensory evaluation and product quality
It the results are shown in Table 2.
Embodiment 2:
It selects fresh cherry tomato and removes campanulaceae, cleaning, it is infrared that cleaned cherry and tomato is then placed in catalysis type
In sample disc.Catalysis type infrared heater is opened, adjusting heating temperature is 95 DEG C, and the processing time is 5min, during heating constantly
Rolling cherry and tomato is heated evenly it.Catalysis type infrared heating after treatment, is removed the peel by hand, by pulp and pericarp point
From.Decortication effect sensory evaluation and product quality measuring method are the same as comparative example 1；Decortication effect sensory evaluation and product quality
It the results are shown in Table 2.
Embodiment 3:
It selects fresh cherry tomato and removes campanulaceae, cleaning, it is infrared that cleaned cherry and tomato is then placed in catalysis type
In sample disc.Catalysis type infrared heater is opened, adjusting heating temperature is 115 DEG C, and the processing time is 3min, during heating constantly
Rolling cherry and tomato is heated evenly it.Catalysis type infrared heating after treatment, is removed the peel by hand, by pulp and pericarp point
From.Decortication effect sensory evaluation and product quality measuring method are the same as comparative example 1；Decortication effect sensory evaluation and product quality
It the results are shown in Table 2.
Embodiment 4:
It selects fresh cherry tomato and removes campanulaceae, cleaning, it is infrared that cleaned cherry and tomato is then placed in catalysis type
In sample disc.Catalysis type infrared heater is opened, adjusting heating temperature is 115 DEG C, and the processing time is 4min, during heating constantly
Rolling cherry and tomato is heated evenly it.Catalysis type infrared heating after treatment, is removed the peel by hand, by pulp and pericarp point
From.Decortication effect sensory evaluation and product quality measuring method are the same as comparative example 1；Decortication effect sensory evaluation and product quality
It the results are shown in Table 2.
Embodiment 5:
It selects fresh cherry tomato and removes campanulaceae, cleaning, it is infrared that cleaned cherry and tomato is then placed in catalysis type
In sample disc.Catalysis type infrared heater is opened, adjusting heating temperature is 115 DEG C, and the processing time is 5min, during heating constantly
Rolling cherry and tomato is heated evenly it.Catalysis type infrared heating after treatment, is removed the peel by hand, by pulp and pericarp point
From.Decortication effect sensory evaluation and product quality measuring method are the same as comparative example 1；Decortication effect sensory evaluation and product quality
It the results are shown in Table 2.
Embodiment 6:
It selects fresh cherry tomato and removes campanulaceae, cleaning, it is infrared that cleaned cherry and tomato is then placed in catalysis type
In sample disc.Catalysis type infrared heater is opened, adjusting heating temperature is 135 DEG C, and the processing time is 3min, during heating constantly
Rolling cherry and tomato is heated evenly it.Catalysis type infrared heating after treatment, is removed the peel by hand, by pulp and pericarp point
From.Decortication effect sensory evaluation and product quality measuring method are the same as comparative example 1；Decortication effect sensory evaluation and product quality
It the results are shown in Table 2.
2 cherry and tomato decortication effect sensory evaluation scores of table and product quality indicator
From 2 data of Fig. 1 and table: the embodiment of the present invention 1-6 cherry and tomato decortication effect is suitable with comparative example 1-2,
Wherein embodiment 3-6 decortication effect is better than comparative example 1-2.Lycopene contains after the peeling of the embodiment of the present invention 1-6 cherry and tomato
Amount, hardness and colour brightness are above comparative example 1-2.Therefore, the present invention is a kind of utilizes the infrared dry method of catalysis type to cherry and tomato
The method removed the peel using catalysis type infrared heating technique realize same traditional classical cherry and tomato hot water blanching peeling and
Lye method even preferably exfoliant effect on an equal basis, and improve product quality, has that save water resource, non-generation environment dirty
Dye, capacity usage ratio height, low power consumption and other advantages, are the novel cherry and tomatos of a kind of alternative conventional hot water's blanching and lye method
Decortication technology.
Claims (6)
1. a kind of method removed the peel using the infrared dry method of catalysis type to cherry and tomato, which is characterized in that steps are as follows:
Cherry and tomato is chosen first and carries out campanulaceae and cleaning treatment, is subsequently placed in catalysis type infrared heater and is carried out at heating
Reason, heating a period of time take out and can easily remove the peel.
2. a kind of method removed the peel using the infrared dry method of catalysis type to cherry and tomato according to claim 1, special
Sign is that the cherry and tomato is fresh cherry tomato, and epidermis is without scar.
3. a kind of method removed the peel using the infrared dry method of catalysis type to cherry and tomato according to claim 1, special
Sign is that the catalysis type infrared heating temperature is 95-135 DEG C.
4. a kind of method removed the peel using the infrared dry method of catalysis type to cherry and tomato according to claim 3, special
Sign is that the catalysis type infrared heating temperature is 115 DEG C.
5. a kind of method removed the peel using the infrared dry method of catalysis type to cherry and tomato according to claim 1, special
Sign is that the time of the catalysis type infrared heating processing is 3-5min.
6. a kind of method removed the peel using the infrared dry method of catalysis type to cherry and tomato according to claim 5, special
Sign is that the time of the catalysis type infrared heating processing is 4 min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535302A (en) * | 2020-11-09 | 2021-03-23 | 江苏大学 | Gas-roller conveying type catalytic infrared heating peeling method for tomatoes |
| CN112890073A (en) * | 2021-02-23 | 2021-06-04 | 农业农村部南京农业机械化研究所 | Yellow peach peeling and peeling quality evaluation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87102621A (en) * | 1987-04-04 | 1988-10-19 | 奥本研究基金会 | Peeling method for thin skin food |
| JPH08503363A (en) * | 1992-11-16 | 1996-04-16 | インターナショナル・フルート・ピーラーズ・リミテッド | Peeling device and peeling method |
| CN103583671A (en) * | 2013-10-17 | 2014-02-19 | 江苏大学 | Technical method for catalytic infrared dry-process de-enzyming and synchronous dehydration of fruits and vegetables |
| CN104126846A (en) * | 2014-07-30 | 2014-11-05 | 徐州市坤元食品有限公司 | Heat peeling method of tomato fruits |
| US20150144011A1 (en) * | 2010-12-01 | 2015-05-28 | Zhongli Pan | Infrared Based Peeling of Fruits and Vegetables |
-
2018
- 2018-08-10 CN CN201810910931.3A patent/CN109259256A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87102621A (en) * | 1987-04-04 | 1988-10-19 | 奥本研究基金会 | Peeling method for thin skin food |
| JPH08503363A (en) * | 1992-11-16 | 1996-04-16 | インターナショナル・フルート・ピーラーズ・リミテッド | Peeling device and peeling method |
| US20150144011A1 (en) * | 2010-12-01 | 2015-05-28 | Zhongli Pan | Infrared Based Peeling of Fruits and Vegetables |
| CN103583671A (en) * | 2013-10-17 | 2014-02-19 | 江苏大学 | Technical method for catalytic infrared dry-process de-enzyming and synchronous dehydration of fruits and vegetables |
| CN104126846A (en) * | 2014-07-30 | 2014-11-05 | 徐州市坤元食品有限公司 | Heat peeling method of tomato fruits |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535302A (en) * | 2020-11-09 | 2021-03-23 | 江苏大学 | Gas-roller conveying type catalytic infrared heating peeling method for tomatoes |
| CN112890073A (en) * | 2021-02-23 | 2021-06-04 | 农业农村部南京农业机械化研究所 | Yellow peach peeling and peeling quality evaluation method |
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