CN109820167A - A kind of processing method of white tomato meal - Google Patents
A kind of processing method of white tomato meal Download PDFInfo
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- CN109820167A CN109820167A CN201910233514.4A CN201910233514A CN109820167A CN 109820167 A CN109820167 A CN 109820167A CN 201910233514 A CN201910233514 A CN 201910233514A CN 109820167 A CN109820167 A CN 109820167A
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- white tomato
- tomato
- white
- vacuum freeze
- temperature
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Abstract
The invention discloses a kind of processing methods of white tomato meal, the processing method is in such a way that vacuum freeze drying and low-temperature grinding combine, realize the processing of white tomato meal, wherein, vacuum freeze drying is in low temperature, it is carried out under low pressure, and moisture directly distils, simultaneously, vacuum freeze drying carries out at quite low temperatures, substantially air has been completely cut off, the active material in white tomato can effectively be saved, keep the color and nutriment of white tomato, white tomato after vacuum freeze drying carries out low-temperature grinding again, by the white tomato after drying in brittle point temperature, the lesser particle of partial size or powder are broken by external force, while can guarantee that white tomato is crushed during low-temperature grinding, and structural constituent is not damaged, to prevent the loss of nutritional ingredient, the processing method has processing method simple, easily In operation, while also ensuring that the nutritive value of white tomato meal is intact.
Description
Technical field
The present invention discloses the technical field for being related to garden stuff processing more particularly to a kind of processing method of white tomato meal.
Background technique
Tomato, also known as tomato are that the whole world is most popular and one of plant most commonly used vegetable crop, and not only nutrition is rich
Richness, and delicious flavour.Vitamin A, C and D rich in tomato, acidity are due to caused by citric acid and malic acid.
The nutritive value of tomato is high, contains multivitamin, is all higher by 2~4 times than apple, pears, banana, grape etc., main life containing dimension
Plain BI, vitamin B2, phosphorus and niacin, choline, Hu trailing plants L element, malic acid, citric acid, carbohydrate, protein, calcium, iron and gluathione
Peptide, tomatidine etc., therefore, tomato is for anti-aging, reduction cardiovascular disease illness rate, cancer-resisting, sun-proof, delaying senility
And anti-inflammatory etc. there is certain effect.
The water content of white tomato is higher, and usually up to 95% or so, other few fruits and vegetables have so high aqueous
Amount, therefore, the white tomato of every packaging, transport and storage dry weight 1kg, it is necessary to pack, transport and store 19kg or so
Moisture.For consumers, the white tomato that every purchase dry weight is 1kg, must bear expense brought by the water of 19kg or so
With if white tomato processing can largely be saved packaging, transport, storage and consumer cost at tomato meal.In addition, white kind
Eggplant is easy to rot due to water content height, fruit thin skin succulence under microbial action, not storage endurance, to lead
The proportion of goods damageds of white tomato are caused to increase, if can solve the problems, such as above-mentioned to be not easy to store by white tomato processing at tomato meal.
The one kind of white tomato as tomato, although its relatively general tomato is rich in colourless carrotene, more hydrogen tomato reds
The ingredients such as element, phytoene and phytofluene, but the water content of white tomato is also up to 95% or so, it is therefore, white
Tomato and other tomatoes equally exist packaging, transport, cost of storage height and are not easy the problem of storing, therefore are also required to be processed into
The form of tomato meal, to solve the above problems.
Existing tomato meal in process, often will appear excessively high color, the flavor, nutrition for causing to influence product of temperature
The problems such as value, and since humidity is excessive in tomato meal process, lead to problems such as product rotten.
Therefore, how researching and developing the new white tomato powder processing method of one kind, it is urgently to be resolved to become people to solve the above problems
The problem of.
Summary of the invention
In consideration of it, the present disclosure provides a kind of processing method of white tomato meal, at least to solve existing white tomato meal
Product colour, flavor and nutritive value are influenced present in process and are easy to happen the problems such as rotten.
Technical solution provided by the invention, specifically, a kind of processing method of white tomato meal, the specific step of the processing method
It is rapid as follows:
It selects white tomato: removing prematurity or the inadequate tomato of maturity, and with mildew, spot and have damage
Tomato；
Cleaning: it is drained after the white tomato selected is rinsed well with clear water；
Vacuum freeze drying: the white tomato slice after draining is put into vacuum freeze drier pallet and is dried, directly
Water content to the white tomato is lower than 5%；
Low-temperature grinding: the white tomato after drying is subjected to low-temperature grinding, obtains white tomato meal.
It is preferred that the vacuum freeze drying step, specifically:
1) the white tomato slice after draining, is put into vacuum freeze drier pallet, and by vacuum freeze drier
Temperature is adjusted to subzero 38 DEG C hereinafter, vacuum degree is adjusted to tract below the triple point pressure of water, to tomato progress vacuum freeze drying
7~9 hours；
2) temperature of vacuum freeze drier is adjusted to 0 DEG C or more, while vacuum degree is adjusted to the three-phase electricity point higher than water
Pressure makes white tomato carry out moisture and restores 1~2 hour；
3) temperature of vacuum freeze drier is adjusted to subzero 38 DEG C hereinafter, vacuum degree is adjusted to tract below the three phase point of water again
Pressure carries out vacuum refrigeration 8~10 hours again to the tomato.
Further preferably, described in step 1) and step 2) 38 DEG C the following are subzero 38 DEG C~42 DEG C.
Further preferably, described in step 2) 0 DEG C the above are 0~3 DEG C.
Further preferably, the ambient humidity required in the low-temperature grinding is lower than 45%.
Further preferably, the crushing temperature in the low-temperature grinding is 10~15 DEG C, and grinding particle size is 80~120 mesh.
The processing method of white tomato meal provided by the invention, the side combined using vacuum freeze drying and low-temperature grinding
Formula realizes the processing of white tomato meal, wherein vacuum freeze drying is to carry out under low temperature, low pressure, and moisture directly distils,
Meanwhile vacuum freeze drying carries out at quite low temperatures, has completely cut off air substantially, can effectively save in white tomato
Active material keeps the color and nutriment of white tomato, and the white tomato after vacuum freeze drying passes through low-temperature grinding,
By the white tomato after drying in brittle point temperature, the lesser particle of partial size or powder are broken by external force, low
While can guarantee that white tomato is crushed in warm crushing process, and structural constituent is not damaged, to prevent the stream of nutritional ingredient
It loses.
The processing method of white tomato meal provided by the invention has processing method simple, easily operated, also ensures simultaneously
The nutritive value of white tomato meal is intact.
It should be understood that above general description and following detailed description be only it is exemplary and explanatory, not
Disclosure of the invention can be limited.
Specific embodiment
Explanation is further explained to the present invention with specific embodiment below, but is not limited to this hair
Bright protection scope.
It is specific as follows present embodiment provides a kind of processing method of white tomato meal:
It selects white tomato: removing the white tomato of prematurity or maturity not enough, and there is mildew, spot and have damage
White tomato；By selecting white tomato, inferior white tomato is removed, to ensure the quality of white tomato meal；
Cleaning: it is drained after the white tomato selected is rinsed well with clear water；To remove tomato surface contaminants, to improve finished product
Medical support；
Vacuum freeze drying: the white tomato slice after draining is put into vacuum freeze drier pallet and is dried, directly
Water content to the white tomato is lower than 5%；By carrying out the drying of white tomato under low temperature, low pressure, realize in white tomato
Moisture directly distils, and in the drying process substantially and air exclusion, can effectively save the active material in white tomato,
Keep the color and nutriment of white tomato；
Low-temperature grinding: the white tomato after drying is subjected to low-temperature grinding, obtains white tomato meal；Pass through white kind after drying
Eggplant is broken into the lesser particle of partial size or powder in brittle point temperature, by external force, can guarantee during low-temperature grinding
While white tomato is crushed, and structural constituent is not damaged, to prevent the reduction of nutritional ingredient.
Wherein, it is preferable that described in step 1) and step 2) 38 DEG C the following are subzero 38 DEG C~42 DEG C, step 2) is described
0 DEG C the above are 0~3 DEG C, the ambient humidity that requires in low-temperature grinding is lower than 45%, since white tomato meal has certain suction
It is moist, if ambient humidity is excessively high, it will affect the quality of white tomato meal after processing, crushing temperature is 10~15 DEG C, grinding particle size
For 80~120 mesh.
The processing method for the white tomato meal that the embodiment above provides, although can get white tomato meal full of nutrition,
The entire process-cycle is longer, and power consumption is big, and as an improvement of the above scheme, this programme is on the basis of original processing method
On vacuum freeze drying step is improved, in the above scheme, for needing to put for a long time after draining rear white tomato slice
It sets in vacuum freeze drier pallet, is dried under lasting low temperature, lower pressure, until the water content of white tomato
Lower than 5%, typically, entire drying process needs to expend 28 hours or more.
The present embodiment is by low temperature lasting in vacuum freeze drying step, the dry low temperature for being improved to interval of low pressure, low
Press dry dry, detailed process is as follows:
1) the white tomato slice after draining, is put into vacuum freeze drier pallet, and by vacuum freeze drier
Temperature is adjusted to subzero 38 DEG C hereinafter, vacuum degree is adjusted to tract below the triple point pressure of water, to tomato progress vacuum freeze drying 7~9
Hour；
2) temperature of vacuum freeze drier is adjusted to 0 DEG C or more, while vacuum degree is adjusted to the three-phase electricity point higher than water
Pressure makes tomato carry out moisture and restores 1~2 hour；
3) temperature of vacuum freeze drier is adjusted to subzero 38 DEG C hereinafter, vacuum degree is adjusted to tract below the three phase point of water again
Pressure carries out vacuum refrigeration 8~10 hours again to the tomato.
The vacuum freeze-drying method that this programme provides is that dialogue tomato carries out very under conditions of low temperature, low pressure first
Vacuum freecing-dry 7~9 hours, the water content in white tomato to be at this time to become 55% or so from original 95% or so substantially,
In 40% or so moisture directly distil, temperature in tank is depressurized and be turned up to dialogue tomato at this time, carries out white tomato
Moisture restore, white tomato pressure and temperature environmental change and constitution volume change it is little in the case where, remaining 55% water
Other semiarid white tomato spaces will be dispersed into naturally by dividing, so that the remaining space water of original white tomato distribution
Divide and again go into white tomato substance product space, the residual moisture that this when just will appear 55% occupies white tomato and has time
Between, it is greatly reduced the distribution density of moisture, the moisture recuperation of the usual white tomato is about 1~2 hour, when white
After moisture restores in tomato, it is adjusted to low temperature, low-pressure state originally again, only or so 10 hours is needed to can be completed, therefore,
Mutually relatively before consecutive low temperature, low pressure it is dry, shorten to 19~21 hours by 28 hours or more before arid cycle, with
For the tomato of dry phase homogenous quantities, same drying to water content is 5% or so, and the low temperature of interval, low pressure are dry to lasting
Low temperature, low pressure are dry, and dosage amount has probably saved 10~20%
Those skilled in the art after considering the specification and implementing the invention disclosed here, will readily occur to of the invention its
Its embodiment.This application is intended to cover any variations, uses, or adaptations of the invention, these modifications, purposes
Or adaptive change follow general principle of the invention and including the present invention it is undocumented in the art known in often
Knowledge or conventional techniques.The description and examples are only to be considered as illustrative, and true scope and spirit of the invention are by following
Claim point out.
It should be understood that the invention is not limited to the contents being described above, and its model can not departed from
It encloses and carry out various modifications and change.The scope of the present invention is limited only by the attached claims.
Claims (6)
1. a kind of processing method of white tomato meal, which is characterized in that specific procedure of processing is as follows:
It selects white tomato: removing the white tomato of prematurity or maturity not enough, and with mildew, spot and have damage white
Tomato；
Cleaning: it is drained after the white tomato selected is rinsed well with clear water；
Vacuum freeze drying: the white tomato slice after draining is put into vacuum freeze drier pallet and is dried, until institute
The water content of white tomato is stated lower than 5%；
Low-temperature grinding: the white tomato after drying is subjected to low-temperature grinding, obtains white tomato freeze-dried powder.
2. the processing method of white tomato meal according to claim 1, which is characterized in that the vacuum freeze drying step, tool
Body are as follows:
1) the white tomato slice after draining, is put into vacuum freeze drier pallet, and by the temperature of vacuum freeze drier
Subzero 38 DEG C are adjusted to hereinafter, vacuum degree is adjusted to tract below the triple point pressure of water, to the white tomato carry out vacuum freeze drying 7~
9 hours；
2) temperature of vacuum freeze drier is adjusted to 0 DEG C or more, while vacuum degree is adjusted to the three-phase electricity point pressure higher than water,
Make white tomato carry out moisture to restore 1~2 hour；
3) temperature of vacuum freeze drier is adjusted to subzero 38 DEG C hereinafter, the three-phase that vacuum degree is adjusted to tract below water presses again
Power carries out vacuum refrigeration 8~10 hours again to the tomato.
3. the processing method of white tomato meal according to claim 2, which is characterized in that 38 described in step 1) and step 2)
DEG C the following are 38 DEG C~42 DEG C.
4. the processing method of white tomato meal according to claim 2, which is characterized in that described in step 2) 0 DEG C the above are 0~
3℃。
5. the processing method of white tomato meal according to claim 1, which is characterized in that the environment required in the low-temperature grinding
Humidity is lower than 45%.
6. the processing method of white tomato meal according to claim 1, which is characterized in that the crushing temperature in the low-temperature grinding
It is 10~15 DEG C, grinding particle size is 80~120 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910233514.4A CN109820167A (en) | 2019-03-26 | 2019-03-26 | A kind of processing method of white tomato meal |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910233514.4A CN109820167A (en) | 2019-03-26 | 2019-03-26 | A kind of processing method of white tomato meal |
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Family
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110192994A (en) * | 2019-06-25 | 2019-09-03 | 昆仑技术研究(广州)有限公司 | A kind of white tomato whitening piece and preparation method thereof |
| CN112618426A (en) * | 2020-06-29 | 2021-04-09 | 昆仑技术研究(广州)有限公司 | Preparation method and application of water-in-oil type white tomato freeze-dried powder |
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| CN1759697A (en) * | 2005-10-26 | 2006-04-19 | 翟文俊 | Method for preparing freeze dried superfines of persimmon |
| CN101040692A (en) * | 2007-04-26 | 2007-09-26 | 陕西天裕农业高新技术有限公司 | Method of preparing pawpaw freezed dry superfine powder |
| GB0900924D0 (en) * | 2009-01-20 | 2009-03-04 | Agrawal Ghanshyam D | Instant kofta |
| CN101579094A (en) * | 2009-06-22 | 2009-11-18 | 大连工业大学 | Preparation technique for tomato activated freeze dried powder and capsule |
| TW201112971A (en) * | 2009-10-08 | 2011-04-16 | Nat Univ Chung Hsing | Method of improve the drying rate of freeze-drying |
| CN102318805A (en) * | 2011-06-09 | 2012-01-18 | 甘肃三鑫农林科技有限公司 | Production process of black tomato vacuum freeze-dried powder |
| CN102511542A (en) * | 2011-12-07 | 2012-06-27 | 河南科技大学 | Microwave vacuum stage drying method for high moisture vegetables and fruits |
| JP2013158296A (en) * | 2012-02-06 | 2013-08-19 | Nippon Jifuii Shokuhin Kk | Frozen dried tomato and method for producing the same |
| CN104146222A (en) * | 2014-05-30 | 2014-11-19 | 呼玛县天地山野产品有限责任公司 | Preparation method of wild blueberry lyophilized powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110192994A (en) * | 2019-06-25 | 2019-09-03 | 昆仑技术研究(广州)有限公司 | A kind of white tomato whitening piece and preparation method thereof |
| CN112618426A (en) * | 2020-06-29 | 2021-04-09 | 昆仑技术研究(广州)有限公司 | Preparation method and application of water-in-oil type white tomato freeze-dried powder |
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Application publication date: 20190531 |