CN110301623A - A kind of instant tomato paste product and preparation method thereof rich in lycopene - Google Patents
A kind of instant tomato paste product and preparation method thereof rich in lycopene Download PDFInfo
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- CN110301623A CN110301623A CN201910757771.8A CN201910757771A CN110301623A CN 110301623 A CN110301623 A CN 110301623A CN 201910757771 A CN201910757771 A CN 201910757771A CN 110301623 A CN110301623 A CN 110301623A
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The present invention discloses a kind of instant tomato paste product and preparation method thereof rich in lycopene, and the product main component and parts by weight include: 35~55 parts of water；Tomato is concentrated 25~40 parts of sauce；Edible 2~12 parts of carbohydrate；4.5~18.5 parts of class of fowl fish mushroom of meat egg；Light-coloured vinegar: 2~10 parts；1.5~3 parts of salt；Onion oil: 1~10 part；0.02~0.2 part of emulsifier；0.0012~0.005 part of antioxidant.Preparation method is prefabricated onion oil；It weighs the raw material of each ingredient and is pre-dissolved respectively；Each raw material premix preheating after being pre-dissolved, then heating and cooking stage by stage, then keep the temperature sterilization, temperature of charge is 105 DEG C when heat preservation sterilization, and heat preservation sterilizing time is 20~35min；So far the instant tomato paste product for being rich in lycopene is obtained.The present invention can be made it is a kind of it is convenient, nutritive value is high, mouthfeel and flavor are preferably rich in the instant tomato paste product of lycopene.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of instant tomato paste product rich in lycopene and its
Preparation method.
Background technique
Lycopene (lycopene) is the primary pigments of mature tomato, also known as ψ-carrotene, belongs to isoprenoid
Compound is one kind of carotenoid, and because lycopene has superior physiological function, it not only has the function of anticancer suppression cancer
Effect, and for the various adult diseases such as prevention cardiovascular disease, artery sclerosis, enhancing human immune system and anti-aging etc.
It is all of great significance, is a kind of rising new type functional natural pigment.It is the plant in nature at present
In most one of powerful antioxidant for being found.
Tomato is plant of Solanaceae, can eat raw, cook, being processed into catsup, juice or whole fruit canning.Its fruits nutrition is rich
Richness has flavour, and lycopene, vitamin C, dietary fiber, minerals, protein and natural pectin rich in etc. are rich
Rich nutritional ingredient.It studies and measures according to nutritionist: eating 50~100 grams of fresh tomatoes for each person every day, human body can be met to several
The needs of kind vitamin and mineral." tomatin " contained in tomato plays the role of inhibiting bacterium, contained malic acid, lemon
Acid and the peptic function of carbohydrate, the organic acids such as malic acid and citric acid also increase gastric acidity, help digest, adjust
The effect of gastrointestinal function contains tartaric acid in tomato, can reduce the content of cholesterol, very helpful to hyperlipemia.Tomato is rich in
Vitamin A, vitamin C, vitamin B1, vitamin B2 and carrotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine etc. are a variety of
Element, also containing protein, carbohydrate, organic acid, cellulose etc., nutritive value with higher.
Meat egg fowl fish mushroom class gives off a strong fragrance as wholefood because flavour is delicious, and is that people's three meals in a day production is various
Common food materials or seasoning good merchantable brand when dish.Meanwhile also providing the daily required energy of people, protein, lipid, carbon hydrate
The nutrient that the functions of human body such as object, vitamin, minerals are had to.Its nutritional ingredient is summarized as follows respectively: egg powder is complete
Valence protein needs phase with human body rich in DHA and lecithin, more vitamin B2 and other microelements, nutrition
Preferably.Powdered beef protein content is high, and fat content is low, and the several mineral materials and amino acid of needed by human body enjoy " favourite son in meat "
Laudatory title.Chicken meal and powder of pork protein content are high, are rich in multiple protein, polypeptide and amino acid.Dried shrimp protein content is high,
It is the preferable source that human body obtains calcium rich in the beneficial microelement of a variety of pairs of human bodies such as calcium, phosphorus.Dried scallop powder contains abundant protein
With a small amount of iodine matter, effect and seaweed, kelp are close, are known as the good reputation of " seafood superfine product ".Mushroom is known as the title of " mountain delicacy ", is rich in
The nutritional ingredients such as calcium, phosphorus, iron, calciferol and vitamin B1, B2, C, can enhance human immunological competence.Fish sauce is full of nutrition,
Contain several mineral materials and the vitamins such as amino acid, taurine, calcium, iodine necessary to 8 kinds of human bodies.The earth fish meal is needed rich in human body
Complete protein, unsaturated fatty acid, the inorganic salts, vitamins and other nutritious components wanted, essential amino acid contained by protein
Amount and ratio are most suitable for human body and need, and are easy to be digested.Concentration chicken soup contain protein, fat, calcium, phosphorus, iron,
The ingredients such as magnesium, potassium, sodium, vitamin A, B1, B2, C, E and niacin, protein content is higher, and is easily absorbed by the body into utilization,
It keeps fit and healthy.Pig bone made soup is concentrated rich in protein, ossein, chondroitin, a variety of amino acid, calcium, iron, phosphorus, micro
Element and natural taste compound.Abalone sauce concentrates the taste of the fresh perfume of abalone, be rich in protein, while containing there are many amino acid,
Mineral matter element and multivitamin.Oyster juice by be known as " seabed milk " fresh oyster be referred to as raw material, containing protein, taurine,
The multiple nutritional components such as carbohydrate, organic acid, iodine, calcium and vitamin, in 17 kinds of contained amino acid, having 8 kinds of amino acid is human body
It is required.
The tomato product made currently on the market using tomato as primary raw material, sauce and tomato sauce is concentrated the most for tomato
It is common.Tomato concentration sauce is directly concentrated by tomato, for a kind of ingredient as dish cooking or processed food, generally not
It is directly edible；Tomato sauce (also known as: tomato ketchup) be using concentrated tomato paste as primary raw material, addition or do not add sugar,
The auxiliary materials such as edible salt or edible glacial acetic acid, spice and food thickenig agent are formulated, sterilization, it is filling made of compound seasoner,
It can condiments ingredient or directly edible.In people's daily life, both tomato products are usually to be used as ingredient or flavouring
It uses, its mouthfeel is not single, taste rich good enough when directly edible.And currently on the market it is not yet found that according to people's diet
The ready-to-eat food be accustomed to and tomato is used to make tomato dish for principal ingredients.
For much being inconvenient to make crowd (such as out on tours or work, field exploration, the special operation work post of dish
(including motor vehicle, Aeronautics and Astronautics, navigation driving etc.), the office worker of busy culinary art or student etc.) for, ready-to-eat food is
A kind of product convenient and efficient, that multiple nutritional components can be supplemented rapidly again.Therefore, if the abundant nutrition contained by tomato can be utilized
Ingredient, for cooperation meat egg fowl fish mushroom class as natural food materials, be made into better flavor is directly used as staple food dish or food
Ready-to-eat food, will necessarily market value with higher.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide it is a kind of it is convenient, nutritive value is high, mouthfeel and
Flavor is preferably rich in the instant tomato paste product of lycopene.
Another object of the present invention is to provide a kind of preparations of above-mentioned instant tomato paste product rich in lycopene
Method.
The technical solution of the present invention is as follows: a kind of instant tomato paste product rich in lycopene, main component and again
Measuring number includes:
Water: 35~55 parts；
Tomato concentration sauce: 25~40 parts；
Edible carbohydrate: 2~12 parts；
Meat egg fowl fish mushroom class: 4.5~18.5 parts；
Light-coloured vinegar: 2~10 parts；
Edible salt: 1.5~3 parts；
Onion oil: 1~10 part；
Emulsifier: 0.02~0.2 part；
Antioxidant: 0.0012~0.005 part.
Wherein, as basic ingredient, meat egg fowl fish mushroom class adds for water, tomato concentration sauce, edible carbohydrate, edible salt and light-coloured vinegar
Enter, on the one hand can enrich the flavor of this tomato paste product, on the other hand can increase corresponding nutritional ingredient；Onion oil adds
Enter, directly need the hot edible oil of pre-burning and onion instead of existing tomato dishes, then is subsequent with tomato and the progress of other food materials
The process that could be eaten is cooked, the flavor taste and nutritional ingredient of this tomato paste product is enriched, achievees the purpose that uncap instant；
The addition of antioxidant can enhance product inoxidizability for this tomato paste product and extend the shelf life, while the element that also has additional nutrients
Content；Emulsifier and onion oil collocation use, and can make this tomato paste product form stable, in uniform and stable paste.This kind
Eggplant paste product quickly provides the multiple nutritional components of needed by human body as instant tomato dishes food, convenient and instant, especially
Suitable for operating personnels such as space flight, aviations to the eating requirements of tomato class cooked dishes food under particular surroundings.The meat egg
Fowl fish mushroom class includes egg powder, powdered beef, chicken meal, powder of pork, dried shrimp powder, first shellfish powder, dried mushroom powder, fish sauce, the earth fish meal, dense
One of contracting chicken soup, concentration pig bone made soup, abalone sauce or oyster juice are a variety of.
The onion oil is prepared jointly using onion and edible oil, wherein soybean oil, olive can be used in edible oil
One of vegetable oil such as oil, corn oil or peanut oil are a variety of.
When preparation, the parts by weight of onion and edible oil are as follows:
Onion: 1 part；
Edible oil: 1~5 part.
The antioxidant includes in calcium disodium chelate, D-araboascorbic acid sodium, vitamin C or vitamin E
It is one or more.
The edible carbohydrate includes one of white sugar, honey, starch sugar or fructose syrup or a variety of；
The emulsifier includes sucrose fatty ester, lactic acid fatty glyceride, mono-fatty acid glyceride or diglycerol rouge
One of fat acid esters is a variety of.
Further include one of following component or a variety of, and the parts by weight of each ingredient are as follows:
Sweetener: 0.5~10 part；
Salted plum slurry: 0.5-~1.2 part；
Thickener: 1.5~3.5 parts；
Perfumery: 0.04~0.6 part；
Flavoring agent: 0.005~0.1 part；
Acid: 0.05~0.2 part；
Colorant: 0.007~0.06 part.
The sweetener includes xylitol, D-sorbite, lactitol, ammonium glycyrrhetate, steviol glycoside, Sucralose or arhat
One of fruit sweet tea glycosides is a variety of；
The thickener includes hydroxypropyl PASELLI EASYGEL, Ultra Tex 2, a- cyclodextrine, r- ring-type
Dextrin, phosphate double one of starch or acetate starch, xanthan gum, guar gum or a variety of；
The perfumery includes onion powder, celery powder, red onion powder, verdant powder, ginger powder, garlic powder, chilli powder, pepper powder or fourth
One of face powder is a variety of；
The flavoring agent includes one of the sapidity nucleotide disodium, sodium glutamate, yeast powder or yeast extract or more
Kind；
The acid includes one of glacial acetic acid, citric acid or lactic acid or a variety of；
The colorant includes one of lycopene, natural Beta-carotene or monascorubin or a variety of.
In above-mentioned each ingredient, the requirement to its raw material is as follows:
Sauce is concentrated in tomato: selecting the heated concentration of the tomato of fresh mature to be made, has mature fresh tomato distinctive scarlet
Color, homogeneous paste, delicate mouthfeel, fragrance and flavour with fresh mature tomato spy, no bad smell and flavour, without miscellaneous
Matter.Its quality health index request are as follows: Fan Qie Hong Su≤70mg/100g, total plate count≤1000CFU/g, coliform≤
3.0MPN/g, mould≤20CFU/g, saccharomycete≤20CFU/g, salmonella, Escherichia coli and staphylococcus aureus must not
Detection.
Egg powder, ripe the earth fish meal, cooked beef powder, ripe chicken meal, ripe powder of pork, dried shrimp powder, first shellfish powder, dried mushroom powder etc.:
With the distinctive color of the material, uniform powder, dry and comfortable cleaning, length is less than 1mm, has the distinctive fragrance of the material and fresh
Taste, fresh aromatic flavour, no bad smell and flavour, it is free from foreign meter.Its quality health index request are as follows: moisture≤5g/100g, mistake
Oxidation number≤6meq/kg (except dried mushroom powder and egg powder), total plate count≤5000CFU/g, coliform≤3.0MPN/g are mould
Bacterium≤20CFU/g, saccharomycete≤20CFU/g, salmonella, Escherichia coli, staphylococcus aureus, Shigella must not
Detection.
Fish sauce, concentration chicken soup, concentration pig bone made soup, abalone sauce, oyster juice: there is the distinctive color of the material, uniform clarified solution
Body (fish sauce) or viscous shape liquid (concentration chicken soup, concentration pig bone made soup, abalone sauce, oyster juice) have the distinctive fragrance of the material and fresh
Taste, fresh aromatic flavour, no bad smell and flavour, it is free from foreign meter.Its quality health index request are as follows: total plate count≤
5000CFU/g, coliform≤3.0MPN/g, mould≤20CFU/g, saccharomycete≤20CFU/g, salmonella, Escherichia coli,
Staphylococcus aureus, Shigella must not detect.
Onion powder, celery powder, red onion powder, verdant powder, ginger powder, garlic powder, chilli powder, pepper powder, Ground Cloves: with fresh material
(onion, celery, red green onion, verdant, ginger, garlic, capsicum, pepper, cloves) does not tie through uniform powder made of drying, crushing etc.
Block, dry and comfortable cleaning have the distinctive color of the material, fragrance and flavour, no bad smell and flavour, free from foreign meter.Its quality
Sanitary index requirement are as follows: moisture≤12g/100g, fineness of grinding (in terms of residue on 0.25mm sieve)≤2.5g/100g, bacterium colony
Sum≤10000CFU/g, coliform≤3.0MPN/g, mould≤20CFU/g, saccharomycete≤20CFU/g, thermophilic gemma bar
Bacterium≤100CFU/g, salmonella, staphylococcus aureus, Shigella must not detect.
The preparation method of above-mentioned micro- nutrition instant tomato paste product, comprising the following steps:
(1) prefabricated onion oil；
(2) raw material of each ingredient is weighed by recipe requirements, and is pre-dissolved respectively；
(3) each raw material after being pre-dissolved carries out premix preheating, then carries out heating and cooking stage by stage, then carries out heat preservation and kill
Bacterium, when heat preservation is sterilized, temperature of charge is 105 DEG C, and heat preservation sterilizing time is 20~35min；So far micro- nutrition instant tomato is obtained
Paste product.
After the molding of instant tomato paste product, subsequent is packet assembler, will be filled by the material of heat preservation sterilization
Dress, temperature of charge remains 80~90 DEG C when filling；Then sealing packaging is carried out, the product sealed enters cooling water cage, starting
Cooling tower is cooled down rapidly；After finally labeling vanning, it is put in storage to get finished product.
In the step (1), the preparation process of onion oil is as follows:
(1-1) uses fresh onion, and after cleaning and controlling water, onion is diced, and forms onion grain；
Or dry onion is used, rehydration processing is carried out, then onion is diced, forms onion grain；
(1-2) weighs onion grain and edible oil according to the ratio；
(1-3) prepares onion oil using normal heating compression method, vacuum drying concentration method or ultrasonic extraction；
When preparing onion oil using normal heating compression method, edible oil is first heated to 115~130 DEG C, ocean is then added
Green onion grain, is extracted and is concentrated, and keeping temperature is 100~110 DEG C；After moisture evaporation, stops heating, then carry out cold
But, it then is filtered, so far obtains onion oil.
When preparing onion oil using vacuum drying concentration method, edible oil is first heated to 115~130 DEG C, then by onion grain
It is uniformly mixed with edible oil, is then placed in vacuum drying thickener and is concentrated, thickening temperature is 58 DEG C, vacuum when concentration
Degree is 5Kpa, and concentration time is 4~8h；After moisture evaporation, stops concentration, then cooled down, then be filtered, so far obtained
Obtain onion oil.
When preparing onion oil using ultrasonic extraction, edible oil is first heated to 115~130 DEG C, then by onion grain with
Edible oil is uniformly mixed, and is then placed in ultrasonic wave extraction instrument and is extracted, and Extracting temperature is 85 DEG C, extraction time 30min；
It completes after extracting, is first cooled down, then place into vacuum drying thickener and be concentrated, thickening temperature is 58 DEG C, concentration
When vacuum degree be 5Kpa, concentration time be 1~2h；After moisture evaporation, stops concentration, then cooled down, then carried out
Filter, so far obtains onion oil.
In the step (2), to tomato concentration sauce, oil-soluble material (antioxidant, colorant, emulsifier etc.), thickening
Agent (contain converted starch), unclassified stores (spice, sweetener, acidity regulator), Water-solubility Material (antioxidant, coloring
Agent, emulsifier) carry out being pre-dissolved pre-prepared method it is as follows:
It is pre-prepared that sauce is concentrated in tomato: being added in tomato concentration sauce with part water in formula, agitated device stirs evenly, mistake
It is spare after 2mm sieve.
Oil-soluble material (antioxidant, colorant, emulsifier etc.) it is pre-prepared: take lycopene, carrotene, dimension life
The materials such as plain E, sucrose fatty ester, lactic acid fatty glyceride, mono-fatty acid glyceride, diglycerine fatty acid ester, respectively plus
Enter in formula and stirred evenly in the onion oil of part, expects that oil than being 1:5, is heated to 35~45 DEG C, heat preservation 2~4min dissolution is spare.
Converted starch slurry is pre-prepared: taking hydroxypropyl PASELLI EASYGEL, Ultra Tex 2, a- ring-type paste
One of essence, r- cyclodextrine, phosphate double starch, acetate starch are a variety of, and water is added, and the weight of water is converted starch
5 times, be stirring uniformly to obtain homogeneous material, it is spare.
Other thickeners are pre-prepared: taking one of xanthan gum, guar gum or a variety of, water is added, the weight of water is thickening
60 times of agent, uniform stirring dissolution, obtain homogeneous material, spare.
Spice is pre-prepared: taking onion powder, celery powder, red onion powder, verdant powder, ginger powder, garlic powder, chilli powder, pepper powder, fourth
One of face powder is a variety of, distinguishes water dissolution with formula middle part, after mixing evenly, spare.
Sweetener is pre-prepared: one of extracting liquorice acid ammonium, steviol glycoside, Sucralose, mogroside are a variety of, use
Water dissolution is distinguished at formula middle part, after mixing evenly, spare.
Acidity regulator is pre-prepared: citric acid taken, distinguishes water dissolution with formula middle part, it is after mixing evenly, spare.
Water soluble antioxidant, colorant, emulsifier are pre-prepared: taking calcium disodium chelate, D-araboascorbic acid
Sodium, vitamin C, monascorubin etc., it is spare after being stirred evenly and dissolved respectively with clear water a small amount of in formula.
The detailed process of the step (3) are as follows:
(3-1) premix preheating:, will in addition to sweetener, converted starch, thickener, colorant, antioxidant and acid
The corresponding raw material of other compositions, which is separately added into, to be boiled in cylinder, and simultaneously heating and cooking is uniformly mixed；
(3-2) first stage heating and cooking: when heating and cooking is to 70~80 DEG C, it is separately added into sweetener in cylinder, becomes to boiling
Property starch and thickener, be uniformly mixed and heating and cooking；
(3-3) second stage heating and cooking: when heating and cooking is to 90~100 DEG C, being added colorant to boiling in cylinder, mixing is equal
Even and heating and cooking；
(3-4) heat preservation sterilization: when heating and cooking is to 100~105 DEG C, antioxidant, acid are separately added into cylinder to boiling
And light-coloured vinegar, it is uniformly mixed and heating and cooking is to 105 DEG C, then in 105 DEG C of at a temperature of heat preservation 20~35min of sterilization, until protecting
Temperature sterilization is completed.
The present invention compared with the existing technology, has the advantages that
The formula of this instant tomato paste product rich in lycopene is according to popular various different food materials systems
At the tomato dish feature of various tastes flavor be designed, using tomato concentration sauce as primary raw material, pass through and meat egg be added
The substances such as fowl fish mushroom class, onion oil promote the mouthfeel and flavor of tomato paste product, realize that traditional dish is the instant spy that uncaps
Point, overcome on the market existing catsup/tomato sauce mainly as ingredient, need edible by secondary culinary art or arrange in pairs or groups other
The characteristics of food consumption, this instant simply eaten convenience of tomato paste product；In addition, by the way that meat egg fowl fish mushroom class, onion is added
The ingredients such as oil, vitamin C, vitamin E, lycopene, natural Beta-carotene, monascorubin enhance the food of tomato paste product
Product flavor and sense organ acceptance, to meet human diet demand；This product is especially suitable for being inconvenient to make the crowd of dish (as outside
Out tourism or work, field exploration, special operation work post (including motor vehicle, Aeronautics and Astronautics, navigation drive etc.), have no time cook
Office worker or student for preparing food etc.) edible, market value and market potential with higher.
This is rich in the instant tomato paste product of lycopene, can be selected in meat egg fowl fish mushroom class according to the hobby of eater
Corresponding specific raw material production, to make this instant tomato paste product form a variety of different flavors, as tomato fries chicken dish
Flavor, tomato beef dish flavor, tomato sea food delicacies flavor etc. enrich instant product kind, realize Multiple strategies.
It is rich in the instant tomato paste product of lycopene as made from above-mentioned formula, there is the peculiar cerise of tomato product
Or it is orange red, gloss is preferable, while the nutritional ingredients such as lycopene that also can provide needed by human body.It is aobvious through overtesting and detection
Show, which is in uniformity, sticky appropriate paste, and entrance is good, it may have the distinctive sour-sweet taste of strong tomato dish
And salty fresh fragrant flavour, whet the appetite agreeable to the taste；It is edible that dish staple food can directly be made.
The instant tomato paste product of lycopene is rich in as made from above-mentioned formula, the case where not adding preservative
Under, still there is preferable shelf effect, which is sampled and carries out lycopene content and sensory evaluation test, survey obtained
Test result is very good.
This preparation method rich in the instant tomato paste product of lycopene is simple, easy to implement, is suitble to extensive go into operation
Processing.
Figure of description
Fig. 1 is the preparation method schematic diagram of this instant tomato paste product rich in lycopene.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Embodiment 1
The present embodiment one kind is rich in the instant tomato paste product of lycopene, fries chicken dish flavor for tomato.It is specifically matched
Side is as follows: 41 parts of water, tomato is concentrated 33 parts of sauce, and 5.1 parts of chicken soup of concentration is 4 parts of fructose syrup, 3 parts of white rice vinegar, 3 parts of chicken meal, foreign
2.5 parts of scallion oil (onion, corn oil), 2.5 parts of hydroxypropyl PASELLI EASYGEL, 2.5 parts of refined salt, 2 parts of white sugar, 1 part of dried mushroom powder, wood
1 part of sugar alcohol, 0.2 part of onion powder, 0.2 part of verdant powder 0.1 part of oyster juice, 0.1 part of glacial acetic acid, 0.075 part of sucrose fatty ester, is in
0.042 part of flavor nucleotide disodium, 0.03 part of ginger powder, 0.031 part of vitamin C, 0.023 part of pepper powder, r- cyclodextrine 0.015
Part, 0.012 part of guar gum, 0.01 part of mogroside, 0.01 part of sodium glutamate, 0.0035 part of calcium disodium chelate,
0.0018 part of monascorubin, 0.0015 part of lycopene, 0.0015 part of natural Beta-carotene, 0.0012 part of celery powder, vitamin E
0.0012 part.
Embodiment 2
A kind of instant tomato paste product rich in lycopene of the present embodiment fries beef mushroom dish flavor for tomato.
Its specific formula is as follows: 45 parts of water, 29 parts of sauce of tomato concentration, and 5 parts of powdered beef, onion oil (onion, olive oil) 5
Part, 3 parts of fructose syrup, 3 parts of lactitol, 2.98 parts of white rice vinegar, 2.7 parts of refined salt, 1.3 parts of Ultra Tex 2, honey 1
Part, salted plum starches 0.907 part, and 0.52 part of dried mushroom powder, 0.3 part of celery powder, 0.12 part of chilli powder, 0.1 part of red onion powder, D- is different anti-bad
0.025 part of hematic acid sodium, 0.023 part of a- cyclodextrine, 0.023 part of lactic acid fatty glyceride, 0.023 part of xanthan gum, yeast powder
0.017 part, 0.013 part of lactic acid, 0.0021 part of natural Beta-carotene, 0.0013 part of lycopene, 0.0012 part of vitamin E.
Embodiment 3
A kind of instant tomato paste product rich in lycopene of the present embodiment is tomato carbonado dish flavor.
Its specific formula is as follows: 47 parts of water, 26 parts of sauce of tomato concentration, and 6 parts of onion oil (onion, soybean oil), 5 parts of honey,
3.32 parts of the earth fish meal, 2 parts of refined salt, 3 parts of white rice vinegar, 2.8 parts of hydroxypropyl PASELLI EASYGEL, 2 parts of white sugar, 1 part of xylitol, fish
0.5 part of dew, 0.067 part of single diglycerine fatty acid ester, 0.05 part of ginger powder, 0.05 part of first shellfish powder, 0.03 part of dried shrimp powder, red onion powder
0.021 part, 0.016 part of pepper powder, 0.013 part of verdant powder, 0.013 part of the sapidity nucleotide disodium, 0.013 part of vitamin C, paddy
0.01 part of propylhomoserin sodium, 0.009 part of xanthan gum, 0.0022 part of lycopene, 0.002 part of vitamin E, 0.0013 part of monascorubin,
0.0012 powder of Ground Cloves, 0.0012 part of natural Beta-carotene.
Embodiment 4
A kind of instant tomato paste product rich in lycopene of the present embodiment is tomato scrambled eggs dish flavor.
Its specific formula is as follows: 42 parts of water, 26 parts of sauce of tomato concentration, and 8 parts of egg powder, onion oil (onion, soybean oil) 7
Part, 5 parts of xylitol, 4 parts of chicken meal, 3 parts of white sugar, 2.2 parts of refined salt, 2.2 parts of white rice vinegar, hydroxypropyl PASELLI EASYGEL 2.01
Part, 2 parts of D-sorbite, 0.1 part of glacial acetic acid, 0.082 part of sucrose fatty ester, 0.05 part of red onion powder, 0.03 part of abalone sauce, flavor
0.026 part of disodium 5 '-ribonucleotide, 0.0215 part of vitamin C, 0.02 part of garlic powder, 0.01 part of verdant powder, calcium disodium chelate
0.0035 part, 0.0026 part of lycopene, 0.0021 part of vitamin E, 0.0023 part of natural Beta-carotene.
The preparation method of instant tomato paste product of the above-described embodiment 1 into embodiment 4 rich in lycopene is identical, such as
Shown in Fig. 1, detailed process is as follows:
(1) prefabricated onion oil, detailed process are as follows:
(1-1) uses fresh onion, and after cleaning and controlling water, onion is diced, and forms onion grain；
Or dry onion is used, rehydration processing is carried out, then onion is diced, forms onion grain；
(1-2) weighs onion grain and edible oil according to the ratio；
(1-3) prepares onion oil using normal heating compression method, vacuum drying concentration method or ultrasonic extraction；
When preparing onion oil using normal heating compression method, edible oil is first heated to 115~130 DEG C, ocean is then added
Green onion grain, is extracted and is concentrated, and keeping temperature is 100~110 DEG C；After moisture evaporation, stops heating, then carry out cold
But, it then is filtered, so far obtains onion oil；
When preparing onion oil using vacuum drying concentration method, edible oil is first heated to 115~130 DEG C, then by onion grain
It is uniformly mixed with edible oil, is then placed in vacuum drying thickener and is concentrated, thickening temperature is 58 DEG C, vacuum when concentration
Degree is 5Kpa, and concentration time is 4~8h；After moisture evaporation, stops concentration, then cooled down, then be filtered, so far obtained
Obtain onion oil；
When preparing onion oil using ultrasonic extraction, edible oil is first heated to 115~130 DEG C, then by onion grain with
Edible oil is uniformly mixed, and is then placed in ultrasonic wave extraction instrument and is extracted, and Extracting temperature is 85 DEG C, extraction time 30min；
It completes after extracting, is first cooled down, then place into vacuum drying thickener and be concentrated, thickening temperature is 58 DEG C, concentration
When vacuum degree be 5Kpa, concentration time be 1~2h；After moisture evaporation, stops concentration, then cooled down, then carried out
Filter, so far obtains onion oil.
(2) raw material of each ingredient is weighed by recipe requirements, and is pre-dissolved respectively, specifically:
It is pre-prepared that sauce is concentrated in tomato: being added in tomato concentration sauce with part water in formula, agitated device stirs evenly, mistake
It is spare after 2mm sieve.
Oil-soluble material (antioxidant, colorant, emulsifier etc.) it is pre-prepared: take lycopene, carrotene, dimension life
The materials such as plain E, sucrose fatty ester, lactic acid fatty glyceride, mono-fatty acid glyceride, diglycerine fatty acid ester, respectively plus
Enter in formula and stirred evenly in the onion oil of part, expects that oil than being 1:5, is heated to 35~45 DEG C, heat preservation 2~4min dissolution is spare.
Salted plum sauce is pre-prepared: after the stoning of salted plum, being successively beaten, is ground.
Converted starch slurry is pre-prepared: taking hydroxypropyl PASELLI EASYGEL, Ultra Tex 2, a- ring-type paste
One of essence, r- cyclodextrine, phosphate double starch, acetate starch are a variety of, and water is added, and the weight of water is converted starch
5 times, be stirring uniformly to obtain homogeneous material.
Thickener is pre-prepared: taking one of xanthan gum, guar gum or a variety of, water is added, the weight of water is thickener
60 times, uniform stirring dissolution obtains homogeneous material, spare.
Spice is pre-prepared: taking onion powder, celery powder, red onion powder, verdant powder, ginger powder, garlic powder, chilli powder, pepper powder, fourth
One of face powder is a variety of, distinguishes water dissolution with formula middle part, after mixing evenly, spare.
Sweetener is pre-prepared: one of extracting liquorice acid ammonium, steviol glycoside, Sucralose, mogroside are a variety of, use
Water dissolution is distinguished at formula middle part, after mixing evenly, spare.
Acidity regulator is pre-prepared: citric acid taken, distinguishes water dissolution with formula middle part, it is after mixing evenly, spare.
Water soluble antioxidant, colorant, emulsifier are pre-prepared: taking calcium disodium chelate, D-araboascorbic acid
Sodium, vitamin C, monascorubin etc., it is spare after being stirred evenly and dissolved respectively with clear water a small amount of in formula.
(3) each raw material after being pre-dissolved carries out premix preheating, then carries out heating and cooking stage by stage, then carries out heat preservation and kill
Bacterium, detailed process are as follows:
(3-1) premix preheating:, will in addition to sweetener, converted starch, thickener, colorant, antioxidant and acid
The corresponding raw material of other compositions, which is separately added into, to be boiled in cylinder, and simultaneously heating and cooking is uniformly mixed；
(3-2) first stage heating and cooking: when heating and cooking is to 70~80 DEG C, it is separately added into sweetener in cylinder, becomes to boiling
Property starch and thickener, be uniformly mixed and heating and cooking；
(3-3) second stage heating and cooking: when heating and cooking is to 90~100 DEG C, being added colorant to boiling in cylinder, mixing is equal
Even and heating and cooking；
(3-4) heat preservation sterilization: when heating and cooking is to 100~105 DEG C, antioxidant and tart flavour are separately added into cylinder to boiling
Agent, is uniformly mixed and heating and cooking is to 105 DEG C, then in 105 DEG C of at a temperature of heat preservation 20~35min of sterilization, until heat preservation is killed
Bacterium is completed.
After the molding of instant tomato paste product, subsequent is packet assembler, will be filled by the material of heat preservation sterilization
Dress, temperature of charge remains 80~90 DEG C when filling；Then sealing packaging is carried out, the product sealed enters cooling water cage, starting
Cooling tower is cooled down rapidly；After finally labeling vanning, it is put in storage to get finished product.
Product made from the above method is sampled, corresponding embodiment 1 is sample 1, and corresponding embodiment 2 is sample
2, corresponding embodiment 3 is sample 3, and corresponding embodiment 4 is sample 4.
Above-mentioned sample is through methanol dehydration and removes uranidin therein, and again with toluene extracts lycopene, using light splitting light
Degree method measures lycopene content in sample, and three repeated experiments measure, and lycopene content is 19.2 ± 0.1mg/ in sample 1
100g, lycopene content is 18 ± 0.3mg/100g in sample 2, and lycopene content is 16.5 ± 0.2mg/ in sample 3
100g, lycopene content is 17.1 ± 0.4mg/100g in sample 4.
" GB/T 12315-2008 sensory testing methods ranking method " and " GB/T12311- is respectively adopted in above-mentioned sample
2012 sensory testing methods three-point assays ", two kinds of test modes carry out four groups of samples under three different storage conditions respectively
Shelf-life sensory evaluation, specific method and requirement are as shown in table 1:
1 each sample shelf-life of table sensory evaluation method and requirement
The result statistics measured using ranking method is as shown in table 2:
2 sensory evaluations of table-ranking method result statistics
The structures statistics measured using line-of-sight course are as shown in table 3:
3 sensory evaluations of table-line-of-sight course result statistics
The sensory evaluation conclusion obtained by above two method is as follows:
Through refrigeration (4 DEG C ± 1 DEG C) in the 1st, 3,6 month, (22 DEG C ± 1 DEG C) of room temperature storage and (37 DEG C ± 1 DEG C) of high temperature storage
Sample is carried out sensory evaluation with ranking method, is examined based on Friedman, and Ftest (the accordingly result value obtained) is less than corresponding j
=11, the critical value 6.400 of p=3, a=0.05, therefore, it can be said that stored up when significance is less than or equal to 5% in correlation
Under the conditions of depositing, there was no significant difference between each sample.Thus provable is rich in the instant tomato paste product of lycopene
Quality is influenced by temperature also smaller, and the shelf-life is longer, it is not easy to rotten.
Through the 9th, 12 months 4 DEG C of ± 1 DEG C of refrigeration, room temperature (22 DEG C ± 1 DEG C) stored samples, felt with three-point assay method
Official's evaluation, obtained correct option number, less than the correct option number in 5% significance.Sense organ is without aobvious between each sample
Write difference.Thus the provable shelf-life rich in the instant tomato paste product of lycopene is longer, it is not easy to rotten.
As described above, the present invention can be better realized, above-described embodiment is only presently preferred embodiments of the present invention, is not used
To limit practical range of the invention；It is i.e. all according to equivalent changes and modifications made by the content of present invention, all wanted for right of the present invention
Range claimed is asked to be covered.
Claims (10)
1. a kind of instant tomato paste product rich in lycopene, which is characterized in that its main component and parts by weight include:
Water: 35~55 parts；
Tomato concentration sauce: 25~40 parts；
Edible carbohydrate: 2~12 parts；
Meat egg fowl fish mushroom class: 4.5~18.5 parts；
Light-coloured vinegar: 2~10 parts；
Edible salt: 1.5~3 parts；
Onion oil: 1~10 part；
Emulsifier: 0.02~0.2 part；
Antioxidant: 0.0012~0.005 part.
2. a kind of instant tomato paste product rich in lycopene according to claim 1, which is characterized in that the meat egg
Fowl fish mushroom class includes egg powder, powdered beef, chicken meal, powder of pork, dried shrimp powder, first shellfish powder, dried mushroom powder, fish sauce, the earth fish meal, dense
One of contracting chicken soup, concentration pig bone made soup, abalone sauce or oyster juice are a variety of.
3. a kind of instant tomato paste product rich in lycopene according to claim 1, which is characterized in that the onion
Oil is prepared jointly using onion and edible oil, and when preparation, the parts by weight of onion and edible oil are as follows:
Onion: 1 part；
Edible oil: 1~5 part.
4. a kind of instant tomato paste product rich in lycopene according to claim 1, which is characterized in that the antioxygen
Agent includes one of calcium disodium chelate, D-araboascorbic acid sodium, vitamin C or vitamin E or a variety of.
5. a kind of instant tomato paste product rich in lycopene according to claim 1, which is characterized in that described edible
Carbohydrate includes one of white sugar, honey, starch sugar or fructose syrup or a variety of；
The emulsifier includes sucrose fatty ester, lactic acid fatty glyceride, mono-fatty acid glyceride or diglycerine fatty acid
One of ester is a variety of.
6. a kind of instant tomato paste product rich in lycopene according to claim 1, which is characterized in that further include with
One of lower ingredient is a variety of, and the parts by weight of each ingredient are as follows:
Sweetener: 0.5~10 part；
Salted plum slurry: 0.5~1.2 part；
Thickener: 1.5~3.5 parts；
Perfumery: 0.04~0.6 part；
Flavoring agent: 0.005~0.1 part；
Acid: 0.05~0.2 part；
Colorant: 0.007~0.06 part.
7. a kind of instant tomato paste product rich in lycopene according to claim 6, which is characterized in that the sweet taste
Agent include one of xylitol, D-sorbite, lactitol, ammonium glycyrrhetate, steviol glycoside, Sucralose or mogroside or
It is a variety of；
The thickener includes hydroxypropyl PASELLI EASYGEL, Ultra Tex 2, a- cyclodextrine, r- ring-type paste
One of the double starch of essence, phosphate, acetate starch, xanthan gum or guar gum are a variety of；
The perfumery includes onion powder, celery powder, red onion powder, verdant powder, ginger powder, garlic powder, chilli powder, pepper powder or Ground Cloves
One of or it is a variety of；
The flavoring agent includes one of the sapidity nucleotide disodium, sodium glutamate, yeast powder or yeast extract or a variety of；
The acid includes one of white rice vinegar, glacial acetic acid, citric acid or lactic acid or a variety of；
The colorant includes one of lycopene, natural Beta-carotene or monascorubin or a variety of.
8. the preparation method of the instant tomato paste product described in any one of claim 1~7 rich in lycopene, feature exist
In, comprising the following steps:
(1) prefabricated onion oil；
(2) raw material of each ingredient is weighed by recipe requirements, and is pre-dissolved respectively；
(3) each raw material after being pre-dissolved carries out premix preheating, then carries out heating and cooking stage by stage, then carry out heat preservation sterilization, protects
When temperature sterilization, temperature of charge is 105 DEG C, and heat preservation sterilizing time is 20~35min；So far micro- nutrition instant tomato paste system is obtained
Product.
9. the preparation method of the instant tomato paste product rich in lycopene according to claim 8, which is characterized in that institute
It states in step (1), the preparation process of onion oil is as follows:
(1-1) uses fresh onion, and after cleaning and controlling water, onion is diced, and forms onion grain；
Or dry onion is used, rehydration processing is carried out, then onion is diced, forms onion grain；
(1-2) weighs onion grain and edible oil according to the ratio；
(1-3) prepares onion oil using normal heating compression method, vacuum drying concentration method or ultrasonic extraction；
When preparing onion oil using normal heating compression method, edible oil is first heated to 115~130 DEG C, onion grain is then added,
It is extracted and is concentrated, and keeping temperature is 100~110 DEG C；After moisture evaporation, stops heating, then cooled down, then into
Row filtering, so far obtains onion oil；
When preparing onion oil using vacuum drying concentration method, edible oil is first heated to 115~130 DEG C, then by onion grain and eat
It is uniformly mixed with oil, is then placed in vacuum drying thickener and is concentrated, thickening temperature is 58 DEG C, and vacuum degree when concentration is
5Kpa, concentration time are 4~8h；After moisture evaporation, stop concentration, then cooled down, then be filtered, so far obtains ocean
Scallion oil；
When preparing onion oil using ultrasonic extraction, edible oil is first heated to 115~130 DEG C, then by onion grain and eat
Oil is uniformly mixed, and is then placed in ultrasonic wave extraction instrument and is extracted, and Extracting temperature is 85 DEG C, extraction time 30min；It completes
It after extraction, first being cooled down, then places into vacuum drying thickener and be concentrated, thickening temperature is 58 DEG C, when concentration
Vacuum degree is 5Kpa, and concentration time is 1~2h；After moisture evaporation, stops concentration, then cooled down, then be filtered, until
This obtains onion oil.
10. the preparation method of the instant tomato paste product rich in lycopene according to claim 8, which is characterized in that
The detailed process of the step (3) are as follows:
(3-1) premix preheating: in addition to sweetener, converted starch, thickener, colorant, antioxidant and acid, by other
The corresponding raw material of ingredient, which is separately added into, to be boiled in cylinder, and simultaneously heating and cooking is uniformly mixed；
(3-2) first stage heating and cooking: when heating and cooking is to 70~80 DEG C, to boil sweetener is separately added into cylinder, denaturation is formed sediment
Powder and thickener are uniformly mixed simultaneously heating and cooking；
(3-3) second stage heating and cooking: when heating and cooking is to 90~100 DEG C, being added colorant to boiling in cylinder, is uniformly mixed simultaneously
Heating and cooking；
(3-4) heat preservation sterilization: when heating and cooking is to 100~105 DEG C, it is separately added into antioxidant and acid in cylinder to boiling, mixes
It closes uniformly and heating and cooking is to 105 DEG C, then in 105 DEG C of at a temperature of heat preservation 20~35min of sterilization, until heat preservation has been sterilized
At.
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