CN111296794A - Processing method of superfine tomato powder - Google Patents

Processing method of superfine tomato powder Download PDF

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Publication number
CN111296794A
CN111296794A CN202010190181.4A CN202010190181A CN111296794A CN 111296794 A CN111296794 A CN 111296794A CN 202010190181 A CN202010190181 A CN 202010190181A CN 111296794 A CN111296794 A CN 111296794A
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CN
China
Prior art keywords
tomato
treatment
tomatoes
powder
superfine
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Withdrawn
Application number
CN202010190181.4A
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Chinese (zh)
Inventor
何永花
张文成
吴泽宇
何永波
杨泉来
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Anhui Dongtai Agricultural Science And Technology Development Co ltd
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Anhui Dongtai Agricultural Science And Technology Development Co ltd
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Priority to CN202010190181.4A priority Critical patent/CN111296794A/en
Publication of CN111296794A publication Critical patent/CN111296794A/en
Withdrawn legal-status Critical Current

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A method for processing superfine tomato powder comprises the following steps. (1) The method comprises the following steps of (1) raw material pretreatment, (2) tomato peeling, (3) ultrahigh pressure treatment, (4) juicing, (5) colloid mill treatment, (7) mixing and homogenizing, (8) vacuum freeze drying and (9) crushing and packaging. The invention develops a method for blanching and peeling tomatoes, which not only effectively peels the tomato skins and improves the product taste, but also plays a good role in color protection for the tomatoes through blanching.

Description

Processing method of superfine tomato powder
Technical Field
The invention belongs to the technical field of food processing, and relates to a processing method of superfine tomato powder.
Background
Tomato is an annual or perennial herb of the genus Lycopersicon of the family Solanaceae. It is rich in vitamin A, vitamin C, vitamin B1, vitamin B2, carotene, calcium, phosphorus, potassium, magnesium, iron, zinc, copper, iodine, protein, saccharide, organic acid, and cellulose. Besides having high conventional nutrition, tomatoes are rich in lycopene, and thus have various physiological functions, such as: has antioxidant effect, and can scavenge harmful free radicals; preventing the occurrence of cardiovascular diseases; prevent the canceration process of the prostate and effectively reduce the risk of cancers such as pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, breast cancer and the like. Tomatoes are rich in nutrients and have multiple functions called the fruit of miracle vegetables. The annual output of tomatoes in China is reported to be large, but the tomatoes are easy to decay and have short storage life due to the fact that the tomatoes contain a large amount of water, so that resource waste and environmental pollution are caused. In order to solve the problem, the deep processing of tomatoes is particularly important, and some researchers process products such as tomato paste, tomato juice, tomato powder and the like. Wherein, the tomato sauce and the tomato juice only remove the water of small parts of the tomatoes and are difficult to transport, while the tomato powder on the market has poor color and low content of lycopene. Therefore, the invention provides the tomato powder which has good taste, greatly preserves the nutrient components and color, has high yield and good instant property, is beneficial to digestion and absorption and has long shelf life, and has important market significance.
Disclosure of Invention
The invention aims to provide a processing method of superfine tomato powder.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for processing superfine tomato powder comprises the following steps:
step 1: cleaning tomatoes, and draining;
step 2: performing steam blanching treatment on the tomatoes obtained in the step 2, wherein the steam is steam with the temperature of 103 ℃ and 108 ℃ which meet the food sanitation requirement, and the blanching time is 90-120 s; immersing the tomatoes subjected to the steam blanching treatment into cold water with the mass 5-10 times of that of the tomatoes, and then carrying out ultrasonic treatment; washing the surface of the tomato subjected to ultrasonic treatment by purified water, and removing the epidermis to obtain peeled tomatoes for later use;
and step 3: placing peeled tomatoes into a food-grade plastic bag, vacuumizing and sealing, then placing the bag into an ultrahigh pressure device, and carrying out ultrahigh pressure treatment at the temperature of 5-30 ℃ and the pressure of 500MPa by using water as a pressure medium, wherein the pressure maintaining time is 8-15 min;
and 4, step 4: carrying out filter pressing treatment on the peeled tomatoes subjected to the ultrahigh pressure treatment by adopting a belt type juicer at the temperature of 5-30 ℃, and respectively collecting filtered tomato juice and intercepted tomato residues;
and 5: grinding the tomato residues by using a colloid mill until the fineness is 25-50 mu m to obtain the tomato superfine pulp;
step 6: concentrating tomato juice to 20-30% of original volume to obtain tomato concentrated juice;
and 7: uniformly mixing the tomato superfine pulp with the tomato concentrated juice, and then carrying out high-pressure homogenization treatment at 25-40MPa to obtain mixed pulp for later use;
and 8: carrying out vacuum freeze drying on the mixed slurry until the water content is less than or equal to 5%;
and step 9: and (4) crushing the dried material obtained in the step (8) to 120 meshes to obtain powder, namely the ultrafine tomato powder.
The preferable technical scheme is as follows: the cold water is purified water, and the temperature of the cold water is 0-8 ℃.
The preferable technical scheme is as follows: ultrasonic frequency of 25-35 KHz and power density of 0.3-0.5W/cm during ultrasonic treatment2The treatment time is 5-10 min.
The preferable technical scheme is as follows: the pressing grade of the belt type presser is 12-14 grades, the pressing strength is 1.0-1.2Mpa, and the aperture of the filter screen is 120-150 meshes.
The preferable technical scheme is as follows: the technological conditions of vacuum freeze drying are as follows: the vacuum gauge pressure is-0.09 to-0.10 MPa, and the temperature is-60 to-40 ℃.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention provides a processing method of superfine tomato powder, and the obtained tomato powder is bright red in color, ready to eat and ready to use, has fine and smooth mouthfeel, less loss of lycopene content, lower moisture content, lower aggregation degree and higher water-soluble solid content, and can furthest keep the original flavor and nutrient substances of tomatoes.
2. The invention develops a method for blanching and peeling tomatoes, which not only effectively peels the tomato skins and improves the product taste, but also plays a good role in color protection for the tomatoes through blanching.
3. The peeled tomatoes are treated under ultrahigh pressure, so that the effects of sterilizing and inactivating enzymes are achieved, and the quality and nutrition of the tomato powder are effectively improved.
4. The tomato powder is prepared by freeze drying, so that the tomato powder is bright in color, and the flavor and the nutritional ingredients are kept.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: processing method of superfine tomato powder
A processing method of superfine tomato powder is characterized by comprising the following technical steps.
(1) Pretreatment of raw materials
The raw material is fresh, mature, insect-free and mildew-free tomato fruit.
Cleaning tomatoes with food-grade purified water, and draining for later use.
(2) Peeling tomato
And (5) blanching by using steam. Carrying out steam blanching treatment on the tomatoes, wherein the steam is steam with the temperature of 105 ℃ meeting the food sanitation requirement, and the blanching time is 110 s.
And (5) rapidly cooling. Quickly immersing the tomatoes subjected to steam blanching treatment into cold water with the mass 8 times that of the tomatoes, wherein the cold water is food-grade purified water and the temperature of the cold water is 4 ℃.
And (4) ultrasonic treatment. Mixing rapidly cooled fructus Lycopersici Esculenti with soaking water, and processing with ultrasonic frequency of 30 KHz and power density of 0.4W/cm2Treatment time 7 min.
And (5) washing and peeling. Washing the surface of the tomato subjected to ultrasonic treatment by adopting food-grade purified water, and removing the epidermis to obtain peeled tomatoes for later use.
(3) Ultra high pressure treatment
The peeled tomatoes are put into a food-grade plastic bag, heat sealed in an environment with vacuum gauge pressure of-0.09 to-0.10 MPa, then put into an ultrahigh pressure device, treated by adopting water as a pressure medium and the ultrahigh pressure of 400MPa at the temperature of 20 ℃, and the pressure maintaining time is 12 min.
(4) Juice extraction
And (3) carrying out pressure filtration treatment on the peeled tomatoes subjected to the ultrahigh pressure treatment by adopting a belt type juicer at the temperature of 20 ℃, and respectively collecting filtered tomato juice and intercepted tomato residues. The pressing grade of the belt press is 13 grades, the pressing strength is 1.1Mpa, and the aperture of the filter screen is 140 meshes.
(5) Colloid mill treatment
And (5) grinding the tomato residues in the step (4) by adopting a food-grade colloid mill until the fineness is 40 mu m, so as to obtain the tomato superfine pulp.
(6) Vacuum concentrating
And (3) treating the tomato juice in the step (4) at a low temperature under vacuum at 48 ℃ and a vacuum gauge pressure of-0.09 MPa to-0.10 MPa, and concentrating to 25% of the original volume to obtain tomato concentrated juice for later use.
(7) Mixing and homogenizing
And (3) uniformly mixing the tomato superfine pulp in the step (5) and the tomato concentrated juice in the step (6), and then carrying out high-pressure homogenization treatment under 30MPa to obtain mixed pulp for later use.
(8) Vacuum freeze drying
And (4) carrying out vacuum freeze drying on the mixed slurry in the step (7) at the vacuum gauge pressure of-0.095 MPa and the temperature of-50 ℃ until the water content is 5%.
(9) Pulverizing and packaging
And (3) quickly crushing the dried material in the step (8) to 110 meshes to obtain powder, namely the superfine tomato powder.
The superfine tomato powder is vacuum packed, that is, the superfine tomato powder is packed into a food-grade plastic bag and is thermally sealed in an environment with the vacuum gauge pressure of-0.09 to-0.10 MPa.
Example 2: processing method of superfine tomato powder
A method for processing superfine tomato powder comprises the following steps:
step 1: cleaning tomatoes, and draining;
step 2: performing steam blanching treatment on the tomatoes obtained in the step 2, wherein the steam is steam with the temperature of 103 ℃ meeting the food sanitation requirement, and the blanching time is 90 s; immersing the tomatoes subjected to steam blanching treatment into cold water with the mass 5 times that of the tomatoes, and then carrying out ultrasonic treatment; washing the surface of the tomato subjected to ultrasonic treatment by purified water, and removing the epidermis to obtain peeled tomatoes for later use;
and step 3: putting peeled tomatoes into a food-grade plastic bag, vacuumizing and sealing, then putting into an ultrahigh pressure device, and carrying out ultrahigh pressure treatment at the temperature of 5 ℃ and under the pressure of 300MPa for 8min by taking water as a pressure medium;
and 4, step 4: carrying out filter pressing treatment on the peeled tomatoes subjected to the ultrahigh pressure treatment by adopting a belt type juicer at the temperature of 5 ℃, and respectively collecting filtered tomato juice and intercepted tomato residues;
and 5: grinding the tomato residues by using a colloid mill until the fineness is 25 mu m to obtain the tomato superfine pulp;
step 6: concentrating tomato juice to 20% of the original volume to obtain concentrated tomato juice;
and 7: uniformly mixing the tomato superfine pulp with the tomato concentrated juice, and then carrying out high-pressure homogenization treatment under 25MPa to obtain mixed pulp for later use;
and 8: carrying out vacuum freeze drying on the mixed slurry until the water content is equal to 4.5%;
and step 9: and (4) crushing the dried material obtained in the step (8) to 100 meshes to obtain powder, namely the superfine tomato powder.
The preferred embodiment is: the cold water is purified water, and the temperature of the cold water is 0 ℃.
The preferred embodiment is: ultrasonic frequency of 25KHz and power density of 0.3W/cm during ultrasonic treatment2Treatment time 5 min.
The preferred embodiment is: the pressing grade of the belt press is 12 grades, the pressing strength is 1.0Mpa, and the aperture of the filter screen is 120 meshes.
The preferred embodiment is: the technological conditions of vacuum freeze drying are as follows: the vacuum gauge pressure is-0.09 MPa, and the temperature is-60 ℃.
Example 3: processing method of superfine tomato powder
A method for processing superfine tomato powder comprises the following steps:
step 1: cleaning tomatoes, and draining;
step 2: performing steam blanching treatment on the tomatoes obtained in the step 2, wherein the steam is steam with the temperature of 108 ℃ meeting the food sanitation requirement, and the blanching time is 120 s; immersing the tomatoes subjected to steam blanching treatment into cold water with the mass being 10 times that of the tomatoes, and then carrying out ultrasonic treatment; washing the surface of the tomato subjected to ultrasonic treatment by purified water, and removing the epidermis to obtain peeled tomatoes for later use;
and step 3: putting peeled tomatoes into a food-grade plastic bag, vacuumizing and sealing, then putting into an ultrahigh pressure device, and carrying out ultrahigh pressure treatment at the temperature of 30 ℃ and the pressure of 500MPa for 15min by taking water as a pressure medium;
and 4, step 4: carrying out filter pressing treatment on the peeled tomatoes subjected to the ultrahigh pressure treatment by adopting a belt type juicer at the temperature of 30 ℃, and respectively collecting filtered tomato juice and intercepted tomato residues;
and 5: grinding the tomato residues by using a colloid mill until the fineness is 50 mu m to obtain the tomato superfine pulp;
step 6: concentrating tomato juice to 30% of the original volume to obtain concentrated tomato juice;
and 7: uniformly mixing the tomato superfine pulp with the tomato concentrated juice, and then carrying out high-pressure homogenization treatment under 40MPa to obtain mixed pulp for later use;
and 8: carrying out vacuum freeze drying on the mixed slurry until the water content is equal to 3.8%;
and step 9: and (4) crushing the dried material obtained in the step (8) to 120 meshes to obtain powder, namely the superfine tomato powder.
The preferred embodiment is: the cold water is purified water, and the temperature of the cold water is 8 ℃.
The preferred embodiment is: ultrasonic frequency of 35 KHz and power density of 0.5W/cm during ultrasonic treatment2The treatment time is 5-10 min.
The preferred embodiment is: the pressing grade of the belt press is 14 grades, the pressing strength is 1.2Mpa, and the aperture of the filter screen is 150 meshes.
The preferred embodiment is: the technological conditions of vacuum freeze drying are as follows: the vacuum gauge pressure is-0.10 MPa, and the temperature is-40 ℃.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.

Claims (5)

1. A processing method of superfine tomato powder is characterized in that: comprises the following steps:
step 1: cleaning tomatoes, and draining;
step 2: performing steam blanching treatment on the tomatoes obtained in the step 2, wherein the steam is steam with the temperature of 103 ℃ and 108 ℃ which meet the food sanitation requirement, and the blanching time is 90-120 s; immersing the tomatoes subjected to the steam blanching treatment into cold water with the mass 5-10 times of that of the tomatoes, and then carrying out ultrasonic treatment; washing the surface of the tomato subjected to ultrasonic treatment by purified water, and removing the epidermis to obtain peeled tomatoes for later use;
and step 3: placing peeled tomatoes into a food-grade plastic bag, vacuumizing and sealing, then placing the bag into an ultrahigh pressure device, and carrying out ultrahigh pressure treatment at the temperature of 5-30 ℃ and the pressure of 500MPa by using water as a pressure medium, wherein the pressure maintaining time is 8-15 min;
and 4, step 4: carrying out filter pressing treatment on the peeled tomatoes subjected to the ultrahigh pressure treatment by adopting a belt type juicer at the temperature of 5-30 ℃, and respectively collecting filtered tomato juice and intercepted tomato residues;
and 5: grinding the tomato residues by using a colloid mill until the fineness is 25-50 mu m to obtain the tomato superfine pulp;
step 6: concentrating tomato juice to 20-30% of original volume to obtain tomato concentrated juice;
and 7: uniformly mixing the tomato superfine pulp with the tomato concentrated juice, and then carrying out high-pressure homogenization treatment at 25-40MPa to obtain mixed pulp for later use;
and 8: carrying out vacuum freeze drying on the mixed slurry until the water content is less than or equal to 5%;
and step 9: and (4) crushing the dried material obtained in the step (8) to 120 meshes to obtain powder, namely the ultrafine tomato powder.
2. The method for processing ultra-fine tomato powder as claimed in claim 1, wherein: the cold water is purified water, and the temperature of the cold water is 0-8 ℃.
3. The method for processing ultra-fine tomato powder as claimed in claim 1, wherein: ultrasonic frequency of 25-35 KHz and power density of 0.3-0.5W/cm during ultrasonic treatment2The treatment time is 5-10 min.
4. The method for processing ultra-fine tomato powder as claimed in claim 1, wherein: the pressing grade of the belt type presser is 12-14 grades, the pressing strength is 1.0-1.2Mpa, and the aperture of the filter screen is 120-150 meshes.
5. The method for processing ultra-fine tomato powder as claimed in claim 1, wherein: the technological conditions of vacuum freeze drying are as follows: the vacuum gauge pressure is-0.09 to-0.10 MPa, and the temperature is-60 to-40 ℃.
CN202010190181.4A 2020-03-18 2020-03-18 Processing method of superfine tomato powder Withdrawn CN111296794A (en)

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Application Number Priority Date Filing Date Title
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115166167A (en) * 2022-06-27 2022-10-11 向茂源 Intelligent pesticide residue detection system based on data sharing

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115166167A (en) * 2022-06-27 2022-10-11 向茂源 Intelligent pesticide residue detection system based on data sharing

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Application publication date: 20200619