CN113749234A - Raw material formula and preparation method of tomato soup - Google Patents

Raw material formula and preparation method of tomato soup Download PDF

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Publication number
CN113749234A
CN113749234A CN202010497048.3A CN202010497048A CN113749234A CN 113749234 A CN113749234 A CN 113749234A CN 202010497048 A CN202010497048 A CN 202010497048A CN 113749234 A CN113749234 A CN 113749234A
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China
Prior art keywords
parts
tomato
raw material
tomato soup
soup
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CN202010497048.3A
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Chinese (zh)
Inventor
李勇
周冠炜
杜延涛
钟智超
王显东
张勇
安怡
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Sichuan Xinyaxuan Food Co ltd
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Sichuan Xinyaxuan Food Co ltd
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Priority to CN202010497048.3A priority Critical patent/CN113749234A/en
Publication of CN113749234A publication Critical patent/CN113749234A/en
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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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
    • 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
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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

Abstract

The invention relates to a raw material formula of tomato soup and a preparation method thereof. The raw material components are as follows: 50-60 parts of fresh tomatoes; 10-20 parts of tomato sauce; 4-5 parts of white sugar; 0.5-2 parts of hydrolyzed vegetable protein powder; 0.2-0.3 part of yeast powder; 8-10 parts of edible salt; 9-13 parts of chicken oil; 0.1-2 parts of meat extract; 3-5 parts of sodium glutamate; 0.1-0.5 part of disodium 5' -ribonucleotide. The invention also comprises a method for preparing tomato soup by adopting the raw material formula. According to the invention, the formula of the tomato soup is scientifically screened and combined, fresh tomatoes are selected and supplemented with tomato sauce as raw materials, the raw materials are scientifically matched and reasonably proportioned with other components, and the raw material treatment mode, the frying mode and the sterilization mode are improved in the preparation method, so that delicious tomato soup which is rich in flavor, stable in color and luster, delicious and nutritional is prepared, and the tomato soup has a wide market prospect.

Description

Raw material formula and preparation method of tomato soup
Technical Field
The invention relates to the field of food processing, in particular to a raw material formula of tomato soup and a preparation method thereof
Background
The tomato has the functions of clearing heat, quenching thirst, nourishing yin, cooling blood, promoting fluid production and quenching thirst. The tomato can supplement vitamin C when eaten raw. After the tomato soup is cooked for eating, the content of lycopene and other antioxidants can be obviously increased, the effects of reducing the risk of heart diseases and resisting aging are achieved, but the existing tomato soup production has an imperfect manufacturing process, the processing process of the tomato soup has great influence on the damage of the lycopene, the nutritional value and the flavor of the product do not play a role, and the color of the tomato is unstable due to the influence of illumination, temperature and preservation of the tomato soup. The imperfect existing process causes extremely unstable flavor, color and luster, and how to guarantee the quality is also a difficult point.
Disclosure of Invention
The invention aims to overcome the defects of imperfect production process technology of the existing commercially available tomato soup products and solve the problems of single taste, unstable flavor, nutrition and color and quality guarantee of tomato soup. According to the formula of the tomato soup, through scientific screening and combination, fresh tomatoes are selected and tomato sauce is used as a raw material, and a raw material processing mode, a frying mode and a sterilization mode are improved, so that the tomato soup which is rich in flavor, stable in color and luster and comprehensive in nutrition is prepared.
In order to solve the problems, the invention aims to provide a tomato soup making raw material which comprises the following components:
fresh tomato 50-60 parts
10-20 parts of tomato sauce
4-5 parts of white sugar
0.5-2 parts of hydrolyzed vegetable protein powder
0.2 to 0.3 portion of yeast powder
8-10 parts of edible salt
9-13 parts of chicken oil
0.1-2 parts of meat extract
3-5 parts of sodium glutamate
0.1-0.5 part of disodium 5' -ribonucleotide
The invention also comprises a method for preparing tomato soup by adopting the raw material formula. The method comprises the following specific steps:
s1, cleaning fresh tomatoes:
s2, vacuum homogenizing and emulsifying: placing fresh fructus Lycopersici Esculenti into homogenizing pan, vacuumizing, heating to 60 deg.C, stopping heating, stirring and emulsifying for 20min, heating again to 60 deg.C, stopping heating, stirring and emulsifying for 20min, and repeating for 3 times.
S3, vacuum low-temperature frying: placing the homogenized fresh tomatoes into a vacuum low-temperature pot, adding the tomato sauce and other auxiliary materials according to the proportion, heating the vacuum low-temperature pot to 55-65 ℃, and decocting for 0.5-1 hour.
S4, filling, and performing radiation sterilization:
and S5, cooling, and checking and warehousing.
The tomato raw material is rich in nutrition, and has strong effects of clearing heat, removing toxicity and inhibiting pathological changes. The tomato contains "lycopene" which has the function of inhibiting bacteria, contains malic acid, citric acid and saccharides, and is rich in vitamin A, vitamin C, vitamin B1, vitamin B2, carotene, calcium, phosphorus, potassium, magnesium, iron, zinc, copper, iodine and other elements, and also contains protein, saccharides, organic acid and cellulose.
Tomato sauce: the tomato paste contains B vitamins, dietary fibers, minerals, proteins, natural pectin and the like besides lycopene, and compared with fresh tomatoes, the nutritional ingredients in the tomato paste are easier to absorb by a human body.
According to the preparation method, the vacuum homogenizing emulsifying machine is used for treating the fresh tomatoes, so that the dispersions in the emulsion system are more micronized and homogenized, the mouthfeel is more delicate, the lycopene is well protected under vacuum and is easy to decompose when exposed to light, and the nutrition is well kept without loss.
The vacuum low-temperature frying process can reduce the loss of water and weight to the minimum extent, retain the original taste of food and the fragrance of spices, and maximally retain the color of the food without being damaged, so that the product has stronger flavor and more stable color.
The radiation sterilization mode is different from the common sterilization mode, and the gamma rays generated by a cobalt source and the electron rays generated by an electron accelerator act on the surface and the inside of an object to destroy or kill DNA of the product, so that the propagation of various microorganisms is effectively inhibited, the sterilization, insect prevention and mildew prevention are realized, the quality of the product can be effectively improved by utilizing the sterilization technology, and the quality guarantee period of the product is prolonged.
According to the invention, the formula of the tomato soup is scientifically screened and combined, fresh tomatoes are selected and supplemented with tomato sauce as raw materials, the raw materials are scientifically matched and reasonably proportioned with other components, and the raw material treatment mode, the frying mode and the sterilization mode are improved in the preparation method, so that delicious tomato soup which is rich in flavor, stable in color and luster, delicious and nutritional is prepared, and the tomato soup has a wide market prospect.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The present invention will be described in detail with reference to the following embodiments.
Example 1
The raw material formula of the tomato soup comprises the following components:
fresh tomato 50 parts
Tomato sauce 20 parts
5 portions of white sugar
0.5 part of hydrolyzed vegetable protein powder
0.2 part of yeast powder
Edible salt 8 parts
13 portions of chicken oil
2 parts of meat extract
3 portions of sodium glutamate
0.5 portion of 5' -flavor nucleotide disodium
The processing method of the tomato soup comprises the following steps:
s1, pretreatment of fresh tomato raw materials:
s1-1, screening fresh tomatoes to remove rotten, moldy, mud feet, impurities and other parts which cannot be used for production.
S1-2, the screened fresh tomatoes are subjected to full-automatic bubble spraying water cleaning.
S2, vacuum homogenizing and emulsifying: according to the raw material proportion of the embodiment, the fresh tomatoes are placed into a homogenizing pot, the vacuum pumping is carried out, the homogenizing and emulsifying pot is heated to 60 ℃, the heating is stopped, the through and poor materials are stirred and emulsified for 20min, the heating is stopped after the materials are heated to 60 ℃, the through and poor materials are stirred and emulsified for 20min, and the process is repeated for 3 times. The total time is about 1h or so.
Measuring lycopene and grading taste sense with ultraviolet-visible spectrophotometry. The evaluation was carried out by a sensory panel of 21 persons, and the color, smell and taste of the sauce were evaluated by scoring according to the criteria of Table 1-1. The evaluation results are shown in tables 1-2.
S3, vacuum low-temperature frying: the homogenized fresh tomatoes are put into a vacuum low-temperature pot, the tomato sauce and other auxiliary materials are added according to the mixture ratio of the raw materials in the embodiment, the vacuum low-temperature pot is heated to 55-65 ℃, and the tomato sauce is boiled for 0.5-1 hour.
The tomato paste obtained in this step was subjected to measurement of lycopene and evaluation of taste and flavor by ultraviolet-visible spectrophotometry, and the evaluation method was the same as that of step S2. The evaluation results are shown in tables 1 to 3.
S4, filling;
s5, radiation sterilization: the irradiated food refers to food processed by irradiation with electron beam of less than 10MeV generated by gamma ray generated by cobalt 60 for 24 h.
After 5 months of storage, the acid value, peroxide value, total number of colonies and Escherichia coli were measured, and the results are shown in tables 1 to 4.
And S6, cooling, and checking and warehousing.
Example 2:
fresh tomato 60 portions
Tomato sauce 10 parts
4 portions of white sugar
2 parts of hydrolyzed vegetable protein powder
0.3 part of yeast powder
10 portions of edible salt
9 portions of chicken oil
0.1 part of meat extract
5 portions of sodium glutamate
0.1 portion of 5' -flavor nucleotide disodium
The processing method of the tomato soup is the same as that of example 1.
Example 3 (comparative example)
The formula of the raw materials of the tomato soup is the same as that in example 1, and the processing method is different from that in example 1 by the following steps:
s2 the fresh tomatoes are beaten into paste in a common colloid mill, and the paste is passed through the colloid mill for three times, the total time is about 1h,
example 4 (comparative example)
The formula of the raw materials of the tomato soup is the same as that in example 1, and the processing method is different from that in example 1 by the following steps:
s3, stir-frying: the homogenized fresh tomatoes are put into an automatic frying pan, the tomato sauce and other auxiliary materials are added according to the mixture ratio of the raw materials in the embodiment 1, and the tomatoes are boiled in the automatic frying pan for 0.5 to 1 hour at the temperature of between 55 and 65 ℃.
The tomato paste prepared in this step was evaluated in the same manner as in example 1, and the evaluation results are shown in tables 1 to 3.
Example 5 (comparative example)
The formula of the raw materials of the tomato soup is the same as that in example 1, and the processing method is different from that in example 1 by the following steps:
s5, sterilizing in water bath, and sterilizing at 95 deg.C for 40 min.
After 5 months of storage, the acid value, peroxide value, total number of colonies, and E.coli were measured.
TABLE 1-1 tomato sensory evaluation criteria
Figure RE-GDA0002602185090000061
Tables 1-2 evaluation results of fresh tomatoes by different mashing methods
Figure RE-GDA0002602185090000071
Tables 1-3 evaluation results of tomato ketchup obtained by different stir-frying methods
Figure RE-GDA0002602185090000072
Tables 1 to 4 test results
Figure RE-GDA0002602185090000073
From the comparison of the above experimental data:
1. compared with the comparative example, the tomato paste prepared by the steps of the scheme of the invention has more lycopene and better protection, and reduces the influence of external conditions on the color of the product.
2. The tomato is homogenized and emulsified in vacuum, so that the taste is more delicate.
Compared with the existing tomato soup processing technology, the processing technology of the invention not only ensures that the lycopene with the most content in the tomato is protected to the maximum extent, increases the nutrition and efficacy of the tomato soup, but also ensures that the taste is better, exquisite and rich, and the shelf life of the product can be properly prolonged.
The tomato soup prepared by the invention has the advantages that fresh tomatoes are selected, and the tomato soup prepared by the invention has stable flavor and long aftertaste under unique process conditions.

Claims (3)

1. The tomato soup making raw material is characterized by comprising the following components:
fresh tomato 50-60 parts
10-20 parts of tomato sauce
4-5 parts of white sugar
0.5-2 parts of hydrolyzed vegetable protein powder
0.2 to 0.3 portion of yeast powder
8-10 parts of edible salt
9-13 parts of chicken oil
0.1-2 parts of meat extract
3-5 parts of sodium glutamate
0.1-0.5 part of disodium 5' -ribonucleotide.
2. A method for preparing tomato soup using the raw material of claim 1, comprising the steps of:
s1, cleaning fresh tomatoes
S2, vacuum homogenizing and emulsifying of tomatoes: putting fresh tomatoes into a homogenizing pot, and homogenizing and emulsifying in vacuum;
s3, vacuum low-temperature frying: placing the homogenized fresh tomatoes into a vacuum low-temperature pot, adding the tomato sauce and other auxiliary materials according to the proportion, heating the vacuum low-temperature pot to 55-65 ℃, and decocting for 0.5-1 hour.
S4, filling;
s5, radiation sterilization.
3. The method of making tomato soup as set forth in claim 2, wherein S2, tomato vacuum homogenizing emulsification: placing fresh fructus Lycopersici Esculenti into homogenizing pan, vacuumizing, heating to 60 deg.C, stopping heating, stirring and emulsifying for 20min, heating again to 60 deg.C, stopping heating, stirring and emulsifying for 20min, and repeating for 3 times.
CN202010497048.3A 2020-06-04 2020-06-04 Raw material formula and preparation method of tomato soup Pending CN113749234A (en)

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Publication number Priority date Publication date Assignee Title
CN114680318A (en) * 2022-05-25 2022-07-01 成都太和坊酿造有限公司 Tomato soup and processing technology thereof
CN115399462A (en) * 2022-09-19 2022-11-29 四川新雅轩食品有限公司 Edible fungus soup and preparation method thereof
CN115843991A (en) * 2022-12-27 2023-03-28 四川天味食品集团股份有限公司 Healthy beef tallow hotpot condiment

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Cited By (3)

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Publication number Priority date Publication date Assignee Title
CN114680318A (en) * 2022-05-25 2022-07-01 成都太和坊酿造有限公司 Tomato soup and processing technology thereof
CN115399462A (en) * 2022-09-19 2022-11-29 四川新雅轩食品有限公司 Edible fungus soup and preparation method thereof
CN115843991A (en) * 2022-12-27 2023-03-28 四川天味食品集团股份有限公司 Healthy beef tallow hotpot condiment

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