CN114304550A - Pickled small tomatoes capable of being eaten after being opened and preparation method thereof - Google Patents
Pickled small tomatoes capable of being eaten after being opened and preparation method thereof Download PDFInfo
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- CN114304550A CN114304550A CN202111649651.XA CN202111649651A CN114304550A CN 114304550 A CN114304550 A CN 114304550A CN 202111649651 A CN202111649651 A CN 202111649651A CN 114304550 A CN114304550 A CN 114304550A
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- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a pickled tomato which can be eaten instantly after opening a can and a preparation method thereof. The composition comprises the following components in parts by mass: 40-50 parts of fresh small tomatoes, 11-20 parts of white granulated sugar, 1-10 parts of citric acid, 0-5 parts of malic acid, 0.5-1 part of skimmed milk powder, 0.5-1 part of glucose, 1-2 parts of lactobacillus powder (lactobacillus plantarum, lactobacillus bifidus and lactobacillus acidophilus in a ratio of 2:3:5), 0.2-0.3 part of salt and the balance of water, wherein the sum of the mass percentages of the components is 100%. The invention does not add chemical preservatives such as potassium sorbate, sodium benzoate and the like in the preparation process; the waste water generated in the production process is little, and almost no high-salinity waste water exists; the final product (pickled small tomatoes) belongs to a common low-sodium food product (calculated by Na, Na is less than or equal to 120mg/100 g); the product is rich in active lactobacillus (more than or equal to 1 x 10)8CFU/100g)。
Description
Technical Field
The invention relates to a pickled tomato which can be eaten instantly after a can is opened, and also relates to a manufacturing method for producing the pickled tomato, belonging to the technical field of food.
Background
The lactobacillus and the fermentation product thereof are very beneficial to the health of human bodies, and have the effects of helping digestion, improving the intestinal microenvironment, improving the immunity and the like. A large amount of lactic acid, organic acid, alcohol substances and amino acid generated in the fermentation process of the lactic acid bacteria can degrade peculiar smell of certain raw materials, play antibacterial and health-care effects, endow special flavor to food and prolong the storage period of the food.
The small tomatoes, namely the cherry tomatoes, can be used as vegetables and fruits, have the fruit diameter of about 1-3 cm, are bright in color and luster, beautiful in shape, fresh and sweet in taste, seedless, good in taste, high in nutritional value and unique in flavor, contain functional substances such as glutathione and lycopene, can promote the growth and development of human bodies, particularly can promote the growth and development of children, increase the resistance of the human bodies and delay the aging of the human bodies. In addition, lycopene can protect human body from cancerogenic toxin in cigarette and automobile exhaust gas, and can prevent and treat cancer and prostate cancer. Except all the nutrient components of the tomatoes, the vitamin content of the tomato is 1.7 times of that of common tomatoes, wherein the vitamin B3 content is at the top of fruits and vegetables, and the tomato can protect the skin, maintain the normal secretion of gastric juice, promote the generation of red blood cells and also has the auxiliary treatment effect on liver diseases. The malic acid or citric acid contained in cherry tomato is helpful for digestion of fat and protein by dry gastric juice.
In the field of traditional processing of fermented pickled products of small tomatoes, the technical process flow is as follows: sorting small tomatoes → cleaning → puncturing → hardening → salting → rinsing → blending → filling → sterilizing → finished product. Because the traditional process can generate a large amount of high-salt soaking water, rinsing water, washing water of various devices and soaking water of small tomatoes, the waste water cannot be directly discharged and needs to be treated. Meanwhile, in order to preserve the can for a long time and ensure stable quality, high-concentration saline water is needed to prepare the product, and the filled pickled fermented small tomatoes are subjected to commercial sterilization, so that most of probiotics are inactivated in the process, the biological activity of the product is greatly reduced, and the possibility of exerting the effects of beneficial bacteria such as lactobacillus is basically cut off.
Traditional natural, green, healthy foods are becoming increasingly popular in the marketplace. With the increasing living standard of people, the demand of food for nutrition and health functions is increasing. Therefore, the use of chemical food additives is reduced, the salt is low, the tomato product is beneficial to health, and the pickled tomato product which is ready to eat and has the activity of the lactic acid bacteria has wider market prospect.
Disclosure of Invention
The invention carries out intensive research aiming at the problems, does not add preservative, is pickled with low salt, uses the ultrahigh pressure technology for sterilization and controlling the growth of bacterial colony, obtains the pickled small tomatoes which can be eaten instantly after opening the tank, and has unique flavor.
The invention is realized by the following technical scheme:
the instant pickled small tomatoes comprise the following components in parts by mass: 40-50 parts of fresh small tomatoes, 11-20 parts of white granulated sugar, 1-10 parts of citric acid, 0-5 parts of malic acid, 0.5-1 part of skimmed milk powder, 0.5-1 part of glucose, 1-2 parts of lactobacillus powder (lactobacillus plantarum, lactobacillus bifidus and lactobacillus acidophilus in a ratio of 2:3:5), 0.2-0.3 part of salt and the balance of water, wherein the sum of the mass percentages of the components is 100%.
The preparation method of the instant pickled small tomatoes comprises the following steps:
(1) cleaning and removing stems: cleaning small tomato, air drying, and removing fruit stalks.
(2) Preparing fermentation liquor: boiling 3-5 parts of water for 15min, cooling to 60 ℃, adding skimmed milk powder and glucose (the ratio is 1:1), fully stirring until the skimmed milk powder and the glucose are completely dissolved, cooling to room temperature, adding lactic acid bacteria powder (the ratio of the lactic acid bacteria powder to the skimmed milk powder to the glucose is 2:1:1), uniformly stirring, standing for 30min, and uniformly mixing.
(3) Preparing soup: keeping hot water at 80 ℃, adding 11-20 parts of white granulated sugar, 1-10 parts of citric acid, 0-5 parts of malic acid and 0.2-0.3 part of salt, mixing uniformly and dissolving for later use.
(4) Ultrahigh pressure for the first time: injecting the prepared soup into the small tomato from the small tomato pedicel by using a quick injector, and ejecting air in the small tomato fruit cavity. And (3) putting the small tomatoes filled with the prepared soup into an ultrahigh pressure sterilizer, setting the pressure of the pressure medium to be 300MPa, and maintaining the pressure for 15min to finish the sterilization and enzyme passivation of the small tomatoes.
(5) Injecting a fermentation liquid: and taking out the small tomatoes which are subjected to ultrahigh pressure, sucking out liquid in the fruit cavities of the small tomatoes by using a sterile injector, and injecting the uniformly mixed fermentation liquid into the fruit cavities of the small tomatoes.
(6) Canning: filling the small tomatoes injected with the fermentation liquor into a high-temperature sterilized empty can, adding the prepared soup until the distance between the prepared soup and the can opening is less than or equal to 6mm, and sealing the can by using a vacuum automatic sealing machine.
(7) Fermentation: and (4) placing the sealed small tomato can at room temperature, and storing the small tomato can for 15 days in a dark place to ensure complete fermentation of the small tomatoes.
(8) Second ultrahigh pressure: and (3) putting the fermented canned pickled small tomatoes into an ultrahigh pressure sterilizer, wherein the pressure medium is the process water, the pressure is set to be 200MPa, and the pressure is maintained for 5min, so that the lactic acid bacteria in the canned pickled small tomatoes are promoted to enter a dormant state.
Compared with the prior art, the invention has the following advantages:
1. in the preparation process, preservatives such as potassium sorbate, sodium benzoate and the like are not added;
2. the invention generates little waste water and almost no high-salinity waste water;
3. the final product (pickled small tomatoes) belongs to a common low-sodium food product (calculated by Na, the Na is less than or equal to 120mg/100 g);
4. the invention is rich in active lactobacillus (lactobacillus is more than or equal to 1 x 10)8CFU/100g)。
Detailed Description
The invention will be further illustrated with reference to the following examples.
Example 1
The pickled small tomatoes are prepared according to the following raw material formula (in parts by mass):
45 parts of fresh small tomatoes, 33.2 parts of water, 15 parts of white granulated sugar, 3 parts of citric acid, 1.5 parts of malic acid, 1 part of lactic acid bacteria powder, 0.5 part of skim milk powder, 0.5 part of glucose and 0.3 part of salt.
(1) Cleaning and removing stems: cleaning small tomato, air drying, and removing fruit stalks.
(2) Preparing fermentation liquor: boiling 4 parts of water for 15min, cooling to 60 ℃, adding skimmed milk powder and glucose, fully stirring until the skimmed milk powder and the glucose are completely dissolved, cooling to room temperature, adding lactobacillus powder, stirring uniformly, standing for 30min, and mixing uniformly again.
(3) Preparing soup: keeping hot water at 80 ℃, adding 15 parts of white granulated sugar, 3 parts of citric acid, 1.5 parts of malic acid and 0.3 part of salt, mixing uniformly and dissolving for later use.
(4) Ultrahigh pressure for the first time: injecting the prepared soup into the small tomatoes from the pedicles of the small tomatoes by using an injector, and ejecting air in the fruit cavities of the small tomatoes. And (3) putting the small tomatoes filled with hot water into an ultrahigh pressure sterilizer, wherein the pressure medium is the production water, the pressure is set to be 300MPa, and the pressure is maintained for 1min, so that the sterilization and enzyme passivation of the small tomatoes are completed.
(5) Injecting a fermentation liquid: and taking out the small tomatoes which are subjected to ultrahigh pressure, sucking out liquid in the fruit cavities of the small tomatoes by using a sterile injector, and injecting the fermentation liquor which is uniformly mixed again into the fruit cavities of the small tomatoes.
(6) Canning: filling the small tomatoes injected with the fermentation liquor into a high-temperature sterilized empty can, adding the prepared soup until the distance between the prepared soup and the can opening is less than or equal to 6mm, and sealing the can by using a vacuum automatic sealing machine.
(7) Fermentation: and (4) placing the sealed small tomato can at room temperature, and storing the sealed small tomato can in a dark place for 15 days until the small tomatoes are completely fermented.
(8) Second ultrahigh pressure: and (3) putting the fermented canned pickled small tomatoes into an ultrahigh pressure sterilizer, wherein the pressure medium is the process water, the pressure is set to be 200MPa, and the pressure is maintained for 5min, so that the lactic acid bacteria in the canned pickled small tomatoes are promoted to enter a dormant state.
Example 2
The pickled small tomatoes are prepared according to the following raw material formula (in parts by mass):
40 parts of fresh tomatoes, 45.8 parts of water, 11 parts of white granulated sugar, 1 part of citric acid, 0 part of malic acid, 1 part of lactic acid bacteria powder, 0.5 part of skim milk powder, 0.5 part of glucose and 0.2 part of salt.
The preparation method of the pickled small tomatoes comprises the following specific steps:
(1) preparing fermentation liquor: boiling 3 parts of water for 15min, cooling to 60 ℃, adding skimmed milk powder and glucose, fully stirring until the skimmed milk powder and the glucose are completely dissolved, cooling to room temperature, adding lactobacillus powder, stirring uniformly, standing for 30min, and mixing uniformly again.
(3) Preparing soup: keeping hot water at 80 ℃, adding 11 parts of white granulated sugar, 1 part of citric acid, 0 part of malic acid and 0.2 part of salt, and uniformly mixing and dissolving for later use.
The rest of the procedure was the same as in example 1.
Example 3
The pickled small tomatoes are prepared according to the following raw material formula (in parts by mass):
50 parts of fresh tomatoes, 10.7 parts of water, 20 parts of white granulated sugar, 10 parts of citric acid, 5 parts of malic acid, 2 parts of lactic acid bacteria powder, 1 part of skim milk powder, 1 part of glucose and 0.3 part of salt.
The preparation method of the pickled small tomatoes comprises the following specific steps:
(1) preparing fermentation liquor: boiling 5 parts of water for 15min, cooling to 60 deg.C, adding skimmed milk powder and glucose, stirring thoroughly until skimmed milk powder and glucose are completely dissolved, cooling to room temperature, adding lactobacillus powder, stirring, standing for 30min, and mixing well again.
(3) Preparing soup: keeping the hot water at 80 ℃, adding 20 parts of white granulated sugar, 10 parts of citric acid, 5 parts of malic acid and 0.3 part of salt, and uniformly mixing and dissolving for later use.
The rest of the procedure was the same as in example 1.
The instant pickled tomatoes prepared in the above examples are ready to eat. Comparing their flavors (see table 1), it was found that good product mouthfeel was obtained.
Table 1 flavor comparison of the examples
Determination of sodium content: the sodium content in the sample is measured by using a first method in the specification of GB 5009.91-2017 national standard food for food safety potassium and sodium.
The samples included: sample 1 (pickled tomatoes), sample 2 (pickled tomatoes), sample 3 (pickled tomatoes).
A detection step:
(1) microwave digestion: weighing 0.5g of a pickled tomato (accurate to 0.001g) sample, homogenizing uniformly, placing in a microwave digestion inner tank, heating the sample on an electric heating plate at low temperature to remove ethanol or carbon dioxide, adding 10mL of nitric acid, covering, placing overnight, screwing an outer tank, and placing in a microwave digestion instrument for digestion. Cooling, taking out the inner tank, placing on an adjustable temperature-controlled electric heating furnace, driving the acid to be nearly dry at 120 ℃, adding water to a constant volume of 25mL, and mixing uniformly for later use. And simultaneously performing a blank test.
(2) And (3) preparing a standard curve: and (3) injecting the sodium standard series working solution into an atomic absorption spectrometer, measuring the absorbance value, and drawing a standard curve by taking the concentration of the standard working solution as an abscissa and the absorbance value as an ordinate.
(3) And (3) detection: depending on the sodium content of the sample solution, the sample solution was diluted with water to an appropriate concentration as needed, and a certain amount of cesium chloride solution was added to the blank solution and the final sample measurement solution so that the cesium chloride concentration became 0.2%. Injecting the blank solution and the measured solution into an atomic absorption spectrometer under the same experimental conditions of the working solution for measuring the standard curve, measuring the light absorption value of sodium, and obtaining the concentration of sodium in the solution to be measured according to the standard curve.
Table 2 sodium content comparison of the examples
The instant pickled tomatoes prepared in the above examples are ready to eat. The content of the sodium in the sample meets the description of ' common low-sodium food ' in GB/T23789-2009 low-sodium food '.
And (3) probiotic activity determination: and calculating the total number of the probiotics by using a plate colony counting method.
The method comprises the following specific steps: after sealing and covering for 1d of ultra-high pressure bacteriostasis, after sealing and covering for 7d of ultra-high pressure bacteriostasis and after sealing and covering for 15d of ultra-high pressure bacteriostasis, respectively weighing 10g of pickled small tomatoes, putting the small tomatoes into 100mL of sterilized normal saline, fully homogenizing the small tomatoes, and then diluting the small tomatoes to 1 x 10 by using the sterilized normal saline-6～10-8g/mL, respectively placing 1mL in a sterile plate, pouring into improved MRS culture medium, mixing, repeating for 3 times for each dilution,culturing in 37 deg.C incubator for 48 hr, and counting after bacterial colony grows out.
Table 3 probiotic viability comparison of examples
The pickled tomatoes prepared in the above embodiments are ready-to-eat after opening the can. The pickled tomatoes subjected to ultrahigh pressure can well preserve the activity of probiotics, and the probiotic activity results are shown in table 3.
Claims (8)
1. The pickled small tomatoes are ready to eat after being opened, and are characterized by being prepared from the following raw materials in parts by mass:
40-50 parts of fresh small tomatoes, 11-20 parts of white granulated sugar, 1-10 parts of citric acid, 0-5 parts of malic acid, 0.5-1 part of skimmed milk powder, 0.5-1 part of glucose, 1-2 parts of lactobacillus powder (lactobacillus plantarum, lactobacillus bifidus and lactobacillus acidophilus in a ratio of 2:3:5), 0.2-0.3 part of salt and the balance of water, wherein the sum of the mass percentages of the components is 100%.
2. The method of preparing the instant pickled tomatoes as claimed in claim 1, comprising the steps of:
(1) cleaning and removing stems: cleaning small tomato, air drying, and removing fruit stalks.
(2) Preparing fermentation liquor: boiling 3-5 parts of water for 15min, cooling to 60 ℃, adding skimmed milk powder and glucose (the ratio is 1:1), fully stirring until the skimmed milk powder and the glucose are completely dissolved, cooling to room temperature, adding lactic acid bacteria powder (the ratio of the lactic acid bacteria powder to the skimmed milk powder to the glucose is 2:1:1), uniformly stirring, standing for 30min, and uniformly mixing.
(3) Preparing soup: keeping hot water at 80 ℃, adding 11-20 parts of white granulated sugar, 1-10 parts of citric acid, 0-5 parts of malic acid and 0.2-0.3 part of salt, mixing uniformly and dissolving for later use.
(4) Ultrahigh pressure for the first time: injecting the prepared soup into the small tomato from the small tomato pedicel by using a quick injector, and ejecting air in the small tomato fruit cavity. And (3) putting the small tomatoes filled with the prepared soup into an ultrahigh pressure sterilizer, setting the pressure of the pressure medium to be 300MPa, and maintaining the pressure for 15min to finish the sterilization and enzyme passivation of the small tomatoes.
(5) Injecting a fermentation liquid: and taking out the small tomatoes which are subjected to ultrahigh pressure, sucking out liquid in the fruit cavities of the small tomatoes by using a sterile injector, and injecting the uniformly mixed fermentation liquid into the fruit cavities of the small tomatoes.
(6) Canning: filling the small tomatoes injected with the fermentation liquor into a high-temperature sterilized empty can, adding the prepared soup until the distance between the prepared soup and the can opening is less than or equal to 6mm, and sealing the can by using a vacuum automatic sealing machine.
(7) Fermentation: and (4) placing the sealed small tomato can at room temperature, and storing the small tomato can for 15 days in a dark place to ensure complete fermentation of the small tomatoes.
(8) Second ultrahigh pressure: and (3) putting the fermented canned pickled small tomatoes into an ultrahigh pressure sterilizer, wherein the pressure medium is the process water, the pressure is set to be 200MPa, and the pressure is maintained for 5min, so that the lactic acid bacteria in the canned pickled small tomatoes are promoted to enter a dormant state.
3. The method for preparing the pickled tomato which is ready to eat after opening can as claimed in claim 2, wherein in the preparation process of the fermentation liquid in the step (2), the lactic acid bacteria powder for fermentation is lactobacillus plantarum, lactobacillus bifidus and lactobacillus acidophilus, the ratio is 2:3:5, and the ratio of the lactic acid bacteria powder, the skimmed milk powder and the glucose is 2:1: 1.
4. The method according to claim 2, wherein in the first ultra-high pressure preparation step of step (3), the prepared soup is injected into the small tomatoes, and then the small tomatoes are placed in an ultra-high pressure sterilizer under a pressure of 300MPa for 15min to sterilize and inactivate enzymes in the small tomatoes.
5. The method for preparing the pickled tomato that is ready to eat after opening the can of claim 2, wherein in the step (5), during the preparation process of injecting the fermentation liquid, the liquid in the cavity of the tomato fruit is firstly sucked out, and then the uniformly mixed fermentation liquid is injected into the cavity of the tomato fruit.
6. The method for preparing pickled tomato as claimed in claim 2, wherein the canning step (6) is carried out by adding soup after filling tomato and sealing.
7. The method for preparing pickled tomato as claimed in claim 2, wherein the fermentation step (7) is carried out by storing the canned tomato at room temperature in the dark for 15 days to ensure complete fermentation of the tomato.
8. The method according to claim 2, wherein in the second ultra-high pressure preparation step of step (8), the fermented canned tomatoes are placed in the ultra-high pressure sterilizer again under 200MPa for 5min to promote the lactic acid bacteria in the canned pickled tomatoes to enter a dormant state.
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| CN103584037A (en) * | 2013-11-29 | 2014-02-19 | 西华大学 | Method for making solanaceous vegetables pickled vegetable by using a multistage superhigh pressure broth penetration technology |
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| CN105455072A (en) * | 2015-11-26 | 2016-04-06 | 杨志强 | Method for ultra-high pressure processing of healthy flavor pickled vegetables |
| CN106360464A (en) * | 2016-08-29 | 2017-02-01 | 宁波秀可食品有限公司 | Preparation method of canned cherry tomatoes |
| CN113383920A (en) * | 2021-06-25 | 2021-09-14 | 四川天味食品集团股份有限公司 | Tomato fermented product and preparation method thereof |
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- 2021-12-31 CN CN202111649651.XA patent/CN114304550A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103584037A (en) * | 2013-11-29 | 2014-02-19 | 西华大学 | Method for making solanaceous vegetables pickled vegetable by using a multistage superhigh pressure broth penetration technology |
| CN105053455A (en) * | 2015-08-06 | 2015-11-18 | 徐州工程学院 | Low-sugar high-lycopene cherry tomato preserved fruit preparation method by lactics fermentation |
| CN105455072A (en) * | 2015-11-26 | 2016-04-06 | 杨志强 | Method for ultra-high pressure processing of healthy flavor pickled vegetables |
| CN106360464A (en) * | 2016-08-29 | 2017-02-01 | 宁波秀可食品有限公司 | Preparation method of canned cherry tomatoes |
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