CN114680318A - Tomato soup and processing technology thereof - Google Patents

Tomato soup and processing technology thereof Download PDF

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Publication number
CN114680318A
CN114680318A CN202210578043.2A CN202210578043A CN114680318A CN 114680318 A CN114680318 A CN 114680318A CN 202210578043 A CN202210578043 A CN 202210578043A CN 114680318 A CN114680318 A CN 114680318A
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parts
tomato
vacuum
yeast
tomato soup
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Inventor
刘迎涛
余玲
邓婷
安天星
廖柯
陈超
王俊龙
唐扬
任涛
汪洋
吴群山
何先恒
尹鑫
何维
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Chengdu Taihefang Brewing Co ltd
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Chengdu Taihefang Brewing Co ltd
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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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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  • Seeds, Soups, And Other Foods (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses tomato soup, which comprises 50-60 parts of fresh tomatoes, 10-15 parts of tomato sauce, 0.3 part of yeast powder and a plurality of seasonings. According to the invention, the vacuum homogenizing emulsifying machine is used for treating the fresh tomatoes, so that the dispersion in the emulsion system is more micronized and homogenized, the mouthfeel is more delicate, and the lycopene which is well protected under vacuum has the characteristic of easy decomposition under light, so that the loss of nutrition is well kept. In the process of adding yeast for use, the vacuum emulsification effect can be effectively improved, the content of lycopene is improved, and meanwhile, the taste of tomato soup can be effectively improved, so that the tomato soup is more aromatic in flavor and smoother in taste. The problem that the color of the tomatoes is lightened and the nutritional ingredients are damaged under high-temperature treatment can be effectively solved by adding the yeast for vacuum low-temperature treatment, a small amount of hydrolyzed vegetable protein powder is combined with the yeast for use, so that the effects of good emulsification, dispersion, stability and layering prevention can be achieved, the brightness and the fineness of the product are improved, the shelf life is prolonged, and the antibacterial effect is achieved.

Description

Tomato soup and processing technology thereof
Technical Field
The invention relates to the field of food and processing thereof, in particular to a processing technology of tomato soup and the tomato soup prepared by the processing technology.
Background
Tomato (A)Solanum lycopersicum L.) Tomato, also known as tomato of the genus Solanaceae, is native to Peru, Ecuador, etc. in south America, and is now one of the most widely and most consumed (fresh or processed) vegetable crops in the world. The tomato is nutritious, contains potassium, folic acid, VA, VC, VE and phytochemicals beneficial to health, including carotenoid, alpha-carotene, vitamin C, vitamin E, vitamin D, vitamin E, vitamin D, vitamin E,Beta-carotene, gamma-carrot, lutein, lycopene, flavonoids, and the like. Lycopene in tomato is used as antioxidant for quenching singlet oxygen, and is beneficial to health of tomato intake population together with other antioxidant bioactive components such as VC, VE, and polyphenol compounds. Many in vivo and in vitro research results prove that the lycopene has certain effect on preventing human cardiovascular diseases in human, animal and cell culture models. In addition, studies have demonstrated that lycopene can prevent the occurrence of prostate cancer, breast cancer, and digestive tract including colon, rectal, and stomach cancers, etc., and can reduce the incidence of skin cancer, bladder cancer, etc.
The tomato products in the market are single in type and taste, mainly comprise tomato sauce and tomato sauce, subdivided tomato seasoning products are lacked, consumers face no selection of other tomato seasoning products, and the existing tomato products are not high in taste and nutrient content and cannot fully reflect the value of tomatoes. The tomato soup is a soup base processed by taking fresh tomatoes and tomato sauce as raw materials, the lycopene is greatly damaged after the preparation process is heated, natural tomatoes in the tomato soup base are slightly tasted due to the existing imperfect process, a large amount of tomato sauce, white granulated sugar and the like are required to be added to improve the sweet and sour taste of the tomatoes, and the integrally prepared tomato soup base is dark red, so that the nutritional ingredients of the tomatoes are difficult to keep, and the original pink color of the tomatoes cannot be kept in the storage period.
Based on the above analysis, a tomato soup with stable color, flavor and texture in shelf life is urgently needed in the industry at present. 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 supplemented with tomato sauce as raw materials, a raw material processing mode, a frying mode and a sterilization mode are improved, the tomato soup with rich flavor, stable color and comprehensive nutrition is prepared, and the natural antioxidant tea polyphenol is added on the basis, so that the color of the tomato soup is effectively preserved, the texture and the flavor of the tomato soup in the shelf life are effectively improved under the condition of being shared by yeast powder, and the storage life of the product is prolonged. The invention is realized by the following means:
a tomato soup comprising:
50-60 parts of fresh tomatoes;
10-15 parts of tomato sauce;
and 3 parts of yeast powder.
Further, the tomato soup also comprises:
4-5 parts of white sugar;
1.2-1.3 parts of hydrolyzed vegetable protein powder;
8-9 parts of edible salt;
9-13 parts of chicken oil;
0.1-2 parts of meat extract;
5 parts of sodium glutamate; and
0.4-0.5 part of disodium 5' -ribonucleotide.
A processing technology for preparing tomato soup comprises the following steps:
pretreatment of tomato raw materials: screening fresh tomatoes to remove rotten parts, mildewed parts, mud feet, impurities and other parts which cannot be used for production; carrying out full-automatic bubble spray water cleaning on the screened fresh tomatoes, and draining water for later use;
vacuum homogenizing and emulsifying: turning on a power supply, adding fresh tomatoes into the pot, covering the pot, heating and stirring the pot, covering the homogenizing pot, closing other valves on the homogenizing pot, opening a vacuumizing valve to vacuumize (suck materials), heating the homogenizing pot, homogenizing, stirring, emulsifying and emulsifying the materials for about 2min, stopping heating, repeating the steps for 3 times, and opening a pot bottom valve to discharge the materials after the materials are homogenized completely;
vacuum low-temperature frying: adding tomato sauce, white sugar, hydrolyzed vegetable protein powder, edible salt, chicken oil, meat extract, sodium glutamate, disodium 5' -ribonucleotide and yeast powder into the homogenized fresh tomatoes, frying in a vacuum low-temperature pot, cooling the raw materials, adding 0.2 part of tea polyphenol, and uniformly stirring;
filling: filling the fried materials;
radiation sterilization: by using60Electrons generated by Co-generated gamma raysIrradiating the filling material by the beam;
and (3) cooling: cooling the irradiated material;
and (6) inspection and warehousing: and screening out unqualified products, and warehousing and preserving the rest products.
Further, the vacuum homogeneous emulsification comprises: homogenizing at 60 deg.C for 2min, stopping heating, and repeating for 3 times until homogenization is complete.
Further, the vacuum low-temperature frying temperature is 55-65 ℃, and the frying time is 0.5-1 h.
Further, the radiation sterilization comprises: to be provided with60Co-generated 4MeV electron beam was irradiated.
Further, the irradiation time is 24 h.
The invention also discloses tomato soup prepared by any one of the processing technologies.
The invention has the beneficial effects that:
according to the invention, the vacuum homogenizing emulsifying machine is used for treating the fresh tomatoes, so that the dispersion in the emulsion system is more micronized and homogenized, the mouthfeel is more delicate, and the lycopene is well protected under vacuum and has the characteristic of easy decomposition under visible light, so that the nutrition is well kept without loss. In the process of adding yeast for use, the vacuum emulsification effect can be effectively improved, the content of lycopene is improved, and meanwhile, the taste of tomato soup can be effectively improved, so that the tomato soup is more aromatic in flavor and smoother in taste. The problem that the color of the tomatoes is lightened and the nutritional ingredients are damaged under high-temperature treatment can be effectively solved by adding the yeast for vacuum low-temperature treatment, a small amount of hydrolyzed vegetable protein powder is used together with the yeast, so that the effects of good emulsification, dispersion, stability and layering prevention can be achieved, the fineness of the product is improved, the shelf life is prolonged, and an important effect on bacteriostasis is achieved.
Detailed Description
The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the description of the embodiments is only for illustrating the present invention and should not be taken as limiting the invention as described in the claims.
Example 1
Tomato soup and processing technology thereof
Preparing materials:
55 parts of fresh tomatoes; 12 parts of tomato sauce; 4.5 parts of white sugar; 1.2 parts of hydrolyzed vegetable protein powder; 0.3 part of yeast powder; 8.5 parts of edible salt; 11 parts of chicken oil; 1 part of meat extract; 5 parts of sodium glutamate; 0.4 part of 5' -flavor nucleotide disodium; 0.2 part of tea polyphenol.
The processing technology comprises the following steps:
(1) raw material pretreatment of fresh tomatoes:
screening fresh tomatoes to remove rotten, mildewed, muddy feet, impurities and other parts which cannot be used for production; and (4) carrying out full-automatic bubble spraying water cleaning on the screened fresh tomatoes.
(2) Vacuum homogenizing and emulsifying:
opening a power supply, adding fresh tomatoes into the pot, heating and stirring the pot after the pot is closed, closing the cover of the homogenizing pot, closing other valves on the cover, opening a vacuumizing valve to vacuumize (suck materials), heating the homogenizing pot to 60 ℃, emulsifying and emulsifying the materials by homogenizing stirring for about 2min, stopping heating, repeating the steps for 3 times, and opening a pot bottom valve to discharge the materials after the materials are homogenized completely.
(3) Frying in vacuum at low temperature:
adding tomato sauce, white sugar, hydrolyzed vegetable protein powder, edible salt, chicken oil, meat extract, sodium glutamate, disodium 5' -ribonucleotide and yeast powder into homogenized fresh tomato, decocting in a vacuum low-temperature pot at 60 deg.C for 45min, cooling, adding tea polyphenols, and stirring.
(4) Filling:
(5) radiation sterilization:
with cobalt60The processed food was irradiated for 24 hours with 4MeV electron beam generated by gamma ray generated from Co.
(6) Cooling;
(7) and (7) checking and warehousing.
Example 2
Tomato soup and processing technology thereof
Preparing materials:
50 parts of fresh tomatoes; 10 parts of tomato sauce; 4 parts of white sugar; 1.2 parts of hydrolyzed vegetable protein powder; 0.3 part of yeast powder; 8 parts of edible salt; 9 parts of chicken oil; 0.1 part of meat extract; 5 parts of sodium glutamate; 0.4 part of 5' -flavor nucleotide disodium; 0.2 portion of tea polyphenol
The processing technology comprises the following steps:
(1) raw material pretreatment of fresh tomatoes:
screening fresh tomatoes to remove rotten, mildewed, muddy feet, impurities and other parts which cannot be used for production; and (4) carrying out full-automatic bubble spraying water cleaning on the screened fresh tomatoes.
(2) Vacuum homogenizing and emulsifying:
opening a power supply, adding fresh tomatoes into the pot, heating and stirring the pot after closing the pot, closing the cover of the homogenizing pot, closing other valves on the cover, opening a vacuumizing valve to vacuumize (suck materials), heating the homogenizing pot to 60 ℃, emulsifying and emulsifying materials through homogenizing and stirring for about 2min, stopping heating for 5min, repeating the steps for 3 times, and opening a pot bottom valve to discharge the materials after homogenizing is completed.
(3) Vacuum low-temperature frying:
adding tomato sauce, white sugar, hydrolyzed vegetable protein powder, edible salt, chicken oil, meat extract, sodium glutamate, disodium 5' -ribonucleotide and yeast powder into homogenized fresh tomato, decocting in vacuum low temperature pot at 55 deg.C for 1 hr, cooling, adding tea polyphenols, and stirring.
(4) Filling:
(5) radiation sterilization:
with cobalt60The processed food was irradiated for 24 hours with 4MeV electron beam generated by gamma ray generated from Co.
(6) Cooling;
(7) and (7) checking and warehousing.
Example 3
Tomato soup and processing technology thereof
Preparing materials:
60 parts of fresh tomatoes; 15 parts of tomato sauce; 5 parts of white sugar; 1.3 parts of hydrolyzed vegetable protein powder; 0.3 part of yeast powder; 9 parts of edible salt; 13 parts of chicken oil; 2 parts of meat extract; 5 parts of sodium glutamate; 0.5 part of 5' -flavor nucleotide disodium; 0.2 portion of tea polyphenol
The processing technology comprises the following steps:
(1) raw material pretreatment of fresh tomatoes:
screening fresh tomatoes to remove rotten, mildewed, muddy feet, impurities and other parts which cannot be used for production; and (4) carrying out full-automatic bubble spraying water cleaning on the screened fresh tomatoes.
(2) Vacuum homogenizing and emulsifying:
opening a power supply, adding fresh tomatoes into the pot, heating and stirring the pot after the pot is closed, closing the cover of the homogenizing pot, closing other valves on the cover, opening a vacuumizing valve to vacuumize (suck materials), heating the homogenizing pot to 60 ℃, emulsifying and emulsifying the materials by homogenizing stirring for about 2min, stopping heating, repeating the steps for 3 times, and opening a pot bottom valve to discharge the materials after the materials are homogenized completely.
(3) Vacuum low-temperature frying:
adding tomato sauce, white sugar, hydrolyzed vegetable protein powder, edible salt, chicken oil, meat extract, sodium glutamate, disodium 5' -ribonucleotide and yeast powder into homogenized fresh tomato, decocting in a vacuum low-temperature pot at 65 deg.C for 0.5 hr, cooling, adding tea polyphenols, and stirring.
(4) Filling:
(5) radiation sterilization:
with cobalt60The processed food was irradiated for 24 hours with 4MeV electron beam generated by gamma ray generated from Co.
(6) Cooling;
(7) and (7) checking and warehousing.
Test example 1
Comparison of vacuum emulsification technique with yeast application in the present invention:
the paste was subjected to lycopene assay by UV-visible spectrophotometry, and the quality was evaluated by scoring, and 21 persons formed a sensory panel and scored by evaluating the color, smell and taste of the paste. The evaluation criteria are shown in Table 1, and the specific results are shown in Table 2.
Description of the drawings: embodiments of schemes 1-4 are explained below
Scheme 1: the technical scheme is as in example 1.
Scheme 2: compared with the example 1, the vacuum emulsification is cancelled, the pulping is carried out by adopting a colloid mill, the process is repeated for 3 times, and the time is 1 h.
Scheme 3: in contrast to example 1, the use of yeast was eliminated.
Scheme 4: compared with the example 1, the vacuum emulsification is cancelled, the colloid mill is adopted for beating, the beating is repeated for 3 times, the time is 1h, and the use of the yeast is cancelled.
TABLE 1 tomato sensory evaluation scoring sheet
Figure DEST_PATH_IMAGE002
。
Table 2 comparison of lycopene content and taste evaluation of each set of scheme
Figure DEST_PATH_IMAGE004
。
According to the results in the table 1 and the table 2, the sense of the tomato soup can be effectively improved by adopting the vacuum emulsification and colloid mill pulping mode, so that the tomato soup is fine and smooth in taste and rich in flavor. After the vacuum emulsification is cancelled, the sensory score of the product is obviously reduced (P is less than 0.01), and therefore, the vacuum emulsification has a further improvement effect on the grinding effect of the colloid mill. In the content of the lycopene, the loss of the lycopene in the manufacturing process can be effectively prevented by adopting a vacuum emulsification mode, and the application effect of the vacuum emulsification in the actual operation process is further verified. When the use of yeast is cancelled in the scheme 3, the lycopene content is obviously reduced (P is less than 0.05) compared with the scheme 1 in the same presence of vacuum emulsification, the taste sensory evaluation score is slightly lower than the scheme 1 (P is less than 0.05) and the scheme 2, but the lycopene content is slightly higher than the scheme 2, which shows that the taste of the tomato soup is stronger and the lycopene content can be improved only in the case of adding the yeast. The data in scheme 4 further demonstrate that yeast addition is one of the essential processes for increasing lycopene content.
Test example 2
The low-temperature vacuum frying technology in the invention is compared with the yeast application:
the paste was subjected to lycopene measurement by uv-visible spectrophotometry, the quality was evaluated by rating, 21 persons formed a sensory panel, and the paste was rated according to table 1 by evaluating the color, smell and taste of the paste, and the specific results are shown in table 3.
Description of the drawings: embodiments of schemes 1-4 are explained below
Scheme 1: the technical scheme is as in example 1.
Scheme 2: compared with the embodiment 1, the vacuum frying is cancelled, and the conventional frying is adopted, namely: decocting in an automatic frying pan at 55-65 deg.C for 0.5-1 h.
Scheme 3: in contrast to example 1, the use of yeast was eliminated.
Scheme 4: compared with the example 1, the stir-frying adopts the conventional stir-frying, namely: decocting in an automatic frying pan at 55-65 deg.C for 0.5-1h, and simultaneously eliminating the use of yeast.
Table 3 comparison of lycopene content and taste evaluation of each formula
Figure DEST_PATH_IMAGE006
。
As can be seen from Table 3, the lycopene content and sensory evaluation score in the case of vacuum pan frying (case 1) were significantly higher than those in the case of tomato soup (P < 0.01) fried in an automatic pan frying (case 2) according to different frying manners and with the same reaction time. The method of frying in vacuum at low temperature is adopted, so that lycopene can be protected from being damaged, and meanwhile, the uncomfortable taste of the tomato soup with granular sensation can be improved to a certain extent. When the use of yeast is cancelled in the scheme 3, the lycopene content is obviously reduced (P is less than 0.05) compared with the scheme 1 and the scheme 2 under the condition of the same application of vacuum low-temperature stir-frying, and the taste sensory evaluation score is slightly lower than that of the scheme 1 (P is less than 0.05) and the scheme 2, which shows that the lycopene content can be improved in addition to the full-bodied taste of the tomato soup only under the condition of adding the yeast. The data in scheme 4 further demonstrate that yeast addition is one of the essential processes for increasing lycopene content.
Test example 3
The influence of the sterilization mode on preservation is compared as follows:
after preserving under the same condition for 6 months, the acid value, the peroxide value, the total number of colonies and the Escherichia coli of the sample are measured. The specific measurement results are shown in table 4:
description of the drawings: embodiments of schemes 1-4 are explained below
Scheme 1: the technical scheme is as in example 1.
Scheme 2: compared with example 1, the sterilization adopts water bath sterilization, and sterilization is carried out for 40min at 95 ℃.
Scheme 3: in contrast to example 1, the use of yeast was eliminated.
Scheme 4: compared with example 1, the sterilization adopts water bath sterilization, and the sterilization is carried out for 40min at 95 ℃, and simultaneously the use of yeast is eliminated.
Table 4 evaluation results of product performance in different sterilization modes according to scheme 1 and scheme 2
Figure DEST_PATH_IMAGE008
。
As can be seen from table 4, when the solution 1 is implemented according to the process of example 1, after 6 months of storage, the acid value, peroxide value, total number of colonies and coliform bacteria group are all kept the lowest index in the whole invention, and the whole antibacterial effect and antioxidant effect are the best. And after the scheme 2 adopts conventional sterilization, compared with coliform group bacteria, the scheme 1 has obvious standard exceeding (P is less than 0.01) in acid value, peroxide value and colony count after 6 months. In the scheme 3, after the yeast is not used, the acid value is increased (P is less than 0.01) most obviously, which indicates that the acid value and the oxidation resistance of the tomato soup in the shelf life are influenced by the fact that the yeast is not used; the total number of colonies and coliform bacteria do not show obvious difference (P is more than 0.05), so that the use of the yeast can effectively prevent the tomato soup from being oxidized in the shelf life to a certain extent. In the scheme 4, after water bath sterilization is adopted and yeast is not used, compared with other schemes, the acid value, the peroxide value and the total bacterial colony number of the product are obviously exceeded (P is less than 0.01) after 6 months, and the use of the yeast is also one of effective means for delaying the loss of antioxidant substances of the product in the shelf life.
Compared with the ordinary 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, finer and richer and the shelf life of the product is prolonged.
The foregoing is illustrative of the present application and is not to be construed as limiting thereof, as numerous modifications and variations will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims (10)

1. A tomato soup comprising:
50-60 parts of fresh tomatoes;
10-15 parts of tomato sauce;
and 3 parts of yeast powder.
2. The tomato soup of claim 1, further comprising:
4-5 parts of white sugar;
1.2-1.3 parts of hydrolyzed vegetable protein powder;
8-9 parts of edible salt;
9-13 parts of chicken oil;
0.1-2 parts of meat extract;
5 parts of sodium glutamate; and
0.4-0.5 part of disodium 5' -ribonucleotide.
3. A processing technology for preparing tomato soup comprises the following steps:
pretreating tomato raw materials;
homogenizing and emulsifying in vacuum;
frying in vacuum at low temperature;
filling;
radiation sterilization;
cooling; and
and (7) checking and warehousing.
4. The process of claim 3, wherein:
the vacuum homogeneous emulsification comprises the following steps:
homogenizing at 60 deg.C for 2min, stopping heating, and repeating for 3 times until homogenization is complete.
5. The process of claim 3, wherein:
the vacuum low-temperature frying temperature is 55-65 ℃, and the frying time is 0.5-1 h.
6. The process of claim 5, wherein:
and adding tea polyphenol for stirring after the vacuum low-temperature frying is finished.
7. The process of claim 6, wherein:
the addition amount of the tea polyphenol is 0.2 part.
8. The process of claim 3, wherein:
the radiation sterilization comprises:
to be provided with60The 4MeV electron beam generated by Co is irradiated.
9. The process of claim 8, wherein:
the irradiation time was 24 h.
10. Tomato soup prepared by the processing technology according to any one of claims 3-9.
CN202210578043.2A 2022-05-25 2022-05-25 Tomato soup and processing technology thereof Pending CN114680318A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006333720A (en) * 2005-05-31 2006-12-14 Nippon Del Monte Corp High-quality tomato processed product and method for producing tomato processed food using the same
CN103230051A (en) * 2013-04-27 2013-08-07 普罗旺斯食品（天津）有限公司 Tomato soup and preparation method thereof
CN113749234A (en) * 2020-06-04 2021-12-07 四川新雅轩食品有限公司 Raw material formula and preparation method of tomato soup

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006333720A (en) * 2005-05-31 2006-12-14 Nippon Del Monte Corp High-quality tomato processed product and method for producing tomato processed food using the same
CN103230051A (en) * 2013-04-27 2013-08-07 普罗旺斯食品（天津）有限公司 Tomato soup and preparation method thereof
CN113749234A (en) * 2020-06-04 2021-12-07 四川新雅轩食品有限公司 Raw material formula and preparation method of tomato soup

Non-Patent Citations (1)

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潘道东主编: "《功能性食品添加剂》", vol. 1, 中国轻工业出版社, pages: 407 - 408 *

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Application publication date: 20220701