CN114903157B - Tomato thick paste product with low poached taste and preparation method thereof - Google Patents

Tomato thick paste product with low poached taste and preparation method thereof Download PDF

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CN114903157B
CN114903157B CN202210534214.1A CN202210534214A CN114903157B CN 114903157 B CN114903157 B CN 114903157B CN 202210534214 A CN202210534214 A CN 202210534214A CN 114903157 B CN114903157 B CN 114903157B
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tomato
taste
low
poached
pulp
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CN114903157A (en
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张连富
刘媛媛
杨成
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Shanghai Zhiying Biotechnology Co ltd
Jiangnan University
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Shanghai Zhiying Biotechnology Co ltd
Jiangnan University
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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
    • A23L19/09—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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
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  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention provides a tomato thick paste product with low poaching taste and a preparation method thereof, wherein most of sulfur-containing amino acid in tomato raw pulp is removed through enzymolysis and centrifugal separation, so that the concentration of the sulfur-containing amino acid (calculated by the sum of methionine and S-methyl methionine content) is reduced to below 15mg/kg, and the content of components with obvious poaching taste in the product is reduced to below 300 mug/kg by combining sterilization treatment (90 ℃ for 15 min) under a low pH value environment (pH is less than or equal to 3.0), so that the content of the components with obvious poaching taste is reduced by more than 85 percent compared with the common tomato thick paste product prepared by the same batch of raw materials according to the conventional process, and the tomato thick paste product has no poaching taste; meanwhile, the content of beneficial health components such as lycopene and total phenol in the raw materials is improved by more than 300% compared with that in a control group, and the product can be widely used as ingredients of dairy products, frozen foods, functional foods and the like.

Description

Tomato thick paste product with low poached taste and preparation method thereof
Technical Field
The invention relates to a tomato thick paste product with low boiling taste and a preparation method thereof, belonging to the technical field of high-value utilization of fruits and vegetables.
Background
Tomato is an important vegetable crop, has wide planting range in China, has huge yield and is deeply favored by consumers because of being rich in beneficial components such as lycopene, vitamin C and the like. However, the processed products of tomatoes are limited to products containing juice such as tomato paste, thick tomato pulp, tomato juice and the like and being heated seriously, the products usually have lighter flavor of fresh tomatoes and stronger poached taste, for example, the products are widely accepted by consumers when being added with sugar, acid and other seasoning ingredients to prepare tomato sauce and the like as raw materials, but if the products are used as raw materials to produce direct drinking products such as tomato juice and the like, the direct drinking products are not accepted by the market because of obvious poached taste, and the poor sales of the tomato juice prepared by a tomato paste water reduction method on the market at present is the reason.
The invention establishes a method for controlling raw material components (removing partial original components) in the tomato processing process, optimizing the acid-base environment (pH) of a heat treatment stage system, regulating and controlling heat treatment intensity (temperature-time) and the like on the basis of systematically researching and comparing the relationship between the traditional heat treatment condition of tomatoes and the water boiling taste, so as to greatly reduce the content of strong water boiling taste components such as dimethyl sulfide, dimethyl trisulfide, methylthioaldehyde and 1-octene-3-ketone in the tomato thick paste, prepare a low water boiling taste tomato thick paste product, simultaneously meet the requirements of food production enterprises and consumers on the health and delicious taste of tomato products, furthest solve the problem of water boiling taste which restricts the market acceptance of the tomato processing products, and further promote the health and rapid development of tomato planting and processing industries.
Disclosure of Invention
[ technical problem ]
Studies have determined that the root cause of "poaching" in tomato puree, etc. is that the sulfur-containing amino acids such as methionine, cysteine, cystine contained in tomatoes, form higher concentrations of dimethyl sulfide, dimethyl trisulfide, methylthioaldehyde and 1-Xin Xi-3-one during subsequent thermal processing to exhibit a pronounced poaching taste, with dimethyl sulfide contributing most to the poaching taste.
Technical scheme
In order to solve the above problems, the present invention provides a tomato puree product having a low poached taste, which is prepared by the following method:
1) Pulping: preparing tomato pulp;
2) Enzymolysis: carrying out pectase-cellulase composite enzymolysis on tomato pulp:
3) Acid regulation: adding organic acid into the tomato pulp obtained in the step 2), and adjusting the pH value to be less than or equal to 3.0;
4) And (3) sterilization: sterilizing the tomato pulp obtained in the step 3), and controlling the sterilization condition to be 90 ℃ for 15min to obtain the tomato thick pulp.
The production process and parameters of the tomato thick paste are as follows:
1) Fresh tomato reception: selecting fully mature, bright-colored, high-dry-matter-content, thin-skin, thick-meat and few-seed fruits;
2) Cleaning and sorting: rinsing twice, cleaning once with clean water, and removing green fruits and rotten fruits;
3) Scalding: scalding in boiling water for 2-3 min to soften pulp for pulping;
4) Crushing and pulping: crushing pulp by a double-way beater, and removing pericarps, pedicles and seeds;
5) Enzymolysis: adding pectase-cellulase complex enzyme into the pulp, and performing enzymolysis at 45-50deg.C for 2-4 hr;
6) Acid regulation: after enzymolysis, one or more organic acids such as citric acid, malic acid, tartaric acid and the like are used for regulating the pH of the system, and the pH is regulated to be lower than 3.0 from the natural pH (pH 4.0-4.2);
7) Separating: separating by a tube centrifuge under the conditions of a separation factor of 12000 g-18000 g, and removing a water-soluble part;
8) Sterilizing: the resulting thick stock was filled into a container having a volume of 1 to 5L and sealed after removing residual air as much as possible, and then the temperature of the content was raised to 90℃for 15 minutes and maintained for 10 minutes, and then cooled to room temperature with flowing cold water for 10 minutes.
In one embodiment of the invention, the pectinase-cellulase complex enzyme is peciniex
Figure BDA0003646798900000021
UF pectinase-cellulase complex enzyme is added in an amount of 0.2ml-1.2ml/L, preferably 0.2ml/L.
In one embodiment of the invention, the pH is controlled to be 2-3, preferably 3, in the acid adjusting step.
In one embodiment of the invention, the sterilization conditions are 90℃for 15min.
In one embodiment of the invention, the sterilization condition is that the temperature is maintained at 90 ℃ for 15min, and the temperature is increased and decreased within 10 min.
[ advantageous effects ]
The invention removes most of sulfur-containing amino acid in tomato primary pulp by enzymolysis and centrifugal separation, so that the concentration of the sulfur-containing amino acid (calculated by the sum of methionine and S-methyl methionine) is reduced to below 15mg/kg, and the content of components (expressed by the sum of dimethyl sulfide, dimethyl trisulfide and 3-methylthiopropanal) with obvious boiling taste in the product is reduced to below 300 mug/kg by combining sterilization treatment (90 ℃ and 15 min) under a low pH value environment (pH is less than or equal to 3.0), compared with the common tomato concentrated pulp product prepared by the common batch raw materials by the conventional process, the concentration of the sulfur-containing amino acid is reduced by more than 85 percent, and the tomato concentrated pulp has no boiling taste. Meanwhile, the content of beneficial health components such as lycopene and total phenol in the raw materials is improved by more than 300% compared with that in a control group, and the product can be widely used as ingredients of dairy products, frozen foods, functional foods and the like.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.
The quantitative detection method of each key component in the sample comprises the following steps:
methionine content determination
Taking 5mL of tomato juice, diluting with 100mg/mL trichloroacetic acid in equal volume, standing for 1h at room temperature after uniformly mixing, filtering with double-layer filter paper, centrifuging the filtrate for 30min at 15000r/min, filtering the supernatant with a 0.22 mu m water film, and loading into a sample bottle for machine measurement.
The measurement adopts high performance liquid chromatography: the chromatographic column was Agilent Hypersil ODS (5 μm,4.0 mm. Times.250 mm) with a column temperature of 40℃and an ultraviolet detection wavelength of 338nm. The mobile phase A is 27.6mmol/L sodium acetate-triethylamine-tetrahydrofuran, the mobile phase B is 80.9mmol/L sodium acetate-methanol-acetonitrile, and the mobile phase flow rate is 1.0mL/min. Gradient elution is adopted, the mobile phase B is changed from 8% to 50% in gradient from 17 to 20min, the mobile phase B is changed from 50% to 100% in gradient from 20.1 to 24min, and the mobile phase B is changed from 100% to 0%. Results are expressed in μg/g.
S-methyl methionine content determination
Sample preparation was assayed for methionine. The measurement was carried out by gas chromatography: for measurement, a flame photometer was selected, and the volatiles were separated by using a DB-5 column (30 mX0.25mm X0.25μm), the initial column temperature was 45℃for 2min, the temperature was raised to 55℃at 1℃per min, the temperature was raised to 150℃at 5℃per min, and the temperature was raised to 250℃at 15℃per min, and the temperature was maintained for 5min. The sample injection temperature is 250 ℃, and the sample injection is not split. Results are expressed in μg/g.
Determination of the content of dimethyl sulfide, dimethyl trisulfide and 3-methylthiopropanal
Solvent Assisted Flavor Evaporation (SAFE) was used in combination with an internal standard amount. The specific operation is as follows:
mu.L of 1, 2-dichlorobenzene (internal standard) and 150mL of diethyl ether n-pentane mixed solution (2:1, v/v) are added to 100mL of tomato juice sample, magnetically stirred for 2h under ice bath, and the organic phase is collected by centrifugation and repeated three times. The combined organic phases were then extracted for 3h at 40 ℃ using a SAFE device. Dewatering with anhydrous sodium sulfate, concentrating with micro-grid column, and concentrating with nitrogen blowing, and concentrating the volume of the extract to 1mL. The extract was separated on a DB-5 column. The initial column temperature was 45℃for 2min, then at a rate of 5℃per minute to 150℃and then at 15℃per minute to 250℃for 5min. The helium (carrier gas) flow rate was 1.0mL/min. The mass spectrometry conditions were set as follows: an electron ionization source (EI), electron energy of 70eV, and scanning range of 35-500m/z. The water boiling taste substance is quantified by an internal calibration method, and the calculation mode is as follows:
Figure BDA0003646798900000031
wherein: c (C) i 、C 1 The concentration of the poached taste component and the concentration of the internal standard are respectively. A is that i 、A 1 The peak area of the poached taste component and the peak area of the internal standard are respectively.
Quantitative determination of lycopene, phytofluene and phytoene
The sample was first frozen to dryness. Then 0.5g of lyophilized powder was taken and 20ml of n-hexane was added: methanol: extracting with acetone (2:1:1, v/v/v) under magnetic stirring for 20min, filtering, collecting supernatant, repeating the above steps for 2 times until the color of the residue is removed, and mixing the supernatants. 5mL of water is added into the supernatant, the mixture is kept stand in a separating funnel for liquid separation, a normal hexane layer is taken, ethyl acetate is dissolved after rotary evaporation at 45 ℃, and methanol is used for: methyl tertiary butyl ether (1:1, v/v) is fixed to 10mL and stored in a refrigerator at 4 ℃ for testing.
The measurement was performed by liquid chromatography: diode array detector, YMC Carotenoids C chromatographic column (250 mm. Times.4.6 mm,5 μm). Liquid phase conditions: column temperature 25 ℃; the flow rate is 1mL/min; the sample injection amount is 20 mu L; the mobile phase A is methyl tertiary butyl ether-water (450:25:25, v/v/v), the mobile phase B is methyl tertiary butyl ether-methanol (400:100, v/v), the gradient elution method is adopted, the gradient change of the mobile phase B is 0min to 20min, and the gradient change of the mobile phase B is 50% from 45%; 20min to 28min, phase B is from 50% to 95%;28min to 32min, phase B is maintained at 95%;32min to 34min, phase B from 95% to 100%;34min to 37min, phase B is maintained at 100%; from 37min to 40min, phase b changed from 100% to 45% for a total of 45min. Detection wavelength: phytoene 286nm, phytofluene 348nm, lycopene 471nm.
Example 1 preparation method of tomato puree with Low poaching taste
Fresh tomato reception: fully mature and bright FQ2134 variety tomato 10kg;
cleaning and sorting: rinsing twice, cleaning once with clean water, and removing green fruits and rotten fruits;
scalding: scalding in 30L boiling water for 2-3 min to soften pulp for pulping;
crushing and pulping: crushing the cleaned fruits by using a double-way beater, adjusting the interval between a cantilever knife and a screen to be 0.5mm to remove pericarps, pedicles and seeds, flushing the beater with 3L purified water and combining the beater with fruit pulp to obtain 9.5L fruit pulp;
enzymolysis: adding pecinix into 9.5L pulp at a rate of 0.2ml/L
Figure BDA0003646798900000041
The UF pectase-cellulase complex enzyme is then heated to 45-50 ℃ rapidly, and is subjected to enzymolysis for 3h under slow stirring;
acid regulation: after enzymolysis is finished, the acidity of the system is regulated to pH3.0 by citric acid, so that the organic acid is ensured to be uniformly distributed in the system;
separating: separating with a tube centrifuge under 12000g of separation factor, removing water-soluble part to obtain 1.2kg of tomato thick pulp, and taking 100g of sample for methionine and S-methyl methionine content measurement;
sterilizing: the resulting concentrate was filled into 1-volume aluminum foil bags and sealed after removing any residual air, the temperature of the contents was then raised to 90 ℃ for 15min over 10min, and then cooled to room temperature over 10min with flowing cold water, and the dimethyl sulfide, dimethyl trisulfide, 3-methylthiopropanal content, and lycopene, phytofluene, phytoene content were measured.
Example 2 preparation method of tomato puree with Low poaching taste
Fresh tomato reception: fully mature and bright-colored FQ2108 variety tomato 10kg;
cleaning and sorting: rinsing twice, cleaning once with clean water, and removing green fruits and rotten fruits;
scalding: scalding in 30L boiling water for 2-3 min to soften pulp for pulping;
crushing and pulping: crushing the cleaned fruits by using a double-way beater, adjusting the interval between a cantilever knife and a screen to be 0.5mm to remove pericarps, pedicles and seeds, flushing the beater with 3L purified water and combining the beater with fruit pulp to obtain 9.5L fruit pulp;
enzymolysis: adding pecinix at 1.2ml/L into 9.5L fruit pulp
Figure BDA0003646798900000042
The UF pectase-cellulase complex enzyme is then heated to 45-50 ℃ rapidly, and is subjected to enzymolysis for 4 hours under slow stirring;
acid regulation: after enzymolysis is finished, malic acid is used for regulating the acidity of the system to pH 2.5, so that the organic acid is ensured to be uniformly distributed in the system;
separating: separating with a tube centrifuge under 18000g of separation factor, removing water-soluble part to obtain 1.1kg of tomato thick pulp, and taking 100g of sample for methionine and S-methyl methionine content measurement;
sterilizing: the resulting concentrate was filled into a 2L-volume aluminum foil bag and sealed after removing any residual air, the temperature of the contents was then raised to 90℃for 15 minutes over 10 minutes, and then cooled to room temperature over 10 minutes with flowing cold water, and the dimethyl sulfide, dimethyl trisulfide, 3-methylthiopropanal content, and lycopene, phytofluene, phytoene content were measured.
Example 3 preparation method of tomato puree with Low poached taste
Fresh tomato reception: fully mature and bright FQ2133 variety tomato 10kg;
cleaning and sorting: rinsing twice, cleaning once with clean water, and removing green fruits and rotten fruits;
scalding: scalding in 30L boiling water for 2-3 min to soften pulp for pulping;
crushing and pulping: crushing the cleaned fruits by using a double-way beater, adjusting the interval between a cantilever knife and a screen to be 0.5mm to remove pericarps, pedicles and seeds, flushing the beater with 3L purified water and combining the beater with fruit pulp to obtain 10.2L fruit pulp;
enzymolysis: adding pecinix into 10.2L pulp at a rate of 0.25ml/L
Figure BDA0003646798900000051
The UF pectase-cellulase complex enzyme is then heated to 45-50 ℃ rapidly, and is subjected to enzymolysis for 2h under slow stirring;
acid regulation: after enzymolysis, citric acid and tartaric acid are used for regulating the acidity of the system to pH 2.0, so that the organic acid is ensured to be uniformly distributed in the system;
separating: separating with a tube centrifuge under 15000g of separation factor, removing water-soluble part to obtain 1.25kg of tomato thick pulp, and taking 100g of sample for methionine and S-methyl methionine content measurement;
sterilizing: the resulting concentrate was filled into a 2L-volume aluminum foil bag and sealed after removing any residual air, the temperature of the contents was then raised to 90℃for 15 minutes over 10 minutes, and then cooled to room temperature over 10 minutes with flowing cold water, and the dimethyl sulfide, dimethyl trisulfide, 3-methylthiopropanal content, and lycopene, phytofluene, phytoene content were measured.
Comparative example preparation method of concentrated tomato pulp (control sample)
Fresh tomato reception: fully mature and bright-colored FQ2108 variety tomato 10kg;
cleaning and sorting: rinsing twice, cleaning once with clean water, and removing green fruits and rotten fruits;
scalding: scalding in 30L boiling water for 2-3 min to soften pulp for pulping;
crushing and pulping: crushing the cleaned fruits by using a double-way beater, adjusting the interval between a cantilever knife and a screen to be 0.5mm to remove pericarps, pedicles and seeds, flushing the beater with 3L purified water and combining the beater with fruit pulp to obtain 9.5L fruit pulp;
vacuum evaporation concentration: concentrating 9.5L fruit pulp in a three-effect or four-effect forced circulation tube evaporator until the solid content reaches 32g/100g to obtain 1.8kg of tomato concentrated pulp, and taking 100g sample to determine methionine and S-methyl methionine content;
sterilizing: the resulting concentrate was filled into a 2L-volume aluminum foil bag and sealed after removing any residual air, the temperature of the contents was then raised to 90℃for 15 minutes over 10 minutes, and then cooled to room temperature over 10 minutes with flowing cold water, and the dimethyl sulfide, dimethyl trisulfide, 3-methylthiopropanal content, and lycopene, phytofluene, phytoene content were measured.
Table 1 results of measuring various characteristic components of tomato puree produced by different processes
Figure BDA0003646798900000061
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Claims (6)

1. A preparation method of tomato thick paste with low poached taste is characterized by comprising the following specific steps:
1) Fresh tomato reception: selecting fruits with high dry matter content, thin skin, thick meat and few seeds;
2) Cleaning and sorting: cleaning fresh fruits, and removing green fruits and rotten fruits;
3) Scalding: scalding in boiling water for 2-3 min to soften pulp, and pulping;
4) Crushing and pulping: crushing pulp by a double-way beater, and removing pericarps, pedicles and seeds;
5) Enzymolysis: adding pectase-cellulase complex enzyme into the pulp, and performing enzymolysis at 45-50deg.C for 2-4h; wherein the pectase-cellulase complex enzyme is pectnex-UF pectase-cellulase complex enzyme, and the addition amount is 0.2mL-1.2 mL/L;
6) Acid regulation: after enzymolysis, one or more of citric acid, malic acid and tartaric acid is used for adjusting the pH value of the system to 2.0-2.5;
7) Separating: separating with a tube centrifuge under the conditions of separating factors 12000 g-18000 g to remove water soluble part;
8) Sterilizing: the resulting thick stock was canned into a 1-5L volume container, sealed after removing entrapped air, and then the temperature of the contents was raised to 90 ℃ for 15min over 10min, and then cooled to room temperature with flowing cold water over 10 min.
2. The method for preparing tomato puree with low poached taste according to claim 1, wherein the pectase-cellulase complex enzyme is added in an amount of 0.2mL/L in the enzymolysis step.
3. The method for preparing a low poached flavored concentrated tomato pulp of claim 1, wherein the pH is controlled to 2 in the step of adjusting the acid.
4. The method for preparing a low poached flavored concentrated tomato pulp of claim 1, wherein the pH is controlled to 2.5 during the acid adjusting step.
5. The method for preparing a low poached tomato thick paste according to claim 1, wherein the content of ingredients having a remarkable poaching taste is as low as 300 μg/kg or less; the components of the poaching taste are expressed by the sum of dimethyl sulfide, dimethyl trisulfide and 3-methylthio propanal.
6. Tomato puree prepared by the method for preparing tomato puree with low poached taste according to any one of claims 1-5.
CN202210534214.1A 2022-05-17 2022-05-17 Tomato thick paste product with low poached taste and preparation method thereof Active CN114903157B (en)

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