CN115428916A - Tomato fried egg ingredient bag and preparation method thereof - Google Patents
Tomato fried egg ingredient bag and preparation method thereof Download PDFInfo
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- CN115428916A CN115428916A CN202210875927.4A CN202210875927A CN115428916A CN 115428916 A CN115428916 A CN 115428916A CN 202210875927 A CN202210875927 A CN 202210875927A CN 115428916 A CN115428916 A CN 115428916A
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
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- A23L29/035—Organic compounds containing oxygen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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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
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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
- 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
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Abstract
The invention discloses a tomato fried egg ingredient bag and a preparation method and application thereof.A product obtained through scientific and reasonable formula improvement and process optimization has controllable color, peroxide value and physical and chemical properties, and simultaneously retains the original nutritional value of tomatoes to the maximum extent; the tomato fried egg ingredient bag provided by the invention is applied to tomato fried eggs, and when the mass ratio of the ingredient bag to eggs is 1.5, the tomato fried eggs have good sensory, nutritional and microbial indexes, so that the tomato fried egg ingredient bag provided by the invention not only can enable products to have rich flavor and taste, but also can improve the content of nutrient substances, has more balanced nutrition, is simple and convenient to operate, has controllable formula and technological parameters, and is a quick and convenient ingredient bag of tomato fried eggs consistent with the traditional taste.
Description
Technical Field
The invention relates to the technical field of food, in particular to a tomato fried egg ingredient bag and a preparation method thereof.
Technical Field
Xinjiang has the natural advantages of planting tomatoes. Compared with the main tomato production area in the world, the tomato sauce has the advantages of stable yield, high soluble solid matter, less mold, good viscosity, less plant diseases and insect pests and rotten fruits, lycopene content higher than 50mg/100g, deep red, glossy, fine and uniform sauce body, moderate thickening and bleeding, sour, sweet and delicious sauce taste and delicious flavor. The planting area is 77 ten thousand mu, the yield is 347 ten thousand tons, which accounts for more than 90 percent of the whole country and about 15 percent of the total amount of the world tomato products, and the method becomes the production base for processing the tomatoes with the largest planting and processing scale and the largest export in the whole country. The tomato is used as a raw material, and a series of tomato products such as tomato sauce, tomato seasoning products, tomato drinks and the like are produced by a hot processing technology and a non-hot processing technology, so that the main problem that the tomato products are difficult to store is solved, and the original nutritional value of the tomato is kept to the maximum extent.
Heat treatment is one of the most important treatments for improving food quality and prolonging the shelf life of food in food processing and preservation. There are different ways and processes for heat treatment used in the food industry, the types mainly being: different types of heat treatment have different main purposes and effects in industrial cooking, blanching, hot extrusion, sterilization and the like, but the heat treatment process has the same or similar points on the effects of microorganisms, enzymes and food components and the heat transfer principle and rule.
The fried eggs with tomatoes are rich in multiple nutrients, vegetable oil such as peanut oil and salad oil is commonly used in the cooking process of the tomatoes, and the oil helps the tomatoes to naturally release fat-soluble antioxidants such as lycopene and the like, so that the antioxidation effect is fully exerted; after heating, the lycopene and other antioxidants in the tomatoes rise significantly, but vitamin C in the tomatoes is lost. In addition, the time of marketing fresh tomatoes is limited, so that most families adopt tomato paste to prepare fried tomato eggs in winter, in order to prolong the storage life of food, people adopt different means to lose the activity of microorganisms and delay or prevent the growth of the microorganisms in the food processing process, and the preservative is a very effective food preservative method which is convenient to use and is widely adopted. However, with the progress of science and technology, people have come to understand that the negative effects on human health are caused by long-term consumption of foods containing chemically synthesized preservatives. And the tomato sauce is adopted to prepare the tomato fried eggs, the finished products are dark in color, the lycopene content is reduced due to excessive edible oil in frying, and the sensory score of the finished products is reduced. Although the tomato fried eggs are a common dish, the color and the physical and chemical properties of the final finished product are not controllable due to a plurality of uncontrollable factors in the preparation process, so that a convenient tomato sauce bag which is convenient to prepare and has no influence on the quality and the nutrition of the finished product by the preparation raw materials and process factors is urgently needed.
Disclosure of Invention
Aiming at the technical problems that the color and the physical and chemical properties of a final finished product are uncontrollable due to a plurality of uncontrollable factors in the preparation process of tomato fried eggs, which are not reported in the prior art and are specially suitable for the tomato fried eggs which are always necessary to be prepared, the invention aims to provide a tomato fried egg ingredient bag and a preparation method and application thereof. The tomato fried egg ingredient bag provided by the invention is applied to tomato fried eggs, and when the mass ratio of the ingredient bag to eggs is 1.5, the sensory index, the nutritional index and the microorganism index of the tomato fried eggs are all good, so that the tomato fried egg ingredient bag provided by the invention not only can enable products to have richer flavor and mouthfeel, but also can improve the content of nutrient substances to enable the nutrition to be more balanced, the formula and process parameters are controllable, the operation is simple and convenient, and the tomato fried egg ingredient bag is a quick and convenient ingredient bag for obtaining tomato fried eggs with the same taste as the traditional tomato fried eggs.
In order to solve the technical problems, the invention is realized by the following technical scheme.
The invention provides a tomato fried egg ingredient bag, which comprises, by mass, 228g of each bag, 15% of tomato sauce, 25% of edible oil, 15% of tomato blocks, 42% of boiled water, 2% of auxiliary materials and 1% of seasonings.
In the tomato fried egg ingredient packet, the auxiliary materials comprise fresh shallot, ginger and garlic according to a mass ratio of 1:2:1 proportion.
In the tomato fried egg seasoning packet, the seasoning comprises white granulated sugar, salt, spices and chicken essence according to a mass ratio of 2:1:0.8:0.5 proportion.
In the tomato fried egg ingredient bag, the concentration of the tomato sauce is 28-30.
The invention provides a preparation method of a tomato fried egg ingredient bag, which specifically comprises the following steps: measuring the temperature of the actual edible oil to 150 deg.C, adding fresh herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, and parching for 1min; pouring tomato sauce into the pot, stirring continuously, adding boiling water, parching continuously, and decocting at 85 deg.C; adding white sugar, salt, spice, chicken essence, etc. for flavoring, parching for 6-10min, and stopping heating after sauce fragrance is obtained; adding the tomato blocks into the hot tomato blocks at 82-85 ℃ according to the mass ratio, and packaging the tomato blocks into bags with 228g per bag; heating in 92-95 deg.C water bath for 30min, and maintaining the temperature of the sauce core at 85 deg.C to obtain the flavoring bag for fried tomato eggs.
Meanwhile, the invention provides the application of the tomato fried egg ingredient bag, and the tomato fried egg finished product is obtained by frying the tomato fried egg ingredient bag and the egg according to the mass ratio of 1.5.
By adopting the technical scheme, the invention has the following technical beneficial effects:
(1) The tomato fried egg seasoning packet provided by the invention has the advantages that the storage performance is greatly improved, the process links can be simplified, the production cost is saved, and the safety and the high efficiency are realized.
(2) The tomato fried egg ingredient bag provided by the invention is fried at high temperature by adopting edible oil, so that good taste can be obtained, a long shelf life can be obtained, meanwhile, the edible oil is added to promote the absorption of human bodies to lycopene, the tomato fried egg ingredient bag is pasteurized after being packaged, the biological safety and good sensory evaluation of the tomato fried egg ingredient bag in the shelf life can be ensured, the spoilage caused by escherichia coli and saccharomycete mould in the shelf life is prevented, a shelf life model is constructed by adopting water activity and peroxide value as characteristics, the shelf life of a 4 ℃ refrigerated tomato fried egg ingredient bag is predicted to be 731 days, the shelf life of a 25 ℃ refrigerated product is predicted to be 463 days, the shelf life of a 37 ℃ product is predicted to be 372 days, and an actual test value is close to that of the model, which shows that the tomato fried egg prediction model provided by the invention can scientifically and accurately control the quality of the tomato fried egg ingredient bag.
(3) The tomato fried egg ingredient bag provided by the invention is applied to tomato fried eggs, and when the mass ratio of the ingredient bag to eggs is 1.5, the sensory index, the nutritional index and the microorganism index of the tomato fried eggs are all good, so that the tomato fried egg ingredient bag provided by the invention not only can enable products to have richer flavor and mouthfeel, but also can improve the content of nutrient substances to enable the nutrition to be more balanced, the formula and process parameters are controllable, the operation is simple and convenient, and the tomato fried egg ingredient bag is a quick and convenient ingredient bag for obtaining tomato fried eggs with the same taste as the traditional tomato fried eggs.
Drawings
FIG. 1 is a graph showing the effect of the amount of edible oil added on the performance of a tomato scrambled egg ingredient bag.
Figure 2 is a graph showing the effect of moisture addition on the performance of a tomato omelet ingredient bag.
Figure 3 is a graph showing the effect of stir-fry time on the performance of a tomato scrambled egg ingredient bag.
FIG. 4 is a graph showing the effect of tomato chunk addition on the performance of a tomato scrambled egg ingredient bag.
Fig. 5 shows a graph of the change in solids content during storage of tomato omelet ingredient packages at different temperatures.
FIG. 6 is a graph showing the change in viscosity of tomato omelet ingredient bags during storage at different temperatures, where A is storage at 4 ℃; b is storage at 25 ℃; c is storage at 37 ℃.
FIG. 7 is a graph showing the color difference of the tomato fried egg ingredient bag at different storage temperatures, wherein A is storage at 4 ℃; b is storage at 25 ℃; c is storage at 37 ℃.
FIG. 8 is a graph showing the change of lycopene activity in tomato scrambled egg ingredient bags at different storage temperatures, wherein A is storage at 4 ℃; b is storage at 25 ℃; c is storage at 37 ℃.
Fig. 9 shows a graph of sensory score changes of tomato fried egg ingredient bags at different storage temperatures of the tomato fried egg ingredient bags, wherein a is storage at 4 ℃; b is storage at 25 ℃; c is storage at 37 ℃.
Fig. 10 shows a linear regression plot of water activity and peroxide values for tomato omelet packages, where a is a linear regression plot of water activity and B is a linear regression plot of peroxide value.
Detailed Description
The following examples further illustrate the present invention but are not to be construed as limiting the invention.
The raw materials such as tomatoes, edible oil, shallots, gingers and the like and equipment adopted by the invention can be purchased through public channels.
Example 1: tomato fried egg ingredient bag
The embodiment provides a tomato fried egg ingredient bag, and each bag of 228g of tomato fried egg ingredient bag comprises 34.2g of tomato sauce, 57g of edible oil, 34.2g of tomato blocks, 95.8g of boiled water, 4.6g of auxiliary materials and 2.3g of seasonings, wherein the auxiliary materials comprise fresh shallots, gingers and garlic in a mass ratio of 1:2:1, proportioning; the seasoning comprises white granulated sugar, salt, spices and chicken essence in a mass ratio of 2:1:0.8:0.5 proportion; the concentration of tomato sauce is 28-30.
Example 2: tomato fried egg ingredient bag
The embodiment provides a preparation method of a tomato fried egg ingredient bag based on embodiment 1, which specifically comprises the following steps: measuring the temperature of the actual edible oil to 150 deg.C, adding fresh herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, and parching for 1min; pouring tomato sauce into a pot, stirring continuously, after frying uniformly, pouring boiling water, continuously stir-frying, and decocting at 85 ℃; adding white sugar, salt, spice, chicken essence, etc. for flavoring, parching for 6-10min, and stopping heating after sauce fragrance is obtained; adding the tomato blocks into the hot tomato blocks at 82-85 ℃ according to the mass ratio, and packaging the tomato blocks into bags with 228g per bag; heating in 92-95 deg.C water bath for 30min, and maintaining the temperature of the sauce core at 85 deg.C to obtain the flavoring bag for fried tomato eggs.
Example 3: preparation process optimization of tomato fried egg ingredient bag
In this example, based on examples 1-2, the effects of the addition amount of edible oil, the addition amount of water, the frying time and the addition amount of tomato blocks on the performance of the tomato fried eggs are examined, and the formula and process of the tomato fried egg ingredient of the present invention are optimized, and the specific test results are shown in fig. 1-4.
Experiments are carried out under the conditions that the oil temperature is 150 ℃, the water adding amount is 42%, the tomato block adding amount is 15% and the frying time is 8min by taking tomato sauce as a reference, and the influence of different edible oil adding amounts on the tomato fried egg ingredient bag is researched. As can be seen from the data in the attached figure 1, the viscosity and the solid content of the tomato fried egg ingredient bag are both reduced along with the increase of the addition amount of the edible oil, the color and luster brightness index L of the product is gradually reduced along with the increase of the addition amount of the edible oil, the redness index a is gradually increased, and the yellowness index b is gradually increased; the brightness index L of the product is in negative correlation with the addition amount of the edible oil, and the redness index a and the yellowness index b are in positive correlation with the addition amount of the edible oil, so that the lycopene and the addition amount of the edible oil are in obvious positive correlation; the sensory score of the tomato fried egg ingredient bag tends to increase firstly and then decrease along with the increase of the addition amount of the edible oil, and each index of a sample is weighted and scored to obtain the optimal level of the addition amount of the edible oil of 25 percent, so that the next test is carried out by taking the water content of the material of 25 percent as a fixed value.
As can be seen from the data of FIG. 2 showing the influence of the water addition amount on the product performance, the solid content and viscosity of the product decrease with the addition of water, while the viscosity and lycopene activity of the sample show obvious negative correlation with the water addition amount, and as the water addition amount increases, the brightness index L of the color gradually increases, and the redness index a and yellowness index b gradually decrease. The brightness index L of the color of the sample is positively correlated with the addition amount of moisture, and the redness index a and the yellowness index b are negatively correlated with the addition amount of moisture. The sensory score of the product showed a tendency to increase first and then decrease as the amount of moisture added increased, and reached a maximum at 42% moisture added. And carrying out weighting scoring on each index of the sample to obtain the optimal water addition level of 42%, and thus carrying out the next test by taking the water addition level of 42% as a fixed value.
As can be seen from the data of the influence of the stir-frying time on the product performance shown in the attached figure 3, the color difference and the viscosity of the product are increased along with the increase of the stir-frying time, the lycopene activity and the solid content of the product are obviously and negatively correlated, the brightness index L of the color of the finished sauce is gradually reduced along with the increase of the stir-frying time, and the redness index a and the yellowness index b are gradually increased. The lycopene is lost when the frying time is too long, and the sensory score of the product tends to increase and then decrease along with the increase of the frying time. Too long a cooking time can cause the extrudate to develop a scorched flavor, and too much cooking can affect the appearance of the extrudate. And (3) carrying out weighted scoring on each index of the product to obtain the optimal stir-frying time level of 8min, and carrying out the next test by taking the stir-frying time of 8min as a fixed value.
As can be seen from the data of the influence of the addition amount of the tomato blocks in the attached figure 4 on the product performance, the viscosity and the color difference of the sample show a trend of decreasing firstly and then being stable along with the increase of the addition amount of the tomato blocks, the brightness index L of the color gradually decreases along with the increase of the using amount of the tomato blocks, the redness index a gradually increases, and the yellowness index b also gradually increases. The redness index a and the yellowness index b of the product are positively correlated with the addition amount of the tomato blocks, and the redness index a and the addition amount thereof have the maximum correlation. And the lycopene activity and the solid content of the tomato blocks increase with the addition amount of the tomato blocks. The sensory scores of the samples did not change significantly, but had a maximum at 15% addition of the tomato mass. And carrying out weighted scoring on each index of the product to obtain the optimal level of the addition amount of the tomato blocks, wherein the optimal level is 15%.
Example 4: preparation process optimization of tomato fried egg ingredient bag
In this embodiment, on the basis of embodiments 1 to 3, the performance of the superconducting tomato ingredient package of the present invention during storage is monitored, a product shelf life model is constructed, and key indexes are screened and evaluated, so that the tomato fried egg ingredient package is optimized by controlling the key indexes.
(1) Effect of storage at different storage temperatures on product Properties
The change of the solid content in the ingredient bag of the tomato fried egg during the storage process at different temperatures is shown in figure 5, and as can be seen from the data in figure 5, the solid content value of the sample stored at the temperature of 4 ℃,25 ℃ and 37 ℃ in the whole storage process of the product is increased from 73.42 +/-0.0216 to 74.89 +/-0.00471, 75.42 +/-0.04784 and 75.48 +/-0.01247, and the solid content value of the product is increased along with the extension of the storage time in the evaluation period, wherein the solid content value of the product is increased at a lower speed when the product is stored at the temperature of 4 ℃ than that of the other two groups of samples.
Further examining the tomato fried egg ingredient bag stored at different temperatures, the change of the viscosity value of the product with the storage time is shown in figure 6. As can be seen from the data in FIG. 6, the viscosity values generally show a tendency to increase and then decrease, wherein the range of change at the storage temperature of 4 ℃ is smaller than that at the other two temperatures, at which the viscosity rises from 1680 to 1862 and then begins to decrease, and falls to 1812 as a minimum; the viscosity at 25 ℃ storage temperature increased from 1680 to 1886 and then began to drop, minimum 1832; the pH at 37 ℃ storage temperature increased from 1680 to 1834 and then began to drop, a minimum of 1789. The viscosity is usually related to the acceptability of tomato fried egg ingredient bags, the lower viscosity can cause excessive vegetable juice and water to influence the sense during eating, the higher viscosity can cause the vegetable to be too thick, and the proper viscosity can be ideally attached to eggs during eating so as to improve the sense experience of consumers.
The color difference is an important index for evaluating the color change of the tomato fried egg ingredient bag, the numerical value of the color difference is in positive correlation with the browning degree of a sample, ester-soluble and alcohol-soluble pigments such as carotenoid and the like can be well reflected, the color difference of the tomato fried egg ingredient bag stored at different temperatures changes along with the storage time as shown in figure 7, the color difference delta E at the three temperatures is in a linear descending trend, the higher the storage temperature is, the more rapidly the color difference of the tomato fried egg ingredient bag is reduced, and the color difference change degree of a product is the smallest when the storage temperature is 4 ℃. The low-temperature storage is more beneficial to keeping the color stability and quality of the tomato sauce product.
The activity of the lycopene is a marked index of the content of the lycopene in the tomato, and the higher the activity of the lycopene is, the stronger the nutritional performance of the lycopene is. The lycopene activity of the product after storage at different temperatures and with the change of the storage time is shown in figure 8, the product is stored at 4 ℃,25 ℃ and 37 ℃ for 45 days respectively, each group is subjected to 3 groups of tests in parallel, and the lycopene activity of the product is determined to be reduced by 0.17361,0.31173,0.81284 respectively.
Figure 9 shows the changes in organoleptic properties, including appearance, flavor and taste, of the tomato scrambled egg ingredient packages at different storage temperatures. As can be seen from the data in FIG. 9, the three sensory scores of the initial samples were 9.77. + -. 0.08, 9.75. + -. 0.15 and 9.72. + -. 0.34, respectively. The longer the storage time the lower the sensory score at each temperature (p < 0.05), with faster flavor and taste deterioration in the 25 ℃ and 37 ℃ samples. With the increase of the storage time, the tomato fried egg ingredient bag gradually loses the color, the flavor and the taste (p is less than 0.05). However, samples stored at the three temperatures were still acceptable to the panelists on day 45. This indicates that the samples stored at 4 ℃ retained better organoleptic qualities than the samples stored at 25 ℃ and 37 ℃.
The tomato fried egg ingredient bag detects escherichia coli and saccharomycete mould of products in the storage process at different temperatures once every three days until no bacteria are detected at the three temperatures for 45 days, and then the escherichia coli and saccharomycete mould detection is carried out on the tomato fried egg ingredient bag which predicts the last day of the shelf life, and no bacteria are detected. The tomato fried egg ingredient bag is packaged and then pasteurized, so that the biological safety of the tomato fried egg ingredient bag in the shelf life can be well guaranteed, and the tomato fried egg ingredient bag is prevented from being rotted and deteriorated due to escherichia coli and saccharomycete in the shelf life.
(2) Establishment of shelf life model
Through the quality change of the tomato fried egg ingredient bag during storage, the pasteurized tomato fried egg ingredient bag does not grow microorganisms, and the water activity and the oil oxidation in food are the main reasons for reducing the nutritional value of the food. Therefore, the shelf life model of the tomato fried egg ingredient bag is established by taking the water activity and the peroxide value as characteristic indexes. Fitting zero-order and first-order equations of water activities and peroxide values of tomato fried egg ingredient bags at different temperatures by using IBM SPSS statics 25 to obtain a fitting equation and a regression coefficient R 2 And the rate of change constant k, the results are shown in table 1.
As can be seen from the data in Table 1, the regression coefficients of the first order kinetic equation of the water activities of the ingredient packages of the fried eggs with tomatoes at different temperatures are all larger than 0.986 and higher than the R of the zero order kinetic equation 2 The method shows that the first-order kinetic equation has more accuracy in describing the water activity change of the tomato fried egg ingredient bag. R of zero order kinetics equation of peroxide number content 2 Are all larger than 0.956 and are all higher than the first-order kinetic equation, which shows that the zero-order kinetic equation has more accuracy in describing the change of the peroxide value in the tomato fried egg ingredient bag.
Table 1: dynamics parameter of change of nutrition quality of tomato fried egg ingredient bag
The above data were applied to an Arrhenius model and calculated. From table 1, the rates k of change of water activity were 0.007, 0.013 and 0.014, respectively, and the rates k of change of peroxide were 0.012, 0.012 and 0.015, respectively. The activation energy (Ea) can be calculated from the slope of the regression line, K, as shown in FIG. 10 by plotting lnk against the reciprocal 1/T of the storage temperature 0 Can be obtained by the intercept of the regression line.
As can be seen from the data in FIG. 10, the slope of the water activity regression line is-1.8926, so that the Ea value of the tomato fried egg ingredient bag is 15.736kJmol -1 Rate constant k 0 Is 6.697, corresponding to R 2 A value of 0.9429; the slope of the regression line of the peroxide value is-500.95, the Ea value of the tomato fried egg ingredient bag is 4165.098kJmol-1, and the rate constant k 0 Is 0.0708, corresponding to R 2 The value is 0.5766.
Equation for water activity prediction model:
wherein: a is the predicted value of water activity of the tomato fried egg ingredient bag stored for a specific time, A 0 Is the initial value of the water activity of the tomato fried egg ingredient bag.
After equation trimming, obtaining a prediction formula of the shelf life (water activity) of the tomato fried egg ingredient bag:
wherein: SL is the predicted shelf life (days), A 1 Is the limit value of the water activity of the tomato fried egg ingredient bag at the end of shelf life, A 0 Is the initial value of the water activity of the tomato fried egg ingredient bag.
Equation for peroxide value prediction model:
wherein: a is the predicted value of the peroxide value of the ingredient bag for storing the tomato fried eggs for a specific time, A 0 Is the initial value of the peroxide value of the tomato fried egg ingredient bag.
After equation trimming, obtaining a prediction formula of the shelf life (peroxide value) of the tomato fried egg ingredient bag:
wherein: SL is the predicted shelf life (days), A 1 Is a limit value of the peroxide value of the tomato fried egg ingredient bag at the end of shelf life, A 0 Is the initial value of the peroxide value of the tomato fried egg ingredient bag.
(3) Validation of water activity models and prediction of shelf life thereof
According to the fact that the maximum value of the peroxide value in the tomato fried egg ingredient bag of Xinjiang Xiao Chu food Co., ltd is 83, the shelf life (water activity) of the tomato fried egg ingredient bag is calculated to be 731 days at the storage temperature of 4 ℃, 463 days at the storage temperature of 25 ℃ and 327 days at the storage temperature of 37 ℃ through the formula (4).
To validate the model for predicting water activity of the tomato scrambled egg ingredient packages, the tomato scrambled egg ingredient packages stored at 8 ℃ and 28 ℃ were evaluated for comparison of predicted values and measured values at day 30, day 60 and day 120, and the results are shown in table 2.
Table 2: predicted value and measured value of water activity of tomato fried egg ingredient bag under storage conditions of 8 ℃ and 28 DEG C
As can be seen from the data in Table 2, the relative error of the established water activity prediction model is less than or equal to 13.31%. Therefore, the water activity of the tomato fried egg ingredient bag stored under the condition of 4-37 ℃ can be accurately predicted according to the prediction model, the model can be used for predicting the shelf life of the tomato fried egg ingredient bag at different storage temperatures within the range of 4-37 ℃, the maximum value of the water activity in the tomato fried egg ingredient bag of Xinjiang Xiao kitchen food Limited is 83, the model can predict the refrigeration at 4 ℃, the shelf life of the tomato fried egg ingredient bag is 731 days, the shelf life of a normal-temperature product at 25 ℃ is 463 days, and the shelf life of a product at 37 ℃ is 372 days.
Example 5: application of tomato fried egg ingredient bag
In order to further verify the effect of the tomato fried egg ingredient bag provided by the invention in practical application, in this embodiment, the influence of different proportions of the tomato fried egg ingredient bag and eggs on the performance of a tomato fried egg product is examined, sample 1 is a fried egg product obtained by frying the tomato fried egg ingredient bag and eggs according to a mass ratio of 1.0, sample 2 is a tomato fried egg product obtained by frying the tomato ingredient bag and eggs according to a mass ratio of 1.5, sample 3 is a tomato fried egg product obtained by frying the tomato ingredient bag and eggs according to a mass ratio of 2.0, meanwhile, a control 1 of a normal fresh tomato fried egg product is set, a control 2 of tomato sauce and egg fried product have the same cooking conditions, and each group is subjected to 3 parallel tests, and an average value is taken to compare sensory indexes, nutritional indexes and microbial indexes of the tomato fried egg product under different conditions, and specific results are shown in table 3.
Table 3: the performance of the product with different proportions of the ingredient bag and the eggs is compared with that of a reference sample
Note: "+" indicates good mouthfeel, "+ + +" indicates good mouthfeel, and "+ + + + +" indicates optimal mouthfeel; "-" indicates no detection
As can be seen from the data in table 3, the tomato fried egg ingredient packet provided by the invention and the egg are fried to prepare the tomato fried egg according to different proportions, the product performance has certain difference, particularly in taste and sensory score, and when the tomato ingredient packet and the egg are fried to prepare the tomato fried egg according to the mass ratio of 1.5. Compared with tomato sauce fried eggs, the tomato fried egg ingredient bag provided by the invention has the advantages that the color, taste and sensory evaluation are higher, the nutrition is more balanced, and the activity of lycopene is stronger; compared with fresh tomato fried eggs, the tomato fried egg ingredient bag provided by the invention has the advantages of similar sensory evaluation, color and taste, higher lycopene activity, higher solid content, more convenient operation and no time limitation.
In conclusion, the data show that the tomato fried egg ingredient packet and the preparation method thereof solve the technical problem that the color, the peroxide value and the physical and chemical properties of a final finished product are uncontrollable due to various uncontrollable factors in the preparation process of tomato fried eggs through scientific and reasonable formula improvement and process optimization, simultaneously retain the original nutritional value of tomatoes to the maximum extent, adopt water activity and the peroxide value as characteristics to construct a shelf life model, predict the shelf life of the tomato fried egg ingredient packet refrigerated at 4 ℃ to be 731 days, predict the shelf life of the refrigerated product at 25 ℃ to be 463 days and predict the shelf life of the product at 37 ℃ to be 372 days, and the actual test value is close to the model prediction, which indicates that the tomato fried egg prediction model provided by the invention can scientifically and accurately control the quality of the tomato fried egg ingredient packet. The tomato fried egg ingredient bag provided by the invention is applied to tomato fried eggs, and when the mass ratio of the ingredient bag to eggs is 1.5.
The above examples are merely examples for clearly illustrating the present invention and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications can be made while remaining within the scope of the present invention.
Claims (6)
1. The tomato fried egg ingredient bag is characterized in that the ingredients comprise, by mass, 15% of tomato sauce, 25% of edible oil, 15% of tomato blocks, 42% of boiled water, 2% of auxiliary materials and 1% of seasonings according to 228g of each bag.
2. The tomato scrambled egg ingredient packet according to claim 1, wherein the auxiliary materials comprise fresh shallots, ginger and garlic in a mass ratio of 1:2:1 proportion.
3. The tomato fried egg seasoning packet as claimed in claim 1, wherein the seasonings comprise white granulated sugar, salt, spices and chicken essence in a mass ratio of 2:1:0.8:0.5 proportion.
4. The tomato scrambled egg ingredient package of claim 1 wherein said tomato paste is present at a concentration of 28-30.
5. The preparation method of the tomato fried egg ingredient bag according to claim 1, wherein the preparation method specifically comprises the following steps: measuring the temperature of the actual edible oil to 150 deg.C, adding fresh herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, and parching for 1min; pouring tomato sauce into a pot, stirring continuously, after frying uniformly, pouring boiling water, continuously stir-frying, and decocting at 85 ℃; adding white sugar, salt, spice, chicken essence, etc. for flavoring, parching for 6-10min, and stopping heating after sauce fragrance is obtained; adding the tomato blocks into the hot tomato blocks at 82-85 ℃ according to the mass ratio, and packaging according to 228g per bag; heating in 92-95 deg.C water bath for 30min, and maintaining the temperature of the sauce core at 85 deg.C to obtain the flavoring bag for fried tomato eggs.
6. The use of the tomato fried egg ingredient bag as claimed in any one of claims 1 or 5, wherein the tomato fried egg ingredient bag is fried according to a weight ratio of 1.5 to 1 of the ingredient bag to the egg.
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