CN1170512A

CN1170512A - Producing process for preserved-tomato

Info

Publication number: CN1170512A
Application number: CN 96115457
Authority: CN
Inventors: 马传玉
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-07-16
Filing date: 1996-07-16
Publication date: 1998-01-21

Abstract

The technological process producing preserved tomato includes selection, washing, hardening pulp, dewatering through boiling, sugar soaking, sugar boiling, sugar infiltration, stoving, post treatment and packing. The present invention solves two difficult problems of dewatering tomato and sugar soaking, and the preserved tomato product is bright, transparent and sour sweet.

Description

The manufacturing technique method of preserved-tomato

What the present invention relates to is the production method of preserved fruit, particularly be to be that raw material is produced western cylinder persimmon preserved fruit five process with the tomato.

Preserved fruit food is traditional ticbit of China, delicious taste, transparent color and luster, be subjected to liking of people, its raw material mostly is fruits and vegetables such as apple, apricot, plum, radish greatly, is the higher raw-food material of solid content, by common preserved fruit manufacture method, be easier to produce, but for resembling the low-down fruit and vegetable of solid content such as tomato, if want deep processing, the processing technology difficulty is very big, therefore can only in time eat raw, more can't imagine to be made into preserved fruit food.

Tomato is a kind ofly to contain that to enrich mineral matter, ascorbic, the fruit of holding concurrently, vegetables be the fruit of one, its output is all rolling up in recent years, but because its water content is big, the solid content that contains only accounts for 11～12%, because of wherein containing more tartaric acid composition, be difficult to be processed into the food of anti-the Tibetan, and yield is lower again, therefore, not only phase worker contradiction, but also the pulp dehydration that supplements and complements each other and improve yield and just become two hang-ups that the tomato deep processing need be separated time.

Goal of the invention of the present invention is to provide that a kind of to be raw material with the tomato make the production method of the food of anti-the Tibetan with its deep processing, especially will provide a kind of it is produced to be the manufacturing technique method of preserved fruit food.

Another goal of the invention of the present invention is to provide the manufacturing technique method of the higher preserved-tomato of a kind of yield.

A goal of the invention more of the present invention is to provide a kind of manufacturing technique method that does not contain the preserved-tomato of additive.

Finish the manufacturing technique method of the preserved-tomato of foregoing invention purpose, include: at first tomato is carried out preliminary treatment, promptly go the base of a fruit, cleaning, cutting, for each later operation is prepared; Secondly pulp is carried out cure process; Once more, clean the pulp after hardening, put into 100 ℃ of water and boiled pulp 5～10 minutes, when treating that pulp changes yellow, drop goes out; Carry out sugaring once more, spread dried molassed on pulp, the sugaring time is 6～14 hours; It is that 60～80% sugar juice boiled 20～30 minutes 100～107 ℃ temperature range that pulp behind the sugaring is put into sugar-containing concentration; Ooze sugar: put into sugared concentration and be 50～80% sugar juice 12～24 hours; Oven dry: the pulp that will ooze after the sugar is put in online oven dry, and baking temperature is controlled between 50～60 ℃, and pulp reaches adhesion and is advisable; Pack at last, go out finished product.

Cure process in technique scheme is pulp to be put into 0.12～0.15% edible calcium chloride solution, soaks sclerosis 6～8 hours.

In technique scheme, when the pulp after the sclerosis is precooked, add 0.2% salt in the solution of precooking, also can be salt compounded of iodine, to increase the nutritional labeling in the pulp.Purpose with salt is for sterilization, improves hardness, prevent pulp crushing pulping in process, pulp is dewatered in a large number, guarantee in the later operation, the sugar juice concentration that moisture content in the pulp is unlikely to influence sugaring, ooze sugar, and improve finished product shelf-life, increase taste.

In the above-mentioned technical scheme that provides, get 60～70% the sugar that boils back pulp gross weight, be preferably granulated sugar, to get 40% of these sugar amounts again and be used for sugaring, 60% sugar in addition will be used to be mixed with the sugar juice that oozes sugared usefulness.Pulp and sugar are alternate in the sugaring puts, the sugar of dispenser 2/10ths on the pulp of the bottom wherein, and the sugar of dispenser 3/10ths on the pulp layer in middle level, the sugar of dispenser 5/10ths on the superiors' pulp, the sugaring time is 12～14 hours.

In the above-mentioned technical scheme that provides, wherein candy, ooze sugared process, sugar juice concentration the best is 60～70%.

The manufacturing technique method of above-mentioned preserved fruit provided by the invention, it is big mainly to have solved the former fruit water content of tomato, the pulp delicacy, be difficult to process dehydration and ooze a sugared difficult problem, solve bad these problems, just cause very easily that the finished product quality is low, taste bad will, weakness that yield is low, and the consequence that leads to the failure.In each step in the above-mentioned process, none is not for pulp dehydration and ooze sugared aspect and consider, design with doing to send out thorough, and the process of precooking mainly is to be dehydration, and carries out necessarily softening, for sugaring with ooze sugared operation and lay a good foundation; Candy, ooze in the sugared operation, in pulp, ooze on the one hand sugar, increase the taste sense, the exchange process of in this operation, exist the sugar of pulp to infilter on the other hand, water being deviate from, further reduce the content of water in the pulp, the design of sugaring process, the taste sense that has improved final products.In addition, in this method, processing temperature is chosen in below 107 ℃, is unlikely original nutrition of destroying tomato.The preserved-tomato bright in color that above-mentioned manufacturing technique method is produced, transparent, pulp is abundant, soft, the sweet acid of taste, long shelf-life, yield can reach more than 25%, is of high nutritive value.

Following examples are used to describe in detail the present invention, but are not limited to the present invention:

The production and processing method available processes sequence list of preserved-tomato is represented:

Raw material selects → cleans → go base of a fruit handle → cutting → sclerosis → rinsing → precook → sugaring → candy → ooze sugar → oven dry → shaping → cutting → packing.

At first, select materials, the tomato that select maturation for use, does not have mashed mouth removes base of a fruit handle as processing raw material, and can carry out cutting by the suture of its self-sow after the cleaning, in this operation, and preferably double cutting, the carrying out of each step prevents wherein losing in a large number of composition below guaranteeing.

Compound concentration is the edible calcium chloride solution between 0.12～0.15%, pulp is put into this solution soaked 6～8 hours, strengthens the case hardness of pulp, prevents each operation fragmentation, pulping below, and influence is produced.Experiment shows that edible calcium chloride solution concentration is lower than 0.12%, as is that 0.10% damaged degree obviously increases, if be higher than 0.15%, then the flesh firmness height is difficult to ooze sugar and handles, and influences the taste of finished product.Clean the remaining calcium chloride solution in flush away surface then with clear water.

With jacketed pan the clear water in the pot is burnt 100 ℃, the pulp after the sclerosis is put into boiling water, and add salt, becoming concentration and be 0.2% salt solution, is the nutrition that increases tomato, and can use with concentration has iodized salt solution, boiled 5～10 minutes, behind pulp commentaries on classics Huang, pull drain well out, in boiling part, the moisture content of pulp can be discharged in a large number, can also give certain change with the pulp after the sclerosis simultaneously, for following sugared treatment step is got ready.

Cured with germented grains: as on pulp, to spread dried molassed, the sugaring time is 6～14 hours, in the present embodiment, best mode is pulp to be divided into upper, middle and lower-ranking place, and goes up the suitable sugar amount of dispenser for every layer, the sugar amount should with get boil get after the back pulp weight 60～70% wherein 40% be used for sugaring, all the other 60% uses when candy, with getting xerophagia sugar each layer dispenser 5/10ths, 3/10ths and 2/10ths respectively from top to bottom, the sugaring time of this moment is 12～14 hours, takes out then to drain; If the more sugar of dispenser, the sugaring time can shorten to 6～10 hours.

Candy: 60% the dried molassed powder that sugaring is weighed is mixed with 60～70% sugar juice, put into the pulp behind the sugaring, the control temperature was boiled in 100～107 ℃ scope 20～30 minutes, pulp also can dewater in this process in a large number, for the concentration that makes liquid glucose remains on 60～70%, prevent to reduce, should measure solution concentration at any time, replenish the sugar amount.

Ooze sugar: take out pulp and liquid glucose in the candy process, soaked 12～24 hours, when solution concentration is 60～70%, soak time is 12 hours, and its concentration reaches at 80% o'clock, and soak time can be a little less than 12 hours, when solution concentration is 50～55%, its soak time is preferably 24 hours, and too high for the sugar content that prevents container bottom, upper strata sugar concentration is low excessively, make ooze sugar inhomogeneous, influence yield, answer agitating solution, generally stirred once every 1 hour.

The pulp taking-up of oozing after sugar is handled drains, the baking of pendulum net, and baking temperature is controlled at 50～60 ℃, in this temperature range, can keep the pulp primary colors, guarantees the pulp quality.

Last cutting, packing go out the preserved-tomato finished product.

Claims

1. the manufacturing technique method of a preserved-tomato is characterized in that it comprises:

A. preliminary treatment: select materials, go base of a fruit handle, cleaning, cutting;

B. cure process: pulp is put into 0.12～0.15% edible calcium chloride solution, soaked 6～8 hours;

C. boil the fruit dehydration: the pulp after will hardening is put into 100 ℃ water, boils 5～10 minutes, and drop goes out when waiting commentaries on classics yellow;

D. sugaring: dispenser dried molassed powder on pulp, the sugaring time is 6～14 hours;

E. candy: compound concentration is 60～80% sugar juice, boils in 100～107 ℃ temperature 20～30 minutes;

F. ooze sugar: in concentration is 50～80% sugar juice, soaked 12～24 hours;

G. oven dry: in 50～60 ℃ temperature range, smoke, reach tack-free and be advisable.

H. pack out finished product.

2. the production method of preserved-tomato according to claim 1 is characterized in that being divided into three layers up and down through the pulp of C step, goes up dispenser sugar for every layer.

3. the manufacturing technique method of preserved-tomato according to claim 2 is characterized in that getting the sugar that boils back pulp gross weight 24～28%, from top to bottom every layer of dispenser ten/3/50ths and 2/10ths xerophagia sugar respectively.

4. the manufacturing technique method of preserved-tomato according to claim 1, it is characterized in that being used for candy sugar juice concentration is 60～70%.

5. the manufacturing technique method of preserved-tomato according to claim 1 is characterized in that with the sugar juice concentration of oozing sugar be 60～70%, and oozing the sugar time is 12 hours.

6. the manufacturing technique method of preserved-tomato according to claim 1, the sugar juice concentration that it is characterized in that being used to oozing sugar is 50～55%, oozing the sugar time is 24 hours.

7. according to the manufacturing technique method of claim 5 or 6 described preserved-tomatos, it is characterized in that oozing in the sugared process and stirred once every one hour.

8. the manufacturing technique method of preserved-tomato according to claim 1 is characterized in that the boiling in the fruit dehydration of C step, uses 0.2% salt solution to boil pulp.

9. the manufacturing technique method of preserved-tomato according to claim 8 is characterized in that the boiling in the fruit dehydration of C step, uses 0.2% iodized salt solution to boil pulp.