CN109452432A - A kind of cherry tomato nutraceutical and preparation method thereof - Google Patents
A kind of cherry tomato nutraceutical and preparation method thereof Download PDFInfo
- Publication number
- CN109452432A CN109452432A CN201811135323.6A CN201811135323A CN109452432A CN 109452432 A CN109452432 A CN 109452432A CN 201811135323 A CN201811135323 A CN 201811135323A CN 109452432 A CN109452432 A CN 109452432A
- Authority
- CN
- China
- Prior art keywords
- cherry tomato
- nutraceutical
- tomato
- cherry
- weight percent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 title claims abstract description 194
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 title claims abstract description 194
- 239000002417 nutraceutical Substances 0.000 title claims abstract description 34
- 235000021436 nutraceutical agent Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000013305 food Nutrition 0.000 claims abstract description 34
- 238000001035 drying Methods 0.000 claims abstract description 33
- 235000016709 nutrition Nutrition 0.000 claims abstract description 24
- 230000035764 nutrition Effects 0.000 claims abstract description 23
- 239000001814 pectin Substances 0.000 claims abstract description 16
- 235000010987 pectin Nutrition 0.000 claims abstract description 16
- 229920001277 pectin Polymers 0.000 claims abstract description 16
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 15
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 15
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 15
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000811 xylitol Substances 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 13
- 235000010447 xylitol Nutrition 0.000 claims abstract description 13
- 229960002675 xylitol Drugs 0.000 claims abstract description 13
- 206010033546 Pallor Diseases 0.000 claims description 26
- 235000013399 edible fruits Nutrition 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 24
- 239000002994 raw material Substances 0.000 claims description 22
- 239000000047 product Substances 0.000 claims description 21
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 13
- 235000010755 mineral Nutrition 0.000 claims description 13
- 239000011707 mineral Substances 0.000 claims description 13
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 6
- 239000001527 calcium lactate Substances 0.000 claims description 6
- 235000011086 calcium lactate Nutrition 0.000 claims description 6
- 229960002401 calcium lactate Drugs 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 239000000498 cooling water Substances 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 6
- 230000000813 microbial effect Effects 0.000 claims description 6
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- 238000004080 punching Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000011670 zinc gluconate Substances 0.000 claims description 6
- 235000011478 zinc gluconate Nutrition 0.000 claims description 6
- 229960000306 zinc gluconate Drugs 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000002020 sage Nutrition 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000004222 ferrous gluconate Substances 0.000 claims 1
- 235000013924 ferrous gluconate Nutrition 0.000 claims 1
- 229960001645 ferrous gluconate Drugs 0.000 claims 1
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 claims 1
- 229930182817 methionine Natural products 0.000 claims 1
- 239000011669 selenium Substances 0.000 claims 1
- 229910052711 selenium Inorganic materials 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 229910052751 metal Inorganic materials 0.000 description 30
- 239000002184 metal Substances 0.000 description 30
- 238000004806 packaging method and process Methods 0.000 description 12
- 229940088594 vitamin Drugs 0.000 description 7
- 239000011782 vitamin Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 5
- RJFAYQIBOAGBLC-BYPYZUCNSA-N Selenium-L-methionine Chemical compound C[Se]CC[C@H](N)C(O)=O RJFAYQIBOAGBLC-BYPYZUCNSA-N 0.000 description 5
- 240000003768 Solanum lycopersicum Species 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 239000012634 fragment Substances 0.000 description 5
- 229960002718 selenomethionine Drugs 0.000 description 5
- 230000035945 sensitivity Effects 0.000 description 5
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000219095 Vitis Species 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 2
- 235000012661 lycopene Nutrition 0.000 description 2
- 229960004999 lycopene Drugs 0.000 description 2
- 239000001751 lycopene Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of cherry tomato nutraceutical and preparation method thereof, the weight percent of the cherry tomato nutraceutical includes: fresh cherry tomato 75-85%, maltodextrin 1-9%, xylitol 5-8%, food grade pectin 3-4%, nutrition fortifier 3.0-4.5%, glycerin monostearate 1-1.5%.Cherry tomato nutraceutical of the invention, cherry tomato finished appearance light red is transparent, and surface is smooth.The preparation method of cherry tomato nutraceutical improves the deficiency of existing cherry tomato deep process.Especially it is a cancellation that drying temperature in existing cherry tomato deep process is excessively high, the nutriment of finished product is lost more, and high temperature makes finished product easily contain harmful substance, and the quality of finished product cannot control and guarantee well；It also eliminates because drying temperature is lower so that drying time is too long, food hygiene is difficult to control, and the defect that formation efficiency is not high, enriches the kind of existing snack food.
Description
The applying date of the original invention patent of this divisional application is on 06 20th, 2015, application No. is:
201510344369.9 entitled " cherry tomato snack food and preparation method thereof ".
Technical field
The invention belongs to food processing technology field, in particular to a kind of cherry tomato nutraceutical and preparation method thereof.
Background technique
Cherry tomato also known as cherry and tomato, little tomato, peral tomato, in the external title for having " little Jin fruit ", " love fruit " again.
It is both vegetables and fruit, not only beautiful in colour, form is graceful, but also taste is agreeable to the taste, full of nutrition, in addition to containing tomato
Except all nutritional ingredients, also contain the vitamin higher than Lycopersicon esculentum content.Cherry tomato is as fruit, also by the United Nations grain farmer
Tissue is classified as one of " the four big fruit " preferentially promoted.Cherry tomato is as a kind of crop full of nutrition, fruit diameter about 2~3
Centimetre, scarlet green, taste is fresh and sweet, and seedless, in good taste, nutritive value is high.
Contain the particular matters such as glutathione and lycopene in cherry tomato.The growth and development that can promote human body, especially may be used
Promote the growth and development of children, increases resistance of human body, delay the aging of people.In addition, lycopene can protect human body not by perfume (or spice)
The infringement of carcinogenic toxins in cigarette and automobile exhaust gas, and the sun-screening function of human body can be improved.For anti-cancer, anticancer, especially forefront
Gland cancer can play effective treatment and prevention.The content of nicotinic acid occupies first of fruits and vegetables in cherry tomato, to protection skin, dimension
Gastric juice normal secretions are protected, the generation of red blood cell is promoted, adjuvant treatment hepatopathy has the effect of fabulous.
The research of many nutritionists also indicates that: dried cherry tomato content of material is 9.7%, and wherein sugar accounts for 1.8~5%,
Sour 0.15%~0.75%, protein 0.7%~1.3%, vitamin 0.6%~1.4%, minerals 0.5~0.8%, pectin
1.3%~2.5%, 25~45 milligrams/100 grams of vitamin C.In addition, there are also carrotene, vitamin Bl、B2, licopin
Deng.Cherry tomato acid sweet in flavor, cold nature, to just tie, eat sarcosis, thirsty halitosis, chest diaphragm is sultry, shout the foods such as scorching swelling and pain after it is beneficial.
Contained a large amount of vitamin C is ingredient required for human connective tissue in cherry tomato, it is to cartilage, vascular wall, ligament and bone
Substrate portion play the role of increasing its power and enhance its flexible ability.The dietotherapy of cherry tomato is also very significant: it can give birth to after eating
Saliva quenches the thirst, stomach strengthening and digestion promoting, has significant curative effect to hypertension, heart disease, hepatitis, thirsty, loss of appetite person.
Cherry tomato is generally also processed as preserved fruit either preserved foods using deep processing other than eating it raw, but in the production
It needs that a large amount of sugar or other additives is added in process, it is original natural flavour mountaineous that it changes cherry tomatos, while also band
The substance of human health is entered to be harmful to.And traditional high-temperature heating is mostly used to carry out drying during preparing cherry tomato food
Or it air-dries.The flavor of the preserved fruit being prepared into or preserved fruit is easily made since drying temperature is excessively high using the dry process of high-temperature heating
Other harmful substances matter is resolved into matter volatilization；And using low temperature drying or when air-drying to complete process, and because of drying time
It is too long, make food hygiene be difficult to control, to also be not suitable for the development of extensive industrialization.
Summary of the invention
The purpose of the present invention is overcoming the defect of the above-mentioned prior art, provide that a kind of production technology is more advanced, energy-saving ring
Protect genuine, product quality and all higher cherry tomato nutraceutical of nutritive value and preparation method thereof.Using the cherry tomato
The preparation method of nutraceutical makes cherry tomato raw material be concentrated digestion on a large scale by the short time within harvest time, improves holy girl
The utility value of fruit.
The present invention is achieved by the following technical solutions:
A kind of cherry tomato nutraceutical, which is characterized in that the weight percent of the raw material includes: fresh cherry tomato 75-
85%, maltodextrin 1-9%, xylitol 5-8%, food grade pectin 3-4%, nutrition fortifier 3.0-4.5%, single tristearin
Acid glyceride 1-1.5%.
Wherein, the weight percent of the nutrition fortifier includes: composite microbial element powder 40%, minerals powder 60%；
Wherein, the weight percent of the multi-vitamins powder includes: VA 24%, VB126%, VB210%, VC
21%, VE 19%；
Wherein, the weight percent of the minerals powder includes: edible potassium chloride 25%, calcium lactate 18%, gluconic acid
Ferrous 22%, zinc gluconate 20%, L- selenomethionine 15%.
A method of preparing cherry tomato nutraceutical described above, which comprises the steps of:
(1) select without mildew, without worm, without rotten, maturity 7-8 at fresh cherry tomato；
(2) selected cherry tomato is sent into thin brush machine with belt conveyer and removes base of fruit；
(3) after cleaning the cherry tomato for getting rid of base of fruit by bubble washer twice, then pass through belt conveyor and be sent into
Enzyme deactivation, sterilizing are carried out in spiral blanching machine, the temperature of water is 94-97 DEG C in the spiral blanching machine, and the blanching time is 78-92
Second；
(4) cherry tomato after abundant blanching is sent into cooling water and is cooled to room temperature；
(5) cherry tomato that will be cooled to room temperature is sent into spot-punching machine with belt conveyer, to the uniform acanthopore of cherry tomato, aperture
For 2-2.5mm, the density of acanthopore is the hole 3-4/cm2；
(6) cherry tomato after acanthopore is added in δ-glucolactone solution that weight percent is 3.5-4% and is carried out
Hardening processing, hardening time are 3.5-4 hours；
(7) by after hardening cherry tomato be added three-dimension type mixing machine in, and by raw material according to cherry tomato → maltodextrin →
In xylitol → glycerin monostearate → food grade pectin → nutrition fortifier feeding sequence investment liquid mixer, in liquid
20min is mixed in body mixing machine, so that cherry tomato is by abundant fortification；
(8) cherry tomato after fortification being added in hot-air oven and carries out level-one drying, oven temperature is 75-85 DEG C,
Make moisture of the cherry tomato after hot-air seasoning less than 50%；Cherry tomato after level-one is dried, which is added in hot-air oven, carries out second level
Drying, drying time are 0.5-1 hours, and oven temperature is 55-65 DEG C, are less than moisture of the cherry tomato after hot-air seasoning
30%, it is ensured that final product quality.
(9) quick-frozen, quick freezing temperature-25-- 35 DEG C in instant freezer, time 10-15 is added in the cherry tomato after drying second level
Minute, so that the central temperature of cherry tomato is reached -18 DEG C or less；
(10) cherry tomato after will be quick-frozen, which is added in microwave extruder, carries out microwave bulking, and microwave bulking unit frequency is
1550MHz, time are 90-150 seconds, make the abundant extruding of cherry tomato, and the moisture content of cherry tomato after extruding is made to reach 18% or less；
(11) the good cherry tomato of extruding is packed and final finished product.
A kind of preparation method of cherry tomato nutraceutical described above, which is characterized in that further include following steps:
(12) metal detection: the finished product of step (11) preparation is detected by metal detector, the metal detector makes
With preceding its sensitivity of test:1.0㎜1.2㎜。
Beneficial effect
Compared with prior art, the invention has the following advantages:
Cherry tomato nutraceutical of the invention, cherry tomato finished appearance are in light red, and surface is smooth.Cherry tomato nutraceutical
Preparation method so that cherry tomato raw material is concentrated digestion on a large scale within harvest time by the short time, to improve cherry tomato
Utility value, considerably increase the income of cherry tomato orchard worker, improve the enthusiasm of orchard worker's plantation, the very big business of tool pushes away
Wide space.
The preparation method of cherry tomato nutraceutical of the invention processes cherry tomato using microwave bulking mode, makes obtained
The content of finished product not only grease does not increase, and keeps the nutrient of food, and preferably remain the original flavor of product.And
Cherry tomato is processed using microwave bulking mode, while cherry tomato is also sterilized, has the characteristics that time-saving energy-saving.Cherry tomato
Middle dry matter is largely cellulose, and guarantor's gas ability is poor, and direct extruding is difficult to obtain good expansion effect, using quick-frozen work
Skill, not only maintains original shape of cherry tomato, and makes the microwave bulking effect of cherry tomato more preferable, and can preferably retain
The original color of nutriment and food in food is conducive to the quality for improving dilated food.
The preparation method of cherry tomato nutraceutical of the invention, because cherry tomato nutraceutical may be mixed into during the preparation process
Metal fragment, the metal detector of setting can detect that whether contain metal inside finished product, and the quality peace of food has been effectively ensured
Entirely.
The preparation method of cherry tomato nutraceutical provided by the invention improves existing cherry tomato deep process not
Foot.Especially it is a cancellation that drying temperature in existing cherry tomato deep process is excessively high, the nutriment of finished product is lost more and high
Temperature makes finished product easily contain harmful substance, and the quality of finished product cannot control and guarantee well；It also eliminates because of drying temperature
Lower so that drying time is too long, food hygiene is difficult to control, and the defect that production efficiency is not high, enriches existing snack food
Kind.
Cherry tomato of the invention is continuously eaten in the elderly that centre halfback area selects 100 ages to suffer from hypertension at 60 years old or more
It is nutraceutical 2 months, daily to eat twice, 40g (half bag) is drunk every time, by the physical benefit ratio before eating and after edible
Compared with 79% the elderly's immunity is significantly improved after this product is taken in discovery, it was demonstrated that this product has good raising immunity
Effect.84% the elderly continuously eats this product 3 months, generally reflects better effect, and blood in the normal range, does not have mutually
Cold symptoms are occurred, physical condition is more preferable.
We have carried out clinical test to 50 bit length phase constipation persons, and half an hour eats (half bag) present invention of 40g before sleeping daily
Cherry tomato nutraceutical, after continuously taking 30 days, wherein there is 41 constipation person symptoms to mitigate significantly.
Specific embodiment
The present invention is further discussed below below by specific embodiment.Unless stated otherwise, technology used in the present invention
Means are known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Range, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
Under the premise of invention spirit and scope, to the various changes or change of material component and dosage progress in these embodiments
It belongs to the scope of protection of the present invention.
Embodiment 1
The weight percent of the cherry tomato nutritious foodstuff of the present embodiment are as follows: fresh cherry tomato 75%, maltodextrin 9%,
Xylitol 8%, food grade pectin 4%, nutrition fortifier 3.0%, glycerin monostearate 1%；
The nutrition fortifier is made of the raw material of following weight percent: composite microbial element powder 40%, minerals powder
60%；
The multi-vitamins powder is made of the raw material of following weight percent: VA 24%, VB126%, VB210%,
VC 21%, VE 19%；
The minerals powder is made of the raw material of following weight percent: edible potassium chloride 25%, calcium lactate 18%, grape
Saccharic acid ferrous iron 22%, zinc gluconate 20%, L- selenomethionine 15%.
The cherry tomato nutrient food preparation of the present embodiment is as follows:
(1) select without mildew, without worm, without rotten, maturity 7-8 at fresh cherry tomato；
(2) selected cherry tomato is sent into thin brush machine with belt conveyer and removes base of fruit；
(3) after cleaning the cherry tomato for getting rid of base of fruit by bubble washer twice, spiral shell is sent by belt conveyor
It revolves and carries out enzyme deactivation, sterilizing in blanching machine, the temperature of water is 97 DEG C in spiral blanching machine, blanching of the cherry tomato in spiral blanching machine
Time is 78 seconds；
(4) cherry tomato after abundant blanching is sent into cooling water and is sufficiently cooled to room temperature；
(5) cherry tomato that will be cooled to room temperature is sent into spot-punching machine with belt conveyer, to the uniform acanthopore of cherry tomato, aperture
For 2-2.5mm, the density of acanthopore is the hole 3-4/cm2；
(6) cherry tomato after acanthopore is added in δ-glucolactone solution that weight percent is 4% and carries out hardening
Processing, hardening time are 3.5 hours；
(7) by after hardening cherry tomato be added three-dimension type mixing machine in, and by raw material according to cherry tomato → maltodextrin →
In xylitol → glycerin monostearate → food grade pectin → nutrition fortifier feeding sequence investment liquid mixer, in liquid
20min is mixed in body mixing machine, so that cherry tomato is by abundant fortification；
(8) cherry tomato after fortification is added in hot-air oven and carries out level-one drying, oven temperature is 85 DEG C, makes sage
Moisture of the female fruit after hot-air seasoning is less than 50%；Cherry tomato after level-one is dried, which is added in hot-air oven, carries out second level baking
Dry, drying time is 0.5 hour, and oven temperature is 65 DEG C, makes moisture of the cherry tomato after hot-air seasoning less than 30%, it is ensured that at
Quality.
(9) cherry tomato after drying second level is added in instant freezer, the temperature-25-- 35 DEG C of instant freezer, time 10-15
Minute, so that the central temperature of cherry tomato is reached -18 DEG C or less；
(10) cherry tomato after will be quick-frozen is added in microwave extruder, and microwave bulking unit frequency is 1550MHz, and the time is
90-150 seconds, make the abundant extruding of cherry tomato, and the moisture content of cherry tomato after extruding is made to reach 18% or less；
(11) the good cherry tomato of extruding pack and product is finally made.Packaging must be in the make-up room of sanitation and hygiene
Interior progress requires packaging space that must dry when packaging.Packing net content is 80g/ bags.
(12) metal detection: detecting in it whether contain metal by metal detector for finished product prepared by step (11),
The metal detector uses preceding its sensitivity of test:1.0㎜1.2㎜.Because of the preparation of cherry tomato nutraceutical
Cheng Keneng is mixed into metal fragment, and the Quality Safety of food has been effectively ensured in the metal detector of setting.
Embodiment 2
The weight percent of the cherry tomato nutritious foodstuff of the present embodiment are as follows: fresh cherry tomato 79%, maltodextrin
5.5%, xylitol 7%, food grade pectin 3.8%, nutrition fortifier 3.5%, glycerin monostearate 1.2%；
The nutrition fortifier is made of the raw material of following weight percent: composite microbial element powder 40%, minerals powder
60%；
The multi-vitamins powder is made of the raw material of following weight percent: VA 24%, VB126%, VB210%,
VC 21%, VE 19%；
The minerals powder is made of the raw material of following weight percent: edible potassium chloride 25%, calcium lactate 18%, grape
Saccharic acid ferrous iron 22%, zinc gluconate 20%, L- selenomethionine 15%.
The cherry tomato nutraceutical of the present embodiment the preparation method is as follows:
(1) select without mildew, without worm, without rotten, maturity 7-8 at fresh cherry tomato；
(2) selected cherry tomato is sent into thin brush machine with belt conveyer and removes base of fruit；
(3) after cleaning the cherry tomato for getting rid of base of fruit by bubble washer twice, spiral shell is sent by belt conveyor
It revolves and carries out enzyme deactivation, sterilizing in blanching machine, the temperature of water is 96 DEG C in spiral blanching machine, and the blanching time is 83 seconds；
(4) cherry tomato after abundant blanching is sent into cooling water and is sufficiently cooled to room temperature；
(5) cherry tomato that will be cooled to room temperature is sent into spot-punching machine with belt conveyer, to the uniform acanthopore of cherry tomato, aperture
For 2-2.5mm, the density of acanthopore is the hole 3-4/cm2；
(6) cherry tomato after acanthopore is added in δ-glucolactone solution that weight percent is 3.8% and is increased
Hard processing, hardening time are 3.7 hours；
(7) by after hardening cherry tomato be added three-dimension type mixing machine in, and by raw material according to cherry tomato → maltodextrin →
In xylitol → glycerin monostearate → food grade pectin → nutrition fortifier feeding sequence investment liquid mixer, in liquid
20min is mixed in body mixing machine, so that cherry tomato is by abundant fortification；
(8) cherry tomato after fortification is added in hot-air oven and carries out level-one drying, drying temperature is 81 DEG C, makes sage
Moisture of the female fruit after hot-air seasoning is less than 50%；Cherry tomato after level-one is dried, which is added in hot-air oven, carries out second level baking
Dry, drying time is 0.7 hour, and oven temperature is 62 DEG C, makes moisture of the cherry tomato after hot-air seasoning less than 30%, it is ensured that at
Quality.
(9) quick-frozen, quick freezing temperature-25-- 35 DEG C in instant freezer, time 10-15 is added in the cherry tomato after drying second level
Second, so that the central temperature of cherry tomato is reached -18 DEG C or less；
(10) microwave bulking in microwave extruder is added in the cherry tomato after will be quick-frozen, and microwave bulking unit frequency is 1550MHz,
Time is 90-150 seconds, makes the abundant extruding of cherry tomato, and the moisture content of cherry tomato after extruding is made to reach 18% or less；
(11) the good cherry tomato of extruding is packed and final finished product.Packaging must be in the make-up room of sanitation and hygiene
Interior progress requires packaging space that must dry when packaging.Packing net content is 80g/ bags.
(12) metal detection: detecting in it whether contain metal by metal detector for finished product prepared by step (11),
The metal detector uses preceding its sensitivity of test:1.0㎜1.2㎜.Because of the preparation of cherry tomato nutraceutical
Cheng Keneng is mixed into metal fragment, and the Quality Safety of food has been effectively ensured in the metal detector of setting.
Embodiment 3
The weight percent of the cherry tomato nutritious foodstuff composition of the present embodiment are as follows: fresh cherry tomato 83%, maltodextrin
3.4%, xylitol 6%, food grade pectin 3%, nutrition fortifier 3.2%, glycerin monostearate 1.4%；
The nutrition fortifier is made of the raw material of following weight percent: composite microbial element powder 40%, minerals powder
60%；
The multi-vitamins powder is made of the raw material of following weight percent: VA 24%, VB126%, VB210%,
VC 21%, VE 19%；
The minerals powder is made of the raw material of following weight percent: edible potassium chloride 25%, calcium lactate 18%, grape
Saccharic acid ferrous iron 22%, zinc gluconate 20%, L- selenomethionine 15%.
The cherry tomato nutraceutical of the present embodiment the preparation method is as follows:
(1) select without mildew, without worm, without rotten, maturity 7-8 at fresh cherry tomato；
(2) selected cherry tomato is sent into thin brush machine with belt conveyer and removes base of fruit；
(3) after cleaning the cherry tomato for getting rid of base of fruit by bubble washer twice, spiral shell is sent by belt conveyor
It revolves and carries out enzyme deactivation, sterilizing in blanching machine, the temperature of water is 95 DEG C in spiral blanching machine, and the blanching time is 87 seconds；
(4) cherry tomato after abundant blanching is sent into cooling water and is sufficiently cooled to room temperature；
(5) cherry tomato that will be cooled to room temperature is sent into spot-punching machine with belt conveyer, to the uniform acanthopore of cherry tomato, aperture
For 2-2.5mm, the density of acanthopore is the hole 3-4/cm2；
(6) cherry tomato of acanthopore is added in δ-glucolactone solution that weight percent is 3.6% and carries out hardening
Processing, hardening time are 3.8 hours；
(7) cherry tomato after hardening is added in three-dimension type mixing machine, and raw material is pressed according to cherry tomato → maltodextrin
In → xylitol → glycerin monostearate → food grade pectin → nutrition fortifier feeding sequence investment liquid mixer,
20min is mixed in liquid mixer, so that cherry tomato is by abundant fortification；
(8) cherry tomato after fortification is added in hot-air oven and carries out level-one drying, oven temperature is 77 DEG C, makes sage
Moisture of the female fruit after hot-air seasoning is less than 50%；Cherry tomato after level-one is dried, which is added in hot-air oven, carries out second level baking
Dry, drying time is 0.9 hour, and oven temperature is 58 DEG C, makes moisture of the cherry tomato after hot-air seasoning less than 30%, it is ensured that at
Quality.
(9) quick-frozen, quick freezing temperature-25-- 35 DEG C in instant freezer, time 10-15 is added in the cherry tomato after drying second level
Minute, so that the central temperature of cherry tomato is reached -18 DEG C or less；
(10) cherry tomato after will be quick-frozen is added microwave extruder and carries out microwave bulking, and microwave bulking unit frequency is
1550MHz, time are 90-150 seconds, make the abundant extruding of cherry tomato, and the moisture content of cherry tomato after extruding is made to reach 18% or less；
(11) the good cherry tomato of extruding is packed and final finished product.Packaging must be in the make-up room of sanitation and hygiene
Interior progress requires packaging space that must dry when packaging.Packing net content is 80g/ bags.
(12) metal detection: detecting in it whether contain metal by metal detector for finished product prepared by step (11),
The metal detector uses preceding its sensitivity of test:1.0㎜1.2㎜.Because of the preparation of cherry tomato nutraceutical
Cheng Keneng is mixed into metal fragment, and the Quality Safety of food has been effectively ensured in the metal detector of setting.
Embodiment 4
The weight percent of the cherry tomato nutritious foodstuff composition of the present embodiment are as follows: fresh cherry tomato 85%, maltodextrin
1%, xylitol 5%, food grade pectin 3%, nutrition fortifier 4.5%, glycerin monostearate 1.5%；
The nutrition fortifier is made of the raw material of following weight percent: composite microbial element powder 40%, minerals powder
60%；
The multi-vitamins powder is made of the raw material of following weight percent: VA 24%, VB126%, VB210%,
VC 21%, VE 19%；
The minerals powder is made of the raw material of following weight percent: edible potassium chloride 25%, calcium lactate 18%, grape
Saccharic acid ferrous iron 22%, zinc gluconate 20%, L- selenomethionine 15%.
The cherry tomato nutraceutical of the present embodiment the preparation method is as follows:
(1) select without mildew, without worm, without rotten, maturity 7-8 at fresh cherry tomato；
(2) selected cherry tomato is sent into thin brush machine with belt conveyer and removes base of fruit；
(3) after cleaning the cherry tomato for getting rid of base of fruit by bubble washer twice, spiral shell is sent by belt conveyor
It revolves and carries out enzyme deactivation, sterilizing in blanching machine, the temperature of water is 94 DEG C in spiral blanching machine, blanching of the cherry tomato in spiral blanching machine
Time is 92 seconds；
(4) cherry tomato after abundant blanching is sent into cooling water and is sufficiently cooled to room temperature；
(5) cherry tomato that will be cooled to room temperature is sent into spot-punching machine with belt conveyer, to the uniform acanthopore of cherry tomato, aperture
For 2-2.5mm, the density of acanthopore is the hole 3-4/cm2；
(6) cherry tomato of acanthopore is added in δ-glucolactone solution that weight percent is 3.5% and carries out hardening
Processing, hardening time are 4 hours；
(7) cherry tomato after hardening is added in three-dimension type mixing machine, by raw material according to cherry tomato → maltodextrin → wood
In sugar alcohol → glycerin monostearate → food grade pectin → nutrition fortifier feeding sequence investment liquid mixer, in liquid
20min is mixed in mixing machine, makes cherry tomato by abundant fortification；
(8) cherry tomato after fortification is added in hot-air oven and carries out level-one drying, oven temperature is 75 DEG C, and is made
Moisture after drying is less than 50%；Cherry tomato after level-one is dried, which is added in hot-air oven, carries out second level drying, drying time
It is 1 hour, oven temperature is 55 DEG C, and makes moisture of the cherry tomato after hot-air seasoning less than 30%, it is ensured that final product quality.
(9) quick-frozen in the cherry tomato addition instant freezer after drying second level, -25--35 DEG C of quick freezing temperature, time 10-15 point
Clock, and the central temperature of cherry tomato is finally made to reach -18 DEG C or less；
(10) microwave bulking in microwave extruder is added in the cherry tomato after will be quick-frozen, and microwave bulking unit frequency is 1550MHz,
Time is 90-150 seconds, makes the abundant extruding of cherry tomato, and the moisture content of cherry tomato after microwave bulking is made to reach 18% or less；
(11) the good cherry tomato of extruding is packed and final finished product.Packaging must be in the make-up room of sanitation and hygiene
Interior progress requires packaging space that must dry when packaging.Packing net content is 80g/ bags.
(12) metal detection: detecting in it whether contain metal by metal detector for finished product prepared by step (11),
The metal detector uses preceding its sensitivity of test:1.0㎜1.2㎜.Because of the preparation of cherry tomato nutraceutical
Cheng Keneng is mixed into metal fragment, and the Quality Safety of food has been effectively ensured in the metal detector of setting.
Claims (3)
1. a kind of cherry tomato nutraceutical, which is characterized in that the raw material weight percentage of the cherry tomato nutraceutical includes: fresh
Cherry tomato 75-85%, maltodextrin 1-9%, xylitol 5-8%, food grade pectin 3-4%, nutrition fortifier 3.0-
4.5%, glycerin monostearate 1-1.5%；
The weight percent of the nutrition fortifier includes: composite microbial element powder 40%, minerals powder 60%；The compound dimension life
The weight percent of plain powder includes are as follows: VA 24%, VB126%, VB210%, VC 21%, VE 19%；The minerals powder
Weight percent includes: edible potassium chloride 25%, calcium lactate 18%, ferrous gluconate 22%, zinc gluconate 20%, L- selenium
For methionine 15%；
The preparation method of the cherry tomato nutraceutical includes:
(1) select without mildew, without worm, without rotten, maturity 7-8 at fresh cherry tomato；
(2) selected cherry tomato is sent into thin brush machine with belt conveyer and removes base of fruit；
(3) after the cherry tomato of base of fruit will be got rid of by the cleaning of bubble washer twice, then spiral is sent by belt conveyor
Enzyme deactivation, sterilizing are carried out in blanching machine, the temperature of water is 94-97 DEG C in the spiral blanching machine, and the blanching time is 78-92 seconds；
(4) cherry tomato after abundant blanching is sent into cooling water and is cooled to room temperature；
(5) cherry tomato that will be cooled to room temperature is sent into spot-punching machine with belt conveyer, and to the uniform acanthopore of cherry tomato, aperture is
2-2.5mm, the density of acanthopore are the hole 3-4/cm2；
(6) cherry tomato after acanthopore is added in δ-glucolactone solution that weight percent is 3.5-4% and carries out hardening
Processing, hardening time are 3.5-4 hours；
(7) cherry tomato after hardening is added in three-dimension type mixing machine, and by raw material according to cherry tomato → maltodextrin → xylose
It is mixed in liquid in alcohol → glycerin monostearate → food grade pectin → nutrition fortifier feeding sequence investment liquid mixer
20min is mixed in conjunction machine, so that cherry tomato is by abundant fortification；
(8) cherry tomato after fortification is added in hot-air oven and carries out level-one drying, oven temperature is 75-85 DEG C, makes sage
Moisture of the female fruit after hot-air seasoning is less than 50%；Cherry tomato after level-one is dried, which is added in hot-air oven, carries out second level baking
Dry, drying time is 0.5-1 hours, and oven temperature is 55-65 DEG C, and moisture of the cherry tomato after hot-air seasoning is less than 30%, really
Protect final product quality；
(9) quick-frozen, quick freezing temperature-25-- 35 DEG C in the cherry tomato addition instant freezer after drying second level, time 10-15 minute,
Finally the central temperature of cherry tomato is made to reach -18 DEG C or less；
(10) cherry tomato after will be quick-frozen, which is added in microwave extruder, carries out microwave bulking, and microwave bulking unit frequency is 1550MHz,
Time is 90-150 seconds, makes the abundant extruding of cherry tomato, and the moisture content of cherry tomato after microwave bulking is made to reach 18% or less；
(11) the good cherry tomato of extruding is packed and final finished product.
2. a kind of cherry tomato nutraceutical according to claim 1, which is characterized in that the original of the cherry tomato nutraceutical
Expect that weight percent includes: fresh cherry tomato 75%, maltodextrin 9%, xylitol 8%, food grade pectin 4%, nutrition fortifier
3.0%, glycerin monostearate 1%.
3. a kind of cherry tomato nutraceutical according to claim 1, which is characterized in that the original of the cherry tomato nutraceutical
Material weight percent includes: that fresh cherry tomato 79%, maltodextrin 5.5%, xylitol 7%, food grade pectin 3.8%, nutrition are strong
Agent 3.5%, glycerin monostearate 1.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811135323.6A CN109452432B (en) | 2015-06-20 | 2015-06-20 | Cherry tomato nutritional food and preparation method thereof |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510344369.9A CN104970313B (en) | 2015-06-20 | 2015-06-20 | Cherry tomato snack food and preparation method thereof |
| CN201811135323.6A CN109452432B (en) | 2015-06-20 | 2015-06-20 | Cherry tomato nutritional food and preparation method thereof |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510344369.9A Division CN104970313B (en) | 2015-06-20 | 2015-06-20 | Cherry tomato snack food and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109452432A true CN109452432A (en) | 2019-03-12 |
| CN109452432B CN109452432B (en) | 2022-03-11 |
Family
ID=54267738
Family Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811135252.XA Active CN109452437B (en) | 2015-06-20 | 2015-06-20 | Cherry tomato puffed food and preparation method thereof |
| CN201510344369.9A Active CN104970313B (en) | 2015-06-20 | 2015-06-20 | Cherry tomato snack food and preparation method thereof |
| CN201811135323.6A Active CN109452432B (en) | 2015-06-20 | 2015-06-20 | Cherry tomato nutritional food and preparation method thereof |
Family Applications Before (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811135252.XA Active CN109452437B (en) | 2015-06-20 | 2015-06-20 | Cherry tomato puffed food and preparation method thereof |
| CN201510344369.9A Active CN104970313B (en) | 2015-06-20 | 2015-06-20 | Cherry tomato snack food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (3) | CN109452437B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213298A (en) * | 2016-08-01 | 2016-12-14 | 寿县知祝常乐水果种植专业合作社 | What the coupling of a kind of microwave hot air was dried can the dried cherry tomato and preparation method thereof of Soboring-up liver-protecting |
| CN106172709A (en) * | 2016-08-01 | 2016-12-07 | 寿县知祝常乐水果种植专业合作社 | Intestine moistening dried cherry tomato that the coupling of a kind of microwave hot air is dried and preparation method thereof |
| CN106212638A (en) * | 2016-08-01 | 2016-12-14 | 寿县知祝常乐水果种植专业合作社 | Tea perfume (or spice) dried cherry tomato that the coupling of a kind of microwave hot air is dried and preparation method thereof |
| CN108391796A (en) * | 2018-01-18 | 2018-08-14 | 广西味之坊食品科技有限公司 | A kind of preparation method of non-fried water chestnut crisp chip |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005316A (en) * | 2012-11-27 | 2013-04-03 | 张勇 | Composite preserved vegetable and preparation method thereof |
| CN103478731A (en) * | 2013-10-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Red jujube medlar health-care powder and production method thereof |
| CN104304610A (en) * | 2014-09-20 | 2015-01-28 | 福建龙岩晋龙食品有限公司 | Candied cherry tomatoes and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981589A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Sugar curing tomato and its production |
| CN103815110A (en) * | 2014-03-05 | 2014-05-28 | 河北青沟佳禾食品有限公司 | Preserved cherry tomatoes and processing method thereof |
| CN103976123A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved cherry tomato fruits |
-
2015
- 2015-06-20 CN CN201811135252.XA patent/CN109452437B/en active Active
- 2015-06-20 CN CN201510344369.9A patent/CN104970313B/en active Active
- 2015-06-20 CN CN201811135323.6A patent/CN109452432B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005316A (en) * | 2012-11-27 | 2013-04-03 | 张勇 | Composite preserved vegetable and preparation method thereof |
| CN103478731A (en) * | 2013-10-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Red jujube medlar health-care powder and production method thereof |
| CN104304610A (en) * | 2014-09-20 | 2015-01-28 | 福建龙岩晋龙食品有限公司 | Candied cherry tomatoes and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王双飞，等，: "《食品加工与贮藏实验》", 31 July 2009, 中国轻工业出版社 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104970313A (en) | 2015-10-14 |
| CN104970313B (en) | 2018-11-20 |
| CN109452437A (en) | 2019-03-12 |
| CN109452437B (en) | 2022-03-15 |
| CN109452432B (en) | 2022-03-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907964A (en) | Ready-to-eat osmanthus flower fragrance type fish meat particles and preparation method thereof | |
| CN103815439B (en) | One freezes shape sea cucumber nourishing can and preparation method thereof | |
| CN107736565A (en) | A kind of processing method of quick-frozen conditioning beef product | |
| CN101278746B (en) | Instant sea-tangle leisure food and method of processing the same | |
| CN104970313B (en) | Cherry tomato snack food and preparation method thereof | |
| CN102742793B (en) | Production method of steamed stuffed bun containing cream, pumpkin and purple sweet potato | |
| CN102715476B (en) | Processing method of selenium-rich convenient instant dried asparagus | |
| KR20090097655A (en) | Stuffing of kimchi using yellow dried pollack and stuffing of kimchi using it | |
| CN104351756A (en) | Red shrimp prepared food and preparation method thereof | |
| KR100414953B1 (en) | The process of making Korean herb medicine kimchi for costitutional group | |
| CN103082190B (en) | Biological processing method of additive-free black corn leisure food | |
| CN102919821B (en) | Chilli sauce with tomato and preparation method thereof | |
| CN102406192A (en) | Multi-taste sea urchin can and preparation method thereof | |
| CN105962068A (en) | Wheat-oligopeptide-enriched nutritive pumpkin noodles | |
| CN107594402A (en) | A kind of compound crisp chip of burdock Kiwi berry and preparation method thereof | |
| KR100540917B1 (en) | Preparation method for Korean medicinal Kimchi using Korean ginseng | |
| CN105942372A (en) | Nutritive and healthy needle mushroom jelly rich in nutrition and preparation method thereof | |
| CN106173956A (en) | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. slurry noodles and preparation method thereof | |
| CN105685812A (en) | Instant nutritious noodles containing fructus lycii and rich wheat oligopeptides | |
| CN104726320A (en) | Fig honey vinegar and preparation method | |
| CN104799324B (en) | A kind of production method with bone and flesh stick | |
| CN107997189A (en) | The method that soluble dietary fiber is extracted from pitaya peel | |
| CN106922944A (en) | A kind of sandwich lyophilized rambutan ball and preparation method thereof | |
| KR20070042813A (en) | A mud snail kimchi and the manufacturing method | |
| CN114009709A (en) | Rattan pepper flavored instant dish and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240909 Address after: 755003 Brick Tower Intersection, Gulou East Street, Shapotou District, Zhongwei City, Ningxia Hui Autonomous Region Patentee after: Ningxia Hongqiao Organic Food Co.,Ltd. Country or region after: China Address before: 755000 Brick Tower Intersection of Gulou East Street, Shapotou District, Zhongwei City, Ningxia Hui Autonomous Region Patentee before: NINGXIA TIANRUI INDUSTRY GROUP MODERN AGRICULTURAL Co.,Ltd. Country or region before: China |
|
| TR01 | Transfer of patent right |