CN113383920A - Tomato fermented product and preparation method thereof - Google Patents
Tomato fermented product and preparation method thereof Download PDFInfo
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- CN113383920A CN113383920A CN202110710240.0A CN202110710240A CN113383920A CN 113383920 A CN113383920 A CN 113383920A CN 202110710240 A CN202110710240 A CN 202110710240A CN 113383920 A CN113383920 A CN 113383920A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 150
- 238000004519 manufacturing process Methods 0.000 title description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 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 claims abstract description 23
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- 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 claims abstract description 23
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a tomato fermented product and a preparation method thereof. The preparation method comprises the following steps: (1) screening the raw materials by using a color selector; (2) cleaning and preparing raw materials; (3) homogenizing and emulsifying in vacuum; (4) concentrating under vacuum at low temperature; (5) anaerobic biological enzymolysis; (6) anaerobic fermentation; (7) and (5) filling and sterilizing. According to the invention, the color selector is used for screening the raw materials, and the green and yellow tomatoes are selected from the raw materials, so that the adverse effects of the green and yellow tomatoes on the color and flavor of the product can be removed to the maximum extent, and the color and flavor of the product can be ensured to the maximum extent; the method of vacuum low-temperature concentration and vacuum homogeneous emulsification can effectively reduce the instability of lycopene caused by temperature and oxygen and effectively improve the content of lycopene in the product.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a tomato fermented product and a preparation method thereof.
Background
Tomatoes, i.e. tomatoes, are an annual or perennial herbaceous plant that is rich in nutrients: in recent years, with the improvement of the technological level and the cultivation technology, the annual yield of tomatoes is increased year by year, but if the tomatoes are mainly eaten by fresh foods, the problems of poor storage property, short shelf life, difficult transportation and the like are faced. At present, tomato products in the market mainly comprise tomato sauce, tomato juice, tomato beverage and the like, are mainly concentrated on primary tomato products, and have low nutritional value and single taste. However, the existing tomato products still have the following problems:
1. the existing processing technology mostly peels off the tomato peel manually, and the peeled tomato peel contains more lycopene, crude protein, cellulose and the like, so that the tomato raw material is not completely utilized, the waste degree of the tomato raw material is high, byproducts of agricultural and sideline products are added, and the tomato peel processing technology is not beneficial to environmental protection.
2. Lycopene is unstable when being exposed to light, heat and oxygen, the existing processing technology is not enough, lycopene is easy to generate degradation reaction in the processing process of tomato products and in high-temperature and aerobic environments, so that the content of lycopene in the final product is not high, the existing technology cannot achieve the purpose of well protecting lycopene, and the flavor and color stability of the product are poor.
3. In addition, the tomatoes contain some crude proteins and cellulose which are not easy to be digested and absorbed by human bodies, and the existing process cannot well utilize the nutrient substances in the tomatoes, so that the nutrient resource waste is caused. These are all problems that need to be solved.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a tomato fermented product and a preparation method thereof, and solves the problems that the existing tomato product does not completely utilize raw materials, lycopene loss is high, nutrient substances are not easy to absorb, and taste is single.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows:
a tomato fermented product comprises the following components in parts by weight:
78-82 parts of tomatoes, 5-8 parts of yeast powder, 10-15 parts of edible salt, 3-4 parts of white granulated sugar, 8-12 parts of monosodium glutamate, 6-9 parts of chicken fat oil, 2.5-3 parts of garlic powder, 2.5-3 parts of ginger powder, 1-2 parts of 5' -flavor disodium ribonucleotide and 0.1-0.2 part of D-sodium erythorbate.
Further, the paint comprises the following components in parts by weight:
79-82 parts of tomatoes, 6-8 parts of yeast powder, 12-15 parts of edible salt, 3-4 parts of white granulated sugar, 9-12 parts of monosodium glutamate, 6-9 parts of chicken fat oil, 2.5-3 parts of garlic powder, 2.5-3 parts of ginger powder, 1-1.5 parts of 5' -flavor disodium ribonucleotide and 0.1-0.2 part of D-sodium erythorbate.
A preparation method of a fermented tomato product comprises the following steps:
(1) raw material treatment
Cleaning the screened tomatoes and cutting the tomatoes into blocks for later use;
(2) vacuum homogenizing and emulsifying
Placing the cut tomatoes in an environment of 30-35 MPa, homogenizing, stirring and emulsifying the materials for 2-8 min to obtain tomato pulp;
(3) vacuum concentrating
Placing the tomato pulp in an environment with the temperature of 46-55 ℃ for vacuum concentration for 1.2-1.8 h to reduce the water content to 45% -50%, thus obtaining concentrated tomato pulp;
(4) anaerobic biological enzymolysis
Adding two or more of phosphoric acid, tricalcium phosphate, lactic acid, calcium lactate, citric acid and sodium citrate into the concentrated tomato pulp, adjusting the pH value to 4.0-5.0, adjusting the temperature to 50-60 ℃, then adding the mixed enzyme into the concentrated tomato pulp in an anaerobic environment, stirring at the speed of 400-1200 r/min for 10-25 min, standing for enzymolysis for 1-2 h, and finally inactivating the enzyme to obtain enzymolysis tomato pulp;
(5) anaerobic fermentation
Placing the enzymolysis tomato pulp in an anaerobic environment, inoculating a fermenting agent, and fermenting at 30-37 ℃ for 12-18 h to obtain fermented tomato pulp;
(6) filling and sterilizing
And uniformly mixing the fermented tomato pulp with the rest components in the formula, sealing and canning, and performing ultrahigh pressure sterilization to obtain the tomato fermented product.
Further, the tomato screening conditions are as follows: the tomato peel is reddish brown and has no yellow green; meanwhile, the content of the tomato alkali is less than or equal to 50 mug/g and the content of the lycopene is more than or equal to 2500 mug/g based on dry weight.
Further, the addition amount of the mixed enzyme in the step (4) is 0.1-0.5% of the weight of the tomato.
Further, the mixed enzyme comprises cellulase, pectinase and ficin in a mass ratio of 4:1: 3.
Further, the inoculation amount of the leavening agent in the step (5) is 0.25-0.6%.
Further, the leavening agent comprises bifidobacterium asteroides, lactobacillus plantarum and lactobacillus bulgaricus in a weight ratio of 3:1: 2.
The invention has the beneficial effects that:
1. in the preparation method, a color selector is used for screening the raw materials, the content of the tomato alkali is less than or equal to 50 mug/g (dry weight basis), the content of the lycopene is more than or equal to 2500 mug/g (dry weight basis), so that the adverse effects of the green and yellow tomatoes on the color and the flavor of the product can be removed to the maximum extent, and the color and the flavor of the product are ensured to the maximum extent.
2. The lycopene is unstable when being exposed to light, heat and oxygen and is easy to generate degradation reaction, and the instability of the lycopene caused by temperature and oxygen can be effectively reduced by using the methods of vacuum low-temperature concentration and vacuum homogeneous emulsification, so that the content of the lycopene in the product is effectively improved; and the dispersion of the tomatoes in an emulsion system can be micronized and homogenized, and the taste is more delicate.
3. The invention also uses biological enzymolysis and fermentation method, the product nutrient substances are subjected to enzymolysis and fermentation, so that the tomato pulp is rich in trace elements, various vitamins, macromolecular polysaccharide and protein are decomposed into micromolecular monosaccharide and amino acid, and the lycopene is extracted and protected to a greater extent. The whole utilization of tomatoes can be solved through a biological enzymolysis mode, the utilization rate of tomato raw materials by enterprises is improved, and the problems of tomato peel waste and environment-friendly agricultural and sideline product byproducts are solved.
4. The tomatoes contain some crude proteins and cellulose which are not easy to be digested and absorbed by human bodies, and the cellulose in the tomatoes can be decomposed into glucose by the cellulase; the pectin has a large molecular weight and is difficult to be quickly dissolved by digestive juice of a human body, and no matter the pectin is saliva, gastric juice, pancreatic juice or intestinal juice of the human body, the pectin does not contain enzymes which can destroy the structural integrity of the pectin, so the pectin is difficult to be digested by intestines and stomach of the human body, and the pectinase can decompose the pectin into galacturonic acid and methyl galacturonate, thereby being beneficial to the absorption of the human body; the ficin can decompose the crude protein in tomato into amino acids and polypeptides small molecular substances, which are more beneficial for human body digestion and absorption, and the amino acids and polypeptides substances are beneficial for improving the nutritive value and flavor of the product. The enzymolysis can increase the initial water soluble solid in the tomato pulp, so that the proportion of soluble nutrient substances in the tomato pulp is greatly increased, the later fermentation is facilitated, and the tomato pulp has unique flavor, long taste and rich fermentation flavor. After the tomato pulp is subjected to enzymolysis, more monosaccharide, amino acid and other substances are contained, and conditions which are more favorable for fermentation can be provided for zymophyte: most oligosaccharides require hydrolysis to produce monosaccharides before they can be fermented. The bifidobacterium asteroides, the lactobacillus plantarum and the lactobacillus bulgaricus can ferment sugar to generate acid, natural acidity is provided for a tomato fermented product, and a finished product can have good sour and sweet taste without additionally adding an acidity regulator; diacetyl, acetaldehyde and other substances generated in the fermentation process provide unique flavor for the product; the three fermentation strains are anaerobic or facultative anaerobic strains, and lycopene can be protected from being oxidized to the greatest extent in the fermentation process. The extracellular polysaccharide generated in the fermentation process of the bifidobacterium asteroides has strong viscosity and is relatively stable, the tomato fermentation product can form viscous texture, the stability of the tomato fermentation product is improved, and the viscous texture of the tomato fermentation product can be ensured without additionally adding additives such as xanthan gum and the like into the fermented product. The compounding of the three strains is beneficial to producing various acid, aldehyde, ketone, alcohol and ester flavor compounds after the tomato fermentation, and provides unique flavor for the tomato fermentation product.
Detailed Description
The following description of the embodiments of the present invention is provided to facilitate the understanding of the present invention by those skilled in the art, but it should be understood that the present invention is not limited to the scope of the embodiments, and it will be apparent to those skilled in the art that various changes may be made without departing from the spirit and scope of the invention as defined and defined in the appended claims, and all matters produced by the invention using the inventive concept are protected.
Example 1
A preparation method of a fermented tomato product comprises the following steps:
(1) screening tomatoes: screening the raw materials by using a color selector to select the tomatoes with bright red colors: the content of lycopene is not less than 50 μ g/g (dry weight) and not less than 2500 μ g/g (dry weight).
(2) Cleaning and preparing raw materials: removing rotten, mildewed, muddy feet, impurities and other parts which cannot be used for production from the screened fresh red tomatoes, cleaning the fresh red tomatoes by using a high-pressure rotary cleaning machine, and cutting the fresh red tomatoes into blocks. After the raw materials are processed, the following components are weighed according to the proportion, 6 parts of yeast powder, 12 parts of edible salt, 3 parts of white granulated sugar, 9 parts of monosodium glutamate, 6 parts of chicken fat oil, 2.5 parts of garlic powder, 2.5 parts of ginger powder, 1.2 parts of disodium 5' -ribonucleotide, 0.1 part of D-sodium erythorbate, 79 parts of fresh tomatoes, 0.1 part of mixed enzyme (the mass ratio of cellulase, pectinase and ficin is 4:1: 3), and 0.25 part of leavening agent.
(3) Vacuum homogenizing and emulsifying: and (3) putting the diced tomatoes in the step (2) into vacuum homogenizing equipment, closing a valve, boosting the pressure of a homogenizing pot to 30Mpa, and homogenizing and stirring the emulsified materials for about 5min to obtain tomato pulp.
(4) And (3) vacuum low-temperature concentration: and (4) pouring the tomato pulp obtained in the step (3) into a vacuum low-temperature concentration pot, and concentrating for 1.5h at 48 ℃ in the vacuum low-temperature concentration pot to reduce the water content to 45% so as to obtain concentrated tomato pulp.
(5) Anaerobic biological enzymolysis: adding lactic acid, citric acid and sodium citrate (the mass ratio is 1: 1: 1) into the concentrated tomato pulp obtained in the step (4), adjusting the pH value to 4.2, adjusting the temperature of the tomato pulp to 50 ℃, adding mixed enzyme (cellulase, pectinase and ficin) into the concentrated tomato pulp in the mass ratio of 4:1:3 under an oxygen-free environment, stirring at the speed of 600r/min for 15min to rapidly and uniformly mix the enzyme and the tomato pulp, standing for 1h, and finally performing ultrahigh pressure treatment to inactivate the enzyme to obtain the enzymatic hydrolysis tomato pulp.
(6) Anaerobic fermentation: and (3) placing the enzymolysis tomato pulp obtained in the step (5) in an anaerobic environment, inoculating 0.25 part of a leaven (the weight ratio of bifidobacterium asteroides, lactobacillus plantarum and lactobacillus bulgaricus is 3:1: 2), and fermenting at 32 ℃ for 14 hours to obtain fermented tomato pulp.
(7) Filling and sterilizing: and (3) adding the weighed yeast powder, edible salt, white granulated sugar, monosodium glutamate, chicken fat oil, garlic powder, ginger powder and 5' -flavour development disodium ribonucleotide into the fermented tomato pulp obtained in the step (6), uniformly stirring, sealing, canning and carrying out ultrahigh pressure sterilization to obtain the tomato fermented product.
Example 2
A preparation method of a fermented tomato product comprises the following steps:
(1) screening tomatoes: screening the raw materials by using a color selector to select the tomatoes with bright red colors: the content of lycopene is not less than 50 μ g/g (dry weight) and not less than 2500 μ g/g (dry weight).
(2) Cleaning and preparing raw materials: removing rotten, mildewed, muddy feet, impurities and other parts which cannot be used for production from the screened fresh red tomatoes, cleaning the fresh red tomatoes by using a high-pressure rotary cleaning machine, and cutting the fresh red tomatoes into blocks. After the raw materials are processed, the following components are weighed according to the proportion, 7 parts of yeast powder, 15 parts of edible salt, 4 parts of white granulated sugar, 11 parts of monosodium glutamate, 8 parts of chicken fat oil, 3 parts of garlic powder, 3 parts of ginger powder, 1.5 parts of disodium 5' -ribonucleotide, 0.2 part of D-sodium erythorbate, 81 parts of fresh tomatoes, 0.2 part of mixed enzyme (the mass ratio of cellulase, pectinase and ficin is 4:1: 3), and 0.35 part of leavening agent.
(3) Vacuum homogenizing and emulsifying: and (3) putting the diced tomatoes in the step (2) into vacuum homogenizing equipment, closing a valve, boosting the pressure of a homogenizing pot to 35Mpa, and homogenizing and stirring the emulsified materials for about 7min to obtain tomato pulp.
(4) And (3) vacuum low-temperature concentration: and (4) pouring the tomato pulp obtained in the step (3) into a vacuum low-temperature concentration pot, and concentrating for 1.8h at 52 ℃ in the vacuum low-temperature concentration pot to reduce the water content to 49% so as to obtain concentrated tomato pulp.
(5) Anaerobic biological enzymolysis: adding lactic acid, calcium lactate, citric acid and sodium citrate (the mass ratio is 1: 0.5: 1: 1) into the concentrated tomato pulp obtained in the step (4), adjusting the pH value to 5.0, adjusting the temperature of the tomato pulp to 58 ℃, adding mixed enzyme (cellulase, pectinase and ficin with the mass ratio of 4:1: 3) into the concentrated tomato pulp, stirring at the speed of 1000r/min for 24min to quickly and uniformly mix the enzyme and the tomato pulp, standing for 1.5h, and finally performing ultrahigh pressure treatment to inactivate the enzyme to obtain the enzymatic hydrolysis tomato pulp.
(6) Anaerobic fermentation: and (3) placing the enzymolysis tomato pulp obtained in the step (5) in an anaerobic environment, inoculating 0.35 part of a leaven (the weight ratio of bifidobacterium asteroides, lactobacillus plantarum and lactobacillus bulgaricus is 3:1: 2), and fermenting at 35 ℃ for 18 hours to obtain fermented tomato pulp.
(7) Filling and sterilizing: and (3) adding the weighed yeast powder, edible salt, white granulated sugar, monosodium glutamate, chicken fat oil, garlic powder, ginger powder and 5' -flavour development disodium ribonucleotide into the fermented tomato pulp obtained in the step (6), uniformly stirring, sealing, canning and carrying out ultrahigh pressure sterilization to obtain the tomato fermented product.
Example 3
A preparation method of a fermented tomato product comprises the following steps:
(1) screening tomatoes: screening the raw materials by using a color selector to select the tomatoes with bright red colors: the content of lycopene is not less than 50 μ g/g (dry weight) and not less than 2500 μ g/g (dry weight).
(2) Cleaning and preparing raw materials: removing rotten, mildewed, muddy feet, impurities and other parts which cannot be used for production from the screened fresh red tomatoes, cleaning the fresh red tomatoes by using a high-pressure rotary cleaning machine, and cutting the fresh red tomatoes into blocks. After the raw materials are processed, weighing 8 parts of yeast powder, 15 parts of edible salt, 4 parts of white granulated sugar, 12 parts of monosodium glutamate, 9 parts of chicken fat oil, 3 parts of garlic powder, 3 parts of ginger powder, 2 parts of disodium 5' -ribonucleotide, 0.2 part of D-sodium erythorbate, 82 parts of fresh tomatoes, 0.2 part of mixed enzyme (the mass ratio of cellulase to pectinase to ficin is 4:1: 3), and 0.4 part of leavening agent.
(3) Vacuum homogenizing and emulsifying: and (3) putting the diced tomatoes in the step (2) into vacuum homogenizing equipment, closing a valve, boosting the pressure of a homogenizing pot to 35Mpa, and homogenizing and stirring the emulsified materials for about 7min to obtain tomato pulp.
(4) And (3) vacuum low-temperature concentration: and (4) pouring the tomato pulp obtained in the step (3) into a vacuum low-temperature concentration pot, and concentrating for 1.8h at 52 ℃ in the vacuum low-temperature concentration pot to reduce the water content to 49% so as to obtain concentrated tomato pulp.
(5) Anaerobic biological enzymolysis: adding lactic acid, calcium lactate, citric acid and sodium citrate (the mass ratio is 1: 0.5: 1: 1) into the concentrated tomato pulp obtained in the step (4), adjusting the pH value to 5.0, adjusting the temperature of the tomato pulp to 58 ℃, adding mixed enzyme (cellulase, pectinase and ficin with the mass ratio of 4:1: 3) into the concentrated tomato pulp, stirring at the speed of 1000r/min for 24min to quickly and uniformly mix the enzyme and the tomato pulp, standing for 1.5h, and finally performing ultrahigh pressure treatment to inactivate the enzyme to obtain the enzymatic hydrolysis tomato pulp.
(6) Anaerobic fermentation: and (3) placing the enzymolysis tomato pulp obtained in the step (5) in an anaerobic environment, inoculating 0.35 part of a leaven (the weight ratio of bifidobacterium asteroides, lactobacillus plantarum and lactobacillus bulgaricus is 3:1: 2), and fermenting at 35 ℃ for 18 hours to obtain fermented tomato pulp.
(7) Filling and sterilizing: and (3) adding the weighed yeast powder, edible salt, white granulated sugar, monosodium glutamate, chicken fat oil, garlic powder, ginger powder and 5' -flavour development disodium ribonucleotide into the fermented tomato pulp obtained in the step (6), uniformly stirring, sealing, canning and carrying out ultrahigh pressure sterilization to obtain the tomato fermented product.
Comparative example 1
Compared with example 2, the enzymatic process is absent.
Comparative example 2
In contrast to example 2, the fermentation process was absent.
Examples of the experiments
The color difference, the lycopene content and the nutrient content of the products prepared in the embodiments 1, 2, 1 and 2 are respectively detected, and the results are respectively shown in tables 1-3
TABLE 1 color difference comparison
Wherein L denotes a luminance, and a higher L denotes a higher luminance; a indicates red and green degree, the higher a indicates red, a is a negative value, and the larger the absolute value is, the greener the value is; b indicates yellow blueness, the higher b indicates yellow, b is negative, and the larger the absolute value, the blueness is indicated.
TABLE 2 lycopene content
TABLE 3 nutrient content
As can be seen from a comparison of the experimental data in tables 1 and 2, the color of the products of examples 1 and 2 according to the invention is better than that of comparative example 1: no enzymatic hydrolysis and comparative example 2: no fermentation; the lycopene content of the products of the invention of example 1 and example 2 is significantly higher than that of the product of comparative example 1: no enzymatic hydrolysis and comparative example 2: no fermentation proves that the tomato product with better color and luster and higher lycopene content can be obtained by adopting the tomato fermented product and the preparation method thereof provided by the invention.
According to the data in table 3, it can be seen that the flavors of protein, amino acid nitrogen, galactose and glucose, and small molecular monosaccharides and amino acids are multiplied in the examples 1 and 2, which proves that the tomato product with better flavor can be obtained by the biological enzymolysis and fermentation method provided by the invention, and the tomato pulp is rich in trace elements, various vitamins, macromolecular polysaccharides and proteins are decomposed into small molecular monosaccharides and amino acids after the nutrient substances of the product are subjected to enzymolysis and fermentation, so that the absorption efficiency of human body is improved.
Claims (9)
1. A tomato fermented product is characterized by comprising the following components in parts by weight:
78-82 parts of tomatoes, 5-8 parts of yeast powder, 10-15 parts of edible salt, 3-4 parts of white granulated sugar, 8-12 parts of monosodium glutamate, 6-9 parts of chicken fat oil, 2.5-3 parts of garlic powder, 2.5-3 parts of ginger powder, 1-2 parts of 5' -flavor disodium ribonucleotide and 0.1-0.2 part of D-sodium erythorbate.
2. The fermented tomato product according to claim 1, comprising the following components in parts by weight:
79-82 parts of tomatoes, 6-8 parts of yeast powder, 12-15 parts of edible salt, 3-4 parts of white granulated sugar, 9-12 parts of monosodium glutamate, 6-9 parts of chicken fat oil, 2.5-3 parts of garlic powder, 2.5-3 parts of ginger powder, 1-1.5 parts of 5' -flavor disodium ribonucleotide and 0.1-0.2 part of D-sodium erythorbate.
3. A process for the preparation of a fermented tomato product as claimed in claim 1 or 2, comprising the steps of:
(1) raw material treatment
Cleaning the screened tomatoes and cutting the tomatoes into blocks for later use;
(2) vacuum homogenizing and emulsifying
Placing the cut tomatoes in an environment of 30-35 MPa, homogenizing, stirring and emulsifying the materials for 2-8 min to obtain tomato pulp;
(3) vacuum concentrating
Placing the tomato pulp in an environment with the temperature of 46-55 ℃ for vacuum concentration for 1.2-1.8 h to reduce the water content to 45% -50%, thus obtaining concentrated tomato pulp;
(4) anaerobic biological enzymolysis
Adjusting the pH value of the concentrated tomato pulp to 4.0-5.0, adjusting the temperature to 50-60 ℃, then adding mixed enzyme into the concentrated tomato pulp in an oxygen-free environment, stirring at the speed of 400-1200 r/min for 10-25 min, standing for enzymolysis for 1-2 h, and finally inactivating the enzyme to obtain the enzymolysis tomato pulp;
(5) anaerobic fermentation
Placing the enzymolysis tomato pulp in an anaerobic environment, inoculating a fermenting agent, and fermenting at 30-37 ℃ for 12-18 h to obtain fermented tomato pulp;
(6) filling and sterilizing
And uniformly mixing the fermented tomato pulp with the rest components in the formula, sealing and canning, and performing ultrahigh pressure sterilization to obtain the tomato fermented product.
4. The method according to claim 3, wherein the tomato is selected under the following conditions: the tomato peel is reddish brown and has no yellow green; meanwhile, the content of the tomato alkali is less than or equal to 50 mug/g and the content of the lycopene is more than or equal to 2500 mug/g based on dry weight.
5. The preparation method according to claim 3, wherein the amount of the mixed enzyme added in step (4) is 0.1-0.5% of the weight of the tomato.
6. The preparation method according to claim 3 or 5, wherein the mixed enzyme comprises cellulase, pectinase and ficin at a mass ratio of 4:1: 3.
7. The method of claim 3, wherein two or more of phosphoric acid, tricalcium phosphate, lactic acid, calcium lactate, citric acid, and sodium citrate are used to adjust the pH of the concentrated tomato pulp in step (4).
8. The method according to claim 3, wherein the amount of the starter culture inoculated in the step (5) is 0.25 to 0.6%.
9. The method according to claim 3 or 8, wherein the starter culture comprises Bifidobacterium stellate, Lactobacillus plantarum and Lactobacillus bulgaricus in a weight ratio of 3:1: 2.
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| CN114304550A (en) * | 2021-12-31 | 2022-04-12 | 云南省农业科学院农产品加工研究所 | Pickled small tomatoes capable of being eaten after being opened and preparation method thereof |
| CN114376174A (en) * | 2021-12-27 | 2022-04-22 | 新疆旭升果蔬制品有限公司 | Tomato product fermentation process |
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