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Production of sugar-curing cherry tomato

A technology of cherry tomatoes and preserved fruits, which is applied in food preparation, confectionery, confectionary industry, etc., can solve the problems of restricting the production and marketing of cherry tomatoes, inconvenient storage of cherry tomatoes, and monotonous eating methods, etc., to achieve rich antioxidant components, Reliable technical support, unique taste effect

Inactive Publication Date: 2007-11-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But cherry tomato is not easy to preserve, and eating method is monotonous, and edible period is short, can not satisfy the needs of consumers in general well, has limited the production and marketing of cherry tomato to a large extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Material preparation: take 50kg of fresh cherry tomatoes and wash them with clear water;

[0024] (2) Color protection: add the prepared color protection agent, the color protection agent is a color protection agent prepared by an aqueous solution containing 0.2% sodium subroutine and 0.1% calcium oxide, the dosage is based on submerging the cherry tomato slices, soaking 30 minutes;

[0025] (3) Vacuum impregnation: put cherry tomatoes into a vacuum pot, add 60kg of xylose syrup with a concentration of 60%, impregnate for 36 hours under a vacuum of 0.060MPa, take out and separate the syrup;

[0026] (4) Put the vacuum-impregnated cherry tomatoes into a vacuum drier for drying, the vacuum degree is 0.1MPa, the temperature is controlled at 30°C, and the final moisture content of the product is controlled at 16-18%;

[0027] (5) Ultraviolet sterilizing for 60 minutes can obtain the preserved cherry tomato product, and the product adopts vacuum sealing packaging.

[0...

Embodiment 2

[0030] (1) Material preparation: take 50kg of fresh cherry tomatoes and wash them with clear water;

[0031] (2) Color protection: add the prepared color protection agent, the color protection agent is a color protection agent prepared by an aqueous solution containing 0.2% sodium subroutine and 0.1% calcium oxide, the dosage is based on submerging cherry tomatoes, soak for 45 minute;

[0032] (3) Vacuum impregnation: put the cherry tomato slices into a vacuum pot, add 50kg of 40% white sugar syrup, 15kg-30kg of honey, and soak for 48 hours under a vacuum of 0.05MPa, take out and separate the syrup;

[0033] (4) Put the vacuum-impregnated cherry tomatoes into a vacuum drier for drying, the vacuum degree is 0.080MPa, the temperature is controlled at 60°C, and the final moisture content of the product is controlled at 16-18%;

[0034] (5) Ultraviolet sterilized for 40 minutes to obtain preserved cherry tomato products, which are packaged in nitrogen-filled packages.

Embodiment 3

[0036] (1) Preparation: Take 100kg of fresh cherry tomatoes and wash them with water;

[0037] (2) Color protection: add the prepared color protection agent, the color protection agent is a color protection agent prepared by an aqueous solution containing 0.2% sodium subroutine and 0.1% calcium oxide, the dosage is based on submerging cherry tomatoes, soaked for 60 minute;

[0038] (3) Vacuum impregnation: the cherry tomato slices are put into a vacuum pot, add 60kg of 35% xylose syrup, 40kg of 60% white syrup, and 30kg of honey, and soak for 12 hours under a vacuum of 0.1MPa, take out and separate the syrup;

[0039] (4) Put the vacuum-impregnated cherry tomato slices into a vacuum dryer for drying, the vacuum degree is 0.050MPa, the temperature is controlled at 70°C, and the final moisture content of the product is controlled at 16-18%;

[0040] (5) Ultraviolet sterilizing for 20 minutes can obtain the preserved cherry tomato product, and the product adopts nitrogen-filled ...

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PUM

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Abstract

The invention is concerned with the preparation method of cherry-tomato preserved fruit, it is: the cherry-tomato marinates for protecting color, vacuum impregnation, vacuum drying or heat pump drying, sterilizing package. The invention is simple, high efficiency, sterility.

Description

technical field [0001] The invention relates to a technology for preparing preserved fruit, in particular to a method for preparing preserved cherry tomato. Background technique [0002] Cherry tomato (lycopersicun esculentum Var. cerasiforme Alef) is one of the members of the tomato family and is an annual herbaceous plant of the family Solanaceae. The fruit shape of cherry tomato is cherry, plum, spherical, jujube, pear, etc. It is small and exquisite, crystal clear, colorful, attractive in color, bright red in color, sweet in meat and excellent in flavor. There are many varieties of cherry tomatoes, such as Cherry Fragrance; Dingdang; Jingdan No. 5; Jingdan Caiyu No. 1; Yingzhu No. 8 and so on. Cherry tomato contains 7.7% soluble solids, 1.8-5% sugar, 0.15%-0.75% acid, 0.7%-1.3% protein, and 25-45mg / 100g vitamin C. In addition, it also contains carotene, vitamin B 1 , Vitamin B 2 , tomato pigment, etc. It plays an important role in health care. Its juice contains cal...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23L1/212A23L19/00
Inventor 李国基耿予欢
Owner SOUTH CHINA UNIV OF TECH
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