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Fermented tomato sauce and preparation method thereof

A technology for fermenting tomato sauce and tomato, which is applied in the field of fruit and vegetable sauce production, can solve the problems of uncoordinated top aroma and original taste of the product, soft and sour taste, etc., and achieve the effects of improving flavor and taste, good aftertaste and prolonging shelf life.

Inactive Publication Date: 2011-04-27
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sour taste in its products is mainly produced by the blended citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in its products is mainly produced by the blended essence, which leads to the incongruity between the first fragrance and the original taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A tomato paste product and a preparation method thereof. Choose non-rotten and fresh tomatoes as raw materials, crush and beat them, concentrate in vacuum twice, stir and mix with 18% starch syrup at a ratio of 82%, and then sterilize them. The sterilization temperature is 85°C and the time is 10 minutes. After the feed liquid is cooled to 30°C after sterilization, compound lactic acid bacteria (Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus salivarius) 5 The ratio of cfu / mL was inoculated into the sterilized and cooled tomato slurry, fermented at 30°C for 72 hours, and the pH value was 3.0 as the fermentation end point, and the fermented tomato slurry was standardized to obtain the finished product of fermented tomato sauce. Put the standardized tomato sauce in a refrigerator at 0-4°C to refrigerate, and the product has a shelf life of 21 days at 0-4°C.

Embodiment 2

[0025] A tomato paste product and a preparation method thereof. Choose non-rotten and fresh tomatoes as raw materials, crush and beat them, concentrate them in vacuum twice, stir them evenly with 14% glucose at a ratio of 86%, and then sterilize them at a temperature of 90°C for 8 minutes. After the feed liquid is cooled to 40°C after sterilization, compound lactic acid bacteria (Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus rhamnosus) 6 The ratio of cfu / mL was inoculated into the sterilized and cooled tomato slurry, fermented at 40°C for 64 hours, and the pH value was 2.8 as the fermentation end point, and the fermented tomato slurry was standardized to obtain the finished product of fermented tomato sauce. The standardized fermented tomato sauce is subjected to ultra-high temperature instantaneous sterilization at 132°C for 3 seconds, packed in aseptic cans, and the product has a shelf life of 18 months at room temperature.

Embodiment 3

[0027] A tomato paste product and a preparation method thereof. Choose non-rotten and fresh tomatoes as raw materials, crush and beat them, concentrate them in a vacuum for 1 time, mix them evenly with 50% glucose syrup at a ratio of 50%, and then sterilize them at a temperature of 95°C for 5 minutes. After the feed liquid is cooled to 38°C after sterilization, compound lactic acid bacteria (Lactobacillus gasseri, Lactobacillus bulgaricus, Streptococcus thermophilus) according to 10 4 The ratio of cfu / mL was inoculated into the sterilized and cooled tomato slurry, fermented at 38°C for 48 hours, and the pH value was 3.4 as the fermentation end point, and the fermented tomato slurry was standardized to obtain the finished product of fermented tomato sauce. The standardized tomato sauce cans are sealed and then sterilized at 100°C for 20 minutes. The product has a shelf life of 18 months at room temperature.

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PUM

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Abstract

The invention discloses fermented tomato sauce and a preparation method thereof. The fermented tomato sauce is characterized by comprising 50 to 100 percent of tomato slurry and 0 to 50 percent of syrup or substitute sugar. The preparation method is characterized by comprising the following steps of: crushing and pulping unrotten and fresh tomato serving as a raw material, concentrating in vacuum until the concentration is 0 to 3 times the original concentration, uniformly stirring the components according to the proportion, and sterilizing at the temperature of between 85 and 132 DEG C for 2 seconds to 15 minutes; and cooling the tomato slurry to the temperature of between 20 and 45 DEG C, inoculating lactobacilli to the sterilized and cooled tomato slurry according to a proportion of 10<3> to 10<9>cfu / mL, fermenting at the temperature of between 25 and 45 DEG C for 24 to 84 hours, and finishing fermentation when the pH value is 2.5 to 4.0. The method has the advantages that: (1) natural soft sourness can be produced, and annual fleabane herb flavor in the tomato is effectively removed; (2) through lactobacillus fermentation, the content of amino acid in the tomato can be improved by over 20 percent, the content of flavor substances in the tomato can be improved by over 30 percent, and the flavor and mouthfeel of a product are effectively improved; (3) nutritional ingredients in the tomato raw material, such as vitamins, dietary fibers and the like, are fully kept; and (4) the shelf life of food is prolonged, and the food is prevented from being rotted.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable sauce production. technical background [0002] At present, the main products of fruit and vegetable sauces at home and abroad include strawberry jam, apple jam, tomato sauce, carrot jam and so on. Its production process is cleaning, beating (juicing), concentration, blending, canning and sterilization. The sour taste in its products is mainly produced by the blended citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in its products is mainly produced by the blended essence, which leads to the incongruity between the first fragrance and the original taste of the product. [0003] Along with improving day by day of people's living standard, more and more people begin to pay attention to nutrition and health food, and the novel fermented tomato paste product that is not only delicious but also has good nutrition and health function is very popular am...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/015A23L3/3571A23L1/09A23L29/30
Inventor 谢明勇熊涛宋苏华关倩倩高丽
Owner NANCHANG UNIV
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