Method for preparing sulfur-free low-sugar preserved cherry tomatoes

A technology for cherry tomatoes and preserved fruits, which is applied in confectionery, confectionary industry, food science, etc., can solve problems that have not been reported, and achieve the effects of simple and easy preparation method, bright red color, and good market development prospects

Inactive Publication Date: 2011-06-15
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for the processing method of cherry tomatoes, there is no report in the existing literature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment one: Raw material requirements: select fresh cherry tomatoes without damage by diseases and insect pests, and process them into preserved cherry tomatoes. The production process is: fruit selection; cleaning; blanching and peeling at 95°C; Percentage concentration, the same below) is hardened by calcium chloride; blanching solution is used for blanching and color protection, and the blanching solution contains 0.1 wt % sodium chloride, 0.1 wt % citric acid, 0.1 wt % calcium chloride and D-isoascorbic acid Sodium 0.1 wt % aqueous solution, blanching the hardened cherry tomatoes at a temperature of 92°C for 6 minutes, soaking in the cooled blanching solution for 5 hours, and then soaking in the blanching solution for 5 hours after cooling; the dipping method uses 0.3 Wt% gelatin aqueous solution soaked in vacuum for 2 hours; 40 wt% sugar solution was first boiled for 5 minutes, vacuum sugared for 24 hours, 45 wt% sugar solution was boiled for the second time f...

Embodiment 2

[0025] Embodiment two: Requirements for raw materials: select fresh cherry tomatoes that are free from diseases, insect pests, and rot, and process them into preserved cherry tomatoes. Blanching and peeling; hardening with 0.1 wt% calcium chloride; blanching and color protection with blanching liquid containing 1.5 wt % sodium chloride, 1.5 wt % citric acid, 0.6 wt % calcium chloride, D-isoascorbic acid Sodium 1.5 wt % aqueous solution, the hardened cherry tomatoes were blanched at a temperature of 95 ° C for 8 min, and soaked in the cooled blanching liquid for 7 h; 40 wt % sugar solution was boiled for 10 min for the first time, vacuum sugar Dipping for 24 hours, 45 wt% sugar solution for 10 minutes for the second time, vacuum sugaring for 12 hours, 50 wt% sugar solution for the third time for 10 minutes, vacuum sugaring for 12 hours; gel coat with 0.8 wt% gelatin solution; dry at 65°C, Plastic packaging, finished products.

Embodiment 3

[0026] Embodiment three: Raw material requirements: select fresh cherry tomatoes without pests and diseases, and process them into preserved cherry tomatoes. The production process is: fruit selection; cleaning; 5 wt% sodium hydroxide solution, blanching and peeling at a temperature of 91°C ; 0.3 wt % calcium chloride solution hardening; using blanching solution for blanching and color protection, the blanching solution contains 0.8 wt % sodium chloride, 0.8 wt % citric acid, 0.3 wt % calcium chloride, and 0.8 sodium D-isoascorbate wt % aqueous solution, blanching the hardened cherry tomatoes at a temperature of 95°C for 8 minutes, and soaking in the cooled blanching solution for 6 hours; dipping in 0.5 wt % gelatin aqueous solution under vacuum for 4 hours; 40 wt % sugar solution for the first 8 minutes, vacuum sugaring for 24 hours, 45 wt% sugar solution for the second time for 8 minutes, vacuum sugaring for 24 hours, 50 wt% sugar solution for the third time for 8 minutes, ...

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Abstract

The invention discloses a method for preparing sulfur-free low-sugar preserved cherry tomatoes. Fresh cherry tomatoes are used as raw materials. The production process flow is fruit selection, cleaning, peeling, hardening, blanching and color preservation, sugar boiling, vacuum sugar soaking, glue coat spreading, drying and packaging, wherein the sugar soaking time is between 12 and 24h. The preserved cherry tomatoes prepared by the method have round shape, red and bright color, moderate acidity and sweetness, and fresh taste, and are soft and not sticky; the product does not contain sulfur; the sugar content is lower (50 percent) than that of the conventional preserved fruit; a novel product is provided for the preserved fruit family; the preserved cherry tomatoes have higher nutritionalhealth care value; and a way of deep processing is also provided for the current quickly-developed cherry tomato planting industry. The processing method is simple; and the product has rich nutritionand unique flavor, and is rich in nutrient components such as lycopene, vitamin and the like.

Description

technical field [0001] The invention relates to the field of fruit and vegetable processing, in particular to a method for making low-sugar and sulfur-free preserved cherry tomatoes by using fresh cherry tomatoes as raw materials. Background technique [0002] Preserved fruit is one of the famous traditional foods in China. It originated in China and has been widely spread. It is soft in texture, bright and transparent in appearance, good in taste, and resistant to storage. It is not only famous in China, but also enjoys a high reputation in the world. The sugar content of caloric food is generally 65-70%, and some sugar content is as high as 75%. At the same time, most of the products are treated with sulfur fumigation to achieve anti-corrosion and color protection. Currently, sulfurous acid is the most effective method for controlling browning of fresh-cut products. Chemical agents such as salts and salts have been banned by the US FDA on fresh-cut fruits and vegetables du...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 张芳张永茂康三江李新明曾朝珍张海燕冯焕德
Owner 甘肃省农业科学院农产品贮藏加工研究所
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