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A technology of tomato powder and tomato, applied in the fields of jam powder and tomato paste powder, which can solve the problems of high water activity, dehydration of paste body, low osmotic pressure of low sugar paste, etc., and achieve the effect of easy storage and preservation, and bright color
Inactive Publication Date: 2013-02-13
HAERBIN AIBOYA FOOD TECH DEV
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Summary
Abstract
Description
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Problems solved by technology
Although the development of low-sugar jam has solved the problem that high sugar in jam is unhealthy, many low-sugar jam products currently developed are pr
Method used
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Examples
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Example Embodiment
[0012] Example 1:
[0013] Weigh 450g of white sugar, 300g of glucose, 200g of tomato powder, 18g of xanthan gum, 7g of konjac gum, 10g of citric acid, 5g of sodium citrate, 4g of tomato essence, and 0.15g of carmine, and mix them evenly; the well-mixed materials are microwave-extinguished Bacterium to prepare tomato sauce powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.
[0014] How to use tomato sauce powder: add 250g of purified water at a temperature of 60℃~65℃ into an open, clean, heat-resistant container, slowly add 100g of tomato sauce powder while stirring, dissolve and stir evenly, and serve as tomato sauce.
Example Embodiment
[0015] Example 2:
[0016] Weigh 500g white granulated sugar, 350g glucose, 250g tomato powder, 20g xanthan gum, 8g konjac gum, 12g citric acid, 6g sodium citrate, 5g tomato essence, and 0.2g carmine, and mix them evenly; the well-mixed materials are microwave-extinguished Bacterium to prepare tomato sauce powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.
[0017] The method of using ketchup powder is the same as in Example 1.
Example Embodiment
[0018] Example 3:
[0019] Weigh 400g white granulated sugar, 250g glucose, 150g tomato powder, 16g xanthan gum, 6g konjac gum, 8g citric acid, 4g sodium citrate, 3g tomato flavor, and 0.1g carmine, and mix them evenly; the well-mixed materials are microwave-extinguished Bacterium to prepare tomato sauce powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.
[0020] The method of using tomato sauce powder is the same as in Example 1.
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Abstract
The invention relates to tomato sauce powder which is composed of white granulated sugar, glucose, tomato powder, xanthan gum, konjac glucomannan, citric acid, sodium citrate, tomato essence and carmine. The tomato sauce powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 25%-35% of glucose, 15%-25% of tomato powder, 1.6%-2.0% of xanthan gum, 0.6%-0.8% of konjac glucomannan, 0.8%-1.2% of citric acid, 0.4%-0.6% of sodium citrate, 0.4%-0.6% of tomato essence, and 0.01%-0.02% of carmine. The tomato sauce powder is prepared by the following steps: burdening and microwave sterilization. The tomato sauce powder is simple, convenient and rapid in tomato sauce manufacture, certain quantity of 60 DEG C-65 DEG C purified water is added into the tomato sauce powder for dissolving and evenly stirring to prepare tomato sauce, and heating is not needed. Prepared tomato sauce is bright in color and luster and moderate in sour and sweet degree, has pure tomato odor, and is free of phenomena of layering, bleeding, crystallizing and the like. The tomato sauce powder is a powdery product and is easy to store and keep.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to jam powder, in particular to tomato sauce powder. Background technique [0002] Jam, sweet and sour, is a convenient food for western food, picnic, home travel, and also one of the filling materials for pastry, bread, candy, ice cream and other foods. In order to obtain a good gel form and a long shelf life, traditional jams generally contain as high as 60%-65% sugar, resulting in an overly sweet and greasy taste. In addition, high sugar intake is not good for health, so people are jealous of it. Consumption is declining. In order to solve the above problems, a variety of low-sugar jam products have been developed on the market. Although the development of low-sugar jam has solved the problem that high sugar in jam is unhealthy, many low-sugar jam products currently developed are prone to dehydration of the jam during storage and due to the low osmotic pressure and water activity ...
Claims
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Application Information
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