Tomato sauce with high dietary fiber and production method of tomato sauce

A tomato sauce, high dietary fiber technology, applied in food preparation, food science, application and other directions, can solve the problems of difficult to maintain lycopene and other nutrients, insufficient resource utilization, low viscosity, etc., to improve equipment utilization, The effect of improving food safety and increasing the content

Active Publication Date: 2014-06-25
GUANGDONG JIALONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0054] The purpose of the present invention is to effectively control the influence of the biological enzyme of tomato itself by developing novel tomato paste production technology and method, and make full use of the dietary fiber contained in tomato itself, develop high dietary fiber tomato seasoning sauce, solve...

Method used

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  • Tomato sauce with high dietary fiber and production method of tomato sauce

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] (1) The formula (by mass percentage) of tomato sauce is: tomato sauce 55%–60%, tomato skin dietary fiber 4%–6%, edible salt 0.5%–0.8%, trehalose 2%–4% , citric acid 0.32%–0.36%, edible acetic acid 2%–2.2%, monascus red pigment 0.008%–0.01%, nisin (Nisin) 0.01%–0.02%, xanthan gum 0.07%–0.09%, water 28%–32%.

[0089] (2) The production process is as follows:

[0090] ① Wash the ripe tomatoes with clean water, remove the stems, and drain the residual water.

[0091] ② Cut the cleaned tomato in half from the midline of the fruit, take out the tomato seeds, and separate the skinned pulp from the seeds.

[0092] ③ Process the pulp with skin at 6 Kw for 30 s with microwave degreening equipment, then send it to the crusher for thermal crushing while it is hot, and then use three beating and refining machines with sieve holes of Ф0.8mm, Ф0.6mm and Ф0.4mm Beating and refining are carried out to obtain tomato pulp and tomato skin respectively.

[0093] ④ A small amount of toma...

Embodiment 2

[0100] (1) The formula (by mass percentage) of tomato sauce is: 60% tomato sauce, 4% dietary fiber from tomato skin, 0.5% edible salt, 2% trehalose, 0.32% citric acid, 2% edible acetic acid, red Aspergillus 0.008%, nisin 0.01%, xanthan gum 0.07%, water 31.092%.

[0101] (2) The production process is as follows:

[0102] ① Wash the ripe tomatoes with clean water, remove the stems, and drain the residual water.

[0103] ② Cut the cleaned tomato in half from the midline of the fruit, take out the tomato seeds, and separate the skinned pulp from the seeds.

[0104] ③ Process the pulp with skin at 6 Kw for 30 s with microwave degreening equipment, then send it to the crusher for thermal crushing while it is still hot, and then use three sieves with sieve holes of Ф0.8 mm, Ф0.6 mm and Ф0.4 mm The beating and refining machine performs beating and refining to obtain tomato pulp and tomato skin.

[0105] ④ A small amount of tomato juice brought out during the seed removal process is...

Embodiment 3

[0112] (1) The formula (by mass percentage) of tomato sauce is: 58% tomato sauce, 5% dietary fiber from tomato skin, 0.7% edible salt, 3% trehalose, 0.34% citric acid, 2.1% edible acetic acid, red Aspergillus 0.01%, nisin 0.015%, xanthan gum 0.08%, water 30.755%.

[0113] (2) The production process is as follows:

[0114] ① Wash the ripe tomatoes with clean water, remove the stems, and drain the residual water.

[0115] ② Cut the cleaned tomato in half from the midline of the fruit, take out the tomato seeds, and separate the skinned pulp from the seeds.

[0116] ③ Process the pulp with skin at 6 Kw for 30 s with microwave degreening equipment, then send it to the crusher for thermal crushing while it is still hot, and then use three sieves with sieve holes of Ф0.8 mm, Ф0.6 mm and Ф0.4 mm The beating and refining machine performs beating and refining to obtain tomato pulp and tomato skin.

[0117] ④ A small amount of tomato juice brought out during the seed removal process ...

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Abstract

The invention discloses a tomato sauce with high dietary fiber and a production method of the tomato sauce, belonging to the field of processing technology of food seasonings. Tomato fruits are cut and seeds are removed, and the microwave enzyme passivating technology, the superfine grinding technology, the substep concentration technology and other technologies and processes are adopted to produce high-quality raw tomato sauce and tomato peel dietary fiber micro powder, and then the tomato sauce is prepared according to the formula; the formula is as follows in mass percentage: 55-60% of raw tomato sauce, 4-6% of tomato peel dietary fiber, 0.5-0.8% of edible salt, 2-4% of trehalose, 0.32-0.36% of citric acid, 2-2.2% of alimentary acetic acid, 0.008-0.01% of monascus red pigment, 0.01-0.02% of Nisin, 0.07-0.09% of xanthan gum and 28-32% of water. The nutrients of the tomato peel are fully utilized, and the enzyme passivating effect is good; the content of the dietary fiber of the tomato sauce is increased by 4.3-6.6 times and the content of the lycopene is increased by 1.3-2.2% compared with those of the prior art, and the tomato sauce has good water binding capacity, pure flavor, bright color and luster and good sensory quality.

Description

[0001] technical field [0002] The invention relates to a tomato seasoning sauce with high dietary fiber and a preparation method thereof, belonging to the technical field of food condiment processing. Background technique [0003] Tomato, also known as tomato, is an annual herbaceous plant of the family Solanaceae, which has been cultivated in my country for hundreds of years. Tomatoes are bright in color, thick and juicy, sweet and sour, rich in soluble sugar, organic acids, protein, vitamins, lycopene, minerals and other nutrients, and have extremely high economic and food value. Tomato is the second most consumed vegetable in the world after potatoes. It has a large planting area and high yield in my country. Due to the lack of ideal storage and preservation technology, a large number of tomatoes rot and deteriorate every year and lose their edible value. Therefore, it is urgent to market tomatoes Tomatoes are developed into various foods during the peak season. At pre...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60
Inventor 林平涛
Owner GUANGDONG JIALONG FOOD
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