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Low-sugar high-lycopene cherry tomato preserved fruit preparation method by lactics fermentation

A technology of high lycopene and lactic acid bacteria fermentation, which is applied in the field of preparation of lactic acid bacteria fermented cherry tomatoes, can solve the problems of high sugar content, high cost, high equipment requirements, etc., achieve unique taste and improve the effect of human immunity

Inactive Publication Date: 2015-11-18
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the products and ingredients prepared by this process are different from those in this article. The patent has high sugar content, relatively complicated preparation process, and high cost. The processing conditions used have high requirements on equipment, such as high-temperature steam at 110-130 degrees Celsius. deal with

Method used

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  • Low-sugar high-lycopene cherry tomato preserved fruit preparation method by lactics fermentation
  • Low-sugar high-lycopene cherry tomato preserved fruit preparation method by lactics fermentation
  • Low-sugar high-lycopene cherry tomato preserved fruit preparation method by lactics fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Select 7~8 ripe, fresh, bright red color, no pests, no mechanical damage, wash away the surface sediment and residual pesticides; use a toothpick to puncture 6 evenly on the surface of the tomato; place the tomato Blanch in boiling water at 100°C until most of the skin of the fruit is rolled up for 50 seconds; immediately cool the blanched cherry tomatoes in cold water and stir properly, most of the peel will fall off automatically; peel the peeled cherry tomatoes Immersion concentration of 0.8% CaCl 2 Soak in solution for 3 hours; remove the hardened cherry tomatoes, rinse and drain, then immerse in 0.8% lactic acid bacteria solution, ferment at 40°C for 25 hours; immerse in 45% sugar solution at normal temperature and pressure 16h, cook in 43% sugar solution containing 1% citric acid and 0.2% sodium carboxymethylcellulose at 68°C for 1.0h, remove and drain; soak with 5% carrageenan solution; Drain the preserved cherry tomatoes after soaking, and bake in a constant te...

Embodiment 2

[0076] Select 7~8 ripe, fresh, bright red color, no pests, no mechanical damage, wash off the surface sediment and residual pesticides; puncture 8 evenly on the surface of the tomato with a toothpick; place the cherry tomato Blanch in boiling water at 100°C until most of the skin of the fruit is rolled up for 90 seconds; immediately cool the blanched cherry tomatoes in cold water and stir them properly, and most of the peel will fall off automatically; peel the peeled cherry tomatoes Immersion concentration of 1.2% CaCl 2 Soak in solution for 4 hours; remove the hardened cherry tomatoes, rinse and drain, then immerse in 0.8% lactic acid bacteria solution, ferment at 38°C for 27 hours; immerse in 55% sugar solution at normal temperature and pressure For 20 hours, cook in 47% sugar solution containing 1.2% citric acid and 0.4% sodium carboxymethylcellulose at 72°C for 1.5 hours, remove and drain; soak with 7% carrageenan solution; Drain the preserved cherry tomatoes after soaki...

Embodiment 3

[0078] Select 7~8 ripe, fresh, bright red color, no pests, no mechanical damage, wash off the surface sediment and residual pesticides; use a toothpick to puncture 7 evenly on the surface of the cherry tomatoes; place the cherry tomatoes Blanch in boiling water at 100°C until most of the skin of the fruit is rolled up for 60 seconds; immediately cool the blanched cherry tomatoes in cold water and stir properly, most of the peel will fall off automatically; peel the peeled cherry tomatoes Immerse in 1% CaCl 2 Soak in solution for 3.5 hours; remove the hardened cherry tomatoes, rinse and drain, then immerse in 0.8% lactic acid bacteria solution, ferment at 42°C for 22 hours; in 50% sugar solution at normal temperature and pressure Immerse for 18 hours, cook in 45% sugar solution containing 1.1% citric acid and 0.3% sodium carboxymethylcellulose at 70°C for 1.2 hours, remove and drain; soak with 6% carrageenan solution; Drain the preserved cherry tomatoes after soaking in glue, ...

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Abstract

The invention discloses a low-sugar high-lycopene cherry tomato preserved fruit preparation method by lactics fermentation. The method comprises the following steps: selecting the raw materials and cleaning, puncturing, blanching, placing the cherry tomato after blanching in cold water for cooling, stirring, and hardening; taking the hardened cherry tomato for rinsing and draining, immersing into a lactics liquid with inoculation amount being 0.8-1.2%, fermenting for 15-25 hours at 37-43 DEG C; dipping into a sugar solution with mass concentration being 45-55% under normal temperature and normal pressure for 16-20 hours, in the citric acid with mass concentration being 1-1.2%, carboxymethylcellulose sodium with mass concentration being 0.2-0.4% and the sugar solution with mass concentration being 43-47%, boiling for 1.0-1.5 hours at temperature of 68-72 DEG C, taking out and draining; using a carragheenan solution with mass concentration being 5-7% for leaching; and drying to obtain the product. The prepared product has the advantages of low sugar content and high lycopene, can effectively prevent aging and increase the immunity.

Description

technical field [0001] The invention belongs to the technical field of preserved fruit processing and preparation, and relates to a method for preparing preserved cherry tomatoes fermented by lactic acid bacteria with low sugar and high lycopene. Background technique [0002] Lactic acid bacteria and their fermented products have a good effect on human health, helping digestion, inhibiting spoilage bacteria, improving intestinal microbial environment, synthesizing nutrients and improving immunity, etc. A series of physiological effects. Lactic acid bacteria produce a large amount of lactic acid, organic acids, alcohols and amino acids during the fermentation process. Therefore, the fermentation of lactic acid bacteria can degrade the peculiar smell of some raw materials, and has antibacterial and health effects, which not only endows the food with a special flavor but also improves the preservation performance of the food. [0003] Cherry tomatoes, also known as small tomat...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 陈学红宋慧马利华
Owner XUZHOU UNIV OF TECH
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