Preparation method of black tomato freeze-dried powder

A technology of black tomato and freeze-dried powder, which is applied in the field of preparation of black tomato freeze-dried powder, which can solve the problems of long freeze-drying time, easy destruction of nutrients, easy softening of materials, etc., and achieve short high-temperature action time and water sublimation speed slow and improve drying efficiency

Pending Publication Date: 2015-11-18
GUANGZHOU HUISHENGSENFENG AGRI SCI ANDTECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process of this invention is simple, and the obtained product relatively retains most of the nutritional components of fresh black tomato fruit, but the anthocyanin content in the black tomato freeze-dried powder obtained by this patented technology is only 4168.3mg / kg
The main problem that this technology exists is: 1) black tomato wraps a layer of skin outside, carry out any treatment to black tomato, after the material cart that is loaded with fresh black tomato fruit is frozen at -40~-35 ℃ temperature for 220~240min, Put it into a vacuum drying chamber, and vacuum freeze-dry it under vacuum conditions for 22 to 24 hours to obtain freeze-dried black tomato fruit; the surface temperature of freeze-dried black tomato fruit is 40-50°C; Long drying time, high temperature, high energy consumption, easy destruction of nutrients such as anthocyanins and lycopene, and poor preservation of nutrients in freeze-dried powder
2) Low-temperature crushing is carried out at 25°C to 35°C. Due to the large amount of heat generated during the crushing process, this will cause the temperature to rise and destroy anthocyanins. Moreover, black tomatoes contain more sugar and colloidal substances, and the material is easy to dissolve after heating. Becomes soft and sticky making sifting difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Take 100kg of nine-ripe fresh black tomatoes, remove fruit pedicles, branches and leaves and other sundries, immerse in 200kg of 50ppm chlorine dioxide aqueous solution for 8min, drain and set aside.

[0033] Cut the black tomato into four pieces on average, and insert two temperature detectors into the fruit pieces respectively to monitor the temperature of the item in real time, and continue to pre-cool to -30°C.

[0034] Turn on the refrigerator, and after 6 minutes, the temperature of the refrigerant in the water trap reaches -30°C, and the materials can be placed. The pre-cooled black tomato fruit plate is moved into the vacuum freeze dryer and placed on the heating plate, the temperature detector is connected to the vacuum freeze dryer and the computer for real-time temperature monitoring, and the vacuum pump is turned on. When the vacuum degree of the vacuum chamber is less than 100pa, start the heating plate temperature program and start timing, and keep the vac...

Embodiment 2

[0039] Take 100kg of nine-ripe fresh black tomatoes, remove fruit pedicles, branches and leaves and other sundries, immerse in 200kg of chlorine dioxide aqueous solution with a mass concentration of 70ppm for 7min, and drain for later use.

[0040] Cut the black tomato into four pieces on average, and insert two temperature detectors into the fruit pieces respectively to monitor the temperature of the item in real time, and continue to pre-cool to below -30°C.

[0041] Turn on the refrigerator, and the temperature of the refrigerant in the water trap will reach -35°C after 10 minutes. The pre-cooled black tomato fruit plate is moved into the vacuum freeze dryer and placed on the heating plate, the temperature detector is connected to the vacuum freeze dryer and the computer for real-time temperature monitoring, and the vacuum pump is turned on. When the vacuum degree of the vacuum chamber is less than 100pa, start the heating plate temperature program and start timing, and kee...

Embodiment 3

[0045] Take 100kg of nine-ripe fresh black tomatoes, remove fruit stalks, branches and leaves and other sundries, immerse in 200kg of 100ppm chlorine dioxide aqueous solution for 5min, drain and set aside.

[0046] Cut the black tomato into four pieces on average, and insert two temperature detectors into the fruit pieces respectively to monitor the temperature of the item in real time, and continue to pre-cool to below -30°C.

[0047] Turn on the refrigerator, and the temperature of the refrigerant in the water trap will reach -40°C after 15 minutes. The pre-cooled black tomato fruit plate is moved into the vacuum freeze dryer and placed on the heating plate, the temperature detector is connected to the vacuum freeze dryer and the computer for real-time temperature monitoring, and the vacuum pump is turned on. When the vacuum degree of the vacuum chamber is less than 100pa, start the temperature program and start timing, and keep the vacuum degree less than 50pa during the dr...

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PUM

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Abstract

The invention discloses a preparation method of a black tomato freeze-dried powder. The method adopting black tomatoes as a raw material comprises the following steps: choosing black tomatoes, removing impurities, disinfecting by using an aqueous solution of chlorine dioxide, cutting, pre-cooling, carrying out vacuum freeze-drying until the water content of the obtained material is 3.0-5.0%, and taking out the black tomatoes, wherein computer automatic control temperature programming is adopted in the vacuum freeze-drying process, the heating process is carried out according to a function of F=F1+(t/t1)3*(F2-F1), F is the heating medium temperature at the t moment after heating, t is 0 ~ t1, the unit of t is min, the total time t1 = 1020~1200min, an initial temperature F1 is 30~35DEG C, and a final temperature F2 is 50~55DEG C; and carrying out refrigeration crushing at a low temperature being smaller than -50DEG C to obtain the black tomato freeze-dried powder with the granularity being greater than 200 meshes. The black tomato freeze-dried powder is packaged by a silver paper bag, so the shelf life at normal temperature exceeds 1.5 years. The black tomato powder reserves nutritional substances and taste of fresh black tomatoes, and the above whole process is suitable for industrial production.

Description

technical field [0001] The invention relates to a preparation method of black tomato freeze-dried powder, specifically refers to the preparation of fresh black tomato fruit as a raw material, using pretreatments such as cleaning, disinfection, cutting, and pre-cooling, combined with vacuum freeze-drying and low-temperature crushing to prepare a black tomato Freeze-dried powder of tomato nutrients. Background technique [0002] Black tomato is native to South America and is a treasure among tomatoes. It is named for its purple-black skin and flesh. Its fruit has a strong fruity aroma, moderate sweet and sour taste, and high nutritional value. [0003] Guangzhou Huisheng Senfeng Agricultural Technology Development Co., Ltd. first introduced the most precious "Laguo" black tomato variety in South America, and adopted the current advanced fully automatic hydroponics technology. On the north side of the beautiful Maofeng Mountain, the natural High-quality mountain spring water i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L3/44A23P1/06
CPCA23L3/44
Inventor 薛泉
Owner GUANGZHOU HUISHENGSENFENG AGRI SCI ANDTECH DEV CO LTD
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