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Making method of cherry tomato candied fruits rich in reduced Vc

A production method and technology of cherry tomatoes, applied in the direction of confectionery, confectionary industry, food science, etc., can solve the problems such as the loss of nutritional value of cherry tomatoes, and overcome the problems of easy cracking, high preservation rate and complete fruit body Effect

Inactive Publication Date: 2017-07-07
ZHONGKAI UNIV OF AGRI & ENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is, in order to overcome the defect that the nutritional value of cherry tomatoes is lost in the existing process of making preserved cherry tomatoes, a kind of preparation method of preserved cherry tomatoes rich in reduced Vc is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1 is rich in the making of the cherry tomato preserved fruit of reduced type Vc

[0032] S1. choose fresh cherry tomatoes and place the mass fraction in 0.8% citric acid aqueous solution to soak for 20min;

[0033] S2. blanching the cherry tomatoes treated in step S1 in hot water at 95°C for 1 min;

[0034] S3. evenly puncture the outer skin of the cherry tomato after being processed by step S2 with a needle;

[0035] S4. the cherry tomato after being processed by step S3 is placed in the calcium chloride aqueous solution of 2% by mass fraction and soaks 3h;

[0036] S5. Putting the virgin fruit processed by step S4 into the sugar solution with a mass fraction of 60% and boiling for 1min, then soaking for 24h; then, repeatedly putting the virgin fruit into the sugar solution with a mass fraction of 60% and boiling for 1min , then soak for 24h;

[0037] S6. washing the cherry tomatoes treated in step S5 with a sugar solution with a mass fraction of 15%, the...

Embodiment 2

[0039] Embodiment 2 is rich in the making of the preserved tomato of reduced Vc

[0040] S1. choose fresh cherry tomatoes and place the mass fraction as 0.6% citric acid aqueous solution and soak for 10min;

[0041] S2. blanching the cherry tomatoes treated in step S1 in hot water at 80°C for 3 minutes;

[0042] S3. evenly puncture the outer skin of the cherry tomato after being processed by step S2 with a needle;

[0043] S4. the cherry tomato after being processed by step S3 is placed in the calcium chloride aqueous solution of 1% by mass fraction and soaks 4h;

[0044] S5. Putting the virgin fruit processed by step S4 into the sugar solution with a mass fraction of 50% and boiling for 2min, then soaking for 36h; then, repeatedly putting the virgin fruit into the sugar solution with a mass fraction of 50% and boiling for 2min , then soak for 36h;

[0045] S6. Washing the cherry tomatoes treated in step S5 with a sugar solution with a mass fraction of 10%, and then drying ...

Embodiment 3

[0047] Embodiment 3 is rich in the making of the cherry tomato preserved fruit of reduced type Vc

[0048] S1. choose fresh cherry tomatoes and place the mass fraction in 1.2% citric acid aqueous solution to soak for 5min;

[0049] S2. blanching the cherry tomatoes treated in step S1 in hot water at 100°C for 0.5min;

[0050] S3. evenly puncture the outer skin of the cherry tomato after being processed by step S2 with a needle;

[0051] S4. the cherry tomato after being processed by step S3 is placed in the calcium chloride aqueous solution of 3% by mass fraction and soaks 2h;

[0052] S5. put the virgin fruit after step S4 processing into the sugar solution of 50% mass fraction and boil for 0.5min, then soak for 12h; 0.5min, then soak for 12h;

[0053] S6. washing the cherry tomatoes with a mass fraction of 20% after being processed in step S5, and then drying them at 65°C until the moisture mass fraction in the preserved cherry tomatoes is lower than 20% to obtain the descr...

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PUM

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Abstract

The invention discloses a making method of cherry tomato candied fruits rich in reduced Vc. The making method comprises the following steps of S1, selecting fresh cherry tomatoes, placing the selected cherry tomatoes in a citric acid solution, and soaking the selected fresh cherry tomatoes in the citric acid solution; S2, blanching the cherry tomatoes treated in the step S1 in hot water; S3, uniformly pricking holes in the outer surface peel of the cherry tomatoes treated in the step S2 with a needle; S4, placing the cherry tomatoes treated in the step S3 in a solution containing a hardening agent, and soaking the treated cherry tomatoes in the solution containing the hardening agent; S5, putting the cherry tomatoes treated in the step S4 in a sugar solution of which the mass percentage is 50-65%, boiling over the sugar solution for 0.5-3min, then soaking the boiled cherry tomatoes once again for 12-36h, then repeatedly putting the soaked cherry tomatoes into a sugar solution of which the mass percentage is 50-65%, boiling over the sugar solution for 0.5-3min, and soaking the boiled cherry tomatoes for 12-36h; and S6, washing the cherry tomatoes treated in the step S5 with a sugar solution of which the mass percentage is 10-20%, and drying the washed cherry tomatoes so as to obtain the cherry tomato candied fruits rich in reduced Vc. The preservation rate of the reduced Vc of the cherry tomato candied fruits prepared by the method disclosed by the invention is high, and the loss of vitamin C in the processing course of the cherry tomatoes can be effectively controlled.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing preserved cherry tomatoes rich in reduced Vc. Background technique [0002] Cherry tomatoes, also known as small tomatoes, small pearl tomatoes, and cherry tomatoes, are also known as "little golden fruit" and "fruit of love" abroad, and belong to the genus Tomato of the family Solanaceae. The cherry tomato has a well-developed root system, strong regeneration ability, and many lateral roots, most of which are distributed in the soil layer within 30 cm of the soil surface. The plants grow vigorously, with stems and vines self-capping, and there are fewer varieties; those with unlimited growth, the plant height is more than 2 meters. The leaves are odd pinnate compound leaves, the leaflets are many and thin, due to the seeds [0003] Smaller, the first pair of cotyledons and several true leaves are slightly smaller than ordinary tomatoes, with red ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
Inventor 曾晓房叶绍环于立梅冯卫华白卫东陈悦娇张鹰谭晓燕
Owner ZHONGKAI UNIV OF AGRI & ENG