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Production method of sulfur-free fermented preserved cherry tomato

A technology of cherry tomatoes and preserved fruits, applied in the direction of bacteria used in food preparation, the function of food ingredients, confectionery, etc., can solve problems such as residual poisoning environment and pollution, and achieve the effects of promoting growth and reproduction, promoting absorption and inhibiting growth.

Active Publication Date: 2018-02-23
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most traditional preserved fruits are treated with sulfur fumigation to achieve antiseptic and color protection. At present, the most effective chemical agents such as sulfurous acid and its salts to control the browning of fresh-cut products have been approved by the US FDA due to their residual toxicity and environmental pollution. Prohibited for use on fresh-cut fruits and vegetables

Method used

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  • Production method of sulfur-free fermented preserved cherry tomato
  • Production method of sulfur-free fermented preserved cherry tomato
  • Production method of sulfur-free fermented preserved cherry tomato

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Raw material selection: choose fresh cherry tomatoes with red color, uniform size, no pests and diseases, and eight mature;

[0020] 2. Raw material cleaning: electrolyze the mixed solution of sodium chloride (0.2wt%) and hydrochloric acid (0.04wt%) with SAEW generator, obtain the weakly acidic potential with available chlorine of 20mg / L by diluting the potential water obtained after electrolysis. Put the selected cherry tomatoes into a container, soak them in weakly acidic potential water at 60°C for 2 minutes, remove and clean them;

[0021] 3. Piercing, use a punching machine to pierce the cherry tomatoes evenly;

[0022] 4. Blanching, hardening and color protection: blanching for 5 minutes in hot soup at 100°C, containing color-protecting agent and 0.3wt% CaCl in the hot soup 2 , after the hot soup is cooled to room temperature, the cherry tomatoes are soaked therein for 8h; the color-protecting agent is composed of sodium hexametaphosphate, L-cysteine, β-cyclod...

Embodiment 2

[0028] In embodiment 1, "immersed in the composite bacterial liquid that the inoculum size is 2.0%" is changed into "immersed in the composite bacterial liquid that the inoculum size is 0.5%", and all the other are the same as in Example 1.

Embodiment 3

[0030] In embodiment 1, "immersed in the composite bacteria solution that the inoculum size is 2.0%" is changed into "immersed in the composite bacteria solution that the inoculum size is 1.0%", and all the other are the same as in Example 1.

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Abstract

The invention discloses a production method of sulfur-free fermented preserved cherry tomato. The healthy novel preserved cherry tomato obtained through weakly acidic potential water cleaning, Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus plantarumc composite bacterium fermentation, a best color protecting agent ratio and an ultrasonic sugar permeation process has the advantages of soft texture, bright red color and unique taste. Added oligosaccharides can promote the growth and the reproduction of probiotics, and also can inhibit the growth of harmful bacteria in the intestine, promote the intestine moistening and bowel relaxing of human bodies to realize safe detoxification, enhance the immunity, reduce the blood fat and cholesterols and promote mineral matter absorption.

Description

technical field [0001] The invention belongs to the technical field of preserved fruit processing and preparation, and relates to a preparation method of sulfur-free fermented preserved cherry tomatoes. Background technique [0002] Cherry tomatoes, also known as cherry tomatoes, can be used as vegetables or fruits, and can also be made into preserves, with high nutritional value and unique flavor. The vitamin content is 1.7 times that of ordinary tomatoes, and the vitamin PP content ranks first in fruits and vegetables. It protects the skin, maintains the normal secretion of gastric juice, promotes the production of red blood cells, and also has an auxiliary therapeutic effect on liver diseases. Special substances such as glutathione and lycopene in cherry tomatoes have special effects on maintaining the function of the human immune system and preventing diseases. After heating, the content of lycopene and other antioxidants in tomatoes increased significantly, and the lon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/42A23G3/00A23L5/00
CPCA23G3/0004A23G3/366A23G3/42A23G3/48A23L5/57A23V2002/00A23V2400/123A23V2400/113A23V2400/169A23V2200/3202A23V2200/324A23V2200/3262A23V2200/30A23V2200/048A23V2250/1578A23V2250/1614A23V2250/1618A23V2250/5112A23V2250/032A23V2250/284A23V2250/628A23V2250/51082A23V2250/0616A23V2300/24A23V2300/10A23V2300/48
Inventor 姚舒婷叶兴乾陈焕陈健乐陈士国
Owner ZHEJIANG UNIV
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