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Tomato sauce and preparation method thereof

A production method and technology for ketchup, which are applied in the directions of food ingredients as emulsifiers, food ingredients as viscosity modifiers, and food ingredients as taste improvers, etc., can solve the problems of tomato paste taste influence, low dietary fiber and protein content, etc. , to achieve the effect of overcoming roughness, improving taste and flavor

Inactive Publication Date: 2019-01-11
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of dietary fiber and protein in tomato paste is extremely low. Adding soybean dietary fiber and protein can not only improve its nutritional value, but also improve its texture, but at the same time, it has a certain impact on the taste of tomato paste

Method used

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  • Tomato sauce and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A tomato paste is composed of the following components in terms of mass percentage: 2% soybean protein isolate, 1% soybean dietary fiber, 2% corn germ oil, 10% sugar, 0.6% salt, 1% starch, raw tomato sauce 20%, the rest is water.

[0021] The preparation method of described tomato paste, comprises the steps:

[0022] 1) dry mixing the soybean dietary fiber and vegetable protein;

[0023] 2) Preparation of emulsified fiber slurry: Disperse the mixed soybean dietary fiber and vegetable protein into water at 40°C at a uniform speed, and stir while dispersing. The stirring speed is 700r / min. After the soybean dietary fiber and vegetable protein are added, the Add vegetable oil at a stirring speed of 700r / min, pre-emulsify at 3000r / min for 3min, emulsify at 8000r / min for 7min, and prepare emulsified fiber pulp for later use;

[0024] 3) Mixing: mix the emulsified fiber pulp with the original tomato sauce, water, sugar, and salt evenly, add starch, process it with a high-sp...

Embodiment 2

[0027] A tomato paste is composed of the following components in terms of mass percentage: 3% soybean protein isolate, 1% dietary fiber, 1% corn germ oil, 8% sugar, 1% salt, 1% starch, and 25% tomato puree %, the rest is water.

[0028] The preparation method of described tomato paste, comprises the steps:

[0029] 1) dry mixing the dietary fiber and vegetable protein;

[0030] 2) Preparation of emulsified fiber slurry: Disperse the above-mentioned mixed dietary fiber and vegetable protein into water at 40°C at a uniform speed, and stir while dispersing. The stirring speed is 1000r / min. Add vegetable oil under the stirring speed of / min, pre-emulsify for 3min at 5000r / min, emulsify for 1min at 10000r / min, and prepare emulsified fiber pulp for subsequent use;

[0031] 3) Mixing: Mix the above-mentioned emulsified fiber pulp with tomato original sauce, water, sugar, and salt evenly, add starch, process it with a high-speed shearing machine at 10,000r / min for 8 minutes, and put...

Embodiment 3

[0034] A tomato paste is composed of the following components in terms of mass percentage: 3% soybean protein isolate, 3% dietary fiber, 2.5% corn germ oil, 5% sugar, 1% salt, 0.5% starch, 30% tomato puree %, the rest is water.

[0035] The preparation method of described tomato paste, comprises the steps:

[0036] 1) dry-mixing the above-mentioned dietary fiber and vegetable protein;

[0037] 2) Preparation of emulsified fiber slurry: Disperse the above-mentioned mixed dietary fiber and vegetable protein into water at 40°C at a uniform speed, and stir while dispersing. The stirring speed is 800r / min. Add vegetable oil under the stirring speed of / min, pre-emulsify for 3min at 3000r / min, emulsify for 10min at 5000r / min, and prepare emulsified fiber pulp for subsequent use;

[0038] 3) Mixing: Mix the above-mentioned emulsified fiber pulp with tomato original sauce, water, sugar, and salt evenly, add starch, process it with a high-speed shearing machine at 5000r / min for 5 min...

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Abstract

The invention discloses a tomato sauce and a preparation method thereof. The tomato sauce is composed of the following components in mass percentage: vegetable protein 2-4%, dietary fiber 1-3%, vegetable oil 1-3%, sugar 5-10%, salt 0.5-1%, starch 0.5-1%, tomato sauce 20-30%, and the rest of water. The preparation method includes the steps of: dry blending of dietary fiber and vegetable protein; preparation of emulsified fiber pulp; mixing; packing; and sterilization. The preparation process of the tomato sauce is simple, low in requirement on equipment, and low in cost; the finished product ofthe tomato sauce has fine texture and good stability; and increased dietary fiber and protein complement the beneficial components of the tomatoes to bring smooth taste.

Description

technical field [0001] The invention relates to a tomato paste and a preparation method thereof, more specifically to a high-fiber, high-protein nutritional health care tomato paste and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Tomatoes have high edible value and nutritional value. In order to facilitate storage, extend the product supply season, and obtain higher regeneration value, fresh tomatoes are processed into various finished products, among which tomato paste is a more practical and extensive product. [0003] Ketchup, as a seasoning food, is more and more popular among consumers. The content of dietary fiber and protein in tomato paste is extremely low. Adding soybean dietary fiber and protein can not only improve its nutritional value, but also improve its texture, but at the same time, it has a certain impact on the taste of tomato paste. [0004] Therefore, how to solve the impact of fiber a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/00A23L29/10
CPCA23V2002/00A23L27/63A23L29/035A23L29/045A23L29/10A23V2200/244A23V2200/222A23V2200/14A23V2250/5488A23V2250/5116A23V2250/18A23V2250/5118
Inventor 王彩华姜畔刘汝萃王笛李顺秀马军
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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