Ultrasonic-assisted lye tomato peeling method and product

An ultrasonic-assisted tomato technology is applied in the field of ultrasonic-assisted lye tomato peeling methods and products, which can solve the problems of skin cracking and being unsuitable for large-scale production, and achieve the effects of reducing dosage, shortening processing time, and increasing brittleness.

Inactive Publication Date: 2019-04-02
SOUTHWEST UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] Third, this method requires salt solution as a medium, and the electric field, salt solution concentration, initial temperature, and material-liquid ratio all have a greater impact on peeling, and the raw material needs to have a uniform size, which is not suitable for large-scale production
Rock et al. studied power ultrasonic peeling, but the results showed that after 45 seconds of ultrasonic treatment at 95°C and 1500W power, the skin did not crack, so additional equipment was needed to crack the skin

Method used

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  • Ultrasonic-assisted lye tomato peeling method and product
  • Ultrasonic-assisted lye tomato peeling method and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Preparation of peeled tomato by ultrasonic-assisted lye tomato peeling method

[0026] (1) Soak tomatoes in a sodium hydroxide solution with a temperature of 95° C. and a concentration of 40 g / L for 30 seconds at a mass-volume ratio of 1:9 to obtain alkali-treated tomatoes; the mass-volume ratio unit is kg:L;

[0027] (2) ultrasonically treating the tomato treated in step (1) for 50 s at 70° C. and an ultrasonic power of 2100 W to obtain ultrasonically treated tomato;

[0028] (3) Spray cold water on the tomatoes treated in step (2) and rotate each tomato slightly at the same time, so that friction occurs between each tomato, and a peeled tomato is obtained. The appearance of the peeled tomato is as follows: figure 1 shown in B, by figure 1 From middle B, it can be seen that the peeled tomato retains most of the red layer of the tomato.

Embodiment 2

[0030] Preparation of peeled tomato by ultrasonic-assisted lye tomato peeling method

[0031] (1) According to the mass-volume ratio of 0.5:10, the tomato is added into a calcium hydroxide solution with a temperature of 70° C. and a concentration of 20 g / L and soaked for 40 seconds to obtain an alkali-treated tomato; the mass-volume ratio unit is kg:L;

[0032] (2) ultrasonically treating the tomato treated in step (1) for 30 seconds at 50° C. and an ultrasonic power of 2500 W to obtain ultrasonically treated tomato;

[0033] (3) Spray cold water on the tomatoes treated in step (2) and rotate each tomato slightly at the same time to cause friction among the tomatoes to obtain peeled tomatoes.

Embodiment 3

[0035] Preparation of peeled tomato by ultrasonic-assisted lye tomato peeling method

[0036] (1) Soak tomatoes in a sodium hydroxide solution with a temperature of 100° C. and a concentration of 60 g / L for 50 seconds according to a mass-volume ratio of 5:5 to obtain alkali-treated tomatoes; the mass-volume ratio unit is kg:L;

[0037] (2) ultrasonically treating the tomato treated in step (1) for 50 s at 80° C. and an ultrasonic power of 3000 W to obtain ultrasonically treated tomato;

[0038] (3) Spray cold water on the tomatoes treated in step (2) and rotate each tomato slightly at the same time to cause friction among the tomatoes to obtain peeled tomatoes.

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Abstract

The invention relates to an ultrasonic-assisted lye tomato peeling method and a product, and belongs to the technical field of agricultural product processing. The method combines lye treatment and ultrasonic treatment for tomato peeling; process conditions of the lye treatment and ultrasonic treatment are properly set, so that final tomatoes can not only achieve 100% peeling rate and 90% of the peeling yield, but also have most of the tomato red layer and lycopene retained; and the peeled tomatoes are obviously superior to the tomatoes obtained by traditional lye peeling in color and nutrients. Compared with traditional lye treatment, the method reduces the amount of chemical reagents and shortens the treatment time of tomatoes in lye; compared with an existing power ultrasonic peeling method, the method reduces ultrasonic temperature, and overcomes the drawbacks that the existing ultrasonic treatment is insufficient to crack the tomato skin. The method is suitable for industrial production and has great promotion value.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to an ultrasonic-assisted lye tomato peeling method and a product thereof. Background technique [0002] Tomato is a widely cultivated crop worldwide, and it is also a plant with high nutritional value. Due to the unique edible, health care and auxiliary therapeutic effects of tomato and its products, it occupies an important position in the world's agricultural production and trade. The tomato processing industry is one of the most important parts of the fresh agricultural product processing industry. About 40 million tons of tomatoes are processed to varying degrees in the world every year, and about three-quarters of the tomatoes are in the form of processed products (sauce, juice, peeled tomato, etc.), and the commercialization of peeled tomato products such as whole peeled tomato, diced tomato and crushed tomato is considered to have a large...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/00A23L5/30
CPCA23L5/32A23L5/57
Inventor 赵国华高瑞萍叶发银卢志强陶建明赵晨阳
Owner SOUTHWEST UNIVERSITY
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