Production method of crispy dried cherry tomatoes

A technology for dried cherry tomatoes and a production method, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of high nutritional value, low sugar content, low moisture content, etc., and achieves high nutritional value and reduced content. The amount of sugar, the effect of bright colors

Inactive Publication Date: 2019-11-22
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing dried fruits usually have a water content below 20%, and dried cherry tomatoes with low sugar content, low water content, high nutritional value, and crisp taste are rare

Method used

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  • Production method of crispy dried cherry tomatoes
  • Production method of crispy dried cherry tomatoes
  • Production method of crispy dried cherry tomatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Select 9 ripe fresh cherry tomatoes, weigh them after selection, wash, blanch in soda water with a mass concentration of 10% at a temperature of 80°C for 3 minutes, rinse with water at 20°C for 2 times, and then peel them manually. Use a syringe to evenly puncture the surface of the cherry tomatoes with a distance of 5mm.

[0024] 2. Immerse the cherry tomatoes after the puncture in the sugar solution with a mass concentration of 40% of 5 times the mass of the fruit, and use an ultrasonic cell disruptor to process it for 20 minutes under the conditions of ultrasonic power 200W and ultrasonic frequency 20kHz, and ultrasonic work for 1 second , with an interval of 1 second. After the ultrasonic treatment, wash the cherry tomatoes with a sugar solution with a mass concentration of 20% and control the drying. After pre-freezing at -18°C, freeze-dry at -49°C in a freeze-drying equipment for 40 Hours, the dried cherry tomatoes with bright color and crisp taste are obtained...

Embodiment 2

[0026] 1. Choose 8 mature fresh cherry tomatoes, weigh them after selection, cleaning, blanching in soda water with a mass concentration of 10% at a temperature of 90°C for 1 minute, rinse with water at 20°C for 2 times, and then peel them manually. Use a syringe to evenly puncture the surface of the cherry tomatoes with a distance of 5mm.

[0027] 2. Immerse the punctured cherry tomatoes in a sugar solution with a mass concentration of 4 times the weight of the fruit and a mass concentration of 50%, and use an ultrasonic cell disruptor to process it for 30 minutes under the conditions of ultrasonic power 100W and ultrasonic frequency 20kHz, and ultrasonic work for 1 second , with an interval of 1 second. After the ultrasonic treatment, wash the cherry tomatoes with a sugar solution with a mass concentration of 20% and control the drying. After pre-freezing at -18°C, freeze-dry at -49°C in a freeze-drying equipment for 44 Hours, the dried cherry tomatoes with bright color and ...

Embodiment 3

[0029] 1. Select 9 ripe fresh cherry tomatoes, weigh them after selection, wash, blanch in soda water with a mass concentration of 10% at a temperature of 85°C for 2 minutes, rinse with water at 20°C for 2 times, and then peel them manually. Use a syringe to evenly puncture the surface of the cherry tomatoes with a distance of 5mm.

[0030] 2. Immerse the cherry tomatoes after the puncture in the sugar solution with a mass concentration of 45% of the mass of 4 times the fruit weight, and use an ultrasonic cell disruptor to process it for 25 minutes under the conditions of ultrasonic power 100W and ultrasonic frequency 20kHz, and ultrasonic work for 1 second , with an interval of 1 second. After the ultrasonic treatment, wash the cherry tomatoes with a sugar solution with a mass concentration of 20% and control the drying. After pre-freezing at -18°C, freeze-dry at -49°C in a freeze-drying equipment for 42 Hours, the dried cherry tomatoes with bright color and crisp taste are o...

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Abstract

The invention discloses a production method of crispy dried cherry tomatoes. Cherry tomatoes are peeled by using an alkali solution, then subjected to puncture treatment, placed in a sugar solution tobe processed by an ultrasonic cell pulverizer, and freeze-dried to obtain the dried cherry tomatoes which are nutritional, safe, low in sugar content (about 10%), low in moisture content (5%), good in sweet and sour palatability, crispy in mouthfeel, and bright in color. According to the production method, the cherry tomatoes being peeled and punctured are subjected to sugar infiltration by ultrasonic means; by peeling and punching, the contact area between the sugar solution and the cherry tomato pulp is increased, and sugar infiltration into the cherry tomatoes is facilitated; through ultrasonic sugar infiltration, the sugar content of a product is reduced, meanwhile, the sugar infiltration time is shortened, more nutrients in the cherry tomatoes are retained, sterilization on a systemis achieved, and accordingly the preservation of the product at a later stage is facilitated. Therefore, by using the production method, the crispy dried cherry tomato product with a low cost, a simple process, pure naturalness, no pollution and high nutritional value can be developed.

Description

technical field [0001] The invention belongs to the technical field of dried fruit products processing, and in particular relates to a production method of crispy dried cherry tomatoes. Background technique [0002] Cherry tomatoes, commonly known as small tomatoes, are rich in nutrition, rich in various vitamins and minerals. They have the effects of promoting body fluids and quenching thirst, invigorating the stomach and eliminating food, clearing away heat and detoxification, cooling blood and calming the liver, nourishing blood and increasing appetite, and are listed by the Food and Agriculture Organization of the United Nations. It is one of the "four major fruits" for priority promotion. Cherry tomatoes are generally eaten as fruits, and are very popular among consumers because of their good fresh taste. In recent years, the planting area and total output of cherry tomatoes have increased rapidly, and the production is greater than the sales during the harvest season....

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42
CPCA23G3/48A23G3/42A23V2002/00
Inventor 王毕妮贾蓉张富新赵爱青
Owner SHAANXI NORMAL UNIV
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