Tomato fermented product and preparation method thereof

A fermented product, tomato technology, applied in the field of tomato fermented products and its preparation, can solve problems such as single taste, high loss of lycopene, incomplete utilization of raw materials, etc.

Pending Publication Date: 2021-09-14
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a fermented tomato product and a preparation method thereof, wh...

Method used

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  • Tomato fermented product and preparation method thereof
  • Tomato fermented product and preparation method thereof
  • Tomato fermented product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of tomato fermented products, comprising the following steps:

[0038] (1) Tomato screening: use a color sorter to screen the raw materials, and select bright red tomatoes: the content of tomatine is less than or equal to 50 μg / g (by dry weight), and the content of lycopene is greater than or equal to 2500 μg / g (by dry weight) count).

[0039] (2) Cleaning and preparation of raw materials: Remove rot, mildew, mud feet, impurities and other parts that cannot be used for production from the screened fresh red tomatoes, and use a high-pressure rotary cleaning machine to clean and then cut into pieces. After the raw materials are processed, weigh the following components in proportion, 6 parts of yeast powder, 12 parts of edible salt, 3 parts of white sugar, 9 parts of monosodium glutamate, 6 parts of chicken fat, 2.5 parts of garlic powder, 2.5 parts of ginger powder, 5'- 1.2 parts of taste nucleotide disodium, 0.1 part of sodium D-erythorbate, 79 par...

Embodiment 2

[0046] A preparation method of tomato fermented products, comprising the following steps:

[0047] (1) Tomato screening: use a color sorter to screen the raw materials, and select bright red tomatoes: the content of tomatine is less than or equal to 50 μg / g (by dry weight), and the content of lycopene is greater than or equal to 2500 μg / g (by dry weight) count).

[0048] (2) Cleaning and preparation of raw materials: Remove rot, mildew, mud feet, impurities and other parts that cannot be used for production from the screened fresh red tomatoes, and use a high-pressure rotary cleaning machine to clean and then cut into pieces. After the raw materials are processed, weigh the following components in proportion, 7 parts of yeast powder, 15 parts of edible salt, 4 parts of white sugar, 11 parts of monosodium glutamate, 8 parts of chicken fat, 3 parts of garlic powder, 3 parts of ginger powder, 5'- Flavor nucleotide disodium 1.5 parts, D-isoascorbate sodium 0.2 parts, fresh tomato...

Embodiment 3

[0055] A preparation method of tomato fermented products, comprising the following steps:

[0056] (1) Tomato screening: use a color sorter to screen the raw materials, and select bright red tomatoes: the content of tomatine is less than or equal to 50 μg / g (by dry weight), and the content of lycopene is greater than or equal to 2500 μg / g (by dry weight) count).

[0057] (2) Cleaning and preparation of raw materials: Remove rot, mildew, mud feet, impurities and other parts that cannot be used for production from the screened fresh red tomatoes, and use a high-pressure rotary cleaning machine to clean and then cut into pieces. After the raw materials are processed, weigh the following components in proportion, 8 parts of yeast powder, 15 parts of edible salt, 4 parts of white sugar, 12 parts of monosodium glutamate, 9 parts of chicken fat, 3 parts of garlic powder, 3 parts of ginger powder, 5'- 2 parts of taste nucleotide disodium, 0.2 part of sodium D-isoascorbate, 82 parts o...

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PUM

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Abstract

The invention discloses a tomato fermented product and a preparation method thereof. The preparation method comprises the following steps: (1) screening raw materials by using a color selector; (2) cleaning and preparing the raw materials; (3) performing vacuum homogeneous emulsification; (4) performing vacuum low-temperature concentration; (5) performing anaerobic biological enzymolysis; (6) performing anaerobic fermentation; and (7) performing filling and sterilizing. According to the preparation method disclosed by the invention, the raw materials are screened by using the color selector, and green and yellow tomatoes are selected from the raw materials, so that the adverse effects of the green and yellow tomatoes on the color and flavor of the product can be removed to the greatest degree, and the color and flavor of the product are guaranteed to the greatest degree; and moreover, by using the vacuum low-temperature concentration and vacuum homogeneous emulsification method, the instability of lycopene caused by temperature and oxygen can be effectively reduced, and the lycopene content in the product is effectively improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fermented tomato product and a preparation method thereof. Background technique [0002] Tomato is tomato, which is an annual or perennial herbaceous plant, which is rich in nutrition: in recent years, with the improvement of scientific and technological level and cultivation technology, the annual output of tomato has increased year by year, but if the tomato is mainly eaten fresh, it will face Poor storage, short shelf life, difficult to transport and other issues. Tomato products currently on the market mainly include tomato sauce, tomato juice, tomato drinks, etc., which are mainly concentrated on primary tomato products, with low nutritional value and single taste. But existing tomato products still have the following problems: [0003] 1. Most of the existing processing techniques manually peel off the tomato skin and use peeled tomatoes. The peeled tomato skin...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/00
CPCA23L19/09A23L29/06A23L29/065A23V2400/123A23V2400/169A23V2400/51
Inventor 黄诗林刘辉王威吴江华王浩
Owner 四川天味食品集团股份有限公司
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