Production method for controlling putrefying bacteria in tomato can production process
By implementing multi-step screening and processing in the canned tomato production process, especially preheating and enzyme determination and high-temperature sterilization, the problem of tank swelling caused by spoiled bacteria pollution is solved, the content of spoiled bacteria is significantly reduced, and the safety of the product is ensured. stability.
Patent Information
- Application Number
- CN202411374251.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-29
- Publication Date
- 2024-12-20
AI Technical Summary
Canned tomatoes are easily contaminated by spoiled bacteria such as tropical Candida and food Weissella during the production process, resulting in the problem of swelling tank spoilage. The prior art is difficult to effectively control the growth of these microorganisms.
By implementing multi-step screening and processing in the canned tomato production process, including primary selection, floating washing, blowing cleaning, pedicure removal, steam rinsing, diced, preheating and enzyme dehydration, canning, vacuum sealing and high temperature dehydration The bacteria, especially the preheating enzyme dehydration temperature is 45°C to 60°C, and the sterilization conditions are 90°C to 95°C to reduce the content of spoiled bacteria.
It significantly reduces the content of spoiled bacteria in canned tomatoes, effectively reduces the risk of swelling the can, and maintains the original quality and long-term stability of the product, and complies with food safety standards.
Smart Images
Figure CN119157170A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of canned products, in particular to a production method for controlling spoilage bacteria in a tomato can production process. Background Art
[0002] The plant of the genus Solanaceae, also known as tomato, is an annual herb, and perennial in tropical areas. Tomatoes are rich in nutrients, contain a variety of vitamins needed by the human body, and have a unique flavor. They can be eaten raw or processed into tomato sauce or canned tomatoes.
[0003] Canned tomatoes are a kind of food that is made from Xinjiang tomatoes with high maturity and rich nutritional value, diced and processed with simple processes, and then sealed in cans. No nutrients or additives are added during the production process, maintaining its original nutritional content and taste. The key control points in the production process of canned tomatoes mainly include three aspects. The first control point is the selection of raw materials. Tomato fruits without scars and microbial contamination should be selected, and moldy or other unqualified tomatoes and debris should be removed as much as possible; the second key control point is the processing of tomatoes. Tomatoes that have entered the warehouse should be cleaned as soon as possible to reduce the possibility of being invaded by microorganisms in the natural environment, and the cleaned tomato raw materials should be selected again, and tomatoes that do not meet the production requirements should be removed again. At the same time, the safety production manual should be strictly followed to reduce the risk of practitioners bringing corrupt microorganisms into the tomato can production process; the third key control point is the sterilization effect. Although canned tomatoes are acidic foods, most pathogenic microorganisms are difficult to survive, but for spoilage bacteria such as Weissella and yeast, they can still survive under acidic conditions and cause the cans of canned tomatoes to swell and deteriorate.
[0004] Microbial contamination refers to biological contamination of food caused by bacteria and bacterial toxins, molds and mycotoxins, and viruses. The main reason for the spoilage of canned food is that Weissella, yeast, and mold are mixed into the product. If the canned food is not fully heat sterilized or poorly sealed, some Weissella and yeast will remain in the food. The remaining Weissella and yeast can multiply rapidly in foods with suitable acidity such as tomatoes, and the spoilage of canned food caused by yeast often occurs under acidic or highly acidic conditions. Therefore, if canned tomato products contain Weissella and yeast, the risk of spoilage will increase. Summary of the invention
[0005] The present invention provides a production method for controlling spoilage bacteria in the production process of canned tomatoes, which overcomes the shortcomings of the above-mentioned prior art and can effectively solve the problem of can bulging and deterioration of existing canned tomatoes.
[0006] The technical solution of the present invention is achieved by the following measures: A production method for controlling spoilage bacteria in the production process of canned tomatoes is carried out according to the following method: The first step is preliminary selection: select tomatoes with good shape and color, smooth and fresh surface, suitable maturity, and no pests or mold. The second step is cleaning: the selected tomatoes are initially cleaned by a floating washer, and then by a blast washer to remove impurities; The third step is to select again: the tomatoes that have been washed twice are manually stalked and the moldy and unripe tomatoes are removed again; Step 4: Peeling: The manually selected tomatoes are sent to a steam blanching machine for pre-scalding, and then peeled by spraying with cold water; Step 5, cut into pieces: Use a dicer to cut the peeled tomatoes into pieces; Step 6: Preheating and inactivating enzymes: preheat the diced tomatoes to inactivate enzymes and passivate and inactivate pectinase; Step 7: Canning and sealing: Use a filling machine to can the preheated diced tomatoes, and then use a vacuum automatic sealing machine to seal them; Step 8, sterilization and cooling: sterilize the sealed tomatoes and cool them to obtain canned tomatoes.
[0007] The following are further optimizations and / or improvements to the above technical solutions: In the sixth step, the preheating temperature for enzyme inactivation is 45°C to 60°C, and the preheating time for enzyme inactivation is 8 min to 10 min.
[0008] In the eighth step, the sterilization condition is 90°C to 95°C for 2.0h to 2.5h.
[0009] In the above second step, the initial washing time is 3 minutes to 5 minutes, and the secondary washing time is 1 minute to 2 minutes.
[0010] In the fourth step, the steam temperature in the scalding machine is 105°C to 115°C.
[0011] In the fifth step above, the size of the cut pieces is 1.5 cm×1.5 cm×1.5 cm.
[0012] In the eighth step, the cooling temperature is 25°C to 30°C.
[0013] The present invention provides a production method for controlling spoilage bacteria in a tomato can production process. Spoilage bacteria (tropical Candida and food Weissella) with gas production ability that cause tomato can bulging are separated and screened out from the tomato can production process. By improving the production process, the content of spoilage bacteria (tropical Candida and food Weissella) in the tomato can production process can be significantly reduced, and the risk of can bulging caused by contamination of tomato cans by spoilage bacteria (tropical Candida and food Weissella) is effectively reduced. BRIEF DESCRIPTION OF THE DRAWINGS
[0014] Figure 1 The figure is a morphological diagram of the fungus (Candida tropicalis) screened out in the tomato can production process of the present invention.
[0015] Figure 2 This is a common microscope picture of the fungus (Candida tropicalis) screened out during the canned tomato production process of the present invention.
[0016] Figure 3 This is a morphological diagram of bacteria (Weissella foetida) screened out during the tomato can production process of the present invention.
[0017] Figure 4 This is a common microscope image of bacteria (Weissella spp.) screened out during the canned tomato production process of the present invention.
[0018] Figure 5 The phylogenetic tree diagram of 26S rDNA sequences of fungi (Candida tropicalis) and related species screened out in the tomato canning production process of the present invention.
[0019] Figure 6 The phylogenetic tree diagram of 16S rDNA sequences of bacteria (Weissella foetida) and related species screened out in the process of canned tomato production of the present invention. DETAILED DESCRIPTION
[0020] The present invention is not limited by the following embodiments, and the specific implementation method can be determined according to the technical scheme of the present invention and the actual situation. Unless otherwise specified, the various chemical reagents and chemicals mentioned in the present invention are all chemical reagents and chemicals known and used in the prior art; unless otherwise specified, the percentages in the present invention are all mass percentages; unless otherwise specified, the solutions in the present invention are all aqueous solutions with water as the solvent, for example, hydrochloric acid solution is a hydrochloric acid aqueous solution; the normal temperature and room temperature in the present invention generally refer to a temperature of 15°C to 25°C, and are generally defined as 25°C.
[0021] The present invention will be further described below in conjunction with embodiments: Example 1: The production method for controlling spoilage bacteria in the canned tomato production process is carried out as follows: The first step is preliminary selection: select tomatoes with good shape and color, smooth and fresh surface, suitable maturity, and no pests or mold. The second step is cleaning: the selected tomatoes are initially cleaned by a floating washer, and then by a blast washer to remove impurities; The third step is to select again: the tomatoes that have been washed twice are manually stalked and the moldy and unripe tomatoes are removed again; Step 4: Peeling: The manually selected tomatoes are sent to a steam blanching machine for pre-scalding, and then peeled by spraying with cold water; Step 5, cut into pieces: Use a dicer to cut the peeled tomatoes into pieces; Step 6: Preheating and inactivating enzymes: preheat the diced tomatoes to inactivate enzymes and passivate and inactivate pectinase; Step 7: Canning and sealing: Use a filling machine to can the preheated diced tomatoes, and then use a vacuum automatic sealing machine to seal them; Step 8, sterilization and cooling: sterilize the sealed tomatoes and cool them to obtain canned tomatoes.
[0022] Example 2: As an optimization of the above example, in the sixth step, the preheating enzyme inactivation temperature is 45°C to 60°C, and the preheating enzyme inactivation time is 8min to 10min.
[0023] Example 3: As an optimization of the above example, in the eighth step, the sterilization condition is sterilization at 90°C to 95°C for 2.0h to 2.5h.
[0024] Embodiment 4: As an optimization of the above embodiment, in the second step, the initial washing time is 3 minutes to 5 minutes, and the secondary washing time is 1 minute to 2 minutes.
[0025] Embodiment 5: As an optimization of the above embodiment, in the fourth step, the steam temperature in the hot skin machine is 105°C to 115°C.
[0026] Example 6: As an optimization of the above example, in the fifth step, the cutting size is 1.5 cm×1.5 cm×1.5 cm.
[0027] Embodiment 7: As an optimization of the above embodiment, in the eighth step, the cooling temperature is 25°C to 30°C.
[0028] Embodiment 8: The production method for controlling spoilage bacteria in the tomato can production process is carried out as follows: The first step is preliminary selection: select tomatoes with good shape and color, smooth and fresh surface, suitable maturity, and no pests or mold. The second step is cleaning: the selected tomatoes are initially cleaned in a floating washer for 5 minutes, and then in a blast washer for a second cleaning for 2 minutes to remove impurities; The third step is to select again: the tomatoes that have been washed twice are manually stalked and the moldy and unripe tomatoes are removed again; Step 4: Peeling: The tomatoes that have been manually screened are sent to a steam scalding machine for pre-scalding at a steam temperature of 105°C, and then peeled by spraying with cold water; Step 5: Cut the peeled tomatoes into 1.5cm×1.5cm×1.5cm pieces using a dicer; Step 6: Preheating and inactivating the enzyme: preheat the diced tomatoes at 45°C for 8 minutes to inactivate and deactivate the pectinase; Step 7: Canning and sealing: Use a filling machine to can the preheated diced tomatoes, and then use a vacuum automatic sealing machine to seal them; Step 8: Sterilization and cooling: sterilize the sealed tomatoes in a water bath at 90°C for 2.0h to effectively control spoilage bacteria, and then cool to 25°C to obtain canned tomatoes.
[0029] Embodiment 9: The production method for controlling spoilage bacteria in the tomato can production process is carried out as follows: The first step is preliminary selection: select tomatoes with good shape and color, smooth and fresh surface, suitable maturity, and no pests or mold. The second step is cleaning: the selected tomatoes are initially cleaned in a floating washer for 5 minutes, and then in a blast washer for a second cleaning for 2 minutes to remove impurities; The third step is to select again: the tomatoes that have been washed twice are manually stalked and the moldy and unripe tomatoes are removed again; Step 4: Peeling: The tomatoes that have been manually screened are sent to a steam scalding machine for pre-scalding at a steam temperature of 115°C, and then peeled by spraying with cold water; Step 5: Cut the peeled tomatoes into 1.5cm×1.5cm×1.5cm pieces using a dicer; Step 6: Preheating and inactivating the enzyme: preheat the diced tomatoes at 60°C for 10 minutes to inactivate and deactivate the pectinase; Step 7: Canning and sealing: Use a filling machine to can the preheated diced tomatoes, and then use a vacuum automatic sealing machine to seal them; Step 8, sterilization and cooling: sterilize the sealed tomatoes in a water bath at 95°C for 2.0h to effectively control spoilage bacteria, and then cool to 25°C to obtain canned tomatoes.
[0030] Embodiment 10: The production method for controlling spoilage bacteria in the tomato can production process is carried out as follows: The first step is preliminary selection: select tomatoes with good shape and color, smooth and fresh surface, suitable maturity, and no pests or mold. The second step is cleaning: the selected tomatoes are initially cleaned in a floating washer for 5 minutes, and then in a blast washer for a second cleaning for 2 minutes to remove impurities; The third step is to select again: the tomatoes that have been washed twice are manually stalked and the moldy and unripe tomatoes are removed again; Step 4: Peeling: The tomatoes that have been manually screened are sent to a steam scalding machine for pre-scalding at a steam temperature of 110°C, and then peeled by spraying with cold water; Step 5: Cut the peeled tomatoes into 1.5cm×1.5cm×1.5cm pieces using a dicer; Step 6: Preheating and inactivating the enzyme: preheat the diced tomatoes at 50°C for 9 minutes to inactivate and deactivate the pectinase; Step 7: Canning and sealing: Use a filling machine to can the preheated diced tomatoes, and then use a vacuum automatic sealing machine to seal them; Step 8: Sterilization and cooling: sterilize the sealed tomatoes in a water bath at 90°C for 2.5 hours to effectively control spoilage bacteria, and then cool to 25°C to obtain canned tomatoes.
[0031] Comparative Example 1: The difference from Example 8 of the present invention is that the sterilization conditions in the eighth step are changed, specifically, "sterilization in a water bath at 90°C for 2.0h" is changed to "sterilization in a water bath at 80°C for 2.0h", and the remaining steps are the same.
[0032] Comparative Example 2: The difference from Example 8 of the present invention is that the sterilization conditions in the eighth step are changed, specifically, "sterilization in a 90°C water bath for 2.0h" is changed to "sterilization in an autoclave at 90°C for 5min" (existing sterilization process), and the remaining steps are the same.
[0033] Experimental Example 1: Screening and identification of spoilage bacteria in the production process of canned tomatoes.
[0034] Experimental method: The plate streak method was used to isolate and screen spoilage bacteria (fungi and bacteria) in the tomato canning process on a large scale.
[0035] Fungus screening process: Bengal red agar medium, potato dextrose agar medium (PDA) and malt extract agar medium (MEA) were used to isolate and screen fungi in the tomato canning process on a large scale, and a strain with white, round, smooth, opaque, neat edges and gas-producing colonies was obtained (such as Figure 1 As shown in Figure 2), the bacteria were observed under a microscope and were spherical and arranged singly or in pairs (e.g. Figure 2 shown); Bacterial screening process: Tryptic soy agar (TSA) and MRS agar medium were used to isolate and screen bacteria in the tomato canning process, and a strain with white, round, smooth, opaque, neat edges and the ability to produce acid and gas was obtained (such as Figure 3 ); Under microscope observation, the bacteria are rod-shaped and arranged singly or in pairs (such as Figure 4 shown); Experimental results: The selected fungi were identified by formic acid extraction method specified in the "General Methods for Identification of Microorganisms by Matrix-Assisted Laser Desorption / Ionization Time of Flight Mass Spectrometry", protein samples of isolated strains were obtained, and ribosomal protein fingerprints were collected using the Matrix-Assisted Laser Desorption / Ionization Time of Flight Mass Spectrometry (MALDI-TOF MS) identification system. By comparing and analyzing with the fingerprint database, the taxonomic status of the fungus was determined to be tropical Candida. The taxonomic status of the isolated strain was further confirmed by sequencing the ribosomal rDNA large subunit gene sequence (26S rDNA). The genomic DNA of the isolated yeast was extracted using the yeast genomic DNA extraction kit (OMEGA, D3370), and the 26S rDNA gene was amplified using primers NL1 and NL4. Reaction conditions: 95 ℃ 5min; 95 ℃ 30s, 55 ℃ 4s, 72℃ 45s, 35 cycles in total; 72 ℃ 10 min. The MEGA software was used to display the phylogenetic tree of the 26S rDNA sequence of the strain "Candida tropicalis" and related species by the neighbor joining method. The similarity was repeated 1000 times, and the similarity between "Candida tropicalis" and Candida tropicalis NRRL Y-12968 is the same branch, combined with the MALDI-TOF MS results, e.g. Figure 5 As shown, it was identified as Candida tropicalis.
[0036] The selected bacteria were identified by formic acid extraction method specified in the General Methods for Identification of Microorganisms by Matrix-Assisted Laser Desorption / Ionization Time of Flight Mass Spectrometry, obtaining protein samples of isolated strains. The ribosomal protein fingerprint was collected using the MALDI-TOF MS identification system, and the taxonomic status of the bacteria was determined to be food Weissella by comparison and analysis with the fingerprint database. The taxonomic status of the isolated strains was further confirmed by 16S rDNA and functional gene sequencing technology. The genomic DNA of the isolated food Weissella was extracted using the TIANGEN bacterial genomic DNA extraction kit. The 16S rDNA gene was amplified using primers 27F and 1492R. The reaction conditions were 94℃ 5min; 94℃ 1 min; 55℃ 1 min; 72℃1min 30s; 72℃ 10min, for a total of 30 cycles. The MEGA software was used to display the phylogenetic tree of the 16S rDNA sequence of the strain "food Weissella" and related species by the neighbor joining method. The similarity was repeated 1000 times, and "food Weissella" and Weissellacibaria KACC 11862T were in the same branch. Combined with the MALDI-TOF MS results, as shown in Figure 2, the phylogenetic tree of the 16S rDNA sequence of the strain "food Weissella" and related species was displayed. Figure 6 As shown, it was determined to be food Weissella.
[0037] Experimental Example 2: Investigate the effect of spoilage bacteria on canned tomatoes during the production process of canned tomatoes.
[0038] Experimental method: The isolated spoilage bacteria (Candida tropicalis and Weissella edodes) were subjected to spoilage bacteria back-inoculation experiment.
[0039] Spoilage bacteria (Candida tropicalis) inoculation experiment: Candida tropicalis was cultured at 28℃ with shaking until the bacterial solution OD 600 When the concentration reaches 0.6, take it out and inoculate it into 50g of freshly peeled tomatoes at a rate of 2%. Tighten the blue-capped bottle cap and culture it statically at 28°C. Observe the gas production in the capped bottle after culturing for 24h, 48h and 72h.
[0040] Spoilage bacteria (Weissella foetida) inoculation experiment: The Weissella foetida was cultured at 37℃ with shaking until the bacterial solution OD 600 When the concentration reaches 0.6, take it out and inoculate it into 50 g of freshly peeled tomatoes at a 2% inoculum. Tighten the blue-capped bottle cap and culture it statically at 37°C. After culturing for 24 h, 48 h and 72 h, the acid and gas production in the capped bottle were observed.
[0041] Experimental results: The results of the spoilage bacteria (tropical Candida) inoculation experiment: 24 hours after inoculation with tropical Candida, obvious bubbles were produced; the gas production reached the maximum 48 hours after inoculation; dense small bubbles could still be observed 72 hours after inoculation. No bubbles were observed in the blank control group of canned tomatoes that were not inoculated with tropical Candida. This shows that the tropical Candida produced in the production process of canned tomatoes has the ability to produce gas and cause spoilage in canned tomato products, and is one of the main sources of flatulence in canned tomatoes.
[0042] The results of the spoilage bacteria (Weissella spp.) inoculation experiment were as follows: 24 hours after inoculation with Weissella spp., the pH value decreased by 0.5, accompanied by a large number of bubbles produced, and the gas production reached the maximum at this time; 48 hours after inoculation, the pH value decreased by 0.7, and dense small bubbles were observed; 72 hours after inoculation, the pH value remained the same as that at 48 hours after inoculation, and dense small bubbles could still be observed. In the blank control group of canned tomatoes that was not inoculated with Weissella spp., no bubbles were observed to be produced, and the pH value did not change significantly, indicating that Weissella spp. produced during the production process of canned tomatoes also has the ability to produce acid and gas and cause spoilage in canned tomato products, and is the second main cause of gas spoilage in canned tomatoes.
[0043] Experimental Example 3: Optimizing the sterilization conditions in the production process of canned tomatoes.
[0044] Experimental method: Spoilage bacteria (Candida tropicalis and Weissella foetida) were artificially added into canned tomatoes to optimize the sterilization conditions in the production process of canned tomatoes.
[0045] The experimental process of artificially adding spoilage bacteria (tropical Candida) to canned tomatoes is as follows: the amount of addition is until the tropical Candida content in the canned tomatoes reaches 10 6 CFU / g, and then the canned tomatoes were sealed and sterilized by using hot water at different temperatures to sterilize the canned tomatoes. 6 CFU / g tropical Candida canned tomato was sterilized for 2 h. Finally, MEA medium was used to sterilize 10 6 Colony count test of canned tomato products for CFU / g Candida tropicalis.
[0046] The experimental process of artificially adding spoilage bacteria (food Weissella) to canned tomatoes is as follows: the amount of food Weissella added to the canned tomatoes reaches 10 7 CFU / g, and then the canned tomatoes were sealed and sterilized by using hot water at different temperatures to sterilize the canned tomatoes. 7 CFU / g food Weissella canned tomato was sterilized for 2 h. Finally, MRS agar medium was used to sterilize 10 7Colony count test of canned tomatoes for Weissella spp. (CFU / g food).
[0047] Experimental results: artificially adding spoilage bacteria (tropical Candida) to canned tomatoes. Experimental results: In the tomato canning production process of the present invention, when sterilizing the tomato cans, hot water at different temperatures is used to sterilize the canned tomatoes containing 10 6 CFU / g tropical Candida canned food was sterilized for 2 hours. When the hot water temperature was 80℃, most tropical Candida could be killed; when the hot water temperature was 85℃, almost all tropical Candida could be killed; when the hot water temperature was 90℃, all tropical Candida could be killed; when the hot water temperature was 95℃, the sterilization effect was the same as that when the hot water temperature was 90℃, and all tropical Candida could be killed. Considering energy loss, the best hot water temperature was 90℃.
[0048] The results of the experiment of artificially adding spoilage bacteria (Weissella foetida) to canned tomatoes: In the tomato can production process of the present invention, when sterilizing the canned tomatoes, hot water of different temperatures is used to sterilize the canned tomatoes containing 10 7 CFU / g food Weissella canned food was sterilized for 2 hours. When the hot water temperature was 80℃, most of the food Weissella could be killed; when the hot water temperature was 85℃, almost all of the food Weissella could be killed; when the hot water temperature was 90℃, all of the food Weissella could be killed; when the hot water temperature was 95℃, the sterilization effect was the same as when the hot water temperature was 90℃, and all of the food Weissella could be killed. Considering energy loss, the best hot water temperature is 90℃.
[0049] In conclusion, when the sterilization condition in the production method of the present invention for controlling spoilage bacteria in the production process of canned tomatoes is sterilized at 90° C. for 2.0 h, the risk of spoilage and can swelling of canned tomatoes caused by contamination by spoilage bacteria (Candida tropicalis and Weissella edodes) can be greatly reduced.
[0050] Experimental Example 4: The quality of canned tomatoes obtained by using the production method of the present invention for controlling spoilage bacteria in the production process of canned tomatoes was investigated.
[0051] Experimental method: According to the method specified in QB / T1394-2014 "Canned Tomatoes", the quality of canned tomatoes obtained by the production method of the present invention for controlling spoilage bacteria in the production process of canned tomatoes was investigated. The canned tomato indicators include sensory, taste, odor, solid content, lycopene content, pH value, total acid and microbial indicators. Meanwhile, comparative examples 1 to 2 were used as controls.
[0052] Experimental results: The experimental results are shown in Table 1. As can be seen from Table 1, the canned tomatoes obtained by the production method for controlling spoilage bacteria in the production process of canned tomatoes of the present invention are the same as those obtained in Comparative Examples 1 to 2. While maintaining the original quality, the mold count and the total number of microorganisms of the canned tomatoes obtained by the production method for controlling spoilage bacteria in the production process of canned tomatoes of the present invention meet the standard requirements.
[0053] Experimental Example 5: Long-term stability test of canned tomatoes obtained by the production method of the present invention for controlling spoilage bacteria in the production process of canned tomatoes.
[0054] Experimental method: After the canned tomatoes obtained by the production method for controlling spoilage bacteria in the canned tomato production process of the present invention were placed for 0, 1, 3, 6, and 12 months, the swelling of the cans was investigated.
[0055] Experimental results: As shown in Table 2, compared with Comparative Examples 1 and 2, Comparative Example 1 has a bulging can after being placed for 3 months, and Comparative Example 2 has a bulging can after being placed for 1 month. The total number of microorganisms is 6.4×10 7 CFU / mL, and the tomato cans obtained by the production method of controlling spoilage bacteria in the tomato can production process of the present invention have no can swelling after being placed for one year, and the can swelling rate is low. The production method can effectively reduce the risk of corruption and deterioration.
[0056] In summary, the present invention provides a production method for controlling spoilage bacteria in the production process of canned tomatoes. Spoilage bacteria (tropical Candida and food Weissella) with gas production ability that cause canned tomatoes to swell are separated and screened out from the production process of canned tomatoes. By improving the production process, the content of spoilage bacteria (tropical Candida and food Weissella) in the production process of canned tomatoes can be significantly reduced, and the risk of can swell caused by contamination of canned tomatoes by spoilage bacteria (tropical Candida and food Weissella) can be effectively reduced.
[0057] The above technical features constitute the embodiments of the present invention, which have strong adaptability and implementation effect. Non-essential technical features can be added or reduced according to actual needs to meet the requirements of different situations.
[0058] .
Claims
1. A method for controlling spoilage bacteria in a canned tomato production process, characterized in that Proceed as follows: The first step is preliminary selection: select tomatoes with good shape and color, smooth and fresh surface, suitable maturity, and no pests or mold. The second step is cleaning: the selected tomatoes are first cleaned by a floating washer, and then second cleaned by a blast washer to remove impurities; The third step is to select again: the tomatoes that have been washed twice are manually stalked and the moldy and unripe tomatoes are removed again; Step 4: Peeling: The manually selected tomatoes are sent to a steam blanching machine for pre-scalding, and then peeled by spraying with cold water; Step 5, cut into pieces: Use a dicer to cut the peeled tomatoes into pieces; Step 6: Preheating and inactivating enzymes: preheat the diced tomatoes to inactivate enzymes and passivate and inactivate pectinase; Step 7: Canning and sealing: Use a filling machine to can the preheated diced tomatoes, and then use a vacuum automatic sealing machine to seal them; Step 8, sterilization and cooling: sterilize the sealed tomatoes and cool them to obtain canned tomatoes.
2. The method for controlling spoilage bacteria in the canned tomato production process according to claim 1, characterized in that In the sixth step, the preheating enzyme inactivation temperature is 45°C to 60°C, and the preheating enzyme inactivation time is 8min to 10min.
3. The method for controlling spoilage bacteria in the canned tomato production process according to claim 1 or 2, characterized in that In the eighth step, the sterilization condition is 90° C. to 95° C. for 2.0 h to 2.5 h.
4. The method for controlling spoilage bacteria in the canned tomato production process according to claim 1, 2 or 3, characterized in that In the second step, the initial washing time is 3 minutes to 5 minutes, and the secondary washing time is 1 minute to 2 minutes.
5. The method for controlling spoilage bacteria in the canned tomato production process according to any one of claims 1 to 4, characterized in that In the fourth step, the steam temperature in the scalding machine is 105°C to 115°C.
6. The method for controlling spoilage bacteria in the canned tomato production process according to any one of claims 1 to 5, characterized in that In the fifth step, the size of the cut pieces is 1.5cm×1.5cm×1.5cm.
7. The method for controlling spoilage bacteria in the tomato canning process according to any one of claims 1 to 6, characterized in that In the eighth step, the cooling temperature is 25°C to 30°C.