Highly antioxidant tomato flavor enhancer and method of making same

Abstract

A high-antioxidant tomato flavoring condiment is made from tomato peel and pomace and tomato sauce as raw materials. The mixture undergoes ultrasonic pretreatment and enzymatic pretreatment, followed by a three-step fermentation process using brewer's yeast, lactic acid bacteria, and acetic acid bacteria. The ultrasonic pretreatment involves adding olive oil, glyceryl monostearate, and citric acid to the tomato peel and pomace juice, followed by ultrasonic treatment. This invention enhances the release of bioactive substances and the dissolution of nutrients through ultrasonic pretreatment and enzymatic hydrolysis, thereby significantly increasing the content of antioxidants in the tomato peel and pomace and improving the product's antioxidant capacity. Combined with a three-stage fermentation process, the product develops a unique flavor. The original condiment juice is amber in color, has a refreshing and tangy taste without astringency, and possesses strong antioxidant activity and tomato aroma. Furthermore, marine materials such as seaweed and sea grapes are added as raw materials to prepare a marine-based condiment. After fermentation, these release amino acids, anthocyanins, and other substances, effectively improving the product's nutritional value.

Description

Technical Field

[0001] This invention relates to the field of seasoning processing technology, specifically to a high-antioxidant tomato flavoring seasoning and its preparation method. Background Technology

[0002] Tomatoes are one of the world's most important economic crops, and their processed products (such as tomato paste, concentrated juice, and tomato powder) occupy an important position in the food industry. The world's main tomato producing areas are concentrated in Xinjiang and Inner Mongolia Autonomous Region in China, and California in the United States. Xinjiang, benefiting from its superior light, heat, soil, and water conditions, is not only the largest tomato production and processing base in Asia, but also accounts for more than 80% of China's total tomato production. Tomato consumption is mainly divided into two categories: fresh consumption and processed products, with approximately 40% of global tomato production used for processing. With the continuous growth in consumer demand, the tomato processing industry is expanding, generating a large amount of processing by-products, mainly tomato pomace and tomato skins. Although these by-products are often considered waste, they are rich in nutrients such as polysaccharides, proteins, and minerals, as well as bioactive substances such as lycopene, carotenoids, and phenolic compounds, possessing significant potential commercial value and environmental benefits.

[0003] Fermenting tomato peels and pomace to produce seasonings not only preserves many beneficial compounds from the raw fruit but also significantly increases the content of functional nutrients such as polyphenols, flavonoids, organic acids, polysaccharides, and amino acids. This endows the seasonings with excellent antioxidant, antibacterial, anti-inflammatory, and gut microbiota-regulating bioactivities. Therefore, this fermentation process effectively realizes the high-value utilization of tomato peels and pomace, offering both good economic and social benefits.

[0004] Oxidative free radical damage is a key pathological mechanism leading to aging and chronic inflammation. Dietary intake of exogenous antioxidants (such as vitamins, polysaturated fatty acids, and polyphenols) can effectively eliminate excess free radicals in the body and alleviate oxidative stress damage. Fruit vinegar—a novel functional beverage rich in polyphenols, flavonoids, and other bioactive substances—is a highly efficient and natural source of dietary antioxidants. Its complex antioxidant components not only directly neutralize free radicals but may also exert a synergistic defensive effect by activating the body's own antioxidant enzyme system (such as SOD and GSH-Px), thereby intervening in the aging and inflammatory processes at the molecular level. Summary of the Invention

[0005] The purpose of this invention is to provide a tomato flavor enhancer with high antioxidant properties.

[0006] Another objective of this invention is to provide a method for preparing the above-mentioned high antioxidant tomato flavoring condiment.

[0007] The objective of this invention is achieved through the following technical solution:

[0008] A high-antioxidant tomato flavoring condiment is characterized by being made from tomato peels and tomato paste as raw materials, which are subjected to ultrasonic pretreatment and enzymatic pretreatment in sequence, followed by three-step fermentation by brewer's yeast, lactic acid bacteria and acetic acid bacteria.

[0009] Furthermore, the ultrasonic pretreatment involves adding olive oil, glyceryl monostearate, and citric acid to the tomato peel and pulp juice obtained by mixing tomato peel and pulp with water, and then subjecting it to ultrasonic treatment.

[0010] Furthermore, in the ultrasonic pretreatment, the amount of olive oil added is 0.5-1.5% of the mass of tomato peel and pulp juice, the amount of glyceryl monostearate added is 0.05-0.1% of the mass of tomato peel and pulp juice, and the amount of citric acid added is 0.1-0.3% of the mass of tomato peel and pulp juice.

[0011] Furthermore, the ultrasonic treatment power is 150~300W, the temperature is 30~60℃, and the ultrasonic treatment time is 10~30min.

[0012] Furthermore, the amount of each enzyme added in the enzymatic hydrolysis pretreatment is 0.5-1.0% cellulase, 0.3-0.5% hemicellulase, 0.1-0.3% pectinase, 0.1-0.3% papain, and 0.25% lipase.

[0013] Furthermore, the inoculation amount of the brewing yeast is 1.5~2.5%, and it is kept at a constant temperature of 28~30℃ and shaken for 12~24 hours; the inoculation amount of the lactic acid bacteria is 1.0~2.0%, and it is fermented at 28~30℃.

[0014] Furthermore, the inoculation amount of the acetic acid bacteria is 1-5%, the fermentation temperature is 30℃, and the fermentation time is 8-14 days.

[0015] Furthermore, the mass ratio of the tomato peel, tomato sauce, and water is 7~9:1~3:40~60.

[0016] A method for preparing a high-antioxidant tomato flavoring condiment, characterized by comprising the following steps: (1) Mix tomato sauce and tomato peels with water to make tomato peel juice; (2) Add olive oil, glyceryl monostearate and citric acid to the tomato peel and pulp juice prepared in step (1) and then perform ultrasonic treatment; (3) Add cellulase, hemicellulase, pectinase, papain and lipase to step (2) for enzymatic hydrolysis to obtain enzymatic hydrolyzed tomato peel and pulp juice; (4) Add brewing yeast to step (3), and ferment at a constant temperature with shaking for 12-24 h, then add lactic acid bacteria and let it ferment statically for 48 h. (5) Add acetic acid bacteria to step (4) for fermentation to obtain a high antioxidant tomato flavoring condiment.

[0017] Furthermore, the mass ratio of tomato peel, tomato sauce, and water is 7~9:1~3:40~60, and the blending time is 1~3 minutes.

[0018] Furthermore, in step (2), the amount of olive oil added is 0.5-1.5% of the mass of the tomato peel and pulp juice, the amount of glyceryl monostearate added is 0.05-0.1% of the mass of the tomato peel and pulp juice, and the amount of citric acid added is 0.1-0.3% of the mass of the tomato peel and pulp juice.

[0019] Furthermore, the ultrasonic treatment power is 150~300W, the temperature is 30~60℃, and the ultrasonic treatment time is 10~30min.

[0020] Furthermore, the amount of each enzyme added in the enzymatic hydrolysis is 0.5-1.0% cellulase, 0.3-0.5% hemicellulase, 0.1-0.3% pectinase, 0.1-0.3% papain, and 0.25% lipase.

[0021] Furthermore, the inoculation amount of the brewing yeast is 1.5~2.5%, and it is kept at a constant temperature of 28~30℃ and shaken for 12~24 hours; the inoculation amount of the lactic acid bacteria is 1.0~2.0%, and it is fermented at 28~30℃.

[0022] Furthermore, the inoculation amount of the acetic acid bacteria is 1-5%, the fermentation temperature is 30℃, and the fermentation time is 8-14 days.

[0023] Most specifically, a method for preparing a high-antioxidant tomato flavoring condiment is characterized by comprising the following steps: (1) Mix tomato sauce and tomato peel and pulp with water to prepare tomato peel juice. The mass ratio of tomato peel, tomato sauce and water is 7~9:1~3:40~60, and the mixing time is 1~3 min. (2) Add olive oil, glyceryl monostearate and citric acid to the tomato peel and pulp juice prepared in step (1), and perform ultrasonic treatment. The ultrasonic treatment power is 150~300W, the temperature is 30~60℃, the ultrasonic treatment time is 10~30min, the amount of glyceryl monostearate added is 0.5~1.5% of the mass of the tomato peel and pulp juice, the amount of glyceryl monostearate added is 0.05~0.1% of the mass of the tomato peel and pulp juice, and the amount of citric acid added is 0.1~0.3% of the mass of the tomato peel and pulp juice. (3) Add cellulase, hemicellulase, pectinase, papain and lipase to step (2) for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 48~52℃ and the enzymatic hydrolysis time is 10~12h to obtain enzymatic hydrolyzed tomato peel and pulp juice. The amount of each enzyme added is 0.5~1.0% cellulase, 0.3~0.5% hemicellulase, 0.1~0.3% pectinase, 0.1~0.3% papain and 0.25% lipase. (4) Inoculate the brewing yeast into the mixture in step (3), and ferment it at a constant temperature of 28~30℃ for 12~24 h with shaking. Then inoculate it with lactic acid bacteria and let it ferment at 28~30℃ for 48 h with static fermentation. The amount of brewing yeast inoculated is 1.5~2.5%, and the amount of lactic acid bacteria inoculated is 1.0~2.0%. (5) Introduce acetic acid bacteria into the fermentation process in step (4). The inoculation amount of acetic acid bacteria is 1-5%, the fermentation temperature is 30-32℃, and the fermentation time is 8-14 days.

[0024] By combining the dual effects of ultrasonic cavitation to disrupt cell walls and enzymatic degradation of macromolecular nutrients, the release efficiency of active ingredients is improved, providing richer substrates for subsequent fermentation and thus enhancing fermentation efficiency.

[0025] The core of ultrasound is to break down cell walls through cavitation. Since tomato skins are rich in fat-soluble antioxidants such as lycopene and other carotenoids, adding a small amount of olive oil during ultrasound can improve the effective dissolution of these antioxidants. However, the large amount of waxes and sterols in tomato skin pomace will form a hydrophobic layer on the substrate surface after the addition of the hydrophobic components of olive oil. During ultrasound, this layer separates from the aqueous enzymatic hydrolysis system, leading to a decrease in the accessibility of the enzyme to the substrate and reducing the efficiency of enzymatic hydrolysis. The release rate of water-soluble antioxidant precursors such as phenolic glycosides and flavonoid glycosides is low, which in turn leads to a decrease in the total content of antioxidants generated during subsequent fermentation.

[0026] Therefore, during the ultrasound process, food-grade glyceryl monostearate and citric acid were added to the ultrasound system. Citric acid can chelate divalent metal ions in the cell structure during ultrasound, reduce cell wall rigidity, improve the ultrasound cell disruption effect, release more enzymatic substrates, and improve the accessibility of enzymes and substrates. Secondly, the ultrasound process is accompanied by the generation of free radicals, which leads to the degradation of antioxidant components. The reducing properties of citric acid can eliminate free radicals during the ultrasound process, reduce the loss of antioxidant components, and improve the efficiency of ultrasound enzymatic hydrolysis by adjusting the pH of citric acid.

[0027] The addition of glyceryl monostearate, under ultrasonic treatment, promotes the dispersion of olive oil into smaller droplets and inhibits droplet aggregation, increasing the specific surface area of ​​the nano-droplets. Glyceryl monostearate molecules contain both hydrophilic and lipophilic groups, making them amphiphilic. The lipophilic groups preferentially bind to the olive oil droplets, forming a hydrophilic layer on the droplet surface, reducing the density of the hydrophobic layer on the substrate surface and minimizing phase separation. Simultaneously, glyceryl monostearate reduces the oil-water interfacial tension, facilitating rapid adsorption and activation of lipases at the interface, thus enhancing the hydrolysis of olive oil by lipases. In this process, the hydrophilic modification of glyceryl monostearate and the hydrolysis of olive oil by lipases improve the accessibility of other enzymes and substrates, increasing enzymatic hydrolysis efficiency, thereby affecting subsequent fermentation results and enhancing the product's antioxidant properties.

[0028] The present invention has the following technical effects: This invention incorporates a small amount of tomato paste, employing ultrasonic pretreatment and enzymatic hydrolysis to enhance the release of bioactive substances and the dissolution of nutrients. It also improves the accessibility of substrates and enzymes, increasing hydrolysis efficiency and significantly increasing the content of antioxidants dissolved in tomato peels and pulp, thus enhancing the product's antioxidant capacity. Furthermore, a three-stage fermentation process involving yeast, lactic acid bacteria, and acetic acid bacteria imparts a unique flavor to the product. The resulting condiment juice is amber in color, has a refreshing and tangy taste without astringency, and possesses strong antioxidant activity and a tomato aroma. Based on this, marine materials such as seaweed and sea grapes are added as raw materials to prepare a marine condiment product. After fermentation, these release amino acids, anthocyanins, and other substances, effectively improving the product's nutritional value. Attached Figure Description

[0029] Figure 1 Images of fermented products prepared using different pretreatment methods.

[0030] Figure 2 The effects of different treatment methods on the soluble solids and antioxidant properties of tomato peel and pulp juice.

[0031] Figure 3 Changes in total acidity and total antioxidant properties of tomato condiments prepared under different pretreatment methods.

[0032] Figure 4 Electronic nose analysis of tomato seasonings under different pretreatment methods.

[0033] Figure 5 Electronic tongue analysis of tomato seasonings under different pretreatment methods. Detailed Implementation

[0034] The present invention will be specifically described below through embodiments. It should be noted that the following embodiments are only used to further illustrate the present invention and should not be construed as limiting the scope of protection of the present invention. Those skilled in the art can make some non-essential improvements and adjustments to the present invention based on the above description.

[0035] The strains used in this invention are: The yeast is brewer's yeast (Saccharomyces cerevisiae) Saccharomyces cerevisiae The accession number is CICC1288; The lactic acid bacteria are short-lived lactobacilli ( Levilactobacillus brevis (), with accession number CICC 24628; Acetic acid bacteria are Pasteurella multocida ( Acetobacter pasteurianus The strain has the accession number CICC 20064. It needs to be activated before use, as detailed below: Yeast (CICC1288) was inoculated into sterilized YPD medium and cultured at 28 °C and 100 r / min until the logarithmic growth phase (OD600=0.8); lactic acid bacteria (CICC 24628) was inoculated into sterilized MRS medium and cultured at 37 °C until the logarithmic growth phase (OD600=0.8); acetic acid bacteria (CICC 20064) was inoculated into sterilized acetic acid bacteria medium (1% yeast extract, 1% glucose, 2% ethanol) and cultured at 30 °C and 100 r / min until the logarithmic growth phase (OD600=0.8).

[0036] Example 1 A method for preparing a high-antioxidant tomato flavoring condiment includes the following steps: (1) Mix tomato sauce and tomato peel and pulp with water to prepare tomato peel juice. The mass ratio of tomato peel, tomato sauce and water is 9:1:40, and the mixing time is 3 min. (2) Add olive oil, glyceryl monostearate and citric acid to the tomato peel and pulp juice prepared in step (1), and perform ultrasonic treatment. The ultrasonic treatment power is 150W, the temperature is 30℃, and the ultrasonic treatment time is 30min. The amount of olive oil added is 1.0% of the mass of the tomato peel and pulp juice, the amount of glyceryl monostearate added is 0.08% of the mass of the tomato peel and pulp juice, and the amount of citric acid added is 0.2% of the mass of the tomato peel and pulp juice. (3) Add cellulase, hemicellulase, pectinase and lipase to step (2) for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 50℃ and the enzymatic hydrolysis time is 12h to obtain enzymatic hydrolyzed tomato peel and pulp juice. The amount of each enzyme added is 0.8% cellulase, 0.4% hemicellulase, 0.1% pectinase, 0.1% papain and 0.25% lipase. (4) After inactivating the enzyme in step (3), inoculate with brewer's yeast and ferment at a constant temperature of 28°C with shaking for 24 h. Then inoculate with lactic acid bacteria and ferment at 28°C for 48 h. The amount of brewer's yeast inoculated is 2.0% and the amount of lactic acid bacteria inoculated is 1.5%. (5) Introduce acetic acid bacteria into the mixture in step (4) for fermentation. The inoculation amount of acetic acid bacteria is 2%, the fermentation temperature is 30℃, and the mixture is fermented for 12 days with shaking at 120 r / min. After sterilization, allow it to settle and collect the supernatant to obtain the flavor-enhancing condiment, tomato peel and residue vinegar.

[0037] Figure 1 The images show the tomato-enhanced condiments obtained from different treatments, from left to right: single enzymatic hydrolysis, single ultrasonic (0) combined with enzymatic hydrolysis (ultrasonic (0) indicates no additives were added during the ultrasonic process), and the fruit vinegar fermentation sample obtained from Example 1 using ultrasonic treatment (1) + enzymatic pretreatment (ultrasonic treatment (1) indicates the addition of olive oil, glyceryl monostearate, and citric acid as described in Example 1 during the ultrasonic treatment). The fruit vinegar fermented solely by enzymatic hydrolysis is bright yellow and relatively light in color, indicating that enzymatic hydrolysis alone has limited effect on releasing pigments from tomato skins and pulp. The fruit vinegar fermented solely by ultrasonic (0) combined with enzymatic hydrolysis has a richer and purer color, indicating that the combined treatment can more effectively release pigments from tomato skins and pulp. Finally, the treatment in Example 1 exhibits a rich amber color with a slight reddish-brown undertone, indicating that this method can effectively release pigments from tomato skins and pulp into the fruit vinegar.

[0038] Based on Example 1, we tried various treatments under the same conditions. The specific experimental groups are as follows: sonication (0) treatment alone, enzymatic hydrolysis treatment alone, sonication (0) + enzymatic hydrolysis treatment, sonication (1) treatment alone and sonication (1) combined with enzymatic hydrolysis in Example 1, and the effects on soluble solids, total acid and total antioxidant capacity of the final product.

[0039] Test method: Soluble solids: Take 2 mL of tomato peel and pulp juice after enzymatic hydrolysis, centrifuge at 3000 g for 5 min, and take the supernatant to measure directly in a saccharimeter.

[0040] Total acid: Refer to the acid-base indicator titration method in GB 2719-2018.

[0041] Total antioxidant capacity determination: After centrifuging 5000 g of fruit vinegar for 2 min, the supernatant was collected and the total antioxidant capacity (T-AOC) was determined using the Solarbio Total Antioxidant Capacity (T-AOC) assay kit (FRAP method). The test results are shown in Table 1.

[0042] Figure 2 It shows the changes in soluble solids content and total antioxidant capacity of tomato peel and pomace juice obtained after different treatments, from Figure 2It can be seen that compared with the untreated group, ultrasonic (0) treatment, through the cavitation effect, destroys the cell structure and slightly increases the soluble solids and total antioxidant capacity of tomato peel and pulp juice. Ultrasonic (0) combined with enzymatic hydrolysis can maximize the utilization of tomato peel and pulp, reduce the use of glucose, and lower production costs. Among them, ultrasonic destroys the cell structure through the cavitation effect, while enzymatic hydrolysis can further degrade pectin, cellulose, hemicellulose, and macromolecular proteins. The synergistic effect of the two can more efficiently extract nutrients (such as sugars and organic acids) from the peel and pulp and release bound polyphenols, flavonoids, amino acids and other antioxidant components. Lipase can hydrolyze tomato seed oil and inhibit the oxidative rancidity of oil during fermentation (avoiding unpleasant flavor); the generated glycerol and fatty acids can be used as microbial metabolic precursors and converted into flavor-active compounds. Based on the ultrasonic (0) treatment, the ultrasonic (1) treatment group after adding olive oil, glyceryl monostearate and citric acid had little difference in soluble solids compared with the ultrasonic (0) treatment. However, after combining with enzymatic hydrolysis, the addition of olive oil and glyceryl monostearate increased the contact area of ​​enzymatic hydrolysis, improved the enzymatic hydrolysis efficiency, promoted the dissolution of antioxidant active substances, and significantly improved the soluble solids and total antioxidant capacity.

[0043] Figure 3 The total acid and total antioxidant capacity of the final product obtained after further fermentation are statistically analyzed. It can be seen that in Example 1, the combined treatment of ultrasound (1) and enzymatic hydrolysis resulted in a total acid content of 4.75 g / 100 mL, which was significantly higher than that of other groups (p<0.05). This proves that the process releases more fermentable sugars, proteins, and bioactive components to provide sufficient substrate for the fermentation strain through the dual synergistic effect of destroying cell walls (ultrasound cavitation) and degrading macromolecular nutrients (enzymatic hydrolysis). The total acid and antioxidant capacity of ultrasound or enzymatic hydrolysis alone were lower than those of the combined treatment group. The reason is that the two treatment methods cannot completely release the microbial growth regulators such as vitamins, amino acids, and minerals in the substrate, which limits their growth and metabolic rate. The antioxidant capacity of the untreated group and the ultrasound-treated group was relatively improved compared with that before fermentation. This is related to the residual reducing sugar after fermentation. In Example 1, olive oil and glyceryl monostearate can accelerate the dissolution of fat-soluble antioxidants in the peel residue. After lipase hydrolysis and ultrasound cavitation, an oil-in-water nano-solution is formed, which improves the antioxidant capacity of the fruit vinegar.

[0044] Determination of total phenol content: Accurately weigh 10.0 mg of gallic acid, dissolve it in distilled water, and dilute to 100 mL to obtain a gallic acid standard solution with a mass concentration of 0.1 mg / mL. Accurately transfer 0.0, 0.25, 0.5, 0.75, 1.0, 1.25, 1.5, and 1.75 mL of the gallic acid standard solution into eight stoppered test tubes. Add 5.0 mL of distilled water and 1.25 mL of Folin-phenol reagent, mix well, and let stand for 6 min. Then add 4.0 mL of 20% sodium carbonate solution (v / v), and dilute to 25 mL with distilled water. React in a 45℃ water bath for 2 h, and measure the absorbance at 765 nm. Plot a standard curve with the mass concentration of the standard solution on the x-axis and absorbance on the y-axis. Dilute the sample to an appropriate concentration and measure the absorbance at 765 nm. Calculate the total phenol content in the sample based on the standard curve.

[0045] Determination of total flavonoid content The rutin concentration was determined by colorimetry. 5.0 mg of rutin was accurately weighed, dissolved in 60% ethanol, and diluted to 50 mL to obtain a rutin standard solution with a concentration of 0.1 mg / mL. 0.0, 1.0, 2.0, 3.0, 4.0, and 5.0 mL of the rutin standard solution were accurately transferred to six stoppered test tubes. 0.3 mL of 5% sodium nitrate solution was added, mixed, and allowed to stand for 5 min. Then, 0.3 mL of 10% aluminum nitrate solution was added, and after standing for 5 min, 4 mL of 4% NaOH solution was added. The solution was then diluted to 10 mL with 60% ethanol and the absorbance was measured at 510 nm. A standard curve was plotted with the concentration of the standard solution on the x-axis and the absorbance on the y-axis. After diluting the sample to an appropriate concentration, the absorbance was measured at 510 nm. The total flavonoid content in the sample was calculated based on the standard curve equation. The results are shown in Table 1.

[0046] Table 1:

[0047] Electronic nose assay: A PEN3 electronic nose was used to detect the flavor components of tomato peel and pomace vinegar. 5 mL of vinegar was accurately transferred into a 50 mL headspace vial, followed by 15 mL of pure water. The vial was sealed and incubated in a 37°C shaking water bath for 30 min. Five replicates were performed for each sample group. The assay parameters were set as follows: 5 s sample preparation time, 1 s sample separation time, 10 s zeroing time, 100 s rinsing time, and 60 s assay time.

[0048] The characteristics of the PEN3 electronic nose sensor array are shown in Table 2.

[0049] Table 2:

[0050] Figure 4The PCA plot shows that the sample points of the three fruit vinegars are distributed in completely different regions, and the confidence ellipses do not overlap. This demonstrates that there are extremely significant differences in the composition of volatile flavor compounds produced by the pretreatment methods. The breakdown is as follows: W5S (nitrogen oxides), W1W (inorganic sulfides), and W2W (organic sulfides). The arrows for W2S (alcohols, aldehydes, and ketones) are prominent, indicating that they are the most critical flavor compounds that separate Example 1 from the ultrasonically treated sample, which may originate from the microbial breakdown and metabolism of olive oil.

[0051] Electronic tongue measurement: Electronic tongue analysis was performed using the TS-5000Z taste analysis system. 30 mL of tomato peel and pulp vinegar was placed in a dedicated sample cup for testing. Each treatment group was measured in triplicate. The raw data were converted into taste values ​​using the electronic tongue's built-in data processing software and then exported for analysis. The characteristics of the electronic tongue sensor array are shown in Table 3.

[0052] Table 3:

[0053] Figure 5 The radar chart shows that Example 1 significantly altered the overall flavor profile of the fruit vinegar. Its most prominent feature was a substantial increase in acidity while effectively suppressing unpleasant aftertastes (bitterness and astringency), and imparting a richer umami flavor, making its taste far superior to that of enzymatic hydrolysis alone. Compared to ultrasonic (0) enzymatic hydrolysis, Example 1 exhibited a more pronounced umami flavor and a milder acidity, which is related to the addition of olive oil, citric acid, and glyceryl monostearate.

[0054] Comparative Example 1: Compared to Example 1, citric acid was not added during the ultrasound process, but was added during the subsequent enzymatic hydrolysis. The remaining steps were the same as in Example 1.

[0055] The effects of adding different components during the ultrasonic process on the total acid (calculated as acetic acid), total antioxidant capacity, total phenols, and total flavonoids in the product were tested by comparison. The results are shown in Table 4.

[0056] Table 4:

[0057] It can be seen that while adding olive oil during the ultrasonic process promotes the dissolution of antioxidants, it reduces the efficiency of subsequent enzymatic hydrolysis. This results in a decrease in the total phenolic, total flavonoid, and total antioxidant capacity of the final fermented product compared to when olive oil was not added. However, the addition of glyceryl monostearate and citric acid significantly improves the product quality to some extent. If citric acid is added during enzymatic hydrolysis, it has no effect during the ultrasonic process and does not significantly improve the subsequent enzymatic hydrolysis effect.

[0058] Example 2 A method for preparing a high-antioxidant tomato flavoring condiment includes the following steps: (1) Mix tomato sauce and tomato peel and pulp with water to prepare tomato peel juice. The mass ratio of tomato peel, tomato sauce and water is 8:2:50, and the mixing time is 1 min. (2) Add olive oil, glyceryl monostearate and citric acid to the tomato peel and pulp juice prepared in step (1), and perform ultrasonic treatment. The ultrasonic treatment power is 300W, the temperature is 40℃, the ultrasonic treatment time is 10min, the amount of glyceryl monostearate added is 0.5% of the mass of the tomato peel and pulp juice, the amount of glyceryl monostearate added is 0.1% of the mass of the tomato peel and pulp juice, and the amount of citric acid added is 0.1% of the mass of the tomato peel and pulp juice. (3) Add cellulase, hemicellulase, pectinase and lipase to step (2) for enzymatic hydrolysis. The hydrolysis temperature is 52℃ and the hydrolysis time is 10h to obtain enzymatic hydrolyzed tomato peel and pulp juice. The amount of each enzyme added is 0.5% cellulase, 0.3% hemicellulase, 0.3% pectinase, 0.3% papain and 0.25% lipase. (4) After inactivating the enzyme in step (3), inoculate with brewer's yeast and ferment at a constant temperature of 28°C with shaking for 20 hours. Then inoculate with lactic acid bacteria and ferment at 28°C for 48 hours. The amount of brewer's yeast inoculated is 2.5% and the amount of lactic acid bacteria inoculated is 1.0%. (5) Introduce acetic acid bacteria into the mixture in step (4) for fermentation. The inoculation amount of acetic acid bacteria is 1%, the fermentation temperature is 32℃, the fermentation time is 8 days with shaking at 120 r / min, and after sterilization, let it stand to settle and collect the supernatant to obtain the flavor-enhancing condiment tomato peel and residue vinegar.

[0059] The product prepared in this embodiment has a total acid content (calculated as acetic acid) of 4.71 g / 100 mL, a total antioxidant capacity of 2.44 μmol / mL, a total phenol content of 0.92 mg / mL, and a total flavonoid content of 2.13 mg / mL.

[0060] Example 3 A method for preparing a high-antioxidant tomato flavoring condiment includes the following steps: (1) Mix tomato sauce and tomato peel and pulp with water to prepare tomato peel juice. The mass ratio of tomato peel, tomato sauce and water is 7:3:60, and the mixing time is 2 min. (2) Add olive oil, glyceryl monostearate and citric acid to the tomato peel and pulp juice prepared in step (1), and perform ultrasonic treatment. The ultrasonic treatment power is 200W, the temperature is 60℃, the ultrasonic treatment time is 20min, the amount of glyceryl monostearate added is 1.5% of the mass of the tomato peel and pulp juice, the amount of glyceryl monostearate added is 0.05% of the mass of the tomato peel and pulp juice, and the amount of citric acid added is 0.3% of the mass of the tomato peel and pulp juice. (3) Add cellulase, hemicellulase, pectinase and lipase to step (2) for enzymatic hydrolysis. The hydrolysis temperature is 48℃ and the hydrolysis time is 12h to obtain enzymatic hydrolyzed tomato peel and pulp juice. The amount of each enzyme added is 1.0% cellulase, 0.5% hemicellulase, 0.2% pectinase, 0.2% papain and 0.25% lipase. (4) After inactivating the enzyme in step (3), inoculate with brewer's yeast and ferment at a constant temperature of 30°C with shaking for 12 h. Then inoculate with lactic acid bacteria and ferment at 30°C for 48 h. The amount of brewer's yeast inoculated is 1.5% and the amount of lactic acid bacteria inoculated is 2.0%. (5) Introduce acetic acid bacteria into the mixture in step (4) for fermentation. The inoculation amount of acetic acid bacteria is 5%, the fermentation temperature is 30℃, the fermentation time is 10 days with shaking at 120 r / min, and after sterilization, let it stand to settle and collect the supernatant to obtain the flavor-enhancing seasoning tomato peel and residue vinegar.

[0061] The product prepared in this embodiment has a total acid content (calculated as acetic acid) of 4.64 g / 100 mL, a total antioxidant capacity of 2.40 μmol / mL, a total phenol content of 0.93 mg / mL, and a total flavonoid content of 2.07 mg / mL.

Claims

1. A high-antioxidant tomato flavoring condiment, characterized in that, It is made from tomato peel and tomato sauce as raw materials, which are subjected to ultrasonic pretreatment and enzymatic pretreatment in sequence, and then fermented in three steps by brewer's yeast, lactic acid bacteria and acetic acid bacteria. The ultrasonic pretreatment is to add olive oil, glyceryl monostearate and citric acid to the tomato peel juice obtained by mixing tomato peel and tomato sauce with water and then ultrasonic treatment.

2. The high antioxidant tomato flavoring condiment as described in claim 1, characterized in that: In the ultrasonic pretreatment, the amount of olive oil added is 0.5-1.5% of the tomato peel and pulp juice mass, the amount of glyceryl monostearate added is 0.05-0.1% of the tomato peel and pulp juice mass, and the amount of citric acid added is 0.1-0.3% of the tomato peel and pulp juice mass.

3. A high-antioxidant tomato flavoring condiment as described in claim 1 or 2, characterized in that: The enzymes added in the enzymatic pretreatment are cellulase, hemicellulase, pectinase, papain, and lipase, with the following amounts: 0.5–1.0% cellulase, 0.3–0.5% hemicellulase, 0.1–0.3% pectinase, 0.1–0.3% papain, and 0.25% lipase.

4. A method for preparing a high-antioxidant tomato flavoring condiment, characterized in that, Includes the following steps: (1) Mix tomato sauce and tomato peels with water to make tomato peel juice; (2) Add olive oil, glyceryl monostearate and citric acid to the tomato peel and pulp juice prepared in step (1) and then perform ultrasonic treatment; (3) Add cellulase, hemicellulase, pectinase, papain and lipase to step (2) for enzymatic hydrolysis to obtain enzymatic hydrolyzed tomato peel and pulp juice; (4) Add brewing yeast to step (3), and ferment at a constant temperature with shaking for 12-24 h, then add lactic acid bacteria and let it ferment statically for 48 h. (5) Add acetic acid bacteria to the mixture in step (4) for fermentation to enhance the flavor of the condiment.

5. The preparation method of a high antioxidant tomato flavoring condiment as described in claim 4, characterized in that: In step (1), the mass ratio of tomato peel, tomato sauce and water is 7~9:1~3:40~60, and the beating time is 1~3 min.

6. A method for preparing a high-antioxidant tomato flavoring condiment as described in claim 4 or 5, characterized in that: In step (2), the amount of olive oil added is 0.5-1.5% of the tomato peel and pulp juice, the amount of glyceryl monostearate added is 0.05-0.1% of the tomato peel and pulp juice, and the amount of citric acid added is 0.1-0.3% of the tomato peel and pulp juice.

7. A method for preparing a high-antioxidant tomato flavoring condiment as described in any one of claims 4-6, characterized in that: The ultrasonic treatment power is 150~300W, the temperature is 30~60℃, and the ultrasonic treatment time is 10~30min.

8. The method for preparing a high-antioxidant tomato flavoring condiment as described in claim 7, characterized in that: The amount of each enzyme added in the enzymatic hydrolysis is 0.5-1.0% cellulase, 0.3-0.5% hemicellulase, 0.1-0.3% pectinase, 0.1-0.3% papain, and 0.25% lipase.

9. The method for preparing a high-antioxidant tomato flavoring condiment as described in claim 8, characterized in that: The inoculation amount of the brewing yeast is 1.5~2.5%, and it is kept at a constant temperature of 28~30℃ and shaken for 12~24 hours. The inoculation amount of the lactic acid bacteria is 1.0~2.0%, and it is fermented at 28~30℃. The inoculation amount of the acetic acid bacteria is 1~5%, the fermentation temperature is 30℃, and the fermentation time is 8~14 days.

10. A method for preparing a high-antioxidant tomato flavoring condiment, characterized in that, Includes the following steps: (1) Mix tomato sauce and tomato peel and pulp with water to prepare tomato peel juice. The mass ratio of tomato peel, tomato sauce and water is 7~9:1~3:40~60, and the mixing time is 1~3 min. (2) Add olive oil, glyceryl monostearate and citric acid to the tomato peel and pulp juice prepared in step (1), and perform ultrasonic treatment. The ultrasonic treatment power is 150~300W, the temperature is 30~60℃, the ultrasonic treatment time is 10~30min, the amount of glyceryl monostearate added is 0.5~1.5% of the mass of the tomato peel and pulp juice, the amount of glyceryl monostearate added is 0.05~0.1% of the mass of the tomato peel and pulp juice, and the amount of citric acid added is 0.1~0.3% of the mass of the tomato peel and pulp juice. (3) Add cellulase, hemicellulase, pectinase, papain and lipase to step (2) for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 48~52℃ and the enzymatic hydrolysis time is 10~12h to obtain enzymatic hydrolyzed tomato peel and pulp juice. The amount of each enzyme added is 0.5~1.0% cellulase, 0.3~0.5% hemicellulase, 0.1~0.3% pectinase, 0.1~0.3% papain and 0.25% lipase. (4) Inoculate the brewing yeast into the mixture in step (3), and ferment it at a constant temperature of 28~30℃ for 12~24 h with shaking. Then inoculate it with lactic acid bacteria and let it ferment at 28~30℃ for 48 h with static fermentation. The amount of brewing yeast inoculated is 1.5~2.5%, and the amount of lactic acid bacteria inoculated is 1.0~2.0%. (5) Introduce acetic acid bacteria into the fermentation process in step (4). The inoculation amount of acetic acid bacteria is 1-5%, the fermentation temperature is 30-32℃, and the fermentation time is 8-14 days.

Images