A processed tomato product having improved texture and flavor retention and a method for its preparation

Abstract

The application discloses the technical field of processing tomatoes, and particularly relates to a processed tomato product with improved texture and flavor retention and a preparation method thereof. Through the synergistic effect of 'rapid hot crushing' and 'two-stage refining', enzymes can be effectively inactivated in a short time, and the release of pectin and the removal of fiber substances can be accurately controlled. The first-stage refining removes larger seeds and peels, and the second-stage refining finely controls the fiber content and granularity of the pulp, avoids the excessive damage of pectin and the negative influence of starch, and finally makes the product obtain stable, full and smooth viscosity, effectively prevents the stratification, water separation and bad powdery or gum-like taste of the product.

Description

Technical Field

[0001] This invention relates to the field of tomato processing technology, specifically to a processed tomato product with improved texture and flavor retention, and its preparation method. Background Technology

[0002] Tomatoes are an important fruit and vegetable crop widely grown and consumed globally. To extend shelf life, facilitate transportation, and meet diverse consumer demands, tomatoes are often processed into products such as sauces, juices, and condiments. However, traditional tomato processing techniques have many shortcomings, seriously affecting the sensory quality and commercial value of the final products. Traditional processing techniques typically include steps such as thermal crushing, pulping, concentration, and high-temperature sterilization. The thermal crushing step aims to deactivate pectinase and prevent product separation. However, conventional temperature and time controls for thermal crushing (such as prolonged treatment above 85°C) can lead to excessive pectin degradation and starch gelatinization, resulting in a product that is either too thin or has an unpleasant "powdery" or "gelatinous" texture. Simultaneously, the intense heat treatment significantly destroys heat-sensitive volatile flavor compounds in tomatoes, such as hexanal and trans-2-hexenal. These substances are key components contributing to the "fresh" and "grassy" aroma of tomatoes. Their loss results in processed products with a bland, "cooked" flavor, far removed from the taste of fresh tomatoes. In the concentration stage, evaporation and concentration at atmospheric pressure or higher temperatures are usually used to efficiently remove moisture. High-temperature and prolonged heating will trigger the Maillard reaction and caramelization, which will not only cause the product to brown (lower L value, lower a / b* ratio) and lose its bright red color, but also further reduce flavor and produce unpleasant flavor substances; In addition, during the cooling stage after filling and sterilization, the conventional process cools slowly, causing the product to remain at high temperature for too long, resulting in additional heat damage and causing "secondary damage" to texture and flavor. Therefore, there is an urgent need in this field to develop a new, integrated processing method that can fundamentally and synergistically solve the two core problems of texture deterioration and flavor loss, and produce processed products with full texture and flavor closer to fresh tomatoes without relying on or with minimal reliance on food additives. Summary of the Invention

[0003] The purpose of this section is to outline some aspects of the embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.

[0004] Therefore, the purpose of this invention is to provide a processed tomato product with improved texture and flavor retention, and its preparation method. Through the synergistic effect of "rapid thermal crushing" and "two-stage refining", enzymes are effectively inactivated in a short time, while the release of pectin and the removal of fiber are precisely controlled. The first stage of refining removes larger seeds and skins, while the second stage of refining finely controls the fiber content and particle size of the pulp, avoiding excessive destruction of pectin and negative effects of starch. Ultimately, the product achieves a stable, full and smooth viscosity, effectively preventing product separation, water separation, and unpleasant powdery or gelatinous texture.

[0005] To address the aforementioned technical problems, according to one aspect of the present invention, the present invention provides the following technical solution: A method for preparing a processed tomato product with improved texture and flavor retention, comprising the following steps: (a) Pretreatment: Fresh tomatoes are provided and washed, destemmed and crushed to obtain tomato pulp; (b) Rapid thermal crushing: The tomato pulp is thermally crushed at a temperature of 90°C to 98°C for a duration of 15 to 90 seconds to rapidly inactivate enzymes and release pectin; (c) Two-stage refining: The hot crushed pulp is passed through a two-stage refining device. The first stage of refining uses a screen with a mesh diameter of 0.8 mm to 1.2 mm to separate the seeds and skin. The second stage of refining uses a screen with a mesh diameter of 0.4 mm to 0.6 mm to obtain a fine tomato pulp. (e) Low-temperature vacuum concentration: The refined tomato pulp is concentrated under vacuum conditions of -0.08MPa to -0.095MPa and temperature of 50°C to 65°C until the soluble solids content reaches 5°Brix to 36°Brix, thus obtaining concentrated tomato base material; (d) Flavor substance re-addition: Add 0.1% to 2% of the total weight of the concentrated tomato base to the concentrated tomato base, the flavor retainer comprising volatile flavor components recovered from the fresh tomatoes of step (a) by low-temperature distillation and / or natural tomato flavoring; (f) Aseptic filling and rapid cooling: The concentrated tomato base with added flavor preservative is aseptically filled and its core temperature is cooled to below 25°C within 15 minutes after filling to obtain the processed tomato product.

[0006] As a preferred embodiment of the method for preparing a processed tomato product with improved texture and flavor retention according to the present invention, wherein the temperature of the thermal crushing in step (b) is 92°C to 95°C and the duration is 30 seconds to 60 seconds.

[0007] In a preferred embodiment of the method for preparing a processed tomato product with improved texture and flavor retention as described in this invention, the concentration in step (d) is carried out in a scraped-film evaporator.

[0008] As a preferred embodiment of the method for preparing a processed tomato product with improved texture and flavor retention according to the present invention, wherein: the flavor retainer in step (e) is a volatile flavor concentrate extracted from the juice of the same batch of fresh tomatoes by molecular distillation technology.

[0009] As a preferred embodiment of the method for preparing a processed tomato product with improved texture and flavor retention according to the present invention, the rapid cooling in step (f) is carried out by means of an ice water bath or a forced cold air tunnel.

[0010] A processed tomato product prepared by any of the methods described above, characterized in that the viscosity of the product is measured at 20°C to be between 2000 cP and 8000 cP, wherein the viscosity is measured by a Brookfield DV-II+Pro viscometer using a No. 4 rotor at 60 rpm.

[0011] As a preferred embodiment of the processed tomato product of the present invention, the total content of trans-2-hexenal and hexanal in the product is not less than 50 μg / kg, wherein the content is determined by headspace solid phase microextraction-gas chromatography-mass spectrometry.

[0012] As a preferred embodiment of the processed tomato product of the present invention, the color parameter L value of the product is not less than 25, and the a / b* ratio is not less than 1.8, wherein the color is measured by a colorimeter.

[0013] As a preferred embodiment of the processed tomato product of the present invention, the product is tomato sauce, tomato seasoning sauce or tomato concentrate.

[0014] Compared with the prior art, the beneficial effects of the present invention are as follows: Through the synergistic effect of "rapid thermal crushing" and "two-stage refining", enzymes are effectively inactivated in a short time, while the release of pectin and the removal of fiber are precisely controlled. The first stage of refining removes larger seeds and skins, while the second stage of refining finely controls the fiber content and particle size of the pulp, avoiding excessive destruction of pectin and negative effects of starch. Ultimately, the product achieves a stable, full and smooth viscosity, effectively preventing product separation, water separation, and unpleasant powdery or gelatinous texture. Through two core technologies, "low-temperature vacuum concentration" and "flavor substance reinjection", the maximum preservation and restoration of flavor is achieved. By reinjecting natural flavor concentrates extracted from the same raw materials, the key aroma components that are inevitably lost during processing are effectively replenished, so that the content of key flavor substances in the final product is significantly higher than that of traditional products, presenting a richer and more natural flavor that is closer to that of fresh tomatoes. By using mild low-temperature conditions, browning phenomena caused by Maillard reaction and caramelization are effectively suppressed, so that the final product can maintain the bright and natural color of tomatoes, specifically manifested in a high L value brightness and a high red-yellow ratio, which greatly enhances visual appeal. Attached Figure Description

[0015] To more clearly illustrate the technical solutions of the embodiments of the present invention, the present invention will be described in detail below with reference to the accompanying drawings and detailed embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein: Figure 1 This is a schematic block diagram illustrating the processing steps of the present invention. Detailed Implementation

[0016] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

[0017] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0018] Secondly, the present invention is described in detail with reference to the schematic diagrams. When detailing the embodiments of the present invention, for ease of explanation, the cross-sectional views illustrating the device structure may be partially enlarged, not according to the usual scale. Furthermore, the schematic diagrams are merely examples and should not limit the scope of protection of the present invention. In addition, actual fabrication should include three-dimensional spatial dimensions of length, width, and depth.

[0019] To make the objectives, technical solutions, and advantages of the present invention clearer, the embodiments of the present invention will be described in further detail below with reference to the accompanying drawings.

[0020] This invention provides a processed tomato product with improved texture and flavor retention, and a method for preparing the same. Please refer to [link to relevant documentation]. Figure 1 It includes the following steps: (a) Pretreatment: Fresh tomatoes are provided and washed, destemmed and crushed to obtain tomato pulp; (b) Rapid thermal crushing: The tomato pulp is thermally crushed at a temperature of 90°C to 98°C for 15 to 90 seconds to rapidly inactivate enzymes and release pectin; (c) Two-stage refining: The hot crushed pulp is passed through a two-stage refining device. The first stage of refining uses a screen with a mesh diameter of 0.8 mm to 1.2 mm to separate the seeds and skin. The second stage of refining uses a screen with a mesh diameter of 0.4 mm to 0.6 mm to obtain a fine tomato pulp. (e) Low-temperature vacuum concentration: The refined tomato pulp is concentrated under vacuum conditions of -0.08MPa to -0.095MPa and temperature of 50°C to 65°C until the soluble solids content reaches 5°Brix to 36°Brix, thus obtaining concentrated tomato base material; (d) Flavor reuptake: Add 0.1% to 2% of the total weight of the concentrated tomato base to a flavor preservative, the flavor preservative comprising volatile flavor components recovered from the fresh tomatoes of step (a) by low-temperature distillation and / or natural tomato flavoring. (f) Aseptic filling and rapid cooling: The concentrated tomato base with added flavor preservatives is aseptically filled and its core temperature is cooled to below 25°C within 15 minutes after filling to obtain the processed tomato product; In step (b), the temperature of thermal crushing is 92°C to 95°C, and the duration is 30 to 60 seconds.

[0021] In step (d), the concentration is carried out in a scraped-film evaporator; In step (e), the flavor preservative is a volatile flavor concentrate extracted from the juice of the same batch of fresh tomatoes using molecular distillation technology; In step (f), rapid cooling is performed using an ice-water bath or a forced cold air tunnel.

[0022] A processed tomato product prepared by any of the above methods, wherein the viscosity of the product is measured at 20°C to be 2000 cP to 8000 cP, wherein the viscosity is measured by a Brookfield DV-II+Pro viscometer using a No. 4 rotor at 60 rpm; The total content of trans-2-hexenal and hexanal in the product is not less than 50 μg / kg, and the content is determined by headspace solid phase microextraction-gas chromatography-mass spectrometry. The product's color parameter L value is not less than 25, and the a / b* ratio is not less than 1.8, wherein the color is measured by a colorimeter; The product is tomato sauce, tomato condiment, or tomato concentrate.

[0023] Although the present invention has been described above with reference to embodiments, various modifications can be made and components can be replaced with equivalents without departing from the scope of the invention. In particular, as long as there is no structural conflict, the features in the disclosed embodiments can be combined with each other in any manner. The lack of an exhaustive description of these combinations in this specification is merely for the sake of brevity and resource conservation. Therefore, the present invention is not limited to the specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.

Claims

1. A method for preparing a processed tomato product with improved texture and flavor retention, characterized in that, Includes the following steps: (a) Pretreatment: Fresh tomatoes are provided and washed, destemmed and crushed to obtain tomato pulp; (b) Rapid thermal crushing: The tomato pulp is thermally crushed at a temperature of 90°C to 98°C for a duration of 15 to 90 seconds to rapidly inactivate enzymes and release pectin; (c) Two-stage refining: The hot crushed pulp is passed through a two-stage refining device. The first stage of refining uses a screen with a mesh diameter of 0.8 mm to 1.2 mm to separate the seeds and skin. The second stage of refining uses a screen with a mesh diameter of 0.4 mm to 0.6 mm to obtain a fine tomato pulp. (e) Low-temperature vacuum concentration: The refined tomato pulp is concentrated under vacuum conditions of -0.08MPa to -0.095MPa and temperature of 50°C to 65°C until the soluble solids content reaches 5°Brix to 36°Brix, thus obtaining concentrated tomato base material; (d) Flavor substance re-addition: Add 0.1% to 2% of the total weight of the concentrated tomato base to the concentrated tomato base, the flavor retainer comprising volatile flavor components recovered from the fresh tomatoes of step (a) by low-temperature distillation and / or natural tomato flavoring; (f) Aseptic filling and rapid cooling: The concentrated tomato base with added flavor preservative is aseptically filled and its core temperature is cooled to below 25°C within 15 minutes after filling to obtain the processed tomato product.

2. The method for preparing a processed tomato product with improved texture and flavor retention according to claim 1, characterized in that, The temperature of the thermal crushing in step (b) is 92°C to 95°C, and the duration is 30 to 60 seconds.

3. The method for preparing a processed tomato product with improved texture and flavor retention according to claim 1, characterized in that, The concentration in step (d) is carried out in a scraped thin-film evaporator.

4. The method for preparing a processed tomato product with improved texture and flavor retention according to claim 1, characterized in that, The flavor preservative in step (e) is a volatile flavor concentrate extracted from the juice of the same batch of fresh tomatoes using molecular distillation technology.

5. The method for preparing a processed tomato product with improved texture and flavor retention according to claim 1, characterized in that, The rapid cooling in step (f) is performed using an ice-water bath or a forced cold air tunnel.

6. A processed tomato product prepared by the method according to any one of claims 1 to 5, characterized in that, The viscosity of the product was measured at 20°C to be between 2000 cP and 8000 cP, wherein the viscosity was measured using a Brookfield DV-II+Pro viscometer with a No. 4 rotor at 60 rpm.

7. The processed tomato product according to claim 6, characterized in that, The total content of trans-2-hexenal and hexanal in the product is not less than 50 μg / kg, wherein the content is determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry.

8. The processed tomato product according to claim 6, characterized in that, The color parameter L value of the product is not less than 25, and the a / b* ratio is not less than 1.8, wherein the color is measured by a colorimeter.

9. The processed tomato product according to claim 6, characterized in that, The product is tomato sauce, tomato seasoning sauce, or tomato concentrate.

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