Tomato fruitcake and processing method thereof

Abstract

A kind of processing technology of tomato fruit cake, it is with tomato sauce as raw material, add pure water vacuum heating and concentrate into soluble solid 22-25 °Brix concentrated fruit pulp, in concentrated fruit pulp, add soy protein isolate and trisodium citrate, after hydration, add TG enzyme catalyzed gel gel system, gel system is sequentially added calcium lactate, mogroside and gluconic acid lactone stirring reaction gel slurry;Gel slurry is degassed after treatment, injection mold 55~60 ℃ under keep 70~90mim, then placed at room temperature cooling, through the slurry gel moisture content control is at 15~20%, then demoulding.The tomato fruit cake prepared in the application retains the nutritional ingredients of tomato well, effectively improves the nutritional value of fruit cake, tomato fruit cake taste soft and smooth, sweet and sour, unique flavor;Uniform texture, good forming, chew no sand feeling, better mouthfeel, storage, not easy to deteriorate.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a tomato fruit cake and its processing method. Background Technology

[0002] As one of the three major globally traded vegetables, tomatoes have a vast market, and their products are also very popular with consumers. Tomatoes are rich in nutrients and have various health benefits. Common tomato cakes are easy to store, have a sweet and sour taste, and a bright color, making them widely popular among consumers.

[0003] Fruit cake is a traditional flavored food, belonging to the category of candied fruit. It's a good way to process fruits and vegetables, resulting in a soft, smooth, and refreshing texture with a sweet and sour taste, making it popular among consumers. There are many varieties of fruit cake, with popular ones including tamarind cake, fig cake, kiwi cake, kumquat cake, and navel orange cake. Fruit cake is easy to make, uses mature techniques, has abundant raw materials, and is easy to store and transport, reducing the cost of transporting fresh fruit and allowing more consumers to enjoy foods with regional characteristics. Furthermore, with the improvement of people's living standards and increased health awareness, consumers' demand for diversified and varied food products continues to grow.

[0004] Currently, the world's main tomato exports fall into five categories: fresh tomatoes, peeled tomatoes, tomato paste, tomato juice, and tomato sauce. Tomato fruit cakes, as a tomato product, remain a niche area in terms of research and development, yet possess enormous market potential. Developing functional tomato fruit cakes can not only enrich the range of processed tomato products but also help bring tomatoes to a wider audience.

[0005] Currently, tomato fruit cake is a snack food made primarily from fresh tomatoes. The process involves peeling, pulping, mixing with sugar and natural gums, and then cooking, concentrating, pouring, drying, or cooling to set. It can be considered a new type of product somewhere between fruit leather and jelly. Its natural sweet and sour taste effectively stimulates appetite. The malic acid and citric acid in tomatoes help increase gastric acid levels and promote digestion. The finished product is chewy or soft, with a pleasant sweet and sour taste, making it a convenient and healthy snack that is easy to carry and enjoy anytime. With the rise of health-conscious consumption trends, low-sugar, additive-free natural products like tomato fruit cake are gaining popularity among consumers, and the market outlook is promising.

[0006] The current process for preparing tomato fruit cake has the following problems: In pursuit of a chewy texture, excessive amounts of gelling agents such as carrageenan and gelatin are added, resulting in a sticky product, unstable acidity, and poor taste. Furthermore, excessive colloid addition increases the burden on the intestines and hinders the digestion and absorption of nutrients. Prolonged high-temperature cooking leads to the loss of a large amount of heat-sensitive nutrients such as lycopene and vitamins, and the volatilization of natural tomato aroma substances, resulting in reduced nutritional value and a bland flavor. The product has a short shelf life and low stability. Summary of the Invention

[0007] Based on the above problems, the purpose of this invention is to provide a highly nutritious tomato fruit cake.

[0008] Another objective of this invention is to provide a method for preparing the aforementioned tomato fruit cake. This method solves the problems of fresh fruit loss, nutrient loss, and poor flavor stability.

[0009] The objective of this invention is achieved through the following technical solution: A nutritious and healthy tomato-based processed food product is characterized by being made from tomato paste as raw material, through a series of steps including pulping, primary gelation, secondary gelation, molding, and heat preservation followed by demolding. The primary gelation is achieved by adding soy protein isolate and TG enzyme to the concentrated fruit pulp prepared by pulping, and the secondary gelation is achieved by adding calcium lactate and glucono-delta-lactone to the system after primary gelation.

[0010] Furthermore, the pulping process involves selecting additive-free Xinjiang tomato paste, adding purified water, and heating and stirring under a vacuum of -0.08 to -0.09 MPa and a temperature of 50 to 60°C to obtain a concentrated fruit pulp. The soluble solids content of the concentrated fruit pulp reaches 22-25°Brix.

[0011] Furthermore, the mass ratio of the tomato sauce to purified water is 1:0.25~0.3.

[0012] Furthermore, the primary gelation process involves maintaining the concentrated fruit pulp at 45-50°C, adding soy protein isolate, stirring at 800-1200 rpm for 4-8 minutes, then adding trisodium citrate to adjust the pH to 5.5-6.0, allowing it to stand at 40-45°C for 40-60 minutes to hydrate, then adding TG enzyme, raising the temperature to 48-52°C, stirring at a constant temperature of 30-40 rpm for 60-75 minutes, and finally raising the temperature to 80-85°C and holding for 10-15 minutes to obtain the gel system.

[0013] Furthermore, the amount of soy protein isolate added is 3-4% of the weight of the concentrated fruit pulp, the amount of TG enzyme is 0.15-0.18% of the weight of the concentrated fruit pulp, and the enzyme activity of TG enzyme is 100 U / g.

[0014] Furthermore, the secondary gel is prepared by first adding calcium lactate to the above gel system at 80-120 rpm, stirring for 4-5 minutes, then adding mogroside, continuing to stir for 2-3 minutes, then adding 1 / 2 of gluconolactone, stirring for 2-3 minutes, letting it stand for 5-6 minutes, and then adding the remaining gluconolactone and stirring until homogeneous to obtain a gel slurry.

[0015] Furthermore, the amount of mogroside used is 0.08-0.1% of the concentrated fruit pulp mass, and the amounts of calcium lactate and glucono-delta-lactone are 0.3-0.4% and 0.15-0.2% of the concentrated fruit pulp, respectively. Furthermore, the molding process involves degassing the slurry under vacuum at 30-40 rpm for 8-10 minutes at -0.08 to -0.09 MPa, then injecting the slurry into the mold. After molding, the mold is placed at 55-60°C for 70-90 minutes, and then removed and allowed to cool at room temperature. Furthermore, the demolding after heat preservation involves maintaining the temperature at 45~48℃ for 2~3 hours, then raising the temperature to 55~60℃ and maintaining it for 1~1.5 hours, with the moisture content controlled at 15~20%, before demolding.

[0016] A processing method for tomato fruit cake, characterized by comprising the following steps: S1. Concentrated fruit pulp made from tomato sauce, with the addition of purified water, is vacuum heated and concentrated into soluble solids reaching 22-25°Brix. S2. Add soy protein isolate and trisodium citrate to concentrated fruit pulp, hydrate, add TG enzyme, heat to 48~52℃ to catalyze gelation and obtain a gel system, and finally heat to inactivate the enzyme. S3. Add calcium lactate, mogroside and glucono-delta-lactone to the gel system prepared in S2 in sequence and stir to obtain a gel slurry; S4. After degassing the gel slurry, inject it into a mold and maintain it at 55~60℃ for 70~90 min, then cool it to room temperature; S5. Control the moisture content of the thermal insulation slurry gel to 15-20%, and then demold.

[0017] Furthermore, the vacuum heating concentration is carried out under a vacuum degree of -0.08 ~ -0.09 MPa and a temperature of 50 ~ 60°C to obtain concentrated fruit pulp, and the mass ratio of tomato sauce to purified water is 1:0.25 ~ 0.3.

[0018] Further, in step S2, the concentrated fruit pulp is kept at 45-50°C, soy protein isolate is added, and the mixture is stirred at 800-1200 rpm for 4-8 minutes. Then, trisodium citrate is added to adjust the pH of the system to 5.5-6.0, and the mixture is allowed to stand at 40-45°C for 40-60 minutes to hydrate. Then, TG enzyme is added, the temperature is raised to 48-52°C, and the mixture is stirred at a constant temperature of 30-40 rpm for 60-75 minutes. Finally, the temperature is raised to 80-85°C and held for 10-15 minutes to obtain a gel system.

[0019] Furthermore, the amount of soy protein isolate added is 3-4% of the weight of the concentrated fruit pulp, the amount of TG enzyme is 0.15-0.18% of the weight of the concentrated fruit pulp, and the enzyme activity of TG enzyme is 100 U / g.

[0020] Furthermore, in step S3, calcium lactate is first added to the gel system at 80-120 rpm, stirred for 4-5 minutes, then mogroside is added, and stirring is continued for 2-3 minutes. Then, half of the glucono-delta-lactone is added, stirred for 2-3 minutes, allowed to stand for 5-6 minutes, and then the remaining glucono-delta-lactone is added and stirred evenly.

[0021] Furthermore, the amount of mogroside used is 0.08~0.1% of the concentrated fruit pulp mass, and the amounts of calcium lactate and gluconolactone used are 0.3~0.4% and 0.15~0.2% of the concentrated fruit pulp, respectively.

[0022] Furthermore, the demolding after heat preservation involves placing the mold at 45~48℃ for 2~3 hours, then raising the temperature to 55~60℃ and keeping it at that temperature for 1~1.5 hours, controlling the moisture content at 15~20%, and then removing it from the mold.

[0023] Traditionally used colloids include carrageenan, which is brittle and lacks elasticity; agar, which is hard and brittle and lacks the chewiness and resilience of gummies; and xanthan gum, which is sticky and lacks a refreshing feel. Combining various colloids to achieve complementary textures often results in products that are hard on the outside and soft on the inside, or have a sticky surface. Furthermore, using traditional colloids in the acidic tomato environment requires complex pH adjustments, ion additions, and high-temperature treatments, resulting in a narrow processing window. Both pH adjustments and excessive heating can damage the natural flavor of tomatoes, and improper control can lead to stickiness, stringiness, and a lack of the expected chewy texture, resulting in inconsistent product quality. Some colloids (such as carrageenan and agar) are prone to hydrolysis in the acidic tomato environment. This reduces gel strength and produces bitter-tasting products, leading to undesirable flavors in fruit cakes. Therefore, using a combination of colloids to ensure the chewy texture of fruit cakes is not ideal.

[0024] To avoid the aforementioned problems caused by using large amounts of colloids, the soy protein isolate in this invention is heat-induced and catalyzed by TG enzyme to form a covalently cross-linked protein network. During the preparation process, the Ca in calcium lactate...2+ By binding to polar groups such as the carboxyl and hydroxyl groups of soy protein isolate, TG enzymes induce conformational changes in the protein, enhancing their affinity for substrates. 2+ This process forms ion bridges connecting adjacent protein molecules, optimizing the cross-linking efficiency of soy protein isolate and strengthening the protein network. Subsequent slow hydrolysis with glucono-delta-lactone to generate gluconic acid leads to the release of calcium ions via a pH gradient, activating the pectin and calcium in the tomato sauce. 2+ Chelation forms a bridge-like eggshell structure, interpenetrating with a protein network gel structure. Without using any colloids, this gel structure imparts stretch and resilience to the fruit cake, creating a chewy texture similar to that achieved with added colloids. The protein network structure interpenetrates the pectin skeleton, making it less prone to breakage and overcoming the problem of the cake being brittle and crumbly. The interpenetration of these two networks ensures the integrity of the fruit cake while providing the chewy texture of colloids, completely replacing the function of colloids and avoiding all the drawbacks of colloids in this invention.

[0025] Compared with traditional methods of boiling sugar syrup and mixing gelling liquid, this invention uses vacuum low-temperature concentration, eliminating the need to boil sugar syrup and gelling liquid, and employs a specific gelling method to minimize heat damage and oxidative damage during the processing of tomato fruit cake, thereby significantly preserving lycopene, vitamin C, and natural fruit aroma.

[0026] Most specifically, a method for processing tomato fruit cake is characterized by comprising the following steps: S1. Select Xinjiang additive-free tomato paste, add purified water, and heat and stir at a vacuum degree of -0.08 ~ -0.09 MPa and a temperature of 50 ~ 60℃ until the soluble solids reach 22-25°Brix concentrated fruit pulp. The mass ratio of the tomato paste to purified water is 1:0.25~0.3. S2. Keep the concentrated fruit pulp at 45-50℃, add soy protein isolate, stir at 800-1200 rpm for 4-8 min, then add trisodium citrate to adjust the pH of the system to 5.5-6.0, let it stand at 40-45℃ for 40-60 min to hydrate, then add TG enzyme, heat to 48-52℃, stir at a constant temperature of 30-40 rpm for 60-75 min, and finally heat to 80-85℃ and hold for 10-15 min to obtain a gel system. The amount of soy protein isolate added is 3-4% of the weight of the concentrated fruit pulp, the amount of TG enzyme is 0.15-0.18% of the weight of the concentrated fruit pulp, and the enzyme activity of TG enzyme is 100 U / g. S3. In the above gel system, first add calcium lactate at 80-120 rpm, stir for 4-5 min, then add mogroside, continue stirring for 2-3 min, then add 1 / 2 of glucono-delta-lactone, stir for 2-3 min, let stand for 5-6 min, then add the remaining glucono-delta-lactone, and stir evenly. The amount of mogroside is 0.08-0.1% of the concentrated fruit pulp mass, and the amounts of calcium lactate and glucono-delta-lactone are 0.3-0.4% and 0.15-0.2% of the concentrated fruit pulp, respectively. S4. Stir and degas under vacuum at 30-40 rpm for 8-10 minutes at -0.08~-0.09 MPa. Then pour the slurry into the mold. After pouring, place the mold at 55-60℃ for 70-90 minutes. Remove the mold and let it cool at room temperature. S5. Then keep warm at 45~48℃ for 2~3 hours, then raise the temperature to 55~60℃ and keep warm for 1~1.5 hours. Control the moisture content at 15~20%, then remove and demold.

[0027] While mogroside alone has a strong sweet taste, it also brings a bitter aftertaste. In this invention, the gel network of calcium ions and pectin, which interweaves with the protein network structure, can fix bitter molecules, delay their release, and reduce the concentration of bitter substances, thereby achieving the effect of regulating flavor.

[0028] The present invention has the following technical effects: The tomato fruit cake prepared by this invention retains the nutritional components of tomatoes very well, effectively improving the nutritional value of the fruit cake. The tomato fruit cake has a soft and smooth texture, a sweet and sour taste, and a unique flavor. It has a uniform texture, good shape, no sandy or sticky feeling when chewing, a good taste, and is resistant to storage and does not easily spoil. Attached Figure Description

[0029] Figure 1 : A physical image of the tomato fruit cake prepared according to the present invention. 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] Example 1 A method for processing tomato fruit cake includes the following steps: S1. Select Xinjiang additive-free tomato paste, add purified water, and heat and stir at a vacuum of -0.05MPa and a temperature of 55℃ until the soluble solids reach 24°Brix to form a concentrated fruit pulp. The mass ratio of the tomato paste to purified water is 1:0.28. S2. Keep the concentrated fruit pulp at 48℃, add soy protein isolate, stir at 1000rpm for 5min, then add trisodium citrate to adjust the pH of the system to 5.8, let it stand at 42℃ for hydration for 50min, then add TG enzyme, heat to 50℃, stir at a constant temperature of 35rpm for 70min, and finally heat to 82℃ and hold for 12min to obtain a gel system. The amount of soy protein isolate added is 3.5% of the weight of the concentrated fruit pulp, the amount of TG enzyme is 0.16% of the weight of the concentrated fruit pulp, and the enzyme activity of TG enzyme is 100U / g. S3. In the above gel system, first add calcium lactate at 100 rpm, stir for 4 min, then add mogroside, continue stirring for 2 min, then add 1 / 2 of glucono-delta-lactone, stir for 2-3 min, let stand for 5 min, then add the remaining glucono-delta-lactone, and stir evenly. The amount of mogroside is 0.09% of the concentrated fruit pulp mass, and the amounts of calcium lactate and glucono-delta-lactone are 0.35% and 0.18% of the concentrated fruit pulp, respectively. S4. Degas the slurry under vacuum at 35 rpm for 9 min at -0.05 MPa, then pour the slurry into the mold. After pouring, place the mold at 58℃ for 80 min, remove the mold, and let it cool at room temperature. S5. Then keep it at 46℃ for 2.5 hours, then raise the temperature to 58℃ and keep it at 58℃ for 1 hour. Control the moisture content at 18%, then remove it from the mold.

[0036] Figure 1 The images show actual tomato cakes prepared using molds of different shapes in Embodiment 1 of the present invention. As can be seen, the prepared tomato cakes have a uniform texture, good shape, and retain the original color of the tomatoes well.

[0037] Comparative Example 1 The traditional method for preparing tomato fruit cake is as follows: (1) Pulping: Take an appropriate amount of additive-free Xinjiang tomato sauce, add purified water to it, heat it, and stir it thoroughly to obtain a concentrated fruit pulp with a soluble solids content of 24°Brix. The mass ratio of the tomato sauce to purified water is 1:0.25.

[0038] (2) Preparation of sugar solution: Add 0.08 parts of mogroside to 100 parts of tomato jam by weight, mix well, and obtain concentrated sugar solution.

[0039] (3) Boiling the sugar syrup: Take carrageenan, xanthan gum, and agar powder and put them into the concentrated sugar syrup. After soaking and swelling them fully, heat them at 95°C and stir them thoroughly until they are completely dissolved into a sugar syrup. The mass of carrageenan is 0.8% of the mass of the concentrated sugar syrup; the mass of xanthan gum is 0.4% of the mass of the concentrated sugar syrup; the mass of agar powder is 2.8% of the mass of the concentrated sugar syrup; and the mass of water is 25% of the mass of the concentrated sugar syrup. The steps of injection molding, heat preservation, and demolding are the same as in Example 1.

[0040] In traditional tests using colloids, we tried to minimize their use. However, we found that without agar, the tomato cake essentially wouldn't set and remained liquid. In the absence of reducing gum, the vitamin C content significantly increased to 0.250 g / kg, but resilience and cohesion decreased markedly. When carrageenan was unavailable, the hardness decreased significantly, and the total phenol content suffered a severe loss, dropping to 1.021 mg / g. Therefore, only by using all three colloids together could a tomato cake meeting overall standards be prepared.

[0041] Comparative Example 2 Unlike Example 1, step S2 is missing; the remaining steps are the same as in Example 1.

[0042] Comparative Example 3 Unlike Example 1, step S3 is missing; the remaining steps are the same as in Example 1.

[0043] Texture characteristics (quantification of elasticity): The texture analyzer was used in TPA mode (two-stage compression) with a probe of P / 50, a compression ratio of 40%, and a testing speed of 1 mm / s. Hardness, elasticity, chewiness, cohesion, and resilience were recorded. Five regular fruit cakes were randomly selected from each group, placed flat on the testing table, and tested sequentially. The average values ​​were recorded, and the results are shown in Table 1.

[0044] Table 1:

[0045] Excessive hardness indicates that the fruit cake is hard and crumbly. The closer the elasticity value is to 1, the better the resilience and the stronger the bouncy effect. Chewability simulates the force of chewing in the mouth, cohesion reflects the tightness of the internal binding of the gel, and resilience is the fruit cake's ability to rebound under pressure. The data in the table above shows that the fruit cake prepared in Example 1 of this invention has the best hardness, elasticity, chewiness, cohesion, and resilience among the four groups.

[0046] Hydraulicity test: Weigh 10g (W0) of fruit cake, centrifuge at 4000rpm for 10min, discard the precipitated water, and weigh (W1). Calculate the water-holding capacity using the formula: Water holding capacity = (W1 / W0) × 100%.

[0047] Nutritional indicator testing: (1) Total phenols: The Folin-Ciocalteu method (calculated as gallic acid equivalent) was used to calculate the total phenol content in the original tomato sauce. The same method was then used to test the total phenol content in the fruit cake, thereby calculating the degree of loss of total phenols during the preparation of the fruit cake from the raw materials.

[0048] (2) Lycopene: The lycopene content in the fruit cake was calculated by ultraviolet-visible spectrophotometry (GB / T 22249).

[0049] (3) Vitamin C content in fruit cake was determined by titration with 2,6-dichlorophenolindophenol (GB 5009.86). The results are shown in Table 2.

[0050] Table 2:

[0051] It can be seen that the water-holding capacity of the tomato fruit cakes prepared in Example 1 and the comparative examples is comparable, with no significant difference. However, the total phenol content in the product of Example 1 is significantly higher than that of the other comparative examples, and the lycopene and vitamin C content are also significantly higher than those of the other groups. Furthermore, the lycopene and vitamin C content in comparative examples 2 and 3 are also significantly higher than that in the colloidal group of comparative example 1. This is because the present invention minimizes the heat damage and oxidative damage during the processing of tomato fruit cakes through vacuum low-temperature concentration, without the need to boil sugar syrup and colloid, and through a specific gelation method, thereby significantly preserving lycopene, vitamin C, and natural fruit aroma.

[0052] Sensory evaluation: Ten evaluators (without olfactory or gustatory disorders, no tomato allergies, and who did not smoke or eat strong-flavored foods 2 hours before the experiment) received brief training before the formal evaluation: to ensure a unified understanding of each scoring criterion and to clarify the benchmarks for the fruit cake, such as "soft and chewy without sticking to teeth, bright red color, and tomato aroma".

[0053] Cut the tomato cake into uniformly sized cubes (e.g., 2cm x 2cm). Place each sample in a colorless, transparent, coded disposable sample cup. Place all samples at room temperature (25℃) to avoid temperature differences affecting the taste. Test according to the grading standards in Table 3.

[0054] Table 3:

[0055] The sensory evaluation results are shown in Table 4.

[0056] Table 4:

[0057] Example 2 A method for processing tomato fruit cake includes the following steps: S1. Select Xinjiang additive-free tomato paste, add purified water, and heat and stir at a vacuum of -0.08 MPa and a temperature of 60°C until the soluble solids reach 22°Brix to form a concentrated fruit pulp. The mass ratio of the tomato paste to purified water is 1:0.25. S2. Keep the concentrated fruit pulp at 45℃, add soy protein isolate, stir at 800 rpm for 8 min, then add trisodium citrate to adjust the pH of the system to 5.5, let it stand at 40℃ for 40 min to hydrate, then add TG enzyme, heat to 48℃, stir at 30 rpm for 75 min, and finally heat to 80℃ and hold for 15 min to obtain a gel system. The amount of soy protein isolate added is 3% of the mass of the concentrated fruit pulp, the amount of TG enzyme is 0.15% of the mass of the concentrated fruit pulp, and the enzyme activity of TG enzyme is 100 U / g. S3. In the above gel system, first add calcium lactate at 80 rpm, stir for 5 min, then add mogroside, continue stirring for 3 min, then add 1 / 2 of glucono-delta-lactone, stir for 3 min, let stand for 5 min, then add the remaining glucono-delta-lactone, and stir evenly. The amount of mogroside is 0.1% of the concentrated fruit pulp mass, and the amounts of calcium lactate and glucono-delta-lactone are 0.3% and 0.15% of the concentrated fruit pulp, respectively. S4. Degas the slurry under vacuum at 30 rpm for 8 min at -0.08 MPa, then pour the slurry into the mold. After pouring, place the mold at 55℃ for 90 min, remove the mold, and let it cool at room temperature. S5. Then keep it at 45℃ for 3 hours, then raise the temperature to 55℃ and keep it at 55℃ for 1.5 hours. Control the moisture content at 15%, then remove it from the mold.

[0058] Example 3 A method for processing tomato fruit cake includes the following steps: S1. Select Xinjiang additive-free tomato paste, add purified water, and heat and stir at a vacuum of -0.09 MPa and a temperature of 50°C until the soluble solids reach 25°Brix to form a concentrated fruit pulp. The mass ratio of the tomato paste to purified water is 1:0.3. S2. Keep the concentrated fruit pulp at 50℃, add soy protein isolate, stir at 1200rpm for 4min, then add trisodium citrate to adjust the pH of the system to 6.0, let it stand at 45℃ for 60min to hydrate, then add TG enzyme, heat to 52℃, stir at 40rpm for 60min, and finally heat to 85℃ and hold for 10min to obtain a gel system. The amount of soy protein isolate added is 4% of the mass of the concentrated fruit pulp, the amount of TG enzyme is 0.18% of the mass of the concentrated fruit pulp, and the enzyme activity of TG enzyme is 100U / g. S3. In the above gel system, first add calcium lactate at 120 rpm, stir for 4-5 min, then add mogroside, continue stirring for 2 min, then add 1 / 2 of glucono-delta-lactone, stir for 2 min, let stand for 6 min, then add the remaining glucono-delta-lactone, and stir evenly. The amount of mogroside is 0.08% of the concentrated fruit pulp mass, and the amounts of calcium lactate and glucono-delta-lactone are 0.4% and 0.2% of the concentrated fruit pulp, respectively. S4. Degas the slurry under vacuum at 40 rpm for 8 min at -0.09 MPa, then pour the slurry into the mold. After pouring, place the mold at 60℃ for 70 min, remove the mold, and let it cool at room temperature. S5. Then keep it at 48℃ for 2 hours, then raise the temperature to 60℃ and keep it at 60℃ for 1 hour. Control the moisture content at 20%, then remove it from the mold.

Claims

1. A processing method for tomato fruit cake, characterized in that, Includes the following steps: S1. Concentrated fruit pulp made from tomato sauce, with the addition of purified water, is vacuum heated and concentrated into soluble solids reaching 22-25°Brix. S2. Add soy protein isolate and trisodium citrate to concentrated fruit pulp, hydrate, add TG enzyme, heat to 48~52℃ to catalyze gelation and obtain a gel system, and finally heat to inactivate the enzyme. S3. Add calcium lactate, mogroside and glucono-delta-lactone to the gel system prepared in S2 in sequence and stir to obtain a gel slurry; S4. After degassing the gel slurry, inject it into a mold and maintain it at 55~60℃ for 70~90 min, then cool it to room temperature; S5. Control the moisture content of the thermal insulation slurry gel to 15-20%, and then demold.

2. The processing technology of tomato fruit cake as described in claim 1, characterized in that: The vacuum heating concentration is carried out under a vacuum of -0.08 ~ -0.09 MPa and a temperature of 50 ~ 60℃ to obtain concentrated fruit pulp. The mass ratio of tomato sauce to purified water is 1:0.25 ~ 0.

3.

3. The processing method of a tomato fruit cake as described in claim 1 or 2, characterized in that: In step S2, the concentrated fruit pulp is kept at 45-50°C, soy protein isolate is added, and the mixture is stirred at 800-1200 rpm for 4-8 minutes. Then, trisodium citrate is added to adjust the pH of the system to 5.5-6.0, and the mixture is allowed to stand at 40-45°C for 40-60 minutes to hydrate. Then, TG enzyme is added, the temperature is raised to 48-52°C, and the mixture is stirred at a constant temperature of 30-40 rpm for 60-75 minutes. Finally, the temperature is raised to 80-85°C and held for 10-15 minutes to obtain a gel system.

4. The processing technology of a tomato fruit cake as described in any of claims 1-3, characterized in that: The amount of soy protein isolate added is 3-4% of the weight of the concentrated fruit pulp, the amount of TG enzyme is 0.15-0.18% of the weight of the concentrated fruit pulp, and the enzyme activity of TG enzyme is 100U / g.

5. The processing method of a tomato fruit cake as described in any one of claims 1-4, characterized in that: Step S3 involves first adding calcium lactate to the gel system at 80-120 rpm, stirring for 4-5 minutes, then adding mogroside, continuing to stir for 2-3 minutes, then adding half of the glucono-delta-lactone, stirring for 2-3 minutes, letting it stand for 5-6 minutes, and finally adding the remaining glucono-delta-lactone and stirring until homogeneous.

6. The processing method of a tomato fruit cake as described in claim 5, characterized in that: The amount of mogroside used is 0.08-0.1% of the concentrated fruit pulp mass, and the amounts of calcium lactate and glucono-delta-lactone used are 0.3-0.4% and 0.15-0.2% of the concentrated fruit pulp, respectively.

7. The processing method of a tomato fruit cake as described in claim 6, characterized in that: The process of demolding after heat preservation involves placing the mold at 45-48℃ for 2-3 hours, then raising the temperature to 55-60℃ and keeping it at that temperature for 1-1.5 hours, controlling the moisture content at 15-20%, and then removing it from the mold.

8. A processing method for tomato fruit cake, characterized in that, Includes the following steps: S1. Select Xinjiang additive-free tomato paste, add purified water, and heat and stir at a vacuum degree of -0.08 ~ -0.09 MPa and a temperature of 50 ~ 60℃ until the soluble solids reach 22-25°Brix concentrated fruit pulp. The mass ratio of the tomato paste to purified water is 1:0.25~0.

3. S2. Keep the concentrated fruit pulp at 45-50℃, add soy protein isolate, stir at 800-1200 rpm for 4-8 min, then add trisodium citrate to adjust the pH of the system to 5.5-6.0, let it stand at 40-45℃ for 40-60 min to hydrate, then add TG enzyme, heat to 48-52℃, stir at a constant temperature of 30-40 rpm for 60-75 min, and finally heat to 80-85℃ and hold for 10-15 min to obtain a gel system. The amount of soy protein isolate added is 3-4% of the weight of the concentrated fruit pulp, the amount of TG enzyme is 0.15-0.18% of the weight of the concentrated fruit pulp, and the enzyme activity of TG enzyme is 100 U / g. S3. In the above gel system, first add calcium lactate at 80-120 rpm, stir for 4-5 min, then add mogroside, continue stirring for 2-3 min, then add 1 / 2 of glucono-delta-lactone, stir for 2-3 min, let stand for 5-6 min, then add the remaining glucono-delta-lactone, and stir evenly. The amount of mogroside is 0.08-0.1% of the concentrated fruit pulp mass, and the amounts of calcium lactate and glucono-delta-lactone are 0.3-0.4% and 0.15-0.2% of the concentrated fruit pulp, respectively. S4. Stir and degas under vacuum at 30-40 rpm for 8-10 minutes at -0.08~-0.09 MPa. Then pour the slurry into the mold. After pouring, place the mold at 55-60℃ for 70-90 minutes. Remove the mold and let it cool at room temperature. S5. Then keep warm at 45~48℃ for 2~3 hours, then raise the temperature to 55~60℃ and keep warm for 1~1.5 hours. Control the moisture content at 15~20%, then remove and demold.

Images