CN101341960B - Concentrated tomato processing technique - Google Patents
Concentrated tomato processing technique Download PDFInfo
- Publication number
- CN101341960B CN101341960B CN2008101353325A CN200810135332A CN101341960B CN 101341960 B CN101341960 B CN 101341960B CN 2008101353325 A CN2008101353325 A CN 2008101353325A CN 200810135332 A CN200810135332 A CN 200810135332A CN 101341960 B CN101341960 B CN 101341960B
- Authority
- CN
- China
- Prior art keywords
- tomato
- temperature
- processing technique
- potatoes
- machine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing technique for agricultural byproducts. The invention relates to a processing technique for concentrating potatoes which includes: washing the potatoes on a washing machine, using a sodium carbonate liquor of 3 percent with a temperature of 50 DEG C for 30 minutes and then using fresh water to clean; arranging the processed potatoes into a steaming boiler and steaming for 30 minutes; beating and filtering the peel and seeds; feeding the slurry of potatoes into a film rapid steamer to steam and concentrate the slurry of tomato with a water content below 50 percent; detecting the content of the dry matter of the concentrated slurry of the potatoes, after adding an equivalent gelling agent for mixing and dissolving, using citric acid to adjust a pH value to 4 to 4.5 and adding a proper seasoning agent for mixing uniformly; stirring and steaming on a low-temperature flat rapid steamer and taking out until the bead inspection is qualified, throwing into a pill twisting machine to be twisted into flat spherical pills of 20 to 25g; drying and blowing the surface on a boiling bed with a temperature of 60 to 65 DEG C on the surface by air; instantly arranging into a fill nitrogen packaging machine for packaging. The concentrated potato manufactured by the invention has a soft and delicious flavor and is convenient for being preserved, carried and eaten.
Description
Technical field
The present invention relates to a kind of agricultural byproducts processing technology, particularly a kind of concentrated tomato processing technique.
Background technology
Hyperplasia of prostate is that the male sex is often ill, a tree name statistics China more than 60 years old the man have 50% to suffer from hyperplasia in various degree.Hyperplasia is increased to 95% more than 70 years old.Hyperplasia of prostate not only brings miseries such as urgent urination, frequent micturition, urine wait, urine retention, and the danger that causes prostatitis and prostate cancer is arranged.But medical research recently points out that tomato contains lycopene.Edible throughout the year this disease of can effectively preventing takes place.But must prevent early often to eat, eat one of tomato every day, can reach the prevention purpose.
Eat a tomato every day, generally be out of question economically, be difficult to adhere to but reality is edible throughout the year.Water content accounts for 95% in the tomato, remove moisture content and can make powdery, but taste is dry and astringent as chalk powder, takes inconvenience.
Summary of the invention
For remedying above-mentioned deficiency, it is good to eat to the purpose of this invention is to provide a kind of taste softness, is convenient to preserve the concentrated tomato processing technique of the concentrated tomato that carries.
In order to achieve the above object, the present invention has following technical scheme:
A kind of concentrated tomato processing technique of the present invention follows these steps to processing:
(1) tomato is cleaned on cleaning machine, with 50 ℃-55 ℃ 3-4% soaking in sodium carbonate solution 30-35 minute washes down with clear water again;
(2) will more than the tomato handled well put into digester, feed saturated steam under 100 ℃-110 ℃ temperature boiling 30-50 minute;
(3) with beater with tomato making beating and leach the skin seed;
(4) strained tomatoes is sent in the thin film evaporation machine, evaporation and concentration to water content below 50%;
(5) measure tomato underflow dry matter content, behind the gelling agent mixed dissolution of adding dry matter content equivalent, to 4-4.5, add an amount of flavor enhancement then and mix with the lemon acid for adjusting pH value;
(6) on the low temperature flat-plate evaporators, stir and be evaporated to the globule and take out after the assay was approved, drop in the machine for making pill, be twisted into 20-25 gram oblate spheroid ball;
(7) 60-65 ℃ of dry air dries up the surface on ebullated bed, puts into nitrogen filling packing machine immediately and packs.
Wherein, described gelling agent composition is pectin 35%, carragheen 50%, agar 15%; Described flavor enhancement is sucrose 80%-95%, citric acid 1%-5%, extract of licorice root 5%-10%, and lemon oil 0.2%-0.5%.
Wherein, the globule method of inspection is in the described step (6): the picking small amount of sample splashes in the cold water of 8 ℃ of constant temperature, if can be condensed into hard pearl, extrudes be for crisp qualified.
Wherein, the preparation method of dry air is in the described step (7): make air pass through filter, feed the drying tower that is filled with the graininess anhydrous calcium chloride, remove the spittle through demister; Enter constent temperature heater by filter, making it keep temperature is 60 °-65 ℃.
Owing to taked above technical scheme, the invention has the advantages that:
1 concentrated tomato that utilizes the present invention to make, the soft strength of taste road, tasty;
2 concentrated tomatos that utilize the present invention to make can be condensed into the particle of the similar grain fruit in the heavy 20-25 gram left and right sides, have preserved tomato complete nutrients matter, and make wherein that pectin is the state of congealing, and are convenient to preserve carry, and are convenient to eat.
Description of drawings
Fig. 1 is the flow chart of processing technology of the present invention.
The specific embodiment
Following examples are used to illustrate the present invention, but are not used for limiting protection scope of the present invention.
Referring to Fig. 1:
Embodiment 1:(1) tomato is cleaned on cleaning machine,, washed down with clear water again with 50 ℃ 3% soaking in sodium carbonate solution 30 minutes;
(2) will more than the tomato handled well put into digester, feed saturated steam boiling 30 minutes under 100 ℃ temperature;
(3) with beater with tomato making beating and leach the skin seed;
(4) strained tomatoes is sent in the thin film evaporation machine, evaporation and concentration to water content 10%;
(5) measure tomato underflow dry matter content, behind the gelling agent mixed dissolution of adding dry matter content equivalent,, add an amount of flavor enhancement then and mix with lemon acid for adjusting pH value to 4.
(6) on the low temperature flat-plate evaporators, stir and be evaporated to the globule and take out after the assay was approved, drop in the machine for making pill, be twisted into 20 gram oblate spheroid balls.
(7) 60 ℃ of dry airs dry up the surface on ebullated bed, put into nitrogen filling packing machine immediately and pack.
Embodiment 2:(1) tomato is cleaned on cleaning machine,, washed down with clear water again with 53 ℃ 3.5% soaking in sodium carbonate solution 33 minutes;
(2) will more than the tomato handled well put into digester, feed saturated steam boiling 40 minutes under 105 ℃ temperature;
(3) with beater with tomato making beating and leach the skin seed;
(4) strained tomatoes is sent in the thin film evaporation machine, evaporation and concentration to water content 26%;
(5) measure tomato underflow dry matter content, behind the gelling agent mixed dissolution of adding dry matter content equivalent,, add an amount of flavor enhancement then and mix with lemon acid for adjusting pH value to 4.3.
(6) on the low temperature flat-plate evaporators, stir and be evaporated to the globule and take out after the assay was approved, drop in the machine for making pill, be twisted into 23 gram oblate spheroid balls.
(7) 63 ℃ of dry airs dry up the surface on ebullated bed, put into nitrogen filling packing machine immediately and pack.
Embodiment 3:(1) tomato is cleaned on cleaning machine,, washed down with clear water again with 55 ℃ 4% soaking in sodium carbonate solution 35 minutes;
(2) will more than the tomato handled well put into digester, feed saturated steam boiling 50 minutes under 110 ℃ temperature;
(3) with beater with tomato making beating and leach the skin seed;
(4) strained tomatoes is sent in the thin film evaporation machine, evaporation and concentration to water content 50%;
(5) measure tomato underflow dry matter content, behind the gelling agent mixed dissolution of adding dry matter content equivalent,, add an amount of flavor enhancement then and mix with lemon acid for adjusting pH value to 4.5.
(6) on the low temperature flat-plate evaporators, stir and be evaporated to the globule and take out after the assay was approved, drop in the machine for making pill, be twisted into 25 gram oblate spheroid balls.
(7) 65 ℃ of dry airs dry up the surface on ebullated bed, put into nitrogen filling packing machine immediately and pack.
The present invention makes concentrated tomato, common medium tomato (size about 100 grams) can be condensed into the particle of the similar candy in the heavy 20-25 gram left and right sides.Preserved tomato complete nutrients matter, and made wherein that pectin is the state of congealing.The soft strength of taste road, tasty, be desirable health food.The present invention is easy to carry and eats, as long as the man buys a bag more than 30 years old, eats a purpose that can reach the prevention prostatic disorders every day.
Claims (3)
1. concentrated tomato processing technique is characterized in that: follow these steps to processing:
(1) tomato is cleaned on cleaning machine, with 50 ℃-55 ℃ 3-4% soaking in sodium carbonate solution 30-35 minute washes down with clear water again;
(2) will more than the tomato handled well put into digester, feed saturated steam under 100 ℃-110 ℃ temperature boiling 30-50 minute;
(3) with beater with tomato making beating and leach the skin seed;
(4) strained tomatoes is sent in the thin film evaporation machine, evaporation and concentration to water content below 50%;
(5) measure tomato underflow dry matter content, behind the gelling agent mixed dissolution of adding dry matter content equivalent, to 4-4.5, add an amount of flavor enhancement then and mix with the lemon acid for adjusting pH value; Described gelling agent composition is pectin 35%, carragheen 50%, agar 15%;
(6) on the low temperature flat-plate evaporators, stir and be evaporated to the globule and take out after the assay was approved, drop in the machine for making pill, be twisted into 20-25 gram oblate spheroid ball; The globule method of inspection is: the picking small amount of sample splashes in the cold water of 8 ℃ of constant temperature, if can be condensed into hard pearl, extrude crisp sound be qualified;
(7) 60-65 ℃ of dry air dries up the surface on ebullated bed, puts into nitrogen filling packing machine immediately and packs.
2. a kind of concentrated tomato processing technique as claimed in claim 1 is characterized in that: described flavor enhancement is sucrose 80%-95%, citric acid 1%-5%, extract of licorice root 5%-10%, and lemon oil 0.2%-0.5%.
3. a kind of concentrated tomato processing technique as claimed in claim 1 is characterized in that: the preparation method of dry air is in the described step (7): make air pass through filter, feed the drying tower that is filled with the graininess anhydrous calcium chloride, remove the spittle through demister; Enter constent temperature heater by filter, making it keep temperature is 60 °-65 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101353325A CN101341960B (en) | 2008-07-31 | 2008-07-31 | Concentrated tomato processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101353325A CN101341960B (en) | 2008-07-31 | 2008-07-31 | Concentrated tomato processing technique |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101341960A CN101341960A (en) | 2009-01-14 |
| CN101341960B true CN101341960B (en) | 2011-06-01 |
Family
ID=40244166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101353325A Expired - Fee Related CN101341960B (en) | 2008-07-31 | 2008-07-31 | Concentrated tomato processing technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101341960B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626195A (en) * | 2011-05-19 | 2012-08-08 | 兰州理工大学 | Preparation method of inulin tomato slices |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297699A (en) * | 2000-12-01 | 2001-06-06 | 傅敏恭 | Comprehensive utilization process of extracting effective components from tomato |
| CN1328093A (en) * | 2001-07-27 | 2001-12-26 | 陶法 | Process for preparing lycopene |
| CN1589111A (en) * | 2001-09-19 | 2005-03-02 | 康纳格拉食杂品公司 | System and method for producing concentrated food products with fractionation concentration |
| CN1674793A (en) * | 2002-08-19 | 2005-09-28 | 利库德天然产品工业有限公司 | Industrial tomato process and product obtained thereof |
| CN1907127A (en) * | 2005-08-03 | 2007-02-07 | 万长青 | Production method of health product comprising lycopene as a principal component |
-
2008
- 2008-07-31 CN CN2008101353325A patent/CN101341960B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297699A (en) * | 2000-12-01 | 2001-06-06 | 傅敏恭 | Comprehensive utilization process of extracting effective components from tomato |
| CN1328093A (en) * | 2001-07-27 | 2001-12-26 | 陶法 | Process for preparing lycopene |
| CN1589111A (en) * | 2001-09-19 | 2005-03-02 | 康纳格拉食杂品公司 | System and method for producing concentrated food products with fractionation concentration |
| CN1674793A (en) * | 2002-08-19 | 2005-09-28 | 利库德天然产品工业有限公司 | Industrial tomato process and product obtained thereof |
| CN1907127A (en) * | 2005-08-03 | 2007-02-07 | 万长青 | Production method of health product comprising lycopene as a principal component |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101341960A (en) | 2009-01-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| ES2714755T3 (en) | Processing of whole fruits and vegetables, processing of ingredients for secondary extraction of fruits and vegetables and use of processed fruits and vegetables in food and beverage products | |
| CN102972690B (en) | Dry-eating instant noodle and atomizing- spraying processing method thereof | |
| CN103202417A (en) | Absorbable agar jelly | |
| CN103211180A (en) | Potato-pumpkin flour and preparation method thereof | |
| CN103027222A (en) | Snow pear and honey jam and preparation method thereof | |
| CN105029269A (en) | Making method for nutritional type vegetable paper | |
| CN102860519A (en) | Preparation method for reducing hardness of dietary fiber chewable tablets | |
| CN103190551A (en) | Method for preparing suckable agar jelly | |
| CN103238842B (en) | Limulus egg and maca health-care tablets and preparation method thereof | |
| CN103518856A (en) | Production process of high-calcium pure walnut instant powder | |
| CN103960611B (en) | A kind of rich in ascorbic compound Fructus actinidiae chinensis buccal tablet and preparation method | |
| CN101341960B (en) | Concentrated tomato processing technique | |
| CN101253992A (en) | Cactus fruit health products | |
| CN106819678A (en) | Black fungus rich in selenium beverage and preparation method thereof | |
| CN107048398B (en) | Application of peony in simultaneous making of peony dew and peony sauce and method | |
| CN106036615A (en) | Nutritious solanumtuberosum and cucurbita moschata snack food and preparation method thereof | |
| JP7462280B2 (en) | Composition | |
| CN105995709A (en) | Fig chewable tablet and preparation method thereof | |
| CN110089755A (en) | A kind of gel woody compound starch and preparation method | |
| CN104719890A (en) | Preparation method of staghorn algae healthcare edible capsule | |
| JP7460101B2 (en) | Jelly-like edible composition containing green leaf material | |
| CN108850939A (en) | A kind of production method of winter jujube jam | |
| JP2004166530A (en) | Palm oil dietary fiber powder, food containing the same and method for production | |
| CN102228147A (en) | Jam for pets and production method thereof | |
| CN106617005A (en) | Method for preparing charged-up sweet and sour sweet-potato canned products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110601 Termination date: 20120731 |