CN109452432B - Cherry tomato nutritional food and preparation method thereof - Google Patents
Cherry tomato nutritional food and preparation method thereof Download PDFInfo
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- CN109452432B CN109452432B CN201811135323.6A CN201811135323A CN109452432B CN 109452432 B CN109452432 B CN 109452432B CN 201811135323 A CN201811135323 A CN 201811135323A CN 109452432 B CN109452432 B CN 109452432B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses cherry tomato nutritious food and a preparation method thereof, wherein the cherry tomato nutritious food comprises the following components in percentage by weight: 75-85% of fresh cherry tomato, 1-9% of maltodextrin, 5-8% of xylitol, 3-4% of food grade pectin, 3.0-4.5% of nutrition enhancer and 1-1.5% of glycerin monostearate. The cherry tomato nutritious food provided by the invention has the advantages that the appearance of the finished cherry tomato product is light red and transparent, and the surface is smooth. The preparation method of the cherry tomato nutritious food overcomes the defects of the existing deep processing technology of cherry tomatoes. Particularly, the problems that the drying temperature is too high, the loss of nutrient substances of the finished product is more, the finished product is very easy to contain harmful substances due to the high temperature and the quality of the finished product cannot be well controlled and guaranteed in the conventional deep processing technology of the cherry tomatoes are solved; the defects that the drying time is too long due to low drying temperature, the food sanitation is difficult to control, and the generation efficiency is not high are also eliminated, and the varieties of the existing leisure food are enriched.
Description
The original invention patent applied by this divisional application has application date of 2015, 06, 20 days, and application numbers of: 201510344369.9 entitled cherry tomato leisure food and its preparation method.
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to cherry tomato nutritional food and a preparation method thereof.
Background
Cherry tomato, small tomato and pearl tomato, which are called "small gold fruit" and "love fruit" abroad. It is not only a vegetable but also a fruit, not only has bright color and beautiful shape, but also has palatable taste and rich nutrition, and contains all the nutrient components of the tomato, and also contains vitamins with higher content than that of the common tomato. The cherry tomato is taken as a fruit and is also listed as one of four fruits which are preferentially popularized by grain and agriculture organizations of the United nations. The cherry tomato is used as a crop with rich nutrition, the fruit diameter is about 2-3 cm, the cherry tomato is bright red and transparent, the taste is fresh and sweet, no core exists, the mouthfeel is good, and the nutritional value is high.
The cherry tomato contains special substances such as glutathione, lycopene and the like. Can promote growth and development of human body, especially children, increase body resistance, and delay aging. In addition, lycopene can protect human body from cancerogenic toxin in cigarette and automobile exhaust, and can improve sunscreen function of human body. Can be used for preventing and treating cancers, especially prostate cancer. The content of the vitamin PP in the cherry tomatoes is at the top of fruits and vegetables, and the cherry tomatoes have excellent effects of protecting skin, maintaining normal secretion of gastric juice, promoting generation of red blood cells and assisting treatment of liver diseases.
Research by many nutritionists also indicates that: the content of dried cherry tomato substances is 9.7 percent, wherein the sugar accounts for 1.8 to 5 percent, the acid accounts for 0.15 to 0.75 percent, the protein accounts for 0.7 to 1.3 percent, the vitamin accounts for 0.6 to 1.4 percent, the mineral matters account for 0.5 to 0.8 percent, the pectin accounts for 1.3 to 2.5 percent, and the vitamin C accounts for 25 to 45 mg/100 g. In addition, carotene and vitamin Bl、B2Tomato pigment, and the like. Cherry tomato is sweet and sour in taste and slightly cold in nature, and is beneficial to people after eating, such as constipation, excessive meat, thirst and halitosis, stuffy sensation in chest, and swelling and pain due to roar. Vitamin C contained in cherry tomato is a component required by human connective tissue, and has effects of increasing power and increasing flexibility of cartilage, blood vessel wall, ligament and bone. The food therapy of cherry tomatoes is also remarkable: it has effects of promoting fluid production, quenching thirst, invigorating stomach, resolving food stagnation, and can be used for treating hypertension, heart disease, hepatitis, thirst, and anorexia.
Besides raw eating, the cherry tomatoes are also generally processed into preserved fruits or preserved fruit foods by deep processing, but a large amount of sugar or other additives are added in the production process, so that the original natural flavor of the cherry tomatoes is changed, and substances harmful to human health are brought in. And the traditional high-temperature heating is adopted for drying or air drying in the process of preparing the cherry tomato food. The process of high-temperature heating and drying is adopted, and the flavor substances of the prepared preserved fruits or preserved fruits are easy to volatilize or decompose into other harmful substances due to overhigh drying temperature; when the processing process is finished by low-temperature drying or air drying, the food sanitation is difficult to control due to too long drying time, so that the method is not suitable for large-scale industrial development.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the cherry tomato nutritious food which is advanced in production process, energy-saving, environment-friendly, and high in original taste and flavor, product quality and nutritive value and the preparation method thereof. By adopting the preparation method of the cherry tomato nutritious food, the raw materials of the cherry tomato are intensively digested in a short time and a large scale in the harvest period, so that the utilization value of the cherry tomato is improved.
The invention is realized by the following technical scheme:
the cherry tomato nutritious food is characterized by comprising the following raw materials in percentage by weight: 75-85% of fresh cherry tomato, 1-9% of maltodextrin, 5-8% of xylitol, 3-4% of food grade pectin, 3.0-4.5% of nutrition enhancer and 1-1.5% of glycerin monostearate.
Wherein the weight percentage of the nutrition enhancer comprises: 40% of composite vitamin powder and 60% of mineral powder;
wherein the composite vitamin powder comprises the following components in percentage by weight: VA 24% and VB1 26％、VB2 10％、VC 21％、VE 19％；
Wherein the mineral powder comprises the following components in percentage by weight: 25% of edible potassium chloride, 18% of calcium lactate, 22% of ferrous gluconate, 20% of zinc gluconate and 15% of L-selenomethionine.
The method for preparing the cherry tomato nutritious food is characterized by comprising the following steps of:
(1) selecting fresh cherry tomatoes which are free of mildew spots, insects and deterioration and have the maturity of 7-8 degrees;
(2) feeding the selected cherry tomatoes into a fine brushing machine by using a belt conveyor to remove the bases;
(3) cleaning cherry tomatoes with the bases removed by a bubble cleaning machine twice, and then conveying the cherry tomatoes into a spiral blanching machine by a belt conveyor for enzyme deactivation and sterilization, wherein the temperature of water in the spiral blanching machine is 94-97 ℃, and the blanching time is 78-92 seconds;
(4) sending the sufficiently blanched cherry tomatoes into cooling water to be cooled to normal temperature;
(5) conveying the cooled cherry tomatoes into a punching machine by a belt conveyor, uniformly punching the cherry tomatoes with the aperture of 2-2.5 mm and the density of punched holes3-4 holes/cm2；
(6) Adding the punctured cherry tomatoes into a delta-gluconolactone solution with the weight percentage of 3.5-4% for hardening treatment, wherein the hardening time is 3.5-4 hours;
(7) adding the hardened cherry tomatoes into a three-dimensional mixer, and putting the raw materials into a liquid mixer according to the feeding sequence of the cherry tomatoes → maltodextrin → xylitol → glycerin monostearate → edible pectin → nutrition enhancer, and mixing for 20min in the liquid mixer to ensure that the cherry tomatoes are fully enriched in nutrition;
(8) adding the cherry tomatoes subjected to nutrition enhancement into a hot air oven for primary drying, wherein the temperature of the oven is 75-85 ℃, so that the moisture of the cherry tomatoes subjected to hot air drying is less than 50%; and (3) adding the cherry tomatoes which are subjected to primary drying into a hot air oven for secondary drying, wherein the drying time is 0.5-1 hour, the temperature of the oven is 55-65 ℃, so that the moisture of the cherry tomatoes after the hot air drying is less than 30%, and the quality of finished products is ensured.
(9) Adding the two-stage dried cherry tomatoes into a quick freezing machine for quick freezing at the temperature of-25 to-35 ℃ for 10 to 15 minutes, and finally enabling the central temperature of the cherry tomatoes to reach below-18 ℃;
(10) adding the quick-frozen cherry tomatoes into a microwave bulking machine for microwave bulking, wherein the frequency of the microwave bulking machine is 1550MHz, and the time is 90-150 seconds, so that the cherry tomatoes are fully bulked, and the water content of the bulked cherry tomatoes is below 18%;
(11) and packaging the puffed cherry tomatoes to obtain the finished product.
The preparation method of the cherry tomato nutritional food is characterized by further comprising the following steps of:
(12) metal detection: detecting the finished product prepared in the step (11) by a metal detector, wherein the metal detector is used for testing the sensitivity of the metal detector:
1.0㎜
1.2㎜。
advantageous effects
Compared with the prior art, the invention has the following beneficial effects:
according to the cherry tomato nutritious food, the appearance of the finished cherry tomato product is light red, and the surface is smooth. The preparation method of the cherry tomato nutritious food ensures that the raw materials of the cherry tomatoes are intensively digested in a short time and a large scale in the harvest period, thereby improving the utilization value of the cherry tomatoes, greatly increasing the income of cherry tomato farmers, improving the planting enthusiasm of the cherry tomato farmers and having a large commercial popularization space.
According to the preparation method of the cherry tomato nutritious food, the cherry tomato is processed in a microwave puffing mode, so that the content of grease in the prepared finished product is not increased, the nutrients of the food are kept, and the original flavor of the product is well kept. And the cherry tomatoes are processed in a microwave puffing mode, and are sterilized at the same time, so that the cherry tomato has the characteristics of time saving, energy saving and the like. The dried substances in the cherry tomatoes are mostly cellulose, the gas retention capacity is poor, good puffing effects are difficult to obtain through direct puffing, the original shape of the cherry tomatoes is kept through the quick-freezing process, the microwave puffing effects of the cherry tomatoes are better, nutrient substances in food and the original color, fragrance and taste of the food can be well reserved, and the quality of the puffed food is improved.
According to the preparation method of the cherry tomato nutritious food, metal fragments can be mixed into the cherry tomato nutritious food in the preparation process, and the metal detector is arranged, so that whether metal is contained in a finished product or not can be detected, and the quality safety of the food is effectively guaranteed.
The preparation method of the cherry tomato nutritious food provided by the invention overcomes the defects of the existing deep processing technology of cherry tomatoes. Particularly, the problems that the drying temperature is too high, the loss of nutrient substances of the finished product is more, the finished product is very easy to contain harmful substances due to the high temperature and the quality of the finished product cannot be well controlled and guaranteed in the conventional deep processing technology of the cherry tomatoes are solved; the defects that the drying time is too long due to low drying temperature, the food sanitation is difficult to control and the production efficiency is not high are also eliminated, and the varieties of the existing leisure food are enriched.
The cherry tomato nutritional food is continuously eaten by 100 old people with the age of more than 60 years old for 2 months in a Zhongwei district, the old people eat the cherry tomato nutritional food twice a day and drink 40g (half a bag) each time, and by comparing the body effects before and after eating, 79 percent of the immunity of the old people after taking the cherry tomato nutritional food is obviously improved, so that the cherry tomato nutritional food is proved to have a good effect of improving the immunity. 84% of the old people continuously eat the product for 3 months, the general reaction effect is better, the blood phase is in a normal range, no cold symptom is caused, and the physical condition is better.
Clinical tests are carried out on 50 patients with constipation, 40g (half a bag) of the cherry tomato nutritious food is eaten half an hour before sleeping every day, and after the cherry tomato nutritious food is continuously taken for 30 days, the symptoms of 41 patients with constipation are greatly relieved.
Detailed Description
The present invention will be further described below by way of specific embodiments. Unless otherwise specified, the technical means used in the present invention are well known to those skilled in the art. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in these embodiments can be made without departing from the spirit and scope of the invention.
Example 1
The cherry tomato nutritional food raw materials of the embodiment comprise the following components in percentage by weight: 75% of fresh cherry tomato, 9% of maltodextrin, 8% of xylitol, 4% of food-grade pectin, 3.0% of nutrition enhancer and 1% of glyceryl monostearate;
the nutrition enhancer consists of the following raw materials in percentage by weight: 40% of composite vitamin powder and 60% of mineral powder;
the composite vitamin powder comprises the following raw materials in percentage by weight: VA 24% and VB1 26％、VB2 10％、VC 21％、VE 19％；
The mineral powder comprises the following raw materials in percentage by weight: 25% of edible potassium chloride, 18% of calcium lactate, 22% of ferrous gluconate, 20% of zinc gluconate and 15% of L-selenomethionine.
The preparation method of the cherry tomato nutritious food of the embodiment comprises the following steps:
(1) selecting fresh cherry tomatoes which are free of mildew spots, insects and deterioration and have the maturity of 7-8 degrees;
(2) feeding the selected cherry tomatoes into a fine brushing machine by using a belt conveyor to remove the bases;
(3) cleaning cherry tomatoes with the bases removed by a bubble cleaning machine twice, and then conveying the cherry tomatoes into a spiral blanching machine through a belt conveyor for enzyme deactivation and sterilization, wherein the temperature of water in the spiral blanching machine is 97 ℃, and the blanching time of the cherry tomatoes in the spiral blanching machine is 78 seconds;
(4) sending the cherry tomatoes which are fully blanched into cooling water to be fully cooled to normal temperature;
(5) conveying the cooled cherry tomatoes into a punching machine by a belt conveyor, uniformly punching the cherry tomatoes with the aperture of 2-2.5 mm and the density of punched holes of 3-4 holes/cm2；
(6) Adding the punctured cherry tomatoes into a delta-gluconolactone solution with the weight percentage of 4% for hardening treatment, wherein the hardening time is 3.5 hours;
(7) adding the hardened cherry tomatoes into a three-dimensional mixer, and putting the raw materials into a liquid mixer according to the feeding sequence of the cherry tomatoes → maltodextrin → xylitol → glycerin monostearate → edible pectin → nutrition enhancer, and mixing for 20min in the liquid mixer to ensure that the cherry tomatoes are fully enriched in nutrition;
(8) adding the cherry tomatoes subjected to nutrition enhancement into a hot air oven for primary drying, wherein the temperature of the oven is 85 ℃, so that the moisture of the cherry tomatoes subjected to hot air drying is less than 50%; and (3) adding the cherry tomatoes which are subjected to primary drying into a hot air oven for secondary drying, wherein the drying time is 0.5 hour, the temperature of the oven is 65 ℃, so that the moisture of the cherry tomatoes after the hot air drying is less than 30%, and the quality of finished products is ensured.
(9) Adding the two-stage dried cherry tomatoes into a quick freezer, wherein the temperature of the quick freezer is-25 to-35 ℃, and the time is 10 to 15 minutes, and finally, the central temperature of the cherry tomatoes is enabled to be below-18 ℃;
(10) adding the quick-frozen cherry tomatoes into a microwave bulking machine, wherein the frequency of the microwave bulking machine is 1550MHz, and the time is 90-150 seconds, so that the cherry tomatoes are fully bulked, and the moisture of the bulked cherry tomatoes is below 18%;
(11) packaging the puffed cherry tomatoes and finally obtaining the product. The packaging must be carried out in a clean and hygienic packaging room, which requires that the packaging space must be dry. The net content of the package is 80 g/bag.
(12) Metal detection: detecting whether the finished product prepared in the step (11) contains metal or not by a metal detector, wherein the metal detector is used for testing the sensitivity of the finished product:
1.0㎜
and 1.2 mm. Because metal fragments can be mixed in the preparation process of the cherry tomato nutritious food, the quality safety of the food is effectively ensured by the metal detector.
Example 2
The cherry tomato nutritional food raw materials of the embodiment comprise the following components in percentage by weight: 79% of fresh cherry tomatoes, 5.5% of maltodextrin, 7% of xylitol, 3.8% of food grade pectin, 3.5% of a nutrition enhancer and 1.2% of glyceryl monostearate;
the nutrition enhancer consists of the following raw materials in percentage by weight: 40% of composite vitamin powder and 60% of mineral powder;
the composite vitamin powder comprises the following raw materials in percentage by weight: VA 24% and VB1 26％、VB2 10％、VC 21％、VE 19％；
The mineral powder comprises the following raw materials in percentage by weight: 25% of edible potassium chloride, 18% of calcium lactate, 22% of ferrous gluconate, 20% of zinc gluconate and 15% of L-selenomethionine.
The preparation method of the cherry tomato nutritious food of the embodiment is as follows:
(1) selecting fresh cherry tomatoes which are free of mildew spots, insects and deterioration and have the maturity of 7-8 degrees;
(2) feeding the selected cherry tomatoes into a fine brushing machine by using a belt conveyor to remove the bases;
(3) cleaning cherry tomatoes with the bases removed by a bubble cleaning machine twice, and then sending the cherry tomatoes into a spiral blanching machine through a belt conveyor for enzyme deactivation and sterilization, wherein the temperature of water in the spiral blanching machine is 96 ℃, and the blanching time is 83 seconds;
(4) sending the cherry tomatoes which are fully blanched into cooling water to be fully cooled to normal temperature;
(5) conveying the cooled cherry tomatoes into a punching machine by a belt conveyor, uniformly punching the cherry tomatoes with the aperture of 2-2.5 mm and the density of punched holes of 3-4 holes/cm2；
(6) Adding the punctured cherry tomatoes into a delta-gluconolactone solution with the weight percentage of 3.8% for hardening treatment, wherein the hardening time is 3.7 hours;
(7) adding the hardened cherry tomatoes into a three-dimensional mixer, and putting the raw materials into a liquid mixer according to the feeding sequence of the cherry tomatoes → maltodextrin → xylitol → glycerin monostearate → edible pectin → nutrition enhancer, and mixing for 20min in the liquid mixer to ensure that the cherry tomatoes are fully enriched in nutrition;
(8) adding the nutrient-enriched cherry tomatoes into a hot air oven for primary drying at the drying temperature of 81 ℃ to ensure that the moisture of the cherry tomatoes after hot air drying is less than 50%; and (3) adding the cherry tomatoes which are subjected to primary drying into a hot air oven for secondary drying, wherein the drying time is 0.7 hour, the temperature of the oven is 62 ℃, so that the moisture of the cherry tomatoes after the hot air drying is less than 30%, and the quality of finished products is ensured.
(9) Adding the two-stage dried cherry tomatoes into a quick freezing machine for quick freezing at the temperature of-25 to-35 ℃ for 10 to 15 seconds, and finally enabling the central temperature of the cherry tomatoes to reach below-18 ℃;
(10) adding the quick-frozen cherry tomatoes into a microwave bulking machine for microwave bulking, wherein the frequency of the microwave bulking machine is 1550MHz, and the time is 90-150 seconds, so that the cherry tomatoes are fully bulked, and the water content of the bulked cherry tomatoes is below 18%;
(11) and packaging the puffed cherry tomatoes to obtain the finished product. The packaging must be carried out in a clean and hygienic packaging room, which requires that the packaging space must be dry. The net content of the package is 80 g/bag.
(12) Metal detection: detecting whether the finished product prepared in the step (11) contains metal or not by a metal detector, wherein the metal detector is used for testing the sensitivity of the finished product:
1.0㎜
and 1.2 mm. Because metal fragments can be mixed in the preparation process of the cherry tomato nutritious food, the quality safety of the food is effectively ensured by the metal detector.
Example 3
The cherry tomato nutritious food raw materials of the embodiment comprise the following components in percentage by weight: 83% of fresh cherry tomatoes, 3.4% of maltodextrin, 6% of xylitol, 3% of food-grade pectin, 3.2% of a nutrition enhancer and 1.4% of glyceryl monostearate;
the nutrition enhancer consists of the following raw materials in percentage by weight: 40% of composite vitamin powder and 60% of mineral powder;
the composite vitamin powder comprises the following raw materials in percentage by weight: VA 24% and VB1 26％、VB2 10％、VC 21％、VE 19％；
The mineral powder comprises the following raw materials in percentage by weight: 25% of edible potassium chloride, 18% of calcium lactate, 22% of ferrous gluconate, 20% of zinc gluconate and 15% of L-selenomethionine.
The preparation method of the cherry tomato nutritious food of the embodiment is as follows:
(1) selecting fresh cherry tomatoes which are free of mildew spots, insects and deterioration and have the maturity of 7-8 degrees;
(2) feeding the selected cherry tomatoes into a fine brushing machine by using a belt conveyor to remove the bases;
(3) cleaning cherry tomatoes with the bases removed by a bubble cleaning machine twice, and then conveying the cherry tomatoes into a spiral blanching machine by a belt conveyor for enzyme deactivation and sterilization, wherein the temperature of water in the spiral blanching machine is 95 ℃, and the blanching time is 87 seconds;
(4) sending the cherry tomatoes which are fully blanched into cooling water to be fully cooled to normal temperature;
(5) conveying the cooled cherry tomatoes into a punching machine by a belt conveyor, uniformly punching the cherry tomatoes with the aperture of 2-2.5 mm and the density of punched holes of 3-4 holes/cm2；
(6) Adding the punctured cherry tomatoes into a delta-gluconolactone solution with the weight percentage of 3.6% for hardening treatment, wherein the hardening time is 3.8 hours;
(7) adding the hardened cherry tomatoes into a three-dimensional mixer, and putting the raw materials into a liquid mixer according to the feeding sequence of the cherry tomatoes → maltodextrin → xylitol → glycerin monostearate → edible pectin → nutrition enhancer, and mixing for 20min in the liquid mixer to ensure that the cherry tomatoes are fully enriched in nutrition;
(8) adding the nutrient-enriched cherry tomatoes into a hot air oven for primary drying, wherein the temperature of the oven is 77 ℃, so that the moisture of the cherry tomatoes after hot air drying is less than 50%; and (3) adding the cherry tomatoes which are subjected to primary drying into a hot air oven for secondary drying, wherein the drying time is 0.9 hour, the temperature of the oven is 58 ℃, so that the moisture of the cherry tomatoes after the hot air drying is less than 30%, and the quality of finished products is ensured.
(9) Adding the two-stage dried cherry tomatoes into a quick freezing machine for quick freezing at the temperature of-25 to-35 ℃ for 10 to 15 minutes, and finally enabling the central temperature of the cherry tomatoes to reach below-18 ℃;
(10) adding the quick-frozen cherry tomatoes into a microwave bulking machine for microwave bulking, wherein the frequency of the microwave bulking machine is 1550MHz, and the time is 90-150 seconds, so that the cherry tomatoes are fully bulked, and the water content of the bulked cherry tomatoes is below 18%;
(11) and packaging the puffed cherry tomatoes to obtain the finished product. The packaging must be carried out in a clean and hygienic packaging room, which requires that the packaging space must be dry. The net content of the package is 80 g/bag.
(12) Metal probeAnd (3) measurement: detecting whether the finished product prepared in the step (11) contains metal or not by a metal detector, wherein the metal detector is used for testing the sensitivity of the finished product:
1.0㎜
and 1.2 mm. Because metal fragments can be mixed in the preparation process of the cherry tomato nutritious food, the quality safety of the food is effectively ensured by the metal detector.
Example 4
The cherry tomato nutritious food raw materials of the embodiment comprise the following components in percentage by weight: 85% of fresh cherry tomatoes, 1% of maltodextrin, 5% of xylitol, 3% of food-grade pectin, 4.5% of a nutrition enhancer and 1.5% of glyceryl monostearate;
the nutrition enhancer consists of the following raw materials in percentage by weight: 40% of composite vitamin powder and 60% of mineral powder;
the composite vitamin powder comprises the following raw materials in percentage by weight: VA 24% and VB1 26％、VB2 10％、VC 21％、VE 19％；
The mineral powder comprises the following raw materials in percentage by weight: 25% of edible potassium chloride, 18% of calcium lactate, 22% of ferrous gluconate, 20% of zinc gluconate and 15% of L-selenomethionine.
The preparation method of the cherry tomato nutritious food of the embodiment is as follows:
(1) selecting fresh cherry tomatoes which are free of mildew spots, insects and deterioration and have the maturity of 7-8 degrees;
(2) feeding the selected cherry tomatoes into a fine brushing machine by using a belt conveyor to remove the bases;
(3) cleaning cherry tomatoes with the bases removed by a bubble cleaning machine twice, and then conveying the cherry tomatoes into a spiral blanching machine through a belt conveyor for enzyme deactivation and sterilization, wherein the temperature of water in the spiral blanching machine is 94 ℃, and the blanching time of the cherry tomatoes in the spiral blanching machine is 92 seconds;
(4) sending the cherry tomatoes which are fully blanched into cooling water to be fully cooled to normal temperature;
(5) conveying the cooled cherry tomatoes into a punching machine by a belt conveyor, uniformly punching the cherry tomatoes with the aperture of 2-2.5 mm and the density of punched holes of 3-4 holes/cm2；
(6) Adding the punctured cherry tomatoes into a delta-gluconolactone solution with the weight percentage of 3.5% for hardening treatment, wherein the hardening time is 4 hours;
(7) adding the hardened cherry tomatoes into a three-dimensional mixer, and putting the raw materials into a liquid mixer according to the feeding sequence of the cherry tomatoes → maltodextrin → xylitol → glycerin monostearate → edible pectin → nutrition enhancer, and mixing for 20min in the liquid mixer to fully enrich the nutrition of the cherry tomatoes;
(8) adding the cherry tomatoes subjected to nutrition enrichment into a hot air oven for primary drying, wherein the temperature of the oven is 75 ℃, and the moisture content after drying is less than 50%; and (3) adding the cherry tomatoes which are subjected to primary drying into a hot air oven for secondary drying, wherein the drying time is 1 hour, the temperature of the oven is 55 ℃, and the moisture of the cherry tomatoes which are subjected to hot air drying is less than 30%, so that the quality of finished products is ensured.
(9) Adding the two-stage dried cherry tomatoes into a quick freezing machine for quick freezing at the temperature of-25 to-35 ℃ for 10 to 15 minutes, and finally enabling the central temperature of the cherry tomatoes to be below-18 ℃;
(10) adding the quick-frozen cherry tomatoes into a microwave bulking machine for microwave bulking, wherein the frequency of the microwave bulking machine is 1550MHz, and the time is 90-150 seconds, so that the cherry tomatoes are fully bulked, and the moisture of the cherry tomatoes after the microwave bulking is less than 18%;
(11) and packaging the puffed cherry tomatoes to obtain the finished product. The packaging must be carried out in a clean and hygienic packaging room, which requires that the packaging space must be dry. The net content of the package is 80 g/bag.
(12) Metal detection: detecting whether the finished product prepared in the step (11) contains metal or not by a metal detector, wherein the metal detector is used for testing the sensitivity of the finished product:
1.0㎜
and 1.2 mm. Because metal fragments can be mixed in the preparation process of the cherry tomato nutritious food, the quality safety of the food is effectively ensured by the metal detector.
Claims (3)
1. The cherry tomato nutritious food is characterized by comprising the following raw materials in percentage by weight: 75-85% of fresh cherry tomato, 1-9% of maltodextrin, 5-8% of xylitol, 3-4% of food grade pectin, 3.0-4.5% of nutrition enhancer and 1-1.5% of glycerin monostearate;
the weight percentage of the nutrition enhancer comprises: 40% of composite vitamin powder and 60% of mineral powder; the composite vitamin powder comprises the following components in percentage by weight: VA 24%, VB 126%, VB 210%, VC 21% and VE 19%; the mineral powder comprises the following components in percentage by weight: 25% of edible potassium chloride, 18% of calcium lactate, 22% of ferrous gluconate, 20% of zinc gluconate and 15% of L-selenomethionine;
the preparation method of the cherry tomato nutritious food comprises the following steps:
(1) selecting fresh cherry tomatoes which are free of mildew spots, insects and deterioration and have the maturity of 7-8 degrees;
(2) feeding the selected cherry tomatoes into a fine brushing machine by using a belt conveyor to remove the bases;
(3) cleaning cherry tomatoes with the bases removed by a bubble cleaning machine twice, and then conveying the cherry tomatoes into a spiral blanching machine by a belt conveyor for enzyme deactivation and sterilization, wherein the temperature of water in the spiral blanching machine is 94-97 ℃, and the blanching time is 78-92 seconds;
(4) sending the sufficiently blanched cherry tomatoes into cooling water to be cooled to normal temperature;
(5) conveying the cooled cherry tomatoes into a punching machine by a belt conveyor, uniformly punching the cherry tomatoes with the aperture of 2-2.5 mm and the density of punched holes of 3-4 holes/cm2；
(6) Adding the punctured cherry tomatoes into a delta-gluconolactone solution with the weight percentage of 3.5-4% for hardening treatment, wherein the hardening time is 3.5-4 hours;
(7) adding the hardened cherry tomatoes into a three-dimensional mixer, and putting the raw materials into a liquid mixer according to the feeding sequence of the cherry tomatoes → maltodextrin → xylitol → glycerin monostearate → edible pectin → nutrition enhancer, and mixing for 20min in the liquid mixer to ensure that the cherry tomatoes are fully enriched in nutrition;
(8) adding the cherry tomatoes subjected to nutrition enhancement into a hot air oven for primary drying, wherein the temperature of the oven is 75-85 ℃, so that the moisture of the cherry tomatoes subjected to hot air drying is less than 50%; adding the cherry tomatoes subjected to primary drying into a hot air oven for secondary drying, wherein the drying time is 0.5-1 hour, the temperature of the oven is 55-65 ℃, and the moisture of the cherry tomatoes subjected to hot air drying is less than 30%, so that the quality of finished products is ensured;
(9) adding the two-stage dried cherry tomatoes into a quick freezing machine for quick freezing at the temperature of-25 to-35 ℃ for 10 to 15 minutes, and finally enabling the central temperature of the cherry tomatoes to reach below-18 ℃;
(10) adding the quick-frozen cherry tomatoes into a microwave bulking machine for microwave bulking, wherein the frequency of the microwave bulking machine is 1550MHz, and the time is 90-150 seconds, so that the cherry tomatoes are fully bulked, and the moisture of the cherry tomatoes after the microwave bulking is less than 18%;
(11) and packaging the puffed cherry tomatoes to obtain the finished product.
2. The cherry tomato nutritious food as claimed in claim 1, wherein the raw materials of the cherry tomato nutritious food comprise, by weight: 75% of fresh cherry tomato, 9% of maltodextrin, 8% of xylitol, 4% of food-grade pectin, 3.0% of nutrition enhancer and 1% of glyceryl monostearate.
3. The cherry tomato nutritious food as claimed in claim 1, wherein the raw materials of the cherry tomato nutritious food comprise, by weight: 79% of fresh cherry tomato, 5.5% of maltodextrin, 7% of xylitol, 3.8% of food grade pectin, 3.5% of nutrition enhancer and 1.2% of glyceryl monostearate.
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| CN106212638A (en) * | 2016-08-01 | 2016-12-14 | 寿县知祝常乐水果种植专业合作社 | Tea perfume (or spice) dried cherry tomato that the coupling of a kind of microwave hot air is dried and preparation method thereof |
| CN106172709A (en) * | 2016-08-01 | 2016-12-07 | 寿县知祝常乐水果种植专业合作社 | Intestine moistening dried cherry tomato that the coupling of a kind of microwave hot air is dried and preparation method thereof |
| CN106213298A (en) * | 2016-08-01 | 2016-12-14 | 寿县知祝常乐水果种植专业合作社 | What the coupling of a kind of microwave hot air was dried can the dried cherry tomato and preparation method thereof of Soboring-up liver-protecting |
| CN108391796A (en) * | 2018-01-18 | 2018-08-14 | 广西味之坊食品科技有限公司 | A kind of preparation method of non-fried water chestnut crisp chip |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103005316A (en) * | 2012-11-27 | 2013-04-03 | 张勇 | Composite preserved vegetable and preparation method thereof |
| CN103478731A (en) * | 2013-10-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Red jujube medlar health-care powder and production method thereof |
| CN104304610A (en) * | 2014-09-20 | 2015-01-28 | 福建龙岩晋龙食品有限公司 | Candied cherry tomatoes and preparation method thereof |
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| CN1981589A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Sugar curing tomato and its production |
| CN103815110A (en) * | 2014-03-05 | 2014-05-28 | 河北青沟佳禾食品有限公司 | Preserved cherry tomatoes and processing method thereof |
| CN103976123A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved cherry tomato fruits |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103005316A (en) * | 2012-11-27 | 2013-04-03 | 张勇 | Composite preserved vegetable and preparation method thereof |
| CN103478731A (en) * | 2013-10-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Red jujube medlar health-care powder and production method thereof |
| CN104304610A (en) * | 2014-09-20 | 2015-01-28 | 福建龙岩晋龙食品有限公司 | Candied cherry tomatoes and preparation method thereof |
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| CN109452437B (en) | 2022-03-15 |
| CN109452432A (en) | 2019-03-12 |
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