CN113142514A

CN113142514A - Chili tomato dices and preparation method thereof

Info

Publication number: CN113142514A
Application number: CN202110117207.7A
Authority: CN
Inventors: 熊兴耀; 蔡柳; 黄三文
Original assignee: Agricultural Genomics Institute at Shenzhen of CAAS
Current assignee: Agricultural Genomics Institute at Shenzhen of CAAS
Priority date: 2021-01-28
Filing date: 2021-01-28
Publication date: 2021-07-23

Abstract

The invention discloses a preparation method of diced hot pepper and tomato, which comprises the following steps: (1) processing the peppers; (2) processing the tomatoes to obtain diced tomatoes and tomato juice; (3) garlic processing; (4) preparing a composite curing liquid and curing the tomatoes; (5) uniformly mixing the treated pepper, diced tomato, garlic and salt in proportion, adding a proper amount of high-alcohol white spirit, filling the tomato juice, and uniformly mixing to obtain the tomato sauce. The method of the invention firstly adopts a physical mode to solidify the tomatoes: the separation of peel and tissue is promoted, but the tomato pulp keeps certain brittleness and hardness, and the proper curing agent is adopted, so that the hardness of the tomato can be improved by 70%, and the standing time is prolonged. Meanwhile, the invention adopts the electromagnetic field for sterilization, thereby not only keeping the shape of the tomatoes and leading the tomatoes to have crisp mouthfeel, but also possibly keeping the nutrient components of the tomatoes.

Description

Chili tomato dices and preparation method thereof

Technical Field

The invention relates to a pepper and tomato dice and a preparation method thereof, belonging to the field of food processing.

Background

With the continuous improvement of the material and cultural living standard and the transformation of the consumption concept of common people, people can more see whether food is green and healthy, and have higher requirements on the nutrition and freshness of the food, so that the food is safe and healthy to eat, and is pursued by consumers. The concept of minimally processing food is receiving increasing attention from researchers. The food safety problem is not only related to the health and life safety of common people, but also related to the development and stability of society. The food safety is guaranteed, the international competitiveness of the food industry is improved, and the food safety and food industry has important significance for the economic development of China and the improvement of the living standard of people.

At present, products related to chili sauce, chopped chili and tomato sauce are full of Linglan. However, the pepper tomato dices product is not discovered, the pepper paste is too spicy, and the taste of the tomato paste is too sweet and greasy for adults, so the inventor develops a pepper tomato dices product which is suitable for people of all ages. The production of the pepper and tomato dices needs to solve the following technical problems:

1. tomato softening problem

Pulp softening is one of the main reasons for influencing the quality of canned fruit and vegetable foods, and many canned foods have different degrees of souring deformation in the processing process or the storage process, so that the quality is reduced. There are many reports of studies on fruit tissue softening, which are generally believed to be related to changes in the polysaccharide content of the pulp during processing and storage. The structure and composition of the cell wall, and the turgor pressure changes caused by the cell contents are the main causes of fruit tissue softening. Many links in the manufacturing process result in substantial structural changes. Therefore, the fruit and vegetable are subjected to blanching treatment in the early production stage, and the aim of doing so is to kill the enzyme activity in the fruits and vegetables, prevent oxidation reactions which cause color change and generate bad smell, increase the permeability of cells, increase the dehydration or sugar permeation rate of the fruits and vegetables, improve the quality of products and facilitate the removal of peels. However, after the fruits and vegetables are blanched, cell membranes can be damaged, cell contents can be lost, cell turgor is lost, cell walls are invaginated, fruit tissues are softened, and the subsequent processes of processing, transportation and storage are adversely affected.

2. Optimization problem of sterilization process

The processed food has a large amount of microorganisms, and the quality and safety of the final product are determined by the sterilization process. The thermal sterilization technology is a commonly adopted sterilization technology in the food industry, along with the continuous progress of science and technology and the pursuit of the common people for green healthy food, the safety and nutrition problems caused by the thermal sterilization technology are gradually exposed, the thermal sterilization can lead the food to generate acrylamide which can cause serious influence on the human health after being taken for a long time, and the acrylamide can cause the nerve damage of animals and human bodies. Recent studies have found that furan, like acrylamide, is also widely present in thermally processed foods, which is a serious threat to food safety. Furan is highly lipophilic and is very easily absorbed by the intestinal tract, causing tumors and cancer. Glucose, fructose, lactose, etc. in the food can be degraded during heating to produce furan. Foreign scholars found that ascorbic acid is converted into furan at a heating temperature of more than 100 ℃ in the process of research, and unsaturated fatty acid in food is heated to generate furan such as linoleic acid and linolenic acid.

In conclusion, in the process of thermal sterilization, the food is heated to change physical and chemical properties, so that the color, the fragrance, the taste and the tissue structure of the food are not changed, the nutritional value is reduced, various reactions are generated, toxic substances are generated, and the quality and the safety of the food are seriously influenced.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: the invention provides a pepper tomato dice and a preparation method thereof, and the method firstly adopts a physical mode to solidify the tomato: the separation of peel and tissue is promoted, but the tomato pulp keeps certain brittleness and hardness, and the proper curing agent is adopted, so that the hardness of the tomato can be improved by 70%, and the standing time is prolonged. Meanwhile, the invention adopts the electromagnetic field for sterilization, thereby not only keeping the shape of the tomatoes and leading the tomatoes to have crisp mouthfeel, but also possibly keeping the nutrient components of the tomatoes.

The technical scheme provided by the invention is as follows: a preparation method of diced hot pepper and tomato comprises the following steps:

(1) and (3) pepper treatment: cleaning Capsici fructus, pulverizing into 3-9mm, drying in a thermostat at 40-60 deg.C for 3-4 hr, and taking out;

(2) tomato treatment: soaking the cleaned tomato in hot water, blanching for 30-50S, quickly taking out, placing in prepared ice water for 20-40S, taking out, and peeling; cutting peeled tomato into pieces of 0.5-1cm, wherein the tomato is divided into solid part and fluid part, the solid part is diced tomato, and the fluid part is natural tomato juice;

(3) garlic treatment: mashing for later use;

(4) preparing a composite curing liquid, putting the diced tomatoes in the step (2) into the composite curing liquid, putting the diced tomatoes into a water bath kettle, carrying out water bath at the temperature of 40-50 ℃ for 30-40min, and taking out the diced tomatoes;

the composite curing liquid is a mixture of calcium chloride, magnesium chloride and disodium ethylene diamine tetraacetate;

(5) uniformly mixing the pepper, diced tomato, garlic and salt processed in the previous step in proportion, finally adding 5-15% of high-degree liquor (the liquor degree is 50-60 degrees) in total mass, filling the tomato raw juice in the step (2), and uniformly mixing;

(6) and (4) putting the packaged diced chili and tomato into an electromagnetic pulse device for sterilization.

In the preparation method, in the step (4), the addition amounts of the calcium chloride, the magnesium chloride and the ethylene diamine tetraacetic acid are respectively 0.6-1.0g/kg, 0.04-0.08g/kg and 0.1-0.3g/kg (the addition amount per kg of tomatoes), and the pH value of the composite curing liquid is 4.5-5.5.

In the preparation method, preferably, in the step (4), the addition amounts of the calcium chloride, the magnesium chloride and the disodium ethylene diamine tetraacetate are respectively 0.8g/kg, 0.06g/kg and 0.2 g/kg.

According to the preparation method, in the step (5), the pepper, the diced tomato, the garlic and the salt are uniformly mixed according to the proportion of 1-3:5-7:1-2:0.3-0.7, preferably according to the proportion of 2:6:1.5: 0.5.

Preferably, in the step (5), the high-degree white spirit with the total mass of 10% is added finally.

In the preparation method, preferably, in the step (6), the magnetic field strength during sterilization is 8-12KV/CM, the temperature is 25 ℃, the first sterilization lasts for 500 mus, the time is continuously decreased for 5-7 times, and the time is decreased by 50 mus each time, namely the sterilization is finished.

Preferably, in the step (1), the capsicum is cleaned and then crushed to the size of 5mm, the capsicum is red capsicum of which the variety is xingyue.

Meanwhile, the invention also provides the pepper tomato dices prepared by the preparation method.

The invention has the following characteristics and effects:

1. the product is cured both physically and chemically.

Physical: reducing the hot scalding peeling process, peeling by ice bath cooling, protecting the tissue structure, increasing the hardness, and removing the liquid part in the tomato fruit.

Chemistry: three curing agents are screened out through a large number of tests to be used in a composite mode, the best curing effect is achieved by adding the composite curing agent in the preparation process of the product, the hardness of the tomatoes can be improved by 70%, and the standing time is prolonged.

2. Cold sterilization technology: the invention adopts electromagnetic field sterilization, which belongs to the field of cold sterilization, the processing time is very short, the commercial sterile requirement can be met, the sterilization is carried out at normal temperature and normal pressure, the damage to food is little, the nutritional ingredients, the physical property and the chemical property of the processed food are changed very little, the flavor and the taste have no sensory difference, the penetrating power of the electromagnetic field is very strong, and the sterilization can easily penetrate the food. The heated tomatoes can soften and change the tissue structure, and the form of the tomatoes is not only kept by adopting a cold sterilization technology, so that the tomatoes are crisp in taste when being eaten, and the nutritional ingredients of the tomatoes are possibly kept to the greatest extent.

3. The mixture ratio of the tomatoes, the peppers, the garlic and the salt is the optimal mixture ratio obtained through a large number of experiments, and the mixture ratio can reserve the nutritional ingredients in the tomatoes and the peppers to the maximum extent and mainly contains lycopene and capsaicin. Compared with other proportions, the proportion is averagely higher than 10%, which is that the main nutrient components of several foods reach a relatively balanced state under the proportion.

4. The food has no preservative and no overcooking, the two foods are perfectly combined, the most natural and the most natural mouthfeel is kept, and the nutrient substances of the foods are kept to the maximum extent. The shelf life of the product can be prolonged to 6 months by using the latest cold sterilization technology. If refrigerated, it can be up to 12 months.

In conclusion, the pepper tomato dices are mainly prepared from tomatoes, peppers, garlic, salt and white spirit, and the process furthest reserves important nutritional ingredients such as capsaicin, lycopene and the like contained in the raw materials.

Drawings

Figure 1 tomato solids after curing in example 3 of the invention.

FIG. 2 shows the product of example 3 of the present invention in which all the raw materials are mixed.

Figure 3 example 3 of the invention is a packaged product.

Detailed Description

The invention is further illustrated by the following detailed description of specific embodiments, which are not intended to be limiting but are merely exemplary.

Example 1: curing agent screening test

Common curing agents: calcium lactate, calcium chloride, magnesium chloride, propylene glycol, disodium ethylene diamine tetraacetate, disodium calcium ethylene diamine tetraacetate, disodium stannous citrate, glucono-delta-lactone, herba Agrimoniae extract and glutamine transaminase.

And selecting a proper curing agent by taking the tomato dices which are not treated by the curing agent as a reference and hardness as an evaluation index.

The specific operation steps of the experiment are as follows:

(1) measurement of hardness: hardness measurements were performed on the samples using a physical analyzer TPA, 5 samples per treatment group. Hardness refers to the strongest force during extrusion, i.e., the highest peak pressure value during the first extrusion of the sample, expressed as current intensity in mv. And finding out the corresponding hardness value on the hardness standard curve according to the measured current intensity value, wherein the hardness unit is g.

(2) The tomato dices are treated by taking a low value and a high value for each curing agent, the treatment time is fixed to 10 minutes, three parallel curing agents are arranged in each group, and the results are averaged and are shown in table 1.

TABLE 1

(3) According to the hardness index, the inventor selects more excellent curing agents as calcium lactate, calcium chloride, magnesium chloride, ethylene diamine tetraacetic acid and glutamine transaminase. In order to further obtain a curing agent more suitable for the tomato quality, sensory evaluation is taken as an index (the sensory evaluation standard is shown in table 2), and the addition amount of the curing agent is 0.05 g/kg. The treatment time is 10 min.

TABLE 2 sensory evaluation criteria

5 groups of people with different age levels are selected, and 4 people in each group are selected. Tasting the treated diced tomatoes, and grading according to own feelings. Statistics ranked according to score, calcium chloride (9.2) > magnesium chloride (9.0) ═ disodium edetate (9.0) > transglutaminase (8.4) > calcium lactate (7.9). In comprehensive hardness and sensory evaluation, the inventor selects calcium chloride, magnesium chloride and disodium ethylene diamine tetraacetate as a tomato curing agent.

TABLE 3 orthogonal test factor horizon

Optimization test of the composite curing agent:

according to the design of a three-factor four-horizontal orthogonal test, each test number is divided into three parallel test numbers, the average number of the results is obtained, and sensory evaluation is correspondingly carried out.

TABLE 4

According to the optimization result, the A2B3C4 is selected as the optimal addition amount.

Example 2: experiment of raw material ratio

1. Single factor test

The test does not adopt too many complex spices and other additives, uses the most natural food materials and the simplest processing mode to make the most natural and purest taste, and makes the food return to the original taste.

The lycopene content (mg/g) and the capsaicin content (mg/g) are measured by spectrophotometry.

Food material: tomato, pepper, garlic and salt

The purpose of this experiment was to determine the approximate range of food material addition.

2. Orthogonal optimization test (four-factor three-level)

One small pot 100g is used as the base number of the food material.

TABLE 5 orthogonal test factor horizon

TABLE 6 sensory evaluation criteria

TABLE 7 results of orthogonal experiments

According to the test results, the ratio of the No. 6 test group was selected as the best combination, A2B3C1D2, in combination with the two nutritional ingredients and sensory evaluation.

At the end of the process, a small amount of high-alcohol liquor is added, so that sterilization can be performed, the shelf life is prolonged, the food color is bright and beautiful, and capsaicin is insoluble in water and only soluble in an organic solvent, so that capsaicin can be better absorbed.

Example 3: preparation of the pepper tomato dices of the invention

1. The raw materials are as follows:

red pepper variety: xingyue beverage

Tomato: fresh tomato with intact appearance, no mechanical damage and certain hardness (optimum maturity of 80%)

2. And (3) pepper treatment: cleaning Capsici fructus, pulverizing to about 5mm, drying in a thermostat at 40-60 deg.C for 3-4 hr, and taking out.

Tomato treatment: soaking cleaned fructus Lycopersici Esculenti in hot water, blanching for 30-50S (blanching for 40S in this embodiment), quickly taking out, placing in prepared ice water for 20-40S (30S in this embodiment), taking out, and peeling; the peeled tomatoes are cut open and the juice is removed, the tomatoes are divided into a solid part and a fluid part, the fluid part is the raw tomato juice, and the solid part is cut into pieces of 0.5-1cm size (about 0.8cm in this example).

Garlic: mashing for use

3. Calcium chloride, magnesium chloride and disodium ethylene diamine tetraacetate are adopted as composite curing liquid, the addition amounts are respectively 0.8g/kg, 0.06g/kg, 0.2g/kg and the pH value is 4.5-5.5, the treated diced tomatoes are put into the prepared composite curing liquid, the diced tomatoes are placed in a water bath kettle, the temperature is 40-50 ℃ (about 45 ℃ in the embodiment) and the diced tomatoes are taken out after being subjected to water bath for 35min, and the cured tomato solids are shown in figure 1.

4. Uniformly mixing the pepper, the tomato solid, the garlic and the salt processed in the previous step according to the proportion of 2:6:1.5:0.5, and finally adding high-degree white spirit (more than 50 degrees, 52 degrees in the embodiment) with the total mass of 10%. Filling the tomato juice separated in the step 2, and mixing uniformly, as shown in fig. 2.

5. The packaged tomato diced pepper is put into an electromagnetic pulse device, a power switch is started to charge a capacitor, a discharge switch is started after the charging is finished, a strong pulse magnetic field is generated in the capacitor, the magnetic field strength is controlled to be 8-12KV/CM, the temperature is 25 ℃, the sterilization lasts for 400 microseconds for the first time, the sterilization is continuously carried out for 6 times, the time for each time is decreased by 50 microseconds, and the sterilization is finished, please refer to fig. 3.

Claims

1. The preparation method of the pepper tomato dices is characterized by comprising the following steps:

(3) garlic treatment: mashing for later use;

(5) uniformly mixing the treated pepper, diced tomato, garlic and salt in proportion, finally adding 5-15% of high-alcohol liquor by mass, filling the tomato juice obtained in the step (2), and uniformly mixing;

preferably, the method further comprises the following steps: (6) and (4) putting the packaged diced chili and tomato into an electromagnetic pulse device for sterilization.

2. The method of claim 1, wherein: in the step (4), the addition amounts of the calcium chloride, the magnesium chloride and the disodium ethylene diamine tetraacetate are respectively 0.6-1.0g/kg, 0.04-0.08g/kg and 0.1-0.3g/kg, and the pH value of the composite curing liquid is 4.5-5.5.

3. The method of claim 2, wherein: in the step (4), the addition amounts of the calcium chloride, the magnesium chloride and the disodium ethylene diamine tetraacetate are respectively 0.8g/kg, 0.06g/kg and 0.2 g/kg.

4. The method of claim 1, wherein: in the step (5), the pepper, the diced tomato, the garlic and the salt are uniformly mixed according to the proportion of 1-3:5-7:1-2: 0.3-0.7.

5. The method of claim 4, wherein: in the step (5), the chili, the diced tomato, the garlic and the salt are uniformly mixed according to the ratio of 2:6:1.5: 0.5.

6. The method of claim 1, wherein: and (5) finally adding high-alcohol white spirit with the total mass of 10%.

7. The method of claim 1, wherein: in the step (6), the magnetic field intensity during sterilization is 8-12KV/CM, the temperature is 25 ℃, the first sterilization lasts for 500 mus, the sterilization is continued for 5-7 times, and the time is decreased by 50 mus each time, namely the sterilization is finished.

8. The method of claim 1, wherein: in the step (1), cleaning the hot pepper, and then crushing the hot pepper into the size of 5mm, wherein the hot pepper is red hot pepper and the variety is Xingyue.

9. Diced tomato chili prepared by the process of any one of claims 1 to 8.