CN114903157A - Tomato concentrated pulp product with low water cooking taste and preparation method thereof - Google Patents

Tomato concentrated pulp product with low water cooking taste and preparation method thereof Download PDF

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CN114903157A
CN114903157A CN202210534214.1A CN202210534214A CN114903157A CN 114903157 A CN114903157 A CN 114903157A CN 202210534214 A CN202210534214 A CN 202210534214A CN 114903157 A CN114903157 A CN 114903157A
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tomato
pulp
product
content
acid
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CN114903157B (en
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张连富
刘媛媛
杨成
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Shanghai Zhiying Biotechnology Co Ltd
Jiangnan University
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Shanghai Zhiying Biotechnology Co Ltd
Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention provides a tomato thick pulp product with low water cooking taste and a preparation method thereof, wherein most of sulfur-containing amino acids in tomato raw pulp are removed through enzymolysis and centrifugal separation, so that the concentration of the sulfur-containing amino acids (calculated by the sum of the contents of methionine and S-methyl methionine) is reduced to below 15mg/kg, and the content of components with obvious 'water cooking taste' in the product is reduced to below 300 mu g/kg by combining sterilization treatment (90 ℃ and 15min) in a low pH value environment (the pH is less than or equal to 3.0), and is reduced by more than 85% compared with a common tomato thick pulp product prepared by the same batch of raw materials according to a conventional process without water cooking taste; meanwhile, the content of the health-beneficial components such as lycopene and total phenols in the raw materials is increased by more than 300% compared with that of a control group, and the product can be widely used as an ingredient of dairy products, frozen foods, functional foods and the like.

Description

Tomato thick paste product with low water cooking taste and preparation method thereof
Technical Field
The invention relates to a tomato concentrated pulp product with low water cooking taste and a preparation method thereof, belonging to the technical field of high-value utilization of fruits and vegetables.
Background
As an important vegetable crop, the tomato has a wide planting range in China, has a large output and is deeply favored by consumers due to the fact that the tomato is rich in beneficial components such as lycopene, vitamin C and the like. However, the processed products of tomatoes are limited to only products which contain juice and are heated seriously, such as tomato paste, tomato strong pulp, tomato juice and the like, the products usually have light flavor of fresh tomatoes and have strong boiled taste, and for example, tomato sauce and the like which is prepared by adding seasoning ingredients such as sugar, acid and the like into the products can be widely accepted by consumers.
On the basis of systematic research and comparison of the relationship between the traditional tomato heat treatment conditions and the boiled flavor, the invention establishes a method for controlling the raw material components (removing part of original components) in the tomato processing process, optimizing the acid-base environment (pH) of a heat treatment stage system, regulating and controlling the heat treatment intensity (temperature-time) and the like, so as to greatly reduce the content of the flavor components with strong 'water cooking flavor' in the tomato concentrated pulp, such as dimethyl sulfide, dimethyl trisulfide, formaldehyde and 1-octen-3-one, prepare a tomato concentrated pulp product with low water cooking flavor, meanwhile, the requirements of food production enterprises and consumers on the health and the delicious (delicious) of the tomato products are met, the problem of 'water boiling flavor' which restricts the market acceptance of the processed tomato products is solved to the maximum extent, and the healthy and rapid development of tomato planting and processing industries is promoted.
Disclosure of Invention
[ problem ] to
Research has confirmed that the root cause of the "poaching taste" of tomato products such as tomato puree, tomato paste and the like is that the sulfur-containing amino acids such as methionine, cysteine and cystine contained in tomato form higher concentrations of dimethyl sulfide, dimethyl trisulfide, formaldehyde and 1-octan-3-one during the subsequent thermal processing process to show obvious poaching taste, wherein the dimethyl sulfide contributes most to the poaching taste.
[ solution ]
In order to solve the above problems, the present invention provides a tomato thick syrup product with low water cooking taste, which is prepared by the following method:
1) pulping: preparing tomato pulp;
2) enzymolysis: carrying out pectinase-cellulase compound enzymolysis on tomato pulp:
3) acid adjustment: adding organic acid into the tomato pulp obtained in the step 2), and adjusting the pH value to be less than or equal to 3.0;
4) and (3) sterilization: sterilizing the tomato pulp obtained in the step 3), and controlling the sterilization condition to be 90 ℃ and 15min to obtain the tomato thick pulp.
The tomato thick pulp production process and parameters are as follows:
1) fresh tomatoes receiving: selecting fully mature fruits with bright color, high dry matter content, thin skin, thick flesh and few seeds;
2) cleaning and sorting: rinsing twice, cleaning with water once, and removing green fruits and rotten fruits;
3) blanching: blanching in boiling water for 2-3 minutes to soften the pulp, so as to facilitate pulping;
4) crushing and pulping: crushing the pulp by a double-channel pulping machine, and removing peel, fruit base and seeds;
5) enzymolysis: adding pectinase-cellulase complex enzyme into the pulp, and performing enzymolysis at 45-50 deg.C for 2-4 h;
6) acid adjustment: after enzymolysis, adjusting the pH of the system with one or more organic acids such as citric acid, malic acid, tartaric acid, etc., from natural pH (pH4.0-4.2) to below pH 3.0;
7) separation: separating by a tubular centrifuge under the separation factor of 12000 g-18000 g to remove water-soluble parts;
8) and (3) sterilization: the obtained thick slurry is canned into a container with the volume of 1-5L, residual air is removed as much as possible, then the container is sealed, the temperature of the content is raised to 90 ℃ within 10min and maintained for 15min, and then the content is cooled to the room temperature within 10min by flowing cold water.
In one embodiment of the invention, the pectinase-cellulase complex enzyme is Pectinex
Figure BDA0003646798900000021
The addition amount of the UF pectinase-cellulase complex enzyme is 0.2ml-1.2ml/L, preferably 0.2 ml/L.
In one embodiment of the present invention, the pH is controlled to 2 to 3, preferably 3, in the acid adjusting step.
In one embodiment of the invention, the sterilization conditions are 90 ℃ for 15 min.
In one embodiment of the present invention, the sterilization condition is that the temperature is maintained at 90 ℃ for 15min, and the temperature rise and fall are completed within 10 min.
[ advantageous effects ]
The method removes most of sulfur-containing amino acids in the tomato raw pulp through enzymolysis and centrifugal separation, so that the concentration of the sulfur-containing amino acids (calculated by the sum of the contents of methionine and S-methyl methionine) is lower than 15mg/kg, the content of components with obvious 'water boiling flavor' (expressed by the sum of dimethyl sulfide, dimethyl trisulfide and 3-methylthiopropanal) in the product is lower than 300 mu g/kg by combining sterilization treatment (90 ℃ and 15min) in a low-pH-value environment (the pH is less than or equal to 3.0), and the content is reduced by more than 85% compared with that of a common tomato concentrated pulp product prepared by the same batch of raw materials according to a conventional process, and the tomato concentrated pulp has no water boiling flavor. Meanwhile, the content of the health-beneficial components such as lycopene and total phenols in the raw materials is increased by more than 300% compared with that of a control group, and the product can be widely used as an ingredient of a dairy product, a frozen food, a functional food and the like.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
The quantitative detection method of each key component in the sample comprises the following steps:
determination of methionine content
Diluting 5mL tomato juice with 100mg/mL trichloroacetic acid in equal volume, mixing, standing at room temperature for 1h, filtering with double-layer filter paper, centrifuging the filtrate at 15000r/min for 30min, passing the supernatant through 0.22 μm water film, loading into a sample bottle, and measuring.
The determination adopts high performance liquid chromatography: the chromatographic column is an Agilent Hypersil ODS column (5 μm, 4.0 mm. times.250 mm), the column temperature is 40 deg.C, and the ultraviolet detection wavelength is 338 nm. The mobile phase A is 27.6mmol/L sodium acetate-triethylamine-tetrahydrofuran, the mobile phase B is 80.9mmol/L sodium acetate-methanol-acetonitrile, and the flow rate of the mobile phase is 1.0 mL/min. Gradient elution is adopted, wherein the gradient of the mobile phase B is changed from 0min to 17min, the gradient is changed from 8% to 50%, the gradient is changed from 17min to 20min, the phase B is changed from 50% to 100%, the gradient is changed from 20.1min to 24min, and the phase B is changed from 100% to 0%. The results are expressed in μ g/g.
Determination of S-Methylmethionine content
Sample preparation was the same as methionine assay. Determination by gas chromatography: during the measurement, a flame photometric detector is selected, a DB-5 chromatographic column (30m multiplied by 0.25mm multiplied by 0.25 mu m) is used for separating volatile matters, the initial column temperature is 45 ℃, the temperature is maintained for 2min, the temperature is raised to 55 ℃ at 1 ℃/min, the temperature is raised to 150 ℃ at 5 ℃/min, and finally the temperature is raised to 250 ℃ at 15 ℃/min, and the temperature is maintained for 5 min. The sample introduction temperature is 250 ℃, and the sample introduction is not carried out by shunting. The results are expressed in μ g/g.
Content determination of dimethyl sulfide, dimethyl trisulfide and 3-methylthiopropanal
Solvent Assisted Flavor Evaporation (SAFE) was used in combination with internal standard quantification. The specific operation is as follows:
50 μ L of a mixed solution of 1, 2-dichlorobenzene (internal standard) and 150mL of diethyl ether-n-pentane (2:1, v/v) was added to 100mL of tomato juice sample, magnetically stirred for 2h in ice bath, centrifuged to collect the organic phase, and repeated three times. The combined organic phases were then extracted for 3h at 40 ℃ using a SAFE apparatus. The extract was concentrated to 1mL by removing water with anhydrous sodium sulfate, concentration on a microtube column and nitrogen-blown concentration. The extract was separated on a DB-5 column. The initial column temperature is 45 ℃, the temperature is kept for 2min, then the temperature is raised to 150 ℃ at the speed of 5 ℃/min, and then the temperature is raised to 250 ℃ at the speed of 15 ℃/min, and the temperature is kept for 5 min. The helium (carrier gas) flow rate was 1.0 mL/min. The mass spectrometry conditions were set as follows: electron ionization source (EI) with electron energy of 70eV and scan range of 35-500 m/z. The quantification of the boiled flavor substances adopts an internal standard quantification method, and the calculation mode is as follows:
Figure BDA0003646798900000031
in the formula: c i 、C 1 Concentrations of boiled flavor ingredients and internal standard, respectively. A. the i 、A 1 The peak area of the poached flavor component and the peak area of the internal standard are respectively.
Quantitative determination of lycopene, phytofluene and phytoene
The samples were first frozen to dryness. Then 0.5g of freeze-dried powder is taken, and 20ml of n-hexane is added: methanol: magnetically stirring and extracting with acetone (2: 1: 1, v/v/v) for 20min, filtering, collecting supernatant, repeating the above steps for 2 times until the color of the residue is faded, and mixing the supernatants. Adding 5mL of water into the supernatant, standing and separating in a separating funnel, taking an n-hexane layer, dissolving in ethyl acetate after rotary evaporation at 45 ℃, and dissolving in methanol: methyl tert-butyl ether (1: 1, v/v) is metered to 10mL and stored in a refrigerator at 4 ℃ for testing.
The determination is carried out by liquid chromatography: diode array detector, YMC Carotenoids C30 column (250 mm. times.4.6 mm, 5 μm). Liquid phase conditions: the column temperature is 25 ℃; the flow rate is 1 mL/min; the sample size is 20 mu L; the mobile phase A is methanol-methyl tert-butyl ether-water (450: 25: 25, v/v/v), the mobile phase B is methyl tert-butyl ether-methanol (400: 100, v/v), and the gradient elution method is adopted, the gradient change of the mobile phase B is 0min to 20min, and the gradient change of the phase B is 50% from 45%; 20min to 28min, and 50 percent to 95 percent of phase B; the phase B is maintained at 95 percent from 28min to 32 min; 32min to 34min, and 95 percent to 100 percent of phase B; 34min to 37min, keeping phase B at 100%; 37min to 40min, phase B changed from 100% to 45%, and the run was for 45min in total. Detection wavelength: phytoene 286nm, phytofluene 348nm and lycopene 471 nm.
Example 1 preparation of Low boiled tomato puree
Fresh tomatoes receiving: 10kg of fully mature and bright-colored FQ2134 tomato;
cleaning and sorting: rinsing twice, cleaning with water once, and removing green fruits and rotten fruits;
blanching: blanching in 30L of boiling water for 2-3 minutes to soften the pulp, so as to facilitate pulping;
crushing and pulping: crushing the cleaned fruit by a double-channel beater, adjusting the distance between the cantilever cutter and the screen to be 0.5mm to remove peel, fruit pedicle and seeds, washing the beater by 3L of purified water, and combining the beater with fruit pulp to obtain 9.5L of fruit pulp;
enzymolysis: 0.2m in 9.5L fruit pulpL/L adding Pectinex
Figure BDA0003646798900000041
UF pectinase-cellulase compound enzyme is quickly heated to 45-50 ℃, and enzymolysis is carried out for 3 hours under slow stirring;
acid adjustment: after the enzymolysis is finished, regulating the acidity of the system to pH3.0 by using citric acid to ensure that the organic acid is uniformly distributed in the system;
separation: separating with tubular centrifuge under 12000g separation factor, removing water soluble part to obtain concentrated tomato pulp 1.2kg, and measuring methionine and S-methyl methionine content with 100g sample;
and (3) sterilization: the obtained thick slurry is canned in an aluminum foil bag with the volume of 1, the air remaining is removed as much as possible, then the sealing is carried out, the temperature of the content is raised to 90 ℃ within 10min and maintained for 15min, then the content of dimethyl sulfide, dimethyl trisulfide and 3-methylthiopropanal is reduced to room temperature within 10min, and the content of lycopene, phytofluene and phytoene is measured.
Example 2 preparation of Low boiled tomato puree
Fresh tomatoes receiving: 10kg of fully mature and bright FQ2108 tomato variety;
cleaning and sorting: rinsing twice, cleaning with water once, and removing green fruits and rotten fruits;
blanching: blanching in 30L of boiling water for 2-3 minutes to soften the pulp, so as to facilitate pulping;
crushing and pulping: crushing the cleaned fruit by a double-channel beater, adjusting the distance between the cantilever cutter and the screen to be 0.5mm to remove peel, fruit pedicle and seeds, washing the beater by 3L of purified water, and combining the beater with fruit pulp to obtain 9.5L of fruit pulp;
enzymolysis: adding 1.2ml/L of Pectinex into 9.5L of fruit pulp
Figure BDA0003646798900000042
UF pectinase-cellulase compound enzyme is quickly heated to 45-50 ℃, and enzymolysis is carried out for 4 hours under slow stirring;
acid adjustment: after the enzymolysis is finished, malic acid is used for adjusting the acidity of the system to pH 2.5, so that the organic acid is ensured to be uniformly distributed in the system;
separation: separating with tubular centrifuge under separation factor of 18000g, removing water soluble part to obtain concentrated tomato pulp 1.1kg, and measuring methionine and S-methyl methionine content with 100g sample;
and (3) sterilization: filling the obtained thick slurry into an aluminum foil bag with the volume of 2L, sealing after removing residual air as much as possible, raising the temperature of the content to 90 ℃ within 10min, maintaining for 15min, cooling to room temperature within 10min by flowing cold water, and measuring the content of dimethyl sulfide, dimethyl trisulfide, 3-methylthiopropanal, lycopene, phytofluene and phytoene.
Example 3 preparation of Low boiled tomato puree
Fresh tomatoes receiving: 10kg of fully mature and bright-colored FQ2133 tomato;
cleaning and sorting: rinsing twice, cleaning with water once, and removing green fruits and rotten fruits;
blanching: blanching in 30L of boiling water for 2-3 minutes to soften the pulp for pulping;
crushing and pulping: crushing the cleaned fruit by a double-channel beater, adjusting the distance between the cantilever cutter and the screen to be 0.5mm to remove peel, fruit pedicle and seeds, washing the beater by 3L of purified water, and combining the beater with fruit pulp to obtain 10.2L of fruit pulp;
enzymolysis: adding 0.25ml/L of Pectinex into 10.2L of fruit pulp
Figure BDA0003646798900000051
UF pectinase-cellulase compound enzyme is quickly heated to 45-50 ℃, and enzymolysis is carried out for 2 hours under slow stirring;
acid adjustment: after the enzymolysis is finished, adjusting the acidity of the system to pH 2.0 by using citric acid and tartaric acid to ensure that the organic acid is uniformly distributed in the system;
separation: separating with tubular centrifuge under 15000g separation factor, removing water soluble part to obtain concentrated tomato pulp 1.25kg, and measuring methionine and S-methyl methionine content with 100g sample;
and (3) sterilization: filling the obtained thick slurry into an aluminum foil bag with the volume of 2L, sealing after removing residual air as much as possible, raising the temperature of the content to 90 ℃ within 10min, maintaining for 15min, cooling to room temperature within 10min by flowing cold water, and measuring the content of dimethyl sulfide, dimethyl trisulfide, 3-methylthiopropanal, lycopene, phytofluene and phytoene.
Comparative example preparation method of concentrated pulp of common tomato (control sample)
Fresh tomatoes receiving: 10kg of fully mature and bright FQ2108 tomato variety;
cleaning and sorting: rinsing twice, cleaning with water once, and removing green fruits and rotten fruits;
blanching: blanching in 30L of boiling water for 2-3 minutes to soften the pulp, so as to facilitate pulping;
crushing and pulping: crushing the cleaned fruit by a double-channel beater, adjusting the distance between the cantilever knife and the screen to be 0.5mm to remove peel, fruit pedicle and seeds, washing the beater by 3L of purified water, and combining the beater with fruit pulp to obtain 9.5L of fruit pulp;
and (3) vacuum evaporation and concentration: putting 9.5L of pulp in a triple-effect or quadruple-effect forced circulation tube evaporator, concentrating until the solid content reaches 32g/100g to obtain 1.8kg of tomato concentrated pulp, and taking 100g of sample to determine the content of methionine and S-methyl methionine;
and (3) sterilization: filling the obtained thick slurry into an aluminum foil bag with the volume of 2L, sealing after removing residual air as much as possible, raising the temperature of the content to 90 ℃ within 10min, maintaining for 15min, cooling to room temperature within 10min by flowing cold water, and measuring the content of dimethyl sulfide, dimethyl trisulfide, 3-methylthiopropanal, lycopene, phytofluene and phytoene.
TABLE 1 determination results of various characteristic components of concentrated tomato pulp produced by different processes
Figure BDA0003646798900000061

Claims (10)

1. A tomato puree product having a low blanched taste, characterized in that it is prepared by a process comprising:
1) pulping: preparing tomato pulp;
2) enzymolysis: carrying out pectinase-cellulase compound enzymolysis on tomato pulp:
3) acid adjustment: adding organic acid into the tomato pulp obtained in the step 2), and adjusting the pH value to be less than or equal to 3.0;
4) and (3) sterilization: sterilizing the tomato pulp obtained in the step 3), and maintaining the temperature at 90 ℃ for 15min under the sterilization condition to obtain the tomato thick pulp.
2. The tomato concentrated pulp product of claim 1, characterized by the following specific steps:
1) fresh tomatoes receiving: selecting fruits with high dry matter content, thin skin, thick flesh and few seeds;
2) cleaning and sorting: cleaning the fresh fruits, and removing green fruits and rotten fruits;
3) blanching: blanching in boiling water for 2-3 minutes to soften the pulp, so as to facilitate pulping;
4) crushing and pulping: crushing the pulp by a double-channel pulping machine, and removing peel, fruit base and seeds;
5) enzymolysis: adding pectinase-cellulase complex enzyme into the pulp, and performing enzymolysis at 45-50 deg.C for 2-4 h;
6) acid adjustment: after enzymolysis, adjusting the pH of the system with one or more organic acids such as citric acid, malic acid, tartaric acid, etc., from natural pH (pH4.0-4.2) to pH below 3.0;
7) separation: separating by a tubular centrifuge under the separation factor of 12000 g-18000 g to remove water-soluble parts;
8) and (3) sterilization: the obtained thick slurry is canned into a container with the volume of 1-5L, residual air is removed as much as possible, then the container is sealed, the temperature of the content is raised to 90 ℃ within 10min and maintained for 15min, and then the content is cooled to the room temperature within 10min by flowing cold water.
3. The method of claim 1 or 2The tomato thick pulp product is characterized in that the pectinase-cellulase complex enzyme is
Figure FDA0003646798890000011
The addition amount of the UF pectinase-cellulase compound enzyme is 0.2ml-1.2 ml/L.
4. The tomato thick stock product of claim 1 or 2, characterized in that the amount of the pectinase-cellulase complex enzyme added is 0.2 ml/L.
5. Tomato concentrated pulp product according to claim 1 or 2, characterized in that the pH is controlled in the step of adjusting the acid to 2-3.
6. The tomato puree product of claim 5, wherein the pH is controlled to 3 during the step of adjusting the acid.
7. Tomato concentrated pulp product according to claim 1 or 2, characterized in that the sterilization conditions are 90 ℃ for 15 min.
8. The tomato puree product of claim 5, wherein the sterilization conditions are 90 ℃, 15min, and the warming and cooling are completed within 10 min.
9. Tomato concentrated pulp product according to claims 1-8, characterized in that the content of ingredients with pronounced poaching taste, expressed as the sum of dimethyl sulfide, dimethyl trisulfide, 3-methylthiopropanal, is as low as below 300 μ g/kg, without poaching taste.
10. The tomato concentrated pulp product of claims 1-8, wherein the total phenol content of the health benefit ingredients, such as lycopene, is increased by more than 300% compared to the control.
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