Processing and utilization of tomato
Wolfberry Juice Vermicelli Bag Wolfberry Juice Vermicelli Bag,Wolfberry Juice Vermicelli Plastic Bag Ningxia ZhaiXianSong Commercial and Trading Co.,Ltd. , http://www.nxupin.com
Tomato, also known as tomato, is an annual Solanaceae herb. The tomato has a bright color, sweet and sour taste, delicious meat, thin skin and juicy, nutritious. China is a large country for tomato cultivation. Its output is second only to the United States and ranks second in the world. There are a wide variety of tomato products. Traditional tomato products include tomato sauce, canned tomato, tomato sauce, tomato juice, tomato beverage, tomato jelly, and tomato gum. With the development of science and technology, many new tomato products have been developed, such as lycopene, tomato dietary fiber, tomato seed protein and tomato seed oil. Tomatoes contain "gold". The tomato has both a dual identity of vegetables and fruits, contains 13 kinds of vitamins and 17 kinds of minerals, as well as high content of lycopene. Lycopene is a natural pigment in foods. It has been found to have antioxidative effects, inhibit gene mutations, reduce nucleic acid damage, reduce cardiovascular disease, and prevent cancer. Lycopene and its main food source The tomato and tomato products are increasingly concerned by the nutrition community. 1 Tomato processing 1.1 MP fresh tomato MP fruits and vegetables (minimallyprocessedfruitsandvegeta-bles) in China mainly refers to the net vegetable, that is, fresh fruits and vegetables raw materials after cleaning, trimming, cutting and other processes, and finally with plastic film packaging for consumers to eat immediately or the use of catering industry A new type of fruit and vegetable processing products. It has the advantages of fresh quality, convenient use and nutrition and health, and it is deeply loved by people. 1.1.1 Process Flow Raw material → Select → Cleaning → Drain → Weigh Packaging → Storage. 1.1.2 Operation points Select green and ripe tomatoes of uniform size and free of pests and diseases. Wash them thoroughly with running water. Remove the surface moisture and drain them according to certain specifications and store them in bags at about 10°C. The development of MP fruits and vegetables in our country is very fast. With the constant demand of consumers for convenient, fast, nutritious and hygienic foods, MP fresh tomatoes will become the darling on the market. 1.2 Tomato juice 1.2.1 Process selection → seed removal → preheating → beating → batching → degassing → homogenization → canning → sterilization → cooling → finished product. 1.2.2 Operation points 1 Select a tomato with moderate maturity, strong flavor, bright color, high soluble solid content, suitable sugar and acid, no rotten spoilage, wash to remove the stem, spots, green parts, and then broken to seed, quickly heated Above 85°C to kill microorganisms and destroy pectinase. 2 The heat-treated tomato is beaten and juiced. According to the ratio of 0.7kg to 0.9kg of granulated sugar per 100g of tomato juice and 0.4kg of salt, the mixture is uniformly mixed. 3 Degassing with a vacuum degasser for 3 min to 5 min, then homogenizing at a high pressure of 9.8 MPa to 14.7 MPa. 4 Finally heated to 85 °C ~ 90 °C, hot pot sealed, sterilized in boiling water, cooling to 38 °C can be. Studies have shown that in the production of turbid tomato beverages, the addition of composite stabilizers CMC, PGA, xanthan gum and antioxidant tea polyphenols can prevent stratification of tomato beverages and reduce the loss of lycopene. 1.3 Tomato meal 1.3.1 Process selection → Peeling → Squeezing → Hardening → Cleaning → Sugaring → Candied → Baking → Finished product. 1.3.2 Operation points 1 Select tomatoes with less flesh and less red color, but not overcooked tomatoes. Remove the unqualified portions and clean them. 2 Preheat the tomatoes in boiling water for 1 min. Immediately cool and peel the skin. Dig a pedicle at the stalk and slit it to gently squeeze out the juice. 3 Soak the greens with the 0.3% calcium chloride solution for 2 minutes, wash with water, remove the greens, drain the water for 30 minutes, and mix the sugars 30% with 0.3% sugar. Citric acid. After 24 hours of candied fruit, repeated sugar cooking and soaking were performed to increase the sugar concentration. 4 When the sugar content of the cooked liquid reaches 65%, the sugar liquid can be drained and baked at 60°C-65°C to bring the water content to 18% and the soluble solid content to 70%. 1.4 The process of tomato sauce is: spice processing → batching → blending → feeding and concentrating → bottling → capping → bactericidal cooling. 1.4.1 Pretreatment of spices The onion is peeled off and the roots are cut off, washed and cut into filaments. If dry onions are used, 1 kg of onion dry water and 4 kg of water are used. Remove the roots of garlic, peel off the coat, wash and grind into pieces; wash the cinnamon and chop, clove seeds, spiced seeds washed alternately; chili powder, jade fruit powder, ginger powder wrapped with a cloth bag. 1.4.2 Spice formulation Onion 18kg, garlic 200g, clove seeds 500g, spiced seeds 400g, cinnamon 1kg, jade fruit powder 85g, ginger powder, chili powder 184g, glacial acetic acid 8.5kg, clear water 67kg. 1.4.3 Preparation of spices In a stainless steel sandwich pot, first put water, add glacial acetic acid and mix it until it is boiled with other spices, cover and boil, stir every 0.5 hours, and squeeze the spice bag, cook for 2 hours. Filter, slag. Then add sugar 96.7kg, salt 19.7kg, heated to dissolve and add water to 150kg, sieve with helium filter, stored in a stainless steel bucket for use. 1.4.4 150kg of tomato sauce with 12% mass fraction of the sauce, 8kg of 43Be' glucose solution, 16.37kg of granulated sugar, 20kg of aromatic water, 1.5kg of refined salt, 7g of carmine red pigment, 7g of cherry red pigment. 1.4.5 Production of Sauce Mix ketchup, salt, and dextrose together, mix well, and heat and concentrate to a mass fraction of 27% to 29% (refractometer). After the pan is out, the pulp is beaten with a 0.8 mm mesh beater, and then the fragrance water is added to continue the concentration until the mass fraction is 32% to 33%. The dissolved pigment is added and the pan is stirred well. 1.4.6 Wash the bottled empty bottle and control the temperature of the sauce body at 85°C. The surface of the sauce body is about 5cm away from the bottle mouth. The final boiling water sterilization 10min, cooling after packaging. 2 Accelerate the development of industrialization of tomato processing in China 2.1 Strengthen the introduction and breeding of new tomato varieties In recent years, new varieties, such as ornamental tomatoes, colored tomatoes, cherry tomatoes, and fruit tomatoes, have been introduced and selected to suit local environmental conditions. Not only has the color increased, but the market has flourished, but not many tomatoes are suitable for processing and storage. Recently, Zhenjiang Vegetable Research Institute has successfully introduced a high-yielding tomato from the Netherlands. The introduction of a new variety of persimmon tomato not only far exceeds that of ordinary tomatoes, but also has a high vitamin content and is resistant to storage. 2.2 Development of Quality Standards and Production and Processing Regulations Currently, there is basically no standard for the purchase, sale, and processing quality of tomatoes in China. See only the People's Republic of China's agricultural industry standards for green foods—Ketchup NY/T431-2000 (Creenfood-Tomatopaste) One type of tomato in China does not have its own brand, causing great difficulties in the export of tomato and tomato processed products. The state and relevant departments should actively and quickly organize forces and formulate corresponding standards. 2.3 Accelerate the research and development of deep processing of tomato essence Currently, there are three research directions for tomato processing: 1 Use of new technologies, new equipment, and new methods to produce high-quality traditional tomato products; 2 Scientific and rational separation of tomato red from tomato 3; comprehensive utilization of tomato seeds, tomato skin and processing residues. Lycopene is the main pigment of mature tomatoes, and 72% to 79% of them are found in the lipids around tomato skin and tomato seeds. There are many methods for extracting lycopene, such as microwave radiation extraction, liquid-solid adsorption chromatography, enzymatic method, thin layer chromatography separation, spectrophotometry, saponification, supercritical fluid chromatography, and supercritical carbon dioxide chromatography. In addition, the development of tomato dietary fiber foods and the development of tomato seed protein, tomato seed oil and other products are good examples of comprehensive utilization of tomatoes.