阅读说明：本技术 一种浓缩果蔬酱的加工工艺 (Processing technology of concentrated fruit and vegetable sauce ) 是由 胡锡焜 成园方 徐波 于 2021-07-14 设计创作，主要内容包括：本发明公开了一种浓缩果蔬酱的加工工艺,属于食品加工技术领域。一种浓缩果蔬酱的加工工艺,包括以下步骤：S1、将果蔬原料依次经调理、清洗、消毒和断切处理后得到干净的小体积果蔬原料；S2、将小体积果蔬原料通过热风干燥的方式慢烤一定时间,得到含水量低于70%wt的干燥小体积果蔬；S3、对干燥小体积果蔬进行水分、金属异物和有害非金属异物检验,筛选出合格的干燥小体积果蔬；S4、将S3中筛选出的合格的干燥小体积果蔬放入胶体磨中研磨成果蔬颗粒；S5、向热锅中倒入果蔬颗粒、浓缩番茄酱、食用植物油、香辛料、食用盐和白砂糖,翻炒搅拌均匀,收汁后得浓缩果蔬酱；S6、将浓缩果蔬酱灭菌后进行真空密封包装。(The invention discloses a processing technology of concentrated fruit and vegetable sauce, belonging to the technical field of food processing. A processing technology of concentrated fruit and vegetable sauce comprises the following steps: s1, conditioning, cleaning, disinfecting and cutting the fruit and vegetable raw materials in sequence to obtain clean small-volume fruit and vegetable raw materials; s2, slowly baking the small-volume fruit and vegetable raw materials for a certain time in a hot air drying mode to obtain dried small-volume fruits and vegetables with the water content of less than 70 wt%; s3, inspecting the dried small-volume fruits and vegetables for moisture, metal foreign matters and harmful non-metal foreign matters, and screening out qualified dried small-volume fruits and vegetables; s4, putting the qualified dried small-volume fruits and vegetables screened in the S3 into a colloid mill, and grinding the fruits and vegetables into fruit and vegetable particles; s5, pouring the fruit and vegetable particles, the concentrated tomato sauce, the edible vegetable oil, the spices, the edible salt and the white granulated sugar into the hot pot, stir-frying and stirring uniformly, and collecting juice to obtain the concentrated fruit and vegetable sauce; s6, sterilizing the concentrated fruit and vegetable jam, and then carrying out vacuum sealing packaging.)

1. A processing technology of concentrated fruit and vegetable sauce is characterized in that: the method comprises the following steps:

s1, conditioning, cleaning, disinfecting and cutting the fruit and vegetable raw materials in sequence to obtain clean small-volume fruit and vegetable raw materials;

s2, slowly baking the small-volume fruit and vegetable raw materials for a certain time in a hot air drying mode to obtain dried small-volume fruits and vegetables with the water content of less than 70 wt%;

s3, inspecting the dried small-volume fruits and vegetables for moisture, metal foreign matters and harmful non-metal foreign matters, and screening out qualified dried small-volume fruits and vegetables;

s4, putting the qualified dried small-volume fruits and vegetables screened in the S3 into a colloid mill, and grinding the fruits and vegetables into fruit and vegetable particles;

s5, pouring the fruit and vegetable particles, the concentrated tomato sauce, the edible vegetable oil, the spices, the edible salt and the white granulated sugar into the hot pot, stir-frying and stirring uniformly, and collecting juice to obtain the concentrated fruit and vegetable sauce;

s6, sterilizing the concentrated fruit and vegetable jam, and then carrying out vacuum sealing packaging.

2. The processing technology of the concentrated fruit and vegetable jam as claimed in claim 1, which is characterized in that: the fruit and vegetable raw materials comprise one or more of sweet pepper, apple or cherry tomato.

3. The processing technology of the concentrated fruit and vegetable jam as claimed in claim 1, which is characterized in that: conditioning in S1 to remove pedicel, seed, residue and skin from fruit and vegetable; the cleaning is to wash away the residual impurities of the fruit and vegetable raw materials by using clear water and dry the fruit and vegetable raw materials for later use; the disinfection is to put the cleaned raw materials into 100ppm sodium hypochlorite water for soaking and washing for 3 min; cutting the fruit and vegetable raw materials into small pieces or small pieces.

4. The processing technology of the concentrated fruit and vegetable jam as claimed in claim 1, which is characterized in that: s2, drying the hot air at 60-75 ℃; the slow baking time is 4-6 h.

5. The processing technology of the concentrated fruit and vegetable jam as claimed in claim 1, which is characterized in that: moisture test in S3 comprises drying at 105 deg.C for 4 hr to test moisture of dried small volume of fruit and vegetable; the metal foreign body is detected by a metal detector; the harmful non-metallic foreign bodies are detected by an X-ray machine.

6. The processing technology of the concentrated fruit and vegetable jam as claimed in claim 1, which is characterized in that: the weight percentages of the fruit and vegetable particles, the concentrated tomato sauce, the edible vegetable oil, the spices, the edible salt and the white granulated sugar in the S5 are respectively 50%, 30%, 25%, 2%, 1.6% and 0.7%.

7. The processing technology of the concentrated fruit and vegetable jam as claimed in claim 1, which is characterized in that: the stirring time in S5 is 25-35 min.

8. The processing technology of the concentrated fruit and vegetable jam as claimed in claim 1, which is characterized in that: the sterilization mode in S6 is pasteurization, the sterilization temperature is 85-95 ℃, and the sterilization time is 20-45 min.

9. The processing technology of the concentrated fruit and vegetable jam as claimed in claim 1, which is characterized in that: the concentrated fruit and vegetable jam is preserved in an environment with humidity below 60% and temperature below 20 deg.C.

Technical Field

The invention relates to the technical field of food processing, in particular to a processing technology of concentrated fruit and vegetable sauce.

Background

The fruit and vegetable jam products sold in the market at present mainly comprise strawberry jam, apple jam, tomato jam, carrot jam and the like. The production process comprises the steps of cleaning, pulping, concentrating, blending, canning and sterilizing, the production process cannot effectively protect the nutrient components, and the taste is single and the nutrient components are incomplete.

Disclosure of Invention

1. Technical problem to be solved

Aiming at the problems in the prior art, the invention aims to provide a processing technology of concentrated fruit and vegetable sauce, which can enable the prepared concentrated fruit and vegetable sauce to have richer taste, abundant nutrition, simple preparation technology and lower cost, and can be widely produced and used.

2. Technical scheme

In order to solve the above problems, the present invention adopts the following technical solutions.

A processing technology of concentrated fruit and vegetable sauce comprises the following steps:

s1, conditioning, cleaning, disinfecting and cutting the fruit and vegetable raw materials in sequence to obtain clean small-volume fruit and vegetable raw materials;

s2, slowly baking the small-volume fruit and vegetable raw materials for a certain time in a hot air drying mode to obtain dried small-volume fruits and vegetables with the water content of less than 70 wt%;

s3, inspecting the dried small-volume fruits and vegetables for moisture, metallic foreign matters and harmful non-metallic foreign matters, and screening out qualified dried small-volume fruits and vegetables;

s4, putting the qualified dried small-volume fruits and vegetables screened in the S3 into a colloid mill, and grinding the fruits and vegetables into fruit and vegetable particles;

s5, pouring the fruit and vegetable particles, the concentrated tomato sauce, the edible vegetable oil, the spices, the edible salt and the white granulated sugar into the hot pot, stir-frying and stirring uniformly, and collecting juice to obtain the concentrated fruit and vegetable sauce;

s6, sterilizing the concentrated fruit and vegetable jam, and then carrying out vacuum sealing packaging.

Further, the fruit and vegetable raw materials comprise any one or more of sweet pepper, apple or cherry tomato.

Further, conditioning in S1 comprises removing pedicles, seeds, residues and skins of the fruit and vegetable raw materials; the cleaning is to wash away the residual impurities of the fruit and vegetable raw materials by using clear water and dry the fruit and vegetable raw materials for later use; the disinfection is to put the cleaned raw materials into 100ppm sodium hypochlorite water for soaking and washing for 3 min; cutting the fruit and vegetable raw materials into small pieces or small pieces.

Further, the drying temperature of the hot air in S2 is 60-75 ℃; the slow baking time is 4-6 h.

Further, the moisture in S3 is tested by drying at 105 ℃ for 4h and performing moisture test on the dried small-volume fruits and vegetables; the metal foreign body is detected by a metal detector; the harmful non-metallic foreign bodies are detected by an X-ray machine.

Further, the weight percentages of the fruit and vegetable particles, the concentrated tomato sauce, the edible vegetable oil, the spices, the edible salt and the white granulated sugar in the S5 are respectively 50%, 30%, 25%, 2%, 1.6% and 0.7%.

Further, the stirring time in S5 is 25-35 min.

Further, the sterilization mode in S6 is pasteurization, the sterilization temperature is 85-95 ℃, and the sterilization time is 20-45 min.

Further, the concentrated fruit and vegetable jam is preserved in an environment with humidity below 60% and temperature below 20 deg.C.

3. Advantageous effects

Compared with the prior art, the invention has the advantages that:

the scheme can ensure that the prepared concentrated fruit and vegetable sauce has richer mouthfeel and nutrients, has simple preparation process and lower cost, and can be widely produced and used.

The concentrated fruit and vegetable sauce prepared by the scheme has no taste of fruit and vegetable skins in the eating process, keeps rich and thick tomato flavor, and can be matched with various foods for eating.

And (III) the cost required by slowly baking the fruits and vegetables in a hot air drying mode is low, and the fruits and vegetables can be prevented from being dehydrated in a large amount and becoming dry and hard, so that the nutritional ingredients in the fruits and vegetables are locked.

Detailed Description

A processing technology of concentrated fruit and vegetable sauce comprises the following steps:

s1, conditioning, cleaning, disinfecting and cutting the fruit and vegetable raw materials in sequence to obtain clean small-volume fruit and vegetable raw materials;

s2, slowly baking the small-volume fruit and vegetable raw materials for a certain time in a hot air drying mode to obtain dried small-volume fruits and vegetables with the water content of less than 70 wt%;

s3, inspecting the dried small-volume fruits and vegetables for moisture, metallic foreign matters and harmful non-metallic foreign matters, and screening out qualified dried small-volume fruits and vegetables;

s4, putting the qualified dried small-volume fruits and vegetables screened in the S3 into a colloid mill, and grinding the fruits and vegetables into fruit and vegetable particles;

s5, pouring the fruit and vegetable particles, the concentrated tomato sauce, the edible vegetable oil, the spices, the edible salt and the white granulated sugar into the hot pot, stir-frying and stirring uniformly, and collecting juice to obtain the concentrated fruit and vegetable sauce;

s6, sterilizing the concentrated fruit and vegetable jam, and then carrying out vacuum sealing packaging.

The fruit and vegetable raw materials comprise one or more of sweet pepper, apple or cherry tomato.

Conditioning in S1 to remove pedicel, seed, residue and skin from fruit and vegetable; the cleaning step is that the residual impurities of the fruit and vegetable raw materials are washed away by clean water and dried for standby; the disinfection is to put the cleaned raw materials into 100ppm sodium hypochlorite water for soaking and washing for 3 min; cutting the fruit and vegetable raw materials into small pieces or small pieces.

S2, the hot air drying temperature is 60-75 ℃, and the specific hot air drying temperature is 70 ℃; the slow baking time is 4-6h, specifically 6 h.

Moisture test in S3 comprises drying at 105 deg.C for 4 hr to test moisture of dried small volume of fruit and vegetable; the metal foreign matter is detected by a metal detector, so that the dried small-volume fruits and vegetables are not easy to contain metal substances harmful to human bodies; the inspection of harmful non-metallic foreign matters is carried out by an X-ray machine, so that the dried small-volume fruits and vegetables are not easy to contain non-metallic substances harmful to human bodies.

The weight percentages of the fruit and vegetable particles, the concentrated tomato sauce, the edible vegetable oil, the spices, the edible salt and the white granulated sugar in the S5 are respectively 50%, 30%, 25%, 2%, 1.6% and 0.7%.

The stirring time in S5 is 25-35min, specifically 30 min.

The sterilization mode in S6 is pasteurization, the sterilization temperature is 85-95 ℃, and the sterilization time is 20-45 min.

The concentrated fruit and vegetable jam is preserved in an environment with humidity below 60% and temperature below 20 deg.C.

The prepared concentrated fruit and vegetable sauce has rich taste, rich nutrition, simple preparation process and low cost, and can be widely produced and used.